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re: Chicken Cacciatore (photos)
Posted on 3/17/14 at 11:49 am to Gris Gris
Posted on 3/17/14 at 11:49 am to Gris Gris
quote:
I don't know what it is about the texture of angel hair with a sauce or just tossed with olive oil or butter in a pasta dish,
Angel Hair is good like that. I find it to be misused in red sauce Italian dishes, though.
3
Posted on 3/17/14 at 11:55 am to Y.A. Tittle
For a long time, I thought it was just me, thinking that the various shapes of pasta have noticeably different taste.
Then I decided it was the way they take on the sauce and hold it, giving different sauce to pasta (V/V) ratios.
Why I prefer the biggest elbow macaroni I can find when I make Mac and Cheese.
Then I decided it was the way they take on the sauce and hold it, giving different sauce to pasta (V/V) ratios.
Why I prefer the biggest elbow macaroni I can find when I make Mac and Cheese.
Posted on 3/17/14 at 12:03 pm to Y.A. Tittle
quote:
I find it to be misused in red sauce Italian dishes, though.
I probably do this quite often out of preference, but I don't care about misuse. I care about what I like. I just love that texture not quite as much as I love green onions.
Posted on 3/17/14 at 12:14 pm to Y.A. Tittle
quote:
Angel Hair is good like that. I find it to be misused in red sauce Italian dishes, though
Mmmmmm . . . saute' a little garlic in an olive oil/butter combination and toss with angel hair and a little basil or thyme
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