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General Discussion 52

Vodka Sauce... what's the point?

The Engineer | Jul 25, 200610:55 PM

Vodka is a nearly colorless, nearly flavorless, nearly odorless distilled spirit. When you add heat (and especially if you flame it) there is even less flavor and odor, with the alcohol gone. So why add it to a nice tomato cream (pink) sauce anyway?

When I first heard of Vodka Sauce, I thought it was a recently invented gimmick. This was the 80's when the USA was starting to wake up to the wonders of food, and almost anything was accepted, even lionized. (remember the blackening craze!?)

Can anyone confirm when vodka sauce was invented? And why?! Does it exist to sell vodka? Or maybe so tough guys don't have to ask for "pink sauce?!"

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