0_Wizard
I love how many different cooking techniques are used around the world, I did some grilling today actually!
Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.
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Cooking
chosen_topic_0_Cooking
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.
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
Cooking
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. The ways or types of cooking also depend on the skill and type of training an individual cook has. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.
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.
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
1_Apprentice
Nice!  I love to grill some burgers and some corn.
0_Wizard
Yeah we have a barbecue grill that heats from below, gotta love those grill lines on a nice juicy burger!
A barbecue grill is a device that cooks food by applying heat from below.
partner_Barbecue_grill_0
Barbecue grill
partner_0_Barbecue_grill
Barbecue grill
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories: gas-fueled or charcoal. There is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term "barbacoa" referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue." It was also applied to the pit-style cooking techniques now frequently used in the Southeastern United States.
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.
Lt. Gov. You've Gotta Love
"Lt. Gov. You've Gotta Love" (also called "David Dewhurst: Lt. Gov. You've Gotta Love") was a political advertisement issued by incumbent David Dewhurst's campaign on YouTube during the 2014 primary runoff for Lieutenant Governor of Texas against Dan Patrick. Dewhurst, the three-term Lieutenant Governor, faced primary challenge from Tea Party favorite Dan Patrick. During the primary, Patrick triggered a runoff between Dewhurst and him by only capturing 41% of the vote. The night before the runoff, Dewhurst's campaign released "Lt. Gov. You've Gotta Love", a disco-themed advertisement. The advertisement features a vocals extolling Dewhurst over top of a pulsating disco beat.
History of Burger King
The predecessor to what is now the international fast food restaurant chain Burger King was founded in 1953 in Jacksonville, Florida, as Insta-Burger King. Inspired by the McDonald brothers' original store location in San Bernardino, California, the founders and owners, Keith J. Kramer and his wife's uncle Matthew Burns, began searching for a concept. After purchasing the rights to two pieces of equipment called "Insta" machines, the two opened their first stores around a cooking device known as the Insta-Broiler. The Insta-Broiler oven proved so successful at cooking burgers, they required all of their franchises to carry the device.
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Barbecue
Barbecue or barbeque (informally BBQ or barby) is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke. Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.
Hamburger
A hamburger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles, or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger. The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used, or the term can even refer simply to ground beef.
1_Apprentice
For sure.  Do you prefer charcoal or gas for grilling?
0_Wizard
Yeah I think its better than burning wood because you don't need water or any other components and it burns hotter and personally I like the taste better. 
The advantage of using charcoal instead of just burning wood is the removal of the water and other components, which allows charcoal to burn to a higher temperature, and the fact that the product of its combustion is mainly carbon dioxide, resulting in very little smoke (regular wood gives off a good amount of steam and unburnt carbon particles - soot - in its smoke).
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Charcoal
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Wood-burning stove
A wood-burning stove (or wood burner or log burner) is a heating appliance capable of burning wood fuel and wood-derived biomass fuel, such as wood pellets. Generally the appliance consists of a solid metal (usually cast iron or steel) closed fire chamber, a fire brick base and an adjustable air control. The first wood burning stove was patented in Strasbourg in 1557, two centuries before the Industrial Revolution would make iron an inexpensive and common material, so such stoves were high end consumer items and only gradually spread in use. The stove is connected by ventilating stove pipes to a suitable chimney or flue, which will fill with hot combustion gases once the fuel is ignited.
Wood fuel
Wood fuel (or fuelwood) is a fuel, such as firewood, charcoal, chips, sheets, pellets, and sawdust. The particular form used depends upon factors such as source, quantity, quality and application. In many areas, wood is the most easily available form of fuel, requiring no tools in the case of picking up dead wood, or few tools, although as in any industry, specialized tools, such as skidders and hydraulic wood splitters, have been developed to mechanize production. Sawmill waste and construction industry by-products also include various forms of lumber tailings. The discovery of how to make fire for the purpose of burning wood is regarded as one of humanity's most important advances.
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and "lapsang souchong" tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok.
Creosote
Creosote is a category of carbonaceous chemicals formed by the distillation of various tars and pyrolysis of plant-derived material, such as wood or fossil fuel. They are typically used as preservatives or antiseptics. Some creosote types were used historically as a treatment for components of seagoing and outdoor wood structures to prevent rot (e.g., bridgework and railroad ties, see image). Samples may be commonly found inside chimney flues, where the coal or wood burns under variable conditions, producing soot and tarry smoke. Creosotes are the principal chemicals responsible for the stability, scent, and flavor characteristic of smoked meat; the name is derived .
List of recurring The Simpsons characters
"The Simpsons" includes a large array of supporting characters: co-workers, teachers, family friends, extended relatives, townspeople, local celebrities, fictional characters within the show, and even animals. The writers originally intended many of these characters as one-time jokes or for fulfilling needed functions in the town. A number of them have gained expanded roles and have subsequently starred in their own episodes. According to the creator of "The Simpsons", Matt Groening, the show adopted the concept of a large supporting cast from the Canadian sketch comedy show "Second City Television".
Spark (fire)
A spark is an incandescent particle. Sparks may be produced by pyrotechnics, by metalworking or as a by-product of fires, especially when burning wood. In pyrotechnics, iron filings and metal alloys such as magnalium may be used to create sparks. The quantity and style of sparks produced depends on the composition and pyrophoricity of the metal and can be used to identify the type of metal by spark testing. In the case of iron, the presence of carbon is required, as in carbon steel — about 0.7% is best for large sparks. The carbon burns explosively in the hot iron and this produces pretty, branching sparks.
Cook stove
A biomass cook stove is heated by burning wood, charcoal, animal dung or crop residue. Cook stoves are commonly used for cooking and heating food in rural households. Nearly half of the world's population, approximately 3 billion people, use solid fuels such as coal, wood, animal dung, and crop residues for their domestic energy needs. Among those who use indoor cooking stoves, the poorest families living in rural areas most frequently use solid fuels, where it continues to be relied on by up to 90% of households. Often used in open fires or poorly ventilated stoves, solid fuel burning is a significant source of indoor air pollution.