expired Posted by psychojinx • Dec 1, 2022
Dec 1, 2022 8:59 PM
Item 1 of 1
expired Posted by psychojinx • Dec 1, 2022
Dec 1, 2022 8:59 PM
1-Gallon French's Worcestershire Sauce
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$8.28
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lasts just right.. use most of it making meatloaf.
takes about 3oz for a 2lb'er
Afraid to use offbrand. /shrug
fyi best meatloaf recipe ever.
I skip the ketchup and put more Worcestershire on top.
https://www.food.com/recipe/lea-p...oaf-497277
protip use special meatloaf pan that has a draining insert for the fat.
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It is also a secret ingredient for homemade caesar salad dressing. It is such a classic pairing, and its a double umami bomb if you also add a little anchovy (you won't know its there).
"Secret"
Is that you ...or Alex or Livio?
https://onlinegoo.com/history-of-...-dressing/
I bought this, now I need to buy a cow. Shock and Awe on the Christmas list.
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One fan-fav dish is homemade Chex mix. I mean... I make lots of it over the holidays for friends and family. Make it healthier by doubling the butter, seasonings, and Worcestershire sauce. This results in lots of extra fat and sodium, which is important for surviving the winter. It takes longer to slow cook in the oven, lower and longer (ignore the actual recipes), but it is sooooo much better than the bagged crap, which is inedible in my mind. Get the little Gardetto brand rye crisps on Amazon--that's your priciest ingredient, but little goes a long way. Use the Amazon Brand or other store-brand cereal. That's where you save up. Grab an assortment of old nuts (not those ones...sheesh, the ones you have in the cupboards). Maybe 2, 3, or 4 hours at 200 to 225? When it smells good, the cereal is crunchy again, the nuts are toasted, and you keep checking it and it is irresistible, and so you find yourself eating it and it really scorches your mouth, that's how you know it's done.
I used to make lower salt bloody mary mix and pressure can it, back in the day, when I used to grow tons of tomatoes and some would always come in all at once. I would add some to homemade V-8 juice as well. Recipes are online. Large jars cost just pennies (a slick deal), last for a long time, and store at room temp when canned.
It is also a secret ingredient for homemade caesar salad dressing. It is such a classic pairing, and its a double umami bomb if you also add a little anchovy (you won't know its there). Look up a recipe that uses the blender method. To the serving-sized salad bowl, toss in cleaned and dried romaine (place on a plate in the fridge--it is a chillerater-dehydrator), add some to your own croutons. Take good crusty leftover bread and give it the seasonings you like. Chop 'em up. Spray them down with a neutral oil or butter-flavored Pam. I started using powdered buttermilk, powdered onion, powdered garlic, a little seasoning salt, and whatever else I felt like. A group of guests went nuts over the salad. It probably cost twenty-five cents a bowl, made with leftover bread and mostly hearts of romaine.
Just watch out on your sodium intake. Worcestershire is crazy on the salt.
Edit: I just realized I could've probably used it to marinade a whole ass turkey on Thanksgiving.
This one of those times when the original (L&P) is well worth any premium over something like this. Just compare the ingredients list to see that they are not at all the same. Im all for off brand shit in many cases. This is not one of them.
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lasts just right.. use most of it making meatloaf.
takes about 3oz for a 2lb'er
Afraid to use offbrand. /shrug
fyi best meatloaf recipe ever.
I skip the ketchup and put more Worcestershire on top.
https://www.food.com/recipe/lea-p...oaf-497277
protip use special meatloaf pan that has a draining insert for the fat.