Serious Eats - seriouseats.com

oooh, this is a great question! I've been wanting to try the anchovies-in-tomato-sauce thing, but can't stomach actually opening a can (or jar?) up and looking at them! thanks for asking this!

I've used the paste and whole anchovies and can't tell the difference so I keep both on hand....

I'm down w/ the paste. I rarely can use a whole can of anchovys and they are a pain to store.

I'm with Sadie pix--I'll buy whole ones if they'll be used up. But I keep a tube of anchovy paste on hand for last-minute dishes.

OK - nobody is answering the question - HOW MUCH PASTE SUBSTITUTES FOR HOW MANY ANCHOVY FILETS? How do you know how much to use to sub in paste in a recipe please?

I use the paste because I think buying cans would go to waste when I really only use it for ceasar salad and some italian dishes. I think it makes awesome manicotti puttanesca!

*Perky: I usually find the paste by the canned fish in the supermarket. I live in small town Ohio, so I assume it's widely available now. The tubes are fairly small, come in boxes, and made by the same people who make good Tomato Paste.

*texasdeb, it's called "google" you can use it too.

1/2 tsp. paste = 2 anchovy filets. And here's a site with a recipe for making your own paste: http://www.easy-appetizer-recipes.com/anchovy-paste.html

i've used the anchovy paste in i a cesar dressing i used to make all the time. it really added that right 'touch' without having to deal with the slimey cans and leftovers when you only needed a spoon or two. i really have to pull that one out of the closet and try it again. it was such a winner once upon a time. got it from a chef here at a local restaurant. funnny, though he never gave me actual amounts, said it would make 10 gallons if he did. but i figured it out for myself after he gave me the ingrediants. it was an emulsificartion in the blender (back in the late 80's.) I think now i'd whisk it in a bowl by hand. egg, oil, lemon, garlic, anchovey paste, maybe some vinegar, can't remember and salt and pepper. lots of parm cheese on the romaine.

@mince ~ First off, welcome to SE. The Google comment have been tossed in here many times. Some of the posters have been part of this community for quite some time and occasionally forget to be patient when they personally find a topic or comment redundant, or feel a poster should complete a Google search before asking a question. We are a COMMUNITY. A kind and supportive group of folks who genuinely believe in the information we share here. Asking a question here, will most likely result in your getting an answer that makes sense to you. Please don't take any comments to heart.

Personally? I would rather ask my questions here, to get an answer from the posters who have experience with a technique, food item or kitchen appliance new to me. Posters who I trust to give me the best advice when I am charting a new course in my kitchen. For example ~ 2009 is the year of the oven for me. I don't bake, never have. I don't know the difference between baking soda or baking powder. I have confidence, my SE pals will take the time to educate this old dog trying to learn new tricks.

to all - sorry, guys, but I never thought to "google" information about the paste - I just automatically thought of the SE forum - I am not computer literate and find it difficult to navigate around the internet (I'm learning, though!) - like PerkyMac, I am truly interested in the opinions and suggestions and experiences of the SE readers, so I feel like I am a part of a "community."

@bobcatsteph3 ~ thanks for the info. I've been in a grocery store (a very small family operated one in my area) exactly once in the last few years. Friends and family shop for me (I'm disabled) and I was also having food delivered (which was so hit and miss that I couldn't count on anything, and often it arrived the day before it had to be tossed). When I'd give them the list, I tried to stick to the store's perimeter, so it wouldn't be too hard to find things. Anyway, I never did get anchovy paste.

@bareneed ~ you've been around long enough to be family!!! pass the caesar salad?

Just wanted to say I wasn't implying that all questions should be googled, especially the main question bareneed asked...but I get a bit snarky when someone writes in big capital letters that no one is answering the one part of the question that could easily be found by typing "anchovy paste" in google.

I completely agree that any and all food related questions can be discussed here, I just think some of the general questions can be self-answered in seconds using google, because I am the first to admit, I have a ridiculously bad memory, and don't always remember all parts of questions.

I lose my computer literacy as my illnesses progress, but I don't think that's a very good excuse for what I often find is sometimes laziness. Just my humble little opinion.

And Perky I was pretty sure others were shopping for you, I went through that when I was bedridden the past couple years, you never really get what you ask for, and do you feel rude trying to explain that what you end up with isn't right, because people are doing you a favor, so you don't feel right complaining!?

One thing (OK one of a million things) I wish I could do since I can shop again (albeit with my dad's help!), is shop for others because I know cooking so well, and I think a lot of others who shop/deliver food for others don't, but I'm just not healthy enough to do it. Perhaps other SE's would think about volunteering their time to do this for other foodies who can no longer grocery shop? Just a thought for anyone ever looking to volunteer but don't know where/what to do.

@bobcatsteph3~ I agree with brooke29. Great idea, and I'd certainly love to do this for anyone in my area in need. Just for a smile--back many moons ago, my mom asked my dad to pick up some Cool Whip (I know, I know) on his way home from work. He came home, pleased as punch and proud of himself for getting Miracle Whip. Not so great on the apple pie mom had waiting for dessert. My mom never let on that he screwed up. Now, with cell phones, I can send my fourteen year old to the store and once he's there I give him specific directions and descriptions of the one maybe two items I'd like him to get--(usually this involves him asking for a particular dish that I'm happy to make but am out of needed ingredient or two).