0_Wizard
I love making steak tacos where I slice it across the muscle fibers into thin pieces. Or really anything with steak, it's so good.
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
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Steak
chosen_topic_0_Steak
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Myocyte
A myocyte (also known as a muscle cell) is the type of cell found in muscle tissue. Myocytes are long, tubular cells that develop from myoblasts to form muscles in a process known as myogenesis. There are various specialized forms of myocytes: cardiac, skeletal, and smooth muscle cells, with various properties. The striated cells of cardiac and skeletal muscles are referred to as muscle fibers. Cardiomyocytes are the muscle fibres that form the chambers of the heart, and have a single central nucleus. Skeletal muscle fibers help support and move the body and tend to have peripheral nuclei. Smooth muscle cells control involuntary movements such as the peristalsis contractions in the oesophagus and stomach.
Muscle contraction
Muscle contraction is the activation of tension-generating sites within muscle fibers. In physiology, muscle contraction does not necessarily mean muscle shortening because muscle tension can be produced without changes in muscle length such as holding a heavy book or a dumbbell at the same position. The termination of muscle contraction is followed by muscle relaxation, which is a return of the muscle fibers to their low tension-generating state. Muscle contractions can be described based on two variables: length and tension. A muscle contraction is described as isometric if the muscle tension changes but the muscle length remains the same.
Reduced muscle mass, strength and performance in space
There is a growing research database which suggests that skeletal muscles, particularly postural muscles of the lower limb, undergo atrophy and structural and metabolic alterations during space flight. However, the relationships between in-flight exercise, muscle changes and performance are not well understood. Efforts should be made to try to understand the current status of in-flight and post-flight exercise performance capacity and what the goals/target areas for protection are with the current in flight exercise program. From the very beginning of the U.S. human space program, serious and reasonable concern has been expressed about exposure of humans to the microgravity of space due to the potential systemic effects on terrestrially-evolved life forms that are so suitably adapted to Earth gravity.
Muscle
Muscle is a soft tissue found in most animals. Muscle cells contain protein filaments of actin and myosin that slide past one another, producing a contraction that changes both the length and the shape of the cell. Muscles function to produce force and motion. They are primarily responsible for maintaining and changing posture, locomotion, as well as movement of internal organs, such as the contraction of the heart and the movement of food through the digestive system via peristalsis. Muscle tissues are derived from the mesodermal layer of embryonic germ cells in a process known as myogenesis. There are three types of muscle, skeletal or striated, cardiac, and smooth.
Gamma motor neuron
A gamma motor neuron (γ motor neuron), also called gamma motoneuron, is a type of lower motor neuron that takes part in the process of muscle contraction, and represents about 30% of (Aγ) fibers going to the muscle. Like alpha motor neurons, their cell bodies are located in the anterior grey column of the spinal cord. They receive input from the reticular formation of the pons in the brainstem. Their axons are smaller than those of the alpha motor neurons, with a diameter of only 5 μm. Unlike the alpha motor neurons, gamma motor neurons do not directly adjust the lengthening or shortening of muscles.
Skeletal muscle
Skeletal Muscle is one of three major muscle types, the others being cardiac muscle and smooth muscle. It is a form of striated muscle tissue which is under the 'voluntary' control of the somatic nervous system. Most skeletal muscles are attached to bones by bundles of collagen fibers known as tendons. A skeletal muscle refers to multiple bundles of cells called muscle fibers (fascicles). The fibres and muscles are surrounded by connective tissue layers called fasciae. Muscle fibres, or muscle cells, are formed from the fusion of developmental myoblasts in a process known as myogenesis. Muscle fibres are cylindrical, and have more than one nucleus.
1_Apprentice
I do not eat steak.
0_Wizard
Why's that? Any steak or do you just not eat beefsteak? Since steak can be any meat without qualification.
When the word "steak" is used without qualification, it generally refers to a beefsteak.
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Steak
chosen_topic_0_Steak
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Beefsteak Club
Beefsteak Club is the name or nickname of several 18th and 19th-century male dining clubs that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity. The first beefsteak club was founded about 1705 in London by the actor Richard Estcourt and others in the arts and politics. This club flourished for less than a decade. The Sublime Society of Beef Steaks was established in 1735 by another performer, John Rich, at the Theatre Royal, Covent Garden, where he was then manager, and George Lambert, his scenic artist, with two dozen members of the theatre and arts community (Samuel Johnson joined in 1780).
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Beefsteak (banquet)
A beefsteak is a type of banquet in which sliced beef tenderloin is served to diners as all-you-can-eat finger food. The dining style originated in 19th-century New York City as a type of working-class celebration but went into a decline in the mid-20th century. Resurrected by caterers in New Jersey, the beefsteak banquet style is now popular in that state's Bergen and Passaic counties, and is enjoying a revival in New York City, where the style originated, due to the reemergence of a biannual beefsteak in Brooklyn. Beefsteak banquets originated among the working class of New York City in the mid-1800s as celebratory meals or "testimonials".
Horse meat
Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. It is slightly sweet, tender and low in fat. Because of the role horses have played as companions and as workers, and ensuing concerns about the ethics of the horse slaughter process, it is a taboo food in some cultures, for example the Romani, whose culture contains a rich history of equine husbandry.
Steak burger
A steak burger is a type of sandwich prepared using steak as a primary ingredient. In the United States, the first steak burger offered to consumers appears to have been invented in 1934. Beefsteak is typically used, although other meats can also be made into steak burgers. They may be prepared with various accompaniments and toppings, and several restaurant versions have existed in the past and continue to be prepared in contemporary times. Use of the term "steakburger" dates to the 1920s in the United States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a steak burger and offered it to customers at the company's first location in Normal, Illinois.
1_Apprentice
I don't eat any meat at all.
0_Wizard
Damn that's a shame, for health or ethical reasons? I love grilled steak so i couldn't give that up!
Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire.
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Vegetarianism
partner_3_Vegetarianism
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Steak sandwich
A steak sandwich is a sandwich that is prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries. According to the Library of Congress, the first steak sandwich sold in the United States was at Louis' Lunch of New Haven, Connecticut. A cheesesteak, or steak and cheese, is made from thinly sliced pieces of steak and melted cheese in a long roll. The cheesesteak is one of the favorite foods of the city of Philadelphia, Pennsylvania.
Char-grilled steak
Char-grilled steak (also charcoal steak) is a method of preparing meat for human consumption. Although various animal steaks can technically be char-grilled, the process is generally used to cook chuck steaks. Char-grilled steaks are grilled with charcoal, and are not to be confused with gas-grilled steaks, which are usually grilled with propane. The charcoal used to prepare char-grilled steaks is usually attributed to the richness of flavor of steaks cooked in this manner.
Churrasco
Churrasco (, ) is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse. A "churrascaria" is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. This serving style is called "espeto corrido" or "rodízio", and is quite popular in Brazil.
List of The Great Food Truck Race episodes
The following is a list of episodes for the reality television series "The Great Food Truck Race" on Food Network. There are seven truck teams competing in the race for a grand prize of $50,000. Each truck team consists of a driver and two crew members who must staff the truck and are responsible for cooking, shopping, orders and publicity. Every week they start off with no food to make things fair for all the teams who must make do with whatever cash Tyler Florence provides (seed money) at the start of each episode, in each new city. The trucks all convene in Los Angeles. Austin Daily Press – This team from Austin, Texas serves hot, grilled sandwiches.
Lay's
Lay's is the name of a brand for a number of potato chip varieties, as well as the name of the company that founded the chip brand in the U.S. in 1932. It is also called Frito-Lay. Lay's has been owned by PepsiCo since 1965. "Lay's" is the company's primary brand, with the exception of limited markets where other brand names are used: Walkers in the United Kingdom and Ireland; Smith's in Australia; Chipsy in Egypt; Poca in Vietnam; Tapuchips in Israel; Margarita in Colombia; Sabritas in Mexico; and, formerly, Hostess in Canada. In 1932, salesman Herman Lay opened a snack food operation in Dorset, Ohio; and, in 1938, he purchased the Atlanta, Georgia, potato chip manufacturer "Barrett Food Company", renaming it "H.W.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
Not either really. I just became so grossed out by the idea of it when I was younger.
0_Wizard
That's fair, some of it can be pretty gross like something like steak and kidney pie. 
Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
chosen_Steak_0
Steak and kidney pie
Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, "beurre manié", or corn starch. The gravy may also contain ale or stout. Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie. Among the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie.
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Kidney
The kidneys are two bean-shaped organs found on the left and right sides of the body in vertebrates. They are located at the back of the abdominal cavity in the retroperitoneal space. In adults they are about in length. They receive blood from the paired renal arteries; blood exits into the paired renal veins. Each kidney is attached to a ureter, a tube that carries excreted urine to the bladder. The nephron is the structural and functional unit of the kidney. Each adult kidney contains around one million nephrons. The nephron utilizes four processes to alter the blood plasma which flows to it: filtration, reabsorption, secretion, and excretion.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Drury's
Drury's was a noted restaurant that existed in Montreal, Quebec between 1868 and 1959. Founded by John Drury in 1868, the restaurant served as a tavern and alehouse. The restaurant was passed down to Jimmy Drury (son of John) and sold in 1938 to Leo Dandurand. The restaurant underwent significant changes during the 1930s and it increasingly became well known throughout the city and outside the city. In November 1959, the restaurant was expropriated by the City of Montreal causing the closure of Drury's. Drury’s was founded in 1868, by an Irish fellow named John Drury; it started out as an old English chop house and tavern located in Montreal, Quebec on the corner of Windsor and St. Antoine street.
Culture of the United Kingdom
The culture of the United Kingdom is influenced by the UK's history as a developed island country, a liberal democracy and a major power; its predominantly Christian religious life; and its composition of four countries—England, Wales, Scotland and Northern Ireland—each of which has distinct customs, cultures and symbolism. The wider culture of Europe has also influenced British culture, and Humanism, Protestantism and representative democracy developed from broader Western culture. British literature, music, cinema, art, theatre, comedy, media, television, philosophy, architecture and education are important aspects of British culture.
1_Apprentice
I don't mind preparing it for other people, but it makes me have even less of an appetite when I do.