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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.
2769. Ronski - 3/21/2005 12:58:22 AM Oo - oo, I also meant to say that when fixing swordfish (one of those things we are now instructed to eat very rarely), grill it on one side, then turn over, and as you grill the other side, place a cross of flat anchovies on the surface (or crosses, if large enough). Sprinkle with fresh lemon juice, and serve quickly.
Dee - lish! 2770. Macnas - 3/21/2005 9:07:42 AM Anchovies, for gods sake people, stop the insanity!
Tripe, I've had it a few times, it's alright if cooked right, but only alright. If its not cooked right, it tastes like eating lumpy pasta thats been steeped in ditch water. 2771. alistairconnor - 3/21/2005 11:10:54 AM I have eaten andouillette, which is a sort of tripe sausage.
OK, but not something I'd kill for.
I don't eat a lot of meat, but given a choice, I'll choose liver or kidneys over just about anything.
but for many years afterwards Ray would still visit once a week for his tripe.
A moving story, Snow... one imagines the end of that relationship : "I thought he loved me for myself, but no, he loved me for my mother's tripe!" 2772. Neato - 3/21/2005 11:35:23 AM Liver and kidneys : yum yum pigs bum! 2773. thoughtful - 3/21/2005 2:48:42 PM thanks for the rockies shots...reminds me of our trip up that way....started in seattle, went up to victoria island then took the train from vancouver to jasper then went to lake louise, banff and ended the trip in calgary. It was wonderful. I find the canadian rockies far more beautiful than say the colorado rockies. Really something. 2774. PelleNilsson - 3/21/2005 4:20:47 PM We like liver. We usually make it as liver anglais, thinly sliced liver and bacon, first fried and then sautéed in cream with capers added.
I like kidney too, but Christina doesn't because she worked at a dialysis clinic in her youth. So we never have it. 2775. alistairconnor - 3/21/2005 4:42:42 PM Well. My brother in law's a hepatic surgeon, so I guess my sister doesn't cook liver too often.
He often has to fly to the other end of the country at no notice, remove the liver from a warm cadaver, fly back with the organ in a cool box, transplant it into the receiver...
... then go home for dinner. 2776. robertjayb - 3/21/2005 6:34:27 PM It is far from fine dining but no less a personage than jexster will attest to the exellence of the liver and onions served at Luby's cafeterias in this part of the U.S. A side of fried okra is recommended.
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