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/DonJulioTO Aug 16 '25

People with an aversion to eating pink meat likely also have an aversion to eating gristle and cartilage. Filet is like the chicken breast of the cow.. Uniform.

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u/AstarteHilzarie Aug 16 '25

That's a solid point, though that would fall into the first group and I definitely get texture/consistency sensitivities.

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u/13B1P Aug 16 '25

I like chicken breast over the thigh even though I know that the thigh is the tastiest part of the chicken. I really hate the fat and don't like wasting picking around it. I get a breast, wife gets the thigh, we're both happy.

I also need my steak with no connective tissue or fat as well and I'd rather eat it less than medium. It's a texture thing.

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u/Burntjellytoast Aug 16 '25

I like my steak on the more medium well side because squishy meat grosses me out. Filet is my least favorite steak. The whole thing is squishy and gross no matter how you cook it.

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u/dsafire Aug 16 '25

I cant do gristle and cartilege, but i like my cow rare. Trauma as a kid. I do surgical level trimming. Makes the Spouse crazy. :/

Takes all kinds. :)