0_Wizard
I love steak, especially grilled or pan-fried!
Steaks are usually grilled, but they can be pan-fried, or broiled.
chosen_Steak_0
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.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
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.
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.
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.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
1_Apprentice
I eat a steak once a week.
0_Wizard
have you ever had a fish steak, ground meat steak or pork steak?
In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks.
chosen_Steak_0
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.
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.
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.
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.
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 tartare
Steak tartare is a meat dish made from raw ground meat (beef or horsemeat). It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. Although less common than the completely raw variety, there is a version served in France of steak tartare called "tartare aller-retour". It is a mound of mostly raw steak tartare that is lightly seared on one side of the patty. The name is a shortening of the original ""à la tartare"" or "served with tartar sauce", a dish popular in the 19th and early 20th centuries.
1_Apprentice
I have had pork steak.
0_Wizard
How do you usually make them, do you broil or pan fry them?
Steaks are usually grilled, but they can be pan-fried, or broiled.
chosen_Steak_0
Steak
self_0_Steak
Char-Broil
Char-Broil is a privately held manufacturer of charcoal, gas and electric outdoor grills, smokers and related accessories. Char-Broil is the one of the oldest grill brands, driven by tradition and six generations of family ownership. Char-Broil is a subsidiary of W. C. Bradley Co. In 1925, W.C. Bradley Co. acquires controlling interest in the Columbus Iron Works, which previously made parts for steamboats and stove products. By the 1940s, agricultural started moving west. The Bradley Company adapted quickly, redirecting focus to the "backyard" leisure market and manufactured a portable outdoor cooker called "Char-Broil."
Pan frying
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil/fat as the heat transfer medium and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meats such as fish and seafood. Because of the partial coverage, the food is typically flipped at least once to ensure that both sides are cooked.
Roto Broil
Roto Broil is a 1961 pop art painting by Roy Lichtenstein. It was one of the consumer goods paintings made in the early 1960s that "made a splash, sold well and immediately polarized the critics." The subject of "Roto Broil" comes from a packaging carton. When Lichtenstein had his first solo show at The Leo Castelli Gallery in February 1962, it sold out before opening. "Roto Broil" was one of the works that Lichtenstein exhibited at that show. The work was acquired at Sotheby's, New York on October 21, 1976 for $ 75,000 USD  "Roto Broil" is part of a 1961 trilogy of common commercial goods (along with "Electric Cord" and "Turkey") that are considered his first "full-fledged images".
Crambus
The genus Crambus includes around 155 species of moths in the family Crambidae, distributed globally. The adult stages are called snout moths (a name shared with the rest of the family Crambidae), while the larvae of "Crambus" and the related genus "Herpetogramma" are the sod webworms, which can damage grasses. Sod webworms have a bivoltine life cycle with four stages: egg, larva, pupa and imago (adult). They overwinter as larvae in their final or penultimate instar in the thatch or soil. With the coming of warmer weather, the larvae will pupate, and moths will appear in late spring or early summer.
London broil
London broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North American, not British. Although butchers may label top round steak or roast "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain. If cut and used for sandwiches, the meat is usually rarer than traditional roast beef.
Fall webworm
The fall webworm ("Hyphantria cunea") is a moth in the family Erebidae known principally for its larval stage, which creates the characteristic webbed nests on the tree limbs of a wide variety of hardwoods in the late summer and fall. It is mainly an aesthetic pest and is not believed to harm otherwise healthy trees. It is well known to commercial tree services and arboriculturists. The adult fall webworm has a wingspan of approximately 30 mm and is generally white-colored, although some individuals may have dark-colored marks. The moth is native to North America, ranging from Canada to Mexico.
Stephen Fry
Stephen John Fry (born 24 August 1957) is an English comedian, actor, writer, presenter, and activist. He had a troubled childhood and adolescence, during which he was expelled from two schools and spent three months in prison for credit card fraud. Fry secured a place at Queens' College, Cambridge, where he studied English literature. While at university, he became involved with the Cambridge Footlights, where he met Hugh Laurie, who would become his long-time collaborator. As half of the comic double act Fry and Laurie, he co-wrote and co-starred in "A Bit of Fry & Laurie" and also took the role of Jeeves (with Laurie playing Wooster) in "Jeeves and Wooster".