For me, the dividing line is sweet-vinegary sauces to which I am pretty averse: ketchup and, to a lesser extent, brown sauce, steak sauces, and sweet bbq sauces; and normal vinegary sauces which I generally like: mustard, carolina style bbq sauces, hot sauces. And non-vinegary sauces like mayo/holland/bearn - aise and horseradish and mexican salsas and gochujang and so on, which are broadly delicious.
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- Mar 2008
- 18786
- Revelling In The Hole
- England, Chelsea and Tooting and Mitcham. And Surrey CCC. And Wimbledon Dons Speedway (RIP)
- Nairn's Cheese Oatcake
There are some plain foods that I find bland and require something to perk them up a bit but sometimes simple food is wonderful. My wife's freshly-made bread spread thickly with red pepper houmous is just about the best thing that I've ever tasted.
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- Mar 2008
- 9766
- Tyne 'n' Wear (emphasis on the 'n')
- Dundee Utd, Gladbach, Atleti, Napoli, New Orleans Saints, Elgin City
Horseradish: used to hate it but a pub/hotel on the seafront at Roker did a roast beef sandwich (with gravy and roasties) and I experimented with getting just enough out of the sauce dish into the stottie and came to love it.
said hotel has been through two makeovers since and they stopped serving it in favour of chips in a fucking miniature bucket etc
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Originally posted by Gerontophile View PostJah, if you're a vegetarian, leave out the Lea & Perrin's from your Bloody Mary.
There are now non-anchovy-containing Worcestershire sauces, so that might be the way to go in future.
Originally posted by ad hoc View Post"horseradish sauce" that you can buy in the UK is rubbish . Plain old horseradish however, undiluted by whatever bollocks they smother it in in those sauces, is the stuff of the gods. Blows your sinuses clean out mind you (like wasabi to which it is somehow related)
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I know several people here who have a bottle of Worcester sauce (pronounced "War-chester saw-se") in their larder for the sole purpose of "flavouring" (i.e. ruining) scrambled eggs.
I'd rather my scrambled eggs were served in a puddle on the pavement than with Worcester sauce.
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Originally posted by treibeis View PostI know several people here who have a bottle of Worcester sauce (pronounced "War-chester saw-se") in their larder for the sole purpose of "flavouring" (i.e. ruining) scrambled eggs.
I'd rather my scrambled eggs were served in a puddle on the pavement than with Worcester sauce.
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Originally posted by treibeis View PostI'd rather my scrambled eggs were served in a puddle on the pavement than with Worcester sauce.
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Originally posted by JVL View Post
So, and I appreciate that I'm going out on a limb here, you know, without really having anything to support this assertion, but I'm guessing that you are not the kind of person who likes a few drops of Maggi sauce on a boiled egg...
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Originally posted by Benjm View Post
Yes, but what if you are standing on the pavement with some scrambled eggs and someone approaches you trying to pour Worcestershire sauce over them so you tip them into a puddle, only to discover that the puddle itself is spilled Worcestershire sauce, due to the café owner making a mess of decanting it from the big catering bottle into the little table top ones?
I was in Bremen the other day and went to a restaurant. The only thing on the menu that wouldn't have made me shit myself on the spot was shrimps and scrambled eggs, so I ordered that. ("Herr Ober, hold ... well, almost everything!")
The eggs were really yellow. Not like normal Scrambled Egg Yellow, but Sweetcorn Yellow, Only Yellower Yellow. I mean, fuck that.
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I never tried Worcester sauce on scrambled eggs, I generally have them plain but sometimes I add some ketchup, just because it's wrong (Aldi ketchup btw, much better than that Heinz stuff...)
Few splashes of Worcester sauce on cheese on toast is the business though.
JVL, I like a sprinke of Aromat on my boiled eggs....
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- Mar 2008
- 29883
- An oasis in the middle of Somerset
- Bath City FC; Porthcawl RFC;Wales in most things.
- Fig roll - deal with it.
When I got sent to the supermarket by Mrs B for Aromat, I though it was some ancient herb from Asian that I was hitherto unknown to me. I then found out that it was some sort of processed seasoning mix that was only 65 years old and a cult mix in South Africa, Switzerland and Greenland. It was like finding out ciabatta was invented during my adult life.
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