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2749. robertjayb - 3/17/2005 10:56:26 PM Barbarian! 2750. PelleNilsson - 3/17/2005 11:34:39 PM Yes. But medium-to-rare horse is a fine eat. 2751. alistairconnor - 3/18/2005 10:09:44 AM I've got a couple of ponies going cheap.
Got to catch them first of course. 2752. Macnas - 3/18/2005 10:16:28 AM Whatever about the horse, which is alright as meat goes, anchovy butter is vile. 2753. PelleNilsson - 3/18/2005 12:48:54 PM Swedes in general don't eat horse but there are quite a few Chileans living around here which is why it is now and then available in the local supermarket. A little bit of mashed anchovy enhances the taste of almost everything. 2754. Magoseph - 3/18/2005 12:55:40 PM I remember eating “le steak tartare” at home—we had this pile of horsemeat on each one’s plate and we mixed it with shallots, one egg, mustard, some sort of seasoning my mother mixed herself and we used to think it was a real treat. I wonder now if faced with such a plate whether I could eat it.—probably not, I guess, since I was unable to eat “Tripes à la Mode de Caen” when my sister-in-law, a terrific cook, served that dish. 2755. The Summer Woman - 3/18/2005 5:14:14 PM I love anchovies. I especially love anchovy butter on small triangles of bread with a slice of egg or an olive.
Has anyone here ever actually eaten tripe? The texture looks as if it would give one the willies. Something about the "cellular" nature of it. 2756. PelleNilsson - 3/18/2005 7:42:51 PM I have eaten tripe on the insistence of a French colleague. I didn't find it revolting. One the other hand it is not a dish I would order given a choice, unless perhaps the choice were blood sausage.
Welcome, Summer Woman to IALS, the Internet Anchovy Lovers Association which includes you, me, Snowowl, somebody I don't remember and yet another one or perhaps two who will be offended thatI don't remember. Snowowl and I are the most prominent members because we share the half-secret vice of sometimes eating filets of anchovy straight out of the tin. 2757. wonkers2 - 3/18/2005 7:50:25 PM Count w2 in as well. I like them on soda crackers. 2758. PelleNilsson - 3/18/2005 8:06:50 PM So what do you all think about the merits and demerits of the two kinds of anchovy, the flat filets versus the ones wrapped around capers? I prefer the flat ones but there are certain ttraditional uses for the round ones like when you make an Escalope de Veau Viennoise (Wienerschnitzel for us Germanophiles, Summer Woman). You then place a slice of lemon on top and an anchovy on top of that. 2759. Ronski - 3/19/2005 7:20:07 PM I love steak tartare when I'm in a real meat-eating mood, which has been a lot lately, since I'm trying to reduce carbs, but I've gotta say it has to be beef. Good beef.
Had some very good beef, though cooked (rare) in Lake Louise, Alberta last week. The Canadians call their best "AAA." Can't get it in the U.S. due to mad cow fears. We said the hell with that and ate it anyway. (If I start acting strangely, let me know, if you can distinguish it from normal behavior.)
Alberta's Rocky Mountains are very beautiful. Good skiing, too, though not perfect, owing to warm weather followed by a freeze, and a bit of a local snow drought.
Here's a local mountain (not a skiable one):
 2760. Snowowl - 3/19/2005 10:22:27 PM I prefer flat anchovies, and having read the last few posts in this thread I'm now experiencing cravings.
Ronski, that's glorious.
Our kids are giving my husband a train trip through the Rockies as a birthday surprise next year.
It's been one of his ambitions to do the trip, but at this stage of his life he'd given up the dream, so he'll be quite overcome when he's presented with the tickets. 2761. Snowowl - 3/19/2005 10:24:31 PM Has anyone here ever actually eaten tripe? The texture looks as if it would give one the willies. Something about the "cellular" nature of it.
SW, tripe was my mother's favourite dish, although the rest of the family loathed it. My younger sister's boyfriend (later fiancee) loved tripe and Mum would cook a great pot of it every week, and the two of them would tuck in with great relish. The engagement didn't last, but for many years afterwards Ray would still visit once a week for his tripe. 2762. Ronski - 3/20/2005 1:13:20 AM Snowowl,
That train trip is a wonderful gift. We want to do that someday, too.
As for tripe, the most I can take of it is in little, practically unnoticeable bits in "pepper pot" soup.
But I'm not big on organ meats generally, except for their disguised presence in chopped chicken liver, liver dumpling soup (a Czech-German staple), and pates. 2763. Ronski - 3/20/2005 1:51:54 AM Here's another from our trip, fading sun on the rim of Mt. Temple:
 2764. Ronski - 3/20/2005 1:55:38 AM And another, as sunset neared, of the mountain and frozen lake.
 2765. wonkers2 - 3/20/2005 3:30:48 AM Nice pictures, ronski! 2766. Ronski - 3/20/2005 3:53:20 AM Thanks. 2767. PelleNilsson - 3/20/2005 7:18:22 PM Yes, Ronski, ver nice pictures. But you have yet to promulgate on the important subject: anchovy
Snowowl. the cravings hit me too so last night I made a pizza with tomato, olives and anchovy. I woke up thirsty twice. 2768. Ronski - 3/20/2005 9:16:06 PM Yes.
Anchovies should be used somewhat sparingly in my opinion, but they should be used often.
My partner makes a nice chopped salad, almost finely chopped, with a -- what else -- salad chopper (a hand-held tool). Ingredients are a variety of dark greens, sweet peppers, red onions, carrots (can be grated into it), and anchovies, finished off with garbanzo beans and cubed swiss cheese. Oil and vinegar to taste, but it must contain some good balsamic.
And then, of course, anchovy paste goes nicely mixed in just about every dish short of desert. I put it in almost every red pasta sauce. I must try it in an alfredo type sauce, too, someday.
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