dualstow wrote: ↑Fri Jul 24, 2020 8:13 am
I want what’s on Mark’s plate.
I'm switching it out. Ribeye, Niagara Falls, tonight.
That tomahawk makes a good picture, but it has painful memories.
A tomahawk is always $100, plus. I ordered that in Catania, Sicily while on a volcano trip with my gal. Medium rare - to make sure all of the fat was hot. Standard procedure: the kitchen will sear it on a blazing fire and then put it in a slow oven for a half an hour.
After almost an hour, I asked the waiter what was up.
Then a guy in a suit, who was clearly someone's nephew, brought my steak. It was obvious that they had forgotten about it - and had just left it in the oven. It was visibly inedible. Destroyed. Mutton meat.
(Remember, this was Sicily) Then the nephew says "Enjoy!". No sane person would have served that steak.
My response was. "Thank you. Just the way I like it." Then we paid up and skedaddelled quick time.
In retrospect, I should have said. "I would like to pay for this steak as a gift to the kitchen. May the chef enjoy every bite."
That would have been the Sicilian thing to do.

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