One has to remember that tobacco use was very prominent back then. I remember my mums father ,that chewed Copenhagen, used to make supper for us and it was really salty. This was in the early '70's.
Seems like a salt bomb with all of the anchovy paste - and like it could use some cream cheese. But the idea of adding anchovy butter into a lox/cream cheese bagel to take the place of the capers? Yeah, I have to try that.
"The Original LAAAA" would be a good name for a rock band I also love the "aaaanchovy and loooox...?" Like he's going "no no, surely that can't be right?"
Thx for the recipe , I would try that but pretty sure once I opened the anchovies an lox the dog would start barking , the fire alarm would go off , an the wife would run around screaming opening doors an windows and I wouldn't get a hug goodnight for about two weeks , aside from that looks Great 🙂 Whats up next to make life exciting 😁
I wonder if anchovy paste was the same 120 years ago as it is today. I imagine the fish themselves are, but not the processing, probably to its detriment, and the taste was maybe weaker.
I’m not a massive fan of anchovies, but yeah I’d cut the ratio back a bit, a bit of lime and maybe I think I want to say some cream cheese instead of mayo, and some lettuce maybe.
Tastes gave changed. I like canned anchovy, but it's popularity has declined. Old recipes feature them a lot. Perhaps adding some dill and lemon juice to the paste might be another way to plus it up. To me, the anchovy butter is just the condiment part of the lox sandwich and easily over done. Nice. I will have to try along with the onion sandwich
I know it's not a meaty sandwich but just don't see it as a tea sandwich. Strong flavors to go with tea. Like the idea of appetizer. Like the PU, dill.
@@DeborahMaufer Assam would be a great choice. Irish Breakfast tea is good anytime you want a very strong tannic tea. Say it's a strong man (person) tea. Onion, anchovy. Bleu cheese and arugula. Buffalo chicken salad sandwich. LOL
How did they do the thin slices back in the day? Was the bread slicer ubiquitous in kitchens or did people in the early 20th century just have really good knife skills because when I try to slice a loaf it's thin at the top and thick at the bottom 😛
I assume most butter from the time period is either like super fresh or quite salted. So on one hand, less salty overall explaining the high paste ratio, or two even more of a saltlick experience. Tho what if fresh anchovy pasted yourself and fresh butter? Hmm
All I can say is that I've not found any evidence that anchovy paste was radically different then than it is now. I do use unsalted butter since historically salted butter suffered from a bad reputation. Salt was often used to mask the off flavor of bad or poor quality milk.
Hmmm.... I like anchovies... So maybe I'd try this with full salt cured anchovy (as opposed to Anchovy prepared like sardines) instead of just the paste. And then maybe mayonnaise instead of butter as the fat... Is that the same sandwich at that point lol
I did send you my sausages, peanut butter, marmite and red sauce sandwich recipe. You still haven't featured this. It's a stone winner. Think hard about this.
I've never met you I have no idea who you are but I seen the sandwiches that you eat and I asked that you keep at least an 8 ft distance because I can't imagine what your breath smells like
One has to remember that tobacco use was very prominent back then.
I remember my mums father ,that chewed Copenhagen, used to make supper for us and it was really salty.
This was in the early '70's.
Seems like a salt bomb with all of the anchovy paste - and like it could use some cream cheese. But the idea of adding anchovy butter into a lox/cream cheese bagel to take the place of the capers? Yeah, I have to try that.
It's what I already do
With the lemon and dill for sure
Idk why, but the bloopers for this one really made me shed a tear after laughing lol
"The Original LAAAA" would be a good name for a rock band
I also love the "aaaanchovy and loooox...?" Like he's going "no no, surely that can't be right?"
Hooray for the right video! As an old quick friend said, let’s give this reupload a goooooo!
that plussed up sandwich might be the best one yet, I want it
" Oh, Hello!" 😂 That plus up, plus a sprinkle of chopped chives or scallion.
What, no capers? Hehe
@@Isaac.Eiland-Hall not needed with the anchovies! 😀
Plus,up of fresh dill can't hurt. Yum.
thank you for fixing it, i was really looking forward to this!
Love the bloopers @the end of the video!
As someone with a fish allergy, I appreciate the vicarious tasting :)
This is right up my alley.
Really awesome Channel
Really love your videos! I'm a sandwich addict but i don't know that I'd ever give the anchovy and lox AGOOO
But does it have onions and mayo on buttered bread?
Ah. But does it have anch---oh, it does
LOL
Aww yeauh, your plussed up version of this sandwich is right up my alley
I love your series -- bingeing on it.
Ohai, the video we were waiting for! :)
I’m getting the strangest feeling like I’ve already left a comment on a video with this title but it’s nowhere to be found…
Because this channel is becoming Anchovy Paste of History. Hehehe
Right video title, wrong sandwich. Barry said, in the video description, that there was a snafu.All's right with the world now 🥪😀.
A good amount of dill, indeed. That dill looked like Oscar the Grouch's mustache.
I would try it, because lox rule.
Thx for the recipe , I would try that but pretty sure once I opened the anchovies an lox the dog would start barking , the fire alarm would go off , an the wife would run around screaming opening doors an windows and I wouldn't get a hug goodnight for about two weeks , aside from that looks Great 🙂 Whats up next to make life exciting 😁
The thrill of correctly predicting the original and plussed-up scores is, well, [horsey click] exquisite
I would try a bit of cream cheese with the lemon juice and "a goodly amount of dill". The bloopers:😂😂😂!
My first thought was “belly lox plus anchovies? Yikes. Lox is already salty enough!” Going with buttery Nova was a smart move.
I noticed that, too. I'm so curious if he knew that he did that. It was an auspicious sub, either way.
I wonder if anchovy paste was the same 120 years ago as it is today. I imagine the fish themselves are, but not the processing, probably to its detriment, and the taste was maybe weaker.
Capers , tomato , onion slice and cream cheese . Yummy!!
Never seen the slice-a-slice, pretty cool
He uses it freakishly often, lol. Seems completely unnecessary, too.
Shocked you did not go for a caper plus up here!
What if the guy who authored this cook book was like nah, I’m just messing man, we never actually ate this
😂
Out takes! I don't know why they're my favorite.
I love me some anchovy, I'm going to be trying this (with the dill). Thanks man!
The plused up one does sound good!
An add to the plus ups, French fried onions
for a nanosecond i thought you were going to say "i think it would be better with 2 tsp of butter... and no anchovy paste" 😆😆😆
Thank you
I’m not a massive fan of anchovies, but yeah I’d cut the ratio back a bit, a bit of lime and maybe I think I want to say some cream cheese instead of mayo, and some lettuce maybe.
Yeah, I love to make a sandwich then try and find ways to mask the flavor. 🤣 Barry, you are a hoot.
Hey, I gotta make the recipes as written then deal with the outcome lol
I really hope he gives a sandwich like a 24 some day, just to keep us on our toes and question what rating scale he's been using this whole time.
How about adding capers too?
Tastes gave changed. I like canned anchovy, but it's popularity has declined. Old recipes feature them a lot. Perhaps adding some dill and lemon juice to the paste might be another way to plus it up. To me, the anchovy butter is just the condiment part of the lox sandwich and easily over done. Nice. I will have to try along with the onion sandwich
Anchovies are back on the menu boys!
As someone who doesn’t really like fish I can’t say this’d appeal to me, but I’d be willing to at least try it with the plus ups.
That's cool that you'd be willing to try the plussed-up version.
I remember when this was the “onion” sandwhich
Ahh, good times!
this looks delicious. i’d maybe get rid of the butter and just do mayo on both sides
this sounds good, I like to put anchovies in a toasted bagel with loads of cream cheese and butter.
My (european) night is completed. Thank you for "fixing" the "problem"!
I know it's not a meaty sandwich but just don't see it as a tea sandwich. Strong flavors to go with tea. Like the idea of appetizer. Like the PU, dill.
Darjeeling couldn't hack it, but Earl Grey might be up to the task 🫖
@@DeborahMaufer True. I prefer Darjeeling to Earl Grey. Maybe an Irish Breakfast tea would do.
@@melissalambert7615 Assam would kick it's a**, but personally I think of that as a breakfast tea. And this is no breakfast sandwich (imho)!
@@DeborahMaufer Assam would be a great choice. Irish Breakfast tea is good anytime you want a very strong tannic tea. Say it's a strong man (person) tea. Onion, anchovy. Bleu cheese and arugula. Buffalo chicken salad sandwich. LOL
those look more like anchovies than those onions from the other video
Well, I was pretty skeptical. But with the dill, I am sold.
I'd just have to plan to not go out for a little bit or do anything long winded in public
I was semi close,I said pickle plus up, should’ve guessed dill
I was thinking "cucumber and dill", should've gone the step to pickles! A bit of crunch for texture feels like it'd really do something here
I like the taste of good tinned anchovies right out the tin.
Smoked salmon just doesn’t need all that stuff, including the dill.
How did they do the thin slices back in the day? Was the bread slicer ubiquitous in kitchens or did people in the early 20th century just have really good knife skills because when I try to slice a loaf it's thin at the top and thick at the bottom 😛
1905 was before sliced bread was sold so it just right off the loaf.
@@SandwichesofHistory lots of uneven sandwiches prior to sliced bread I’m assuming.
Amazing
I assume most butter from the time period is either like super fresh or quite salted. So on one hand, less salty overall explaining the high paste ratio, or two even more of a saltlick experience. Tho what if fresh anchovy pasted yourself and fresh butter? Hmm
All I can say is that I've not found any evidence that anchovy paste was radically different then than it is now. I do use unsalted butter since historically salted butter suffered from a bad reputation. Salt was often used to mask the off flavor of bad or poor quality milk.
Cut into fourths and crustless I could see that as a tea sammy.
Red onion, capers and sesame seeds would’ve brought it closer to a bagel with lox.
Now, I´m cnfused. This video looks like new now.
Nova lox is not 'lox.' Nova is smoked
I’m gonna make the plussed up version
Wait, is the amount of dill goodly or fair?
Hmmm.... I like anchovies... So maybe I'd try this with full salt cured anchovy (as opposed to Anchovy prepared like sardines) instead of just the paste. And then maybe mayonnaise instead of butter as the fat... Is that the same sandwich at that point lol
I did send you my sausages, peanut butter, marmite and red sauce sandwich recipe. You still haven't featured this. It's a stone winner. Think hard about this.
Interesting how certain flavors (anchovy) go out of style, while others (like capsaicin) go in style.
No goodnight kiss for you i'm afraid
Umami blast I am happy to eat thank you!
I was betting that you were going to add capers.
I’d eat this!
try out Indian Dabeli Sandwich :)
I've got some great news for you! ua-cam.com/video/68UIo-q84SE/v-deo.html
@@SandwichesofHistory you already did ? lmao try out more indian stuff ;) lol
Hello Again
The dill was a great idea.
Try adding some pizza to the anchovies.
cream cheese please
😊
I straight up might vomit with this one lol
That's a LOT of dill, brother.
These are probably expected to be eaten while drinking beer.
"Nooo!"
better anchovies would have solved that issue too...sounds solid
Toast the bread use rye bread
Surprised you didn’t find it fishy.
😂😂
Thinly-sliced Vidalia onions. Just sayin'...
I've never met you I have no idea who you are but I seen the sandwiches that you eat and I asked that you keep at least an 8 ft distance because I can't imagine what your breath smells like
WAS FORMERLY FIRST. NOW I MIGHT AS WELL BE LAST
That's my bad for posting the wrong video the first time.
This sounds yucky to me! I prefer onions and mayo!
Dude, fix your sound.
Herbaceousnish ? Oy vey.