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One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

The UK Shoppe in Peterborough finally received a shipment of Worcestershire Sauce born and bred in England, so I bought a bottle this morning.

This afternoon I compared ingredients between it and my Canadian version and found that they're identical except that the Canadian WS has water (after spirit vinegar).

Then I did a taste test. To me, the flavour was the same in both varieties. The only difference was that the UK sauce seemed marginally hotter/zippier, probably a result of not having any water added.

In any case, there's so little difference that I'm just going to stick with the Canadian WS, because it's a whole lot cheaper.

Apr 03, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

Testing.

Apr 03, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

I'll check next Monday on what the UK Shoppe has and let you know.

Mar 20, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

But don't forget that malt vinegar has far more gluten than the small amount that's in Worc. Sauce. All told, I still don't think it's likely to be an issue.

Mar 14, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

I don't think you have to worry about gluten being a problem in malt vinegar. You can read an informative article about it here: http://noglutennoproblem.blogspot.ca/...

Here's one quote from that article: "But consider that Coeliac UK, the leading non-profit focused on Celiac Disease in the United Kingdom, maintains that malt vinegar is ACCEPTABLE for people on a gluten-free diet."

Mar 14, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

Thanks, Phil. I live just outside Peterborough, so the UK Shoppe is really convenient.

Mar 14, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

Interesting. I got mine in Peterborough, Ontario. The bottle says that it's a product of England, prepared for Heinz Canada. I'll have to go to the UK Shoppe and check out what they have. They import products directly from the UK -- the genuine thing, not watered down or sweetened up for Canadian/American tastes.

Mar 14, 2014
Cilantra in General Topics

One from left field: is there such a thing as a craft/boutique/premium Worcestershire sauce?

Raffles, I'm in Canada, and the ingredients in my WS match yours exactly for what you call the "British blend," except that water is listed after spirit vinegar. Are you sure you didn't miss that when you copied the ingredients?

Mar 14, 2014
Cilantra in General Topics

Parsnips - what do do with them?

I always steam my sliced parsnips rather than boiling. The same with carrots. And broccoli. And brussels sprouts. And... well, just about any veggie. I think it's healthier to steam veggies than to boil them, and they taste just fine. I put them all in one pot, and they cook very nicely together. And as an alternative to tossing with butter, I generally toss with EVOO and a bit of cider vinegar or lemon juice (and salt and pepper). Yummy!

Jan 31, 2014
Cilantra in Home Cooking

Red Lentils

Exactly what I figured. Thanks, janniecooks.

Jan 25, 2014
Cilantra in Home Cooking

Red Lentils

janniecooks, I had a look at this recipe, and unless I've misunderstood something, the lentils are cooked for only five minutes. I know that red lentils cook quickly, but that amount of time hardly seems adequate! Do you find that this short amount of time works okay?

Jan 24, 2014
Cilantra in Home Cooking

What ratios do you use for your mashed potatoes?

Nothingswrong, do you ever use olive oil in your mashed potatoes? I have a problem with dairy (it doesn't like me very much), so I sometimes substitute olive oil for the butter. And I have the same trouble with milk, so I'll sometimes substitute coconut milk. It's actually quite nice -- although traditionalists would probably freak out. Oh, and garlic is part of my mash mixture too.

Dec 06, 2013
Cilantra in Home Cooking

Roasting a Chicken - am I doing too much?

You're the first one here to suggest roasting at such a low temperature. A while ago I read that the healthiest way to roast chicken was at 250*F. I tried it, but the skin was soft and mushy. Then I ramped it up to 325*F, and that's what I've been using ever since. I always buy air-chilled chickens, and at 325 the skin is crispy, but not super-crispy. A satisfying compromise between healthy and tasty. I find that it takes about 20 minutes per pound to cook. Yummy!

Nov 09, 2013
Cilantra in Home Cooking

Your Opinion about Spice Longevity

The sniff test makes a lot of sense -- if your sniffer works well. I've found, though, as I've gotten older, that my sense of smell has deteriorated badly. Now I tend to just go by the age of the spice. Of course, I generally forget to date my spices when I buy them, so "age" is more a matter of "I don't remember the last time I used this spice," so into the garbage bin it goes. If I remember using it recently, it stays.

Sep 20, 2013
Cilantra in General Topics

Pope's Nose

Which some people are convinced is an alternative spelling of "awful."

Aug 24, 2013
Cilantra in General Topics

Pope's Nose

No, the Pope's Nose isn't giblets, but then, the discussion was about "your favourite part of the chicken," and several people mentioned the gizzard/liver/kidney. Oh, and the neck (which of course also isn't in the "giblets" category.)

Aug 24, 2013
Cilantra in General Topics

Pope's Nose

Where I live (in Ontario, Canada), whole chickens come minus neck and all the giblets. Very frustrating.

Aug 23, 2013
Cilantra in General Topics

Use for cranberries that ISN'T sauce

I stock up on cranberries when they're on sale and put them in the freezer. Then mostly I make the following, which is based on something my mother used to make. (She used her meat grinder for this.) Put 2 cups of cranberries and 1 orange (skin and all, but maybe cut off the thick ends), quartered, into your food processor. Process until fine but not total mush. Put in a bowl and stir in 1/2 cup of Sucanat (or other sugar). Let sit for an hour. Keeps well. I love it on toast, but it could be used as a relish with a meal.

Dec 07, 2012
Cilantra in Home Cooking

Gluten free gravy

I agree with drmike. I find that arrowroot flour works beautifully, and it's actually easier to work with than flour.

Nov 30, 2012
Cilantra in Special Diets

Is there any way to sharpen a vegetable peeler?

I have a Star peeler. I've had it for about 300 years (well, maybe not quite that long). It's absolutely great. Still as sharp as ever.

Aug 24, 2012
Cilantra in Cookware

coconut oil?

I use coconut oil for virtually all my cooking, and my hubbie and I both use it instead of butter on our bread and toast. Oh, and I often massage my scalp with it if my hair is feeling dry. I buy a big bucket of Nutiva organic extra-virgin coconut oil. The coconut flavour is so mild that it doesn't seem to matter what kind of food I'm making -- Italian, German, Canadian -- it works just fine.

Apr 20, 2012
Cilantra in Home Cooking

Dried Beans - What's is the trick?

I used to believe that you had to presoak your beans, and that you had to discard the soaking water to reduce the f*rt factor. I'm afraid I can't find the location now, but I read somewhere that tests have shown that discarding the soaking water doesn't make any difference in gassiness. The report also said that baking soda doesn't make any difference. Nowadays, I just throw (well, dump) my beans in a pot, add water to cover and salt (which does NOT make the beans tough), perhaps some chopped onions or other seasonings, and simmer until tender. If you add the salt after the beans are cooked, you'll just be salting the water, not the beans. Oh, and I use 1 teaspoon of salt for 2 cups (1 pound) of dried beans.
Sometimes I cook my beans in the oven instead. You can read here about this method: http://forums.egullet.org/index.php?/... It's really easy, the beans turn out just fine.. Really, about the only two ways you can have failure with beans are by using old beans and by adding anything acidic to the pot before the beans are cooked.

Apr 13, 2012
Cilantra in Home Cooking

Parsley

I've done that too, but in the fridge the jar sometimes gets knocked over -- lots of water and parsley/cilantro all over the place. Maybe I'll try leaving it on the counter. That should work at this time of year, if not in the hot, humid summer. And it'll also be a reminder that I have parsley/cilantro, and save me rooting around in the fridge trying to find it when I'm in a rush.

Mar 09, 2012
Cilantra in General Topics

Try this for more juice from lemons and limes

Caroline1, are you referring to the Wear-Ever juicer? If you are, I use it at home, whenever I want fresh juice -- which is a lot more since I acquired this juicer!

Mar 02, 2012
Cilantra in Home Cooking

Try this for more juice from lemons and limes

I got mine at a Value Village in Guelph, Ontario -- $2. A lot less than they're asking on eBay!

Mar 02, 2012
Cilantra in Home Cooking

Try this for more juice from lemons and limes

No, that's different from what I'm talking about, although it may be what Jjjr has. My juicer looks like some of these on eBay: http://www.ebay.com/sch/i.html?_nkw=w...

Mar 02, 2012
Cilantra in Home Cooking

Try this for more juice from lemons and limes

Jjjr, I use something that sounds like your juicer. I bought it at a second-hand store for a couple of dollars, but my mother had one when I was a kid. She got it free when she bought a set of Wear-Ever aluminum pots. As you said, these work beautifully with virtually no effort. I wonder why they disappeared?

Mar 02, 2012
Cilantra in Home Cooking

A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

That might be a good solution. A lot more vinegar, and a lot less broccoli. Maybe I'll give it another try. The recipe calls for two pounds of broccoli, so you really cut that back. And when other people talk about the broccoli "marinating," I'm thinking, "I really don't have anything here for the broccoli to marinate in." The mixture just barely coated the broccoli -- no marinade to speak of.

Feb 21, 2012
Cilantra in Home Cooking

A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

I steamed it because I really needed cooked broccoli instead of raw, and there was no further cooking involved; what I made was a salad. If I were making it into a stir-fry, I wouldn't bother steaming the broccoli first

Feb 20, 2012
Cilantra in Home Cooking

A raw broccoli dish has changed my life. Broccoli ceviche, if you will.

I forgot that I was going to try the pasta thingy -- maybe with pasta and chicken plus lemon it would be pretty good. But we've pretty much negated the concept of a raw broccoli salad, haven't we?

Feb 20, 2012
Cilantra in Home Cooking