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/ck/ - Food & Cooking

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14248640 No.14248640 [Reply] [Original]

GOD anchovies YES. I could eat a whole can by itself they're so good. Blend them with butter and spread that on toast delicious.

>> No.14248696
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14248696

>>14248640
I too love anchovies but nothing comes to mind right now. Have a bump.

>> No.14248706

>>14248640
heat oil, garlic, some dried chili and anchovies (they will literally melt in the hot oil) and sautee your pasta with it (Cook the pasta al dente, I'm italian if you don't I'll know it, and I'll kill you in your sleep).

>> No.14248710

>>14248640
What do they taste like? I always imagined it to be like fishy green olives.

>> No.14248717

>>14248640
High blood pressure here and rhey are too salty. Must I wash them before eating?

>> No.14248736

>>14248710
salty, fishy , the flesh is dense and a bit more meaty than white fish

>> No.14248745

>>14248717
just eat them with other stuff so the salt isn't as pronounced

>> No.14248754

Sardines > Anchovies

>> No.14248858
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14248858

I dont understand bros, why do they have to add salt to them? Why are unsalted anchovies so hard to find?

>> No.14248945

>>14248640
Only truly great anchovies I've ever had were in Barcelona and most definitely not from a tin. Those were magnificent.

The tinned ones are just ok at best.

>> No.14248949

>>14248640
Start making and using bagna càuda, it's dank as fug.

>> No.14248955

>>14248858
the salt is used to control the rot during the maturation process

>> No.14249012

>>14248706
How do you get the bones out?

>> No.14249059

>>14248640
anchovies stink so fucking bad holy fuck just a single whiff makes my throat spaz out. same goes for deenz

>> No.14249175

>>14249059
There are good anchovies out there that are not pungent. Unfortunately they are expensive, so if you don't enjoy the lower quality ones at all you may not enjoy the expensive ones. But I can just say there is a huge quality spread on anchovies.

>> No.14249182

>>14249175
Not him but what do you recommend? I'm looking for something that tastes at least okay, is available online, and isn't too expensive.

>> No.14249198

How have 'deenz and 'choviez maintained such a strong popularity on here? Should I try them? Do i eat them raw if I'm too lazy to cook? Do they have bones?

>> No.14249212

>>14249012
The anchovies we have here in italy (we call them "alici") don't have big enough bones to harm you, and actually most of the times you can't even see or feel them

>> No.14249572

>>14248640
Thank you for making me literally vomit

>> No.14250012

I bought a jar of anchovies once. They were really good but the jar went super cloudy with what looked like white fuzz after a week. I got scared and threw them away.

Was it mold or did I make a mistake?

>> No.14250703
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14250703

>>14248640
Try Gentlemen's relish. Anchovy, Butter, Nutmeng, Worchestershire sauce and a bunch of other spices. Victorian Britain.

>> No.14250723

>>14250012
if they were the ones in oil and you kept them in the fridge it might have been just the fat becoming solid.
It could have also been salt coming out and crystallizing. In any other case you probably did the right thing

>> No.14250751
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14250751

>>14248640
>anchovies
Are you referring to anch'vies?

>> No.14250762

>>14250751
Keep your shill crap to the paid advertisement threads, loser.

>> No.14250767
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14250767

>>14248640
I've eaten a whole can before. Felt weird afterwards, sort of like when I drank 15 cans of EuroShopper energy drink in a day.

>> No.14250770

>>14250703
ngl I might buy some of that

>> No.14250944

Butter????

no, no, no.....

>> No.14251499

>>14248640
are those tinned ones salted to hell and back like most anchovies?

>> No.14251537

>>14249198
I don't like either, but I love kippered herring. if you try deenz or chovs and don't like them, give kippered herring a try

>> No.14251545

>>14250703
what do you do with it? just throw it on some toast or crackers, or are there other uses?

>> No.14251770

>>14250703
amazons gotta salmon gentleman's relish for four fitty. anchovies sold out or in a hundred fitty dollah 12 pack.

>> No.14251818

>>14248696
image made me laugh, thanks anon

>> No.14251838

>>14249198
I just put them on crackers.

>> No.14252064

>>14251818
it's actually how they do it in JAV too, you ever wonder how they get those POV shots of the actors sucking dick while looking at the camera?

The camera operator basically has to lay climb over the male actors naked body while he struggles to remain hard with a man on his tummy and a girl sucking his dick

>> No.14252116

There are several different types, the best are the salt cured. You can always rinse them and then even cure them in oil overnight if you want something like the tinned oiled kind. But they come much more densely packed and even once you open the tin, you can simply pack them in Halal salt in a jar in the fridge and let them be.

>> No.14252119

>>14248640
Which taste better, anchovies or sardines?

>> No.14252120

>>14252119
eels

>> No.14252268

>>14252119
That's like asking if you like pork or ham better.

>> No.14253303

>>14250703

That sounds phenomenal

>> No.14253480

>>14252120
my nigga

>> No.14254238

>>14252119
I find they taste rather alike, anchovies are more solid and far saltier. Both melt in cooking but anchovies melt more

>> No.14254245

fuck anchovies

>> No.14254258

>>14252064
Do they not just have the male porn actor hold a camera?

>> No.14254820

/anchovy/ gang checking in
there is no better source of salt.

>> No.14254884
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14254884

love anchovies but these are the god-tier canned fish

>> No.14254911

>>14248640
Bloody expensive around here

>> No.14254956

>>14248696
source?

>>14248640
>Blend them with butter and spread that on toast delicious.
Are you serious? I actually want to try this today. I can go to the grocery store soon, so tell me if this actually works.
Is there a specific way that you have to blend them? You don't need a blender, do you?

>> No.14254983

tinned fish is nothing shy of a fucking miracle

>> No.14255077

>>14250703
"Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer.[1][2]"

interesting. i love anything victorian

>> No.14255127

>>14254956
Not him, I don't give a fuck how you blend it if you even want to bother, but add a fried egg and cress, works perfectly.

>> No.14255526
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14255526

>>14248706
THIS
this is one of my all time favorites i hope youre not lying about being a parmesean or else ill be upset

>> No.14255529 [DELETED] 

>>14248640
Canned sloppa shit.

>> No.14255619

I've never had anchovies before and I want to try them on pizza. Are they good?

>> No.14256565
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14256565

deenz are better

>> No.14257106

>>14248706
based italianon with the real shit right here