The anchovy: Tasty or Not?

I keep mistaking them for Babelfish.

Crap.

Ya know, I don't think I've ever had them "straight-up"..........and I can't imagine them tasting very good.

Not Crap in caesar dressing though.

One of my faves:




Edit: Well, it's Johnny's and I can't figure out why my pic isn't posting. Oh well.

They're one of these things you need to get into.

Olives, red wine, stinking cheese and very salty fish.

NICHT CRAP

Tasty on crackers in moderate amounts. Can't really imagine it with anything else.

Andrea Doria wrote: Can't really imagine it with anything else.

Tabasco!

Ok, I've not tried it yet, but I'm willing to give it a shot.

Rodabod wrote:

Andrea Doria wrote: Can't really imagine it with anything else.

Tabasco!

Ok, I've not tried it yet, but I'm willing to give it a shot.

If you try it I will

I've had them straight up. They're awful. But, yeah, in Caesar dressing, they're great. I'll have to just assume they aren't meant to be eaten plain, and say, when eaten properly, Not Crap.

Andrea Doria wrote:

Rodabod wrote:

Andrea Doria wrote: Can't really imagine it with anything else.

Tabasco!

Ok, I've not tried it yet, but I'm willing to give it a shot.

If you try it I will

Ok, I was far from sober when I fancied a bit of anchovies with tabasco.

I'm not so sure now. I'll let you know if I happen to ever try it.

Really love these spiny little fellows..The darker ones preserved in salt or olive oil are an absolute must for a hearty puttanesca sauce now autumn is here. The silvery marinated ones though are where it happens for me, like a bracing tang of the ocean.

Pissaladiere!