February 28th, 2006

Whilst I have a few condiments around the kitchen I tend not to use them that much so when it was suggested I use some old Worcestershire sauce on a toasted sandwich I was a bit sceptical – not least because I was using some nice Northumberland cheeses and not that bright orange ‘cheddar’ stuff. But I was won over by both the argument and the taste, a good compliment to the tangy taste of quality cheese rather than the overpowering spiciness I associate with the sauce.

But thinking about it this makes sense – the sauce’s recipe come from the Victorian era and is likely to have been balanced to accompany more robust foods than much of today’s processed blandness.

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