If there’s any way anyone knows of for me to sell my eternal soul for this pizza tonight, PM me.
ETA: prefer cooked in wood fired oven
IIRC Worcestershire sauce, when it was first invented, was truly nasty. Horrid.
So, they gave up. Then, for whatever reason, they came back to some barrels that had been left in a basement for sometime and, against all expectations, they tried what was there and it was great!
Why anyone thought that concoction would ever be good be beyond me but…it worked. I always have a bottle of it on hand.
I have a feeling Tabasco and sriracha were discovered the same way.
tabasco is basically hot (as in spicy) vinagar … a very basic condiment
I assume because people have been enjoying various fermented fish sauces for thousands of years.
Every once in a while, I get a craving for an anchovy pizza as well. I can’t really order one because virtually all the pizza places have dropped anchovies off of their list of available add-ons. So, instead, I’ll get a 4 cheese Digiorno’s pizza and simply add them on myself before cooking. I get a dinner and 2 lunches out of that.
Sardines.
The things in a can are not really sardines (the species)
The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines.[8] FishBase, a database of information about fish, calls at least six species pilchards, over a dozen just sardines, and many more with the two basic names qualified by various adjectives.
From:
Sardines as a species is this:
And they can commonly be found at beach bars (Chiringuitos) in Spain, where they are served thus:
As for Surströmming. The are fermented to the point that when they are “ripe” the cans they come in bulge:
As for the horrible smell - well smell is a big part of taste, so why bother.
Strömming is a quasi species. It’s herring fished north of the island Öland, where the Baltic sea is quite brackish. It gives them a small distinction in taste as compared to regular herring.
Of course, I should return my Swedish membership card, because I detest the taste of all kinds of herring, which is mandatory to serve in some form or another at all major holidays (usually as one thing out of many at a Smorgasbord).
In Bob Woodward’s biography of John Belushi, the SNL star has cold pizza and chocolate milk for breakfast.
I just had kippers for breakfast, and I’m not even a Texas millionaire.
So you must be alive and well then! Good show!
I like the “brisling” sardines in oil from King Arthur brand. It tastes like a different species of fish than the Portuguese sardines. I like many types of sardines, but the brisling are my favorite.
I like many preparations of pickled herring. Cream sauce is my favorite, although these days i sometimes run into a brand that’s sweeter than i want.
I love pickled mackerel, and smoked mackerel is even better. But I’ve had trouble finding it recently.
I probably like anchovies, too, but my husband hates fish, and my daughter complains when i cook salmon (the smell), so i don’t get anchovies.
Has anyone purchased sardines from a Big Lots? Always different brands, some are fantastic others are just average.
Linguine with anchovies is one of the foods of the gods.
I was in Madrid in April and had tapas with anchovies on smoked butter on crostini. Phenomenal.
I keep hearing this (Aren’t you glad I didn’t say ‘I keep herring this’?), but you can’t buy fresh sardines here. I think you have to go to Europe to get them. 
In this case, they were anchovies, but I also had some delicious freshly grilled sardines.
Same with anchovies.
Really? I can find fresh sardines here in Chicago for about 8 bucks a pound from Portugal.
I’ve never seen any small fishes around here, except for smelt at one supermarket about ten years ago. Maybe they have them at Pike Place Fish Market, but it’s a PITA to get there now that the office is no longer in Belltown.
The sardines I’m thinking of are not quite that small. Like 4-6 inches.