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Savlon is a brand of antibacterial personal care products with the active ingredients of cetrimide and chlorhexidine gluconate. [1] Commonly sold as a cream , the product range also includes antiseptic sprays, sticking plasters and other antiseptic products.
Folsom site or Wild Horse Arroyo, designated by the Smithsonian trinomial 29CX1, is a major archaeological site about 8 miles (13 km) west of Folsom, New Mexico.It is the type site for the Folsom tradition, a Paleo-Indian cultural sequence dating to between 11000 BC and 10000 BC.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
The ćevapi are made with a combination of beef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. Tuzlanski ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground ...
The large number of fallow deer bones found in the upper layers of the Tabun cave may be due to the chimney-like opening in the back of the cave which functioned as a natural trap. The animals may have been herded towards it, and fell into the cave where they were butchered.
Fossil bones found in Argentina of a large armadillo relative with cut marks suggestive of butchering indicate humans were present in southern South America some 21,000 years ago, according to ...
This, in turn, led to black market butchers, runs on beef supplies, and the rise of pasta as a main dish. In time, of course, meat supplies stabilized and prices dropped, but the damage had been done.
Bresaola della Valtellina. Bresaola (/ b r ɛ ˈ z aʊ l ə / breh-ZOW-lə, / b r ɪ ˈ z oʊ l ə / briz-OH-lə, [1] also UK: / b r ɛ ˈ s aʊ l ə / bress-OW-lə, [2] US: / b r ɛ ˈ s oʊ l ə / bress-OH-lə, [3] [4] Italian: [breˈzaːola]) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns ...