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Heinz 57 sauce

post #1 of 6
6/15/09 at 3:50pm
Thread Starter 
Just another "ode to a condiment" thread, in the vein of the Sriracha and Hot Sauce threads. I am loath to put steak sauce on my steaks, but 57 on a burger or fries is just awesome. The sweetness and tang is so different from A-1 or Ketchup/Worcestershire . Anybody else a fan?
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post #2 of 6
6/15/09 at 4:34pm
I hate ketchup. A dark and bold BBQ sauce is the tits for burgers, fries, and most chicken. *EDIT* Heinz BBQ sauce bloooows.
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post #3 of 6
6/15/09 at 6:48pm
I have been a fan of 57 since I was a kid. However when I recently picked up a bottle it tasted like the recipe was changed. I don't know if i caught a "bad bottle" but I threw it out and just mixed some ketchup and A1 together
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post #4 of 6
6/15/09 at 7:12pm
I'm told (and we here in Pittsburgh have access to all of the Heinz secrets) that the difference in 57 Sauce is raisins.
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post #5 of 6
6/15/09 at 7:17pm
Thread Starter 
Yes... distilled raisins are on the ingredients list. I sometimes steep raisins in vinegar for sauce recipes. It gives a very distinct and alluring sweetness that is difficult to find elsewhere.
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post #6 of 6
6/15/09 at 7:30pm
Quote:
Originally Posted by ChicagoRon View Post
Yes... distilled raisins are on the ingredients list. I sometimes steep raisins in vinegar for sauce recipes. It gives a very distinct and alluring sweetness that is difficult to find elsewhere.
Cool. Interesting. Where I'm from we grill pork roll with 57, and often use it in BBQ sauce. I still do sometimes for nostalgic purposes. Or eat it on mediocre steak or somesuch. ~ H
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