Cooking and Baking

Anchovy Paste

I've been waiting with 'bated breath (or perhaps that should be "bait breath") for the anchovy reviews since I saw it in "This week at Serious Eats World Headquarters."

It was a great taste test, and I was pleased to hear that the brand doesn't matter when you're cooking. If I'm opening a can, I use Roland - it's what's available.

I can't get jarred anchovies where I live, and I hate opening a can and only using three, so I often use anchovy paste, which they didn't review.

I don't think I've noticed a difference, and it's easy to add a little *after* the fact, if I think a dish needs it, which is handy.

Anyone have comments yea or nay? Any particular brand you'd recommend?

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