Originally Posted by kamo_gari
Originally Posted by Mr_Harry
How does the anchovy paste help it?

Forgive my ignorance but that’s seems ‘off’ in flavor profile.

Au contraire, mon ami. I can't explain it, but with soups and stews and dishes that call for robust flavors, especially with red meats and ocean critters, I've found that anchovy paste brings it all together and out. I know you're a pro and I'm but a hack, but IMHE it's like adding a bit of quality bullion, especially with dishes I go light on the salt with. It acts as a flavor enhancer, or whatever. Like a Mediterranean MSG. YMMV, but it works for me.

I’ll keep that in mind and try it. I only ever use it in tomato based sauces. Puttanesca and variants. I could see a smidge in certain red meat sauce applications, particularly those involving tomato and/or red wine. Interesting. I get my ‘brown’ and salt from hard caramelization of begs and proteins. Sometimes supplementing additional sugars to accelerate. Pick up Fond with wines and broths. The anchovies is an angle I hadn’t heard. Sounds kinda like using “Kitchen Bouquet”.

I’ll mess with it.