jpdurbin wrote:I liked the Hot Brown at Browning’s when Anoosh was there. I hope they keep the recipe.
John Burley wrote:Norma Jean's Trackside in La Grange is now serving a veggie hot brown as one of several dinner special menu items all priced under $10.
Aaron Newton wrote:Or barbecue when it's served with sauce?
Or pizza when it's a double crust with sauce *on top*?
Or ... so many other examples of dish variations?
To a certain extent, I understand where you are coming from. But if a dish is directly based on a traditional recipe, and is still recognizably a variant on that recipe, I see nothing wrong with using the dish's original name as part of the new name. Saying "veggie hot brown" should be perfectly obvious what that entails, and that it isn't a true hot brown.
I think this is especially true in the case of vegetarian dishes made to resemble or based on traditional dishes which contain meat. But that's just my take on it. As long as they aren't passing their own version off as the original, I see no harm in it.
Some of the thigns you list though... I just have to chalk that up to regional variation. I don't think taking a bow of chili, and adding some noodles to it, radically changes the dish that it demands a completely new name.
Mark R. wrote:If you look up Hot Brown or Eggs Benedict in a dictionary you get a description that includes only the ingredients found it in a traditional one, if you put in pizza or barbecue you get a much more generic definition that includes many variations. Actually my definition of Chili is a little more open than a dictionaries because the true definition says it only contains meat and peppers.
I do agree putting "Vegetarian" in front of the traditional name is acceptable in most cases but I think some of the radical changes to a traditional dish call for a new name.
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