/ck/ - Food & Cooking

[Anonymous No.10574240]

Anybody dig 'chovies as much as me? I love them 'chovies.

[Anonymous No.10574264]

^^^^^ Get a load of this guy,
He's not getting King Oscar.

[Anonymous No.10574282]

>>10574240
I made puttanesca for the first time a couple of weeks back and used diced anchovies in the sauce. Not enough to be in your face but it definitely added a salty smokiness that I could see myself adding to other sauces in the future.

Watching Jacques Pepin on YouTube and that guy uses them in quite a few things. I'll probably be trying them when I take a crack at his chicken supreme with tapenade and mushroom sauce: https://www.foodandwine.com/recipes/chicken-supremes-tapenade-and-mushroom-sauce

[Anonymous No.10574304]

>>10574282
That's the thing, for a good sauce you really only need one anchovy and rest of the can might go to waste which is a waste of some good fishies.

[Anonymous No.10574324]

>>10574264
fuck off deenz, this is a chovie bread.

The Cento tins used to be good and $.99; now they've doubled to the same price as King Oscar. What happened there?

[Anonymous No.10574327]

Favorite 'za is mushrooms, black olives and 'chovies

damn, so good

[Anonymous No.10574345]

>>10574304
That isn't much at all, how much sauce are you making? In making a sauce with servings for four, I used a 28oz can of tomatoes, several anchovy filets (most of a 2oz can), several cloves of garlic, plenty of sliced olives, a couple tbsp of capers, and some olive oil. It went perfectly with a pound of spaghetti and the anchovy taste wasn't at all overpowering.

[Anonymous No.10574348]

i like the white ones. theyre like butter.

[Anonymous No.10574392]

>>10574327
very tasty

[Anonymous No.10574433]

>>10574282

I use two tins of 'chovies when making whore pasta, ala Mark Bittman

http://www.geniuskitchen.com/recipe/mark-bittmans-pasta-with-garlic-tomatoes-and-anchovies-286641

10 cloves of garlic doesn't hurt either

[Anonymous No.10574452]

>>10574433
Looks good, I'm curious how strong the flavor would be with that many though. One thing I didn't care for with my attempt was how chunky the sauce ended up. Next time I make it I'm going to swap out the 28oz can of crushed or roasted tomatoes and opt for a small container of cherry tomatoes (cut in half) and a 14oz can of tomato sauce.

[Anonymous No.10574546]

>>10574452

I have made the Bittman recipe with a 28 oz can of diced or whole tomatoes - just takes a bit longer to cook down

I also add some Kalamata olives and a big bunch of chopped parsley added at the very end

I would avoid tomato sauce

[Anonymous No.10574557]

>>10574546
Cute bird!

[Anonymous No.10574564]

>>10574546
Kalamata olives are great on their own as a tequila chaser during summer.

[Acbn !7CUUUUUUUU No.10574597]

Anchovies are far superior to sardines in every way pawsible

[Anonymous No.10574852]

>>10574240
https://en.wikipedia.org/wiki/Bagna_c%C3%A0uda

[Anonymous No.10575159]

>>10574852
Thanks, didn't even know about this. Like Fondue but much less lethal.

[Anonymous No.10575406]

>>10574852

first time I heard of this
another in the win column for 'chovies
looks tasty

[Anonymous No.10575436]

>sardines
>anchovies
>tuna

mackerel is the GOAT canned fish. great fish taste but with a legit and robust meaty texture, unlike the others which just turn to mush the moment you bite them

court adjourned

[Anonymous No.10575469]

If you have any leftover chovies use them for German Königsberger Klopse, they can use up any amount of anchovies, the more the better.

[Anonymous No.10575479]

>>10574240
I love canned tuna since I was a child but I hate with all of my being those salty things named 'chovies.

They taste like they're been left to rot in the sun for a day or two.

[Anonymous No.10576712]

>>10575479

got to put them 'chovies on a pizza, broheim

[Anonymous No.10577587]

>white anchovy
elder god tier, i could eat them by the fistfull