Radiators Are In Stock

Where did you find those?

Johnny. You remember my mom, Colleen. She would make An Alfredo with Prosciutto and peas 🫛 with the radiattore....Oh Madonne!!!!! Mad Dog

sauce vs. gravy reminds me…

My youngest son used to refer to salad dressing as "Salad Gravy". Made for some strange looks from servers in restaurants.

Kid thought ranch was a food group!

Have a good weekend everyone!

Does that come with installation instructions?

Are you in Troy NY or Troy Michigan, Matt? Mad Dog

I’m 72% Irish. I call it sauce, but most of my friends are Italian so I hear gravy a lot. To me, gravy is what I pour over my mashed potatoes.

I grew up in an italian household and married into one. Never, ever heard anybody call it gravy until about 15-20 years ago. I'll go to my grave calling it sauce. My mom was from the old west end in Boston and my mother-in-law came from italy thru Ellis island when she was 20. She talks to me in english and half way thru the conversation starts talking in italian without knowing it.

72% Do you have it mapped out to 23/32?

As a boy, I heard Farah Fawcett (va-voom!) say that she was 1/3 Iranian. 1/3? That must have been a funny-looking family tree! :)

Born in South Ozone Park and grew up in How'beach Queens. Sauce becomes Gravy only when you add, meat…Beef Bracciole or pork on the bone. It turns more of a dark red as you would imagine. Mad Dog

In MA. it's sauce, never gravy.

How can it be gravy?

Gravy gets spooned out of a gravy boat.

I didn’t realize this was a serious conversation. I just thought that someone from @Nick_Castrads was trying to sell their wares . This is obviously much more important stuff.

I’m from an Irish family, and my wife is from an Irish family, and we always called that “sauce.” We also served it in a gravy boat with a special ladle that was used to make a little crater in the mashed potatoes for the gravy. That ladle was NOT used for sauce!

We also have a pizza joint called Stoner's Pizza that promotes “Legalize Marinara”. And they have a potato chip section near the counter called "Don't Forget Munchies". I wonder why?

PS:

is this pasta covered in @DanHolohan's book EDR?

Is the EDR before or after cooking?

That's funny, and they operate almost exclusively in states where the "marinara" is not legal lol

I've always heard that calling it gravy was a Sicilian thing, whether that's true or not, no idea

As a non-Italian I grew up pouring a meat enriched sauce (gravy) over a starch (mash taters) so I can understand why Italians who grew up pouring a meat enriched sauce (Ragù) over a starch (pasta) might also call their meat enriched sauces gravy, and how that might carry over to similar non-meat sauces. Either way, whether you are calling it a sauce or a gravy, if it gets put on pasta I'll have some please 😊

I asked ChatGPT to get a definitive answer and this is what it came up with:

That depends entirely on which Italian family you ask — and how brave you are feeling at Sunday dinner.

Technically speaking, Marinara Sauce is considered a tomato sauce. In standard culinary terms, “marinara” is absolutely called a sauce.

However, in many Italian-American families — especially in parts of Philadelphia, New York City, and New Jersey — the word “gravy” is traditionally used for long-cooked tomato meat sauces, particularly when:

• meatballs, sausage, braciole, or pork are simmered in it,
• it cooks for hours on Sunday,
• and somebody’s grandmother threatens bodily harm if you call it “sauce.”

A lot of families actually distinguish the two:

• Sauce = quick tomato sauce, marinara, pizza sauce
• Gravy = slow-cooked meat sauce

But other families call everything sauce and think “gravy” sounds ridiculous.

So culturally:

• Italians from Italy usually say “sauce.”
• Italian-Americans from certain regions often proudly say “gravy.”
• Irish families apparently use a gravy boat and eliminate a dedicated "mashed-potato crater ladle" to settle the matter officially.

(I think my ChatGPT is developing a sense of humor)

I would have loved more pasta growing up, but my German parents preferred spätzle with their boiled beef tongue, liver and onions, oxtail and red cabbage.

Bronze cut pasta ends up with a more porous surface compared to Teflon cut, even more holding power for the “coatings”

A true modern day plumber would want lead free bronze, of course.