YR Sauce.

biko · 15-11-2019 01:55PM

Yorkshire Relish is still produced by Robert Roberts in Ireland.

squawker · 15-11-2019 02:03PM

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 · 15-11-2019 02:10PM

squawker wrote: »

Ketchup is just flavoured water with salt and sugar

And more sugar.

And then some more sugar.

And sugar.

viewer · 15-11-2019 02:14PM

Raised on Chef sauce.

Corvo · 15-11-2019 02:15PM

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 · 15-11-2019 02:18PM

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 · 15-11-2019 02:21PM

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 ðŸ˜€)

blinding · 15-11-2019 02:27PM

Is YR just an Irish Sauce ?

EmmetSpiceland · 15-11-2019 02:46PM

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 ****.

15-11-2019 02:48PM

YR is nicer than HP.

YR for breakfast.

Chef for a roast dinner.

selwyn froggitt · 15-11-2019 04:12PM

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 · 15-11-2019 04:30PM

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

15-11-2019 04:32PM

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 · 15-11-2019 04:32PM

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 · 15-11-2019 04:45PM

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 · 15-11-2019 04:49PM

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 · 15-11-2019 04:54PM

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 · 15-11-2019 04:57PM

upandcumming wrote: »

Kandee it was.
Pure scutter.

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

selwyn froggitt · 15-11-2019 05:13PM

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 · 15-11-2019 08:34PM

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

JupiterKid · 15-11-2019 08:37PM

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

Savage with a big fry up!!

blinding · 15-11-2019 09:24PM

Does the YR stand for Yorkshire Relish .

How come Worcester Sauce never made a thick version ?

Edgware · 15-11-2019 10:14PM

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 · 16-11-2019 01:14PM

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 · 16-11-2019 01:17PM

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

Potential-Monke · 16-11-2019 01:40PM

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 · 16-11-2019 01:58PM

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 · 16-11-2019 02:12PM

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 · 16-11-2019 03:03PM

Tacitus Kilgore wrote: »

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

Tacitus Kilgore · 18-11-2019 12:11PM

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.

YR Sauce.

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