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Old 10-13-2007, 12:51 PM   #31
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Oregano no thanks for me in that one, but the cumin and liquid smoke?


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Old 10-13-2007, 01:45 PM   #32
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Awesome ideas! I never knew there were so many uses for W sauce. Iíd never had thought to put it on tomatoes, potatoes, or veggies. Iím definitely trying this!

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Old 10-13-2007, 02:31 PM   #33
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I can vouch it's awesome in various uses with potatoes. Also with carrots.

In general it goes good with pots of sauteed vegetables or roasted vegetables.

like onions, carrots, potatoes, etc......
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Old 10-13-2007, 02:54 PM   #34
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thanks yt and alex, I will keep an eye out for some wor. sauce sans high fructose syrup. The ingredient list on my bottle starts; vinegar, molasses, HFCS, anchovies, water, onions etc..

one of my earliest childhood memories is us kids were setting the dining room table and my sister was putting a jar on the table. It was a recycled dried beef gravy jar that we used for orange juice. Well, this jar was filled with what I thought was coca cola, looked like coke. My sister warned me it was not coke and not to drink it, I would not like it. Of course, as soon as she left the room, I took a big glug. I was not a happy camper. It was wor. sc. I have no memory of why it was on the table, do not remember ever seeing it served again.
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Old 10-13-2007, 03:05 PM   #35
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Worcestershire sauce is to the western world what soy sauce is to Asia.

It's uses are only limited by your imagination - and your fondness for it.

I use it mainly with beef (roasts, stews, burgers, meatloaf, etc.) and some tomato dishes (stewed tomatoes, tomato and okra gumbo, okra and shrimp gumbo, etc.) - shrimp and crab salads, salmon or mackeral croquetts, added some to ketchup to make a sauce/dip for steaks/french fries (even added it to mayo for dipping fries) - and it definate is a must for any tomato based drinks (Bloody Mary, Virgin Mary, Red Beer, Bloody Bull, Bull Shot, V8-Juice, etc.) - and a few times in some egg dishes.

I hadn't thought about using it for other vegetables (my limited imagination).
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 10-13-2007, 03:09 PM   #36
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Worchestershire + Butter + Shrimp = Very, Very Good
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Old 10-13-2007, 03:16 PM   #37
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It's an ingredient in my meatloaf, and in recipes I have for cocktail sauce and a chicken marinade. I've never used it on its own. I keep in the fridge door, too.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-13-2007, 03:25 PM   #38
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Worcestershire Sauce = UMAMI
Less is not more. More is more and more is fabulous.
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Old 10-13-2007, 03:46 PM   #39
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Louise's beans:

Steamed french cut green beans
A gob of good butter
A healthy shake of Worcestershire
Sprinkle with red pepper flakes
If we weren't meant to eat animals, then why are they made of meat?
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Old 10-13-2007, 05:07 PM   #40
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LOL I thought maybe I was a little weird because I like it so much! I guess I'm not alone.


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