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Towards the centre of the trunk, the wood gets less hard. The wood has a Janka ball hardness of 112.5 - 154.7 kgf/cm 2 (1600 – 2200 psi), which is greater than that of oak (70.3 - 84.4 kgf/cm 2) and Douglas fir (35.9 kgf/cm 2). Coconut timber is classified according to three degrees of density: High-density timber (dermal) – hard: 600–900 ...
Chinkapin oak (Quercus muhlenbergii) Canyon live oak (Quercus chrysolepis) Overcup oak (Quercus lyrata) English oak (Quercus robur) Red oak. Northern red oak (Quercus rubra) Eastern black oak (Quercus velutina) Laurel oak (Quercus laurifolia) Southern red oak (Quercus falcata) Water oak (Quercus nigra) Willow oak (Quercus phellos) Nuttall's oak ...
Quercus falcata, also called southern red oak, spanish oak, [4] bottomland red oak or three-lobed red oak is an oak (part of the genus Quercus).Native to the southeastern United States, it gets its name the "Spanish Oak" as these are the areas of early Spanish colonies, whilst "southern red oak" comes from both its range and leaf color during late summer and fall. [5]
Coconut vinegar is made by fermenting either coconut water or the sap of coconut tree blossoms. The color can range from cloudy white to amber, and it has a cutting, astringent, acidic taste and ...
Beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color, with a rich and hearty taste. Goulash: Hungary: Chunky Meat (usually beef), paprika and vegetables (especially potatoes). Hungarian: gulyás translates roughly as cowboy: Ground nut soup: West Africa
South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...
Quercus coccifera, the kermes oak or holly oak, [3] is an oak shrub or tree in section Ilex of the genus. [4] It has many synonyms, including Quercus calliprinos. [2] It is native to the Mediterranean region and Northern African Maghreb, south to north from Morocco to France and west to east from Portugal to Cyprus and Turkey, crossing Spain, Italy, Libya, the Balkans, and Greece, including Crete.
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]