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Discussion in 'Bad Dog Cafe' started by LutherBurger, May 2, 2021.
if you’ve never tried these, you’re wasting your life.
they do look better than the candied octopus
I have always bought Lea & Perrins Worcestershire sauce until recently. Probably due to distribution issues, I couldn't find it in two grocery stores. I bought Heinz, and it works for me. The ONLY thing we use Worcestershire sauce for is Bloody Marys, and six or seven other ingredients make the brand of Worcestershire a non-issue. At two Bloody Marys a week, this bottle is going to last a long time.
I recommend bumping production up to fourteen.
Good post, I bought a bottle of L&P yesterday, I picked up the bottle of Heinz next to it to read the label, said "naahhh" and spent the extra 2 bucks for the paper wrapped bottle, which I know to be excellent....
If I do that, martini consumption is likely to suffer.
If one they came up with a name that people could say .. and spell. Clearly dates from before market research.
Lee & Perrin's. Nothing like the real deal.
What's difficult about spelling or saying Lea and Perrins?
L&P's is a must for me Bloody Marys or Caesars.
It contains fermented anchovy, not so odd as one might think. Fermented fish condiments of various sorts have been used in Europe since ancient times, and are a staple in Southeast Asian cuisines. The western world has recently discovered the Japanese term "Umami" for a fifth flavor category; it has been known and used by Western cooks pretty much forever, but finding a name for it seemingly touched off a fad among desperate-for-attention chefs, who are now pounding it mercilessly as they have long done with salt and fat. It's getting hard to find a recipe that isn't loaded down with fermented fish, burned tomato paste, powdered mushrooms and other such things in the quest for "more more more".
That bottle of fish sauce in your cabinet is basically anchovy with salt and sugar:
Note: no squid! L&P has all sorts of other stuff in it, but this is pure, fishy goodness.
Maybe you could use it for a fret polish. I wish I could send you a few of our lemons off our backyard tree. I don’t know if it’s because it’s next to a tangelo tree which hasn’t actually given any fruit this year since some idiot cut it bad or because we’re up against a long nursery that runs under power lines but whatever is pollinating it is producing the tastiest juiciest almost as sweet as a lemon could get fruit you could ever imagine.
Any good in bloody Mary’s or my favorite tomato beers like Modelo Chelada?
Hendo's for the win. I liked it when they did the labels in different colours, one for each of Sheffield's cricket teams.
Neither. It's "woosta" sauce.
I’ve been substituting salad dressing for cottage cheese and especially cutting down on ranch or blue cheese by using mostly cottage Cheese, and actually liking it more. I think I’m doing better calorie wise but if I’m not so be it, I’m liking it.
Take a whiff of your fish sauce. Funky armpit. I always burn that in the wok a bit. Don't use it raw.
I need to broaden what I thought were already fairly broad culinary skills. I've never used fish sauce, and I cook every day. Last summer I bought a bunch of cook books. Most of them are by African American chefs, though there are a couple Creole, and ac couple of French cookbooks, and my wife bought me Marcus Samuelson's "The Rise". There might be a recipe in the Creole or French books. that calls for fish sauce. I've seen a recipe somewhere recently that called for. Can't remember where I saw that???