Comments on: Necks and Feet and Shoulder, Oh MY! It’s Always Sunday When You Make This Gravy.

By: Sunday Gravy « Each Day Is A Gift

Sunday Gravy « Each Day Is A Gift — Mon, 10 May 2010 21:13:40 +0000

[...] Here’s some background info, along with recipes here, here {and there’s some good info there too}, and here. [...]

By: The Food Hunter

The Food Hunter — Fri, 30 Jan 2009 16:59:45 +0000

We call all red sauce gravy too. Besides all of the pork meat we also add chicken thighs. It adds a great flavor. But you can’t go wrong no matter what meat you use. I’ve never tried pigs feet. Not even sure I could get them here in Phoenix but I’m going to start looking.

I love your blog and I’m so glad I found it.

By: matt wright

matt wright — Sun, 25 Jan 2009 05:42:57 +0000

This looks so incredibly good – just perfect for a slow winter’s Sunday.

By: leigh

leigh — Sat, 24 Jan 2009 14:46:07 +0000

now this loos great – hearty and full of flavour, I love this time of year. The cold makes food like this taste even better.

By: White On Rice Couple

White On Rice Couple — Sat, 24 Jan 2009 06:20:31 +0000

Hey Amy, I’m all there with you when it comes to the pigs feet. I grew up eating pigs feet in soups and my mom would always add it to her sauces and reductions.
Your Sunday gravy is on my list for sure! And I’m not just saying that! You’ve got me totally hooked and excited!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Fri, 23 Jan 2009 15:12:21 +0000

This debate rages in my family. It’s gravy on Dad’s side and sauce on Mom’s. Both of my grandmothers’ families were from Naples, but one grew up in northern CT and the other grew up in the Bronx and it made a world of difference how they named their food.

It was always just meatballs and sausage in my gravy/sauce growing up. If I’m going all out for a Sunday pasta night, I’ll throw in braciole though. I never thought about pork hocks. They are creepy looking, but I know they do give great flavor.

By: Amy

Amy — Fri, 23 Jan 2009 12:56:35 +0000

Ok, now I see what you mean. You definitely bumped up the scary factor in this Sunday gravy. But I just might have to try it your way!

By: admin

admin — Fri, 23 Jan 2009 02:25:18 +0000

this post – well, let’s just say it has some of my favorite bunch of comments. yes, peter… i said it “porky love”. you know what i’m talkin’ ’bout.

claudia, i understand the need to loose weight. we are really, really trying to eat lighter. lots of these recipes were from right before the christmas pig-fest. you’ll never be boring, baby.

rachel, it’s ON. we’re totally wanting to do more w/ pig’s feet.

ken: thanks for the insight! jonny’s english and who would’ve known…

rowley: let me just say, i LOVED your comment. not sure if you knew, but i’m from philly originally and my mom (rosesep – see comment above) is also so this comment really meant alot. i felt like i was there! do you miss philly sometimes? your comment made me miss it!

By: Peter

Peter — Thu, 22 Jan 2009 15:57:16 +0000

You said “porky love.”

Heh.

That’s some seriously badass winter goodness right there. Feet = unctuosity. Oink.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Thu, 22 Jan 2009 14:13:55 +0000

next winter… it’s just not fair. but i couldn’t stop reading. the longing is palpable… ok, not exactly. but you did such a damn fine job there…

paying for my sins. i’m offadapig.