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Steak Sticks

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Posted in Images on April 8th, 2008 by | Report This Post | FavoriteLoadingAdd to favorites
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I’m fairly certain they have a more formal name then “steak stick”. Care to enlighten me?

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19 Responses to Steak Sticks

  5. kero (UID# 64) Thumb up 0 Thumb down 0
    April 9, 2008 at 12:43 am

    They are called shish-kabobs..

    Reply
  8. kendo_bunny (UID# 2654) Thumb up 0 Thumb down 0
    April 9, 2008 at 1:33 am

    If it’s Korean, it’s bulgogi

    Reply
  9. shuttercat (UID# 2264) Thumb up 0 Thumb down 0
    April 9, 2008 at 2:30 am

    if you’re just talking about the stick, it’s a bamboo skewer.

    Reply
  10. tromboneamafone (UID# 809) Thumb up 0 Thumb down 0
    April 9, 2008 at 2:36 am

    beef yakitori if it is Japanese

    Reply
  11. caio (UID# 104) Thumb up 0 Thumb down 0
    April 9, 2008 at 3:25 am

    I’m just going to add the word steak-kabob to this conversation.

    Reply
  12. kampongchicken (UID# 2301) Thumb up 0 Thumb down 0
    April 9, 2008 at 3:40 am

    Shashlik? After a while, we’re gone from alternative formal names to foreign translations …

    Reply
  13. kendo_bunny (UID# 2654) Thumb up 0 Thumb down 0
    April 9, 2008 at 4:28 am

    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.

    Reply
  14. dorix (UID# 657) Thumb up 0 Thumb down 0
    April 9, 2008 at 10:18 am

    They’re called “Meat delivery mechanisms”.

    Reply
  15. halon50 (UID# 2212) Thumb up 0 Thumb down 0
    April 9, 2008 at 1:05 pm

    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!

    Reply
  16. halon50 (UID# 2212) Thumb up 0 Thumb down 0
    April 9, 2008 at 1:08 pm

    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.

    Reply
  17. phaed (UID# 2115) Thumb up 0 Thumb down 0
    April 9, 2008 at 3:01 pm

    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.

    Reply
  18. aak15 (UID# 306) Thumb up 0 Thumb down 0
    April 9, 2008 at 3:51 pm

    Soulvaki is the greek version. It’s made of lamb. It’s fucking amazing xinfinity when you actually get it in Greece

    Reply
  19. babazon (UID# 2914) Thumb up 0 Thumb down 0
    April 11, 2008 at 7:44 am

    SISH KEBAB rings a bell?

    Reply

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