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Post by Mari on May 6, 2020 7:32:46 GMT
Chicken madras. My husband will only consent to veggie curry if he doesn't know it's veggie And since he does the groceries at the moment...
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Post by tangent on May 6, 2020 7:47:26 GMT
Ah, chicken madras, my favourite Madras used to be the sixth largest city in India until it changed its name to Chennai in 1996. But I can almost guarantee that if you ask for a chicken chennai in an Indian restaurant, they won't know what you're talking about
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Post by JoeP on May 6, 2020 16:42:48 GMT
On this side of the pond, I would say "gravy" is more often applied to a thinner pourable foodstuff. Thicker than juices from meat, specifically because the essential gravy is juices from meat thickened with flour or something. The kind of gravy (sausage gravy?) y'all have with what you call "biscuits" would be an unusual gravy here.
Whereas "sauce" could be used for any thickness of foodstuff, from a very liquid hot sauce (like Tabasco) through things like tomato sauce (when it's not in fact tomato ketchup) to things like aioli and pesto which are hardly liquid at all.
Of course they are both used however they are used.
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Post by Moose on May 6, 2020 22:56:04 GMT
Yes. Curry sauces can be so thick that they are more like dry marinades or abysmally runny. I like part of both.
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Post by whollygoats on May 7, 2020 0:04:11 GMT
On this side of the pond, gravy is a sauce, but a sauce may not be a gravy. And, yes, I looked up the definition and that is what it said, "a sauce made from the oil drippings from cooking meat or other foods which is then thickened with flour or starch."
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Post by Mari on May 7, 2020 9:38:27 GMT
Here traditional gravy is meat juices mixed with water and sometimes spices. No flour added. Once it's thickened I'd call it a sauce.
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