I typed up several pages of very inspirational thoughts, but all I wanted to say is that Worcestershire (worsy) sauce is Cloves.
Made 2 batches of rub tonight. Very similar other than one had ground cloves in it. The smell test told me "worsy". I could be wrong, but it sure smells like it to me.
And a BTW, pure ground Ancho is a very good base ingredient to start with. IMHO.
Nope, Worsy is Anchovy and Tamarind. Interesting that your cloves gave it a Worsy scent though.
I thought I had a bright light moment. It sure dimmed quickly. LOL
Actually, don't let me bring you down that much. I remember the anchovy and tamarind from back in my days of making all my own base ingredients. I looked at my bottle of wooster and one of the ingredients is cloves towards the end. So probably the combo of tamarind and clove doing that to you. Add a little anchovy smell in there and it will probably be over the top!:biggrin:
Anchovies contain natural glutamates and therefore have wonderful umami, the fifth taste. This makes it a great wake up for other flavors, when used in moderation. I think anchovies are what makes Wooster sauce so popular.It's weird, you don't see many advertisements for wooster, but everyone has some. I've often wondered if we are hooked on it and buy it without thinking. :eek:
BTW, the food with the most natural glutamate is parmesan cheese.....A little on salad or pasta or in sausage (yes, sausage) is all it takes.
I have made this a couple times when I had a need. It's Emeril's recipe off the food network site.
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped (3/4 cup)
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 cans (2 ounces each) anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen?s 100 percent Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)
For some reason, I thought the anchovies had to ferment for a while before being used in worchestershire sauce... Kinda like a british fish sauce? Anyway, great stuff!
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