technically, a sauce is made from the stock of whatever animal it is named by; a gravy is made with drippings. so the term chicken sauce means a sauce made from reduced chicken stock, but it does not say what your thickener is, or what other ingredients you may add, and it can top whatever you would like. i have spent more time in kitchens than onstage or in the studio, and got paid better for it.
i find the two creative endeavors to be similar-- chords as ingredients, genres as cuisines, grand majestic extended pieces in the constant flow of finished plates as they are completed and whisked away in a display of timing and teamwork to rival any orchestra, and the gorgeous solo composition of the pastry
chef interpreted by a skilled performer with an eye for color and balance as they are plated up for presentation. there are egos, divas, lead players, undervalued bass players, ahem, i mean, ensemble players who are on the back line bringing up everything they are called to "go for," and are known informally as gophers, who support everyone else. you will find that most folks who cook for a living feel passionately about music, as well. i know your queries were in the main rhetorical, but there is actually an answer to what chicken sauce would mean classically.
time
no looping up at present....
From: mark francombe <mark@markfrancombe.com>
To: Loopers-Delight@loopers-delight.com
Sent: Wednesday, February 15, 2012 2:44 PM
Subject: Re: Reading other threads
I dont know what chicken sauce is!
Is that sauce you have ON chicken (inst that gravy?) or Chicken flavored sauce?
If its the latter, what do you pour it over?
Chicken?
Why?
It already tastes like chicken!
M
On Wed, Feb 15, 2012 at 9:29 PM, Thomas Wegmann
<theweg@gmail.com> wrote:
LOL, I like Chicken Sauce!
--
Mark Francombe
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