Not trying to get into an argument over semantics, but when you're constantly pouring water over meat and vegetables to let it simmer in the juices, that is a stock to me. Gravy, by definition, has some type of thickener.

Is this a regional dialect thing, where any type of pan sauce made with the meat is called 'gravy', or am I off?

Same

It's Jus but the word gravy is definitely used differently regionally. Pasta sauce is called gravy in the Northeast for instance

FIDO*98* said:

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It's Jus but the word gravy is definitely used differently regionally. Pasta sauce is called gravy in the Northeast for instance

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always wondered why my lasagna came with delicious red gravy.

Yeah, I make mine with short ribs, pork ribs, meatballs, and braccioli. Middle aged white guy from Texas with no Italian roots. Just as much fun without the awful Jersey accent

FIDO*98* said:

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It's Jus but the word gravy is definitely used differently regionally. Pasta sauce is called gravy in the Northeast for instance

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Sunday gravy usually has short ribs or braciole or sausage or meatballs (or all four) which give off bone marrow and rendered fat to help thicken the sauce, hence it becomes a gravy.

That explanation assumes a standard for defining gravy as a sauce that has been thickened by any ingredient. Is Hollandaise or Mornay gravy too? I don't really know. Red Eye gravy isn't thickened at all

"Sugo" translates to Sauce so Sunday Sugo = Sunday Sauce but it's obviously not wrong to call it Sunday Gravy. I still say it's a generally accepted regional word rather than a well defined culinary standard

FIDO*98* said:

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That explanation assumes a standard for defining gravy as a sauce that has been thickened by any ingredient. Is Hollandaise or Mornay gravy too? I don't really know. Red Eye gravy isn't thickened at all

"Sugo" translates to Sauce so Sunday Sugo = Sunday Sauce but it's obviously not wrong to call it Sunday Gravy. I still say it's a generally accepted regional word rather than a well defined culinary standard

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Per Google/wikipedia:

Quote:

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Gravy is a topping or sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.

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Sethtevious said:

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FIDO*98* said:

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That explanation assumes a standard for defining gravy as a sauce that has been thickened by any ingredient. Is Hollandaise or Mornay gravy too? I don't really know. Red Eye gravy isn't thickened at all

"Sugo" translates to Sauce so Sunday Sugo = Sunday Sauce but it's obviously not wrong to call it Sunday Gravy. I still say it's a generally accepted regional word rather than a well defined culinary standard

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Per Google/wikipedia:

Quote:

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Gravy is a topping or sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.

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I see that someone at Google/Wikipedia has never had chocolate gravy

I their use of "often" twice is indicative of my point. The most recognizable type of gravy isn't made of drippings at all meanwhile the most concentrated and thick product of meat juices, Demi glace, isn't considered a gravy at all. By the Wiki definition every sauce is gravy

DatTallArchitect said:

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Sethtevious said:

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FIDO*98* said:

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That explanation assumes a standard for defining gravy as a sauce that has been thickened by any ingredient. Is Hollandaise or Mornay gravy too? I don't really know. Red Eye gravy isn't thickened at all

"Sugo" translates to Sauce so Sunday Sugo = Sunday Sauce but it's obviously not wrong to call it Sunday Gravy. I still say it's a generally accepted regional word rather than a well defined culinary standard

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Per Google/wikipedia:

Quote:

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Gravy is a topping or sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.

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I see that someone at Google/Wikipedia has never had chocolate gravy

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Quote:

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Chocolate gravy is a sweet sauce made with flour, fat, cocoa powder, and sugar. It's commonly served for breakfast over biscuits in the Appalachian Mountains.

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Flour and fat are both thickeners.

Sethtevious said:

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DatTallArchitect said:

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Sethtevious said:

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FIDO*98* said:

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That explanation assumes a standard for defining gravy as a sauce that has been thickened by any ingredient. Is Hollandaise or Mornay gravy too? I don't really know. Red Eye gravy isn't thickened at all

"Sugo" translates to Sauce so Sunday Sugo = Sunday Sauce but it's obviously not wrong to call it Sunday Gravy. I still say it's a generally accepted regional word rather than a well defined culinary standard

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Per Google/wikipedia:

Quote:

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Gravy is a topping or sauce often made from the juices of meats that run naturally during cooking and often thickened with corn starch or other thickeners for added texture.

---

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I see that someone at Google/Wikipedia has never had chocolate gravy

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Quote:

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Chocolate gravy is a sweet sauce made with flour, fat, cocoa powder, and sugar. It's commonly served for breakfast over biscuits in the Appalachian Mountains.

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Flour and fat are both thickeners.

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Their definition also says gravy starts with the juices from meat, and I don't know anyone that does that with their chocolate gravy.

According to that vague definition every sauce is gravy. According to reality, I'm sticking with a generally accepted term that varies regionally

FIDO*98* said:

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According to that vague definition every sauce is gravy. According to reality, I'm sticking with a generally accepted term that varies regionally

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I agree, hence why I pity whoever wrote that definition.

Bruce Almighty said:

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That wiki definition is in English and they don't speak English in Louisiana. Invalid argument.

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Best argument so far!

Just shut up and eat it.

TWSS

Gravy is a thickened sauce made from roux and some liquid. Sometimes gravy is made with cornstarch instead of roux, but that doesn't taste right. The roux can be made from meat drippings, butter, or oil. The liquid can be jus, stock, or milk.