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Thread: Gravy (And Pasta)

  1. #1

    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.

  2. #2
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    I thought this tread was gonna be a slick trick with the turkey drippings

  3. #3
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    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.

  4. #4
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    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.

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    Quote Originally Posted by Warfish View Post
    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.

  6. #6
    Quote Originally Posted by 2milehighJet View Post
    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.

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

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    Quote Originally Posted by Borgoguy View Post
    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).

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    Quote Originally Posted by Bonhomme Richard View Post
    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?"

  10. #10
    Quote Originally Posted by Big L View Post
    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

  11. #11
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    Quote Originally Posted by greenwichjetfan View Post
    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.

  12. #12
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    Quote Originally Posted by Big L View Post
    This guy gets it.
    I'm so naive.

  13. #13
    I like this kind


  14. #14
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    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.

  15. #15
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    Quote Originally Posted by Jets Things View Post
    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!!

  16. #16
    Quote Originally Posted by Warfish View Post
    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.

  17. #17
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    Quote Originally Posted by Big L View Post
    This guy gets it.
    In coming up with the pasta switch, not being married/engaged, or both?

  18. #18
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    Quote Originally Posted by brady's a catcher View Post
    In coming up with the pasta switch, not being married/engaged, or both?
    A little bit of both.

  19. #19
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    Quote Originally Posted by Bonhomme Richard View Post
    I'm so naive.
    you need to learn NOT to tap dance in the minefield.

  20. #20
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    Gravy is NEVER as good as sauce.

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