KennyTheKangaroo wrote:Yes its like those clownshoes that refer to pasta sauce as gravy.
By 'clownshoes' do you mean "Italians, who invented the f**king thing"?
Gravy is a meat sauce from southern Italy - NOT Sicily - as opposed to a sugo which is just pureed tomatoes and aromatics. People form southern Italy do not historically consume much meat in their diets. (The landscape from about Naples on down to the toe and heel is not viable for pasturage on a large scale.) After coming to America, they were suddenly able to eat meat like never before, and the evolution of their cuisine reflects that. Meatballs in Italy are normally about 50% breadcrumbs and are only about as big as a ping pong ball. In America, they are all meat and the size of a baseball. The smaller ones with breadcrumbs are better. Sunday gravy is something that was (and still is) an all day affair, where available meat scraps would be cooked for hours and hours to make them edible. The meat would be removed from the cooking liquid and served as a secondo
, while the now-much-thickened liquid (gravy) would be used to dress the pasta primi
Anyway, they refer to this habit of putting a lot of previously rare things in oversized packages as 'abondanza
' (abundance), and it is one of the key differentiators of Italian cooking vs Italian-American cooking.
Basically, railing on people who call pasta sauce gravy is like clowning people for calling hamburger sandwiches 'burgers'. Those cretins.