Sorry, I wasn't querying your recipe. I doubt there is a defined recipe for Worcester sauce, anyway - too many firms have been making it for so long! What I WAS querying was the tendency of Australian Master Chef's Master Class guest chefs to teach a dish that is so completely different from the Classic dish that bears the same name. They should know better, because they are trained chefs. Call me a pedant if you want. I really don't care. However, if I ordered Black Forest Cake (or Schwarzwälder Kirschtorte if I were in Germany), I'd be expecting the classic version, and would probably send the Masterclass version back for being not what I ordered. If you bought a pair of Nikes from Trademe, and you received a pair of cheap trainers from the Warehouse would you accept them! I think not.
punkinthefirst,
Dec 12, 2:20am
Back to Caesar Salad - the reason it was made with Romaine lettuce was that only Romaine stayed crisp when subjected to the heat of the hot croutons and coddled egg when the salad was assembled. Mmmmmmmmm the perfect lunch - I think I might make myself one tomorrow!
cookessentials,
Dec 12, 2:29am
It is called Worcestershire Sauce, not Worcester sauce. It was first made by Mr Lea & Mr Perrin who were chemists. It is pronounced "wooster" Sauce and has been copied by many a home cook ever since.
Lea & Perrins Worcestershire Sauce was first created by the Worcester chemists John Wheeley Lea and William Henry Perrins. They devised the recipe in the 1830's when Lord Sandys - a nobleman of the area - was eager to recreate an exciting taste he had acquired on his travels to Bengal.
When Lea & Perrins was first created, it wasn't to their liking and was set aside and forgotten about. It wasn't until the barrels were rediscovered many months later that the taste had mellowed into what we know and love as Worcestershire Sauces. To this day, the ingredients are allowed to 'mature' for 18 months before being blended and bottled in Worcester. Only a lucky few know the exact recipe. Courtesy of Lea & Perrins history.
uli,
Dec 12, 3:02am
Ahhh - you will get the scorn of ellie and cooks onto you for saying such obvious things LOL :) I am used to it - but you might not - so watch out for those two descending onto you anytime soon :)
punkinthefirst,
Dec 12, 4:44am
I, too can use Google, ladies. I apologize for my spelling mistake with the Worcestershire sauce. Uli, I'm not really worried, because their opinions don't matter to me. I've had this discussion with some of NZ's finest chefs during my timeas a food professional. I know my own credentials, and I have a fine food library for research, as well as Google. My beef is not with them, anyway - it is with arrogant "Celebrity Chefs". Thanks for your concern, anyway.:-)
elliehen,
Dec 12, 5:19am
Thank YOU, punkinthefirst - the first intelligent post to understand that what happens on this humble Recipes forum has little to do with the wide world of haute cuisine.
Who in their right mind would come here for scholarly information about original recipes!From unidentified, anonymous posters!Only the most naive, perhaps.
I can absolutely understand your 'beef' with celebrity chefs who corrupt the original recipes you hold dear.What I will never understand is the 'beef' that people like uli have with harmless recipes from home kitchens.
Anyone who thinks that their posts here have any significance beyond the fleeting minutes it takes to type them has delusions of grandeur.
cookessentials,
Dec 12, 12:12pm
Not into scorn.shall leave that talent up to you. I come here to help people if and when they have a question or impart what knowledge I have that I can offer. I will, however, stand up for myself when harangued (sp) by you and others. Unlike you and a few others, I come on here to be helpful where I can rather than come to continually stir. Seems Christmas brings the worst out in some people and some of you are just naturally this way. I certainly have better things to do with my time than go through all this childish crap with a few unknowns. You can all argue until you are blue in the face. Food snobbery does not have a place here.
punkinthefirst,
Dec 12, 2:24pm
a)I thought that we are ALL "unknowns" as you put it. That you don't know my name and address does not make my opinions any less worthy than yours. I don't know who you are, either, but I can judge how you think from your posts. b) Food snobbery does not have a place anywhere. Calling well-known classic dishes by their correct names may seem like food snobbery, but it is a linguistic shortcut to knowing what those dishes actually ARE. I guess it is much like calling items of kitchen equipment by their proper names. And finally - I, too, am on a voyage of discovery, as far as food goes, and wouldn't even pretend to know everything. I'm learning all the time. I do allow people to be expert in the cuisine they learned at their mother's knee - that's the real base of all good cookery, great chefs notwithstanding.
elliehen,
Dec 12, 3:04pm
The skilled home cook who learned wisdom at mother's knee does deserve respect.By a few here, it's often rubbished.The 'scones and muffins' line earlier in the thread is not a throwaway - the writer is serious, and she bangs on and on and on to the point of tedium about scones and 'real' pizza and a thousand other pet peeves about New Zealand home cooking.
And, yes, we are all unknowns here and very insignificant ones too, or we'd be publishing in permanent places under our real names and accepting the scrutiny of our named peers in harsh daylight.
This is an informal chit-chat place for friendly sharing, but for a very few bitter tongues, there is more chit than chat.
pickles7,
Dec 12, 4:02pm
Most cooks of years past, would love the fact there recipe has been taken to a higher level by many Chef's of today. Black Forest Gateau, comes to mind
pickles7,
Dec 12, 4:18pm
Find something shiny to look at.elliehen.
elliehen,
Dec 12, 4:30pm
Easy.a shiny bottle of pickles7'sWorcestershire sauce (or to please absolutely everyone, pickles7's Sauce-in-the-Style-of-Worceste- rshire ;)
pickles7,
Dec 12, 4:41pm
You and cooks get as confused as each other, some of your posts are very similar, both confused and contradictory, both bang on about the same things. Both of you chew the end of your pencils. One is meek without the other, no doubt you holiday, together.
uli,
Dec 12, 4:44pm
While drinking your worcester sauce no doubt.
pickles7,
Dec 12, 5:08pm
my sauce . uli.would choke them.
They sure need to relax more to enjoy this sauce.
"Tamarind sauce" 2 liters of malt vinegar , 110 grams of tamarind pulp , 1 Tbsp of sea salt , 1 cup of brown sugar , 700 grams onions , 10 grams of whole pickling spice , 1/4 tsp mace , 2 whole chili peppers , 1 tsp each whole black pepper corns and 1 tsp curry powder. Simmer all together for 1 hour, strain, bottle , cork and mature. Has a Citrus flavour.[ tamarind] This did turn out very well. I could very well be tempted to make this again. Both my Husband, and lover, enjoy this sauce.
uli,
Dec 12, 5:10pm
Looks like a very merry Xmas for you then pickles7 :)
pickles7,
Dec 12, 5:21pm
yep, brown paper parcels, tamarind sauce. dip ya sausages into "tamarind sauce" . Save the sharks.
buzzy110,
Dec 12, 9:09pm
Not just a few elli. More and more people are prepared to add their voice to the "pedants", as you call them, in support of keeping the integrity of recipe names and for other recipes, in a similar vein to have their own names alloted. It would surely save a lot of misconceptions in the long run. Not everyone is in the thrall of your malicious posts nor the other 'it' who used to play fast and lose with the cut and paste function that daily posted untried recipes.
buzzy110,
Dec 12, 9:11pm
What! Only one lover! What do you do on the other 5 days of the week!
pickles7,
Dec 12, 9:59pm
I can only handle one those, at any one time . buzzy110.
buzzy110,
Dec 12, 10:00pm
No good at juggling them!
rainrain1,
Dec 12, 10:27pm
Has anyone got a bloody good recipe for this black forest cake that you've all wrecked!Come give it your best shot
pickles7,
Dec 12, 10:28pm
It must be horrid to suffer with hysteria, especially for cooks. I think the maker of the Chocolate cake with cherries on top should, start over. Chocolate and any fruit would not sit in front of me.
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