Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…)
I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference…
I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access…
Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don’t use a ton of it. It doesn’t necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example.
Which is wild considering the spice trades of the… (according to the internet, prehistory through modernity, so that’s a thing…)
I have to assume that 1950s housewives were so thoroughly drugged up that they couldn’t tell the difference…
I know that they made everything in jello/aspic because gelatin was formerly a luxury, like sugar and basically any spices, so they went a bit batshit when they got cheap access…
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Anchovy paste makes sense, much like using soy sauce or fish sauce or miso paste or even tomato paste does. You just don’t use a ton of it. It doesn’t necessarily taste fishy, but it adds a lot of umami and salt. It improves most soups, for example.