Katherine Collett kcollett at hamilton.edu
Fri Dec 20 16:33:14 GMT 2019

On Dec 17, 2019, at 10:27 PM, Howard Brazee <howard at brazee.net> wrote:
>> On Dec 17, 2019, at 8:24 PM, Harvey Fishman <fishman at panix.com> wrote:
>> Look, if you can taste the anchovies, it is being done completely wrong. The idea of the anchovy is as a flavor enhancer, NOT a flavor.
> As in marinara sauce and Caesar’s salad.

Ooh, and bagna cauda!  You can’t taste the anchovies per se, but they give the whole thing a richness (and probably umami?) that it would otherwise lack.


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