Okay it's essentially concentrated anchovy so it might be interesting to season red meat with it, I would imagine it would, as anchovies do, disappear in the cooking to leave behind salty indefinable omnomnomness. Use as part of a stock base maybe (small quantity of stock only though, given the size of the pots), uummm drop it down with a lot of liquid and use as a baste?
― Matt, Friday, 30 January 2009 22:46 (fifteen years ago) link