What do you put on your pasta?
What do you put on your meat?
What do you put on your meat?
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Ummm...I beg to differ, everyone in my family calls it gravy. Sauce is that Ragu sh*t that comes in a jar. Gravy you make with your own two hands and the sweat of your brow.....cooked all day......with every possible meat imaginable (except headcheese) and sixty tons of pasta and bread.
Brown, turkey, chicken, and pork, however, are also gravy so it does get a bit confusing to the uninitiated.
Brown, turkey, chicken, and pork, however, are also gravy so it does get a bit confusing to the uninitiated.
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I love a good sauce.
Gravy is necessary only when the meat is not of the highest quality.
Gravy is necessary only when the meat is not of the highest quality.
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Although depending on the dish, sometimes it is sauce on the meat....
Bernaise, hollandaise, au jus....all sauces. Dill cream sauce on salmon.....hmmmm.....interesting debate you've opened up here....
Bernaise, hollandaise, au jus....all sauces. Dill cream sauce on salmon.....hmmmm.....interesting debate you've opened up here....
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sauce on the pasta, and gravy on the meat.
All my friends who grew up in an Italian family call the red stuff you put on your pasta, gravy
I just know, gravy or sauce, both are goooooooooooood
All my friends who grew up in an Italian family call the red stuff you put on your pasta, gravy
I just know, gravy or sauce, both are goooooooooooood
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blazin' my own trail again...
cheese on pasta
gravy on potatoes
a-1 or horseradish on meat
cheese on pasta
gravy on potatoes
a-1 or horseradish on meat
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gravy is what you make from meat drippings - and a good "pasta sauce" is cooked using a piece of pork - so in our house we use gravy on both - Meat (turkey/pork/beef) and pasta/ravioli
and genie - a ONE for the bread - usually a ton of brick oven bread
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