Why do HEINZ not make brown sauce

Unread post by **oldbluefox** » 03 Feb 2013, 12:07

Can we change the subject?

Unread post by **Manoverboard** » 03 Feb 2013, 12:17

Has anybody, apart from Foxy of course, tried the ' with spices ' version of Heinz Tomato sauce ?

Tis delish, I thought, with full English and a Rosti ... and some black pudding ... and some toast etc

Unread post by **Romig1** » 03 Feb 2013, 12:53

Hmmmm...oven bottom muffins with thick smoky bacon. One with mushrooms (and ketchup) and the other with fried vine tomatoes. Wonder just how many calories they were?

Unread post by **Wina G** » 03 Feb 2013, 13:12

Mine had mushroom, tomato & brown sauce ... and yummy it was too

Unread post by **Manoverboard** » 03 Feb 2013, 13:21

... and two dried biscuits with a thin slice of Brie for our little chubby friend ?

Unread post by **Debbie W** » 03 Feb 2013, 13:25

Manoverboard wrote:
... and two dried biscuits with a thin slice of Brie for our little chubby friend ?

Edam surely? It's lower in calories

Unread post by **Romig1** » 03 Feb 2013, 13:28

Manoverboard wrote:
... and two dried biscuits with a thin slice of Brie for our little chubby friend ?

Who's our "chubby friend"?

Unread post by **Manoverboard** » 03 Feb 2013, 13:29

Debbie W wrote:
Manoverboard wrote:
... and two dried biscuits with a thin slice of Brie for our little chubby friend ?
Edam surely? It's lower in calories

Edam is for Monday to Saturday ... with a special treat on Sundays, well that was my thinking

Unread post by **Manoverboard** » 03 Feb 2013, 13:32

Romig1 wrote:
Manoverboard wrote:
... and two dried biscuits with a thin slice of Brie for our little chubby friend ?

Who's our "chubby friend"?

Cannot name a Member ... but ... four letters, one is an F but the others aren't

Unread post by **Romig1** » 03 Feb 2013, 13:39

Is there an "ox" in the middle??

Unread post by **Wina G** » 03 Feb 2013, 13:42

Is he feeling 'blue'

Unread post by **Romig1** » 03 Feb 2013, 13:44

Is he a mod...or (off his) rocker?

Unread post by **Manoverboard** » 03 Feb 2013, 13:57

My lips are sealed ....

Unread post by **jacksparrow** » 03 Feb 2013, 14:20

Whats wrong with HP

Unread post by **oldbluefox** » 03 Feb 2013, 16:43

Oh, ye may scoff but I am writing all of this down in my little book. Just wait until your next cruise when you have to suffer LOL!!

Unread post by **Manoverboard** » 03 Feb 2013, 18:07

oldbluefox wrote:
Oh, ye may scoff but I am writing all of this down in my little book. Just wait until your next cruise when you have to suffer LOL!!

Given the nature of the Topic I do hope you have a little ' brown ' book

Unread post by **Ingram33** » 03 Feb 2013, 22:55

All you brown sauce lovers, have you ever tried balsamic glaze on your bacon, etc. it's very nice with a sharp twist - much better than brown sauce.

Unread post by **Manoverboard** » 04 Feb 2013, 16:14

Ingram33 wrote:
All you brown sauce lovers, have you ever tried balsamic glaze on your bacon, etc. it's very nice with a sharp twist - much better than brown sauce.

A question for you ... " What is a Balsamic " ?

Unread post by **Ingram33** » 04 Feb 2013, 18:50

Ha ha - Balsamic as in Balsamic vinegar like a black thin sauce which you mix with olive oil - used by Italians and many people to dress a salad - Balsamic Glaze is a thicker type of balsamic vinegar - you often see it dressing a plate also on starters in restaurants (small brown dots that they dress the plate to make look nice?!) It's lovely, try some

Unread post by **Manoverboard** » 04 Feb 2013, 19:00

I33 ... Indeed so, we use it all the time at home but like I said ...

What actually is a ' Balsamic ' ?

Ciao Mobi

x

Unread post by **Ingram33** » 04 Feb 2013, 19:17

I'm not entirely sure! I know the ingredients have grape in so could be part of the grape vine? I'm just guessing really, not heard it through the grapevine!

Unread post by **Ingram33** » 04 Feb 2013, 19:20

Quick search of Internet gives me this:-

An aromatic vinegar of Modena, Italy, made from white Trebbiano grape juice that is heated and aged in wooden barrels for several years.

Unread post by **Manoverboard** » 04 Feb 2013, 19:24

From a ' white ' grape .... very interesting, thank you

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