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re: Tips on making an Italian Sunday gravy?
Posted on 7/19/22 at 8:25 am to BhamBlazeDog
Posted on 7/19/22 at 8:25 am to BhamBlazeDog
Worcestershire contains anchovies. Lots of Italians begin their red sauce with anchovies.
3
Posted on 7/19/22 at 8:34 am to LouisianaLady
Never heard of a Louisianan beginning their jambalaya with anchovies, but I sure do see a lot of them using Worcestershire in their jambalaya.
I agree, cook it the way you want it.
But my point is, there does seem to be a many of baws using Worcestershire, cream of mushroom, and rotel in everything they cook. And 90% of them use it because they think they are supposed to.
I agree, cook it the way you want it.
But my point is, there does seem to be a many of baws using Worcestershire, cream of mushroom, and rotel in everything they cook. And 90% of them use it because they think they are supposed to.
Posted on 7/19/22 at 8:38 am to gumbo2176
quote:
I've got a deal for you----you cook how you like, and I'll do the same.
No need to get upset. I'm just saying that Worcestershire doesn't belong in a true Italian sauce. I'm Sicilian and we cook pasta every Sunday and it doesn't go in. With that being said, yes, you can cook however you would like.
Posted on 7/19/22 at 8:49 am to gumbo2176
I think most Italians would have issues with your take on the dish. But I’m sure your stew tastes delicious
Posted on 7/19/22 at 9:03 am to Lester Earl
quote:
stew
In all seriousness, this is the correct term for this dish.
Posted on 7/19/22 at 9:22 am to Gris Gris
quote:
It doesn't bother me at all. We never called it that growing up, but my Italian friends did because that's what their parents and grandparents called it. They had it every Sunday and whatever you want to call it, it was delicious! Loved waking up there on Sunday mornings to that wonderful aroma.
This is absolutely true. My Italian friend says her mom started it early Sunday morning and left it cooking on low while they went to church. They came back and had Sunday dinner after church.
Posted on 7/19/22 at 9:23 am to BhamBlazeDog
quote:
This ain't it baw.
i put fish sauce in my red gravy
Posted on 7/19/22 at 9:49 am to LouisianaLady
since we are talking about American bastardized versions of this dish. I would like to run this by the fine chefs of the F&D
I've been toying with the idea of trying this after reading a bunch of carne guisada recipes. I can't tell if it genius or retarded, thoughts?
Mexican Sunday gravy.
Add some fresh jalapeno or Poblano
add some Ancho and/or more dried peppers
Add cilantro instead of basil
Sub in some Charizo links
Serve over rice with tortillas
Keep everything else pretty much the same
I've been toying with the idea of trying this after reading a bunch of carne guisada recipes. I can't tell if it genius or retarded, thoughts?
Mexican Sunday gravy.
Add some fresh jalapeno or Poblano
add some Ancho and/or more dried peppers
Add cilantro instead of basil
Sub in some Charizo links
Serve over rice with tortillas
Keep everything else pretty much the same
Posted on 7/19/22 at 9:51 am to Deactived
quote:He doesn't listen and has no self awareness whatsoever. It's as if he gets paid for downvotes.
Maybe chill with the shtick over here for a few
Posted on 7/19/22 at 9:52 am to Dire Wolf
Sounds pretty solid honestly, although personally, if I was going to through all of that, I would probably just make Birria.
Posted on 7/19/22 at 9:54 am to BhamBlazeDog
quote:
Sounds pretty solid honestly, although personally, if I was going to through all of that, I would probably just make Birria.
they would be very similar. It would basically be Birria but with tomato
Posted on 7/19/22 at 9:55 am to Dire Wolf
quote:
they would be very similar. It would basically be Birria but with tomato
True, I'd be interested to see what the chorizo would do. The kind we buy comes in a nonedible tube and you squeeze it out and cook it. I'm sure there is better quality out there though.
Posted on 7/19/22 at 10:02 am to BhamBlazeDog
quote:
True, I'd be interested to see what the chorizo would do. The kind we buy comes in a nonedible tube and you squeeze it out and cook it. I'm sure there is better quality out there though.
I dont know if you can find kiolbassa's charizo but it is pretty good.
Posted on 7/19/22 at 10:53 am to Dire Wolf
I'll have to give it a try. Thanks!
Posted on 7/19/22 at 1:21 pm to Deactived
quote:
Maybe chill with the shtick over here for a few. This is one of the few boards where shite like what you've been doing on here lately doesn't fly.
It's not a schtick, I'm not German because I make sausage.
Just make your fricking spaghetti how you want. You're from Kenner, not some dude named Giovanni from the foothills of Italy. Retarded arse arguement
Posted on 7/19/22 at 1:34 pm to Mingo Was His NameO
quote:
I'm not German because I stroke sausage
FIFY, bud.
This post was edited on 7/19/22 at 1:39 pm
Posted on 7/19/22 at 1:37 pm to BhamBlazeDog
quote:
FYFY, bud.
Only two kinds of men in the is world: men that say they don't stroke their own sausage and liars.
Bud
Posted on 7/19/22 at 2:07 pm to Mingo Was His NameO
Maybe not a shtick but just being a complete prick on a board that is pretty absent of trolling and people being dickheads. You probably dont know much about cooking and food except for the health part of it obviously. There is a board for that. The food you have posted looks like completely bland shite because your diet is whatever you brag about constantly on the OT.
Besides the money board, this is the last board on this site not polluted with bullshite like yours so I can say I probably speak for everyone in saying go elsewhere
Besides the money board, this is the last board on this site not polluted with bullshite like yours so I can say I probably speak for everyone in saying go elsewhere
Posted on 7/19/22 at 2:11 pm to Deactived
Posted on 7/19/22 at 2:36 pm to AlxTgr
quote:
I really hate agreeing with Mingo, but I hate people calling red sauce gravy even more.
I'm with you both. Gravy is flour, milk, grease, and seasoning.
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