They are the secret ingredient that gives HP and Worcestershire Sauce and gentleman's relish their distinctive flavours. They are added to a wide array of tomato based sauces to give you that rich depth that comes from adding Umami flavour into a dish.
So most people love them, they just don't know it. Ps. real fermented Anchovies melt on a pizza and dissolve in your mouth... the ones you probably don't like are the cheaper salted ones that aren't matured and fermented and taste a bit fishy.... |
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"They are the secret ingredient that gives HP and Worcestershire Sauce and gentleman's relish their distinctive flavours. They are added to a wide array of tomato based sauces to give you that rich depth that comes from adding Umami flavour into a dish.
So most people love them, they just don't know it. Ps. real fermented Anchovies melt on a pizza and dissolve in your mouth... the ones you probably don't like are the cheaper salted ones that aren't matured and fermented and taste a bit fishy...."
Gentleman's relish, eh?!  |
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"They are the secret ingredient that gives HP and Worcestershire Sauce and gentleman's relish their distinctive flavours. They are added to a wide array of tomato based sauces to give you that rich depth that comes from adding Umami flavour into a dish.
So most people love them, they just don't know it. Ps. real fermented Anchovies melt on a pizza and dissolve in your mouth... the ones you probably don't like are the cheaper salted ones that aren't matured and fermented and taste a bit fishy....
Gentleman's relish, eh?! "
I love the way you mind works xx but not that relish sadly..... The base ingredient is the sediment scraped off the bottom and sides of the fermentation barrels after the Anchovies have been fully processed.... I'd offer you a taste of my relish, but I'm no Gentlman, so it won't taste of rotten fish xx  |
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"They are the secret ingredient that gives HP and Worcestershire Sauce and gentleman's relish their distinctive flavours. They are added to a wide array of tomato based sauces to give you that rich depth that comes from adding Umami flavour into a dish.
So most people love them, they just don't know it. Ps. real fermented Anchovies melt on a pizza and dissolve in your mouth... the ones you probably don't like are the cheaper salted ones that aren't matured and fermented and taste a bit fishy....
Gentleman's relish, eh?!
I love the way you mind works xx but not that relish sadly..... The base ingredient is the sediment scraped off the bottom and sides of the fermentation barrels after the Anchovies have been fully processed.... I'd offer you a taste of my relish, but I'm no Gentlman, so it won't taste of rotten fish xx "
My mind is very much like the scr@pings from a barrel |
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"I like them.
I think people who think that you just eat them like sardines will never like them 
"
I have sardine sarnies, mix them up with some black pepper, vinegar, and hot choi sauce, a couple of slices of cucumber, and the job's a good un   |
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By (user no longer on site)
over a year ago
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"I've heard they eat people in hospital so its a 'no' from me.
Are you mixing them up with leeches ?
Lychees in syrup are quite nice "
No only fresh for me - favourite fruit around Christmas time. |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
They are the main ingredient in Worcester sauce or Worcestershire sauce..
Any americans who can prounonce Worcestershire ..
I love hearing them try...
And yes there are the silver ones on the deli counter and the salted ones in tins.. I like both |
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