Red or Brown Sauce?
- Thread starter R.G. Barjey
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Depends on what it's going on.
Fry ups and bacon rolls it has to be HP sauce, anything with chips it's ketchup.
I also like ketchup on mac cheese and cottage pie but the current wife tells me I'm weird for doing that
Fry ups and bacon rolls it has to be HP sauce, anything with chips it's ketchup.
I also like ketchup on mac cheese and cottage pie but the current wife tells me I'm weird for doing that
What's in "red sauce?" Your brown sauce. Gravy to me?
Two handfuls of hot chips, one handful of cheese curds, drown that in brown gravy = Quebecois Poutine!
The bottom of the dish has the texture of something that you have just stepped in, in the forest.
In a 26oz bottle, I've been buying a Vietnamese Sweet Chili Chicken Sauce. Very nice change from just ketchup, one more time.
Two handfuls of hot chips, one handful of cheese curds, drown that in brown gravy = Quebecois Poutine!
The bottom of the dish has the texture of something that you have just stepped in, in the forest.
In a 26oz bottle, I've been buying a Vietnamese Sweet Chili Chicken Sauce. Very nice change from just ketchup, one more time.
The better choice, on both counts is:
a) French's Classic yellow mustard (the world's best seller, apparently.)
b) French's Garlic tomato ketchup. Just ever so slightly different and better.
Both are thick enough to glue the dice onion into the bun.
If you don't like ketchup of any kind, try the Sweet Chili Sauce for Chicken (and most other things.)
Just looked at the label. I'm corrected = Product of Thailand. Bit of heat if you eat a lot of it.
Learned of it quite by accident as another guy was pulling a pair of bottles off the shelf.
HIs worthy recommendation.
a) French's Classic yellow mustard (the world's best seller, apparently.)
b) French's Garlic tomato ketchup. Just ever so slightly different and better.
Both are thick enough to glue the dice onion into the bun.
If you don't like ketchup of any kind, try the Sweet Chili Sauce for Chicken (and most other things.)
Just looked at the label. I'm corrected = Product of Thailand. Bit of heat if you eat a lot of it.
Learned of it quite by accident as another guy was pulling a pair of bottles off the shelf.
HIs worthy recommendation.
Brown on bacon, sausage and in a stew. Hot dogs has to be mustard.
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Brown sauce is best compared to A1 Sauce here. The exact recipe and taste is slightly different but the idea is the same. As Mesquite and Nice65 said, HP or Daddy's are probably the most common brands.
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A good English mustard is better (but expensive here) American mustard (big yellow) is just a bland paste to me.
I appreciate its neither Red nor Brown but DO try to find and sample some Beetroot Ketchup - a revelation for me as a previously fully fledged member of the " I hate Beetroot " fan club. Seriously - worth looking out for and trying a few different ones until you find one you like, and far healthier than either Red or Brown.
The recipes may have changed when many EU manufacturers gave up on their domestic mustard seed
for a higher quality and more consistent Canadian mustard seed. Long time friends are exporting 100% to France.
I think the really big deal is the processing. Those ancient recipes are all different.
Almost worth collecting like collecting different kinds of salt.
I've got 4 in the fridge: English, French, German and maybe Polish.
Canadian French's Classic as well.
Last ham steak, I had them all on the table for a treat.
for a higher quality and more consistent Canadian mustard seed. Long time friends are exporting 100% to France.
I think the really big deal is the processing. Those ancient recipes are all different.
Almost worth collecting like collecting different kinds of salt.
I've got 4 in the fridge: English, French, German and maybe Polish.
Canadian French's Classic as well.
Last ham steak, I had them all on the table for a treat.
HP, then an Indonesian banana kecap manis. Third: Red Hot Ketchup.
If I am forced to eat standard Tomato ketchup, it better be Libby's.
Whiskey, does Worcestershire Sauce by L&P count as Brown Sauce?
If I am forced to eat standard Tomato ketchup, it better be Libby's.
Whiskey, does Worcestershire Sauce by L&P count as Brown Sauce?
Robson V, you should call the Canadian manufacturers of French mustard brands as the parent companies for the exact receipes.
The stuff they make in Canada is much blander than the French originals!
The stuff they make in Canada is much blander than the French originals!
They are dramatically different recipes and I am thankful for that. I enjoy the variety.
I'll give the Brits pretty high marks for any of their mustards.
French's Classic yellow (tumeric) is the glue that holds the fine dice onion in the bun around a hot dog.
There simply are no substitutes. Any time is stopping time for a 'dog.
I wish that Worcestershire (L&P) came in liter bottles.
I make 2 brown-colored sauces from the scratch ingredients.
One is for bison, the other is laced with orange zest and cinnamon for pork.
I'll give the Brits pretty high marks for any of their mustards.
French's Classic yellow (tumeric) is the glue that holds the fine dice onion in the bun around a hot dog.
There simply are no substitutes. Any time is stopping time for a 'dog.
I wish that Worcestershire (L&P) came in liter bottles.
I make 2 brown-colored sauces from the scratch ingredients.
One is for bison, the other is laced with orange zest and cinnamon for pork.
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