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Old 09-09-2005, 10:34 AM   #11
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Originally Posted by Ishbel
As a native British person, I've never considered using Worcester sauce (as we call it!) as a marinade, but only as an ingredient for a marinade. It is so strong, and soaking food in it would appear to be too harsh...
I am with you on that one Ishbel. I am wondering if the sauces are different in the US and other places? Ishbel, what brands do you have in the UK? We have Lea & Perrins here in Canada, we have other generic brands too, but that is the primary one. And WHOO! It is pretty potent stuff!

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Old 09-09-2005, 10:38 AM   #12
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I think they are probably pretty close to the same as what you have Alix. One of (if not the) main brands we have here is Lea and Perrins. I think most people here would agree with you guys that it would just be an ingredient in a marinade and not usually the marinade itself. But that is not to say that some people won't use it that way too of course.

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