Crimsonmistymemory Posted January 3, 2016 Share Posted January 3, 2016 (edited) A few of my friends from real Italian families always called it gravy. But that was New Jersey, so there might be something to that rumor floating around. ;) And the only time I ever heard soda referred to as "pop" is out here where I presently live. But I refuse to conform and will call it "soda" until the day I die!!! :madra: :d13:I usually call soda pop as I was brought up in the north east (NY/NJ). But I think the main reason I do today is because it drives me better 1/2 crazy ;) Edited January 3, 2016 by Crimsonmistymemory Link to comment Share on other sites More sharing options...
ILSnwdog Posted January 5, 2016 Share Posted January 5, 2016 I when I was younger, I worked with an older Italian woman, and she called it gravy. I was shocked to see a pot of spaghetti sauce on her stove. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted January 5, 2016 Share Posted January 5, 2016 Whatever you call it, I have a big pot of it simmering on the stove right now. :) 3 Link to comment Share on other sites More sharing options...
John V Posted January 7, 2016 Share Posted January 7, 2016 (edited) My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. Edited January 7, 2016 by John V 2 Link to comment Share on other sites More sharing options...
Tick Posted January 7, 2016 Share Posted January 7, 2016 I'm Italian and its sauce to me! I put gravy on Turkey 1 Link to comment Share on other sites More sharing options...
Lorraine Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Link to comment Share on other sites More sharing options...
geezer Posted January 7, 2016 Share Posted January 7, 2016 Just discovered this thread and, as Italian, I'd love trying to explain the things (but I never ate Italian out of my borders so I don't exactly know how to associate foreign words to our cuisine and I see there are differences depending on areas anyway)We call 'SUGO' mainly what we add to pasta - ragù, carbonara etc (but you can refer to it for example to what's left in the pot after stewing meat)"SALSA' is referred to some condiment made to combine with meat or fish or vegetables but it comes from a making of its own.'SALSA' is also used for plain tomato sauce.I'm pretty sure I didn't clarify anything..... 2 Link to comment Share on other sites More sharing options...
John V Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. We had "Jersey Blue Crabs" and they were (still are I guess) delicious. We used to put beer in the boiling water, along with other things, and the beer gave the crabs a good taste. Cleaned, no matter what way you ate them, they were delicious. :) Nothing like East Coast seafood! 1 Link to comment Share on other sites More sharing options...
troutman Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. We had "Jersey Blue Crabs" and they were (still are I guess) delicious. We used to put beer in the boiling water, along with other things, and the beer gave the crabs a good taste. Cleaned, no matter what way you ate them, they were delicious. :) Nothing like East Coast seafood! You, Best come here!! :D 3 Link to comment Share on other sites More sharing options...
Lorraine Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. We had "Jersey Blue Crabs" and they were (still are I guess) delicious. We used to put beer in the boiling water, along with other things, and the beer gave the crabs a good taste. Cleaned, no matter what way you ate them, they were delicious. :) Nothing like East Coast seafood! You, Best come here!! :D The seafood out here doesn't taste the same. The lobster tastes different and so do the crabs. Aside from being outrageously expensive ($10 for one Dungenes Crab???). 1 Link to comment Share on other sites More sharing options...
troutman Posted January 7, 2016 Share Posted January 7, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. We had "Jersey Blue Crabs" and they were (still are I guess) delicious. We used to put beer in the boiling water, along with other things, and the beer gave the crabs a good taste. Cleaned, no matter what way you ate them, they were delicious. :) Nothing like East Coast seafood! You, Best come here!! :D The seafood out here doesn't taste the same. The lobster tastes different and so do the crabs. Aside from being outrageously expensive ($10 for one Dungenes Crab???). That's How it goes with crab and lobster as far as pricing goes. The numbers are not like fish. But you will never taste any better than from here. 3 Link to comment Share on other sites More sharing options...
Lorraine Posted January 7, 2016 Share Posted January 7, 2016 (edited) With you cooking, I believe it, Troutman! :) What I miss a lot and have never seen out here is Whiting. I love Cod but, boy, is it expensive here. Edited January 7, 2016 by Lorraine 1 Link to comment Share on other sites More sharing options...
CygnusX-1Bk2 Posted January 7, 2016 Share Posted January 7, 2016 Yep, Its called "enchilado". A red sauce with seafood... To us that is more cioppino.. Seafood in red sauce. 1 Link to comment Share on other sites More sharing options...
1-0-0-1-0-0-1 Posted January 8, 2016 Share Posted January 8, 2016 If these guys call it "sauce," then that's good enough for me. http://youtu.be/yztx8qfoNu0 5 Link to comment Share on other sites More sharing options...
Lorraine Posted January 8, 2016 Share Posted January 8, 2016 What should I say to the next Italian I meet that calls it gravy? Link to comment Share on other sites More sharing options...
LedRush Posted January 8, 2016 Share Posted January 8, 2016 What should I say to the next Italian I meet that calls it gravy? That lots of Italian Americans do the same? Link to comment Share on other sites More sharing options...
Tombstone Mountain Posted January 8, 2016 Share Posted January 8, 2016 (edited) What should I say to the next Italian I meet that calls it gravy? Say nothing and give them the finger. They love that kinda stuff Edited January 8, 2016 by Tombstone Mountain 1 Link to comment Share on other sites More sharing options...
JohnnyBlaze Posted January 8, 2016 Share Posted January 8, 2016 What should I say to the next Italian I meet that calls it gravy? Say nothing and give them the finger. They love that kinda stuffThat's one option. Tell them they are wrong and that they aren't real Italians. They love that kinda stuff even more. 6 Link to comment Share on other sites More sharing options...
goose Posted January 8, 2016 Share Posted January 8, 2016 But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. 1 Link to comment Share on other sites More sharing options...
liquidcrystalcompass Posted January 8, 2016 Share Posted January 8, 2016 My mother was off the boat Italian. She called it sauce.I have friends that live or lived in the NE. US. and they call it gravy. My friend just called it gravy the other day. Seems gravy does have its place, as Sunday gravy usually was cooked with meat. Slowly cooked meat in the sauce for several hours. My kids always likes it and i did too growing up.It could be meatballs, sausage or pieces of pork.The trick is to brown the meat very good before you add to the sauce. I brown the meat in the pot first, remove, make the sauce and put the meat back in. Long cook, make some pasta and fresh crusty bread and its all good. Hey Duff, I grew up watching the frugal gourmet. But first it was Julia and even the Galloping Gourmet.I learned many technique from each of them. A relative was married to an Italian girl who one time told us either her grandmother or mother used to put crabs in the spaghetti sauce. We did it (as we had a home on the Bay and crabs and eels were plentiful) and it tasted, believe it or not, very good. :) Yep, Its called "enchilado". A red sauce with seafood. It was a special meal for us.My mother was raised in Tampa "Ybor City".They used lots of seafood and blue crabs were the specialty. All my family made this. Cleaned up blue crabs (shoulders and claw's) dropped into sauce.You got to have plenty beer and plenty time to enjoy this dish as it takes forever to eat blue crabs. But its fun and delicious as long as the company is good. We had "Jersey Blue Crabs" and they were (still are I guess) delicious. We used to put beer in the boiling water, along with other things, and the beer gave the crabs a good taste. Cleaned, no matter what way you ate them, they were delicious. :) Nothing like East Coast seafood! You, Best come here!! :D The seafood out here doesn't taste the same. The lobster tastes different and so do the crabs. Aside from being outrageously expensive ($10 for one Dungenes Crab???). That's How it goes with crab and lobster as far as pricing goes. The numbers are not like fish. But you will never taste any better than from here.The oysters in your parts are especially delicious. Most of the assortments that I paid through the nose for came from Washington state though. 2 Link to comment Share on other sites More sharing options...
liquidcrystalcompass Posted January 8, 2016 Share Posted January 8, 2016 What should I say to the next Italian I meet that calls it gravy? Say nothing and give them the finger. They love that kinda stuffThat's one option. Tell them they are wrong and that they aren't real Italians. They love that kinda stuff even more. Link to comment Share on other sites More sharing options...
liquidcrystalcompass Posted January 8, 2016 Share Posted January 8, 2016 (edited) With you cooking, I believe it, Troutman! :) What I miss a lot and have never seen out here is Whiting. I love Cod but, boy, is it expensive here.I've got an awesome cioppino recipe but you must have saffron to make it complete. I've got a couple actually. One is red (saffron is used) and one is more of a white whine/garlic/olive oil/red chili flake recipe. Edited January 8, 2016 by liquidcrystalcompass 2 Link to comment Share on other sites More sharing options...
satchmothesnowdog Posted January 8, 2016 Share Posted January 8, 2016 What should I say to the next Italian I meet that calls it gravy? http://memecrunch.com/meme/SFGS/its-sauce-not-gravy/image.jpg 3 Link to comment Share on other sites More sharing options...
Lorraine Posted January 8, 2016 Share Posted January 8, 2016 (edited) What should I say to the next Italian I meet that calls it gravy? Say nothing and give them the finger. They love that kinda stuffThat's one option. Tell them they are wrong and that they aren't real Italians. They love that kinda stuff even more. They would grab me and give me a big hug and say: Oh-a Lorraine, you are-a so-a funny. Edited January 8, 2016 by Lorraine 1 Link to comment Share on other sites More sharing options...
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