Yo, Miracleman. Long time, no zombies.
Mal: So we run. Nandi: I understand, Captain Reynolds. You have your people to think of, same as me. And this ain't your fight. Mal: Don't believe you do understand, Nandi. I said 'we run'. We.
'Heart Of Gold'
Natter 76: Life, Liberty, and the Pursuit of Foaminess
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Katerina Bee - May 07, 2019 7:48:58 pm PDT #7590 of 30019
Herding cats for fun
DavidS - May 07, 2019 8:27:24 pm PDT #7591 of 30019
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Cooking question: what is the difference between regular tomato sauce and vodka tomato sauce? Does the vodka cut the acidity? The last time I drank vodka it was sneaked into a glass of orange juice I was drinking back in college, so I don't know what it tastes like.
That is an interesting question because my instinctive answer is that Vodka sauce is more "orange" and less "red."
Wikipedia says: "Vodka sauce is an American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It is a key ingredient in penne alla vodka.
The vodka's function is, ostensibly, to release flavors in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine. It is also an emulsifier, serving to keep the sauce stable, when normally the oil of the cream sauce would react with the acidic tomato sauce to separate from the water in both."
So - it allows you to put cream into your tomato sauce without it separating. (Hence the orange.)
DavidS - May 07, 2019 8:28:54 pm PDT #7592 of 30019
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Also, vodka is a neutral spirit so it just tastes like (somewhat diluted) alcohol.
Connie Neil - May 07, 2019 8:44:03 pm PDT #7593 of 30019
brillig
Thank you! I don't normally cook with tomato-based sauces because I don't like the acidity.
sj - May 08, 2019 12:10:03 am PDT #7594 of 30019
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
If you want to cut the acidity in tomato based sauces start with a couple of carrots chopped finely in a food processor, but the cream in a vodka sauce will also help. My vodka sauce recipe is mostly cream with just a couple tablespoons of tomato paste.
Gris - May 08, 2019 3:12:56 am PDT #7595 of 30019
Hey. New board.
I read "vodka sauce" and think "cream sauce with a bit of tomato." It's definitely way less acidic than a traditional tomato sauce, but also way more creamy which is not really my personal bag.
-t - May 08, 2019 4:38:42 am PDT #7596 of 30019
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Cream of tomato soup doesn't call for vodka, does it?
Jesse - May 08, 2019 4:40:04 am PDT #7597 of 30019
Sometimes I trip on how happy we could be.
Not in my experience.
-t - May 08, 2019 4:50:35 am PDT #7598 of 30019
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
"Vodka sauce" just doesn't fit comfortably in my brain. I'm sure it's lovely but I think I will continue to irrationally exclude it from my worldview.
Jessica - May 08, 2019 4:57:40 am PDT #7599 of 30019
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
Vodka sauce is delicious, and makes great pizza too.