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Started By
Message
Wonder what wonderful condiment will be invented for the upcoming civil war.
Posted on 4/18/24 at 10:53 am
Posted on 4/18/24 at 10:53 am
10
Posted on 4/18/24 at 10:55 am to Geekboy
Gotta make something that will cover up how foul the food is in hard times.
Posted on 4/18/24 at 11:05 am to Geekboy
I don’t worry about things like that. I have been working on a flux capacitor, I have it set for the summer of 1979 back when working on my night moves finally paid off. I only need a power source
Posted on 4/18/24 at 11:06 am to Audustxx
quote:
don’t worry about things like that. I have been working on a flux capacitor, I have it set for the summer of 1979 back when working on my night moves finally paid off. I only need a power source
You don't have a Mr. Fusion?
Posted on 4/18/24 at 11:06 am to Geekboy
one can only hope England will make another condiment for us.
This post was edited on 4/18/24 at 11:08 am
Posted on 4/18/24 at 11:07 am to Geekboy
I don't get it. The inventor failed. To me, A1 is far from delicious and only covers up a poorly seasoned and cooked steak. I don't like it, at all.
Posted on 4/18/24 at 11:14 am to HubbaBubba
I'm not sure if I've ever put it on a steak but I do use it as a "secret" ingredient in meatballs.
Somewhat related: The Romans called Worcestershire sauce garum and it was a staple for armies in the field.
Somewhat related: The Romans called Worcestershire sauce garum and it was a staple for armies in the field.
Posted on 4/18/24 at 11:43 am to HubbaBubba
Pickapeppa is so much better.
Posted on 4/18/24 at 11:49 am to Geekboy
It’s not civil war. It’s the third war for American independence
Posted on 4/18/24 at 11:51 am to Geekboy
Not sure the british guy who created it, while living in England really cared that much about the American Civil War.
This post was edited on 4/18/24 at 1:47 pm
Posted on 4/18/24 at 11:54 am to Geekboy
A1 was invented in England. They weren't "in the middle of the civil war".
Posted on 4/18/24 at 11:57 am to shinerfan
quote:
Somewhat related: The Romans called Worcestershire sauce garum and it was a staple for armies in the field.
Garum and Worcestershire sauce are a little different. Garum is a fermented fish sauce made from ungutted fish like anchovies. Worcestershire Sauce, the main flavor component is Tamarind. They both have a fermented salty and umami thing going on, but aren't really the same.
Garum is closer to the kind of fish sauce that you find in Asian markets today.
Posted on 4/18/24 at 12:58 pm to HubbaBubba
quote:
only covers up a poorly seasoned and cooked steak.
When I go to the steak house and they ask if I want any sauce..
Are your steaks any good?
Yes, of course!
Then I don't need any sauce.
Never had that shite at my house. Butter, salt, a little black pepper.
Posted on 4/18/24 at 1:02 pm to Geekboy
My brother is a funny guy. A few years ago, we met for a steak and a beer. After delivering the steaks to the table, the waitress held up a bottle of A1 and asked "Do you need some steak sauce?"
He deadpanned back to her, "I hope not."
This post was edited on 4/18/24 at 1:05 pm
Posted on 4/18/24 at 1:28 pm to HubbaBubba
quote:
don't get it. The inventor failed. To me, A1 is far from delicious and only covers up a poorly seasoned and cooked steak.
I use it in Bloody Marys and on the occasional burger.
I’m not getting near any steak that would need it.
Posted on 4/18/24 at 1:33 pm to Bestbank Tiger
Not yet
Posted on 4/18/24 at 1:41 pm to HubbaBubba
quote:
I don't get it. The inventor failed. To me, A1 is far from delicious and only covers up a poorly seasoned and cooked steak. I don't like it, at all.
I totally agree. Why would you ruin a good steak by pouring that crap on it?
Posted on 4/18/24 at 1:44 pm to Geekboy
Pickapeppa is my go to.
Posted on 4/18/24 at 1:49 pm to Geekboy
WWII
When Americans at home refused to limit their meat consumption to help feed troops overseas voluntarily, the government began to restrict what American households could consume. In 1943, with rationing enforced, adults were permitted 2.5 pounds of meat per week. There was a limit on the amount of beef or steak that could fit this measurement, but processed meats were always fair game. Many Americans consequently ate more sausages and hot dogs than they otherwise might have.
Corn dogs were invented sometime in the early 1940s before rationing took place. But their popularity likely surged due to the serendipitous circumstances amidst wartime scarcity. If they couldn't have beef or steak, Americans could at least enjoy a battered and deep-fried hot dog on a stick.
Though the corn dog has fairly mysterious origins (Minnesota, Texas, Illinois, and Oregon all have claims to ground zero), the fact that this deep-fried snack popped up in numerous locations across the country may be further evidence of the right place, right time circumstances that brought about the corn dog's initial popularity. Corn dogs still remain a savory treat amongst fairgrounds and school cafeterias, but evolutions on the humble recipe have lately contributed to a new surge in demand. Korean corn dogs are the latest take spreading across the States, one-upping the classic recipe with sumptuous cheesy fillings and numerous toppings. Some are even covered in Cheeto dust, a combination that reunites two creations made popular during wartime.
Geaux Tigers!
When Americans at home refused to limit their meat consumption to help feed troops overseas voluntarily, the government began to restrict what American households could consume. In 1943, with rationing enforced, adults were permitted 2.5 pounds of meat per week. There was a limit on the amount of beef or steak that could fit this measurement, but processed meats were always fair game. Many Americans consequently ate more sausages and hot dogs than they otherwise might have.
Corn dogs were invented sometime in the early 1940s before rationing took place. But their popularity likely surged due to the serendipitous circumstances amidst wartime scarcity. If they couldn't have beef or steak, Americans could at least enjoy a battered and deep-fried hot dog on a stick.
Though the corn dog has fairly mysterious origins (Minnesota, Texas, Illinois, and Oregon all have claims to ground zero), the fact that this deep-fried snack popped up in numerous locations across the country may be further evidence of the right place, right time circumstances that brought about the corn dog's initial popularity. Corn dogs still remain a savory treat amongst fairgrounds and school cafeterias, but evolutions on the humble recipe have lately contributed to a new surge in demand. Korean corn dogs are the latest take spreading across the States, one-upping the classic recipe with sumptuous cheesy fillings and numerous toppings. Some are even covered in Cheeto dust, a combination that reunites two creations made popular during wartime.
Geaux Tigers!
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