Ketchup bottles aren't standard in so called "fine dining" restaurants, but foremost, I'd send the damn thing back.If I was served a well done steak I would probably put ketchup on it also, only way to make it slightly edible.
Not so much the produce for the salad or sides. Fresh is key there.Some folks like their beef aged, almost to the point of it stinking before they cook it. I'm sure they were doing Trump a favor by selling his businesses more flavorful meat.
Here's even more weird shit about the orange menace.
Ketchup bottles had to also go "pop", in front of the menace.
Along with some weird cosplay with his diet cokes.
Here's even more weird shit about the orange menace.
Ketchup bottles had to also go "pop", in front of the menace.
Along with some weird cosplay with his diet cokes.
I work for a foodservice distributor so let me chime in here, what they got was not technically "rotten" produce but more like the oldest they had on hand. You can also tell to a degree the amount of "marbling" a particular primal cut of mesat has, (striploin, ribeye, shortloin, ect.) while it's still in it's vacuum bag, the selectors knew it was going to trump's hotel by the printout pick label and selected the least desirable marbling possible.
Just look for fat layers inside the meat, a chuck-based cut usually makes a great pot roast. If you want lean look at round-based roasts, you will nee to use a liquid-based braising method in all cases and cook at a low and long temp to give the liquid a chance to tenderize the meat.Going way off topic explain the meat age and marbling thing. I have trouble selecting marbled meat. I want to make a pot roast this week maybe I can learn something today.
Aging beef improvs flavor and tenderness, it has to be done in a controlled space for temperature and humidity and when it's ready the exterior of the primal cut, (short-loin, bone in ribeye, sirloin, strip-loin) has to be trimmed to remove the exterior layer. Since a portion of the cut is lost and due to the slight dehydration the cut will now weigh less, this is why genuinely aged beef is so crazy expensive and not sold in typical grocery stores.Some folks like their beef aged, almost to the point of it stinking before they cook it. I'm sure they were doing Trump a favor by selling his businesses more flavorful meat.
Your outrage is now documented. Btw, how much did you contribute to his "Stop the Steak" fund?These suppliers were so proud of selling tainted food that they told a reporter about it? And no one in the restaurant noticed? The chief would cook and serve tainted food because he couldn't tell the difference between fresh and rotten meat? And all of this was supposed to be amusing?
Chuck, the real steak. I love pot roast. And I'm pissed that Costco didn't have their 1/3 lb 70/30 Angus Chuck burgers anymore. Just bought a stack of 80/20 grass fed. Hope they taste like beef.Just look for fat layers inside the meat, a chuck-based cut usually makes a great pot roast. If you want lean look at round-based roasts, you will nee to use a liquid-based braising method in all cases and cook at a low and long temp to give the liquid a chance to tenderize the meat.
Here's even more weird shit about the orange menace.
Ketchup bottles had to also go "pop", in front of the menace.
Along with some weird cosplay with his diet cokes.
Everything is kinda dicey with the pandemic and horrible winter weather, our Tyson truck was 3 days late last week.Chuck, the real steak. I love pot roast. And I'm pissed that Costco didn't have their 1/3 lb 70/30 Angus Chuck burgers anymore. Just bought a stack of 80/20 grass fed. Hope they taste like beef.
EDIT: As a matter of fact, I'm having my 3rd meal of my left over pot roast tonight. mit carrots, potatoes, and celery.
I had to take over all grilling when I eat at my in-laws house because they cook everything so far past well done that not even barbecue sauce can make it edible. When I grill burgers, I do 4 minutes high, 8 minutes medium to get a medium to medium-well burger. I cook theirs for an extra 4 minutes on high and push all the juice out multiple times and they always talk about how good I cook their burgers (barf).If I was served a well done steak I would probably put ketchup on it also, only way to make it slightly edible.
I personally like ground Sirloin for burgers. It is lean, but still has a lot of flavor. Much better than "lean ground beef." I think it holds it's own against 80/20.Chuck, the real steak. I love pot roast. And I'm pissed that Costco didn't have their 1/3 lb 70/30 Angus Chuck burgers anymore. Just bought a stack of 80/20 grass fed. Hope they taste like beef.
EDIT: As a matter of fact, I'm having my 3rd meal of my left over pot roast tonight. mit carrots, potatoes, and celery.
I thought it was because he is so paranoid about being poisoned. Which is why he eats fast food a lot.
Especially here. Look at all the attention he gets even after he is out of office.
The odor lingers.Especially here. Look at all the attention he gets even after he is out of office.
The odor lingers.
Are we supposed to not mention that because it will hurt someone's feelings?
Here's even more weird shit about the orange menace.
Ketchup bottles had to also go "pop", in front of the menace.
Along with some weird cosplay with his diet cokes.