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Friday, March 3, 2017

The King's Lunch

The lefty press went beresk again this week over The Donald taking lunch. Can a chap not have what he likes without critics leaning over his shoulder finding fault? When you are a billionaire, and a President, you can eat what you damned well like.  That goes for Knights and retired Kings too.

I eat quite well, m'self. As you will see if you look at what the Tavern Kitchen dishes up, below. But first.....

Of Course Donald Trump Puts Ketchup on His Steak
President Donald Trump’s penchant for well-done steak is well-documented, and yet somehow the Commander in Chief managed to commit yet-another offense against the beef industry of America. According to a report in the Independent Journal Review, during a Saturday-night dinner at the D.C. location of BLT Prime by David Burke, which is inside Trump’s D.C. hotel, the president ordered his 28-day dry-aged New York strip steak well-done — and then ate it with ketchup (or catsup if you prefer for some reason).

Per the BLT Prime menu, the $54 cut was also finished with herb butter (unless, of course, the prez asked for it without), and the unorthodox condiment must have been a special request, as ketchup does not appear on the BLT menu as a suggested sauce:
The Meat Show host and beef expert Nick Solares has gone on the record as to why the cloying sweetness of ketchup should be banned from all beef products, particularly high-quality steaks. “Why on earth would someone choose to cover up such a carefully crafted ... beef with a such a sweet, overpowering condiment?” Solares wrote in 2010. Meanwhile, Eater’s Helen Rosner can’t get over the well-done steak as an order in an of itself: “Adults who won’t eat pink-hearted steaks might lean on any number of reasons for their position, but almost always it comes down to this aversion to risk,” she wrote in November, in response to the news that the then-president-elect was a firm-steak fan. That preference, she writes, “is at its core an unwillingness to trust the validity and goodwill of any experiences beyond the limited sphere of your own.”
IJR reporter Benny Johnson, who supposedly booked a table a BLT after receiving a tip the president would dine there, writes that steak wasn’t the only order: “The sides and appetizers on the table were shared. Three jumbo shrimp cocktails were delivered before the meal.” No word on what Ivanka Trump ate for dinner, or if there was any unorthodox condiment use.

Were the Donald to drop by the Tavern I could show him a thing or two about how a chap can dine. My only beef with his choice as described above is his failure to use HP sauce. Americans have things to learn from their overseas cousins.  

HP is the ONLY liquid condiment that can benefit a beef steak, along with its crunchy pal, black pepper. I am sorry to say that even Australians have succumbed to the tomato mafia and have also swung behind 'Barbeque sauce', whatever that muck is.


They should swing.

Of course one cannot expect the lad shown helping the Donald with his choice to have the 'Authority' that comes with long experience. Had he been a more mature chap he might well have gently steered his Presidentship to a better accompaniment to his well-done steak - and yes, there are those who have roasted beef over flame in the woods and are quite content to have it done to a dark, chewable hunk. 

Meanwhile it is Lent and I have been told by some cafeteria Catholics that one must not eat meat on Fridays during Lent. I was aghast the other day when told this. I have been used to refraining from meat on any friday for more years than the Donald has had hot dinners.


Friday is for fish !

Today, for example, my chef served me up a fine Salmon dish. Locally grown too, as there are the very best fish farms in the biz around here, according to the unbiased locals.

So cop a sqizz at the Knight's lunch, Donald.

No ketchup. Not even HP. No, a white parsley sauce made with milk (local full cream milk too) does the duty. The Salmon has the skin on below, done crispy. It is very lightly fried both sides. Melts in the mouth.

Today he added some baby broccoli and fresh green beans - again locally produced. And a beautiful and tasty composition of red and green peppers, onion and mushrooms, lightly sauteed.

I can tell you that Lent is a time when we must suffer a little.  I had to force myself to eat it. All. 

Pax.


6 comments:

  1. Hey, you use the same red and white teatowels I do! [Looks delish by the way.]

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    Replies
    1. Great minds shop at the same store. :)

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  2. With regards to sauce accompaniment, I prefer the HP Fruity variety :-)

    Your chef has got the job, when can he start? I will treat him kindly ;-)

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    1. I keep him busy daily so you cannot have him. But you are welcome to dine here anytime :)

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  3. Hello from Idaho and I found your blog though Cherie. At one time I use to get a pub sauce that had union jack flag on it..It was the best pub sauce it beats our A-1 sauce.
    If yu fine the time stop in for a cup of coffee

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  4. Petite Cul de Sac is a quiet getaway spot.

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Ne meias in stragulo aut pueros circummittam.

Our Bouncer is a gentleman of muscle and guile. His patience has limits. He will check you at the door.

The Tavern gets rowdy visitors from time to time. Some are brain dead and some soul dead. They attack customers and the bar staff and piss on the carpets. Those people will not be allowed in anymore. So... Be Nice..