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The following is a glossary of traditional English-language terms used in the three overarching cue sports disciplines: carom billiards referring to the various carom games played on a billiard table without pockets; pool, which denotes a host of games played on a table with six pockets; and snooker, played on a large pocket table, and which has a sport culture unto itself distinct from pool.
Aguachile. Mexico. Raw shrimp submerged in lime juice with cucumber, onion, and chiltepín peppers. Carpaccio. Italy. Very thin slices of marinated swordfish, tuna, or other large fish (a variant of the more common beef carpaccio) Ceviche. Perú. Marinated raw fish dish.
Mahi-mahi. The mahi-mahi (/ ˈmɑːhiːˈmɑːhiː /) [3] or common dolphinfish[2] (Coryphaena hippurus) is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. It is also widely called dorado (not to be confused with Salminus brasiliensis, a freshwater fish) and dolphin (not to be ...
A new fish cleaning station opened at Lampe Marina, on the south end of the parking lot, in Erie on May 1, 2024. The station will be open 24 hours a day, May 1 through Oct. 31, 2024.
A single temperature tap is commonly found in a commercial or public restroom where the temperature of the water will be controlled by a separate temperature regulating valve that mixes hot and cold water. The regulating valve may be under the handwashing sink or in a separate mechanical room or service closet.
Piscina. A piscina is a shallow basin placed near the altar of a church, or else in the vestry or sacristy, used for washing the communion vessels. The sacrarium is the drain itself. Lutherans and Anglicans usually refer to the basin, calling it a piscina. [1] For Catholics and Lutherans, a sacrarium is "special sink used for the reverent ...
Pennsylvania (/ ˌ p ɛ n s ɪ l ˈ v eɪ n i ə / ⓘ PEN-sil-VAY-nee-ə, lit. ' Penn's forest country '), officially the Commonwealth of Pennsylvania [b] (Pennsylvania Dutch: Pennsylvanie), [7] is a US state spanning the Mid-Atlantic, Northeastern, Appalachian, and Great Lakes regions of the United States.
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [1][2] Ancient methods of preserving fish included drying, salting, pickling and smoking.