660535 Sun Oct 18 14:34:58 -0700 2009 11 33 Food Media and News 0 5112739 BL gives her Worcestershire sauce recipe in todays NYT. Having made my own more then once, it is not Worcestershire if it does not include anchovies. Her cheat is to use fish sauce. Not the same. Take a look at your bottle of Lea and Perrins... She also skips the tamarind, and quite a few of the necessary spices. Sure I am being a curmudgeon, but that's how I roll ;-) http://www.nytimes.com/2009/10/18/magazine/18food-t-002.html?ref=todayspaper Sun Oct 18 14:34:58 -0700 2009 10169 StriperGuy 1 5112772 Sorry, but it's Lea and Perrins, and it's Worcestershire sauce. Sun Oct 18 14:48:37 -0700 2009 5112739 90719 chickendhansak 2 5112776 Thanks, I used to proofread for a living. I think in my post-proofreading days I don't concern myself quite some much with spelling. Sun Oct 18 14:51:48 -0700 2009 5112772 10169 StriperGuy 1 5112793 I refer to it as Lea & Perrins's, but that's how I roll. http://mcslimjb.blogspot.com/ Sun Oct 18 14:58:17 -0700 2009 5112739 10143 MC Slim JB 2 5112804 I was wondering if someone would spot the ampersand. That is correct of course. Most people in the UK call it Worcester sauce rather than Worcestershire sauce, in my experience. A similar condiment without anchovies hails from Sheffield: http://en.wikipedia.org/wiki/Henderson%27s_Relish Sun Oct 18 15:02:25 -0700 2009 5112793 90719 chickendhansak 3 5112836 Actually, the ampersand was sort of inadvertent: I was going for the superfluous apostrophe+s. http://mcslimjb.blogspot.com/ Sun Oct 18 15:17:26 -0700 2009 5112804 10143 MC Slim JB 1 5112839 Fish sauce is WAY different then whole mashed anchovies. I have both in my cupboard. Sun Oct 18 15:18:16 -0700 2009 5112824 10169 StriperGuy 1 5112857 On further consideration maybe I'm just bustin' on a celeb chef for the heck of it. Any recipe for home made Worcestershire is a good thing, and probably darn tasty. Personally I added raisins, anchovies, tamarind and additional spices to the version I made and it rocked. Heck, give it a whirl, make your own, you won't be dissappointed. Sun Oct 18 15:27:04 -0700 2009 5112739 10169 StriperGuy 2 5115000 Now you're talking, I found the NYT recipe just a shadow of the real thing. Mon Oct 19 13:11:13 -0700 2009 5112857 1095104 bushwickgirl 3 5115079 Bravo. I really did think that recipe lacked depth and punch! Mon Oct 19 13:34:42 -0700 2009 5115000 10169 StriperGuy 1 5149084 I actually made the Lynch version over the weekend. It's a bit tomato-y and a bit cardamom-y and a bit vinegar-y, and I'm not so sure I like-y. I should've paid more attention to the cardomom - I didn't have powder, so I ground the whole seeds myself, making the flavor quite pronounced in the final version. I thought I might try the 1876 fermented version next. Striper Guy, would you be willing to share your recipe? Mon Nov 02 09:22:57 -0800 2009 5112739 15118 Valyn 2 5149236 I just kind of did mine as I went. Can't say I have a recipe per say but it was very good. The key things I added were Tamarind paste which can be bought at Asian grocery stores. The best kind comes in a squarish plastic pack about 4" x 4" x 1". I also added good italian anchovies which come packed in salt and some raisins as well. That rounded things out nicely. Mon Nov 02 09:56:58 -0800 2009 5149084 10169 StriperGuy