Comments on: The Story of Worcestershire Sauce

By: Not Delia

Not Delia — Sat, 03 Apr 2010 12:56:34 +0000

I’m sure you’re right, Mike. Modern methods of processing food are often nothing like the natural old ways.

I remember, as a child, churning butter on the farm. The buttermilk was a by-product of the process. You put cream in, and you got butter and buttermilk out. These days buttermilk is made by some kind of synthetic process. I can’t remember off the top of my head but will no doubt dig it out and write about it soon.

By: Mike K-H

Mike K-H — Sat, 03 Apr 2010 12:39:50 +0000

The story about it fermenting in an abandoned barrel sounds a typical Victorian myth.

I’ll bet that variations on the garum (fish entrails fermented in strong brine to inhibit other undesirable ways of breaking the mess down) theme were well known at the time, especially by a firm of apothecaries.

I presume that the modern manufacturing process is synthetic industrial chemistry, but the original was probably fermented. A dry Indian seasoning may have been used to flavour it, I suppose.

By: dave

dave — Sat, 13 Feb 2010 10:26:41 +0000

I did try it with danish blue once but ther was no comparison, i thought it would blow my socks off but the only comparison was the smell. Go easy on it?, certainly yes, not for the faint hearted.

By: Not Delia

Not Delia — Sat, 13 Feb 2010 09:24:40 +0000

Sounds great! And how long does that take to make? 10 minutes or less, I’d imagine. A tasty meal in minutes. yeah!

Stilton, cor, I fancy some. We can get French blue cheeses from our local Carrefour. I’m allergic to blue cheese, but that’s never stopped me eating it! (Gotta go easy on it, though.)

By: dave

dave — Sat, 13 Feb 2010 09:02:52 +0000

Nothing wrong with cheese on toast, my favourite is grated cheddar (Mature of course) with a crumble of stilton added to the melt, 2 rashers of grilled back bacon to accompany, heaven.

By: Not Delia

Not Delia — Sat, 13 Feb 2010 07:12:32 +0000

I have it in the kitchen, but I’d almost forgotten about its existence until I came across the story. Perhaps I ought to use it more often. I did try splashing a bit onto cheese and toast (not quite in the same league as Welsh rarebit) and that too was delicious.

By: dave

dave — Fri, 12 Feb 2010 23:36:50 +0000

I have been surprised lately at the amount of recipes this condiment is actually used in, today’s chefs seem to swear by it. I used to enjoy the stuff mostly on my welsh rarebit but recently have been introduced to the 300gram beefburger with nothing but L & Ps and salt and pepper, surprisingly delicious.