I think tonight I'll do spaghetti w/ parm and fresh Italian bread slices.
Are you joking or is that real "Vodka Sauce"I agree !
Shrimp in a Vodka Sauce !
From my recent trip to Idaho- Here is two vodka's that are a must to be on the shelf. 1st of all- 44 North is Gluten Free & Made from Potato's. Both the Huckleberry & Vanilla Vodka's are fantastic. http://44northvodka.com/vodkas/gluten-free-mountain-huckleberry-flavored-vodka/Q: . . . the vodka sauce thing . . .
some time back I tripped over an article with the headline (approx, as I can recall it...) Seven Vodkas You Should Have on the Shelf."
and I thought who and why does who needs seven different vodkas on the shelf?
which lead me to research/read up on vodkas.
basically vodka is grain alcohol and water....which would be highly tasteless.
now, the distilling process does not get all the stuff that makes for flavor / aroma out, so they do have a taste / smell.... but the good ones, not a lot.
so the Q: is what does the vodka bring to the party in a tomato cream sauce?
btw, Tito's is currently leading my research for 'really some good stuff'.....
hmmm, wonder if I can get a government grant to continue my research?
Yesterday was annual Bean Day here, and at Dan's as well...
Three pounds of Pinto's two huge Spanish/Bermuda Onions, Chopped, and a pound of thick-Slice Smoked Bacon, cut to bite-size...
Salt, Pepper, and a few TBL of this...
OK all- Lucky and I both love our Pinto Beans, but we differ on the preparation.
To soak or not to soak overnight. I haven't soaked overnight in over ten years. Here is my backup. https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html