3 Likes
10 Likes
On an unrelated note, Iâm pondering starting a âWhat fresh hell is this?â thread.
3 Likes
Hey! At lest it has the Kosher seal of approval.
1 Like
6 Likes
I think there is a whole set of studies on how the Civil War changed food production in the US. The canning industry grew due to the need to get large amounts of food to the front. I wonder if the development of A1 could have been about the need to hide the taste of meat that was just on the edge of going off?
8 Likes
I use A1 on veggie burgers! Not beef burgers.
3 Likes
Iâll use it on both. Although Iâm more of a fan of worcestershire sauce instead.
4 Likes
Simple, if itâs a Boeing you shouldnât be going.
Seriously.
3 Likes
I thought that A1 sauce had a UK origin. Hmm, let me seeâŚ
1 Like
i make a 50-50 blend of a-1 and walkerswood jerk seasoning paste to make a marinade for burgers when i make jerk burgers. with swiss cheese and bacon to modulate that spicy kick it makes a great burger.
2 Likes
Now thatâs what I call âPower over Ethernetâ
3 Likes
I really miss Leonard Cohen.
4 Likes
Years ago, my brother delighted in sharing the same theory about French cuisine and the focus on sauces. 
Just about ruined dining by candlelight, because ever since that day Iâve gotta take a good look at whatâs underneath. 
7 Likes
6 Likes
I was just going off the comment I was replying to.
1 Like
16 Likes
5 Likes
