On Sun, 08 Feb 2004 21:54:05 -0500, Rodney Myrvaagnes
> wrote:

> On Sun, 08 Feb 2004 03:40:49 GMT, sf > wrote:
>
> >On Sun, 08 Feb 2004 02:37:07 GMT, Richard Periut
> > wrote:
> >
> >> Any opinions on the matter?
> >>
> >I don't think "vodka" sauce is anything special.
> >
> >I have the same objections to it that I have against most
> >restaurant tomato sauces served over pasta... it's too bland
> >to order again.
>
> I am baffled. Is vodka sauce the same at all restaurants?
>

<thanks for asking> A: I have absolutely NO idea!

I live in a big city which is famed for Italian food
(originally, Sicilian - now we have more regions). I tried
it at a local restaurant which is famed for Vodka Sauce but
I didn't think the dish lived up to its mystique. I was SO
dissapointed, it didn't rate a retry (anywhere) for me.

Please don't let my opinion color your thinking, because I
don't like most restaurant produced tomato based sauces
(yes, I'm picky). The mystique of vodka sauce completely
escapes me, but maybe you will find a nuance that I've
missed.

I have my opinion, but you are free to have a different one.

:-)


Practice safe eating - always use condiments

sf > wrote in
:

> On Sun, 08 Feb 2004 21:54:05 -0500, Rodney Myrvaagnes
> > wrote:
>
>> On Sun, 08 Feb 2004 03:40:49 GMT, sf >
wrote:
>>
>> >On Sun, 08 Feb 2004 02:37:07 GMT, Richard Periut
>> > wrote:
>> >
>> >> Any opinions on the matter?
>> >>
>> >I don't think "vodka" sauce is anything special.
>> >
>> >I have the same objections to it that I have against most
>> >restaurant tomato sauces served over pasta... it's too
bland
>> >to order again.
>>
>> I am baffled. Is vodka sauce the same at all restaurants?
>>
>
> <thanks for asking> A: I have absolutely NO idea!
>
> I live in a big city which is famed for Italian food
> (originally, Sicilian - now we have more regions). I tried
> it at a local restaurant which is famed for Vodka Sauce but
> I didn't think the dish lived up to its mystique. I was SO
> dissapointed, it didn't rate a retry (anywhere) for me.
>
> Please don't let my opinion color your thinking, because I
> don't like most restaurant produced tomato based sauces
> (yes, I'm picky). The mystique of vodka sauce completely
> escapes me, but maybe you will find a nuance that I've
> missed.
>
> I have my opinion, but you are free to have a different one.
>
>:-)

About the only way I can enjoy vodka is in a spicy bloody mary
or in
orange or grapefruit juice. Otherwise, it simply tastes like
rubbing
alcohol to me and I've never understood it's strong attraction
to so
many. I doubt that I'd have even bothered trying a vodka
sauce. It
certainly doesn't offer the much flavor (apart from the
alcohol taste)
like other liquors.

JMO
Wayne

On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> wrote:

> sf > wrote in
> :
>
> > On Sun, 08 Feb 2004 21:54:05 -0500, Rodney Myrvaagnes
> > > wrote:

> >>
> >> I am baffled. Is vodka sauce the same at all restaurants?
> >>
> >
> > <thanks for asking> A: I have absolutely NO idea!

>
> About the only way I can enjoy vodka is in a spicy bloody mary
> or in
> orange or grapefruit juice. Otherwise, it simply tastes like
> rubbing alcohol to me and I've never understood it's strong attraction
> to so many. I doubt that I'd have even bothered trying a vodka
> sauce. It certainly doesn't offer the much flavor (apart from the
> alcohol taste) like other liquors .

OH, Wayne... have you bought into the current "alternative"
martinis? They are like the modern daiquiris and
margaritas.

Try Absolute Orange with a "splash" of Grand Marnier (or
Triple Sec, to be frugal). It's Absolutely to die for!!!!!

Alternatively, try Absolute Kurrant with a splash of
Chambord... which you can dilute with cranberry juice, if
you wish. It's not as good as the orange (IMO), but far
better than an appletini.



Practice safe eating - always use condiments

sf > wrote in
:

> On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> > wrote:
>
>> sf > wrote in
>> :
>>
>> > On Sun, 08 Feb 2004 21:54:05 -0500, Rodney Myrvaagnes
>> > > wrote:
>
>> >>
>> >> I am baffled. Is vodka sauce the same at all
restaurants?
>> >>
>> >
>> > <thanks for asking> A: I have absolutely NO idea!
>
>>
>> About the only way I can enjoy vodka is in a spicy bloody
mary
>> or in
>> orange or grapefruit juice. Otherwise, it simply tastes
like
>> rubbing alcohol to me and I've never understood it's
strong
>> attraction to so many. I doubt that I'd have even
bothered trying a
>> vodka sauce. It certainly doesn't offer the much flavor
(apart from
>> the alcohol taste) like other liquors .
>
> OH, Wayne... have you bought into the current "alternative"
> martinis? They are like the modern daiquiris and
> margaritas.
>
> Try Absolute Orange with a "splash" of Grand Marnier (or
> Triple Sec, to be frugal). It's Absolutely to die for!!!!!
>
> Alternatively, try Absolute Kurrant with a splash of
> Chambord... which you can dilute with cranberry juice, if
> you wish. It's not as good as the orange (IMO), but far
> better than an appletini.

Now those sound good! I would definitely be willing to try
them,
especially the Kurrant. But my "real" martinis must be with
either
Bombay, Tanqueray, or Beefeater gin, never vodka.

As to "vodka", I was referring to just plain vodka, even the
best of
brands, which all taste like rubbing alcohol to me. Maybe
it's genetic.
I love beets! <G>

Wayne

On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> wrote:
>
>About the only way I can enjoy vodka is in a spicy bloody mary
>or in
>orange or grapefruit juice.

>Wayne

give it a whack with pineapple juice sometime.

your pal,
blake

blake murphy > wrote in
:

> On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> > wrote:
>>
>>About the only way I can enjoy vodka is in a spicy bloody
mary
>>or in
>>orange or grapefruit juice.
>
>>Wayne
>
> give it a whack with pineapple juice sometime.
>
> your pal,
> blake
>

Actually, I have, and it's good. Thanks, Blake. I just need
something to mix it with that overpowers the "rubbing
alcohol" flavor. <G>

Wayne

Wayne Boatwright wrote:

> blake murphy > wrote in
> :
>
>
>>On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> wrote:
>>
>>>About the only way I can enjoy vodka is in a spicy bloody
>
> mary
>
>>>or in
>>>orange or grapefruit juice.
>>
>>>Wayne
>>
>>give it a whack with pineapple juice sometime.
>>
>>your pal,
>>blake
>>
>
>
> Actually, I have, and it's good. Thanks, Blake. I just need
> something to mix it with that overpowers the "rubbing
> alcohol" flavor. <G>
>
> Wayne

Actually,if you ever tasted Gray Goose or Ketel One, or any of the
premium vodkas, take it straight and very chilled, you'll pick up
certain nuances and it shouldn't taste like rubbing ETOH. I've had
Stoli, and IMO, doesn't come close to the aforementioned ones. Absolut
is not bad, Chopin and Belvedere are also excellent.

Want to make it interesting, add some allspice and cloves to it; you can
experiment with other spices. It's like plain rice, by itself it really
tastes bland. But combine it with sacues, cheese, et cetera, and you
have a base on which to build a mountain of recipes.

Rich

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

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

Richard Periut > wrote in
:

> Wayne Boatwright wrote:
>
>> blake murphy > wrote in
>> :
>>
>>
>>>On Mon, 09 Feb 2004 06:11:58 GMT, Wayne Boatwright
> wrote:
>>>
>>>>About the only way I can enjoy vodka is in a spicy bloody
>>
>> mary
>>
>>>>or in
>>>>orange or grapefruit juice.
>>>
>>>>Wayne
>>>
>>>give it a whack with pineapple juice sometime.
>>>
>>>your pal,
>>>blake
>>>
>>
>>
>> Actually, I have, and it's good. Thanks, Blake. I just need
>> something to mix it with that overpowers the "rubbing
>> alcohol" flavor. <G>
>>
>> Wayne
>
> Actually,if you ever tasted Gray Goose or Ketel One, or any of the
> premium vodkas, take it straight and very chilled, you'll pick up
> certain nuances and it shouldn't taste like rubbing ETOH. I've had
> Stoli, and IMO, doesn't come close to the aforementioned ones. Absolut
> is not bad, Chopin and Belvedere are also excellent.
>
> Want to make it interesting, add some allspice and cloves to it; you
> can experiment with other spices. It's like plain rice, by itself it
> really tastes bland. But combine it with sacues, cheese, et cetera,
> and you have a base on which to build a mountain of recipes.
>
> Rich
>

Admittedly, I have never tried anything but Stoli and some lesser
brands, so will certainly take your comments and suggestions under
advisement. None I've tried were flavored, and the Stoli was taken
directly from the freezer, plain.

The spice additions do sound interesting.

Thanks,
Wayne

Wayne Boatwright wrote:

> Richard Periut > wrote in
> :

>>Want to make it interesting, add some allspice and cloves to it; you
>>can experiment with other spices. It's like plain rice, by itself it
>>really tastes bland. But combine it with sacues, cheese, et cetera,
>>and you have a base on which to build a mountain of recipes.
>>
>>Rich
>>
> Admittedly, I have never tried anything but Stoli and some lesser
> brands, so will certainly take your comments and suggestions under
> advisement. None I've tried were flavored, and the Stoli was taken
> directly from the freezer, plain.
>
> The spice additions do sound interesting.

For this past X_mas, I made 5 different infused vodkas. I used bottom
of the line stuff because it's all either grain neutral spirits
filtered through a mile of charcoal to get *everything* out of it or
potato or other alcohol filtered through a mile of charcoal to get
*everything* out of it - and then diluted with water to standard proof
ratings. I kept a wide range of vodkas in my bars and restaurants and
through a long string of blind taste tests, nobody ever identified
their favorites compared to others more and less expensive.

Anyway, I infused vodka separately with lemon, orange and lime peels.
Also hot peppers (habs and others) and pomegranate seeds.

They're all wonderful. Much more strongly flavored than the commercial
stuff. The hot pepper vodka is a killer. Add to bloody mary with a
dash of lemon vodka. WOW> The orange with a dash of Grand Marnier is
stunning. The lime added to a margarita made with dark tequila is
amazing. Pomegranate and cassis in champagne is sparkling (sorry).

Pastorio