298312 Mon Aug 30 18:28:17 -0700 2004 8 27 General Chowhounding Topics 0 1649149 How is it? I've had anchovies that were wonderful and anchovies that were horrible. How does this stuff rank? It sounds very unappealing, but it's from the same comapny that I get my tomato paste, which I really like. Thanks Mon Aug 30 18:28:17 -0700 2004 0 amp156 1 1649150 Depends what you use it for. I use it as a seasoning in sauces (use less salt, though), and for Caeser dressing. And I know there are a number of recipes that call for it as an ingredient. It's never really ocurred to me to eat it as is (ie, over a cracker, or something), but I can see it being used that way, if opening a jar or can of whole anchovies isn't worthwhile. Probably not quite as good as a whole anchovy, but not bad... Mon Aug 30 19:11:29 -0700 2004 1649149 0 Zach Georgopoulos 1 1649155 I buy it solely for use in Caesar salads. Perfect for our taste in that department. Mon Aug 30 19:44:45 -0700 2004 1649149 0 SandraV 1 1649159 I think it tastes bad, kind of mealy and off compared with good anchovies. Better to open a decent can and keep the extra in the fridge. Mon Aug 30 20:59:59 -0700 2004 1649149 0 lucia 1 1649185 I have a very singular use for it. My dad always used to smear it on an English Muffin and then plop an egg over easy on top. Quite tasty. My association with this taste combination is so strong that I can't assess it objectively at all. I love it, and just thinking of it made me crave it. That said, anchovy paste is not even close to real anchovies (which I also love). It is sort of mealy and tastes a bit like anchovies that have oxidized ever so slightly. Tue Aug 31 08:54:43 -0700 2004 1649149 0 StriperGuy 2 1649241 This recipe sounds so like something you would do with Patum Peperium, The Gentleman's Relish, which I love. It's a little subtler than anchovy paste, with a hint of nutmeg and mace and other mysteries. Tue Aug 31 15:22:11 -0700 2004 1649185 0 lucia 1 1649190 I was going to put it in a salsa verde of sorts with capers, parsley, lemon, and olive oil. Should I use the paste, omit the anchovy, or spring for a jar of salt packed (the last jar I got I used once and threw it out when I moved after two years)? Thanks Tue Aug 31 09:33:03 -0700 2004 1649149 0 amp156 2 1649216 The paste in a tube should be just fine for your salsa verde, as it isn't the main component. Here is another idea for you, though -- make your own anchovy paste. Puree anchovies with enough olive oil to make a paste consistency -- then freeze teaspoonsful either in an ice cube tray or just blop it on waxed paper. Once frozen, put in a ziploc baggie and you can pull out a little cube of the paste any time you need it. Tue Aug 31 13:36:54 -0700 2004 1649190 0 Terrie H. 1 1649252 I mix some in with my melted butter to use for dipping my steamed mussels in. Mmmmmm. Tue Aug 31 16:34:32 -0700 2004 1649149 0 round hound