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Date Posted: 19:22:48 10/24/02 Thu
Author: Captn Hank
Subject: Gravyfest
In reply to: Robert 's message, "Gravyfest Excitement" on 10:43:17 10/19/02 Sat

I'm heading out of town for the weekend. I hope that someone will give an accurate accounting of Sunday's fest. No way, would I want to break bread with Glenn Beck.

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Replies:

[> Strange Philly-ism #42: It's SAUCE, you strunatz, not GRAVY! Gravy is what you make from turkey, beef, or ham drippings, flour, and milk and pour over mash potatoes! AARGHH! I'm going to have your legs broken! -- Tessio, 09:03:14 10/25/02 Fri


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[> [> The logic behind the use of the word "gravy," o Abe Vigoda wannabe, is that "gravy" is poured, while sauce is mixed in. Red tomato sauce/gravy is poured, the same as turkey gravy is. Sauces like Alfredo, are served mixed in. Botulism, of course, is best served on dipped bread in a public slobber-fest. This month's Wine Spectator suggests a nice Cold Duck with that. -- Madison, 14:44:21 10/26/02 Sat


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[> [> [> They also say that since there is meat in the sauce, er, gravy it has meat juice, ... gravy. I say let them call it what they want. ... and celebrate it how they want. Don't like it? don't go. -- Surf <<< will be out of town Sunday, my adoring fans will miss me., 17:04:43 10/26/02 Sat


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[> [> [> Tessio is right. Any real Italian knows that to serve pasta properly is with the sauce POURED over it. Only low class goombahs serve pasta with the sauce already mixed in. That's horribly declasse, like putting ice cubes in a glass of wine, or serving corned beef on white bread, red wine with fish, etc. The recipes for gravy and sauce are very different. Ask any trained chef. Don't think that south philly is the center of the universe for true Italian cuisine. -- the Formal Observer, 17:26:53 10/26/02 Sat


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[> [> [> [> Gravy Fest -- Ruthanne, 20:07:35 10/27/02 Sun

OK....did anyone here go to "Gravy Fest?" How was it?


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