On 03/03/2015 6:29 PM, Bryan-TGWWW wrote:
> 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
>
Lemon would be for the poncy, uptight aristos!
But when no-one is looking, they have F&C with salt and malt vinegar
and eat it with their fingers!!!
Graham

--
With mirth and laughter let old wrinkles come.
And let my liver rather heat with wine,
than my heart cool with mortifying groans.
MofV: I/1