What happened to the original Heinz 57 sauce?

[Forty Rod]

The stuff tastes like doggy-doo any more. (NOT a first hand comparison.)  They changed the formula somehow.  Used to be great on pork, but it ain't the same now.

[El Peludo]

Good question, Mr. Rod, good question.  I think the closest stuff on the market that I know of, today, is "Chili Sauce"; it sorta tastes like the old "57 Sauce" that I remember from my USN days - gawd, I ate that stuff on everything, and even accidentally doused my dress blues in it one time; boy was I ever upset about that.  That taught me to never go to the mess hall in dress blues.

[Marshal Will Wingam]

I find that these days I prefer Pickapeppa sauce. Great stuff with just a little kick to it. they make it from mangos, peppers and sardines or something like that.

[Delmonico]

Many old time products get "improved" by bean counters in a company.  Often accountants ruin a company by turning a good product bad.

As a side note I was doing some research several years ago, lookin' at lists of groceries that the Commader of Ft. Schnelling in Minnesota ordered from St. Louey in the 1820's, one was steak sauce.  Well the bottle of A-1 in the icebox did not say when the company was founded, so I took them at there word and called the 800# for questions about the product, was given the company historian for the company that owns the A-1 name and found out it dates to the 1700's and was imported from England in at least the 1760's and they claim to use the original formula.

MWW I bet it is anchovies they use, it is in many products, a hazard to those with fish allergies, the use of fish for such is interesting and somewhat nauseatin' at times if you study the whole story, there have been worse things used even today in some parts of the world, at least the anchovies are not fermented.   Study the solurum sauce the Romans used, fish and salt and it took at least a year to make by a drip method. 

Bet Forty Rod ran into some similar stuff in SE Asia.

[Joyce (AnnieLee)]

I haven't used any steak sauce since I learned how to cook a steak the way I like it. I remember Heinz 57 having a bite to it and A-1 tasting like modeling clay.


AnnieLee

[Marshal harpoluke]

 

Lee&Perons N Tobasco Sauce, Plus lots of Garlic.

[Marshal Will Wingam]

Everything is good with lots of garlic. LOL, garlic is good with garlic.

[Forty Rod]

At the risl of offending someone, somewhere I want to declare Vietnamese nuek mam to be the vilest creation on Earth.

Period.

[Forty Rod]

Heinz 57, the original Heinz 57, was good on some pork dishes.  It was always nasty (There's Annie's new title again. ) on anything else.

A-1 is okay mixed into hamburger or meat loaf to hold it all together, and I like a drop of it on scrambled eggs and hash browns from time to time.

Don't like anything else.

[Marshal Will Wingam]

At the risl of offending someone, somewhere I want to declare Vietnamese nuek mam to be the vilest creation on Earth.

Period.

Hey, I remember that stuff. Bad enough to make a dog bite his grandmother.

[Delmonico]

The Roman solurum is basicly the juice of the nuek mam with out the hot pepper.

[LazyK Pejay]

We used to say in Nam "There is one thing worse than being shot at and that is being downwind from a nuoc mam factory!"

LazyK Pejay

[Marshal Will Wingam]

The Roman solurum is basicly the juice of the nuek mam with out the hot pepper.

Oh, and that makes it good?

[Delmonico]

Didn't say it'd be good, or at least to my palate.   But the Romans did, got the instructions somewhere to make it. 

As I remember you put the fish, whole, unscaled or gutted on a vatby layers, covering the layers with plenty of salt.  The liquid drains into a container and is sealed and stored in on a dem funny lookin' Roman jugs like the folks in the National Geo-graphic are always draggin' up offen on a dem sunken ships.  It is sealed for a year and then you can put it on yer ice cream or put it in yer coffee or what ever it was they wanted to really stink afore they con-sumed it.

The salt is the key, it is very hydroscopic and this keeps the bacteria from growing in it and killin' ya.   Some folks say I eat some strange things, but I ain't gonna eat nuthin' that smells like a winter killed pond 10 days after ice out.

[Marshal Will Wingam]

Wow, I have to agree with you, Del. It doesn't sound like your basic biscuit gravy to me, either.

My in-laws like lutefisk but that doesn't hold a candle to the Roman stuff. In fact, lutefisk would be good if it was a decent consistency.

[Delmonico]

The Roman stuff is a liquid that drains off and it used as a condiment, the SE Asia stuff no matter what the language is a fish that the salt prevents from trulley spoiling, but oxidation of the tissue softens tenderizes it.

Lutfisk uses a lye solution to tenderize the tissure and gelatinize it.

Now Jello is made by boiling the hoofs and bones and drying the gelatin, fact is one can make a beef flavored gelatin if one knows what you are doing, too much heat destroy the collagen that gels it. 

And it's gonna take several of ya ta get me to eat Jello,   Have threatined to bounch it off of hospital walls since my family doctor told me I "DON"T" have to eat Jello.  "Course he wouldn't make me eat rotten fish either.

[Marshal Will Wingam]

Have threatined to bounch it off of hospital walls since my family doctor told me I "DON"T" have to eat Jello.  "Course he wouldn't make me eat rotten fish either.

He sounds like a good doctor. 

[Delmonico]

The Romans of course took their solurum to the lands they took over and it sort of stayed behind and traveled around and others discovered it.  The Btits add sour wine (vinegar) soy sauce from the east, spices and changed the fish slightly to anchovies and put this mix together in the Shire (county) of Worchester.  Yep it is a desendant.

In Mayla they used a sauce that was thicker made of pickled fish and call it kechap, we changed it to the point we use tomaters and no fish to make out ketchup.

[Mogorilla]

Those Romans ate some very strange stuff.  In toying with finishing my history degree a few years ago, I took a course on Rome.   Quite interesting stuff, especially when you view the end of the republic versus modern times.   I am currently watching Rome on HBO, (Romewood, Deadrome, etc.).  I wish they would talk more about the food when they are showing people eat.  IT would be more shocking to modern senses than nakedness every time you turn around.   

[Scattered Thumbs]

Didn't say it'd be good, or at least to my palate.   But the Romans did, got the instructions somewhere to make it. 

As I remember you put the fish, whole, unscaled or gutted on a vatby layers, covering the layers with plenty of salt.  The liquid drains into a container and is sealed and stored in on a dem funny lookin' Roman jugs like the folks in the National Geo-graphic are always draggin' up offen on a dem sunken ships.  It is sealed for a year and then you can put it on yer ice cream or put it in yer coffee or what ever it was they wanted to really stink afore they con-sumed it.

The salt is the key, it is very hydroscopic and this keeps the bacteria from growing in it and killin' ya.   Some folks say I eat some strange things, but I ain't gonna eat nuthin' that smells like a winter killed pond 10 days after ice out.

Now this is funny. 

Romans treaded their sandals (for centuries) in what later became my Country.
In what is now the grounds of my hometown, situated at the mouth of the river Sado, those Roman fellers set out an industry of making one of those nasty fish sauces. we still have the ruins to prove it.