Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Ive been using fish sauce to replace anchovy for a long long time
my caesars has a few drops of RB40 now that that's the only one I stock
but Ive been using 3 crab for caesars for over 25 years if not more.
as the 3Crab bottles were large , I decanted into a smaller plastic bottle
and kept the larger bottle in a very safe place.
imagine what would happen to your kitchen or PMobile if you dropped a
a bottle of 3 crab ?
I use RB40 to taste .
Ive been using fish sauce to replace anchovy for a long long time
my caesars has a few drops of RB40 now that that's the only one I stock
but Ive been using 3 crab for caesars for over 25 years if not more.
as the 3Crab bottle were large , I decanted into a smaller plastic bottle
and kept the larger bottle in a very safe place.
imagine what would happen to your kitchen or Mobile if you dropped a
a bottle of 3 crab ?
I use RB40 to taste .
