29 Aug
2014
29 Aug
'14
3:48 a.m.
On Thu, Aug 28, 2014 at 10:13:48AM -0700, Chuck Guzis wrote:
On 08/28/2014 09:40 AM, David Riley wrote:
> Anchovies, on the other hand, are mostly best when ground up into a sauce.
> They add a wonderful savory punch (they're absolutely critical to good
> Worcestershire sauce). Try getting a tube of anchovy paste instead, much
> easier. I just don't know about those apostates who eat them whole on pizza.
The whole point of that is to keep other people from
sitting too close to
you.
There was this time I made a brussel-sprout curry...