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
> >>>>>
> >>>>> 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.
> 
> 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?
> --
> June Hughes


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