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Old 09-04-2008, 10:43 PM   #31
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I use it in my beef soups... and gravies
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Old 09-04-2008, 10:49 PM   #32
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Quote:
Originally Posted by GrantsKat View Post
wow I never even thought of that!! interesting
You really ARE young! It's GREAT in a bloody mary.

Click here

Once there type Worcestershire in the upper line of your choice (this is one word you can misspell and come up with more ideas too ).

Then once you type that in go to "Search within a site or domain:" - type in www.discusscooking.com

Then click on Advanced Search in the lower right-hand corner. It then takes you to this page. Voila!!! More ideas than you can shake a stick at!

You can then do that with dried pineapple and condensed milk or anything you may be searching. MW, this isn't meant as a way to NOT help - it's meant as a way to help you do these searches for yourself and gather the information from the posts that are useful to you, personally, rather than people posting things that don't suit you, or you can't use.
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Old 09-05-2008, 12:57 AM   #33
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I use Lea & Perrine's in my cheese soup when ever I make beans of any kind all ways on burgers. It is almost a universal sauce to be used where ever you want a burst of flavor
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Old 09-05-2008, 05:28 AM   #34
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don't worry.....it'll keep longer than you..........I especially like it on hamburgers and meat loaf which has already been mentioned.......
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Old 09-05-2008, 07:25 AM   #35
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Quote:
Originally Posted by kitchenelf View Post
You really ARE young! It's GREAT in a bloody mary.
I will take that as a compliment

Ok so I was curious.....just checked my bottles, which are in the fridge...the worcestershire does not say to refrigerate, however both soy & teriyaki sauce say to keep in fridge after opening.
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Old 09-05-2008, 07:52 AM   #36
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I will chime in with this...Mrs Hoot likes to add a splash of worcestershire to her cocktail sauce recipe. Mighty good, too!
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Old 09-05-2008, 08:17 AM   #37
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Quote:
Originally Posted by GrantsKat View Post
I will take that as a compliment

Ok so I was curious.....just checked my bottles, which are in the fridge...the worcestershire does not say to refrigerate, however both soy & teriyaki sauce say to keep in fridge after opening.
Absolutely a compliment - but certainly an observation as to the many mysterious uses of Worcestershire I've used it in my Bloody Mary's since I was in my 20's.

And yes to cocktail sauce - it's a must!
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Old 09-05-2008, 09:12 AM   #38
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I use the stuff for many things. BBQ sauces, in coney sauce, on steaks, burgers, many savory items benefit from the flavor. I go through 3 or 4 big bottles a year.
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Old 09-05-2008, 10:52 PM   #39
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I throw WS into just about anything!! Obviously anything with beef (spag bog, savoury mince, steak, etc) but also, fish cakes, meat and veg soups, Hot Dragons' Toasts (which is a bit like Welsh Rarebit but much more basic), seafood dressing (mayo based), roast chicken, sauted mushrooms, mashed potato, curried eggs, even omelettes, pates, kidneys, some dishes with bacon, etc. Probably my most used condiment after salt, pepper and garlic.
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Old 09-06-2008, 02:40 AM   #40
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Give your basic "Mary" a twist or two:

Bloody Bull: replace 1/4-1/2 of the tomato juice in a Bloody Mary with beef broth + the other regular ingredients of WS, celery salt, black pepper, etc. If you replace the vodka with tequila - I think they call it an El Toro Rojo.

Of course for those who don't drink alcohol ... a Virgin Mary and a Virgin Bloody Bull taste just as good - just without the buzz.

Poor Man's Bloody Mary (red beer): Use 3/4 beer (flat leftovers work just fine for college students - just strain out the cigarette butts from the cans/bottles/glasses you scavenge from around the apartment) and 1/4 tomato juice (use V-8 juice for the Health Nuts) + the other regular ingredients of WS, celery salt, black pepper, etc.

I think everyone else has just about covered all the other bases on the unlimited uses for WS. Maybe not every recipe - but a significant representation of how it can be used to get someone started.
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