what is anchovy paste?

[Heatherlily]

In the thread about deviled eggs, someone suggested using anchovy paste. Do you make it? I didn't see any with the anchovies at my upscale market. Or . . .? Thanks

[ChinoWayne]

More specifically: Plochman's Chicago Fire Mustard. One of the ingredients is Tabasco, and I buy it from the Tabasco web site.

[Darren72]

Thanks, I'll have to give it a try.

[Janet]

It's processed anchovies that are sold in a tube. Sometimes it is by the canned tuna, crab, smoked oysters etc. Placement depends on the store.

[ChinoWayne]

Yeah, looks like a tube ot toothpaste, but you keep it in the refrigerator. My long deceased father used to squeeze it out directly in to his mouth, which at the time I never understood, just smelled fishy to me. If I could find it, I would use it now, rather than going to the trouble of mashing up anchovy filets when I am making a salad dressing.

[OldTimer]

Try Thai fish sauce in salad dressings (green goddess, Caesar, etc).

[ChinoWayne]

Thanks for the tip, now if I can just sneak another condiment in to the already bulging kitchen pantry without the wife getting on my case. (I've got spare hot sauce and Chicago mustard already overflowing in to the closet in my home office.)

[Darren72]

What is Chicago mustard? I'm from Chicago, so I'm curious.