Search results
Results From The WOW.Com Content Network
Given that this is a rather odd Latin name, and that I've seen a couple of misprints in scientific papers where a space between cajan and the English word "was" is omitted, e.g. "... standard petal of Cajanus cajanwas indented ..., "air-dried bark (1.0 kg) of Cajanus cajanwas collected", "Cajanus cajanwas ploughed and harrowed", I have the ...
Soup pearls are generally known in German as Backerbse (literally, "baked peas") or Mehlerbse ("flour peas"). [1] In Swiss German, they are referred to as Suppenperle, or "soup pearls" [2] [3] (hence the English name), while in the Vorarlberg region in western Austria, they are called Hochzeitsperle, or "wedding pearls".
A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
Pettitpain also prefers frozen peas, which are a "great option for retaining nutrients and flavor, closely followed by fresh peas when in season," she says. Pea protein powder is becoming ...
It took Texas to make America swallow the idea of lucky New Year’s black-eyed peas. More than 85 years ago, in 1937, an East Texas promoter put the first national marketing campaign behind what ...
Acer campestre, known as the field maple, [2] is a flowering plant species in the family Sapindaceae. It is native to much of continental Europe, Britain, southwest Asia from Turkey to the Caucasus, and north Africa in the Atlas Mountains. It has been widely planted, and is introduced outside its native range in Europe and areas of USA and ...
Acer opalus is a medium-sized deciduous tree growing to 20 metres (66 ft) tall, with a trunk up to 1 m diameter. The leaves are glossy green, 7–13 centimetres (2.8–5.1 in) long and 5–16 centimetres (2.0–6.3 in) across, palmately lobed with blunt teeth.
Canned marrowfat or "processed" peas are reconstituted from dried peas. These are soaked in cold water for 12 to 16 hours, sometimes with sodium bicarbonate added to aid softening. The peas are then blanched for 5 minutes and then canned in a brine containing sugar, salt and food colouring , before the cans are heat processed at 115 °C (239 °F).