Posted on 11/08/2013 3:59:43 PM PST by servo1969
Thought you’d find this interesting:)
Some of the ingredients seem to parallel Chinese fish sauce used extensively in many Chinese recipes.
I can finally rest. It’s worried me for years.
They forgot to list the Ovaltine ...
I bought a jar of Worcestershire sauce about a week ago at Wal-Mart and noticed something interesting. The brand I bought, French’s not Lea and Perrins, was cheaper per ounce than Wal-Marts own store brand.
I guess it is possible that Wal-Mart’s brand was better but I doubt it.
I never realized that anchovies were in it.
Worcestershire (pronounced WOO ster sher) sauce is used best when it adds flavor, yet is difficult to discern.
Yep! The how is a very important ingredient.
Right, if the Worcestershire is the predominate flavor it will ruin the recipe.
Unfortunately I can’t find the best version of this joke so here goes:
How Worcestershire Sauce was named:
Many years ago, Melba (a Southern Housewife) mixed some spices together and
put the ingredients in a bottle.
That night, she served pork Chops and since the family had Guests,
She thought she would put the bottle of her creation out for them
to try.
Man..Oh..Man..Everybody loved it and Melba could hear their Raves
all the way into the Kitchen were Melba was working.
Finally Melba came out into the dining area and one of her
Guests Asked: Ah..Melba: Whaz this Here Sauce?
I’m confused about something. If the secret was recently found, how were people able to make the stuff?
Time to get THE sauced. I love it, a couple of dashes into eggs as I beat them before cooking. And on the canned corned beef hash I fry up for Sunday morning breakfast.
When Subway re-introduced the venerable Steak N Cheese (now calling it the Philly Cheesesteak), it was missing something, because they don’t let the steak stew in its juices anymore, but just have little individual trays of steak that they microwave. It is too dry and doesn’t have the same flavor.
I found that adding a dash of Lea & Perrins is just the thing to approximate the old sammich.
Dill pickles? Sweet? Bread and butter?
Whitefish? Salmon?
Red peppers? Green? Jalapeños?
So what do we really know?
Recently revealed to the rest of us is more like it. I’m sure the company knows the secret recipe.
The fish are sardines, that much is known. The peppers surely are not jalapenos. The rest, people will have to figure out trial and error I guess.
Makes a bit more sense. I took stupid pills instead of a multivitamin this morning.
One of my vices, I’m willing to spend the few cents more for L&P as I prefer its flavor. And I don’t care for Grey Pupon
Apparently, “skip” is a British term for dumpster.
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