Something round or cylindrical? I only ask about cylindrical because I have a Portuguese friend.It requires one pound of a very choice cut from a Ram or Bull, nuf' said!
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Aunt Bea
Master Chef
Something round or cylindrical? I only ask about cylindrical because I have a Portuguese friend.
From what I've been told they come in all sorts of shapes and sizes.
Yes, I use Worcestershire sauce.
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Dawgluver
Chef Extraordinaire
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I do! Lea and Perrin's please. For soups, stews, burgers, gravy.
I use it a lot. I use it in gravy, but since I have discovered fish sauce (thank you DC ers), I use less in the gravy and add fish sauce.
Dawgluver
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Something round or cylindrical? I only ask about cylindrical because I have a Portuguese friend.
Does Stirling know about this Portuguese friend?
Okay, I will use the words, penis or testicles?From what I've been told they come in all sorts of shapes and sizes.
Yes, I use Worcestershire sauce.
Aunt Bea
Master Chef
Oh yes, she is one of our closest friends. Apparently there is a meal tradition of serving the penis to the oldest unmarried female.
She doesn't cook them.
Dawgluver
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Oh yes, she is one of our closest friends. Apparently there is a meal tradition of serving the penis to the oldest unmarried female.
She doesn't cook them.
Whew. Thought maybe "Portuguese friend" was code for something else....
I use it off and on, but in moderation. It can easily overwhelm.
I guess my point was it seems that this British ingredient is used far more outside the UK than in its home country.
I have a bottle of good old Lea and Perrins in my cupboard - year in - year out. And every few years I chuck it out because it is a million years past its use-by date.
I have a bottle of good old Lea and Perrins in my cupboard - year in - year out. And every few years I chuck it out because it is a million years past its use-by date.
I had a bottle of soy sauce like that. I swear it was twenty years before I used it up. simonbaker
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This week looks like: Pot roast, pork loin medallions, Lots of fresh produce. I eat a lot of those " smart ones", quick & easy frozen meals. When I cook all day, then exercise, not much ambition to cook much for supper.
simonbaker
Chef Extraordinaire
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I use it when I make meatloaf. I also put it in my homemade BBQ sauce.
It's a stable ingredient in a good bloody mary
I just finished cutting up the pork loin I bought last week.
I put it in the freezer for an hour and it was just right. I cut some loin chops, a small end roast and a large one, and a 2 lb piece for Canadian bacon. It's rubbed, wrapped and in the back of the fridge for a week to cure.
It's a nice warm day, but man is it windy... I suppose I should go rake some leaves from where they get hung up so they can continue their journey across my yards to somewhere they won't bother me as much.
I put it in the freezer for an hour and it was just right. I cut some loin chops, a small end roast and a large one, and a 2 lb piece for Canadian bacon. It's rubbed, wrapped and in the back of the fridge for a week to cure.
It's a nice warm day, but man is it windy... I suppose I should go rake some leaves from where they get hung up so they can continue their journey across my yards to somewhere they won't bother me as much.
Andy M.
Certified Pretend Chef
Getting ready to go pick up my grandson from school. Then it's lunch, his homework and fun stuff of his choosing.
