I remember that on OCS, must have been 2/3 years ago Classic, even if Trubador himself was a bit of a plum
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.
Insane 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.
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.
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).
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!
