Give me a squirrel over a slimy snake any day.

I have to admit, I didn't like snake. But the Fried Gator Bites that I ate were pretty good!

How did a request for gravy-making tips turn into snakes and squirrels and something about weeds??

See what happens when Italians marry and procreate with hillbillies (like my mother!)?!?

They make you an offer you can't understand.

Sounds like good people to me.

SC, you made me spit out some diet soda ALL over my computer.

It's called an "Italian Wannabe Hillbilly Invasion."

who's an Italian Wannabe ?

That has to be one of the best lines ever posted on this Board.

Squirrels, snakes and spaghetti sauce all in one thread? No, no no. "You don't pull on Superman's Cape; you don't spit into the wind; you don't pull the mask off the ol' Lone Ranger",,, and you don't mess around with Italian sauce/gravy (to some).

TIS

That's It! Our Godmother has spoken!

(you're absolutely right TIS, those kinds of hillbilly dishes should NEVER be spoken about in the same sentence as Italian food! it's an infamia!)

Why not? To me IMHO it's the best of both worlds.

Some worlds shouldn't collide, Miggie .

That hurts.

Actually I've never even heard of the phrase "Meats in the gravy" soooo, that whole argument means nothing to me

Ooooh! I'm gonna tell your lady that you said that!

I've seen a couple of recipes for spaghetti sauce/gravy that included things like nutmeg, brown sugar and a few canned beets. Not all in the same recipe but the reasoning behind the nutmeg and brown sugar was to add sweetness and the beets were added to increase the red color appearance of the sauce/gravy. This got me thinking what other "nontraditional" ingredients fellow bb'ers add to their sauce/gravy recipes? I am curious to know what the ingredient is and why it is added. I will add a couple of tablespoons of whole milk about a half an hour before serving to take out any left over tomato acid still lingering. Any other secret ingredients/tips to share?

Re: how do u make ur gravy?

Hmmm...Difficult, not impossible.

First I would catch an ur, slaughter it, remove the giblets...

Sorry folks - I just couldn't resist.

Signor V.

And feed it to Ralph.



Good to see you back my friend!

Hey, DC!

Decided to grab a little computer time at my local library and check in on the BB.

In a few moments, it'll be back to the great (wet) outdoors to do a little grocery shopping and plan tonight's dinner - but that's fodder for another thread.

No ur gravy, though, but thoughts of carbonara have been dancing through my head - along with chicken curry.

Decisions, decisions...

(One day I'll have to photograph Ralph and post it. Actually, I recently found out that a good friend of mine created the "original" Ralph for The Sopranos!)

Signor V.

Vitelli, is that really you? Nice to see you back. Hope you're well.

Now, will you kindly tell these people that it is "sauce" and NOT gravy?


TIS

Now what in the world would he know about sauce or gravy? Except maybe for Brisket gravy or apple sauce for Latkes.

Ha ha!! I know he likes to cook Italian food and assume he knows the "corrrect" terminology. But, let's not even suggest Brisket gravy on noodles.


TIS

Actually many jewish delicatessans make a dish called Hungarian Goulash. And guess what? It's a dish that consists of chunks of meat, usually flank steak, with brown gravy poured over.....you called it! NOODLES! It's a brown gravy goulash variation that many delicatessans serve. Delicious!

One of my favorite deli dishes.

Actually, that doesn't sound bad.



TIS

Me? Correct?? Perish the thought!!

To tell you the truth, when I was growing up, it was always "sauce." I had Italian friends in my building, but never heard the word "gravy" from them or their mothers, that I can recall.

But, growing up in Brooklyn, I'm sure the term existed - I guess just not in my building.



Signor V.