In Pictures: The World’s Most Unfortunate Sauces

Gravy!
Gravy!

We actually had a rough thyme of it finding pictures of dodgy sauces, and many of the following nightmares are more down to the weird looking food than the sauce itself. However, having written that, the haphazard weigh in witch the sauce is just slopped onto many of the plates makes some of the eventual dishes look pretty grotesque. Indeed, thusly does this highlight the importance of aesthetics in food, and how skilled chefs can make sauces look wonderbar on food.

This lot failed miserably with aesthetical pleasantry. A lot of the efforts are, for starters, pretty confusing as we’re not really sure what a lot of the foods are supposed to be. Anyway, we should qualify the concept of “sauces”; we’ve used the picture of the gravy granules tub as gravy is, probably, the most famous sauce in England. This is an international blog open to most folk (we’re primarily against The Sun and Daily Mail readers), but as we’re English we’d like to use the gravy box as our symbol of sauces. And why? As sauces are tremendous! Without a good splodge of sauce many of our meals would have been dry and drier. So, all hail sauce, but let’s not hail this sloppy sloppiness. What’s the solution? Mandatory global  Lessons in Sauce Distribution, it would seem. Onwards, comrade!

Unfortunate Sauces

Let's get things moving with the Black Death!
Let’s get things moving with the Black Death!
With a lot of these we have no real idea what the chef was thinking. We presume that’s salmon, but with mashed potato?
Clearly someone was cooking for THIRTY! What the fook?
“Biscuits and gravy” read the caption. Quite.
The poor sauce here has been left out on its own in the corner. And what’s with the potatoes? Is it really necessary to have that many?
Michelin starred stuff.
We could be here all day trying to guess what this lot is.
A scene from Alien? The sparse use of sauce makes one think of monsters from outer space.
Okay, this is the first of numerous “bread with sauce things” which is evidently a speciality somewhere. Despite it looking massively unappealing.
See? I mean… it just looks a bit wrong.
A Food Splat.
More bread with sauce stuffs. Glovely!
Clearly someone had a lot of spaghetti and not much else.
More bread and sauce. A boiled eggs heads into the fray with this one.
We find this wrong on many levels.
A lot of Chinese restaurants use this gelatinous goop as a sauce. It’s wrong. Pure wrongness in a sauce.
800px-Macau_Grandview_Hotel_Breakfast_Buffet_Bacon_Sausage_Spaghetti
Okay, if this isn’t bad enough from a hotel in Macau, this was actually part of the Breakfast Buffet (according to my sources – I really had to resist writing “sauces” there lolz buckets). It’s bacon, spaghetti, sausage, and sauce. Lovely.
“Anyone for more bread and sauce?!? No?”
We’re seriously hoping the yellow stuff isn’t mustard.
We have no idea what this is.
This plate seems have been consumed alive by the killer sauce!
We’re getting to hazard a guess with this one; kipper, creme fraiche, jam, butternut scotch soup, and bread.
We tried hard but couldn’t find the country of origin for this “Bread and Sauce” delicacy.
Glovely.
Something dreaful clearly happened to this Toad in the Hole.
If we remember correctly this is the last Bread and Sauce.
Tasy, oui?
Another food splat!
To wrap things up we have whatever this thing is! Hurrah!

8 comments

  1. There is clearly a conspiracy afoot with those bread and sauce ones. Dear dog, what got into someone? The biscuits and gravy I must comment on though. It is a delicacy of the American South and having been there and eaten it, I must say that, while it does, indeed, look like nothing on earth, it tastes surprisingly good! Not for the faint, or indeed the health-compromised, of heart, though, as I think it contains approximately 2 years allowance of saturated fat.

    • I can imagine it being quite nice, actually. The way they serve it just leaves a lot to be wanted (I was going to put “desired” but it’s too much of a writing cliche). Biscuits…. avec le splat. Still, it’s probably a step up from Deep Fried Butter. Innit geez.

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