Talk:Worcestershire sauce

Intro

The intro says the sauce is "usually shortened to worcester" sauce. I have never seen it thus shortened. Is there reference for this? Misterjosh (talk) 20:49, 25 March 2014 (UTC)

I've typically only heard it called "worcester sauce" in conversation (because "worcestershire" is a bit of a mouthful) but it seems some food manufacturers do also use it on their packaging, eg: Tyrrells "Worcester and Sundried Tomato" flavour crisps and Walkers "Worcester Sauce" flavour crisps – Zarino (talk) 13:05, 9 August 2014 (UTC)

Worcestershire sauce and Worcester sauce both exist and are not the same thing. 31.52.253.68 (talk) 17:54, 20 February 2016 (UTC)

The English say "wooster" sauce because that's how they pronounce Worcestershire. — Preceding unsigned comment added by 108.190.159.204 (talk) 15:55, 25 March 2016 (UTC)

Worcestershire Sauce is trademarked, competitors call their sauce Worcester sauce to avoid licencing issues - see Tyrrells & Walkers crisps as examples. Worcestershire sauce is the genuine, but everyone calls it Worcester sauce as it is easier to say. Ianmurray5 (talk) 00:31, 23 June 2016 (UTC) from Worcester, England

"Worcestershire sauce" was originally trademarked but trademark was overturned in the US in 1874 and in the UK by their high court in 1876. http://www.todayifoundout.com/index.php/2013/10/worcestershire-sauce-called/ — Preceding unsigned comment added by 99.68.140.13 (talk) 06:23, 10 January 2017 (UTC)

Fragment

"The resulting product was so strong that it was considered inedible, and a barrel of the sauce was exiled to the basement of Lea & Perrins' premises. Looking to make space in the storage area a few years later, the chemists decided to try it again, discovering that the sauce had fermented and mellowed and was now palatable. In 1838 the first bottles of "Lea & Perrins Worcestershire sauce" were released to the general public."

The above seems to be the last part of a tantalizing narrative, the first part of which seems to be missing. Perhaps some expert on this sauce and it's history can find the missing part?

The problem is that there have been various variations of the story circulating in Worcester for many years. My own knowledge passed down from my father is roughly as described in the Wiki entry but that Lea was the chemist, Perrins the money, and that Lea's pharmacy was in Broad Street, Worcester. How much if any of this is true is difficult to tell as written evidence in C19 Worcester books also seem to have differing stories Ianmurray5 (talk) 00:37, 23 June 2016 (UTC)

Talking about garum here is strange. Garum is entirely fish and salt, and is about the same as a Thai fish sauce, Worcestershire is nothing at all like either of them. If you go into a supermarket and look at the labels of the products currently on the market, most of them are vegan and don't have any fish at all. Some do have some fish sauce, but it is a minor ingredient. Generally it is soy sauce, (or fermented wheat in a style similar to soy sauce) with vinegar, sugar, and spices. 76.105.216.34 (talk) 20:42, 1 April 2014 (UTC)

Etymology

How about an etymology section? It was recently nominated the most difficult to pronounce word in the English language... Panewithholder (talk) 01:19, 8 April 2015 (UTC)

Etymology is about origins not about pronunciation. BMK (talk) 04:02, 8 April 2015 (UTC)

And pronunciation has been covered by the City of Worcester talk page. Ianmurray5 (talk) 00:39, 23 June 2016 (UTC)

Add two varieties for Japan

How about adding two more variety for Japan, in particular Doro sauce ja:どろソース, and Otafuku sauce, both are favored in many areas in Japan in 10 years or so. Doro sauce manufactured in Kobe is very thick (Image file is Doro_sauce_360.JPG.) Otafuku sauce ja:オタフクソース from Hiroshima Prefecture is much sweeter than most Tonkatsu sauce, but not as thick as Doro sauce. I would be happy to translate from Japanese for your review. --Omotecho (talk) 20:57, 29 October 2016 (UTC)

Doro sauce Does "Doro" mean "mud"? Is it made in Kobe, Hyogo by the Oliver company? Is it the exact same sauce as "Oli sauce" and "Tamari sauce" made by other companies?

Otafuku sauce Is Otafuku a company in Hiroshima city? Is their main sauce called "Okonomi sauce" for Okonomiyaki? Is this a sauce they invented?

Thank you --Bod (talk) 01:49, 30 October 2016 (UTC)

• How about just keeping this article about what its title suggests? Worcesterhire Sauce and anything that is specifically marketed by various manufacturers under tat name. Anything else does not belong here and should find a home in another article about condiments. --Kudpung กุดผึ้ง (talk) 17:03, 30 October 2016 (UTC)

Other countries

In the 19th century and the 1st decade of the 20th century Russian and Polish published sources refer to a condiment of acknowledged or alleged English manufacture —— frequently attributed to John Burgess & Son Ltd. and to Crosse & Blackwell —— popularly known by Russian and Polish cooks of that time as "kabul sauce" or "mogul sauce", which they say is similar to Worcestershire sauce and in many recipes functionally interchangeable with it. There are several references to "kabul sauce" in Maria Ochorowicz-Monatowa's 1910 Polish cook book. Russian documents recounting the history of Olivier salad refer to the condiment as "kobul" or "mogul" sauce. Both sources call it an English sauce, and both say it is "similar" to Worcestershire sauce. The Russian documents name both John Burgess & Son and Crosse & Blackwell as its manufacturers.Grandmotherfrompeoria (talk) 04:39, 28 May 2017 (UTC)