[senior citizen]

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[graciegirl]

Originally Posted by senior citizen

I always made saurbraten when the kids were home.......it takes days and days to marinate but well worth it. I had a wonderful elderly German neighbor who gave me the recipe......originally.

Our son in law is German and he has been making saurbraten for his family for almost twenty years now, learned from his German mom.
Ditto for our daughter in law.........so I'm sure she's also had it.

My mom and dad cooked American style, as well as Italian and Ukrainian/Polish type foods while I was growing up in the 50s.

While raising our family in the 70s and 80s I cooked ALL ETHNICTY OF FOODS.......and my kids ate it all. I even made my own won ton soup.
I loved cooking Chinese foods in a wok, etc.

To this day, they love to experience different foods from different cultures. On the other hand, most Vermonters were the plain meat and potatoes type folks, but that's also changed nowadays.

I can see just from reading your posts that your family was VERY lucky to have you in the kitchen.

[senior citizen]

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[senior citizen]

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[senior citizen]

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[2BNTV]

This thread makes me hungry.

[old moe]

Originally Posted by old moe

when its made from an out side source like tomato, its always sauce,if its made from the juices of the product [ like meat]then its gravy.

nothing has changed in my world.

[SABRMnLgs]

Look at the labels on the cans. Its beeg GRAVY mix and tomato sauce. Never saw a can that said tomato gravy, nor a mix that said beef sauce.

I'm a Polak and gravy goes on meat and potatoes. Sauce goes on pizza, spaghetti and the like.
Can someone show me a can of Del Monte, Heinz, etc that says tomato gravy??

[senior citizen]

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[Russ_Boston]

Originally Posted by senior citizen

not "the real kind of pizza". He was referring to the type which originated in Naples, Italy (Napoli)....which probably might be closer today to a Chicago type deep dish pizza.

Not on the subject but:


Neapolitan pizza is very, very far away from Chicago deep dish style. In fact it would look more like a traditional NY style pizza. Check out the pics in this link:

The Ten Best Pizzerias in Naples, Italy- possibly the best pizza in the world | Cellar Tours Blog

[jblum315]

Those frittara thingies look yummy

[senior citizen]

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[senior citizen]

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[Russ_Boston]

I do like the deeper pies myself. Back north we refer to these as Sicilian style. But who really knows.

[CFrance]

Originally Posted by Russ_Boston

I do like the deeper pies myself. Back north we refer to these as Sicilian style. But who really knows.

Deeper pies vs. flat pies... that's a whole 'nother thread! (My vote... NYC foldable flats.)