I'm from Minnesota. We did call it "gravy" there. Either "sauce" or "gravy" could be used to complete the sentence, "Please pass the X" without raising quizzical eyebrows.
Try using duxelles - which is pretty much finely chopped mushrooms slow-cooked with butter or olive oil and garlic until the water cooks off and all the cells are full of yummy garlicky fat - and some porcini. I've just discovered porcini powder, and I want to know where it's been all my life.
Hey...i'm working tonight...wanna drop some off?
Almost all of my recipes are. I don't measure stuff for the most part.
I usually do when I'm making just gravy, but not when I do eggplant, because it's just too much damn work.
5 cans of crushed tomatoes are going to work their way into two stomachs at a single meal? Robyn, Robyn, Robyn.
I'm from Minnesota. We did call it "gravy" there. Either "sauce" or "gravy" could be used to complete the sentence, "Please pass the X" without raising quizzical eyebrows.
Through London traffic? Sorry, my dear.
Garlic powder?You monster!
Must have skipped Connecticut. Which is practically an Italian province.Gravy. It's weird.
Many professional chefs use garlic powder.
Pasta in general or specifically spaghetti?
Legally, yes. Effectively, no. And you have to fight if you want not to have your pittance taxed as if all your sales came with commensurate tips.
Specifically spaghetti.
I'm like that about linguini.
Would those be highly-placed government leeks?
I've just eaten it so many times that it's just tired me out.
Try using duxelles - which is pretty much finely chopped mushrooms slow-cooked with butter or olive oil and garlic until the water cooks off and all the cells are full of yummy garlicky fat - and some porcini. I've just discovered porcini powder, and I want to know where it's been all my life.