OT: Sauce or Gravy
- Thread starter KeithK7624
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After home games I would take him and some teammates out to The Precinct for steaks/lobster.
Maitre 'de; 'I've seen them all come in here from the Bengals, every NFL team and I've NEVER seen anyone eat like you !"
That was he ate a double shrimp cocktail, the biggest steak, a 2lb lobster, various veggies and a double helping of Banana foster.
My grandparents were from Italy and lived in Pennsylvania and New Jersey. It was always sauce...never gravy.
I am the first person on my dad's side of the family born outside of Italy, and none of my relatives call it gravy. It's been my experience that the people calling it gravy tend to be those further removed from Italy but think they are being real Italians by calling it gravy and saying phony Italian words like "gabagool," "manicot," "mozzadel," etc.
My parents are from Italy and we called it sauce to. But Manicot, Mozzarell etc... is the way we pronounce those words.
In my parents dialect you leave off the last syllable on many words. They were from a region in Lazio where they were too poor to afford the last syllable.
Frankly, we should probably call whatever Italian-Americans call it as that is what it is...Italian-American food. Much of what we call Italian food here is not from Italy including marinara sauce. So whatever they call it in Italy means very little to me as their food is different. A lot less tomatoes, garlic, etc.
Try taking the entire starting Rutgers OL to dinner at Steakhouse 85 for your son's 21 birthday...Told him he could take 4 buddies and of course, that was the OL...WTF was I thinking. lol And a couple of those guys had never ordered steak at a restaurant before.Won't say who, but should have seen the look on one of the guys face when he ordered the scallop appetizer and he got these 3 scallops on the plate while the other guys got jumbo shrimp cocktails or lobster mac and cheese to start. Waiter dropped them off and asked if we needed anything else, those 3 scallops already gone and his response was "more bread" lol
They all ended up with Tomahawk steaks with crabmeat with mult sides for the table. Just glad we did not allow drinks except for 1 apiece.
Yup - Neapolitan dialect as well. I remember trying to use my Italian dictionary and phrasebook to figure out what my uncle was talking about but may as well have thrown the book out the window!
The argument of it in a dish is not the one I am making.
If I sat the two pastas next to each other, with no accompaniments, the ingredients from the same brand/homemade situation are the same. Yes, they taste the same. The textures would undoubtably be different, sure. Prepared properly and equally, the taste is the exact same pasta to pasta.
If I grinded 10 different variations in a food processor, you can’t pick out which one used to be farfalle and which one was spaghetti. Do the same for Hershey’s chocolate vs Dove I’m sure you can tell a difference.
But that is the point. That is why there are so many different styles because of many different dishes. And they all have different textures and tastes because of their size and thickness. Your argument about they would taste the same when grinded is irrelevant and laughable. I'm sure nobody is interested in having a lasagna with grounded lasagna noodles.
Actually, size and shape does affect taste. For many foods, including pasta without sauce. Research confirms this.
I would like to see the noodle shape impacts taste of the noodle research sans other additives. Anything I can find suggests it’s the dish impacted not the noodle on its own. Which ultimately is all I am arguing. I can also agree on the point, dish can be impacted by the choice, yes.
Air content affects taste. Think of the difference in taste between a glass of soda and a glass of flat soda. The only difference is the amount of air. Different pasta shapes create different air pockets.
Also, different shapes and sizes land on your taste buds in different ways.
The principles apply to almost all foods. You can find articles about them applying to pasta.
The principle can apply to other foods of the same ingredients. Take chuck beef. Using the same amount of seasoning does a Chuck steak, hamburger or pot roast taste the same?
Wouldn’t they be different portions of cuts of meat and therefore have different chemical component variations? Even animal to animal can impact taste based on any number of factors. I can buy some argument on water retention or air content, but strict cuts of meat are not the same even animal to animal.
Liz put her Calamar on the table one day when her Mom was visiting.
Mom lambasted her for using the wrong dish of china. She had used a Bowl rather than a Platter !!!
We saw "Moonstruck" with her and her Husband, in the middle of the theatre and in the middle of the movie she stood up and yelled out "That's my Family !" (She was from Brooklyn Heights and everyone lived in the same home.)