Unpopular opinions
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While I didn't really watch any of the Guy Fieri shows when cooking tv shows were in their prime (or are they still?) Guy definitely seemed like the person I'd want to hang out in person more than most of them. Just always seemed like he could vibe with anyone anywhere at any time.
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And re: anchovies, I wasn't a huge fan of them until I started using them here and there in certain dishes at home. If you ever come to my home and I cook you a meal, especially with some sort of red sauce, chances are it has sardines in it.
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while i was partially just being contrarian to @EdH's comment on sardines, anchovies to me have a little bit more versatility thanks to the couple of varieties I use regularly; from the oil/salt cured brown versions that are spot on for things like Caesar salad, pizza, puttanesca sauce, etc and also the white sardines (boquerones) that are much more similar to a standard sardine that can be used interchangeably with them, imo.
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One of the best things I’ve ever cooked was Alton Brown’s recipe for Steak au Poivre. Incredibe
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Yeah I used to use a riff on Brown's cast iron steak recipe that impersonates a salamander by having you get the cast iron really hot in a 500F oven and then using the broiler so that you have top and bottom heat. It is a very fast method to get a good crust, though these days I just do cast iron outside on the gas grill usually.
Based on the popularity of caesar salads, I think most people like anchovy flavor if it is at least melded in and balanced in a way that isn't too fishy for them. Anchovy paste is an underrated ingredient that can add value in unexpected places.
Me? Ooh baby I like it raw, but I didn't always and I understand when folks don't. But when there's an option to supplement a salad with them I take it, and I do enjoy things like boquerones & vermouth meal.
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@mclaincausey Caesar salad should be bold! Like most Mexican food.
