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I've eaten at Pepe's many times, but I usually have ... anyone call it pie, but then I probably wasn't listening.

It's not called "pie" it's "a pie". Well, assuming the folks in New Haven have the terminology right, as I think they do. They also call it "abizza", which is sort of Neapolitan for "la pizza".

Some do; some don't.
I question the authenticity of "white clam pizza", but it's nowhere as notionally bad as the "American cheese pizza" they serve at The Modern. But the normal pizza is pretty good.

That's "Modern", not "The Modern".
Fran
Ketchup has been taken into English to mean sauce.

But ketchup is not a sauce. It's a condiment.
Granted, when Coop and Mrs. Coop have spaghetti, ketchup becomes a sauce, but that's non-normative.
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I question the authenticity of "white clam pizza", but it's ... at The Modern. But the normal pizza is pretty good.

That's "Modern", not "The Modern".

I've heard locals call it "The Modern". Maybe it's a town vs. gown thing.
Hamburgers are far from traditional Australian fare, but a typical Aussie 'works' hamburger, bought at a non-chain takeaway, would consist ... UK or US. A good approximation can be made by mixing 3 parts tomato sauce to 1 part Worcestershire suace.

Sounds okay except for the pineapple.
Ketchup has been taken into English to mean sauce.

But ketchup is not a sauce. It's a condiment.

Ketchup is (to our otherpondian friends) a sauce in the same sense that steak sauce or Wocestershire sauce is a sauce: i.e., it's a (more or less) liquid condiment.
As I understand it, the substance in which they rejoice that slightly resembles steak sauce as we know it is called (or perhaps named) "brown sauce". I would not venture to judge how closely it resembles our own beloved A-1, as I do not care for these brown condiments and it has been an age and a half since I tasted either of them.

Roland Hutchinson              Will play viola da gamba for food.

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Ketchup is (to our otherpondian friends) a sauce in the same sense that steak sauce or Wocestershire sauce is a sauce: i.e., it's a (more or less) liquid condiment.

Okay. Of course, from the AmE perspective, neither steak sauce nor Worcestershire sauce (= PostRonBrE "Worcester sauce"???) is a sauce.
As I understand it, the substance in which they rejoice that slightly resembles steak sauce as we know it is ... care for these brown condiments and it has been an age and a half since I tasted either of them.

Is the celebrated BrE condiment known as "HP sauce" a form of "brown sauce"? In Connecticut supermarkets you can buy HP sauce in the Irish subsection of the Ethnic/Exotic Foods aisle, along with various sorts of malt vinegar and, I believe, chutneys.
Is the celebrated BrE condiment known as "HP sauce" a form of "brown sauce"?

Yes it's the type specimen of the species.
David
Is the celebrated BrE condiment known as "HP sauce" a form of "brown sauce"?

Not merely a form of it, but the veritable type-specimen, the canonical brown sauce against which the brownness and the sauciness of other condiments is measured, as I understand it.
(I think there may be one other brand that matches it in cannoicity, but I can't think of it at the moment. Perhaps a genuine Brit is still reading this thread and will be along to enlighten us presently).

Roland Hutchinson              Will play viola da gamba for food.

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Is the celebrated BrE condiment known as "HP sauce" a form of "brown sauce"?

Not merely a form of it, but the veritable type-specimen, the canonical brown sauce against which the brownness and the ... at the moment. Perhaps a genuine Brit is still reading this thread and will be along to enlighten us presently).

That would be Daddies Sauce.
Matthew Huntbach
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