Chicken cacciatore

[pubic_assistance]

2 hours ago, Italiano said:

Pizza Margherita (only with tomato sauce, mozzarella and basil, the three colors of the Italian flag) was "invented" in Naples

Thanks.

I always understood that Lombardis was who invented pizza as we know it. I just looked it up. And we are both right. Pizza sid originate in Naples. But pizza in the fashion as we know it throughout America was invented in NYC. I agree that the way they make it in Italy is better. (Fresh Mozzarella and fresh whole basil) as opposed to American style with shredded dry cheese and basil cooked into the sauce. The dough on American pizza is also different. And of course millions of pizza places don't burn the crust and without a bit of burn, it's not really a good pizza.

[Rudynate]

19 hours ago, Italiano said:

Nope. Pizza Margherita (only with tomato sauce, mozzarella and basil, the three colors of the Italian flag) was "invented" in Naples in honor of Margarita Queen of Italy at the end of the 19th century. Don't forget that mozzarella is a Southern Italian cheese, and you have to try it ONLY there to understand how delicious it is, especially the one made with local buffalo (not the American buffalos!) milk.

Of course pasta (noodles) was imported by Marco Polo from China and tomatoes were not known in Europe before the 16th century, but we perfectioned the Art of putting them together

I don't know - I've eaten a lot of pizza in Italy.   Of course, maybe the Italians were copying the Americans, so who knows?  Pizza in Italy tends to have a thin crust and doesn't have a million toppings on it - like pizza margherita.

[+ Italiano]

5 hours ago, Rudynate said:

I don't know - I've eaten a lot of pizza in Italy.   Of course, maybe the Italians were copying the Americans, so who knows?  Pizza in Italy tends to have a thin crust and doesn't have a million toppings on it - like pizza margherita.

Italians copying the Americans?...😄 Who do you think brought pizza to America?...🙄😉

 

[+ Italiano]

22 hours ago, pubic_assistance said:

Thanks.

I always understood that Lombardis was who invented pizza as we know it. I just looked it up. And we are both right. Pizza sid originate in Naples. But pizza in the fashion as we know it throughout America was invented in NYC. I agree that the way they make it in Italy is better. (Fresh Mozzarella and fresh whole basil) as opposed to American style with shredded dry cheese and basil cooked into the sauce. The dough on American pizza is also different. And of course millions of pizza places don't burn the crust and without a bit of burn, it's not really a good pizza.

Birthplace of the Pizza Margherita Plaque - Atlas Obscura

WWW.ATLASOBSCURA.COM

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A popular legend claims that the famous pizza was invented at a restaurant in this alley.

 

[pubic_assistance]

20 minutes ago, Italiano said:

Italians copying the Americans?...😄 Who do you think brought pizza to America?...🙄😉

 

He's not incorrect.

American style pizza 🍕 is a popular global food phenomenon.  So much so that even in Italy you will find American style pizza served in the major tourist areas. Over the last twenty years and 40 countries..I can't think of one destination where American style pizza wasnt an offering in the main tourist district.

[Rudynate]

3 hours ago, Italiano said:

Italians copying the Americans?...😄 Who do you think brought pizza to America?...🙄😉

 

You don't recognize irony when it's hitting you in the face?

[+ Italiano]

18 hours ago, Rudynate said:

You don't recognize irony when it's hitting you in the face?

Ha! Sorry, I didn't..😄

Sometimes people say the most incredible things seriously...

[+ Italiano]

22 hours ago, pubic_assistance said:

He's not incorrect.

American style pizza 🍕 is a popular global food phenomenon.  So much so that even in Italy you will find American style pizza served in the major tourist areas. Over the last twenty years and 40 countries..I can't think of one destination where American style pizza wasnt an offering in the main tourist district.

I don't get what you mean by saying "American style pizza".

Slices of pizza?

Or pepperoni or pineapple on top of it...? These last "inventions" no, definitely they were not Italian.

I had slices of pizza in bakeries in Milan when I was a kid/adolescent 50/55 years ago, and when my parents grew up up in Naples they had the same 80/90 years ago...of course it was only with tomato sauce and mozzarella.

Yes, now in Italy you find many places/bakeries which sell slices of different kind of pizza especially in tourist areas, but they still have an "Italian" (better!) twist with the same concept, and it is not an American influence.

Also gelato parlors when I grew up there had only a bunch of flavors and now you can choose among 20/25 of them, but that's an "evolution" due to the general idea of consumerism. Yes, this last is an American influence for sure!

[pubic_assistance]

4 hours ago, Italiano said:

I don't get what you mean by saying "American style pizza".

American style pizza uses dry shredded mozzarella and the basil cooked into the sauce.

Italian style pizza Margherita is fresh mozzarella and fresh basil with a lighter tomato sauce.

The dough varies a lot from place to place in both. But I would say very often American style shops don't bother with a little burn🔥on  the crust. Like most American food culture, they want each bite to taste the same instead of they way real chefs cook where each bite has a slightly different sensation as the ingredients are added whole and each bite gets different amounts of basil or cheese or sauce.

[Rudynate]

10 minutes ago, pubic_assistance said:

American style pizza uses dry shredded mozzarella and the basil cooked into the sauce.

Italian style pizza Margherita is fresh mozzarella and fresh basil with a lighter tomato sauce.

The dough varies a lot from place to place in both. But I would say very often American style shops don't bother with a little burn🔥on  the crust. Like most American food culture, they want each bite to taste the same instead of they way real chefs cook where each bite has a slightly different sensation as the ingredients are added whole and each bite gets different amounts of basil or cheese or sauce.

When I lived in Germany, I  learned to love Italian pizza. Just down the street from me, there was an Italian-owned pizzeria, and the servers were all from Italy.  At first we didn't like it, but we made do.  Gradually, we learned to like it a lot.  They would  bring each person an individual pizza that hadn't been cut into wedges and we ate it with a knife and fork.

[pubic_assistance]

15 minutes ago, Rudynate said:

At first we didn't like it, but we made do.  Gradually, we learned to like it a lot. 

I can't tell you the number of times that I've had friends visit me in New York City and beg me to take them to one the "Best" pizza places. It's always a fail..because I take them to a place that makes REAL Italian style pizza and my middle America buddies (mostly friends from primary school or college) find the pizza to NOT to their liking.

As I said...Americans like their food to be familiar. That's why you see Americans in Europe passing by incredibly good food and eating at McDonalds.

 

Edited December 22, 2024 by pubic_assistance
spelling

[samhexum]

3 hours ago, pubic_assistance said:

American style pizza uses dry shredded mozzarella and the basil cooked into the sauce.

Italian style pizza Margherita is fresh mozzarella and fresh basil with a lighter tomato sauce.

I'm not sure a philistine who cannot appreciate the gastronomic delight that is a hot dog should be lecturing others about American food.

2 hours ago, pubic_assistance said:

Americans like their food to be familiar. That's why you see Americans in Europe passing by incredibly good food and eating at McDonalds.

 

[pubic_assistance]

43 minutes ago, samhexum said:

I'm not sure a philistine who cannot appreciate the gastronomic delight that is a hot dog should be lecturing others about American food.

Love u too @samhexum 🤣

Happy Holidays. 🎄

[TonyDown]

My friend is from China and likes to experiment.  He wanted to put goat cheese on the pizza last night.  Probably saw it on the Internet.

Was tasty. 

We used Trader Joe's pizza sauce and a little bit of Trader Joe's cheddar. 

Dough was homemade.  So crispy and good.  

[MikeBiDude]

2 hours ago, TonyDown said:

My friend is from China and likes to experiment.  He wanted to put goat cheese on the pizza last night.  Probably saw it on the Internet.

Was tasty. 

We used Trader Joe's pizza sauce and a little bit of Trader Joe's cheddar. 

Dough was homemade.  So crispy and good.  

I makes goat cheese pizza with pesto (made from my garden) as a base sauce all the time. Fresh greens on top last few minutes in the oven.

[TonyDown]

6 hours ago, MikeBiDude said:

I makes goat cheese pizza with pesto (made from my garden) as a base sauce all the time. Fresh greens on top last few minutes in the oven.

The dough was unbleached wheat flour, with corn meal, wheat germ and flax seed mixed in.

 

[mike carey]

Warning: This is not about chicken cacciatore, but instead is a diversion onto a tangent about immigrant or 'ethnic' cuisines, which had become one of the themes of this thread. Pizza (the actual dish, not the standard CoM reference) isn't chicken cacciatore either but it fits one of the themes of the thread, so here we are.

I couldn't help but think of our discussions about the authenticity of CC recipes and the complications of recipes that migrate between countries when I heard this interview on ABC RN this afternoon. It is with the author of a book about Balkan cuisine, Irena Janakievska, a London lawyer who had emigrated from North Macedonia in the 80s. It's a fascinating examination of the overlay of a largely shared cuisine that is shared across the sharply divergent politics of the region. It also talks to the difficulty, perhaps more pronounced in diaspora communities, of convincing elderly cooks to document their recipes, and be more precise than 'a bit' of this, 'a handful' of that, 'some herbs' and 'enough of' that to make the right consistency.

It runs for about 18 minutes.

Balkan food and nationalism - ABC listen

WWW.ABC.NET.AU

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A Macedonian-British food writer celebrates the foods from the region she was born in,  while also noting the misplaced...

 

[+ Gar1eth]

Back to chicken cacciatore-I love it. I frequently order it when go to Italian restaurants. I've even made it a few times. About four years ago I tried making it starting around 1 AM in the morning. That was a mistake. I was browning the chicken breasts, and the rising smoke set off the fire alarm. I couldn't continue because other people in the house were trying to sleep. I ended up throwing the chicken breasts away. 
 

Last time I made it -about two years ago-I used an Instant Pot. I made it for my Mom and myself. It turned out pretty good, but my Mom doesn't like bell peppers. So I had to leave them out.