[Sca-cooks] Re: Sca-cooks Digest, Vol 26, Issue 13

[Jessica Tiffin]

At 05:32 AM 7/6/05, various people wrote:
>Am Dienstag, 5. Juli 2005 20:10 schrieb lilinah at earthlink.net:
> > >Meanwhile, I have a jar of Anchovette (brought back from South
> > >Africa by our former receptionist, who also procured me some
> > >Marmite). Haven't dared try it yet ... any recommendations for that
> > >one?
> > >
> > >Gianotta
> >
> > What, pray tell, is Anchovette... I LOVE anchovies... (salivate,
> > salivate, salivate)

Anchovy paste.  Very strong flavour which I occasionally find myself 
craving :>. Treat like Marmite, i.e. spread on toast, except you can 
slather it on more thickly than Marmite, depending on your anchovy 
tolerance. The thing to remember is that it _must_ be refrigerated after 
opening, and you should try and finish it within a week or so - it grows 
savage moulds remarkably fast.

Darn, now I want anchovy toast.

JdH

Baroness Jehanne de Huguenin (Jessica Tiffin) - cook, herald, musician, etc
Shire of Adamastor, Cape Town, South Africa
melisant at iafrica.com ***  http://users.iafrica.com/m/me/melisant
A wonderful bird is the Pelican, / His beak can hold more than his belly can.
He can hold in his beak enough food for a week,
and I'm damned if I see how the hell he can.  (Spike Milligan)