Well…A kitchen secret.
Okay, for anyone who cooks, not a secret at all!
I don’t cook as often as I used to. This is because a combination of neuropathic foot pain and the lesser availability of funds for quality ingredients. In short, standing for any length of time is painful, and I can’t afford the fine ingredients I would like. Yes, I’m a kitchen snob.
Also, my roommate gets cabin fever and likes to go out – even if it’s for ‘cheap fast food’. So, there’s that.
I recently posted my standard recipe for Garlic Goldfish. A staple in my Christmas household for over 30 years. I used to use Lea & Perrins Worcestershire Sauce™ initially, because many times it was the only brand available. And certainly the most famous.
But, in recent years, with my income having been cut (going on disability), I felt the need to cheapen the recipe. After all Worcestershire is Worcestershire, right?
The past few years, I used whatever was on sale, sometimes a ‘name brand’ in condiments, like French’s™, other times Ralph’s Brand (my nom-de-brand for a generic product).
And I found the Goldfish have suffered for it. They just didn’t taste the same.
SO, after making an initial small batch using French’s this year, I bit-the-bullet and spent the extra .75 and went back to Lea & Perrins™.
What a difference!
Now I can visit my Sister this Christmas Eve with confidence.
Accompanied by quality Goldfish, and my ex-wife (it’s a long story). 🙂
FTC – neither Lea & Perrins, French’s, Ralph’s Brand or Pepperidge Farm Goldfish Crackers gave me anything! Go make your own!