0_Wizard
Man, I love cooking! Its like part art and part science!
Cooking or cookery is the art, technology, science and craft of preparing food for consumption with or without the use of heat.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
Mato Arlović
Mato Arlović (born 4 October 1952) is a Croatian lawyer and former politician who has been Associate Justice of the Constitutional Court of Croatia since 21 July 2009, had previously served five consecutive terms as a member of the Croatian Parliament between 1990 and 2007 for the center-left Social Democratic Party of Croatia. Mato Arlović was born on 4 October 1952 in a Croat family in the municipality of Oštra Luka in Bosnia and Herzegovina where he finished elementary and high school. He graduated law from the Faculty of Law of the University of Osijek in 1979, gained master's degree in 1982, passed bar exam in 1995, and gained a PhD in 2012 with the thesis "The Right of National Minorities in the Republic of Croatia - Constitutional Law and Their Contradiction with Human Rights and Fundamental Freedoms".
A Bite of China
A Bite of China () is a Chinese documentary television series on the history of food, eating, and cooking in China directed by Chen Xiaoqing (), narrated by Li Lihong () with original music composed by Roc Chen (). It first aired May 14, 2012 on China Central Television and quickly gained high ratings and widespread popularity. The seven-episode documentary series, which began filming in March 2011, introduces the history and story behind foods of various kinds in more than 60 locations in mainland China, Hong Kong, and Taiwan. The documentary has also been actively encouraged as a means of introducing Chinese food culture to those unfamiliar with local cuisine.
Rachel Sussman
Rachel Sussman (born 1975) is an American contemporary artist and photographer based in Brooklyn. She graduated from the School of Visual Arts in New York with a BFA, studied at the Bard College MFA program, and began a practice-based fine arts PhD at Central Saint Martins in London. Sussman is a Guggenheim and MacDowell Colony Fellow, spoke about her work at the TEDGlobal conference in 2010, and was a 2016 TED Resident. Sussman's interdisciplinary project "The Oldest Living Things in the World," has been featured in the media all over the world, including the New Yorker, New York Times, Wall Street Journal, CNN, The Guardian, NPR's Picture Show, New Scientist, as well as publications in China, Brazil, New Zealand, and throughout Europe.
Dream Director
The Dream Director is a touring installation by artist Luke Jerram which continues the artist's exploration of creating art inside people's heads ("on the edges of perception") rather than in the physical world. Participants in the Dream Director (usually 20 in total) stay overnight in specially designed sleep pods. Each participant wears an eye mask which detects Rapid Eye Movement. When a mask detects the participant is in REM - and is therefore probably dreaming - the participant is played a short sound clip through speakers embedded in his or her sleep pod. Each participant is assigned a certain sound set for the night, although they do not find out what sounds they were being played until the following morning (after they have written down any dreams they had).
Chez Panisse
Chez Panisse is a Berkeley, California restaurant, known as one of the inspirations for the style of cooking known as California cuisine. Restaurateur, author, and food activist Alice Waters opened Chez Panisse in 1971 with film producer Paul Aratow, then professor of comparative literature at the University of California, Berkeley. The restaurant focuses on ingredients rather than technique, and has developed a supply network of direct relationships with local farmers, ranchers, and dairies. In 1971, Paul Aratow and Alice Waters founded Chez Panisse in an arts and crafts house along Shattuck Avenue, in Berkeley, California.
Jason Gorber
Jason Gorber is a Canadian film critic and interviewer based in Toronto. He is a featured reviewer on the CTV News Channel, where he has a weekly review segment on Sunday nights. In 2013, he began hosting a weekend movie program on the Oprah Winfrey Network (OWN) in Canada. Gorber is a featured critic for Twitch Film, a regular contributor to Huffington Post/Moviefone, a Rotten Tomatoes accredited critic, and has contributed freelance articles to several print publications including the "Toronto Star". Gorber's profile at the Online Film Critics Society describes him as "a pioneer in online film criticism."
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
1_Apprentice
I like to cook as well but I hate to clean up after. 
0_Wizard
I've not had any cooking training, but I do have a lot of self taught skill.
The ways or types of cooking also depend on the skill and type of training an individual cook has.
chosen_Cooking_0
Cooking
chosen_topic_0_Cooking
Self Taught
Self Taught is a Canadian hip-hop group formed in 2002 in Vancouver. Its three members, which are all producers/emcees, consists of Cliff Herman, Vintage and Jay Robillard. The group is known for embracing the Self Taught mantra by producing all their beats, mixing and mastering their albums and producing their own videos. The group has released three albums, "Arrival", in the summer of 2007, "5 Year Journey" in 2012 and "Feast of Fools" in 2013. Arrival sold respectably across the world including Canada, USA, Europe, Africa and South America. According to the group they have yet to sell an album in Asia but have grandiose plans to be big in Japan 2047.
List of Food Wars!: Shokugeki no Soma characters
"" is a manga series written by Yūto Tsukuda and illustrated by Shun Saeki, serialized in "Weekly Shōnen Jump". 27 tankōbon volumes have been released. An anime adaptation has aired 49 episodes over 3 seasons. The story follows protagonist and title character Sōma Yukihira as he transfers to the elite Tōtsuki Culinary Academy, an extremely competitive atmosphere, where only the top 1% of students graduate in. Under the motto "Cooking is Everything", students are judged on their cooking for admission to the academy and in many classes, tournaments and events. Competition may lead to a Shokugeki, a cooking match held in an indoor stadium, where students stake their pride and futures as chefs.
List of Kung Fu Panda characters
The following is a list of characters from the DreamWorks animated film media franchise "Kung Fu Panda", with their shorts and specials "Secrets of the Furious Five", "Kung Fu Panda Holiday", "", and "", as well as the video games and TV show "". The world of "Kung Fu Panda" is a fantasized version of ancient China as typically depicted in the wuxia film genre populated by anthropomorphized Asian animals where the martial arts can have magical qualities on top of extraordinary physical prowess for those sufficiently skilled. Master Po Ping (Chinese for "Precious Peace"), born Lotus Shan, is the titular protagonist of the "Kung Fu Panda" franchise.
Great BBQ Challenge
Australia's Great BBQ Challenge is a reality TV show on the Lifestyle FOOD Channel. The show is a competition to find Australia's best BBQ Chef and is hosted by Jabba and was first aired 2 December 2006. The winner receives $25,000 (AUD) and the chance to host their own cooking show on Lifestyle FOOD. Throughout the contest the Top 21 Finalists were given challenges to test their presenting skills, to see if they have what it takes to host their own show on Lifestyle FOOD. The shows' judges are Ben O'Donoghue, Julia Zemiro and Mark Adamson. Celebrity chef, Ben O'Donoghue (of Surfing the Menu), gives the contestants tips on cooking technique, seasoning, time management and presentation.
Seduction community
The seduction community, also known as the pick-up artist, PUA, or pickup community, is a movement of men whose goal is seduction and sexual success with/access to women. Members of the community are often referred to as "pickup artists" (PUA). The community exists through Internet newsletters and weblogs, marketing (e.g. banner ads, seminars, one-on-one coaching), forums and groups, as well as over a hundred local clubs, known as "lairs". The rise of "seduction science", "game", or "studied charisma", as it is often called, has been attributed to the "chaotic" modern dating scene reportedly as a result of the increased empowerment and equality of women in western society and changes to traditional gender roles combined with the influence of distinct biological imperatives in men and women.
Gaylord DuBois
Gaylord McIlvaine Du Bois (sometimes written DuBois) (August 24, 1899 – October 20, 1993) was an American writer of comic book stories and comic strips, as well as Big Little Books and juvenile adventure novels. Du Bois wrote "Tarzan" for Dell Comics and Gold Key Comics from 1946 until 1971, and wrote over 3,000 comics stories over his career. An avid outdoorsman, Du Bois had a true affinity for writing stories with natural settings. His forte was in Westerns, as well as jungle comics and animal reality comics. He created many original second features for Western Publishing (e.g., "Captain Venture: Beneath the Sea", "Leopard Girl", "Two Against the Jungle", etc.
Astor Theatre, Perth
The Astor Theatre is located at 659 Beaufort Street, Mount Lawley, Western Australia. It comprises a single, two and three-storey masonry Inter-war Art Deco style theatre and retail building. The building was originally known as the Lyceum Theatre and was designed by David McClure, and built by Simon Alexander, whose family owned the premises. The Alexander family also owned the Alexander Building on the South-West (opposie) corner of Beaufort and Walcott Streets. It was constructed in 1914/1915 in a Federation Free Classical style and was designed for a mixture of vaudeville and lantern slide shows.
1_Apprentice
What type of food do you enjoy cooking? I make a lot of Scottish food as well as Caribbean food. 
0_Wizard
I grill meat. Hard to say what type as it can vary widely due to region. But, I have a large smoker and enjoy using it often. 
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.
chosen_Cooking_0
Scottish Food and Drink Fortnight
partner_2_Scottish_Food_and_Drink_Fortnight
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.
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.
Toxoplasmosis
Toxoplasmosis is a parasitic disease caused by "Toxoplasma gondii". Infections with toxoplasmosis usually cause no obvious symptoms in adults. Occasionally there may be a few weeks or months of mild flu-like illness such as muscle aches and tender lymph nodes. In a small number of people, eye problems may develop. In those with a weak immune system, severe symptoms such as seizures and poor coordination may occur. If infected during pregnancy, a condition known as congenital toxoplasmosis may affect the child. Toxoplasmosis is usually spread by eating poorly cooked food that contains cysts, exposure to infected cat feces, and from a mother to a child during pregnancy if the mother becomes infected.
Hydrothermal vent
A hydrothermal vent is a fissure in a planet's surface from which geothermally heated water issues. Hydrothermal vents are commonly found near volcanically active places, areas where tectonic plates are moving apart at spreading centers, ocean basins, and hotspots. Hydrothermal vents exist because the earth is both geologically active and has large amounts of water on its surface and within its crust. Common land types include hot springs, fumaroles and geysers. Under the sea, hydrothermal vents may form features called black smokers. Relative to the majority of the deep sea, the areas around submarine hydrothermal vents are biologically more productive, often hosting complex communities fueled by the chemicals dissolved in the vent fluids.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
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.
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.
1_Apprentice
That's to bland. Add some spice to that meat.
0_Wizard
If I barbecue on my grill, i usually put a blend of salt, garlic, and pepper on my food. 
A barbecue grill is a device that cooks food by applying heat from below.
self_Barbecue_grill_0
Barbecue grill
self_0_Barbecue_grill
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.
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.
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.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
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.
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.