{"id":649,"date":"2025-04-19T20:12:23","date_gmt":"2025-04-20T00:12:23","guid":{"rendered":"https:\/\/tonyalcarbon.com\/?p=649"},"modified":"2025-04-19T20:49:03","modified_gmt":"2025-04-20T00:49:03","slug":"el-tomahawk-un-steak-faramallero","status":"publish","type":"post","link":"https:\/\/tonyalcarbon.com\/en\/2025\/04\/19\/el-tomahawk-un-steak-faramallero\/","title":{"rendered":"El TOMAHAWK: un steak “faramallero”"},"content":{"rendered":"

Soy caraque\u00f1o, pero mis ra\u00edces son cumanesas.  Por all\u00e1 en el oriente del pa\u00eds se utiliza el t\u00e9rmino \u201cfaramallero\u201d para describir a alguien que es pretencioso, pantallero, ech\u00f3n\u2026<\/span><\/p>\n

<\/span>Pues bien, el <\/span>tomahawk steak<\/em>, llamado as\u00ed porque su forma asemeja un hacha de lo indios norteamericanos,  en mi opini\u00f3n no es m\u00e1s que un churrasco pretencioso, con un precio que sinceramente no vale la pena pagar.  El peso del hueso puede ser entre 20 y 30% del total, y se cobra a precio premium.  Pagar hueso a precio de solomo seleccionado, mal negocio.<\/span><\/p>\n

<\/span>Es cierto que luce muy bien, es atractivo al cocinarlo y servirlo, pero el aporte del hueso no es m\u00e1s que show; no hay mayor incidencia en el sabor comparado con el mismo churrasco sin el hueso (un ribeye<\/em>), el cual costar\u00e1 menos al eliminar el peso en hueso. <\/p>\n

Tomahawk, s\u00f3lo si me lo brindan… <\/span>\"\ud83d\ude09\"<\/p>


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