{"id":455,"date":"2010-03-16T14:16:51","date_gmt":"2010-03-16T05:16:51","guid":{"rendered":"https:\/\/fugutabetai.com\/blog\/2010\/03\/16\/chicken-cordon-blargh\/"},"modified":"2010-03-16T14:16:51","modified_gmt":"2010-03-16T05:16:51","slug":"chicken-cordon-blargh","status":"publish","type":"post","link":"https:\/\/fugutabetai.com\/blog\/2010\/03\/16\/chicken-cordon-blargh\/","title":{"rendered":"Chicken Cordon Blargh"},"content":{"rendered":"
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\n\"chicken<\/a>\n<\/div>\n

Tonight I decided to go for broke and I cooked up some chicken cordon bleu. I have always liked the idea: ham and cheese wrapped up in chicken with breading and cheese. I can’t really find a problem with that. It sounds delicious.<\/p>\n\n

So I went shopping and armed myself with a random recipe from the net (that is where I get most of recipes – the “I’m feeling lucky” button) and came home. I was a bit late because work went late (and I have to log on again in a minute) so dinner ended up being pretty late too. I also don’t have a meat mallet – I used to have one back in New York, but I don’t now. I figured I didn’t need one though because I have Eric’s old sugar jar which is glass and fairly heavy. So I used that to pound on the chicken breasts for a while. I didn’t ever manage to get them very flat though. <\/p>\n\n

Too bad, because that was the main flaw. Anyway, I pounded the chicken semi-flat, added in some cheese and ham, and rolled them up, battered them, and cooked ’em. I had some stuff left over (flour, egg stuff, bread flakes, ham) so I mixed all that together and made some sort of crazy fake latkes. <\/p>\n\n

In the end the chicken cordon blargh turned out pretty good, except the thick chicken parts had little flavor (despite the salt, pepper and shichimi I threw on the batter) … Still, R. ate it, I did too, and neither of us have had to run to the bathroom yet…<\/p>\n\n

A final thought: this stuff is like, entirely meat! It is amazing! I was shocked after I ate it that … this<\/b> is American Food! We actually only ate half of one of the chicken breast things because it was just so much meat. Along with the salad and random fried ham stuff I made, just wow. Meat meat meat.<\/p>\n\n

Not that there is anything wrong with that. \ud83d\ude42<\/p>\n


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Tonight I decided to go for broke and I cooked up some chicken cordon bleu. I have always liked the idea: ham and cheese wrapped up in chicken with breading and cheese. I can’t really find a problem with that. It sounds delicious. So I went shopping and armed myself with a random recipe from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,7],"tags":[],"_links":{"self":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts\/455"}],"collection":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/comments?post=455"}],"version-history":[{"count":0,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts\/455\/revisions"}],"wp:attachment":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/media?parent=455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/categories?post=455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/tags?post=455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}