see, i love anchovies. my pizza is, without fail, a margherita with anchovies. but i despise worcestershire sauce, maybe because it's got tamarind in it, but mostly because it doesnt have a flavour - it's got a bunch of random tastes that dont really know how they are supposed to work.
my dinner tonight was pork belly. thick sliced, 1-inch, i slightly browned it on a grill, then it went into a dutch oven. covered it with shallots, spring onion, red onion, carrot. and i added some ancho and chipotle flakes (very vaguely hot). i put about 40gr of butter on the top.
after about 40 minutes, when the meat was starting to break apart ... if you stop now, the meat will go hard in a few minutes, dont do it.
so i added nearly half a bottle of chianti, parsley, and chopped tomatoes (canned). cooked the whole thing for about 1 hour.
it's got a clear oniony flavour profile, but the meat is deliciously tender, and it will re-absorb the juices of both meat and veggies, if you let it cool down.
this is my typical lunch. last week i did risotto with porcini mushrooms, pasta e fagioli, pappardelle alla carbonara, a roast chicken, and so on. i never have a "i'll eat a burger" day. i'm the kind of guy who has a bottle of homemade chicken stock in the fridge, who buys beef marrow bones just to make stock for a completely different dish.
food flavour is a big thing for me. i am the guy, who genuinely turned down cocaine because "it wasnt high enough quality for me".