Kurt Weiske wrote to Dave Drum <=-

Re: CheezeBurgers was:This is Discouraging
By: Dave Drum to Kurt Weiske on Tue Jul 20 2021 07:18 pm

One sauce I like on burgers is A1. But, oddly, not on steak.

Another sauce that might be good in a burger is HP Sauce. It's an
English sauce, like A1 but more complex, less bite. A cross between Worcestershire and ketchup, maybe. It's wonderful on Fries and in any
meat stew.

I've never tried HP sauce as I don't see it in the stupormarkups in my
area. I've seen it cussed and discussed since the original was sold to
a new company and reformulated.

I thought I had saved the "original" HP sauce recipe that Jim Weller
posted after taking umbrage at Heinz for re-formulating the original.

What I have on hand is this one - which claims authenticity.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Authentic Homemade HP Brown Sauce
Categories: Sauces, Vegetables, Citrus, Fruits, Herbs
Yield: 1 litre

150 ml Water
250 ml White wine vinegar
300 ml Cider vinegar
2 sm Cans/tubes tomato paste
4 Apples
3 sm Red onions
250 ml Orange juice
250 ml Apple juice
1 cl Garlic
300 ml Jar tamarind
1/4 c Pitted dates; chopped fine
1/4 c Prunes
3 tb Black treacle
3/4 c Apple cider vinegar
1/2 ts Onion powder
1/2 ts Whole cloves
1/2 ts Whole black peppercorns
1/2 ts Ground cardamom
1/2 ts Mustard seeds
3/4 ts allspice
1 ts Coarse salt
1/2 ts Cinnamon powder


Rough chop 4 apples and 3 small red onions.

Fine chop 1 clove of garlic.

In a large pot, add the water, white wine vinegar,
tomato paste, apple juice, orange juice, dates, prunes,
black treacle, tamarind, garlic, apples and red onions.

Stir to blend.

Over medium heat and covered, bring mixture to a boil.

Reduce heat to a slow simmer and simmer covered for 25
to 30 minutes.

Using a spice grinder, thoroughly grind cloves, black
peppercorns, cardamom, mustard seed, cayenne, salt, and
cinnamon and allspice.

After simmering in step #1, use an immersion Blender to
puree mixture and reduce lumps.

Add ground spice mixture to pot, stir to blend and
simmer (covered) for another 30 - 45 minutes.

Add cider vinegar to pot, stir to blend and return to
a simmer.

Simmer until thick.

Put a small amount of water into jars/bottles and heat
until water is steaming either in an oven or in the
microwave, to sterilise the bottles. Pour water out
before using.

Ladle hot sauce mixture into hot, prepared sealable
bottles and seal.

Allow to cool.

RECIPE FROM: https://conditus.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Kurt Weiske <=-

Title: Authentic Homemade HP Brown Sauce

That looks good. I think there are some extra spiced in it not found
in the commercial product but that's OK.

250 ml White wine vinegar
300 ml Cider vinegar
3/4 c Apple cider vinegar

Half malt vinegar and half white spirit vinegar is closer to the
real thing.

1/2 ts Ground cardamom
1/2 ts Cinnamon powder

I don't taste those in HP but they certainly won't hurt in small
amounts.

A simple fix is to buy HP and add enough vinegar and hot sauce to it to
balance its overly sweet formula and give it some more zip. I do
that all the time with Bulls-Eye and other similar bottled sauces.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Beans Butch
Categories: Beans, Bbq, Bacon, Camping
Yield: 6 Servings

2 c Dried great northern beans
5 c Water
6 sl Bacon
1/2 c Chopped onion
2 cl Garlic crushed
1 ts Salt
1/2 c Barbecue sauce or ketchup
2 tb Hp sauce
1 tb Prepared mustard
1 tb Vinegar
1/4 c Brown sugar
1/2 ts Pepper

When camping or planning a bean supper when no oven is available, try
this version of baked beans, which is cooked over a camp fire or on a
barbecue.

Prepare beans using quick soak method. combine soaked and drained
beans in a heavy saucepan with 5 cups water. In small skillet fry
bacon until crisp. Drain and crumble. Saute onion and garlic in
bacon drippings. add crumbled bacon, onion mixture and salt to
beans. bring to boil; reduce heat. cover and simmer until tender,
approximately 1 hour. drain beans reserving liquid. combine
remaining ingredients with 1/2 cup bean liquid. add to beans
mixing well. cover and simmer additional 30 minutes.

To make beans darker, add 1-2 tsp browning sauce. Browning sauce
may be used to darken any bean casserole; add a little at a time
until desired colour is obtained.

POINTER: At high altitudes, beans take longer to rehydrate and cook.
cooking times will increase substantially at 3,500 feet or more,
above sea level. Difficulty in cooking beans to desired tenderness
within specified cooking times is usually caused by hard water. Some
cooks add a small amount of baking soda to counteract the problem,
however, this is not recommended as it will destroy the thiamin and
reduce the nutritional value. One solution to the problem is to use
purified bottled drinking water for soaking and cooking.

From: Murray Hackett

Another fix is to just soak them longer, much longer and don't add
anything acidic to the pot until they are fully cooked and quite
soft. - JW

MMMMM




Cheers

Jim


... Vegans kill plants who can't fight or run away.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Authentic Homemade HP Brown Sauce

That looks good. I think there are some extra spiced in it not found
in the commercial product but that's OK.

250 ml White wine vinegar
300 ml Cider vinegar
3/4 c Apple cider vinegar

Half malt vinegar and half white spirit vinegar is closer to the
real thing.

Looking at the quantity calls I think the metric measures were in the
original recipe the poster started from and the 3/4 cup was something
he bunged in to make it to his own taste memory.

1/2 ts Ground cardamom
1/2 ts Cinnamon powder

I don't taste those in HP but they certainly won't hurt in small
amounts.

In that quantity of sauce they'd be "undertones" anyway. Like small
amounts of cilantro in a pico di gallo - even if one doesn't like soap
weed the pico di gallo doesn't taste "right" without some of it.

A simple fix is to buy HP and add enough vinegar and hot sauce to it to balance its overly sweet formula and give it some more zip. I do
that all the time with Bulls-Eye and other similar bottled sauces.

I cannot recall having seen HP on my grocer's shelves. After checking
the web sites of all of the "major" stupormarkup chains in mt town
(4 of them) only Meijer carries it - a 9 oz bottle for U$4.19. I did
not check Wal-Mart (nor Target) for the obvious reason. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barbecued Beans Butch
Categories: Beans, Bbq, Bacon, Camping
Yield: 6 Servings

This basically is "can-opener" cookery. But it sure was good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carolina Barbecue Beans
Categories: Beans, Sauces, Vegetables, Pork
Yield: 7 servings

15 oz (450 mL) can pork & beans;
- drained, rinsed *
15 oz (450 mL) can kidney beans;
- drained, rinsed *
15 oz (450 mL) can lima beans;
- drained, rinsed *
3/4 c (180 mL) ketchup *
1 md Yellow onion; fine chopped
1/2 c (120 mL) butter
1/2 c White sugar
1/4 c (60 mL) cider vinegar
1 cl Garlic; minced
1 tb (15 mL) mustard *
1 ts (5 mL) Worcestershire sauce
Salt

Gather the ingredients.

Set oven @ 350ºF/175ºC.

Saute onion and garlic in butter. Add ketchup, sugar,
cider vinegar, mustard and Worcestershire sauce. Stir
until well blended.

Pour into a large casserole dish and add other
ingredients and stir to combine. Place in the hot
oven and bake for one hour. Serve immediately.

Enjoy!

* UDD NOTES: I used Red Gold's Sriracha Catsup and a
DiJon-style mustard (Mr. Mustard). I also laid a half
dozen strips of thick-cut (10 to the pound) bacon on
top of the beans. I did not rinse the beans. There
were NO left-overs.

Yield: 6 to 8 servings

RECIPE FROM: https://www.thespruceeats.com

Uncle Dirty Dave's Kitchen

MMMMM

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