> 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?
Honestly, I've yet to find a brand that satisfies me. They're all a
little off. One will cook well but tastes horrible, but the other that
tastes great doesn't cook well at all.
I'm with Moosie on the anchovies too. A little bit is awesome. A lot
is, well, for the birds.
AG Schnozz
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