Text 20613, 99 rader
Skriven 2012-01-30 06:45:42 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: HP SAUCE
================
-=> Glen Jamieson wrote to Dave Drum <=-

 JW> I intend to try cloning it at home for myself as soon as I find
 JW> some tamarind pods or paste. The supermarkets don't carry either but
 JW> I am hoping Kim's Asian store does.

 GJ> Jim should have no trouble in getting tamarind at any Asian grocery,
 GJ> as it is a standard "sour" item in many dishes.

 DD> How close is it to A-1 Sauce? I've never had HP Sauce so I can't say.
 DD> But, the way I see it mentioned as bring used sounds a bit like A-1.

 GJ> HP = Houses of Parliament.  How British is that!

Houses of Parliament is certainly British. But, HP standing for that is an
urban legend - as my research has shown. From
http://answers.yahoo.com/question/index?qid=1006051008412 --- "HP Sauce is a
condiment, a popular brown sauce produced in Aston, Birmingham, England by HP
Foods. It has a malt vinegar base blended with fruit and spices and is usually
eaten as an adjunct to hot or cold savoury food, or used as an ingredient in
soups or stews. HP Sauce is the best known brand of brown sauce in Britain.

The original recipe for HP Sauce was invented and developed by Harry Palmer,
from whom the initials "H. P." derive. It was first known as "Harry Palmer's
Famous Epsom Sauce". Palmer, an avid gambler at the Epsom races, was forced to
sell the recipe (to cover his debts) to F.G. Garton, a grocer from Nottingham.
F.G. Garton's Sauce Manufacturing began to market HP Sauce in 1903. Garton
called the sauce HP partly due to its local reputation, but also because he had
heard that a restaurant in the Houses of Parliament had begun serving it
(indeed, bottle labels today carry a picture of the Palace of Westminster).
Garton sold the recipe and HP brand for the sum of £150 and the settlement of
some unpaid bills to Edwin Samson Moore."
 
 DD> I've got to be honest - I am NOT a big fan of steak sauces.

 DD> If a steak is good it doesn't need any sauce - just some lemon juice,
 DD> fresh ground pepper and a dusting of salt is best. Anything else - even
 DD> my favorite BBQ sauce - just covers up the real taste.

 DD> If the steak isn't good - you shouldn't be eating it in the first
 DD> place. Life is too short.

 GJ> I do agree with you about the use of sauces on steak; a breath of
 GJ> garlic never goes amiss, or a smidgin of jus, but not a strongly
 GJ> flavoured sauce.  Where I do appreciate that sort of condiment is on
 GJ> supermarket sausages, either hot with veggies for dinner, or cold,
 GJ> split and laid on toast for breakfast.  Sriracha or a sambal isn't bad
 GJ> like that, either.

I suppose there may be a Greek who jumped over the back fence and shinned up a
standpipe somewhere in my ancestry as I have come to prefer a squeeze of fresh
lemon juice and grinds of black pepper on my steaks. A little garlic can't hurt
and some onions pan-grilled with the meat (if the steak is fried). Other than
that - nothing except maybe a bit of salt.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boiled Bacon & Cabbage
 Categories: Pork, Vegetables, Potatoes
      Yield: 4 Servings

  2 1/2 lb Collar of bacon
      1 md Head of cabbage
      4 md (to large) potatoes; skin on
           HP Sauce

  (NB: in Ireland, "bacon" can mean *any* cut of pork except
  ham. When people here want what North Americans call
  bacon, they ask for "rashers" or "streaky rashers". As far
  as I can tell, "collar of bacon" is a cut from the hock,
  picnic shoulder, or shoulder butt (I am here using terms
  from the diagram in THE JOY OF COOKING)). You want any
  thick cut of pork, with or without bones, about four
  inches by four inches by four or five inches. It does not
  have to have been salted first, but if you want to
  approximate the taste of the real Irish thing, put it down
  in brine for a day or two, then (when ready to cook it)
  bring to a boil first, boil about 10 minutes, change the
  water, and start the recipe from the following point.
  
  Place the joint in a pot, cover with cold water and bring
  to the boil, Remove the scum that floats to the surface.

  Cover and simmer for 1 1/2 hours (or 30 minutes per
  pound). Cut cabbage into quarters and add to pot. Cook
  gently for about 1/2 hour, or until cabbage is cooked to
  your liking. (Test constantly: don't overdo it!) Drain,
  and serve with potatoes boiled in their jackets, and HP
  sauce or mustard if you prefer.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Well, what possible harm could one insane, mutant tentacle do?
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