The White House Screws Up Again
According to a fluff piece by AP writer Natasha T. Metzler on holiday entertaining plans at the White House, the menu for holiday receptions
will include golden and crimson beet salad with orange, fennel and feta; sweet potato souffle; herb roasted lollipop lamb chops; and chicken-fried beef tenderloin with white onion gravy — a particular favorite, the first lady said.
Everything sounds great (especially that beet salad) until you get to the last item on the menu: chicken-fried beef tenderloin? What would ever posess someone to so gravely mishandle such an expensive cut of meat? That’s like putting a snout on a lipstick model!
Don’t get me wrong, it’s not that I have anything against chicken frying a steak per se. I actually really enjoy one if the cook at whatever roadside diner I’m in knows his stuff. It’s just that if you’re going to chicken fry a steak, 1) you shouldn’t be doing it at fancy state receptions (a hootenanny might be more appropriate setting), and 2) you should be doing it with something like cube steak, flank steak, skirt steak, or some other cut of meat that doesn’t necessarily roast really well.
I don’t think I’ll ever understand the decisions this administration has made.
December 16th, 2006 at 4:12 pm
you gotta wonder if shrub has ever sent back a plate of sashimi because it wasn’t thoroughly cooked
December 16th, 2006 at 5:56 pm
Is there any way to chicken-fry a steak rare? It seems like the kind of dish that just gets cooked to death (but does the batter or breading retain the moisture even if it’s well done)?
December 18th, 2006 at 11:31 am
have you read Walter Scheib’s new book? I ask becauseapparently Bush has been known to request Kraft singles on white bread, which is just so….
December 18th, 2006 at 2:57 pm
hootenanny! whoot!
December 18th, 2006 at 3:08 pm
My grandmother’s (your great-grandmother) favorite cliche was to make a silk purse from a sow’s ear. It sounds as if W is attempting to make a sow’s ear from a silk purse.
December 19th, 2006 at 8:12 pm
I definitely agree about not understanding this administration….who does???
Your MIL
January 4th, 2007 at 7:26 am
What is this white onion gravy? Made with white onions or made with a white roux? If the latter, it must’ve been vile.or so fortified with stock as to be indistinguishable from bouillon-flavoured wallpaper paste. Bleh.