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Siru – an earthenware steamer used to steam grain or grain flour dishes such as rice cakes. [32] [33] Slow cooker; Springform pan – a type of bakeware that features sides that can be removed from the base [34] Stock pot – a generic name for one of the most common types of cooking pot used worldwide; A ttukbaegi filled with sundubu-jjigae
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups.Ambiguous common names are accompanied by their possible meanings.
Roman numerals: for example the word "six" in the clue might be used to indicate the letters VI The name of a chemical element may be used to signify its symbol; e.g., W for tungsten The days of the week; e.g., TH for Thursday
Argulus foliaceus. Argulus foliaceus, also known as the common fish louse, is a species of fish lice in the family Argulidae. [1] It is "the most common and widespread native argulid in the Palaearctic" [2] and "one of the most widespread crustacean ectoparasites of freshwater fish in the world", considering its distribution and range of hosts. [3]
The Black-blotched porcupinefish is a medium-sized fish which grows up to 65 cm (26 in), but the average size most likely to be observed is 45 cm (18 in). [1] Its body is elongated with a spherical head with big round protruding eyes and a large mouth that is rarely closed.
Fish Chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce, and catfish in a rich broth. Served with rice vermicelli. Mote de queso: Colombia: Cheese Made with ñame (yam) and Costeño cheese. Mulligan Stew: United States: Chunky
An American-style 15×15 crossword grid layout. A crossword (or crossword puzzle) is a word game consisting of a grid of black and white squares, into which solvers enter words or phrases ("entries") crossing each other horizontally ("across") and vertically ("down") according to a set of clues. Each white square is typically filled with one ...
Fugu prices rise in autumn and peak in winter, the best season, because they fatten to survive the cold. Live fish arrive at a restaurant, surviving in a large tank, usually prominently displayed. Prepared fugu is also often available in grocery stores, which must display official license documents. Whole fish may not be sold to the general public.