"Jeßus" > wrote in message
...
> On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote:
>
>>Jeßus wrote in rec.food.cooking:
>>
>>> On Thu, 14 Apr 2016 17:49:55 -0500, "cshenk" > wrote:
>>>
>>> > Gary wrote in rec.food.cooking:
>>> >
>>> >> I saw this in one of my weekly grocery store flyers this morning.
>>> Take >> a look:
>>> >>
>>> >> http://i64.tinypic.com/33y1fk4.jpg
>>> >>
>>> >> Is it just me or does that sound just so wrong to you too?
>>> >>
>>> >> The chicken breast with asparagus sounds fine to me. I would maybe
>>> >> quickly sautee the asparagus in a bit of garlic infused olive oil.
>>> >> Then maybe add in some fresh parmesan cheese but CERTAINLY NOT
>>> cheddar >> cheese.
>>> >>
>>> >> Anyway, premade (and ready to cook) things are rarely good and
>>> always >> expensive. I could make that myself for half the price
>>> stated. I would >> never even dream of cheddar cheese with the other
>>> two ingredients >> though. That travesty is what caught my attention
>>> this morning.
>>> >
>>> > The main problem is the asparagus flavor would be totally lost. It's
>>> > just too strong of a cheese for that vegetable.
>>>
>>> I wouldn't have thought cheddar would be too strong?
>>> Gruyère or something like Colby would be better though.
>>
>>Might be a taste preference but cheddar would so mask the asparagus,
>>that it might as well not be there.
>
> Hmm. I wonder if our cheddar is like your cheddar? Ours is fairly
> mild, by my standards at least.

You can get various strengths here.