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Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as simple as the way they’re stored.
At the Dublin Gastronomy Symposium this past summer, I was delighted to learn one crucial way to improve any tin of anchovies: keep it in the fridge until you’re ready to use it.
Marcela Garcés is a professor at Siena College in New York, and as a side hustle she and her husband Yuri Morejón run La Centralita, a culinary studio that aims, among other things, “to teach guests about anchovies as a gourmet food in context”. As a result of our conversation, I now hold anchovies in even higher regard.
Notes
- Marcela Garcés’ paper is In Defense of the Anchovy: Creating New Culinary Memories through Applied Cultural Context.
- La Centralita is in Albany, New York.
- Here is the transcript, thanks to the generosity of supporters
- Banner photograph from Marcela Garcés.
@etp Hi I’m enjoying your show informative and interesting. I see you include a transcript usually in shownotes but it would be even better if you include the Transcript in your RSS feed, so apps that support Transcripts can show it including PocketCasts, Castamatic etc can in the Podcast app UI instead of a Browser: https://support.pocketcasts.com/knowledge-base/episode-transcripts/#how-to-add-transcripts Would you consider doing this? Happy to help test it as well if you can!
Episode Transcripts – Pocket Casts Support
Latest episode: the divisive anchovy.Love them? Get practical advice that can make them even better.Hate them? the failing probably is not yours.Listen at https://www.eatthispodcast.com/anchovies/ and subscribe wherever et cetera.