Talk:Steak sauce

message: The majority of this article would make for a wonderful blog post. I'm not even sure where to start with cleanup, neutering and fact-checking.24.7.91.112 04:33, 29 August 2007 (UTC)
replies: text: Start with the fact checking (i.e. remove the false/unverifiable/biased information entirely.) then fix up the remaining copy as needed. Hope that helps. Nach0king 16:59, 1 October 2007 (UTC)
thread_title: Untitled

message: This article survived an Articles for Deletion debate. The discussion can be found here. -Doc (?) 23:03, 25 October 2005 (UTC)
thread_title: Articles for Deletion debate

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:24, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: I'm wondering if some North American steak sauces are actually equivalent to 'brown sauce' in the sense of that term in other English-speaking countries.  They are brown or dark in colour obviously, but they're a bit runnier and less 'gloopy' (excuse technical terms;)).  The A1 teriyaki in the photo I wouldn't necessarily call a brown sauce at all.  I'd call it a steak sauce, or indeed a teriyaki sauce.  I wouldn't put commonwealth brown sauce (HP, Daddies etc) on a steak., for example.   Hakluyt bean (talk) 19:00, 13 July 2009 (UTC)
thread_title:  Brown sauce? 

message: It looks like brown sauce (aka sauce brune) just refers to any sauce that's brown in colour, either from using cooked meat, mushrooms, or adding gravy browning.  I agree with an earlier point that most visitors here are North American and will expect brown sauce as a commercial product to be called steak sauce, but tbh, it doesn't make much sense as a category.  Brown sauce implies steak sauce and also the narrower consumer meaning of brown sauce (ie a thick table sauce in the UK and Ireland) but it doesn't work in the other direction. Hakluyt bean (talk) 19:12, 13 July 2009 (UTC)
thread_title:  Historical sauce 

message: These sauces may be in the same palette of sauces, but steak sauce is not brown and brown sauce is not for steaks. I would separate them myself but my political beliefs about condiments are too strong and might overwhelm the prose.  —Preceding unsigned comment added by Kapuchinski (talk • contribs) 04:45, 30 June 2010 (UTC)
replies: text: I agree -- about the separation and overwhelming the prose, Weetoddid (talk) 04:57, 30 June 2010 (UTC)
replies: text:  Brown sauce now has its own article. — Hex (❝?!❞) 08:31, 9 October 2012 (UTC)
thread_title:  Needs separation 

message: I removed the unsupported assertion that steak sauce in the U.S. is primarily used only on chop steaks and not finer cuts like sirloin. This contradicts the common experience of most people. Go to any steakhouse in America, and you'll see people eating steaks with steak sauce. The section then went on to claim that this was because it overwhelmed the flavor of the meat. Altogether, it didn't jibe with reality, wasn't supported by any research (most likely because of the aforesaid reality), and it was NPOV. It's fine that some people feel that it's sacrilege to eat fine steak with sauce, but there was no rationale for that being a factual reality or for offering guidance against it. Snookumz (talk) 04:11, 21 April 2011 (UTC)
thread_title:  Removed unsupported assertion