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Sardines

Give your home the scent of a whorehouse, without the whorehouse price.

Why do men like those smelly little bastards?

Posted by Rosemary on 11.30.2005

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Tom Hawkson (mail) (www):

How do you know what a whorehouse smells like? I guess I always thought they would smell like cheap perfume.

Yours,
Wince

11.30.2005 2:01pm

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double-plus-ungood (mail) (www):

Sardines are good for you, and are tasty and inexpensive. And WTF, smell like a whorehouse? I've certainly never visited one, but I don't imagine that they smell like sardines...

11.30.2005 2:20pm

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Ara Rubyan (www):

bwahahahahahahaha!

Ah, God. Where do I start?

First of all, I love you, Wince, for being so eternally, innocently, sweetly clueless.

Second, Rosemary, I love you for hitting the nail on the head. Did you know that there is an Italian dish called Puttanesca, [poot-tah-NEHS-kah] which loosely translates as "Whore's Pasta." The name is a derivation of puttana, which in Italian means "whore."

According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure."

Guess what the main ingredient is?

1 small (14 - 16 oz) can crushed tomatoes
4 cloves of garlic, halved
4 or 5 anchovy filets, chopped
3 T olive oil
10 - 12 black olives, stoned and coarsley chopped
2 TBSP capers, soaked and drained
2 TBSP Italian parsley, chopped
1/2 to 1 small red chili, chopped
salt
1 lb spaghetti or spaghettini
SET aside some of the olives, parsley and capers as a garnish.

IN a deep pan lightly brown the garlic in hot oil. Add anchovies, crush to a paste with a fork.

ADD the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.

ADD parsley and cook for a couple minutes more.

COOK the pasta. Drain well.

IN a warm serving bowl put the cooked and drained pasta, add the sauce, and mix thoroughly (you can also do this in your cooking pan if it is large enough). Some like to add a sprinkling of fresh chopped parsley at this point.

Cheese is not usually served with this dish.

I've had this dish. It's pretty good.

Reminds me of another story told by Paul McCartney (paraphrasing): "People were always finding secret meanings to our lyrics, but sometimes the stuff was hidden in plain sight and they missed it completely. In Penny Lane, John sings about 'A four of fish and finger pies in summer,' and no one got the joke."

Ah goodness. Thanks for the memories.

11.30.2005 2:25pm

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double-plus-ungood (mail) (www):

Hmm, I make Puttanesca all the time, and didn't know the translation. But then again, a great number of Italian dishees use anchovies, to the point that I need to keep several cans and one tube in my fridge.

Many eastern dishes (IE Indonesian, Malay, Vietnamese, etc) use something similar to give a slight fishy undercurrent, either fish sauce, or a delightfully stinky fermented shrimp paste know by several terms, Trassi or Blachang. Delicious stuff after being cooked, but as near as I can tell, neither term translates into anything related to the female nether regions.

11.30.2005 2:45pm

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Mark Adams, the high and mighty, hypocritical, bloviator. (mail) (www):

I like mine in oil, slippery, greasy, kind of fun and kinky . . .

Everythings better on a RitZ

11.30.2005 2:53pm

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cardeblu (mail):

From "Truly Tasteless Jokes":

Q. What did the blind man say as he passed the fish market?
A. Good morning ladies.

Old saying: If it smells like fish, do as you wish. If it smells like cologne, leave it alone.

(please forgive...)

I'm a woman and although I haven't had them often, I do like kippers. They have more of a smoky smell.

12.1.2005 1:12pm

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jane m:

My niece works for a gynecologist who forbids any employee from bringing tuna fish into the office for lunch.

12.2.2005 10:24pm