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#131
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A question for Applefans
On 2015-09-17 17:42:25 +0000, Tony Cooper said:
Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. That reminds me of an officer and sergeant I worked with. They were a classic odd pair. The sergeant was a tall skinny white guy and the officer was a short Hispanic with, to put it kindly, a low center of gravity. They went on a hunting vacation together to Montana, and the sergeant couldn't wait to tell us what happened when they had a meal at a rural eatery. When asked the officer, who was the only very obviously Hispanic in the place, ordered chicken fried steak and mashed potatoes and qualified his order with, "...but hold the gravy". The response to that remark was for every stetson crowned head in the place to whip around to stare at the individual who had dared to sully their eating place's gravy. He was then asked what he would like to drink, and he said, I'd like a glass of Zinfandel. The waiter looked at him and said, "What did you call me? You'll have a beer, or whiskey like everybody else and like it!" It was one of those "a stranger walked into the bar" moments. -- Regards, Savageduck |
#132
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A question for Applefans
On 9/17/2015 1:23 PM, -hh wrote:
peterN wrote: PAS wrote: "PeterN" wrote: [editing] But it's not a pasta sauce. True, but it is a gravy that is red and tomato-based. Last night I was with two of my Italian friends. I specifically asked them about gravy on pasta. One of them, the guy from Venice, winced, ... Any particular idea why? FWIW, if memory serves, the Venetian region is more about seafood & rice, not classical pasta. He feels sauce should attenuate the flavor of the dish. He and I agree that too many restaurants try to cover up lack of freshness, with excess sauce. ...but the other, said some of his other friends call red pasta sauce, gravy. I had not heard about that before. The things one learns around here. Something to keep in mind when color-balancing when a customer says that its a photo of his mom's gravy ;-) -hh -- PeterN |
#133
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A question for Applefans
On 9/17/2015 1:42 PM, Tony Cooper wrote:
On Thu, 17 Sep 2015 12:31:17 -0400, "PAS" wrote: "PeterN" wrote in message ... On 9/17/2015 9:54 AM, PAS wrote: "PeterN" wrote in message ... On 9/16/2015 11:40 AM, PAS wrote: "PeterN" wrote in message ... On 9/15/2015 4:07 PM, Tony Cooper wrote: On Tue, 15 Sep 2015 15:10:38 -0400, PeterN wrote: On 9/15/2015 1:18 PM, Tony Cooper wrote: On Tue, 15 Sep 2015 13:10:53 -0400, PeterN wrote: On 9/14/2015 10:13 PM, Savageduck wrote: On 2015-09-15 01:58:11 +0000, PeterN said: On 9/13/2015 11:15 AM, Tony Cooper wrote: On Sun, 13 Sep 2015 10:47:25 -0400, PeterN wrote: On 9/12/2015 12:37 AM, nospam wrote: In article , Tony Cooper wrote: You research toasters, too? toasters are commodity products. there's not a whole lot of research to do. there are differences between brands. Many do not do English muffins well. Some are harder to clean and use than others. We have a toaster, but it's stowed away in a cabinet and seldom used. Toasting is done using a toaster oven, and the toaster oven is capable of cooking much more than just toast. The last time I remember the toaster being brought out was a Sunday morning when my daughter, my son-in-law, my son, my daughter-in-law, and the grandchildren were over and a late breakfast was served. To keep up with toast demand, both appliances were used. We haven't had a toaster in years. We use a convection oven that can function as a toaster. Here I was thinking you were going to say, bread on a stick over an open fire. Been there, done that. Beats SOS though. There was one guy in my unit that actually liked SOS. While we didn't serve together, I was one who looked forward to SOS on the menu at mess. There's gotta be one in every unit. If you come from a small town, you'll be the one. Us city guys have different tastes. I grew up in Indianapolis but lived in Chicago went I went off to Ft Leonard Wood. There are two types of SOS: one has chipped beef as the "****" and the other has ground hamburger as the beef. I never like the chipped beef version because chipped beef is too salty for my taste. The cooks at Ft Leonard Wood used ground beef. The shingle, of course, is common to both and is a slice of toast. I was stationed at Ft. Knox then Ft. Gordon. In both places it was over salted creamed chipped beef on toast. It's difficult to prepare good food when your measuring cup is a 55 gl drum, but the Ft Leonard Wood cooks turned out some decent meals. Actually easier. Small mistakes don't drastically change the taste. My wife prepares what looks like SOS at times, but uses sausage (pork) instead of beef and biscuits instead of toast. It's the traditional southern biscuits and gravy. Big difference. What your wife makes sounds quite edible. On my Southern trips I go out of my way to order grits, and white gravy with biscuits and fried chicken. Though one of my favorite Southern foods is fried green tomatoes. Do you also like poutine? What about Haggis? Neither were ever on the menu at Ft Leonard Wood. I've had both, but wouldn't go out of my way to have either again. Gravy on french fries is a common thing in the UK, but the cheese curd ingredient is more likely to be found in Quebec. I tried Haggis when I was in Scotland, and found it not disgusting but didn't ask for a recipe. You Easterners, at least some of you, call red sauce as served with spaghetti "gravy" and put gravy on your pasta. It sounds bad to these Midwestern ears, but doesn't taste bad. You are also an Easterner. I have several meals in every Eastern state and have never heard of tomato sauce being called gravy. I have eaten enough meals with my Italian friends to know the difference. I will usually not eat pasta in a diner, and like it al dente. I kow lots of our fellow Long Islanders who are of Italian descent that refer to tomato sauce as gravy. We must know different ones. I have friends who are native to Venice, Naples and Sardinia. I also have Sicilian friends, but not all of them like to be referred to as Italian. I have been in their homes, and have never heard tomato sauce for pasta called gravy. Those whom I know that refer to tomato sauce as "gravy" are all Americans of Italian heritage, no native Italians. Perhaps it's an Americanized thing. Gravy, to me, is either brown (meat based) or white (chicken based). It is not red or tomato based. Same here. To me, tomato sauce and gravy are too different things. However, there are exceptions to that. My wife makes a Greek dish called Muscari that is like a beef stew and she adds a tomato sauce based gravy to it after it's cooked. But it's not a pasta sauce. True, but it is a gravy that is red and tomato-based. Last night I was with two of my Italian friends. I specifically asked them about gravy on pasta. One of them, the guy from Venice, winced, but the other, said some of his other friends call red pasta sauce, gravy. I had not heard about that before. The things one learns around here. Not only was it "gravy" in Uncle Al's house, but pasta was always served at every Thanksgiving dinner. Same for some of my friends. Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. Very wise decision. -- PeterN |
#134
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A question for Applefans
On 9/17/2015 2:02 PM, Savageduck wrote:
On 2015-09-17 17:42:25 +0000, Tony Cooper said: Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. That reminds me of an officer and sergeant I worked with. They were a classic odd pair. The sergeant was a tall skinny white guy and the officer was a short Hispanic with, to put it kindly, a low center of gravity. They went on a hunting vacation together to Montana, and the sergeant couldn't wait to tell us what happened when they had a meal at a rural eatery. When asked the officer, who was the only very obviously Hispanic in the place, ordered chicken fried steak and mashed potatoes and qualified his order with, "...but hold the gravy". The response to that remark was for every stetson crowned head in the place to whip around to stare at the individual who had dared to sully their eating place's gravy. He was then asked what he would like to drink, and he said, I'd like a glass of Zinfandel. The waiter looked at him and said, "What did you call me? You'll have a beer, or whiskey like everybody else and like it!" It was one of those "a stranger walked into the bar" moments. Y Our ending surprised me. I was expecting him to say: " I'll have a sarsaparilla." -- PeterN |
#135
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A question for Applefans
"PeterN" wrote in message
... On 9/17/2015 1:42 PM, Tony Cooper wrote: On Thu, 17 Sep 2015 12:31:17 -0400, "PAS" wrote: "PeterN" wrote in message ... On 9/17/2015 9:54 AM, PAS wrote: "PeterN" wrote in message ... On 9/16/2015 11:40 AM, PAS wrote: "PeterN" wrote in message ... On 9/15/2015 4:07 PM, Tony Cooper wrote: On Tue, 15 Sep 2015 15:10:38 -0400, PeterN wrote: On 9/15/2015 1:18 PM, Tony Cooper wrote: On Tue, 15 Sep 2015 13:10:53 -0400, PeterN wrote: On 9/14/2015 10:13 PM, Savageduck wrote: On 2015-09-15 01:58:11 +0000, PeterN said: On 9/13/2015 11:15 AM, Tony Cooper wrote: On Sun, 13 Sep 2015 10:47:25 -0400, PeterN wrote: On 9/12/2015 12:37 AM, nospam wrote: In article , Tony Cooper wrote: You research toasters, too? toasters are commodity products. there's not a whole lot of research to do. there are differences between brands. Many do not do English muffins well. Some are harder to clean and use than others. We have a toaster, but it's stowed away in a cabinet and seldom used. Toasting is done using a toaster oven, and the toaster oven is capable of cooking much more than just toast. The last time I remember the toaster being brought out was a Sunday morning when my daughter, my son-in-law, my son, my daughter-in-law, and the grandchildren were over and a late breakfast was served. To keep up with toast demand, both appliances were used. We haven't had a toaster in years. We use a convection oven that can function as a toaster. Here I was thinking you were going to say, bread on a stick over an open fire. Been there, done that. Beats SOS though. There was one guy in my unit that actually liked SOS. While we didn't serve together, I was one who looked forward to SOS on the menu at mess. There's gotta be one in every unit. If you come from a small town, you'll be the one. Us city guys have different tastes. I grew up in Indianapolis but lived in Chicago went I went off to Ft Leonard Wood. There are two types of SOS: one has chipped beef as the "****" and the other has ground hamburger as the beef. I never like the chipped beef version because chipped beef is too salty for my taste. The cooks at Ft Leonard Wood used ground beef. The shingle, of course, is common to both and is a slice of toast. I was stationed at Ft. Knox then Ft. Gordon. In both places it was over salted creamed chipped beef on toast. It's difficult to prepare good food when your measuring cup is a 55 gl drum, but the Ft Leonard Wood cooks turned out some decent meals. Actually easier. Small mistakes don't drastically change the taste. My wife prepares what looks like SOS at times, but uses sausage (pork) instead of beef and biscuits instead of toast. It's the traditional southern biscuits and gravy. Big difference. What your wife makes sounds quite edible. On my Southern trips I go out of my way to order grits, and white gravy with biscuits and fried chicken. Though one of my favorite Southern foods is fried green tomatoes. Do you also like poutine? What about Haggis? Neither were ever on the menu at Ft Leonard Wood. I've had both, but wouldn't go out of my way to have either again. Gravy on french fries is a common thing in the UK, but the cheese curd ingredient is more likely to be found in Quebec. I tried Haggis when I was in Scotland, and found it not disgusting but didn't ask for a recipe. You Easterners, at least some of you, call red sauce as served with spaghetti "gravy" and put gravy on your pasta. It sounds bad to these Midwestern ears, but doesn't taste bad. You are also an Easterner. I have several meals in every Eastern state and have never heard of tomato sauce being called gravy. I have eaten enough meals with my Italian friends to know the difference. I will usually not eat pasta in a diner, and like it al dente. I kow lots of our fellow Long Islanders who are of Italian descent that refer to tomato sauce as gravy. We must know different ones. I have friends who are native to Venice, Naples and Sardinia. I also have Sicilian friends, but not all of them like to be referred to as Italian. I have been in their homes, and have never heard tomato sauce for pasta called gravy. Those whom I know that refer to tomato sauce as "gravy" are all Americans of Italian heritage, no native Italians. Perhaps it's an Americanized thing. Gravy, to me, is either brown (meat based) or white (chicken based). It is not red or tomato based. Same here. To me, tomato sauce and gravy are too different things. However, there are exceptions to that. My wife makes a Greek dish called Muscari that is like a beef stew and she adds a tomato sauce based gravy to it after it's cooked. But it's not a pasta sauce. True, but it is a gravy that is red and tomato-based. Last night I was with two of my Italian friends. I specifically asked them about gravy on pasta. One of them, the guy from Venice, winced, but the other, said some of his other friends call red pasta sauce, gravy. I had not heard about that before. The things one learns around here. Not only was it "gravy" in Uncle Al's house, but pasta was always served at every Thanksgiving dinner. Same for some of my friends. Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. Very wise decision. I had a few Italian girlfriends in my younger days. One of them had a tough family. For Sunday dinner the had broken leg-of-lamb. |
#136
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A question for Applefans
On 2015-09-17 19:20:21 +0000, PeterN said:
On 9/17/2015 2:02 PM, Savageduck wrote: On 2015-09-17 17:42:25 +0000, Tony Cooper said: Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. That reminds me of an officer and sergeant I worked with. They were a classic odd pair. The sergeant was a tall skinny white guy and the officer was a short Hispanic with, to put it kindly, a low center of gravity. They went on a hunting vacation together to Montana, and the sergeant couldn't wait to tell us what happened when they had a meal at a rural eatery. When asked the officer, who was the only very obviously Hispanic in the place, ordered chicken fried steak and mashed potatoes and qualified his order with, "...but hold the gravy". The response to that remark was for every stetson crowned head in the place to whip around to stare at the individual who had dared to sully their eating place's gravy. He was then asked what he would like to drink, and he said, I'd like a glass of Zinfandel. The waiter looked at him and said, "What did you call me? You'll have a beer, or whiskey like everybody else and like it!" It was one of those "a stranger walked into the bar" moments. Y Our ending surprised me. I was expecting him to say: " I'll have a sarsaparilla." The poor guy was the butt of the joke for some time at work for both the "hold the gravy" and the "Zinfandel" comments. He never lived it down. -- Regards, Savageduck |
#137
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A question for Applefans
On 9/17/2015 8:07 PM, Savageduck wrote:
On 2015-09-17 19:20:21 +0000, PeterN said: On 9/17/2015 2:02 PM, Savageduck wrote: On 2015-09-17 17:42:25 +0000, Tony Cooper said: Long ago and far away I dated a girl who was of Sicilian descent. I was invited to their house for Thanksgiving dinner. Several Italian/Sicilian dishes were served. I was completely full when they cleared the table and brought out a turkey and the traditional American Thanksgiving dishes. The one thing you don't do in a household like that is not eat the hostess's cooking. Not a Sicilian hostess's cooking. Not with three large and menacing brothers and the father sitting there who were not at all happy that the girl was dating someone who wasn't Sicilian. That reminds me of an officer and sergeant I worked with. They were a classic odd pair. The sergeant was a tall skinny white guy and the officer was a short Hispanic with, to put it kindly, a low center of gravity. They went on a hunting vacation together to Montana, and the sergeant couldn't wait to tell us what happened when they had a meal at a rural eatery. When asked the officer, who was the only very obviously Hispanic in the place, ordered chicken fried steak and mashed potatoes and qualified his order with, "...but hold the gravy". The response to that remark was for every stetson crowned head in the place to whip around to stare at the individual who had dared to sully their eating place's gravy. He was then asked what he would like to drink, and he said, I'd like a glass of Zinfandel. The waiter looked at him and said, "What did you call me? You'll have a beer, or whiskey like everybody else and like it!" It was one of those "a stranger walked into the bar" moments. Y Our ending surprised me. I was expecting him to say: " I'll have a sarsaparilla." The poor guy was the butt of the joke for some time at work for both the "hold the gravy" and the "Zinfandel" comments. He never lived it down. **** happens. PeterN |
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