Anyone like A1 sauce for their meat, fish & poultry?

Cafe Society
21

[QUOTE=carnivorousplant]
If a brief digression will be allowed, how does it taste differently and what causes it?
[/QUOTE]

In Alberta (and likely western USA as well), beef is grain-finished (that is, fed grain for a period of time before slaughter) and aged. Here, it’s corn-finished and usually not aged. Aging makes a huuuuuge difference. Safeway sells “Rancher’s Reserve” beef which is aged Black Angus, and it’s pretty damned good. Still not Alberta Black Angus, but pretty good.

22

I use it on steaks, hamburgers, and roasts. Never on fish. I used to eat it with poultry but no more.

My daughter loves it. The other day she had a dish of it out and I asked her what she was eating. “Bologna.”

23

A1 Garlic is always in the cabinet. I prefer 57 for cheeseburgers.