On 10/28/2010 9:41 AM, blake murphy wrote:
> 99% of the worcestershire i use is in bloody marys. not sure how the thick
> stuff would work there.

Unless you make your Bloody Marys with tomato sauce and eat it with a
spoon, you're probably right that the regular thin stuff would work
better. :-) I use Worcestershire mostly for hamburgers and meatloaves
and stews and pot roasts.

>
> your pal,
> blake