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

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.

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

"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

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

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

"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

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.

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

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

"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.

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.

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.

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

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

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.

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

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

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

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.

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

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