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In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. [ 1 ]
Standard weight equation for largemouth bass [1] and burbot [2] (fish). Standard weight in fish is the typical or expected weight at a given total length for a specific species of fish. Most standard weight equations are for freshwater fish species. Weight-length curves are developed by weighing and measuring samples of fish from the population.
By a misguided economy dogs are given meat scraps and tallow graves; one must avoid this, because these foods make them heavy and sick; give them twice a day a soup of coarse bread made with water, fat and the bottom of the stew pot; put a half-kilogram of bread at least in each soup. [12]
Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. Famous Moroccan recipes include Moroccan fried stuffed sardines and Moroccan sardine balls in spicy tomato sauce.
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Like the herring buss, they were wide-beamed and bluff-bowed, but considerably smaller, about 15 metres long, a maximum beam of 4.5 metres, a draught of 1.5 metres, and displacing about 13 tonnes. They could carry a tonne of bait, three tonnes of salt, half a tonne each of food and firewood for the crew, and return with six tonnes of fish. [7]
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To calculate the weight of the displaced water, it is necessary to know its density. Seawater (1,025 kg/m 3) is more dense than fresh water (1,000 kg/m 3); [5] so a ship will ride higher in salt water than in fresh. The density of water also varies with temperature.