Features Packaged Food

This Is How Worcestershire Sauce Was Invented

You might recognize Worcestershire sauce as the ingredient to many dishes. It’s found in Caesar salads, chilis, stews, marinades, and even cocktails. You may have even seen the fascinating process in which Worcestershire sauce is made. Have you ever wondered, however, how the popular condiment came into existence?

Step into our time machine, strap yourselves in, and let us play you the soulful stylings of Brian McKnight as we take a trip back at one to discover the origins of Worcestershire sauce.

If the name Lea and Perrins sounds familiar to you, it’s because you may have seen it labeled on many bottles of Worcestershire sauces in the United States. Well these two gentlemen are credited as the inventors of Worcestershire sauce.

According to Josh Chetwynd’s book How The Hot Dog Found Its Bun, the origin is shrouded in mystery.

In 1837, the two chemists created a tangy new condiment that they believed would be a hit among ship stewards going on long voyages. John Weeley Lea and William Henry Perrins convinced them to pack their new “Worcestershire” sauce in barrels as it was believed to be much more resilient to spoiling than other perishable condiments at the time. It was even used by gold miners far from England in the desert wasteland known as Northern California.

People would throw it on oysters, beef dishes, and even eggs.

The origin behind the recipe, however, may as well be a lost grain in the sands of time.

You see, Lea and Perrins were very particular about with whom they shared their popular sauce recipe with. In fact, 150 years after Worcestershire sauce was introduced, only four people actually knew how it was made.

The creators, however, would tell a fantastical tale to their employees on how the sauce came to be. Whether or not this was rooted in truth, has been a subject of discussion for years.

Legend goes, a nobleman from the country of Worcestershire named Lord Sandys approached the two pharmacists with a peculiar request of recreating a similar flavor to the curry he experienced in his time in India serving as the governor of Bengal.

Lea and Perrins set to work, trying their best to recreate the combination of flavors that the nobleman had requested. Unfortunately, they came up short with a sauce that was pretty potent and pretty inedible. They left behind a barrel of their failure sauce where it was forgotten, until months later where a clerk had found it. Upon tasting it, the clerk discovered that the sauce had an excellent taste to it — having fermented for months unnoticed.

While the tale is pretty cool, there are some historical inaccuracies with this origin. Brian Keogh points out in his book The Secret Sauce – A History of Lea & Perrin that there were no historical records that Lord Sandys was ever in India, much less the governor of Bengal.

A similar, more plausible story, says that a Worcestershire author by the name of Elizabeth Grey visited the wife of Lord Sandy. Upon hearing the Lady Sandy’s craving of curry powder, Grey recounted a recipe she got from her uncle who had been a former chief justice in India. Grey even recommended to up-and-coming chemists to try and recreate that curry recipe.

Any guesses who those two might be?

The facts are that the exact origins died with Lea and Perrins. We know it was introduced in 1837 and we know the creators came up with some pretty fantastic accounts of how it came to be. Since the sauce tastes so damn good, we’ll give the enigma a pass.

Today, among all the hip new condiments, Worcestershire sauce is still wildly popular. You can find it in recipes for Sloppy Joe, Bloody Mary, steak, burgers, and even crab cakes.

“My dad throws it on everything,” said fellow Foodbeast Brayden Curtis.

When asked if the Curtis household had any more bottles we could use for stock photos, he replied:

Sorry man, I think we’re out.

Cravings Fast Food News Products

Meet The HAMDOG, A Hot Dog Perfectly Fitted Inside A Hamburger

A photo posted by (@ad_nl) on Sep 20, 2016 at 1:15am PDT

A brilliant new concept for a hamburger and hotdog hybrid is making its presence known on the Internet. The appropriately named HamDog is the combination of the two staple fast food dishes.

Unlike most quick food combinations, it’s not a hot dog with chopped hamburger meat and cheese on top, but rather a carefully designed hamburger with a hot dog placed inside with a custom bun to fit both proteins.

Here is the official image for the concept, courtesy of Google Patents:


The inventor, Mark Murray, was first seen pitching his concept on Shark Tank Austrailia last year.

Response to his product was pretty tepid from the panel, but after working in the food news industry for so many years we think it’s a GENIUS product.

According to, Murray has been selling the product at local markets in Perth, Australia, and has been met with “incredible” response. Murray is currently looking for “resellers,” similar to franchisees, to buy a HamDog marquee for $10,000.

Hopefully one of those investors will find their way to California. We’d love to get our hands on a HamDog and slather the sides with mustard and relish, then load the middle with thousand island.


Cover Photo: Facebook


Meet Chef Hidekazu Tojo: The Legendary Creator Of The California Roll


Japanese-Canadian Hidekazu Tojo has won several awards during his legendary 40-year career as a chef. Mostly recognized for inventing the hugely popular California roll, the Vancouver-based culinary master is now 66 and is still at the top of his game.

Just recently, Japan’s ministry of agriculture, forestry, and fisheries appointed Tojo as the nation’s goodwill ambassador for Japanese cuisine.


The talented chef and owner of Tojo’s Restaurant began his culinary journey very early in his life. At a young age, he traveled to Osaka to study and further develop the cooking skills he learned at home. When he moved to Vancouver in 1971, he brought along his already honed talent.

In Vancouver, he created what he originally called “Tojo-maki,” which he later changed to “California roll” because of its popularity with Los Angeles visitors.

“When I came to Vancouver, most Western people did not eat raw fish,” he shared in an interview with the Globe and Mail. “When I went shopping for fish at stores back then, the fish was very fishy, very old. So I went to the fisherman wharf to get the very freshest. I explained that I needed fish caught that morning so I could serve it that afternoon.”


When he noticed that Westerners did not eat seaweed, he rolled the sushi inside-out to hide the ingredient.

“A lot of people from out of town came to my restaurant – lots from Los Angeles – and they loved it. That’s how it got called the California roll,” Tojo said. “I was against Japanese tradition with the inside-out roll, but I liked it, and my customers liked it. And so it spread all over – even into Japan.”

Written by Ryan General, NextShark

Health Hit-Or-Miss Products Technology

This Innovative Plate Will Make Healthier Eating Effortless

Let me make sure to clear up the immediate question everybody has right off the bat, that way we don’t waste any time:

No, this plate will not automatically make your food healthier.

Metro reports that the plate was created through a collaboration between advertising agency BBGO Thailand and the Thai government health board, this creation was made in order to help curb the growing obesity problem in Thailand. With grease and oil playing pivotal roles in the typical Thai cuisine, it comes as no wonder that this problem would eventually arise.
Screen Shot 2016-05-23 at 1.47.03 PM

The plate, known as the AbsorbPlate, removes all the excess grease from meals by draining the food once it’s been placed onto the plate. The AbsorbPlate sucks up a good chunk of grease, saving you from eating an average of 30 extra calories.

Screen Shot 2016-05-23 at 1.47.14 PM

While this may not be revolutionary in terms of weight loss, it certainly could have noticeable affect over time. Furthermore, the biggest takeaway from this product is the fact that you don’t have to diet. Everybody wants to lose weight but nobody wants to give up burgers and pizza. So why not give up the equivalent to a bite or two instead?

The plate comes riddled with 500 holes made to drain the grease from the food. Much like blotting a slice of pizza with a napkin, the plate works to remove as much oil and grease and possible without jeopardizing the integrity of the food.

While this plate in no way will make any dishes you make healthier, it will at the very least make it slightly less greasy, and that’s better than nothing. The AbsorbPlate is currently still in a concept design phase, but will hopefully be sent into mass production soon.



Photo Credit: Metro


Filipino Chef Unleashes $100 24-Karat Gold Donut on the World

A New York chef is selling golden donuts for $100 apiece.

Björn Delacruz sells the 24-karat gold-leafed donuts at Williamsburg, Brooklyn’s Manila Social Club restaurant, where he is executive chef, reports Forbes.

Delacruz’s $100 donuts gained a degree of internet infamy after uploading a picture of his creation to Instagram and then through a First We Feast profile.


The donuts, which can bought for $1,000 per dozen, are made by hand. Delacruz uses pâte à choux, a typical pastry dough, made from purple ube flour. Purple ube is purple yam from the Philippines, where he was born.

After he fries the doughnuts, he fills them with purple ube mousse and Cristal jelly. He then glazes the doughnuts and covers them in gold leaf.

“The reason I chose Cristal over another type of champagne is because Cristal has really great honey notes which goes great with ube (purple yam),” he told First We Feast. “For me, it’s shiny and it’s golden, but it comes together to create a really great doughnut, as crazy as that sounds. There was a time when I was eating this doughnut while drinking Cristal, and I was like, ‘Oh, this is a great combo!’”


All of the ingredients come together to create a golden, flaky doughnut with a creamy, purple filling.

Delacruz says he made 20 deliveries of golden doughnuts last Friday to mostly customers purchasing a single doughnut each, with some ordering a full dozen. He says most people who buy his doughnuts want them for a special occasion, like birthdays and proposals.

“People like to celebrate their loved ones in an extreme fashion. They want to do something bordering on ridiculous. They do something with complete passion,”Delacruz told Forbes. “This wasn’t meant to be a big money maker, it was meant to celebrate.”

Written by Editorial Staff, NextShark


This Genius Created His Own Candy Dispenser Using His Ice Machine

candy bin

Finally, someone found a practical use for the ice machine during the fall and winter seasons. Reddit user dericpeace had the idea one day to stuff his ice bin full of candy since he wasn’t really using it for ice. The very next day he dropped $40 in candy at a local Rite-Aid and behold, his in-home candy dispenser became a reality.

Dericpeace even did a Reddit AMA where other users asked him about the idea and what other sweet concepts could be devised with his fridge. A commenter mentioned the idea of repurposing the water line with something like a root beer barrel or juice line, which is freaking genius. There was some talk of adding more unwrapped candies and testing how the crushed mode would work, but in the meantime this guy is winning the Internet.

Check out his video to see how you can make your own in-home candy dispenser.

H/T + PicThx That’s Nerdalicious


Man Invents Levitating Cocktail Machine, Get Drunk off Four Drops


Charlie Francis, a Bristol inventor, is embracing the future of alcohol. Francis, together with the help of Bristol University Professor Bruce Drinkwater, have created a machine that levitates cocktails. Obviously they did this because the thought of lifting a glass and tilting it ever so slightly is barbaric in this world of tomorrow we live in.

The machine suspends tiny droplets of potent alcohol in mid-air using immense supersonic sound waves. Together, it creates a levitating field in which the alcoholic droplets float. The Levitron costs roughly £30,000 ($48,000 US). It produces ultrasonic sound waves set at a frequency undetectable to the human ear. Because who’d want to have a noise machine at a cocktail party?

So far, Francis has created a levitating gin and tonic at 70 percent proof and a levitating Bloody Mary at 160 percent proof. Francis says that because the quantity of liquid used is so small, the alcohol has to be extremely potent. One could easily get drunk off four droplets.

Francis runs Lick Me I’m Delicious, a company that is also known for their glow-in-the-dark ice cream.

H/T Bristol Post



Egg Minder Keeps Track of How Many Eggs You Have Left in Your Fridge


Do you ever go to the market and find yourself standing in front of the egg display for a good five minutes while you try to remember whether or not you needed eggs? Well then the Egg Minder might be for you.

The Egg Minder is a smart egg tray that tracks how many eggs you have and also how old they are. The tray wirelessly syncs to a smartphone app so you can check in on your egg situation even on the go. When the tray is opened a blinking LED light will signal you to the oldest egg in the bunch, when that egg is removed a new light will appear beside the next longest egg. The app will also alert you with a notification when you’re running low on eggs or when your eggs are about to expire.

With a price tag of $49.99 this invention may seem unnecessary but if you’re constantly scrambling to remember how many eggs you have then this tray might just be for you.

Egg Minder, $49.99 @ Quirky + GE

H/T + PicThx Laughing Squid