Quite like oysters myself but agree on ridiculous prices seeing as they were peasant food as far back as Roman times and even in Industrial Revolution era London the poor working classes ate them. Roman cement and concrete would not have existed without the fact they burned the shells in huge bonfired to make lime. Looking at the amount of Roman brickwork still in existence they must have eaten them in huge quantities. Salted anchovies are great on Pizzas and you can use them instead of stock cubes (they lose all the fishy taste if you melt them down in the oil first before adding other ingredients). I quite like the white marinated ones (Spanish Bocas) in Tapas and Antipasti (easy/cheap to make too although a bit fiddly) Best of all though is butterfly them (head and gut removed, rinse, press down on the back to open out and remove the backbone, dredge in seasoned flour and deep fry. They are amazing like that but anchovies always have to be mega fresh as an enzyme in the gut spoils them quicker than just about any other fish
Aroma Café down the Victorian Arcade is excellent. It's owned by a Reds fan that sits in the East Upper, I think.
Last went in a few years ago and the only sauce they seemed to use was a smooth tomato sauce that was more akin to a tin of Heinz soup... actually, that's maybe a bit harsh on Heinz. Italian chefs would be turning in their graves
Spot on. My bed is in Dodworth, my wife's is in Hamburg, Germany. That's well out of the range of anchovy aroma.
Absence makes the heart grow fonder . I bet she can still smell them from Hamburg . That sarnie is wrong in so many ways .