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

"graham" > wrote in message
...
> 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!

I sometimes see people putting on ketchup, but never brown sauce!

--
http://www.helpforheroes.org.uk/shop/

On 3/3/2015 4:05 AM, Ophelia wrote:
> "graham" > wrote
>> On 02/03/2015 11:35 AM, Paul M. Cook wrote:
>>> 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!
>
> I sometimes see people putting on ketchup, but never brown sauce!
>
In Edinburgh (which has many English residents), a thin brown sauce is
often used on fish and chips.
Not by me, though.

"S Viemeister" > wrote in message
...
> On 3/3/2015 4:05 AM, Ophelia wrote:
>> "graham" > wrote
>>> On 02/03/2015 11:35 AM, Paul M. Cook wrote:
>>>> 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!
>>
>> I sometimes see people putting on ketchup, but never brown sauce!
>>
> In Edinburgh (which has many English residents), a thin brown sauce is
> often used on fish and chips.
> Not by me, though.

'Ahh yes, I had forgotten that, but isn't it diluted with vinegar?

I have never seen it in England though. Perhaps the English there think it
is a local delicacy <eg>

--
http://www.helpforheroes.org.uk/shop/

On 3/3/2015 9:02 AM, Ophelia wrote
> "S Viemeister" > wrote
>> On 3/3/2015 4:05 AM, Ophelia wrote:
>>> "graham" > wrote
>>>> On 02/03/2015 11:35 AM, Paul M. Cook wrote:
>>>>> 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!
>>> I sometimes see people putting on ketchup, but never brown sauce!
>>>
>> In Edinburgh (which has many English residents), a thin brown sauce is
>> often used on fish and chips.
>> Not by me, though.
>
> 'Ahh yes, I had forgotten that, but isn't it diluted with vinegar?
>
I believe so.

> I have never seen it in England though. Perhaps the English there think
> it is a local delicacy <eg>
>

"graham" > wrote in message
...
> 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!

That's good, too.



---
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http://www.avast.com

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

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

--
With mirth and laughter let old wrinkles come.
And let my liver rather heat with wine,
than my heart cool with mortifying groans.
MofV: I/1

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

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.

On Tuesday, March 3, 2015 at 8:20:45 PM UTC-6, Brooklyn1 wrote:
> 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.

You wish. You pine for your brother's penis.

--Bryan