/ck/ - Food & Cooking

>>13420343
It's more of an ingredient than a condiment.

>>13420355
No you're just using it wrong

>>13420447
no, you are

>>13420355
It's both but I use it more as a condiment.

>>13420343
worcester and worcestershire are two different words/places

Wooster sauce

>>13420465
No fuck you

>war-chester-shy-er

>>13420343
It's not versatile enough to be the absolute best, that'd be dijon mustard, but it's absolutely god tier on meats

>>13420343
worstshire

>>13420498

This is correct.

It's great for cooking, although I think the Japanese stuff works better as a condiment.

>>13420498
Wuss-ter-shuh.

Worst-er-shy-er

Horse-the-chest

Moister-shore

Heister-share

haha jk it's War-ster-sher
hope this tickled my fellow annies :)

>>13421709
No really, it's wuss-ter-shuh.
Southern ponces and Norfs alike say it like this.

If you stress the 'wor' like that it just seems jarring, similar to when Americans say 'shire' (as in Lancashire or Yorkshire) as 'yorukshiyure' rather than 'yokshuh' (norf) or 'yawk-shaah' (south).

>>13421736
Not American but ok retardie bardie tardie who eats lardie :)

>>13421736
it's not important what engl*sh "people" think about anything

>>13421742
That man is scottish.

>>13421760
who cares, you island monkeys are all retarded lol

>>13421766
>island monkeys
Stay mad.
Enjoy working till you're 100 footing the bill for the rest of the EU.

my bottle is probably 3+ years old and i use it now and then for cheese on toast

>>13420343
You're not wrong, OP. I stocked up on a bunch of Libby's vienna sausage and SPAM singles with three big bottles of Lea & Perrins the other week and it makes otherwise not all that interesting cheap pork snacks ridiculously delicious. I just microwave them up and then break them apart with my spoon while dumping the Worcestershire sauce on.
What's especially nice about it too is if you're used to using soy sauce or some very salt heavy condiment all the time you can switch to Worcestershire and it has way less sodium so you don't need to worry about making yourself sick from overdoing it. A lot of times with soy sauce when I would add it to noodles or something I'd pour a little too much and it makes you feel like you're dying afterwards (and God forbid you try adding soy sauce to an already high sodium food like SPAM; you will have a bad time).
>>13420355
>It's more of an ingredient than a condiment.
A lot of the ways it's used as an "ingredient" are really just thinly veiled condiment uses. Like Worcestershire sauce + some other condiment to make one of the million different restaurant special sauces out there like Cane's sauce. Also it's certainly good enough on its own to work as a condiment. Not like the flavor is subtle.

>>13421736
>If you stress the 'wor' like that it just seems jarring, similar to when Americans say 'shire' (as in Lancashire or Yorkshire) as 'yorukshiyure' rather than 'yokshuh' (norf) or 'yawk-shaah' (south).
There's a city called Worcester in the US state of Massachusetts and everyone who's actually from around there knows it's pronounced as you've written phonetically here:
>wuss-ter-shuh
Except minus the '-shuh' obviously because it's Worcester and not Worcestershire.
Although to be fair yes, almost all Americans *not* from around there will try to make the 'wor' sound and will say something more like:
>wor-chest-er
I was more acutely aware of this than most because I went to high school around that area after moving there from a totally different part of the US and this was one of many ways Massachusetts does its own thing compared to every other variety of American (although in this particular case what they do matches how it's actually supposed to be done and it's everyone else in the US that has it wrong; in most other cases Massachusetts just has its own crazy dialect for shit based on nothing at all, like not pronouncing Rs ever, insisting on always referring to water fountains as "bubblers," calling garbage or trash cans "rubbage bins," etc).

it's just saltwater, my dude.

>>13422023
> it's just saltwater, my dude.
It really, seriously isn't. Check the sodium content. Shockingly low. In reality it's providing the elusive fifth flavor of savory / glutamic / """umami""" (motion to replace the word "umami" with the word "glutamic" from now on by the way to reduce pretentious cooking speak by an easy 5-10% almost overnight).

>>13420343
It's what I buy. Mix it with liquid smoke and you'll have the best grilled pork loins on the planet.
Nice for dipping steak in also.

>>13420343
no.

>>13420343
Tomatoe sauce isn't unless you splash it with Worcestershire sauce

i use it as a condiment when i eat cottage/shepherds pie or basically any savoury meat pie or mash, and i use it a lot in long-simmered dishes because it gives a ton of depth and colour

Whur Chester Shire

>>13424318
Fuck off and kill yourself. Lea and Perrins is the only acceptable Worcestershire sauce. Commit suicide faggot

Yeah, but how do you pronounce it?

>>13420498
god i hate britfags

>>13422035

I just say savory. In english the word savory was generally used to describe umami we knew exactly what it was.

This stuffs a condiment? The fuck? I thought you poured this stuff into your cocktail and chugged that stuff. I even drink it straight outta the bottle at this point

>>13424857

Drinking rotting anchovy water out of the bottle

Imagine the breath

>>13424871
It's not that bad, is it? What's even in the stuff, anyways

>>13424857
It's an ingredient like fish sauce but mild and spiced. It's not typical to just pour it onto prepared foods. You put it in stew, soup, dressings, sauces, etc. In Mexico they loved putting it in shrimp cocktail (not the same thing that Americans call shrimp cocktail), and they called it salsa inglesa or "English sauce".

>>13424915
Ah that explains why the TSA doesn't like how my water bottle smells when they pull it out of my fanny pack at the security line

>>13420343
Sometimes I just like to pop a few drops of this in my mouth while I'm cooking.

>>13424882

It's literally anchovies and mixed vegetables left in a barrel for several months until it ferments into bacterial excrement. Quite genuinely the most disgusting end product I've ever heard of, and if it wasn't rot-magic that makes certain foods taste 10x better I'd vomit at the sight of it.

I started using more wooster sauce after going through a Roman phase where I was deeply interested in all aspects of Ancient Roman life and read that wooster sauce (and Vietnamese fish sauce) was the closest equivalent to the Roman condiment garum, which was a cornerstone of Roman gastronomy and much beloved by the populace.

>>13425176
What a Homo

>>13425118
fucking pathetic. I bet you turn white and start puking at the sight if a human vagina

>>13425278

Don't you have some casu marzu to eat buddy.

>>13425288
I've got a thick cock you can eat, pal

>>13425294

Sorry, unlike you I don't like cheese-covered little worms in my mouth. Ask your boyfriend.

>>13424765
>Lea and Perrins is comparable to Henderson’s relish
You’ve clearly not had one of these.

>>13420447
yup ingredient more so. Condiment would be Katsu sauce... which has.... worchester sauce in it.. alot of it.

>>13421696
Based and Bulldog pilled. You can easily make katsu sauce at home. Drain can of mixed fruits and blend until smooth. Add about same amount of ketchup and then add worcester sauce until you get katsu sauce taste. I used to make it for my Jap restaurant I worked in. We also made the teriyaki from scratch.

>>13420343
Wor-sester-shire sauce

>>13420343
tastes like shit but makes a good embalming fluid.

>>13421766
wow looks like my scottish grandfather if you gave him a couple of hard whacks with a shovel but if you shaved his head and whacked his eyebrows he'd look just like my polish grandfather after a long day at the carpentry shop

>>13427441
Americans pronounce three syllables

It's called Rest Assure my friends

>>13421700
>>13420498
whu-ster-sher.

>>13427930
SHIRES!

>>13427957
Who the fuck in Britain pronounces SHIRE at the end of a town or county name, as it's literal spelling other then those living in royalty, or a massive stick up their ass?

>>13424789
wustah soss

>>13422017
>I was more acutely aware of this than most because I went to high school around that area after moving there from a totally different part of the US and this was one of many ways Massachusetts does its own thing compared to every other variety of American (although in this particular case what they do matches how it's actually supposed to be done and it's everyone else in the US that has it wrong; in most other cases Massachusetts just has its own crazy dialect for shit based on nothing at all, like not pronouncing Rs ever, insisting on always referring to water fountains as "bubblers," calling garbage or trash cans "rubbage bins," etc).
It's a regional New England thing not exclusively to one state, Massachusetts alone. Throughout the region there are European named towns, likely by the original colonists from the British Colonies, who did that, but post WW2, some of the pronunciations intentionally changed not to be the same if it was borrowed from Germany, such as Berlin. German textile industry was the largest in the world, in NH/MA.

To be correct, I think the only difference in how to pronounced Worchestershire is the final syllable, have both ending correct and acceptable, whether you say -sheer or -shire, it's fine either way, but the -sheer is more probable natural and normal at the end of a word versus just saying "in the Shire" where it is alone.
I use it rarely in a meat marinade for the grill, especially for a burger. I do adore the depth of flavor from anchovy and allspice, but ehh, I think it more as a recipe ingredient, not a condiment. It goes into homemade welsh rarebit pub cheese to be broiled, sloppy joes from scratch, and shepherds pies, not much else for me. And, I cook these things rarely. As a condiment, Pickapeppa steak sauce (Jamaica) features all the flavors and a thicker better texture for table service, more mango, tamarind and spice For an alternative to A1 on meat, the Costa Rican Lizano is better (not on rice for me).

>>13421766
>population of c.70 million
>small gene pool

>>13427974
SHIRE.

>>13427974
It's typically shear rather than shyer where I live (in the shires).

>>13420343

probably what garum or a version of tasted like

>>13424871
>vinegary shits

>>13420343
>worchester

war-chester-shire

It's pronounced Wuster-sher, that's it.

>>13424915
>It's not typical to just pour it onto prepared foods.
Yes, it is. I don't know why you retards keep insisting on pretending it's not used as a condiment when it's used like that all the fucking time and has always been used that way from the beginning of its existence through to the present.
If it helps you to see this as a part of consensus reality then here, have a wikipedia link:
https://en.wikipedia.org/wiki/Worcestershire_sauce
>It is also used directly as a condiment on steaks, hamburgers, and other finished dishes
Or look at the old timey pic related advertisement that under no uncertain terms tells you it's also for table use.
Fucking faggot. Get fucked.

When I make a roast beef sandwich, I like gobbing some L&P sauce onto the beef
tastes fucking magical

>>13420343
I like to sip it, it's better than any whiskey.

>>13428551

>>13420343
i nominate ketchup, specifically heinz. not hunts.

>>13428872
While I think OP's right and Worcestshire sauce is the best condiment, I will say ketchup gets shit on way more than it should nowadays. Everyone only considers it a bad condiment now because of how ridiculously successful a history it had leading up to the present to make it end up everywhere. Also ketofags and chicagotards like to pretend it's some method of covering up flavor with lots of sugar but in reality the main source of ketchup's flavor is by far its vinegar, not its sugar. Take out the sugar and it would still taste a lot like ketchup, but take out the vinegar and it would become unrecognizable as a ketchup. Vinegar's the main reason people can have completely different feelings about tomatoes or tomato sauce vs. ketchup.

mixing mayonnaise and ketchup is the best

>>13420576
I use both (among other things) as a marinade