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CULINARY MUSING 013: April 1, 2006 [listen]

Gravy or Sauce

In my old neighborhood, there was a man who lived up the street from me, Mr. A. He had a great big St. Bernard dog named "King." I believe he had this dog for the sole reason of protecting his tomato plants. Mr. A. knew how to grow tomatoes, when and how to pick them.

My aunt and uncle showed me how to ripen a tomato that had been removed prematurely from the vine.

My spaghetti sauce was my first en masse foodstuff product. I purchased a case of tomatoes and pounds of accompanying produce on Saturday, and spent an entire Sunday prepping, sautéing, combining, stirring, tasting, and eating. Afterwards, I packaged the sauce in containers, freezing the nutrition for future eating as well as distribution to my family and friends.

I've even begun teaching myself how to make pasta from scratch. To be continued....

Another challenge I've taken on is alfredo. A not-so-distant relative of mine, Q., she is the connoisseur of this gravy-sauce. From the time she was a baby, she would slurp the smothered pasta as if she were teating the goodness from her mother's heart.

I know her look. I cook for that look.

Poem [listen] Foodstuff

Gravy or Sauce

Let us not confuse the
Difference between
A gravy and a sauce.

A gravy is a byproduct of mechanics:
     a pot of siphoned toil--
     juices, bits and pieces
     congealed by a starchy-roux.

A sauce is a production of magic:
     a cauldron simmering to a boil
     liquids, solids and spices--
     serenity into a hullabaloo!

A gravy compliments flavor by smothering difference.
A sauce accents difference in favor of compliments.

Gravy or sauce--
There is neither criticism nor fusion,
Only collusion to this murky gastragonism.

Ed's Spaghetti Sauce

Crushed Garlic
Olive Oil
Fresh Oregano, Basil
Salt, Sugar (raw)
Balsamic Vinegar
Tomato Paste
Hot Sauce

Mushroom (button sautéed, truffle oil)
Portabella (sautéed)
Onion (sautéed)
Green Pepper (sautéed)
Roasted Red Pepper

Eddie's Pasta Sauce

Tomato Paste
Red Wine Vinegar
Raw Sugar
Oregano (dried)
Water (filtered)
Garlic (crushed)
Olive Oil


Heavy cream
Olive oil
Pepper (black or white)
Egg Yolk
Garlic (minced)
     - parmesan
     - ricotta
     - scraps
       (romano, asiago, etc.)

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Copyright © 2006 by Edward K. Brown II, All Rights Reserved