Worcestershire Sauce - Tilted Forum Project Discussion Community

Jay Francis · 10-16-2004, 06:38 AM

I was recently in the UK, in the region where Worcestershire straddles Hereford. I asked out British friends if there was also a Herefordshire Sauce, and they said 'no'. I realized that I was on virgin grounds here and that it might be possible to introduce a completely new sauce to the world called Herefordshire Sauce. So, I am going to start experimenting soon. Looking over the internet for Worcestershire Sauce recipes, I didn't realize how many ingredients were in this stuff. It's like a mad scientists concoction with tamarind pump and anchovies to name two ingredients!

So one day when you see Herefordshire Sauce on your table, think of me.

Jay

shakran · 10-17-2004, 07:26 AM

Um.

OK.

namnori · 10-17-2004, 11:00 PM

I read once that Worcestershire sauce has its roots from the Romans as some sort of fermented fish sauce...

and Wikipedia has a lot more history

Mbwuto · 10-18-2004, 07:12 AM

Garum sauce actually. My latin history has gotten a bit fuzzy since high school, but I remember the sauce involved putting dead fish(or guts or meat not sure) in to a basket and then burying it underground for a time. I'm sure someone on wikipedia has a more elaborate response. But that's the basics of the sauce. Fermented fish guts. Mmmmmmm!

dr3n · 10-18-2004, 08:00 AM

Tastes great on cheese on toast though.. As every self respecting Brit knows..

FatherTed · 10-18-2004, 08:16 AM

Quote:

Originally Posted by dr3n

Tastes great on cheese on toast though.. As every self respecting Brit knows..

True, and a little in a mince dish or cassarole is just great too

ShaniFaye · 10-18-2004, 08:19 AM

I always thought it was ketchup that had its roots with fish sauce

*goes to look up what she had confused

found it...nope I wasnt confused *whew*

Quote:

Foodlore: Ketchup with history of
this popular condiment

By BETH A. HOFFMAN
In the great pantheon of American condiments, ketchup reigns supreme. Indeed, this humble sauce has trekked halfway around the world to reach American burgers and fries, and has evolved through four centuries of culinary whim.

Ketchup, or, if you prefer, catsup, came to European tables from the fabled and exotic Orient. While trading in China during the 1600s, Dutch and English seamen discovered the locals enjoying a savory sauce much akin to soy sauce.

This new food discovery, called ketsiap by the Chinese, was made from fermented fish. It was promptly carried home to Europe, along with the cargoes of silks and spices, where it caught on almost immediately.

Apparently, the European palate eschewed the original fermented fish, and several variations on the ketsiap theme arose, including a very popular mushroom sauce beloved by the English.

Ketsiap, now renamed ketchup, made it to American shores where it underwent another round of change. Ketchup hit a peak of evolutionary diversity in the 19th century with strains of walnut, elderberry, mussel, anchovy, lobster, peach, and eventually tomato, ketchup showing up on American dinner tables.

James Mease is credited with creating the first tomato ketchup in 1802, but it was Philadelphia businessman Henry J. Heinz who brought tomato ketchup to its current level of esteem with American diners.

Heinz' tomato ketchup recipe has not changed since its introduction in 1872 and remains the gold standard of American ketchup.

There was an ancient Roman corollary to the Asian ketsiap, a charming fermentation of salted fish intestines, heads and blood called garum. For all their compositional similarity, it was the Asiatic ketsiap rather than its Roman cousin that claims the ancestry of the Western world's most ubiquitous sauce.

While the sauce has changed radically from its piscine origins, the name has not. The variations in spelling - ketchup, catsup, katsup, catchup, catsip - reflect local dialect rather than actual composition, as tomato ketchup - the kind Mr. Heinz built his empire on - is now the only notable survivor of a sauce with a long and storied history.

http://www.capecodonline.com/cctimes...oodlore825.htm

10-16-2004, 06:38 AM	#1 (permalink)
Jay Francis Psycho Location: Houston, Texas	Worcestershire Sauce I was recently in the UK, in the region where Worcestershire straddles Hereford. I asked out British friends if there was also a Herefordshire Sauce, and they said 'no'. I realized that I was on virgin grounds here and that it might be possible to introduce a completely new sauce to the world called Herefordshire Sauce. So, I am going to start experimenting soon. Looking over the internet for Worcestershire Sauce recipes, I didn't realize how many ingredients were in this stuff. It's like a mad scientists concoction with tamarind pump and anchovies to name two ingredients! So one day when you see Herefordshire Sauce on your table, think of me. Jay

10-18-2004, 08:00 AM	#5 (permalink)
dr3n Upright Location: Royal Leamington Spa - UK	Tastes great on cheese on toast though.. As every self respecting Brit knows.. __________________ ---===: Safe As Fuck Clart.. You Knows It.... :==---

10-17-2004, 07:26 AM	#2 (permalink)
shakran Tone.	Um. OK.

10-17-2004, 11:00 PM	#3 (permalink)
namnori Upright Location: Tx	I read once that Worcestershire sauce has its roots from the Romans as some sort of fermented fish sauce... and Wikipedia has a lot more history

10-18-2004, 07:12 AM	#4 (permalink)
Mbwuto Crazy	Garum sauce actually. My latin history has gotten a bit fuzzy since high school, but I remember the sauce involved putting dead fish(or guts or meat not sure) in to a basket and then burying it underground for a time. I'm sure someone on wikipedia has a more elaborate response. But that's the basics of the sauce. Fermented fish guts. Mmmmmmm!