'chovies

great with lamb and on pizzas

what else does /see-kay/ do with them?

put them in the trash.

with lamb?

yeah, its like a not-shit surf and turf

The bones always get stuck in my fucking tongue and gums. I love how they taste, but my gums are just too prone to being stabbed by their little bonies so I can't enjoy the salty, oily, goodness.

Oh dear.
Does your mother know you're handling all those sharp edges?

great for giving a salty-savoury flavour compentant when starting off a soup, sauce or stew.

any in particular?
id imagine itd be pretty good in a tomato based sauce or soup

thanks for contributing to the thread

I love 'em, just on a cracker. but as far as cooking goes:

I add a few fillets or a squeeze of paste to my tomato-based pasta sauces

toss a few fillets when I'm making braised lamb shanks in red wine

I make chicken thigh sandwiches as follows:
-puree a small can of anchovies, a small can of chipotles in adobo sauce, several cloves raw garlic, and some tomato paste in the blender
-spread out boneless, skinless chicken thighs on a tray. Salt & pepper them. Broil the first side. Flip. Spread the anchovy-pepper-tomato paste on the 2nd side. Broil again.

Assemble sandwiches using burger buns, the broiled thighs, muenster cheese, and thinly sliced raw onion, sliced pickled peppers.

>differing opinion

o shit edgelord lolololol

They are essential for my tomato sauce for pastas and pizzas. Absolutely essential.

Also, white anchovies are preferable to sardines for eating straight from the can or on toast.

Caesar salad
Puttanesca

I only put anchovies on pizza tbqhfam.

Kippers are good anytime, though. I usually have a can for breakfast.

>maximum comfort

Here is my secret sand witch recipe
I call it the crooked clitchovy
>2oz can of good aul 'chovies
>1 kangz hawaiian bred bun n shit
>homemade slaw, sp mayo and vinegar ft. Cabbage
>fist full of fresh basil
>empty out your nutsack for a dolop of that yum yum sauce

they are pretty good in humus .

with dill pickles, cream cheese and crackers; eat as a chaser with vodka

...

In sandwiches with cream cheese and slices of tomato. Also with manchego and slices of tomato.
Salted and pickled anchovies together with some good quality crisps/chips and some manzanilla olives to go with your beer.

I keep a little jar of them in my fridge for whenever I'm making tuna puttanesca

They're fantastic on pizza, but a bit too salty if not cooked enough.