View Full Version : worcestire sauce

Dryer lint
12-31-2006, 11:30 AM
has anyone here ever made their own? i need a good recipe

12-31-2006, 11:42 AM
anchovies are a must!

Paul Girouard
12-31-2006, 11:45 AM
has anyone here ever made their own? i need a good recipe

Last week it was home brew oil finish , now this :rolleyes: Go oil that table Mr. Lint:( or are you saving it for next Christmas:confused:

High C
12-31-2006, 11:52 AM
has anyone here ever made their own? i need a good recipe
Here's how Emeril Lagasse does it:


Ken Hutchins
12-31-2006, 12:10 PM
First ya gotta learn how to spell it.:) I beat Donn to this one.:D

Phillip Allen
12-31-2006, 12:30 PM
winchestershire sauce...right?

S.V. Airlie
12-31-2006, 12:44 PM
Phillip.. that seems to be gun oil ya want.

12-31-2006, 12:45 PM
worcestire, or worcestershire? Not sure there's ANY recipe for the first! :eek:

12-31-2006, 02:12 PM
vinegarly like a douche bag, ....
And you know this exactly how?:rolleyes:


12-31-2006, 02:21 PM
You scare me. And for chrissakes, it's not Dougie:rolleyes:


12-31-2006, 02:49 PM
The same way this guy did back in the '70s


S.V. Airlie
12-31-2006, 02:51 PM
Okay Botebum.. I'm lost.. think I'll stay that way as at least I know where I am and where I'm not... LOL...

12-31-2006, 02:56 PM
Jamie, You don't know who that kid is? Watch the movie Deliverance.


S.V. Airlie
12-31-2006, 02:58 PM
It was on last night.. Read Dickey.. left it at that.. did not see the movie.
Staying lost is good.... Being found, another story.. LOL...

12-31-2006, 03:00 PM
Does this help you understand what worries me about him-
by boylesboats- "I am bored, waiting till midnight to blow up my neighbors across the street.."


John Meachen
12-31-2006, 03:12 PM
Given that you can't make Scotch outside Scotland,it would be wrong to call any condiment produced outside Worcestershire,Worcestershire sauce.Why not just buy a bottle of Lea and Perrins?That way there's no need to wait for the lengthy fermentation process.

S.V. Airlie
12-31-2006, 03:14 PM
Well, that explains why I can't get good haggis here....

John Meachen
12-31-2006, 03:15 PM
There's no such thing as GOOD haggis!It's all prety unpalatable-especially if you know whats in it.

S.V. Airlie
12-31-2006, 03:19 PM
I know what's in it.. and sorry, I like it...Then again, I wear a kilt, I'm supposed to like it..

12-31-2006, 05:04 PM
One of the proprietary brands has Tamarind in it. I havent seen a tamarind tree since i was in Charters Towers in the seventies.

The Bigfella
12-31-2006, 07:16 PM
Why would this worries you... Shooting off fireworks, celebrating New Year... It hellva lot better than shootin' guns...
Man Doug, you ain't no fun here..

Geez, I forgot to get the fireworks out last night - musta been too much red wine & beer flowing.

I did get the gun out - did the great white hunter thing in the back yard -

1 shot

1 kill

yep - shot that mouse running up the aviary wall dead as!

As for "Whooshie" sauce - banned by the doctor - very high in salicylates.

01-02-2007, 01:08 PM
First ya gotta learn how to spell it.:) I beat Donn to this one.:D

Thanks, Ken. :D :cool:

P.I. Stazzer-Newt
01-02-2007, 03:01 PM
Haggis is available tinned, it is no better or worse for the process!! But, can be shipped, to almost anywhere, this way! You have been warned.!

01-02-2007, 03:27 PM
Worcestershire, pronounced "wooster-shire," is not one of those things you'd want to make yourself, I think. Any time the recipe calls for fermenting some anchovies and aging them for years in oak casks, I back away.

Guess how they pronounce "fotheringay."

Its "fanshaw."

And then there's "Chalmondalay," pronounced "Chumley."

There are lots more fun english names like that. I bet ACB knows lots of them.