The Disgusting Contents of Worcestershire Sauce (and Why It s Called That)
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- Опубликовано: 1 авг 2024
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In this video:
Worcestershire sauce, sometimes known as “Worcester sauce” is a savoury sauce that is often added to meat and fish dishes or, if you like your alcoholic beverages, the Bloody Mary cocktail. It may (or may not depending on how much you research your sauce choices) surprise you to learn that it’s literally made from fermented fish and spices.
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"you are blatantly mis-characterizing the chemical processes that occur during the fermentation process in your use of such words as "rancid" and "rotten."" ... Another: "Both with the blatant misinformation (fermented is not rancid) and the non-stop derogatory comments on the subject."
******whooooooosh*****
Lot of comments like this. I thought these sorts of remarks in the video were pretty blatantly jokes due to how obvious it is that fermented does not equal rancid. Judging from the comments, everyone else also thought this was obvious, but for whatever reason took our playful jabs at British cuisine (script written by a British person and presented by another British person) seriously... ;-)
I get that many might not find it humorous, but I would have at least thought it was obvious we were joking around. It's like discussing how eggs are essentially uteran excretions expelled from the butt of a chicken that we all heat up as a part of a tasty breakfast. Certainly nothing wrong with that, and I love eggs as much as the next person, but it's kind of funny to think about how unappetizing it all sounds. :-)
Today I Found Out lol sir lol
I liked the joke
I love how sassy yet true this comment is lol
Yeah, obviously you were joking about food safety on an educational video, good job.
And once again... British humour flies right over the head (or is beneath their feet? can never tell with British humour) of its audience...
This video was pure gold :)
Fish sauce has been used for centuries in Asian countries, especially Korea where it is also made from fermented anchovies.
true. many asian cuisine used fish sauce as one of their condiments.
Carole McDonnell I recently found out that prior to Italians being introduced to tomatoes most of their historical dishes as well as much of the Mediterranean consisted of fish sauce based recipes too. Albeit a bit later than the eastern Asian countries, perhaps through trade introductions?
That's what I thought, as well. I knew of the Roman stuff, and of the Asian varieties. "Essentially British"? Never heard of that.
a good probability... i still think that some of the more bizarre regional dishes are intended to be jokes pulled on tourists...some are just centuries older than most
Carole McDonnell +
"If that sounds disgusting, we're just getting started"
Says almost nothing disgusting for the rest of the episode. I feel baited
Honestly it doesn't sound that bad to me.
Dr. Zoidberg
Nice.
I like fish sauce
Unlike the Colombian mug cooked chicken 😂 still taste good for some reason 🤔
It would be Dr. Zoidberg to say that😂😂😂
Its a shame they cancelled Futurama
Ready to learn more fun food facts? Then check out this video and find out the answer to the question- Is the Recipe for Coca-Cola Really Only Known By Two People?:
ruclips.net/video/iMc3CTR-obo/видео.html
It's delicious fermented fish juice, and I actually did know that.
+Lewis Johnson Here, here! Anybody that truly got turned off to Worcestershire sauce by watching this probably didn't like it to begin with! We know. And we love it. Now, pardon me while I go back to my fermented anchovies-soaked dead cow muscle tissue and wash it down with some refreshing barley-infused yeast excrement.
if it were only carbonated and all fizzy...it would be all the more exciting to consume *yay!*
That reminded me of my father-in-law's beef roast. He used to cater a lot, and everyone loved his roasts, ordered it a lot. Then one day visiting (he lives about 900+ miles from us.) We attended an event he catered, there were leftovers we took home (kept cold of course). but, putting it into the trunk, a wee bit of the juice dribbled out. We wiped it up, only to discover several days later trying to find the source of the dead fish in our trunk, just what one of the ingredients of his succulent roasts were... Fish sauce. We called, he confirmed, apparently one of his secret ingredients... try it, you'll love it. No joke!
Please.. don't give me any ideas.
The _real_ question is: could it replace Coke?
That would depend, one kind of Coke just rots your brain and can give you a heart attack; the other kind will digest your meat for you... so, I guess it depends on which one, and what about Coke you expect to replace XD
If it's the first one, no... well, eventually you'd have a heart attack; if it's the second one, trust me, you'll want to digest the meat yourself; but, the added ingredient will help with that I'm sure. :-)
Come to Vietnam, we consume rotted fish sauce on a daily basis. We call it fish sauce.
Worcestershire sauce is so disgusting I decided to have Nuoc Mam sauce...
Do you put your rotted fish sauce on balut?
No. I like baluts with lime salt and pepper and Vietnamese mint. I do enjoy rotted fish sauce on a variety of dishes, including soups, stews, congee, salad, rolls and yes Pho also has it as a core ingredient.
FANtasy121 Whatever floats your boat. I've always wondered though, what about the bones in a balut? Are they soft enough to digest at that stage or do you eat around it like fried chicken?
All soft, you eat everything, feathers, bones, heads etc. It's a cultural thing. you grow up eating it and get used to it. Every culture has THAT dish. And if nervous, eat baluts in dim light. you can't fear what you can't see clearly, it's just mostly generic nice soft stuff. Only the egg white is crunchy.
I don't like anchovies
I don't like vinegar
but I love Worcestershire sauce??
Funny thing, it's almost as much red onion as it is anchovy, but he barely even mentions onion. Guess fermented onion isn't as funny as fermented fish :)
Dee Kochan bro same
Add a little sugar to rotting fish and spices and voila!
If you drink it out of the bottle, I'd say that's pretty weird.
Well, because it's transformed into something better. You can like something, but dislike the raw ingredients. Similar thing with chocolate. The thing that grow on the tree is horrible, but after a rather convoluted process -and a substantial proportion of sugar- it became... well, chocolate! :)
My father ran L&P in the US in the 1970's and early 1980's before retiring. The ingredients come from all over the world with tamarinds adding a lot to the distinctive flavor. Cloves from Madagascar were also included. The aging in oak barrels allows the ingredients to cross-link enhancing the flavor and become less volatile so the flavor stays in the food and is not evaporated away during cooking.
In 1876 the High Court in England ruled that Lea & Perrins had not properly defended the name Worcester Sauce and it fell into the common domain. This case still motivates the owners of Kleenex and Scotch Tape to vigorously defend their trademarks.
I can confirm that what Randy wrote is true, since my dad works at Nintendo.
Interesting.
And I’m the emperor of fucking Neptune
They can tell the tarot for the rest of us, and I can crown me Tarzan, king of Mars.
And I'm Lord Marcus Sandys, back from the dead.
Something tells me this guy doesnt like his Worcestershire sauce
does anyone? :P
Love it Ö_Ö
Big Mike he should try it, fermented fish promotes hair growth and inhibits unnecessary and annoying hand gestures
Beer... Rancid grain. Cheese and yoghurt .. Rancid milk. Wine... Rancid fruit.
No.
none of this put me off, i am going to buy a bottle tomorrow, best advert ever.
JingleJoe ikr! try it on popcorn!
I've noticed that Simon never actually whistles.
irfan umar Ian Fleming who wrote the James Bond books firmly believed that homosexuals can't whistle.
irfan umar
Join the Patreon and you can hear him whistle.
Melissa BigMac A man whom I have to pay to hear whistle is a hobo....
he will be in trouble in the zombie apocalypse.
irfan umar No but he does sigh.
Maybe you should also claim Tabasco is disgusting for using pepper mash aged in vinegar... or beer
The claim of digestive aid might not have been too far off base. Asafoetida, aka "devils dung" is an herb from Iran and Afganistan- sometimes referred to as "garlic with attitude"- has as one of its major medicinal properties... an aid in digestion. Perhaps a reach there for a sauce maker, but in an age that was desperate for medicinally effective concoctions, this might have been a good enough selling point to move a few more bottles. In small quantities, devils dung would impart a noticeable and rather unique flavor. Quite an effective secret ingredient.
*flavoUr
In sweden and other Scandinavian countries we just eat the fermented fish as is and don't bother mixing in the other stuff. The most popular variant in sweden is called "surströmming", literally meaning "sour herring" and is commonly eaten during the summer. Stinks like all hell but tastes amazing.
A lot of people probably already know of this due to the plethora of videos that have been circulating of non-swedes trying it out with hilarious consequences. None of those people that I've seen have eaten it properly though. It should be eaten together with potatoes, raw onions, sourcream on hard bread or in wraps. Vast quantities of hard liqour and endless roaring of disgusting/offensive drinking-songs are also essential to the experience. HMU if you're visiting northern Sweden and want to try the full experience. I will happily accommodate you!
how is it different from lutfisk?
Johan Nystedt why is your country bending over for Muslims and gays
That was very interesting my fellow Dane. I didn't actually know why our blond neighbours are so overly willing to take care of immigrants.
Ludafis right? can't stand it but mom likes it.
I'm told you make this by burying it in the sand by a beach.
My grandfather came from Norway and was a fisherman, and he never liked Lutafisk. He said, we make it for the Svedes.
Worcesteshire Sauce = Umami goodness
Fish sauce is used extensively in lots of Asian cuisine. Take Thai food, for instance. Pad Thai wouldn't be so delicious were it not for the fish sauce used, which is also primarily fermented fish. Nothing gross about it. It's delicious.
Vickie Lawson. ! oh Vickie your. so great.
I thought Pad Thai didn't actually come from Thailand though?
And there's a long tradition of fermented fish in Scandinavia too, it's hardly a British thing.
And then we have terasi, Indonesian fermented shrimp paste
Fermented fish is ancient world over. Even the old Scandinavians ate it. I can't stand the thought of it, but my ancestors probably ate fermented shark and whatnot. I heard it's toxic if you eat it too soon before fermenting is finished. I suppose those winters didn't have much other food to eat, especially out at sea.
The Watcher Inuit populations survive eating plenty of fermented seal flesh.
shark meat is really nasty unless you process it first.
shark meat tastes like piss.
Worcestershire sauce on grilled cheese is the best!
(believe me it's good, give it a shot)
No
I might have before I watched this video.
Just finished eating one right now!! The absolute dogs bollocks!
cook13snip3aa I also read today that putting a slather of Greek yogurt on your grilled cheese also makes it taste amazing. I learned this whilst looking up ways to use up a tub of Greek yogurt.
I don't trust like that
You didn't even come close to ruining this for me. Lea & Perrins Worcestershire Sauce is amazing. Not fishy at all and so many flavors I sometimes drink it straight from the bottle. Way better than soy sauce with much less sodium. Yes there are foods I love that I do have to enjoy by the bliss of not knowing how it is made. Cypher from the Matrix said it best by saying, "ignorance is bliss". So food makers, keep making good tasting stuff that won't kill me.
I cannot beef without that sauce
I drink it from the bottle as well, it's delicious.
Worsterchestershoostershire sauce is da bomb diggity, yo. I always kind of imagine Lea and Perrins as an English version of Terrance and Phillip though, for some reason.
Lmao gotta love Terrance and Phillip
Always fascinating informative and of course, entertaining. Thanks Simon!
you are an amazing storyteller! I always enjoy
Whats the next video? Yakult is rancid milk, stilton is moldy cheese?
....they are?
...my bad, meant that to sound more like captain obvious than a genuine question...
Dude, its basically just fish sauce. A substance which half the people on earth eat daily with no negative repercussions. What's the big deal?
This may well be my favorite of your videos so far! You made me literally laugh out loud and I nearly spit out my water when you said "as you probably guessed already, this is all hogwash, which to be fair was probably one of the original ingredients."
I already knew it was FISH- BUT I DIDN'T know about the STORY!
THANKX! STILL LOVE IT!!
Take a shot every time he says sauce
How do blind people know when to stop wiping?
I don't know if you were trying to be funny, or actually serious, but I don't think I've ever laughed so hard at a youtube comment before.
Tommy Edison, blind youtuber, actually made a video on this because people ask him it so often. If you were actually curious.
they put the tissue up to their face and smell if it stinks
Blox117 are you being serious now?
Garret they do it by feeling the resistance... I think he actually did a video on this topic, or atleast a bonus fact
Another great video. Love the humor.
best one you guys have done!
In roman and Greek times a very similar recipe was used,I believe it's called garum.they basically used it like ketchup.
Asia had something similar too
but it tastes so good
This video was brilliant! Not only was it informative and educational; I also enjoyed the very dry/wry humour underpinning the whole narrative. I think you short footed the naysayers by saying all the gruesome, but true bits about the actual contents before they could start up their outraged yuck fest. The wonders of marketing and the stories companies tell make me laugh out loud - you stuck your finger into a forgotten barrel of gloop and thought "Yum! We should bottle and sell that!"?! The story is frankly ridiculous but very amusing and great copy. Thank you for continuing to keep discovery and learning fun. Love from the UK.
Awesome video! Have you done a "Why does salt preserve food?" yet?
Salt helps prevent the growth of bacteria.
You know you can search youtube right? Instead of asking I mean. ;)
More Salt in food > less water in food > less bacteria in food > preserved food >... > profit
you should have had a class about osmosis in highschool, what happens is simple, with salt you are creating a medium that will dry out and kill most harmful bacteria since the outer membrane of them tend to be osmeotic, that is, they let certain molecules to pass in order to reach equilibrium in density, due to the high density outside from the salt the membrane lets moisture from inside the bacteria out to try and reach that equilibrium, eventually killing them.
I've actually often wondered whether Worchestershire sauce might have been inspired by garum, so thanks for that, mate. Also worth noting: verjuice, another Roman sauce whose base is unripe grapes plus various spices and herbs, and which is once again becoming popular, is just as awesome in its own way as Worchestershire sauce and definitely worth a try.
You missed an opportunity for a bonus fact. Why the Lea and Perrins Worcestershire bottles are wrapped in paper. They claim it was for shipping reasons on old ships, and tradition just stuck.
Thank you for making this! It's the funniest of your videos I have seen yet, I lol'ed throughout!
I think this just might be The Most British Video™ ever
Im really in the mood for some now. It's sooooooo good!
I still like worcestershire sauce.
In my country most people still think you should wash the blood off meat and detest the idea of aging beef, yet they love worcestershire sauce.. lol
Next you can explain that we're eating poop because you know... Manure is a good fertilizer that is used in dirt to grow the crops that we eat :)
As always, I found your video entertaining and educational. I don't actually know where you stand on Worcestershire sauce, but that matters not to me. I love the stuff, and that's all that matters. I find it interesting to know how it's made. Well done, sir. Well done.
Good video. I love Worcestershire sauce, and always marveled how something that started with anchovies could be so good.
Kind of like home Thai fish sauce can be so strong smelling until you cook with it and it becomes something sublime.
where does asian fish paste fit into the picture. so many fermented foods in asian cooking.. I would think that it originally came from someplace like Japan or Korea?
Same
Honestly not sure why he seems so disgusted by the ingredients. It honestly sounds even more tasty now that I know what's in it. Fermenting isn't all that common in Western culture I guess, but it's a perfectly fine way of preparing ingredients.
Guardian Fermentation is HIGHLY common in western culture. Wines, beer, bread, cheeses, meats, fish, fruit and vegetables are all traditionally fermented in the cuisines of Europe and the US.
Unfortunately, this video is click-bait-y and does a disservice to it's audience to assume that its viewers all go "eww" upon learning that a common ingredient is fermented. It's just a crappy, inflammatory video, nothing more.
Devils Dung = Asafoetida, in German it's called Teufelsdreck!
Oh geez, thank you for that 8V
I was legitimately worried they were using something like Tasmanian Devil dung in the sauce
@@PhunkieZero Nah. Got it's name because it smells terrible due to high sulfur content, but when cooked, it has a strong flavor similar to onions and garlic (which also get their flavor from sulfur)
omg Lea and perrins for life soo fucking good.
Garum and liquamen, fermented fish-based condiments, were ubiquitous in ancient Roman cuisine. Worcestershire sauce is not unique at all.
Fermented != rotted. It's a perfectly valid preservation process used in many many delicious foods, pickles and sauces.
Fermentation is Controlled Rotting....
Fermented != ruined
Having the rotten controlled doesnt make it much better- think
"Controlled death" vs Death...
Err not really, some things are healthier for you when its fermented as it lets our body pick up some of the nutrients easier, etc.. But controlled fermentation as well means that you control the environment where the bacteria gets to work, and also block other unwanted bacteria to get in and actually make the food spoil properly, as some bacteria may make the food toxic.
Whenever i fry up/brown a beef and onion mixture in a skillet to use in various recipes, i always add a couple splashes of L&P to the pan right when things start to really heat up..
Makes the whole house smell great as i cook and adds good flavor to the beef and onion mixture.
now i know how they made this sauce i am going to buy first thing tomorrow thanks for the tip I love fermented anchovies
so basically it's a derivative of the roman garum?
Vermithrax plays just what I thought!!!
Guess it's clear that Simon doesn't like Worcestershire Sauce. Would have been nice without the biased words such as "rancid" and "rotten" though. Far from a neutral and factual video, this one. Such a shame.
Just yesterday I explained Worcestershire sauce to a friend from the Philippines and this shows up on my feed today.
I actually found this really surprising, since I had never considered it, but Worcestershire sauce would be the only thing containing fermented fish products that has not made me vomit.
Oh, vinegar, is there anything our mouths should by all rights reject that you CANT' make awesome if it soaks in you long enough? I mean, fish paste, rotting meat, peppers that literally try to keep us away with their fire, stinky garlic and onions, starchy, bitter vegetables and sinus-bursting spices, bland watery squash veggies - soak 'em all in vinegar and you're in heaven!
I love to pickle my extra Garlic cloves in it and eat them later.
A little vinegar and butter makes boiled spinach go from disgusting to amazing.
Do retired military dogs suffer from PTSD as acutely as humans, or do they have different symptoms/triggers or do they not get PTSD? (I know this is probably going to be a "it depends" answer)
JeKrillick Yes dogs that have experienced tramatic events show the same signs and symptoms of PTSD that Soldiers do.
Isolation, overreaction to loud noises, accelerated heart rate, fear of large groups of people ECT.
Dogs don't show the full gambit of emotion that humans do, however it's surprisingly close.
Lastly, just as not a Soldiers have PTSD from tramatic events, not all dogs show symptoms or have PTSD.
Is RUclips mixing comments from unrelated videos? (this is showing under the Worcestershire Sauce video)
Zaknafein Do'Urden people comment on every video questions they have that Today I Found Out could cover in future videos. So yes this person asked about ptsd in dogs on a video about worcestershire sauce because they thought it could be an interesting future video topic
Ah yes, I see your point... out of context for the video; but incontext for the channel. Good observation.
I believe the military dogs will develop immediate PTSD if you feed them worcestershire sauce.
I appreciate your intro. Tells me who you are, what we're doing, what channel this is and BAM. Done. It's NOT 45 seconds long. Thank you.
I haven't heard the word "wont" spoken very often. Thanks for that!
Euggh! I'm not drinking that fine French wine. It's nowt but rancid grape juice... That cheese is rotten milk and as for beer you can forget it, rotten hops and yeast?! What you should have learned today is that opinion is not fact.
Buggs Lol
well yeah, but i don't eat fish or seafood at all.
a year ago or something i bought a bottle of this because let's try it out right?
then at home i read the ingredients and was fuck it, i'm not eating that
same thing with chinese tjap tjoy, it was my favorite food from the chinese for years until i discovered that that taste i couldn't identify was fish oil, now i can't even thing of the stuff without getting hives
French wine? Why would anyone ever choose a french wine when there are so many fine Italian, Spanish and Austrian wines.
Renovatio: I don't drink red wine. Not EVER. I used to drink white wine. Preferably german white wine (Germany is our neighbour to the south). I never minded, that wine is yeasted grape juice. Yeah, so cheese is milk in various degrees of decomposition. Beer is grain that has been roasted, grinded, and yeasted, then hobbs has been added. No big deal. And when my Old Man told me, that worcestershire sauce is made from fermented fish, I just went along with it.
But seriously. French wine is an excellent source for vinegar.
Hell, alcohol is just yeast piss, and it is divine.
wow okay you don't even know me
Thank you for the vid. I have been a history nerd for decades, so of course I took the time to trace the garum on it's journey from the Roman Empire, via merchants to the Levant. There, the recipie changed a bit, since the garum was just a tad too richly flavoured for the likings of the merchants of what is now Arabia. The Arabs added some spices (and, if memory serves me, over aged dried figs and dates) and a little extra vinegar.
The Arab version of the Garum travelled further east along the trade routes. At every stop, the recipie changed. Some times just marginally to adapt to local supplies. Some times a little bit more radical. But the back bone of the sauce remained: fermented fish left overs, spices, vinegar, some form of sweetener (to enrich the flavour), and whatever was at hand.
The merchants of Bombay finally made their own version, which is quite aromatic, not particuarly rancid, and with spices the Romans could not even have dreamed of. Along came the brits to conquer, exploit, pillage, and teach how to play cricket. Some of the brits (sailors, merchants, government officials etc.) took liking in the fish sauce.
When the fish sauce was reproduced in Britain, it underwent a few minor changes. Anchovies replaced some other aromatic fish that no one really knew what to do with. Perhaps a few changes in the spices. A lot of extra vinegar (brits still eat vinegar crisps, so it is safe to say, that brits really like their vinegar) and adding molasses or other sweeteners.
To this day, Lea&Peerings is sold all over the world. Hundreds of smaller or larger companies manufacture their own "english sauce". We danes have our very own worcestershire sauce from the danish manufacturer Beauvais (it IS danish, the guy who started the whole thing up had french blood in his veins). It is safe to say, that thanks to Lea and Peerings, the Roman garum still rules the world :-D
Sorry for the long post. Here's a hashtag: #potato
I love dry humor, that's part of the reason I'm subscribed. Welcome, angry newbies 😂
On South Park Worcestershire sauce turned people into zombies.
That was exactly 20 years ago last month. I feel so old.
Still tastes pretty nice.
Sounds awesome!
You call it a sauce, I call it a beverage. I'm addicted.
Soy sauce is fermented soy beans. Sauerkraut, pickles, yogurt.
Oh, and ethanol ofc is produced by fermenting fruits or starchy produce (potatoes/grains). So yeah, disgusting, rotten alcohol.
I'm not defending the sauce, I don't like soy sauce either, but if you're disgusted by fermentation, there is more than just sauce made that way. I'm sure you'll be utterly disgusted next time you're eating a pickle or yogurt.
Bishop38f8 Not to mention any yeasted breads along with any cheeses and many charcuterie meats.
Fermentation has been used by just-about every single cuisine in the world, and a diet that is without any fermented foods must be pretty lacking, indeed.
Got hooked on this stuff as a kid. Actually kind of amazing. Now I understand why chefs the world over and throughout history have used fish sauce to bring out the flavor of dishes... But I feel there's more to be told here. What about fermented fish exactly enhances the flavor of foods? More importantly, why did this stuff not kill us a long time ago? Maybe these questions are themselves worth another video.
Troy Carr I think the flavours get enhanced by glutamic acid(umame), or monosodium glutamate, the manufactured version which would be naturally occurring in the fish sauce.
juicy0whoot Your point is well-seen. I'd almost forgotten about the umami factor. I don't suppose Simon has already covered that topic in a previous video?
Your best video yet
In the philippines, we use fermented fish as flavoring. We call it Patis and Bagoong. Though the bagoong is way different. Patis is liquid that came from extracted fermented fish, while bagoong is a pureé either made with small shrimps or anchovies and it's solid.
Every time I tell another American it's not pronounced, "Wor-chester-shire" they bite my head off. USA!... ?
Ethan I usually say it as " Wor-ster-shai-er".
That's because pronouncing something how it is spelled is the only acceptable practice. Giving in to years of lazy pronunciation that bastardizes a word beyond recognition can in no way be considered better.
I Usually say, "were-chest-ter" close enough for me....and I use a bunch of it when cooking red meat.
In the words of your President "Wrong"
Ethan pronounce Godmanchester believe me you'll be wrong whatever way lol!!
You think people are really disgusted by the concept of fermented fish? Man, is everyone a baby these days...
Love the stuff, I cook with it most of the time! I think the "devil's dung" they're referring to is tamarind. Tamarind is also one of the components of Worcestershire sauce and the caribbean was a huge exporter of the fruit to England to make it. Tamarinds, while in the shell, tend to have a slight resemblance of human intestines. The flesh is extremely tart and sharp on the tongue.
Asafoetida, aka devil's dung is a common ingredient in some south asian dishes, it reminds me of onions, used to buy it in hard little resinous chunks, i like it in chili. i'm guessing english using it comes from their empire including much of that region. chutney has worchestershire sauce as well, or at least the stuff i used to get with supper at my old favorite pub.
smitty werbenjagermanjensen sauce
That's about as accurate as what the natives call it.
Just a guess... You don't like Worctershire sauce?
now I realize this was sarcasm British Style. and did you delete your comments that you said it was a joke or sarcasm? there were many of them. I always enjoy your videos. thank you.
Note that fermented fish sauce is ancient: Greek had Garos and Romans had Liquamen. Thailand has Nam Pla, Vietnam has Nước Mắm, the Philippines have Patis, Cambodia has Toek Trei, Japanese have Shottsuru, Isil or Yoshiri. XO sauce from HongKong is similar but also contains scallops and shrimps. It seems like it's not at all a typical english thing to let fish ferment into sauce.
you're throw around words like "rancid", "rotten fish juice" and your overall tone in this videos seems like you think worchestershire is fucking gross in an attempt to deter people from it. but this is hardly controversial and people everywhere, including me love this shit
Rotting fish sauce; definitely sounds like a British delicacy.
The Romans and the Chinese both had their own versions of it thousands of years ago
It was called garum and has a long history.
Racist!
peggyt1243 hey you're a bitch thanks for listening
or swedish
It's a modern variant of a once-popular sauce called garum used extensively throughout the Mediterranean region for centuries. It was one of the most-traded commodities of the Roman Empire.
For those not in the know "Devil's Dung" is properly known as asafoetida which has a rather fetid smell. Though the flavour is more in line with leeks.
Don't you mean What's this here sauce?
The guy who asked had his mouth full of pot roast, and so it sounded like Worcestershire sauce.
Finding out that fermented fish paste is in my Worcestershire sauce, somewhat surprisingly, does not actually turn me off from it. Though, I'm also the same person, who finds the smell of anchovy stock on the stove calming as it reminds me of the markets I'd walk by often in Geumcheon. In addition to that, one of my favorite foods is kimchi and that's simply fermented cabbage. If anything, I might become more biased to using it in dishes I might not have before! Not what I expected from this video, but I'm happy and that's what matters.
I use the rotted fish goo a lot. That stuff is awesome. Burgers, bbq sauces, cajun dishes, everything!
"Because of course rotted fish sauce is English." Love it.
y does it have to be disgusting. we get it you don't like the sauce.
So You're saying Wine is "Rotten" grapes. Good Job.
It's a joke. ;-)
mmmmmmmm. Good cover
and its a misleading one for those who don't know the difference
It IS rotten grape juice, dipshit.
Sigh.
I love your unapologetic use of puns.
What's the shelf life on a bottle of Worcestershire sauce?
Stormprobe It'll still be fine after nuclear Armageddon.
If you buy any of the main brands like Heinz, it's already fermented and one of the main ingredients is a preservative itself. So it will last practically forever opened in a cupboard.
I fail to see how fermentation is 'disgusting'. Its actually a great way to preserve and flavor a variety of food items.
It sounds like the Catsup the Roman's used.
Critical Mass Kee cap was originally a fermented fish sauce from Malaysia, that was marketed to the UK in the early 19th century, where it was very popular. When American entrepreneurs brought their tomato chutney to Britain in the mid 19th century, they adopted the fish sauce name to expand sales. And was ketchup born.
Peter Gray I can't even eat in a restaurant if someone is eating well cooked fish. The thought of fermented fish anything makes me want to ... oh god... raaalllllph!
Critical Mass This guy watches Game Grumps :D
what the hell is catsup
Maniac of Doom That is how it was spelled in parts of the American South and Mexico.
I literally love sipping on this stuff, this video didn't change that for me.
Lea and Perrins all the other brands are subpar
I prefer the American version the orange bottle has a weird taste to it.
Randy brought it from Malaysia. The main ingredient called BUDU. Only can be found in West Malaysia.
F-E-R-M-E-N-T-E-D. not rotten, or rancid.
This isn't disgusting at all. Fermented fish is totally. Filipinos love this kind of stuff
This made me recall how I first tried it. I must have been six or seven and probably a bit hungry. Roaming through Mom's pantry I came across a bottle of Lee & Perrins. I asked my mother what it was and she said I should try it next time we have steak. I did and I've loved it ever since. I've used it in all sort of ways. Fish sauce here in Thailand starts in much the same way. Some is putrid and even known to transmit parasites, most is pasteurized and filtered and not too dissimilar to soy sauce.
It's my number one ingredient for making beef jerky. I love it!
I want to make beef jerky too what are you way to do it
@@Alyy4 The easiest, cheapest way.
www.jerkyholic.com/midwest-ground-beef-jerky/