![]() |
Worcestershire Sauce history and recipes from New York Times today
The NYTimes magazine has a very interesting article on
Worcestershire Sauce, including an 1876 recipe and a modern interpretation. Amazing how durable this sauce has been over the years... http://www.nytimes.com/2009/10/18/ma...l?ref=magazine pavane |
Worcestershire Sauce history and recipes from New York Timestoday
pavane wrote:
> The NYTimes magazine has a very interesting article on > Worcestershire Sauce, including an 1876 recipe and a > modern interpretation. Amazing how durable this sauce > has been over the years... > http://www.nytimes.com/2009/10/18/ma...l?ref=magazine > > pavane > > Cool. And thank you for the reminder to get the Worcestershire Sauce from the UK. (I had already discovered this about some other sauces.) -- Jean B. |
Worcestershire Sauce history and recipes from New York Timestoday
On Oct 19, 2:34*pm, FERRANTE > wrote:
> Thanks for sharing this. Worcestershire sauce is something I have > loved for years, but I never considered its history. Very interesting > reading! > > Btw, I love to fry hamburgers in it--just a few squirts in the frying > pan and I am on my way! > > Mark French's used to run ads with a recipe for "Sizzle Burgers" Hot skillet, couple tablespoons of butter bubbling away. Add a couple of tablespoons of (presumably French's) Worcertershire sauce and then the burger patties. These were really good - especially with Lea and Perrins . . . ;-) Lynn in Fargo |
Worcestershire Sauce history and recipes from New York Times today
"Lynn from Fargo" > wrote in message ... On Oct 19, 2:34 pm, FERRANTE > wrote: > Thanks for sharing this. Worcestershire sauce is something I have > loved for years, but I never considered its history. Very interesting > reading! > > Btw, I love to fry hamburgers in it--just a few squirts in the frying > pan and I am on my way! > > Mark French's used to run ads with a recipe for "Sizzle Burgers" Hot skillet, couple tablespoons of butter bubbling away. Add a couple of tablespoons of (presumably French's) Worcertershire sauce and then the burger patties. These were really good - especially with Lea and Perrins . . . ;-) Lynn in Fargo I usually wait until one side of the burger is well charred, then flip it and squirt Worcestershire and Tabasco on it; they seem to bubble gently into the meat as it finishes cooking. But now I have to try the two ideas above. Thanks a lot. pavane |
Worcestershire Sauce history and recipes from New York Times today
Thanks for sharing this. Worcestershire sauce is something I have
loved for years, but I never considered its history. Very interesting reading! Btw, I love to fry hamburgers in it--just a few squirts in the frying pan and I am on my way! Mark |
Worcestershire Sauce history and recipes from New York Timestoday
On 2009-10-19, pavane > wrote:
> burger patties. These were really good - especially with Lea and > Perrins . . . ;-) Doesn't everyone do it this way? nb |
Worcestershire Sauce history and recipes from New York Times today
"notbob" > wrote in message ... | On 2009-10-19, pavane > wrote: | | | > burger patties. These were really good - especially with Lea and | > Perrins . . . ;-) | | Doesn't everyone do it this way? | | nb For their sakes I hope so. But I found it interesting that the Lea&Perrins website lists a number of Thai recipe variants using the Worcestershire, as do French's and a few other recipe searches. I really hadn't realized that the flavor profile of Worcestershire is quite close to a hearty Thai seasoning mixture. This can lead to a lot of fun, time to do some fooling around with shrimp, chicken, salads ... http://www.leaperrins.com/lea-perrins-recipes.aspx pavane |
Worcestershire Sauce history and recipes from New York Times today
FERRANTE wrote:
> > Thanks for sharing this. Worcestershire sauce is something I have > loved for years, but I never considered its history. Very interesting > reading! > > Btw, I love to fry hamburgers in it--just a few squirts in the frying > pan and I am on my way! Maggi sauce also works great on burgers. Over time I read the labels on Maggi sauce and the ingredients seem to change every so often. I originally tried it because at the time it was corn based and therefore a wheat-free substitute for soy sauce when tamari was not available. But since then the ingredients list has said all sorts of stuff. I have no idea if the ingredients are the same but the names have changed, or if they try different formulations from time to time. |
Worcestershire Sauce history and recipes from New York Times today
pavane said...
> The NYTimes magazine has a very interesting article on > Worcestershire Sauce, including an 1876 recipe and a > modern interpretation. Amazing how durable this sauce > has been over the years... > http://www.nytimes.com/2009/10/18/ma...l?ref=magazine > > pavane Good read, thanks! Worcestershire sauce has always drenched my bbq-grilled stuff until gout reared it's ugly head. Anchovies being the trigger ingredient for me. Dammit! Andy -- I don't play games people play |
Worcestershire Sauce history and recipes from New York Times today
Doug wrote on Tue, 20 Oct 2009 18:48:06 +0000 (UTC):
> FERRANTE wrote: >> >> Thanks for sharing this. Worcestershire sauce is something I >> have loved for years, but I never considered its history. >> Very interesting reading! >> >> Btw, I love to fry hamburgers in it--just a few squirts in >> the frying pan and I am on my way! > Maggi sauce also works great on burgers. I don't really believe this but the Miso fanatics Shurtleff and Aoyagi allege that one Prof. Albert Langgardt of the University of Tokyo took a recipe for Mogi soy sauce back to Germany in the 1870s and sold it under the name Maggi. There actually was (maybe still is) a Mogi family that produced some of the earliest modern soy sauce but the Moggies I know don't make soy sauce :-) -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Worcestershire Sauce history and recipes from New York Times today
"Jean B." > wrote in message ... > pavane wrote: >> The NYTimes magazine has a very interesting article on >> Worcestershire Sauce, including an 1876 recipe and a >> modern interpretation. Amazing how durable this sauce >> has been over the years... >> http://www.nytimes.com/2009/10/18/ma...l?ref=magazine >> >> pavane > Cool. And thank you for the reminder to get the Worcestershire Sauce from > the UK. (I had already discovered this about some other sauces.) > > -- > Jean B. One of the greatest inventions of the 20th century. |
Worcestershire Sauce history and recipes from New York Times today
On Tue, 20 Oct 2009 18:48:06 +0000 (UTC), Doug Freyburger
> wrote: >Maggi sauce also works great on burgers. To each his own. I can't stand that stuff. -- I love cooking with wine. Sometimes I even put it in the food. |
Worcestershire Sauce history and recipes from New York Times today
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. -- I love cooking with wine. Sometimes I even put it in the food. |
Worcestershire Sauce history and recipes from New York Timestoday
On Oct 18, 3:30*pm, "pavane" > wrote:
> The NYTimes magazine has a very interesting article on > Worcestershire Sauce, including an 1876 recipe and a > modern interpretation. *Amazing how durable this sauce > has been over the years...http://www.nytimes.com/2009/10/18/ma....html?ref=maga... > > pavane I've always loved Worcestershire Sauce and I often use it as a marinade (any meat or veg), ingredient (dumplings taste great with a splash or two) or a condiment (on "chips" - French fries). For a while in the UK we had Lea & Perrins Ketchup but I haven't seen it for a while (nice stuff too). www.splishme.com |
Worcestershire Sauce history and recipes from New York Times today
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 |
Worcestershire Sauce history and recipes from New York Times today
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. -- I love cooking with wine. Sometimes I even put it in the food. |
Worcestershire Sauce history and recipes from New York Times today
sf wrote on Wed, 21 Oct 2009 10:21:05 -0700:
>> 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. To tell the truth, if I spilt Worcestershire on a finger I would lick the finger with enjoyment. The same with Tabasco tho' I'd not be able to drink a fraction of a spoonful. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Worcestershire Sauce history and recipes from New York Times today
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 -- I don't play games people play |
Worcestershire Sauce history and recipes from New York Times today
Kswck wrote: > > "Jean B." > wrote in message > ... > > pavane wrote: > >> The NYTimes magazine has a very interesting article on > >> Worcestershire Sauce, including an 1876 recipe and a > >> modern interpretation. Amazing how durable this sauce > >> has been over the years... > >> http://www.nytimes.com/2009/10/18/ma...l?ref=magazine > >> > >> pavane > > Cool. And thank you for the reminder to get the Worcestershire Sauce from > > the UK. (I had already discovered this about some other sauces.) > > > > -- > > Jean B. > > One of the greatest inventions of the 20th century. Other than the fact it was made/discovered in the 19th century (around 1835 or so), you could be right :) |
Worcestershire Sauce history and recipes from New York Times today
Doug Freyburger wrote: > > FERRANTE wrote: > > > > Thanks for sharing this. Worcestershire sauce is something I have > > loved for years, but I never considered its history. Very interesting > > reading! > > > > Btw, I love to fry hamburgers in it--just a few squirts in the frying > > pan and I am on my way! > > Maggi sauce also works great on burgers. > > Over time I read the labels on Maggi sauce and the ingredients seem to > change every so often. I originally tried it because at the time it was > corn based and therefore a wheat-free substitute for soy sauce when > tamari was not available. But since then the ingredients list has said > all sorts of stuff. I have no idea if the ingredients are the same but > the names have changed, or if they try different formulations from time > to time. There are differences in formulae in different countries. But strangely enough, it all seems to end up tasting the same :) Our Asian supermarket only ever carries the Maggi made in China for the US market. We get it from the German deli instead, where it is either German- or Swiss made. Grew up with Maggi products, so we always have the liquid Maggi in the cupboard. Would like the Maggi cubes (not meat based) too, but they aren't sold around here...even the German deli doesn't sell them at the moment. |
Worcestershire Sauce history and recipes from New York Times today
In article >,
sf > wrote: > 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. One of my favorite take-to-school sandwiches as a kid was thinly sliced cold roast beef on white bread with enough L&P on it to soak through the bread. Does anybody else think L&P has gotten "weaker" over the past few decades? Isaac |
Worcestershire Sauce history and recipes from New York Times today
isw said...
> Does anybody else think L&P has gotten "weaker" over the past few > decades? Isaac, According to the OP's referenced URL news article, the recipe has changed over time, the American recipe especially but I'd be lying if I could recall the flavor difference over "the past few decades." Best, Andy |
All times are GMT +1. The time now is 05:41 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter