Got to disagree with Binner’s brown bread claim. I think a good tongue burning, mature as **** cheddar benefits from being served betwixt two slices of wholemeal / granary bread along with the necessary peripherals, lettuce, tomato, spring onion etc..
Firstly, it’s TOMATO KETCHUP not red sauce. Wtf are you 5 years old or something?
Secondly, brown sauce, pickle and salad cream are all bloody DISGUSTING and should be banned, but that’s nothing comared to the EVIL that is MAYONNAISE. Jesus wept, the most disgusting thing on the planet and people are putting it on their FOOD and in their MOUTHS.. UGH UGH UGH x1000000 you utter freaks!
Tabasco IS a table sauce – some people like their food spicier, so that’s what it’s for.
Sauces are made from scratch in a saucepan, normally from a base of onion / garlic / shallots lightly sauted in butter with a dash of wine and stock appropriate to the meat you will be serving. Herbs can be added to enhance the flavour.
What is this Red and Brown nonsense of which you speak?
No! Mr Starship – mustard on fried eggs pur-lease! lol
The only exception is when the eggs are in a nice mushroom omelette (with garlic) in which case it’s got to be mayo – full fat mayo by the way, no sense messin’ with that “Light” rubbish – it tastes revolting and you have to eat way more to get the same hit…
An almost mythical sauce so awesome that it vanished from the shelves of PRESTO and into legend. It will only reappear in the hands (or perhaps down the front and round the corner of the mouth) of King Arthur and his knights when they ride out from under that secret hill of theirs to save us from Armageddon.
Doorstop-thick white bread
Butter
Proper chips, cut from potatoes and deep fried, none of this frozen / oven chip nonsense
Salt
Sarson’s malt vinegar (remember the chip buttie vinegar mantra; if it’s clear, it goes nowhere near)
Heinz tomato ketchup
A correctly assembled chip buttie should be too tall to realistically fit in your mouth without compression and careful angling unless you’re Diana from V.
This is not a chip buttie:
Thin bread, watery ketchup, no vinegar, the butter seems to have all but disappeared and I suspect that it’s some form of “spread” instead. This image was lifted from a forum entitled “only in America” – I concur but I expect hat’s for wildly different reasons from the original thread’s intent.
Doorstop-thick white bread
Butter
Proper chips, cut from potatoes and deep fried, none of this frozen / oven chip nonsense
Salt
Sarson’s malt vinegar (remember the chip buttie vinegar mantra; if it’s clear, it goes nowhere near)
Heinz tomato ketchup
WRONG!
But – very close. Just lose the vinegar. The chips should (as per the OCD thread) be laid out jenga style on good bread, with butter, and kethcup (although brown would be better).
Can I hazard a guess here that you’re from the wrong side of the Pennines? (-:
Probably. I cut my sauce eating teeth in Sheffield. Oddly enough a place where gravy and curry sauce (chip shop style – which I think is made from white pepper and wallpaper paste) seem popular.
However, there is a hard core of sauce cogniscents that taught me well.
The OH is from Rotherham and she knows her sauces (apart from thinking red and brown mix!).