Sheldon Martin wrote:

> On Sat, 8 May 2021 06:23:00 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Saturday, May 8, 2021 at 6:55:25 AM UTC-4, Gary wrote:
> >> jmcquown wrote:
> >> > Am I guessing correctly if I say you also like things like A-1
> Steak >> > Sauce and the old Heinz 57?
> >> Not quite. When I was young at home, my mother always bought very
> thin >> steaks (less than 1" thick) and cooked them to "well-done."
> That's what >> Dad liked and we all ate what Dad liked. It was tough
> and chewy and not >> much flavor.
> >>
> >> In those days, I loved A-1. It made those steak edible but was the
> >> dominate flavor.
> >>
> >> BTW, if anyone likes steak sauce, Lee&Perrins is a very good one.
> >>
> >> These days, I will season a steak mildy to enhance but not detract
> from >> the beef flavor.
> >>
> >> Similar to the half steamed/half boiled shrimp that I love. Mild
> >> flavoring but still plenty of shrimp taste. I quit making the
> delicious >> cocktail sauce as it becomes the dominant flavor leaving
> the shrimp only >> for texture.
> >
> > If you don't glob it on, it enhances the taste of the shrimp rather
> > than overpowering it.
> >
> > My husband makes a pretty powerful cocktail sauce, then I thin
> > out my portion with lemon juice so it's both less "clingy" and more
> > tart. Then I dip just part of each shrimp in the sauce.
> >
> > Cindy Hamilton
>
> For beef or seafood I prefer a creamy horseradish sauce... very easy
> to prepare one's own from sourcream and prepared horseradish. Don't
> buy extra hot horseradish. It gets it's heat from mustard oil and
> leaves an unpleasant after taste.

Ask them, theyre here. "You can stop saying that now. Thank you."

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