{"id":299476,"date":"2015-05-14T09:49:13","date_gmt":"2015-05-14T16:49:13","guid":{"rendered":"http:\/\/wp.foodbeast.com\/?p=299476"},"modified":"2015-05-14T09:49:13","modified_gmt":"2015-05-14T16:49:13","slug":"watch-andy-milonakis-and-sunny-anderson-desecrate-wagyu-steaks","status":"publish","type":"post","link":"https:\/\/www.foodbeast.com\/news\/watch-andy-milonakis-and-sunny-anderson-desecrate-wagyu-steaks\/","title":{"rendered":"Watch Andy Milonakis Desecrate $900 Worth Of Wagyu Steaks"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" src=\"https:\/\/players.brightcove.net\/3879528199001\/5f32f272-c899-4c1a-8cd3-53672b1bbd1c_default\/index.html?videoId=4179880531001&#038;width=560&#038;height=315\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen webkitallowfullscreen mozallowfullscreen><\/iframe><\/div>\n<p>What can I say about this, other than I wish it was my idea? <strong>Andy Milonakis teams up with Sunny Anderson<\/strong> in this ridiculous ceremony of mixing awesome ingredients with cheap and\/or shitty ones.<\/p>\n<p>In this episode they take roughly <strong>$900 of Wagyu steaks<\/strong> and coat them in Shake N Bake as well as create a gourmet Kraft macaroni and cheese. The part of me that gives no fucks loves this, and the other part, well, he&#8217;s still crying the bathroom.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What can I say about this, other than I wish it was my idea? Andy Milonakis teams up with Sunny Anderson in this ridiculous ceremony&hellip;<\/p>\n","protected":false},"author":42,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-299476","post","type-post","status-publish","format-standard","hentry","post-entry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/posts\/299476"}],"collection":[{"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/users\/42"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/comments?post=299476"}],"version-history":[{"count":0,"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/posts\/299476\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/media?parent=299476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/categories?post=299476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodbeast.com\/wp-json\/wp\/v2\/tags?post=299476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}