[Sca-cooks] Re: Anchovette

[Phil Troy / G. Tacitus Adamantius]

On Jul 7, 2005, at 12:47 AM, Sue Clemenger wrote:

> Don't forget that it's an ingredient in worchestershire sauce....
> --maire, an american fond of the stuff (w.s.) on her fried eggs,  
> but doesn't care for the fishies....waaaay too concengtratedly salty

Yuppers. It's in some brands anyway. Mostly Worcestershire Sauce is  
tamarind-flavored vinegar.

Adamantius

>
> Phil Troy / G. Tacitus Adamantius wrote:
>
>
>
>> I'm not sure if there _is_ an American version, to be honest. I'd  
>> say  (and others may or may not agree) that for the most part, the  
>> anchovy  hasn't made much headway into American cookery, at least  
>> not in this  century. Plenty of anchovies get eaten in the form of  
>> tapenade,  Caesar Salads, Salades Nicoise, pissaladieres and  
>> pizzas, and in  other more-or-less Mediterranean venues (and  
>> Caesar Salad in its  original form has almost completely vanished  
>> in favor of something  _called_ Caesar Salad, but which is merely  
>> lettuce with croutons,  grated Parmigiano and a non-descript  
>> creamy "Caesar  Dressing" [pfooey! double-bleh pfooey!]).
>> However, thinking about common Angliski uses of anchovy, such as   
>> stirring a mashed fillet into a gravy, studding a roast with them,  
>> or  making little sandwiches for tea, we pretty much never do  
>> that.  More's the pity.
>>
>
>
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