Red sauce is over rated thread

Red sauce is over rated

  • Yes it is

    Votes: 10 58.8%
  • No it’s not mun

    Votes: 7 41.2%

  • Total voters
    17

Roy Cok

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Stanty has vinegar on his bacon.

Just saying.










(Dirty bastard
 

Eat Y'self Fitter

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Fish sauce? I'm trying to think if I've even ever heard of that.
squid-brand-thai-fish-sauce_1000x1000.jpg

Salty savoury stuff used in SE Asian cooking - stinks to high heaven but is bloody tasty.

Basically salted fish left in barrels to ferment and the liquid produced is bottled up and then put in food. One of those - how the fuck did they discover that one kind of things. Like blue cheese.
 

Travis Bickle

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Deffo overrated, I haven’t touched the stuff for about 30 years :nope:
 

TH63

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I like the idea but I once saw a clip of how Worcestershire sauce is made and it put me off it a bit.
"In the 1800s, a chemist shop on Belle Vue Terrace in Great Malvern (now a shop called Malvern Goldsmiths) was owned by three men; John Lea, William Perrins and the manager Walter Burrow. The shop front still displays the brass pillars dating back to this time. Lea, Perrins and Burrow started selling spring water and soda water and, for a while, they owned the sole rights to bottling and selling the water from Holywell and St Ann's Well. In 1850, Walter and his brother John Burrows bought out Lea and Perrins and expanded the bottling business, eventually moving to the first bottling plant which is now the Robson Ward Courtyard on Belle Vue Terrace.

Lea and Perrins subsequently moved to set up a chemist in Broad Street, Worcester. They were given a spicy sauce, brought back from India by Lord Sandys, and asked to recreate it. This they did, but thought the result was disgusting. They put their sauce away and forgot about it, but when they tried it again two years later they were very impressed with the taste instilled after fermentation. This was the start of "The Original Lea & Perrins Worcestershire Sauce". Even to this day, the sauce is allowed to stand for 18 months before being sold."

So, technically Worcestershire sauce originates from India.

Should trigger a few Gammon
 

TH63

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squid-brand-thai-fish-sauce_1000x1000.jpg

Salty savoury stuff used in SE Asian cooking - stinks to high heaven but is bloody tasty.

Basically salted fish left in barrels to ferment and the liquid produced is bottled up and then put in food. One of those - how the fuck did they discover that one kind of things. Like blue cheese.
:puke:
 

Eat Y'self Fitter

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Knees up Brian Clark

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Yeah it’s one of the few meals I cook for myself...except obviously the bit where you have to remove the cheese on a plate from under the grill,the missus does that bit...wouldn’t want me burning my fingers :hehe:
 

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