Kenneth > wrote:

> On Tue, 10 Feb 2004 00:21:16 GMT, "Dimitri" >
> wrote:
>
> >Nope - There are many flavors of vodka athough the basic flavor for me is
> >lemon zest (very subtle).
> >
>
> Howdy,
>
> No expert I, but it was my understanding that in Russia, if there were
> detectable flavors, the distillate of fermented potatoes could not be
> sold as "vodka."
>
Vodka is not made from potatoes. That's an old wives' tale.

On Fri, 13 Feb 2004 20:08:57 GMT, (Tim Vanhoof)
wrote:

>Kenneth > wrote:
>
>> On Tue, 10 Feb 2004 00:21:16 GMT, "Dimitri" >
>> wrote:
>>
>> >Nope - There are many flavors of vodka athough the basic flavor for me is
>> >lemon zest (very subtle).
>> >
>>
>> Howdy,
>>
>> No expert I, but it was my understanding that in Russia, if there were
>> detectable flavors, the distillate of fermented potatoes could not be
>> sold as "vodka."
>>
>Vodka is not made from potatoes. That's an old wives' tale.

Howdy,

Those old wives were certainly fermenting lots of potatoes <g>.

I am not sure that traditionally vodka was made only from potatoes,
but it most certainly is often made that way.

You might want to check:

http://www.google.com/search?sourcei...q=potato+vodka

for a ton of interesting hits.

All the best,



--
Kenneth

If you email... Please remove the "SPAMLESS."

Rodney Myrvaagnes > wrote:

> The study in question is by J. Augustin, E. Augustin, R. Cutrufelli,
> S. Hagen, and C. Teitzel in "Alcohol retention in food preparation,"
> Journal Of The American Dietetic Association, Vol 92, No. 4, April
> 1992.
> ***************end of paste
>
> It doesn't sound worth looking for, if it doesn't identify starting
> points, or is the above referring to a different paper?

The study used to be available online; it no longer is. From what I
remember of it, it used scientific methods, meaning all the necessary
measurements, starting and otherwise, were done. Real-life recipes were
used, one of them by Escoffier, IIRC.

Victor

On Sat, 14 Feb 2004 01:30:29 +0100, Victor Sack wrote:

> Rodney Myrvaagnes > wrote:
>
>> The study in question is by J. Augustin, E. Augustin, R. Cutrufelli, S.
>> Hagen, and C. Teitzel in "Alcohol retention in food preparation,"
>> Journal Of The American Dietetic Association, Vol 92, No. 4, April 1992.
>> ***************end of paste
>>
>> It doesn't sound worth looking for, if it doesn't identify starting
>> points, or is the above referring to a different paper?
>
> The study used to be available online; it no longer is. From what I
> remember of it, it used scientific methods, meaning all the necessary
> measurements, starting and otherwise, were done. Real-life recipes were
> used, one of them by Escoffier, IIRC.

"All the necessary measurements" is not easily compatible with "real
life recipes".

Alcohol/water mixtures boil fairly predictably, the boiling temperature
and the vapor mix are tightly dependent on the proportions in the liquid.
Unless some separation technique is occurring (an oddly shaped pan lid
or fortunate configuration of an aluminum foil cover is acting as a
reflux head) the amount of alcohol remaining should be perfectly
predicted by the percentage of alcohol at the start, and the percentage
of liquid boiled away (or remaining). ANY cooking method that cooks off
at least half the liquid will essentially eliminate the alcohol.
Conversely, a cooking method that retains all of the liquid should fail
to eliminate much of the alcohol. The referenced study identified neither
the starting percentage of alcohol nor the proportinon of liquid
evaporated during the cooking.

Martin
--
Martin Golding | Anyone who eats three meals a day should understand
DoD #236 | why cookbooks outsell sex books three to one.

On 2004-02-08, Richard Periut > wrote:

> 2 The ETOH of the vodka evaporates during cooking; and considering that
> vodka is 40% ETOH by volume, what is left is H20 and some residual
> unfermentable sugars, et cetera.

OK, I give. What the Hell is ETOH?

nb

notbob wrote:

> On 2004-02-08, Richard Periut > wrote:
>
>>2 The ETOH of the vodka evaporates during cooking; and considering that
>>vodka is 40% ETOH by volume, what is left is H20 and some residual
>>unfermentable sugars, et cetera.
>
> OK, I give. What the Hell is ETOH?

It's French for HTML.

Bob

"Bob (this one)" > wrote in
:

> notbob wrote:
>
>> On 2004-02-08, Richard Periut > wrote:
>>
>>>2 The ETOH of the vodka evaporates during cooking; and considering that
>>>vodka is 40% ETOH by volume, what is left is H20 and some residual
>>>unfermentable sugars, et cetera.
>>
>> OK, I give. What the Hell is ETOH?
>
> It's French for HTML.
>
> Bob

Oh... Then those aren't Ethel's web pages?

Wayne

Wayne Boatwright wrote:

> "Bob (this one)" > wrote in
> :
>
>>notbob wrote:
>
>>>On 2004-02-08, Richard Periut > wrote:
>>>
>>>>2 The ETOH of the vodka evaporates during cooking; and considering that
>>>>vodka is 40% ETOH by volume, what is left is H20 and some residual
>>>>unfermentable sugars, et cetera.
>>>
>>>OK, I give. What the Hell is ETOH?
>>
>>It's French for HTML.
>>
>>Bob
>
> Oh... Then those aren't Ethel's web pages?

Good eye. They USED to be Ethel's.

Oh, and she changed the spelling now that she works at Hooter's. It's
Ethyl.

Pastorio

"Bob (this one)" > wrote in
:

> Wayne Boatwright wrote:
>
>> "Bob (this one)" > wrote in
>> :
>>
>>>notbob wrote:
>>
>>>>On 2004-02-08, Richard Periut > wrote:
>>>>
>>>>>2 The ETOH of the vodka evaporates during cooking; and considering
>>>>>that vodka is 40% ETOH by volume, what is left is H20 and some
>>>>>residual unfermentable sugars, et cetera.
>>>>
>>>>OK, I give. What the Hell is ETOH?
>>>
>>>It's French for HTML.
>>>
>>>Bob
>>
>> Oh... Then those aren't Ethel's web pages?
>
> Good eye. They USED to be Ethel's.
>
> Oh, and she changed the spelling now that she works at Hooter's. It's
> Ethyl.
>
> Pastorio
>
>

Heh heh!

Martin Golding > wrote:

> On Sat, 14 Feb 2004 01:30:29 +0100, Victor Sack wrote:
>
> > Rodney Myrvaagnes > wrote:
> >
> >> The study in question is by J. Augustin, E. Augustin, R. Cutrufelli, S.
> >> Hagen, and C. Teitzel in "Alcohol retention in food preparation,"
> >> Journal Of The American Dietetic Association, Vol 92, No. 4, April 1992.
> >> ***************end of paste
> >>
> >> It doesn't sound worth looking for, if it doesn't identify starting
> >> points, or is the above referring to a different paper?
> >
> > The study used to be available online; it no longer is. From what I
> > remember of it, it used scientific methods, meaning all the necessary
> > measurements, starting and otherwise, were done. Real-life recipes were
> > used, one of them by Escoffier, IIRC.
>
> "All the necessary measurements" is not easily compatible with "real
> life recipes".
>
> Alcohol/water mixtures boil fairly predictably, the boiling temperature
> and the vapor mix are tightly dependent on the proportions in the liquid.
> Unless some separation technique is occurring (an oddly shaped pan lid
> or fortunate configuration of an aluminum foil cover is acting as a
> reflux head) the amount of alcohol remaining should be perfectly
> predicted by the percentage of alcohol at the start, and the percentage
> of liquid boiled away (or remaining). ANY cooking method that cooks off
> at least half the liquid will essentially eliminate the alcohol.

So, if you boil some wine until half of it is cooked off, all the
alcohol is eliminated?

> Conversely, a cooking method that retains all of the liquid should fail
> to eliminate much of the alcohol. The referenced study identified neither
> the starting percentage of alcohol nor the proportinon of liquid
> evaporated during the cooking.

Do you have an access to the study, or do you go by memory? I seem to
remember - and my memory is notoriously unreliable - that those
percentages were identified...

Victor

notbob wrote:
> On 2004-02-08, Richard Periut > wrote:
>
>
>>2 The ETOH of the vodka evaporates during cooking; and considering that
>>vodka is 40% ETOH by volume, what is left is H20 and some residual
>>unfermentable sugars, et cetera.
>
>
> OK, I give. What the Hell is ETOH?
>
> nb
Ethanol; or the alcohol found in wine, beer, et cetera.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Richard Periut wrote:

> notbob wrote:
>
>> On 2004-02-08, Richard Periut > wrote:
>>
>>> 2 The ETOH of the vodka evaporates during cooking; and considering
>>> that vodka is 40% ETOH by volume, what is left is H20 and some
>>> residual unfermentable sugars, et cetera.
>>
>> OK, I give. What the Hell is ETOH?
>>
>> nb
>
> Ethanol; or the alcohol found in wine, beer, et cetera.

I like my answer better. Wildly inaccurate, but still better... <g>

Pastorio

On 2004-02-18, Richard Periut > wrote:

> Ethanol; or the alcohol found in wine, beer, et cetera.

That's one of the lamest acronyms ever. Who comes up with this crap?

Help stamp out senseless acronyms. Join CRAP!

-Curmudgeons for the Reduction of Acronym Propagation

nb

notbob wrote:
>
> On 2004-02-18, Richard Periut > wrote:
>
> > Ethanol; or the alcohol found in wine, beer, et cetera.
>
> That's one of the lamest acronyms ever. Who comes up with this crap?
>
> Help stamp out senseless acronyms. Join CRAP!
>
> -Curmudgeons for the Reduction of Acronym Propagation
>
> nb

(laugh!) I'm in, where do I send the membership dues?

nancy

On 2004-02-18, Nancy Young > wrote:
>
> (laugh!) I'm in, where do I send the membership dues?

No membership, but feel free to send dues.

nb

Rodney Myrvaagnes > wrote in message >. ..
> 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.

I had some jarred vodka tomato sauce from Trader Joe's that was definitely potent!

Karen

On Wed, 18 Feb 2004 16:32:36 GMT, notbob > wrote:

>On 2004-02-18, Richard Periut > wrote:
>
>> Ethanol; or the alcohol found in wine, beer, et cetera.
>
>That's one of the lamest acronyms ever. Who comes up with this crap?
>
>Help stamp out senseless acronyms. Join CRAP!
>
>-Curmudgeons for the Reduction of Acronym Propagation
>
>nb

there's always SEA (society to eliminate acronyms).

your pal,
blake