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Posted: 8/22/2014 3:30:37 PM EST
[#1]
Quote HistoryQuoted:
What's HP Sauce like ? Crack. I can get it locally in my grocer's "International" aisle (it's British), but before that I just got it on Amazon. |
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Posted: 8/22/2014 3:30:50 PM EST
[#2]
Quote HistoryQuoted:
What's HP Sauce like ? I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. But, if subnet says it's good, I'll have to try it. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. |
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Posted: 8/22/2014 3:31:35 PM EST
[#3]
Quote HistoryQuoted:
I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. Quote HistoryQuoted:
Quoted:
What's HP Sauce like ? I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. It's fucking phenomenal. I'm addicted to the stuff. |
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Posted: 8/22/2014 3:34:05 PM EST
[#4]
Quote HistoryQuoted:
This really isn't up for debate guys. Correct. Your technique sucks. |
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Posted: 8/22/2014 3:35:08 PM EST
[#5]
Quote HistoryQuoted:
I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Quote HistoryQuoted:
Quoted:
I love runny yolks, the white needs to be cooked , its like snot otherwise I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Ever had a burger with a runny yolk egg on it? Fucking heaven. 
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Posted: 8/22/2014 3:36:04 PM EST
[#6]
Does it compare to anything else? With 78% of the market over there, it must be good (or everything else just sucks that bad...I mean it is GB)
Sounds sweet and sour with the dates and vinegar. Sort of like an A1? only with less of a savory smokey thing goin'. |
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Posted: 8/22/2014 3:39:15 PM EST
[#7]
toss in a teaspoon or two of water and you got it made.
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Posted: 8/22/2014 3:40:23 PM EST
[#8]
Quote HistoryQuoted:
This really isn't up for debate guys. Then you should have put it in team.......over here all you gonna get is grief and advice. |
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Posted: 8/22/2014 3:40:26 PM EST
[#9]
Quote HistoryQuoted: Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. |
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Posted: 8/22/2014 3:40:29 PM EST
[#10]
Quote HistoryQuoted: Runny yolks or GTFO.  |
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Posted: 8/22/2014 4:21:41 PM EST
[#11]
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Posted: 8/22/2014 4:34:23 PM EST
[#12]
Quote HistoryMy mother used to make those when I was a kid, pure awesomeness
ETA: Pics of properly cooked fried eggs: http://www.ar15.com/forums/t_1_5/1658327_.html&page=1 |
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Posted: 8/22/2014 4:44:55 PM EST
[#13]
Quote HistoryQuoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. This....this is how |
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Posted: 8/22/2014 4:45:15 PM EST
[#14]
Quote HistoryQuoted:
Does it compare to anything else? With 78% of the market over there, it must be good (or everything else just sucks that bad...I mean it is GB)
Sounds sweet and sour with the dates and vinegar. Sort of like an A1? only with less of a savory smokey thing goin'. It's closest US equivalent is probably A1, but that's not saying much. They really are pretty different. |
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Posted: 8/22/2014 4:54:01 PM EST
[#15]
I throw a bit water in the pan when it's about half cooked and put the lid on. It steams the top of the egg cooked without risking a broken yolk in the flip. Perfect every time.
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Posted: 8/22/2014 4:54:57 PM EST
[#16]
Quote HistoryQuoted: The yoke of failure rests heavily upon your shoulders. <golfclap> |
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Posted: 8/22/2014 4:56:10 PM EST
[#17]
WTF. Crack the yoke? GTFO you communist pig-dog.
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Posted: 8/22/2014 4:56:52 PM EST
[#18]
broken yolk...the sign of ham-fisted egg handling.
OP, if you like your eggs that way, then you go right for it. but please don't try to foist that shit off as "correct".
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Posted: 8/22/2014 5:05:51 PM EST
[#19]
Cast iron pan, medium heat.
1 tbsp olive oil and 1 tbsp unsalted butter until liquid 2 eggs, cracked gently on side of pan, laid gently into the simmering oil/butter mixture Turn when edges harden, turn heat off immediately Lay upon a slice of whole wheat toast and cover with same. Enjoy. If the yolk runs down into your shirt front you must be living right. 
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Posted: 8/22/2014 5:16:26 PM EST
[#20]
Quote HistoryQuoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. Theres no such thing as a good bagel, and I don't know what taylor ham is but I don't give a fuck. I've got biscuits, sausage gravy, bacon, country ham and fried chicken. I don't need that other shit. (Pastrami is good though). |
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Posted: 8/22/2014 5:18:14 PM EST
[#21]
Quote HistoryQuoted:
Theres no such thing as a good bagel, and I don't know what taylor ham is but I don't give a fuck. I've got biscuits, sausage gravy, bacon, country ham and fried chicken. I don't need that other shit. (Pastrami is good though). Quote HistoryQuoted:
Quoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. Theres no such thing as a good bagel, and I don't know what taylor ham is but I don't give a fuck. I've got biscuits, sausage gravy, bacon, country ham and fried chicken. I don't need that other shit. (Pastrami is good though). What could be bad about a bagel? BTW, I do envy you southerners with the B&G. Altho if that was available here, I don't know if i would be able to control myself. I'd be 500 pounds lol. |
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Posted: 8/22/2014 5:20:27 PM EST
[#22]
Quote HistoryQuoted: Theres no such thing as a good bagel Quote HistoryQuoted: snip Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. |
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Posted: 8/22/2014 5:29:57 PM EST
[#23]
Quote HistoryQuoted:
You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. Quote HistoryQuoted:
Quoted:
snip
Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. |
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Posted: 8/22/2014 5:33:19 PM EST
[#24]
Quote HistoryQuoted:
If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. Quote HistoryQuoted:
Quoted:
Quoted:
snip
Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. |
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Posted: 8/22/2014 5:35:50 PM EST
[#25]
Quote HistoryQuoted: If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. Quote HistoryQuoted: Quoted: Quoted: snip Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. If you ever find yourself in Montreal then go here: http://www.stviateurbagel.com/bakeries-and-cafes/St-Viateur_Bagel_Shop |
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Posted: 8/22/2014 5:36:52 PM EST
[#26]
Quote HistoryQuoted: That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. Quote HistoryQuoted: Quoted: Quoted: Quoted: snip Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. It's just a difference of opinion, based on his lack of experience. He doesn't need to apologize for anything. |
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Posted: 8/22/2014 5:40:42 PM EST
[#27]
Quote HistoryQuoted:
It's just a difference of opinion, based on his lack of experience. He doesn't need to apologize for anything. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. It's just a difference of opinion, based on his lack of experience. He doesn't need to apologize for anything. Bagel ignorance is no joking matter. |
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Posted: 8/22/2014 5:40:53 PM EST
[#28]
Quote HistoryQuoted:
That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
snip
Theres no such thing as a good bagel You've obviously never been to a bagel shop run by Orthodox Jews that cooks them in a brick wood-burning oven and serves them fresh. If your only experience with bagels has been the spongy pre-made stuff in the stores, or the leather-like texture of Einstein's bagels, then I can understand why you would think that way. If I ever have the chance to try a bagel made by Orthodox Jews in a woodfired brick oven I will. The only bagels I've ever had have been in a bag or from Panera I think. That's my entire point, you don't have access to good bagels and I am saddened by that fact. Your reply of "Theres no such thing as a good bagel" was just a silly, childish post that you should apologize for. 
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Posted: 8/22/2014 5:46:05 PM EST
[#29]
First fry some homemade sausage.
Second break eggs into sausage grease and fry over easy. Third make gravy with remaining grease. Fourth crumble biscuit on plate, place egg on biscuit and break yolk. Fifth place fresh tomato slice on top of egg and cover all with gravy. Eat with the sausage you fried. You could also use a biscuit, sunny side up egg, and red eye gravy, but then you have to fry salt cured ham instead of sausage. |
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Posted: 8/22/2014 5:55:44 PM EST
[#30]
Quote HistoryQuoted:
I don't need to! 
 Quote HistoryQuoted:
Quoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. I don't need to!
MOTHER OF GOD!!! I just, like, jizzed...everywhere |
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Posted: 8/22/2014 6:06:08 PM EST
[#31]
Hp sauce is like a sweeter tangier and less peppery A-1. Subnet is maintaining his Angliphile creds.
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Posted: 8/22/2014 6:26:02 PM EST
[#32]
I'll take mine scrambled and well done. No runny chicken fetus for me.
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Posted: 8/22/2014 6:26:08 PM EST
[#33]
Quote HistoryToad-in-a-holes. Hell yes they're awesome. I make my holes smaller than that so you only see the yolk poking through. The trick is to have your pan at just the right temperature so your bread toasts before your yolk is done but slow enough to get the white done. |
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Posted: 8/22/2014 7:03:47 PM EST
[#34]
Quote HistoryQuoted:
Toad-in-a-holes. Hell yes they're awesome. I make my holes smaller than that so you only see the yolk poking through. The trick is to have your pan at just the right temperature so your bread toasts before your yolk is done but slow enough to get the white done. Quote HistoryQuoted:
Toad-in-a-holes. Hell yes they're awesome. I make my holes smaller than that so you only see the yolk poking through. The trick is to have your pan at just the right temperature so your bread toasts before your yolk is done but slow enough to get the white done. How come I have this sudden urge to blow up put on a Guy Fawkes mask when I see one of those? |
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Posted: 8/22/2014 7:17:35 PM EST
[#35]
Quote HistoryQuoted:
It's fucking phenomenal. I'm addicted to the stuff. Quote HistoryQuoted:
Quoted:
Quoted:
What's HP Sauce like ? I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. It's fucking phenomenal. I'm addicted to the stuff. Thanks for the input. Looks like I'll have to try it, but after a few minutes of interwebz search I don't see where I can get it locally. Did I miss something or do I need to have it shipped in ???? |
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Posted: 8/22/2014 7:30:48 PM EST
[#36]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. First, its yolk. Secondly, never break the yolk. If you can't spell it, you can't understand how to cook it. |
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Posted: 8/22/2014 7:46:38 PM EST
[#37]
Quote HistoryQuoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. This. The proper sequence: 1. Take piece of bread, preferably Japanese bread, and cut a hole in the middle. 2. Fry bacon. Lots of bacon. 3. Remove bacon. 4. Drop bread in bacon grease toasting both sides. 5. Crack egg into hole. 6. Salt & pepper to taste. 7. Flip to set white but not yolk. 8. When set, remove and slap in other piece of bread (may need to use butter or better yet, more bacon). 9. Remove toast (this is bottom of sammich). 10. Put bacon (lettuce and tomato, if desired) on this piece then carefully put egg/toast on top. Eat it, motherfucker!!! There's a reason Italy isn't a superpower. |
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Posted: 8/22/2014 7:58:24 PM EST
[#38]
Quote HistoryQuoted:
This. The proper sequence: 1. Take piece of bread, preferably Japanese bread, and cut a hole in the middle. 2. Fry bacon. Lots of bacon. 3. Remove bacon. 4. Drop bread in bacon grease toasting both sides. 5. Crack egg into hole. 6. Salt & pepper to taste. 7. Flip to set white but not yolk. 8. When set, remove and slap in other piece of bread (may need to use butter or better yet, more bacon). 9. Remove toast (this is bottom of sammich). 10. Put bacon (lettuce and tomato, if desired) on this piece then carefully put egg/toast on top. Eat it, motherfucker!!! There's a reason Italy isn't a superpower. Quote HistoryQuoted:
Quoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. This. The proper sequence: 1. Take piece of bread, preferably Japanese bread, and cut a hole in the middle. 2. Fry bacon. Lots of bacon. 3. Remove bacon. 4. Drop bread in bacon grease toasting both sides. 5. Crack egg into hole. 6. Salt & pepper to taste. 7. Flip to set white but not yolk. 8. When set, remove and slap in other piece of bread (may need to use butter or better yet, more bacon). 9. Remove toast (this is bottom of sammich). 10. Put bacon (lettuce and tomato, if desired) on this piece then carefully put egg/toast on top. Eat it, motherfucker!!! There's a reason Italy isn't a superpower. I lived in Japan 3 years. Wtf is Japanese bread? Are you talking about shokupan? |
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Posted: 8/22/2014 7:59:04 PM EST
[#39]
Quoted:
Some people don't know how to do this correctly, I see people doing it all different ways. I'm not sure if this is the Italian American way to do it or what, but it's by far the best way. Oil or butter in pan on medium high heat. Break a whole egg directly into pan. Immediately break the yoke and let it go where it wants to, do NOT stir it up. Let the egg cook for a very short period of time, soft and bit liquidy on top is preferred. Do NOT flip the egg over. Slide egg onto sandwich of choice. Enjoy. You're welcome. 14'ers just gotta 14....right? |
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Posted: 8/22/2014 8:09:11 PM EST
[#40]
Didn't read all the replies, but I don't flip eggs. When the whites are almost set around the yolk, I grab a small pot cover(glass), throw an ice cube in the pan, cover, and serve my eggs when the yolks are done the way I like them.
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Posted: 8/22/2014 8:15:00 PM EST
[#41]
Quote HistoryQuoted:
Thanks for the input. Looks like I'll have to try it, but after a few minutes of interwebz search I don't see where I can get it locally. Did I miss something or do I need to have it shipped in ???? Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
What's HP Sauce like ? I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. It's fucking phenomenal. I'm addicted to the stuff. Thanks for the input. Looks like I'll have to try it, but after a few minutes of interwebz search I don't see where I can get it locally. Did I miss something or do I need to have it shipped in ???? Amazon is your best bet. That's what I had to do for years, until I moved to a town that had an awesome grocery store. |
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Posted: 8/22/2014 8:17:51 PM EST
[#42]
Quote HistoryQuoted:
I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Quote HistoryQuoted:
Quoted:
I love runny yolks, the white needs to be cooked , its like snot otherwise I love over easy eggs on my plate. I like to dip toast into the yolks. Just not on a sandwich. Correct....I prefer toast to toasted on one side only, and leave the other side for sopping up the yellowy goodness. |
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Posted: 8/22/2014 8:19:01 PM EST
[#43]
Over-easy or GTFO.
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Posted: 8/22/2014 8:32:45 PM EST
[#44]
Quote HistoryQuoted:
I bet you don't know what a 30rd mag looks feel like.....amiright? Former NY here, pal, and an "Italian American" as well, paisan. You don't know what you're talking about. Quote HistoryQuoted:
Quoted:
I feel so bad for you guys. Hell, I'm sure half of you don't know what a good bagel is, or taylor ham, or good pastrami. I bet you don't know what a 30rd mag looks feel like.....amiright? Former NY here, pal, and an "Italian American" as well, paisan. You don't know what you're talking about. This is where I was heading as well. Just no Paisan involved. Sounds like a Downstater 
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Posted: 8/22/2014 8:38:09 PM EST
[#45]
If you're afraid of breaking the yolk when flippng the egg, just spoon some hot bacon grease over the yolk while frying the egg. It will cook the top and look like you flipped it during cooking.
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Posted: 8/22/2014 8:43:32 PM EST
[#46]
Negative for me. Do it as you wish.
I stir up the eggs a bit then pour into a pan. Cook well. Flip over. Cook more. |
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Posted: 8/22/2014 9:05:44 PM EST
[#47]
Quote HistoryQuoted:
BTW, anyone who says "man food" like that is clearly trying to compensate for a small penis. Kind of like someone who insists that their crappy way of frying an egg is superior to everyone else's?
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Posted: 8/22/2014 9:25:12 PM EST
[#48]
Quote HistoryQuoted:
Kind of like someone who insists that their crappy way of frying an egg is superior to everyone else's? Quote HistoryQuoted:
Quoted:
BTW, anyone who says "man food" like that is clearly trying to compensate for a small penis. Kind of like someone who insists that their crappy way of frying an egg is superior to everyone else's? I can't get over the fact someone who registered today has two culinary threads in GD going... With a bit of an attitude with like 60 posts. Can I get an IP check in isle 1? ETA: Username adds to the curiosity. |
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Posted: 8/22/2014 9:29:22 PM EST
[#49]
Quote HistoryQuoted:
Wrong. Butter or bacon grease in the pan, high heat, don't break the yolk, flip. Yolk should be the consistency of warm butter when you cut into it, and the edges of the white should be slightly crispy. I prefer this method |
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Posted: 8/22/2014 10:17:24 PM EST
[#50]
Quote HistoryQuoted: Amazon is your best bet. That's what I had to do for years, until I moved to a town that had an awesome grocery store. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: What's HP Sauce like ? I looked it up cause I didn't know either. I gotta say, it doesn't sound very good. HP Sauce is a brown sauce[1] originally produced by HP Foods in the UK, now produced by the H. J. Heinz Company in the Netherlands. It is the best-known brand of brown sauce in the United Kingdom in 2005 with 73.8% of the retail market in the UK.[2] HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.[3][4] It usually is used as a condiment with hot or cold savoury food, or as an ingredient in soups or stews. It's fucking phenomenal. I'm addicted to the stuff. Thanks for the input. Looks like I'll have to try it, but after a few minutes of interwebz search I don't see where I can get it locally. Did I miss something or do I need to have it shipped in ???? Amazon is your best bet. That's what I had to do for years, until I moved to a town that had an awesome grocery store. Weird, I never knew HP Sauce was rare in most of the US. You can find that stuff at every grocery store in Houston, as far as I know. Though that may be due to all the Brits living here because of the oil industry.
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