Worcestershire sauce
 

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?

So is there another brand -- from Asia, maybe -- that's taken over?

What's your favorite brand of that famous sauce?

Isaac

Worcestershire sauce
 

On Monday, December 7, 2015 at 11:11:47 PM UTC-6, 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?
>
> So is there another brand -- from Asia, maybe -- that's taken over?
>
> What's your favorite brand of that famous sauce?
>
> Isaac

I use Lea and Perrins Worchestershire sauce liberally. My sense of taste died pretty much a few years ago, so I like stuff peppered up pretty good!

John Kuthe...

Worcestershire sauce
 

On 12/8/2015 12:31 AM, Sqwertz wrote:
> On Mon, 07 Dec 2015 21:11:43 -0800, 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?
>>
>> So is there another brand -- from Asia, maybe -- that's taken over?
>>
>> What's your favorite brand of that famous sauce?
>
> Nothing comes close to L&P. I've tried all the other available [to
> me] brands and they are all inferior. The closest to actual U.S
> version L&P's is actually Walmart's Great Value brand at half the
> price. You can tell by the bottle/cap/printing/taste that it's made
> by L&P, just tweaked a little so it's only 80% as good. Whereas
> French's, Heinz, Crown and Blackwell, Sarsons, etc.. are only 30-40%
> as good as L&P.
>
> The English version of L&P is different from the one distributed here
> in the States, but I have never tasted that one. I don't think the
> taste has diminished much that I can't attribute to my aging taste
> buds, but I use it fairly often - about a pint every 4-5 months.
>
> If you're alluding to ponzu, Bull Dog(tm), or tonkatsu sauces, well -
> they're a whole different thing, IMO.
>
> -sw
>

The Japanese tonkatsu sauces, which by definition were meant to be used
on Japanese pork cutlets, are all based on sugar,fruit puree, soy sauce,
and spices. My favorite is Kikkoman, which I first encountered at chain
in SoCal called "Steer 'n Stein". At the time it was marketed as a steak
sauce, and, under a slightly different label, as tonkatsu sauce.

Worcestershire sauce
 

On Tuesday, December 8, 2015 at 3:11:47 PM UTC+10, isw wrote:
>
> What's your favorite brand of that famous sauce?

L&P, but I buy Holbrooks (the Australian market leader, and OK) more often. Both work OK as a sauce. Both, and other brands, work OK for cooking, as long as they have the key ingredients (anchovies, tamarind) and don't suck.

I haven't noticed any change in L&P. But the US recipe is different, and it might have changed.

Worcestershire sauce
 

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.

>
> So is there another brand -- from Asia, maybe -- that's taken over?
>
> What's your favorite brand of that famous sauce?

There is only one.

Worcestershire sauce
 

On Mon, 07 Dec 2015 21:11:43 -0800, 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?
>
> So is there another brand -- from Asia, maybe -- that's taken over?
>
> What's your favorite brand of that famous sauce?
>
Lea & Perrins. It's different from the way it used to be because
there's an American division now (Canada still gets the good stuff).
That said, L&P is better than the rest.

--

sf

Worcestershire sauce
 

On Mon, 7 Dec 2015 22:28:08 -0800 (PST), Timo >
wrote:

> I haven't noticed any change in L&P. But the US recipe is different, and it might have changed.

It's not the same as yours anymore.

--

sf

Worcestershire sauce
 

On Monday, December 7, 2015 at 7:49:14 PM UTC-10, Travis McGee wrote:
> On 12/8/2015 12:31 AM, Sqwertz wrote:
> > On Mon, 07 Dec 2015 21:11:43 -0800, 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?
> >>
> >> So is there another brand -- from Asia, maybe -- that's taken over?
> >>
> >> What's your favorite brand of that famous sauce?
> >
> > Nothing comes close to L&P. I've tried all the other available [to
> > me] brands and they are all inferior. The closest to actual U.S
> > version L&P's is actually Walmart's Great Value brand at half the
> > price. You can tell by the bottle/cap/printing/taste that it's made
> > by L&P, just tweaked a little so it's only 80% as good. Whereas
> > French's, Heinz, Crown and Blackwell, Sarsons, etc.. are only 30-40%
> > as good as L&P.
> >
> > The English version of L&P is different from the one distributed here
> > in the States, but I have never tasted that one. I don't think the
> > taste has diminished much that I can't attribute to my aging taste
> > buds, but I use it fairly often - about a pint every 4-5 months.
> >
> > If you're alluding to ponzu, Bull Dog(tm), or tonkatsu sauces, well -
> > they're a whole different thing, IMO.
> >
> > -sw
> >
>
> The Japanese tonkatsu sauces, which by definition were meant to be used
> on Japanese pork cutlets, are all based on sugar,fruit puree, soy sauce,
> and spices. My favorite is Kikkoman, which I first encountered at chain
> in SoCal called "Steer 'n Stein". At the time it was marketed as a steak
> sauce, and, under a slightly different label, as tonkatsu sauce.

Tonkatsu sauce is great stuff. Back when I was a kid and young adult, tonkatsu was a favorite dish in Hawaii. These days, it's been replaced with chicken katsu. I cannot say why that happened but this state is crazy for chicken katsu. If I see tonkatsu on a menu, I'd be inclined to order it because it tends to be hard to find.

The sauce served with chicken katsu in restaurants is typically not real Japanese tonkatsu sauce but Hawaiian tonkatsu sauce. Some of these concoctions are pretty good and some are so-so. The good stuff is the bottled sauce from Japan.

http://tastyislandhawaii.com/2009/12...auce-shootout/

Worcestershire sauce
 

Isaac, it is common for as we age, our sense of taste weakens. It is
Likely your taste buds, not the sauce.

I still find it as tasty as always. I always buy Lea and Perrins.

N.

Worcestershire sauce
 

Isaac, it is common for as we age, our sense of taste weakens. It is
Likely your taste buds, not the sauce.

I still find it as tasty as always. I always buy Lea and Perrins.

N.

Worcestershire sauce
 

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?

Forever, I've always preferred Lea&Perrins but, like others, I do
think it's changed here in the USA. I've always kept it on hand but
one time, I had a coupon for Frenchs. I used that and liked it fine.

Then later, I wanted to taste the difference so I got more L&P. I
poured a bit of each into separate containers. I tasted back and
forth. Surprisingly, the L&P had a very weird sweet taste and I chose
the Frenchs brand. I've been buying Frenchs ever since.

BTW - Lea&Perrins does make a very good steak sauce still.

Worcestershire sauce
 

sf wrote:
>
> On Mon, 07 Dec 2015 21:11:43 -0800, 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?
> >
> > So is there another brand -- from Asia, maybe -- that's taken over?
> >
> > What's your favorite brand of that famous sauce?
> >
> Lea & Perrins. It's different from the way it used to be because
> there's an American division now (Canada still gets the good stuff).
> That said, L&P is better than the rest.

I won't argue that with you as it's a personal preference thing.
I did switch to Frenchs though. You might want to try a
side by side taste test yourself. The result might just surprise you.

Worcestershire sauce
 

Nancy2 wrote:
>
> Isaac, it is common for as we age, our sense of taste weakens.

WE also forget things like what we already posted. ;-D

Worcestershire sauce
 

On Tuesday, December 8, 2015 at 1:59:41 AM UTC-8, dsi1 wrote:
> On Monday, December 7, 2015 at 7:49:14 PM UTC-10, Travis McGee wrote:
> > On 12/8/2015 12:31 AM, Sqwertz wrote:
> > > On Mon, 07 Dec 2015 21:11:43 -0800, 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?
> > >>
> > >> So is there another brand -- from Asia, maybe -- that's taken over?
> > >>
> > >> What's your favorite brand of that famous sauce?
> > >
> > > Nothing comes close to L&P. I've tried all the other available [to
> > > me] brands and they are all inferior. The closest to actual U.S
> > > version L&P's is actually Walmart's Great Value brand at half the
> > > price. You can tell by the bottle/cap/printing/taste that it's made
> > > by L&P, just tweaked a little so it's only 80% as good. Whereas
> > > French's, Heinz, Crown and Blackwell, Sarsons, etc.. are only 30-40%
> > > as good as L&P.
> > >
> > > The English version of L&P is different from the one distributed here
> > > in the States, but I have never tasted that one. I don't think the
> > > taste has diminished much that I can't attribute to my aging taste
> > > buds, but I use it fairly often - about a pint every 4-5 months.
> > >
> > > If you're alluding to ponzu, Bull Dog(tm), or tonkatsu sauces, well -
> > > they're a whole different thing, IMO.
> > >
> > > -sw
> > >
> >
> > The Japanese tonkatsu sauces, which by definition were meant to be used
> > on Japanese pork cutlets, are all based on sugar,fruit puree, soy sauce,
> > and spices. My favorite is Kikkoman, which I first encountered at chain
> > in SoCal called "Steer 'n Stein". At the time it was marketed as a steak
> > sauce, and, under a slightly different label, as tonkatsu sauce.
>
> Tonkatsu sauce is great stuff. Back when I was a kid and young adult, tonkatsu was a favorite dish in Hawaii. These days, it's been replaced with chicken katsu. I cannot say why that happened but this state is crazy for chicken katsu. If I see tonkatsu on a menu, I'd be inclined to order it because it tends to be hard to find.
>
> The sauce served with chicken katsu in restaurants is typically not real Japanese tonkatsu sauce but Hawaiian tonkatsu sauce. Some of these concoctions are pretty good and some are so-so. The good stuff is the bottled sauce from Japan.
>
> http://tastyislandhawaii.com/2009/12...auce-shootout/

I never cared for tonkatsu sauce -- whatever they serve with tonkatsu here
on the mainland, so I eat it plain.
I was surprised that none of the katsu sauces had fermented fish in it,
considering that I think of fermented fish as an Asian thing, and it
certainly is packed with umami.

Worcestershire sauce
 

Gary, my finger stuttered on the "Post" button, and at the time, when I tried to
delete it, there was a message that "there was an error in deleting." So I came
back now to try again. Sorry.

N.

Worcestershire sauce
 

On Tuesday, December 8, 2015 at 6:36:11 AM UTC-10, wrote:
> On Tuesday, December 8, 2015 at 1:59:41 AM UTC-8, dsi1 wrote:
> > On Monday, December 7, 2015 at 7:49:14 PM UTC-10, Travis McGee wrote:
> > > On 12/8/2015 12:31 AM, Sqwertz wrote:
> > > > On Mon, 07 Dec 2015 21:11:43 -0800, 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?
> > > >>
> > > >> So is there another brand -- from Asia, maybe -- that's taken over?
> > > >>
> > > >> What's your favorite brand of that famous sauce?
> > > >
> > > > Nothing comes close to L&P. I've tried all the other available [to
> > > > me] brands and they are all inferior. The closest to actual U.S
> > > > version L&P's is actually Walmart's Great Value brand at half the
> > > > price. You can tell by the bottle/cap/printing/taste that it's made
> > > > by L&P, just tweaked a little so it's only 80% as good. Whereas
> > > > French's, Heinz, Crown and Blackwell, Sarsons, etc.. are only 30-40%
> > > > as good as L&P.
> > > >
> > > > The English version of L&P is different from the one distributed here
> > > > in the States, but I have never tasted that one. I don't think the
> > > > taste has diminished much that I can't attribute to my aging taste
> > > > buds, but I use it fairly often - about a pint every 4-5 months.
> > > >
> > > > If you're alluding to ponzu, Bull Dog(tm), or tonkatsu sauces, well -
> > > > they're a whole different thing, IMO.
> > > >
> > > > -sw
> > > >
> > >
> > > The Japanese tonkatsu sauces, which by definition were meant to be used
> > > on Japanese pork cutlets, are all based on sugar,fruit puree, soy sauce,
> > > and spices. My favorite is Kikkoman, which I first encountered at chain
> > > in SoCal called "Steer 'n Stein". At the time it was marketed as a steak
> > > sauce, and, under a slightly different label, as tonkatsu sauce.
> >
> > Tonkatsu sauce is great stuff. Back when I was a kid and young adult, tonkatsu was a favorite dish in Hawaii. These days, it's been replaced with chicken katsu. I cannot say why that happened but this state is crazy for chicken katsu. If I see tonkatsu on a menu, I'd be inclined to order it because it tends to be hard to find.
> >
> > The sauce served with chicken katsu in restaurants is typically not real Japanese tonkatsu sauce but Hawaiian tonkatsu sauce. Some of these concoctions are pretty good and some are so-so. The good stuff is the bottled sauce from Japan.
> >
> > http://tastyislandhawaii.com/2009/12...auce-shootout/
>
> I never cared for tonkatsu sauce -- whatever they serve with tonkatsu here
> on the mainland, so I eat it plain.
> I was surprised that none of the katsu sauces had fermented fish in it,
> considering that I think of fermented fish as an Asian thing, and it
> certainly is packed with umami.

I think they were going for a European-style sauce. Tonkatsu was probably introduced to the Japanese by the sailors (Portuguese?) that passed through the port towns after the opening of Japan. After that, they went to Hawaii and introduced us to the ukulele. Here's my favorite uke player. He be Portuguese. He singing in Fijian. Everyting all kapakahi over here.

https://www.youtube.com/watch?v=UCBDQL5wlPI

Worcestershire sauce
 

Worcestershire sauce
 

On Monday, December 7, 2015 at 7:11:47 PM UTC-10, 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?
>
> So is there another brand -- from Asia, maybe -- that's taken over?
>
> What's your favorite brand of that famous sauce?
>
> Isaac

That watery stuff is a disgrace to the word "sauce." L&P Thick Classic Worcestershire Sauce is wonderful stuff. Unfortunately, they don't seem to be making it any more. Ha ha they ditched the wrong sauce. :)

The Asian brand would probably be BullDog.

http://www.seriouseats.com/2010/08/c...aki-sauce.html

Worcestershire sauce
 

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.

Worcestershire sauce
 

On Wednesday, December 9, 2015 at 7:53:38 AM UTC+10, wrote:
> On Tuesday, December 8, 2015 at 11:22:29 AM UTC-8, cshenk wrote:
> > wrote in rec.food.cooking:
> > >
> > > 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.

Given that L&P age the sauce for 3 years before bottling, I don't think it should lose its oomph in 1 more year.

Worcestershire sauce
 

In article >,
Nancy2 > wrote:

> Isaac, it is common for as we age, our sense of taste weakens. It is
> Likely your taste buds, not the sauce.

If that's true, the aging has affected only the sauce; other things that
I've eaten for years still taste fine. Durkee's Famous Sauce, for
example; still tastes just as good as it did when I was growing up.

Isaac

Worcestershire sauce
 

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

Worcestershire sauce
 

isw wrote:
>
> ... 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.

I remember it being better years ago too. I wouldn't be surprised if
they changed it to save money. So many food products change, or are
sold in smaller containers.

Perhaps you can reduce it a small amount to perk it up?

Worcestershire sauce
 

Worcestershire sauce
 

On 12/9/2015 7:36 PM, Sqwertz wrote:
> I drink a lot of virgin bloody Cesars
----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that the subhuman virus stalked poor Omelet right of the net!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

> The facebook group is much more pleasant.

Only because you cower there in mortal fear of being booted by the admins.

You're _done_ here virus, I mean really done.

Worcestershire sauce
 

On 12/8/2015 9:15 AM, Sqwertz wrote:
> according to the labels.
>
> -sw
Just you, your forgeries, and your history of stalking women on the net:

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Worcestershire sauce
 

On 12/7/2015 10:31 PM, Sqwertz wrote:
> ell -
> they're a whole different thing, IMO.
>
> -sw
Just you, your forgeries, and your history of stalking women on the net:

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

Worcestershire sauce
 

I like Frenches brand ok.

Worcestershire sauce
 

Worcestershire sauce
 

On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:

> wrote:
> > I like Frenches brand ok.
> >
> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.

Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
where the individual flavors fight it out with each other, but it
sucks as a discreet background seasoning, aka: umami, for homemade
gravy or sauce.

--

sf

Worcestershire sauce
 

sf wrote:
> On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:
>
>> wrote:
>>> I like Frenches brand ok.
>>>
>> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.
>
> Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
> where the individual flavors fight it out with each other, but it
> sucks as a discreet background seasoning, aka: umami, for homemade
> gravy or sauce.
>

You guessed right, I use it when I make BBQ souse!

Worcestershire sauce
 

On Thu, 10 Dec 2015 17:44:23 -0700, Abiquiu > wrote:

> sf wrote:
> > On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:
> >
> >> wrote:
> >>> I like Frenches brand ok.
> >>>
> >> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.
> >
> > Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
> > where the individual flavors fight it out with each other, but it
> > sucks as a discreet background seasoning, aka: umami, for homemade
> > gravy or sauce.
> >
>
> You guessed right, I use it when I make BBQ souse!

Well, alrighty then. Carry on. ;)

--

sf

Worcestershire sauce
 

sf wrote:
> On Thu, 10 Dec 2015 17:44:23 -0700, Abiquiu > wrote:
>
>> sf wrote:
>>> On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:
>>>
>>>> wrote:
>>>>> I like Frenches brand ok.
>>>>>
>>>> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.
>>>
>>> Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
>>> where the individual flavors fight it out with each other, but it
>>> sucks as a discreet background seasoning, aka: umami, for homemade
>>> gravy or sauce.
>>>
>>
>> You guessed right, I use it when I make BBQ souse!
>
> Well, alrighty then. Carry on. ;)
>

The late Justin Wilson would have my hide if I table-served that French's.

Worcestershire sauce
 

On Thu, 10 Dec 2015 19:43:34 -0700, Abiquiu > wrote:

> sf wrote:
> > On Thu, 10 Dec 2015 17:44:23 -0700, Abiquiu > wrote:
> >
> >> sf wrote:
> >>> On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:
> >>>
> >>>> wrote:
> >>>>> I like Frenches brand ok.
> >>>>>
> >>>> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.
> >>>
> >>> Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
> >>> where the individual flavors fight it out with each other, but it
> >>> sucks as a discreet background seasoning, aka: umami, for homemade
> >>> gravy or sauce.
> >>>
> >>
> >> You guessed right, I use it when I make BBQ souse!
> >
> > Well, alrighty then. Carry on. ;)
> >
>
> The late Justin Wilson would have my hide if I table-served that French's.

Ha!

--

sf

Worcestershire sauce
 

sf wrote:
> On Thu, 10 Dec 2015 19:43:34 -0700, Abiquiu > wrote:
>
>> sf wrote:
>>> On Thu, 10 Dec 2015 17:44:23 -0700, Abiquiu > wrote:
>>>
>>>> sf wrote:
>>>>> On Thu, 10 Dec 2015 12:32:16 -0700, Abiquiu > wrote:
>>>>>
>>>>>> wrote:
>>>>>>> I like Frenches brand ok.
>>>>>>>
>>>>>> I do too, kinda surprised as it's cheaper than Lee & Perines by along shot.
>>>>>
>>>>> Frenches??? NOooooo! It may work as an ingredient in some BBQ sauce
>>>>> where the individual flavors fight it out with each other, but it
>>>>> sucks as a discreet background seasoning, aka: umami, for homemade
>>>>> gravy or sauce.
>>>>>
>>>>
>>>> You guessed right, I use it when I make BBQ souse!
>>>
>>> Well, alrighty then. Carry on. ;)
>>>
>>
>> The late Justin Wilson would have my hide if I table-served that French's.
>
> Ha!
>
https://www.youtube.com/watch?v=oScmodG_riM