isw wrote:
>
> I recall that when I was a kid <mumble> years ago, Lea & Perrins was
> strong and peppery hot. Or maybe it was just that I was a kid. I loved
> to make roast beef sandwiches with nothing more than some sliced beef
> and a *lot* of Lea & Perrins on white bread.
>
> Anyhow, these days, it seems like the stuff is only a shadow of its
> former self. Anybody else think that too?

Forever, I've always preferred Lea&Perrins but, like others, I do
think it's changed here in the USA. I've always kept it on hand but
one time, I had a coupon for Frenchs. I used that and liked it fine.

Then later, I wanted to taste the difference so I got more L&P. I
poured a bit of each into separate containers. I tasted back and
forth. Surprisingly, the L&P had a very weird sweet taste and I chose
the Frenchs brand. I've been buying Frenchs ever since.

BTW - Lea&Perrins does make a very good steak sauce still.