| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3073.1 | Who are you? | POBOX::SCHWARTZINGE | i'd rather be shopping | Wed Jun 19 1991 17:14 | 6 |
|
Are you Lee Mulcrone in Chicago?
Jackie
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| 3073.2 | Come on...Help needed! | POBOX::SCHWARTZINGE | i'd rather be shopping | Fri Jun 21 1991 15:54 | 13 |
| HEY Everybody............where are all of you?
I can't believe that no one has a recipe for this! This file has a
recipe for everything.....
Come on put those thinking caps on!
Help this person (and me) out!
Jackie %^)
|
| 3073.3 | Why? | TNPUBS::STEINHART | Pixillated | Fri Jun 21 1991 16:01 | 4 |
| I must be missing something. What's wrong with bottled A1 sauce?
There's lots of stuff I could make myself, but why?
L
|
| 3073.4 | okay, try this... | TYGON::WILDE | why am I not yet a dragon? | Fri Jun 21 1991 21:23 | 9 |
| The main problem with this sauce recipe is that there is generally an aging
process required to achieve the flavor. If I was trying to make A1 from
scratch, I would probably use worchestershire sauce (I never could spell that
stuff!), mix in some crushed raisins, maybe a clove or two of garlic, and
plop some catsup into the blender with plenty of salt....blend all well,
bottle and leave in the fridge, undisturbed, for at least a month. Might
be close.
Unless this is a bet or something, why not just buy the stuff?
|
| 3073.5 | | PSW::WINALSKI | Careful with that VAX, Eugene | Sat Jun 22 1991 19:56 | 7 |
| As .4 says, there's an aging process involved for both A-1 sauce and
Worcestershire sauce. In the case of W-sauce, it takes years.
This is one of those items where it isn't worth the effort to make it from
scratch.
--PSW
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| 3073.6 | Thanks! | POBOX::SCHWARTZINGE | i'd rather be shopping | Mon Jun 24 1991 10:49 | 10 |
| Hey, thanks!
I never thought of the aging process! We use this stuff all the
time...guess I'll have to go to BJ's or Warehouse Club and get Giant
bottles!
Thanks everyone!
Jackie
|
| 3073.7 | Can you get it in Intravenous form? | POBOX::MULCRONE | It's not us ... | Wed Jun 26 1991 16:23 | 5 |
| The motivation for the entry was for personal mass production since my
daughter loves stuff, but it is very expensive. I thought that we
might be able to make a huge batch at a time and save some money.
Thanks for your help ... Lee
|
| 3073.8 | | ENABLE::GLANTZ | Mike 227-4299 DECtp TAY Littleton MA | Wed Jun 26 1991 17:15 | 6 |
| I've only tasted A1 once or twice (didn't like it much on steak), but
I had the impression that it probably had some herbs and the zest of
some citrus fruit in it. I'm sure you could experiment with a mixture
of worcestershire sauce, something sweet (molasses or honey), herbs
and fruit to get something reasonably close. Does it also have a touch
of vinegar maybe?
|
| 3073.9 | I use it alot! | MYGUY::LANDINGHAM | Mrs. Kip | Fri Jun 28 1991 13:35 | 9 |
| I use my A1 alot! I used lots of bottled sauces. I make marinades out
of A1, Worcestershire, and Heinz 57 - mixed with some red wine, fresh
garlic, salt, pepper and onion salt... I use that to marinate steaks.
I also make a combo of the sauces, with onions and various spices to
make my hamburger patties. (It is pleasantly surprising to hear people
compliment me on my hamburgers (of all things) at cookouts!
Rgds,
marcia
|
| 3073.10 | Try importing some | DELNI::EDWARDS | | Wed Jul 03 1991 14:53 | 3 |
| If you like it that much why not get someone coming from the UK to
bring you a box. Its much cheaper and there are lots of alternative
makes and flavours
|
| 3073.11 | eh? | ENABLE::GLANTZ | Mike 227-4299 DECtp TAY Littleton MA | Wed Jul 03 1991 15:06 | 3 |
| Something wierd must be going on here today ...
Why would it be necessary to import A1 sauce to the US?
|
| 3073.12 | What???????? | POBOX::SCHWARTZINGE | i'd rather be shopping | Tue Jul 09 1991 15:03 | 11 |
|
I have a question, if it is considered too expensive here in the U.S.,
how would the cost be much different from buying it in the UK and
SHIPPING it here? Wouldn't the charges be astronomical?
Wouldn't it work out the same? Unless you can buy A1 in the UK for
10 cents a bottle?
Jackie
|
| 3073.13 | you can get it here.. | DUCK::FREERJ | worry willies of the world unite! | Wed Jul 10 1991 09:22 | 8 |
|
Jackie....where are you located....some delicatessens will stock
it...there is one in REading where you can get all sorts of things
like polish sausage, and american pancakes, and sauces...and
well all sorts of things...if you are in teh area. Not sure
of the name, but it's behind the Broad Street Mall...behind the
market. (open)
|
| 3073.14 | | POBOX::SCHWARTZINGE | i'd rather be shopping | Wed Jul 10 1991 11:54 | 5 |
| It's not that I (we) can't get it....the reason this file was started,
as was stated is that it is really expensive and if someone had a
recipe it would be great!
J
|
| 3073.15 | Sauce Locator Facility? | TAEC::HALDANE | Just missed Godot... | Wed Mar 11 1992 14:05 | 9 |
| I can't find A1 sauce in the UK. (I actually live in France, but
look for the stuff every time I go back for a visit.) If anyone
knows which chains of supermarkets or London shops stock it, please
let me know.
I put it on pork pies. Can't get those in France either, but at
least I've got a recipe for them somewhere...
Delia
|
| 3073.16 | Ate Once Steak Sauce recipe | STUDIO::ROBBINS | | Thu Mar 19 1992 11:57 | 13 |
| Here's an A-1 like combination: (from Gloria Pitzer's cookbook The
Copycat Cookbook)
Ate Once Steak Sauce
1/2 cup orange juice 2 Tb Dijon mustard
1/2 cup raisins 1 Tb grated orange peel
1/4 cup soy sauce 2 Tb Heinz Ketchup
1/4 cup light vinegar 2 Tb Heinz Chili Sauce
Bring all ingredients to a brisk boil for 2 minutes. Stir constantly.
Remove from heat and allow to cool to lukewarm. Blend at high speed
until pureed and smooth. Makes 1-1/2 cup sauce.
|