Cooking with “Colgin ‘Gourmet Worcestershire’ Sauce” – Hickory Smoke Flavoring –

‘Made In America, Born in Texas’ as it is written on the front just above the America and Texas Flags.

While shopping one day, and I’m not sure if it was Wally World or Winco (I love Winco as the prices reflect the customers, which are basically low-income and struggling), but I came upon ‘Colgin Gourmet Worcestershire Sauce’ and thought I’d give it a try. The price was very reasonable in comparison to other brands, while the label was what caught my attention. I tried it not long after purchasing it, and am very pleased with its taste.

The first, and obvious, test I gave it was with a couple hamburgers of which I purchased in bulk at Winco and the sauce gave them a wonderful taste. I melted about a tablespoon of butter – unsalted, as there is too many products that are processed with salt, which retains water for many – then poured about the same amount of the sauce in the pan and over a medium flame, cooked the patties until done to my satisfaction. I then grabbed some Focaccia Rolls, which I purchased at Wally World since they were about $1.50 for 8 – a great savings and especially since I was also struggling at the time with finances, though needed to eat and they were marked down from the regular price since the ‘use by’ date was old!

Those hamburgers turned out to be so good, and since I really enjoy the Focaccia Bread from previous experience, I decided to get them!

The next try I gave this sauce was with eggs. Yeah, EGGS! Not store bought, which sit in warehouses for six months while being irradiated, but ‘FARM FRESH’ eggs from a sister-friends ranch nearby. I used the same amount of butter – unsalted – and the sauce, then cooked my eggs, and they too turned out to be great!

After that, I decided to try giving my Top Ramen a different taste, and though I had added some vegetables – frozen generic brand – to the noodles, I am always experimenting and trying different things in them to keep from being burnt out on eating them so often! I added a little at a time while stirring until I came up with just the right flavor and was surprised at the taste.

The next test was with a batch of country style ‘Chicken and Dumplings’, which I make from scratch every time! Again, trying to alter the taste so I don’t get burn out eating as much as I make when I can afford the chicken, which has gone up now, and like Ice Cream, is generally a treat! I cooked my whole bird as usual, which I skin it first, then put it in a pot large enough to cover it at least two inches above the top while it’s held to the bottom of the pot. I take off the skin, as there’s so much fat under the skin, and why add additional calories when you don’t have to! It also saves that extra time and trouble of skimming the skin and fat out of the juice, while also having to skin the meat when taking it off the bone. When the meat is cool, or at least cool enough to handle, I start removing the bones and placing the meat back into the pot with the chicken juice and adding different spices each time to see how it turns out. Now most of the time when I cook it, I add Garlic Powder, Thyme, Dill Weed, Sage, and Lemon Pepper. Since I don’t have anyone else to cook it for, I generally just shake in what I feel is enough to give it a great flavor, while I did the same thing with the Colgin Sauce in just adding what I felt I wanted. Again, a trial test to see how it would turn out with this ‘wonderful’ new product – or new to me since I’ve never seen it before, or was really looking for a change in brands or taste or price – price being most important when you’re trying to budget, though at times have enough extra money to ‘splurge’, which is not often for me!!

Most of the time when I’m cooking my bird, I’ll make my biscuit dough from scratch and put it into the Ice Box (refrigerator for those of you who have no idea what the Ice Box is) so when the meat from the bird is on the stove and cooking again – getting it hot enough to add the dough or dumplings, if I haven’t pre-made my biscuit dough and am pulling it out of the Ice Box to get it ready – I’m making up a big batch at the time. I love dumplings and to give me more than, say, six to ten sittings, I’ll add enough dough, or quadruple the batch – at least – then with a tablespoon or wooden cooking spoon and ‘good quality’ rubber spatula, I’ll drop about a tablespoon, more or less, into the simmering juices and stir to start cooking each piece of dough, though as the pot gets full and there’s no room for more dough or stirring, I continue while being careful not to break up the dumplings as much as possible. Not always easy though, but it doesn’t really matter! When its all done, I’ll have me a batch of Chicken and Dumplings to last me about two weeks or twenty to thirty meals. I sometimes have them for breakfast as they’re a solid meal and will last longer than plain dry or wet cereals! Chili is another good food that sticks to the bones and lasts a good amount of time!

When I’ve added the last of my biscuit or dumpling dough, I’ll cook it for at least another twenty or thirty minutes before turning off the fire and letting it sit to cool before putting it in containers then into the Ice Box, as well as freezer, for about five meals, with the rest to be taken out at least a couple days before needed so they can thaw. Then I’ll microwave them, though heating them on the stove is better! When you don’t have much time and are in a rush or need something to eat ‘then’, you heat it the quickest way possible!

The next test I gave the Colgin Worcestershire Sauce was with some ‘home made’ Country Gravy, which I also make from scratch. You can get some basic gravy powder from the Bulk section at Winco or a variety of other stores like the ‘Rainbow Store’ in San Francisco, if it’s still around, but if you can cook and are limited on funds, you learn how to make it from scratch! My late granny on my father’s side taught me how to cook, while my mother started teaching my late younger brother and I back around 1967.

I usually use some bacon drippings (okay, many of you will call it ‘fat’, pure and simple), though you can also use Wesson or Crisco. Here, you’ll have to experiment with how much oil or fat to add, but I usually am making enough gravy to last at least two meals, while sometimes I get carried away and will make enough for six to eight! I’ll add about four tablespoons, then turn the fire on low to heat up the skillet and melt the bacon drippings (while also on low, it will heat up your cooking oil). Once the oil is hot enough, which it may start smoking, I quickly add my flour and stir to soak up all the oil or drippings until it’s all absorbed, adding extra flour as needed, then I’ll add about a cups worth of milk, if there’s enough, or the same amount of ‘filtered’ water. I emphasize ‘filtered’ as most city water is recycled and has a lot of bleach in it, giving it a foul taste, while with me, it sours my stomach bad! Once you’ve added enough flour and your choice of water or milk, you want to simmer your gravy mixture and stir frequently, especially when it starts to boil, as you don’t want it to burn and stick to the bottom of the pan or become lumpy!

When I add some flavoring, usually I’ll add a leftover packet or two from my Ramen Noodles, as the packets are so salty and packed with a ‘wallop’ of flavor, that sometimes I’ll omit one packet and still have enough flavoring from the one packet that’s left.

I have an old Chocolate Milk container left from a while back that I use for my spice and freebie packets, while any seasoning packets left I’ll place in there for future use. They can be used to flavor homemade bread or biscuits (or store bought that all you do is open, place in the oven, and bake), gravy, add to chicken and dumplings juice for extra boost, while if you’re cooking for more than yourself, the added seasoning with additional water will help ‘stretch’ the meals or whatever it is you’re adding it to!

With the homemade gravy, I’ll also add the same now as I do to my chicken and dumplings, which is: Dill Weed, Thyme, Sage Powder, Garlic Powder, and Lemon Pepper – again adding what I think will help the flavor while not overpowering it! If you’ve added too much and you can tell when it’s done, just add some more water or milk and cook it until you’ve got the consistency that you desire. Sometimes I’ll have it a bit thick, while other times it will be a bit runny, but no matter what, it’s still good and helps since you can have it over toast, hash browns, tater tots, biscuits, or a variety of other items. In adding the Colgin Worcestershire Sauce the first time, my gravy turned out just as flavorful!

I have yet to try it in other foods that I make, but highly recommend it to be added to your next shopping list!

Not long after opening the bottle and finding that the sauce was really good, I decided to go back to the store and purchase another two bottles as backups, but could not find it at Winco or Wally World at all! When I went on-line to see where their product is distributed and found out, I checked again and again with no luck! Now it looks like I’ll have to order it directly from the website if I’m going to get any more.

Published on December 23, 2009 at 8:19 am  Leave a Comment  

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