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Sculpture in memory of deer dancer Jorge Tyler on display on Genova Street in the "Zona Rosa" in Mexico City. Yaqui music is the music of the Yaqui tribe and people of Arizona and Sonora. Their most famous music are the deer songs (Yaqui: maso bwikam) which accompany the deer dance. They are often noted for their mixture of Native American and ...
On some drumheads, a patch of deer skin placed in the center serves as the target for many strokes during performance. [21] Before fitting it to the drum body the hair is removed from the hide by soaking it in a river or stream for about a month; winter months are preferred as colder temperatures better facilitate hair removal. [104]
Casing from beef (in bucket) and sheep (on rear edge of bucket) 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]
Kick drums often have legs called spurs on either side of the drum shell. These spurs are used to prevent the kick drum from rolling side to side, to prevent the drum from sliding forward as it is being played and to provide overall added stability to the drum. Casings, also known as lugs, vary in shape and size. They all serve the same purpose ...
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A coil of catgut cello string.. Catgut (also known as gut) is a type of cord [1] that is prepared from the natural fiber found in the walls of animal intestines. [2] Catgut makers usually use sheep or goat intestines, but occasionally use the intestines of cattle, [3] hogs, horses, mules, or donkeys. [4]
In honor of his late partner, Lynda Cummings, Paul Bibby decorates his house with over 30,000 twinkling lights and 70,000 bulbs. The display includes inflatable festive figures and serves as a ...
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...