Posted on 09/19/2017 12:18:24 PM PDT by EveningStar
That news you read about Donald Trump ordering his steak doused in ketchup—that’s fake news. Or at least that’s what David Burke, the New York chef who runs BLT Prime inside the Trump International Hotel in Washington, D.C., says. While the president does in fact prefer his steak well-done, Burke says that ketchup was “probably for a side of French fries,” not his dry-aged New York strip...
Q: Let’s talk about the steak order heard around the world. In February, President Trump came here and ordered his steak well-done and with ketchup. What was your reaction?
Well, first off he doesn't order it with ketchup, and he doesn’t eat it with ketchup. What we make for the president normally is a piece of Dover sole. Or he’ll have a hamburger, or a steak, or a shrimp cocktail. But he usually eats Dover sole. And you know what? I have no problem with a well-done steak...
(Excerpt) Read more at dc.eater.com ...
That would be fine if you substituted a couple of fried eggs for the breakfast pizza and have that lineup every other day (36 hour fast) with lots of liquids. You could maintain easily on a regimen like that. It would be expensive though. Ribeyes ain't cheap.
I understand he had his Puppy Poppers deep fried with a side of sauteed aborted fetus shanks. But that’s just a rumor.
I like a nice fat steak well done covered with blue cheese.
Ribeye steak sitting in a plate of blood is my favorite.
A noted gourmand of days long gone once wrote:
“When ordering steak it is well-advised to instruct the waiter to walk briskly through the kitchen holding it within a few feet of the stove.”
My idea of rare...blue rare I think they call it. I agree, bleu cheese is a good accompaniment.
Doesn’t it seem that Pres. Trump’s food likes are what most of us can afford? His predecessor’s gold-plated tastes would have made King Louis XIV blush.
That is an oxymoron.
the term is ###### rich
He moved on up
Dover sole is not always available in Houston. When we can get it my wife coats it with flour and fries it in butter it over low heat. I eat it till I’m stuffed.
Personally, I prefer less fat in my meat, as I dislike the texture. A prime NY strip cooked on the rare side of medium rare is perfect, no condiments and I cut off the outside fatty edge. Aged meat is *cooked* to a degree by the process before any heat is applied.
When I cook for others, timing is so important, regardless of their preference, that I will not start the steaks until everyone is seated. They can eat their salads, but when their meat is done, it’s done. Grilled 4 minutes per side with another 2 minutes for the hemephobes.
I am finicky about roasts and game, too. If you let it go to medium rare, by the time it sits and is carved, it will cook further. So: everyone seated and ready and when the meat comes in it is perfect. Cooked to rare, sits until not quite medium rare (about 5” Ten minutes can be too long). If anyone wants it done further, I will stack theirs and they will get the last slices.
When carving the roast, the pieces need to be removed to the plates immediately and never stacked. If they are stacked, they will cook further just from the heat of the rest of the meat.
My late father, born in 1914, would only eat meat well done.
I like the one on top.
When we kids didn’t like a particular meat or vegetable, Pops used to say, ‘put ketchup on it.’ So we did. And still do.
I used to love Hellmann's mayo mixed with Ken's Italian salad dressing as a steak condiment. Now I'm older. I just season them perfectly and sear on cast iron. Superb.
More on Dover sole:
PING
THAT sounds very good!
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