....apparently dates from the early 1700s. The most famous + bestseller is Heinz Tomato Ketchup. It's my favourite sauce - what's anyone else's choice?
Ketchup from 1690 wasn't ketchup as we know it now, it was a Chinese sauce called kê-chiap and it was made from the sauce of pickled fish, the first tomato version was after 1800 and Heinz's version was launched in 1869.
Okey-dokey, Prof! But I get the impression, from things written on here before, that it's 'horses for courses'.......brown sauce for some things.......? Then there's brands - Heinz, OK, Daddies, Crosse and Blackwell.
Wasnt it originally used as a tonic in the west? Another (semi) interesting fact - most people dont seem to realise HP as in Sauce stands for Houses of Parliament, even though there's a pic of the Houses of Parliament on the ruddy label. And it's Daddies brown all the way for me.
Heinz Tomato, Daddies Brown, Hellmans Mayo. My all time favorite saucey condiment is Gewurtz Curry Ketchup from Germany though.
Can't go wrong with ketchup. If it doesn't have gravy on it, it can be improved by ketchup. Even trifle. You definitely have to have HP on a bacon or sausage sarnie, and mayonnaise on ham butties. If there's one sauce I hate it's salad cream. Whoever invented that wants a good kick in the bollocks.
Ketchup all the way, I do like the taste of HP brown sauce but it often overpowers the taste of what ever your putting it on - but I do contradict myself and have brown sauce on cheese on toast
Trifle NEVER needs improving, it's like Pizza, there's no such thing as a bad one, just degrees of awesomeness. You follow that mindless heretical statement with one of pure genius. I am with you 100% on the salad cream inventor needing a kick in the nackers.
Trifle doesn't need improving, but that doesn't mean a good splash of ketchup wouldn't do so Solidarity, sauce brother
Ah ok, agreed, I thought you were suggesting it would benefit from improving, but I take your point and thinking about it, you're right, a splash of ketchup doesn't ruin anything.
Can't say i'm a fan of Brown Sauce. Red, Tobasco, Worcester, Curry, Mayo, and Mint (on Lamb), obviously not all at once.
I'm just getting into having tartare sauce with my fish and chips. Likewise mint with my lamb. I can't stomach horseradish though. It makes me feel sick just seeing others have it with their roasts.
Years ago I went to that big pub in Woodmansey with my gran and ordered the roast beef. I asked for horseradish but the waitress put tartare sauce on it instead. That is not a good combination. And Ellewoods, there was no ****ing way she was getting a $10 tip after that
I remember when I was little and went with family to a Harry Ramsdens somewhere near Skipton. I overheard someone mention Tartare sauce (not knowing at the time what it was), I thought it was a slang term for Tomato Sauce (as obviously in our East Yorkshire accents 'tomato' is more like "t'mah'er", so you can see the connection with tartare as a slang term... everyone was baffled as to why I had asked for it too. Love Heinz TK. Anyone tried the Jack Daniels BBQ honey glaze? Amazing stuff.
