24
   

Have a wonderful weekend

 
 
jespah
 
  1  
Reply Sat 7 Jul, 2012 07:40 am
@George,
Son of a gun.
0 Replies
 
jcboy
 
  1  
Reply Sat 7 Jul, 2012 07:55 am
Friday nights have always been our family dinner out night. Today we are just puttering around the house, spending time with the dogs and relaxing.

Although I’m thinking of taking down the large entertainment center and putting it in the truck to donate to Metro Charities. Its just too large for the wall and I’m over with it now.
0 Replies
 
Eva
 
  1  
Reply Sat 7 Jul, 2012 08:07 am
@George,
Don't forget your apricot scarf.
farmerman
 
  1  
Reply Sat 7 Jul, 2012 08:28 am
@Eva,
Too Goddam much planning goin on around here. Let the weekend just FLOOOOOW over you.

I had many errands to do and many things to purchase, so I wnent into the field and was shooting groundhogs.
Setanta
 
  1  
Reply Sat 7 Jul, 2012 08:36 am
@Eva,
Hehehehehe . . . are you two gonna gavotte?

chai2
 
  1  
Reply Sat 7 Jul, 2012 11:02 am
@farmerman,
farmerman wrote:

Too Goddam much planning goin on around here. Let the weekend just FLOOOOOW over you.

I had many errands to do and many things to purchase, so I wnent into the field and was shooting groundhogs.


My man is fixin' ta shoot him a racoon what is in the attic.
chai2
 
  1  
Reply Sat 7 Jul, 2012 11:04 am
@Setanta,
Setanta wrote:

Hehehehehe . . . are you two gonna gavotte?



Gavotte you covered Set....

0 Replies
 
Ragman
 
  2  
Reply Sat 7 Jul, 2012 03:17 pm
@dlowan,
I'm reading A2K posts and having a strange desire to play Carly Simon LPs on my turntable.
ossobuco
 
  2  
Reply Sat 7 Jul, 2012 03:28 pm
@Ragman,
I'm making a dish many will abhor but I love: broccoli cut up and sauteed in a mix of olive oil, butter, garlic, anchovies, and red pepper flakes, mixed with freshly cooked penne.

Meantime, I have a glass of cheapo chardonnay on ice.

Ragman
 
  1  
Reply Sat 7 Jul, 2012 03:45 pm
@ossobuco,
Very nice. I imagine the taste on my tongue. Oddly, I've got the same sort of meal in fridge that I'm preparing tonight...and I'm adding some of those spices to my shopping list - 'cept no anchovies for me, though. I rarely get white wine any more - lost the taste for white except for some certain Chenin Blanc, Rieslings and Gerwurtz., etc.

I made a meal for lunch recently with cubes of tofu, sauteed in olive oil (garlic, cumin) added to some brown rice...and fresh mixed salad greens covered with balsamic.

Ooops..I forgot. I had a Thai meal last night. Met a new lady friend locally and we went to a great Thai restaurant to thai one on.
ossobuco
 
  2  
Reply Sat 7 Jul, 2012 04:07 pm
@Ragman,
I use a couple of them instead of salt and don't mind, even like, the flavor. I think marinated fresh anchovies are a whole other bag of beans - they've always been delicious to me, but no way I could get them locally. But between those jarred anchovies and the broccoli, I figure there wouldn't be a lot of fans.
I like red wine better too. Of course putting wine on ice is a mortal sin in itself.

And the thai meal et al counts as weekend too.
Ragman
 
  1  
Reply Sat 7 Jul, 2012 04:12 pm
@ossobuco,
I would safely say that I've never experienced freshly marinated anchovies. I've had them on pizza and salads so I could once again be adventurous (adventu-Russ) at some point if I knew it was fresh.
ossobuco
 
  1  
Reply Sat 7 Jul, 2012 04:24 pm
@Ragman,
We had a fantastic seafood store in Santa Monica, aka Santa Monica Seafood. They had fresh everything, superb place. I find the marinated fresh ones very different from the stuff you find on pizzas.

http://www.santamonicaseafood.com/

here's another site with an explanation of just how different they are -
http://www.sippitysup.com/marinated-fresh-anchovies-because-fish-aren’t-born-can
0 Replies
 
farmerman
 
  1  
Reply Sat 7 Jul, 2012 05:42 pm
@ossobuco,
how are fresh marinated anchovies accomplished? Anchovey are a unique beast that e dont get on the Eastern US seaboard. We get Menhaden, butterfish, brim, and mackerel as our baitfish and salt snacks.

Marinated fresh anchovies sounds good to me
CalamityJane
 
  1  
Reply Sat 7 Jul, 2012 05:46 pm
I love anchovies - never had fresh ones though, always straight out of a can!
farmerman
 
  1  
Reply Sat 7 Jul, 2012 05:48 pm
@CalamityJane,
I used to snack on rolled chovies with triscuit and beer. TOO MUCH SALT so I switched to dorito restaurant chips
0 Replies
 
ossobuco
 
  1  
Reply Sat 7 Jul, 2012 05:49 pm
@farmerman,
I gave a recipe a few posts back, farmer. Me, I just bought them already marinated at the fish market.

Other fish can be marinated the same way, I'm pretty sure.
I think there are lots of recipes out there - I saw one by Mario Batali when I was googling - I just posted the first thing I read with an explanation about them and a recipe.
0 Replies
 
dlowan
 
  1  
Reply Sun 8 Jul, 2012 09:14 am
@ossobuco,
Yumm!
ossobuco
 
  1  
Reply Sun 8 Jul, 2012 09:38 am
@dlowan,
Well, I looked at the site again and it didn't work today, so I'll copy it -

marinated fresh anchovies: because fish aren’t born in a can
01 mar 2011
link:
http://www.sippitysup.com/marinated-fresh-anchovies-because-fish-aren’t-born-can

People are so funny about anchovies. And whether you love anchovies or hate them, it might come as a surprise that they weren’t born in that oily little tin can wrapped around a caper! Don’t get me wrong– I love their big salty flavor, so reminiscent of the ocean. Whether strewn on pizza, laid across toast or used as an ingredient in other dishes, I'm a huge fan of this little tinned fish.
There are other options. I think anchovy fishaphobes would be surprised by the mild flavor of fresh anchovies.

But getting them to taste anchovies, even fresh and marinated (also called white) anchovies, is a bit of a struggle. Not just because they think they hate 'em, but also because even die-hard anchovy lovers like me can’t get marinated anchovies as easily as we’d like. It’s just plain hard to find the fresh fish in any form in the United States. Other commonly canned fish are much easier to find in their fresh form here. Fresh tuna? Sure. Even fresh sardines can be found in my market sometimes. Anchovies are the next tinned fish ready for its fresh faced close-up (I hope).

Their season starts in early spring. Which means that when they're plentiful, more and more of them can escape greedy European mouths and find their way to American markets (I hope). Because I managed to get my hands on some recently.

Anchovies are mostly caught in the coastal waters off Morocco, Portugal, and Spain but are common all around the Mediterranean. If you've done much traveling in that area you've probably eaten them lightly breaded and fried as an antipasti or tapas. They're spectacularly good when served freshly fried and piping hot. I plan to serve them like that tomorrow, so come back for a plateful.

Good as they are fried or even tinned, there's another way to enjoy anchovies, and that’s marinated. In fact it's the most common way they're served in their countries of origin. So that’s where we're going to start on our reputation realignment of this little fish.

Anchovies come fresh from the sea as bright shiny silver bullets. Once they have been de-boned and gutted, they can be marinated in lemon juice and vinegar from four hours to as much as a week. The acid in the marinade "cooks" the flesh, turning it white. Hence the name white anchovy. At this point they're stored in extra-virgin olive oil waiting for the hungry masses to scoop them up. They make a terribly chic little appetizer, and are just the right flash of fun with a glass of wine and some crusty bread.
Marinated Anchovies serves 4
Adapted from Kyle Phillips

2 1⁄2 lb whole, fresh anchovies
4 medium onions, thinly sliced into rings
1 lemon, juiced
1 1⁄2 c white wine vinegar
extra-virgin olive oil, as needed
salt & freshly ground black pepper, to taste

Instructions

Split the anchovies up the middle, gut them, and remove their heads and spines. Rinse them drain them. Spread about 1/2 of the onion slices onto the bottom of a 9x13 glass or ceramic baking dish. Lay the anchovies on top in as close to a single layer as possible. Combine the 1 cup vinegar and lemon juice and drizzle the mixture over the fish. Top with about 1/2 of the remaining onion slices. Put the remaining onions in a small bowl and pour remaining 1/2 cup white wine vinegar over them.
Let the fish marinate in a cool place for 4-6 hours. When the flesh of the anchovies has whitened and firmed up (the acidity will cook it) drain them and transfer them to a different bowl. Season them lightly with salt and pepper, add extra-virgin olive oil to cover, and garnish them with the remaining onion and the vinegar in the bowl. Let the fish rest for a few more hours in the fridge, and serve them as an antipasto.
0 Replies
 
chai2
 
  1  
Reply Sun 8 Jul, 2012 11:07 am
@chai2,
chai2 wrote:

farmerman wrote:

Too Goddam much planning goin on around here. Let the weekend just FLOOOOOW over you.

I had many errands to do and many things to purchase, so I wnent into the field and was shooting groundhogs.


My man is fixin' ta shoot him a racoon what is in the attic.


I told Wally that if he tells me one more time he can't see how that racoon is getting in and out of the attic, I will hit him in the face with a **** bomb.

otis has volunteered to work on a prototype.
 

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