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Old 02-28-2012, 04:52 PM   #31
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i don't understand the objection to adding a favorite seasoning, or several, to one's personal alfredo sauce recipe. the original alfredo sauce had no cream in it. when americans liked our alfredo sauce better with cream added, i suppose the case could have been made that it was no longer authentic. does meatloaf cease being meatloaf when hundreds of different variations (beginning with the meat mixture itself) are created? do we insist on renaming every recipe that most every good cook tweaks in order to give it her own special touch?

and i don't really care about the nomenclature all that much as it relates to this alfredo sauce question. i do believe staunch rules imposed on "sacred" recipes are misdirected when applied to family cooking, howver....
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Old 02-28-2012, 05:01 PM   #32
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I agree, vituata.

Try assigning one and only one chili recipe as the only authentic chili recipe and you'll have a civil war on your hands.

It's kinda the same thing. Lighten up, folks.
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Old 02-28-2012, 05:06 PM   #33
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I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!
No mole' for you? Maybe no "jerk"? Cinnamon can be your friend in savory!
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Old 02-28-2012, 05:21 PM   #34
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I agree, vituata.

Try assigning one and only one chili recipe as the only authentic chili recipe and you'll have a civil war on your hands.

It's kinda the same thing. Lighten up, folks.
I can only speak for myself but by agreeing to the statement I am saying that personally I don't like to mess with a good thing when it comes to Alfredo Sauce. I am not saying I don't think anyone else should.
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Old 02-28-2012, 05:38 PM   #35
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I can only speak for myself but by agreeing to the statement I am saying that personally I don't like to mess with a good thing when it comes to Alfredo Sauce. I am not saying I don't think anyone else should.
Well, let me put it this way. Recipes are by and large evolutionary.

There's a saying that if you want to insult the French, point out that they learned their techniques from Italians. If you want to insult the Italians, point out that they learned their techniques from the Greeks.

I'm just saying that there is no such thing as an absolute recipe.

Personal touches are just fine.
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Old 02-28-2012, 05:39 PM   #36
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No mole' for you? Maybe no "jerk"? Cinnamon can be your friend in savory!


No mole'. Chocolate in Food other than desserts sounds gross to me. I have had Jerk seasoning, it didn't have a pronounced cinnamon taste.

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I can only speak for myself but by agreeing to the statement I am saying that personally I don't like to mess with a good thing. I am not saying I don't think anyone else should.


^That.

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Old 02-28-2012, 05:49 PM   #37
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Well, let me put it this way. Recipes are by and large evolutionary.

There's a saying that if you want to insult the French, point out that they learned their techniques from Italians. If you want to insult the Italians, point out that they learned their techniques from the Greeks.

I'm just saying that there is no such thing as an absolute recipe.

Personal touches are just fine.
I don't want to get into a war of words here. You don't know much about my style but I do a lot of playing with flavours and styles of cooking. I think you may be taking this all a bit too serious. I have actually tried different versions of Alfredo sauce and have liked some of them. But personally I keep it plain and simple.

And I don't think anyone here has actually said there is no such thing as an absolute recipe - its more a matter of if it ain't broke don't fix it .
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Old 02-28-2012, 05:56 PM   #38
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I don't think anyone is saying not to enjoy how you made what you call Alfredo sauce. Some are just saying that at a certain point, after adding things, it is no longer Alfredo sauce. That does not mean what you have made is not delicious or in any way less that a true Alfredo. What if I added shrimp and seafood stock to my Alfredo sauce? Is it still Alfredo? What about if I don't like cheese so I substitute something else? Like Andy said, at some point it turns into something else and not Alfredo.
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Old 02-28-2012, 05:58 PM   #39
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LPBeier, I wasn't trying to be contentious, I was just pointing out that there's nothing wrong with straying from the formula.
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Old 02-28-2012, 06:09 PM   #40
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I don't think anyone is saying not to enjoy how you made what you call Alfredo sauce. Some are just saying that at a certain point, after adding things, it is no longer Alfredo sauce. That does not mean what you have made is not delicious or in any way less that a true Alfredo. What if I added shrimp and seafood stock to my Alfredo sauce? Is it still Alfredo? What about if I don't like cheese so I substitute something else? Like Andy said, at some point it turns into something else and not Alfredo.
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LPBeier, I wasn't trying to be contentious, I was just pointing out that there's nothing wrong with straying from the formula.
You, and everyone else, are saying the same thing - Garlic Alfredo, Seafood Alfredo, Pesto Alfredo, Tomato Alfredo....and Alfredo Alfredo

And this is the last I will say in the matter - it is making me hungry.
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