Quoting Michael Loo to Jim Weller <=-

... The innumerable bottled sauces are enemies of good cookery.

Partly true, but Worcestershire, HP, and others have been
assimilated into even good cooking over the years.

Lea & Perrins is now owned by Heinz as well, but thankfully they
have not messed with the recipe in England or Canada. But the
American versions (there are several new ones) use distilled white
vinegar, not malt vinegar and has three times as much sugar and
sodium. I always check the label carefully to make sure I know where
mine was made.

And Heinz has totally destroyed HP. It is less tangy and much
sweeter (and now has HFCS in it). As well they have made a whole
bunch of stupid new versions in an effort to increase sales. I now
buy my own malt vinegar and get some tamarind paste from my Asian
store and reverse engineer my own.

This version lacks tamarind ...

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

Title: Sydney Oland's HP Sauce
Categories: Condiments, Copycat
Yield: 1 quart

4 Tomatoes, roughly chopped
1/2 c Light brown sugar
1 Onion, roughly chopped
1 Lemon, sliced
1/4 c White vinegar
1 tb Salt
1 tb Ground allspice
1 ts Crushed black pepper
1 tb Worcestershire sauce
3/4 c Dried chopped dates
1/2 c Water
1/2 c Canned chopped tomatoes or
Another fresh tomato
2 tb Corn starch

This version of the sauce turns out a bit thinner than the original;
feel free to up the cornstarch or let it cook down longer if you're
looking for a more authentic texture.

Combine all ingredients in a large pot, bring to a simmer over
high heat, then reduce heat to medium low and cook, stirring
occasionally, for 1 hour or until things have broken down. Strain
through a fine mesh strainer, return sauce to a clean pot and
bring to a gentle simmer.

In a small cup combine 2 tablespoons sauce and cornstarch; stir with
a fork until there are no lumps, then add back to pot. Bring to a
simmer until thickened. Remove from heat and reserve.

Posted by Sydney Oland To: Serious Eats

MMMMM

Cheers

Jim

... When dinosaurs went vegan they devolved into little salamanders.

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JIM WELLER wrote to MICHAEL LOO <=-

And Heinz has totally destroyed HP. It is less tangy and much
sweeter (and now has HFCS in it). As well they have made a whole
bunch of stupid new versions in an effort to increase sales. I now
buy my own malt vinegar and get some tamarind paste from my Asian
store and reverse engineer my own.

This version lacks tamarind ...

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

Title: Sydney Oland's HP Sauce
Categories: Condiments, Copycat
Yield: 1 quart

Here's another, somewhat simpler, from Jamie Oliver's website. It also
lacks tamarind .... so, it's your kitchen - add some if you wish.

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

Title: Homemade HP Sauce
Categories: Sauces
Yield: 1 Pint

1 pt Brown vinegar
2 ts Mustard; (bottled)
2 ts White sugar
2 ts Salt
2 tb Molasses
1 tb Cinnamon
1 tb Cloves

Mix all ingredients together and boil for 20 minutes.
Bottle and store in refrigerator.

This recipe was given to me by a lady in a checkout line
at a grocery store in my hometown. I have tried it and
have had excellent results both as a steak sauce and as a
bbq sauce. Recently I tried it over oven baked pork sides
ribs. I just used a little corn starch to thicken it and
it was delicious. A real hit! (poster's name not given)

From: http://www.jamieoliver.com/forum

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Jim Weller <=-

Heinz has totally destroyed HP.
I now buy my own malt vinegar and get some tamarind paste

This version lacks tamarind ...
Title: Sydney Oland's HP Sauce

from Jamie Oliver's website. It also lacks tamarind .... so,
it's your kitchen - add some if you wish.

It is a predominant flavour in the original formula and I consider it
essential to the mix.

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

Title: The Great British Bacon Butty
Categories: British, Sandwiches, Bacon
Yield: 1 Serving

3 sl Back bacon
2 sl Thick white bread OR
1 Crusty roll
Butter
HP steak sauce

Cook the bacon under a preheated oven grill for seven minutes at
about 240C/475F - turning half way through the cooking time.

Cook until crispy, but not burnt or too dry.(You can also fry the
bacon in a pan if you wish).

Butter the two slices of bread and place the grilled or fried bacon
inside them to make a sandwich. Add sauces to taste.

The bread can also be toasted if you wish.

Condiments vary. Other versions ketchup. The key is using back
bacon.

Posted: By French Tart

MMMMM


Cheers

Jim


... Any sandwich can be a breakfast sandwich if you eat it B4 lunch.

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JIM WELLER wrote to DAVE DRUM <=-

Heinz has totally destroyed HP.
I now buy my own malt vinegar and get some tamarind paste

This version lacks tamarind ...
Title: Sydney Oland's HP Sauce

from Jamie Oliver's website. It also lacks tamarind .... so,
it's your kitchen - add some if you wish.

It is a predominant flavour in the original formula and I consider it essential to the mix.

A1 may be a variant on HP. I've never (afaik) had HP. But, A1 started
life from 1831 as a condiment for meat or game dishes in UK. The makers introduced it to North America and marketed it as a "steak sauce". In
2014 Kraft dropped "steak" from the name - reverting to "A1 Sauce" to
"reflect modern dining habits" (their PR spin).

I don't put sauces like that on my steaks. If you see me putting A.1 or
Heinz, or Country Bob on a steak in a restaurant you may be sure that
it's my final trip to that restaurant. My go-to for a decent steak (after
S&P) is butter and maybe a squeeze of lemon juice.

Still A1 works on hamburgers for me. Bv)=

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

Title: A1-Sauce
Categories: Condiments, Sauces, Herbs, Wine
Yield: 2 quarts

1/2 c Dark Molasses
2 Green onions; chopped
3 tb Coarse salt
3 tb Dry (Colman's) mustard
1 ts Paprika
1/4 ts Ground cayenne
1 cl Garlic; crushed
+=OR=+
1 ts Garlic powder
1 Anchovy filet; chopped
+=OR=+
1 tb Anchovy paste
6 tb Fresh taramind
+=OR=+
1 tb Taramind extract
1 ts Fine ground pepper
1/2 ts Fenugreek
1/2 ts Powdered ginger
1/2 ts Ground cinnamon
1 ts Powdered cloves
1/2 ts Cardamom seeds
3 Drops Tabasco sauce
6 oz Rhine wine
2 oz Rose' wine
1 pt White vinegar
1 tb Kitchen Bouquet
1 tb Postum Powder

Put all spices (except last 6 ingr.) through blender
till it's a fine powder.

Place over low heat with half vinegar and simmer 1 hr;
adding rest of vinegar a little at a time as mixture is
reduced in bulk. Stir in Tabasco, wines, Kitchen
Bouquet. Cook 3 min to dissolve. Remove from heat.

Pour into crock or Tupperware container (2 qt) Let stand
covered for 1 week. Then strain thru cheese-cloth six
times. Bottle and cap tightly. Keep refrigerated
indefinitely. Freeze to keep for years.

Recipe By: Gloria Pitzer "Eating Out at Home"

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Mashed potatoes with skim milk is like a sports car with an automatic.

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Quoting Dave Drum to Jim Weller <=-

A1 may be a variant on HP.

Only in the broadest sense that they are both brown so called steak
sauces.

I've never (afaik) had HP.

HP Sauce has a tomato base, various spices, lots of malt vinegar and
molasses, and is flavoured with prunes and tamarind.

A-1 Sauce has a tomato base with spices too, but uses white vinegar
and caramel flavoured with raisins and oranges.

Country Bob

I hadn't heard of it so I googled it. It seems to be local to
Illinois and it sounds pretty sweet as it has four kinds of sugar
in it!

I don't put sauces like that on my steaks.

Neither do I but they are great on other things like sausages,
meatloaf and egg dishes.

Still A1 works on hamburgers for me.

And of course burgers.

I add vinegar or lemon juice plus some hot sauce to most of them to
bend them to my tastes, just as I do with commercial BBQ sauces.

I sometimes make sandwiches with buttered bread or toast, sharp
Cheddar cheese, a slice of raw onion and HP sauce. Those three
tastes go well together.



Cheers

Jim


... Our keen interest is not gluttony but a spirit of high adventure.

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JIM WELLER wrote to DAVE DRUM <=-

A1 may be a variant on HP.

Only in the broadest sense that they are both brown so called steak sauces.

I've never (afaik) had HP.

HP Sauce has a tomato base, various spices, lots of malt vinegar and molasses, and is flavoured with prunes and tamarind.

A-1 Sauce has a tomato base with spices too, but uses white vinegar
and caramel flavoured with raisins and oranges.

Country Bob

I hadn't heard of it so I googled it. It seems to be local to
Illinois and it sounds pretty sweet as it has four kinds of sugar
in it!

Their range of territory seems to be spreading - I've seen it in food
joints in several surrounding states. Bv)=

I don't put sauces like that on my steaks.

Neither do I but they are great on other things like sausages,
meatloaf and egg dishes.

Still A1 works on hamburgers for me.

And of course burgers.

I add vinegar or lemon juice plus some hot sauce to most of them to
bend them to my tastes, just as I do with commercial BBQ sauces.

And then there is Heinz 57 sauce.

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

Title: Heinz 57 Copycat
Categories: Five, Condiments, Vegetables
Yield: 4 servings

1 tb Ketchup
1 1/4 ts Worcestershire sauce
1/2 ts Yellow mustard
1/4 ts lemon juice
1 Drop hot pepper sauce

Whisk ketchup, Worcestershire sauce, mustard, lemon
juice, and hot sauce together in a small bowl until
smooth.

Scale up the quantity if you wish to fill a bottle
or jar. Keeps well in the ice box.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


... If your coffee order is > 4 words, you are part of the problem.

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Dave Drum wrote to JIM WELLER <=-

Still A1 works on hamburgers for me. Bv)=

I love A1 on hambrugers. I do put some on the side when I have a steak but that's because I'm dentally challenged and the A1 "lubricates" the steak to make it easier for me to process.

A1 is great on a Steak n' Shake/Freddy's steakburger.

Later,
Sean


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Sean Dennis wrote to Dave Drum <=-

Still A1 works on hamburgers for me. Bv)=

I love A1 on hambrugers. I do put some on the side when I have a steak but that's because I'm dentally challenged and the A1 "lubricates" the steak to make it easier for me to process.

A1 is great on a Steak n' Shake/Freddy's steakburger.

Freddies is, AFAICS, an upmarket (somewhat) Steak 'n Shake. Never eaten
in either of their stores here. Went into the first, looked over the
operation, checked the prices, gasped and headed for my nearest S&S.

My usual order for lunch at my nearby Steak 'n Shake is a triple and
fries - tomato, onion, mayo and a shaker bottle of pepper sauce. It's
on their <$4 menu. I'm home and dry for U$4.34 + tip. Sometimes one of
the cooks, knowing I am a regular will make it a triple cheeseburger.
I've discovered that I like their burgers better without the cheese.

BTW - I used to be "dentally challenged". Missed an echo picnic because
of it one year. So, I went to my local "Doc In A Box" which offers dental services and gottem yanked. Then headed to the One Day Dentures place
30 miles to the west and got a set of china clippers (plastic really).

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

Title: Chez' Freddy's Alternative Brownies
Categories: Desserts, Cookies, Fruits
Yield: 12 Servings

1 French Vanilla cake mix
21 oz Crushed pineapple; drained
3/4 c Coconut; shredded
1 cn Condensed sweetened milk
16 oz Pineapple ice cream topping
16 oz Tub CoolWhip topping
1 tb Cinnamon/sugar

Prepare the cake mix according to package directions,
adding in the drained pineapple and the coconut, and
pour into a 12" x 15" baking sheet pan that is greased
and floured. Let cool to room temperature.

Remove cake from oven and immediately poke holes in
the top of the cake with a wooden spoon handle then...

Heat the condensed milk and the pineapple topping `til
free flowing liquid (like water) and pour the evaporated
milk in them ... then the pineapple topping in them as
well...

Dust the top with the cinnamon/sugar and refrigerate
`til dessert is to be served...

Remove from the fridge and, top with the CoolWhip,
garnish with additional syrup, cinnamon/sugar, slice
and serve...

Source: Chez' Freddy's Kitchen @ Cyberealm bbs

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

Heinz has totally destroyed HP.

there's a major boycott going on by patriotic Britishers

I wonder that some enterprising Brit has not reverse engineered
the original HP sauce and begun marketing it

It seems like a brilliant idea.

Title: Homemade HP Sauce
1 tb Tomato paste
1 tb Dark treacle
375 ml Apple cider vinegar
375 ml Brown sugar

I'd suggest that equal quantities of tomato paste, water, malt
vinegar and treacle as a base would be closer to the real thing
although this recipe would still make a nice fruity, fairly sweet
sauce.

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

Title: Lithuanian Egg Casserole with Ham and Bread
Categories: Lithuanian, Eggs, Ham
Yield: 4 servings

4 Eggs
200 g (3/4 cup) smoked ham, cut
Into small pieces
200 g (3/4 cup) bread, white or
Black, cut into cubes
2 tb Butter
Parsley, finely chopped
Salt and pepper to taste

Fry bread cubes in butter. Grease a casserole dish, place fried
bread cubes as first layer. Cover with ham pieces, sprinkle with
parsley and pepper. Beat eggs with salt and pour over ham in
casserole. Bake in preheated oven at 325F/165C, for about 20-25
minutes. Serve with bread and fresh or dilled cucumbers.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Space is curved. Either that or my car pulls to the left.

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JIM WELLER wrote to DAVE DRUM <=-

Heinz has totally destroyed HP.

there's a major boycott going on by patriotic Britishers

I wonder that some enterprising Brit has not reverse engineered
the original HP sauce and begun marketing it

It seems like a brilliant idea.

Title: Homemade HP Sauce
1 tb Tomato paste
1 tb Dark treacle
375 ml Apple cider vinegar
375 ml Brown sugar

I'd suggest that equal quantities of tomato paste, water, malt
vinegar and treacle as a base would be closer to the real thing
although this recipe would still make a nice fruity, fairly sweet
sauce.

Having never tasted or even seen HP sauce I'm not a judge, nor qualified
to speak ..... although that's not slowed me down previously. It would
help if someone had the "real" recipe from back-in-the-day.

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

Title: Coffee Barbecue Sauce
Categories: Bbq, Sauces, Chilies
Yield: 3 Cups

1/2 c Brewed espresso or strong,
- dark coffee
1 c Ketchup
1/2 c Cider vinegar
1/2 c Firm packed lt brown sugar
1 lg Onion, peeled, fine chopped
2 cl Garlic; peeled, crushed
3 Fresh hot chilies; seeded
2 tb Hot dry mustard
+=MIXED WITH=+
1 tb Warm water
2 tb Worcestershire sauce
2 tb Ground cumin
2 tb Mexene chilli spice

Use this as a marinade or finishing sauce for grilled
or baked pork, beef, or chicken. The sauce may be
covered and refrigerated up to 2 weeks.

Put espresso or coffee, ketchup, vinegar, brown sugar,
onion, garlic, chilies, dry mustard, Worcestershire
sauce, cumin, and chilli spice in a small pot, stir them
together, and bring to a simmer over medium-high heat.

Lower the heat so the mixture is just simmering and let
simmer for 20 minutes. Remove the pot from the heat, let
the mixture cool, then puree it in a blender or food
processor fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for
up to 2 weeks.

Yield: about 3 cups

Recipe Source: Chef Michael Lomonaco, Noche Restaurant,
: : New York, NY

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

reverse engineered ...

It would help if someone had the "real" recipe from
back-in-the-day.

The original recipe was a trade secret of the originator that was
passed on to subsequent owners. But the ingredients listed on the
label (and their order) on the bottles of the British product before Kraft-Heinz took over gives us a fair idea of how to reproduce
something very like it.



Cheers

Jim


... Rule 29: In internet chat rooms all the girls are men.

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JIM WELLER wrote to DAVE DRUM <=-

reverse engineered ...

It would help if someone had the "real" recipe from
back-in-the-day.

The original recipe was a trade secret of the originator that was
passed on to subsequent owners. But the ingredients listed on the
label (and their order) on the bottles of the British product before Kraft-Heinz took over gives us a fair idea of how to reproduce
something very like it.

Some of those "trade secret" recipes are a real bi ..... g problem to
reverse engineer. Like Coca Cola .... did/does it use cocaine? How *do*
they get that "sweet-bite"? Many have tried - none (that I know of) have succeeded.

Or Kentucky Fried Colonel's "11 herbs and spices". Once someone got a
look at the real list --- suddenly all the Gloria Pitzer wannabes were
caught faaaaaar off-base.

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

Title: Constant Comment (Copycat) Tea
Categories: Five, Beverages, Herbs, Citrus
Yield: 1 /4 cup

4 tb Black tea
12 Whole cloves; crushed
1 (1") cinnamon stick; broken
- crushed
2 ts Dried orange peel; broken in
- small pieces

Combine all ingredients well and store in an
airtight container.

UDD Note: Why? The Bigelow folks certainly sell the
real deal inexpensively enough.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

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