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Love your posts. What research, effort & determination. Truly a gem. Champ. Now come up with the perfect potato scallop / cake recipe. Just the batter will do.
Ok so I just tried the recipe and have to say that is is absolutely spot on and totally delicious. I couldn’t find mackerel so I substituted it with tinned herring fillets. Once again a HUGE THANK YOU!!!
Hi, the printable recipe is on this link --- whats4chow.com/2022/09/01/pecks-anchovette-recipe-how-to-make-pecks-anchovette-at-home/ Thanks for your interest, and thanks for watching!
Hi, I have been battling with cancer for the last 3 years, and unfortunately have not had the energy to produce anything for some time. Hopefully this will improve in the future, then I will continue with the channel. Thanks for watching, and thankyou for the support!
@@Whats4chow I do apologise and sorry to hear about you health.. Your videos are amazing and you introduced me to "Salt Petre" a fabulous brining product Thanks once again and giving you my 🙏🙏🙏.
Cette râpe n'est pas pratique ou alors il faudrait râper de grosses quantités. La matière reste coincée entre les petits picots... impossible à déloger, sauf à passer sous l'eau et, dans ce cas, on perd toute la matière. Je suis très déçue par cet achat.
Hi J, thanks for your comment. I apologize for the lack of recent uploads. I have been battling with cancer the past few years, and have not really been up to it. I am improving, so hopefully I will have the energy to continue in future.
@@Whats4chow oh my! I was not aware. I wish you a speedy and complete recovery! Meanwhile I have hundreds of hrs of your content to be going on with. Save your energy for the fight. Thank you for your reply and sincerest hopes for your health and happiness. All the best to you. J
I've had one of these for over ten years. Tho mine is fish-shaped, and not Kyocera. It's plastic, not ceramic. I've used it virtually everyday for ginger for tea. It's still as sturdy. One of my most useful tools. Infact, it's invaluable. For those who do not have one, pls go get it.
Hi Debbie, yes, I have looked at that and we even produced a batch that was pressure processed and shelf-stable without refrigeration. We still need to send samples to the lab for testing etc before proceeding. I will keep everyone up to date as we go. Thanks for your interest.
Hi Pierre, I'm sure you will find what you need... I have had viewers from all over the world making the recipe, and they had no problems. Thanks for watching!!!
Hi Allan, MSG will enhance the taste of any food, and although there is fair amount of naturally occurring MSG in the anchovies, it has been diluted by the other ingredients. If you have a sensitivity to MSG, it is quite optional, and can be omitted.
MSG is a total sham in today's food. It is not needed unless you are a cook that cannot cook.... Why would you destroy the taste of good fish by adding that taste destructor.
Hi, the small nibs that grind the garlic will not grind your nails or skin... they will only affect the garlic. You can mash the garlic until it is all paste and carry on, and your fingers will not be affected at all. Thanks for watching!
I've made this twice so far,....thumbs up stuff! I had found a website in Australia that it would've cost $36 USD to get 1.7 ounce(48 gram). This recipe makes 400 grams..., at that rate it would cost $300 for the equivalent and it cost me all of $11 (already had the MSG and Xanthum gum).
So I have now made this but changed up the recipe somewhat. I mean, what’s the point of receiving perfectly good advice if you only intend to follow it, eh? 100g anchovies, 2x 125gr tins of sardines in water, 2x 50gr Leggo’s tomato paste, Aromat, xanthan gum and rock salt. Oil from the anchovy jar was sufficient. Mixed with a stick-blender in a bowl and yielded 8x50ml jars plus half the original anchovy jar. Triumphantly enjoying now on fresh Sunday bread cut into doorsteps - baie lekker! The tomato paste brings the colour to indistinguishable from the original but next time I’ll add garlic paste, maybe double the anchovies too. 👍🏻😁 Subscribed.
Thank you for sharing this, I wondered why this was unavailable and only the insipid alternative remains here in Australia. When I lived in the Western Cape, this was a ritual with a loaf of fresh Sunday bread. Wonder why they’d quit offering a successful product, yet still bother to offer the watery replacement? I shall gather all things to make this now. 👍🏻
Hey, thanks for the amazing feedback. One of my other viewers asked whether it would freeze, and having not tried that, I couldn't answer the question. Now you have very kindly tested it for all of us!
Hi, it does freeze perfectly well, however I have not tested for how long... I would take a guess from similar products it would be fine for at least a year. Thanks for watching!
Hi there everybody I live in East London and cannot find a supplier of PECKS FISHPASTE HERE can anybody help a store keeper told it has been discontinued thank you
Hi, yes it has been discontinued, Redro has also been discontinued. I have seen a few bottles of Peck's "old stock" around, but going for over R100 a jar. I have been doing costings on making my copy recipe commercially -- please message me by email, and I can give you some details. You can find my email on my channel page under the about tab. Thanks for watching!
Hi, thanks for your interest... no you do not have to cook the anchovies unless you are buying them straight off the fishing boat. Anchovies are sold salt-cured in oil. There is nothing else you need to do with them other than follow the recipe --- thanks for watching!
I'm sitting here today thinking about you dear Friend. I admire all your videos and are so grateful for the time it took you to upload them for us. Know that you are appreciated and loved in this community. We are all sending you love and best wishes.
Hi, yeah I have been battling cancer for the past 3 years, so unfortunately the channel has had to take a back seat for a while. I will try to keep everyone posted on progress.... thank you for your support!
You should do a video on how to make your own brewing caps or just tell me how to make my own brewing caps? I know I take bottle cap and make a hole in it but how do I make the paper/foam/spungy relief valve? Please give me a clue at least?
Hi, you would need precision die cutting equipment to make them, which I don't have. In addition, the thin closed cell material that the seal is die cut from would have to be sourced. Presently, I am based in South Africa, and finding things like that is near impossible.
Hi Mike, if you are in South Africa, then this is the product I would suggest. You can find it at most major stores --- luckystar.co.za/products/middlecut/ If you are elsewhere, then any mackerel in salt water will be fine. Thanks for watching!
@@Whats4chow Thanks. Lucky Star emailed me and said many stores are low on stock and will have stock mid- to end-May, so looking forward to trying this soon
I just ordered 4 bottles to made delivery worthwhile and it might be the same name, but it is so completely different. It has a weird, bitter taste to. Fishy? Yes. Good. No.
Hi Mitzi, yes you can, however it may not be quite as flavorful as the original. MSG is only a flavor enhancer and has nothing to do with preserving or coloring the mixture. Thanks for watching!
Dont worry about msg. Its not the evil that historically we were tought. That was just anti asian propeganda. Its no worse for you than sodium chloride. Grrat in small doses.
What happened to Pat Macks Brewing Caps? Did he pass away? Did they buy him out? His website doesn't work anymore. Help I want those caps. Does anyone else sell them? if not then how do I make my own caps?
@@Whats4chow You should do a video on how to make your own brewing caps or just tell me how to make my own brewing caps? I know I take bottle cap and make a hole in it but how do I make the paper/foam/spungy relief valve? Please give me a clue at least?
I’m so happy to have discovered your channel! I had my last slice of of toast with fish paste on it yesterday! I had snaffled away a jar I found in the international section of a NZ grocery store. I’m looking forward to using your recipe for this. Fab looking recipes one and all. Thanks man!!
This is awesome, can't wait to try it. Thank you 🙏 Is this freezable? I don't get fishpaste cravings often but when I do (like today) they hit hard! Only learned the devistating news of its discontinuation today *pause for a moment of silence* , it's been comfy under my rock till now.
