Without googling: What's the fruit in Worcestershire sauce?

[Recursion]

I just made some today.

Hint: check where I live, and consider that the fruit (technically, "legume&quot is in season now.

[Arkansas Granny]

1. I was going to guess raisins, but your hint would exclude them.

[Recursion]

2. Good reasoning, and you're actually close, taste-wise

This legume's taste has often been compared to raisins.

[blogslut]

3. tamarind?

[Recursion]

4. How can you close off betting so early? Yes.

It is in fact tamarind.

[blogslut]

7. Sorry

I read labels.

As I recall, there's anchovies in Worcestershire sauce as well?

ADD: I had to give up tea in all forms, even herbal. So now I drink this yummy Tamarind drink mix by Klass. Tangy!

[Recursion]

8. Yup, it's Roman garum, with tamarind

[Kablooie]

41. What the heck is tamarind?

Sounds like a kind of monkey.

[Arkansas Granny]

6. That was my next guess, but I didn't realize it was a legume.

[Recursion]

9. Sorry AR Granny!

If you want I'll be happy to post my recipe in recompense.

[Arkansas Granny]

13. Please do. I would be very interested.

BTW, are the monkeys still in control of the cabana?

I loved that post.

[Recursion]

15. Ha! They're in hiding right now, but you can never trust them.

Here's my recipe:

1/2 cup malt vinegar
1 Tbsp anchovy paste
1 Tbsp molasses
1 Tbsp tamarind paste
Juice of one small lime
1 tsp each of ground clove, ground onion, ground garlic, kashmiri chili

It's a very simple recipe: Mix the ingredients together, and heat until they're roughly blended.

Let cool (seriously, it changes taste remarkably as it cools again), and use like Lee & Perrins.

[Arkansas Granny]

16. I'm sure I can find the Tamarind at the Asian market. Thanks!

[Recursion]

17. Yeah, it's pretty available at ethnic stores

Good luck! Seriously, I think you'll enjoy it

[MADem]

5. Tamarind, nothing like it--delicious!

I love that stuff.

You can't get Worcestershire sauce in your neck o'the woods...or do you prefer to make your own?

[Recursion]

10. Oh, it's quite popular here, but I hang out with hipsters who want artisinally-foraged arugula

It's actually a South Indian sauce that became very popular in Europe on its introduction there in the 1600s; Keralans have been making Worcestershire sauce for a long, long time (and if you notice, it has no new world ingredients... so it's one of the most "authentic" Indian sauces there is.)

[MADem]

11. It is a Persian snack (the tamarind, I mean), too. You buy it in a plastic sack, bite off a corner

and suck the stuff out....!

[Recursion]

14. Hell, I just buy the actual tamarinds for about 2 cents per

But, yes: tamarind is an amazing ingredient that I think Americans would love to learn to cook with if they got to know it.

[MADem]

20. The stuff in the bag is a snack, it is eaten like candy

Of course it has that sweet - sour thing going on...you can fold it up and stuff it in your pocket "for later."

[Recursion]

23. Oh, it's like a tamarind candy?

Interesting

[MADem]

24. Yes, it has a thick, paste-like consistency (I am not making it sound attractive),

it has undergone some "prep" before it ends up in that plastic sack! But it's very tasty and certainly better for one than a candy bar!

[cemaphonic]

30. The interesting story that I heard about Worcestershire sauce is that it is a *failed* attempt

at an Indian condiment.

The initial batch was made by a British colonial officer trying to emulate an Indian sauce, and wasn't initially very appealing. So it ended up forgotten in barrels on his estate where it aged for a bit. After aging, he and his friends decided it was much better.

As for tamarind, around here, they even stock it in the national chains like Safeway. I'm pretty sure that it is a fairly common ingredient in Central/South American cooking as well as Indian/SE Asia.

The sauce that I have been intrigued with for some time is the South African Monkey Gland sauce. One one hand, the ingredient list sounds like what happens when kids play at kitchen chemistry. It starts off looking reasonable - onions, garlic, ginger, soy, then moves on to Worchestershire (why not?) chutney (!), ketchup (WTF?), wine and mustard (by now, I'm wondering if they're thinking of throwing in some bay seasoning or clam juice or something) I guess it might be good though, my favorite recipe for a jerked marinade has a pretty long and complex ingredient list too.

[BubbaFett]

39. "I hang out with hipsters who want artisinally-foraged arugula"

"I hang out with hipsters who want artisinally-foraged arugula"


That sounds like the nucleus of a song or a bad poem.

I think I will just stay in the shadows of the dead factories.

[dixiegrrrrl]

12. I read a delightful story about the sauce creator.

It seems, back in the day, a century or so ago, that he was moving to a larger building in London, and hired some guys to move the equipment, promising them a tip if they worked fast.
And so they did, really hustling and when it came time to settle the bill, he hands them the agreed upon sum.
One of the guys reminds him of the tip.
"Oh, yes, " says he, "I almost forgot. Well, here it is" and he leans forward a bit, lowers his voice and says..
"When the sauce is half gone from the bottle, fill it back up with clean water, and it will taste just the same".

[T_i_B]

18. Henderson's Relish is better....

And because it doesn't have anchovies, it's vegan friendly to boot!

http://www.hendersonsrelish.com/home.htm

[hobbit709]

19. The main ingredient is rotted anchovies.

[Recursion]

21. Yup. I love me some rotted anchovies

Goan and Keralan cuisine feature them heavily.

[hobbit709]

22. I like anchovies in all forms

[sir pball]

36. Please, fermented.

It really is a huge difference...leave a fish on your counter for a week, next to a fish packed in salt (the way they do anchos for Worcestershire). Or see "salt cod" vs. "vomitous repugnant liquid".

[hobbit709]

37. The only difference is which organism is breaking it down.

[Kali]

25. tamarind

[elleng]

26. Checked the recipe last month,

for an enquiring mind in C&B: http://en.wikipedia.org/wiki/Worcestershire_sauce

[sharp_stick]

27. Tamarind? n/t

[grasswire]

28. tamarind (without googling or peeking) nt

[DawgHouse]

29. I think it has raisins. Not googling! nt

Oops...I see that I was wrong. Your hint went whoooosh over my head

[geardaddy]

31. I love me some Worcester sauce

That and Piccalilli.

[Arugula Latte]

32. Funny, I knew it was tamarind because I read the label last week.

I finally replaced our bottle and was curious about what exactly was in it. I usually just use it to add a few drops to my homemade Ceasar salad dressing.

[Brother Buzz]

33. More importantly, what's in a name?

Many years ago, Melba (a Southern housewife) mixed some fruits and spices together and put the ingredients in a bottle.

That night, she served pork chops and since the family had guests she thought she would put the bottle of her creation out for them to try.

Man..Oh..Man..everybody loved it, and Melba could hear their raves all the way into the kitchen where she was working.

Finally Melba came out into the dining room and one of her guests asked, "Ah..Melba!, What's this here sauce?"

"Stated to me for a fact. I only tell it as I got it. I am willing to believe it. I can believe anything." - Mark Twain

[Chan790]

34. Tamarind.

Tastes like the combination of cranberries and tea. Tanniny and tart.

[sir pball]

35. Answer below

Tamarind...along with three year old "fermented" anchovies.

[hifiguy]

38. Tamarind.

I didn't google.

[Blue_In_AK]

40. Tamarind.