Yes there are a number of us here of that persuasion.
I most often use a sauce, while my wife slices them for cooking and dipping.
The sauces I make tend to be fermented.
Alternative to Clamato, Caesar or Bloody Mary mix.
Start with a 1.89 litre (64oz) container.
1.36 litre (48oz) can low sodium tomato juice
2 tbsp lime juice
2 tbsp hot sauce
2 tbsp worcester
2 tbsp stevia
1 tbsp msg
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp No Salt
Put all ingredients in container, fill to top with water, shake well, serve.
Start with a 1.89 litre (64oz) container.
1.36 litre (48oz) can low sodium tomato juice
2 tbsp lime juice
2 tbsp hot sauce
2 tbsp worcester
2 tbsp stevia
1 tbsp msg
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp No Salt
Put all ingredients in container, fill to top with water, shake well, serve.
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Lots of umami sources there. I have never liked clam juice and find tomato a bit bland, so have always liked V8 as a base, when I need to dilute vodka. 🙂
I just made a marinade up for a couple of small chickens I got.
Now my daughter declared it her favourite dish and I'm not 100% sure what I did! 😀
It did contain soy sauce, worcestershire sauce, juice of 1 lemon, brown sugar, minced garlic and ginger, sweet chilli sauce, pomegranate syrup, some dried herbs, paprika and chili powder. I'm sure I forgot something...
Came with sauteed potatoes, kale and onions and a cucumber, tomato and avocado salad.
I'm mostly writing this so it's written down somewhere to be honest. Scared I forget otherwise...
Now my daughter declared it her favourite dish and I'm not 100% sure what I did! 😀
It did contain soy sauce, worcestershire sauce, juice of 1 lemon, brown sugar, minced garlic and ginger, sweet chilli sauce, pomegranate syrup, some dried herbs, paprika and chili powder. I'm sure I forgot something...
Came with sauteed potatoes, kale and onions and a cucumber, tomato and avocado salad.
I'm mostly writing this so it's written down somewhere to be honest. Scared I forget otherwise...
Interesting. I find if I add something to V8, it takes away from the experience. When I add liquor to my mix its a great addition. Especially the fourth one.
I think it's the fourth one anyway. Not really sure I kinda lose track after a couple.
With that many ingredients, you could have made two different marinades. 🙂
Yes, I had to use low sodium tommy juice with all those additives and I am quite happy using things like MSG and No Salt to get that flavour back while controlling the sodium. When I found out that a spoon of MSG has 1/3 the sodium of table salt, I thought Wahoo!
I probably could have but my daughter hasn't stopped talking about it for two days now so I'll probably largely stick with what I used.
The main flavouring though is the pomegranate syrup/molasses and the minced garlic and ginger can't be separated since they came from the same jar which I accidentally grabbed in my local indian supermarket. I was aiming for the jar with only garlic...
On the other hand you used 3 fishy sauces (Worcestershire, Fish and Oyster) in your bloody mary mix. Are they really that different from each other? 😉
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A question, 2 tbsp worcester, 1 tbsp fish sauce, 1 tbsp oyster sauce contain about 200% recommended daily dose of sodium. Drove everyone in the house nuts Tuesday making a huge batch of tonkatsu broth, the smell was everywhere.
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When I use Worcestershire, fish, oyster or soy sauce I use it instead of salt, never as well as.
Yes. But that's not to say you couldn't use just the oyster or the fish. Worcester is not salty or fishy.
I think everything in the container combined would be about 200%. Since I am having only 3 oz. at a time, I am getting about 10% of my daily sodium per drink.
Worcestershire sauce is made by fermenting anchovies and tamarind.
It is fishy and salty and fruity.
It is fishy and salty and fruity.
I guess our tastes differ.
I've made it a couple times. Takes a minimum of a year of aging after bottling. Same price to make it or to buy it so I don't bother anymore. $16 for a 3.78 litre bottle.
I've made it a couple times. Takes a minimum of a year of aging after bottling. Same price to make it or to buy it so I don't bother anymore. $16 for a 3.78 litre bottle.
I saw how they make Worcestershire sauce ie layering dead fish, tamarind and salt in a barrel and then letting it rot for 12 to 18 months.
Not something I'd ever attempt due to lack of space and use. The bottle in my cupboard is over a year old...
Not something I'd ever attempt due to lack of space and use. The bottle in my cupboard is over a year old...
I've gotten an approximation by mixing soy sauce and vinegar .....
Add ketchup and you've got A-1 sauce (sorta like)
Add ketchup and you've got A-1 sauce (sorta like)