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Shotgun cartridge. A 12-gauge shotgun cartridge in a transparent plastic hull, allowing the contents to be seen. From left to right: brass, propellant, over-powder wad, shot wad, #8 birdshot, over-shot wad, and crimp. A shotgun cartridge, shotshell, or shell is a type of rimmed, cylindrical (straight-walled) ammunition used specifically in ...
Sausage casing. Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [ 1] The material is then shaped via a continuous extrusion ...
Mormon foodways encompass the traditional food and drink surrounding the religious and social practices of members of the Church of Jesus Christ of Latter-day Saints (LDS Church) and other churches in the Latter Day Saint movement, colloquially referred to as Mormons. The Word of Wisdom prohibits Mormons from consuming alcohol, coffee, and tea.
v. t. e. Beef Wellington, sliced. Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. Some recipes include wrapping the coated meat in prosciutto, or dry-cured ham to retain its moisture and prevent it from becoming soggy.
Designed in 1961 by Carl Benson, the Mossberg 500 was created mainly for use by hunters, but quickly found itself in use by law enforcement because of its reliability and low cost. [ 2] In the 1970s, the M500 was submitted for military use, but failed to meet the MIL-SPEC 3443E protocol, [ 2] which involves firing 3,000 rounds of shells with no ...
Canadian cuisine. Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [ 1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [ 1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [ 2] When meat is cured then cold-smoked, the smoke adds phenols and other ...
The gauge (in American English or more commonly referred to as bore in British English) of a firearm is a unit of measurement used to express the inner diameter (bore diameter) of the barrel . Gauge is determined from the weight of a solid sphere of lead that will fit the bore of the firearm and is expressed as the multiplicative inverse of the ...