Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight : Healthy Cheap Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef

Healthy Cheap Recipes Biography

Source:- Google.com.pk
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 that was rapidly changing due to industrialization, and therefore, people had less time to prepare as well as to consume meals.

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. Shortly after its creation, the hamburger was prepared with all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

During the 20th century, there were various controversies, including a nutritional controversy in the late 1990s. The burger is now readily identified with the United States, and a particular style of cuisine, namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.

The hamburger's international popularity demonstrates the larger globalization of food[6] that has also been witnessed in the rise in the global popularity of other national dishes, including the Turkish döner kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to continent perhaps because, in part, it is easy to understand in different culinary cultures. This global culinary culture has been produced, in part, by the concept of selling processed food. This idea was first imagined in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy" Ingram, and was refined by McDonald's in the 1940s. This global expansion has provided comparative economics such as the Big Mac Index, which allows for the comparison of the purchasing power of different countries where the Big Mac hamburger is sold.

Hamburg Steak

In the late 19th century, the Hamburg steak, a dish that can be considered a precursor to the hamburger, became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef minced by hand, lightly salted and often smoked, and usually served raw in a dish along with onions and bread crumbs. It is quite possible that German immigrants brought their own customs to the new world and, more specifically, their new cities and towns of residence. The oldest document that refers to the Hamburg steak is a Delmonico's Restaurant menu from 1873 which offered customers an 11-cent plate of Hamburg steak that had been developed by American chef Charles Ranhofer (1836–1899). This price can be considered high for the time, and it was twice the price of a simple fillet of beef steak. However, the Hamburg steak was gaining popularity because of its ease of preparation as well as a reduction in its cost by the end of the century. This rising popularity is evident from its inclusion in some of the most popular cookbooks of the day, which mention the Hamburg steak in detail. There are documents that show that this preparation style was used for meat by 1887 in some U.S. restaurants, and was also used for feeding patients in hospitals. These documents reveal that the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.

The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold to the public for breakfast. A variant of Hamburg steak is the Salisbury steak, which is usually served with a sauce such as gravy, similar in texture to brown sauce. Invented by Dr. James Salisbury (1823–1905), the term Salisbury steak has been used in the United States since 1897. Nowadays, in the city of Hamburg as well as in parts of northern Germany, this type of dish is called Frikadelle, Frikandelle, or Bulette, which is similar to the meatball. Regardless, the word Hamburger is the adjectival form for the city of Hamburg in both English and German. The term hamburger steak was replaced by hamburger by 1930, which has in turn been somewhat displaced by the simpler term, burger. The latter term is now commonly used as a suffix to create new words for the different variants of the hamburger, including cheeseburger, porkburger, baconburger and mooseburger. There are other foods with names derived from German cities, but they are often shortened in different ways in American English. An example of this is the frankfurter, which is often abbreviated as frank.

Healthy Cheap Recipes Healthy Recipes for Kids for Weight Loss Tumblr for Two for Lunch for Christmas to Lose Weight with Ground Beef