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Widow skimmers have large bulky bodies, with large heads. Adults have a steely blue body area but juveniles are yellow with brown stripes. [2] Eyes are also large and close together meeting in the middle of the head. [3] They have three pairs of legs. Legs are black in color. They have two pairs of wings: forewings and hindwings.
Palpopleura sexmaculata, [2] commonly known as the Asian widow or blue-tailed yellow skimmer, [3] [4] is a species of dragonfly in the family Libellulidae. It is widespread in several countries in South , East and Southeast Asia , but is no longer believed to occur in Sri Lanka .
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
nymph in Cyprus Walking on water surface; the dark blobs are shadows cast by water disturbances around each of the six legs touching the water.. The Gerridae are a family of insects in the order Hemiptera, commonly known as water striders, water skeeters, water scooters, water bugs, pond skaters, water skippers, water gliders, water skimmers or puddle flies.
Create the brine. Combine beer, such as a Pilsner or ale, onion, salt, pepper, garlic, caraway seeds and sage. Optional: sliced jalapeño, habanero or a pinch of red pepper flakes for a touch of kick.
Brine mining is the extraction of useful materials (chemical elements or compounds) which are naturally dissolved in brine.The brine may be seawater, other surface water, groundwater, or hyper-saline solutions from several industries (e.g., textile industries). [1]
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours. Pat the inside and outside dry ...