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Post by Deleted on Jan 20, 2014 9:31:18 GMT -5
youtu.be/to4DuQ1i8HYThe fireworks have been going off all night since the Seahawks win... so agree to a collab between Adam and the Rock Goddess Ann Wilson !!!! She went for the high 'free' and overshot. The run she tried to do which is similar to what Adam does just didn't work because she was off key. The rest of it was great though. |
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Post by coo.coo.ca.choo on Jan 20, 2014 9:48:32 GMT -5
Way late to answer this but...calling it gravy is something that some Italian-American families did in an effort to be very American. My experience is that this was mostly done by Scilian-Americans and that Italian Americans who came from Rome and Naples mostly called it sauce. In Italian sauce is salsa and it is made from raw or cooked, pureed or relatively smooth ingredients, meat can be added. If you put a lot of meat in a sauce and simmer it all day, it is call a ragù. This is more commonly found in Northern Italy. The Italian equivalent of gravy is sugo is made from meat juices or pan drippings. The idea of thickening pan drippings with flour and butter to make gravy (like American gravy) is not an Italian culinary tradition, it is French. There really is no Italian cuisine, but a lot of distinct regional cuisines. There is a lot of difference between the food found in Italy and traditional Italian-American cuisine. Spaghetti and Meatball, for example, was first made by Italian-Americans in New York. [Similarly, Caesar Salad was invented in Tijauna, Mexico and Fried Zucchini in San Francisco.] The largest number of Italian Americans came to the US from Naples (conquered by Italy in 1861), Sicily (conquered in 1860) amd other parts of what is now southern Italy. Others came from many parts of Europe that were inhabited by Italian people in the 19th century were not part of the Unification. There immigrants brought a very diverse range of local, village and family culinary traditions. My family is a mix of Italian Americans from Lazio (south of Rome), Campagne (north of Naples) and somewhere in Sicily -- plus a bit of Scots-Irish American just for good measure. I have worked very hard to document some of the recipes from my family and interviewed/corresponded with dozens of relatives in several countries. No one in my family every called it gravy. I have only heard that on TV. I've traveled very little in Italy but did find that the only "Italian" food I had eaten Stateside was Americanized beyond recognition. I just knew you'd be able to explain it! My Italian descended friends in Pittsburgh call it "gravy" and that's really the only time I've heard the sauce called that. Now I'm interested in finding out what region of Italy their parents were from. I felt very honored one weekend to actually witness the making of the Sunday "gravy". I was disappointed to learn that they used plain 'ol Hunts as the starter (although, NO other brand could be substituted according to the Dad). They made enough for a week along with a large side of meatballs. I wonder if Adam eats pasta? |
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Post by Deleted on Jan 20, 2014 10:56:52 GMT -5
My sister in law's family called it gravy too and they were from Sicily! It is their Sunday meal every single week without fail!
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Post by Q3 on Jan 20, 2014 11:09:42 GMT -5
Way late to answer this but...calling it gravy is something that some Italian-American families did in an effort to be very American. My experience is that this was mostly done by Scilian-Americans and that Italian Americans who came from Rome and Naples mostly called it sauce. In Italian sauce is salsa and it is made from raw or cooked, pureed or relatively smooth ingredients, meat can be added. If you put a lot of meat in a sauce and simmer it all day, it is call a ragù. This is more commonly found in Northern Italy. The Italian equivalent of gravy is sugo is made from meat juices or pan drippings. The idea of thickening pan drippings with flour and butter to make gravy (like American gravy) is not an Italian culinary tradition, it is French. There really is no Italian cuisine, but a lot of distinct regional cuisines. There is a lot of difference between the food found in Italy and traditional Italian-American cuisine. Spaghetti and Meatball, for example, was first made by Italian-Americans in New York. [Similarly, Caesar Salad was invented in Tijauna, Mexico and Fried Zucchini in San Francisco.] The largest number of Italian Americans came to the US from Naples (conquered by Italy in 1861), Sicily (conquered in 1860) amd other parts of what is now southern Italy. Others came from many parts of Europe that were inhabited by Italian people in the 19th century were not part of the Unification. There immigrants brought a very diverse range of local, village and family culinary traditions. My family is a mix of Italian Americans from Lazio (south of Rome), Campagne (north of Naples) and somewhere in Sicily -- plus a bit of Scots-Irish American just for good measure. I have worked very hard to document some of the recipes from my family and interviewed/corresponded with dozens of relatives in several countries. No one in my family every called it gravy. I have only heard that on TV. I've traveled very little in Italy but did find that the only "Italian" food I had eaten Stateside was Americanized beyond recognition. I just knew you'd be able to explain it! My Italian descended friends in Pittsburgh call it "gravy" and that's really the only time I've heard the sauce called that. Now I'm interested in finding out what region of Italy their parents were from. I felt very honored one weekend to actually witness the making of the Sunday "gravy". I was disappointed to learn that they used plain 'ol Hunts as the starter (although, NO other brand could be substituted according to the Dad). They made enough for a week along with a large side of meatballs. I wonder if Adam eats pasta? HA! I have to respond to this because of the Hunt's comment. My father was from Pittsburgh -- his family was as American as anyone can be (although his mother was Sicilian-American.) He believed and would often say that the best Italian food was made with Hunt's tomatoes and Mueller's Pasta. I think that must be a Midwest/Pitttsburgh thing. His mother NEVER told anyone she was Italian-American, she was American. (Discrimination and bias against people from Southern Italy in the late 19th and early 20th centuries was rampant, and many Italian immigrants worked hard to be American.) My maternal grandparents were both from Italy - Lazio (Roma's province) and Campanga (Neapolitan). They retained more food traditions. They grew and canned their own tomatoes, my grandmother never used tomato paste or commercially canned tomatoes, and the pasta was always homemade. Yes, we would eat an expanded pasta course on Sundays -- pasta with a rich, long cooked tomato sauce and a plate of meats (usually meatballs, sausage, beef cubes -- if we were lucky bracoile (stuffed beef rolls), and a plate of breaded, fried eggplant slices. But in my family it was actually never called "Sunday sauce" -- it was called sauce. It was just the way it was always done. Sunday Sauce/Sunday Gravy is an Italian American idea -- to start with, Southern Italians rarely had access to beef or to so much meat for a meal. Here is a pretty traditional Italian-American Tomato Sauce recipe -- and a nice background on "Sunday Sauce/Gravy" www.saturdayeveningpost.com/2012/01/12/health-and-family/food-recipes/sunday-gravy.html |
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