From beef confit to soya-braised codfish, what's on the lunch menu at the Trump-Kim summit

The Straits Times ^ | June 12, 2018 | Rachel Au-Yong and Olivia Ho

[T-Bone Texan]

"...have it hot for dinner at night and cold for breakfast the next morning..."

You are right.

You've humbled me.

I was 40 when I found out what confit is, and that it rhymes with "Wheee!".

I find it hard to make.

I think I'm just not a 250 degree guy. I'm a 350 degree guy.

[Mr. Jeeves]

Not something you would have to paste a smile on your face while eating.

Korean desserts like bingsu are far less of a problem in this regard than the kimchi-marred main courses. :)

[bgill]

Yep, the chef should have made the ice cream so it had to be something asked for. Still I enjoy reading what’s for dinner at these occasions. Making notes to try my hand at a couple of the dishes.

[bgill]

Think leftover cold pizza for breakfast. I’m always finishing up the leftovers the next morning.

[wbarmy]

Actually, a couple of those buckets look good. I wonder if there is a place in the USA which does this.

[Mr. Jeeves]

Lots of them around SoCal - a few of them probably trying to franchise nationwide. Just search for “Korean dessert” near you. There may already be one. :)

[txnativegop]

according to webster’s dictionary for confit the temp isn’t supposed to go above 185 degrees F.

[Jamestown1630]

Here is your mid-month ping to the June cooking thread.

Chef John of Food Wishes recently did a beautiful little tart – puff pastry is a lot of fun to work with (if you don't have to make it yourself ;-) and I think I’d do this with strawberries or peaches:

https://foodwishes.blogspot.com/2018/06/frangipane-tart-have-your-cake-and-eat.html

The Gardener’s Supply catalog often includes recipes, and their last newsletter featured peas, with this pasta dish using a Tahini sauce:

https://www.gardeners.com/how-to/spring-pea-spaghetti-with-tahini-recipe/9084.html

-JT

[BunnySlippers]

Yep, I think it sounds great!

[Liz]

Get ready for chocolate. Donald can have his DC hotel chef make this.

Chocolate-Chip Torte / topped w/ Kahlua Cream

METHOD Beat 3 eggs, 3/4 c sugar light/fluffy 5 min.
Stir in 2 c (42) Ritz cracker crumbs, 3/4 c sugar,
tsp vanilla, cup mini choc/chips, cup coarse-chp nuts.
Blend well.

BAKE in lightly greased 9" pie plate 350 deg 30 min. Cool.

SERVE wedges topped w/ generous dollops of Kahlua Cream.

KAHULA CREAM Sprinkle 1/2 tsp gelatin over cup h/cream;
steep 2-3 min, then whip slightly thickened. Now add
tbl ea conf, Kahlua; beat til thick.

[BunnySlippers]

Wait!
I read that Trump wanted the ice cream ... and that he favors vanilla [my fav too] ... he gets 2 scoops even if everyone else gets one.
And it was served with a cherry coulis ...

I want one!

[W.]

I would like a big chunk of that with vanilla ice cream on top!

[BunnySlippers]

“I love, love, love Korean food. I even bought Korean food staples at the store yesterday.

Where do you live? Korean food is big right now!

[Jamestown1630]

It does look good. I’m just not crazy about plums - and peaches go wonderfully with vanilla ice cream!

[Jamestown1630]

Oh No! I posted my ‘ping’ to the Wrong Thread!

Oh Well; Maybe the Chairman would like a fruit tart...

[BunnySlippers]

I don’t know about those food “buckets”, but LA has hit the food jackpot for decades now. We’ve got amazing food treasures here.

[umgud]

I’ll pass on this.

[Jamestown1630]

Which - the tart or the pasta?

[CottonBall]

lol, this one seemed very timely! As long as 2nd div doesn’t mind a crowd showing up!

[Jamestown1630]

I need to apologize to everyone.

The folks from the cooking thread are always pinging me to any thread that has to do with Food (which consideration I greatly appreciate!)

But tonight, when I posted my ‘ping’, I just chose the last food ping in my list - thinking that it WAS to the Cooking Thread.

Alas...

Apologies to 2nd Div and all.
Will do my best not to make that mistake again ;-(