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?

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7 Responses to A Random Wednesday Conversation Starter

  1. Aaron says:

    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.

  2. Doug says:

    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.

  3. Roger Owen Green says:

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

  4. kari says:

    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!

  5. Lynn says:

    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?

  6. Doug says:

    Yeah, I keep it in the fridge too.

  7. Cindy says:

    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.

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