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Post by Fat Bob on Feb 22, 2012 0:34:03 GMT
I am sitting upstairs at the nerve centre with the poxy PC and redrawing a Hotchkiss logo on the Mac.
I am assailed with the most aromatic aroma, the wife has been making Worcester Sauce on the wood oven.
Being upstairs I am getting the full effects as the lightest most pungent aromas escape - it's like sitting inside a warm bottle of the stuff and breathing deeply.
Nearly as much fun as sniffing your fingers (Oi behave!) after peeling pickling onions.
So do you make your own Worcester Sauce, Horse Radish and Brown Sauce?
I bloomin' hate Brown Sauce...
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Post by turkey on Feb 22, 2012 9:46:07 GMT
brown sauce rocks, although atm its chilli on everything for me, need to buy more Worcestershire sauce also now you remind me, seeing as its a suitable thread, anyone brought the limited edition or extra reserve version? is it worth twice the price? Back on topic , never thought of making it, mostly as I thought it was something that needed to be aged to get its flavor and that is something my patience would not allow. Is it that in depth and how does it come out? I am sure RiverGirl would love a recipe added to the food section
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Post by Calaf on Feb 22, 2012 10:28:08 GMT
Another brown sauce fan here. Good stuff if making a sarnie with cheap bacon.
Can't stand ketchup.
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Post by webbaldo on Feb 22, 2012 15:31:34 GMT
Me and my mates have quite heated arguements of red or brown sauce for bacon/sausage sarnies lol. I like both, but id say brown sauce for sausages, red for bacon!
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Post by rivergirl on Feb 22, 2012 19:17:24 GMT
love brown sauce and have a few bottles of pontack that I made last autumn !!! and sorry Webbaldo its def brown for bacon sarnies !!!!!
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Post by Fat Bob on Feb 22, 2012 22:48:08 GMT
But Rivergirl do you make your own Worcester Sauce?
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Post by rivergirl on Feb 23, 2012 21:07:52 GMT
No sorry , never used it so now I have got to go somewhere to taste it
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Post by Fat Bob on Feb 23, 2012 22:17:38 GMT
Lol - do you want our secret recipe? I have seen the L&P factory on TV and they like to make much of the aged content of barrels in their store. But they cannot be putting much into the product as there are few barrels in the store compared with how much they make each week.
Making your own is fun, cheaper and you can tweak the recipe to your own taste. Last year I made some very curry flavoured Worcester Sauce. I am surprised this isn't commercially available.
The content is basically vinegar, fruit, sweet flavours plus spices. Carnivores can add dead fish if required.
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Post by turkey on Feb 24, 2012 14:29:37 GMT
Interestingly from a TV show that talked about it, it originated from some toff who spent time in India and brought back a recipe for some sauce or similar, Lee and Perrings where chemists (i think) at the time and undertook the mixing of the recipe, the chap tasted it and decided (as did they) that it was awful and walked their separate ways. a Year later they happened to open a barrel and decided the results where good and sold it.
Now if we assume the result once matured was what the guy was originally aiming for, and there was no aging process in the recipe then it might be possible to knock up the same or similar flavor without the wait.
I thought the barrel stack they showed was quite large and could well be aged, but its actual usefulness given they where using plastic barrels is probably rightly debatable.
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Post by rivergirl on Feb 24, 2012 21:37:24 GMT
I think the posted recipe might be a good idea !!!!
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Post by Calaf on Feb 24, 2012 21:45:30 GMT
I used to sometimes add a dash of worcs to a pasta sauce in place of balsamic. Now I tend to just use the dead fish instead. That's where the flavour is.
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Post by Fat Bob on Feb 24, 2012 22:52:30 GMT
Ah the wonders of the interweb - start with Worcester Sauce and end up with cartoons of vultures.
In the Loire their is a remarkable zoo - I do not normally like or enjoy zoos - but this one is a little different. It is in an old quarry.
Many of the animals are free to roam . We went through a tunnel to one area a great hole mined out years ago not realising what was in it.
There were frickin' great vultures looking like stuffed animals - being France where elf 'n safety doesn't exist there were no boundaries you just walked amongst these bloomin' great ugly birds (a bit like a disco oop North). Except these things cuda broke your arm.
Some kids thinking the motionless birds were not real ran up to touch one - did they get a shock!
The most hilarious part of the zoo was where the Emus were - when you enter the zoo they sell you pop corn to feed the animals in red bags.
The Emus knew that anything red contained food. God help any woman with a red handbag, I have never seen anything so funny as a womans handbag being attacked with zeal (Rod Hull and Emu had nothing on this real act) - she panicked and ran - not realising Emus will happily run at 25mph. They disappeared over the horizon...
My father laughed so much he had to take a pee in a bush - not realising a Llama was asleep under it!
It is a hilarious zoo even the parrots are not caged they just fly around waiting for idiots with red bags of popcorn.
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Post by Happy Baker on Feb 26, 2012 20:43:54 GMT
Aren't you all lucky - I can't do brown, red, Worcester, balsmic, or any sauce with vinegar in it. I have an intolerance to it ... Really can't take the smell or the taste. Trouble is that people just think I'm just making a fuss. It really makes me want to be sick. Causes lots of problems. Eating out is interesting - and vegetarians think they have problems
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Post by Fat Bob on Feb 27, 2012 0:06:46 GMT
That's not good - are you also intolerant to alcohol and or gluten? Sulphites can also cause these problems.
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Post by Happy Baker on Feb 27, 2012 22:33:55 GMT
As I sit here with a (working late... ) whiskey, and I don't have a problem with bread ( unless you call a dislike of mass produced stuff a problem? ;D) I can honestly say "no" to both those questions! I spoke to a doctor once - we ended up travelling together a long time ago and he suggested it was the next best thing to an allergy, but not quite the 'real thing' so all I know is it is very inconvenient at times And believe me I have tried to get myself used to the smell of vinegar on chips in pubs, but I just can't take it - and it's been worse since the ban on smoking in pubs!
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