A question for Applefans

PeterN writes:
tony writes:
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. Calling a red tomato sauce "gravy" is at least an American-Italian
descriptor in some families. I've heard the term most frequently in
Northern NJ...but it still isn't a particularly common term...and you'll
find it in homes, not restaurants.

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.

Like anything else, it depends on the diner...


-hh

"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.

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.

Yep!

--
PeterN

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.




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.




--
PeterN

On Wed, 16 Sep 2015 11:40:30 -0400, "PAS"
wrote:

To me, tomato sauce and gravy are too different things.

Do you mean that each should be blended with a little of the other?

Then they wouldn't be quite so different things.
--

Regards,

Eric Stevens

"Eric Stevens" wrote in message
...
On Wed, 16 Sep 2015 11:40:30 -0400, "PAS"
wrote:

To me, tomato sauce and gravy are too different things.

Do you mean that each should be blended with a little of the other?

Then they wouldn't be quite so different things.

That should have read "two different things". To me, tomato sauce is
not gravy. Neither my mother's side of the family or my father's have
any Italian ancestry. My mother's cousin married an Italian, Uncle Al,
and tomato sauce was "gravy" in their house. Same for some of my
friend's families that I grew up with.

"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.

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.

--
PeterN

"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.

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.

...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

On 2015-09-17 17:23:36 +0000, -hh said:

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.

That is true of much of the food from around the Adriatic.

The only area I have heard spaghetti, or marinara sauce refered to as
gravy was in the North East, and then it was by individuals who thought
that marinara or spaghetti sauce was what made pasta red and wet. Those
same folks might well call an alfredo sauce gravy.

...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 ;-)

Think tasty mud.

--
Regards,

Savageduck