Caught the tail end of an Iron Chef America show on TV yesterday (we get
lots of re-runs here) and they were talking about Worcestershire sauce
powder. I always have a bottle of (liquid) L&P at hand - which gets used
for all sorts of marinades and in soups and stews, egg dishes, etc. but a
powdered version was a new one on me...

Anybody here buy the powdered version on a regular basis and/or tried it?
If so, is it any good, does it taste the same - and what do you use it for
rather than the liquid version (other than for dry rubs, maybe)?

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Cheers
Chatty Cathy