On Fri, 23 Oct 2009 00:05:56 +0100, "Pete" 
wrote:

>
>"Judith in France"  wrote in message 
>news:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...
>
>Hello fiend, got a recipe for prawn cocktail sauce? :-)
>
>Judith
>
>~~~~~~~~~~~~~~~~~~~~~~
>
>Eeehhh! I never measure the bliddy stuff! Try this:
>
>A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good shake 
>of Worcester Sauce (or mebbe's Worcestershire, like?) and then I personally 
>like a couple of drops of Tabasco. Stir it all up together, add your prawns 
>and stir again; tip on to a bed of some sort of lettuce, then squeeze a 
>lemon over the lot, then sprinkle very lightly with paprika.
>
>Voila!

I would leave out the mayonnaise.

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message 
news:7gv2e5l5b89ti0vvgt03qshc9bck35b7bu@4ax.com...
> On Fri, 23 Oct 2009 00:05:56 +0100, "Pete" 
> wrote:
>
>>
>>"Judith in France"  wrote in message
>>news:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...
>>
>>Hello fiend, got a recipe for prawn cocktail sauce? :-)
>>
>>Judith
>>
>>~~~~~~~~~~~~~~~~~~~~~~
>>
>>Eeehhh! I never measure the bliddy stuff! Try this:
>>
>>A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good 
>>shake
>>of Worcester Sauce (or mebbe's Worcestershire, like?) and then I 
>>personally
>>like a couple of drops of Tabasco. Stir it all up together, add your 
>>prawns
>>and stir again; tip on to a bed of some sort of lettuce, then squeeze a
>>lemon over the lot, then sprinkle very lightly with paprika.
>>
>>Voila!
>
> I would leave out the mayonnaise.

Eh? I really don't fancy prawns smothered in a "cocktail sauce" of tomato 
ketchup, worcester sauce and Tabasco, unless maybe it was served in a very 
big glass glass with lots of vodka and no prawns, but maybe a stick of 
celery?

Did you have something else in mind to replace the mayonnaise?

-- 
Pete

Pete wrote:
> 
> "sf"  wrote in message
> news:7gv2e5l5b89ti0vvgt03qshc9bck35b7bu@4ax.com...
> > On Fri, 23 Oct 2009 00:05:56 +0100, "Pete" 
> > wrote:
> >
> >>
> >>"Judith in France"  wrote in message
> >>news:04a01ac6-514c-4a7b-9cff-8fc40ad5129b@s6g2000vbp.googlegroups.com...
> >>
> >>Hello fiend, got a recipe for prawn cocktail sauce? :-)
> >>
> >>Judith
> >>
> >>~~~~~~~~~~~~~~~~~~~~~~
> >>
> >>Eeehhh! I never measure the bliddy stuff! Try this:
> >>
> >>A great big gowp of mayonnaise, a half a gowp of tomato ketchup, good
> >>shake
> >>of Worcester Sauce (or mebbe's Worcestershire, like?) and then I
> >>personally
> >>like a couple of drops of Tabasco. Stir it all up together, add your
> >>prawns
> >>and stir again; tip on to a bed of some sort of lettuce, then squeeze a
> >>lemon over the lot, then sprinkle very lightly with paprika.
> >>
> >>Voila!
> >
> > I would leave out the mayonnaise.
> 
> Eh? I really don't fancy prawns smothered in a "cocktail sauce" of tomato
> ketchup, worcester sauce and Tabasco, unless maybe it was served in a very
> big glass glass with lots of vodka and no prawns, but maybe a stick of
> celery?
> 
> Did you have something else in mind to replace the mayonnaise?
> 
> --
> Pete

The average US version of 'cocktail sauce' for prawns doesn't contain
mayonnaise. It is mostly ketchup and horseradish or variations thereof.

"Arri London"  wrote in message 
news:4AE3944F.42039295@ic.ac.uk...
>
>
> Pete wrote:
>>
>> >
>> > I would leave out the mayonnaise.
>>
>> Eh? I really don't fancy prawns smothered in a "cocktail sauce" of tomato
>> ketchup, worcester sauce and Tabasco, unless maybe it was served in a 
>> very
>> big glass glass with lots of vodka and no prawns, but maybe a stick of
>> celery?
>>
>> Did you have something else in mind to replace the mayonnaise?
>>
>> --
>> Pete
>
> The average US version of 'cocktail sauce' for prawns doesn't contain
> mayonnaise. It is mostly ketchup and horseradish or variations thereof.

That's definitely a new one on me. Are you talking of a mix of ketchup + the 
type of horseradish "relish" served with roast beef in the U.K.? I must say 
though that most of the prawn/shrimp cocktail sauces I ate in the States 
always seemed to be mayonnaise based.

-- 
Pete

Pete wrote:
> 
> "Arri London"  wrote in message
> news:4AE3944F.42039295@ic.ac.uk...
> >
> >
> > Pete wrote:
> >>
> >> >
> >> > I would leave out the mayonnaise.
> >>
> >> Eh? I really don't fancy prawns smothered in a "cocktail sauce" of tomato
> >> ketchup, worcester sauce and Tabasco, unless maybe it was served in a
> >> very
> >> big glass glass with lots of vodka and no prawns, but maybe a stick of
> >> celery?
> >>
> >> Did you have something else in mind to replace the mayonnaise?
> >>
> >> --
> >> Pete
> >
> > The average US version of 'cocktail sauce' for prawns doesn't contain
> > mayonnaise. It is mostly ketchup and horseradish or variations thereof.
> 
> That's definitely a new one on me. Are you talking of a mix of ketchup + the
> type of horseradish "relish" served with roast beef in the U.K.? I must say
> though that most of the prawn/shrimp cocktail sauces I ate in the States
> always seemed to be mayonnaise based.
> 
> --
> Pete

The 'prepared' horseradish...just the ordinary cream-coloured stuff of
grated horseradish, vinegar and salt.

Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
restaurant...always ketchup/horseradish or similar. The 'rose pink'
sauce has never been served to me there. People may do it at home
though. Or it could be regional...haven't eaten in all 50 US states yet.

"Janet Baraclough"  wrote in message 
news:31303030393032394AE4FA4944@zetnet.co.uk...
> The message 
> from Arri London  contains these words:
>
>
>
>> Pete wrote:
>> >
>> > "Arri London"  wrote in message
>> > news:4AE3944F.42039295@ic.ac.uk...
>> > >
>> > >
>> > > Pete wrote:
>> > >>
>> > >> >
>> > >> > I would leave out the mayonnaise.
>> > >>
>> > >> Eh? I really don't fancy prawns smothered in a "cocktail sauce"
>> > >> of tomato
>> > >> ketchup, worcester sauce and Tabasco, unless maybe it was served in 
>> > >> a
>> > >> very
>> > >> big glass glass with lots of vodka and no prawns, but maybe a stick 
>> > >> of
>> > >> celery?
>> > >>
>> > >> Did you have something else in mind to replace the mayonnaise?
>> > >>
>> > >> --
>> > >> Pete
>> > >
>> > > The average US version of 'cocktail sauce' for prawns doesn't contain
>> > > mayonnaise. It is mostly ketchup and horseradish or variations 
>> > > thereof.
>> >
>> > That's definitely a new one on me. Are you talking of a mix of
>> > ketchup + the
>> > type of horseradish "relish" served with roast beef in the U.K.? I
>> > must say
>> > though that most of the prawn/shrimp cocktail sauces I ate in the 
>> > States
>> > always seemed to be mayonnaise based.
>> >
>> > --
>> > Pete
>
>> The 'prepared' horseradish...just the ordinary cream-coloured stuff of
>> grated horseradish, vinegar and salt.
>
>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
>> restaurant...always ketchup/horseradish or similar.
>
>   I'd have thought ketchup and horseradish would completely vanquish
> the flavour of prawns?
>
>   Janet

In many cases, the prawns have just been thawed from fozen and are 
completely tasteless.  The sauce is then theonly redeeming feature!!
Graham

graham wrote:
> "Janet Baraclough"  wrote in message 
> news:31303030393032394AE4FA4944@zetnet.co.uk...
> 
>>The message 
>>from Arri London  contains these words:
>>
>>
>>
>>
>>>Pete wrote:
>>>
>>>>"Arri London"  wrote in message
>>>>news:4AE3944F.42039295@ic.ac.uk...
>>>>
>>>>>
>>>>>Pete wrote:
>>>>>
>>>>>>>I would leave out the mayonnaise.
>>>>>>
>>>>>>Eh? I really don't fancy prawns smothered in a "cocktail sauce"
>>>>>>of tomato
>>>>>>ketchup, worcester sauce and Tabasco, unless maybe it was served in 
>>>>>>a
>>>>>>very
>>>>>>big glass glass with lots of vodka and no prawns, but maybe a stick 
>>>>>>of
>>>>>>celery?
>>>>>>
>>>>>>Did you have something else in mind to replace the mayonnaise?
>>>>>>
>>>>>>--
>>>>>>Pete
>>>>>
>>>>>The average US version of 'cocktail sauce' for prawns doesn't contain
>>>>>mayonnaise. It is mostly ketchup and horseradish or variations 
>>>>>thereof.
>>>>
>>>>That's definitely a new one on me. Are you talking of a mix of
>>>>ketchup + the
>>>>type of horseradish "relish" served with roast beef in the U.K.? I
>>>>must say
>>>>though that most of the prawn/shrimp cocktail sauces I ate in the 
>>>>States
>>>>always seemed to be mayonnaise based.
>>>>
>>>>--
>>>>Pete
>>>
>>>The 'prepared' horseradish...just the ordinary cream-coloured stuff of
>>>grated horseradish, vinegar and salt.
>>
>>>Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
>>>restaurant...always ketchup/horseradish or similar.

Sauce tartare?

And while less common to find in the states sauce provencale with is 
esentialy a 'fondue' of tomatoes is sometimes served cold with shrimp.

>>
>>  I'd have thought ketchup and horseradish would completely vanquish
>>the flavour of prawns?
>>
>>  Janet
> 
> 

Used with discretion and a bit of lemon juice they can make a nice sauce 
for shell fish.
-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

"Janet Baraclough"  ha scritto nel messaggio
> from Arri London  contains these words:

>> The 'prepared' horseradish...just the ordinary cream-coloured stuff of>> 
>> grated horseradish, vinegar and salt.
>
>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US>> 
>> restaurant...always ketchup/horseradish or similar.
>
>   I'd have thought ketchup and horseradish would completely vanquish> the 
> flavour of prawns?>
>   Janet

Nope, but then we use little of it, merely dipping the creature into it, 
never smothering it as described here.  What that sounded like is what we 
would call shrimp salad.

Following up to Mr. Joseph Littleshoes Esq. 

>>>>Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
>>>>restaurant...always ketchup/horseradish or similar.
> 
> Sauce tartare?

not with prawns. Wouldn't want horseradish with prawns either. Tartare with
fried fish, horshradish with smoked salmon maybe. But for a dressing type
sauce it would want to be mayo based and non aggressive in flavour or just
mayo itself. A clam emulsion is nice with white fish. Or a sauce from its
own fish frame in a cream based sauce.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

Arri London wrote:
> Pete wrote:
>>
>> "Arri London"  wrote in message
>> news:4AE3944F.42039295@ic.ac.uk...
>>>
>>>
>>> Pete wrote:
>>>>
>>>>>
>>>>> I would leave out the mayonnaise.
>>>>
>>>> Eh? I really don't fancy prawns smothered in a "cocktail sauce" 
>>>> of
>>>> tomato ketchup, worcester sauce and Tabasco, unless maybe it was
>>>> served in a very
>>>> big glass glass with lots of vodka and no prawns, but maybe a
>>>> stick of celery?
>>>>
>>>> Did you have something else in mind to replace the mayonnaise?
>>>>
>>>> --
>>>> Pete
>>>
>>> The average US version of 'cocktail sauce' for prawns doesn't
>>> contain mayonnaise. It is mostly ketchup and horseradish or
>>> variations thereof.
>>
>> That's definitely a new one on me. Are you talking of a mix of
>> ketchup + the type of horseradish "relish" served with roast beef 
>> in
>> the U.K.? I must say though that most of the prawn/shrimp cocktail
>> sauces I ate in the States always seemed to be mayonnaise based.
>>
>> --
>> Pete
>
> The 'prepared' horseradish...just the ordinary cream-coloured stuff 
> of
> grated horseradish, vinegar and salt.
>
> Have *never* once had a mayonnaise-based prawn cocktail sauce in a 
> US
> restaurant...always ketchup/horseradish or similar. The 'rose pink'
> sauce has never been served to me there. People may do it at home
> though. Or it could be regional...haven't eaten in all 50 US states
> yet.

Well, here in Maryland any cocktail sauce I have been served, or made, 
or bought, does not contain mayonnaise.

Giusi wrote:
> "Janet Baraclough"  ha scritto nel messaggio
>> from Arri London  contains these words:
>
>>> The 'prepared' horseradish...just the ordinary cream-coloured 
>>> stuff
>>> of>> grated horseradish, vinegar and salt.
>>
>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a
>>> US>> restaurant...always ketchup/horseradish or similar.
>>
>>   I'd have thought ketchup and horseradish would completely
>> vanquish> the flavour of prawns?>
>>   Janet
>
> Nope, but then we use little of it, merely dipping the creature into
> it, never smothering it as described here.  What that sounded like 
> is
> what we would call shrimp salad.

Agreed.

Mike.. . . wrote:
> Following up to Mr. Joseph Littleshoes Esq. 
> 
> 
>>>>>Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
>>>>>restaurant...always ketchup/horseradish or similar.
>>>>
>>Sauce tartare?
> 
> 
> not with prawns. 

Escoffier recommends it for cold shellfish.

I have wanted to try Escoffiers recipe for "Sauce Russe" but have no 
idea what "Derby Sauce" is, the closest i have come to figuring it out 
is that it is similar to Worcestershire (sp?) sauce which Escoffier 
suggests substituting with the "Derby Sauce."  Which, the impression i 
get from googleing and Escoffier is that it is a commercially available 
product like the Worcestershire sauce.

Sauce Russe

Pound 3 & 1/2 ounces creamy parts of lobster or crawfish and 3 & 1/2 
ounces caviare in a mortar, adding 2 - 3 tbs. of Mayonnaise.

Pass through a fine sieve and add this puree to 3 & 1/4 cups Mayonnaise, 
finishing it with 1 tbs. mustard and the same amount of Derby sauce.

This sauce is a suitable accompaniment with cold fish and shellfish.

-- 

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." wrote:
> 
> graham wrote:
> > "Janet Baraclough"  wrote in message
> > news:31303030393032394AE4FA4944@zetnet.co.uk...
> >
> >>The message 
> >>from Arri London  contains these words:
> >>
> >>
> >>
> >>
> >>>Pete wrote:
> >>>
> >>>>"Arri London"  wrote in message
> >>>>news:4AE3944F.42039295@ic.ac.uk...
> >>>>
> >>>>>
> >>>>>Pete wrote:
> >>>>>
> >>>>>>>I would leave out the mayonnaise.
> >>>>>>
> >>>>>>Eh? I really don't fancy prawns smothered in a "cocktail sauce"
> >>>>>>of tomato
> >>>>>>ketchup, worcester sauce and Tabasco, unless maybe it was served in
> >>>>>>a
> >>>>>>very
> >>>>>>big glass glass with lots of vodka and no prawns, but maybe a stick
> >>>>>>of
> >>>>>>celery?
> >>>>>>
> >>>>>>Did you have something else in mind to replace the mayonnaise?
> >>>>>>
> >>>>>>--
> >>>>>>Pete
> >>>>>
> >>>>>The average US version of 'cocktail sauce' for prawns doesn't contain
> >>>>>mayonnaise. It is mostly ketchup and horseradish or variations
> >>>>>thereof.
> >>>>
> >>>>That's definitely a new one on me. Are you talking of a mix of
> >>>>ketchup + the
> >>>>type of horseradish "relish" served with roast beef in the U.K.? I
> >>>>must say
> >>>>though that most of the prawn/shrimp cocktail sauces I ate in the
> >>>>States
> >>>>always seemed to be mayonnaise based.
> >>>>
> >>>>--
> >>>>Pete
> >>>
> >>>The 'prepared' horseradish...just the ordinary cream-coloured stuff of
> >>>grated horseradish, vinegar and salt.
> >>
> >>>Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
> >>>restaurant...always ketchup/horseradish or similar.
> 
> Sauce tartare?

That's never pink or rose coloured though.

> 
> And while less common to find in the states sauce provencale with is
> esentialy a 'fondue' of tomatoes is sometimes served cold with shrimp.
> 
> >>
> >>  I'd have thought ketchup and horseradish would completely vanquish
> >>the flavour of prawns?
> >>
> >>  Janet
> >
> >
> 
> Used with discretion and a bit of lemon juice they can make a nice sauce
> for shell fish.


No..just too strong.

graham wrote:
> 
> "Janet Baraclough"  wrote in message
> news:31303030393032394AE4FA4944@zetnet.co.uk...
> > The message 
> > from Arri London  contains these words:
> >
> >
> >
> >> Pete wrote:
> >> >
> >> > "Arri London"  wrote in message
> >> > news:4AE3944F.42039295@ic.ac.uk...
> >> > >
> >> > >
> >> > > Pete wrote:
> >> > >>
> >> > >> >
> >> > >> > I would leave out the mayonnaise.
> >> > >>
> >> > >> Eh? I really don't fancy prawns smothered in a "cocktail sauce"
> >> > >> of tomato
> >> > >> ketchup, worcester sauce and Tabasco, unless maybe it was served in
> >> > >> a
> >> > >> very
> >> > >> big glass glass with lots of vodka and no prawns, but maybe a stick
> >> > >> of
> >> > >> celery?
> >> > >>
> >> > >> Did you have something else in mind to replace the mayonnaise?
> >> > >>
> >> > >> --
> >> > >> Pete
> >> > >
> >> > > The average US version of 'cocktail sauce' for prawns doesn't contain
> >> > > mayonnaise. It is mostly ketchup and horseradish or variations
> >> > > thereof.
> >> >
> >> > That's definitely a new one on me. Are you talking of a mix of
> >> > ketchup + the
> >> > type of horseradish "relish" served with roast beef in the U.K.? I
> >> > must say
> >> > though that most of the prawn/shrimp cocktail sauces I ate in the
> >> > States
> >> > always seemed to be mayonnaise based.
> >> >
> >> > --
> >> > Pete
> >
> >> The 'prepared' horseradish...just the ordinary cream-coloured stuff of
> >> grated horseradish, vinegar and salt.
> >
> >> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US
> >> restaurant...always ketchup/horseradish or similar.
> >
> >   I'd have thought ketchup and horseradish would completely vanquish
> > the flavour of prawns?
> >
> >   Janet
> 
> In many cases, the prawns have just been thawed from fozen and are
> completely tasteless.  The sauce is then theonly redeeming feature!!
> Graham


Precisely. It doesn't appear in any restaurant that serves really good
seafood. Common enough at the cheap and cheerful buffets, where the
prawns are likely to be quite rubbery and overcooked.

Giusi wrote:
> 
> "Janet Baraclough"  ha scritto nel messaggio
> > from Arri London  contains these words:
> 
> >> The 'prepared' horseradish...just the ordinary cream-coloured stuff of>>
> >> grated horseradish, vinegar and salt.
> >
> >> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US>>
> >> restaurant...always ketchup/horseradish or similar.
> >
> >   I'd have thought ketchup and horseradish would completely vanquish> the
> > flavour of prawns?>
> >   Janet
> 
> Nope, but then we use little of it, merely dipping the creature into it,
> never smothering it as described here.  What that sounded like is what we
> would call shrimp salad.


Maybe *you* use little of it. Most people coat the prawns with it. A
good restaurant wouldn't offer it anyway.

Arri London wrote:
> Giusi wrote:
>>
>> "Janet Baraclough"  ha scritto nel messaggio
>>> from Arri London  contains these words:
>>
>>>> The 'prepared' horseradish...just the ordinary cream-coloured
>>>> stuff of>> grated horseradish, vinegar and salt.
>>>
>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in 
>>>> a
>>>> US>> restaurant...always ketchup/horseradish or similar.
>>>
>>>   I'd have thought ketchup and horseradish would completely
>>> vanquish> the flavour of prawns?>
>>>   Janet
>>
>> Nope, but then we use little of it, merely dipping the creature 
>> into
>> it, never smothering it as described here.  What that sounded like
>> is what we would call shrimp salad.
>
>
> Maybe *you* use little of it. Most people coat the prawns with it. A
> good restaurant wouldn't offer it anyway.

Most people *don't* coat the prawns with it.  Listen to what Giusi is 
saying.  Plus, it is served in the "good" and "nice" restaurants in a 
shrimp cocktail or upon request.  To limit it to "cheap buffets" 
sounds a little ridiculous and snobbish.
This all boils down to a matter of custom - the UK is used to a 
mayonnaise-based sauce as opposed to the US version.
So be it.  The world won't end.

June Hughes wrote:
> In message , Dora
>  writes
>> Arri London wrote:
>>> Giusi wrote:
>>>>
>>>> "Janet Baraclough"  ha scritto nel messaggio
>>>>> from Arri London  contains these words:
>>>>
>>>>>> The 'prepared' horseradish...just the ordinary cream-coloured
>>>>>> stuff of>> grated horseradish, vinegar and salt.
>>>>>
>>>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce 
>>>>>> in
>>>>>>
>>>>>>>> restaurant...always ketchup/horseradish or similar.
>>>>>
>>>>>   I'd have thought ketchup and horseradish would completely
>>>>> vanquish> the flavour of prawns?>
>>>>>   Janet
>>>>
>>>> Nope, but then we use little of it, merely dipping the creature
>>>> into
>>>> it, never smothering it as described here.  What that sounded 
>>>> like
>>>> is what we would call shrimp salad.
>>>
>>>
>>> Maybe *you* use little of it. Most people coat the prawns with it. 
>>> A
>>> good restaurant wouldn't offer it anyway.
>>
>> Most people *don't* coat the prawns with it.  Listen to what Giusi 
>> is
>> saying.  Plus, it is served in the "good" and "nice" restaurants in 
>> a
>> shrimp cocktail or upon request.  To limit it to "cheap buffets"
>> sounds a little ridiculous and snobbish.
>> This all boils down to a matter of custom - the UK is used to a
>> mayonnaise-based sauce as opposed to the US version.
>> So be it.  The world won't end.
>
> It has made a come-back in many restaurants in the UK of late.  I
> rather like it.  Food snobs may not be so keen.  Who cares if it 
> well
> presented and tastes good?

Q.E.D.

On Tue, 27 Oct 2009 11:40:13 +0000, Sacha  wrote:

>On 2009-10-27 01:48:03 +0000, Arri London  said:
>
>> 
>> 
>> Giusi wrote:
>>> 
>>> "Janet Baraclough"  ha scritto nel messaggio
>>>> from Arri London  contains these words:
>>> 
>>>>> The 'prepared' horseradish...just the ordinary cream-coloured stuff of>>
>>>>> grated horseradish, vinegar and salt.
>>>> 
>>>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in a US>>
>>>>> restaurant...always ketchup/horseradish or similar.
>>>> 
>>>> I'd have thought ketchup and horseradish would completely vanquish> the
>>>> flavour of prawns?>
>>>> Janet
>>> 
>>> Nope, but then we use little of it, merely dipping the creature into it,
>>> never smothering it as described here.  What that sounded like is what we
>>> would call shrimp salad.
>> 
>> 
>> Maybe *you* use little of it. Most people coat the prawns with it. A
>> good restaurant wouldn't offer it anyway.
>
>That's not quite the case - it's had a sort of retro interest recent, 
>bit of a revival.  So a 'good' restaurant might well serve it with a 
>side dish of irony.

Good for the anaemic too :o)
-- 

Martin

Dora wrote:
> 
> Arri London wrote:
> > Giusi wrote:
> >>
> >> "Janet Baraclough"  ha scritto nel messaggio
> >>> from Arri London  contains these words:
> >>
> >>>> The 'prepared' horseradish...just the ordinary cream-coloured
> >>>> stuff of>> grated horseradish, vinegar and salt.
> >>>
> >>>> Have *never* once had a mayonnaise-based prawn cocktail sauce in
> >>>> a
> >>>> US>> restaurant...always ketchup/horseradish or similar.
> >>>
> >>>   I'd have thought ketchup and horseradish would completely
> >>> vanquish> the flavour of prawns?>
> >>>   Janet
> >>
> >> Nope, but then we use little of it, merely dipping the creature
> >> into
> >> it, never smothering it as described here.  What that sounded like
> >> is what we would call shrimp salad.
> >
> >
> > Maybe *you* use little of it. Most people coat the prawns with it. A
> > good restaurant wouldn't offer it anyway.
> 
> Most people *don't* coat the prawns with it.  

Sorry but have seen it done that way often enough in my years in various
parts of the US. Not prone to making up things...have no need to do
that.


Listen to what Giusi is
> saying.  


Her experience and perspective are different than mine, which is as it
should be.

>Plus, it is served in the "good" and "nice" restaurants in a
> shrimp cocktail or upon request.  To limit it to "cheap buffets"
> sounds a little ridiculous and snobbish.

Never said anything about 'cheap buffets'. Everyone's definition of a
'good' or 'nice' restaurant is different of course. YMMV as in all
matters of food.

> This all boils down to a matter of custom - the UK is used to a
> mayonnaise-based sauce as opposed to the US version.
> So be it.  The world won't end.

But we are trying to elicit facts as well :)

Following up to Mr. Joseph Littleshoes Esq. 

> Escoffier recommends it for cold shellfish.
> 
> I have wanted to try Escoffiers recipe for "Sauce Russe" but have no 
> idea what "Derby Sauce"

me neither.
-- 
Mike... .  .   .    .  
Spanish food "http://www.fell-walker.co.uk/espania.htm"
remove clothing to email

"Arri London"  ha scritto nel messaggio
> June Hughes wrote:
Dora writes
>> >Arri London wrote:
>> >> Giusi wrote:

>> >>>
>> >>> Nope, but then we use little of it, merely dipping the creature 
>> >>> into>> >>> it, never smothering it as described here.  What that 
>> >>> sounded like>> >>> is what we would call shrimp salad.
>> >>
>> >>
>> >> Maybe *you* use little of it. Most people coat the prawns with it. A>> 
>> >>  >> good restaurant wouldn't offer it anyway.
>> >
>> >Most people *don't* coat the prawns with it.  Listen to what Giusi is>> 
>> > >saying.  Plus, it is served in the "good" and "nice" restaurants in a>> 
>> > >shrimp cocktail or upon request.  To limit it to "cheap buffets" sounds
>> >a little ridiculous and snobbish.

> LOL not wanting decent seafood drowned in horseradish is hardly food> 
> snobbery, now is it?

It's your insistance that we loutish Americans drown our shrimps in it that 
is snobbish and not really to do with food.  The best seafood was always in 
seaside shacks, anyway, and you find all the usual sauces available in 
those.  I spent many years of my life at the New England shore, Chesapeake 
Bay and the Gulf of Mexico, as well as 4 years in Florida.

As a constantly moving military wife and then a person whose work took her 
all over the country, I must say I've not seen even strangers do what you 
say with the possible exception of teens in a Red Lobster kind of setting. 
Why pay large $$$ for fresh shrimps and make them taste like French Fries?

Arri London wrote:
> Dora wrote:
>>
>> Arri London wrote:
>>> Giusi wrote:
>>>>
>>>> Nope, but then we use little of it, merely dipping the creature
>>>> into
>>>> it, never smothering it as described here.  What that sounded 
>>>> like
>>>> is what we would call shrimp salad.
>>>
>>>
>>> Maybe *you* use little of it. Most people coat the prawns with it. 
>>> A
>>> good restaurant wouldn't offer it anyway.
>>
>> Most people *don't* coat the prawns with it.
>
> Sorry but have seen it done that way often enough in my years in
> various parts of the US. Not prone to making up things...have no 
> need
> to do that.

I strongly disagree as far as this area is concerned -
the East Coast and the Chesapeake Bay are famous for
seafood.

>
> Listen to what Giusi is
>> saying.
>
>
> Her experience and perspective are different than mine, which is as 
> it
> should be.

I certainly agree with that.
>
>> Plus, it is served in the "good" and "nice" restaurants in a
>> shrimp cocktail or upon request.  To limit it to "cheap buffets"
>> sounds a little ridiculous and snobbish.
>
> Never said anything about 'cheap buffets'.


Then you have forgotten what you posted.  Please refer to your 
messages upthread.


 Everyone's definition of a
> 'good' or 'nice' restaurant is different of course. YMMV as in all
> matters of food.


No, I think my definition of a "good" or "nice" restaurant is quite 
similar to others.

>
>> This all boils down to a matter of custom - the UK is used to a
>> mayonnaise-based sauce as opposed to the US version.
>> So be it.  The world won't end.
>
> But we are trying to elicit facts as well :)

You have been given them.