Mmmm... Wooster (aka Worcestershire) sauce can be tough to balance, and
the flavour and persistence can vary from one brand to another. What brand do
you use?
I knew a fellow back in Abilene, TX, who made green tomato chili with a
clear broth. It was very hot to the taste, consistent with Texas scorched
palate cuisine. He also dried apricots on linen sheets spread out on his roof.
Chris
>
>My latest recipe did not include Worcestershire Sauce, but I've used
>it in previous versions and ALMOST included it this time, but didn't
>because of three other ingredients added which defeated the purpose.
>My next tweak might see a splash of it back in. The problem with
>Worcestershire Sauce is finding that perfect amount where it enhances
>the flavors, but doesn't dominate the flavors. Most people like what
>it does to the flavor, but most people don't like the flavor. If that
>makes any kind of sense.
>
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