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Forum » It’s Sunday. Time to make the gravy. (Pic)
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Thread: It’s Sunday. Time to make the gravy. (Pic)

post 1697074243 01-28-2024, 11:02 AM
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It’s Sunday. Time to make the gravy. (Pic)

5 lbs meatballs, 5 lbs sausage. Too lazy to make the braciole though. Besides, my godmother/aunt made it much, much better.

post 1697074573 01-28-2024, 11:10 AM
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Hopefully everything in onion free? Nothing worse than when someone uses onions in Italian cooking.
post 1697074633 01-28-2024, 11:12 AM
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dasit, what's in the meatballs?
post 1697075003 01-28-2024, 11:20 AM
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5lbs of sausage? i see only 3 pieces in there LMAO
post 1697075303 01-28-2024, 11:25 AM
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Came into thread expecting a pot of sauce and meat, leaving thread very satisfied. 11/10
post 1697076243 01-28-2024, 11:42 AM
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Mirin'
Short cuts to success are often paved with lies.
1/13/16: Massive hernia.
5/10/16: Finally back to lifting, light but improving.

Why Teens shouldn't cut/Lack of progress thread- http://forum.obnoxiousbrutes.com/showthread.php?t=169272763&p=1397509823#post1397509823
post 1697076323 01-28-2024, 11:43 AM
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Looks delicious!/10
~ In a world where you can be anything, be kind ~
post 1697076663 01-28-2024, 11:49 AM
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Originally Posted By OliverHeldens⏩
Hopefully everything in onion free? Nothing worse than when someone uses onions in Italian cooking.
we use onion powder
R 135
L├┼┤
246

"Slide down your throat?? We chew them, savor them, suck up the little juice left behind in the shell then swallow them. Only amateurs try to swallow them whole."
-Kingfabian: BBC loads: https://forum.obnoxiousbrutes.com/showthread.php?t=181634953&p=1666337753&viewfull=1#post1666337753
"America lost pretty much every war in history lol" -pandaboy89
as seen here: https://forum.obnoxiousbrutes.com/showthread.php?t=180019913&p=1636230303&viewfull=1#post1636230303
post 1697076773 01-28-2024, 11:52 AM
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Originally Posted By FoulSmell⏩
5 lbs meatballs, 5 lbs sausage. Too lazy to make the braciole though. Besides, my godmother/aunt made it much, much better.

Looks tasty homie
I loe e.
post 1697077023 01-28-2024, 11:57 AM
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Originally Posted By OliverHeldens⏩
Hopefully everything in onion free? Nothing worse than when someone uses onions in Italian cooking.
tree small onions
post 1697077093 01-28-2024, 11:58 AM
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strong username to post content ratio
post 1697077273 01-28-2024, 12:03 PM
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Hnnnng/10
post 1697077353 01-28-2024, 12:04 PM
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i get it tastes good but got damn u really gotta eat a bottom feeder meat??
be the turtle in the race.
post 1697077653 01-28-2024, 12:08 PM
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Looks like you godmother took a nice Foulsmelling chite
post 1697078573 01-28-2024, 12:26 PM
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Originally Posted By joeysmokes⏩
strong username to post content ratio
This

cant imagine the smells OP generates all week from this stew
post 1697082693 01-28-2024, 01:39 PM
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Originally Posted By OliverHeldens⏩
Hopefully everything in onion free? Nothing worse than when someone uses onions in Italian cooking.
All good things start with onions and garlic
Originally Posted By nothingshocking⏩
dasit, what's in the meatballs?
80/20 chuck, I don’t use pork or veal anymore, makes them taste less “beefy”. 1 egg per lb of chop meat, 5 in this case. Bread crumbs, parm cheese, sautéed onions & garlic, basil, parsley crushed red pepper, salt, pepper, Italian seasoning and a little tomato paste.
Originally Posted By EDcellent⏩
Came into thread expecting a pot of sauce and meat, leaving thread very satisfied. 11/10
Originally Posted By gbullock32⏩
Mirin'
Originally Posted By Legz422⏩
Looks delicious!/10
Originally Posted By Redfish225⏩
Looks tasty homie
Yeah buddies.
post 1697096903 01-28-2024, 05:05 PM
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Went to town on it with some ravioli. Leftover gravy and meat went in the freezer.
post 1697102243 01-28-2024, 06:31 PM
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Originally Posted By FoulSmell⏩
Went to town on it with some ravioli. Leftover gravy and meat went in the freezer.
Ravioli sounds soooo good! I haven't had it in forever.
~ In a world where you can be anything, be kind ~
post 1697102493 01-28-2024, 06:34 PM
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Originally Posted By OliverHeldens⏩
Hopefully everything in onion free? Nothing worse than when someone uses onions in Italian cooking.
Srs? My MIL is Italian and fries onions and adds them in her meatballs. Fkn delicious brah
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post 1697102813 01-28-2024, 06:39 PM
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Now this is the most crucial part. You put the pasta back in the pot. You add a little gravy. And a little butter. Then, you put the fire back on, 45 seconds real nice. That way the macaroni absorbs the gravy instead of just coats it. This is for flavor. Macaronis ready!
post 1697102843 01-28-2024, 06:40 PM
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Originally Posted By Legz422⏩
Ravioli sounds soooo good! I haven't had it in forever.
Grab some rana ,4 cheese or spinach

They in the cooler by the deli in most supermarkets
post 1697102863 01-28-2024, 06:40 PM
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Originally Posted By John
Now this is the most crucial part. You put the pasta back in the pot. You add a little gravy. And a little butter. Then, you put the fire back on, 45 seconds real nice. That way the macaroni absorbs the gravy instead of just costs it. This is for flavor. Macaronis ready!
This really is the best way to do it.
post 1697102963 01-28-2024, 06:42 PM
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Originally Posted By John
Now this is the most crucial part. You put the pasta back in the pot. You add a little gravy. And a little butter. Then, you put the fire back on, 45 seconds real nice. That way the macaroni absorbs the gravy instead of just costs it. This is for flavor. Macaronis ready!
only people who like vibrators in their ass do it this way
post 1697120403 01-29-2024, 06:57 AM
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Originally Posted By RICHSTRONG⏩
Srs? My MIL is Italian and fries onions and adds them in her meatballs. Fkn delicious brah
I sauté the onions, garlic, and crushed red pepper. Toss that into meatball mix.
post 1697120493 01-29-2024, 06:59 AM
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Originally Posted By John
Now this is the most crucial part. You put the pasta back in the pot. You add a little gravy. And a little butter. Then, you put the fire back on, 45 seconds real nice. That way the macaroni absorbs the gravy instead of just costs it. This is for flavor. Macaronis ready!
I do this, but no butter.
Also, add some of the water that the pasta cooked in, eyeball about 1/2 cup. The starch from the water helps the gravy to stick to the pasta.
post 1697120723 01-29-2024, 07:06 AM
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Originally Posted By yieldtonothing⏩
tree small onions
And two cans two big cans of tomatoes
post 1697120743 01-29-2024, 07:07 AM
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Originally Posted By FoulSmell⏩
I do this, but no butter.
Also, add some of the water that the pasta cooked in, eyeball about 1/2 cup. The starch from the water helps the gravy to stick to the pasta.
Do you eventually cut the sausage up? Or does everyone just take a full sausage if they want it?
post 1697121133 01-29-2024, 07:19 AM
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Originally Posted By John
Now this is the most crucial part. You put the pasta back in the pot. You add a little gravy. And a little butter. Then, you put the fire back on, 45 seconds real nice. That way the macaroni absorbs the gravy instead of just costs it. This is for flavor. Macaronis ready!
great Sopranos reference
post 1697121153 01-29-2024, 07:19 AM
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Is calling sauce gravy a New Jersey thing?

This is gravy

post 1697121403 01-29-2024, 07:26 AM
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Originally Posted By FoulSmell⏩
I sauté the onions, garlic, and crushed red pepper. Toss that into meatball mix.
Suate...fry, you know what I meant but you had to speak all gay didn't you. All that southern in you is making u queer foul. Dam
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