Given the provenance they might have been named after Picpoul, a white variety grown near there and often regarded as the world's best oyster wash. It's also pretty good with anchovies. The name is a contraction of the French for "lip stinger".
Given the provenance they might have been named after Picpoul, a white variety grown near there and often regarded as the world's best oyster wash. It's also pretty good with anchovies. The name is a contraction of the French for "lip stinger".
Mark Kelly
These guys are really good fresh
- Garro.
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Steve Garro, Coconino Cycles.
Frames & Bicycles built to measure and Custom wheels
Hecho en Flagstaff, Arizona desde 2003
www.coconinocycles.com
www.coconinocycles.blogspot.com
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Fresh mackerel......they are tiny members of the Tunas, you know.........olive oil & coarse salt.........
I was just in the Ensenada fish market on the end of a three week fishing safari - stopped in for breakfast and some shopping.
- Garro.
Steve Garro, Coconino Cycles.
Frames & Bicycles built to measure and Custom wheels
Hecho en Flagstaff, Arizona desde 2003
www.coconinocycles.com
www.coconinocycles.blogspot.com
Mythical Pink Anchovies
I bought the pack on the left, my wife bought the pack on the right. Tasted side by side they are chalk and cheese.
Mark Kelly
I buy 1kg tins of salt cured anchovies a couple times a year. The one I get come from Portugal. They are packed in salt and are whole w/o heads. I use 4 or 5 and rinse them and pull the fillets off and throw them in a saute pan w olive oil till they turn to paste. Add black olives,capers,garlic and red bells and use it over good italian made pasta with some fresh basil on top at the end.
Also a must for a good caesars dressing.
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