Mr. CtChilihead,
Funny the regional cuisines... I got turned on to Anchovies early in life while visiting New York and eating "real" Italian food. Went to Europe while in the service and found them in many dishes.. Sadly, here at most places they look at me like I've got two-heads when I ask for anchovies. There are a few (only a few) local Italian and Greek restaurants, that offer the choice. It takes a special trip to high end grocery store to even purchase a can for home use...
In the late 1980's I spent some time in France. In Marsaille, they had many street vendors selling pizza. "Fish, meat or cheese" they would say, and (for whatever the amount of Francs it cost) I recall it was about $2 American. They would cut a pizza in half, roll it up and serve it in wax-paper. It was great! The "meat" however, was not pepperoni but some kind of salami I "think." The "fish" was anchovy and for $2 it rocked! The only drawback was they put black olives on all of them and the were whole and un-pitted. So a meal of this included some caution and frequent spitting out of seeds..
MikeUSMC,
Would give my left n*t to try one of those... Not really, bit in theory. Sounds great!
