Results by search “paloma” 54
Macrozamia bush flavour for Australian aborigine hunters.
Macrozamia are palm-shaped, dioecious plants with a usually unbranched trunk with several or many leaves. The leaves of the macrozamia are pinnate, pubescent, at least when young. Young macrozamia plants can differ significantly from adults in leaf details. The seeds of the macrozamia are almost spherical to oblong or elliptical in shape, with a red or, less often, yellow, orange or brown fleshy outer sarcotesta.
Most parts of the macrozamia are toxic. Various species are the cause of livestock poisoning. The seeds of the macrozamia are poisonous, but the aborigines know how to handle them to remove the poison, and thus take advantage of the large amount of food provided by a single plant.
Macrozamia seed cones form after some fire. Male and female seed cones form on separate plants, and large female seeds mature when they turn red or yellow.
Seeds of macrozamia are a good source of starch, but when eaten without processing
Leupold LTO Tracer Pocket Thermal Imager Review
I recently had the opportunity to test out the Leupold LTO Tracer Pocket Thermal Imager, and I must say, my experience with it has been largely positive. As a hunting enthusiast and outdoor adventurer, I've used various thermal imagers before, and the LTO Tracer brings some unique features to the table that impressed me.
Build Quality and Design:
The first thing that stands out about the LTO Tracer is its compact design. It fits comfortably in the palm of your hand, making it incredibly portable for those long treks in the wilderness. Weighing in at just around 8 ounces, it’s lightweight enough that it won’t weigh you down. The build quality is robust, feeling durable yet elegant, which is what I expect from a brand like Leupold. The materials used seem resistant to wear and tear, and the rubberized exterior offers a solid grip, even in wet conditions.
Image Quality:
The thermal resolution of 160 x 120 pixels provides a decent level
Braised Wild Boar Shanks with Sweet Soy and Star Anise
Ingredients
1/4 cup canola oil
6 wild boar shanks (about 5 pounds)
12 garlic cloves, lightly smashed
8 star anise pods
3 whole cloves
Two 4-inch cinnamon sticks
10 cups water
1 cup low-sodium soy sauce
1/4 cup kecap manis (sweet soy sauce) or 2 tablespoons molasses
1 cup palm sugar or light brown sugar
Steamed rice and cilantro, for serving
Directions
Step 1
In a very large skillet, heat the oil. Add the boar shanks in a single layer and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the shanks to a large enameled cast-iron casserole or Dutch oven.
Step 2
Add the garlic, star anise, cloves and cinnamon sticks to the skillet and cook over low heat, stirring occasionally, until fragrant, about 1 minute. Add the water, soy sauce, kecap manis and sugar and scrape up any bits stuck to the pan.
Step 3
Pour the liquid into the casserole and bring to a boil. Simmer over low heat
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