TS: Brown Sauce vs. Tomato Ketchup

Is this a trick (Britishes) question?

Brown sauce for bacon, sausages, chops, and big chunky chips. Has to be HP though, not that other muck. I don't like Tomato Sauce, particularly now that it has to be stored in the fridge - the cold affects the taste somehow. However on fries I prefer mayonaise...

Vincent: You know what they put on French fries in Holland instead of ketchup?
Jules: What?
Vincent: Mayonnaise.
Jules: Goddamn.
Vincent: I've seen 'em do it, man. They fucking drown 'em in that shit.

The trick, as with eggs and cheese, is to take it out of the fridge some time before you want it.

For me: brown sauce on burgers, bacon, and sometimes chips; red sauce on fish and peas. I was converted by the chip shop sauce you get in south-east Scotland: brown, diluted with vinegar.

Since when has red sauce been needed to be stored in the fridge?

Also, this is no contest, red sauce can never win over brown.

Jeez people, TS: Mayonnaise vs Custard.

Different sauces for different jobs. If I had to choose one I'd go with Ketchup cos it has more applications. Storing sauce in the fridge is bollocks too.

You'd think that with all the vinegar in it that ketchup wouldn't need to be kept in the fridge. And I agree that it probably doesn't, but I live in a house with people who are nervous about things like "keep refridgerated after opening", etc.. So it keeps finding it's way back to the fridge.

That brown sauce/vinegar combination sounds good.

The very worst thing that you could put on anything is South of England style "burger sauce" - half tomato ketchup, half salad cream, all bleugh.

You can leave TK in a cupboard for yonks and still use it

Catsupppppppppppppp dude 茄蕃 to thread

I've certainly used brown sauce that I found at the back of my mum's cupboards that was at least 10 years old - it predated Best Before and its price ended in a halfpenny.

I have never heard of this South of England style "burger sauce".

Brown sauce is indispensable.

Burger Sauce tastes like MacDo special sauce i.e. yum. You used to be able to buy it oop north as well, I haven't looked lately.

http://www.saturdaymornings.co.uk/images/archive/archive-winnermusic.JPG

depends what you're eating, really.

bacon: brown

burgers: red

chips: brown

sausages: brown

fish fingers: red

steak: red

battered cod: red

INNIT

chicken: red if you can't find any barbecue sauce

steak: red, heathen

bacon: red

burgers: mustard

chips: curry

sausages: gravy

fish fingers: mayonnaise

steak: pepper glaze

battered cod: tartare

HP/Heinz vs Daddy's.

If you run a B'n'B the answer seems to be Daddy's.

I've been eating unrefridgerated Ketchup for 34 years, and I'm the very picture of health.

What is this latest HSE bollocks?

Ketchup on steak? You people are insane. You know HP Sauce is called "steak sauce" in the civilized world.

Ketchup on fried eggs and only on fried eggs.

Brown sauce on sausages, burgers, occasionally chips.

I don't think I eat ketchup on anything, except sometimes chips.

steak sauce is a pale immitation of HP.

fried eggs have their own sauce and thusly do not need sauce!

if you insist on sauce on a fried egg, put soy sauce and sesame oil and white pepper on it. you'll never look back.

Comparing HP sauce to steak sauce is quite frankly a fucking insult.

I understand neither "brown sauce" NOR British idea of ketchup.

What's the difference between US and UK ketchup???

UK ketchup tastes fuckin' weird, that's what.

Do they use hot sauce in the UK?

TS: Tom-ah-to Ketchup vs Tom-ay-to Catsup

Do they use hot sauce in the UK?

No love for HP Fruity Sauce?

http://content.answers.com/main/content/wp/en/thumb/0/0a/150px-HP_fruity_sauce.jpg

If you want a fruity brown sauce you may as well go the whole hog and get Bulldog.

I don't much like it myself, neither one thing nor the other frankly

http://img160.imageshack.us/img160/3844/overmyheadedited53kuf4rz0.gif

Brown Sauce = can also be used for cleaning coins!

wtf @ fruity brown sauce

chop sauce is a nice brand. nothing really compares to hp tho, obvs.

HP used to make a Chilli sauce as well. I prefer tartar sauce on fish.

with the exception of heinz, i found uk ketchup to be really thin and extremely vinegary.

and gross.

http://piperis.com/wp-content/uploads/2007/06/worcestershire-sauce.JPG

lea and perrins is nice with beef

US steak sauces are fucking rank.

if your steak needs a sauce, then you've got a problem.

perhaps that you are poor

talking about "American" sauces - this is an abomination:

http://www.britsuperstore.com/acatalog/Hp_Tangy_American_Burger_Sauce_415g.jpg

In that case, I'd have a good hamburger rather than a bad steak. (xpost)

or that you're a poor cook.

xpost

Brown, clearly. And HP is the only brown.

As to steak, bearnaise maybe, diane at a pinch, mustard acceptable, ketchup never.

brown sauce just makes me think of runny poo, tbh. it "helps" that i have never really tried it.

Ketchup. Just.

HELLO answer is brown sauce. Name alone pwns most sauces (except hollandaise; that name is great).

How did I ever live without brown sauce. Does this exist in the States? Or will I have to start importing?

Brown is the king. Ketchup is a peasant that gets kicked in the mud.

what's brown sauce

sort of like A1 steaksauce, but british. vinegar-y stuff to put on meat, eggs

yum! what are some tasty brands?

from wikipedia HP Sauce the "most well-known brand of brown sauce in the United Kingdom and Canada as well as the best selling, with 71% of the UK market.[1]"

http://en.wikipedia.org/wiki/Hp_sauce

It's nice tangy stuff. Goes extraordinarily well with bacon.

It's closer to Heinz 57 than A1 maybe?

I haven't had either in a while but iirc...