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The Tosefta speaks of oil and wine also being stored in skin bottles. [5] The Bedouins of the Negev would occasionally store clarified butter (samen) and olive-oil in special skins called عُكة (ʿukkah). [6] Their volume would be between 15 and 25 L (4 and 6.5 US gallons; 3.5 and 5.5 imperial gallons).
The zahato is the traditional goatskin bottle of the Basque shepherds.With its narrow nozzle, it is possible to drink "zurrust", i.e. intercepting the jet without touching the bottle.
Its first mentions come from Ancient Greece, where, in the parties called Bacchanalia, dedicated to the god Bacchus by the vintage of this drink, the sacrifice of the goat was offered, following which the wineskin could be made that would conserve the wine.
The ortolan bunting is 16–17 cm (6.3–6.7 in) in length and has a wing-span of 23–29 cm (9.1–11.4 in). [9] In appearance and habits it much resembles its relative the yellowhammer , but lacks the bright colouring of that species; the ortolan's head, for instance, is greenish-grey, instead of a bright yellow.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
Ginger-Peach Marinade. 1/4 cup peach preserves. 1 tablespoon lemon juice. 1 tablespoon finely chopped crystallized ginger. 2 teaspoons grated lemon zest. 1/8 teaspoon ground cloves.
Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]
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