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Old 12-28-2012, 12:23 PM   #11
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Originally Posted by forty_caliber View Post
Mix it into hambuger patties. Really good.

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Old 12-29-2012, 12:50 PM   #12
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Originally Posted by forty_caliber View Post
Mix it into hambuger patties. Really good.

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Mmmmm that does sound good!! Rubbing some on the outside of a steak (or chops) before cooking is pretty good too. I have an A1 brand marinade that is really good, but I couldn't tell you what is in it besides A1, and it obviously has dried mustard seeds in it.
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Old 12-29-2012, 02:14 PM   #13
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Are you talking about the original? They now have several kinds, thick and hearty, bold and spicy and I believe a Tabasco one. When we have stone crab claws, the original is an ingredient in the mustard sauce for dipping the crab.
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Old 12-29-2012, 05:43 PM   #14
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I thought they'd stopped making the "bold & spicy". I have to remember to look for that.

Although I really like the organic steak sauce Whole Foods sells. No HFCS in that one.
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Old 12-29-2012, 05:56 PM   #15
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I haven't used A1 sauce in a long time. Does it have HFCS (glucose-fructose is what it's called in Canada) in it nowadays? One of the things I used to like about it was that all the ingredients were real food.
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Old 12-29-2012, 07:51 PM   #16
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I haven't used A1 sauce in a long time. Does it have HFCS (glucose-fructose is what it's called in Canada) in it nowadays? One of the things I used to like about it was that all the ingredients were real food.
You would have to read the label. U.S. A1 and Canadian A1 are two different recipes. I live on the Canada border and have had both versions. I prefer the flavor of the U.S. version.


The U.S. version includes (from the bottle) tomato puree, vinager, corn syrup, salt. raisin paste,crushed orange puree, spice (I would think black pepper, maybe a touch of allspice, a hint of cloves, powdered dry mustard), dried garlic, caramel color, dried onion, Potasium Sorbate, xanthum gum. - in that order. No HFCS is listed.

I couldn't find the ingredient listing for the Canadian version. You'll have to check your bottle.

All I know is that I like A1 sauce.

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Old 12-29-2012, 08:09 PM   #17
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Thanks Chief. I try to avoid Potasium Sorbate and xanthum gum.

It used to be all food.
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Old 12-30-2012, 07:02 PM   #18
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I haven't used A1 sauce in a long time. Does it have HFCS (glucose-fructose is what it's called in Canada) in it nowadays? One of the things I used to like about it was that all the ingredients were real food.
The orig. A-1 I have in my fridge does not have HFCS in it.
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Old 12-30-2012, 07:04 PM   #19
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A1 goes great on a burger with blue cheese and onion rings/strips.
What about making an A1 compound butter and putting that on steak? Just a thought.
Maybe a little odd but mixing it in with ketchup for french fries is good too.
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Old 12-30-2012, 09:04 PM   #20
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I put it in my meatloaf and then spread some on top of the meatloaf before baking instead of the ketchup that traditionally is used. I've added it to just about any beef recipe but have not used it on chicken. I think I'll have to try that! We like A1 here.
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