[Sca-cooks] A couple of questions-

Stephanie Yokom sayokom at gmail.com
Sat Dec 12 22:54:03 PST 2009

I think serving pasta with butter, fresh grated parmesan, some parsley with
cracked pepper would be a better idea anyway.  Not so heavy, especially if
your meat dish is heavy.  Besides, kids like pasta like that and they would
eat it! (My daughter would probably take the whole bowl and hold it for

But I was curious about how the whole cream sauce came about and now I know-
Alfredo in 1927...2 years after my grandfather was born!


On Sat, Dec 12, 2009 at 11:49 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> On Dec 12, 2009, at 11:59 PM, Stephanie Yokom wrote:
> > *"In the beginning, some time around, the chef made the noodles, and yea,
>  > they were fettuccine and they were many and tooth tender. And the chef
> took
> > the abundance of noodles and tossed them with butter, and cream, and
> > Parmesan cheese, and crushed garlic, and chopped parsley."*
> >
> > **
> > So, following this thinking above...TOTALLY period?  (We eat our pasta
> like
> > this alot anyway)  But just don't call it alfredo.
> All kidding aside, boiling fresh or dry pasta made with or without eggs is
> generally done in broth on a meat day, and in salted water on a non-meat
> day. It can be "sauced" with some of the fatty meat broth and melted butter,
> often tossed or layered with cheese and sprinkled with spice powder.
> Sometimes almond milk can be involved.
> You'll find recipes for macrows/macaroni, loseyns/lasagne, and various
> cheese- or meat-filled ravioli-type pasta packages all served in this way.
> The important thing about Alfredo Sauce is that it originally contained no
> cream, so it cannot really exist independently of the pasta. It's just the
> hot pasta tossed with butter and grated cheese, maybe some pepper, and a
> spoonful of the cooking water to emulsify it all. That, added to the fact
> that we know pretty clearly who this Alfredo guy was, and when he was born,
> etc., pretty well confirms that this particular process is fairly recent.
> Commercial products designed to make the arduous process of laboriously
> tossing pasta with water, butter and cheese ('cause that's really
> complicated) simpler and easier are even more modern than the approximate
> date of 1927 commonly given for Alfredo's pasta dish.
> Adamantius
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
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