On Tue, 3 Mar 2015 17:29:31 -0800 (PST), 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?"

No one would ever mistake Bwrrryan for anything but a flaming faggot.