sf said...

> On Wed, 21 Oct 2009 04:29:39 -0500, Andy > wrote:
>
>>sf said...
>>
>>> On Tue, 20 Oct 2009 14:09:17 -0500, Andy > wrote:
>>>
>>>>Worcestershire sauce has always drenched my bbq-grilled stuff until
gout
>>>>reared it's ugly head. Anchovies being the trigger ingredient for me.
>>>
>>> Maybe if you didn't drench and limited it to a drop or two, your body
>>> would tolerate it.
>>
>>
>>Maybe, but then I probably wouldn't taste it, so why bother?
>>
> Andy! You're not supposed to *taste it*, you're supposed to notice
> the subtle difference it makes in the gravy or sauce. L&P is one of
> those sublime things that you don't need to measure in cups, mere
> drops add a punch of flavor! I don't think I could stand it in the
> vast quantities I've seen in some recipes posted here in the past.
> Might as well bypass food and just stick a straw in the bottle.


sf,

I only used it in marinades and on burgers during cooking, not like adding
ketchup or mustard after cooking.

Best,

Andy



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I don't play games people play