Quote:
Originally Posted by Flinty_McFlint
Grazie Sparkle and Wonk. I also happen to have some korean anchovy sauce (for making kimchi and katugi), which I may experiment with as well. I never liked anchovies growing up, but now, damn I'm all over them. Except on pizza. Not for me.
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Next time you get a hall pass and can come to SF, we should go to my favorite restaurant here. They make house-cured anchovies that rise to the level of orgasmic.
