Heinz 57 Recall - heads up...

We ate at a Logan's Rodehouse the other day, and as per usual I asked for some Heinz 57 (in case the steak was sub-par, which fortunately it was not).

(She told me they had A1 Sauce, but for some reason the taste of dirty, sour dishwater never caught on with me.)

Anyway...waitress tells us there was a recall. They even sent someone to Wal-Mart to buy some more, and sure enough...no Heinz 57 on the shelves. I was in Kroger's today, and sure enough...same thing.

We tried to locate news of this recall on the internet to no avail. We googled keywords like these in several combinations: Heinz 57, food, recall, tainted, Georgia Dept. of Agriculture, mandatory but nothing came up. There's even a website devoted to food recalls, and they had nothing on it either.

Anyone heard of this recall of Heinz 57? This would be a tragic loss to the sub-par steak market, which unfortunately is a significant segment.

Product Recall Information

HEINZ 57 SAUCE - 3/15/2006

VOLUNTARY PRODUCT WITHDRAWAL ~ HJ Heinz U.S. is voluntarily conducting a product withdrawal of the following product:
Heinz 57 Sauce - Net Weight 10 Oz. - UPC - 13000-00264
The product is being withdrawn from sale due to quality issues which are not considered to be a health hazard.


Consumers with questions may call the Heinz Consumer Hot Line at 800-255-5750

Thank you, Michael...you da man!

My bottle has the UPC #132640 6
Doesnt have all those other numbers on it...

roossy90.... it's the same number.

I personally prefer my dishwater tasting A1 sauce...
(And why someone would go out to eat a sub standard steak is beyond me).

Walmart's has a generic brand of steak sauce that is as close to Heinz 57 as you can get...and it's like 2 dollars less a bottle..bottle is the same shape as Heinz.....so for anyone that misses the Heinz...head over to a Super Walmart...

quote:

Originally posted by Kayleigh

roossy90.... it's the same number.

LOL, I thought so.. tastes fine to me. I am not dead yet..
Ha Ha...

Nor am I, I used some this weekend before reading this, so unless it takes over 48 hours to work, I ..........

Heinz 57 used to be the most awesome sauce on the face of the earth.

When I was young, I would be rewarded for getting good grades with a meal at my favorite restaurant. It was the Flaming Pit at the corner of Sunshine and Glenstone in my home town of Springfield, MO. I would always order the chopped sirloin (we was poor folk) with baked potato and salad (1000 Island dressing). I'd drench the meat with Heinz 57.

In the mid 80's, they "improved" the recipe, and it's inedible now. It sucks. After the change, a group of us here in Austin hoarded the old stuff as long as we could, but it's now gone forever.

I would pay big money to anyone who could replicate the recipe for the original sauce.

Gimme a clue Bushie, how was the pre '80s stuff different from what's in the bottle today? HFCS? Different vinegar? Artificial flavors? Did you save an old bottle so you could compare ingredients? No promises but I might be able to help.

Buddy

quote:

Originally posted by BuddyRoadhouse

Gimme a clue Bushie, how was the pre '80s stuff different from what's in the bottle today? HFCS? Different vinegar? Artificial flavors? Did you save an old bottle so you could compare ingredients? No promises but I might be able to help.

Buddy

No, I didn't save an old bottle, and I've often wished I would have. I think part of the reason is that they switched to HFCS, but it's got to be more than that. The old stuff was "savory", and the new crap is syrupy. Fake tasting.

I wish I could do a better job of describing the difference, but one would just have to remember the taste...

IMHO, it is almost as vinegary tasting as A-1 is..
I used to love it and still buy it, as mentioned with my "recalled" bottle that I now have..
But they both seem to be more tart than used to be.

Bushie,

Have you tried HP Sauce? It's a Brit product available in most grocery stores in or near major metropolitan areas. Although it's not exactly the same as Heinz 57, it does use the same malt vinegar base that makes up 57. I don't currently have a bottle in my fridge, so I can't swear to it, but most European food products use regular sugar as opposed to HFCS.

I too have been a fan of 57 over A1, and I think HP is a suitable replacement. It has been discussed here on other threads if you'd like more info.

Buddy

quote:

Originally posted by Bushie

Heinz 57 used to be the most awesome sauce on the face of the earth.

When I was young, I would be rewarded for getting good grades with a meal at my favorite restaurant. It was the Flaming Pit at the corner of Sunshine and Glenstone in my home town of Springfield, MO. I would always order the chopped sirloin (we was poor folk) with baked potato and salad (1000 Island dressing). I'd drench the meat with Heinz 57.

In the mid 80's, they "improved" the recipe, and it's inedible now. It sucks. After the change, a group of us here in Austin hoarded the old stuff as long as we could, but it's now gone forever.

I would pay big money to anyone who could replicate the recipe for the original sauce.

Bushie, do you think this is close????

http://www.cdkitchen.com/recipes/recs/11/Almost_Heinz_57_Sauce60974.shtml

Paul E. Smith
Knoxville, TN

quote:

Originally posted by BuddyRoadhouse

Bushie,

Have you tried HP Sauce? It's a Brit product available in most grocery stores in or near major metropolitan areas. Although it's not exactly the same as Heinz 57, it does use the same malt vinegar base that makes up 57. I don't currently have a bottle in my fridge, so I can't swear to it, but most European food products use regular sugar as opposed to HFCS.

I too have been a fan of 57 over A1, and I think HP is a suitable replacement. It has been discussed here on other threads if you'd like more info.

Buddy

I like the HP also. and while googling, I found this make at home recipe for it, if you are in the mood to wait a few days while it "marinates".
http://www.recipegoldmine.com/worldgreatbrit/greatbrit93.html

quote:

Originally posted by Michael Hoffman

Product Recall Information

HEINZ 57 SAUCE - 3/15/2006

VOLUNTARY PRODUCT WITHDRAWAL ~ HJ Heinz U.S. is voluntarily conducting a product withdrawal of the following product:
Heinz 57 Sauce - Net Weight 10 Oz. - UPC - 13000-00264
The product is being withdrawn from sale due to quality issues which are not considered to be a health hazard.


Consumers with questions may call the Heinz Consumer Hot Line at 800-255-5750

Originally posted by Michael Hoffman

Product Recall Information

HEINZ 57 SAUCE - 3/15/2006

VOLUNTARY PRODUCT WITHDRAWAL ~ HJ Heinz U.S. is voluntarily conducting a product withdrawal of the following product:
Heinz 57 Sauce - Net Weight 10 Oz. - UPC - 13000-00264
The product is being withdrawn from sale due to quality issues which are not considered to be a health hazard.


Consumers with questions may call the Heinz Consumer Hot Line at 800-255-5750

Is only the 10 oz. size involved? and only that UPC? Seems strange we can't find ANY 57 on the shelves. Heinz hotline is not open 'til Mon and I'm impatient.

quote:

Originally posted by bebod

[quote
Is only the 10 oz. size involved? and only that UPC? Seems strange we can't find ANY 57 on the shelves. Heinz hotline is not open 'til Mon and I'm impatient.

That's what the notice says.

quote:

Originally posted by BuddyRoadhouse

Bushie,

Have you tried HP Sauce? It's a Brit product available in most grocery stores in or near major metropolitan areas. Although it's not exactly the same as Heinz 57, it does use the same malt vinegar base that makes up 57. I don't currently have a bottle in my fridge, so I can't swear to it, but most European food products use regular sugar as opposed to HFCS.

I too have been a fan of 57 over A1, and I think HP is a suitable replacement. It has been discussed here on other threads if you'd like more info.

Buddy

Buddy, I haven't tried it, but I certainly will. Thanks a bunch!


Sundance, thanks for the link. I'll give it a try and see how it comes out. So, if it tastes like the old stuff, should I give the money to you or to cdkitchen.com??

quote:

Originally posted by Bushie

Heinz 57 used to be the most awesome sauce on the face of the earth.

When I was young, I would be rewarded for getting good grades with a meal at my favorite restaurant. It was the Flaming Pit at the corner of Sunshine and Glenstone in my home town of Springfield, MO. I would always order the chopped sirloin (we was poor folk) with baked potato and salad (1000 Island dressing). I'd drench the meat with Heinz 57.

In the mid 80's, they "improved" the recipe, and it's inedible now. It sucks. After the change, a group of us here in Austin hoarded the old stuff as long as we could, but it's now gone forever.

I would pay big money to anyone who could replicate the recipe for the original sauce.

Boy. Thanks Bushie.

I used to love the stuff too, when I was young back in 19(mumblemumble). I was unware of the changed recipe; I thought my tastes had changed, as they tend to do.

I kind of like A1. But for steak sauce, my real favorite is HP, which I learned to love when a Canadian friend started sending it to us.

quote:

Originally posted by jmckee

quote:

Originally posted by Bushie

Heinz 57 used to be the most awesome sauce on the face of the earth.

When I was young, I would be rewarded for getting good grades with a meal at my favorite restaurant. It was the Flaming Pit at the corner of Sunshine and Glenstone in my home town of Springfield, MO. I would always order the chopped sirloin (we was poor folk) with baked potato and salad (1000 Island dressing). I'd drench the meat with Heinz 57.

In the mid 80's, they "improved" the recipe, and it's inedible now. It sucks. After the change, a group of us here in Austin hoarded the old stuff as long as we could, but it's now gone forever.

I would pay big money to anyone who could replicate the recipe for the original sauce.

Boy. Thanks Bushie.

I used to love the stuff too, when I was young back in 19(mumblemumble). I was unware of the changed recipe; I thought my tastes had changed, as they tend to do.

I kind of like A1. But for steak sauce, my real favorite is HP, which I learned to love when a Canadian friend started sending it to us.

HFCS screwed up a lot of good things...

maybe they are switching to HP sauce?

http://www.heinz.com/jsp/news_f.jsp


March 24, 2006 11:30 AM US Eastern Timezone
Heinz Acquisition of HP Foods Receives Full Clearance From UK Competition Commission; Company Achieves Another Important Milestone in Global Growth and Transformation Plan
PITTSBURGH & LONDON--(BUSINESS WIRE)--March 24, 2006--H. J. Heinz Company (NYSE:HNZ) said today that its acquisition of the HP Foods Group has received final clearance from the UK Competition Commission with no modifications. The completion of the review enables Heinz to integrate leading brands such as HP(TM), Lea & Perrins(TM) and Amoy(TM) into the Company's operations.
HP(TM) Sauces and Lea & Perrins(TM) Worcestershire Sauce joins a roster of 10 category-leading consumer brands at Heinz that now account for 60% of the Company's global sales, growing at 6% this year.
"With the addition of the iconic HP(TM) and Lea & Perrins(TM) brands, along with Amoy(TM) in Europe, Heinz greatly strengthens its global leadership in the Ketchup and Sauces category," said William R. Johnson, Heinz Chairman, President and CEO.

Goldanged multinational corporations!!! Danged sons of seacooks are buying up everything! Making me nuts. If you can't destroy the competition by cheapening your product and underselling 'em, then just buy the dadgum competitor and cheapen his product too! Jiminy Christmas I can feel the vein my neck throbbing.

And so many people have been conditioned to look only at the price when making buying decisions, that we, The People, support these corporate thugs with our wallets. "Sure, sell us crap. As long as it's cheap crap, we're in!" Think about it folks, you can't buy a bottle of water for under a buck these days. How can any company afford to sell you a product that is full of, supposedly, quality ingredients for seventy nine cents? They can do it because their products are loaded up with sodium, HFCS, and a variety of artificial flavors, colors, and preservatives!

Sorry for the rant. Just years of frustration at consumer ignorance coming out all at once. I know, in general, I'm not talking to the participants on this site. I just had to get it out and I appreciate your momentary indulgence.

We now return you to our regular programming.

Buddy

P.S. Bushie, I checked out a bottle of HP Sauce this weekend, prior to this information coming out. Sadly, they too are using corn syrup in place of sugar. However, it was unclear if it was HFCS or the consumer stuff, like Karo Syrup, that you use to make pecan pie. Not sure excatly what the difference is(I'm sure someone will tell us(Oh Michael, Michael Hoofffmannnn, where aaarrre yooouuuuu....?), but it's my understanding that somehow the "old fashioned" store bought corn syrup is more acceptable. In fact, just to come clean, while the primary sweeteners in our own Roadhouse Bar-B-Que Sauces are cane sugar, pineapple and raisin, we do use a tiny amount of regular corn syrup; not so mush as a sweetener, but as a binder.

B.

I can tell you this: Karo now has HFCS in addition to regular corn syrup. A little research indicates the HFCS is not a terribly healthy thing for living beings of the human persuasion.

But, hey, what would I know?

I'm stunned to find out that there is high fructose corn syrup in regular corn syrup! Of course, I knew that if anyone would know, it would be you Michael. Thanks for answering. Any possibility of a few more details?

Buddy

Here's a place to start finding out about HFCS:

http://www.westonaprice.org/motherlinda/cornsyrup.html

Should I point out my OLD HFCS thread, once again?

The predominence of HFCS is just one of the many examples of the true evil that comes out of our dependence on the scumbags in Washington, DC. Although I hate ADM, the REAL problem is that your "representatives" are nothing but whores.

The reason HFCS is used instead of sugar is that high tariffs were placed on the import of sugar, for no other reason than that ADM lobbied to have that done. Your government at work.

Judge, sorry if I stepped on anything that you have previously posted. If so, please resurrect that thread.

I was under the impression that the sugar beet industry in general lobbied for those tariffs.