Cobb salad with tuna?

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

nb

Personal opinion just forget the tuna and have the salad. Bacon & tuna -I don't
think so. Now I could see very rare grilled ahi, but not caned tuna..

Dimitri

notbob said:

Anyone ever tried a Cobb salad with canned tuna?  I
got lotsa that and the Cabrales is more than enough to
stand up to the increased flavor of tuna, especially
albacore.  Whatdya think?  Should I do it?

No. BUT, I've been in a restaurant in the last year. I
was not paying attention and ordered a Cobb thinking
traditional Cobb. It turned out to be a seafood Cobb
with ceviche style scallops, shrimp and crab. I
like all those things but thought the combination was
messy and unsucessful.

notbob said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

nb

Why not thick sliced deli roast chicken breast....

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

notbob said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

nb

Why not thick sliced deli roast chicken breast....

My 2 cents, Most Chicken and Turkey deli meat is not solid muscle it is ground
pressed and cooked and has the texture and taste of sawdust.

Dimitri

This is tangential, but a local restaurant makes a most
excellent salad consisting of butter lettuce (I think they
call it "bibb" lettuce or something), Green Goddess dressing,
and fresh crabmeat.

Steve

(Steve Pope) said:

This is tangential, but a local restaurant makes a most
excellent salad consisting of butter lettuce (I think they
call it "bibb" lettuce or something), Green Goddess dressing,
and fresh crabmeat.

Where are you located? Green Goddess is my favorite but can't find it
or make it like I remember it to be from the 70's.

Karen
p.s. I think tuna is a better choice for Cobb than the other actually.

Karen said:

On May 1, 2:41 pm, [email hidden] (Steve Pope) wrote:

Quoted message said:

Quoted message said:

This is tangential, but a local restaurant makes a most
excellent salad consisting of butter lettuce (I think they
call it "bibb" lettuce or something), Green Goddess dressing,
and fresh crabmeat.

Quoted message said:

Where are you located? Green Goddess is my favorite but can't find it
or make it like I remember it to be from the 70's.

Berkeley California, and the restaurant is T-Rex.

Looking at their online menu, what they presently have is
"Chopped Romaine with Dungeness Crab and Green Goddess Dressing"
for $11.

Steve

(Steve Pope) said:

Berkeley California, and the restaurant is T-Rex.

Looking at their online menu, what they presently have is
"Chopped Romaine with Dungeness Crab and Green Goddess Dressing"
for $11.

Thanks. now as soon as they get that melted freeway back up and
running...

Karen

biig said:

notbob said:

Almost all the prophetic omens have come together for a classic Cobb
salad.  A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken.  The question is, do I really
need to use cooked chicken breast?  Anyone ever tried a Cobb salad
with canned tuna?  I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore.  Whatdya think?  Should I do it?

Quoted message said:

nb

Why not thick sliced deli roast chicken breast....

----------------
No, No, say I (wiping my fevered brow !!). The Cobb Salad was
developed at the Brown Derby, over 50 years ago. You can develop
another similar salad if you wish, but no! You may not call it a Cobb
Salad. All of the ingredients, including the lettuce, are chopped
very fine-(-this is Key)so that you get all of the flavors in each
forkful. (It is labor intensive, which many restaurants are too lazy
to do. ) Those of us who know the real thing will refuse those
Chef's Salads masquerading as Cobbs.

The Waiter presents the platter,or shallow bowl, with the following
placed in a circle:each item finely chopped. lettuce, chicken,
tomato, chopped egg, crumbled bacon,,chopped avocado, blue cheese,
water cress. Toss well with a simple oil dressing (oil,good vinegar
( I like rice vinegar),garlic, salt and pepper.

This is the king of salads.

Nancree

"nancree" <[email hidden]> wrote in message
news:[email hidden]...

biig said:

notbob said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

Quoted message said:

nb

Why not thick sliced deli roast chicken breast....

----------------
No, No, say I (wiping my fevered brow !!). The Cobb Salad was
developed at the Brown Derby, over 50 years ago. You can develop
another similar salad if you wish, but no! You may not call it a Cobb
Salad. All of the ingredients, including the lettuce, are chopped
very fine-(-this is Key)so that you get all of the flavors in each
forkful. (It is labor intensive, which many restaurants are too lazy
to do. ) Those of us who know the real thing will refuse those
Chef's Salads masquerading as Cobbs.

The Waiter presents the platter,or shallow bowl, with the following
placed in a circle:each item finely chopped. lettuce, chicken,
tomato, chopped egg, crumbled bacon,,chopped avocado, blue cheese,
water cress. Toss well with a simple oil dressing (oil,good vinegar
( I like rice vinegar),garlic, salt and pepper.

This is the king of salads.

Nancree

I won't describ the horrors that Rachel Ray performed on this poor salad the
other night. Suffice it to say it involved 6 large chicken breasts and
about 3-4 pounds of skirt steak on about a couple of cups of lettuce.
There's more, but decency prohibits me from recounting it.
Janet

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

Salad Nicoise.

Dimitri said:

"biig" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

notbob said:

Almost all the prophetic omens have come together for a classic Cobb
salad. A thick-cut bacon sale, fresh xtra large eggs, good prices on
avocados, and a big ol' chunk of killer Spanish Cabrales blue cheese.
The only thing missing is the chicken. The question is, do I really
need to use cooked chicken breast? Anyone ever tried a Cobb salad
with canned tuna? I got lotsa that and the Cabrales is more than
enough to stand up to the increased flavor of tuna, especially
albacore. Whatdya think? Should I do it?

nb

Why not thick sliced deli roast chicken breast....

My 2 cents, Most Chicken and Turkey deli meat is not solid muscle it is ground
pressed and cooked and has the texture and taste of sawdust.

Dimitri

In my deli there are two grades of chicken and turkey deli meats. The
"roasted" variety is solid meat, the other as you describe....

cybercat said:

Salad Nicoise.

OH I was getting them mixed up! yes, the nicoise salad has the tuna,
not the cobb.

Karen

Karen said:

OH I was getting them mixed up! yes, the nicoise salad has the tuna,
not the cobb.

Not to worry. I was suffering a form of brain death, myself, when I
posted the original question. I eat cobb and nicoise-style salads all the
time. I've made tuna/tomato/blue cheese salads by the dozen. Love em.
What's a few more ingredients like bacon, 'cado, and hard-boiled egg?
Just a better salad. 😉

nb

"Karen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

cybercat said:

Salad Nicoise.

OH I was getting them mixed up! yes, the nicoise salad has the tuna,
not the cobb.

Annny time you need me to straighten you out, Karen, I will be happy to. I
have very highbrow credentials. I used to be a waitress. 🙂