﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Chippy Sauce</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>RE: Chippy Sauce (curried bluebonnet)</title><description> I recently checked out a Jamie Oliver cookbook from the local library--in it he mentioned a favorite bacon &amp;quot;sarnie'(sandwich) in which he dipped in HP sauce!  I've seen it in our British aisles here at the local Kroger grocery chain--had no idea it had so many uses! </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190996</link><pubDate>Wed, 03 May 2006 22:39:36 GMT</pubDate></item><item><title>RE: Chippy Sauce (tomfaeedinburgh)</title><description> Even if you mixed HP Sauce and vinegar, you wouldn't get Edinburgh chippy sauce. The real Edinburgh chippy sauce recipe is shrouded in mystery. (Actually, it's probably not, but it's only available form a handful of suppliers). &lt;br&gt;  &lt;br&gt; If you want, I can package and seal, and mail you a bottle direct from Edinburgh. &lt;br&gt;  &lt;br&gt; The best way to do this without me getting spammed is, if you go to ebay.co.uk, and contact member tom2768, then I'll be happy to do this for you! </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190995</link><pubDate>Wed, 03 May 2006 12:44:11 GMT</pubDate></item><item><title>RE: Chippy Sauce (acornlover)</title><description> Thanks again for the links, I found them very helpful as well! &lt;br&gt;  &lt;br&gt; Cheers </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190994</link><pubDate>Fri, 24 Mar 2006 17:29:06 GMT</pubDate></item><item><title>RE: Chippy Sauce (Niagara)</title><description> Nice to see Buffalo/Great Lakes fish fries mentioned - I grew up eating those every friday in Niagara Falls. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190993</link><pubDate>Mon, 20 Mar 2006 11:55:42 GMT</pubDate></item><item><title>RE: Chippy Sauce (TJ Jackson)</title><description> Learned more on Wikipedia &lt;br&gt;  &lt;br&gt; &lt;a href="http://en.wikipedia.org/wiki/HP_Sauce" target="_blank" rel="nofollow"&gt;http://en.wikipedia.org/wiki/HP_Sauce&lt;/a&gt; &lt;br&gt; &lt;a href="http://en.wikipedia.org/wiki/Fish_and_chips" target="_blank" rel="nofollow"&gt;http://en.wikipedia.org/wiki/Fish_and_chips&lt;/a&gt; &lt;br&gt;  &lt;br&gt; There's a brief but good bit in the second link specifically about Edinburgh that told me all I need to know :-) </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190992</link><pubDate>Mon, 20 Mar 2006 09:53:53 GMT</pubDate></item><item><title>RE: Chippy Sauce (Niagara)</title><description> KB- &lt;br&gt;  &lt;br&gt; If you can't find HP Sauce where you are, you can order it on line from Brit's in Lawrence, KS, where I get mine, along with my PG Tips and other assorted UK stuff I grew up eating on the Canadian border.  They have several flavours of HP, but I think you're wanting the Brown Sauce.  Go to britsusa.com. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190991</link><pubDate>Mon, 20 Mar 2006 09:50:26 GMT</pubDate></item><item><title>RE: Chippy Sauce (acornlover)</title><description> You guys are THE BEST!!! Thanks, I will try your suggestions and see what the scottish boyfriend thinks when he visits us this summer &lt;br&gt;  &lt;br&gt;  &lt;br&gt; Cheers &lt;br&gt; KB </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190990</link><pubDate>Mon, 20 Mar 2006 05:58:47 GMT</pubDate></item><item><title>RE: Chippy Sauce (Sundancer7)</title><description> The attached website might be of interest to those of you who want to know more about HP sauce. &lt;br&gt;  &lt;br&gt; &lt;a href="http://www.hpfoods.com/brands/hpsauce/" target="_blank" rel="nofollow"&gt;http://www.hpfoods.com/brands/hpsauce/&lt;/a&gt; &lt;br&gt;  &lt;br&gt; Paul E. Smith &lt;br&gt; Knoxville, TN </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190989</link><pubDate>Mon, 20 Mar 2006 04:54:16 GMT</pubDate></item><item><title>RE: Chippy Sauce (Niagara)</title><description> I'm guessing that &amp;quot;HP&amp;quot; stands for House of Parliament, since there's a picture of Big Ben and the House of Parliament on the label. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190988</link><pubDate>Sun, 19 Mar 2006 23:15:28 GMT</pubDate></item><item><title>RE: Chippy Sauce (TJ Jackson)</title><description> what does the &amp;quot;HP&amp;quot; stand for? </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190987</link><pubDate>Sun, 19 Mar 2006 22:55:40 GMT</pubDate></item><item><title>RE: Chippy Sauce (zataar)</title><description> I just today saw a bottle of HP Brown sauce at World Market.  &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190986</link><pubDate>Sun, 19 Mar 2006 21:26:25 GMT</pubDate></item><item><title>RE: Chippy Sauce (Niagara)</title><description> Or you could just buy a bottle of HP Sauce - I always keep one in the cupboard. If I can get it here in Kansas, anyone should be able to find it.  I also use it on steaks. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190985</link><pubDate>Sun, 19 Mar 2006 19:20:58 GMT</pubDate></item><item><title>RE: Chippy Sauce (Michael Hoffman)</title><description> Ask and ye shall receive. &lt;br&gt;  &lt;br&gt; Chippy Sauce &lt;br&gt;  &lt;br&gt; First you make something called an HP Brown Sauce: &lt;br&gt;  &lt;br&gt; Ingredients &lt;br&gt;  &lt;br&gt; Apples - 1.8 kg (4 lb), peeled, cored and sliced  &lt;br&gt; Prunes - 450g (1 lb) stoned and sliced  &lt;br&gt; Onions - 2 large, peeled and diced  &lt;br&gt; Malt vinegar - 1.7 litres (3 pints)  &lt;br&gt; Ground ginger - 2 tsp  &lt;br&gt; Grated nutmeg - 1 tsp  &lt;br&gt; Ground allspice - 1 tsp  &lt;br&gt; Cayenne pepper - 1 tsp  &lt;br&gt; Salt - 8 tbsp  &lt;br&gt; Sugar - 900g (2 lb)  &lt;br&gt; Preparation: &lt;br&gt;  &lt;br&gt; Put the fruit and onions into a large pan and cover with water.  &lt;br&gt; Cook until tender. Liquidise or sieve into a large saucepan.  &lt;br&gt; Add the malt vinegar, ginger, nutmeg, allspice, cayenne pepper, salt, and sugar. Cook on a low heat until reduced and thick.  &lt;br&gt; To make “chippie” sauce - add about a third of the total volume of white vinegar. (after cooking - add to existing stock) &lt;br&gt; This sauce can be filled into sterilised jars or kept in fridge indefinitely. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190984</link><pubDate>Sun, 19 Mar 2006 19:08:36 GMT</pubDate></item><item><title>Chippy Sauce (acornlover)</title><description> Hello all &lt;br&gt; I have just returned from a wonderful week in Edinburgh Scotland and had many tasty meals ,in pubs mostly, YUM, we did not have a bad meal, the pubs there are alittle smokey (March 26 they go smoke free ) but comfortable and friendly.  We did eat a couple times at a &amp;quot;Chippy&amp;quot; and had fish and chips with &amp;quot;Chippy sauce&amp;quot; kind of a brown sauce with... I do not know but was wondering if any of you all know what is in it or a recipe for it.   We also had &amp;quot;doner&amp;quot; sp? which was kinda like a gyro but with chicken,  &lt;br&gt; My daughter's boyfriend loves the chippy sauce and I would like to make it for him when he visits us in the States &lt;br&gt;  &lt;br&gt; Cheers &lt;br&gt; KB </description><link>http://www.roadfood.com/Forums/fb.ashx?m=190983</link><pubDate>Sun, 19 Mar 2006 18:01:11 GMT</pubDate></item></channel></rss>
