Ric Posted March 11, 2019 Share Posted March 11, 2019 Yeah it seemed like it. All I've whipped is garlic butter for poorboy or pork chops. 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 1 minute ago, Ric said: Yeah it seemed like it. All I've whipped is garlic butter for poorboy or pork chops. Po'boys are awesome. We do chicken ones. We don't do seafood, so no shrimp ones. I want to do a gator tail Po'boy. 1 Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 12 minutes ago, midnight said: I agree, but this seems to be a more authentic version, before so many things we can't pronounce were added to items. I want to try it and see how it compares to what we know as Worcestershire sauce today. I'd also like to learn to brew soy sauce. I mean, I can pronounce anchovy and tamarind... Also, this. 2 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 2 minutes ago, stilgar said: I mean, I can pronounce anchovy and tamarind... Also, this. Fair enough. I've never actually studied the origins of Worcestershire sauce, but apparently dude in the video was misleading. According to the article I just read, Lea and Perrins were a couple of chemists who invented the sauce in the early 1800's. So, I stand corrected in thinking it was older than it actually is. Since that's the case, I'd rather attempt to make the real deal instead of the mushroom water dude was making. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 The hot sauce looks great, but I'd leave out the caraway seeds. Just because I do not like them. Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 2 Link to comment Share on other sites More sharing options...
Still Me Posted March 11, 2019 Share Posted March 11, 2019 40 minutes ago, midnight said: @Still Me, have you ever had tomato gravy? No...but I assume it would be like tomato soup Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 42 minutes ago, midnight said: @Still Me, have you ever had tomato gravy? You mean tomato sauce. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 9 hours ago, Still Me said: No...but I assume it would be like tomato soup Not really. It's thick and chunky. Goes over biscuits. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 9 hours ago, stilgar said: You mean tomato sauce. No. It is really thick and chunky. We put it over biscuits. It's an actual gravy. Link to comment Share on other sites More sharing options...
stilgar Posted March 11, 2019 Share Posted March 11, 2019 Gross. Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 5 minutes ago, stilgar said: Gross. It's a southern thing. You have to have a taste for it. Link to comment Share on other sites More sharing options...
little_girl_lost Posted March 11, 2019 Share Posted March 11, 2019 19 hours ago, midnight said: What did I miss? just a dumb joke about how ranch dressing looks like jizz . . . i'll show myself out 1 Link to comment Share on other sites More sharing options...
midnight Posted March 11, 2019 Author Share Posted March 11, 2019 13 minutes ago, little_girl_lost said: just a dumb joke about how ranch dressing looks like jizz . . . i'll show myself out I kinda figured that's what it was, but I didn't want to say it. Link to comment Share on other sites More sharing options...
scoobdog Posted March 12, 2019 Share Posted March 12, 2019 22 hours ago, stilgar said: Well, not really since it's lacking several key ingredients that give worcestershire sauce it's distinct flavor. And worcestershire sauce doesn't usually have mushrooms. Link to comment Share on other sites More sharing options...
mthor Posted March 12, 2019 Share Posted March 12, 2019 23 hours ago, midnight said: Fair enough. I've never actually studied the origins of Worcestershire sauce, but apparently dude in the video was misleading. According to the article I just read, Lea and Perrins were a couple of chemists who invented the sauce in the early 1800's. So, I stand corrected in thinking it was older than it actually is. Since that's the case, I'd rather attempt to make the real deal instead of the mushroom water dude was making. Check out garum; also similar fish sauces from southeast Asia that I can't remember the names of. I've read that Lea & Perrins is somehow related to/derived from/inspired by them. (If it mentions this in the video, I apologize - I'm too intent on listening to Scheenee yell at Dr No to look at another video.) 2 Link to comment Share on other sites More sharing options...
midnight Posted March 12, 2019 Author Share Posted March 12, 2019 4 minutes ago, mthor said: Check out garum; also similar fish sauces from southeast Asia that I can't remember the names of. I've read that Lea & Perrins is somehow related to/derived from/inspired by them. (If it mentions this in the video, I apologize - I'm too intent on listening to Scheenee yell at Dr No to look at another video.) I read that too. I had to do a little research on the origins of the sauce. I think I can make it. Link to comment Share on other sites More sharing options...
stilgar Posted March 12, 2019 Share Posted March 12, 2019 1 Link to comment Share on other sites More sharing options...
Recommended Posts