On Monday, March 2, 2015 at 5:44:53 PM UTC-6, graham wrote:
> On 02/03/2015 11:35 AM, Paul M. Cook wrote:
> > "James Silverton" > wrote in message
> > ...
> >> I have two bottles of "brown" sauce sitting in front of me, both of which
> >> claim to be the "original". A1 says "established 1862" and HP claims that
> >> it has "set the standard for quality since 1899". I suppose various
> >> interpretations of the words are possible. Both sauces show the usual
> >> creative packaging; A1's bottle is 10 oz and HP's 9 oz. A1 belongs to Kraft
> >> and HP is a "product of Holland" but claims to be British (and has a royal
> >> appointment to support that).
> >>
> >> The ingredient lists of both sauces are very similar but I prefer the more
> >> acidic A1, even if I like either on steak. I wonder does anyone have
> >> strong opinions?
> >
> >
> > A! is awful stuff. It ruins the flavor of a good steak. I mikght use it to
> > coer the taste of a rancid one, though. HP is milder and I like it on fish
> > and chips like they do in England.
> >
> >
> I doubt that many English put it on their fish and chips! Salt and
> vinegar is all that's needed!
>
Salt and lemon (or lime) juice is far better than salt and vinegar. If I
were served vinegar with fish, I might exclaim, "Blimey! You think I'm a
Limey?"
>
> Graham

--Bryan