True. My neighbor Englishman can't pronounce the world "little" properly. "Li--ul." Where's the t's in all that?
Worcestershire sauce
- Thread starter oc_in_fw
- Start date
It's pretty much a staple around here. We always have an opened bottle in the fridge and a unopened backup in the pantry. It was that way when I grew up, too.
It goes into all sorts of stuff around here. Like the rest of you, it goes into ground beef for burgers or meatloaf. I use it on stuff that goes onto the pit to hold a rub. My grandfather mixed it with melted butter and lemon juice for a steak marinade and baste, and I still do that from time to time. I can't begin to think of everything else it gets into, such as the homemade barbecue sauce, beer cheese, soups & stews, cocktail sauce, Bloody Marys, and just about anything else that "just needs a little 'something.'"
I'd be lying if I said I never sipped a little bit of it straight.
I agree that L&P is the only way to go, too. I remember when, right after we were married, my lovely bride came back from the store with a bottle of something else (French's, I think) because it was cheaper. That may have been the first time I actually held a bottle of any Worcestershire sauce that wasn't L&P. It was terrible stuff. After that, we had a brief talk about the difference between "cost" and "value."
It goes into all sorts of stuff around here. Like the rest of you, it goes into ground beef for burgers or meatloaf. I use it on stuff that goes onto the pit to hold a rub. My grandfather mixed it with melted butter and lemon juice for a steak marinade and baste, and I still do that from time to time. I can't begin to think of everything else it gets into, such as the homemade barbecue sauce, beer cheese, soups & stews, cocktail sauce, Bloody Marys, and just about anything else that "just needs a little 'something.'"
I'd be lying if I said I never sipped a little bit of it straight.
I agree that L&P is the only way to go, too. I remember when, right after we were married, my lovely bride came back from the store with a bottle of something else (French's, I think) because it was cheaper. That may have been the first time I actually held a bottle of any Worcestershire sauce that wasn't L&P. It was terrible stuff. After that, we had a brief talk about the difference between "cost" and "value."
Glottal Stop. Probably a Londoner!
I live about half a mile from the old Gloster Aircraft Company's airfield where the first Whittle jet took its first flight. They were originally Gloucestershire Aircraft Company and started as a bicycle maker in nearly Cheltenham. They had to change the name to Gloster as people round the world couldn't pronounce it!
The big chant at the Gloucester Rugby Club is GLAWSTUUUR... proper West Country round these 'ere parts. None of that London rubbish
AimlessWanderer
Remember to forget me!
No Worcestershire for me. Yorkshire!
Specifically, Sheffield.
It's kind of like Worcestershire sauce, but better. Much better in my rather biased opinion. If you can track down and try a bottle of Hendo's as it's known round here, you might just have bought your last bottle of Lea and Perrins.
en.m.wikipedia.org
Specifically, Sheffield.
It's kind of like Worcestershire sauce, but better. Much better in my rather biased opinion. If you can track down and try a bottle of Hendo's as it's known round here, you might just have bought your last bottle of Lea and Perrins.
Henderson's Relish - Wikipedia
Fridge people. We need an answer.
I got my answers already!
Tossed the unrefrigerated bottle of French's, reefered the extra-large new bottle of L&P!
AA
Did you put it in the fridge?
We always put it in the fridge because it's made with anchovies. I keep fish sauce in the fridge too. It's just an extra precaution that's all.
Fish sauce in the fridge is definitely extra. The fermentation process kills bacteria and while additional fermentation may change the taste over a very long period of time, if the product is properly capped the growth of harmful bacteria is not really a thing with fish sauce. Only thing might be a shake once in a while if unused as occasionally some yucchy stuff may develop at the cap where there isn't enough salt.
Sent from my LG-US998 using Tapatalk
IMHO keep it firmly sealed, in a cool dry place, and out of direct sunlight. Both fridge and cupboard can suffice.
Now, the one essential truth:
HP > ketchup
HP > ketchup
HP is great stuff. It’s pretty expensive here in the US. I always try and grab sone when I go home.
Brown sauce is what we called it.
Brown sauce is what we called it.
Next time you make a horse radish sauce for a shrimp cocktail, add a good dose of Lea & Perrins. It's magic!
Love it, and I agree L&P’s is the only way to go, and the Bold Steak Sauce they make is very good too.
I have been tempted to try this locally made version, I guess I should just for comparison purposes.
colonelpabst.com
I have been tempted to try this locally made version, I guess I should just for comparison purposes.
Colonel Pabst All Malt Amber Lager Worcestershire Sauce
~ FEATURED IN ~ _____________________________________________
colonelpabst.com
I've always pronounced it with 4 syllables: war-chester-shy-r
Be sure and let us know if you do. I'm very curious. I'd pick some up, myself, but it's not available in my area, and it could cost me nearly $30 (with shipping) to get one bottle to me.
yeah, it’s pricey enough locally, that’s why I’ve always balked at putting it in my cart. Stupid really when I think about it, don’t give it a second thought to pay the same for a 6 pack of fancy beer that is gone in 2hrs, priorities I guess. I’ll pick a bottle up next time I get to the store, whenever that will be.
- Thread starter
- #60
The difference between L&P and French’s is like the difference between a Yugo and a Rolls Royce, IMO
Similar threads
