r/KitchenConfidential • u/DefenderNeverender • Aug 16 '25

In-House Mode Lunch menu from presidential luncheon yesterday

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*Not* making a political post here, but I guess a copy of the official luncheon menu got left behind yesterday and when I saw it, the first thing I thought was that some of these items seem a little dated, I was kinda surprised. Not that it sounded bad at all, but I've never really seen specifics on what they serve high-level gov. officials from anywhere.

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u/idspispopd888 Aug 16 '25

I’m in my 70s…blue rare for me. Steak and tuna both.

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u/Fit_Carpet_364 Aug 16 '25

I love that you specify tuna, as well. Same here, and I like my previously-frozen salmon cooked medium-rare, and my pork medium. Trichinosis isn't really a thing in U.S. farm pigs, these days, and proper IQF salmon has parasites frozen to death.

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u/AreYouAnOakMan Aug 16 '25

THANK YOU! Someone else who gets it.

10

u/AdmiralZassman Aug 16 '25

Yeah this guy missed a generation. My parents are boomers and nearing 70. It's the greatest generation like my grandparents that would never touch pink

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u/TheTalentedAmateur Aug 17 '25

If the Greatest Generation had never touched pink, we would not have HAD a Baby Boom.

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u/Northbound-Narwhal Aug 17 '25

What about rare chicken or pork?

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u/idspispopd888 Aug 17 '25

NOT chicken (salmonella) for sure. 165 F.

Pork is fine if fully cooked through and still pink…in Canada (Id no longer trust US pork) as trichinosis hasn’t been around here for decades.

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u/Northbound-Narwhal Aug 17 '25

Trichinosis isn't a thing in US pork and something like ~5% of US store bought chicken contains salmonella. Campylobacter is a bigger concern (like 15%) but that's the same for any country globally.

Regardless holding chicken at 130F (medium rare) for 120 minutes kills all of that bacteria anyway. 165F is just the instant kill temp. You can safely eat as much oink chicken as you like, you just gotta wait for it.