lea & perrins worcestershire sauce

[poto]

How do you get them to stay lit while you smoke them? And aren't they hard to keep in the rolling papers? Kind of moist. And hard to get a good draw...  ;D

 

[semenza]

How do you get them to stay lit while you smoke them? And aren't they hard to keep in the rolling papers? Kind of moist. And hard to get a good draw...  ;D

Hi,

  I knew that was coming.

          You have to make them just right.

Seth

 

[colinw]

DD,
    I also ad L+P too my burgers and into almost every marinade I make, I am not keen on the generic/any other brand of Worcestershire sauce  but thanks to the little store I mentioned earlier in the thread i can get L+P.

Colin

 

[iggy07]

L&P Atlantic crossing:

Oh, yeah, L&P has been a staple on this side of the pond for at least 60 years or more. Great on steak as well.

ejg

 

[poto]

DD: why do you keep posting about English food and sports? Are we in dire need of education over here? I have no objection whatsoever, it's just an odd topic for a Festool Owners Group!

And since we're on the subject, I have to say that English pub food has gone down the tubes since I lived there (1960's and 70's). Seems all the good pubs have been bought out by conglomerates and homogenized. Last time I was there (2001) it was hard to get a decent cask-conditioned ale. Shocking!

On the other hand, Irish pub food has been improving. Which is pretty much the only way it could go... 

Can't comment on Welsh or Scottish pubs - haven't spent any time there...

 

[dirtydeeds]

getting cask conditioned ale isnt a problem i drive past lots of pubs in my van

which is racked up to take FESTOOL systainers

sometimes on the way back i stop for a pint

having locked the van first so my FESTOOLS cant get nicked

 

[dirtydeeds]

poto

i hope im more on topic with the mentioning of festool in a thread about food, well beer anyway  ;D

festool dont make a pint glass  :'(

there you go, more mentioning of festool  ;D

 

[poto]

I suppose you could drink beer out of a Systainer in a pinch... Thanks for the Festoolination of the thread. I feel so much better now!

That is a problem - Festool not making a pint glass - now that I think about it. I'd certainly buy a set!

Glad that you're careful with your Festools as you enjoy that pubs (with occasional food that has Lea and Perrins on it).

And speaking of careful, how are you healing? Back to full functionality?

 

[Bob Swenson]

DD, I had to run out and get a big bottle L & P last night just for the burgers
For you guys in Reo Linda the burger comes from Hamburg Germany.

And whats wrong with being a Festool Foodie?
Try it in Mayo for a French fry dip. Yum.
For City Chicken-------http://www.cooks.com/rec/search/0,1-0,city_chicken,FF.html

Bob  :

 

[dirtydeeds]

festool will have to be careful not to send american pint glasses here

they are 20% smaller than a british pint

there would be riots in the streets and questions in parliament

im working again, fuctionality around 95%

bob thank you for the back up regarding food

 

[jonny round boy]

Festool would never make a pint glass. A half-litre glass, possibly, but never a pint.

 

[dirtydeeds]

and its still less than a pint  :

 

[Joemac]

I deep fry my breaded fish (Walleye) and put some fresh lemon and L&P.  YYUUUMMMMMMMMMMMMMMMMM !!!!!!!!!!

 

[poto]

Yum indeed! Sounds delish.

And speaking of fish and chips, where I grew up (in Canada) we traditionally put vinegar (white vinegar - not malt) on our french fries rather than ketchup, etc. This is probably an acquisition from the British, though I think they might use malt vinegar (DD correct me if I'm wrong here). I kind of miss it down here in SoCal. People would think I'm nuts ordering white vinegar in a restaurant (I know from experience)

I also remember getting great fish and chips wrapped in newsprint at the corner fish and chip shop. Ooh man - hot and delicious!

 

[semenza]

Festool would never make a pint glass. A half-litre glass, possibly, but never a pint.

Hi,

      Half litre?  No way!  It would be 500 milliliters 

Seth

 

[dirtydeeds]

exactly correct

and that volume of water weighs 500 grammes (half a kilo)

and its 56 millilitres (10 percent) short of a pint 

 

[Willy S]

City Chicken must be a local thing (Northeastern Pennsylvania) it's kind of a shish kabob you can buy them pre-made at some local butcher shops. They are made up with cubed pork, veal and beef and then randomly applied on a skewer (typically a wooden stick).
My wife dips them in egg and rolls them in breadcrumbs, lightly fries them and puts them in the oven until done. They are excellent with Lea & Perrins. I'm betting you have something similar with a different name?
Years ago I had an experience (although not as emphatic as John's) when my wife bought Heinz Worcestershire Sauce, I told her "if it ain't Lea & Perrins it ain't Worcestershire Sauce" (we've been known to talk like that in the Pennsylvania coal regions). We used the Heinz, but it's not even close to L&P.

 

[jaegerhund]

L&P ---> bloody good stuff 

Justin

 

[jaegerhund]

You guys are making me hungry. :Love it on steak and burgers.

Hell, if no steaks or burgers in fridge, I like it on plain baked potato...enough of it and you dont know the meat's missing.

Yes sir --- works well with potato  ----- picked it up from the old man.

Justin

 

[jonny round boy]

Poto, yes, Malt Vinegar with fish and chips in the UK.

Most chippys (as in Fish & Chip Shops, not carpenters!) don't use malt vinegar - they use a cheaper alternative, which is a kind of white vinegar. It's made by mixing acetic acid (a by-product of the petrochemical industry) with water.

I was once in a chippy in Lincolnshire & saw the guy filling up the bottles on the counter from a plastic container with a BP logo on it!