For years, perhaps seven in Oz, I was deprived of these. Now they seem to be everywhere. The marinated anchovy perhaps has more in common with the rollmop herring with several differences:
- they are much, much smaller and therefore much better as a nibble
- they are not so sour
- Great with sherry, ice-cold white wine. I’d even say with Campari.
Other great nibbles:
1. The ubiquitous wasabi peas
2. Raw almonds. Hey, cut out the middleman and buy in the shell. Use the left overs as mulch.
3. Dried prawns. Usually used in Asian food. But a great alternative nibble.
4. Perhaps some cheese and biscuits. Jacob’s water.
5. Olives, of course. Tiny ligurian ones grown locally seem pretty good.
6. Salted cashews.
Food facist:
1. Forget about crisps, especially Pringles. They are like crack cocaine and as we all know crack cocaine ain’t that great for the detox regime.
2. Ditto salted peanuts.
3. Plastic containers of dip bought from the supermarket. Tip into a larger plastic container, something the size of, let me see, a dustbin.
4. Ditto any cheese containing fruit or nuts.
5. Avoid pitted olives at all cost. All it takes is one unexpected pip to lose a tooth to a $1,000+ crown. Happened to me twice.
{ 10 comments… read them below or add one }
Oh c’mon, how about cabanossi? with cubed cheese? sold together in a pack! So convienent!
I like thinly shaved sopressa wrapped around breadsticks or just shoved in my gob! But I can only ask for flat hot sopressa. Can someone teach me the difference between all the deli meats so I don’t look like such an idiot at my predominantly Italian deli?
Maybe I’ll have a nose around, take a pic and post if I get time. Would be really useful.
What’s this cananoosi and cubed cheese in one pack?
I would add Manchego to my list and this is just some current favourites. Always open to suggests but beware the facist within.
Do you call it something different? I have heard it called cabana??
What about Feta, my very favorite snack? Chunks of it with some type of olives and maybe a cucumber. I prefer the French feta, which apparently the French are not allowed to call Feta any longer.
We love Manchego! I kinda like fruit cheese on occasion too tho’ and beer nuts can be good…
Speaking of wasabi peas, have you seen my wasabi-crusted barramundi, Ed?
Sue, i understand it is called cabana but in truth I prfer those hard and spicy air dried salami type things, about the size of a Zucchini (which is on the brain right now).
Kaylyn. I do like feta and to be a facist the Greek stuff is the only stuff worth eating. I usually have it in a very simple but delish Greek salad with A BBQ’d rack of lamb … but that’s a post about to come.
Cindy, Nice to know about Manchego. Beer nuts are good as are unshelled peanuts but for that I’ll reserve the experience for Raffles in Singapore where I can just toss the shells on the floor.
Food facist: I just can’t get used to fruit cheese as I’m really partial to strong Euro cheese. Can I cure you of the habit by suggesting you try a strong soft cheese such as Dolcelatte or some stinky goat with Baker D Chirico Fruit Bread. I think if you like fruitt cheese you’ll love this.
Ed, you can’t completely dis *all* dips?! Obviously ‘cheese and chive’ from the supermarket, but what about some of the dips from Prahran market delis?
Chilli, parmesan and cashew…?
Look Kylie I might eat Taramasalata on pitta bread in private with some pepper and a squeeze of lemon. i may do something similar with that chickpea gunk. I’ll buy tahini and use it as an ingredient – it tastes owful on its own. But I’m simply not going serve out dips with mass manufacturer crisps and biscuits. Tough.
Dear sir. I live in England and would like to buy some Zucchini seeds to plant them in my garden.Where in America can I buy these seeds.Thanking you neville
Big ups on da anchovies there Ed. I’m definitely with you on that one. Sometimes when I glug down a few ales I like to enjoy scoffing a plate of cubed cheese, usually just a mild one, although I do enjoy cheese spiced up with chili flakes, pickled onions, cubed HOT salami, stuffed olives and/or gherkins. I just mix and match them according to taste – and what I am drinking.