Sometimes, Alton Brown ISN'T smoking all the crak!

[captain_slinky]

Watched an episode of Good Eats recently where Alton Brown made "American Classic Spaghetti" using a list of ingredients that I had never and WOULD never have though of going in to my spaghetti; White Wine and Evaporated Milk.

Tonight I made a Spaghetti Sauce with White Wine and Evaporated Milk.

The creamy pink color turned me off at first, but that mellowed out quite a bit as the sauce simmered.

WOW WAS THAT GOOD SPAGHETTI!!!

A problem that I usually have is that the sauce doesn't really want to stick to the noodles; this sauce was almost like a GRAVY or STEW it was so thick and rich! And the evaporated milk (NOT Sweetened Condensed milk) added an almost cheese-like flavor and texture to the sauce.

I may never make spaghetti sauce without white wine and evaporated milk ever again! It's like a Dead-Head sticker on a Cadillac! Can't go back no you can never go back!

Comments

[nani-ka.livejournal.com]

The issue with "classic" spaghetti sauce is that the acidity tends to mess with Freak's stomach. How was it on the acidity scale?

[captain-slinky.livejournal.com]

Less acidic than a straight-up Vegetable-N-Meat Sauce, but still pretty acidic. It still has a lot of tomatoes, onions, garlic and white wine after all.