Forget the cans.
For some reason, we are still unable to completely separate ourselves from cans of anchovy the way we can with fresh spinach/canned spinach, fresh tomatoes/canned tomatoes, fresh artichokes/canned artichokes, fresh corn/canned corn, etc. etc.
It's not the same thing.
Fresh anchovy, marinated slightly in vinegar and oil the way they do in Italy and Spain, is one of the tastiest fish around.
photo by southeast star -->
Not that I mind the canned stuff on pizzas.
But it's not _ the _ same _ thing. (It's all about repetition to get the message across.)
A recent appetizer I enjoyed at B44, a Catalan restaurant in San Francisco. (Catalonia is also Catalunya, Cataluna, Catalonha.)
>Boquerones, cured white anchovies with pears and Idiazabal cheese
Forget the cans.
- ► 2009 (22)
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- >purple yam "grape" roll
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- >poetry in degustation
- >pomegranate vodka, et al.
- >manti, mantu, mantou, mandoo, mandu, manju
- >akodai the red corkeye?
- >ishidai the false parrot fish
- >strewn with streusel
- >jackfruit and passionfruit
- >goat milk cheese a cappella
- >"nature fed" veal "roti a la broche"
- >Tokyo turnip
- >Noilly Prat vermouth with lobster
- >Hawaiian heart of peach palm
- >Sterling white sturgeon caviar at Per Se
- >Ipoh hor fun
- >kway teow, kueh teow, kuay teow, kueh teow...
- >yuzu butter
- >kaymak the Turkish cream
- >onsen tamago from Hakone
- >macarons aux noisettes from Per Se
- >Holstein vs. Brown Swiss
- >boquerones - white anchovy
- >tea from Cameron Highlands
- >pig vs. pig
- >steamed pork siu mai
- >crispy on the inside, soft on the outside - donut...
- >foie gras and shark fin pork siu mai
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