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!
Graham