The author posted a question in Food, Cooking
what is ancheus? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
this is for beer.
this is for beer.
Response from 0[+++++]
kind of fish
kind of fish
Response from 0[+++++]
I've seen fish like that on The Simpsons
I've seen fish like that on The Simpsons
Response from 0[+]
little fish in a can
little fish in a can
Response from 0[+]
little crawfish like shrimp.
little crawfish like shrimp.
Response from 0[+++++]
little fish
little fish
Response from 0[+++++]
It's a snook type of fish.
It's a snook type of fish.
Response from 0[+++++]
don't you dare eat it!
don't you dare eat it!
Response from 0[++]
What's the question? If it's food, it's a snack!
What's the question? If it's food, it's a snack!
Response from 0[+++++]
Puff pastry bagels!
Puff pastry bagels!
Response from 0[++]
Little fish in Caesar salad in good restaurants classic recipe
Little fish in Caesar salad in good restaurants classic recipe
Response from 0[+++++]
Anchovy - small silvery fish with a greenish-black strip along the backbone - is a favorite dish almost all over Europe and the New World and almost never known in Russia. Anchovies are indeed distant relatives of herring. They are salted and canned, but also eaten fresh and cooked in many different ways. The English even introduced anchovies into their most famous sauce "wouster". It's impossible to count the number of French sauces that include anchovies. We also owe the appearance of "canapés" to this silvery fish with delicate white meat: originally, the word "canapé" was a small sandwich with anchovies. Americans still love to slather their sandwich with anchovy paste made from grated anchovies with vinegar and spices. In Corsica, anchovy fillets, fresh figs, and garlic are blended in a blender and then spread on warm bread with a splash of olive oil.
Anchovy - small silvery fish with a greenish-black strip along the backbone - is a favorite dish almost all over Europe and the New World and almost never known in Russia. Anchovies are indeed distant relatives of herring. They are salted and canned, but also eaten fresh and cooked in many different ways. The English even introduced anchovies into their most famous sauce "wouster". It's impossible to count the number of French sauces that include anchovies. We also owe the appearance of "canapés" to this silvery fish with delicate white meat: originally, the word "canapé" was a small sandwich with anchovies. Americans still love to slather their sandwich with anchovy paste made from grated anchovies with vinegar and spices. In Corsica, anchovy fillets, fresh figs, and garlic are blended in a blender and then spread on warm bread with a splash of olive oil.