Hi.

Mirewen said:
You know that recruitment thread where someone asked for a social guild? And I mentioned AG and NT? Well he promptly sent me a PM as to why he doesn't think AG is good because "Audino said I didn't fit in". Yea duh, now I can see why.
Click to expand...

SABOTEUR!!!

j/k lol. I bet NT is kicking themselves now too, heh. (No pun intended >.>)
 
God, the worst part is how we all knew he was weird, and noone wanted to actually talk to him, but he wouldn't get the hint. A normal person, after getting cold-shouldered for a month or so would find a different social shell. Helius had to be told what should have been patently obvious, and then was all "I'll try harder to fit in!". WTF. That's the problem in the first place, you're trying to fit in, it doesn't work, and it's painfully awkward. It's not a HNM shell where sometimes you have to smooth over your rough edges to work with the group, it's a social shell.
 
Fellina said:
God, the worst part is how we all knew he was weird, and noone wanted to actually talk to him, but he wouldn't get the hint. A normal person, after getting cold-shouldered for a month or so would find a different social shell. Helius had to be told what should have been patently obvious, and then was all "I'll try harder to fit in!". WTF. That's the problem in the first place, you're trying to fit in, it doesn't work, and it's painfully awkward. It's not a HNM shell where sometimes you have to smooth over your rough edges to work with the group, it's a social shell.
Click to expand...

Btw, the things Fellina's said on the situation also confirms why she's the #2 in AG lol
 
In other news, today is Ash Wednesday which means I'm making spaghetti with tuna fish gravy for anyone who wants to come by. ;)
 
I think I'm gonna give up healthy food for lent this year.
 
I'm assuming that eww was for the tuna, because otherwise there's gonna be a throwdown. I can accept people not liking fish, even if it does some slight boggling of my mind. Us marchegiani will eat anything that comes out of the water; you should have seen me when I was in San Benedetto del Tronto on my family trip to Italy. I even ate conch (though the older gentleman at the table next to me had to show me how to use a toothpick to get it out of the shell).
 
Oh and hey, I totally forgot about giving something up. I'm not a very good catholic, I'm just in it for the food and feelings of irreversible guilt.
 
Some people take "gravy" to mean a sauce made from drippings. Some people take "gravy" to mean any sauce with a meat base.

Like when Dino's making pasta sauce, he calls it the "gravy." We can all make fun of him for this now.

I'm praying the tuna gravy isn't made from drippings.
 
Willian said:
Some people take "gravy" to mean a sauce made from drippings. Some people take "gravy" to mean any sauce with a meat base.

Like when Dino's making pasta sauce, he calls it the "gravy." We can all make fun of him for this now.

I'm praying the tuna gravy isn't made from drippings.
Click to expand...

Yeah, if you're implying the shit I make for pasta is gravy, then you're right.

Anything that I might lap up as "tuna gravy"... well....

I'm gonna go to bed now.
 
I don't think of it as drippings, but any kind of fish sauce... just. Um. Yea...
 
Mirewen said:
I don't think of it as drippings, but any kind of fish sauce... just. Um. Yea...
Click to expand...
I had a pasta with tuna sauce once, it was actually pretty good (and I loathe fish, absolutely hate the stuff. But I love pasta, so it kind of evened out.)
 
I started calling pasta sauce gravy after I saw them do it on Soprano's. TV tells me whats cool.
 
Lots of Italians call what they put on top of pasta gravy. We only call it sauce for you people who think of gravy as what you put on your turkey. So I guess it was a tuna fish sauce if that makes you feel better. It's one of those things that it's awesome and easy to make, yet tradition says we only have it twice a year (Ash Wednesday and Christmas Eve). So I always look forward to it. It's not really fishy at all, because the acid in the tomatoes kills any fishy flavor. Using good-quality Italian tuna canned in extra virgin olive oil helps too. If you're imagining pasta made with Starkist tuna I can see where you'd be grossed out.
 
Well, no, not really. The sauce is pretty much like any other tomato-based pasta sauce; You start with a little bit of onion and sweat it in olive oil, then add parsley, basil, other secret family recipe herbs, the tuna, and a splash of red wine, then stir in either tomato sauce or crushed tomatoes. Salt and pepper to taste, then let it simmer til the acid in the tomatoes mellows out, and serve it on top of pasta. Takes maybe an hour tops (of which only 10 minutes is actual prep time), though of course the longer you simmer it the better it gets.
 
Damn you're making me hungry.
 
You must log in or register to reply here.
Back
Top