For a while there was a Special Reserve, packaged in a black bottle. I wish I'd bought more of it, it's very potent compared to the original. If you're short, let me know and I can get a couple of bottle of original over to you. I'm still enjoying the pepper sauces you sent, so happy to return the favour.You should try the British made L&P. Manna in a bottle. The US made one is vastly different. Sweeter, with different blend of spices.
I ask visiting friends to buy it for me.
Yeah. That's what I remember (like I said earlier, it compares with A1 Sauce here)....No, it's not what we'd call brown sauce. Brown sauce is a sticky, vinegary fruit based sauce, the consistency of Heinz ketchup.
Mine also says "Product of England."Interesting. US consumets have their L&P made in US, but Canadians import it all the way from Motherland.....
Must be some weird trade deals I guess.
Mine is indeed a tan label. It also gives a US (Pittsburgh) address but that's the address of the licensed importer not of the manufacturer. All that said, it's still possible (maybe even likely) that the L&P sold here has a different recipe than the one sold in the UK even if made at the same plant.Weird. From Wikipedia: A thicker variety is also sold in the US market.
The producer also claims the W. Sauce is the oldest commercially bottled condinment in the US
The L&P site says the UK and US receipes differ slightly.
I need to have a peek at the supermarket, but I am 100% sure it is made in the US.
What colour label does your have?
The tan label is the US receipe.
Yes, but I wanted to make the point that you can make a virtually identical product as for previous generations even if you move the production abroad.I thought we were talking about L&P worcestershire sauce.
Agreed. Can admin delete the other topic please.This is NUTZ. There are 2 different "red & brown threads" on the forum. Somebody (OP?) please kill one of them.
santaman: Budweiser is making Australian "Foster's Lager" in both the United States and in Canada.
I did a 4-year taste test, down under. It's still crap.
Not in this context. "Brown Sauce" as in this thread is referring to bottled, brown condiment sauces. The kind of thing you'd find on the table in any diner, drive-in, or dive (or pub) What we on this side of the Atlantic call "steak sauce." Hence my continual comparison to A1. It ain't gourmet cooking; it's working man everyday food. Hence the OP asking if you prefer it to red sauce (catsup)Do the dark beers and ales qualify as brown sauces?
Ha ha ... if only!You mean the US Budweiser. Called Bud in Europe
The real Budweiser is the one called Budvar. Or Budweiser ( German 'from Budweis') -as Budweis is the German name for a town in Czech Republic, Ceske Budejovice, where they have been brewing beer for more than half a Millenia.
Yeah, 2 Red & Bown threads. Whiskey got confused. To much whisky?