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I never knew whether this was an Italian regional thing (as in where in Italy your family came from) or an American regional thing (as in where in this country they settled), or a generational thing, or because "gravy" sounded more American to people who wanted to assimilate. I'm not Italian so I can't really weigh in, but my in-laws were Sicilian—and not one woman in that family would have been caught dead serving it from a jar no matter what you call it! [Linking back to Ruby Tuesday and Our World Tuesday.] |
Tuesday, August 9, 2016
The great sauce vs. gravy debate
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To call it ”gravy,“ now aren’t they being saucy.
ReplyDeleteSo, good on mashed potatoes?
My idea of “gravy” follows that of the dictionary definition: “a sauce made from the thickened and seasoned juices of cooked meat.” The labels up there creep me out, but there must be a reason for Stew Leonard to use the term “gravy” that way, and it must be acceptable to all others who use the term for that meaning. Oh, yeah. There is no right or wrong, just different people with different usages.
DeleteBeing from the deep south, the only gravy that is even in the neighborhood of red was red eye gravy! Never saw 'Italian Gravy'. You continue to educate this old woman.
ReplyDeleteFine pattern in your photo. Almost as good as Campbell's soup cans. I would like to try the product for myself to decide if it is gravy or marinara sauce.
ReplyDelete