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Frank
Nov 8, 2004, 4:42:50 AM11/8/04
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I'm trying to make my own anchovy. After 2 weeks in salt, laurel and
lemon peel, the anchovy is still hard and still smells too "fishy".
Any suggestions? Leave the anchovy longer in the brine, take them out
and conserve in vinegar or olive oil?
lemon peel, the anchovy is still hard and still smells too "fishy".
Any suggestions? Leave the anchovy longer in the brine, take them out
and conserve in vinegar or olive oil?
Thanking in advance.
Frank
Peter Watson
Nov 9, 2004, 1:02:05 AM11/9/04
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I'm thinking that you better get used to the 'fishy' smell, thats what
its all about. I also suggest that 2 weeks is not anywhere near long
enough and that 2 months ++ is more like it. Good luck, did you get the
right sort of fish?
its all about. I also suggest that 2 weeks is not anywhere near long
enough and that 2 months ++ is more like it. Good luck, did you get the
right sort of fish?
Peter Watson
Frank
Nov 10, 2004, 5:02:57 AM11/10/04
to
Thanks Peter,
I used, what they called in Spain, Bocarones. I asked the sales lady
as well if this was the type of fish to make anchovy. I guess I have
to wait a little longer. I keep you posted on the results.
I used, what they called in Spain, Bocarones. I asked the sales lady
as well if this was the type of fish to make anchovy. I guess I have
to wait a little longer. I keep you posted on the results.
Best regards,
Frank
Peter Watson <peter...@netspace.net.au> wrote in message news:<cmpmja$2q0m$1...@otis.netspace.net.au>...
Lady Chatterly
Nov 17, 2004, 8:14:59 AM11/17/04
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In article <397e8243.04111...@posting.google.com> prop...@cybdigital.com (Frank) wrote:
>
>Best regards,
>
>Best regards,
What do names mean to you?
--
Lady Chatterly
"So KK (he is almost smart enough to get his 3rd K) tell everyone what
you really think of Lady Chatterly..." -- Aratzio
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