Gravy (And Pasta) - Jets Insider.com Forums

Warfish · 11-20-2012, 04:43 PM

My wife was recently in Italy.

She brough home some pasta sause (red) and some dry pasta.

It was so much better than red sauce and pasta here, I can't quite believe it.

Like, they weren't even the same food as what we eat here.

Stunningly good.

BURGERMIKE · 11-20-2012, 04:54 PM

I thought this tread was gonna be a slick trick with the turkey drippings

Jets Things · 11-20-2012, 05:36 PM

I never eat sauce from a jar. Always make it myself. As for the pasta, fresh is always better. Recently rediscovered polenta, which is awesome if done right.

Jetworks · 11-20-2012, 05:56 PM

My wife fried up all the meat for our Thanksgiving gravy yesterday and will start the sauce element tomorrow. It's like food pr0n, pics will follow.

2milehighJet · 11-20-2012, 06:12 PM

Quote:

Originally Posted by Warfish

My wife was recently in Italy.

She brough home some pasta sause (red) and some dry pasta.

It was so much better than red sauce and pasta here, I can't quite believe it.

Like, they weren't even the same food as what we eat here.

Stunningly good.

I know an Italian restauranteur who like the dry pasta from Delverde, he says it uses the water from the village he grew up in and has the best flavor. Blows away any Barilla.

Borgoguy · 11-20-2012, 06:20 PM

Quote:

Originally Posted by 2milehighJet

I know an Italian restauranteur who like the dry pasta from Delverde, he says it uses the water from the village he grew up in and has the best flavor. Blows away any Barilla.

I think Delverde is excellent pasta. The reason why Barilla isn't as good is that it's made in the U.S. or Canada.

Right now, Colavita is my favorite dried pasta. Their spinach tagliatelle are nearly as good as homemade.

BTW: IMO, JT is incorrect when he says fresh is always better than dried. Some dishes work better with dried.

Apache 51 · 11-20-2012, 06:28 PM

If it isn't fresh, and homemade it's garbage.

Bonhomme Richard · 11-20-2012, 07:42 PM

Quote:

Originally Posted by Borgoguy

I think Delverde is excellent pasta. The reason why Barilla isn't as good is that it's made in the U.S. or Canada.

Right now, Colavita is my favorite dried pasta. Their spinach tagliatelle are nearly as good as homemade.

BTW: IMO, JT is incorrect when he says fresh is always better than dried. Some dishes work better with dried.

Hmm, thanks for the tip. My fiancée makes a nice pot of gravy every Sunday (she comes from good stock), but Barilla is the default pasta. I'll tell her about Colavita (she does the grocery shopping too).

Big L · 11-20-2012, 09:31 PM

Quote:

Originally Posted by Bonhomme Richard

Hmm, thanks for the tip. My fiancée makes a nice pot of gravy every Sunday (she comes from good stock), but Barilla is the default pasta. I'll tell her about Colavita (she does the grocery shopping too).

Again, much to learn, grasshopper.

You tell her about Colavita, she will say "then why don't you do the shopping?"

greenwichjetfan · 11-20-2012, 09:36 PM

Quote:

Originally Posted by Big L

Again, much to learn, grasshopper.

You tell her about Colavita, she will say "then why don't you do the shopping?"

Yep.

Trick is to get it yourself, stick it in front of the barrilla so she sees it and uses it instead, and hope she likes it enough to continue getting it on her own.

Also, I'm not married/fiancée'd

Big L · 11-20-2012, 09:49 PM

Quote:

Originally Posted by greenwichjetfan

Yep.

Trick is to get it yourself, stick it in front of the barrilla so she sees it and uses it instead, and hope she likes it enough to continue getting it on her own.

Also, I'm not married/fiancée'd

This guy gets it.

Bonhomme Richard · 11-20-2012, 10:15 PM

Quote:

Originally Posted by Big L

This guy gets it.

I'm so naive.

Dimitri_0515 · 11-20-2012, 10:15 PM

I like this kind

RazorJet · 11-20-2012, 10:25 PM

The local Wal-Mart carries fresh pasta that is great. Tomato and spinach noodle in both Tortellini and raviolis. When you start fresh you really need to make your own sauce.

thebigragu · 11-21-2012, 01:34 AM

Quote:

Originally Posted by Jets Things

I never eat sauce from a jar. Always make it myself. As for the pasta, fresh is always better. Recently rediscovered polenta, which is awesome if done right.

GFY!!

RussianGreen · 11-21-2012, 06:09 AM

Quote:

Originally Posted by Warfish

My wife was recently in Italy.

She brough home some pasta sause (red) and some dry pasta.

It was so much better than red sauce and pasta here, I can't quite believe it.

Like, they weren't even the same food as what we eat here.

Stunningly good.

Try to cook it, you will be blown away. Not as crunchy however.

brady's a catcher · 11-21-2012, 08:18 AM

Quote:

Originally Posted by Big L

This guy gets it.

In coming up with the pasta switch, not being married/engaged, or both?

Big L · 11-21-2012, 08:36 AM

Quote:

Originally Posted by brady's a catcher

In coming up with the pasta switch, not being married/engaged, or both?

A little bit of both.

quantum · 11-21-2012, 08:38 AM

Quote:

Originally Posted by Bonhomme Richard

I'm so naive.

you need to learn NOT to tap dance in the minefield.

Jungle Shift Jet · 11-21-2012, 09:35 AM

Gravy is NEVER as good as sauce.

11-20-2012, 04:43 PM	#1
Warfish JetsInsider.com Legend Join Date: Jan 2004 Posts: 35,000	Gravy (And Pasta) My wife was recently in Italy. She brough home some pasta sause (red) and some dry pasta. It was so much better than red sauce and pasta here, I can't quite believe it. Like, they weren't even the same food as what we eat here. Stunningly good.

11-20-2012, 04:54 PM	#2
BURGERMIKE All Hailing the Queen of Cupholders! Hall Of Fame Charter JI Member Join Date: May 1999 Posts: 3,771	I thought this tread was gonna be a slick trick with the turkey drippings

11-20-2012, 05:36 PM	#3
Jets Things All Pro Join Date: May 2003 Location: 742 Evergreen Terrace Posts: 9,406	I never eat sauce from a jar. Always make it myself. As for the pasta, fresh is always better. Recently rediscovered polenta, which is awesome if done right.

11-20-2012, 05:56 PM	#4
Jetworks murse in training Jets Insider VIP Join Date: Sep 2009 Location: Staten Island Posts: 7,451	My wife fried up all the meat for our Thanksgiving gravy yesterday and will start the sauce element tomorrow. It's like food pr0n, pics will follow.

11-20-2012, 06:28 PM	#7
Apache 51 Let's Kill them all......... Hall Of Fame Join Date: May 2009 Location: In Morris Co.,N.J.,at the right end of a Browning 12 gauge Posts: 12,632	If it isn't fresh, and homemade it's garbage.

11-20-2012, 10:15 PM	#13
Dimitri_0515 Banned Join Date: Jun 2007 Posts: 11,182	I like this kind

11-20-2012, 10:25 PM	#14
RazorJet W P S! !!!! no, i mean it. Veteran Join Date: Aug 2007 Location: Atkins, Arkansas Posts: 1,616	The local Wal-Mart carries fresh pasta that is great. Tomato and spinach noodle in both Tortellini and raviolis. When you start fresh you really need to make your own sauce.

11-21-2012, 09:35 AM	#20
Jungle Shift Jet Occasionally stoops to uploading hotties pix to boost his postcount All Pro Join Date: Oct 2009 Location: Alive with a superior intellect in an erudite world of fine tastes that you will never, EVER acquire Posts: 5,035	Gravy is NEVER as good as sauce.