Ok, I get the fresh veggies, crème fraîche ice cream tart and esp Jambalya

[bendog]

but Where the fock did the lamb idea come from? What's frenchie about lamb?

and the "White House Honey." I sense Michelle's fingerprints on this.

Something is distinctly fishy about this menu. Was the lamb done well or medium rare, as it should be?
First Lady Melania Trump Releases Details for the Trump Administration’s First State Visit

 

[martybegan]

but Where the fock did the lamb idea come from? What's frenchie about lamb?

and the "White House Honey." I sense Michelle's fingerprints on this.

Something is distinctly fishy about this menu. Was the lamb done well or medium rare, as it should be?
First Lady Melania Trump Releases Details for the Trump Administration’s First State Visit

The menus are always a blend of the Guest's Cuisine and "American" Cuisine.

Lamb is prevalent in french cooking as well.

Le Gigot d'Agneau - French Roasted Leg of Lamb Recipe • French Today

 

[Moonglow]

The French created the mint sauce for lamb...No they didn't it's an Irish and British sauce...son of a bitch..

 

[bendog]

I'm just surprised they didn't have burnt filet mignon

 

[Harpy Eagle]

Who the hell cares??


Sent from my iPhone using USMessageBoard.com

 

[OldLady]

but Where the fock did the lamb idea come from? What's frenchie about lamb?

and the "White House Honey." I sense Michelle's fingerprints on this.

Something is distinctly fishy about this menu. Was the lamb done well or medium rare, as it should be?
First Lady Melania Trump Releases Details for the Trump Administration’s First State Visit

Fresh veggies? Is that the burnt ____ _____?

 

[OldLady]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

 

[bendog]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

 

[martybegan]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

I have friends like that. i can't watch them when they order/eat steak.

If you want something cooked to 160 degrees or more, it either has to be chicken or some form of smoked BBQ.

Any form of steak above 135 degrees is sacrilege.

 

[Moonglow]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

You don't cook yours first?

 

[LordBrownTrout]

It could have been french fries.

 

[TNHarley]

French people like lamb too ya bigot

 

[Moonglow]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

I have friends like that. i can't watch them when they order/eat steak.

If you want something cooked to 160 degrees or more, it either has to be chicken or some form of smoked BBQ.

Any form of steak above 135 degrees is sacrilege.

It's more of a psychological horror show when the thought of bacteria from undercooked meat plays on the mind...

 

[Moonglow]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

Most germaphobes don't..

 

[martybegan]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

I have friends like that. i can't watch them when they order/eat steak.

If you want something cooked to 160 degrees or more, it either has to be chicken or some form of smoked BBQ.

Any form of steak above 135 degrees is sacrilege.

It's more of a psychological horror show when the thought of bacteria from undercooked meat plays on the mind...

The simple way to avoid that is to only buy meat cuts from a good butcher, and make sure you don't penetrate the meat during early cooking.

It's why I only do steaks medium rare to rare, not anything involving ground beef.

 

[irosie91]

Lamb is my GO-TO meat------everyone can eat lamb. Jews, Muslims and
even most Hindus

 

[OldLady]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

You don't cook yours first?

I singe the outside. No worries.

 

[OldLady]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

There is such a thing as leaving his on the heat longer.
I remember going to a very fancy French restaurant once and one of the older Mainers with us ordered lamb well done. The waiter came back and asked him to order something else -- the chef refused to cook it that way.

 

[OldLady]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

I have friends like that. i can't watch them when they order/eat steak.

If you want something cooked to 160 degrees or more, it either has to be chicken or some form of smoked BBQ.

Any form of steak above 135 degrees is sacrilege.

It's more of a psychological horror show when the thought of bacteria from undercooked meat plays on the mind...

The simple way to avoid that is to only buy meat cuts from a good butcher, and make sure you don't penetrate the meat during early cooking.

It's why I only do steaks medium rare to rare, not anything involving ground beef.

Penetrate the meat? Must be fun in the kitchen with Marty.

 

[Moonglow]

Love rack of lamb. Those itty bitty ribs, that warm, bloody mouthful of meat--nothing more spring like and reminiscent of human sacrifice.

Trump doesn't do rare.

I have friends like that. i can't watch them when they order/eat steak.

If you want something cooked to 160 degrees or more, it either has to be chicken or some form of smoked BBQ.

Any form of steak above 135 degrees is sacrilege.

It's more of a psychological horror show when the thought of bacteria from undercooked meat plays on the mind...

The simple way to avoid that is to only buy meat cuts from a good butcher, and make sure you don't penetrate the meat during early cooking.

It's why I only do steaks medium rare to rare, not anything involving ground beef.

Penetrate the meat? Must be fun in the kitchen with Marty.

You should see it when he beats his meat,,,for tenderization....