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YR Sauce.

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Comments

  • #52
    JohnnyFlash
    Registered Users Posts: 7,055 ✭✭✭JohnnyFlash


    EmmetSpiceland wrote: »
    Ignore them, P.

    I guessing they’re the type of person who’d use tomato sauce in a rasher sandwich, or breakfast roll.

    Probably call it “red” sauce too.

    Disgusting.

    I know a lad who was banging a chick for a few weeks - really liked her, etc.

    Stayed over in her place one weekend and she made him the breakfast.

    Beans with the fry, and hadn’t even bothered putting them in a bowl. Beans all over the sausages, rashers, pudding, and eggs.

    That was the end of the blossoming relationship.


  • #53
    cj maxx
    Registered Users, Registered Users 2 Posts: 14,551 ✭✭✭✭cj maxx


    EmmetSpiceland wrote: »
    Ignore them, P.

    I guessing they’re the type of person who’d use tomato sauce in a rasher sandwich, or breakfast roll.

    Probably call it “red” sauce too.

    It is red !! And god of gods it's the only sauce that should be put on a breakfast roll !


  • #54
    selwyn froggitt
    Registered Users, Registered Users 2 Posts: 475 ✭✭selwyn froggitt


    What kind of pervert has tomato ketchup on a rasher sandwich?


  • #55
    Tacitus Kilgore
    Registered Users Posts: 2,128 ✭✭✭Tacitus Kilgore


    selwyn froggitt wrote: »
    What kind of pervert has tomato ketchup on a rasher sandwich?

    One with good taste


  • #56
    EmmetSpiceland
    Registered Users, Registered Users 2 Posts: 11,024 ✭✭✭✭EmmetSpiceland


    Tacitus Kilgore wrote: »
    One with good taste

    Yeah, in shíte!

    “It is not blood that makes you Irish but a willingness to be part of the Irish nation” - Thomas Davis



  • #57
    Tacitus Kilgore
    Registered Users Posts: 2,128 ✭✭✭Tacitus Kilgore


    EmmetSpiceland wrote: »
    Yeah, in shíte!


    :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


  • #58
    biko
    Registered Users, Registered Users 2 Posts: 81,220 ✭✭✭✭biko


    Pixel Eater wrote: »
    Clicking on the Supervalu and Tesco websites, says product is unavailable.
    Yes, but amazon.co.uk and youririshshop.com has it.


  • #59
    Church on Tuesday
    Registered Users Posts: 3,858 ✭✭✭Church on Tuesday


    cjmc wrote: »
    Not sure if I've had YR. I was confusing it with the HP muck. Chef for me though

    HP is much nicer than YR, never liked it.

    Forgot all about Chef! must pick it up sometime.

    This stuff is important folks.


  • #60
    BeerWolf
    Registered Users, Registered Users 2 Posts: 4,122 ✭✭✭BeerWolf


    Prefer HP sauce.


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  • #61
    AndyBoBandy
    Registered Users, Registered Users 2 Posts: 15,722 ✭✭✭✭AndyBoBandy


    MOD: Thread needs a poll.


  • #62
    biko
    Registered Users, Registered Users 2 Posts: 81,220 ✭✭✭✭biko


    Yorkshire Relish is still produced by Robert Roberts in Ireland.


  • #63
    squawker
    Closed Accounts Posts: 501 ✭✭✭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


  • #64
    El Weirdo
    Registered Users, Registered Users 2 Posts: 11,647 ✭✭✭✭El Weirdo


    squawker wrote: »
    Ketchup is just flavoured water with salt and sugar

    And more sugar.

    And then some more sugar.

    And sugar.


  • #65
    viewer
    Registered Users Posts: 39 ✭viewer


    Raised on Chef sauce.


  • #66
    Corvo
    Registered Users, Registered Users 2 Posts: 3,704 ✭✭✭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.


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  • #67
    thejaguar
    Registered Users, Registered Users 2 Posts: 739 ✭✭✭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


  • #68
    trashcan
    Registered Users, Registered Users 2 Posts: 4,080 ✭✭✭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 😀)


  • #69
    blinding
    Banned (with Prison Access) Posts: 7,466 ✭✭✭blinding


    Is YR just an Irish Sauce ?


  • #70
    EmmetSpiceland
    Registered Users, Registered Users 2 Posts: 11,024 ✭✭✭✭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 ****.

    “It is not blood that makes you Irish but a willingness to be part of the Irish nation” - Thomas Davis



  • #71
    Coraline Poor Oats
    Posts: 13,688 ✭✭✭✭ Coraline Poor Oats


    YR is nicer than HP.

    YR for breakfast.

    Chef for a roast dinner.


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  • #72
    selwyn froggitt
    Registered Users, Registered Users 2 Posts: 475 ✭✭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/


  • #73
    Pixel Eater
    Registered Users Posts: 486 ✭✭Pixel Eater


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


  • #74
    Coraline Poor Oats
    Posts: 13,688 ✭✭✭✭ Coraline Poor Oats


    Pixel Eater wrote: »
    YR leading HP by a nose in the poll.
    Who are all these HP fifth columnists?!

    Plenty of Blueshirts aboard Boards.


  • #75
    Pixel Eater
    Registered Users Posts: 486 ✭✭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.


  • #76
    jimgoose
    Registered Users, Registered Users 2 Posts: 20,180 ✭✭✭✭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!! :D:cool:


  • #77
    hellsing101
    Registered Users Posts: 228 ✭✭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.


  • #78
    upandcumming
    Registered Users Posts: 2,718 ✭✭✭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.


  • #79
    hellsing101
    Registered Users Posts: 228 ✭✭hellsing101


    upandcumming wrote: »
    Kandee it was.
    Pure scutter.
    That's the one and indeed it was, pure nostalgia for me though.


  • #80
    selwyn froggitt
    Registered Users, Registered Users 2 Posts: 475 ✭✭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.


  • #81
    padd b1975
    Registered Users, Registered Users 2 Posts: 10,784 ✭✭✭✭padd b1975


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


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  • #82
    JupiterKid
    Moderators, Social & Fun Moderators Posts: 12,889 Mod ✭✭✭✭JupiterKid


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

    Savage with a big fry up!! :)


  • #83
    blinding
    Banned (with Prison Access) Posts: 7,466 ✭✭✭blinding


    Does the YR stand for Yorkshire Relish .

    How come Worcester Sauce never made a thick version ?


  • #84
    Edgware
    Registered Users, Registered Users 2 Posts: 5,874 ✭✭✭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?


  • #85
    Pixel Eater
    Registered Users Posts: 486 ✭✭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.


  • #86
    Oasis1974
    Closed Accounts Posts: 1,077 ✭✭✭Oasis1974


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


  • #87
    Potential-Monke
    Registered Users, Registered Users 2 Posts: 14,283 ✭✭✭✭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!


  • #88
    pelliven
    Registered Users Posts: 133 ✭✭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]


  • #89
    Conor Bourke
    Hosted Moderators Posts: 17,424 ✭✭✭✭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


  • #90
    Better Than Christ
    Closed Accounts Posts: 1,135 ✭✭✭Better Than Christ


    Tacitus Kilgore wrote: »
    stew needs a little bit of jazz? - fill it up with ketchup

    anigif_sub-buzz-913-1523547364-1.gif


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  • #91
    Tacitus Kilgore
    Registered Users Posts: 2,128 ✭✭✭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.


  • #92
    Tacitus Kilgore
    Registered Users Posts: 2,128 ✭✭✭Tacitus Kilgore


    pelliven wrote: »
    Where are you getting kandee ketchup, been looking for ages



    The local shop does have it, country job, mind you some of the bottles look like they've seen a few decades


  • #93
    Bobblehats
    Registered Users, Registered Users 2 Posts: 4,707 ✭✭✭Bobblehats


    ER sauce we used to call it. It’ll make ya sick they should dot bottles of HR sauce around the place in the vidya games; for health points it’s magic stuff altogether.


  • #94
    Oasis1974
    Closed Accounts Posts: 1,077 ✭✭✭Oasis1974


    Problem with YR I found was it so potent you may aswell drink it out the bottle than put it over food.


  • #95
    Andreas77
    Closed Accounts Posts: 183 ✭✭Andreas77


    YR is my favorite condiment. Chef is horrible. HP is horrible.


  • #96
    Stop moaning ffs
    Banned (with Prison Access) Posts: 4,850 ✭✭✭Stop moaning ffs


    I remember an Irish one? With a red wrapper

    Anyone know what it was? Haven’t seen it in years


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