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Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months.
A potboiler or pot-boiler is a novel, play, opera, film, or other creative work of dubious literary or artistic merit, whose main purpose was to pay for the creator's daily expenses—thus the imagery of "boil the pot", [1] which means "to provide one's livelihood."
A crawfish boil in New Orleans. Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming ...
Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger. Chafing dish and stand, circa 1895, [ 16 ] Victoria and Albert Museum, London
The ascending three, where each event is of more significance than the preceding, for example, the hero must win first bronze, then silver, then gold objects. The contrasting three, where only the third has positive value, for example, The Three Little Pigs, two of whose houses are blown down by the Big Bad Wolf.
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Rolling boil of water in an electric kettle. Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation.Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
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