"George M. Middius" > wrote in message
...
> pavane wrote:
>
>>>>> Worcestershire Sauce = Only Lea and Perrins makes real worcestershire
>>>>> IMO.
>>>>
>>>> Yep. And they've recently upgraded back to real sugar instead of
>>>> HFCS. I still want to taste the stuff sold in England.
>>>>
>>> I have some of that. Still haven't figured out a good test for it. I
>>> am
>>> afraid if I use it in something I have made and liked, it will be
>>> strangely different. I need to find a good candidate.
>>
>>I had the same problem. I found Tabasco brand Worcestershire,
>>really good. No hfcs, vat brewed, etc, etc. Did wonderful things
>>for burgers, steaks and whatever. But I had no way to test it,
>>even though I had L&P sitting right next to it. Not to worry as
>>I believe the Tabasco brand is out of production. The brew is
>>so strong and heavy that comparison was difficult. Have you any
>>ideas that I have missed or not thought of?
>
> Here's one (I haven't tried it, but maybe when my current bottle is
> done):
>
> http://www.cdkitchen.com/recipes/rec...uce22719.shtml
>
> Only a couple ingredients most cooks don't already have.

I'd never thought of making Worcestershire, it looks like a fun
project. Thanks for posting the link.

pavane