Hey, come to Noo Yawk, and I'll make you some gen-oo-ine chopped liver. And with my coordination being what it is these days, you'll probably get something approximating chopped liver ala Boida finger. Delish.
i wondered about the sardines, anchovies makes more sense
Tue 29 Dec, 2009 06:48 pm
Don't talk to me about seafood in Albuquerque! Quel horreur or whatever the words are in french...
these'll be canned clams. The dish is still fine, but not like the real thing.
Tue 29 Dec, 2009 06:58 pm
Speaking of anchovies and sardines - I've never tasted a non tinned sardine, but I love fresh then marinated anchovies. There so wonderful, very very different from the tinned anchovies or glassed salted anchovies..
I just finished dinner, it was pasta with clams/anchovies and stuff, Osso prepared in our kitchen, it was perfect but i could have eaten twice as much as well as a slice of nice italian bread to sop up the juices with.
Yah yah yah, that was about 2/3 pound of chitarra pasta for three people, one of them a notoriously spare eater, not either myself or Diane..
Next time, a full pound, plus some wipe up bread. So, do you have garlic breath yet?