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What's *NOT* for dinner tonight
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. |
What's *NOT* for dinner tonight
On Thursday, April 14, 2016 at 8:52:16 AM UTC-4, Gary wrote:
> 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. I would never buy anything pre-made like that, either, but for food safety reasons. As to the combination of flavors: Chicken and cheddar, ok. Chicken and asparagus, excellent. Cheddar and asparagus, epic fail. Chicken, cheddar, and broccoli, excellent. Plus, if it's all cooked after the asparagus is stuffed inside the chicken, the ends of the asparagus would be overcooked before the chicken was done through. Cindy Hamilton |
What's *NOT* for dinner tonight
On 2016-04-14 9:02 AM, Cindy Hamilton wrote:
>>> 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. > > I would never buy anything pre-made like that, either, but for food > safety reasons. > > As to the combination of flavors: > Chicken and cheddar, ok. > Chicken and asparagus, excellent. > Cheddar and asparagus, epic fail. > Chicken, cheddar, and broccoli, excellent. I disagree about the cheddar and asparagus fail. It is actually a pretty good combination that I have been enjoying all my life. On the rare occasions when we have left over asparagus I like to lightly toast some bread, lay sliced cheddar and a few stalks of asparagus on top and stick it under the broiler. When I was a kid my mother used to do them rolled up. She used some white bread, sliced cheese and asparagus, fold the bread over and stick with a tooth pick and then do them under the broiler but with the rack in the middle of the oven so that the bread didn't burn before the cheese melted. > Plus, if it's all cooked after the asparagus is stuffed inside the > chicken, the ends of the asparagus would be overcooked before > the chicken was done through. I imagine that the picture exaggerates to emphasize the asparagus. It is more like chopped and inside the breast, not sticking out. We had a similar sort of dish at our neighbours that I deconstructed and tried at home. They had served us chicken breasts stuffed with kale and cream cheese with a bit of garlic. She said she didn't know how we felt about goat cheese so she used the cream cheese instead. I made it at home a few times using chevre or feta, but I used spinach instead of kale. |
What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 08:50:02 -0400, Gary > wrote:
>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. My reading stuttered at the word cheddar. It doesn't even look good in the photo. There are better choices for cheese. Janet US |
What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 08:50:02 -0400, Gary > wrote:
>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. I'm wondering how to cook the thing properly without burning all that asparagus hanging out (especially the tips). And why is it a 'cutlet' anyway? Otherwise it seems okay to me, for what it is. I have no problem with cheddar and asparagus/chicken. |
What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 10:54:30 -0400, Dave Smith
> wrote: >I disagree about the cheddar and asparagus fail. It is actually a pretty >good combination that I have been enjoying all my life. On the rare >occasions when we have left over asparagus I like to lightly toast some >bread, lay sliced cheddar and a few stalks of asparagus on top and stick >it under the broiler. Good idea, I think I'll do that myself. I do onion/tomato/cheese on toast often, so another variant is always welcome. |
What's *NOT* for dinner tonight
On Thursday, April 14, 2016 at 2:52:16 AM UTC-10, Gary wrote:
> 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. I'd eat that but I am pretty damn hungry. I wanted to eat ahi poke and eggs for breakfast but had some cornflakes instead. I'd eat one of those in a heartbeat. Your problem is you ain't hungry. |
What's *NOT* for dinner tonight
On 4/14/2016 2:09 PM, Je�us wrote:
> I do onion/tomato/cheese on toast often Add some arsenic, Auztard. |
What's *NOT* for dinner tonight
"Gary" > wrote in message ... >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. That's actually funny looking. And now I realize that I didn't buy asparagus. Husband was asking for it. Would be funny to see his face when presented with a plate of that! I decided to make cup tamales instead of the pupusas. Will do some with ground beef and some with black beans. |
What's *NOT* for dinner tonight
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. -- |
What's *NOT* for dinner tonight
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. |
What's *NOT* for dinner tonight
On Fri, 15 Apr 2016 08:57:39 +1000, Jeßus > wrote:
>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. Gruyère is the best 'melter' - |
What's *NOT* for dinner tonight
On 4/14/2016 4:44 PM, Sqwertz wrote:
> I don't buy pre-made food ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++ "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "OK, so it's your planet so I guess you get to define what all teens on Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia entry: "Teenagers on Planet Bove only eat chicken strips, fries, and baby carrots". -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw "Why do you even bother posting if that's all you have to say? We've heard the same thing at least 2,000 times by now." -sw "Incredible. And you STILL don't shut up." -sw I thought you were here just to talk about cooking? You've only said that at least 25 times, yet 95% of the flack you get is about off-topic subjects. -sw Way to go, Julie! You beat her down into speechlessness. -sw I didn't think Julie was even capable of using the phone. -sw You seem to have a problem remembering things. Maybe you should have written down the once you realized you liked it. -sw Wow. She catches on quick when her mind isn't clouded by irrational spite. -sw Congratulations! Your post has been approved by Julie. [High Five] -sw Yeah, I see tuna and cheddar on pizza every time I visit Planet Bove. -sw You can't rent this stuff at Red Box. -sw You tell him Julie! <snort> -sw That wasn't your original argument. Your argument was that you couldn't remember where you got them. Then when somebody tells you how to solve that problem, you come up with a different argument to explain why the proposed solution won't work. Same 'ol song and dance. -sw <snip rest unread> -sw So WTF are you basing your unfounded theories on? Angela was about 3 years old and you had left grade school decades earlier. What would have been your direct experience with the New York public school system in the early 2000's? -sw What I'm trying to say is that Julie is full of shit again. It's amazing how much time Julie spends describing her miserable fantasy world. -sw Again, only in YOUR house. -sw ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++ |
What's *NOT* for dinner tonight
On 4/14/2016 4:57 PM, Je�us wrote:
> I wouldn't have thought cheddar would be too strong? **** off rabbit killer, you are UNWELCOME here! |
What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 17:47:01 -0600, carnal asada >
wrote: >On 4/14/2016 4:57 PM, Je?us wrote: >> I wouldn't have thought cheddar would be too strong? > >**** off rabbit killer, you are UNWELCOME here! If ever I saw a poster on here who was unwelcome that would be YOU ! You're no killer @ anything, you're just someone who is off their meds by the look of your posts! |
What's *NOT* for dinner tonight
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What's *NOT* for dinner tonight
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. Carol -- |
What's *NOT* for dinner tonight
On 14/04/2016 6:19 PM, 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. > > Carol > But you'll still smell it when you take a pee:-) Graham |
What's *NOT* for dinner tonight
graham wrote in rec.food.cooking:
> On 14/04/2016 6:19 PM, 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. > > > > Carol > > > But you'll still smell it when you take a pee:-) > Graham Snicker, maybe but that's not why I eat asparagus! -- |
What's *NOT* for dinner tonight
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What's *NOT* for dinner tonight
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. |
What's *NOT* for dinner tonight
On 4/14/2016 7:46 PM, Je�us wrote:
>>> **** off rabbit killer, you are UNWELCOME here! >> >> If ever I saw a poster on here who was unwelcome that would be YOU ! >> You're no killer @ anything, you're just someone who is off their meds >> by the look of your posts! > > LOL, is he *still* going on and on and on like before? > What a freakin' disturbed little man :) > Suckle her vinegar tit, rabbit killer, LOL! |
What's *NOT* for dinner tonight
On 4/14/2016 7:49 PM, Je�us wrote:
> I wonder if our cheddar is like your cheddar? **** no, it's RANCID! |
What's *NOT* for dinner tonight
On 2016-04-14 9:49 PM, Je�us wrote:
> On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote: >> 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. > It depends a lot on the Cheddar. While it may be an orange or a very light, the taste varies a lot from one producer to another. Cheap Cheddar can be pretty bland, but there are a lot of cheese makers who make much tastier Cheddar, and there are different aging times. I am not much of a fan of Cheddar but keep some cheap old cheddar for grilled cheese sandwiches. My wife buys a much higher quality Cheddar, either 3 or 5 years old, and it has a much more potent flavour. |
What's *NOT* for dinner tonight
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What's *NOT* for dinner tonight
On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote:
>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. We get it in three types, mild, medium and old. Apart from that one can buy specialty cheddars that can be ultra strong. |
What's *NOT* for dinner tonight
> wrote in message ... > On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote: > >>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. > > We get it in three types, mild, medium and old. Apart from that one > can buy specialty cheddars that can be ultra strong. Same here but we call them mild, medium and Mature and Extra Matu) -- http://www.helpforheroes.org.uk/shop/ |
What's *NOT* for dinner tonight
Ophelia wrote:
> > > wrote: > > We get it in three types, mild, medium and old. Apart from that one > > can buy specialty cheddars that can be ultra strong. > > Same here but we call them mild, medium and Mature and Extra Matu) I'll have to look in the grocery store tomorrow but I don't think any is labeled a medium here. I know of mild, sharp, and extra sharp. Then I look for Cabot's "Seriously Sharp" This is probably why I found that pre-made chicken, asparagus and cheddar thing so appalling. My sharp cheddar would overpower the asparagus *and* the nice mild flavor of a properly cooked chicken breast. One thing I have noticed though. The cheap slices of "American Cheese Product" mimic real mild cheddar cheese. I have a good crab recipe that calls for the small jar of "Old English Cheese." The last time I bought that, I noticed that ingredient was just cheddar cheese. So I tasted it plain for the first time and (to me) it tasted just like the cheap cheese product. |
What's *NOT* for dinner tonight
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. Also too strong for the nice mild flavor of chicken breast. |
What's *NOT* for dinner tonight
On Fri, 15 Apr 2016 08:04:18 -0400, Gary > wrote:
>Ophelia wrote: >> >> > wrote: >> > We get it in three types, mild, medium and old. Apart from that one >> > can buy specialty cheddars that can be ultra strong. >> >> Same here but we call them mild, medium and Mature and Extra Matu) > >I'll have to look in the grocery store tomorrow but I don't think any >is labeled a medium here. I know of mild, sharp, and extra sharp. Then >I look for Cabot's "Seriously Sharp" > >This is probably why I found that pre-made chicken, asparagus and >cheddar thing so appalling. My sharp cheddar would overpower the >asparagus *and* the nice mild flavor of a properly cooked chicken >breast. > >One thing I have noticed though. The cheap slices of "American Cheese >Product" mimic real mild cheddar cheese. I have a good crab recipe >that calls for the small jar of "Old English Cheese." The last time I >bought that, I noticed that ingredient was just cheddar cheese. So I >tasted it plain for the first time and (to me) it tasted just like the >cheap cheese product. I never buy the slices, find them terrible cheese and it is easy to make ones own slices with one of those cheese slicer gizmos. |
What's *NOT* for dinner tonight
On Friday, April 15, 2016 at 8:04:49 AM UTC-4, Gary wrote:
> Ophelia wrote: > > > > > wrote: > > > We get it in three types, mild, medium and old. Apart from that one > > > can buy specialty cheddars that can be ultra strong. > > > > Same here but we call them mild, medium and Mature and Extra Matu) > > I'll have to look in the grocery store tomorrow but I don't think any > is labeled a medium here. I know of mild, sharp, and extra sharp. Then > I look for Cabot's "Seriously Sharp" Kraft "cheddar" comes in "medium sharp". > This is probably why I found that pre-made chicken, asparagus and > cheddar thing so appalling. My sharp cheddar would overpower the > asparagus *and* the nice mild flavor of a properly cooked chicken > breast. Yeah, but the pre-made chicken is probably made with mild cheddar. If your grocery store makes those in-house, the cheese probably comes pre-shredded in 5- or 10-pound bags. Cindy Hamilton |
What's *NOT* for dinner tonight
"Gary" > wrote in message ... > Ophelia wrote: >> >> > wrote: >> > We get it in three types, mild, medium and old. Apart from that one >> > can buy specialty cheddars that can be ultra strong. >> >> Same here but we call them mild, medium and Mature and Extra Matu) > > I'll have to look in the grocery store tomorrow but I don't think any > is labeled a medium here. I know of mild, sharp, and extra sharp. Then > I look for Cabot's "Seriously Sharp" > > This is probably why I found that pre-made chicken, asparagus and > cheddar thing so appalling. My sharp cheddar would overpower the > asparagus *and* the nice mild flavor of a properly cooked chicken > breast. > > One thing I have noticed though. The cheap slices of "American Cheese > Product" mimic real mild cheddar cheese. I have a good crab recipe > that calls for the small jar of "Old English Cheese." The last time I > bought that, I noticed that ingredient was just cheddar cheese. So I > tasted it plain for the first time and (to me) it tasted just like the > cheap cheese product. Was it British? It is unknown to me. -- http://www.helpforheroes.org.uk/shop/ |
What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 23:09:48 -0400, Dave Smith
> wrote: >On 2016-04-14 9:49 PM, Je?us wrote: >> On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote: > >>> 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. > >It depends a lot on the Cheddar. While it may be an orange or a very >light, the taste varies a lot from one producer to another. Cheap >Cheddar can be pretty bland, but there are a lot of cheese makers who >make much tastier Cheddar, and there are different aging times. I am >not much of a fan of Cheddar but keep some cheap old cheddar for grilled >cheese sandwiches. My wife buys a much higher quality Cheddar, either 3 >or 5 years old, and it has a much more potent flavour. I don't like cheddar regardless which brand or how long aged, besides fehta cheddar is my least favorite cheese... I'd rather eat Velveeta. |
What's *NOT* for dinner tonight
On Fri, 15 Apr 2016 08:05:42 -0400, Gary > wrote:
>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. > >Also too strong for the nice mild flavor of chicken breast. To my taste the best cheese for chicken breast is mozz... a chick parm onna crusty bra is the best. |
What's *NOT* for dinner tonight
"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. |
What's *NOT* for dinner tonight
All the mozzarella I see is low fat which I hate.
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What's *NOT* for dinner tonight
On Thu, 14 Apr 2016 23:09:48 -0400, Dave Smith
> wrote: >On 2016-04-14 9:49 PM, Je?us wrote: >> On Thu, 14 Apr 2016 19:19:19 -0500, "cshenk" > wrote: > >>> 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. >> >It depends a lot on the Cheddar. While it may be an orange or a very >light, the taste varies a lot from one producer to another. Cheap >Cheddar can be pretty bland, but there are a lot of cheese makers who >make much tastier Cheddar, and there are different aging times. I am >not much of a fan of Cheddar but keep some cheap old cheddar for grilled >cheese sandwiches. My wife buys a much higher quality Cheddar, either 3 >or 5 years old, and it has a much more potent flavour. I suspect that what is sold here in Aus as 'tasty' or 'vintage' cheese is mostly aged cheddar. Some of them are quite good, many are quite sharp too. Like you, I like it for grilled cheese sandwiches. |
What's *NOT* for dinner tonight
On Fri, 15 Apr 2016 07:56:23 -0300, wrote:
>On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote: > >>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. > >We get it in three types, mild, medium and old. Apart from that one >can buy specialty cheddars that can be ultra strong. Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged cheddars. |
What's *NOT* for dinner tonight
On Sat, 16 Apr 2016 06:17:07 +1000, Jeßus > wrote:
>On Fri, 15 Apr 2016 07:56:23 -0300, wrote: > >>On Fri, 15 Apr 2016 11:49:24 +1000, Jeßus > wrote: >> >>>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. >> >>We get it in three types, mild, medium and old. Apart from that one >>can buy specialty cheddars that can be ultra strong. > >Yep, we have 'tasty' and 'vintage' which I'm pretty sure are just aged >cheddars. Right, one of them Baldersons, mildest is four years old. |
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