{"id":8017,"date":"2024-05-12T10:13:24","date_gmt":"2024-05-12T17:13:24","guid":{"rendered":"https:\/\/www.dresan.com\/blog\/?p=8017"},"modified":"2024-05-13T22:48:13","modified_gmt":"2024-05-14T05:48:13","slug":"twenty-twenty-four-day-one-three-three-dont-do-this","status":"publish","type":"post","link":"https:\/\/dresan.com\/blog\/2024\/05\/12\/twenty-twenty-four-day-one-three-three-dont-do-this\/","title":{"rendered":"[twenty twenty-four day one three three]: don’t do this"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Okay, I understand that many restaurants serve tomahawk chops like this because they’re not really a meal for one, but actually a for-the-table sharing dish. But, for the love of Julia Child, please, don’t do this. <\/p>\n\n\n\n

You have here a steak cooled ON its long, frenched bone for its beautiful Fred Flintstone-cut appearance. But your kitchen has proceeded to cut if OFF the bone before the diner ever sees it.<\/p>\n\n\n\n

And you have a THICK-CUT steak designed to retain both its juice and heat. Then your kitchen has proceeded to THIN-SLICE it before the diner can even take a bite.<\/p>\n\n\n\n

In sum, don’t slice your tomahawks.<\/p>\n\n\n\n

-the Centaur<\/p>\n\n\n\n

Pictured: a doubly ruined steak: first, because they cut it up, and second, because I ill-advisedly tried it blackened. Unfortunately, the already charred nature of a tomahawk doesn’t go with blackening, so I cannot recommend this to you. Yes, I threw my body on that grenade for you. You’re welcome.<\/p>\n\n\n\n

P.S. This was supposed to be my celebration steak for funding our Kickstarter, which funded yesterday, but still has a day to go. I suppose I jumped the gun here and paid the price.<\/p>\n","protected":false},"excerpt":{"rendered":"

Okay, I understand that many restaurants serve tomahawk chops like this because they’re not really a meal for one, but actually a for-the-table sharing dish. But, for the love of…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[274,148],"class_list":["post-8017","post","type-post","status-publish","format-standard","hentry","category-reviews","tag-blogging-every-day","tag-the-guerilla-foodie","ratio-2-1","entry"],"_links":{"self":[{"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/posts\/8017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/comments?post=8017"}],"version-history":[{"count":3,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/posts\/8017\/revisions"}],"predecessor-version":[{"id":8022,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/posts\/8017\/revisions\/8022"}],"wp:attachment":[{"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/media?parent=8017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/categories?post=8017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dresan.com\/blog\/wp-json\/wp\/v2\/tags?post=8017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}