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Old 08-05-2015, 08:40 AM   #21
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I have a tube of 'Gia' Italian AP in the fridge. It is pretty good and I use it in all savory dishes to add a very subtle back-note.
I used jarred Ortiz anchovies specifically when making a Caesar salad.
I also top up the jar with OO.
As with of lot of canned/jarred fish products there is a distinct range in quality.
I had the misfortune to taste direct from a tube some VN anchovy paste. If I had a cat I don't think it would eat the VN anchovy paste it was that rotten/vile tasting.
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Old 08-05-2015, 05:02 PM   #22
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Note to self...taste the product before use! Very good advice.

I just tasted a freshly popped tube of the Amore' paste. It tastes pretty much like all anchovies I've had. I just put a little on my finger and tasted it. Pretty mild actually, I could spread this stuff on a cracker and eat it.

A sip of water and almost zero after taste.

It was a good price for a pack of 2 on Amazon.
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Old 08-06-2015, 12:34 PM   #23
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I canít speak about paste, but Iíve tried both the tinned anchovies ($1.25 at the supermarket) and the jarred anchovies from Italy ($4.50 at the little Italian specialty store). No comparison. The Italian anchovies are waaayyyy better. As previously mentioned, just cover them with OO and store in the refrigerator.
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Old 08-06-2015, 05:48 PM   #24
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Quote:
Originally Posted by tenspeed View Post
I canít speak about paste, but Iíve tried both the tinned anchovies ($1.25 at the supermarket) and the jarred anchovies from Italy ($4.50 at the little Italian specialty store). No comparison. The Italian anchovies are waaayyyy better. As previously mentioned, just cover them with OO and store in the refrigerator.

I have no doubt they are better. I plan to check it out for sure.
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Old 08-07-2015, 08:43 AM   #25
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As in pretty much everything "you get what you pay for". Anchovies are no exception.
Using jarred anchovies in a Caesar salad is like using unsalted clarified butter in a Beurre Blanc. Using cheap anchovy paste in a Caesar salad is like using margarine in a Beurre Blanc.
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Old 08-07-2015, 09:36 AM   #26
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So...I want to eat at YOUR restaurant so I can taste what food is supposed to taste like.

I would also like to borrow your bank account please...so I can buy only the best...of everything...
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Old 08-07-2015, 10:52 AM   #27
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So...I want to eat at YOUR restaurant so I can taste what food is supposed to taste like.

I would also like to borrow your bank account please...so I can buy only the best...of everything...
Take it easy pal. Five posts and you're putting up snarky posts. Pro Tip: That's doesn't fly on this forum.
The thread starter was simply asking how much anchovy paste to use on a CS.
The thread drifted a little.
I'm no foodie elitist. 95% of the meals I cook are simple cheap and basic using fresh in-season local ingredients.
But some dishes are greatly enhanced by using best quality ingredients.
The classic CS didn't get the reputation it has, when served in high-end restaurants, by using cheap ingredients.
A jar of best quality anchovies is less expensive than some coffees sold at Starbucks.
It's a matter of priorities.
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Old 08-07-2015, 12:51 PM   #28
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The written word is often inflected by the reader and the reader's perception and mood.

Firstly, I would like to taste really good food made by someone. I always do. I wasn't joking or "snarking". Sounds like you know what you are doing and do it well.

As far as the bank account...that was a joke. Tongue in cheek. I plan to try upper scale anchovies as a result of your comments.

Didn't mean to hijack the thread. I was on this subject myself looking at a recipe and thought my findings may be helpful.

I'll try to be more thoughtful of how my words may come across. I have no idea what I'm getting in to with the personalities on this site. A solid back and forth is good, but unintentionally insulting someone will not get me where I want to be.

Thank you
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Old 08-07-2015, 01:04 PM   #29
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Kenny, a winkie can be helpful in adding inflection to your words And the thread is seven years old, so no worries about hijacking it
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Old 08-08-2015, 09:16 AM   #30
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Originally Posted by GotGarlic View Post
Kenny, a winkie can be helpful in adding inflection to your words And the thread is seven years old, so no worries about hijacking it
Thanks GG,

I never thought of that at the moment. That's why emoticons were invented, so people didn't take things wrong. I was using the quick reply which doesn't have them. If I was trying to be snarky you would have had to wipe the "snark" off of your monitor. I have the ability to rip in to it pretty well if I want. Last thing I want to do is tick people off on a site I joined to learn and share.

I should not have engaged Puffin in the first place. It was clear his/or her POV from the get-go

And on the subject of using anchovy paste, I will continue to use it regardless. My dressings and recipes taste just fine. I have never "turned anyone off from the classic Caesar salad"...I see clean plates every time I make it.

With that said, my local World Market had only this jarred anchovies. They look delicious. I will taste them later. They seem more worthy of straight up eating rather than using for umami in recipes, but clearly my taste and culinary knowledge is not highly refined. Knowing me I will eat them right out of the jar. Puffin did pique my interest in checking up the quality scale on this, so I will be on this adventure for a bit.
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