December 23, 2007

Well, the Worstershuster, ah, wostershire, Ah forget it. Apparently the asafoetida in Worcestershire does not compensate for the cholesterol in a steak. Bad news. However, used directly on a steak with some smoked sea salt and black pepper is a combination made in, OK, I’ll say it, heaven. No surprise. If garlic and steak is good, then asafoetida would be a good bet. It is.

I used it this year on chicken and right now I’m eating it on steak with a very nice cab (Charles Krug 2004). I was making my Milk Cherry Cordials and, as one would suspect, that also goes very nicely with the cab. I assume the dark would go as well. Haven’t tried it but I’m a bettin’ man and I’m willing to take that bet.