Now I've been a big fan of Holbrooks Worcestershire Sauce since I were but I stripling and I have a bottle that's been slowly used over the years and the level was getting down so I bought another one. In plastic not glass now of course.

 

But it's a watery mockery.  The molasses has been replaced by brown sugar and no doubt there's been some more fiddling.

 

Just like Vegemite is aerated so you use more, HWS is not what it used to be.

 

Rant ends.

 

....No!! Rant begins!

 

How dare they market this miserable peely-wally excuse as Worcestershire sauce. Like you said, the sauce I grew up with is no longer even recognisable!

 

cheers

 

mick

Bah.....isn't it the same with just about everything?

.....you lucky, lucky bastards. When I wer' youngster, jam had fruit in it.

Just buy the original Lea and Perrins

I now use Perrins purely because its a glass bottle

.....you lucky, lucky bastards. When I wer' youngster, jam had fruit in it.

 

Still does.....if ya make yer own.

Don't get me started....I remember the days when cherry ripe actually had cherry pieces in it now its just a blob of coconut, food dye and artificial flavouring. Like most other things  it's been dumbed down to the most cost effective base level  crud they can get away with...

 

At least we're not on the USA where even sugar products are being replaced with corn syrup equivalents....

Now I've been a big fan of Holbrooks Worcestershire Sauce since I were but I stripling and I have a bottle that's been slowly used over the years and the level was getting down so I bought another one. In plastic not glass now of course.

But it's a watery mockery. The molasses has been replaced by brown sugar and no doubt there's been some more fiddling.

Just like Vegemite is aerated so you use more, HWS is not what it used to be.

Rant ends.

We also like Holbrooks

But over the last couple of years we have been alternating with Cornwells Lancashire Relish

And it's fantastic - You all owe it to yourselves to try it

Edited July 21, 20169 yr by Full Range

What a bunch of old whinging buggers...get a grip boys.

 

@@lencolad

 

I have a bottle that's been slowly used over the years and the level was getting down so I bought another one

 

 

Years? Years?

 

Lol, your a beginner and not a serious user.

 

Bottle is gone here about every 4 to 5 months, used in a variety of ways on a weekly basis . Lea & Perrins  , hard to go past it.

 

@@Full Range  Is right on the money too with the Lanky Relish...can't like that enough!

We add it to spaghetti sauce with mint and a sprinkle of perri perri pepper for some kick

Anyone ever tried this

What a bunch of old whinging buggers...get a grip boys.

 

@@lencolad

 

 

Years? Years?

 

Lol, your a beginner and not a serious user.

 

 

 

Yes I am a whinger supremo.

 

But I am a serious user.  And if I'd been home more often in the last five years and not frolicking about minesites I'd have used more.  

You could always try some of this - Prickle Hill

Aus product. It's made with plums and interestingly no anchovies. Otherwise go with the Lea & Perrins.

A dedicated frolicker always takes his sauce with him. No excuses Rexus.

Casualties of the mining boom/bust... Worcestershire sauce who'd of thought it eh?

 

I'm with Billy on this though; if your frolicking and your on a mine site doing that frolicking... then it's pretty much incumbent upon you to be frolicking with a bottle of L&P WS Sauce in the hip pocket.Almost as useful  as a tin of Rawleighs for man or...beast!

 

A dedicated frolicker always takes his sauce with him. No excuses Rexus.

 

Oh sure.  

Travelling laden like a donkey with up to 80 kg of gear and have to find space for sauces and salves.

I only weigh eighty kilos.

Can do better. Must do better.  etc etc.

  

What a bunch of old whinging buggers...get a grip boys.

 

@@lencolad

 

 

Years? Years?

 

Lol, your a beginner and not a serious user.

 

Bottle is gone here about every 4 to 5 months, used in a variety of ways on a weekly basis . Lea & Perrins  , hard to go past it.

 

@@Full Range  Is right on the money too with the Lanky Relish...can't like that enough!

 

Indeed -- Just chuck it in everything.........................for those that do not now how to create flavours......................from real ingredients............

 

Before you spit the dummy -- Yes I do you use it -- sparingly...

 

edit -- Try a little Worcestershire on fresh natural sydney rock oysters..................with a glass of Guinness ...   

Edited July 21, 20169 yr by The Fez

Indeed -- Just chuck it in everything.........................for those that do not now how to create flavours......................from real ingredients............

 

Before you spit the dummy -- Yes I do you use it -- sparingly...

 

edit -- Try a little Worcestershire on fresh natural sydney rock oysters..................with a glass of Guinness ...   

 

 

Use it in gravy every Sunday or whenever gravy is called for and also a peculiar form of devilled eggs involving it and sugar and as you say, a drop on oysters is perfect as is the odd 12 of Kilpatrick. Mixed with some lemon juice, olive oil and a handful of fresh sage, it makes a great rub for meat or for a quick m/r fillet on the bbq 

You could always try some of this - Prickle Hill

Aus product. It's made with plums and interestingly no anchovies. Otherwise go with the Lea & Perrins.

what is that?

They can't even spell it properly.

what is that?

They can't even spell it properly.

It might be a labelling law thing - as it is not from England.

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Lea & Perrins

The one and only

Oh, I love a saucy thread.

Oh, I love a saucy thread.

Once you've gone black....

It might be a labelling law thing - as it is not from England.

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Or......

Nobody knows how to spell and pronounce it

"Waaar shesster shire...."

Edited July 22, 20169 yr by Dirty_vinylpusher

Don't get me started about Pork Pies.....