Red sauce vs brown sauce.
Discussion
xjay1337 said:
Oh come on guys, it's not that bad?
I've always liked Salad Cream since as long as I can remember (maybe 7 or 8, I'm 25 now). Nothing beats the tangy sharpness you get combined with a lovely crunchy chip or a fried chicken ball from the local Takeaway.
SC with pork pies and cold sausage rolls I've always liked Salad Cream since as long as I can remember (maybe 7 or 8, I'm 25 now). Nothing beats the tangy sharpness you get combined with a lovely crunchy chip or a fried chicken ball from the local Takeaway.
MX5_Nuts said:
One thing I cannot stand is lovely yolky eggs and then a load a tomato ketchup squirted on top... WHY?? 
Some sense at last. The rules are simple:Bacon = no sauce, just butter.
If an egg is involved, no sauce, that's what the yoke is for
Sausage = brown. This supersedes egg/no sauce rule, but only when on a plate. If bread is involved, see above.
Potato products = mayo unless wrapped in paper then it's obviously salt and lots of vinegar. Egg can also be used on occasion.
Pizza = a Tobasco product, preferably chipotle, but I shan't argue with traditional. Garlic dip is also acceptable.
Cheese on toast is obviously worcestershire
The only place for tomato sauce is on a hotdog or home cooked bbq burger, preferably used in conjunction with english (none of this american s
te) mustard.HTH
Depends on what I'm eating, spicy brown sauce on sausages, ketchup on burgers or chips, bacon depends on my mood but generally fruity, mustard on cold beef, mustard or chilli on hotdogs or bratwurst, fruity on blackpudding. Agree with above runny egg yolk vetoes all sauces.
Edited by 4x4Tyke on Saturday 26th November 10:31
Ketchup on chips but neither on anything else.
Mint, English mustard, Worcestershire, horseradish, mayo, gravy, bread, apple, custard, any one of a thousand types of chutney (my own green tomato and chilli in particular), sweet chilli, soy, tartare, custard (oh yeah) - these all have their place. But not brown. Not now. Not ever.
Mint, English mustard, Worcestershire, horseradish, mayo, gravy, bread, apple, custard, any one of a thousand types of chutney (my own green tomato and chilli in particular), sweet chilli, soy, tartare, custard (oh yeah) - these all have their place. But not brown. Not now. Not ever.
Red or brown? (I assume HP sauce).
Ketchup for me. always like it. The only time I've ever really used HP sauce is in a bacon or fried egg sandwich. I use ketchup for almost everything. Having said that I much prefer mixing up mayo with chilli sauce and having that with chips or pretty much everything.
Ketchup for me. always like it. The only time I've ever really used HP sauce is in a bacon or fried egg sandwich. I use ketchup for almost everything. Having said that I much prefer mixing up mayo with chilli sauce and having that with chips or pretty much everything.
FredericRobinson said:
Ketchup on black pudding?
What's the point having governments if this sort of thing isn't made illegal?
Quite. I was arguing with a Corbynite friend that the job of government is not to "care for the population from cradle to grave" as many of us would prefer the chance to have a go at doing that for ourselves. I take it all back though.What's the point having governments if this sort of thing isn't made illegal?
I was resolutely;
Ketchup on fish suppers, chips, hot dogs etc.
Brown for sausages and most other pastries and red meats, steak aside.
Until I had ran out of brown recently and had two lorne sausages on a roll to garnish, with only Helman's ketchup available. That converted me, I have since tried Heinz on the same combo and it was rotten. So, the manufacturer of the condiment makes a big difference.
Ketchup on fish suppers, chips, hot dogs etc.
Brown for sausages and most other pastries and red meats, steak aside.
Until I had ran out of brown recently and had two lorne sausages on a roll to garnish, with only Helman's ketchup available. That converted me, I have since tried Heinz on the same combo and it was rotten. So, the manufacturer of the condiment makes a big difference.
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