127 Sentences With "brown sauce" | Random Sentence Generator

It took the brown sauce and a stock pot with it. pic.twitter.

They were, however, happy to give nicknames—Brown Sauce and Grand Feen.

The screen offers me the option of ketchup or brown sauce and given that I'm repping Britain today, I choose brown sauce—that vaguely vinegary condiment no one outside of the British Isles really seems to bother with.

The Tai Pei General Tso's chicken was saved by its spicy brown sauce.

We'd cover them in chippy sauce: cheap brown sauce watered down heavily with vinegar.

Bok choy is served in a garlicky brown sauce as a green side dish.

Another hit was jumbo shrimp sautéed in a brown sauce and topped with crunchy garlic.

Then I noticed that the refrigerator door had an old brown sauce stain, a dried, stopped drip.

Chicken wings with either crushed peppercorns or brown sauce could not have been meatier or more tender.

Not that I know any of this as I eye the yellow-brown sauce offered to me.

The Brits keep it simple with fries between buttered white bread and a spot of ketchup or brown sauce.

I've switched between the brown sauce and the "light" white sauce (cornstarch, water, salt, and chicken stock) for years.

She ate without tasting, which may have been a blessing: the food was just hot brown in brown sauce.

If you asked us what our two most important cultural exports are, we would not say brown sauce and pingers.

Forget bangers and brown sauce, this year, my summer barbecues are going to be made up of pomegranate and mint.

The rice was moist and tasty with lots of flavor and the chicken had a spiced brown sauce on it.

I get a cup of tea, beans on toast, and brown sauce for less than the cost of a Starbucks coffee.

The winning streak continued with a dish of sliced pork tenderloin in a tasty brown sauce with assorted mushrooms and peapods.

From this cupboard of essential condiments—including curry powder, Marmite, and brown sauce—British home cooks recklessly flout ingredient lists and recommended measurements.

When you find out your weekend bacon sarnie is as carcinogenic as cigarettes, slathering it in brown sauce becomes less of a priority.

The duck suffers from a too-gloopy brown sauce, and the tomatoes in the tomato schnitzel need to be excavated from the fried mass.

At that price, it's probably not Mr. Ling's fault that the meat was gristly, but it didn't help that the accompanying brown sauce was broken.

As you wonder what that thing is doing there (and whether it's sanitary), he spins it around and pours a brown sauce or dressing on it.

The chops oozed herbed fontina stuffing, and while the cognac brown sauce was uninspired, the sheer bulk of the dish more than made up for it.

The wheat-based batter was goopy and filling, and the dozen balls came topped with shaved bonito flakes, pickled ginger and the sweet, sticky brown sauce.

Who wants monotonous mayonnaise or basic bitch brown sauce when you can cover your pulled pork burger in Tabasco sauce or smear sriracha on your ironic moustache?

Chez Ashton's poutine comes with cheese curds, hand-sliced Île d'Orléans potatoes, and homemade brown sauce, which can be ordered regular or spicy, for an extra fee.

Egg foo yong, that rugged mass of omelet laced with sesame oil and Shaoxing vinegar, was overcooked one night but redeemed by a gloss of murky brown sauce.

The light brown sauce didn't have much flavor at all, but the curried snoek sauce — a thick sauce creatively made using snoek fish — was amazingly rich and creamy.

These unconventional croquettes actually hail from Canada and are filled with a "brown sauce" that originated from Chinese immigrants working in the railway and Gold Rush camps of Western Canada.

Other ideas: you could make a big batch of Julia Moskin's recipe for Chinese chile-scallion oil, and make your takeout broccoli with brown sauce better for the next few months.

If you feel like playing it safe, order the Japanese curry, a plate of warm brown sauce and rice, or the vegetable croquettes, basically crisped patties of mashed potato and a few peas.

"The sesh has been with us since we were young lads sneakin' out the back of our houses to smoke dirty hash joints, to when we took our first pills," Brown Sauce told me.

RECIPE: Chop Suey Croquettes Obviously, chop suey is deeply satisfying in its most authentic form, but Boralia goes a step further by breading and deep frying these rice balls like arancini and then injecting them with that classic rich, brown sauce of yesteryear.

She also posted an image of a hospital meal — meat and potatoes drowned in brown sauce, the opposite of food porn — and a video from the point of view of her bed, in which visitors out of frame sing a hymn for her hospital roommate.

Carried out for industry magazine The Grocer, the report states that ketchup and brown sauce sales in the UK have fallen by 3.7 percent over the past 12 months, while mayonnaise and salad cream have seen a sales dip of 2.8 percent and 8.6 percent respectively.

Like Boralia's riff on chop suey, a croquette made of rice, Chinese sausage, and whatever meat trimmings might be laying around Knight's kitchen (today, it's elk), that's injected with the fabled "brown sauce" that harkens back to the railway and gold rush camps of Western Canada.

Eat According to most estimates, there are more than 40,000 Chinese restaurants in the United States, and it seems as if you can find some version of beef and broccoli at almost all of them: velvety wok-fried meat in brown sauce, served in a forest of green.

There was a time when the choice of condiment with which to slather your chips was limited to a handful of options: tomato sauce (obvs), brown sauce, mayonnaise (what are you, German?), or curry sauce—but only if you were up north and at least four pints and a Jägerbomb deep.

The hodgepodge of meat, vegetables, rice, and "brown sauce" supposedly dates back to the days of the railroads, when tens of thousands of Chinese workers came to Canada to risk life and limb(s) and connect the ends of our country with wood and steel (usually for one dollar per day).

I have long been obsessed with big belly breakfast challenges—the curious mentality of those who attempt it, the curious mentality of those who curate it, the tradition of it, the fact that so many cafes in the UK offer one, a breakfast that is more-or-less uneatable, but for a few men who press napkins to their sweaty foreheads and wipe the brown sauce from their lips and have their sweltering polaroid taken for the wall.

Chef Brown Sauce is a brown sauce established by the company “Chef” in the middle of the 20th century, after the brown sauce market had receded somewhat due to the lifting of certain ketchup production restrictions, but nonetheless managed to gain a foothold in the market. Although the recipe of Chef Brown Sauce remains a mystery to the public, the ingredients include; Vinegar, Sugar, Apples, Barley Malt Vinegar, Water, Tomatoes, Modified Maize Starch, Oranges, Salt, Spices, and bColour: Caramel (E150D). The sauce is gluten free.

Daddies is a brand of ketchup and brown sauce in the United Kingdom.

The usual side dish is mashed potatoes, and lihamureke is usually served with brown sauce.

The meal is then mixed with a choice of either the special honey brown sauce (Amakuchi) or garlic soy sauce (Karakuchi).

Sauce africaine is a brown sauce, flavoured with tomatoes, onions, peppers and herbs. It is derived from espagnole sauce (basic brown sauce), one of the five "mother sauces" of French cooking. This hearty sauce complements steak, chops, and chicken. Though not as quickly prepared as some other sauces, its basic method is the same as most other "small" brown sauces.

Brown sauce in Austrian Dish In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist.

Brown sauce was especially popular throughout the British empire in the late 19th century but it also had influences in Ireland and other European countries.

In Danish cuisine brown sauce (brun sovs) is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes colored a rich, deep brown with a product consisting of dark caramelized sugar, known as brun kulør (literally, "brown colouring") or madkulør (literally, "food colouring"). It is similar to what is known in the U.S. as a brown gravy. Variations include mushroom sauce, onion sauce, and herbed brown sauce. The Norwegian variety (brun saus) is made in the same way as the Danish brown sauce, usually from wheat flour.

In Finland, the dish is called jauhelihapihvi ("ground meat steak") and is prepared and served like the meatball: pan-fried, and served with potatoes and brown sauce.

Two types of steak sauce Steak sauce is a British brown sauce commonly served as a condiment for beef in the United States and marketed as 'steak sauce'.

A bottle of O.K. Sauce from 1913 OK Sauce is a brand of brown sauce manufactured in the United Kingdom, first by George Mason & Company and later by Colmans.

Another Northern German regional specialty are Hackbraten, meatloaves, made from a mixture of ground pork and beef and served with mashed potatoes, brown sauce and lingonberry jam. Many traditional meat-based lunch dishes are served with boiled or mashed potatoes and brown sauce. Eating brunch is very popular during weekends in the larger towns and cities. In regions nearer to the coast, fish is very popular, with Pickled herring and salmon being delicacies.

Other popular accompaniments include tomato ketchup (known as "red sauce" in Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar cheese (cheesy chips), mint sauce, mushy peas, baked beans, curry sauce, gravy, mayonnaise, salad cream, aioli, tartare sauce, mustard and chilli sauce.

HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables in the late 19th century, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market.

Salisbury steak is a dish, originating in the United States, made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.

Brown Sauce is a dark colored, savoury, tomato based sauce said to be created in the British Empire during the late 1800s as a means to liven up their naturally bland meals. The ingredients include dates, molasses, tamarinds, tomatoes, cloves, and cayenne pepper. Brown sauce was typically paired with bland foods such as potatoes because its natural tendency is to overpower its neighboring tastes. The sauce also usually made its most abundant appearances during the winter months with hearty meals like stew and beef.

Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce.

Culinary styles often seen in Indian Chinese fare include "Chili" (implying batter-fried items cooked with pieces of chili pepper), "Manchurian" (implying a sweet and salty brown sauce), and "Schezwan" (sic - see below) (implying a spicy red sauce).

A cream-based mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods.

"The original low-carb diet". Times Colonist. Retrieved December 2, 2018. The Salisbury steak, his means of achieving this goal, is ground beef flavored with onion and seasoning and then deep-fried or boiled and covered with gravy or brown sauce.

It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce. For vegan dishes, cream can be replaced with grounded almonds, mixed with water and evaporated until needed consistence.

In Sauces: French and Famous (1951), Diat discussed how to make the sauces bechamel, brown sauce, tomato sauce, and mayonnaise. He also included a narration of his eating habits. Diat also wrote French Cooking for the Home (1956) and Gourmet's Basic French Cookbook (1961).

Edmonds, Chegwin and Philbin briefly formed a pop group called Brown Sauce in December 1981 and released a single called "I Wanna be a Winner". The song peaked at number 15 in the UK Singles Chart and stayed in the Top 40 for a total of nine weeks.

Worcestershire sauceLea & Perrins website and brown sauce, along with ketchup, are distinctive English condiments.Baron Pouget’s Oxford Sauce is a spicy table sauce created by Baron Robert Pouget in 2000 to celebrate the Millennium and can now be found in supermarkets. Bovril and Marmite are food pastes with a distinctive flavour.

The sweet type contains a sweet brown sauce and peanuts, while the savory type is spread with lǔfǔ and bean sprouts, and various other toppings. Kăo ĕrkuāi is particularly popular in the tourist area of Dali. Its peculiar name has led to it being called one of the Eighteen Oddities in Yunnan.

Brown Sauce - Can Zelda make arms sales seem legitimate? :8. Stiff Limb Syndrome - Problems of recruitment, broken legs and the Queen's tea party dominate life at the clerical end of the MOD. :9. Honour Your Partners - The new 'people's honours' list causes Bill and George a few headaches. Series 3 - First broadcast 2003 :10.

The bird is served with a brown sauce based on the broth obtained by boiling the heart, neck, liver and gizzard, thickened with a little fat from the bird, flour and sour cream. Gravy browning may be added. Just like the pork, the bird is served with two kinds of potatoes and red cabbage.

Red sauce is the term used in Welsh English, Scottish English, Ulster English and some parts of England, such as the Black Country, and in South London, contrasting with brown sauce. In Canadian and American English, "red sauce" refers to various tomato-based sauces commonly paired with pasta dishes, and is not a synonym for ketchup.

A bacon roll is a simple way of serving bacon in the form of a sandwich, using a soft or crusty bread roll. Popular in the U.K. with much argued regional variations in naming, such as "bacon sarnie", "bacon butty/buttie" "bacon bap", "bacon barm" or "bacon cob". Most often served with brown sauce or tomato ketchup.

Brown Sauce was a pop band, made up of presenters from the television programme, Multi-Coloured Swap Shop. These were Keith Chegwin, Maggie Philbin and Noel Edmonds. They formed for a one-off single in late 1981 called "I Wanna Be a Winner". After that became a hit, they released another in 1982, but failed to make an impact.

In the 2003 film Intermission, grocery store employees John and Oscar rob a warehouse of a crate of Chef Brown sauce and spend the rest of the movie trying to finish off all the sauce. They pour it into their tea, make Chef sandwiches, etc.Intermission. Directed by John Crowley. Performed by Colin Farrell and Cillian Murphy.

Additional Branston products include mayonnaise, tomato ketchup, brown sauce, salad cream, and baked beans. In October 2005, Premier Foods launched Branston Baked Beans. The marketing and promotion of this product was aimed at challenging Heinz's dominance of the UK baked bean market. This marketing included an advert, featuring a Branston Bean Tin explaining how Branston Beans are very "saucy".

Drysdale went from an initial period of throwing bowls to making slab plates that she used as canvases for expressionistic drawing with coloured slips, glazes, and resists. She cites Willem de Kooning as an early influence. Her early work is notable for eschewing the "brown sauce" that often douses craft pottery in favour of "complex colours and nervous decoration".

Swedish meatloaf is called köttfärslimpa and is usually made from a mixture of ground pork and beef. It is served with boiled or mashed potatoes, brown sauce gravy, often made from the meat juice that comes from cooking the meatloaf, and lingonberry jam. It is also used and as a spread on sandwiches when thinly sliced.

Lizano Sauce (), is a Costa Rican condiment developed in 1920 by the Lizano company. It is now a product of Unilever. It is a thin, smooth, light brown sauce (akin to such condiments as HP Sauce or Worcestershire sauce). It is meant to be used while cooking or at tableside to flavor one's food when serving.

Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce and brown sauce.

Jägerschnitzel – a cutlet served with chasseur sauce, accompanied by spätzle Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes.Larousse Gastronomique (1961), Crown Publishers.

Around November 2015, a sweet chili-flavoured pickle was launched, and the brand's rich and fruity sauce was re-launched, along with two new sauce flavours, rich and spicy and rich and smoky. In 2017, Branston launched its tomato ketchup, mayonnaise and brown sauce lines in single-serving sachet packaging. Walkers once produced a variety of crisps called "Cheese and Branston Pickle".

Chris Gascoyne plays Ken's son Peter BarlowKen was disdainful of his parents, Frank (Pemberton) and Ida (Dyson). Their strained familial relationship was apparent from his very first scene, in which conflict arose over his reluctance to eat a meal with brown sauce. Roache called it "good character-defining stuff", which established the antagonism between Ken and his father, borne from Ken's snobbery and desire to abandon his roots.Roache 2010, p.53.

A sausage sandwich is a sandwich containing cooked sausage. It may consist of an oblong bread roll such as a baguette or ciabatta roll, and sliced or whole links of sausage, such as hot or sweet Italian sausage, Polish sausage, German sausage (knackwurst, weisswurst, bratwurst, bockwurst), Mediterranean merguez, andouille or chorizo. Popular toppings include mustard, brown sauce, ketchup, BBQ sauce, steak sauce, peppers, onions, sauerkraut, chili, and salsa.

Frank (left) and Ken (right), in the Barlows' first scene. The juxtaposition of Frank eating in his shirtsleeves, meal smothered in brown sauce, and Ken in a tie, disdainful of the condiment, was used to establish Ken's characterisation as a snob, in conflict with his parents over his rejection of his working- class roots.Egan 2010, p.32. Ken Barlow is one of the twenty-two original Coronation Street characters devised by series creator Tony Warren.

It can contain chicken broth, garlic, ginger, green onions, fermented black beans, and eggs, and is thickened with starch. Some recipes incorporate pork mince and soy sauce. The colour varies from being pale white to brown, or to a yellow, depending on the quantity of soy sauce used and how the eggs are incorporated into the sauce. Lobster sauce in most of New England, where it is a thicker, brown sauce, is the exception.

Scallop with a tangerine gastrique Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.Sarah Labensky, Alan Hause (1999) On Cooking 2nd ed., Prentice-Hall, New Jersey The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces and others, such as the orange sauce for duck à l'orange.

Pictou County Pizza is a regional variant of pizza found in Pictou County, Nova Scotia. The style of pizza is unique, owing to its "brown sauce" and Halifax-made pepperoni called "Brothers" — named after the company that makes it, Chris Brothers Meats & Deli. The pizza can be shipped frozen across Canada via an arrangement between a local pizza shop and the local UPS agent. The most common destination is Fort McMurray, Alberta with a two-day delivery time.

At the end of series 3 Trueman begins a relationship with the widow of a man whose death he investigated as a cold case. The most recent series was broadcast in 2012 on BBC Radio 4 Extra. It was selected as BBC Drama Download of the Week and also featured on the Danny Baker Show (BBC Radio 5 Live), where Riley was heard discussing the merits of red or brown sauce during the Sausage Sandwich Game.

Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine.

Tonkatsu pork with tonkatsu sauce on the side Tonkatsu sauce is a thick sauce served with tonkatsu, the Japanese pork cutlet. It is a thick (viscosity over 2.0 pascal-second, per JAS standard) Japanese Worcestershire-type sauce. As with most Japanese Worcestershire sauces, it is vegetarian and similar to a brown sauce, with tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients. The first tonkatsu sauce was made in 1948 by Oliver Sauce Co., Ltd.

In Norway, "fiskekaker" are made much like the Danish fiskefrikadeller. They are fried and served with potatoes or pasta, broccoli and raw grated carrot, and often brown sauce instead of white. The type of fish used vary with availability and recipe: Pollock, haddock, herring, wolf-fish and even salmon or trout are sold, and they are often marketed named after the fish they are made of; Seikaker, Koljekaker, Steinbitkaker, etc. Terms like "burger" is also used; "Lakseburger", "Fiskeburger".

A chip butty is a sandwich made with chips (i.e. French fried potatoes) on buttered white bread or a bread roll, often with an added condiment such as brown sauce, ketchup, mayonnaise, or malt vinegar. The chip butty can be found in fish and chip shops and other casual dining establishments in the United Kingdom. A chip butty is also less commonly known as a chip sandwich, chip roll, chip muffin, piece and chips, chip piece, or chip sarnie.

Cheese on toast consists of toast (toasted on both sides or just one side), with cheese placed on it and then grilled. Further toppings are optional; the most basic being chopped onions (raw or grilled with the cheese), brown sauce or ketchup. Pickled cucumber, Branston pickle, fried tomatoes, fried eggs, Worcestershire sauce and baked beans are also common. Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading.

The basic kushikatsu in Kanto eastern Japan area including Tokyo is cooked with pork rib sliced in 3–4 cm (1.5 in) dice, thrust on skewer with sliced onion or leek alternately. Battered with fresh egg, flour and thin layer of panko crust, the skewer is deep fried in vegetable oil — cottonseed, soybean, canola or rapeseed oil. At the table, skewers are seasoned with thick brown sauce, sweeter than Worcestershire sauce, with mustard if they have it in the cruet stand.

Woman cooking mole at a small restaurant in San Pedro Atocpan Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat.

The video depicted Chegwin and Philbin playing guitars and Edmonds playing drums, although they did not play these instruments on the recording.Saturday mornings – Brown Sauce The B-side of the single was "Hello Hello" – the theme music of the TV programme. Due to the success of the single, a follow-up was released called "Spring Has Sprung" in March 1982 under a new name, The Saucers (this time without Edmonds). This failed to enter the charts and the group went no further.

A very common street food in Sweden is hot dogs, and the traditional korvkiosk ("sausage kiosk") also often serve meatballs with mashed potatoes, brown sauce and lingonberry jam. Tunnbrödsrulle ("flatbread roll") is also often sold as street food. It is a soft flatbread normally filled with a sausage and mashed potato and sometimes with prawn salad, lettuce and onion. Hamburgers and kebab are also popular street food; occasionally (up north, or at festivals/events elsewhere) with moose or reindeer meat.

In New Mexico there is a breakfast burrito on the menu, with both bacon and sausage varieties, called the Green Chile Sunrise Burrito. In the UK Breakfast Wrap which consists of sausage, bacon, egg, hash browns (potato rösti), cheese and an optional sauce, either ketchup or brown sauce are available. In 2018, McDonald’s UK removed the breakfast snack wraps and replaced them with the cheesy bacon flatbread. Prior to removal these wraps were available in sausage and egg, bacon and egg, or cheese and egg variations.

Beef with espagnole sauce and French fries Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. Escoffier popularized the recipe, which is still followed today.Escoffier (1903), Le Guide culinaire, Editions Flammarion Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace.

Crispy chow mein is usually topped with a thick brown sauce, while steamed chow mein is mixed with soy sauce before being served. There is a regional difference in the US between the East and West Coast use of the term "chow mein". On the East Coast, "chow mein" is always the crispy or "Hong Kong style". At some restaurants located in those areas, the crispy chow mein noodles are sometimes deep fried and could be crispy "like the ones in cans" or "fried as crisp as hash browns".

Kinalas is a Bicol dish consisting of noodles (pancit) garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep- brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. The name originates from the Bicolano verb kalas, an alternate form of hinglas, meaning "to remove the meat from the bones" usually in preparation for preserving it in salt or brine.

The brown sauce product, known as Daddies Sauce, was launched in 1904, and the ketchup was launched in 1930. The brand is now owned by the H. J. Heinz Company, having been bought as part of the acquisition of HP Foods from previous owner Groupe Danone in 2005. Production of Daddies has now been moved to Poland. In 1899, Edwin Samson Moore, the owner of the Midland Vinegar Company in Aston Cross, Birmingham, made a visit to one of his customers who owed him a debt for vinegar.

By the late 1930s, management at the firm had developed a comprehensive line of food products, including bean sprouts, soy sauce, subgum, kumquats, water chestnuts, brown sauce, bamboo shoots, and chow mein noodles. The company had capitalized on the growing fascination Americans had with East Asia, including an entirely different type of cuisine. In 1937, the company built its first manufacturing facility in Detroit, featuring of production space. To reduce overhead costs and maintain profitability during World War II, management decided to relocate the company from its facility in Detroit about to Archbold, Ohio.

A croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of a thick binder combined with a filling, which is breaded and deep-fried, and served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, or mashed potatoes. The binder may be mixed with a filling or may be stuffed with it; this mixture is called a salpicon. Typical fillings include finely chopped meat, seafood, cheese, rice, pasta, or various vegetables as well as seasonings such as spices, herbs, and mushrooms.

Katsu-sando (:ja:カツサンド), a tonkatsu sandwich, served as an ekiben Either a or cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with panko (bread crumbs) before being deep fried. Tonkatsu is generally served with shredded cabbage. It is most commonly eaten with a type of thick brown sauce called tonkatsu sauce or simply sōsu (sauce), karashi (mustard), and perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks.

Kue rangi topped with thick brown sugar. This cake is made from a mixture of tapioca starch, which is called by Betawi people as sago flour, with grated coconut flesh, salt, mixed with water as a batter and poured upon a special metal mold and baked on a small stove. Compared to similarly-shaped coconut kue pancong, kue rangi has a more drier texture. Kue rangi is served with a spread of liquid brown sugar or coconut sugar sauce thickened with a little starch, thus it has a thick, slightly runny, gelatinized sweet brown sauce.

Some flavours were made available for a short time either because they tied in with special promotions, or failed to meet sales expectations. Walker's "Great British Dinner" range included baked ham & mustard and chicken tikka. A series of "mystery flavours" were launched in 2012, and later revealed to be sour cream & spring onion, Lincolnshire sausage & brown sauce and Birmingham chicken balti. In 2016, Walkers produced a limited edition 'Winners - Salt and Victory' crisps to commemorate its home- town football team, Leicester City, winning the Premier League for the first time.

A breakfast roll typically consists of a bread roll or baguette containing one or more fillings such as sausages, bacon, white or black pudding, butter, mushrooms, tomatoes and tomato sauce or brown sauce. In some cases a hash brown, baked beans or fried egg may be added. The roll itself is usually one of three varieties: a soft "submarine"-type roll, a chunky, spherical dinner roll or a demi-baguette. The demi-baguettes are distributed to shops partially baked and frozen, allowing stores to quickly bake the bread for a "freshly baked" roll.

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former two), curry sauce, hot or chili sauce, mustard, mayonnaise, salad cream, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, burger sauce, ranch dressing, barbecue sauce, gravy, brown sauce, worcestershire sauce, vinegar (especially malt vinegar or a cheaper "non-brewed condiment" alternative), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, mushy peas, baked beans, fresh cheese curds (especially Canada), or honey.

Small cucumbers, sliced or not, are put into a solution of hot water, mild acetic white vinegar (made from vodka, not wine), sugar, and krondill. After a month or two of fermentation, the cucumber pickles are ready to eat, for instance, with pork, brown sauce, and potatoes, as a "sweetener". The thinner part of dill and young plants may be used with boiled fresh potatoes (especially the first potatoes of the year, "new potatoes", which usually are small and have a very thin skin). In salads it is used together with, or instead, of other green herbs, such as parsley, chives, and basil.

The Scoobie Snack consists of a hamburger, a sliced sausage, a bacon rasher, a potato scone, a fried egg and a slice of processed cheese, all contained within a floured hamburger bun and accompanied by tomato ketchup and brown sauce. Fried onions are also offered as an optional extra. The Scoobie Snack, because of the sausage, cheese, bacon and egg, takes similar resemblance to a breakfast roll but is often eaten at lunchtime. The Scooby Snack's invention is accredited to The Maggie Snack Bar, a food truck located for over 50 years at the intersection of Byres Road and Great Western Road.

While reduction does concentrate the flavors left in the pan, reducing too much will drive away all liquid in the sauce, leaving a "sticky, burnt coating" on the pan. Sauces from basic brown sauce to Béchamel sauce and even tomato sauce are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to collect at the top and be skimmed off periodically as the sauce cooks. Boiling diffuses the impurities into the liquid and results in a bitter taste and unclear stock.

Fries tend to be served with a variety of accompaniments, such as salt and vinegar (malt, balsamic or white), pepper, Cajun seasoning, grated cheese, melted cheese, mushy peas, heated curry sauce, curry ketchup (mildly spiced mix of the former), hot sauce, relish, mustard, mayonnaise, bearnaise sauce, tartar sauce, chili, tzatziki, feta cheese, garlic sauce, fry sauce, butter, sour cream, ranch dressing, barbecue sauce, gravy, honey, aioli, brown sauce, ketchup, lemon juice, piccalilli, pickled cucumber, pickled gherkins, pickled onions or pickled eggs.List of accompaniments to french fries – Unlikely Words – A blog of Boston, Providence, and the world. Unlikely Words (7 November 2011). Retrieved 12 September 2012.

Chicken katsu Chicken katsu (), also known as panko chicken, or tori katsu () is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areas of the world. Chicken katsu is generally served with tonkatsu sauce , a thick Japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets).

A bacon sandwich (also known in parts of the United Kingdom and New Zealand as a bacon butty, bacon bap or bacon sarnie, in Ireland as a rasher sandwich and as a bacon sanger in Australia) is a sandwich of cooked bacon between bread that is optionally spread with butter, and may be seasoned with ketchup or brown sauce. It is generally served hot. In some establishments the sandwich will be made from bread toasted on only one side, while other establishments serve it on the same roll as is used for hamburgers. Bacon sandwiches are an all-day favourite throughout the United Kingdom.

MOS Burger rice burger In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak". Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".

A sign at the Shubert Theatre advertising the show's Best Musical award. In 2006, the London cast of Spamalot performed excerpts at the Royal Variety Performance. On 10 March 2007, Spamalot partnered with HP Sauce (the classic British brown sauce, now made in the Netherlands following a contentious decision to close its factory in Birmingham, England) to produce 1,075 limited edition bottles featuring a unique Spamalot take on the classic HP design. The bottles were available exclusively via Selfridges, London and came in a presentation box with a numbered certificate. 1,075 was chosen to celebrate, absurdly, "1,075 years of the show running in London".

Atlantic Canada has several unique varieties, which have spread to other parts of the country as people migrate for work. Donair pizza is inspired by the Halifax fast food of the same name, and is topped with mozzarella cheese, donair meat, tomatoes, onions, and a sweetened condensed milk-based donair sauce. Garlic fingers is an Atlantic Canadian pizza garnished with melted butter, garlic, cheese, and sometimes bacon, with the round sliced into fingers and served with donair sauce. Pictou County Pizza is a variant of pizza unique to Pictou County in Nova Scotia; this pizza has a "brown sauce" made from vegetables and spices instead of red tomato sauce.

There are two fried rice dishes originated from Guizhou and popular on the dining tables of locals: Fried rice with egg and ', and ' fried rice (free style fried rice with ', Chinese bacon, pickled vegetables and other vegetables of choice). Notable dishes in Guizhou cuisine: fish in sour soup, stir-fried chicken with ciba-la (Guizhou style spicy chicken), stir-fried ' with Chinese bacon, crispy whole fish with ', braised trotter in brown sauce, stir-fried Qingyan tofu, etc. Notable appetizers and street food in Guizhou cuisine: ' (Guiyang spring roll), love tofu (baked tofu stuffed with chili) and ' noodles (egg noodles with chili oil, pig's intestine and blood).

Plated fish and chips served with mushy peas Fish and chips served with a lemon wedge, coleslaw and tartar sauce in an iron bowl In chip shops in most parts of Britain and Ireland, salt and vinegar are traditionally sprinkled over fish and chips at the time it is served. Suppliers use malt vinegar, onion vinegar (used for pickling onions), or the cheaper non-brewed condiment. In a few places, notably Edinburgh, 'sauce' (as in 'salt and sauce') is more traditional than vinegar - with 'sauce' meaning a brown sauce. In England, a portion of mushy peas is a popular side dish, as are a range of pickles that typically include gherkins, onions and eggs.

The traditional filling of mutton is often highly spiced with pepper and other ingredients and is placed inside a shell of hot water crust pastry. An individual piemaker's precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top "crust" (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg. Scotch pies are often served hot by take-away restaurants, bakeries and at outdoor events.

This initially began under the brand name "Realemon", and then after an objection by the then Board of Trade, the name was changed to "ReaLem" and marketed with the slogan "juice in a jiffy". The Board of Trade objected because it was perceived that Coldcrops was possibly passing off their product as the Realemon brand from the United States. During this same time period, Hax was marketing tomato ketchup and brown sauce in custom-shaped plastic containers, for use on restaurant tables. After a long argument about plastic containers, the two companies agreed that they would not compete with one-another, and Coldcrops took the marketing rights for plastic lemons under the ReaLem brand.

The dish is so named because the cabbage makes bubbling and squeaking sounds during the cooking process.. It is often served with cold meat from the Sunday roast and pickles or brown sauce, or as an accompaniment to a full English breakfast. The name bubble and squeak is used primarily in England (for Scotland and Ireland In Canada where the term may have originated, it usually refers strictly to a dish of the leftovers of a cottage roll dinner. Scottish Recipes: Rumbledethumps Recipe see the section Similar dishes), and it may also be understood in parts of some other Commonwealth countries and the United States.Hearty Luncheon and Supper Dishes Reading Eagle, 17 July 1913.

During her time on Swap Shop, with Noel Edmonds and others, she formed the one-hit wonder band Brown Sauce and had a No. 15 hit with "I Wanna Be A Winner" in 1981. With Tony Blackburn at a Radio 1 Roadshow in the early 1980s She returned to television on BBC 1's flagship science and technology programme Tomorrow's World, where she stayed for eight years. Since then, she has presented a variety of television and radio programmes, including Hospital Watch, Bodymatters Roadshow, QED, and BBC 2's women's documentary series The Doll’s House. Philbin flew upside down in a Hawker Hunter as part of the Tomorrow's World at Large series, and drove a Top Fuel dragster, earning her International Racing Licence.

Chaudfroid sauce can be prepared using a pre-made fumet (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or Madeira wine, which is cooked and reduced to a sauce consistency. Some simpler preparations of chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of chaudfroid sauce without the use of meat can be made by using espagnole sauce, adding ingredients such as aspic jelly, gelatin, cream and sherry to it, and cooking the mixture. Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.

Chegwin at the stage of the Ossett Town Hall, 1980s In the mid 1970s, Chegwin moved away from acting, becoming a household name presenting programmes such as Multi-Coloured Swap Shop (1976–82), Cheggers Plays Pop (1978–86) and, in the 1980s, Saturday Superstore. As Brown Sauce, he and Swap Shop co-presenters Noel Edmonds and Maggie Philbin released the pop single "I Wanna Be a Winner", which reached number 15 in January 1982, and a follow-up single as the Saucers called "Spring Has Sprung". On Swap Shop and Superstore, he was featured in outside broadcasts; on Swap Shop they were called Swaparama, appearing at outdoor venues around Britain, where he helped children swap their toys. On Superstore, Chegwin had a similar role.

Jiangsu cuisine () is one of the major components of Chinese cuisine, which consists of the styles of Huai'an, Yangzhou, Nanjing, Suzhou and Zhenjiang dishes. It is especially popular in the lower reach of the Yangtze River. Huaiyang cuisine, one of the Four Great Traditions, is a style of Jiangsu cuisine. Typical courses of Jiangsu cuisine are Jinling salted dried duck (Nanjing's most famous dish), crystal meat (pork heels in a bright, brown sauce), clear crab shell meatballs (pork meatballs in crab shell powder, fatty, yet fresh), Yangzhou steamed Jerky strips (dried tofu, chicken, ham and pea leaves), triple combo duck, dried duck, Farewell My Concubine (soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine), and sweet and sour mandarin fish (Suzhou cuisine).

Edmonds at a Radio 1 Raceday, Mallory Park, May 1976 Edmonds hosted Top of the Pops at various points between 1970 and 1978, during which time he also presented a phone-in programme for teenagers called Z Shed on BBC1 as well as a programme called Hobby Horse. He hosted the children's Saturday-morning programme Multi- Coloured Swap Shop, which ran from 1976 to 1982. With fellow Swap Shop regulars Maggie Philbin and Keith Chegwin, Edmonds was a member of the trio Brown Sauce, which recorded the single "I Wanna Be a Winner" in 1981. It reached number 15 in the UK singles chart. In 1980, Edmonds took part in the Eurovision Song Contest, introducing the UK entry live on stage at the final in the Hague.

A glimpse of the old Brighton restaurant at No.1 Marine Parade can be seen in the background of Norman Wisdom's 1955 film One Good Turn just as Pitkin runs onto the seafront; this is now the site of a Harry Ramsden's fish and chips restaurant. A blue plaque at Oldham's Tommyfield Market marks the first chips fried in England in 1860, and the origin of the fish and chip shop and fast food industries. Dundee City Council claims that chips were first sold by a Belgian immigrant, Edward De Gernier, in the city's Greenmarket in the 1870s. In Edinburgh and the surrounding area, a combination of Gold Star brown sauce and water or malt vinegar, known as "sauce", or more specifically as "chippy sauce", has great popularity; salt and vinegar is preferred elsewhere in Scotland, often prompting light-hearted debate on the merits of each option by those who claim to find the alternative a baffling concept.