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A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Chueo-tang (Korean: 추어탕) or loach soup [1] is a Korean tang (soup) that prominently features pond loach, a freshwater fish. [ 2 ] [ 3 ] The city of Namwon in southwestern South Korea is known for its version of the dish.
The 6-71 is an inline six cylinder diesel engine. [1] The 71 refers to the displacement in cubic inches of each cylinder. [1] The firing order of the engine is 1-5-3-6-2-4. [1] The engine's compression ratio is 18.7:1 with a 4.250 inch bore and a 5.00 inch stroke. [1]
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. [ 1 ] It may be smooth in texture, and there are also recipes that include chunks of tomato, cream , chicken or vegetable stock , vermicelli , chunks of other vegetables and meatballs.
Windsor soup or Brown Windsor soup is a British soup. [ 1 ] [ 2 ] [ 3 ] While commonly associated with the Victorian and Edwardian eras, the practice of calling it 'Brown Windsor' did not emerge until at least the 1920s, and the name was usually associated with low-quality brown soup of uncertain ingredients.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .
CH 3 CH 2 OH . Parentheses are used to indicate multiple identical groups, indicating attachment to the nearest non-hydrogen atom on the left when appearing within a formula, or to the atom on the right when appearing at the start of a formula: (CH 3) 2 CHOH or CH(CH 3) 2 OH . In all cases, all atoms are shown, including hydrogen atoms.
Numerical Recipes is the generic title of a series of books on algorithms and numerical analysis by William H. Press, Saul A. Teukolsky, William T. Vetterling and Brian P. Flannery. In various editions, the books have been in print since 1986.