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A dark day when we lose brown sauce.

AMONG the more depressing news stories to break so far this year comes the revelation that sales of brown sauce are falling fast. We in Birmingham, of course, hold that glorious ebony condiment close to our bacon fat encrusted hearts - or, at least, we did until hard-nosed Heinz moved production of HP Sauce to the Netherlands, a tediously flat nation better known for tulips, bicycles, windmills and a thriving sex industry than culinary treats.

But the drop in brown sauce consumption seems nothing to do with any Brummie boycott of the stuff.

I myself, for instance, threw a hissy fit that lasted about a fortnight after production was shifted, but was lured back when I scoffed my first sausage sandwich.

Nor do I think the falling consumption is anything to do with people seeking to eat healthier diets by avoiding products containing salt and sugar. Indeed, I suspect the reason is quite the opposite.

So few people cook good old-fashioned treats any more - preferring take-aways or ready-meals to full English breakfasts or mince, mashed spuds and brown sauce.

Brown sauce is part of our culinary heritage. Get frying that bacon and save it.

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Title Annotation:News; Opinion; Columns
Publication:Sunday Mercury (Birmingham, England)
Date:Jan 18, 2015
Words:193
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