Major Duh?

Kevin · 04-04-2008, 09:36 PM

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.

bigabyte · 04-04-2008, 09:40 PM

Nope, Worsy is Anchovy and Tamarind. Interesting that your cloves gave it a Worsy scent though.

Kevin · 04-04-2008, 09:57 PM

Quote:

Originally Posted by bigabyte

Nope, Worsy is Anchovy and Tamarind. Interesting that your cloves gave it a Worsy scent though.

Wow. Thanks for the correction. Sure smelled like worsy to me. No Anchovies in the house, other than a tube of paste in the pantry. Plenty of Tamarind though. It may have something to do with I store all of my dried spices in the same large plastic container. It sure smells good when I open that box.

I thought I had a bright light moment. It sure dimmed quickly. LOL

bigabyte · 04-04-2008, 10:02 PM

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!

thirdeye · 04-04-2008, 10:26 PM

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.

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.

Smokin Diablo · 04-04-2008, 10:33 PM

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)

nmayeux · 04-05-2008, 11:12 AM

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!

04-04-2008, 09:36 PM	#1
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Major Duh? 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. __________________ Kevin

04-04-2008, 09:40 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Nope, Worsy is Anchovy and Tamarind. Interesting that your cloves gave it a Worsy scent though. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-04-2008, 10:02 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-04-2008, 10:26 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	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. 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. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

04-04-2008, 10:33 PM	#6
Smokin Diablo Knows what a fatty is. Join Date: 10-17-06 Location: Decatur, Illinois	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) __________________ Large Homemade Offset on a Trailer Brinkman WS CBJ #21680 Gentleman Jack and a $10.00 cigar

04-05-2008, 11:12 AM	#7
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	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! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

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