Little itty bitty mods under $100.
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Jumping in here late and I am only half Italian, but wanted to set something straight... It is SAUCE, not gravy (putting meat in it has nothing to do with it... hello, marinara)! 
Technically, gravy is made using a roux (equal parts of fat and flour as the thickener)... THERE IS NO FLOUR IN TOMATO SAUCE, either with or without meat. One could even call tomato sauce a 'reduction' instead, as it is cooked slowly and thickens on its own, as the excess water/moisture evaporates... It's SAUCE, damn it!
So, there...
Technically, gravy is made using a roux (equal parts of fat and flour as the thickener)... THERE IS NO FLOUR IN TOMATO SAUCE, either with or without meat. One could even call tomato sauce a 'reduction' instead, as it is cooked slowly and thickens on its own, as the excess water/moisture evaporates... It's SAUCE, damn it!
So, there...
"Sauce" - Not in any of "My" families homes (unless it is a "Sauce" - including béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce. ) . . . And - WE ARE "NAPOLETANO" (Grandpa came over on the boat) . . . It's GRAVY and always will be GRAVY ! ! ! Especially since there is "Meat" in the pot - It makes GRAVY !!!
Now that - that is settled - Back to the "Little Itty Bitty" mod discusion . . .
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Jumping in here late and I am only half Italian, but wanted to set something straight... It is SAUCE, not gravy (putting meat in it has nothing to do with it... hello, marinara)!
Technically, gravy is made using a roux (equal parts of fat and flour as the thickener)... THERE IS NO FLOUR IN TOMATO SAUCE, either with or without meat. One could even call tomato sauce a 'reduction' instead, as it is cooked slowly and thickens on its own, as the excess water/moisture evaporates... It's SAUCE, damn it!
So, there...
Our best guess is that Unc has some lineage to northern NJ, because it does seem to be the preference in that area. I can't say that for sure though, because he usually references NYC, but none (of the many) restaurants I've ever frequented there (Manhattan/Bronx) ever referred to it as gravy, so I can't help but think Unc has a bit of SpringsteenSinatraBongiovi in his blood.
Fess up, @Uncle
Jumping in here late and I am only half Italian, but wanted to set something straight... It is SAUCE, not gravy (putting meat in it has nothing to do with it... hello, marinara)!
Technically, gravy is made using a roux (equal parts of fat and flour as the thickener)... THERE IS NO FLOUR IN TOMATO SAUCE, either with or without meat. One could even call tomato sauce a 'reduction' instead, as it is cooked slowly and thickens on its own, as the excess water/moisture evaporates... It's SAUCE, damn it!
So, there...
Yeah but what does your Italian half say huh?
Jumping in here late and I am only half Italian, but wanted to set something straight... It is SAUCE, not gravy (putting meat in it has nothing to do with it... hello, marinara)!
Technically, gravy is made using a roux (equal parts of fat and flour as the thickener)... THERE IS NO FLOUR IN TOMATO SAUCE, either with or without meat. One could even call tomato sauce a 'reduction' instead, as it is cooked slowly and thickens on its own, as the excess water/moisture evaporates... It's SAUCE, damn it!
So, there...
Good Luck with that . . .
Our best guess is that Unc has some lineage to northern NJ, because it does seem to be the preference in that area. I can't say that for sure though, because he usually references NYC, but none (of the many) restaurants I've ever frequented there (Manhattan/Bronx) ever referred to it as gravy, so I can't help but think Unc has a bit of SpringsteenSinatraBongiovi in his blood.
Fess up, @Uncle
Well - YES - I Do . . . AND - To be very honest . . . The use of "Gravy" is is used by many in "My" Italian Family . . . Who are from the following ares and where "My" Italian Relatives and even some Italian Friends who SPEAK "Gravy" can be found (AND - Although, I am & was a New Yorker even before I move there - I also was born & lived in a majority of these areas) . . . NJ (North & South/Newark/Manville/Morris County/Jersey Shore), NY (Manhattan/Queens/Brooklyn), PA (Philadelphia/"Cherry Hill" Area/Bucks County) . . . Oh and then there is Upsate, NY and just outside Boston (North End)/ . . . AND - BTW: There are many Italian Restaurants here in Florida using the term today also . . .
Anyway - Just as an Example of one of the more popular Basic Recipe's for "Italian Sunday Gravy":
Oh and these too:
BTW: This all comes from "My" Italian half - who were the ones we mostly socialize with at "My" Italian GrandMa's (right off the boat from Italy like my grandfather) kitchen/home as I was growing up . . . The other half are originally from England/Ireland (Mother was "DAR" and their "Gravy" is totally different
) . . . YES - I am an American . . . 
Okay - Maybe it's time to move this discussion - It really NEEDS it's Own Thread . . . Just Sayin' . . .
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Okay - Maybe it's time to move this discussion - It really NEEDS it's Own Thread . . . Just Sayin' . . .
I can add it to pending "Top vs. Bottom Fill Tanks" thread!!!
When Mad Phil in the Sopranos was in Italy and he was complaining how crud 'The gravy' was in Italy, I just thought he was supposed to be a bit thick. I didn't realise you guys actually called Italian food gravy.
Tabac...
WE do NOT. Tiz incorrecto, completamente.
Sauce sauce sauce, and nuttin' but SAUCE!
@Uncle - start that thread, kiddo! DPL & I will DEFINITELY be there.
WE do NOT. Tiz incorrecto, completamente.
Sauce sauce sauce, and nuttin' but SAUCE!
@Uncle - start that thread, kiddo! DPL & I will DEFINITELY be there.
Like I mentioned, it's a Jersey thing.
You'd never hear that from Sonny, Michael, or even Fredo!
A "Top vs. Bottom Fill Tanks" thread...would read something like a "Tesla vs. Corvair" thread...
[ECF...Erratic Car Forum]...
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A "Top vs. Bottom Fill Tanks" thread...would read something like a "Tesla vs. Corvair" thread...
[ECF...Erratic Car Forum]...
..
Like everything vape, Ger, not for everyone.
Like everything vape, Ger, not for everyone.
Yea...but...but...but I didn't say which was the Tesla...and which was the Corvair...
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Yea...but...but...but I didn't say which was the Tesla...and which was the Corvair...
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I actually thought about that too!!!
Don’t have a Colossal, but I really like my Aegis Solo. Performs well in both power and TC modes, nicely armored, shock/water resistant and can handle large diameter tanks/atomizers. I find it very comfortable to hold and use. Great for when I’m doing anything outdoors. Fine for indoor use too, especially when on hard floors.Colossal or Aegis Solo?
I'm still in the market for a new itty bitty mod.
I have a 24mm diameter Kayfun Lite 2019 clone on mine and I can still see the outside edge of the Solo’s stainless 510 deck plate around the outside of the tank. (The stubby, 3.5ml, 24mm KL2019 looks great on the Solo, but the airflow is a bit tight for me. I should probably try running a K4 on it, but that would make the set considerably taller.)
Only thing I don’t care for is that when I put it down, the device rests on the battery cover and not at all on the rubberized coating/armor that surrounds the cover. So the first few times I put it down on a table it went down with a solid “thock” - which is probably not the best thing for a softer, real-wood surface; the padding surrounding the battery cover gave me a false sense of security. I adjusted quickly to that, tho.
I’ll probably buy a spare on my next EightVape order.
I actually thought about that too!!!
Right now...(more than ever before)...I really wish ECF had a SARCASM rating emoji...
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Thanks, Jumpin'! Great info. I got mine from FT when they had a sale. Should be here before Christmas, I hope.
Right now...(more than ever before)...I really wish ECF had a SARCASM rating emoji...
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At times I use the rolling eyes >
< . . . And then again, Ya' can always find different ones using Google images to use . . . Like this one:
BTW: Just trying to be of "Public Service" . . .
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