0_Wizard
I like a good steak every now and then.
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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.
British Rail Class 129
The Class 129 was a class of single-car Diesel Multiple Unit built in 1955 for British Rail. Only three were built by Cravens and were introduced in 1958. The class was built for parcels traffic like the Class 128. One unit (55997) survived into departmental service being named 'Hydra'. The driving ends of a Class 129 car bore a visible similarity to that of the British Rail Class 105, also built by Cravens. One unit, M55997, was converted as a test bed for hydrostatic drive in 1980, was renumbered RDB 975385, and named "Laboratory 9 ‘Hydra’". It was fitted hydrostatic transmission having the normal Leyland 680 six cylinder engine driving two Rexroth Hydramatic axial piston pumps.
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.
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.
Steak 'n Shake
Steak 'n Shake is an American casual restaurant chain located primarily in the Midwestern and Southern United States with locations also in the Mid-Atlantic and Western United States, Europe, and the Middle East. Steak 'n Shake Operations, Inc. is headquartered in Indianapolis, Indiana. There are 544 locations, of which 417 are company-operated and 127 are franchised. Typical restaurant locations have sit-down, drive-thru and front-window service, resulting in a hybrid of fast-food to-go service and diner-style sit-down service. Many Steak 'n Shake restaurants are open 24 hours a day, seven days per week.
Chicken fried steak
Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of fried chicken. Chicken fried steak resembles the Austrian dish "Wiener Schnitzel" and the Italian-South American dish "Milanesa", which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried.
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.
1_Apprentice
steak is good, but it needs to be cooked right for me to be happy with it
0_Wizard
I like them fire grilled, but pan and broiled can work sometimes too
Steaks are usually grilled, but they can be pan-fried, or broiled.
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Steak
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Burger King products
When the predecessor of international fast food restaurant chain Burger King (BK) first opened in 1953, its menu predominantly consisted of hamburgers, French fries, soft drinks, milkshakes, and desserts. After being acquired by its Miami, Florida franchisees and renamed in 1954, BK began expanding its menu by adding the Whopper sandwich in 1957, and has since added non-beef items such as chicken, fish, and vegetarian offerings, including salads and meatless sandwiches. Other additions include a breakfast menu and beverages such as Icees, juices, and bottled waters. As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs.
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Burger King grilled chicken sandwiches
International fast-food restaurant chain Burger King and its Australian franchise Hungry Jack's have had a variety of grilled chicken sandwiches in their product portfolio since 1990. The BK Broiler was the first iteration, and was one of the most successful product introductions in the fast food industry to that point in time. However sales dropped in the following two years, and the product was reformulated and renamed to the Chicken Whopper to align the product with the company's Whopper Sandwich. A change of ownership of Burger King in 2004 prompted another reformulation of the product into the BK Baguette product line that focused on a more health-oriented product.
List of Burger King products
When the predecessor of international fast food restaurant chain Burger King (BK) first opened in 1955, its menu predominantly consisted of hamburgers, French fries, soft drinks, milkshakes, and desserts. After being acquired by its Miami, Florida franchisees and renamed in 1954, BK began expanding its menu by adding the Whopper. The company did not add another permanent hamburger to its menu until the introduction of the Big King sandwich in 1996 in response to McDonald's Big Mac sandwich. The company began experimenting with premium hamburgers, made from higher quality ingredients, in 1978 with the introduction of its Specialty Sandwich product line.
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.
Kebab
Kebabs (also kabobs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, "kebab" is a broad term covering a wide variety of grilled meat dishes. Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.
List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak. Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. 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.
1_Apprentice
i usually get mine medium, I don't like them very rare, so I usually go on the more cooked side 
0_Wizard
Chops are a cut from pork, lamb and mutton  or veal 
For some meats, such as pork, lamb and mutton, chevon and veal, these cuts are often referred to as chops.
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Steak
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Lamb and mutton
Lamb, hogget, and mutton are the meat of domestic sheep (species "Ovis aries") at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the USA this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term "mutton" is almost always used to refer to goat meat in the Indian subcontinent. Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above.
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.
Meat chop
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop. Chops are generally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine.
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.
Kebab
Kebabs (also kabobs) are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular throughout Asia, and around the world. In Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, "kebab" is a broad term covering a wide variety of grilled meat dishes. Although kebabs are often cooked on a skewer, many types of kebab are not. Kebab dishes can consist of cut up or ground meat or seafood, sometimes with fruits and vegetables; cooked on a skewer over a fire, or like a hamburger on a grill, baked in a pan in an oven, or as a stew; and served with various accompaniments according to each recipe.
Schnitzel
A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope, and the milanesa of Uruguay and Argentina. The German word "Schnitzel", Middle High German "Snitzel", is a diminutive of "Sniz" 'slice'.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
1_Apprentice
I like pork chops, and apple sauce.
0_Wizard
Pork is one of the most common consumed meats in the world.
Pork is one of the most commonly consumed meats in the world.
partner_Pork_chop_3
Pork chop
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Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
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.
Pork
Pork is the culinary name for meat from a domestic pig ("Sus scrofa domesticus"). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
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
that makes sense, I really like bacon, and that is from pork
0_Wizard
I just got some proscicutti today
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Buddle Findlay
Buddle Findlay is a large top tier commercial law firm that operates throughout New Zealand, with offices in Auckland, Wellington and Christchurch. In 1895 the Wellington firm of Buller & Anderson was founded, shortly thereafter in 1899 Findlay Dalziell & Co was founded. Buller & Anderson became Buddle Anderson Kent & Co following a series of mergers, while Findlay Dalziell & Co would eventually become Findlay Hoggard Richmond & Co. In 1982 the two firms merged to form Buddle Findlay. Four years later, the firm established an Auckland office through a merger with Malloy Moody & Greville, and a partial merger with Holmden Horrocks & Co.
Bristows
Bristows is a full-service commercial, London-based law firm, particularly known for its technology and intellectual property work. In January 2008, the firm relocated from Lincoln's Inn Fields to new City offices on the first two floors of 100 Victoria Embankment, London (also known as Unilever House). Bristows specialises in the following areas:   Bristows was founded in 1837 by Robert Wilson at 1, Copthall Buildings in the City of London. One of Robert's first pieces of work related to the patenting of the first practical electrical telegraph, then particularly in demand for its application to railways.
Frederic M. Halford
Frederic Michael Halford (13 April 1844 – 5 March 1914), pseudonym Detached Badger, was a wealthy and influential British angler and fly fishing author. Halford is most noted for his development and promotion of the dry fly technique on English chalk streams. He is generally accepted as "The Father of Modern Dry Fly Fishing." John Waller Hills, "A History of Fly Fishing for Trout" (1921) called Halford "The Historian of the Dry Fly". In "Royal Coachman – The Lore and Legends of Fly Fishing" (1999), Paul Schullery describes Halford: Frederic Halford was born Frederic Michael Hyam into a wealthy Jewish family of German ancestry in 1844 in Birmingham, England.
Mount Putuo
Mount Putuo () is an island southeast of Shanghai, in Zhoushan prefecture of Zhejiang province, China. It is a renowned site in Chinese Buddhism, and is considered the bodhimanda of the bodhisattva Avalokitesvara (Guanyin). Mount Putuo is one of the four sacred mountains in Chinese Buddhism, the others being Mount Wutai, Mount Jiuhua, and Mount Emei (Bodhimandas for Manjusri, Ksitigarbha, and Samantabhadra respectively). Mount Putuo lies in the East China Sea and incorporates the beauty of both mountain and sea. Its area is approximately and there are numerous famous temples. Every year on February 19, June 19, and September 19 of the Chinese calendar, it welcomes millions of people for the celebration of the birth of Guanyin.
Lionbridge
Lionbridge Technologies, Inc. is a company specializing in language localization, software testing, and e-learning. The company was founded in 1996. In 2005, they acquired Bowne Global Solutions, then the largest localization provider worldwide. They acquired Darwin Zone, a digital marketing services agency based in Costa Rica, and Clay Tablet Technologies, a content connectivity software firm, in 2014. In 2015, they acquired Zurich-based CLS Communication, a translation solutions provider, and Geotext, a legal translation company. In December 2016, it was announced that Lionbridge entered into a definitive agreement to be acquired by H.I.G.
Girrawheen, Western Australia
Girrawheen is a northern suburb of Perth, the capital city of Western Australia. Its local government area is the City of Wanneroo. In October 1969, the Government, in a bid to offer affordable land for housing following the McCarrey Report, rezoned a large portion of land in the area from Urban Deferred to Urban, which was then included in land set aside for the State Housing Commission under the Mirrabooka satellite city development scheme. The plan never came to fruition, although a town planning scheme was approved by the Shire of Wanneroo in September 1970. On 26 June 1970, the Shire gazetted the name "Girrawheen", meaning "place of flowers" or "the place where flowers grow" in an Eastern States Aboriginal language, possibly that of the Kambuwal people in southeastern Queensland.
Ruby River
The Ruby River is a tributary of the Beaverhead River, approximately 76 mi (122 km) long, in southwestern Montana in the United States. It rises in the Beaverhead National Forest in southwestern Madison County between the Snowcrest Range and the Gravelly Range. It flows north through the Ruby River Reservoir, past Alder, then northwest, flowing between the Tobacco Root Mountains to the northeast and the Ruby Range to the southwest. It joins the Beaverhead near Twin Bridges. The Beaverhead becomes the Jefferson River 2 mi (3.2 km) downstream where it joins the Big Hole River. The river has also been known by these various names: Pah-mamar-roi, Pak-sam-ma-oi, Pashmaroi, Passamari, Philanthropy River, Stinking Water Creek, Stinking Water River, Stinkingwater River.