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Jyll's Unoriginal Miscellany 
4th-Jul-2005 01:49 pm
tomato
There is a reason why one doesn't make macaroni and cheese with mozzarella. Just saying.

-and-

I've always liked Worchestershire sauce. I splash it over Wheat Chex and bake until the little suckers are all but scorched. Yum. I feel a little better about loving the brown stuff now that I know it is directly descended from the Romans' sauce, garum.
comments 
4th-Jul-2005 06:07 pm (UTC)
Hmmmm.. macaroni and cheese.. what a great idea! That's dinner sorted tonight. No mozzarella though :)
4th-Jul-2005 08:16 pm (UTC)
Mmmm...mac and cheese. With sharp cheddar...mmmm. :)
4th-Jul-2005 08:20 pm (UTC)
Yummy :) I seem to have made enough to feed myself for a week though.
4th-Jul-2005 06:10 pm (UTC)
I feel a little better about loving the brown stuff now that I know it is directly descended from the Romans' sauce, garum.

It is? How do they know?
4th-Jul-2005 08:15 pm (UTC)
Mostly from looking at the recipes. :)

Here's the original garum:
Fatty fish, i.e. sardines,
Dried herbs, any mixture of dill, coriander, fennel, celery, mint, oregano, etc.
Salt

Starting with the herbs, then fish, then salt, layer in a large vessel. Continue until you run out of fish.

Set the lot in the sun and wait a week. After the week, stir. Stir again everyday until the lot become liquid.

reorganized into modern recipe form from Martial's, De medicina et de virtute herbarum

And worcestershire:
Fish, usually sardines are listed, sometimes anchovies
Any number of aromatics, plum jam, garlic, some of the above listed herbs, coffee, tea, vinegar, etc.
Salt, if a salty aromatic is not included

Luckily, modern recipes stick with cooking to liquify the fish...but the end result is the same.

compiled from 7-8 worchestershire recipes on the web

The history:
Worcestershire sauce has its roots in India, but was actually created by accident in its namesake town of Worcester, England in 1835. As the story goes, Lord Marcus Sandy had returned home to England to retire after successfully governing Bengal, India for many years. He so missed his favorite Indian sauce that he commissioned drug store owners John Lea and William Perrins to come up with a reasonable facsimile. The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. It lay forgotten for two years, until it was rediscovered during a clean-up mission. The batch had aged into a wonderfully flavored sauce which was bottled and quickly became a hot item.

Romans could have spread it to India...India could have traded the idea to the Romans (shock, horror...it could actually be Greek in routing from India. Those Greeks and fish. *sigh*).

Either way, I'm just guilty because I'm vegetarian and I love the stuff so much that I look the other way regarding the ingrediants. :)
4th-Jul-2005 06:48 pm (UTC)
>I've always liked Worchestershire sauce

Have you been over long enough to pronounce it Worcester Sauce yet? (I love hearing Americans trying to pronounce it...) *grin*
4th-Jul-2005 08:00 pm (UTC)
Not over yet...

I have been able to pronounce it...at least as long as I've been able to talk, I'm pretty sure. We live in an area that was predominantly settled by Scots/Irish, so it's kindof ingrained. You can always tell the locals from the tourists when someone asks for Lee-chest-err. (One of the next towns over is Leicester.) :)

I doubt I'll ever get my 'r's to sound exactly like they should. 25 years too late, I fear. ;)
4th-Jul-2005 08:19 pm (UTC)
I've never heard it pronounced Lee-chest-err, but loads of tourists have asked me where Lie-chest-err Square is.

When you say that one of the next towns over is Leicester and being in mind Scottish heritage, which town are you referring to? Is it Kettering by any chance?
4th-Jul-2005 08:44 pm (UTC)
Well, we've got a few English infiltrating the lot. I think the English is a more recent addition, come to think of it...

We have (within a few minutes to a few hours from my house): Aberdeen, Scotland County, Highlands, Murphy, Dundee, Elgin, Hamilton, Montrose, Andrews, and of course Leicester. Those are just the ones I've been to. I could pull out the map and find more...but I'm gonna be late for the danged barbeque if I don't put my dirty self in the shower. :)
4th-Jul-2005 08:53 pm (UTC)
I misunderstood things it seems, I thought you were referring to stuff on my side of the pond rather than in NC. The next town up from me is Kettering (which has a lot of Scots living there) and heading west you'll soon come to Leicester, hence my confusion.
5th-Jul-2005 02:39 am (UTC)
Ah yes. Well, you know me and confusion. :)

I'd like to go to the real Leicester at some point. Though, since it is more for an 'I've been there' story than anything else, it'll be waiting a while.
5th-Jul-2005 08:19 am (UTC)
Be sure to pop in for tea if you're in the area then :)
4th-Jul-2005 08:53 pm (UTC)
Um, I think I need a new brain. I read your title originally as: Jyll's Urological Miscellany, clearly not what you intended.

Worchestershire sauce: yum! Mac and cheese with sharp cheddar: yum. We also grew up with mac and cheese made with swiss cheese, a bit of ham, and the most important ingredient: celery seed. You should try it (even without ham) if you like swiss and celery seed.
5th-Jul-2005 02:38 am (UTC)
That sounds quite nice. We do have fake ham, 'wham'. It's as bad as it sounds. I stick to fake sausage, bacon, and turkey for the most part. Though, I do fry up some fake scallops on occasion. :)

I'll try that. I think the celery seed would give it a nice touch.

5th-Jul-2005 04:16 am (UTC)
anonymous
GOOD EATS IS ON THE TIVO
5th-Jul-2005 04:17 am (UTC)
me send message as anonymous
5th-Jul-2005 06:50 pm (UTC)
Heh. Yes, Good Eats is definitely saved on our TiVo. I think we have about 16 episodes at the moment. We have, however, deleted the episodes about jerky and smoking fish. Don't see using them at any point in the near future. :)
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