Worcestershire sauce is the elixir of the gods (hexbear.net)

submitted 6 months ago by Infamousblt@hexbear.net to c/chapotraphouse@hexbear.net

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I drink a full 8oz glass every day and you should too

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[-] CloutAtlas@hexbear.net 10 points 6 months ago

My reaction:

[-] SteamedHamberder@hexbear.net 9 points 6 months ago

Worcestershire is the one good application of cultural appropriation. It was a colonizers’ attempt to replicate a Burmese condiment

[-] Infamousblt@hexbear.net 5 points 6 months ago

That's neat actually I didn't know. Probably why it's so good

[-] novibe@lemmy.ml 4 points 6 months ago* (last edited 6 months ago)

Which is also a (probable) origin story for Ketchup.

Not that it comes from Burma, it’s likely Chinese. And it was very different originally. Still…

[-] v_krishna@lemmy.ml 4 points 6 months ago

It's very similar to SE Asian fish sauces too. Basically take anchovy mash and ferment it. Yum.

[-] pnwml@lemmygrad.ml 7 points 6 months ago

I haven’t had Worcestershire sauce is forever since becoming a vegetarian but I’ve heard there’s vegan variants out there. I should look for some or make some..

[-] GinAndJuche@hexbear.net 2 points 6 months ago

They’re passable, I’m yet to find one I like as much as the real thing since going vegan, but some are good enough for o get the job done.

[-] DyingOfDeBordom@hexbear.net 2 points 6 months ago* (last edited 6 months ago)

I guess you could just make like the exact same thing and just like use mushroom as a base for a similar umami extract (or just use straight msg/disodium inosinate/guanylate like a science boss) instead of anchovy paste

[-] Bloobish@hexbear.net 2 points 6 months ago

Mushroom ketchup is a good alternative

[-] ProfessorOwl_PhD@hexbear.net 1 points 6 months ago

Maggi is the big vegan (and gluten-free) one I know, but it's owned by Nestle

[-] WashedAnus@hexbear.net 7 points 6 months ago

Really makes a bloody mary

[-] GinAndJuche@hexbear.net 2 points 6 months ago

Add a splash of hot sauce as well and it’s divine. A flavored salt along the rim as well. I’m partial to garlic salt (used to use bacon salt, if not vegan that’s the way to go).