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Post by nutsberryfarm 🏜 on Dec 21, 2019 17:46:24 GMT
 www.myrecipes.com/syndication/what-is-in-worcestershire-sauceThe sauce was invented by John Lea and William Perrins in the 1830s, in Worcester (pronounced Wooster) England. The super-secret formulation is based on anchovies, and contains other things like vinegars, onions, spices, tamarind, molasses and “flavourings” which have been believed over the years to be everything from lemon to pickles to soy sauce. Lea and Perrins actually thought the original formulation was a total disaster, but not wanting to be wasteful, they dumped the stuff into a barrel and stashed it in the cellar of their pharmacy. About a year and a half passed before they decided to do a clean out to make room in storage in the basement, and when they opened the casks, found that the mixture had fermented. In a good way. The flavors—all of them in your face intense eighteen months earlier—had mellowed and melded into a sauce they could put their name on. And the name of their town.
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Post by koskiewicz on Dec 21, 2019 18:44:15 GMT
Interesting! I use it, but sparingly.
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Post by divtal on Dec 21, 2019 18:50:39 GMT
The Lea & Perrins that's distributed in the U.S., is manufactured in (I think) New Jersey. Canada and the U.K., have their own manufacturing plants, too.
A few years ago, when companies were putting High Fructose Corn Syrup in EVERYTHING, someone on the old "Food and Drink" board posted that HFCS was in the U.S., product. (For the record, it wasn't me, although the practice was one of my favorite rants.) Folks from other countries checked their ingredients, and no other versions included it. When criticism of HFCS got to fever pitch, they took it out.
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Post by wickedkittiesmom on Dec 21, 2019 20:26:23 GMT
I use Worcestershire Sauce once a week - to marinate WKD's weekly chuck eye steak, he says it adds to the flavor of the steak. (I don't eat steak).
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Post by ZolotoyRetriever on Dec 22, 2019 5:10:57 GMT
I love the stuff. It's been a staple burger & steak seasoning for me ever since I was a kid. My dad seemed to swear by it, and I know a lot of other people who really like it, too.
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Post by ZolotoyRetriever on Dec 22, 2019 5:32:27 GMT
The Lea & Perrins that's distributed in the U.S., is manufactured in (I think) New Jersey. Canada and the U.K., have their own manufacturing plants, too. A few years ago, when companies were putting High Fructose Corn Syrup in EVERYTHING, someone on the old "Food and Drink" board posted that HFCS was in the U.S., product. (For the record, it wasn't me, although the practice was one of my favorite rants.) Folks from other countries checked their ingredients, and no other versions included it. When criticism of HFCS got to fever pitch, they took it out.
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Post by NJtoTX on Dec 22, 2019 13:44:46 GMT
Have had a large open bottle in the fridge for a long time. I use it on pork chops once in a while, or in beef stew. But I'm sure at some point I'll have to toss it. I have another large unopened bottle. Ah, the single Costco shopper.
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