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isw

In article >,
wrote:

> On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Monday, December 7, 2015 at 9:11:47 PM UTC-8, isw wrote:
> > > > I recall that when I was a kid <mumble> years ago, Lea & Perrins
> > > > was strong and peppery hot. Or maybe it was just that I was a kid.
> > > > I loved to make roast beef sandwiches with nothing more than some
> > > > sliced beef and a lot of Lea & Perrins on white bread.
> > > >
> > > > Anyhow, these days, it seems like the stuff is only a shadow of its
> > > > former self. Anybody else think that too?
> > >
> > > I can't taste any loss of potency. In fact, in one sauce recipe I
> > > make I have cut the amount of Lea and Perrins in half.
> > >
> > > How old is your bottle? It should be replaced at least once a year,
> > > in my opinion.
> >
> > LOL? REplace a bottle? Who has one last a whole year?
> >
>
> Maybe isw. He was complaining about lack of oomph, condiments lose
> oomph with age -- to me the question was obvious.

Nope. We always have it on hand, and go through at least one large (not
gallon) bottle a year. It's a major ingredient in a couple of compound
sauces I make, and if figures largely in our household's amped-up
version of Chex Snack Mix. We go through several sets of boxes of
cereals every holiday season. It was when I was making up a batch of
that, that I realized that the L&P just didn't have the punch that I
recall.

Isaac