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my first Rocky Patel

Denver has some pretty good pie. Patxis for deep dish Chicago style, grimaldis (from NYC), parry's pizza, Ernies Bar, Tony P's or Avo's for New York style pie, Beaujo's for Rocky Mountain style pie. Racca's pizzerria napoletana or Micci's for Italian pie
 
Does anyone like anchovies on pizza or Caesar salads? Personally it is hard for me to eat a Caesar salad without anchovies and they have been banned from pizza in my house by an edict issued from the war department council of generals. So when it is possible they are ordered on pizza.
 
golfgar said:
Does anyone like anchovies...
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Yes, I love them. I mash them for pizza. Mix them in the sauce, most of the time.
Also use it for a lot of pasta dishes, such as Roasted Cauliflower and Macaroni.
We also make a Calzone (or stuffed pie in a pan) stuffed with Black Olives, Onion, and Anchovy. Quite the comfort food. A lot of the dishes I grew up on just don't taste right without them.
 
golfgar said:
Does anyone like anchovies on pizza or Caesar salads? Personally it is hard for me to eat a Caesar salad without anchovies and they have been banned from pizza in my house by an edict issued from the war department council of generals. So when it is possible they are ordered on pizza.
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No thanks, not interested lol. To be honest, I haven't even tried it, but the looks of them sort of gross me out. Plus my pizza and salads have been perfectly fine without :P I think I've heard that they taste salty, is this true?
 
If you use Worcestershire sauce, you eat anchovies.

If you love the stuff, do not, I repeat, DO NOT watch the episode of "How it's Made" that shows how they make my favorite Lea & Perrin's Worcestershire sauce.
 
Scap said:
If you use Worcestershire sauce, you eat anchovies.

If you love the stuff, do not, I repeat, DO NOT watch the episode of "How it's Made" that shows how they make my favorite Lea & Perrin's Worcestershire sauce.
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I have no issues with that, since I don't have to see it lol
 
Succubus said:
I have no issues with that, since I don't have to see it lol
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Depending on what I'm cooking, or whom I'm cooking for, I sometimes soak in milk, or at least rinse with water, then mash and incorporate. They add a sort of Umami essence to food. I don't like leaving strips on or in food.
 
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