 sj |
||
|
||
BS: Gourmet Sauce?
|
|
|
Subject: Gourmet Sauce? From: Fiolar Date: 18 May 02 - 05:36 AM Picked up some chicken seasoning in the local supermarket recently and when I opened the box, found a leaflet advertising various New Orleans delicasies one of which stunned me for a moment. It was listed as "bronzed swordfish in a hot fanny sauce." I realise that "fanny" has different meaning in the States and the UK. Checking on Google, I find that it is apparently a very spicy sauce. Does the word have another meaning? perhaps as a corruption of something else? I feel sure that any restaurant in England which advertised it would soon have the locals calling for its closure. |
|
Subject: RE: BS: Gourmet Sauce? From: C-flat Date: 18 May 02 - 07:56 AM More likely they'd be queing round the block! |
|
Subject: RE: BS: Gourmet Sauce? From: mack/misophist Date: 18 May 02 - 11:17 AM Fanny is an old fashioned nickname for Frances. Could that be it? |
|
Subject: RE: BS: Gourmet Sauce? From: Celtic Soul Date: 18 May 02 - 11:43 AM I dunno...but I can tell you that, in *this* part of the States, "Fanny" means arse. Might be something pulled from a French word. |
|
Subject: RE: BS: Gourmet Sauce? From: The Walrus Date: 18 May 02 - 01:18 PM A "fanny" is also a (Royal) Navy term for a cooking vessel of some kind (a shallow dixie I believe), but I doubt that has any bearing on the matter either. Walrus |
|
Subject: RE: BS: Gourmet Sauce? From: catspaw49 Date: 18 May 02 - 02:21 PM Hot Fanny Sauce simply means hot and spicy and as any pepper afficionado knows, one that burns as well going out as going down. I guess they need to tell some folks that or risk litigation........I've had private restaurants label their hot and spicy sauces with other cutesy names names implying the same thing such as Buns Afire, etc. Commercially available sauces that are the hottset btw, are both from the same company......"Endorphin Rush" and Dave's Insanity Sauce" are both Habenero based and are great additions to your own sauce brew or added to a lot of barbeque sauces or Buffalo Wings sauces. Spaw |
|
Subject: RE: BS: Gourmet Sauce? From: 53 Date: 18 May 02 - 02:25 PM A-1 steak sauce, is probly one of the best sauces out there on the market. |
|
Subject: RE: BS: Gourmet Sauce? From: Clinton Hammond Date: 18 May 02 - 02:29 PM Sure... if ya wanna ruin yer steak by putting sauce on it...
|
|
Subject: RE: BS: Gourmet Sauce? From: Bert Date: 18 May 02 - 04:50 PM You don't put A-1 sauce on steak. Yer puts it on Cheddar Cheese sandwiches |
|
Subject: RE: BS: Gourmet Sauce? From: Lyrical Lady Date: 19 May 02 - 12:22 PM Oh Oh!...food fight! LL |
|
Subject: RE: BS: Gourmet Sauce? From: catspaw49 Date: 19 May 02 - 12:33 PM I never use anything on good cuts either, but on the cheaper cuts I used to use A1 til I found Crosse&Blackwell Steak Sauce which kicks A1's ass all over the place. Spaw |
|
Subject: RE: BS: Gourmet Sauce? From: GUEST,Jim Date: 19 May 02 - 12:34 PM What is A-1 sauce? I found the web site but it didn't have much to tell me regarding the ingredients. It just kept saying that it was the best... Any British equivalent? Jim |
|
Subject: RE: BS: Gourmet Sauce? From: GUEST Date: 19 May 02 - 12:44 PM A-1 Steak Sauce Ingredients. |
|
Subject: RE: BS: Gourmet Sauce? From: catspaw49 Date: 19 May 02 - 12:46 PM Jim, I just mentioned Crosse and Blackwell Steak Sauce which is English and beats the hell out of A1. Spaw |
|
Subject: RE: BS: Gourmet Sauce? From: GUEST Date: 19 May 02 - 12:50 PM Thanks, Spaw We 'cross posted' I think. I'll look out for it. The ingredients of A-1 don't look too good though... |
|
Subject: RE: BS: Gourmet Sauce? From: Dicho (Frank Staplin) Date: 19 May 02 - 01:53 PM Catspaw, check the label on your Crosse & Blackwell. Last year someone gave us a Crosse & Blackwell plum pudding (one of those gifts you never open) The finer print on the label reads "The Crosse and Blackwell Co. Division of NESTLE Foods Corp Purchase, NY, 10577, Product of CANADA. Like many old companies, C & W was bought out and the name kept for various products made in various places. Before it was bought out, they had a branch plant in Baltimore, MD. The ingredients of commercial A-1 Steak Sauce are NOT those of the recipe found by Guest. Just to kill your appetite, here are the ingredients of the C & W "Plum Pudding." "California raisins, water, wheat flour [all the usual additives including "thiamine mononitrate and reduced iron"], sugar, bread crumbs [made with vegetable oil and a list of chemicals], corn syrup solids, beef suet, orange peel, orange marmalade, rum, brandy, skim milk powder, spices, dried whole egg, cottonseed oil, salt, sodium bicarbonate [necessary if you have read this far], and artificial color." I wonder what the ingredients of the C & B and A-1 sauces are (no, I take that back- I want to keep what is left of my appetite for lunch). |
|
Subject: RE: BS: Gourmet Sauce? From: The Walrus Date: 19 May 02 - 02:34 PM Dicho "...and reduced iron..." I do hope they mean "reduced levels of iron", otherwise the consumer is looking at eating metallic iron (how do they prevent it from re-oxidising during cooking?). Walrus |
|
Subject: RE: BS: Gourmet Sauce? From: Dicho (Frank Staplin) Date: 19 May 02 - 04:15 PM "Reduced iron" is the name for food grade iron filings. Stomach acids change the iron to a form which the body can absorb. No, I didn't know about this until I found: iron for breakfast/ |
|
Subject: RE: BS: Gourmet Sauce? From: michaelr Date: 19 May 02 - 04:43 PM That's definitely not the recipe for commercial A-1 sauce. A-1 is mostly worcestershire sauce, I think: vinegar, molasses, anchovies, tamarind, and cloves. Michael |
|
Subject: RE: BS: Gourmet Sauce? From: GUEST Date: 19 May 02 - 05:45 PM So A-1 sauce is pretty much what we'd call 'brown sauce' in the UK? |
|
Subject: RE: BS: Gourmet Sauce? From: Dicho (Frank Staplin) Date: 19 May 02 - 05:52 PM A-1 has some resemblance to HP sauce (formerly British, but now made in both Canada and the US). I guess brown sauce is as good a name as any. We occasionally use Lea and Perrins Worcestershire as a hurry-up flavoring in marinades and sauces, but haven't used the others in years. It, also, is made in several places. It would be interesting to compare the formulae in the different factories. |
|
Subject: RE: BS: Gourmet Sauce? From: catspaw49 Date: 19 May 02 - 11:37 PM Yeah but Dicho, no one in the states can say "Worcestershire" because we feel the need to pronounce all of it so it never comes out in the simple English way.....except perhaps in New England. So the stuff is most commonly and jokingly (we can laugh at ourselves) as What's This Here sauce. Spaw |
|
Subject: RE: BS: Gourmet Sauce? From: Sorcha Date: 19 May 02 - 11:58 PM I make my own Worcestershire Sauce....and I know damn well what is in it. The only time I use A-1 sauce is if I am making BBQ sauce........... |
|
Subject: RE: BS: Gourmet Sauce? From: Jon Freeman Date: 20 May 02 - 12:14 AM So do I know what's in it Sorcha! Very nice too!!! Jon |
|
Subject: RE: BS: Gourmet Sauce? From: M.Ted Date: 20 May 02 - 12:53 AM Isn't it amazing how much better the food tastes when you make your own sauces, Sorcha? Commercial Salad dressing are even worse than the sauces, when it comes to horrible ingredients--Oh, and Dicho--thanks for the link, without your help, I would never have realized that I could actually recover iron fillings from my morning cereal! |
|
Subject: RE: BS: Gourmet Sauce? From: Dicho (Frank Staplin) Date: 20 May 02 - 12:54 AM Catspaw, lots of Americans shorten Worcestershire. I have heard Wis-ter-, Worse-ter-, Wus-ter-, war-ster-, wash-ter-, that orangey-red bottle. And shy-er and she-er at the end. Just shows that we are more inventive with the language then they are in the old country. We had a recipe for Worse-tershyer (mine own pronunciation) but I can't find it now. I remember it had malt vinegar, molasses, onion and garlic and lime juice, papaya powder of some kind and some spices (probably what fell out of the cabinet first). We only used it in marinade so it always got cooked out- I get allergic reactions to fresh vinegars. The marinades we use now omit vinegar. |
|
Subject: RE: BS: Gourmet Sauce? From: Bert Date: 20 May 02 - 03:10 AM It's pronounced "Wooster Sauce" |