re: Chicken Cacciatore (photos)

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TigerWise - How far away is the store?

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I was in my JammyPants holy-t and without shoes when I started cooking last night. Going to the grocer for me would have required getting dressed, finding keys and money then driving maybe 1 1/2 miles each way. It think it was misting rain by then at our house

IMO - Not worth the hassle. The dish was fine with wide noodles. Spaghetti will be back in the pantry one day this week. Then when we need wide noodles for stroganoff, we won't have any, Antique Roadshow will be on the tube and it will be too much of a hassle to go to the grocery, so I will substitute rice for wide noodles in my stroganoff.

Oh the horror!

My experience is that I am always one item short for anything I decide to cook. I am certain I am the only person in the Americas who has these first world pantry supply problems.

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His imagined dig from me was my comment that doing these posts "keeps me out of the bars".

That comment was directed at me and no one here. It would be foolish for me to comment on anyone's drinking habits other than my own, because I do not know anyone here.

However I do know myself very well.

And the truth is I could have a drinking problem so I watch myself very carefully to make a point to stay away from places where I have easy unlimited access to booze in it's many tasty forms.

I have friends who have wrecked their family by drinking. They lost their wife and kids because of drinking. More than one lost their jobs because of drinking. I have a friend who drove for a living (Sales) who lost his license and a couple of weeks later, his job because of drinking. I have a friend who has been in rehab three times and still goes drinking every night. In his mind, he controls it and has no problem.

Forget the supposed dig with my bar comment because it only applies to me. For me, alcohol is a potent drug. It is a good thing and a bad thing, like a lot of other things I do and suffer from.

My name is MD and for me, the very best thing is to stay away from bars.

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Just continue doing what you do, MD, and ignore the trolls. I speak for myself, even though I think I can speak for others in this instance, in saying that I appreciate what you bring to this board each day. Keep it up.

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In South La we would have just put it over rice from the start.

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Thanks to large bags of Basmati, Jasmine and Long Grain rice at Sam's, I have lots of rice in my pantry.

Never tried Cacciatore served on rice. That's an experiment (and photo post) for another day.

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What didn't he adhere to? He's got all the ingredients listed in the classic dish.

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Yeah seems like it. Was simply remarking upon the confusion I experienced in reading the following:

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Cacciatore means "Hunter" in Italian, so Chicken Cacciatore is chicken cooked hunter style. Evidently hunter style in Italy is fowl of some sort, peppers, onions, mushrooms, tomatoes, capers and herbs stewed in wine, since these things are the ingredients in a classic cacciatore. I think chicken cacciatore is what is fixed when the hunter comes home empty handed.

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Didn't know if he was trying to redefine the dish to fit what he was making, as has been the case a few times in the past.

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use angel hair pasta because I don't like spaghetti noodles so much. A little too thick for me. I love angel hair

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I have no idea why we stopped using angel hair pasta at our house. Carzyness I guess, because we love it too. Hasn't been any in the pantry for months and I have no idea why.

My favorite dishes that use Angel hair are chicken parmesan and eggplant parmesan. Maybe eggplant first and chicken second and now that I realized I have typed without thinking - probably veal first and then eggplant and then chicken.

Problem is, veal is not always easy to find here.

And then there is that whole shouldn't wear jammypants. holy-t and go bare-footed 1 1/2 miles to the grocery store thing I suffer from.

Now I have a craving for eggplant parmesan.

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, but I just love that texture. I haven't cooked spaghetti noodles in a gazillion years. They seem "fat" to me. Now, I have no problem with other types of pasta like penne etc... Love those for certain dishes, but no fat spaghetti noodles for me.

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.

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Angel Hair is good like that. I find it to be misused in red sauce Italian dishes, though

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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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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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Yes, that's makes a fine dish right there with some freshly grated parm or romano cheese on top or not.

Glad you enjoyed it.