There are a large percentage of people in the UK who eat tomato ketchup with everything, so it's not surprising that some food outlets don't need to think twice about whether a sauce is complementary to the meat they're serving it with, or not.
I can also see why maple syrup is served on bacon when so many sugar derivatives are added throughout the cooking process with certain meats - why not add one more?
Whilst I'm always happy to taste new sauces, gravies and the like, the recipes that shine through are the ones that have refined and evolved over many years, that are complementary to the meat that they're served with.
I'm often sceptical about 'what lies beneath', when a dish is served with the meat completely covered by a strong, opaque sauce, which leaves me wondering if it's hiding something.
I can also see why maple syrup is served on bacon when so many sugar derivatives are added throughout the cooking process with certain meats - why not add one more?
Whilst I'm always happy to taste new sauces, gravies and the like, the recipes that shine through are the ones that have refined and evolved over many years, that are complementary to the meat that they're served with.
I'm often sceptical about 'what lies beneath', when a dish is served with the meat completely covered by a strong, opaque sauce, which leaves me wondering if it's hiding something.