Technical Difficulties

I quit many years ago. However, I did find back in the day a double dose of Alka-Seltzer and lots of water before I went to bed did wonders.

"if you have any relevant recent experiences please do share them."

I made a delicious dinner last night of penne pasta with a robust mushroom/tomato/wine gravy. It was enjoyed by all.

Oh. You were looking for relevant recent experiences. Never mind.

Petey, I recently had my two cats declawed. They used to wrestle a lot together. Now it seems to have lessened. Do you think not having claws has made their play less enjoyable?

"Gravy," in my opinion, refers to a dressing made using the drippings from a cooked meat as its primary base.

A dressing made with mushroom, wine and tomatoes should properly be described as a "sauce."

YOU SUCK. Haha. Just kidding. Internet connection problems really can be a pain, they can exist on several levels. Have a friend with a laptop? Hook him up (make sure to power cycle your modem if you're hooked up directly), and see if you still have the same problem. If not, then it's on your computer, reinstall your browser, clear cookies and cache (you've probably already done all that).

Run a spyware scan. That's the biggie. If it still persists, it may take a rebuilding of the internetconfig file/TCP/IP. Oh, and disable your firewall if you have it.

Use a router? Hook up directly to the modem. Again, cycle the modem.

If it's happening on your friends computer, (if already bypassed the router), it's on the network. Get your modem replaced. If that doesn't work, it's a routing issue that will be automatically resolved or not. If not, the only real option is to switch ISPs.

Probably a Comcast DNS issue. If it happens again, change your DNS servers to something other than Comcast's. To do this in Mac OS X go to System Preferences -> Network and set 'Show' to however you are connected to the internet (Airport or Ethernet,) and then click on 'TCP/IP' , and then where it says 'DNS Servers:' put in 2 Public DNS server IP addresses (each one on it's own line, you can use 4.2.2.1 and 4.2.2.2) and then click 'Apply Now' at the bottom.

If you can then load your site (you don't have to restart or anything) it is definitely a Comcast DNS issue. Call and complain and/or just keep surfing with the new DNS settings. Google 'Public DNS server' for more addresses.

"Gravy," in my opinion, refers to a dressing made using the drippings from a cooked meat as its primary base."

As Wikipedia notes:

Most East Coast Italian Americans refer to tomato sauce as gravy.

When I'm making pasta with tomato sauce, I'm making Italian American cuisine, and thus I'm putting gravy on the pasta. Any other word choice would show disrespect.

(The trick is to use more wine and more garlic in the gravy than stupid Americans use. One you do that, it's hard to go wrong. Also, not using Reggiano shows horrible disrespect to all that is good in the world.)

"Gravy," in my opinion, refers to a dressing made using the drippings from a cooked meat as its primary base.

A dressing made with mushroom, wine and tomatoes should properly be described as a "sauce."

Posted by: James Gary on April 18, 2007 09:47 AM

My stepmother comes from a fine old Italian family by way of Cliffside Park, New jersey. In her extended family, all red pasta sauces are called "gravy", and all pastas are called "macaroni". I always suspected that this is a local variation, but it's interesting to see that someone else calls it gravy as well.

I paid good money to be able to read new posts during the work week, and I demand a refund!

Oh, right, I didn't. Never mind.

I always suspected that this is a local variation

I've always suspected it's a greater New York thing, and not at all an entire East Coast phenomenon. How dominant it is even there, I couldn't say, but the idea that a majority of Italian-Americans in the east (what, did they poll?) use the term has always struck me a fanciful. You rarely hear it from or see it used by Italian-Americans in New England.

Petey hit the "sauce/gravy" nail on the head with his Wikipedia cite--it's a regional usage that is entirely allowable (although I recall it struck me as a little odd when I moved to New York and heard it for the first time.)

Also, I am in complete agreement with regard to his comments on the proper use in cooking of garlic and wine.

To be very technical, it's always been my understanding that even among those who use the term gravy for a pasta sauce, it should have been cooked with meat or meat drippings to earn that name.

I swam four days in a row!

Oh, relevant.

Petey:

Thanks for the most productive thread-hijacking I've seen in a long time !

JL -- nope. My upstairs Brooklyn neighbor -- who speaks for all greater New York Italians -- refers to red sauce as gravy. 9 times out of 10, this is just your standard concoction of tomatoes, oil, and garlic. Shitloads of garlic.

This is a sample size of 1, and therefore irrefutably true. Angie also uses all of the other standard Brooklyn Italianisms, which are totally awesome. I don't think most of them can be spelled, but here are a few:

Nobbledydon = Napolitano
Berzhoot = prosciutto
Mootsarell = Mozzarella

And so forth.

Petey hit the "sauce/gravy" nail on the head with his Wikipedia cite--it's a regional usage that is entirely allowable

This is a blog of global reach, scope, and sway, so "gravy" is wrong, IMHO. This is not Piscataway.

Petey: What's for dinner tonight?

Imagine my horror when eating at a local Mexican restaurant in Fargo, ND and asked if I wanted red or green gravy on my tamales.

"This is a blog of global reach, scope, and sway, so "gravy" is wrong, IMHO. This is not Piscataway."

Maybe not Piscataway, but I have a sense that if the Russians nuked Park Slope, traffic on this blog would show a sudden and dramatic drop.

This is a sample size of 1, and therefore irrefutably true.

I am overwhelmed, and must flee this website for a place where my shame is unknown--if I can find one.

Respect? Please. Those East Coast Italian Americans are never to be forgiven for the fact that lasagne in America is nearly always made with ricotta -- ugh -- rather than with a smooth besciamella (béchamel / white sauce), in the classic Bolognese style.

OTOH the chicken parm sandwich is a culinary syncretism of beauty.

"Petey: What's for dinner tonight?"

Boring. Broiled salmon with ginger and sauteed spinach.

(I wanted to make burritos, but the avocados at the market looked awful.)

i'm hungry.

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