Where did you get them?
Mimare anchovy fillets
M-Classic anchovies with capers
M-Classic Cantabrian anchovies
and much more?
It's a shame about the effort and time you take when products and their reviews and answers simply disappear, even though they are still in the range!
They still exist in all variations. They've just been removed from Migipedia. Last week, two tins of M-Classic anchovy fillets in soybean oil found their way to me.
They end up on buttered toast, finely chopped in tartare and as a Viennese garnish on schnitzel of the same name.
Guest
Hello@Frederica
As far as I know, a system update was made recently. I am asking why these products are no longer online.
Best regards
Tanja
Good morning @Tanja_Migros
Thanks for asking: but it will have nothing to do with yesterday's "refresh", because the articles have been missing for some time.
So far I have seen that the "Header" and the "Feeter" have been adjusted. In the latter, "Logoff" and the like, which always produced an error message, have been removed. In the header, "Logoff" has been removed from the profile and placed separately in a "Log in/Log out" box. In addition, the Profile and M-Infoline boxes have been swapped.
Best regards
Istanbul
Guest
Hello Istanbul
You're right, that wasn't the problem. The products have been converted to MSC and have therefore been given a new article number. They are now being entered on Migipedia again and should be back by tomorrow at the latest.
I am currently clarifying whether the ratings will also be transferred, but I believe that this is possible.
Best regards
Tanja
Good evening @Tanja_Migros
I explained my database to you once, so let's forget the entries. I will re-evaluate the new MSC articles. Which is honest - is not the same product!
Enclosed a little history: unfortunately the pictures are not taken over.
"
21.07.2014 at 09:44
Istanbul comments on Mimare anchovy fillets
New name, old problem - same price.
Instead of M-Premium "Cantabrian anchovy fillets", the jar now contains Mimare anchovy fillets Cantabria. This is easy to open, but the anchovies stick to the jar and are so stuck together that they can only be removed from the container en bloc. This cannot be done without making a mess, so it is best to place the jar in the pouring stone. Further processing to decorate dishes with these hard, rigid, stuck-together anchovies is only successful with a great deal of patience!
L 4519
12-2014
November 2011, no reference to be specifically mentioned!
04/15/2014 at 11:02 am
Istanbul comments on M-Classic anchovies with capers
According to the instructions on the packaging, the anchovies in capers should be destroyed. So I opened the tin a little and turned it upside down so that the soybean oil could drain.
In the meantime, I flattened a veal escalope and turned it into a tasty Wiener schnitzel. Instead of lemon and parsley, the classic garnish, I decorated my schnitzel "Viennese style", namely with lemon, anchovies and capers. I also had the classic side dish, potato salad.
Even without the "Heurigen ambiance", the schnitzel tasted just like at the "Heuriger Weiss" or "Dreimädelhaus" in Kahlenbergerdorf, near where I lived.
November 2011, not a reference to be specifically mentioned!
04/15/2014 at 11:02 am
Istanbul commented on M-Classic anchovies with capers
According to the instructions on the packaging, the anchovies in capers should be destroyed. So I opened the tin a little and turned it upside down so that the soybean oil could drain.
In the meantime, I flattened a veal escalope and turned it into a tasty Wiener schnitzel. Instead of lemon and parsley, the classic garnish, I decorated my schnitzel "Viennese style", namely with lemon, anchovies and capers. I also had the classic side dish, potato salad.
Even without the "Heurigen ambiance", the schnitzel tasted just like at the "Heuriger Weiss" or "Dreimädelhaus" in Kahlenbergerdorf, near where I lived.
10.04.2014 at 09:39
Istanbul comments on M-Classic Cantabrian anchovies
Was in the mood for a flavor explosion as I needed an inner cleanse after all the dust swallowing - old house - lots of dust - after spring cleaning!!! ;-)
So I made myself angel hair with anchovies, a spicy, quick dish.
Bring the angel hair (vermicelli, [Capellini, Barilla n. 1, Agnesi n.1]) to the boil in a pan with plenty of salted water and cook the pasta until al dente (approx. 3-4 mins). Heat the olive oil and sauté the finely chopped garlic until translucent. Add the anchovies, capers and olives to taste.
Drain the pasta and mix with the anchovy paste. Mix in the parsley and oregano, season with salt and pepper and serve in large deep pasta dishes.
Angel hair 250 g, olive oil 3 tbsp, garlic clove (finely chopped) 1, anchovy fillets (finely chopped) 50 g, capers 30 g, black olives, pitted 30 g, parsley (chopped) 1 tbsp, oregano, salt, pepper.
10.04.2014 at 07:15
Istanbul comments on M-Classic Cantabrian anchovies
@M-Infoline, wheid,
on the packaging it says: "Semi-canned: Please store in a cool place after purchase."
Why should a product be kept refrigerated after purchase if it is sold unrefrigerated in the stores?
"Please store in a cool place after opening" would be better.
Kind regards
Istanbul
10.04.2014 at 07:08
Istanbul commented on M-Classic Cantabrian anchovies
I guess you should replace "buy" with "open".
Will update.
Regards
Istanbul
"
Greetings, would like to chat with you again as my mouth has grown!
Istanbul
Guest
Yes, I can remember that. Your database is really exceptional, I'm still impressed by it!
I really don't know exactly what the process is like here - I think we'll know more about it tomorrow at the latest :-)
Otherwise we - that is you - will use your database.
Best regards
Tanja
