The sauce of it
- 12 September 2011 18:31126171anyone here noticed any difference in the taste?
http://www.dailymail.co.uk/news/article-2036349/HP-Sauce-revolt-Online-fury-salt-cut-ruins-taste.html - 12 September 2011 18:40126173With a little bit of experimentation you can make sauces which are far superior with less salt and sugar. The main purpose of salt and sugar in industrially made sauces is as preservatives, home made sauces have to be kept in the fridge.
A bit of work but if you are serious about food, well worth the effort.I'm an optimist. But I'm an optimist who takes my raincoat - Harold Wilson - 12 September 2011 18:41126174While I think it best to remove the salt-seller from the table rather than mess with HP, I have just gone and tasted a bit from a newly opened bottle and find it much the same as usual.
If only they would take the awful Romanesque fermented fish-paste gubbins out of Worcestershire sauce I'd be a happier fellow.
Ignorance is bliss, bliss is happiness, I am happy...to draw your attention to the possible connectivity in the foregoing. - 12 September 2011 19:12126182If you cut down the salt in your diet. in a short time you will not miss it. Add extra spices, herbs etc. for flavour, it works.---------------------------------------------------
Lincolnshire Born and Bred - 12 September 2011 19:30126186Totally agree with you Kath, I did the same with sugar too a few years ago.
- 12 September 2011 19:49126195kath is right, i was told by my quack to cut out the salt, got used to it in no time.
even eat chips without it now, would have been unthinkable. - 13 September 2011 00:07126232I've discovered that red onion relish is wonderful on chips - try it and see! In fact it goes well with a lot of thingsThere's always a little truth behind every "Just kidding", a little emotion behind every "I don't care" and a little pain behind every "I'm ok".