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Worcestershire Sauce PSA

Discussion in 'Bad Dog Cafe' started by LutherBurger, May 2, 2021.

  1. ieatlions

    ieatlions Tele-Holic

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    95FA881D-C660-4FFF-852C-27A62E224F62.jpeg

    if you’ve never tried these, you’re wasting your life.
     
  2. ndcaster

    ndcaster Doctor of Teleocity

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    they do look better than the candied octopus

    Screen Shot 2021-05-03 at 11.18.08 AM.png
     
  3. omahaaudio

    omahaaudio Friend of Leo's

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    Hell yes.
     
  4. CharlieO

    CharlieO Friend of Leo's Ad Free Member

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    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.
     
    Last edited: May 3, 2021
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  5. LutherBurger

    LutherBurger Poster Extraordinaire

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    I recommend bumping production up to fourteen.
     
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  6. rz350

    rz350 Friend of Leo's Ad Free Member

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    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.... :)
     
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  7. CharlieO

    CharlieO Friend of Leo's Ad Free Member

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    If I do that, martini consumption is likely to suffer.
     
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  8. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    If one they came up with a name that people could say .. and spell. Clearly dates from before market research.
     
  9. teleteej

    teleteej TDPRI Member

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    Lee & Perrin's. Nothing like the real deal.
     
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  10. notmyusualuserid

    notmyusualuserid Friend of Leo's

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    What's difficult about spelling or saying Lea and Perrins? :)
     
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  11. northernguitar

    northernguitar Friend of Leo's

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    L&P's is a must for me Bloody Marys or Caesars.
     
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  12. oldunc

    oldunc Tele-Meister

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    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".
     
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  13. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    That bottle of fish sauce in your cabinet is basically anchovy with salt and sugar:

    [​IMG]

    Note: no squid! L&P has all sorts of other stuff in it, but this is pure, fishy goodness.
     
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  14. TwoBear

    TwoBear Tele-Holic

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    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.
     
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  15. TwoBear

    TwoBear Tele-Holic

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    Any good in bloody Mary’s or my favorite tomato beers like Modelo Chelada?
     
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  16. Uncle Daddy

    Uncle Daddy Tele-Afflicted

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    Hendo's for the win. I liked it when they did the labels in different colours, one for each of Sheffield's cricket teams.
     
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  17. Uncle Daddy

    Uncle Daddy Tele-Afflicted

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    Neither. It's "woosta" sauce.
     
  18. TwoBear

    TwoBear Tele-Holic

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    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.
     
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  19. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    Take a whiff of your fish sauce. Funky armpit. I always burn that in the wok a bit. Don't use it raw.
     
  20. Jared Purdy

    Jared Purdy Friend of Leo's

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    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???
     
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