-:Undertaker:-
07-01-2015, 03:25 AM
http://blogs.spectator.co.uk/steerpike/2015/01/guardians-brown-mire/
Guardian journalists fail to protect their sauces
http://cdn2.spectator.co.uk/wp-content/blogs.dir/11/files/2015/01/hp-sauce-620x413.jpg
Mr S is inclined to believe this is a piss-take, lest it be clear the Guardian completely disappeared up its own bottom. Apparently enjoying HP Sauce basically makes you some sort of quasi-racist, Ukip-voting, little England philistine (http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/05/-sp-brown-sauce-sales-are-falling-has-britain-finally-come-to-its-senses?CMP=share_btn_tw):
‘Created in the late 1800s, brown sauce reads, tastes and smells like the idle creation of some Phileas Fogg-type, just back and hugely, over-excited about his adventures in the British empire. Dates! Molasses! Tamarind! Cloves! Cayenne pepper! It is not so much a recipe as chauvinistic flag-waving, a smug, muscle-flexing case of: “Look at the size of our spice cupboard.” Said exotic ingredients were combined, moreover, with all the sensitivity of the period. Just as in the age of empire we ignored or abused indigenous peoples, so too their ingredients. In brown sauce, they were used to produce an unholy trinity of brutal sweetness, acrid spiciness and vile vinegary twang – one peculiarly British in its lack of culinary sophistication.
That brown sauce was actually invented, more prosaically, by a Nottingham grocer hardly matters. Everything about it, and particularly that picture of the houses of parliament on a bottle of HP, surely confirmed it as the sauce of the establishment. This was the perfect table sauce for jowly, Victorian and Edwardian gentlemen whose palates were so befogged by years of brandy and cigars, grouse and spotted ****, that only this shrill alarm of a sauce could pierce that bleary, weary gastronomic gloom.’
Congratulations to the author Tony Naylor for a complete lack of self awareness and for pitching an early contender for the most Guardian-y Guardian article of 2015. Steerpike suggests he slaps some brown stuff on his dreary quinoa or whatever bitter lemon he’s been sucking all Christmas – sorry, ‘Winterval’. Surely journalists are meant to protect sauces?
You won't believe the article on HP sauce that was put up in the Guardian (follow the link). Literally.
Here's the best responses via the Speccie for a laugh...
Off to the shops to buy 2 bottles. . . One for the cupboard and the other to put in the window to keep Labour canvassers at bay.
He's been talking to Emily Thornberry.
Even Brown Sauce couldn't mask the taste of oikophobia in that Tony Naylor article. A well cooked Lincolnshire or Cumberland sausage roll dipped in Brown Sauce is as fine a cuisine as any served anywhere. Get your lips around that, Naylor!
Oikophobia - couldn't have put it better. I love a bit of HP sauce me, but then I don't live in Islington.
Isn't it strange how the left within a century has come to laugh, jeer (oh tee-hee!) and insult its own working class support base?
Thoughts?
Guardian journalists fail to protect their sauces
http://cdn2.spectator.co.uk/wp-content/blogs.dir/11/files/2015/01/hp-sauce-620x413.jpg
Mr S is inclined to believe this is a piss-take, lest it be clear the Guardian completely disappeared up its own bottom. Apparently enjoying HP Sauce basically makes you some sort of quasi-racist, Ukip-voting, little England philistine (http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/05/-sp-brown-sauce-sales-are-falling-has-britain-finally-come-to-its-senses?CMP=share_btn_tw):
‘Created in the late 1800s, brown sauce reads, tastes and smells like the idle creation of some Phileas Fogg-type, just back and hugely, over-excited about his adventures in the British empire. Dates! Molasses! Tamarind! Cloves! Cayenne pepper! It is not so much a recipe as chauvinistic flag-waving, a smug, muscle-flexing case of: “Look at the size of our spice cupboard.” Said exotic ingredients were combined, moreover, with all the sensitivity of the period. Just as in the age of empire we ignored or abused indigenous peoples, so too their ingredients. In brown sauce, they were used to produce an unholy trinity of brutal sweetness, acrid spiciness and vile vinegary twang – one peculiarly British in its lack of culinary sophistication.
That brown sauce was actually invented, more prosaically, by a Nottingham grocer hardly matters. Everything about it, and particularly that picture of the houses of parliament on a bottle of HP, surely confirmed it as the sauce of the establishment. This was the perfect table sauce for jowly, Victorian and Edwardian gentlemen whose palates were so befogged by years of brandy and cigars, grouse and spotted ****, that only this shrill alarm of a sauce could pierce that bleary, weary gastronomic gloom.’
Congratulations to the author Tony Naylor for a complete lack of self awareness and for pitching an early contender for the most Guardian-y Guardian article of 2015. Steerpike suggests he slaps some brown stuff on his dreary quinoa or whatever bitter lemon he’s been sucking all Christmas – sorry, ‘Winterval’. Surely journalists are meant to protect sauces?
You won't believe the article on HP sauce that was put up in the Guardian (follow the link). Literally.
Here's the best responses via the Speccie for a laugh...
Off to the shops to buy 2 bottles. . . One for the cupboard and the other to put in the window to keep Labour canvassers at bay.
He's been talking to Emily Thornberry.
Even Brown Sauce couldn't mask the taste of oikophobia in that Tony Naylor article. A well cooked Lincolnshire or Cumberland sausage roll dipped in Brown Sauce is as fine a cuisine as any served anywhere. Get your lips around that, Naylor!
Oikophobia - couldn't have put it better. I love a bit of HP sauce me, but then I don't live in Islington.
Isn't it strange how the left within a century has come to laugh, jeer (oh tee-hee!) and insult its own working class support base?
Thoughts?