HP Sauce > A1 Sauce???

[Savor Dam]

Since horseradish sauce is also white, how do they distinguish between Mayo and horseradish?

The possibilities that immediately occur to me include tasting it or reading the label.

[lurch]

we should build that forum and make me king of it.

What part of alianthas " You people are no freaking help. Especially you, lurch"
did you miss Sarge?

Which reminds me..the english call their wor chester shire sauce, our A1, HP Lea & Perkins,,Steak Sauce..they call it " brown sauce" an appellation I'm glad didn't survive the trip in the Mayflower..My God! So..do the english call ketchup,,red sauce..? ..mustard , yellow sauce? ..mayo, white sauce?

Since horseradish sauce is also white, how do they distinguish between Mayo and horseradish?

Well O..theres this guy at the factory,,he supposed to dip a small spoon into the white sauce vat before canning. He tastes the sample taken. If he tastes horse radish then he flicks the switch that turns on the horse radish label applicator. His name is Bill..i believe. Correct me if I am wrong.

[sgt.null]

Since horseradish sauce is also white, how do they distinguish between Mayo and horseradish?

The possibilities that immediately occur to me include tasting it or reading the label.

well horseradish sauce is not as white as mayo for one. texture is another factor. smell is yet another. consistancy when stirring is another...

[Avatar]

HP Sauce is for bacon and eggs. Never tried your A1 sauce. But a good steak shouldn't have sauce poured all over it.

(I'll move it.)

--A

[Cambo]

Sauce on steak...no thanks. A good steak has enough flavour of its own.

[sgt.null]

agreed - a good steak is perfect as is - no sauce to cover it thank you.

[Damelon]

HP Sauce is for bacon and eggs. Never tried your A1 sauce. But a good steak shouldn't have sauce poured all over it.

(I'll move it.)

--A

I agree totally. A good steak should be able to stand by itself. The only times I use A-1 for are for a poor steak or as a dip for french fries. I don't recall having HP sauce.

[Avatar]

Well, this thread made me have bacon and egg sandwiches for dinner last night. With HP sauce.

(Which also goes well with grilled cheese btw.)

--A

[Harbinger]

Steak sauce is for people who eat steak well done. (Which is also an oxymoron).

Worchestershire- what a mouthful. We call it rooster suace at my house.

[stonemaybe]

HP sauce is great but it has it's place.... and steak is not it! Nice with a cooked breakfast as Av says, or mixed into Heinz baked beans.

btw , do NOT be tempted by this, it's a great idea that just doesn't work!

[Savor Dam]

There is something I have not understood for over 35 years...and this thread is as good a place to ask as any.

In Elton's song Someone Saved My Life Tonight, there is a verse

• And I would have walked head on into the deep end of the river
  Clinging to your stocks and bonds
  Paying your H.P. demands forever
  Coming in the morning with a truck to take me home

In that context, what are H.P. demands?

[sgt.null]

found this...

Regarding the lyrics, "clinging to your stocks and bonds, paying your H.P. demands forever," :

1) "Clinging to your stocks and bonds" refers to his fiancé's inherited investment portfolio. "Paying your H.P. demands forever" refers to his fiancé's penchant for the more luxurious things in life that they would not be able to sustain with said portfolio but, would require Hire Purchase (H.P.) packets to satisfy. (Note to US readers: Hire Purchase Packets are the same as an Installment Loan, with the exception being an H.P. is drawn directly from your "pay packet" (weekly/monthly check) directly by your employer (and paid to the bank) rather than receiving a monthly statement and issuing a "personal check" for payment.)

i read at least 5 other sights that support that argument.

[Savor Dam]

Thank you, Sarge.

I suppose I could have looked it up myself...considering how Dam-sel considers "I can research that..." to be one of my catch-phrases. In my defense, there was no internet when I first wondered about that lyric...and I had not thought about the question for a long time before this thread resurfaced it in my mind.

[sgt.null]

i live to serve so it was no problem.

[Avatar]

The Great HP Sauce Revolt

London - It has enlivened countless fry-ups and given a kick to many a plate of bangers and mash.

But on Sunday HP Sauce fans complained that their favourite brand had been left tasting “bland” and “disgusting” after a cut in salt to meet health targets.

Hundreds of readers contacted Mail Online to say the sauce just isn’t what it used to be, saying they were simply sprinkling their own salt on top or switching to other brands.

However HP’s US owner Heinz also makes another of the country’s top-selling brown sauces - Daddies - and has cut its salt content too. Supermarket versions are likely to follow.

A favourite for more than a century, HP Sauce used to contain 2.1g of salt per 100g, adding a crucial flavour to the recipe, which also includes malt vinegar, molasses, dates and tamarind. But to meet Coalition targets for cutting our salt intake - blamed for thousands of premature deaths a year - the company quietly reduced that to 1.3g.

That is despite the fact that the firm also makes a reduced salt and sugar version with just 0.9g of salt per 100g.

Many long-time fans of HP Sauce have complained that the familiar tangy taste has been ruined as a result.

Some, already disillusioned after production switched from Birmingham to Holland, said it was misleading to continue marking bottles as “The Original HP Sauce”.

Among Mail Online readers who registered their distaste was Robin in Horsham, West Sussex, who wrote: “I have poured HP sauce over my bacon sandwiches and roast dinners since I was a boy, 45 years now, and the recent lot simply doesn’t taste the same.

“There is a strange, almost antiseptic, aftertaste which is quite off-putting. Unbelievable [that] they should tinker with an institution. Too much salt indeed! What nonsense.”

John, in Long Eaton near Nottingham, wrote: “I thought there was something wrong when I had a bacon sandwich with HP the other day, the new recipe is disgusting.” Paul Davis in York said he had stopped buying HP Sauce because it was now “far too sweet with lots of sugar”.

Other readers advocated supermarket own-brands - no supermarket brown sauce is made by Heinz - or even sprinkling a little extra salt on top of a serving.

One, “VJF”, wrote: “I just improvise, adapt and overcome! Add a touch of salt to the HP, tastes just like I remember!”

Some questioned whether a reduction of just over one-third the amount of salt in a small dollop of sauce was really going to improve the nation’s health anyway.

One, Mark, calculated that the change would cut his daily salt intake by 0.0022g. “Absolutely no health benefits at all,” he concluded.

HP Sauce was first made by Nottingham grocer Frederick Gibson Garton in the late 19th century. He added the image of the Palace of Westminster to labels after hearing it was enjoyed by MPs.

Heinz bought the brand in 2005 and caused uproar by moving production to the Netherlands two years later, cutting 125 jobs in Birmingham.

A spokesman said the recipe and “key ingredients” remained unchanged despite the cut in salt. “Heinz has long been committed to reducing added salt in recipes in line with Government health targets,” he added. - Daily Mail

--A

[Obi-Wan Nihilo]

I ate a porterhouse at Alfred's in Frisco, perfectly charred and medium rare, and it had not one jot of salt, pepper, or other seasoning on it. It was, frankly, plain and very close to devoid of flavor. I had to combine it with a sauce that came with some mushrooms to redeem the situation.

A moderate amount of seasoning allows the flavor of food to come alive, for me anyway.