I noticed last night, after posting the header picture, that even in photography I reveal my roots. The bowl of chips is probably OK with salad and sandwiches, but I realised, when I went back to check the post, that the chips had brown sauce on them. I believe I’m right in saying that people from the upper echelons of society don’t generally have brown sauce on anything. It doesn’t feature at the events of the Bullingdon Club and you are unlikely to find it in picnic baskets at Glyndebourne and Henley.
You cannot really imagine Charles and Camilla anointing their Full English with a helping of brown sauce can you? On the other hand, The Wilsons and their varied offshoots, whilst being common with condiments, do tend towards harmony in other aspects of our lives. I have never, as far as I recall, criticised my father on Oprah Winfrey, or any other chat show. Nor have I ever done away with a member of the family for personal gain.
This is the difference between being rich and being upper class. I could survive having money, because that’s easy. I’d still have brown sauce, I’d just have it out of something silver. But if I had to become upper class, as in the case of a King Ralph scenario, I could be in trouble. Fortunately, it is unlikely to happen.
Someone has probably written an etiquette guide to condiments, and the Royal Family undoubtedly has a policy on such things. Things like anchovy sauce and Patum Peperium would undoubtedly feature in my diet if I had to become upper class. having a sauce bottle on the table, would not. I imagine that I would also find myself eating quails eggs and things in a coulis. I will leave the Lancashire Hotpots to have the final say on that subject.
Chippy Tea
I generally prefer not eat sauces on things, or salad dressing. I suppose that is an indication of caveman tendencies. 🙂
Or good sense. Sauces and dressings are probably not good for us.
I don’t like brown sauce but I don’t like Gentlemen’s Relish either. Champagne is wasted on me but so are pints of ice cold lager. Tricky.
Don’t limit your horizons to the paltry selection I mentioned – try Hendersons, ketchup, mustard and mint sauce to name but a few . . .
Vinegar or Tartare sauce?
To be honest, tartare sauce, but out of plastic sachets. I also like lemon juice when frquenting the posher sort of chippy. 🙂
Not really totally unposh then?
Not totally unposh, is a good way to describe it. I straddle a number of worlds. 🙂
You may know that I grew up in a working class offshoot of one family of engineers and another of educators – enabling me to do the same.
And, if I may say so, you do it with panache. 🙂
Thank you very much
🙂
People always comment that I don’t use ketchup on anything. Maybe I’m just upper class…
This is just confirming my view of people who have New York apartments and dress their dogs . . . 🙂
😂😂😂
I am going to ask a question that will reveal my ignorance: What exactly is brown sauce? And what does it taste like? In the U.S., ketchup is considered low class, but I don’t care. Love it on burgers. Love it with fries.
Brown sauce? Tricky . . .
This is a recipe which may help. https://www.greatbritishchefs.com/recipes/brown-sauce-recipe
It has a ketchup consistency and looks like BBQ Sauce. However, it’s sharper and spicier and, to be honest, hard to describe. If you think of a thick Lea & Perrins it would be close. Though you may not be familiar with L&P either.
I’m told the nearest American equivalent is steak sauce, but I’ve never had steak sauce so cannot comment.
I’m currently laying off it in an attempt to lower my salt intake. 🙁
Got it! Yes, I am sure it is loaded with sodium. Such sauces usually are.
🙂 Isn’t it always the way?
You answered my question on brown sauce.
🙂