Most people are probably familiar with line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?" I have tried making martinis both ...
I don't understand what reason there would be to add vodka to a cream-based pasta sauce. Vodka is allegedly tasteless, and the alcohol burns off. So why? Is it to make the recipe 'nouveau' or ...