The New York Times Magazine is my favorite part of the Sunday Paper. It is all mine and I can take all week to read it. No one else is dying to grab it from my (always) cold hands and I can wrinkle and crinkle it all I want with no care. After The Ethicist, the Food and Recipe Redux page is the best (that is, if the cover story blows).
Two weeks ago, the article featured not so much a food, but a condiment: Worcestershire sauce – the most complicated tongue twister featured in the spice cabinet. Because I enjoy making things more difficult than need be, I opted to try out the 1876 Worcestershire sauce (or click here if you don’t/can’t want to sign in) recipe sent in to the Times by an unnamed source.
It is not so much difficult, nor is it time-consuming. Rather, it just needs to ferment for a long time.
Because I did not have enough apple cider vinegar, I was forced to half the recipe. I also did not have any mace or cayenne. I proceeded without the mace, but in place of the cayenne I added one part paprika and one part pepper. Then for the hell of it I added a teaspoon of chili powder.
Everything went in the jar, I gave it a good shake then I put the date on the lid. Every couple days (or sometimes everyday…) I give it a good shake. I’ll take a picture each week and post it so you can see if it looks any different or not.
Then, in one month’s time I will have spent more money and time making my own Worcestershire sauce than it would have cost to buy the $1.25 bottle of the same product.
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