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).
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.
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".....
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 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 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.
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
@@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.
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.
"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)!
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.
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.
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.
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.
@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...
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!
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.
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.
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.
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.
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.
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.
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.
This would probably require a consultant to get right, but it would be a neat follow up to do an at-home tour of the US though different regional styles of BBQ 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
"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
I’m from the state of Georgia and there’s a Hispanic restaurant that uses fry sauce on a hotdog with pineapple sauce and crushed chips (or crisps for uk viewers) and is called the cowboy hotdog. Overall it’s pretty good.
ANNOUNCEMENT: "Ever since our company's president took sick and was transported to the Mayo clinic, we, as company are struggling to keep production up. So, lettuce ketchup - otherwise we won't be able to cut the mustard and we'll be in a real pickle."
Have you considered apple butter? A great topping for toast, french toast, or about any bread, but also a good ingredient for cakes or a wonderful BBQ sauce. Goes especially well with pork.
505 (brand) Green Chile comes in many varies and spice levels. From New Mexico but also found in Colorado. They een sell just roated green peppers so you can make it at home.
Of course, he meant Chile con Queso, a Latin-American cheese sauce with spices and possibly with bell pepper and/or jalapeño peppers (not a lot), sometimes paprika and so on. It's very common in the Southwest in the USA, and these days, all over America, also used on nachos, for instance. But this would also require explaining what real tortilla chips are like, as opposed to Doritos, for UK and international audiences.
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.
There's a restaurant around here called Freddy's. I'm not sure where others may be located, but they have fry sauce as well and I love it. Ranch dressing is definitely a favorite. Hidden Valley is the best when bottled. However, if you want the best then you make it yourself with a packet of Hidden Valley dressing mix. Many times it is called House dressing in a restaurant.
If I remember correctly, Freddy’s originated in either Utah or Idaho. I’m from Idaho and there’s at least one Freddy’s in every town in the major valleys
You can do another whole episode on "Hot Sauces". They are a staple in my house. Sriracha is King and goes on most things. For breakfast, it's Frank's, Crystal, or Tabasco (Louisiana style). For Mexican food, it's Tapatio or Tabasco Chipolte. All Asian food has to have hot oil or hot sesame oil (and I've used it on American food also). Steaks, prime rib, and burgers get Pickapeppa (spicy jerk sauce), horseradish sauce, or Heinz 57 steak sauce. Seafood gets a dose of mango habanero sauce, tartar sauce, or cocktail sauce. Finally, I've started adding Mexico Lindo Habanero sauce sometimes to replace the Sriracha I use on everything. Great video and you could easily do a part 2 once you try some more.
Ranch is a weird thing because theres soooo many varieties that taste vastly different. Most sauces have a general flavor profile with small variations, but ranch flavors could be own sauces of their own.
I had a sauce a while ago that was a 1:1 mixture of Franks Red Hot, and Ranch. The locals called it Stinger Sauce, but I am not sure if this name went much beyond the tiny town it was in. It was pretty damn tasty on fries and chicken sandwiches though.
Sriracha sauce is another potential candidate for this list. It doesn't originate in America, but I sure do know quite a few people here who put it on EVERYTHING.
Sriracha (rooster) sauce is as American as catsup and fortune cookies. The stuff in Thailand and SE Asia is made with different ingredients and is more of a category than a thing; in the way that mustard is.
Sriracha has never advertised. All word of mouth and quality. That's when you know something's good- they don't have to show you an ad, because they're just necessary.
@@pyrovania I first encountered it in a Vietnamese restaurant in California in 1993. It was on the table so that the customers could add the amount of heat and garlic to the soup and other dishes to their taste.
I really despise Blue Cheese, my ex loved blue cheese dressing, used it on everything. Finally had to break up with him. Wasn't willing to spend the rest of my life having to kiss blue cheese breath, he tried everything but still blue cheese breath.
BBQ sauce has regional variants. Most (Texas, Memphis, Kansas CIty) are sweet and tomato based. The Carolinas and Georgia use mustard and vinegar as a base. I prefer the latter. The spice heat level also distinguishes between regional variants.
Hey Lawrence. One thing you did forget to mention is the regional differences in BBQ Sauce. Kansas City Style tends to be a thick, dark, sauce on the sweeter side. This is because they use a lot of Molasses and brown sugar. So this sauce you will not usually cook with or cook the meat in because with all the sugar, it will burn. Then you have Texas Style. It’s similar to KC style, but it has more of a spicy kick to it, as they add red onion and jalapeños to it. Memphis style is a little thinner and more Smokey than sweet, although they may still use some brown sugar and or molasses, it is less than in KC. KC is also a ketchup/tomato based sauce, while Memphis is more of a Ketchup or tomato/vinegar base. Moving further East, when you get to the Smokey mountains of eastern Tennessee and western North Carolina, you will find a sauce that is similar to Memphis style, but the molasses is replaced with honey and is more of a ketchup/mustard base. Some places use a sauce the has a well rounded base of ketchup/mustard/vinegar, which is my favorite. It can also be Smokey with a little kick to it if wanted. Eastern NC/SC tend to use a vinegar pepper BBQ sauce. The locals will tell you it’s the oldest and purest form of BBQ sauce and commonly used in whole hog BBQ. I’m personally not a fan of this sauce. Georgia is a lesser known regional of BBQ Sauce and they’re main contributor is a true Honey BBQ sauce. It’s more tangy with a hint of honey. Carolina gold is from upstate SC, like Columbia, SC. It gets its name because it’s a gold colored sauce because it’s base is mustard. And finally, the most interesting BBQ Sauce is the Northern Alabama White sauce. I’m personally not a fan of it, but you might like it as it’s two main ingredients are mayonnaise and horseradish. If you ever go to Newk’s Eatery, it is a staple sauce for them. Get the Newk’s Q sandwich. It’s great. And don’t forget to ask for extra veggies on it. I like getting lettuce, tomato, pickles, and bell peppers on it with some Swiss cheese, they’re perfectly grilled chicken, and they’re Creole mustard. It is fantastic.
Hey, Kevin, I'm reasonably certain he left out your PARAGRAPH, because it's off topic for the channel. He focuses mainly on the differences between the UK and the US, not the differences between regions of the US. Admittedly he does on occasion look at regional differences, but not as a rule. One look at your comment might tell you why: he didn't want an hour long video.
W. Hix I also like that one too. I also like Sriracha Hot Chili Sauce by Huy FongFoods . Started by a Vietnamese immigrant in California. I nick name it Rooster Sauce . Good stuff.
@@WHix-om4yo I don't like Tobasco but love Louisiana Hot Sauce, or Texas Pete if I have to. My husband loves to put Tiger Sauce on his red beans & rice.
With Chicken I love Alabama white sauce. Its a tangy vinegar based sauce and it has a lovely flavor. If you can't find any where you live, google it and there are tons of recipes so you can make your own. I just happen to be from Alabama :)
While Ranch gain commercial success in California, it was actually invented in Alaska (by a couple that later moved to California where you continued the story).
You can get HP sauce in the US. Lots of grocery stores in the Mid-Atlantic carry it. Agree on the Ranch. The only time I've ever liked it was when it was made from scratch in San Francisco bars/restaurants. BBQ sauces vary from region to region. Not all are sweet, especially some out of the Carolinas.
It’s not just blue cheese dressing for the buffalo wings; they are covered in hot sauce. There are many brands of hot sauce. Frank’s is often used on buffalo wings, but there is also Tabasco, Cholulu, and many others. I have all three in my refrigerator right now, including variants that have chipotle peppers. I’d guess that grocery store shelves have a couple dozen different hot sauces, taking up most or all of a rack. Another type of sauce found in the U.S. is Worcestershire sauce, which of course originated in Worcestershire, England. It’s used in Caesar salad dressing, yet another sauce. It also makes liver palatable, though admittedly liver is not a favorite in the U.S.
I can't stand Italian dressing. Ranch I can only tolerate for dipping veggies. Problem with ranch and BBQ sauce is that it's just too hard to find good ones. So many brands are crap. Sweet Baby Ray's makes a good one, IMO. The best ranch IMO is getting the packets of ranch seasoning, using sour cream as the base, and adding the mix to taste. Or the extra fancy stuff they keep in the veggie isle with the salad mixes, segregated from the lowly "regular" salad dressing aisles. Also, I thought fry sauce was everywhere? It's basically what's been on the Big Mac for forever. Blue cheese is amazing. Whenever someone I'm with at a wing establishment chooses ranch, I die a little inside. The cheese offsets the heat of wings perfectly. Moreso than ranch. Plus, it's cheese. Everything's better with cheese. I'd like to hear your thoughts on our mustard and hot sauces vs. British!
Fry sauce is also a thing in Utah. There is a direct correlation between how much fry sauce a state’s residents consume and how assiduously that state should be avoided.
Fry sauce is available everywhere now. When I was a kid we only could get it at the Artic Circle burger & chicken chain. Now you can buy it in a bottle at the grocery store. HP sauce is available in the US. I've seen it in most grocery stores on the west coast. Lots of British foods are available here!
Mayo and Ketchup was called Rose Sauce in Scotland (at least the places I went); saw it there well before I ever saw a burger sauce in the states. Weird.
Please do an episode that includes Chow chow. It's a southern delicacy. It is typically used wherever you'd use relish, mostly on hotdogs, and it comes in mild and hot varieties. Absolutely delish. Oh, Oklahoma, here!
We have rooster sriracha chili sauc.and kraft karayo ketchup and ranch fry sauce. We have difference salad dressing by kraft foods In Chicago illinois. I've had bacon ranch. Cucumber ranch.thousand island. Blue cheese is only good with wings.
Please do not spread the lies that fry sauce is just ketchup and mayonnaise mixed together! If someone told you that then they have steered you woefully wrong! There are many places that sell things called “fry sauce” (I.e. Some Dude’s Fry Sauce, ketchup and mayo mixed together, etc.) that taste completely different from the authentic flavor! The real deal can only be found in certain establishments like Big Jud’s, Arctic Circle, Dairy Queen, etc.! I don’t normally comment but I had to set the record straight on this very important subject lest someone miss out on the glory of real fry sauce due to this misinformation!
Some Dude's is pretty good if you're nowhere near Utah. Or I just make it myself 2 parts mayo, 1 part ketchup, some dill pickle juice and onion powder.
Tbh I looked at the Wikipedia article and it says as such. Then again it isn't too foreign to us brits bc if you add Worcestershire sauce, lemon juice and Black pepper you end up with Marie Rose sauce which is in prawn cocktails
Barbecue sauce is "probably available in Britain"? Well, yeah. So is Ranch - I have a bottle of it that I got from Sainsbury's - but it's not exactly common here, so that one's understandable. BBQ though? It's all over the place in the UK. There are dozens of varieties in every supermarket. The stains on Ford Prefect's towel in The Hitchhiker's Guide to the Galaxy were BBQ sauce, and Douglas Adams wrote that for the BBC in 1978!
"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... ;)
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.
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.
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
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 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.
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.
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.
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
@@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.
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.
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
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!
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".....
"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.
I had "fry sauce" in France, in a seafood crepe. They called it "sauce americaine"
Do you mean ketchup?
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.
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.
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 UA-cam 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
One "sauce" that is always in my house is original "Louisiana" hot sauce! Best on fried okra!!
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.
"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.
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.
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...
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.
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
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.
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.
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 :)
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.
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!
@@FreckleBean and Worcestershire sauce!
@@FreckleBean 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
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
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.
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.
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.
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.
This would probably require a consultant to get right, but it would be a neat follow up to do an at-home tour of the US though different regional styles of BBQ sauce.
Yes!!! This needs to happen. Food channel has done this in the past.
Your wish has been granted!
ua-cam.com/video/6ubTQfr_tyY/v-deo.html
There is a Scottish guy that comes to the US and already did a BBQ tour on you tube.
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
Spedie Sauce from central NY State is used for marinating diced chicken (Spedie sandwick) and other meats.
"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
I’m from the state of Georgia and there’s a Hispanic restaurant that uses fry sauce on a hotdog with pineapple sauce and crushed chips (or crisps for uk viewers) and is called the cowboy hotdog. Overall it’s pretty good.
Yessss🙋🏾♀️
What the Hell is a Hispanic restaurant?
@@swtv1754 a place where they sell food inspired by Mexico and other central and South American foods
Amazingly topical, on the pulse of the most important issues in the World today... Brilliant!!! Cheers
If you like mayonnaise but not so much the red bbq sauce, try Alabama’s mayo based sauces.
ANNOUNCEMENT: "Ever since our company's president took sick and was transported to the Mayo clinic, we, as company are struggling to keep production up. So, lettuce ketchup - otherwise we won't be able to cut the mustard and we'll be in a real pickle."
Have you considered apple butter? A great topping for toast, french toast, or about any bread, but also a good ingredient for cakes or a wonderful BBQ sauce. Goes especially well with pork.
505 (brand) Green Chile comes in many varies and spice levels.
From New Mexico but also found in Colorado. They een sell just roated green peppers so you can make it at home.
Russian dressing, honey mustard, queso
Russian dressing is great on a taco salad. A Mexican restaurant my mother worked at used to provide that for their taco salad.
Of course, he meant Chile con Queso, a Latin-American cheese sauce with spices and possibly with bell pepper and/or jalapeño peppers (not a lot), sometimes paprika and so on. It's very common in the Southwest in the USA, and these days, all over America, also used on nachos, for instance. But this would also require explaining what real tortilla chips are like, as opposed to Doritos, for UK and international audiences.
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.
There's a restaurant around here called Freddy's. I'm not sure where others may be located, but they have fry sauce as well and I love it. Ranch dressing is definitely a favorite. Hidden Valley is the best when bottled. However, if you want the best then you make it yourself with a packet of Hidden Valley dressing mix. Many times it is called House dressing in a restaurant.
Yup, I’ve seen it at Freddy’s in TX.
If I remember correctly, Freddy’s originated in either Utah or Idaho. I’m from Idaho and there’s at least one Freddy’s in every town in the major valleys
There are also Freddy's in OK and MO
Fry sauce is all over the west coast, I was raised on it growing up in SW Washington
Original Tabasco Sauce is a good one. It's from Avery Island in Louisiana.
Tabasco sauce is the best
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.
You can do another whole episode on "Hot Sauces". They are a staple in my house. Sriracha is King and goes on most things. For breakfast, it's Frank's, Crystal, or Tabasco (Louisiana style). For Mexican food, it's Tapatio or Tabasco Chipolte. All Asian food has to have hot oil or hot sesame oil (and I've used it on American food also). Steaks, prime rib, and burgers get Pickapeppa (spicy jerk sauce), horseradish sauce, or Heinz 57 steak sauce. Seafood gets a dose of mango habanero sauce, tartar sauce, or cocktail sauce. Finally, I've started adding Mexico Lindo Habanero sauce sometimes to replace the Sriracha I use on everything. Great video and you could easily do a part 2 once you try some more.
Also, whenever I see HP sauce in the stores here I will usually pick up a bottle or three. :-)
You'd have to bring your own to my house. I don't eat any of that. Very low tolerance for spicy food.
Ranch is a weird thing because theres soooo many varieties that taste vastly different. Most sauces have a general flavor profile with small variations, but ranch flavors could be own sauces of their own.
There's lots of bbq sauce that isn't sweet. I like the smokey and spicy.
I had a sauce a while ago that was a 1:1 mixture of Franks Red Hot, and Ranch. The locals called it Stinger Sauce, but I am not sure if this name went much beyond the tiny town it was in. It was pretty damn tasty on fries and chicken sandwiches though.
I am not sure if someone has already posted this, but HP Brown Sauce is available here in America. I have seen it on the shelf in Columbus Ohio.
Sriracha sauce is another potential candidate for this list. It doesn't originate in America, but I sure do know quite a few people here who put it on EVERYTHING.
Pork rinds
Sriracha (rooster) sauce is as American as catsup and fortune cookies. The stuff in Thailand and SE Asia is made with different ingredients and is more of a category than a thing; in the way that mustard is.
@@Markle2k Yep it was developed by a Vietnamese-American in California, and is manufactured in California. He was homesick. Now everybody uses it.
Sriracha has never advertised. All word of mouth and quality. That's when you know something's good- they don't have to show you an ad, because they're just necessary.
@@pyrovania I first encountered it in a Vietnamese restaurant in California in 1993. It was on the table so that the customers could add the amount of heat and garlic to the soup and other dishes to their taste.
Mayo ketcho is available everywhere Puerto Rican’s are. It’s delish with double fried plantains
Fry sauce is pretty popular but it goes by different names and has slight variations around the country.
I definitely agree with your take on Ranch, and I love blue cheese, but I do have a soft spot for sweet on meat.
Hearing you hard-enunciate "sources" and "sauces" is hilarious.
reminds me of the Seinfeld seltzer/salsa routine
Anyone whom douses their steak with A1 has never had a good, properly cooked and seasoned steak.
Amen MR. K. I'd like to add ribs to that notion as well.
I was too far into adulthood before I realized that my family overcooked meat and I had picked up their bad habits.
A1 is pretty good on other things though, but yeah I agree.
Yeah, A1 is for when you either overcook it or get a bum cut of meat and have to make it edible. Otherwise, just need a little salt and pepper.
I never ever add sauce to a steak, the meat and light seasoning should do all that work already.
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.
Fry sauce on onion rings is the freaking best thing in the civilized world.
try a good romesco sauce - yum!
I really despise Blue Cheese, my ex loved blue cheese dressing, used it on everything. Finally had to break up with him. Wasn't willing to spend the rest of my life having to kiss blue cheese breath, he tried everything but still blue cheese breath.
@@poochoes1 This comment would have been a very good episode of Seinfeld.
BBQ sauce has regional variants. Most (Texas, Memphis, Kansas CIty) are sweet and tomato based. The Carolinas and Georgia use mustard and vinegar as a base. I prefer the latter. The spice heat level also distinguishes between regional variants.
Burger King's Zesty sauce. It's mayo, ketchup, and horseradish. Used for onion rings.
Yep
Man, that stuff is good!
I’ve been able to get HP sauce in Safeway in Montana for like 20 years.
We have a Safeway in Montana?!?! The only time I have ever seen in a Safeway was near Seattle... but I don’t get out much.
@@marycombs3574 They have them in Western Montana. If you live east of Bozeman, you won't find one, though.
I get HP sauce at a Meijer in Indiana. It pays to shop around! Good stuff!
If you live east of Bozeman, you won’t find Montana. #westdakota.
I saw some in Walmart before....
Have you tried tartar sauce Lawrence? My favorite for fries and onion rings and of course hush puppies.
You can find Fry Sauce in both Souther California and Washington DC, though in DC they call it Mambo Sauce.
Hey Lawrence. One thing you did forget to mention is the regional differences in BBQ Sauce. Kansas City Style tends to be a thick, dark, sauce on the sweeter side. This is because they use a lot of Molasses and brown sugar. So this sauce you will not usually cook with or cook the meat in because with all the sugar, it will burn. Then you have Texas Style. It’s similar to KC style, but it has more of a spicy kick to it, as they add red onion and jalapeños to it. Memphis style is a little thinner and more Smokey than sweet, although they may still use some brown sugar and or molasses, it is less than in KC. KC is also a ketchup/tomato based sauce, while Memphis is more of a Ketchup or tomato/vinegar base. Moving further East, when you get to the Smokey mountains of eastern Tennessee and western North Carolina, you will find a sauce that is similar to Memphis style, but the molasses is replaced with honey and is more of a ketchup/mustard base. Some places use a sauce the has a well rounded base of ketchup/mustard/vinegar, which is my favorite. It can also be Smokey with a little kick to it if wanted. Eastern NC/SC tend to use a vinegar pepper BBQ sauce. The locals will tell you it’s the oldest and purest form of BBQ sauce and commonly used in whole hog BBQ. I’m personally not a fan of this sauce. Georgia is a lesser known regional of BBQ Sauce and they’re main contributor is a true Honey BBQ sauce. It’s more tangy with a hint of honey. Carolina gold is from upstate SC, like Columbia, SC. It gets its name because it’s a gold colored sauce because it’s base is mustard. And finally, the most interesting BBQ Sauce is the Northern Alabama White sauce. I’m personally not a fan of it, but you might like it as it’s two main ingredients are mayonnaise and horseradish. If you ever go to Newk’s Eatery, it is a staple sauce for them. Get the Newk’s Q sandwich. It’s great. And don’t forget to ask for extra veggies on it. I like getting lettuce, tomato, pickles, and bell peppers on it with some Swiss cheese, they’re perfectly grilled chicken, and they’re Creole mustard. It is fantastic.
Hey, Kevin, I'm reasonably certain he left out your PARAGRAPH, because it's off topic for the channel. He focuses mainly on the differences between the UK and the US, not the differences between regions of the US. Admittedly he does on occasion look at regional differences, but not as a rule. One look at your comment might tell you why: he didn't want an hour long video.
Campfire sauce, mayo and BBQ mixed. Goes great on fries and onion rings. You can get it at any Red Robin restaurant.
My favorite sauce is Tabasco Sauce ! From Avery Island, Louisiana.
New Iberia. There's a milder knock off called 'Louisiana Hot Sauce', but I think it's made in Texas.
W. Hix
I also like that one too. I also like Sriracha Hot Chili Sauce by Huy FongFoods . Started by a Vietnamese immigrant in California. I nick name it Rooster Sauce . Good stuff.
'Da's right, Cher. New Iberia, LA.
@@WHix-om4yo I don't like Tobasco but love Louisiana Hot Sauce, or Texas Pete if I have to. My husband loves to put Tiger Sauce on his red beans & rice.
Awesome on eggs
We got fry sauce in Arizona too, or at least some restaurants. Some add pickle juice and its amazing.
With Chicken I love Alabama white sauce. Its a tangy vinegar based sauce and it has a lovely flavor. If you can't find any where you live, google it and there are tons of recipes so you can make your own. I just happen to be from Alabama :)
While Ranch gain commercial success in California, it was actually invented in Alaska (by a couple that later moved to California where you continued the story).
Try Chick-fil-A sauce! I discovered it recently and can't get enough.
You can get HP sauce in the US. Lots of grocery stores in the Mid-Atlantic carry it. Agree on the Ranch. The only time I've ever liked it was when it was made from scratch in San Francisco bars/restaurants. BBQ sauces vary from region to region. Not all are sweet, especially some out of the Carolinas.
In Oklahoma, we dip our pizza in ranch (specifically Mazzio’s ranch). This is my only acceptable use for ranch.
Swedes usually dip their pizza in a bearnaise dip or just a regular döner kebab sauce 😁🤷
@@erikak8665 Bernaise on pizza...that sounds weird...but tasty.
@@johnathanblackwell9960 it's very tasty. We have bearnaise on everything. Bearnaise is basically our Ranch sauce 🤷🙈
Mazzio's ranch is amazing!
It’s not just blue cheese dressing for the buffalo wings; they are covered in hot sauce. There are many brands of hot sauce. Frank’s is often used on buffalo wings, but there is also Tabasco, Cholulu, and many others. I have all three in my refrigerator right now, including variants that have chipotle peppers. I’d guess that grocery store shelves have a couple dozen different hot sauces, taking up most or all of a rack.
Another type of sauce found in the U.S. is Worcestershire sauce, which of course originated in Worcestershire, England. It’s used in Caesar salad dressing, yet another sauce. It also makes liver palatable, though admittedly liver is not a favorite in the U.S.
Yum yum sauce. Not sure what it is, but they sell it at my grocery store and it’s offered at Benihana restaurants.
OHHH YOU CAN DEFINATELY FIND FRY SAUCE IN WASHINGTON STATE TOO! ALONG WITH RANCH DRESSING, USED ON EVERYTHING!
Lol. I'm in Oregon and fry sauce is at most hamburger joints. The first time I ever encountered it was at Arctic Circle as a kid in the 80's.
Blue cheese dressing & basalmic vinegar/vinegrette. 50/50. Mix. Best dressing for salad ever.
Wait, is brown sauce basically just A1? I don't know how to feel about that.
I can't stand Italian dressing. Ranch I can only tolerate for dipping veggies. Problem with ranch and BBQ sauce is that it's just too hard to find good ones. So many brands are crap. Sweet Baby Ray's makes a good one, IMO. The best ranch IMO is getting the packets of ranch seasoning, using sour cream as the base, and adding the mix to taste. Or the extra fancy stuff they keep in the veggie isle with the salad mixes, segregated from the lowly "regular" salad dressing aisles. Also, I thought fry sauce was everywhere? It's basically what's been on the Big Mac for forever.
Blue cheese is amazing. Whenever someone I'm with at a wing establishment chooses ranch, I die a little inside. The cheese offsets the heat of wings perfectly. Moreso than ranch. Plus, it's cheese. Everything's better with cheese.
I'd like to hear your thoughts on our mustard and hot sauces vs. British!
Fry sauce is also a thing in Utah. There is a direct correlation between how much fry sauce a state’s residents consume and how assiduously that state should be avoided.
I never heard of fry sauce.... From Wisconsin but visited Idaho and Utah, not long enough apparently
U need to try yum yum sauce , palanesian, and chicken dipping sauces. Walmart carries them. Oh and u can get fry sauce there too.
Some grocery stores do sell HP sauce in the International aisle. I prefer it to A1.
Fry sauce is available everywhere now. When I was a kid we only could get it at the Artic Circle burger & chicken chain. Now you can buy it in a bottle at the grocery store. HP sauce is available in the US. I've seen it in most grocery stores on the west coast. Lots of British foods are available here!
Alabama White BBQ sauce is regional and pretty different from normal bbq sauce. I'd say give it a try its pretty good
Mayo and Ketchup was called Rose Sauce in Scotland (at least the places I went); saw it there well before I ever saw a burger sauce in the states. Weird.
Please do an episode that includes Chow chow. It's a southern delicacy. It is typically used wherever you'd use relish, mostly on hotdogs, and it comes in mild and hot varieties. Absolutely delish. Oh, Oklahoma, here!
We have rooster sriracha chili sauc.and kraft karayo ketchup and ranch fry sauce. We have difference salad dressing by kraft foods
In Chicago illinois. I've had bacon ranch. Cucumber ranch.thousand island. Blue cheese is only good with wings.
We used to make the ketchup/mayo sauce. We would call it fish sauce. I'm from the UK xx
Please do not spread the lies that fry sauce is just ketchup and mayonnaise mixed together! If someone told you that then they have steered you woefully wrong! There are many places that sell things called “fry sauce” (I.e. Some Dude’s Fry Sauce, ketchup and mayo mixed together, etc.) that taste completely different from the authentic flavor! The real deal can only be found in certain establishments like Big Jud’s, Arctic Circle, Dairy Queen, etc.! I don’t normally comment but I had to set the record straight on this very important subject lest someone miss out on the glory of real fry sauce due to this misinformation!
Some Dude's is pretty good if you're nowhere near Utah. Or I just make it myself 2 parts mayo, 1 part ketchup, some dill pickle juice and onion powder.
Tbh I looked at the Wikipedia article and it says as such. Then again it isn't too foreign to us brits bc if you add Worcestershire sauce, lemon juice and Black pepper you end up with Marie Rose sauce which is in prawn cocktails
Oh man do I miss Arctic Circle...
When I go to jack-in-the-Box or Burger King, I mix their Taco Sauce with Mayo. Kind of an Arizona Fry Sauce.
The misinformation of his statement was that it's exclusive to Idaho and Utah.
I'm glad you were able to Visit Boise, Idaho. this is where I live, and love it!
Barbecue sauce is "probably available in Britain"? Well, yeah. So is Ranch - I have a bottle of it that I got from Sainsbury's - but it's not exactly common here, so that one's understandable. BBQ though? It's all over the place in the UK. There are dozens of varieties in every supermarket.
The stains on Ford Prefect's towel in The Hitchhiker's Guide to the Galaxy were BBQ sauce, and Douglas Adams wrote that for the BBC in 1978!
I actually hate tartar sauce. I'm just curious if Brits really say it like "tar-tar" sauce? I'm American and I say it like "tarter" sauce.
the commonwealth spelling is “tartare” (like the steak) and i think the pronunciation reflects this
Nobody in the uk calls is tar-tar sauce. It’s tarter.
@wmfivethree Never. Unless you've been drinking on an empty stomach?
I absolutely agree with you on Ranch dressing! When I get it with Buffalo wings I eat the wings raw!
"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.
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
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.
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
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!
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
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.
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.
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
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.
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