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Debrecener sausages in a plate Debreceni (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant. A debrecener (Hungarian: debreceni kolbász, German: Debre(c)ziner, Italian: Salsiccia di Debrecen) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. [1]
Debrecen (/ ˈ d ɛ b r ə t s ɛ n / DEB-rət-sen; Hungarian: [ˈdɛbrɛt͡sɛn] ⓘ; German: Debrezin [ˈdɛbʁɛt͡siːn] ⓘ; Slovak: Debrecín [ˈɟɛbrɛt͡siːn]) is Hungary's second-largest city, after Budapest, the regional centre of the Northern Great Plain region and the seat of Hajdú-Bihar County.
A Delivery Bar Code Sorter (DBCS) is a mail sorting machine used primarily by the United States Postal Service.Introduced in 1990, these machines sort letters at a rate of approximately 36,000 pieces per hour, [1] with a 99% accuracy rate.
Below is the grading system found to be most commonly used in United States public high schools, according to the 2009 High School Transcript Study. [2] This is the most used grading system; however, there are some schools that use an edited version of the college system, which means 89.5 or above becomes an A average, 79.5 becomes a B, and so on.
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
An effluent decontamination system (EDS) is a device, or suite of devices, designed to decontaminate or sterilise biologically active or biohazardous materials in fluid and liquid waste material.
In the United States, 50% of homes had disposal units as of 2009, [12] compared with only 6% in the United Kingdom [13] and 3% in Canada. [14]In Britain, Worcestershire County Council and Herefordshire Council started to subsidize the purchase of garbage disposal units in 2005, in order to reduce the amount of waste going to landfill and the carbon footprint of garbage runs. [15]
In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning.It is generally grey and has a distinctive odor.