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Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog.
For example, an 8-to-1 multiplexer can be made with two 4-to-1 and one 2-to-1 multiplexers. The two 4-to-1 multiplexer outputs are fed into the 2-to-1 with the selector pins on the 4-to-1's put in parallel giving a total number of selector inputs to 3, which is equivalent to an 8-to-1.
1. Center line, the central axis of a feature. 2. Class, for example, "paint per spec XYZ revision C type 1 class 2" may be abbreviated as "paint per spec XYZ REV C TY 1 CL 2" or even in some cases "paint per spec XYZ-C-1-2". (The latter practice is not uncommon but is cryptic for workers with minimal training and experience. The first two ...
Most dried beef is sold in the United States as jerky. In Mexico, it is still sold for cooking and snacking; this is done primarily in the north and in small-scale operations. [ 9 ] Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can ...
It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).
The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region. [ 2 ] Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for ...
Dried meat is a feature of many cuisines around the world. Examples include: Kulen Slanina Pečenica; Aliya, sun-dried meat from Kenya [1] Bakkwa or rougan, Chinese salty-sweet dried meat sheets. [2] Biltong, a cured meat that originated in Southern Africa. Bògoǫ, a dried and smoked meat, often caribou, of the Dené people of northern Canada.
The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with salt, sugar and assorted spices. The initial curing process, lasting 3–5 weeks, takes place in sealed containers stored at a temperature close to freezing point.