I think he said, "No, thank you." Although the presentation was impeccable.
Posted on 06/11/2018 10:57:22 PM PDT by 2ndDivisionVet
United States President Donald Trump and North Korean leader Kim Jong Un will feast on a nine-course meal that appears to marry both American and Korean delights to mirror the landmark meeting between the two men.
The lunch menu for the US and North Korea delegations, issued by the White House, features a prawn cocktail, mango kerabu - a Malay salad - and oiseon, or Korean stuffed cucumbers - and those are just for starters.
For the main course, the two leaders and their teams will be served beef short-rib confit, for a Western taste, then for the Asian influence, sweet and sour pork with fried rice, as well as a popular Korean dish daegu jorim, or soya-braised codfish.
Starters
Traditional prawn cocktail served with avocado salad
Green mango kerabu with honey lime dressing and fresh octopus
Oiseon - Korean stuffed cucumbers
Main
Beef short-rib confit served with potato dauphinois and steamed broccolini, red wine sauce on the side
Combination of sweet and sour crispy pork with yangzhou fried rice and homemade XO chilli sauce
Daegu jorim - soya-braised codfish with radish and Asian vegetables
Dessert
Dark chocolate tartlet ganache
Haagen-Dazs vanilla ice cream with cherry coulis
Tropezienne (brioche pastry with cream in the middle)
Singaporean chef-owner Pang Kok Keong of local patisserie Antoinette said the menu seems like “a mish-mash of French, Chinese and Korean”, adding that he did not see much of the US in it.
He found the choice of the desserts unusual, such as the Haagen-Dazs ice cream and the French tropezienne. “I love it (the tropezienne), but I’m not sure about its significance in this menu.”
Wild Rocket chef Willin Low said it was "quite a diplomatic choice of courses, with Western and Korean dishes in the first two courses so that no one would be embarrassed with food they are not comfortable with".
"I'm sure the food preferences of the leaders were also taken into consideration," he added. "I am happy to see a kerabu on the menu but wish there was more Singaporean representation. Perhaps a modern version of chendol could have been a great Singaporean sweet ending to the summit."
Chef Petrina Loh, who runs fusion restaurant Morsels, said it was a "safe" menu.
"It's pretty straightforward, not overthinking things. Both parties have something identifiable from their culture and a mid-ground Asian and Chinese influence."
Like chef Pang, however, she questioned the choice of the desserts, especially the Haagen-Dazs ice cream, and wondered why a Korean dessert had not been included.
U.S. delegation
President Donald J. Trump
Secretary Mike Pompeo, Department of State
General John Kelly, Assistant to the President and Chief of Staff
Ambassador John Bolton, Assistant to the President and National Security Adviser
Sarah Sanders, Assistant to the President and Press Secretary
Ambassador Sung Kin, US Ambassador to the Philippines
Matthew Pottinger, Deputy Assistant to the President for Asian Affairs
North Korea delegation
Chairman Kim Jong Un
Kim Yong Chol, Vice-Chairman, Central Committee of the Workers' Party of Korea
Ri Su Yong, Vice-Chairman, Central Committee of the Workers' Party of Korea
Ri Yong Ho, Minister of Foreign Affairs
No Kwang Chol, Minister of People's Armed Forces
Choe Son Hui, Vice-Minister of Foreign Affairs
Kim Yo Jong, First Deputy Director, Central Committee of Workers' Party of Korea
Han Kwang Sang, Director, Central Committee of Workers' Party of Korea
Not sure exactly what you mean.
I find the canned ones tender enough for their purposes. But sometimes when I’m using fresh green peppers in a recipe, I pare the skin partially or entirely off - depends on the recipe. I do this especially for Gazpacho, so that the peppers that are not pureed are tender to chew.
I don’t pare the skin off for anything that is going to be cooked.
My favorite is just plain breaded and fried.
I went on a cooking spree today and stuffed eggplant rolls was part of it.
Jt, that tart is gorgeous!
Wrong thread—ha—I thought we were just being convivial.
It is; and so easy to do.
I think he said, "No, thank you." Although the presentation was impeccable.
Eggplant is so versatile. Someday I'm going to count up the delicious ways to use it.
I love Korean food, but I doubt The Donald likes it ;-)
I love Asian food....
But.....I hesitate to patronize Korean restaurants.
They eat things Americans find distasteful (and alarming).
I don’t think it’s that common among upper and educated classes.
When my friend’s father first saw cat and dog food in an American grocery store, he was shocked. In Korea, at least back then, the picture on the can is what’s IN the can, and he thought Americans were eating cat and dog.
Did they have ricotta cheese in them? I’ve made those before if so, they are very good.
I’m going to have to investigate how many egg plants one usually gets from one egg plant bush. I only want about three. I don’t think they freeze very well…
You can make something like eggplant parmesan that will freeze pretty well. I think you’d just get a watery mess trying to freeze the uncooked or even blanched veg.
That’s a good idea. We can buy eggplant Parmesan frozen in the stores, so I could freeze my own. I really like the crunchy breading though and then put it all together at the end. But it would at least still have the same flavors.
I cut the peeled eggplant in thin slices and fry them in oil. I then stuff them and roll them up with a mixture of ground beef, breadcrumbs, parmesan, eggs, salt, garlic, parsley and a touch of mint. Cover with tomato sauce in a casserole dish and bake for about an hour.
Pat Nixon's Vanilla Souffle
"The First Ladies' Cookbook" / Parents' Magazine Press 1969
ING 4 tablespoons butter 2 tablespoons flour 1 cup light cream, scalded 5 egg yolks 1/4 cup sugar 1/4 cup (yes, 1/4 cup) vanilla 1/2 teaspoon salt 6 egg whites, stiffly beaten
Cook melted butter; flour til starts to brown. Gradually stir in scalded cream; cook/stir on med about 5 min. Stir into egg yolks beaten w/ sugar. Add vanilla, salt. Fold in egg whites. Pour into Buttered/sugared 1-1/2 qt souffle dish or casserole. Bake 450 deg 10-12 minutes. Then lower to 350 deg; bake 20 min.
SERVE immediately with Vanilla Sauce below. Makes 6 servings.
Vanilla Sauce: beat in bain 3/4 cup sugar, 1-1/2 to 2 tsp vanilla, 6 egg yolks, pinch salt. Stir in cup milk. Cook/stir over boiling water til mixture coats a spoon. Chill.
Might try in this recipe from a famous Mexican Grill.
TORTILLA SOUP
PREP Cook on med 5 min tb veg oil, 1/2 c ea minced red onions, diced poblanos.
Add tb minced garlic, 2 tsp chp jalapeno, 1/2 tsp ea cumin, chili powder; cook 5 min.
Now add blender/pureed 3 c broth and 2 corn tortillas, 2 c diced fire roasted tomatoes
and 1/2 c crushed tomatoes; simmer 15 min on med-low. Finish w/ 2 tsp kosher salt.
SERVE w/ Chefs’ garnishes: Tb crushed tortilla chips; Tb diced zucchini; 2 thin-sliced avocados; tsp rough-chp cilantro.
CABBAGE LIME SLAW
METHOD 2 lb fine-shredded cabbage (small head), thin lengthwise slivers med white onion,
large diced fresh jalapeño, 6-8 small-dice Romas, 3 bunches coarse-chp cilantro leaves.
Add 1/2 c lime juice, 3/4 tea sea salt; mix well. Cover/chill.
CHEF CONCETTA'S RATATOUILLE
Sweat minced onion in heated ol/oil on med about 4 min. Add/saute chp garlic a min.
Add/saute sliced red peppers 3 min. Add/saute sliced eggplant and zucchini 5 min.
Add/saute sliced mushrooms 3 min. On med-low add bit of tomato paste, drizzle of veg stock. Cook 2-4 min.
Arrange slices uniformly in gratin dish. Add shake of Italian seasoning, s/p, drizzle of ol/oil. Do ahead to here.
When needed, drizzle in some veg stock to moisten, bake til bubbly, is heated through.
CHILLED CANTALOUPE SOUP
Blender puree ripe juicy cantaloupe pieces, orange juice. Pour into bowl; stir in some h/cream and lemon zest.
Chill at least one hour. Pour chilled soup into bowls. SERVE garnished w/ mint chiffonade, a swirl of cream.
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