Stormmmee wrote (I undid top-posting, which causes crabs):

>> The barbecue sauce I made for beef ribs on Memorial Day had a
>> startlingly-high amount of Worcestershire sauce, and I had misgivings
>> about making it according to the recipe. But it turned out quite well.
>> (It also featured coffee, and I was nervous about *that*, too. It's an
>> "Oakland-style" sauce.)
>
> would you share the recipe? it sounds, um, interesting, Lee

Here it is:

Oakland-Style Barbecue Sauce

Ingredients:
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt

Preparation:
Combine all ingredients in a large saucepan and simmer for about half an
hour. Let cool. Pour into a blender and puree until smooth. Store in a glass
container in the refrigerator.

(Note the equal proportions of ketchup, coffee and Worcestershire sauce.
Weird, huh? But as I said, it turned out well.)

Bob

On 2009-08-20, Bob Terwilliger > wrote:

> Weird, huh? But as I said, it turned out well.)

I have no doubts at all, Bob. Coffee and Worcestershire sauce are
naturals, together. In fact, I don't consider a bbq sauce a good bbq
sauce unless it has both.

One of the first bbq sauces I ever made was from a Marlboro promo
flyer with allegedly authentic recipes from Old West cattle drives,
supposedly actual recipes used by the chuckwagon cooks of the period.
Most were pretty simple, a chuckwagon not exactly Penzey's. One
recipe was called Old Black Joe and used to baste cuts of beef on the
campfire. This is it, to the best of my recollection:

1 C cowboy coffee
1 T Worcestershire sauce

Howzat fer a basic sauce?

To be honest, it wasn't all that great. OTOH, it put coffee and WS
solidly in my sauce/cooking repertoire. I use 'em both for sauces,
beans, etc. I even started keeping a little jar of Tasters Choice
instant coffee in the cupboard. A very convenient way to add a little
coffee flavoring to any dish. I'm never without the two.

.....and thanks for the recipe. I've saved it for future use.

nb

On Wed, 19 Aug 2009 15:17:07 -0700 (PDT), Bent Attorney Esq. wrote:

> On Aug 19, 4:40*pm, Bob Muncie > wrote:
>>
>> Bryan - Why are you responding to this troll (and not a very good one)?
>>
>> KF him already. I assume he/she is working off the stress that starting
>> a new semester brings.
>>
>> If anything, he/she should get with it's peers to learn how to troll
>> better. And maybe next semester (5th grade?) It could do a better job.
>>
>> Bob
>
> Anything and anyone you disagree with is a troll eh? You can't stand
> that I can create something wonderful out of two easily procurred
> ingredients so you need to spout venom out of your reptilian mouf?
> Good. At least I've brought you down to the level of primordial goop.

it's a common error, mistaking a garden-variety dick for a troll. that's
what happened here.

blake

On Aug 20, 11:24*am, blake murphy > wrote:
> On Wed, 19 Aug 2009 15:17:07 -0700 (PDT), Bent Attorney Esq. wrote:
> > On Aug 19, 4:40*pm, Bob Muncie > wrote:
>
> >> Bryan - Why are you responding to this troll (and not a very good one)?
>
> >> KF him already. I assume he/she is working off the stress that starting
> >> a new semester brings.
>
> >> If anything, he/she should get with it's peers to learn how to troll
> >> better. And maybe next semester (5th grade?) It could do a better job.
>
> >> Bob
>
> > Anything and anyone you disagree with is a troll eh? *You can't stand
> > that I can create something wonderful out of two easily procurred
> > ingredients so you need to spout venom out of your reptilian mouf?
> > Good. *At least I've brought you down to the level of primordial goop..
>
> it's a common error, mistaking a garden-variety dick for a troll. *that's
> what happened here.
>
> blake

So now I've been elevated to the status of 'garden-variety dick'?
That makes me feel so much better.

On Thu, 20 Aug 2009 06:38:46 -0700 (PDT), Bobo Bonobo® wrote:

> On Aug 19, 10:20*pm, Sqwertz > wrote:
>> On Wed, 19 Aug 2009 16:40:10 -0400, Bob Muncie wrote:
>>> Bryan - Why are you responding to this troll (and not a very good one)?
>>
>> Who's the troll? *BAE, Lee, or Boo Boo?
>>
>> I think Boo Boo and BAE are on the right track. *This is pretty much
>> how all steak and most BBQ sauces start out. *Water, Tomato paste,
>> Vinegar, Worchestershire, HFCS... *I can probably dig up 20 brands
>> that start with four of those first five ingredients.
>
> Let's see? A-1 has no Worchestershi
> http://www.zeer.com/Food-Products/A-...auce/000051234
> Neither does Crystal. (bottle in my fridge)
> Same for WalMart's Great Value:
> http://www.associatedcontent.com/vid...ak.html?cat=22
> Fire Brand? Nope:
> http://www.firebrandsauce.com/steak-sauce.html
> Tobasco Brand doesn't have any Worchestershire either:
> http://www.zeer.com/Food-Products/Ta...auce/000002821
> Heinz HP Sauce? None:
> http://www.brownsauce.org/2007/06/06...s-perspective/

Keep digging.

Peace,

Jerry

On 20-Aug-2009, =?ISO-8859-1?Q?Bobo_Bonobo=AE?= > wrote:

> On Aug 19, 10:20*pm, Sqwertz > wrote:
> > On Wed, 19 Aug 2009 16:40:10 -0400, Bob Muncie wrote:
> > > Bryan - Why are you responding to this troll (and not a very good
> > > one)?
> >
> > Who's the troll? *BAE, Lee, or Boo Boo?
> >
> > I think Boo Boo and BAE are on the right track. *This is pretty much
> > how all steak and most BBQ sauces start out. *Water, Tomato paste,
> > Vinegar, Worchestershire, HFCS... *I can probably dig up 20 brands
> > that start with four of those first five ingredients.
>
> Let's see? A-1 has no Worchestershi
> http://www.zeer.com/Food-Products/A-...auce/000051234
> Neither does Crystal. (bottle in my fridge)
> Same for WalMart's Great Value:
> http://www.associatedcontent.com/vid...ak.html?cat=22
> Fire Brand? Nope:
> http://www.firebrandsauce.com/steak-sauce.html
> Tobasco Brand doesn't have any Worchestershire either:
> http://www.zeer.com/Food-Products/Ta...auce/000002821
> Heinz HP Sauce? None:
> http://www.brownsauce.org/2007/06/06...s-perspective/
>
> Twenty, eh? You can start digging any time.
> >
> > Whether you need "steak sauce" or not is a different troll.
> >
> > -sw
>
> --Bryan

Main ingredients from 'MY' bottles of Worcestershire, Heinz 57 and A1 steak
sauces;

Worcestershire - Vinegar, Molasses, High Fructose Corn Syrup, Anchovies

Heinz 57 - Tomato Paste, High Fructose Corn Syrup, Vinegar, Raisins

A1 - Tomato Paste, Vinegar, Corn Syrup, Raisins

Kind of looks like they all have vinegar and corn syrup don't it? What is
Worcestershire? Vinegar corn syrup and flavors. A1 despite protestations
that it doesn't; contains the main ingredients of Worcestershire. So does
Heinz 57.

--
Brick (Experience hath shewn, that even under the best forms of government
those entrusted with power have, in time, and by slow operations, perverted
it into tyranny.)
Thomas Jefferson

> Worcestershire - Vinegar, Molasses, High Fructose Corn Syrup, Anchovies

Goddamn lousy commie corn growin' bastids! They infiltrated L&P and
insinuated themselves into US made L&P Worcestershire sauce. Gonna
throw the bottle away and look for a Brit food shop.

nb

On Aug 20, 1:21*pm, notbob > wrote:
> > Worcestershire - Vinegar, Molasses, High Fructose Corn Syrup, Anchovies
>
> Goddamn lousy commie corn growin' bastids! *They infiltrated L&P and
> insinuated themselves into US made L&P Worcestershire sauce. *Gonna
> throw the bottle away and look for a Brit food shop.
>
> nb

http://en.wikipedia.org/wiki/Worcestershire_sauce

"Lea and Perrins in the USA
Lea & Perrins Worcestershire Sauce in the USA differs slightly from
the original British recipe. Its ingredients are listed as: vinegar,
molasses, high fructose corn syrup, anchovies, water, onions, salt,
garlic, tamarind concentrate, cloves, natural flavorings and chili
pepper extract. The original British recipe uses malt vinegar while
the American version uses distilled white vinegar, giving the British
version a slightly deeper flavor. Also, the American version uses high
fructose corn syrup while the original British recipe still uses
sugar, giving the American version a somewhat sweeter and less spicy
taste."

On Aug 20, 1:07*pm, "Nunya Bidnits" <NunyaBidn...@eternal-
september.invalid> wrote:
> blake murphy the crossposting dick said:
>
> > it's a common error, mistaking a garden-variety dick for a troll.
> > that's what happened here.
>
> > blake
>
> No mistake here, dick.
>
> <plonk>

you're not even a garden variety tick, let alone a dick.

On Thu, 20 Aug 2009 20:21:27 GMT, notbob wrote:

>> Worcestershire - Vinegar, Molasses, High Fructose Corn Syrup, Anchovies
>
> Goddamn lousy commie corn growin' bastids! They infiltrated L&P and
> insinuated themselves into US made L&P Worcestershire sauce. Gonna
> throw the bottle away and look for a Brit food shop.

Notice the bottle of L&P says "Original Recipe". I didn't know they
even had HFCS in the 1830's.

-sw

On 2009-08-21, Sqwertz > wrote:

> Notice the bottle of L&P says "Original Recipe". I didn't know they
> even had HFCS in the 1830's.

Notice the other post where someone quoted from wikipedia. The
US made version has a "few" small changes, HFCS being one of them.

nb

thanks, Lee
"Bob Terwilliger" > wrote in message
...
> Stormmmee wrote (I undid top-posting, which causes crabs):
>
>>> The barbecue sauce I made for beef ribs on Memorial Day had a
>>> startlingly-high amount of Worcestershire sauce, and I had misgivings
>>> about making it according to the recipe. But it turned out quite well.
>>> (It also featured coffee, and I was nervous about *that*, too. It's an
>>> "Oakland-style" sauce.)
>>
>> would you share the recipe? it sounds, um, interesting, Lee
>
> Here it is:
>
> Oakland-Style Barbecue Sauce
>
> Ingredients:
> 2 cups chopped onions
> 1 cup strong black coffee
> 1 cup ketchup
> 1 cup Worcestershire sauce
> 1/2 cup brown sugar
> 1/2 cup cider vinegar
> 1/4 cup hot chili peppers, minced
> 3 tablespoons chili powder
> 6 cloves garlic, minced
> 2 teaspoons salt
>
> Preparation:
> Combine all ingredients in a large saucepan and simmer for about half an
> hour. Let cool. Pour into a blender and puree until smooth. Store in a
> glass
> container in the refrigerator.
>
> (Note the equal proportions of ketchup, coffee and Worcestershire sauce.
> Weird, huh? But as I said, it turned out well.)
>
> Bob
>
>

On Thu, 20 Aug 2009 12:07:34 -0500, Nunya Bidnits wrote:

> blake murphy the crossposting dick said:
>> it's a common error, mistaking a garden-variety dick for a troll.
>> that's what happened here.
>>
>> blake
>
> No mistake here, dick.
>
> <plonk>

oh noes!!!

blake

On Thu, 20 Aug 2009 19:43:27 GMT, Brick wrote:

> On 20-Aug-2009, =?ISO-8859-1?Q?Bobo_Bonobo=AE?= > wrote:
>
>> On Aug 19, 10:20*pm, Sqwertz > wrote:
>>> On Wed, 19 Aug 2009 16:40:10 -0400, Bob Muncie wrote:
>>> > Bryan - Why are you responding to this troll (and not a very good
>>> > one)?
>>>
>>> Who's the troll? *BAE, Lee, or Boo Boo?
>>>
>>> I think Boo Boo and BAE are on the right track. *This is pretty much
>>> how all steak and most BBQ sauces start out. *Water, Tomato paste,
>>> Vinegar, Worchestershire, HFCS... *I can probably dig up 20 brands
>>> that start with four of those first five ingredients.
>>
>> Let's see? A-1 has no Worchestershi
>> http://www.zeer.com/Food-Products/A-...auce/000051234
>> Neither does Crystal. (bottle in my fridge)
>> Same for WalMart's Great Value:
>> http://www.associatedcontent.com/vid...ak.html?cat=22
>> Fire Brand? Nope:
>> http://www.firebrandsauce.com/steak-sauce.html
>> Tobasco Brand doesn't have any Worchestershire either:
>> http://www.zeer.com/Food-Products/Ta...auce/000002821
>> Heinz HP Sauce? None:
>> http://www.brownsauce.org/2007/06/06...s-perspective/
>>
>> Twenty, eh? You can start digging any time.
>>>
>>> Whether you need "steak sauce" or not is a different troll.
>>>
>>> -sw
>>
>> --Bryan
>
> Main ingredients from 'MY' bottles of Worcestershire, Heinz 57 and A1 steak
> sauces;
>
> Worcestershire - Vinegar, Molasses, High Fructose Corn Syrup, Anchovies
>
> Heinz 57 - Tomato Paste, High Fructose Corn Syrup, Vinegar, Raisins
>
> A1 - Tomato Paste, Vinegar, Corn Syrup, Raisins
>
> Kind of looks like they all have vinegar and corn syrup don't it? What is
> Worcestershire? Vinegar corn syrup and flavors. A1 despite protestations
> that it doesn't; contains the main ingredients of Worcestershire. So does
> Heinz 57.

i guess this means a cat is just like a canary because the both have
backbones.

blake