#chef shit

[taurquemini]

The wine dinner went super well very happy chef

[radio-ghost-cooks]

hi tumblr, your friendly neighborhood culinary student here! the inaugruation luncheon menu is perhaps the single most politically-charged menu i've ever laid eyes on, and i want to deconstruct it. so without further ado:

a culinary student's analysis of the 2025 Inaugural Luncheon Menu

First course: Chesapeake Crab Cake with tomato tartar[e], bay sauce, pickled vegetables, romanesco, dill, and chive oil

right off the bat, we're presented with a single-option menu, which from an event planning (and thus business, which i'm majoring in) standpoint is already a horrible choice. it's also very indicative of Trump's view on choice. my way or the high way, even if its impossible for you. it's immediately alienating people with a shellfish/seafood allergy. this is going to be a common trend here. (also, note the misspelling of "tartare." tartar is a mayo-based sauce. tartare is a finely chopped vegetable dish, which the tomato element is far more likely to be.)

Second course: Greater Omaha Angus Ribeye Steak with Thumbelina carrots, broccoli rabe, carrot top herb sauce, red wine truffle jus, and potato gratin

this course is the most obvious display of values. we start with the omaha steak. statistically, men (however my professor is defining "men") are more likely to prefer steak to other meats, while women (however my professor is defining "women") are more likely to prefer lighter proteins like chicken or fish. it's very in-line with actions taken against women's rights and reproductive health, like the removal of resources.

similarly, this also declares a support of the beef livestock industry, which is the most negatively-impactful sector of the food and beverage industry on the climate. for years, there's been a push to promote alternative meats or make more plant-forward dishes to reduce the impact of beef farming. this is the exact opposite of that. the meat draws the attention in this menu.

this also excludes anyone who cannot eat red meat, or follow diets that exclude it for health, environmental, or political reasons.

then we move to the jus, which is a sauce made primarily using the juice lost in the pan during the cooking process of a meat, normally beef or veal. in this instance, it's combined with red wine and truffles, both viewed as luxurious foodstuffs by most. the dish radiates the vibe of a classic steakhouse dish. very "i'm so high-class, look at me! i'm protein-heavy and full of fancy things!" a very plain meal under a veneer of costly ingredients and percieved value.

Third course: Minnesota Apple Ice Box Terrine with sour cream ice cream and salted caramel

my immediate question, as someone who grew up in NY, is why they went with Minnesota apples as opposed to NY apples when NY is far more known for the fruit. the answer is quite simple. Trump doesn't like NY. NY voted against him, so they chose another state's apples. (this isn't to say that Minnesota apples are lesser than NY ones at all. it's simply a matter of expectation when NYC is the Big Apple and cideries litter the local landscape.)

and again we see the exclusion of those with dietary restrictions with the sour cream ice cream. good luck to anyone in attendance with a dairy allergy or lactose intolerance.

and lastly, a note on the wines. all four were from the USA. not a French or Italian or just generally foreign one in sight. two of the four were California wines, likely as a nod to his Silicon Valley friends. the other two were Virginia and New Mexico.

the menu overall reinforces what we've already seen: a highlight on the rich, the exclusion of anyone who isn't a cishet white man, and even then alienation of anyone who isn't physically flawless. this is fascism in a menu.

[radio-ghost-cooks]

hey tumblr i'm counting on ya'll to remember today as the day i tried to make pickled daikon. yeah i need ya'll to come back to this in like 2 weeks so i can test them

[radio-ghost-cooks]

(some) chefs 🤝 preists

slutty ass collars

[radio-ghost-cooks]

the culinary experience

losing something in the walk-in freezer and having to put on your winter jacket to find it

[galacticwildfire]

Look at my dinner ya’ll. Heavenly feta and tomato goodness with sour dough. And super quick to make. I definitely made way too much but damn was it good.

[radio-ghost-cooks]

surviving the rest of this fuckass summer semester by telling myself that everyone has to have one dogwater semester in their life. i don't think i've ever forgotten this many assignments but ykw we stay fucking silly.

people in this industry (culinary) debate if college is even worth it anyway. like it aint that big of a deal. i'll just shove the class i fucked up somewhere else.

[radio-ghost-cooks]

this summer, don't be sad, take my recipe for a wendy's frosty dupe that doubles as a homemade pudding pop

you will need:

1x pack of pudding mix (i used My T Fine chocolate)

2 cups of milk

1/2 can of sweetened condensed milk

your preferred homemade ice cream method (ex. dedicated maker, that ball you poured ice and salt into and kicked around to make ice cream, whisk and an ice bath, etc)

directions:

combine all ingredients in a bowl (or pot. i live in a dormitory and have no bowls so i used a pot) and mix until combined. it may take a bit for the pudding mix to rehydrate but it'll get there.

for Frosty: process with your preferred ice cream making method. i just popped it in the fridge and stirred it every half hour or so

for Pudding Pop: pour the mix into molds and allow to freeze

either way it took me abt 3 hours to freeze it in my (admittedly freakishly powerful) dorm minifridge. i made pudding pops and frosty with it and it made 8 pops total with a little leftover for frosty. they're a little icier than the real things and melt somewhat quickly but i'm chalking that up to a lack of preservatives