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Blåhaj is a 1-meter-long (39 + 1 ⁄ 4 in) stuffed toy resembling the blue shark and stuffed with recycled polyester.It can be machine-washed at 40°C (104°F). [2]A smaller, 0.55-meter (21 + 3 ⁄ 4 in) variant of the Blåhaj is also available.
The plush was sold as part of IKEA's annual Soft Toys for Education campaign, where the company donates a portion from each toy sold towards various causes. The name "Lufsig" is derived from the Swedish verb "lufsa", meaning "to lumber", and its transliterated Chinese name sounds similar to a profanity when pronounced in Cantonese .
In 2018, the company's plush toy shark "Blåhaj" was widely used in an internet meme, [258] [259] [260] with social media users posting humorous photos of it in their homes. [261] IKEA has been referenced a number of times in novelty music. In 2003, American musician Jonathan Coulton released the song "IKEA" on the album Smoking Monkey.
The fish is skinned and washed, and then filled with stuffing after it dries. The belly of the fish is sewed (in order to make the stuffing stay in) and then outside of the fish is rubbed with narsharab or cherry-plum sauce. The fish is baked in the oven until the top of it fries. [5] [10] It is served with pieces of lemon, bread and narsharab ...
An elongated, snake-like fish, Myrichthys maculosus can grow to a length of 1 m (40 in), but a more common size is 50 cm (20 in). [2] The head is small with a short snout and long tubular nostrils pointing downwards. There are two rows of teeth on each jaw and two more rows on the palate.
Snakefish is a colloquial term used for a number of species of fish that resemble snakes. Trachinocephalus myops , native to parts of both the Atlantic and Pacific oceans, is known by this name in particular.
Mash together your potatoes and fish. Add in the seasonings then the egg and panko.Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.
Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to quenelles or fish balls .