Sunday, January 3, 2010


So I just redid more ratatouille the way I did it here in this post, sans biscuits, soy sauce, and tempeh bc I'm craving a simple vegetable stew. I haven't eaten this much crap for so long in like forever, and I need to clear my head. Not that the crap was bad per se but the usual proportion of fruit + veg to, well, everything else was heavily skewed toward "everything else" for too long a time. Although somehow my insides continued to function properly, happily enough... :-P

Anyway, I realized a great way to add body and depth to the veggies is the old standby of dumping in a bunch of anchovies. Yeah. Funky fish is the reason Thai food tastes so meaty and awesome, and I'd be willing to bet that much of the pasta sauce bought at various restaurants gets an umami kick from anchovies, too. When you use them this way, several tossed in with the tomatoes, the fishiness is dispelled immediately. Tastes awesome.

I like the Cento anchovies. I've tried Roland, but they're redolent of dirty underwear IMO. Granted, I've eaten them without dying or getting sick. You can't really tell once they're in whatever you're making, but I like to eat the leftover fillets with salad or on bread for some salty omega 3's, so the whole dirty underwear thing is completely unappealing.


Danny said...

Just had some of this on pasta with melted feta over it.... sublime!

Oh, and I think it should be called "Rat-a-tat-touille." You have to do it in the Jimmy-the-schnoz voice and make jazz hands while you say it too, for full effect. It would also help if you donned a top hat and cane.

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