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Alfredo Sauce
what is Alfredo sauce? Dams says it dont exist.. fact or fiction?
Crash |
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"Crash" > wrote in message oups.com... > what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > > Crash > http://pasta.allrecipes.com/recipes/...ngs=2&si ze=3 Alfredo Sauce A satisfying sauce you can use on any type of pasta - dry or fresh. Makes 2 servings. Printed from Allrecipes, Submitted by B.Mason -------------------------------------------------------------- 3 tablespoons butter 8 fluid ounces heavy whipping cream salt to taste 1 pinch ground nutmeg 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 egg yolk 2 tablespoons grated Parmesan cheese Directions 1 Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. |
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Crash wrote on 29 Jul 2005 in rec.food.cooking
> what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > > Crash > > Fact...The thing commonly called Alfredo Sauce is actually a Cream and Butter Sauce. -- It's not a question of where he grips it! It's a simple question of weight ratios! A five ounce bird could not carry a one pound coconut. Are you suggesting coconuts migrate? |
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Monsur Fromage du Pollet wrote:
> Crash wrote on 29 Jul 2005 in rec.food.cooking > > >>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? >> >>Crash >> >> > > > Fact...The thing commonly called Alfredo Sauce is actually a Cream and > Butter Sauce. > True. And, to the best of my knowledge, "Alfredo Sauce" is nearly unknown outside the US (e.g. no A.S. in Italy, very rare in the UK). F -- "One cannot think well, love well, sleep well, if one has not dined well." (Virginia Woolf) |
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"Galet" > wrote in message ... > Monsur Fromage du Pollet wrote: >> Crash wrote on 29 Jul 2005 in rec.food.cooking >> >> >>>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? >>> >>>Crash >>> >>> >> >> >> Fact...The thing commonly called Alfredo Sauce is actually a Cream and >> Butter Sauce. >> > > True. And, to the best of my knowledge, "Alfredo Sauce" is nearly unknown > outside the US (e.g. no A.S. in Italy, very rare in the UK). > > F > > -- I don't understand your point ... there are a lot of things that are not eaten outside of the US (for the most part). That doesn't mean they don't exist. btw, I really don't care one way or the other about A.S. I always think this argument is just silly. |
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"Bell Jar" > wrote in message . .. > > "Galet" > wrote in message > ... > > Monsur Fromage du Pollet wrote: > >> Crash wrote on 29 Jul 2005 in rec.food.cooking > >> > >> > >>>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > >>> > >>>Crash > >>> > >>> > >> > >> > >> Fact...The thing commonly called Alfredo Sauce is actually a Cream and > >> Butter Sauce. > >> > > > > True. And, to the best of my knowledge, "Alfredo Sauce" is nearly unknown > > outside the US (e.g. no A.S. in Italy, very rare in the UK). > > > > F > > > > -- > > I don't understand your point ... there are a lot of things that are not > eaten outside of the US (for the most part). That doesn't mean they don't > exist. > btw, I really don't care one way or the other about A.S. I always think this > argument is just silly. Didn't sound like an argument to me, just a little bit of possibly useful and/or interesting trivia. Shaun aRe |
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Galet > wrote in news:42ea13d3_1
@newsgate.x-privat.org: > Monsur Fromage du Pollet wrote: >> Crash wrote on 29 Jul 2005 in rec.food.cooking >> >> >>>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? >>> >>>Crash >>> >>> >> >> >> Fact...The thing commonly called Alfredo Sauce is actually a Cream and >> Butter Sauce. >> > > True. And, to the best of my knowledge, "Alfredo Sauce" is nearly > unknown outside the US (e.g. no A.S. in Italy, very rare in the UK). > > F Uhmmm... http://www.e-rcps.com/pasta/rcp/p_abc/alfredo.shtml Andy |
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Mi e' parso che Galet abbia scritto:
> True. And, to the best of my knowledge, "Alfredo Sauce" > is nearly unknown outside the US (e.g. no A.S. in Italy, > very rare in the UK). Yes, here in Italy it is almost unknown. But, wait, now I remember! I have recently seen a frozen mono-dose box of "tagliatelle Alfredo" for microwave, in a local supermarket. Maybe they'll get famous also here. -- Vilco Think Pink , Drink Rose' |
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Mi e' parso che Andy abbia scritto:
> Uhmmm... > > http://www.e-rcps.com/pasta/rcp/p_abc/alfredo.shtml LOL, he got more famous in the US than here in Italy. -- Vilco Think Pink , Drink Rose' |
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"Shaun aRe" > wrote in message eenews.net... > > "Bell Jar" > wrote in message > . .. >> >> "Galet" > wrote in message >> ... >> > Monsur Fromage du Pollet wrote: >> >> Crash wrote on 29 Jul 2005 in rec.food.cooking >> >> >> >> >> >>>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? >> >>> >> >>>Crash >> >>> >> >>> >> >> >> >> >> >> Fact...The thing commonly called Alfredo Sauce is actually a Cream and >> >> Butter Sauce. >> >> >> > >> > True. And, to the best of my knowledge, "Alfredo Sauce" is nearly > unknown >> > outside the US (e.g. no A.S. in Italy, very rare in the UK). >> > >> > F >> > >> > -- >> >> I don't understand your point ... there are a lot of things that are not >> eaten outside of the US (for the most part). That doesn't mean they >> don't >> exist. >> btw, I really don't care one way or the other about A.S. I always think > this >> argument is just silly. > > Didn't sound like an argument to me, just a little bit of possibly useful > and/or interesting trivia. > > > > Shaun aRe argument is also a statment given in proof or rebuttal, that is the meaning that was intended. |
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Andy wrote:
> Galet > wrote in news:42ea13d3_1 > @newsgate.x-privat.org: > > >>Monsur Fromage du Pollet wrote: >> >>>Crash wrote on 29 Jul 2005 in rec.food.cooking >>> >>> >>> >>>>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? >>>> >>>>Crash >>>> >>>> >>> >>> >>>Fact...The thing commonly called Alfredo Sauce is actually a Cream > > and > >>>Butter Sauce. >>> >> >>True. And, to the best of my knowledge, "Alfredo Sauce" is nearly >>unknown outside the US (e.g. no A.S. in Italy, very rare in the UK). >> >>F > > > > Uhmmm... > > http://www.e-rcps.com/pasta/rcp/p_abc/alfredo.shtml > > > Andy I knew the story of Mr di Lello etc. I know there is a restaurant in Rome serving fettuccine Alfredo (but I've never been there). However, I've never found "fettuccine Alfredo" in any Italian cooking book. Maybe Alfredo moved to the US and there he was successful with his recipe. Moreover, I'd say that 98% of Italian people ignore that such a dish exists at all, 1% may have heard of that, and 1% know what it is. That is to say: outside the US, if you ask someone what "fettucine Alfredo" is, chances are that s/he will tell you "they don't exist". But, in fact, they exist... F -- "One cannot think well, love well, sleep well, if one has not dined well." (Virginia Woolf) |
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"Crash" > wrote in message oups.com... > what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > > Crash Ooh, that Damsel, she's trying to liven up the summer doldrums by stirring up another "Alfredo Sauce" thread! But she's right, Crash, there is no such animal as Alfredo SAUCE. Fettucini Alfredo, or any pasta Alfredo, is simply pasta dressed with butter and Parmesan cheese. No sauce, no cream, no eggs, no nothing else. Leone's Italian Cookbook (1967) has a recipe with a preface by Gene Leone referring to his "good friend Alfredo" of Alfredo's restaurant in Rome. The recipe devotes an entire page to making the pasta and about two sentences about placing it in a warm bowl and adding butter and cheese. Let the wars begin. Felice |
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"Felice Friese" > wrote in news:uNudnXA_ncMH33ffRVn-
: > Let the wars begin. > > Felice YES... a good ol' fashioned rfc food fight!!! Fling... .... SPLAT |
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"Crash" > wrote:
>what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > >Crash Here is the link to the restaurant. http://www.alfredo-roma.it/english/frame/storia.htm -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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On 2005-07-29, Felice Friese > wrote:
> recipe devotes an entire page to making the pasta and about two sentences > about placing it in a warm bowl and adding butter and cheese. > > Let the wars begin. Unless the pasta is bone dry, it contains some pasta water and this mixed with melted butter and cheese qualifies it as a sauce just as much as any starch-free reduction sauce ...at least in my mind. nb |
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"notbob" > wrote in message ... > On 2005-07-29, Felice Friese > wrote: > >> recipe devotes an entire page to making the pasta and about two sentences >> about placing it in a warm bowl and adding butter and cheese. >> >> Let the wars begin. > > Unless the pasta is bone dry, it contains some pasta water and this > mixed with melted butter and cheese qualifies it as a sauce just as much > as any starch-free reduction sauce ...at least in my mind. > > nb Dumping a (warm) bowl of fettuccine Alfredo atop Notbob's head, Felice says, "This will stick to your head and not run down your neck. Ergo, it is not a sauce." :-) |
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On 2005-07-29, Felice Friese > wrote:
> Dumping a (warm) bowl of fettuccine Alfredo atop Notbob's head, Felice says, > "This will stick to your head and not run down your neck. Ergo, it is not a > sauce." Does that include trim?  nb |
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On Fri 29 Jul 2005 08:39:58a, notbob wrote in rec.food.cooking:
> On 2005-07-29, Felice Friese > wrote: > >> recipe devotes an entire page to making the pasta and about two sentences >> about placing it in a warm bowl and adding butter and cheese. >> >> Let the wars begin. > > Unless the pasta is bone dry, it contains some pasta water and this > mixed with melted butter and cheese qualifies it as a sauce just as much > as any starch-free reduction sauce ...at least in my mind. > > nb Sort of like "Gravy Train" that makes it's own "gravy" when you add water? Sorry, but it's not a sauce. It's merely dressed with butter and cheese. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Fri, 29 Jul 2005 10:34:58 -0500, I needed a babel fish to
understand Andy <Q> : >"Felice Friese" > wrote in news:uNudnXA_ncMH33ffRVn- : > >> Let the wars begin. >> >> Felice > > >YES... a good ol' fashioned rfc food fight!!! > >Fling... > >... SPLAT Stop that wasting of good food... there are people starving around the world that could eat it... (note this is definitely tongue in cheek). ---------------------------------------- "Any sufficiently advanced technology is indistinguishable from magic." - Arthur C. Clarke |
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On Fri, 29 Jul 2005 07:27:53 -0500, Andy wrote:
> > http://www.e-rcps.com/pasta/rcp/p_abc/alfredo.shtml > > I use a bit more cream and don't whip it. It's yummy stuff no matter what you call it, though. 6 oz butter 1 1/2 C whipping cream 1 C Parmesean cheese, grated salt and pepper to taste |
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On Fri, 29 Jul 2005 12:27:23 -0400, Felice Friese wrote:
> > "notbob" > wrote in message > ... > > On 2005-07-29, Felice Friese > wrote: > > > >> recipe devotes an entire page to making the pasta and about two sentences > >> about placing it in a warm bowl and adding butter and cheese. > >> > >> Let the wars begin. > > > > Unless the pasta is bone dry, it contains some pasta water and this > > mixed with melted butter and cheese qualifies it as a sauce just as much > > as any starch-free reduction sauce ...at least in my mind. > > > > nb > > Dumping a (warm) bowl of fettuccine Alfredo atop Notbob's head, Felice says, > "This will stick to your head and not run down your neck. Ergo, it is not a > sauce." > > :-) > YUCK! Gimme Alfredo SAUCE. |
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sf > wrote in news:16rke1pio2j6en8k6p01o8sif8kmu9dit9@
4ax.com: > On Fri, 29 Jul 2005 07:27:53 -0500, Andy wrote: >> >> http://www.e-rcps.com/pasta/rcp/p_abc/alfredo.shtml >> >> > I use a bit more cream and don't whip it. It's yummy stuff no matter > what you call it, though. > > 6 oz butter > 1 1/2 C whipping cream > 1 C Parmesean cheese, grated > salt and pepper to taste sf, Here's a complete dinner recipe that takes fettuccine AND alfredo sauce to delicious extremes. http://www.here.vi/Recipes/vb15.htm Andy |
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Same perennial topic arose recently on an HTTP food forum. Whenever there's
something like this whose meaning has shifted recently or regionally, people will rise zealously to defend the particular version they happen to know about. (Whether of fettuccine "Alfredo" or the meaning of "French dressing" or even the pronunciation of "patina.") FAQ lists can be good for these things. "Felice Friese" in : > > ... Crash, there is no such animal as Alfredo SAUCE. > Fettucini Alfredo, or any pasta Alfredo, is simply pasta > dressed with butter and Parmesan cheese. No sauce, > no cream, no eggs, no nothing else. That's a very traditional meaning. Here (quoted on aforementioned HTTP forum) is J. F. Mariani, something of an authority on history of Italian-food adaptations in the US: " fettuccine Alfredo. ... a staple of Italian-American restaurants since the mid-1960s. It was created in Rome in 1920 by Alfredo de Lellio... The original dish was made with a very rich triple butter di Lellio made himself, three kinds of flour, and only the heart of the best parmigiano. .... Because most American cooks could not reproduce the richness of the original butter, today the dish almost always contains heavy cream." From that, recent US commercial versions of Alfredo "sauce." "Andy" in : > > > YES... a good ol' fashioned rfc food fight!!! Not so very old-fashioned. Call it the Middle Ages of RFC. Cheers -- Max |
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On 2005-07-29, Wayne Boatwright > wrote:
> Sorry, but it's not a sauce. It's merely dressed with butter and cheese. How do you figure? Reduction sauce: 1. liquid (wine or stock) 2. butter 3. burnt meat scum 4. botanicals ....heat on stove to let sauce reduce How is this different from?: Alfredo sauce: 1. liquid (water) 2. butter 3. pasta scum 4. pastatanicals ....add butter to boiling hot pasta, liquid reduces by evaporation. Hmmm.... now that I think about it, I was wrong in the first place. Afredo sauce does, in fact, include a starch (pasta scum) and an oil and a liquid. That, no matter how you look at it, is a sauce. nb |
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"Max Hauser" > wrote in
: > Same perennial topic arose recently on an HTTP food forum. Whenever > there's something like this whose meaning has shifted recently or > regionally, people will rise zealously to defend the particular > version they happen to know about. (Whether of fettuccine "Alfredo" > or the meaning of "French dressing" or even the pronunciation of > "patina.") > > FAQ lists can be good for these things. > > > "Felice Friese" in : >> >> ... Crash, there is no such animal as Alfredo SAUCE. >> Fettucini Alfredo, or any pasta Alfredo, is simply pasta >> dressed with butter and Parmesan cheese. No sauce, >> no cream, no eggs, no nothing else. > > That's a very traditional meaning. Here (quoted on aforementioned > HTTP forum) is J. F. Mariani, something of an authority on history of > Italian-food adaptations in the US: > > " fettuccine Alfredo. ... a staple of Italian-American restaurants > since the mid-1960s. It was created in Rome in 1920 by Alfredo de > Lellio... The original dish was made with a very rich triple butter di > Lellio made himself, three kinds of flour, and only the heart of the > best parmigiano. ... Because most American cooks could not reproduce > the richness of the original butter, today the dish almost always > contains heavy cream." But if he took his recipe to the grave, how do you know of "triple butter"? Any modern recipe is a *******ization of the original, agreed. >> YES... a good ol' fashioned rfc food fight!!! > > Not so very old-fashioned. Call it the Middle Ages of RFC. > > Cheers -- Max Max, Hrrrumph!!! I flick Cheez-Whiz in your direction anyway.  Cheerz, Andy |
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1) what the Hey is a cream and butter sauce? - how does that differ from a
milk and extra- butter-than-cream sauce, or a skim milk and more-extra-butter sauce? Or from a white sauce? I seem to remember cheese and a spice or two in my Alfredo xxxx - or is it Alfredo xxxxxx? - or Alfredo what-would-you-call-it? 2) Kind of like the dog chasing a car - what does he do with the damn thing if he catches it? So... if we all agree it isn't a sauce, what are you going to call that white, cheesy, et al runny stuff we-all put on pasta? Alfredo's stuff? "Waiter, please bring a cup of marinara sauce for me and a cup of Alfredo stuff for her." "Monsur Fromage du Pollet" > wrote in message ... > Crash wrote on 29 Jul 2005 in rec.food.cooking > > > what is Alfredo sauce? Dams says it dont exist.. fact or fiction? > > > > Crash > > > > > > Fact...The thing commonly called Alfredo Sauce is actually a Cream and > Butter Sauce. > > -- > It's not a question of where he grips it! > It's a simple question of weight ratios! > > A five ounce bird could not carry a one pound coconut. > > Are you suggesting coconuts migrate? |
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> On Fri 29 Jul 2005 08:39:58a, notbob wrote in rec.food.cooking: > >> On 2005-07-29, Felice Friese > wrote: >> >>> recipe devotes an entire page to making the pasta and about two >>> sentences >>> about placing it in a warm bowl and adding butter and cheese. >>> >>> Let the wars begin. >> >> Unless the pasta is bone dry, it contains some pasta water and this >> mixed with melted butter and cheese qualifies it as a sauce just as much >> as any starch-free reduction sauce ...at least in my mind. >> >> nb In YOUR mind, maybe, but not in mine. Drain the damned fettuccine! Felice |
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"hob" > wrote in news:UoKdnV54VZmJHHffRVn-
: > So... if we all agree it isn't a sauce, what are you going to call that > white, cheesy, et al runny stuff we-all put on pasta? Alfredo's stuff? > Alfredo SNOT. Andy |
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"notbob" > wrote in message ... > On 2005-07-29, Wayne Boatwright > wrote: > >> Sorry, but it's not a sauce. It's merely dressed with butter and cheese. > > How do you figure? > > Reduction sauce: > 1. liquid (wine or stock) > 2. butter > 3. burnt meat scum > 4. botanicals > > ...heat on stove to let sauce reduce > > How is this different from?: > > Alfredo sauce: > 1. liquid (water) > 2. butter > 3. pasta scum > 4. pastatanicals > > ...add butter to boiling hot pasta, liquid reduces by evaporation. > > Hmmm.... now that I think about it, I was wrong in the first place. > Afredo sauce does, in fact, include a starch (pasta scum) and an oil > and a liquid. That, no matter how you look at it, is a sauce. > > nb OK, you just made a sauce. But when you pour it onto fettuccine, don't call it Fettuccine Alfredo. Call it Fettucine Notbob. Sauces POUR. Butter and cheese DO NOT POUR; they stick to the fettuccine like library paste but taste a whole lot better. Felice Pasta scum? Yuk! |
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Andy <Q> wrote in :
> Alfredo SNOT. As in "It snot sauce?" Or even just abandone Alfredo for his effort and just call it "snot." More Pino Gregio!!! Andy |
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"Max Hauser" > wrote in message ... <snip> > > "Felice Friese" in : >> >> ... Crash, there is no such animal as Alfredo SAUCE. >> Fettucini Alfredo, or any pasta Alfredo, is simply pasta >> dressed with butter and Parmesan cheese. No sauce, >> no cream, no eggs, no nothing else. > > That's a very traditional meaning. Here (quoted on aforementioned HTTP > forum) is J. F. Mariani, something of an authority on history of > Italian-food adaptations in the US: > > " fettuccine Alfredo. ... a staple of Italian-American restaurants since > the mid-1960s. It was created in Rome in 1920 by Alfredo de Lellio... The > original dish was made with a very rich triple butter di Lellio made > himself, three kinds of flour, and only the heart of the best parmigiano. > ... Because most American cooks could not reproduce the richness of the > original butter, today the dish almost always contains heavy cream." > > From that, recent US commercial versions of Alfredo "sauce." > > Cheers -- Max Mariani's point taken, Max. Oh that we had the butter diLellio had! But butter alone is richer than butter diluted by cream, no? Felice |
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On 2005-07-29, Felice Friese > wrote:
> In YOUR mind, maybe, but not in mine. Drain the damned fettuccine! Drain it till what!? It's a bone dry solid lump? Nope, fresh pasta carries water by capillary action. This water has starch disolved in it. Starch + oil + liquid = sauce nb |
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On 2005-07-29, Felice Friese > wrote:
> OK, you just made a sauce. But when you pour it onto fettuccine, don't call > it Fettuccine Alfredo. Call it Fettucine Notbob. > Sauces POUR. Butter and cheese DO NOT POUR; they stick to the fettuccine > like library paste but taste a whole lot better. You're splitting sauce hairs. Any sauce can made a lump by too much cheese. I don't put enough cheese on alfredo to make it a paste. nb |
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Andy wrote:
> "Max Hauser" > wrote in > : > > >>Same perennial topic arose recently on an HTTP food forum. Whenever >>there's something like this whose meaning has shifted recently or >>regionally, people will rise zealously to defend the particular >>version they happen to know about. (Whether of fettuccine "Alfredo" >>or the meaning of "French dressing" or even the pronunciation of >>"patina.") >> >>FAQ lists can be good for these things. >> >> >>"Felice Friese" in : >> >>>... Crash, there is no such animal as Alfredo SAUCE. >>> Fettucini Alfredo, or any pasta Alfredo, is simply pasta >>> dressed with butter and Parmesan cheese. No sauce, >>> no cream, no eggs, no nothing else. >> >>That's a very traditional meaning. Here (quoted on aforementioned >>HTTP forum) is J. F. Mariani, something of an authority on history of >>Italian-food adaptations in the US: >> >>" fettuccine Alfredo. ... a staple of Italian-American restaurants >>since the mid-1960s. It was created in Rome in 1920 by Alfredo de >>Lellio... The original dish was made with a very rich triple butter di >>Lellio made himself, three kinds of flour, and only the heart of the >>best parmigiano. ... Because most American cooks could not reproduce >>the richness of the original butter, today the dish almost always >>contains heavy cream." > > > But if he took his recipe to the grave, how do you know of "triple > butter"? Any modern recipe is a *******ization of the original, agreed. > > > >>>YES... a good ol' fashioned rfc food fight!!! >> >>Not so very old-fashioned. Call it the Middle Ages of RFC. >> >>Cheers -- Max > > > > Max, > > Hrrrumph!!! I flick Cheez-Whiz in your direction anyway. Sorry, caught the cheez-whiz and am now turning it into quick cauliflower cheese soup. > > Cheerz, > > Andy |
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On Fri 29 Jul 2005 12:02:25p, notbob wrote in rec.food.cooking:
> On 2005-07-29, Wayne Boatwright > wrote: > >> Sorry, but it's not a sauce. It's merely dressed with butter and >> cheese. > > How do you figure? > > Reduction sauce: > 1. liquid (wine or stock) > 2. butter > 3. burnt meat scum > 4. botanicals > > ...heat on stove to let sauce reduce > > How is this different from?: > > Alfredo sauce: > 1. liquid (water) > 2. butter > 3. pasta scum > 4. pastatanicals > > ...add butter to boiling hot pasta, liquid reduces by evaporation. > > Hmmm.... now that I think about it, I was wrong in the first place. > Afredo sauce does, in fact, include a starch (pasta scum) and an oil > and a liquid. That, no matter how you look at it, is a sauce. We'll never agree on this. I pass... -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"Felice Friese" in :
> ... > Mariani's point taken, Max. Oh that we had the butter diLellio had! But > butter alone is richer than butter diluted by cream, no? I would think so too. Maybe it was the particular dairly flavor, or something else. I'm happy however not to have the rest of what diLellio also dealt with. The _Fascisti_ marched on Rome soon after Alfredo started popularizing that dish by "making its serving a spectacle reminiscent of Grand Opera" (Waverly Root). Some Anglophone Italian cookbooks mention the gold tossing utensils he used, and their confiscation under the ensuing dictatorship and its efforts to control valuta. Root's study (_The Food of Italy_) mentions the long history of "Fettuccine al burro" and versions made outside Rome, and credits Alfredo for popularizing the dish among tourists, or perhaps refining, not "inventing" it. Root too gives only butter and cheese as ingredients (in his case _doppio burro,_ "double," rather than Mariani's triple). Clearly the dish has some history. Cheers -- Max |
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~patches~ > wrote in news:11el396rtv7ep43
@corp.supernews.com: > Sorry, caught the cheez-whiz and am now turning it into quick > cauliflower cheese soup. patches, OK, so I can only imagine you're gonna launch your soup at the "Alfredo sauce folks in denial" for your own sake! I've got a few cups of pesto with a range of 5 cafeteria tables and two rfc round tables. You've been warned! I also have dijon mustard and spatulas. Whose side are you on?  Andy |
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So hard sauce is not a sauce and should not be called "hard sauce?" Or
is it not a sauce, but it's ok to call it "hard sauce?" Or is it a sauce after all? -bwg |
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Andy wrote:
> ~patches~ > wrote in news:11el396rtv7ep43 > @corp.supernews.com: > > >>Sorry, caught the cheez-whiz and am now turning it into quick >>cauliflower cheese soup. > > > > patches, > > OK, so I can only imagine you're gonna launch your soup at the "Alfredo > sauce folks in denial" for your own sake! I've got a few cups of pesto > with a range of 5 cafeteria tables and two rfc round tables. > > You've been warned! I also have dijon mustard and spatulas. Whose side > are you on? > I'm on the dijon mustard and spatulas side but I have been known tosneak in a little Velveeta from time to time. I'd rather use real cheese for my cauliflower soup too. I'm not too fond of cheese products. > > > Andy |
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