On Wed, 8 Sep 2010 18:42:43 -0700, Motzarella wrote:

> "Victor Sack" > wrote in message
> . ..
>>
>> That, again, is the crux of the problem. What exactly is a guidepost in
>> this case. What about the following randomly chosen recipes, what
>> exactly - or even inexactly - the guideline that causes people to call
>> them Alfredo and not, say, Caeser salad or some such thing?
>>
>> <http://www.askyourneighbor.com/recipes/150.htm>
>> <http://recipes2.alastra.com/vegetarian/artichoke-alfredo.html>
>> <http://www.foodreference.com/html/bluefish-alf-71906.html>
>> <http://www.foodclassics.com/re1666/recipes.php>
>> <http://taiyyaba.com/2008/01/17/buttermilk-alfredo-pasta/>
>> <http://www.cdkitchen.com/recipes/recs/321/Chicken__Broccoli_Fettuccine_Alfredo2463.shtml>
>> <http://www.tastyandmeatless.com/alfredo.htm>
>>
>> Victor
>
> Oh boy! Been auditing RFC for some time now. Somehow, just listening, rather
> than participating these past few years. And finally, my favorite topic AND
> subject.
>
> At any rate, there can only be one ORIGINAL of any product. Whomever is
> first gets to name the product/food. And so, I would stand behind Victor on
> this one. If you choose to put cream or oil in your dish, thereby creating a
> sauce(which was not in the original), then call it Alfredo-like. It is most
> presumptive to call it Fettuccine Alfredo, which contains no cream or oil.
> And certainly no sauce. Butter, cheese and pasta water only.
>
> Can we now talk about Mexican lasagna now?
>
> Alan

<suspiciously> does it have beans in it or not?

your pal,
blake