Worcestershire or Worcester sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own the trademark to "Worcestershire". Worcestershire sauce is used to enhance food and drink recipes, including Welsh rarebit, Caesar salad, Oysters Kirkpatrick, deviled eggs; as both a background flavour and a source of umami, it is now added to dishes that did not contain it, such as chili con carne and beef stew. It is used directly as a condiment on steaks and other finished dishes, to flavour cocktails such as the Bloody Mary and Caesar. A fermented fish sauce called garum was a staple of Greco-Roman cuisine and of the Mediterranean economy of the Roman Empire, as the first-century encyclopaedist Pliny the Elder writes in his Historia Naturalis and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes.
The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and was the first type of sauce to bear the Worcestershire name; the origin of the Lea & Perrins recipe is unclear. The packaging stated that the sauce came "from the recipe of a nobleman in the county"; the company has claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it while in India with the East India Company in the 1830s, commissioned the local apothecaries to recreate it. Michael Portillo, the presenter of Great British Railway Journeys BBC documentary series, visited the Worcestershire factory where the gentleman he interviewed stated the original recipe was from Bengal. According to company tradition, when the recipe was first mixed there the resulting product was so strong that it was considered inedible and the barrel was abandoned in the basement. Looking to make space in the storage area a few years the chemists decided to try it again, discovered that the long fermented sauce had mellowed and was now palatable.
In 1838 the first bottles of "Lea & Perrins Worcestershire sauce" were released to the general public. In 2009, Lea & Perrins accountant Brian Keogh found notes from the 1800s dumped in a skip; the documents were to be placed on display at the Worcester City Art Museum. The original ingredients in a bottle of Worcestershire sauce sold were: Barley malt vinegar Spirit vinegar Molasses Sugar Salt Anchovies Tamarind extract Onions Garlic Spice FlavouringsThe "spice" and "flavourings" are believed to include cloves, soy sauce, lemons and peppers; when the original Worcestershire sauce is matured in wooden barrels for 36 months, in Europe a low-cost version is on the market, aged only 18 months. On the label is only mentioned "18 months". Anchovies in many Worcestershire sauces is a concern to people allergic to fish, other vegetarians and others who avoid eating fish; the Codex Alimentarius recommends that prepared food containing Worcestershire sauce with anchovies include a label warning of fish content although this is not required in most jurisdictions.
The US Department of Agriculture has forced the recall of some products with undeclared Worcestershire sauce. Several brands sell anchovy-free varieties of Worcestershire sauce labelled as vegetarian or vegan. Orthodox Jews refrain from eating fish and meat in the same dish, so cannot use traditional Worcestershire sauce to flavour meat. However, certain brands are certified to contain less than 1/60 of the fish product and can be used with meat; the Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. On 16 October 1897, Lea & Perrins relocated manufacturing of the sauce from their pharmacy in Broad Street to a factory in the city of Worcester on Midland Road, where it is still made; the factory produces ready-mixed bottles for domestic distribution and a concentrate for bottling abroad. In 1930, the Lea & Perrins operation was purchased by HP Foods, in turn acquired by the Imperial Tobacco Company in 1967. HP was sold to Danone in 1988 and to Heinz in 2005.
Due to a shortage during World War II, Lea and Perrins switched from using soy sauce to hydrolyzed vegetable protein. The US version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims this practice is a vestige of shipping practices from the 19th century, when the product was imported from England, as a measure of protection for the bottles; the producer claims that its Worcestershire sauce is the oldest commercially bottled condiment in the US. In Brazil it is known as "molho inglês". Worcestershire sauce is variously known as "spicy soy sauce" around Shanghai, "Worcester sauce" in Taiwan, "gip-sauce" in Hong Kong and neighboring southern Chinese regions, it sees use in Cantonese dim sum as well as Haipai cuisine, with dishes including steamed meatball, spring rolls, Shanghai-style pork chops and borscht served with the sauce. The ingredients of Worcestershire sauces vary: with the exception of the imported Lea & Perrins sauce, most southern Chinese "gip-sauce" contains soy s
Rocco Ray Moore was an American football guard in the National Football League. Moore was born March 1955, in Charlotte, Michigan, he was an outstanding basketball and football player at Charlotte High School, went on to play offensive tackle for Western Michigan University, where he was named First Team All-Mid-American Conference in 1976, received four letters. He was drafted to play as a guard in 1977 by the Philadelphia Eagles, in 1980 signed with the Chicago Bears, where he played seven games. After leaving the Bears, he returned to Charlotte to become a mortgage broker, he died in 2007 at the age of 52 from a heart attack. In 2005, he was included in the Western Michigan University All Century Football team
The Answering Machine were an indie rock band based in Manchester, England. The band formed in October 2005 at the University of Manchester. Martin and Pat wrote songs together in their final year at university, Gemma joined on bass shortly afterwards, their first gig was at Retro Bar in Manchester on 1 March 2006. The band played as a 3-piece until August 2007; until this point they used. The Answering Machine released their first single, "Oklahoma" on 16 October 2006 through High Voltage Sounds; the single was limited to 500 vinyl copies, sold out in 2 days. Second Single, "Silent Hotels" was released with High Voltage Sounds on 18 June 2007; the single was again limited to 500 vinyl copies. They released their third single, "Lightbulbs" on 5 November 2007 with Regal Records; the band released their single "Cliffer" in March 2009 with Hit Records. The band played at Glastonbury festival 2007 and SXSW festival 2008 and again in 2011, they have performed a UK headline tour in May/June 2007, a support tour with The Rumble Strips in October/November 2007.
In April 2009, the band toured in the USA playing at the Viper Room and the Mercury Lounge in New York. In May 2009 the band toured extensively throughout the UK firstly with Twisted Wheel and in the same month a major venue tour with Manic Street Preachers. In October 2009, the band visited the US again to perform at CMJ Music Marathon and a month's residency at CoCo66 in Greenpoint, NY. In December 2009, the band played at British Anthems festival in Japan; the Answering Machine completed recording their debut album produced by Dave Eringa at Warren House Farm Studios in Yorkshire and mixed at Beethoven Street Studios, London. The debut album Another City, Another Sorry was released on 15 June 2009, their song "It's Over! It's Over! It's Over!" is featured on the video game FIFA 10. The band had two songs featured on the BBC TV show Gavin & Stacey during the second episode of the third series; the Answering Machine announced they were disbanding on 16 May 2011. The Answering Machine performed an acoustic version of "Obviously Cold" at BETA Records TV Studios in Hollywood, California in early 2009.
The acoustic song segment was taken in June 2009 for the BETA Records Music TV Series, directed by Eric MacIver and produced by Chris Honetschlaeger. Martin Colclough - Vocals, Guitar Pat Fogarty - Guitar, Backing Vocals Gemma Evans - Bass, Backing Vocals Ben Perry - Drums Luke Bellis - Guitar, Backing Vocals Another City, Another Sorry - 2009 Lifeline - 2011 Oklahoma - 16 October 2006 Silent Hotels - 18 June 2007 Lightbulbs - 5 November 2007 Cliffer - 3 March 2009 Obviously Cold - 1 June 2009 Oklahoma - 10 August 2009 It's Over! It's Over! It's Over!/Emergency - 23 November 2009 Animals - 17 October 2010 Lifeline - 14 February 2011 Official website The Answering Machine interview with getcloser.com
Accent Records was a Hollywood-based record label formed in 1954. Scott Seely was the president. Nick Lucas signed to the label in 1955 and made his final recording for them in 1980. Releasing only singles, Accent's first LP record, an album by Drew Page, was released in 1956. 1966 saw GNP Crescendo make a marketing and distribution deal with Accent for Buddy Merrill's guitar albums, following a tip that Merrill's recordings were selling well as a result of in-store plays. In 1967 Accent made the decision to focus on country music; the label promoted a self-learn course for pop singers in 1971. Seely remained president until at least 2006. Accent Records owned the Boomerang S&R Music publishing companies. Bob Bellows Roy Goodrich Nick Lucas Buddy Merrill Bill Myrick Kelly Norwood Millicent Rodgers Wes Stuart Clarice Howard Dick Dale Katherine Kovar Becky Cooper 45rpm numerical discography Accent at Discogs
Thiruvaikunda vinnagaram or Vaikunta Nathan Perumal Temple is dedicated to Hindu god Vishnu located in Thirunangur, a village in the outskirts of Sirkazhi in the South Indian state of Tamil Nadu. Constructed in the Dravidian style of architecture, the temple is glorified in the Divya Prabandha, the early medieval Tamil canon of the Azhwar saints from the 6th–9th centuries AD, it is one of the 108 Divyadesam dedicated to Vishnu, worshipped as Vaikuntanathan and his consort Lakshmi as Vaikuntavalli. It is one among the eleven divyadesams of Thirunangur Tirupathis and is associated with Thirumangai Alvar; the temple is open from 8 a.m. to 10 a.m. and 5 p.m. to 7 p.m and has four daily rituals at various times of the day. The Thirumangai Azhwar Mangalasasana Utsavam celebrated annually during the Tamil month of Thai is the major festival of the temple during which the festival images of the eleven Thirunangur Tirupathis are brought on mount designed like Garuda, called Garuda Vahana, to Thirunangur.
The legend of all the eleven temples of Thirunangur are associated with each other. As per legend, the Hindu god Shiva started dancing in fury at this place after the death of his consort Uma due to the yagna of Daksha; each time his lock of hair touched the ground, there were eleven other forms of Shiva. The celestial deities were worried that if the dance continues, it would result in decimation of entire creations, they prayed to Vishnu for help. On seeing Vishnu, Shiva's anger was reduced and he requested Vishnu to appear in eleven forms like he did. On his request, Vishnu appeared in eleven different forms at Tirunangur; the eleven places where Vishnu appeared are believed to be where the eleven temples in Tirunangur are located. The temple complex has a single prakaram; the sanctum here is believed to be on par with celestial vaikuntam. It is located in a small village, 10 km away from Sirkali en route to Thiruvenkadu; the temple tank is located to the north of the temple. The presiding deity is believed to have worshiped by King Uparisarvasara.
The presiding deity, his consort and the festival images are housed in the sanctum. The temple has only one shrine; the temple is revered in Nalayira Divya Prabhandam, the 7th–9th century Vaishnava canon, by Periazhwar, Thirumalisai Alvar and Thirumangai Azhwar. The temple is classified as a Divyadesam, one of the 108 Vishnu temples that are mentioned in the book. During the 18th and 19th centuries, the temple finds mention in several works like 108 Tirupathi Anthathi by Divya Kavi Pillai Perumal Aiyangar; the temple is open from 5 p.m. to 7 p.m.. The temple priests perform the pooja on a daily basis; as at other Vishnu temples of Tamil Nadu, the priests belong to the Vaishnavaite community, a Brahmin sub-caste. The temple rituals are performed four times a day: Ushathkalam at 8 a.m. Kalasanthi at 10:00 a.m. Sayarakshai at 5:00 p.m. and Ardha Jamam at 7:00 p.m. Each ritual has three steps: alangaram and deepa aradanai for both Vaikuntanathan and his consort Vaikuntavalli. During the worship, religious instructions in the Vedas are recited by priests, worshippers prostrate themselves in front of the temple mast.
There are weekly and fortnightly rituals performed in the temple. During the new moon day of the Tamil month Thai, the festival deity of Thirumangai Azhwar is brought to the temple from Thiruvali-Thirunagari; the Thirumangai Azhwar Mangalasasana Utsavam is celebrated in the Tamil month of Thai. The highlight of the festival is Garudasevai, an event in which the festival images of the eleven Thirunangur Tirupathis are brought on mount designed like Garuda, called Garuda Vahana, to Thirunangur; the festive image of Thirumangai Azhwar is brought on a Hamsa Vahanam and his paasurams dedicated to each of these eleven temples are recited during the occasion. The festival images of Thirumangai Alvar and his consort Kumudavalli Naachiyar are taken in a palanquin to each of the eleven temples; the verses dedicated to each of the eleven temples are chanted in the respective shrines. This is one of the most important festivals in the region which draws thousands of visitors
Ian Andrew Cockbain is an English cricketer who plays for Gloucestershire. A right handed batsman and right hand medium pace bowler he made his first-class debut for Gloucestershire against Derbyshire in August 2011. Cockbain joined Gloucestershire in 2010 on a two-year deal after impressing opening for MCC young cricketers. Cockbain's father called Ian, made 47 first-class cricket appearances for Lancashire in the 1980s, making 7 first-class half-centuries, top scoring with 98. Cockbain started his career playing youth cricket for Lancashire, however he did not make a competitive appearance for the first team, he was picked up by Marylebone Cricket Club young cricketers before joining Gloucestershire in 2010. He made his first-class debut in a seven-wicket victory against Derbyshire in April 2011, he opened the batting along with Chris Dent and scored just 5 in the first innings as Gloucestershire posted 343. In the second innings he saw Gloucestershire to victory, scoring 59 not out and making his maiden first-class half century.
In the following game of the season he scored 47 against Glamorgan in a 189-run defeat. Cockbain made his List A debut against Glamorgan on 24 April. Cockbain made scored of 1 and 72 as Gloucestershire drew in a first-class tie against Middlesex in May 2011. Cockbain scored his maiden first-class century in June 2011 against Middlesex in a drawn match, he scored 127 from 233 deliveries batting at a knock which included 16 fours and 1 six. On 24 July, Cockbain made his highest one-day score of 79 runs from 84 balls in a 19-run defeat. On 4 August 2011, Cockbain scored 59 from 50 balls to record his third one-day half-century in a six-wicket defeat, he has secured a place in the Gloucestershire 1st XI middle order as a reliable batsman, recorded one day half centuries against Essex and Lancashire in 2012 to go with a match saving 112 and 51 against Hampshire at Bristol. In 2013, Cockbain was used exclusively by Gloucestershire as a limited overs player. Players from the 2nd XI being promoted over him, resulting in him playing just one first-class match in 2013. as of 1 October 2013 Ian Cockbain at ESPNcricinfo Ian Cockbain Gloucestershire Profile