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Post by Arch Stanton on Apr 13, 2019 15:22:06 GMT
Hello boys and girls, This week's DM is all about condiments. The sauces we put on our grub, the side of our plate or in a small ramekin for dipping, to give it that extra added edge.... or if you prefer, the stuff you smother your loved one's cooking in to actually make it taste edible. Not that they need to know the real reason why you get through 5 litres of HP Sauce a week. Right?  The list has been compiled by our very own saucy devil: Barrythebook. Fill your boots. Pick up to 5.  |
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Post by ltd on Apr 13, 2019 16:35:20 GMT
Brown Sauce - food of the Gods
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Post by ace5150 on Apr 13, 2019 16:45:38 GMT
Ok, mustard......several varieties from English (hot) to Dijon, to hot dog mustard in a squeezy bottle to wholegrain mustard. Now I cannot abide French mustard, but will have English on anything Or do I leave my chef hat at work and just pick mustard? If you've got Salsa listed, then where's Tzatziki? Quite a few popular ones missing as well Yoghurt and mint, blue cheese dressing, caeser, vinaigrette and where's black pepper? I wished you'd included Levi Roots Reggae Reggae sauce, hits the spot everytime! |
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Post by daz on Apr 13, 2019 17:27:24 GMT
Tomato sauce for veggie sausage sandwiches, brown sauce, only a little mind with my veggie shepherds pie and salad cream on my salad sandwiches and that's me out. I would have said salt and vinegar on my chips, but our overlord has left them off the list. 
For my lack of use of them the Wife more than makes up goes through loads of them and we have a whole shelf in our fridge full of them, I don't even know what half of them are.
It's embarrassing when out with her for food and she puts all the junk over her plate, fine dining is wasted on her.
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Post by jno on Apr 13, 2019 17:53:53 GMT
Brown Sauce, HP Fruity and Daddies, love it.
I also voted for Premier Inn's Purple Sauce..this is legendary and must come back.
Our American friends on here might have wanted A1 Steak Sauce, loved in the US, unheard of in the UK.
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Post by ace5150 on Apr 13, 2019 18:10:07 GMT
Brown Sauce, HP Fruity and Daddies, love it. I also voted for Premier Inn's Purple Sauce..this is legendary and must come back. Our American friends on here might have wanted A1 Steak Sauce, loved in the US, unheard of in the UK.Tesco stock it. |
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Post by Arch Stanton on Apr 13, 2019 19:24:26 GMT
Brown Sauce, HP Fruity and Daddies, love it. I also voted for Premier Inn's Purple Sauce..this is legendary and must come back. Our American friends on here might have wanted A1 Steak Sauce, loved in the US, unheard of in the UK.Tesco stock it. They don't do the big boxes of Cadbury's animal biscuits though.  |
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Post by Arch Stanton on Apr 13, 2019 19:27:26 GMT
I would have said salt and vinegar on my chips, but our overlord has left them off the list. Correct. |
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Post by ace5150 on Apr 13, 2019 19:36:56 GMT
No cranberry sauce?
No bread sauce?
Both foul, I wouldn't have picked them.
Mint Sauce.....traditionally made with vinegar, but in Bermuda, it was like green jelly. Looked like nuclear waste!
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Post by Arch Stanton on Apr 13, 2019 20:19:41 GMT
Or do I leave my chef hat at work and just pick mustard? If you've got Salsa listed, then where's Tzatziki? I wished your included Levi Roots Reggae Reggae sauce, hits the spot everytime! You pick mustard mate, and you can pretend it's whichever you like (unless it's French mustard!) Tzatziki wasn't in Baz's cupboard when we wrote the DM. I put Jerk Sauce as an option so as not to be brand specific. No room for elitism in this DM Ace. |
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Post by Arch Stanton on Apr 13, 2019 20:21:25 GMT
No cranberry sauce? No bread sauce? Both foul, I wouldn't have picked them.
Mint Sauce.....traditionally made with vinegar, but in Bermuda, it was like green jelly. Looked like nuclear waste! Is that not mint jelly? Because I've come across that over here. |
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Post by Arch Stanton on Apr 13, 2019 20:24:01 GMT
No ones voted for poor old James Mason and his home made apple sauce yet |
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Post by ace5150 on Apr 13, 2019 20:26:35 GMT
No cranberry sauce? No bread sauce? Both foul, I wouldn't have picked them.
Mint Sauce.....traditionally made with vinegar, but in Bermuda, it was like green jelly. Looked like nuclear waste! Is that not mint jelly? Because I've come across that over here. I've seen mint jelly here, but over there, it was almost fluorescent in colour, real glow in the dark stuff. God knows what it did to your guts! |
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Post by Arch Stanton on Apr 13, 2019 20:31:57 GMT
I prefer salad cream to mayonnaise, garlic mayonnaise on kebabs is okay though. The chilli sauce on kebabs used to be a lot hotter back in the day (oop north). Either that or my tastebuds are completely sh*gg*d out. Whenever I get a kebab down here (most recently from Hayle, Helston, Penzance and Paignton - shows how often I eat kebabs these days I've probably had about 4 or 5 kebabs in as many years probably ) |
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Post by Arch Stanton on Apr 13, 2019 20:33:11 GMT
Is that not mint jelly? Because I've come across that over here. I've seen mint jelly here, but over there, it was almost fluorescent in colour, real glow in the dark stuff. God knows what it did to your guts! Dunt sound reit mate that's for sure. |
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Post by Arch Stanton on Apr 14, 2019 7:38:12 GMT
Yes, I chose barbecue/barbeque sauce as well Chris.
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Post by jno on Apr 14, 2019 8:11:03 GMT
I have a theory that the HP Sauce you get in Brewers Fayre and such like, them little one off portions I like to steal have a different flavour to the full size squeezy bottles. If Archibald Stanton ever makes it my neck of the woods then I will introduce them to this Hungarian delicacy Erős Pista (translation: Strong Steve)en.m.wikipedia.org/wiki/Erős_PistaThe guy on the sauce pot even looks like Arch Stanton when he hits the streets of Paignton:  |
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Post by chopper on Apr 14, 2019 18:15:01 GMT
I voted for 5 & will add my preferred brown sauce (HP Fruity)!
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Post by Arch Stanton on Apr 14, 2019 21:24:38 GMT
I voted for 5 & will add my preferred brown sauce (HP Fruity)! Seems like there’s a few on this HP Fruity. Is it very sweet? |
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Post by gustav on Apr 21, 2019 15:37:34 GMT
What I like about this Forum is that it really asks the questions that need to be asked. Favourite condiment? It needs to be answered. But what does 'mustard' mean? There are loads of types of mustard - Dijon, wholegrain, English - and a lot depends on whether you buy it in a jar or buy it as a powder and mix it yourself. Obviously you can buy French or German mustard here too but I suspect that every country has its own type of national mustard. I had a very nice mustard in Hungary once that was unlike anything you get here. 'Mustard' needs to be unpacked a whole lot more I think.
Another thought - what do you call the sauce that they put on your chips in Edinburgh? It is brown, but it is not Brown Sauce. Salt and sauce is preferred by many in Scotland's capital city to salt and vinegar.
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Post by daz on Apr 21, 2019 20:04:28 GMT
What I like about this Forum is that it really asks the questions that need to be asked. Favourite condiment? It needs to be answered. But what does 'mustard' mean? There are loads of types of mustard - Dijon, wholegrain, English - and a lot depends on whether you buy it in a jar or buy it as a powder and mix it yourself. Obviously you can buy French or German mustard here too but I suspect that every country has its own type of national mustard. I had a very nice mustard in Hungary once that was unlike anything you get here. 'Mustard' needs to be unpacked a whole lot more I think. Another thought - what do you call the sauce that they put on your chips in Edinburgh? It is brown, but it is not Brown Sauce. Salt and sauce is preferred by many in Scotland's capital city to salt and vinegar. Salt n Sass - Putrid, smells and looks like a bad dose of the two bob bits. I was working in Edinburgh around 96 and they put that muck on my chips when I didn't even ask for it.  |
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Post by jno on Apr 22, 2019 4:46:32 GMT
What I like about this Forum is that it really asks the questions that need to be asked. Favourite condiment? It needs to be answered. But what does 'mustard' mean? There are loads of types of mustard - Dijon, wholegrain, English - and a lot depends on whether you buy it in a jar or buy it as a powder and mix it yourself. Obviously you can buy French or German mustard here too but I suspect that every country has its own type of national mustard. I had a very nice mustard in Hungary once that was unlike anything you get here. 'Mustard' needs to be unpacked a whole lot more I think. Another thought - what do you call the sauce that they put on your chips in Edinburgh? It is brown, but it is not Brown Sauce. Salt and sauce is preferred by many in Scotland's capital city to salt and vinegar. I agree with all that gustav, and any mustard spin offs will undoubtedly be postponed for future death matches as and when young Archibald Stantoni finally ventures outside oop north and discovers aforementioned alternatives. You're right though, we DO ask those questions that need answering here. 'Salt n Sass' in Scotland that gives me the two bob bits....  ...and that's why we come here to this forum, a quest to discover the things that really matter. Incidentally I have posted some Hungarian Erős Pista to Stanton as a result of this thread and I am awaiting his review with bad bated breath. |
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Post by barrythebook on May 9, 2019 20:00:54 GMT
I was in a hotel kitchen in Newquay today and the Chef was making chutney.
The big pots bubbling away on the stove were giving off a very tart, pungent smell (vinegar cooking off i'd imagine) which whilst appetising, certainly cleared the airways.
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Post by I used to think I was a parrot on May 10, 2019 20:56:36 GMT
I'm not a fan of vinegar or vinegary sauces, So I will have to vote for cheese spreads. I always have some primula at Christmas!
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Post by mybodyguard on May 22, 2019 20:34:34 GMT
From this list, the only one I'll ever have is mustard.
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Post by Arch Stanton on May 27, 2019 4:48:37 GMT
From this list, the only one I'll ever have is mustard. Just mustard huh? You’re a hard man to please MB. How about Mango dip? No one’s tried that yet. |
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Post by guabullet on May 27, 2019 21:28:37 GMT
Great Post Arch but has had an undesired side effect of making my taste-buds homesick! Thank God there's an option to pick more than one.. A tag team rather than a death match.
First choice has to be "Frankly I'm not..":
Although pigs are pretty much the same shape in Germany, it is only in the last 5 years or so that the local supermarkets have managed to hone their bacon making skills to a level where you can actually find rashers resembling British bacon (although they are still way too thin). Since this radical development, the only condiment that finds its way onto my Saturday morning Bacon & Egg Butty is Brown Sauce. Strangely, it's quite an odyssey to get this here in Germany. Edeka Supermarket actually stocks about 5 different HP sauces.. Roasted Garlic, Spicy BBQ and the like, but NO classic HP Sauce. Thankfully, a local Thai food importer stocks the stuff, albeit at astronomical prices, but it's just too good to miss out on this spicy vinegary delight.
English Mustard has to be a close second.. Something I have to buy and import on my infrequent trips back to Blighty.. Powder is available in same said Thai importer, but can't seem to find the right mirror or razor blade to get the consistency right every time.
I'll never forget taking some American colleagues on a weekend visit to York and quietly waiting to see their reactions after watching them lather their post real ale session hot dogs with English Mustard as if it was the (much) milder US Hot dog mustard and stuff their faces. How we laughed on the way to the burns unit!
Finally, slightly disappointed regarding the omission of the standard, but essential companion to Poppadoms prior to a home made curry blowout.. Mango Chutney! This is a love and hate thing as it also possesses the magical property of sticking to everything despite all attempts to carefully transfer a spoonful from jar to plate. Could be put to some alternative uses..flavoured post-its anyone?
Mmm hungry now!
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Post by mybodyguard on May 27, 2019 21:34:38 GMT
From this list, the only one I'll ever have is mustard. Just mustard huh? You’re a hard man to please MB. How about Mango dip? No one’s tried that yet. My weak stomach prevents me from having much else. Most sauces give me heartburn. The only other one I'll use on occasion is A1 Steak Sauce if my meat is dry. It may be just a US thing, though. |
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Post by Arch Stanton on May 27, 2019 21:58:01 GMT
Powder is available in same said Thai importer, but can't seem to find the right mirror or razor blade to get the consistency right every time. Finally, slightly disappointed regarding the omission of the standard, but essential companion to Poppadoms prior to a home made curry blowout.. Mango Chutney! There's a really simple formula for getting mustard powder consistency correct, having said that I think it can also be dependent on the genus of the wasps you've cultivated the mustard from. The best sort of wasps to get mustard from are the really angry kind that sting you a lot. I went with Mango Dip (see poll choices above) because it was less sticky. |
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Post by hollandpark on Dec 5, 2023 21:14:11 GMT
Dijon Mustard for me ..
In fact any kind of mustard is fine, Colemans, or even (Gasp) American
Love Hendersons Northern relish as well. I guess its kinda like Lea and Perrins but I far prefer it , Amazing on scrambled eggs
Love a nice gravy as well, southern gravy ala KFC style, does it count as a sauce/condiment?
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