So I was telling my wife about the french-fry pizza & apparently we're
both too old to have an apreciation.

But she said- 'Why would you do that, it is like pitting chicken on
your steak?'

What am I thinking of? Seems like there *is* a pounded steak, topped
with a pounded chicken, then wrapped around something, [shrimp?
cheese?] and braised or broiled.

Jim

On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
wrote:

> So I was telling my wife about the french-fry pizza & apparently we're
> both too old to have an apreciation.
>
> But she said- 'Why would you do that, it is like pitting chicken on
> your steak?'
>
> What am I thinking of? Seems like there *is* a pounded steak, topped
> with a pounded chicken, then wrapped around something, [shrimp?
> cheese?] and braised or broiled.
>

You could be thinking of chicken cordon bleu, which is chicken, ham
and cheese but there's more. Rolled meats in general are called
Roulade/Rouladen or Braciole.
http://en.wikipedia.org/wiki/Rouladen
http://en.wikipedia.org/wiki/Braciola

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"sf" schrieb :

>> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
>> wrote:

>> So I was telling my wife about the french-fry pizza & apparently we're
>> both too old to have an apreciation.
>
>> But she said- 'Why would you do that, it is like pitting chicken on
>> your steak?'
>
>> What am I thinking of?

Some strange USAn dish ?

>> Seems like there *is* a pounded steak, topped
>> with a pounded chicken, then wrapped around something, [shrimp?
>> cheese?] and braised or broiled.
>

> You could be thinking of chicken cordon bleu, which is chicken, ham
> and cheese
breaded and fried. So - NO, no cordon bleu. But you wouldn't know that.

> but there's more. Rolled meats in general are called
> Roulade/Rouladen or Braciole.
> http://en.wikipedia.org/wiki/Rouladen
> http://en.wikipedia.org/wiki/Braciola

Do you even read your links ?
No weird concoction like beef wrapped with chicken in there.
You wouldn't know a Roulade if it kicked you in the ass, it seems.

Cheers,

Michael Kuettner

On Tue, 31 Jan 2012 21:23:38 +0100, "Michael Kuettner"
> wrote:

> "sf" schrieb :
>
> >> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
> >> wrote:
>
> >> So I was telling my wife about the french-fry pizza & apparently we're
> >> both too old to have an apreciation.
> >
> >> But she said- 'Why would you do that, it is like pitting chicken on
> >> your steak?'
> >
> >> What am I thinking of?
>
> Some strange USAn dish ?
>
> >> Seems like there *is* a pounded steak, topped
> >> with a pounded chicken, then wrapped around something, [shrimp?
> >> cheese?] and braised or broiled.
> >
>
> > You could be thinking of chicken cordon bleu, which is chicken, ham
> > and cheese
> breaded and fried. So - NO, no cordon bleu. But you wouldn't know that.
>
> > but there's more. Rolled meats in general are called
> > Roulade/Rouladen or Braciole.
> > http://en.wikipedia.org/wiki/Rouladen
> > http://en.wikipedia.org/wiki/Braciola
>
> Do you even read your links ?
> No weird concoction like beef wrapped with chicken in there.
> You wouldn't know a Roulade if it kicked you in the ass, it seems.
>

Dear Asshole Kuettner

Get a ****ing life.

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In article >, l, not -l > wrote:

>On 31-Jan-2012, "Michael Kuettner" > wrote:

>> Some strange USAn dish ?

>Assuming you are trying for a polically correct term to replace American,
>the correct term is Usonian.

Around here the politically correct term is "Occupied Mexico".



Steve

sf > wrote:

>On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
>wrote:
-snip-
>>
>> What am I thinking of? Seems like there *is* a pounded steak, topped
>> with a pounded chicken, then wrapped around something, [shrimp?
>> cheese?] and braised or broiled.
>>
>
>You could be thinking of chicken cordon bleu, which is chicken, ham
>and cheese but there's more. Rolled meats in general are called
>Roulade/Rouladen or Braciole.
>http://en.wikipedia.org/wiki/Rouladen

Rouladen may well be what I was thinking of, though I don't see a
chicken/beef one on the web-- but it seems like a small stretch to get
there.

Thanks,
Jim

On Jan 31, 12:01*pm, sf > wrote:
> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
> wrote:
>
> > So I was telling my wife about the french-fry pizza & apparently we're
> > both too old to have an apreciation.
>
> > But she said- 'Why would you do that, it is like pitting chicken on
> > your steak?'
>
> > What am I thinking of? * Seems like there *is* a pounded steak, topped
> > with a pounded chicken, then wrapped around something, [shrimp?
> > cheese?] and braised or broiled.
>
> You could be thinking of chicken cordon bleu, which is chicken, ham
> and cheese but there's more. *Rolled meats in general are called
> Roulade/Rouladen or Braciole. *http://en.wikipedia.org/wiki/Roulade.../wiki/Braciola
>
> --
>
> Tell congress not to censor the web. *Add your voice here.https://www.google.com/landing/takeaction/

How old are you? I thought you were just stupid, but now you're
sounding kind of senile. Chicken Cordon Bleu. Yeah, that REALLY sounds
like what was described.

On Tue, 31 Jan 2012 16:19:58 -0500, Jim Elbrecht >
wrote:

> Rouladen may well be what I was thinking of, though I don't see a
> chicken/beef one on the web-- but it seems like a small stretch to get
> there.
>
> Thanks,

You're welcome. I was thinking that what you remembered might have
been an invention of that particular chef.

--

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Jim Elbrecht wrote:
>
>So I was telling my wife about the french-fry pizza & apparently we're
>both too old to have an apreciation.
>
>But she said- 'Why would you do that, it is like pitting chicken on
>your steak?'
>
>What am I thinking of?

Easy peasy... TIAD!

Bicken? Cheef?

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

Stephen Colbert (via videcormeum)

I used to make the following quite often-it is from my Pillsbury
cookbook of 1979.

Chicken Elegante-it is an attractive dish.

8 sliced Dried Beef

4 whole chicken breasts, boned and halved

10 3/4 oz condensed cream of mushroom soup

1 cup dairy sour cream

1/2 cup slivered almonds

1/3 cup bacon bits (I think I skipped this)

Preheat oven 325 degrees F

Roll one slice of dried beef around each chicken fillet

Arrange in 13x9 or 3 quart casserole dish

Combine condensed soup and sour cream
Pour over chicken

Sprinkle with almonds and bacon bits

Bake covered for 1 1/4 to 1 1/2 hours

Jim Elbrecht > writes:

> sf > wrote:
>
>>On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht >
>>wrote:
> -snip-
>>>
>>> What am I thinking of? Seems like there *is* a pounded steak, topped
>>> with a pounded chicken, then wrapped around something, [shrimp?
>>> cheese?] and braised or broiled.
>>>
>>
>>You could be thinking of chicken cordon bleu, which is chicken, ham
>>and cheese but there's more. Rolled meats in general are called
>>Roulade/Rouladen or Braciole.
>>http://en.wikipedia.org/wiki/Rouladen
>
> Rouladen may well be what I was thinking of, though I don't see a
> chicken/beef one on the web-- but it seems like a small stretch to get
> there.

The big name recently in this general area is "turducken", which is a
turkey stuffed with a duck stuffed with a chicken.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

"sf" schrieb :

> Dear Asshole Kuettner

> Get a ****ing life.

Dear dumb **** Barbara,

get an education.
And stop talking about things you haven't the slightest clue about.

Oh - wait, then you would become mute.
The scary thought is that something like you "educated" kids in the USA.

On 2012-01-31, Jim Elbrecht > wrote:

> So I was telling my wife about the french-fry pizza & apparently we're
> both too old to have an apreciation.
>
> But she said- 'Why would you do that, it is like pitting chicken on
> your steak?'
>
> What am I thinking of? Seems like there *is* a pounded steak, topped
> with a pounded chicken, then wrapped around something, [shrimp?
> cheese?] and braised or broiled.

My mother used to make this dish for dinner parties in the 1960's. It may
look nasty, but it sure was tasty. Make an appointment with your cardiologist
before making...

Christa's Chicken

Recipe from: Joanne Irving
Servings: 8

This is a recipe from my mother. This recipe was always a huge hit at her
dinner parties, and I was always looking for table scraps!

8 halves of chicken breast
8 slices bacon
1 small jar sliced dried beef
1 can cream of mushroom soup
1 cup dairy sour cream

Spread slices of dried beef over bottom of a 13 by 9 inch baking dish. Wrap
each piece of chicken with one slice of bacon and place on dried beef
without crowding. Mix 10½ ounce can cream of mushroom soup with dairy sour
cream. Spoon over chicken. Bake in a 300°F slow oven for about 3 hours.

--
Clay Irving >
REFERENDUM, n. A law for submission of proposed legislation to a popular
vote to learn the nonsensus of public opinion.
- Ambrose Bierce