Home |
Search |
Today's Posts |
![]() |
|
Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
![]() Olivers wrote: > > bogus address muttered.... > > > > >> Sure, , , ,Try Worchestershire sauce, , , > >> It is a direct dirivitive of Garum. > > > > No such thing. > > > > No such place. > > O, ye of little perspectif... > > Au contraire. Messrs Lea & Perrins (or their corporate masters) produce > vast tank cars full of L&P "Original Worcestershire Sauce" for we benighted > 'Merkins, and claim to have produced the only original version since 1835. > > > > > There is a Worcestershire but there's no sauce named after it, despite > > what a lot of Americans say. > > > > There is a "Worcester sauce" (named after the town, not the county) > > but it's got a lot more than garum in it. > > We have more "Worcesters" than of ever the Scuppered H'aislers or the puir > near-sighted Scots could have ever dreamed, even resorting to naming a > cruiser and class of ships after the Massachusetts version thereof. We > have no Worcestershire except the sauce itself, produced in a half dozen > brandnames, none as good as L&P, and even once in dry form, "David Wade's > Worscetershire Powder", actually quite good as a seasoning for prime > rib(standing rib) roast. > > The best brands contain two key ingredients....anchovies, the heritage of > the original based on a SEAsian fish sauce, nam pla or whatever, and > tamarind pulp, a fruit flavoring of the Indian subcontinent and of all > places, Mexico, another hint that the Manilla Galleon carried more than > gold and sailed in two directions. > > I surmise that the sauce as we know it represents a British recipe and > commercial bottling to imitate or compare with a condiment(s) familiar to > locals who had served in India/SEAsia. > > Worcestershire Sauce remains a popular US table condiment and more > important and necessary ingredient in the Cajun pantry, required for > several notable Cajun recipes. Why? That's a good question, for there's > no historical basis for its use.... > > TMO Here's a map to help you locate Worcestershi http://www.picturesofengland.com/map...nties-map.html Worcester itself is an old historic city. However, Worcestershire Sauce is made in Birmingham, which is a mess. -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
A Good, Natural Salt Substitute | General Cooking | |||
good Creme Fraiche substitute | General Cooking | |||
Good Salt Substitute | General Cooking | |||
Sugarless brown sugar substitute - any good? | General Cooking | |||
Need a really good salt substitute | General Cooking |