pineappleshooter
US Veteran
Yeah!!!!!!
And it's PIZZA, not tomato pie!
I agree with the sauce and not gravy statement. However, tomatoe pie differs from pizze in that it has no cheese, it is a crust with sauce, usually served cold.
Yeah!!!!!!
And it's PIZZA, not tomato pie!
"SODA, POP or SODA-POP fine don't call an orange soda a Coke."
But, that's one way us Rebs can spot a Yankee!![]()
Yeah!!!!!!
And it's PIZZA, not tomato pie!
If someone says they're shooting a 22, I know what they mean. If they say, "I went out to shoot my .22 today.", the sentence now has two periods and while grammatically correct, is awkward.
Huh...that's funny...lived in New York State my whole life...nobody up here calls an orange soda a Coke...
Maybe you've just got some wanna-be Yankees.![]()
Isn't caliber supposed to be the diameter of a bullet? If so, why isn't a .357 called a .38 Magnum?
When interacting with so many people from all over the Country you have to accept little differences or mistakes. I do sometimes remind people that Auto-loaders use MAGAZINES and not CLIPS ... I often edit my posts to correct a spelling or grammar error that inadvertently slips bye
Yeah!!!!!!
And it's PIZZA, not tomato pie![/QUOTe
In Italian it's not pizza it's said "Au beats" not pizza. Real home made Italian au beats doesn't have a hard crispy bottom. It's a soft bottom bread dough. A tad hard but not crispy. This is the way it's been handed down.
Real Italian home cooked sausage, peppers, onions has no tomato sauce. The grinder, hogie, sub, served with no tomato sauce. Sauce and cheese is optional. But the flavors and taste with no sauce comes through even more. Using fresh made real Italian sausage with the fennel seed and seasonings is awesome too.
Why hide the awesome pork and seasonings under tomato sauce?
There's real homeland Italian cooking and there's Americanized Italian cooking.
My mother would season chop meat with black pepper, garlic salt, parsley, wet bread that was hard broken up, egg, Parma cheese. Then add raisins. Make meatballs and fry them in 100% virgin olive oil.
My misses makes the same meatballs but bakes them. I like either one the raisins makes the meat in the meatballs sweeter.
My misses cans her own fresh tomato sauce from the way it was done in the old world. Now it's mainly a holiday treat or a special occasion. She also makes her own fresh homemade pasta too. The sauce is started by frying Italian sausage in olive oil in the bottom of a sauce pan, adding fresh garlic. When the sausage is cooked its removed and a can of tomato paste is added to the oil and garlic. The tomato paste soaks up the sausage and oil/garlic flavors. Now you add the fresh homemade canned tomatoes and sausage and meatballs. Season with oregano and basil and let simmer very low covered.
It is spaghetti SAUCE. Not GRAVY!
Gravy has meat, sauce does not. Courtesy of my Italian wife.
Well, when I make spaghetti, I brown ground sirloin, and then add Ragu Extra Chunky Mushroom sauce and canned mushrooms (yes, we like mushrooms) to it...so, I guess I make gravy for the spaghetti.
When I make biscuits and gravy, I make the cream gravy (brown some flour in bacon drippings, stir in milk and heat until thick) and then I add cooked ground sausage. So, is that gravy? If I don't add the sausage, we still call it gravy.![]()