anchovies

elaine said:

I'd like to use a couple in my caesar salad dressing. Can I freeze

the

Quoted message said:

rest?

Elaine

They are a "cook's treat." Eat them on a cracker or straight from the
can/jar, and deny it if accused.

As a cook's treat they rank right up there with cookie dough, raw
meatloaf, pork roast cracklings, and the "oyster" bits from roast
turkey.

Make a puttanesca sauce, with the anchovies, plus tomatoes, parsley,
kalamata olives, and crushed red pepper. serve it over pasta, or with
grilled tuna steaks.

elaine said:

I'd like to use a couple in my caesar salad dressing. Can I freeze

the

Quoted message said:

rest?

Freezing does not effect their flavor but it does make them
mushy. You will still be able to use them in a recipe like
caesar salad dressing will be fine. If you want to use
them intact like with a caper on top of Vienner schnitzel
they will not work thawed.

"aem" <[email hidden]> wrote in message
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Quoted message said:

elaine said:

I'd like to use a couple in my caesar salad dressing. Can I freeze

the

Quoted message said:

rest?

Elaine

They are a "cook's treat." Eat them on a cracker or straight from the
can/jar, and deny it if accused.

As a cook's treat they rank right up there with cookie dough, raw
meatloaf, pork roast cracklings, and the "oyster" bits from roast
turkey.

Too right🙂))))))

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

If you buy the salted kind, they keep forever. They taste better too.

--
Peter Aitken

Remove the [censored] from my email address before using.

You can also buy anchovy paste in a tube to use where the whole anchovy
is not necessary--to mix in your salad dressing, for instance. The
tube keeps well in your fridge for a long time.

Nancree

"elaine" <[email hidden]> wrote in message
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Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

I refer you to multiple previous posts..................

Charlie

nancree said:

You can also buy anchovy paste in a tube to use where the whole

anchovy

Quoted message said:

is not necessary--to mix in your salad dressing, for instance. The
tube keeps well in your fridge for a long time.

Nancree

Good idea. A good source for offbeat items like this is Cost Plus, aka
World Markets, at least on the left coast of the U.S. They have a lot
of food-related stuff, often for much less than the foodie specialty
stores. And a very broad international selection of inexpensive wines.

-aem

"Charles Gifford" <[email hidden]> wrote in message
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Quoted message said:

"elaine" <[email hidden]> wrote in message
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Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

I refer you to multiple previous posts..................

Ok............so where might I find these multiple posts?

Elaine

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

If you buy the salted kind, they keep forever. They taste better too.

Peter Aitken

Really? I think they're salted. I'm going away for the w/e, and hated to
open the can and then throw them out. If they keep.............well, I'll
make another salad next week. Thanks much.

Elaine

elaine said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

But in a small jar or plastic container with olive oil to cover. They
will keep fine in the 'fridge. But the next time you make pasta sauce,
or soup, let some melt in the saute oil and cut back on the salt.

--

===============================================================
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877

"Louis Cohen" <[email hidden]> wrote in message
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Quoted message said:

elaine said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

But in a small jar or plastic container with olive oil to cover. They
will keep fine in the 'fridge. But the next time you make pasta sauce,
or soup, let some melt in the saute oil and cut back on the salt.

Which will be on Monday, when I make an asparagus & shrimp fettucine with a
chicken/wine stock.

Merci!

Elaine

"elaine" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

If you buy the salted kind, they keep forever. They taste better too.

Peter Aitken

Really? I think they're salted. I'm going away for the w/e, and hated to
open the can and then throw them out. If they keep.............well, I'll
make another salad next week. Thanks much.

Elaine

Perhaps I should clarify. All anchovies are salted. The most common ones you
see are fillets in cans with oil. But there are others - and this is what I
mean - that are preserved with salt and no oil. They are whole fish, you
have to scrape the fillet off before using (not hard at all). They have
better flavor than the canned ones IMO and will last forever in the fridge.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Charles Gifford" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like to use a couple in my caesar salad dressing. Can I freeze the
rest?

Elaine

I refer you to multiple previous posts..................

Charlie

Thank you for the completely useless reply.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>,

Peter Aitken said:

Perhaps I should clarify. All anchovies are salted. The most common ones you
see are fillets in cans with oil. But there are others - and this is what I
mean - that are preserved with salt and no oil. They are whole fish, you
have to scrape the fillet off before using (not hard at all). They have
better flavor than the canned ones IMO and will last forever in the fridge.

I've been eating the stuff from cans with oil all my life. I've only
heard of the "whole fish" version here on RFC. Are they widely
available? I'm in the sticks (northwest Arkansas, USA) but do get to a
big city every few months.

I'd like to try them. Are they in supermarkets? Fancy (gourmet) food
shops? Asian markets?

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Peter Aitken said:

Perhaps I should clarify. All anchovies are salted. The most common ones
you
see are fillets in cans with oil. But there are others - and this is what
I
mean - that are preserved with salt and no oil. They are whole fish, you
have to scrape the fillet off before using (not hard at all). They have
better flavor than the canned ones IMO and will last forever in the
fridge.

I've been eating the stuff from cans with oil all my life. I've only
heard of the "whole fish" version here on RFC. Are they widely
available? I'm in the sticks (northwest Arkansas, USA) but do get to a
big city every few months.

I'd like to try them. Are they in supermarkets? Fancy (gourmet) food
shops? Asian markets?

They are hard to find. I bough a can of them from Zingerman's by mail order.
Italian specialty retailers are probably the best bet.

--
Peter Aitken

Remove the [censored] from my email address before using.

Folk not familiar with the salted anchovies (and I've seen sardines
salted in the same way) will find that they are totally different from
those preserved in oil. I have found them to be much larger and they
need to have the central bone removed (or maybe I am merely fussy).
Then when they are added to the frying pan they instantly dissolve,
which means one gets their flavour throughout the dish rather than in
pieces.

BUT - and this is a big question I haven't resolved - having seen the
way they instantly turn into a mush it appears to me that they are then
no different from the contents of anchovy in a tube, which my wife and
I often use for flavouring. It is considerably easier to use and is
generally available here in the UK - whilst tins of salted anchovies
need some searching for.

Derek C
(Oxshott, Surrey, UK)

In article <[email hidden]>,
"Peter Aitken" <[email hidden]> wrote:

<snip>

Quoted message said:

They are hard to find. I bough a can of them from Zingerman's by mail order.
Italian specialty retailers are probably the best bet.

Thanks, Peter.

Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Do you have good anchovies, or those greasy things in 2.5-ounce tins
imported from Morocco?

Good ones--usually Italian--if they are packed in salt, can be stored .
.. . well . . . for months in the refrigerator.

To enjoy: rinse the salt off, split the belly with a paring knife,
throw out the guts and pull the spine out, rinse again, and . . .
mmmmmmmmm

Neil

PS: drag the spines through flour and deep fly them in olive oil until
they're golden. mmmmmmmmMMMMMMM