this weeks Test Kitchen had two pasta dishes and I learned a bit on Carbonara that might be helpful
they also did Puttanesca and used Anchovy paste, the kind in the tube.
i have not used this for many many years. once maybe at most, preferring the little cans.
I havent gotten a can in a long time, using Fish Sauce, initially 3 Crab, now Red Boat.
most of each can got tossed, hence the move to FS.
Most of my Anchovy use is in C. Salad, but Ill add 1 - 2 drops of RB to the chicken sauce Im making
which will use up some of the BBQ Ck dark meat I have ready to chop up and put over rice.
Anyone use Tube'd A.Paste ? brand ?
does this add anything to a dish that R.B. cant ?
the texture of the filet is one thing, as we have seen on Eggs recently. but the tube stuff just gets mixed up
in the final pasta sauce and I cant seem the rational here for the paste as texture.
anyone use Paste where Red Boat might work, where you are looking for texture ?