[Sca-cooks] Alfredo

Phil Troy / G. Tacitus Adamantius adamantius.magister at verizon.net
Tue Aug 8 08:32:04 PDT 2006

On Aug 8, 2006, at 11:17 AM, <tom.vincent at yahoo.com> wrote:

> Wouldn't you want to use white pepper so it's consistent with the  
> color scheme?  I do that with mac & cheese.
> Duriel
> (thinking Alfredo sauce should come with an complementary angioplasty)

That's typical of classical French cookery, certainly, but not  
_necessarily_ the effect they're going for. It's an aesthetic  
judgement call, not only for the flavor considerations, but the  
effect of the pure white versus the slightly speckled. I don't mind  
that somewhat rustic look, myself; in fact I prefer it.

However, for those who don't, white pepper is certainly a good option.

Adamantius, thinking Alfredo should be a very thin coating on a  
moderate-sized portion of very good, eggy pasta, and eaten probably  
no more than twice a year...

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