6 Sauces I Only Encountered After Moving to America
HTML-код
- Опубликовано: 17 июл 2024
- Americans love sauces. So it stands to reason that since moving to the United States, I encountered some of them for the very first time. Here are six such sauces.
Subscribe to my channel: / @lostinthepond
- Support me on Patreon: / lostinthepond
- Follow me on Twitter: / lostinthepondus
- Follow me on Instagram: / laurence.m.brown
- Follow me on Facebook: / lostinthepond
- Visit my website: www.LostinthePond.com 
Приколы
BBQ sauce isn’t always sweet. There’s actually a HUGE variety of BBQ sauces, including regional varieties, which can be quite different from each other. Many BBQ sauces are very sweet, while others aren’t sweet at all (they can be quite vinegary and sour).
...and hot or hot/sweet
Carolina BBQ sauce is spicy and vinegary. Not my thing but my husband loves it.
@@susanparilis7756 That's North Carolina BBQ sauce. South Carolina is mustard based.
@@debbieklein5714 Not all NC BBQ sauces though. Remember Lexington does not have the vinegar based sauce. It's quite differrent.
I was going to say this, thank you! He has to try at least the main flavor profiles!
"The ones that are on this list are the ones that have entered my mouth. We're still talking about sauces." Absolute gold. Never change.
Laughed hard at that. Larry is funny.
Also, as a waitress I can tell you that ranch dressing is the bane of every North American waitress’ existence. (I say North American, not American as I myself am Canadian) We are FOREVER running to the kitchen for more ranch. I’ve actually considered opening a restaurant of my own, simply called THE RANCH wherein each table would feature a gallon sized ranch dispenser with a pub-like tap to pour it. Slogan would be “Come for the ranch, stay for more ranch!”
Well I've noticed that people's appetites expand to fit what they are presented with, so I've a feeling you'd still be doing all of that running to keep up with the people wanting Ranch LMFAO.
I learned to just carry extra when possible.
This is considered a minor food heresy here in Texas; but, I've never seen the appeal of Ranch dressing.
😁😊🤭
the united states is also in North America. Even though you are in Canada you ARE still an American because you live in North America...... The united states are not the only ones that are "American".....
I had "fry sauce" in France, in a seafood crepe. They called it "sauce americaine"
Do you mean ketchup?
"BBQ Sauce" is more of a category than a single sauce. There are local and regional variations of BBQ Sauce that you wouldn't even recognize: Kansas City Style is usually sweet, Memphis Style has a tangy vinegar flavor , North Carolina Style is mustard based, Texas tends to be bold and smoky, and so on. Two BBQ restaurants in the same town/city could have two different BBQ sauces that taste almost nothing alike. I am by no means a BBQ Connoisseur, but I do live in the South... ;)
Why are you sleeping bruh? Get your tasting hat on lol.
Mustard based sauce is South Carolina style. You won't find that in North Carolina style sauces.
Source: am South Carolinian.
@@InvidiousIgnoramus that sounds tasty AF.
North Carolina does not have mustard based BBQ sauce; that is a South Carolina thing. North Carolina has vinegar and hot pepper sauce (in the Eastern half) and a more ketchup based sauce (in the Western half). Never the twain shall meet. We in the Eastern part of North Carolina detest what's called Lexington red BBQ, and folks in the Western part detest our eastern vinegar based sauce.
@@InvidiousIgnoramus Oops. I got the wrong Carolina. Sorry.
I was today years old when I learned that A1 wasn't from America, too!
Same
Never would have thought
I only learned today that A1 was an 'import'.
A1 not American? That is BLASPHEMY!
It makes a lot more sense that it was invented right in the middle of the civil war now.
Imagine my surprise when encountering “California salad dressing” in Germany. As a Californian I found that to be interesting.... because in California there’s no such thing as California dressing. Turns out it was..... uh 🙁 Thousand Island. I have no idea how that became “California Dressing”.
Yeah thats odd, thousand island is from the east coast. Though the german depiction of americans can tend to get really bunched together, up until wayy too recently is was fairly common to assume americans wore cowboy hats everywhere lol (according to some older germans). California style i would have assumed like avocados, grilled chicken, and vinegrette
I imagine Italians feel the same about Italian dressing lol.
If anything ranch dressing is California dressing. While the guy who invented it did so in Alaska when he bought a ranch in California he started to serve it to guest and made it popular.
Thousand Island dressing was a thing in Germany 30+ years ago.
Thousand Island Dressing was invented in the 1000 Islands of Upstate NY by the head chef of Boldt Castle, owned by George Boldt who was also the owner and builder of the Waldorf Astoria Hotel in New York City. This is where it gained it's popularity.
I was born and raised in Boise, Idaho. I moved to NYC a few years ago and ordered fry sauce at a restaurant and have never seen a waiter look more confused. I grew up believing that fry sauce was a common condiment my whole life! 😂 I’ve since moved back to Boise and love that I can freely order fry sauce at a restaurant without getting weird looks. 😂
My daughter, a Boise native, was in New York on a work trip. She got a similar reaction when she asked for fry sauce. She also got some disgusted looks when she asked for mayo and ketchup and mixed them. The crowd of staff that gathered were appalled. LOL
I never realized this was a regional sauce. I live in California and my family have been whipping up this mayo ketchup sauce as far as I can remember but we never called it fry sauce we just called it "secret sauce" though Our favorite use of it is as a dipping sauce for artichokes
@@kolleenwynn3842 for at least 50 years, mixed mayo and ketchup has been a quick dip for boiled shrimp in the South.
@@RonJohn63 I have lived in the south almost my whole life until recently and I have literally never seen anyone do that. Shrimp + fry sauce would be an ungodly combo. I'm from utah, relocated away as a wee babe, and it's the only place I've ever been where you dont get the weirdest looks from almost everyone the moment you break out the fry sauce.
@@caitlingillette5648 come to southern Louisiana. Mayo, ketchup and some hot sauce is a great ersatz cocktail sauce.
If you take the "fry sauce" and add pickle relish, you get Thousand Island Dressing. It is also the basis of the hamburger "secret sauce." Russian Dressing is similar.
I met up with some Russians and asked about "Russian dressing" and they told me they call it Polish dressing. I'm not sure if that's true. A Czech said they call it college dressing. Its definitely something cheap given a name to sound fancier. It's pretty common for salads, but it is also essentially a Big Mac sauce or the sauce for a Reuben.
@@paulm3952 It's called "Russian Dressing" because the original recipe involved Russian caviar, if my memory serves correctly.
@Kenny Olivier They still could have used the caviar, no matter where it was invented. lol
This is my go-to sauce for burgers. Didn't know it had an official name. I also like adding paprika to it.
there is a lot more to secret sauce than that it has sugar, vinegar and onion in it
Todays episode should have been called " Lost in the sauce" lol
Yes it should have
Wouldn't that just make him sound drunk? lol
😂🤣😂
I'M LOST IN THE SAUCE
I'M DOWN ON MY FRIES
Sweet Baby Ray's is my favorite bbq sauce. so good!
It's all corn syrup...but I like it too.
Had their hot sauce recently. I liked it a lot. It went fast.
My bro swears by it and before I made my own I thought it was bomb too.
Msg trash sauce. Come to KC. We'll give you some REAL BBQ sauce.
@@PlagueKing_LordFalix msg is the fucking shit. Complaining about the use of msg is as dumb as complaining about the use of salt.
Quick correction. Most Italian Dressings do not have bell peppers. I am allergic to bell peppers and get Italian dressing all of the time. Usually oil, vinegar, garlic powder, onion powder, sugar, salt, pepper, and a mix of Italian seasonings like oregano, thyme, basil, parsley, celery salt, and sometimes a little lemon and/or mayo.
It totally freaked me out when he pronounced sauces & sources like an American.
Like 2 different kinds of American! I think Brits are raised around so many different accents they develop an ear for them!
This distinguishably different pronunciation is a rare instance of American English being more sophisticated than its English parent!
@@emilyrobbins3238 Not sure I'd say "sophisticated". It's just a matter of which vowels are differentiated in each country. I grew up with an Ohio dialect that drops many final consonants and middle syllables, so I rely on context. Dropped consonants also makes vowel precision more important, so I struggle when certain vowels are a bit off. Basically, it becomes a different skill set when understanding different dialects of a language.
sounded british to me. you mite watch these more, tho.
@@phylo242 Grew up in Michigan. We make thing possessive. Kroger becomes Kroger's. Meijer becomes Meijer's. And so on.
Also, homemade ranch made from a Hidden Valley packet is waaaaay better than the bottled stuff.
AGREED. Nice to be able to customize it to your taste too. My dad and I both like it a little milder than how it comes in the bottle
Much better
hidden valley is garbage. i like the more liquidity buttermilk stuff
Packet ranch is also good mixed with a bit of oil , tossed on cut up potatoes then baked .
You could be that weirdo that pours a packet of Hidden Valley Ranch into a container pours Hidden Valley Ranch into the container and then stirs the two
"fry sauce," while native to and done best in Idaho/Utah, is actually quite popular nationwide. Walk into any establishment that has a sauce called "signature" or the like, and it is most likely some variant of the ketchup-mayo combo. Occasionally, you'll encounter some additional ingredient(s) but it is largely the same concept. In fact, thousand island salad dressing is basically the same thing but with relish (which is to say, chopped up pickles, which is to say, cucumbers and vinegar)!
Utah fry sauce is the best sauce. Fight me about it.
Interesting! Never heard of it until this video. I've lived in Maryland and NY
Steak & Shake uses a thousand island/mayo mix. So does Big Boy. Not sure how far of a reach those restaurants have.
@@caitlingillette5648 Only a Utahn would want to fight someone over a sauce. That's one reason those people are Kept in Utah.
Yeah, according to my family members who've worked at McDonalds in the past their Big Mac sauce is one part ketchup, one part mayo, one part pickle relish. But that was back when they had to mix it up themselves, not get it pre-fab and shipped in giant plastic bags, so it's possible they've changed the recipe slightly.
Carolinas alone have at least 3-4different kinds bbq sauces including eastern NC vinegar, tomato, and mustard base.
That one is my favorite of them all. So good. :)
Mmm my fav
Nope.. only 2. No one uses mustard as bbq. If anyone tells you otherwise they're lying.
I like that the reason he doesn't particularly like Ranch is because of the "Oatmeal Raisin Effect". Oatmeal Raisin cookies are not bad at all when you are expecting them, but so often you grab what appears to be a scrumptious chocolate chip cookie, take a bite and let the wave of disappointment wash over you.
Like ordering a Dr. Pepper and they give you a Pepsi.
For me it's the opposite. I've bitten into a chocolate chip cookie thinking it was going to be a scrumptious oatmeal raisin only to be disappointed
Oatmeal raisin with pecans added blow pedestrian chocolate chips cookies out of the water.
Tipi Dan I’d say I can relate as someone who genuinely loves Oatmeal Raisin cookies, but I unfortunately hate a lot of nuts in food. I’ve had these cookies with macadamia nuts as well and the absolute affront to texture is just... *shudders.*
@@danieldunlap4077 I love Oatmeal Raisin too. LOL I'm ok with choclate chip but prefer oatmeal raisin. I've had a similar disappointment though when turned out it was cranberry instead though. Could say worse than disappointment since I have a similar reaction to cranberries that people lactose intolerant have to milk. Bad stomach cramping among other things probably be tmi to share
There are many types of BBQ sauce including ones that aren't that sweet and are generally vinegar based. You might want to give Carolina BBQ a try.
or dry rub
I know I should be polite and welcome opinions from all, but please don't embarrass our country. Carolina BBQ is ketchup on bologna compared to Texas BBQ. That's what he needs to try.
I 2nd that about Carolina BBQ sauce.
Also, some people just use vinegar. Of course, there's a variety of vinegars to try
Whatever that yellow one is my favorite
Yes, I was going to say, I prefer a smokier or tangier
As an American who's moved to Britain, the only sauce I miss is cocktail sauce.
Mix ketchup with horseradish for homemade cocktail sauce.
It's funny because when in the States I miss Marie Rose sauce on my shrimp cocktail, prefer it to the American one!
@@maryeperlman and Worcestershire sauce!
@@maryeperlman I was just going to add that. If store horseradish is t available, grow your own. It’s a root veg like carrot.
Mix Catup with horseradish and sweet pickle relish would come close
Try Tiger Sauce. Sweet and very spicy. All my life growing up in Florida, Tiger Sauce was what we always eat on pork chops, but it's also good on burgers and grilled chicken.
One "sauce" that is always in my house is original "Louisiana" hot sauce! Best on fried okra!!
“Only the ones that have entered my mouth, still talking about sauces” lol
🤣🤣🤣
"...you will see people whipping it out -- DON'T."
If no one has mentioned this yet, I recommend trying Heinz 57 steak sauce. It's mildly similar to A-1 in that any time one use A-1 as a sauce or condiment, Heinz 57 can be substituted. It compares to A-1 in that its flavor is slightly bolder.
Appreciate that, but I think Heinz 57 tastes a little like spiced up ketchup lol, but I like both!!!!
@@amandaschultz8867 As a kid, Heinz 57 was way more popular than A.1. Maybe there was a cost difference or maybe it tasted more different than Worcestershire sauce which we had in a small bottle.
I would only put steak sauce on steak if I didn't care much for steak
@@mrcryptozoic817 Doesn't that depend on what cut of steak? On a strip or Delmonico, I agree. On a chuck or flat iron, they need a little help.
@@MrErdner I'll buy that addendum. But even a chuck steak can be perfect if done sous vide.
You know what blew me away when I learned of it a few months back? That not only was A1 Sauce not a knock-off of Worchestershire sauce, but it PREDATES it! Worchestershire sauce is the younger of the two! I still prefer Lea and Perrin's Worchestershire sauce, especially pronouncing it correctly, but I always thought it was the original. Amazing.
I pronounce it like the city in Massachusetts
barbecue sauce is all over the UK, at least from what i’ve seen. but the US has TONS of regional barbecue variations and equally various barbecue sauces. some are very heavily vinegar-based and are really not sweet at all
I was getting ready to write this reply as well... I think he might like the vinegar and/or mustard based ones.
I was looking for him to say something about the different styles. Is it Carolina that is more vinegar, Kentucky sweet... forget which is the mustard one. From OH and used to the sweet version...
@@phylo242 North Carolina makes the vinegar-based sauce. South Carolina makes the mustard-based sauce.
phylo242 my dad is from NC and as far as i understand it, there are both vinegar- and tomato-based barbecue sauces in NC, depending on where you are in the state
It really depends on the region it's from. Some are tangy and a little sour (my dad used to make his own sauce that had lots of lemon), others are sugary, some are peppery.
A bit of trivia omitted is that the dude-ranch where the dressing was created was called "Hidden Valley", which the couple then used for their company name when marketing it. It was originally a spice-packet with instructions on how to make it at home, so didn't become ubiquitous till shelf-stable dairy products started coming on the market, including ranch-dressing.
You can still get the packets and make it at home. It's better than the bottled. Boat house ranch! I could drink it.
Living out near death valley, my grandmother used to keep a pile of those packets for dressing (with god-awful powdered milk) and marinades. I can still smell the dust that would explode out when she would tear them open.
When I was a kid, there was a time when Ranch Dressing was all the rage. Except that they had not yet developed Ranch in the bottle. All the folks at family reunions were evangelizing one another in Ranch, where to get the best buttermilk, what's in the packet of spices, how long to refrigerate, etc.
There is one sauce I absolutely love. It is a regional salad dressing called Dorothy Lynch Homestyle Salad Dressing. You can usually find it in Nebraska and Kansas. Not only do I put it on a salad, but also pizza and spaghetti.
What goes in the dressing? Not being from Kansas or Nebraska, I've never heard of it until now, and I'm curious.
Also Iowa....strangely, I have found it here in Georgia
How nice that I can watch a Brit to learn about American regional sauces...
the op kingdom, first I have to scream, as this is now about the 50th time in a month I've been the 33rd "like" on a comment. Second, I feel the same. I have no doubt whatsoever he has seen more of America in the past year then I've seen in 49 years, sadly. I could have related to this video more 20 years ago. The more sauces exploded over the past 20 years, the more I found myself avoiding them. Overkill, just like everything else. I can see why we get made fun of so much. It's OK, we are a tough punching bag and can take it just fine. We know deep down, secretly, they are all just jealous...lmao??? I love Brits after having worked with so many over the years who transferred here to partake in our corporate world.
Yes, we are a saucy bunch of rebels.
Edit: Honey Mustard and Sriracha
both readily available in the UK
🤣🤣🤣
I would probably mix those two and have a great time.
Sriracha is delicious
We have so much mustard in the uk. We definitely have honey mustard.
So, fry sauce is just a couple of steps from the classic Marie Rose sauce, which as a Brit, I infinitely prefer on my prawn cocktail! Mayonnaise, tomato ketchup, Worcestershire sauce, brandy. Mix to taste and there you have it. Yum.
That couple in California didn't create ranch, just a recipe to market. Ranch goes way back to when buttermilk was carried around and wild onions were easily gathered.
Blue Cheese is also great on a hamburger, using a higher quality beef, along with lettuce & tomato.
Am I in the minority here?
I really like blue cheese, but it does NOT go with ANYTHING else, except bread and MAYBE a little bit of butter (careful not to put too much or it will start to taste weird)...
@@silkwesir1444 Funny , a nice juicy burger is the only time I enjoy blue cheese lol
Blue cheese is rather nasty. No thanks.
Blue cheese burger with bacon is amazing. In fact, one of the best burgers I've had was a blue cheese maple bacon burger with arugula and (I think) baked apple.
Also gives that nice bite to a cobb salad. I went to a local joint and ordered their version of a cobb salad and they didn't put in the blue cheese crumbles- very disappointing!
Just wanted to point out that "Italian Dressing" is a multivariant spectrum. There are thin, non-sweet Italian Dressings, and Italian Dressings with LOADS of sugar so they're almost a syrup. There are "creamy" versions, red wine vinegar versions...its a whole constellation.
The same is true of BBQ sauce...UNFORTUNATELY, the current "meta" is very heavy on smoke and sweet and has been for some time.
Depends where you live. The US is huge and tastes very greatly. However, having lived in many places, I feel Italian dressing is almost always recognized as a vinaigrette with oregano and garlic. Otherwise it's called balsamic, raspberry, or whatever vinaigrette.
Personally, I like my BBQ sauce sweet, and very much so.
I hate spicy stuff, and mild BBQ sauce just kinda tastes like liquid steak, and I don't know how to feel about putting liquid steak on my steak, so sweet it is.
And it works out, because I like sweet things.
That is not the current "meta" around here. (Here being Texas)
@Kristie C all of the really great bbq places I can think of use sauce that is far more on the tangy side than the sweet side. I'm not saying there are no BBQ places doing a sweet sauce, but I definitely don't think they are in the majority.
@@TejasRichard I'd say Sonny's has really good sweet BBQ sauce.
But now that you mention it, I don't really know of a whole lot of other places that do sweet BBQ sauce as good...
I love Yorkshire Pudding. My Great Grandmother used to make it. I had it when I was in my single digit years. I have no idea how she made it. My Mother tried making it a few times. Roast beef drippings and some other stuff. Hmmm, if only I had a device that allowed me to access information from around the world.
I tried ranch for the first time in America but found it in some stores back in the UK including at our Subways (not anymore though it seems). I actually really like it! I also prefer BBQ sauce to ketchup.
When I visited America (Alabama to be specific) I ordered my food and a few minutes later was given 4 slices of bread with a pot of BBQ sauce. At first I thought they got my order wrong lol, but it was some sort of free appetiser. The sauce was incredible, they made it themselves and I bought 3 jars of it to take back to the UK. I wasn't the biggest BBQ sauce fan, but I certainly am now!
Thank you for visiting.
Why Alabama of all places ?
Was it at Dreamland?
@@BrassMaster84 Oh my word, yes it was Dreamland. Also went to Moe's and Saw's if I recall their names correctly, all incredibly outstanding. I can't wait to visit again, I was gobsmacked how good it tasted.
@@free9200 bro you gotta go to Rodney Scott’s and myras, at Rodney Scott’s they do whole hog bbq
We don't call it "fry sauce" in the south, but it still exists. It's one of those things you whip up at home .
I'm in NE and when I was in school I remember we called it "fancy sauce"
I'm in the PNW and we have fry sauce too. Sometimes it'll have pickles in it but the basic recipe is exactly what he describes.
People make it in NY too. It's not a true Thousand Island dressing per se, but mixing mayo and ketchup together can be also called Thousand Island dressing. Some will mix French dressing and mayo together too.
en.m.wikipedia.org/wiki/Thousand_Island_dressing#:~:text=Thousand%20Island%20dressing%20is%20an,pur%C3%A9e%2C%20ketchup%20or%20Tabasco%20sauce.
Louis sauce is similar.
I'm in Michigan and Heinz came out with mayochup.
Hi Laurence. This is the Oyster Diva here in Florida to tell you about Key West sauce. I'm an oyster surgeon (I call it surgery because anyone can shuck corn 😅) and this is one of my favorite sauces to eat with raw oysters. Start with 3oz. of Crystal hot sauce and stir in 2 tspns of sugar. Stir very well and while you're stirring, add about 1 quarter of a fresh lemon (the juice of). Voila! Pour a little on a beautiful, fresh (preferably) Appalachacola oyster and enjoy! Be careful, they're highly addictive! If you guys are ever down Gainesville way, let me know and I'll hook you up! 😋😋😋
Sounds tasty! Except for the lemon juice, it sounds a little Tiger Sauce, which is a commercial available chile pepper sauce. It's sold in bottles with a picture of a tiger 🐅 on it. Crystal sauce by itself is good on raw oysters, as are Tiger and Tabasco sauces.
Homemade ranch is the bomb. Bottled, even Hidden Valley, is just okay.
There's a saying in the culinary world: the French have three religions and three thousand sauces, while the English have three thousand religions, but only three sauces. I thought you might appreciate that.
Instead of A-1, try Heinz 57 sauce, that is much closer to brown sauce in my opinion.
I agree. While I do like them both I prefer Heinz 57 sauce.
I just get HP from Amazon.
They sell HP sauce at my grocery store, however it's usually kind of expensive, and based on other brittish foods I have bought here in the states, it's probably different from the sauce they have over there.
I still prefer HP Sauce, which is readily available here in Canada.
@@michaeltutty1540 Funnily enough it's usually sold right next to A1 Sauce in the condiment isles lol.
I have loved your videos ! Brilliant , informing and very witty !!! 🇺🇸💙🙋
I do NOT dip ice cream cones in ranch dressing, dear Nephew. I despise ranch dressing !
Hot sauces. Tobasco Sauce is, of course, an American icon. Personally, however, my favorite is Frank's Red Hot, which is the sauce behind the original Buffalo wings recipe.
Frank’s is the nectar of the gods
Tobasco sauce, made in Louisiana, named after a region of Mexico.
I put that shit on everything; even astronauts...yum
I like Crystal Extra Hot. Then I like several different local and regional hot sauces. So many great ones out there.
franks red hot is basically crystal with a bunch of extra added stuff. Spices and preservatives.
Crystal is a more useful and superior product in my eyes. It has like 3 ingredients.
Regional hot sauces are great. Sriracha is my favorite to try different brands. Since its just a chili puree essentially. Even if all the peppers are from the same farm, It'll vary from year to year even from the rooster brand. Different brands are different peppers from different regions. Even if they are all red jalapenos, soil and climate conditions can play a huge role. Its like the wine of hot sauces. Its pretty surprising how much it can vary from the same list of ingredients.
As a Midwesterner (Iowa), I could not live without ranch
As a wisconsinite I absolutely agree
As a Minnesotan, I detest ranch unless it’s with raw vegetables. But I’m in the minority ;/
If you’re ever asking yourself “would this taste good with ranch?” the answer is ALWAYS YES!
I keep 4 packs of Aldi ranch mix in my pantry. Ranch is versatile, most everyone loves it, and Mississippi Pot Roast is Heaven.
I'm from nyc nd l like ranch dressing.
You're so flippin funny! Wifey and I couldnt restore order for 10 minutes with your "Don't!" (take it there) comment... I look forward to your posts every week!
I grew up in the south with “fry sauce.” However, we don’t call it fry sauce. In the early 1960s when I was in high school, salads were available with dressing made from mayo and ketchup. My aunt worked in the school lunchroom and I’ve had the recipe for more than 60 years.
In Maryland (particularly Baltimore) we eat “Tiger Sauce” which is a horseradish/mayonnaise mashup - it goes on “pit beef” (slow roasted beef) on a Kaiser roll with raw onions...
I've seen that for pit beef. I personally like pit beef, or pit turkey plain. If it is done right, it doesn't need anything on it.
oh my, I'm in Delaware but never had that. It sounds delicious
Great stuff. Sort of like "Horsey Sauce" at Arby's, but heavier on the horseradish, I think.
Sounds like the horseradish sauce that is sometimes served with Prime Rib in Wisconsin's supper clubs.
Baltimore born and raised for 28 years and I was thinking old bay even thou it's not a sauce.
Something regional...around the New Mexico, southern Colorado area “do you want red or green” is a common question in restaurants because they like to cover most anything in red or green chili sauce. 🌶 🔥 🌶 🔥
I was up near the Grand Canyon and went into a 7-11 there and got a hot dog, and there were "pumps" for red chili sauce or green chili sauce. It was glorious. But yeah, red or green = hot or hotter.
Good to know so I can ask for neither. :)
The rest of the country may claim to have some form of chili sauce. But you've got to go to New Mexico to get the real deal.
You're goddamn right.
Sent from Pueblo, Colorado.
“red, green or Christmas” is the most asked question in New Mexico 🤣
Thank you for the video.
Utahan here. Love fry sauce! You are right, the original fry sauce was ketchup and mayonnaise and was created by an Arctic Circle employee. Some restaurants serve up their own version. For example The Training table served you a dish of barbecue sauce with a blob of mayonnaise that you could mix together and Apollo Burgers fry sauce is basically thousand island dressing.
You could make a whole video on the different varieties of bbq sauce, I can assure you they aren't all sweet :)
Arby's has their Arby's sauce. It pairs great with their roast beef.
Also their horseradish, which they call Horsey Sauce. Beware if you aren’t looking for heat, because it looks like mayo.
I miss roast beef and Arby's Sauce!
They used to have a Super sandwich that had a different sauce that was a bit sweeter than Arby's sauce. You can find in by request sometimes by the name Red Ranch sauce.
For the "Fry Sauce" I would call that a base sauce. Lots of "Secret Sauces" are pretty much ketchup and mayo. Then there's Russian dressing, which is the same but with relish
Amazingly topical, on the pulse of the most important issues in the World today... Brilliant!!! Cheers
A whole nother level...hot sauces.
Blue Plate Mayonnaise and Tabasco sauce
Ranch dressing is a must have in the midwest- we put ranch on and IN everything! :)
Thats a running joke on Charlie Berens youtube channel, which features alot of jokes about life in Wisconsin.
Everyone likes it too much, the way I see it used makes me detest it that much more
Yeah I fear for his safety living in the Midwest and not loving Ranch
Right! Every single store in Arizona stocks at least 10x more Ranch then anything else because it sells so fast!
I've NEVER liked ranch dressing and I've l8ved in the midwest for most of my life!
Just found you and am so glad... I am laughing out loud
The molasses based sweet bbq is just one type.
There's also more spicy pepper based, more savory vinegar and tomato based, and even yellow mustard based.
There's Tzatziki sauce, a cucumber/ yogurt blend served with Greek-American Gyro (yee-ro) sandwiches.
Also Feta Cheese dressing, which is a wonderful dip for French fries.
Tzatziki's actually originally from the mediterranean.
Source: I've been to Cyprus, and they've got it there as well.
Greek food is very popular in Britain. He has definitely already had tzatziki.
We make our Tzatziki with cucumber/sour cream. Holds up better
You should give Carolina style barbecue sauce a try; it's way less sweet and a lot more vinegary.
It’s also disgusting lol
The sauce he showed was 17th Street and it's not sweet. Kinda weird tasting imo actually. Its from murphysboro Illinois.
The Eastern North Carolina sauce is vinegary.
Skip the sweet nasty BBQ all together (yuck , and I'm from Texas ) go with a nice spicy sauce like Chalula instead.
Not a fan of NC bbq...not on tbe bone and too much vinegar
Horsey Sauce on roast beef. And Sriracha sauce on whatever your heart desires.
The best Horsey Sauce is a mix of horseradish and sour cream for dipping prime rib bites.
Really proud you used 17th street as your BBQ pic.
Comes from a small tiny town in IL called murphsyboro, but is some of the best bbq in the country.
As a former Utahn and current Idahoan, I’m glad fry sauce made the list. It’s my fav.
As a current Utahn, fry sauce is now almost everywhere even in chain fast food places. Nothing better than ice cold fry sauce with fresh hot fries!
It's just funny you have a name for it. I've mixed ketchup and mayo since a child. Just common sense if you are a condiment/ sauce fan!
Why is he validating "those" areas of the country and "those" people by including Fry Sauce? Doesn't he know the rules? Only the Deep South & the South, including Texas, Maryland, West Virginia, & Kentucky, & Chicago, NYC, Philidelphia, and San Francisco are allowed to have worthwhile culinary traditions in the United States!
John Michaelson - Chains that started in Utah have spread to other states, so you can sometimes find fry sauce in restaurants in Nevada, Arizona, California, and elsewhere.
Do Americans change their origins simply by changing address?
Have you tried honey mustard dressing? It’s used in many of the same ways as ranch, but there are more varieties - some contain horseradish and others are sweeter.
honey mustard is my favorite for chicken tenders :)
I'm glad you were able to Visit Boise, Idaho. this is where I live, and love it!
A few strips of wallpaper on the back wall, or even a throw rug that covers half the floor will help the reverb!
reverb? I thought that you were going to suggest that Ranch sauce may work best as a wallpaper paste.
The little deadpan jokes he inserts everywhere are hysterical.
I know... I love em too😂
like a great standup routine
I love them too. There’s another guy I love to watch on RUclips who has dry wit but my husband thinks he’s as boring as watching paint dry.
There's humor in there? I enjoy watching his videos, but never found any jokes whatsoever.
@@Jimmy-sb3fc British humour innit
It's not a sauce but it can be made into one: Old Bay. Old Bay seasoning is an east coast, mostly Maryland, staple seasoning. Try it! You'll like it on just about anything!
Yes!
Maryland’s second best kept food secret. Little Italy in Baltimore is number one. I gained 30 pounds in 5 days.
But it's a seasoning blend, not a sauce, right?
Old Bay is wonderful on every thing, seafood, chicken, beef, vegetables.. we even have an Old Bay Beer. Yes it is primarily a seasoning but you can easily get it as sauce
I discovered it years ago as my wife's grandparents used it and she introduced me to it because of the tradition. So I was discreetly importing Old Bay from Massachusetts to London in my luggage when visiting my wife's family on vacation, back in the days we lived in my old home town. I completely agree it's a wonderful American classic. Basically bay, celery salt and paprika. All natural. I use it all the time on all sorts, read meat, poultry and fish. Another classic that goes hand in had with it is the sage and thyme based Bells Seasoning. Bells is less universal than Old Bay but again all natural, and as a Brit it very much reminds me of the sage and onion stuffing that was always a part of my traditional English Christmases. Great examples of a savory American palate that I can't help feeling has been lost somewhere over the years.
We have fry sauce here in Kansas too, and I love it! Sometimes, it has a little pepper in it too.
Take fry sauce (which I'd never heard of in NJ), add yellow mustard, and you have French dressing.
If you ever find yourself in New Jersey, you have to try pork roll, sometimes referred to as Taylor Ham. If possible, have the original Taylor brand. A "Jersey breakfast" is pork roll, fried egg and cheese on a Kaiser roll.
I love A1 sauce! Didn't know it was from Britain.
Same! And here I thought for all this time that it was from the south.
A1 has MUCH more flavor.
The Midwest is also a location where BBQ sauce is extremely common. Kansas City and St. Louis are both well-known for their barbecue.
The KC BBQ Society is usually a sauce less competition. Except for Wings.
Oh my Gooood! Hahahha!
I just realize something!
(I am Paraguayan,english isnt my mother tongue)
That sauce you reffer as "FRY SAUCE" is known in South America as "GOLF SAUCE"!
It is believed that an Argentinian scientist called Luis Federico Leloir came up with it as he was at the Mar del Plata Golf Club in 1925 as a dressing for shrimp and sea creatures salad(he became the recipiant of the Chemistry Nobel Prize later on in 1970).
Though ...Golf Ssuce has spreaded through Argentina,Paraguay,Peru and Uruguay much more as a stable dressing for palm heart's salad aswell!
Fry sauce is all over WA (we can buy it from the store). It's been a thing in my area of the Palouse since at least the early 90's (it's as far back as I can remember it being served).
Tabasco and Frank’s Red Hot Sauce are two you need to try.
Yes, there are tons of hot sauces out there.
Ah yes Franks Red Hot. Fuels the US Navy
Both are widely available in the UK so he has probably tried them...although having said that so is BBQ sauce so maybe he hasn’t tried Tabasco after all.
You forgot Crystal. Louisiana made. Every fridge should have one.
Biscuits and sausage gravy with Tabasco is a local favorite.
You need to go to Louisiana & try remoulade sauce, it’s LIFE CHANGING
True dat
Yes!!! I like it over fried green tomatoes
Facts. Remoulade + fried anything, especially seafood.
That’s my favorite!!!
@@onetruedodd remoulade is horse radish
What we call Italian dressing was referred to as French dressing before World War II. Later it became associated with the Italian restaurants when they became popular in the 50s, and the renaming helped avoid confusion with other dressings called French.
Love your videos!
If you never try another sauce in life please try Lea & Perrins Steak Sauce! It is a "whole nother sperience", as my Aunt would say.
Green chili is the best sauce, very popular here in Colorado, and also in New Mexico.
In New Mexico they ask if you want your chili red ("colorado" in Spanish), green ("verde") or "Christmas" (which is both, and I don't think they call it "navidad" in translation).
It's not that americans are obsessed with sauces, it's that brits love extremely dry, bland food.
Edit: LOL the rant about bbq sauce is only proving my point.
The Brits do love Indian food -- flaming hot curries.
I'm British and don't like dry food lol.
@@kevinbyrne4538 Speak for yourself, I could eat a chicken Korma ,but the hot stuff is vile , you can't taste any of the ingredients,just heat.
BBQ sauce is the worst thing to ever happen to grilled meat.
@@tonymouannes Wut?? Sacrilege!
The way you pronounce source in this video is exactly how my mom pronounces sauces
She also says warsh instead of wash
I'm living in San Diego and love, love, love HP sauce!!! My Canadian cousins would bring it with them when visiting, said "our" stuff was too sweet. I can get it at Vons now!!
I was honestly surprised he said he liked A1. It just seems off to me, HP definitely is the way to go (shame it's so pricey). Actually kinda weird Americans can't find it easily.
Thousand Island Dressing, a key ingredient of the Rueben Sandwich.
Russian dressing is the original. Thousand island is a substitute.
@@93corvettebaby I was literally about to comment about Russian dressing. There are distinct differences between it and thousand island though both are great.
Also made with ketchup and mayo among other things.
@@PixelatedH2O I had that argument with a chef. Nope. Sorry chef, you're a jackass, take your Reuben back. If I have to tolerate 1,000 Island, I'd rather have a brown mustard, which I told the server. Haven't been back to the place and there are only 2 restaurants in town. Oh, wait, they closed down.... Wonder if it was because of an argumentative chef?
Blechhh! Ruebens should have a side of very hot horseradish. Fie on your thousand island, Fie! I say.
Honey Mustard is my fave: honey, bright yellow mustard, and, of course, mayonnaise.
I used to like honey mustard until I tried jalapeno mustard it basically is spicy honey mustard sweet hot mustard is basically Frank's Red Hot mixed with mustard and I don't even want to know what person created the most disgusting Dijon mustard. Honey mustard is still technically great when you're not looking for something spicy and I never use regular Mustard anymore.
Honestly, any combination of condiments can be made into a sauce. Really, the limit is your imagination and the culinary synergies. Burger sauce, smash sauce, fry sauce, are just examples of single condiments mixed together to make other sauces. The BBQ sauce you mentioned is only one distinct flavor profile of BBQ sauces across the country. Carolina thin vinegar sauce is great. Carolina mustard BBQ sauce is amazing on a lot of things. And that doesn't even touch on pan sauces or "gravies" ( I know Brits always give American's a bit of flak for our "southern" white gravy, which, apart from it's standard uses, is amazing on fries).
So impressed that you included fry sauce! (I’m in Utah) I didn’t like it at first, but it gets to you.
I love honey mustard. I also originate from the U.K., and after emigrating, I found that HM was probably my favorite condiment. A close second probably being honey-barbecue sauce. I also really enjoy 1000 island dressing-dipped reuben sandwiches, as well as "Boom Boom Sauce" which I believe originates from Sheetz gas stations in Pennsylvania.
Remoulade sauce. Go to Louisiana. Easily one of my favorite sauces.
Two more sauces for your consideration, sweet&sour, and teriyaki.
I like "salad cream" and "Durkee's" (spelling?)
Mayo, catsup, and sweet pickle relish is basically "thousand island dressing" - think special sauce from McDonalds.
Durkee's. Yes. Deviled eggs, cole slaw - can't live without my Durkee's.
I'm less fond of HP Sauce, but America can't compete with Coleman's Mustard!!! America doesn't understand a proper English Breakfast either! Lousy sausages! Lol
I was wondering if somebody would mention Durkee’s! I put it on all kinds of sandwiches and use it when I make potato salad or chicken salad or turkey salad.
I can actually buy HP near me in Virginia. I have a big bottle in my fridge, Big Ben on the label and all.
EDIT: BBQ sauce is extremely varied. There are types you’d like.
There are many different styles of BBQ sauce. Different regions have their own take on the stuff. You should compare the different kinds. And not all of them are sweet.
They may not seem AS sweet as others , but unless you are talking buffalo or hot sauce , all BBQ sauce is basically either brown sugar or molasses . If it isn't , you are eating a steak sauce or a hot sauce . Kinda like a square has to have equal sides....bbq sauce is made of sweet stuff.
@@roonbare2769 There are Texas BBQ sauces without sugar or molasses. They smoke a tomato, garlic, and herb soup all night, and the tomatoes give it the sweetness. I prefer it on TX BBQ, because you can taste the smoked meat better.
@@Krieghandt that's tomato sauce...not BBQ....lived in Texas all my life.
Lived in PA all my life. We had Yorkshire pudding at least four or five times a year growing up, sometimes more often when we were spending more time eating at home. Delicious stuff.
The fry sauce you mentioned is found in other places, it's just not called fry sauce.
In the south, it's sometimes used as a sauce for burgers, sandwiches, chicken tenders, and occasionally hush puppies.
Your not the only one. Blue Cheese us my fav!
Dip hot Chips/French fries in thick Blue Cheese dressing. The best are found in your Markets refrigerator section Bob’s is one thick brand. Blue cheese on a hamburger or dipped in blue cheese dressing. Simply Orgasmic.
🤗🤗🤗
Roquefort is even better!
*You're (contraction of "YOU aRE")
"Your" is for possession.
*is
"SAUCE, n. : The one infallible sign of civilization and enlightenment. A people with no sauces has one thousand vices; a people with one sauce has only nine hundred and ninety-nine. For every sauce invented and accepted a vice is renounced and forgiven."
Ambrose Bierce, The Devil's Dictionary
If you can find it, try River house brand parmesan italian dressing on a green salad. It's chock full of grated parmesan and still tangy. It also has quite a lot of minced sweet red bell peppers.
I definitely agree with your take on Ranch, and I love blue cheese, but I do have a soft spot for sweet on meat.