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Didn't they start making Worcester Table Sauce?
Parsley sauce?
You have a sauce that's green and tastes of nothing?
Ah, it's béchamel with bits in. As you were.
Hmmmm,
I didn't really want to get into hot sauces. I was more aiming at the "it's in the fridge/cupboard" variety.
Worcester Sauce isn't a sauce :shakes head: You add a dash to your spag bol, or cottage pie. It's an ingredient.
As said - I've written to Lee & Perrins asking them to rename.
Its an East End thing.
I have the same reaction everytime I hear "bokkle" (as in 'milk bokkle') - my dad does this and it's a wonder I haven't stabbed him for it yet.
Along similar lines, there's a guy at work, must be in his 30s who says V instead of TH. It drives me up the bloody wall!
Is he Transilvanian?
Along similar lines, there's a guy at work, must be in his 30s who says V instead of TH. It drives me up [s]the[/s] Ve bloody wall!
There fixed it for you
Whatever it's called, Brown / HP Sauce is still the devil's poo.
Fish finger sarnie - got to be a mix of red / tomato / ketchup and mayonnaise. Yum.
Fish finger sarnie - got to be a mix of red / tomato / ketchup and mayonnaise
My Euphamism-o-meter just exploded.
what other kinds of ketchup are there then ?
surely the word tomato is unnecessary
it's "ketchup"
Mushroom. You can have mushroom ketchup. Tastes like cat spew though...
Cougar - mine did too earlier when someone was on about their OH preferring red to brown.
I'll get my coat now, i think....
you can get mushroom ketchup, I believe.
chips and mayo a la the Dutch
tommy ketch on bacon butties.. (although I prefer a nice avacado puree these days)
tommy ketch on fishfinger sarnies
anything else is just people trying to display more working class integrity than they actually possess..
Along similar lines, there's a guy at work, must be in his 30s who says V instead of TH. It drives me up the Ve bloody wall!
There fixed it for you
GNAAARGH!
[i]you can get mushroom ketchup, I believe.[/i]
That sounds like possible THE worst thing ever invented. Ever. In fact, I refuse to believe it exists.
Yuk yuk yuk. Why coat tasty food with a vile sugar and vinegar mix? Molgrips - I don't classify flour as tasty food, so yes of course I would add to it. But I wouldn't add ketchup.
There's little that mayo can't improve. Brown bread, rocket, bacon, mayo, maybe a little tomato. Perfect sandwich for a gentleman.
[i]Fish finger sarnie - got to be a mix of red / tomato / ketchup and mayonnaise. Yum.[/i]
I was just about to post the same.
To successfully eat fish fingers, you first have to pour a dollop of tomato ketchup then and equal dollop of salad cream (no pretentious mayo here), then thoroughly mix them together in much the same way as you would epoxy resin. Then dunk your fish fingers in, and savour.
I don't think I've had fish fingers in the last 20-30 years though, so fish finger technology may have moved on a bit
In fact, I refuse to believe it exists.
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A TEACAKE HAS CURRANTS IN IT AND IS EATEN TOASTED AND SMOTHERED IN BUTTER!
ahem, teacakes - just to stir things up a bit
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Excelent!
I have a friend who hates all things mushroomy 🙂
Right, like IanMunro I've not eaten a fishfinger for over a decade... maybe two.
Tonight in the interest of saucey science I will buy fishfingers on the way home. I will make two sarnies for tea tonight. To the exacting standards of four other forumites. Each sandwich will be cut into two halves.
What methods do I need to use?
What sort of fishfingers?
What sort of bread?
What sauce?
Thanks.
What methods do I need to use?
What sort of fishfingers?
What sort of bread?
What sauce?
Cook the fishfingers
Any.
White bread.
Tomato/Mayo (or salad cream)
Perhaps add a splash of Soy Sauce or Worcester Sauce to spice it up a bit?
Grill the fishfingers
White bread - buttered (to the edges)
Put four fish fingers on a slice of buttered bread (orientated cross ways on the bread, so a stack of four moving up from bottom to top crust)
BROWN sauce!
Add the top slice of bread
Cut into two
IF you're feeling fruity, have some mushy peas available for dipping.
Oh, and buy good Fish Fingers. You seem a man of distinction so I probably didn't need to add that. Birds Eye all the way.
BROWN sauce!
Brown Sauce + Fish = NO!
Birds Eye are ok then?
I will be shopping in Waitrose so I could get some Organic ones caught by the mouths of mermaids?
What standard of bread do I need to go for? Standard white slice or a loaf from the bread counter?
Jamie - You had you say. I'll prepare one as you've described. The Dr has every right to put his recipe forward.
[s]Think of me as the bald shouty one off of MasterChef tasting your wonderous creations.[/s]
THINK OF ME AS THE BALD SHOUTY ONE OFF OF MASTERCHEF TASTING YOUR WONDEROUS CREATIONS!
Bog standard bread is fine.
Cook the fishfingers
Any.
White bread.
Tomato/Mayo (or salad cream)
This is correct. Trust me, I was a student quite recently. Maybe toast the bread slightly if that's your thing.
Waitrose own fish fingers are the best....Bog standard council bread for fish finger sarnies
my missus like salad cream with everything, apart from breakfasts when shes a ketchup girl
i like brown with breakfast
though for bacon butties red
sausage butties brown
The shortlist...
Brown
Red
Red & Brown
Red & White
Using Waitrose own fishfingers and cheap bread.
To drink I'm thinking lager.
I will prepare myself by going for a swim; I will be at one with the fishes.
You are a true scientist Mr Yeti.
For those about to cook. We salute you.
To drink I'm thinking lager.
As with all fish you want a bottle of white.....
....so cider.
so to save people from having to read the whole 6 pages, is the good doctor's list correct?
Not even close, a work of pure conjecture by a rank amateur.
Luckily TSY has stepped into the breach to perform a series of ground break experiments on himself.
This selfless sacrifice is easily comparable to when that Australian scientist proved that stomach ulcers could be formed by eating a petri dish full of viruses.
DIJON MUSTARD!! what's wrong with you man! why on earth would you even call it mustard it doesn't deserve the name, anyway i thought only girls ate that poor french excuse for mustard.
the perfect Fish finger butty is built as follows
Warburtons thick toastie white bread
Plenty of marg
Birds Eye fish fingers
Cheap rubbish cheese single (or possibly 4 - 1 for each fish finger)
Heinz tomato ketchup
Enjoy! 🙂
Having just typed that in, I'm about to have one now. Mmmmmmmmmmmmmmmmmmmmm
One thing I noticed in this thread was that people seem very inflexible. Why be so autistic? Personally, if there's no proper tomato ketchup in the house I'll happily settle for HP or mustard, or mayo, or no sauce, or maybe mustard, mango chutney or lime pickle on my sandwich. One day its bacon Heinz and Colman's, one day its lime marmalade on the brie. Variety is good.
It is NOT time for rules!
Houns - ye gods man, you really know your condiments. Reading your posts is like having had someone stolen my thoughts. You are a man of taste and that's a fact.
fishfinger butty - butter and RED sauce no diggity. Brown sauce on a fishfinger butty is such a no-no I can't fathom why you would mention it on here you freak. you know you're in for months of derision. POINTS at DRS****
I might have missed it..
But Daddies brown sauce in baked beans is heaven...
(must put the sauce in before heating up tho - personal preference)