Monday, May 30

cooking lamb with (shh) anchovies -via nyt

A few weeks ago in the NYT was a lamb recipe using, and as an ode to, anchovies. We made it last night. What I mean is Pops cooked it while I took photos... And by "last night" I mean about 2 o'clock this morning... You can't really mess up lambchops, but the anchovy trick as a meal enhancement product is a good one.






7 comments:

bferry said...

ah yes, good show

GSV JR said...

great work. try studding a leg of lamb with garlic and anchovies next. you won't beleive it. jealous of your f'heads BTW. you should pickle some.

Apothecary Fox said...

Ahh..dinner out on the porch. Miss that

james at 10engines said...

did the job. the "anchovy"-ness disappears. they are nature's MSG i guess...

Anna said...

Saw a thing about early Roman food - and apparently the first MSG was a brew Claudius and his ilk ladled on a lot of foods. They poured a pile of small uncleaned fish into a ceramic bowl and left this out in the sun for quite a long period of time. Apparently the liquid that oozes out of the fish is the stuff they saved and savored - so they'd press the mass and chuck the solids! Yum. Now amphoras are found in ancient ship wrecks, that are still full of this elixer. I have a large bottle of Chinese fish sauce in my kitchen - just a squirt of that in a stew or other savory dish, pulls the flavor out, and just as with anchovies you don't taste the fishiness. Fishiness appears to be a word.

GSV JR said...

Sounds more like "garum," the original fish sauce.

Anna said...

Yes that's it. Garum.