Fast food

Question

This piglix contains articles or sub-piglix about Fast food

Answer 1

List of accompaniments to french fries

French fries are almost always salted just after cooking. They are then served with a variety of condiments, notably ketchup, curry, curry ketchup (mildly hot mix of the former two), hot or chili sauce, mustard, mayonnaise, honey mustard, bearnaise sauce, tartar sauce, tzatziki, feta cheese, garlic sauce, fry sauce, ranch dressing, barbecue sauce, gravy, brown sauce, vinegar (especially malt vinegar), lemon, piccalilli, pickled cucumber, gherkins, very small pickled onions, fresh cheese curds (especially Canada), or honey.

Even the smallest Belgian town has a frietkot (literally, "fries shack"). Traditionally, take-away fries were picked by the fingers out of a tip bag wrapped from a square sheet of paper, while walking on the streets. By the 1970s and 1980s, with several meat accompaniments gaining popularity, more practical open carton boxes and tiny plastic forks became available. One can order a small or large portion; often three or four sizes are priced. Fries with mayonnaise or one of a wide variety of other typical Belgian sauces is a fast food classic in Belgium, often eaten without any side orders. Prior to 1960, the choice of accompanying items was limited to a pickled herring, a cold large meatball boulet or red-coloured garlic sausage cervela, or a beef or horsemeat stew. Since 1960, these choices include stoofvlees or stoofkarbonade and a wide variety of deep-fried meats, such as chicken legs, beef or pork sticks, minced beef, pork, chicken, or turkey in all shapes (balls, sticks, sausages) mixed with a dosage of fat and condiments to one's preference. An example of an additional on-the-spot preparation is sometimes in Flanders called mammoet speciaal (mammoth special), a large frikandel (curryworst in Antwerp and Flemish Brabant) deep-fried and cut so as to put chopped onion in the V-shaped length and dressed with mayonnaise and (curry-)ketchup. The earliest of the current wide array of sauces, are mayonnaise, fritessaus or sauce pommes-frites ("fries sauce" in English—see the sections on France and the Netherlands) and a local pickle-sauce similar to piccalilli. Though Belgians do not sprinkle vinegar on fries, they may eat them with cold mussels out of the shells preserved in vinegar, entirely uncomparable to the national dish with freshly boiled hot mussels served in the shells.

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Answer 2

Fried onion

Fried onions or French fried onions are a popular snack food, garnish, or vegetable accompaniment to various recipes. Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish called liver and onions. In the Middle East Mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish called biryani.

If the much higher temperature, immersive, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Smaller and irregularly shaped (from being deep-fried until they are crunchy) onions are an integral part of the American dish Green bean casserole. They are sold prepared by some companies, for example Durkee and French's French Fried Onions are brands sold in a paper canister. Freshly made crisp fried onions may be used as garnishes in some restaurants. Large, often ring shaped batter coated deep-fried onions are often associated with fast food and casual dining. Examples include onion rings and blooming onion.

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Answer 3

Fried chicken

Fried chicken

Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

The first dish known to have been deep fried was fritters, which were popular in the Middle Ages. However, it was the Scottish who were the first Europeans to deep fry their chicken in fat (though without seasoning). Meanwhile, a number of West African peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). Scottish frying techniques and West African seasoning techniques were combined by enslaved Africans and African-Americans in the American South. Prior to the Second World War, fried chicken was often very expensive and was only enjoyed on special occasions. In the late 1900s and early 2000s, however, fried chicken has been mass-produced and the price of the dish has gone down significantly.

When being cooked, fried chicken is often divided into smaller pieces. The chicken is then generally covered in a batter, often consisting of ingredients such as eggs or milk, and a thickener such as flour. This is used to create a crust on the exterior of the meat. In addition, seasoning is often added at this stage. Once the chicken is ready to be cooked, it is placed in a deep fryer, frying pan or pressure cooker (depending on the method used) and fried in lard or a type of oil.

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Answer 4

Frikandel

A frikandel (Dutch pronunciation: [frikɑnˈdɛl]; plural frikandellen) is a Dutch and Belgian snack, a sort of minced-meat hot dog, developed either in 1954 or in 1958/1959 in the Netherlands, depending on the source.

It is a long, firm, skinless, dark-coloured meat sausage which is usually eaten warm. Unlike most sausages, the frikandel is deep-fried. In Belgium and in the north of France it is called a "frikadel", "fricandelle" or "fricadelle". In some parts of Flanders (Belgium), notably around Antwerp, it is called "curryworst" (not to be confused with the German Currywurst, though in eastern Germany people tend to eat Currywurst without the skin). In the US it is marketed under the "Dutch Dawg" and "Freakandel" brands. Due to the absence of a skin, one could argue that technically it is not a sausage. Until 2005, the official spelling of the name of this sausage in the Dutch language was without an "n", but both variants are now allowed with frikandel being most commonly used. Although both spelling variants are correct, there is a slight difference today between a frikandel and a frikadel. In Belgium frikadel means (also raw) minced pork; it seldom contains other meat. Where the sausage is called "curryworst", the term frikadel is often used to describe a sort of meatball (the precursor of the frikandel, with the same meat), commonly eaten in Belgium, Germany and Denmark.

Who created the frikandel is contested. Some claimed it was first made by Gerrit de Vries in Dordrecht in 1954, when a law prevented him from selling his product as a meatball. He changed the name and shape instead of the recipe. Others say it was created by Jan Bekkers in Deurne in 1958, and named by him "frikandel" after he founded the Beckers factory the following year.

However, the present recipe with very fine mince is derived from Bekker's 1958 version. The de Vries 1954 sausage, named fricadelle, contained chunkier minced meat and essentially was a minced meat patty shaped like a sausage.

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Answer 5

Gyro (food)

Gyros

A gyro or gyros (Greek pronunciation: [ˈʝiros]) (Greek: γύρος, gyros, literally 'turn') is a Greek dish made of meat cooked on a vertical rotisserie, traditionally pork, or chicken, and outside of Greece with beef, veal, lamb, and usually served wrapped in a flatbread such as pita, with tomato, onion, and tzatziki sauce.

To make gyros, pieces of meat are placed on a tall vertical rotisserie, in the shape of an inverted cone, which turns slowly in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and vegetables such as lettuce, as well as sauces, such as mustard. Gyros form part of the sandwich family and are differentiated from other hand-held semi-folded foods by their complete over-wrap but unsecured lower flap.

The name comes from Greek γύρος ('turn'), meaning "turn"; it was originally called ντονέρ (pronounced [doˈner]) in Greek, from Turkish döner kebab. The word 'ντονέρ' was criticized in Greece for being Turkish, and the word 'gyros' was coined to replace it.

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Answer 6

Halal snack pack

Halal snack pack

A halal snack pack, or HSP, is a dish consisting of halal-certified doner kebab meat (typically lamb or beef, but also chicken), chips, and one or more sauces, especially chili, garlic and barbecue.Yoghurt, cheese, jalapeño peppers, and hummus are common additions. It is traditionally served in a styrofoam container, and has been described as a staple dish of takeaway kebab shops in Australia. Some Australian restaurant menus refer to the dish as a "snack box" or "mixed plate", rather than as a "halal snack pack". The name of the dish was selected by the Macquarie Dictionary as the "People's choice Word of the Year" for 2016.

The halal snack pack dish originated in Australia as a culinary fusion of Middle-Eastern and European cuisine. By some accounts, snack packs have had a long history, originating more than 30 years ago. They have since become a quintessential Australian dish. However, variations or similar dishes exist in other countries; such include "doner meat and chips" in the United Kingdom, kapsalon ('barbershop') in The Netherlands and Belgium, "kebabtallrik" ('kebab plate') in Sweden, and "kebab ranskalaisilla" ('kebab with French fries') in Finland. In Adelaide, South Australia, the dish is known as "AB".

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Answer 7

Hamburger

Hamburger

A hamburger or burger (cheeseburger when served with a slice of cheese) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The burger 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.

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. The term may be prefixed with the type of meat or meat substitute used, as in "turkey burger", "bison burger", or "veggie burger".

Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.

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Answer 8

Horseshoe sandwich

Horseshoe sandwich

The horseshoe is an open-faced sandwich originating from Springfield, Illinois, United States. It consists of thick-sliced toasted bread, often Texas toast, a hamburger patty, French fries, and a "secret" cheese sauce. Common replacements for the hamburger patty include ham, deep fried pork tenderloin, grilled or fried chicken breast and fried fish fillets.

Though cheese sauces vary by chef, it is generally derived from Welsh rarebit. Common ingredients include eggs, beer, butter, cheese, Worcestershire sauce, mustard, salt and pepper.

A "breakfast" horseshoe is also commonly available, replacing the meat and French fries with eggs and hash browns.

A smaller portion, with one slice of bread and one serving of meat, is called a "pony shoe".

Ross' Restaurant in Bettendorf, Iowa, is known for a similar dish called the "Magic Mountain". Instead of a hamburger patty, they top it with steamed loose-meat. It's been enjoyed by politicians and celebrities including President Barack Obama and Bette Midler.

Leland Hotel Chef Joe Schweska invented the horseshoe and Tim Bergt made it famous by taking the recipe that he and Schweska created together to the Red Coach where its popularity exploded.

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Answer 9

The Hundred Year Lie

The Hundred Year Lie: How Food And Medicine Are Destroying Your Health (2006) is a book by investigative journalist Randall Fitzgerald that examines the rise of the local and global influence of the United States food and chemical industries, and argues that they have, over the last century, altered, affected and damaged the lives of millions of people in the United States by introducing synthetic chemicals into the mainstream food chain.

The book covers a wide range of topics related to the central issue. It starts by describing the myths that the public believes, that toxicity health issues are 'someone else's problem', and then goes on to talk about what is known to the scientific and chemical communities, and charts the history of the cover-up of chemicals in relation to human health, and the level of business made from this by the chemical companies.

The book then goes on in detail about the dangers of food additives, the toxic threats of the processed food humans and animals currently eat, and how this chemical contamination has now affected the water that people drink, and how this has brought on increased biological changes, genetic mutations and newly discovered and increasing illnesses and diseases, in both human and animals.

The book ends with a discussion on Western and Eastern medical approaches and philosophies, a focus on alternative medicine and eating healthily, avoiding synthetic foods, and a practical guide on how to detoxify one's body.

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Answer 10

Ikayaki

Ikayaki (いか焼き, イカ焼き or 烏賊焼^?, baked or grilled squid) is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. Ikayaki is served in many izakayas and a grilled tentacle on a stick is popular at Japanese festivals.

The term "ikayaki" may refer to a style of "squid pancake" that is regional specialty in Osaka. This pancake style is prepared like folded crêpes and made of chopped squid, hard dough, Worcestershire sauce and sometimes egg, and is cooked and pressed between two iron plates. The popularity of this style of "ikayaki" is partly due to its speed, as it only takes a minute to cook it this way.

The Snack Park of Hanshin Department Store (Umeda, Osaka) is famous for its ikayaki. Ikayaki is also commonly served on the street or at the beach.

It should not be confused with takoyaki, which are spherical octopus dumplings also from Osaka.

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