On Wednesday, 4 March 2015 02:02:07 UTC, graham wrote:
> 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
>
When no one is looking I have my fish and chips with curry sauce.

Cherry