One wonders: how far may one depart from the traditional ingredients of "vinaigrette" and still call the result "vinaigrette"?
Well, you could call it a vinaigerine, Father Steve.
This reminds me, I sat at the bar in a roadhouse recently and watched the bartender make up a scarlet, crushed ice concoction in a blender which he then emptied into 2 enormous martini glasses, easily 4 times the size of any martini glass I had ever seen before.
I asked the bartender what he called it. A "Lobsterita", he replied.
"What's in it?", I asked. He recited the ingredients, which didn't include lobster. "Where's the lobster?".
There is no lobster, he said. A "lobsterita" is just big.
