YR Sauce.

biko

Yorkshire Relish is still produced by Robert Roberts in Ireland.

squawker

YR is the one and only, just has the right amount of tang

Chef, nice for a change of taste every now and then

HP is a sad excuse for a brown sauce

Ketchup is just flavoured water with salt and sugar

El Weirdo

squawker wrote: »

Ketchup is just flavoured water with salt and sugar

And more sugar.

And then some more sugar.

And sugar.

viewer

Raised on Chef sauce.

Corvo

Tacitus Kilgore wrote: »

:pac:


I have tomato ketchup on nearly everything tbf,

beans - thicken the sauce up with ketchup (chef preferably for this application)
pizza - dip the balix outta it into ketchup
stew needs a little bit of jazz? - fill it up with ketchup
or just straight to the lips with a bottle of kandee

I've notified the authorities you psychopath.

thejaguar

Tacitus Kilgore wrote: »

I have tomato ketchup on nearly everything tbf,

beans - thicken the sauce up with ketchup (chef preferably for this application)
pizza - dip the balix outta it into ketchup
stew needs a little bit of jazz? - fill it up with ketchup
or just straight to the lips with a bottle of kandee

Dear God I hope this is a wind up.

"beans - thicken the sauce up..." - what kind of horror is this?
dipping a pizza in ketchup? - sweet jesus
"stew needs a little bit of jazz?" - please don't put ketchup in there - I beg you

trashcan

Titzon Toast wrote: »

We used to call white dog ****e, "Gick" when we were kids for some strange reason.

All ****e was alternatively called gick when I was growing up.

(PS - that auto corrected to Vick when I typed it 😀)

blinding

Is YR just an Irish Sauce ?

EmmetSpiceland

Titzon Toast wrote: »

We used to call white dog ****e, "Gick" when we were kids for some strange reason.

There’s a school in south Dublin who’s nickname is “The Gick”. They wouldn’t refer to themselves as this but everyone else calls them it.

They are the scholastic equivalent of white dog ****.

YR is nicer than HP.

YR for breakfast.

Chef for a roast dinner.

selwyn froggitt

blinding wrote: »

Is YR just an Irish Sauce ?

It originates in Leeds and was invented by Robert Goodall in the early 1850's using a family recipe.
This is an interesting read.
http://letslookagain.com/2015/02/goodall-backhouse-co-yorkshire-relish/

Pixel Eater

YR leading HP by a nose in the poll.
Who are all these HP fifth columnists?!

Pixel Eater

Pixel Eater wrote: »

YR leading HP by a nose in the poll.
Who are all these HP fifth columnists?!

Plenty of Blueshirts aboard Boards.

Pixel Eater

selwyn froggitt wrote: »

It originates in Leeds and was invented by Robert Goodall in the early 1850's using a family recipe.
This is an interesting read.
http://letslookagain.com/2015/02/goodall-backhouse-co-yorkshire-relish/

That's actual a different Yorkshire Relish, confusing I know. The thick YR brown sause we're talking about here orginated in Ireland, Donegal I believe.

jimgoose

Pixel Eater wrote: »

That's actual a different Yorkshire Relish, confusing I know. The thick YR brown sause we're talking about here orginated in Ireland, Donegal I believe.

It's manufactured in Donegal by Robert Roberts, they of the swanky coffee. Brown sauce was invented by the Brits around the middle of the 19th century to perk up their (at the time) rather dreary cookery. Thus speaks the man who uses neither ketchup nor brown sauce on his rasher sammidges. Up the Blueshirts!! :cool:

hellsing101

Does anyone remember the big (litre) jar or brown sauce and red sauce they used to do. The brown one was a brown plastic jar with a white top and the writing was white, same for the red but the jar was red. Used to be in a lot of chippies.

upandcumming

hellsing101 wrote: »

Does anyone remember the big (litre) jar or brown sauce and red sauce they used to do. The brown one was a brown plastic jar with a white top and the writing was white, same for the red but the jar was red. Used to be in a lot of chippies.

Kandee it was.
Pure scutter.

hellsing101

upandcumming wrote: »

Kandee it was.
Pure scutter.

That's the one and indeed it was, pure nostalgia for me though.

selwyn froggitt

Pixel Eater wrote: »

That's actual a different Yorkshire Relish, confusing I know. The thick YR brown sause we're talking about here orginated in Ireland, Donegal I believe.

That's incorrect.

It's a British Invention,the original Yorkshire Relish was a different constitution I know but a thick version of Yorkshire Relish was introduced from 1935, under the initiative of George Edward Bowman. It was made from apples, tomatoes, dates, tamarinds and spices.
THIS morphed into the recipe that we know and love today.

Proof of this is in the labelling,the original bottles were imbossed with a blue willow pattern emblem,just like the modern bottles of today.

You are right that it is now manufactured in Ireland though.

padd b1975

It's the only job for a thickly cut cold bacon sandwich.

JupiterKid

YR sauce without a shadow of a doubt. The runny Yorkshire Relish is even better.

Savage with a big fry up!!

blinding

Does the YR stand for Yorkshire Relish .

How come Worcester Sauce never made a thick version ?

Edgware

A lad went into a shop and asked the shopkeeper
" have you any brown sauce?"
The shopkeeper said " H.P.?"
" No" says your man " I'll pay cash"

Where's me coat?

Pixel Eater

selwyn froggitt wrote: »

That's incorrect.

It's a British Invention,the original Yorkshire Relish was a different constitution I know but a thick version of Yorkshire Relish was introduced from 1935, under the initiative of George Edward Bowman. It was made from apples, tomatoes, dates, tamarinds and spices.
THIS morphed into the recipe that we know and love today.

Proof of this is in the labelling,the original bottles were imbossed with a blue willow pattern emblem,just like the modern bottles of today.

You are right that it is now manufactured in Ireland though.

I'm not questioning that brown sauce is a British invention, just stating that the YR brand is Irish.

Oasis1974

Sure I read it was taken off the shelf because of cancer links?

Potential-Monke

Accidentally clicked YR due to my memories being a bit hazy, should have hit HP.

But, regardless of what anyone else is more inclined to get, at least we can all agree that the glass bottle is the only one that counts, yeah? No matter the brand, the glass bottle version is the nicest!

pelliven

Where are you getting kandee ketchup, been looking for ages


I have tomato ketchup on nearly everything tbf,

beans - thicken the sauce up with ketchup (chef preferably for this application)
pizza - dip the balix outta it into ketchup
stew needs a little bit of jazz? - fill it up with ketchup
or just straight to the lips with a bottle of kandee[/quote]

Conor Bourke

upandcumming wrote: »

Kandee it was.
Pure scutter.

Used to use those Kandee bottles for feeding pet lambs back in the day, they were ideal

Better Than Christ

Tacitus Kilgore wrote: »

stew needs a little bit of jazz? - fill it up with ketchup

Tacitus Kilgore

Better Than Christ wrote: »

Mary Berry

I got the idea from Mary herself, she was over one day, said me stew needed a bit of a kick and she went straight to the fridge for the chef, had no interest in the bramwells from the press though.