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Vodka sauce question.
On Sun, 8 Feb 2004 21:47:10 +0100, (Victor
Sack) wrote:
>Richard Periut > wrote:
>
>> Any opinions on the matter?
>
>Posted a few years ago:
>
>Here's what Arthur Schwartz writes at
><http://www.thefoodmaven.com/radiorecipes/penne.html>.
>
><quote>
>This is not a traditional Italian recipe. I know because I was there --
>more or less -- at its invention. It was the early 1970s and vodka was a
>relatively new spirit to Italians. To promote the consumption of vodka
>in Italy, vodka distillers provided restaurants with gizmos that kept
>both the vodka and vodka glasses chilled and they held recipe contests
>among Italian chefs. This dish was the rage in fashion-conscious Italian
>circles in the mid '70s. I never see it anymore in Italy. But Americans
>are entranced by the idea, even though it is nothing more than a tomato
>cream sauce with hot pepper and a good dose of vodka, which, to be
>frank, is hardly detectable in the finished dish.
></quote>
>
I first saw it on a menu in Quebec City in 1965. I didn't order it
because it didn't make sense to me. The subsequent discussions on this
group lead me to think of trying it sometime.
I don't believe, without further evidence, that a large fraction of
the alcohol remains after cooking. If that were true, stills wouldn't
work in a reasonable period of time.
Rodney Myrvaagnes NYC J36 Gjo/a
"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia
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