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The best-known use of dactylic verse is in the epics attributed to the Greek poet Homer, the Iliad and the Odyssey. In accentual verse, often used in English , a dactyl is a stressed syllable followed by two unstressed syllables—the opposite is the anapaest (two unstressed followed by a stressed syllable).
Food sticks easily to a bare metal cooking surface; it must either be oiled or seasoned before use. [8] The coating known as seasoning is formed by a process of repeatedly layering extremely thin coats of oil on the cookware and oxidizing each layer with medium-high heat for a time.
In domestic cooking, bulk solids, notably flour and sugar, are measured by volume, often cups, though they are sold by weight at retail. Weight measures are used for meat . Butter may be measured by either weight ( 1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume ( 1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in ...
The Greeks recognised three basic types of feet, the iambic (where the ratio of arsis to thesis was 1:2), the dactylic (where it was 2:2) and the paeonic (where it was 3:2). [3] Lines of verse are classified according to the number of feet they contain, e.g. pentameter.
Pentadactyly (from Greek πέντε pénte "five") is the condition of having five digits on each limb. It is traditionally believed that all living tetrapods are descended from an ancestor with a pentadactyl limb, although many species have now lost or transformed some or all of their digits by the process of evolution.
Dactyl may refer to: . Dactyl (mythology), a legendary being Dactyl (poetry), a metrical unit of verse Dactyl Foundation, an arts organization; Finger, a part of the hand ...
What does the US import from Canada and Mexico The effects of the duties on the U.S. economy and inflation are significant because Canada, Mexico and China are the largest U.S. trading partners.
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...