TitD's random thoughts about food and drink thread

[Ban my account ffs!]

Bump!

So, I've had it in my head for awhile that I should get a jar of anchovies and start experimenting with using them in various things (pasta sauce being the first, obvious thing that came to mind).  I got one recently, and opened it for a cheap "odds-and-ends-in-the-pantry" lunch consisting of:

- 1 can cannellini beans
- 1 anchovy
- 1 onion, chopped into tiny pieces and sautéed
- a bit of tomato paste
- lots of black pepper and a dash of fennel

Throw it all in a saucepan (obviously with the onions first), let it simmer and meld for awhile.

It was pretty good!  Next time I might throw in some other veggies like carrots or something, possibly a second can of beans (it wasn't too fishy, but it probably could stand to be a touch less salty) or a touch of chili pepper, or maybe grate some parmesan on top.  Might try some different herbs, also.

Fishy black licorice covered in tomatoes and beans can meld...but not into anything palatable.

Firstly, you forgot the garlic.  Secondly, you forgot stock.  Thirdly, did you really just eat a bowl of tomatoes and beans?  Where was the polenta to pour it over?

[Ban my account ffs!]

Fishy black licorice covered in tomatoes and beans can meld...but not into anything palatable.

Firstly, you forgot the garlic.  Secondly, you forgot stock.  Thirdly, did you really just eat a bowl of tomatoes and beans?  Where was the polenta to pour it over?

I don't really think of anchovies as having a licorice taste.  I guess they're both strong and divisive, though.

And yeah, putting it on polenta would be good; I think I had carbo-loaded the day before or something and wanted to keep it simple/smaller.  If I was making this for other people I'd certainly do that, though.

I was referring to the fennel.  And there is nothing wrong with either ingredient.  But I like my anchovies well masked the way it is in Worcestershire sauce.  And anything licoricey should be sweet, imo.  Personal tastes.