| Part of a series on |
| Steak |
|---|
Finger steaks are strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. They are typically served with French fries and a buttered piece of Texas toast. They are commonly found in restaurants and bars in the Pacific Northwest.
Finger steaks are purported to have been first served in a restaurant setting at Boise, Idaho’s "Milo’s Torch Lounge" (aka The Torch) in 1957. [1] Milo Bybee claimed to have invented finger steaks while wondering what to do with leftover tenderloin scraps when he was working as a butcher for the U.S. Forest Service in McCall. Bybee went to work as a chef at the Torch in 1946. [2] According to a local lifestyle reporter, Milo's claim of inventing finger steaks is questioned. It may have been passed onto him by the original owners of The Torch, Floyd & Elnora (Shorty) Johnson. [3] Either way, their origin is so closely tied to Idaho that one suggestion for the Idaho state quarter design was to "do something with the fact that Idaho is the home of finger steaks" submitted to the state arts commission on a napkin. [4]
Finger steaks were produced as a frozen food by B and D Foods, which was founded in 1972 to supply its Signature Finger steak to a chain of fast food restaurants, [5] the Red Steer, a now defunct chain of fast food burger joints in Idaho.
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.
Deep frying is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously.
Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British, European, Asian and Middle Eastern.
Chicken-fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country-fried steak".
A Monte Cristo sandwich is an egg-dipped or batter-dipped ham and cheese sandwich that is pan or deep fried. It is a variation of the French croque monsieur.
A chicken nugget is a food product consisting of a small piece of deboned chicken meat that is breaded or battered, then deep-fried or baked. Developed in the 1950s by finding a way to make a coating adhere, chicken nuggets have become a very popular fast food restaurant item, and are widely sold frozen for home use.
A corn dog is a sausage on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.
Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.
A deep-fried Mars bar is a Mars-brand chocolate bar covered in batter then deep fried in oil. The dish originated at a chip shop in Scotland as a novelty item. Since various mass media began reporting on the practice in the mid-1990s – often as a critical commentary on how unhealthy the Scottish diet was – the popularity of the dish has spread.
Chicken fingers are chicken meat prepared from the pectoralis minor muscles of the animal. These strips of white meat are located on either side of the breastbone, under the breast meat. They may also be made with similarly shaped pieces cut from chicken meat, usually the breast, or sometimes just pulverized chicken flesh.
A blooming onion, also called onion bloom, onion blossom, onion flower, bloomin' onion, or onion mum, is a dish consisting of one large onion, cut to resemble a flower, battered, and deep-fried, often served with dipping sauce. It is served as an appetizer at some restaurants.
A fried chicken restaurant is a fast food restaurant, often a chain, that serves (mainly) fried chicken—usually chunks of chicken, battered or breaded and deep-fried.
Southern fried chicken is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Chicken fried bacon consists of bacon strips dredged in batter and deep fried, like chicken fried steak. It is an American dish that was introduced in Texas in the early 1990s. Frank Sodolak of Sodolak's Original Country Inn in Snook, Texas, states that he invented the dish; however, there is a similar recipe in the 1954 cookbook Louisiana Cookery by Mary Land which uses salt pork instead of bacon. It is usually served as an appetizer with cream gravy or sausage gravy for dipping and sauce.
Evidence suggests that the United States was the first country where two slices of bread and a ground beef patty were combined into a "hamburger sandwich" and sold. There is some controversy over the origin of the hamburger because its two basic ingredients, bread and beef, have been prepared and consumed separately for many years in many countries before their combination. Shortly after its creation, the hamburger quickly included all of its currently typically characteristic trimmings, including onions, lettuce, and sliced pickles.
The cuisine of St. Louis is largely influenced by the city’s German, Irish, Italian, Mexican, Chinese, and Vietnamese immigrant population and African Americans who migrated from the Southern United States.
