sf wrote:
> On Thu, 06 Dec 2012 13:58:22 -0500, Jim Elbrecht >
> wrote:
>
>> My wife picked up a jar at a bazaar. It was ok, IMO, and since my
>> son and wife thought is was even better than 'OK' - I thought I'd make
>> my sauce that way sometime in the future.
>>
>> I'm curious what the vodka adds to it. It doesn't sweeten it- the
>> alcohol is long gone- water would 'loosen it up'.
>>
>> I don't know if this is a local brand, but she bought Grandpa Pete's.
>> It has vodka listed before olive oil on the ingredient list, so it
>> seems like there must be more than just a splash so they can use the
>> term on the label.
>>
>> I think the cream added a lot more to it than the Vodka. Is this
>> just the fad of the year- or is vodka [and/or cream] and old thing
>> that I just never ran across before?
>>
>
> I vote that you try it once and see what you think. Vodka sauce has
> been around practically forever. I read about it right here in rfc
> many years ago. There was a time when it was talked about so much
> that eventually my curiosity was peaked, so either I ordered it in a
> restaurant or made it at home (it was so long ago, I don't remember
> which). In any case, it was decidedly unimpressive - just another one
> of those bland tomato sauces everyone is titillated by because it says
> "vodka"... so, whatever floats your boat. It didn't float mine.
>
>> Is it Italian?
>
> No idea, but probably not. Sounds more to me like it was invented in
> Las Vegas.
>



"titillated" (snicker)

But I bet that's it. If the recipe used a strong-tasting liquor, like
gin or bourbon, it might actually do something.

Bob