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.

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

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.

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.

On 4/14/2016 2:09 PM, Je�us wrote:
> I do onion/tomato/cheese on toast often

Add some arsenic, Auztard.

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

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.

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.

"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.

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.

--

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.

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' -

On Thu, 14 Apr 2016 20:04:57 -0300, wrote:

>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' -

One of my favourites.

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!

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!

On 4/14/2016 5:56 PM, wrote:
> 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 !

Oh boo ****ing hoo, you worthless, sharp-elbowed, Canuckleheaded SHREW!

Like the opinion of someone who relentlessly bullies Julie means one
Goddamned thing!

You ****ing worthless BITCH.

At least I share fantastic recipes and stick to FOOD, not politics or
bullying.

Every damned one of you UK servile colonists are suffering from low
national self esteem, rampant jealousy, and some collective form of
senile regression to the odious behavior you clearly engaged in on the
playground as waifs.

You know what you got for your bullying then, don't you?

Mmm hmmm...

Now I do the same, lacking only a nice willow switch to tan your
worthless hides, or a dank basement to lock you in.

Btw, I ****ing LOVE living in your old feather head rent-free, it is to
LAUGH!

:-)))))))

> You're no killer @ anything, you're just someone who is off their meds
> by the look of your posts!

Yeah?

Well BYTE me, Biotch.

What would DAVID say?

You demi-turd.

On Thu, 14 Apr 2016 20:56:15 -0300, wrote:

>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!

LOL, is he *still* going on and on and on like before?
What a freakin' disturbed little man

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

--

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

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!

--

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.

On 4/14/2016 7:49 PM, Je�us wrote:
> I wonder if our cheddar is like your cheddar?

**** no, it's RANCID!

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.

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.

"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.

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.

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.

On 2016-04-15 2:41 PM, Brooklyn1 wrote:
> 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.


I can think of several that would be better than mozzarella. It has a
good melting quality but not great flavour. I have stuffed chicken
breasts with goat cheese and with cream cheese, both in conjunction with
garlic, herbs and spinach and they were great. Then there is Chicken
Cordon Bleu, with Swiss cheese and ham. Great stuff.

All the mozzarella I see is low fat which I hate.

On 4/15/2016 2:06 PM, wrote:
> All the mozzarella I see is low fat which I hate.
>

Rubbery stuff, innit?

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

++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++

On 4/14/2016 9:15 PM, Sqwertz wrote:
> The wedge and the sandwich:
> ++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++
>
> "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
>
> ++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++
>
>
>
>
>
>
>
>