worcestershire sauce has a ton of salt in it, so i've is used as a salty flavoring component in things like burgers, meatloafs, soups, casseroles, salsas, sauces, roasts, potatoes, and steamed veggies, and drinks such as bloody marys.
my wife doesn't like it much, so i've found it to be a tricky thing to use as it's flavor seems to stand out in just about every dish. it's very distinct, so just a little goes a long way.
i, however, could drink the stuff straight. as a kid, my dad and i would head into the veggie garden with a bottle of worcestershire, splash a little on each of the freshly picked vegetables, and devour them.
i didn't know that butter and a little salt was good on steamed veggies until i was an adult, as i was hooked on the sauce. my favourite is on steamed baby peas. next would be boiled baby redskins.
keltin, do yourself a favor and get some garden ripe tomatoes, slice them into wedges, and splash on a good amount of worcestershire and let sit for a few minutes. then pig out. if you like bloody marys, you'll love it on fresh tomatoes. so much that you'll invariably end up sucking down the leftover mix of worcestershire sauce and tomato juice/mucillageny from the plate.
with no one looking of course.