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Old 09-06-2011, 02:00 AM   #41
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Tom mate do you wet shave I do and I usually nick myself just under the nose. A mashed piece of anchovy smeared on the gash stops the bleeding.
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Old 09-06-2011, 10:00 AM   #42
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Originally Posted by Bolas De Fraile View Post
Tom mate do you wet shave I do and I usually nick myself just under the nose. A mashed piece of anchovy smeared on the gash stops the bleeding.
I am curious how you came to figure that one out Bolas. Trial and error? LOL.
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Old 09-06-2011, 11:33 AM   #43
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I am curious how you came to figure that one out Bolas. Trial and error? LOL.
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Old 01-15-2012, 05:02 PM   #44
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a broccoli confit, anyone? yes, they say you can cook your broccoli to death and wind up with a delicious revolutionary topping for bread, pasta, pizza....here's how it's done: you blanch two bunches of broccoli florets five minutes) then, in a large pan, saute 3 thinly sliced garlic cloves, 2 hot peppers (or hot pepper flakes) in one cup olive oil. then let 4 anchovy fishies melt in here. add the broccoli, s+p to the pan, lower heat to low/slow and cook the whole shebang for 2 hours, gently stirring occasionally w/spatula. and there you have it! i've not made this broccoli confit yet, but i sure can taste it in my mind, where it rocks!.... :)

and no broccoli (sulfur) smell when you slow cook it this way.... :)
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Old 01-16-2012, 10:06 PM   #45
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when i put anchovies on pizza, i wait til the pizza is almost done, then put them on. if i order pizza, i either have some in pantry or ask for them on the side. no shriveling that way.
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Old 01-16-2012, 11:02 PM   #46
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that's the way to go, babe. they're nasty all dried up from baking (don't get me started with asian fish jerky, yuk), but added to pizza somewhat moist and they're delicious.

have you ever tried mussels marinara on pizza, babe?
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Old 01-17-2012, 01:04 AM   #47
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Melted...they melt and are a nice addition to lots of things. I don't like them on pizza--too salty for me. But I like to add a bit of paste to pasta...and lots of things.
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Old 01-17-2012, 08:20 PM   #48
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[QUOTE=buckytom;1096983]that's the way to go, babe. they're nasty all dried up from baking (don't get me started with asian fish jerky, yuk), but added to pizza somewhat moist and they're delicious.

have you ever tried mussels marinara on pizza, babe?[/Q

no haven't tried those, but sounds awfully good. do you make them from scratch or do they come in jars?
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Old 01-18-2012, 03:23 AM   #49
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from zvratch. they're so easy it's almost wrong to say you cooked them

i buy a small mesh bag of cleaned (beards removed, scrubbed, soaked in water to remove sand).

in a deep saute pan, fry a little onion and garlic, add a pinch or two of oregano, some sugar, and a good pinch of red pepper flakes, some fresh basil, and dump in and simmer a medium sized can of crushed tomatoes. when it begins to thicken a little, add the mussels and cover. simmer for just a few minutes until they open.

now, pull out the mussels and use the sauce to make the pizza. then, after the pizza is cooked, shell and put the mussels on top.

yum.
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Old 01-18-2012, 03:53 AM   #50
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Aren't anchovies usually salty? Sometimes salt will stop bleeding. I astonished a couple of friends at my usual third place when a new puppy scratch on my arm broke open and wouldn't stop bleeding. It was just a shallow scratch but just would not dry up. Asked favorite publican for a salt shaker, wet my handkerchief with saliva (just like your mom used to do), shook some salt on it, and dabbed the scratch. Healed right up. my friends asked me how I know to do that? It's what my Daddy calls "GI Ingenuity" when we were kids.
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