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Wednesday, May 18, 2011

A Random Wednesday Conversation Starter

Worcestershire Sauce: wonderful ingredient, a few drops of which turns a dish into an absolute delight? or a stinky liquid that overpowers everything in its path?

7 comments:

Aaron said...

I am one that finds many things overpowering. Ketchup, mustard? No thanks. A rub for your steak? Most people over-do it. But, Worcestershire is some dishes is wonderful. I wouldn't make sloppy joes without it.

Doug said...

Worcestershire! A great ingredient. I'll use it in making hamburgers, meat loaf, stews. Hmmm I'd like a slow cooker stew now that I think about it.

Roger Owen Green said...

it's fine. I use it in omelets, among other things.
ROG, ABC Wednesday team

kari said...

It is a staple "go-to" in my fridge, when I need a boost of flavor -- actually, I used it just tonight in my meatloaf!

Lynn said...

Wonderful! I use it in a lot of things: spaghetti sauce, barbecue sauce, to season meat for the slow-cooker... But it has to be Lea & Perrins, the original brand.

Wait... what? You keep it in the refrigerator?

Doug said...

Yeah, I keep it in the fridge too.

Cindy said...

Big fan. It's great in marinades. I like it a lot, and will even sprinkle it on salad greens instead of (or in addition to) other dressings. And yes to refrigeration. A bottle lasts a long time. Also - shake it up before using.