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Post by Aardvaaks on Nov 1, 2009 9:47:37 GMT 10
Now thats a sauce, even though fermented anchovy broth doesnt sound inviting, do you guys around the glode have anything like this (I know you have it in the States) for adding to stews and soups and on cheese on toast?? www.birminghamuk.com/worcester_sauce.htm
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Post by shatnerswig on Nov 2, 2009 7:42:13 GMT 10
yup use it all the time
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