I’m fairly certain they have a more formal name then “steak stick”. Care to enlighten me?
-
My[Confined]Space
Better Than Bread
Movies Coming Soon- Star Trek Books
- “Star Trek: Voyager: 16 Seven Of Nine” Review by Deepspacespines.com
- Nana Visitor Joins Us to Talk About Her New Book – Star Trek: Open a Channel: A Woman’s Trek!
- Out Today: “Star Trek #26”
- Star Trek Strange New Worlds Asylum Book Review
- John Jackson Miller Books Ranked!
- “Star Trek: The Next Generation: Headlong Flight” Review by Lessaccurategrandmother.blogspot.com
- Jumping into Adventure with “Into the Void”
- Happy 2024 Birthday to Jim Johnson!
- “Star Trek: Strange New Worlds: Asylum” Review by Trek.fm
- Beadle & Grimm Interview With StarTrekBookClub.com
- Movie Related Products
- “Deadpool & Wolverine” Review
- Kevin Smith Is Getting Closer and Closer to Dogma 2
- “The Garfield Movie” Review
- Disney Said to be Considering a Surprising Replacement for Bob Iger: EA CEO Andrew Wilson – IGN
- Amazon Is Shutting Down Freevee, Its Ad-Supported Video Streamer
- “Breathe” Review
- “Transformers One” Review
- Captain America: Brave New World | Official Trailer
- Marvel Studios’ Thunderbolts* | D23 Brazil Special Look | In Theaters May 2, 2025
- Mattel apologizes after mistakenly printing porn site on ‘Wicked’ movie dolls packaging | CNN Business
- Music Video DB
beef satay?
Souvlaki, metinks.
Uh..shish-kabobs?..
Cat.
They are called shish-kabobs..
kabob? yes kabob
Steak on a Stake
If it’s Korean, it’s bulgogi
if you’re just talking about the stick, it’s a bamboo skewer.
beef yakitori if it is Japanese
I’m just going to add the word steak-kabob to this conversation.
Shashlik? After a while, we’re gone from alternative formal names to foreign translations …
Well, they’re all prepared somewhat differently. I just can’t tell from the picture whether it bulgogi, yakitori, shashlik, a kabob, or what. Though the cutting suggests bulgogi or yakitori- shashlik and kabobs tend to be cut in smaller chunks.
They’re called “Meat delivery mechanisms”.
Bulgogi is the Korean marinated beef, thinly-sliced and typically served in a broth with onions and perhaps a touch of ginger.
Kabob, Kebap, Kebabi, etc are the middle-eastern and Mediterranean names for what this dish appears to be. Cubes of beef placed on a skewer and grilled or suspended directly over gas flames or charcoal. It appears some of the cubes have fused to adjacent pieces which is typical for high-heat cooking.
Enough science talk and entymology. It looks delicious!
I forgot to mention satay – the Indonesian or Malaysian skewer (or Filipino I suppose, any of the Micronesia/Macronesia islands). Satay is usually served with a thick and chunky peanut-based sauce; the brown dressing on the plate looks too thin and watery to contain peanuts.
Well, if it’s got a fair amount of meat innit, it’s called Souvlaki round our parts.
What we call that thing in the picture is Fail.
Soulvaki is the greek version. It’s made of lamb. It’s fucking amazing xinfinity when you actually get it in Greece
SISH KEBAB rings a bell?