Serious Eats: Talk
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?