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Lea & Perrins - Worcestershire Sauce

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  • Mikey
    Verbose Member
    • Aug 9, 2001
    • 47242

    Lea & Perrins - Worcestershire Sauce

    Can't believe what i've been missing all these years.

    My Ma told me all store-brand items are the same as name brands.

    I believed this until I had an accidental revelation.

    Needed some Worcestershire for steak flavoring and was forced to buy it at a local gas station store (everything else was closed)

    When I tasted it I was like WHAAAAAAAAAAAAAAAAAAA ???????? -- with a happy face

    I could drink this stuff in shot form every night

    Moral of the story, store brands might not be as good as you think
  • PNGwynne
    Master of Fowl Play
    • Jun 5, 2008
    • 19445

    #2
    And, my understanding (from Wiki) is that the the US recipe is sweeter than the classic British recipe, which I think is available in Canada.

    Need to check on some via Amazon.
    WANTED: Dick Grayson SI trousers; gray AJ Mustang horse; vintage RC Batman (Bruce Wayne) head; minty Wolfman tights; mint Black Knight sword; minty Launcelot boots; Lion Rock (pale) Dracula & Mummy heads; Lion Rock Franky squared boots; Wayne Foundation blue furniture; Flash Gordon/Ming (10") unbroken holsters; CHiPs gloved arms; POTA T2 tan body; CTVT/vintage Friar Tuck robes, BBP TZ Burgess Meredith glasses.

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    • Blue Meanie
      Banned
      • Jun 23, 2001
      • 8706

      #3

      Comment

      • Bruce Banner
        HULK SMASH!
        • Apr 3, 2010
        • 4327

        #4
        A good alternative to Worcestershire Sauce (although probably tough to acquire outside the UK):



        PUNY HUMANS!

        Comment

        • Hector
          el Hombre de Acero
          • May 19, 2003
          • 31852

          #5
          I don’t use Worcestershire Sauce on premium steaks like ribeye, porterhouse, tenderloin, t-bone, New York, etc. A great steak only needs salt, pepper...and a little butter to caramelize and pan sear the outside. Maybe a little garlic, maybe. Worcestershire Sauce has an intense flavor, and can ruin the wonderful naturally flavorings of a premium stand alone steak.

          Having said that, I do use Worcestershire Sauce for many other things. Hamburgers, meatloaf, sloppy joe’s, bloody mary’s, micheladas, etc. I also use it to marinate and tenderize cheaper cut meats, pork, some seafood, and even Caesar salads, etc.

          So yeah, Worcestershire Sauce is great, just not on my medium-rare-pan-seared porterhouse steak.
          sigpic

          Comment

          • Mikey
            Verbose Member
            • Aug 9, 2001
            • 47242

            #6
            Originally posted by Hector
            I don’t use Worcestershire Sauce on premium steaks like ribeye, porterhouse, tenderloin, t-bone, New York, etc. A great steak only needs salt, pepper...and a little butter...…………..
            I'm not really a steak aficionado even though I enjoy them a lot.

            Mine are usually going outdated marked-down cuts at my local supermarket.

            I like the ones with a lot of fat

            Comment

            • Hector
              el Hombre de Acero
              • May 19, 2003
              • 31852

              #7
              Ribeyes have a lot of fat, but are expensive. Chuck beef is an inexpensive fatty cut. Both cuts are really beefy and tasty. Neither needs Worcestershire Sauce.

              But Worcestershire Sauce does go great with leaner and lower fatty beef like sirloin, top round, London broil, as Worcestershire Sauce will help with the flavoring in those less yummy cuts.
              sigpic

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              • PNGwynne
                Master of Fowl Play
                • Jun 5, 2008
                • 19445

                #8
                Yes, it's very good on flank steak.
                WANTED: Dick Grayson SI trousers; gray AJ Mustang horse; vintage RC Batman (Bruce Wayne) head; minty Wolfman tights; mint Black Knight sword; minty Launcelot boots; Lion Rock (pale) Dracula & Mummy heads; Lion Rock Franky squared boots; Wayne Foundation blue furniture; Flash Gordon/Ming (10") unbroken holsters; CHiPs gloved arms; POTA T2 tan body; CTVT/vintage Friar Tuck robes, BBP TZ Burgess Meredith glasses.

                Comment

                • Mikey
                  Verbose Member
                  • Aug 9, 2001
                  • 47242

                  #9
                  I miss the days when restaurants and diners had prime rib specials.

                  Nobody (a least around here) does this anymore

                  Comment

                  • TomStrong
                    Persistent Member
                    • Jul 22, 2011
                    • 1635

                    #10
                    Worcestershire is really good on pork. Here in southern middle tennessee and north Alabama Dale’s marinade is best for steak. I also use McCormick Montreal steak seasoning.

                    Comment

                    • Mikey
                      Verbose Member
                      • Aug 9, 2001
                      • 47242

                      #11
                      Originally posted by TomStrong
                      ......….Here in southern middle Tennessee ….
                      You guys are the KINGS of flavoring !!!

                      When I go down to do some Gem Mining (yea I know it's a tourist ripoff but it's just so dang fun) ….. I hit the local tourist traps including Dollywood, Pigeon Forge and of course Gatlinburg.

                      Also make a special effort to hit all the local Ma&Pa BBQ stands

                      Tennessee BBQ is so SWEAT -- like candy !!!!

                      Comment

                      • J.B.
                        Guild Navigator
                        • Jun 23, 2010
                        • 2881

                        #12
                        "Mmmm.......Sweaty Candy."

                        You are transparent; I see many things... I see plans within plans.

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                        • Mikey
                          Verbose Member
                          • Aug 9, 2001
                          • 47242

                          #13
                          Tennessee BBQ seasoning --- mother's milk, nuff said

                          You guys are the KING of not trying to be a king

                          Does that even make sense ???

                          Regardless, keep doing what you're doing

                          Comment

                          • Mikey
                            Verbose Member
                            • Aug 9, 2001
                            • 47242

                            #14
                            Bud told me to put a few splashes of Lea & Perrins in Campbells condensed French onion soup

                            Why did nobody tell me this in the past ???

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