Is A-1 steak sauce the greatest condiment ever? - Page 2

stevew · 03-31-2010, 05:58 PM

Quote:

Originally Posted by Surtt

Hunt's ketchup

Hunts? What the fuck is wrong with you.

Heinz ftw.

terpkristin · 03-31-2010, 06:17 PM

Never had A1 steak sauce. If anything goes on the steak for me, it's a jus and maybe some butter. And fresh pepper.

I have to third or fourth or millionth the Frank's Red Hot, I use it often on a myriad of things.

I'm a big fan of Kosciusko Mustard (404 - Document Not Found.

Also, though I'm not usually too into honey mustard, if you ever have a chance to go to Bobby's Burger Palace (a burger joint by Bobby Flay, there are a few in the northeast...I went to the one in Paramus, twice), get the sweet potato fries with the horseradish honey mustard. FREAKING tasty.

/tk

MizzouRah · 03-31-2010, 09:45 PM

Quote:

Originally Posted by stevew

Hunts? What the fuck is wrong with you.

Heinz ftw.

Brooks ftw

MalcPow · 03-31-2010, 10:09 PM

I'll back up the A-1. All you snobs and hippies can shove off.

Mustang · 03-31-2010, 10:39 PM

My father-in-law gets me a 4 pack for Christmas of hot sauce.. unfortunately, it ain't Franks. It is more like 3 bottles of red colored watered with a Green colored one thrown in for good measure.

I'm not a A-1 fan.. sometimes once a year I might put it on hamburgers (What is hamburger, chopped ham?) but at most I'll top it with melted Bleu Cheese.

Shkspr · 03-31-2010, 11:34 PM

Our family steak sauce for years has always been made from a reduction of butter, brown mustard, garlic, and red wine. Lately I have been eating less red meat, so I use it to dress steamed vegetables as well.

stevew · 04-01-2010, 12:39 AM

The ingredients for A1 are gross. Raisin paste? Orange juice? you can keep that shit.

RainMaker · 04-01-2010, 12:42 AM

Is there a condiment equivelant to buffalo sauce?

Karlifornia · 04-01-2010, 12:50 AM

A-1 is awesome, and A-1 Bold & Spicy is awesomer.

You know what other shit is good? That chili sauce you dollop on with a spoon at Vietnamese noodle shops.

Chief Rum · 04-01-2010, 12:56 AM

I am pretty basic. Gimme mustard (classic yellow) and a whole helping of sodium chloride, and I'm just fine.

That said, I am pretty stunned Tapatia has not been mentioned to this point. While it's not my cup of tea, I know way too many people who swear by the stuff for this to be its first mention in this thread.

Chief Rum · 04-01-2010, 12:58 AM

Quote:

Originally Posted by Karlifornia

You know what other shit is good? That chili sauce you dollop on with a spoon at Vietnamese noodle shops.

I don't think that's the same as Sriracha, but I have a friend who regularly frequents Pho restaurants, and he pretty much won't sit down without a bottle of Sriracha.

CrimsonFox · 04-01-2010, 01:28 AM

tabasco.jpg
THIS is the only stuff that matters!

CrimsonFox · 04-01-2010, 01:29 AM

Quote:

Originally Posted by RainMaker

Is there a condiment equivelant to buffalo sauce?

images.jpg
THIS!

An easy second behind tabasco

CrimsonFox · 04-01-2010, 01:30 AM

Quote:

Originally Posted by stevew

The ingredients for A1 are gross. Raisin paste? Orange juice? you can keep that shit.

THANK you! I mean Raisin paste sounds like something you punish kids for eating in kindergarten.

larrymcg421 · 04-01-2010, 01:34 AM

If you need A-1 sauce, then send the steak back.

Dodgerchick · 04-01-2010, 02:25 AM

Quote:

Originally Posted by Chief Rum

I am pretty basic. Gimme mustard (classic yellow) and a whole helping of sodium chloride, and I'm just fine.

That said, I am pretty stunned Tapatia has not been mentioned to this point. While it's not my cup of tea, I know way too many people who swear by the stuff for this to be its first mention in this thread.

Were they Mexican? Just curious cuz I know lots of Mexicans that loved it. We'd buy the big 'ol bottles, like this one:

Karlifornia · 04-01-2010, 02:38 AM

Tapatio is weeeeak. It bores me. I prefer hot sauces that take only a few drops. This is what I roll with nowadays. You can get it at any Mexican grocery store:

Chief Rum · 04-01-2010, 02:46 AM

Quote:

Originally Posted by Dodgerchick

Were they Mexican? Just curious cuz I know lots of Mexicans that loved it. We'd buy the big 'ol bottles, like this one:

Some of them, yeah, but there's a fair sprinkling of white and Asian friends who hold a similar devotion.

thesloppy · 04-01-2010, 03:43 AM

I loves me some Franks. Tapatio is pretty good, and Tabasco is weak-ass vinegar that offends my sensibilities.

MizzouRah · 04-01-2010, 12:49 PM

For Mustard.. Weber's horseradish mustard from buffalo, NY is da bomb!

jeff061 · 04-01-2010, 02:56 PM

I just discovered this. A take off on the classic Inner Beauty.

It's awesome. While it doesn't have the kick of Dave's Total Insanity(my old standby), it tastes awesome and probably is still plenty strong enough to warrant a warning for the lightweights

.

Subby · 04-01-2010, 03:09 PM

Colman's English Mustard, yo.

Ben E Lou · 04-01-2010, 03:12 PM

A1????? Seriously???????

Someone said it well already. The best use for that stuff on steak is to cover up the lack of taste in one that has been cooked too much. A *good* steak---no, an *average* steak--doesn't need it.

Surtt · 04-01-2010, 03:13 PM

Quote:

Originally Posted by stevew

Hunts? What the fuck is wrong with you.

Heinz ftw.

I stand by me original post.
I like Hunts better.

BYU 14 · 04-01-2010, 03:36 PM

Quote:

Originally Posted by Ben E Lou

A1????? Seriously???????

Someone said it well already. The best use for that stuff on steak is to cover up the lack of taste in one that has been cooked too much. A *good* steak---no, an *average* steak--doesn't need it.

Ok, but have you tried it on Tuna yet?

SteveMax58 · 04-01-2010, 04:02 PM

Quote:

Originally Posted by Ben E Lou

A1????? Seriously???????

Someone said it well already. The best use for that stuff on steak is to cover up the lack of taste in one that has been cooked too much. A *good* steak---no, an *average* steak--doesn't need it.

While this is true...it sure does wonders for the cheap steaks.

SteveMax58 · 04-01-2010, 04:04 PM

Quote:

Originally Posted by Dodgerchick

Were they Mexican? Just curious cuz I know lots of Mexicans that loved it. We'd buy the big 'ol bottles, like this one:

And yes...this is great stuff that a friend of mine turned me onto (he is mexican). Iuse it for eveything from grilled fish, to chili dogs, to cheeses dip additive, to...well, lots of things I guess.

Not the hottest stuff around, but I dont really eat anything just because its hot. Just really flavorful.

BYU 14 · 04-01-2010, 05:11 PM

Quote:

Originally Posted by SteveMax58

And yes...this is great stuff that a friend of mine turned me onto (he is mexican). Iuse it for eveything from grilled fish, to chili dogs, to cheeses dip additive, to...well, lots of things I guess.

Not the hottest stuff around, but I dont really eat anything just because its hot. Just really flavorful.

A girl I work with keeps one bottle in her desk and one in the lunchroom cabinet and puts it on everything. I used it on some veggies the other day and it even tastes good on broccoli

Desnudo · 04-01-2010, 05:15 PM

Quote:

Originally Posted by Karlifornia

Tapatio is weeeeak. It bores me. I prefer hot sauces that take only a few drops. This is what I roll with nowadays. You can get it at any Mexican grocery store:

This will burn a hole in your tongue if tasted directly.

Lathum · 04-01-2010, 05:16 PM

I like the sauces they bring you at PF Changs.

boberot · 04-01-2010, 10:17 PM

I know I went all in on Frank's earlier, but Tapatio is a very close second. Love that shit.

bbgunn · 04-02-2010, 12:19 AM

Quote:

Originally Posted by Marc Vaughan

Love A1 myself BUT Branston Pickle rocks and HP Brown Sauce is essential to my well being also ... oh and proper English mustard ....

Love me some HP Brown Sauce! I bought a few bottles when I visited England last year, and I'm all set.

Marc Vaughan · 04-02-2010, 08:44 AM

(looks embaressed)
Can't believe I forgot to give kudo's to Lea & Perrins worcester sauce .... its an essential ingredient in welsh rarebit (poor mans version*) and as such should be included in any such list.

*You get some real 'posh' versions of it these days - mines akin to the original idea, quite easy meal and tastes great - no posh parsely on top of it

Danny · 04-02-2010, 02:43 PM

Welsh Rarebit looks good. And parsely should not be put on top of anything

Danny · 04-03-2010, 12:19 AM

While I have A-1 in the fridge, it's really only for bad meat and very rarely used.

Some much better condiments have been posted. The ones that I keep in my fridge and use when appropriate:
Frank's Red Hot
Dijon Mustard
Spicy Brown Mustard
Horseradish Sauce
Ranch
Mayo
Ketchup
Sweet Baby Ray's
Tempura Sauce
Tapatio

But the winner is....

Middle Eastern Garlic Sauce. And this is not bought in any store. For those familiar, it's similar to the garlic sauce at Zankou Chicken, but better and more garlicky (it's made by Sister in law's soon to be husband, they own a restaurant).

This stuff is awesome, and I'll dip just about anything I can in there, chicken, turkey, beef, bread, vegetables. Only eat it on the weekend though.

Danny · 04-03-2010, 12:20 AM

Oh and make sure if you're married that your spouse eats it at the same time you do.

BYU 14 · 04-10-2010, 08:51 AM

Just discovered this a few days ago, may be the best Teriaki sauce I have ever tasted.....jumped right into my top 5 immediately.

03-31-2010, 06:17 PM	#52
terpkristin Grizzled Veteran Join Date: May 2003 Location: Ashburn, VA	Never had A1 steak sauce. If anything goes on the steak for me, it's a jus and maybe some butter. And fresh pepper. I have to third or fourth or millionth the Frank's Red Hot, I use it often on a myriad of things. I'm a big fan of Kosciusko Mustard (404 - Document Not Found. Also, though I'm not usually too into honey mustard, if you ever have a chance to go to Bobby's Burger Palace (a burger joint by Bobby Flay, there are a few in the northeast...I went to the one in Paramus, twice), get the sweet potato fries with the horseradish honey mustard. FREAKING tasty. /tk __________________ GO TERPS! https://www.flickr.com/photos/terpkristin https://twitter.com/terpkristin

03-31-2010, 10:39 PM	#55
Mustang Grizzled Veteran Join Date: Oct 2000 Location: Wisconsin	My father-in-law gets me a 4 pack for Christmas of hot sauce.. unfortunately, it ain't Franks. It is more like 3 bottles of red colored watered with a Green colored one thrown in for good measure. I'm not a A-1 fan.. sometimes once a year I might put it on hamburgers (What is hamburger, chopped ham?) but at most I'll top it with melted Bleu Cheese. __________________ You, you will regret what you have done this day. I will make you regret ever being born. Your going to wish you never left your mothers womb, where it was warm and safe... and wet. i am going to show you pain you never knew existed, you are going to see a whole new spectrum of pain, like a Rainboooow. But! This rainbow is not just like any other rainbow, its...

04-01-2010, 12:50 AM	#59
Karlifornia Grizzled Veteran Join Date: Oct 2000 Location: San Jose, CA	A-1 is awesome, and A-1 Bold & Spicy is awesomer. You know what other shit is good? That chili sauce you dollop on with a spoon at Vietnamese noodle shops. __________________ Look into the mind of a crazy man (NSFW) http://www.whitepowerupdate.wordpress.com

04-01-2010, 12:56 AM	#60
Chief Rum Hall Of Famer Join Date: Oct 2000 Location: Where Hip Hop lives	I am pretty basic. Gimme mustard (classic yellow) and a whole helping of sodium chloride, and I'm just fine. That said, I am pretty stunned Tapatia has not been mentioned to this point. While it's not my cup of tea, I know way too many people who swear by the stuff for this to be its first mention in this thread. __________________ . . I would rather be wrong...Than live in the shadows of your song...My mind is open wide...And now I'm ready to start...You're not sure...You open the door...And step out into the dark...Now I'm ready.

04-01-2010, 01:34 AM	#65
larrymcg421 Head Coach Join Date: Oct 2002 Location: Georgia	If you need A-1 sauce, then send the steak back. __________________ Top 10 Songs of the Year 1955-Present (1976 Added) Franchise Portfolio Draft Winner Fictional Character Draft Winner Television Family Draft Winner Build Your Own Hollywood Studio Draft Winner

03-31-2010, 10:09 PM	#54
MalcPow College Benchwarmer Join Date: Jun 2005 Location: San Diego	I'll back up the A-1. All you snobs and hippies can shove off.

03-31-2010, 11:34 PM	#56
Shkspr College Benchwarmer Join Date: Nov 2000 Location: Amarillo, TX	Our family steak sauce for years has always been made from a reduction of butter, brown mustard, garlic, and red wine. Lately I have been eating less red meat, so I use it to dress steamed vegetables as well.

04-01-2010, 12:39 AM	#57
stevew Hall Of Famer Join Date: Dec 2003 Location: the yo'	The ingredients for A1 are gross. Raisin paste? Orange juice? you can keep that shit.

04-01-2010, 12:42 AM	#58
RainMaker General Manager Join Date: Jun 2006 Location: Chicago, IL	Is there a condiment equivelant to buffalo sauce?

04-01-2010, 01:28 AM	#62
CrimsonFox Head Coach Join Date: Dec 2009	tabasco.jpg THIS is the only stuff that matters!

04-01-2010, 02:38 AM	#67
Karlifornia Grizzled Veteran Join Date: Oct 2000 Location: San Jose, CA	Tapatio is weeeeak. It bores me. I prefer hot sauces that take only a few drops. This is what I roll with nowadays. You can get it at any Mexican grocery store: __________________ Look into the mind of a crazy man (NSFW) http://www.whitepowerupdate.wordpress.com

04-01-2010, 03:43 AM	#69
thesloppy Pro Starter Join Date: Feb 2003 Location: PDX	I loves me some Franks. Tapatio is pretty good, and Tabasco is weak-ass vinegar that offends my sensibilities.

04-01-2010, 12:49 PM	#70
MizzouRah Hall Of Famer Join Date: Sep 2002 Location: Troy, Mo	For Mustard.. Weber's horseradish mustard from buffalo, NY is da bomb!

04-01-2010, 02:56 PM	#71
jeff061 Grizzled Veteran Join Date: Nov 2003 Location: MA	I just discovered this. A take off on the classic Inner Beauty. It's awesome. While it doesn't have the kick of Dave's Total Insanity(my old standby), it tastes awesome and probably is still plenty strong enough to warrant a warning for the lightweights . __________________

04-01-2010, 03:09 PM	#72
Subby lolzcat Join Date: Oct 2000 Location: sans pants	Colman's English Mustard, yo. __________________ Superman was flying around and saw Wonder Woman getting a tan in the nude on her balcony. Superman said I going to hit that real fast. So he flys down toward Wonder Woman to hit it and their is a loud scream. The Invincible Man scream what just hit me in the ass!!!!! I do shit, I take pictures, I write about it: chrisshue.com

04-01-2010, 03:12 PM	#73
Ben E Lou Morgado's Favorite Forum Fascist Join Date: Oct 2000 Location: Greensboro, NC	A1????? Seriously??????? Someone said it well already. The best use for that stuff on steak is to cover up the lack of taste in one that has been cooked too much. A good steak---no, an average steak--doesn't need it. __________________ The media don't understand the kinds of problems and pressures 54 million come wit'!

04-01-2010, 05:16 PM	#80
Lathum Favored Bitch #1 Join Date: Dec 2001 Location: homeless in NJ	I like the sauces they bring you at PF Changs.

04-01-2010, 10:17 PM	#81
boberot High School Varsity Join Date: Nov 2005 Location: Western NY	I know I went all in on Frank's earlier, but Tapatio is a very close second. Love that shit.

04-02-2010, 08:44 AM	#83
Marc Vaughan SI Games Join Date: Oct 2000 Location: Melbourne, FL	(looks embaressed) Can't believe I forgot to give kudo's to Lea & Perrins worcester sauce .... its an essential ingredient in welsh rarebit (poor mans version) and as such should be included in any such list. You get some real 'posh' versions of it these days - mines akin to the original idea, quite easy meal and tastes great - no posh parsely on top of it Last edited by Marc Vaughan : 04-02-2010 at 08:45 AM.

04-02-2010, 02:43 PM	#84
Danny Head Coach Join Date: Jul 2001	Welsh Rarebit looks good. And parsely should not be put on top of anything

04-03-2010, 12:19 AM	#85
Danny Head Coach Join Date: Jul 2001	While I have A-1 in the fridge, it's really only for bad meat and very rarely used. Some much better condiments have been posted. The ones that I keep in my fridge and use when appropriate: Frank's Red Hot Dijon Mustard Spicy Brown Mustard Horseradish Sauce Ranch Mayo Ketchup Sweet Baby Ray's Tempura Sauce Tapatio But the winner is.... Middle Eastern Garlic Sauce. And this is not bought in any store. For those familiar, it's similar to the garlic sauce at Zankou Chicken, but better and more garlicky (it's made by Sister in law's soon to be husband, they own a restaurant). This stuff is awesome, and I'll dip just about anything I can in there, chicken, turkey, beef, bread, vegetables. Only eat it on the weekend though.

04-03-2010, 12:20 AM	#86
Danny Head Coach Join Date: Jul 2001	Oh and make sure if you're married that your spouse eats it at the same time you do.

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