Discussion in 'Modding' started by timbudtwo, 22 Jun 2004.
That is insanely cool modding there.
Saw this on OCuK forums. .
I'll fry some bacon! can i have 5 bucks please?
What is brown sauce?
I remember that on OCS, must have been 2/3 years ago
Classic, even if Trubador himself was a bit of a plum
Very nice sauce, vinger and spices and stuff- better than red!
nooo way its not better than red !!!
brown sauce is mank , lol
Brown is better in sandwiches. Red is better with chips and generally at the side of the plate
Okay, I give.. WTF is brown sauce?
brown sauce is similar to steak sauce but thicker and less spicy
Brown Sauce......IT'S THE DADDY
It can't be compared to anything because it is unique.
Also do you think that rig was overclocked or anything? because if not, just think of what an overclocked high-speed athlon/pentium 4 could cook.
Oh and brown sauce has its place along with red sauce , depends on what food.
Red sauce - chips, mushy peas
Brown sauce - stew, sausage rolls
Just a couple of my favourites.
Nosmo sits back and watches this thread become a food discussion
For US people: Brown souce is like a thinned out steak sauce (thicker? You havent had REAL steak sauce then). It doesnt taste thinner though. Add in some vinegar and you have authentic english brown sauce.
Its not bad.
Will you please stop calling ketchup "red sauce". It's demeaning to the awesomeness that is the tomato derived wonder of ketchup.
That's great, I'd be more impressed if he burned the egg tho.
I WANTED you people to give me pictures of you topping this!
I would give you a free jpeg image of a 5 dollar bill if you do so, to print and counterfeit and do with as you please(as if there isnt enough corruption on this board as it is).
for an image of a €5 note i'll post the link again and we call it even
So you mean like... Worcestershire sauce or maybe HP?
Sorry, I guess Americans are more particular about the sauces they put on meat.
Worcestershire has roots in India, but was originally created in Worsestershire, England by Lea and Perrins in 1835. It's made from Anchovies in brine, garlic, cloves, shallots, molasses, and tamarinds - an indian fruit very close to an arabian date. It's bottled and aged for usually about two years before served.
HP sauce is very similar, commissioned by the Queen of England in 1899. It's made from vinegar, tomatoes, molasses, salt, flower, tamarinds, dates, onions, and soy sauce. Very similar, but HP is just a bit saltier compared to Worcestershire's sometimes sweeter taste.
...but that's just my opinion. After this, you get into the intricate details of our beloved A1 steak sauce, and the millions of regional variations of Bar-B-Que sauce.
Nice mod though!
that brown stuff is hp sauce, as seen in the pictures above it
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