I also like a great Caesar salad with anchovies, although I don't know why some places say 'with anchovies.' If you're making a proper Caesar salad, it's going to have anchovies.
Add anchovies to almost anything, in moderation, and it will taste better.
I know I'm an acquired taste - I'm anchovies. And not everybody wants those hairy little things.
My favorite topping is one that a lot of people don't like. I love anchovies.
I don't like cakey things but will devour anything pickled or salty like capers, beetroot and anchovies.
I love fishy anchovies and sardines and that kind of stuff.
Horror films are the anchovies of the cinema. Either you like them, or you don't.
I love anchovies in sauces, but on their own, they're repellent: their lurid pink bodies spook me out.
As we all know, the Discworld is a flat planet - like a geological pizza, but without the anchovies.
Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.
I like anchovies, and I don't tell everybody about them. Almost every time, they don't even notice.
Compared to a novel, a film is like an economy pizza where there are no olives, no ham, no anchovies, no mushrooms, and all you’ve got is the dough.
I ate one anchovy, and that is why I did not eat two anchovies.
Anchovies pair really well with fruit like a nectarines or clementine. The fruit complements the sweetness and saltiness of the anchovy.
In Spain, you can go into any tapas bar, and you'll see anchovies all over the menu.
Horror will always be there, it always comes back, it's a familiar genre that some people, not everyone - it's sort of the cinema anchovies. You either like it or you don't.