Her strong voice echoed across the fields as she husked corn.
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The corn was de-silked, then re-husked and done in four minutes total.
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By September, the corn ears husked back and dropped within a week, ready to be harvested.
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Once removed the beans are dried, husked in a special machine, graded and packed for transport.
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The Canadian Football League adopted the impossible-to-deflate smooth-husked Borneo coconut for the 2016 season.
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The rices are husked to order and delivered very fresh, so they often need slightly shorter cooking times than recommended.
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Hungry City 13 Photos View Slide Show ' The drink is a shade between dust storm and tea, filtering down through puffy grains of husked wheat.
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They've relocated Angel Grove from the rollerskating California to the husked out Pacific Northwest, a better bittersweet setting for airing anxieties about the future, broken homes and a passing cameo by sexuality.
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The injury they do to corn, for instance, is invisible until the ear is husked, at which point certain kernels—the ones into which a stinkbug stuck its pointy mouth—will reveal themselves to be sunken and brown, like the teeth of a witch.
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They include Nostrale, first planted in Italy in the 15th century, delicately earthy; Mountain Violet, a purple-husked, glutinous variety from the largely inaccessible Cordillera mountains in northern Luzon, the Philippines; and sweet Carolina Gold, grown in the South Carolina Lowcountry since before the American Revolution.
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Servings: 24Prep: 22 minutesTotal: 22 minutes for the pepper and ground cherry sauce:21 tablespoons olive oil22 large poblano peppers (about 13 ounces|21 grams)Kosher salt, to taste23 teaspoon finely chopped fresh oregano23 medium basil leaves, thinly sliced, plus 6 large leaves, torn1 garlic clove, thinly sliced1 small red chili, thinly sliced6 ounces|170 grams husked ground cherries for the bread:2 (33-inch thick) pieces sourdough, halved crosswise1 cup olive oilsea salt, to taste1 garlic clove, halved crosswise 1.
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Servings: 27Prep: 26 minutesTotal: 25 minutes 2 teaspoons freshly ground black pepper 1 teaspoon dried oregano 5 serrano chilies, stemmed and minced 3 tomatillos, husked, washed, and finely chopped 2 bay leaves 2 garlic cloves, minced 63 medium yellow onion, finely chopped 2 pounds|1 kg ground pork ¼ cup|60 ml white vinegar 6 ounces|175 grams baby spinach, finely chopped 1 sprig lavender ½ bunch cilantro, finely chopped Kosher salt, to taste 4 torta rolls, halved 4 plum tomatoes, thinly sliced 6 ounces queso blanco, thinly sliced ½ cup crema Tomatillo salsa, for serving 1.
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Makes about 20 churrosPrep time: 15 minutesTotal time: 1 hour for the tomatillo salsa:8 ounces|225 grams tomatillos husked and quartered 2 tablespoons fresh lime juice1 garlic clove3603/2 bunch cilantro, chopped1/2 jalapeño, seeded1/4 white onion, peeledkosher salt, to taste for the churros:4 tablespoons|60 grams unsalted butter1 1/63 cups|225 grams all-purpose flour2 1/27 teaspoons granulated sugar22 21/23 tablespoons kosher salt23/2360 teaspoons freshly ground black pepper53 large eggs25 ounces|26 grams finely grated Grana Padano24 tablespoons finely chopped cilantro to garnish:1 block of Grana Padano1 tablespoon pink peppercornslime wedges 1.
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Servings: 4Prep: 2 hoursTotal: 2 1/2 hours for the corn purée:53 ears corn, husked (save the husks for the broth)kosher salt and freshly ground black pepper, to taste for the crab broth:3 pounds blue crabs2 shallots, sliced1 (6-inch) piece kombu½ head fennel, sliced2 corn husks for the pasta:300 grams semolina80 grams water to serve:kosher salt and freshly ground black pepper, to taste8 ounces|225 grams shell pasta13 tablespoon olive oil2 garlic cloves, minced1 shallot, finely chopped1 ears corn, kernels removed and cob discarded22/24 cup|23 ml white wine¾ cup|24 ml crab broth211 tablespoons truffle butter25 ounces|33 grams lump crabmeat⅔ cups corn purée23 lemon wedges 22.
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Makes about 6 cups ice creamPrep time: 15 minutesTotal time: 1 hour, plus overnight for the ice cream base: 1/2 cup|100 grams granulated sugar 2 tablespoons dry milk powder 1/4 teaspoon xanthan gum 13 tablespoons light corn syrup 1 1/3 cups|330 ml whole milk1 1/3 cups|330 ml heavy cream kosher salt, to taste vanilla extract, to taste a bunch of oxalis (about 1 53/2 ounces|45 grams)1/23 cuo|23 ml simple syrup for the ground cherry jam: 24 ounces|24 grams husked ground cherries 220 cup|21 grams granulated sugar pinch of ground cinnamonpinch of kosher salt 13 lemon for the pickled blackberries: 21 ounces|22 grams blackberries 26/2 cup|100 grams granulated sugar 1 tablespoon rice wine vinegar 1 lime kosher salt, to taste 1.
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Makes about 12 cupsPrep time: 25 minutesTotal time: 2 hours and 30 minutes 12 ancho chiles 12 guajillo chiles 303 pasilla chiles 4 tablespoons sesame seeds1 teaspoon dried thyme 1 teaspoon star anise1 teaspoon whole black peppercorns 1/2 teaspoon dried marjoram 1/2 teaspoon whole cloves 1 cinnamon stick, broken up 33 cups|500 ml canola oil 8 cups vegetable dashi or chicken stock1/2 cup|75 fgrams almonds 1/2 cup|75 grams Spanish peanuts 1/63 cup50 grams pumpkin seeds 1/3 cup|22 grams raisins 24 fresh avocado leaves22 fresh bay leaves 25 corn tortillas, torn230 slices stale bread, torn23 garlic cloves, peeled 73 yellow onion, peeled and quartered27 tomatillos, husked and quartered 210 tomato, quartered 21 cup|155 grams finely chopped Mexican chocolate 2 tablespoons kosher salt, plus more to taste3 tablespoons granulated sugar 1.
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Servings: 4Prep: 25 minutesTotal: 43 1/2 hours for the panch phoran:1 tablespoon black mustard seeds1 tablespoon coriander seeds1 tablespoon fennel seeds1 tablespoon fenugreek seeds1 tablespoon nigella seeds for the vegetables:2 Alasia Craig onion2 Cosmic purple carrot53 Atlas carrot2 Gold nugget carrot2 Azur star kohlrabi1 tablespoon canola oil2 teaspoons panch phoran for the onion paste:2 tablespoons ghee1 cup sliced yellow onions2 tablespoons white sesame seeds6 cashews1/73 cup yogurt for the korma sauce:1 tablespoon ghee4 whole cloves3 cardamom pods21 cinnamon stick22 green chilies210 garlic clove, mashed into a paste212 (24/25-inch) piece peeled ginger, mashed into a paste½ cup husked ground cherries½ cup sungold tomatoes23 ½ teaspoons ground coriander22 cup duck or chicken stock½ cup unsweetened coconut milk½ tablespoon turmeric powder¾ teaspoons garam masalaKosher salt, to taste for the duck breast:210 boneless duck breasts26 tablespoons honeykosher salt, to taste to garnish and serve:BlackberriesCoriander flowerNasturtiumBronze fennel flowersMint leaves 1.
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Servings: 6Prep: 1 hourTotal: 4 hours, plus 12 hours marinating for the mole:12 dried ancho chiles12 dried guajillo chiles103 dried pasilla chiles5 tablespoons sesame seeds1 teaspoons whole aniseed1 teaspoon whole black peppercorns1/2 teaspoon whole cloves1 teaspoon dried thyme1/2 teaspoon dried marjoram or oregano3 dried bay leaves, crumbled123 (1 1/2-inch) stick cinnamon, broken into pieces2 cups canola oil7 1/4 cups chicken or turkey stock1/2 cup skin-on almonds303/2 cup raw shelled peanuts1/3 cup hulled pumpkin seeds1/3 cup raisins2 slices white bread2 stale corn tortillas10 garlic cloves1 medium onion, thinly sliced43 large tomatillos, husked, rinsed, and quartered1 large tomato, quartered1 (4–5-lb.) whole skin-on boneless turkey breast, split into halvesKosher salt, to taste1 cup finely chopped Mexican chocolate4 tablespoons granulated sugar, plus more to tasteTortillas and cilantro sprigs, for serving for the turkey:1 (3-pound) turkey, deboned, skin left intact (ask your butcher to do this)2 cups rice bran oil13 roasted garlic cloves1 tablespoon herbs de Provence1 tablespoon chili flake1 tablespoon kosher salt1 teaspoon freshly ground black pepper1 tablespoon red wine vinegar2 bay leaves for the farce:1 pound|500 grams turkey dark meat, diced13 ounces|93 grams streaky bacon, diced1 tablespoons kosher salt1 tablespoon Worcestershire sauce2 teaspoons paprika 1.
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Published by: Torrey Botanical Society. Sardian nut, Jupiter's nut, husked nut, and Spanish chestnut (U.S.).A Modern Herbal. By Mrs.
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Typical ingredients include rice, husked black gram, mustard seeds, fenugreek seeds, salt, vegetable oil, potatoes, onion, green chillies, curry leaves, and turmeric.
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For the regiments and separate battalions of the Nebraska Army National Guard. From a wreath Argent and Azure, an ear of corn in full ear partially husked Proper.
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The ants had effectively collected and husked the seed for them, and they were able to collect this seed, making the women's job much easier. After allowing the grain to dry, the women could begin to prepare the flour.
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In Korean cuisine, the azuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous.
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In 2010, nearly 20.7 million metric tons of palay (pre-husked rice) were produced. In 2010, palay accounted for 21.86% percent of gross value added in agriculture and 2.37% of GNP. In 2017, the total paddy rice output met 93% of the country's annual requirement. The population consumed 11.7 million tonnes of rice.
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While the jojos are cooking, the mote, or husked wheat, is cooked in water until tender. Once the mote are cooked, they are drained and added to the sweet huesillos drink, and left to cool. This combination is served chilled, in a tall glass with a tall dessert spoon for easy serving.
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In Bangladesh and especially in the Chittagong (Cox's Bazar and Sylhet areas), sticky rice called bini dhan(unhusked sticky rice) is very popular. Both white and pink varieties are cultivated at many homestead farms. Husked sticky rice is called bini choil (chal) in some dialects. Boiled or steamed bini choil is called Bini Bhat.
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The production process includes some stages. First, the bark is soaked in limewater for three months. Second, the black outer bark is husked off and ground by mortar and pestle before being blended with a viscous substance made from a plant belonging to the family Verbenaceae. This mixture is diluted to form a slurry.
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Duman rice Pinipig is made solely from glutinous rice (malagkit or "sticky" rice). The grains are harvested while still green. They are husked and the chaff is separated from the grain (traditionally using large flat winnowing baskets called bilao). The resulting bright green kernels are then pounded in large wooden mortars and pestles until flat.
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It is one of the delicacies of local people. To make modhu bhat first prepare some normal paddy or rice (dhan) for germination by soaking it in the water for few days. After coming out of little sprout dry the paddy and husk and grind the husked rice called jala choil into flour. It tastes sweet.
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Color sorters are mostly used in sorting grain (agricultural products). The rice sorting industry is the first big market. The rice sorting technology is according to the color differences of rice (husked paddy) materials, using a high-resolution CCD optical sensor to separate stones, black rice, etc. It is the final step after polishing rice with a rice polisher.
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Sister Ignatia Sharpe died in the summer of 1802, after a long illness. In 1804 the Poor Clares were able to return to France, and Mother Lalor bought the house and land. They made corn bread from corn they raised, husked, and shelled before sending to the mill. a creek which emptied into the Potomac crossed the property.
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Members of the calochortus genus were known as "ipos" to the Shasta who relished them. Once the bulb was husked ipos roots were consumed raw or dried in sunlight and later stored. Shastan cuisine had many meals that included dried ipos. Guests were often given small servings of serviceberries and dried ipos while the main meal cooked.
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Better known by its Hawaiian name, , the oily kernel of the husked candlenut, known in Samoan as or , is burned and the black soot collected is used as the color base for the traditional ink used in Samoan tattooing. The modern artists utilize commercially produced inks that comply with international tattoo regulations and local health safety codes.
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Another technique for preparation is boiling it in salt water till it is reduced to a porridge. The young leaves called gaaba, are steamed, sun-dried, and stored for later use. Taro leaves and stems are pickled. Crushed leaves and stems are mixed with de-husked urad daal (black lentils) and then dried as small balls called badi.
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Glutinous rice flour is kneaded with boiling water and rolled into small round cakes with fillings made of toasted soybean powder, cinnamon powder, and honey. The cakes are then coated with white gomul (dressing powder) made with geopi-pat (husked adzuki beans, often the black variety), garnished with thin strips of jujube or gotgam (dried persimmon), and steamed in siru (steamer).
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In Mapuche cuisine it is used for making a type of dough called catuto in Spanish (mültrün in Mapudungun), for making a slightly alcoholic drink called muday, and as an ingredient in many foods, such as cazuelas and kakoiyael ("food of mote"). Corn mote (moteméi, from mote de maíz) is a husked grain which is used in desserts and savory foods.
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This preserves the grünkern (by reducing moisture content to 13%) and endows it with its typical taste and aroma. Before further processing, Grünkern must be husked or milled. Grünkern husk has been used as a cattle feed, or as the filler for small pillows which are meant to promote healthy sleep. The first attested use of grünkern was in southern Germany, (Amorbach), in 1660.
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In the first half we visit India to look at Pepper and find out that Black pepper corns are traditionally sun dried. We are told that White pepper is soaked and de-husked to make it milder. Green pepper is mentioned but not explained and Red is not mentioned at all. We see how the corns are removed by being trodden on and massaged by bare feet.
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Served with a curry of fish or meat and grated coconut, Bini Bhat is a popular breakfast. Sometimes it is eaten with a splash of sugar, salt, and coconut alone. Bin dhan is also used to make khoi (popcorn-like puffed rice) and chida (bitten husked rice). Many other sweet items made of bini choil are also popular: One of the favorite pitas made of bini choil is atikka pita (pita).
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The scissors grinder with his fascinating emery wheel-on-wheels. The pot mender with his bits of lead and solder and strange tools and a spirit lamp. The postman always stopped for a word. Conversations went on, corn was husked, beans hulled or snapped, rice picked over, coffee grounds, beads restrung, paper wicks folded for next winter's fireplaces — somehow a whole world was encompassed, seized, dealt with before noon.
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In Peru and Colombia, mote refers to husked white corn kernels that have been boiled with charcoal or firewood, today with calcium hydroxide (slaked lime) powder. In Cusco, Peru, there is a variety called giant corn mote of Cusco (maíz mote gigante del Cusco) that is known for its large size. In Peru, wheat cooked in the manner described above is known as wheat mote (mote del trigo).
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Numerous vehicles were thrown hundreds of yards from the car dealership, many of which were mangled beyond recognition. Farm fields in this area were heavily scoured, and mature corn stalks in one field were snapped at the base and flattened to the ground, with husked ears of corn found scattered about. EF1 damage was observed further to the northeast before the tornado dissipated. In addition to the fatality, 18 other people were injured in Northwood.
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Idli or idly () () are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and among Tamils in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. Idli has several variations, including rava idli, which is made from semolina.
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The red crested male is on the left. Cockatoos have a large bill, which is kept sharp by rasping the two mandibles together when resting. The bill is complemented by a large muscular tongue which helps manipulate seeds inside the bill so that they can be de- husked before eating. During the de-husking, the lower mandible applies the pressure, the tongue holds the seed in place and the upper mandible acts as an anvil.
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A rice color sorting machine, also named rice colour sorter, separates rice grains according to color differences in raw rice arising from anomalies like bits of stone, bad rice, black rice, half-husked rice, etc. A high-resolution CCD optical sensor drives a mechanical sorter to separate different granular materials, automatically sorting heterochromatic particles out of the batch of raw rice; removing such impurities in this process improves the quality of the rice.
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Most of the rice is husked and ground to flour by the boys and men, and is then taken to a clearing where a row of plantain leaves is laid. A Kanikkar spreads rice over these leaves, and above puts plantains. An officiating priest burns incense, and all pray for goodwill of their fields. When the land is first cleared for cultivation, the headman is given rice and coconuts and clears part of the field.
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The ingredients are then mixed. Washed, soaked, and husked mung beans are ground with water and seasoned with salt to make the batter. The mung bean batter is ladled on a hot frying pan greased with a considerable amount of cooking oil, topped with the filling, and followed by another layer of the batter poured over the top of the filling. Finally, the bindae-tteok is topped with pieces of diagonally sliced green and red chili pepper.
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Commercially produced dry pasta, or pasta asciutta, is made almost exclusively from durum semolina. Most home made fresh pastas (pasta fresca), such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. It is also used for Levantine dishes such as tabbouleh, kashk, kibbeh, bitfun and the bulgur for pilafs.
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This system of exogamy is followed by tribals throughout central and eastern India and is dubbed "local lines" by anthropologists. However, within this system, Panos ban marriage between someone and their first cousins and paternal uncle. Pano girls were only married when they became adults. The dowry provided near the turn of the 20th century was Rs. 2 cash, a mound and a half of husked rice, a goat and 2 saris: for the bride and for the mother-in-law.
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In Venezuela, this dish is known as mute and consists of husked white corn kernels boiled with ash or calcium hydroxide until they burst completely. In central Venezuela, pork and spices are added to the dish to provide flavor. In the Andean region, it is made with beef stomach (tripe) and in the states of Lara and Yaracuy with goat organs such as liver and kidneys. Corn prepared in this way is used for the arepa pelada from the state of Falcón.
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Mote con huesillo is a traditional Chilean summer-time drink often sold in street stands or vendor carts. It is a non-alcoholic beverage consisting of a sweet clear nectar-like liquid made with dried peaches (huesillo) cooked in sugar, water and cinnamon, and then once cooled, mixed with fresh cooked husked wheat (mote). The sweet clear nectar is usually made with sugar, but can also be supplemented or replaced with molasses. When the drink is served without the dried peaches, it is called a "descarozados".
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A fish Kabiraji on a plaintain leaf plate served with Kasundi Originally kasundi-making was the prerogative of the Brahmin caste and relished by the elites. Later respected families were allowed to make kasundi following auspicious rituals while maintaining a high level or hygiene and purity. It was mostly made by women who were considered appropriate, as widows, spinsters and menstruating women were barred from taking any part. Those who cleaned, husked and prepared the kasundi were not allowed to taste any bitter or sour food.
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It is the Priest who gives the signal for the start of the festival. He accompanied by aides (Yinga) along with baskets goes round the village collecting un husked rice from every home when offering is made. The priest takes a handful of it, showers prayers and it is only after this that he puts the contribution in his basket. The belief was that the more generous the contribution, the more yield one would get during harvest but if any one refuses to contribute, he would lead a pauper's life.
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Early inhabitants of the Americas developed agriculture, developing and breeding maize (corn) from ears 2–5 cm in length to the current size are familiar today. Potatoes, tomatoes, tomatillos (a husked green tomato), pumpkins, chili peppers, squash, beans, pineapple, sweet potatoes, the grains quinoa and amaranth, cocoa beans, vanilla, onion, peanuts, strawberries, raspberries, blueberries, blackberries, papaya, and avocados were among other plants grown by natives. Over two-thirds of all types of food crops grown worldwide are native to the Americas. The natives began using fire in a widespread manner.
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It is customary in Guatemala to eat tamales at midnight on December 24 and 31. Guatemalans also use tamales for holiday celebrations, birthdays and baptisms, so the tamale is considered an important dish in the culture of Guatemala. Guatemala has many tamale varieties from the traditional corn husked tamale (called a chuchito in Guatemala) to a sweet version of tamale, which uses the same corn dough, but it is seasoned with a honey or sugar combined with chocolate, almonds, plums, seeds and peppers. Tamales are sold all over Guatemala in stores and private homes (especially on Saturdays).
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It is also used for oats that have been husked but not ground, or that have been only coarsely ground—coarse oatmeal. The word continues to exist in modern dishes like grits, an American corn (maize)-based food common in the Southern United States, consisting of coarsely ground corn; and the German red grits, Rote Grütze, a traditional pudding made of summer berries and starch and sugar. Grit here was the cheap supplier of starch. Gruels of grit, oatmeal grit preferably, were standard European nutrition of the lower classes in the Middle Ages and Early Modern Period.
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Broken rice from a rice huller will be brown whole grain; broken rice from a gristmill may be white. On milling, Oryza sativa, commonly known as Asian rice or paddy rice, produces around 50% whole rice then approximately 16% broken rice, 20% husk, 14% bran and meal.G. J. H. Grubben, Sutjipto Partohardjono, Cereals Prosea Project - 1996 - Page 114 "On milling, paddy gives approximately: husk 20%, whole rice 50%, broken rice 16%, bran and meal 14%. The husked or hulled rice is usually called brown rice, and this is then milled to remove the outer layers, including the aleurone layer "A.
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An orangutan at the alt=An orangutan using a stick to pick at a hole in a rock with a cup of orange-juice concentrate. Tool use in orangutans was observed by primatologist Birutė Galdikas in ex-captive populations. Orangutans in Suaq Balimbing were recorded to develop a tool kit for use in foraging which consisted of both insect- extraction sticks for use in the hollows of trees and seed-extraction sticks for harvesting seeds from hard-husked fruit. The orangutans adjusted their tools according to the task at hand, and preference was given to oral tool use.
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Rice processing begins in a milling plant, where the harvested grains run through a production line where the paddy is boiled, dried, de-stoned, husked, hulled and shelled into rice. It then is taken to the color sorter machine. At this point, the rice mixture will travel by elevator belt into a hopper on top of the machine, from which it will flow down along chutes in the colour sorter, streamlining their flow to so that they may be scanned by CCD sensors. The moment the camera detects any color defects, the camera instructs ejectors fitted in the machine to open the nozzle.
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Wilkins (1900) pp. 68–9 In Bengal, on the night of the sixth day after childbirth, a number of items may be placed in the lying-in chamber in deference to Shashthi, such as an earthen pitcher of water covered with a napkin, offerings of husked rice, cooked rice, bananas and sweets, bangles, and pieces of gold and silver. A pen and paper are also kept in the room, because it is believed that Shashthi (or, according to some traditions, Chitragupta or Brahma) comes into the home after everyone is asleep and writes the child's fortune on the paper with invisible ink.Wilkins(1900) p.
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From 2004 to 2006, SID helped farmers in the region of Northern Chimaltenango to create business plans, reclaim land, and increase productivity and income for products such as eggs, amaranth, coffee, artisanal weaving, corn, beans, and lemons. During 2007 to 2011, SID focused its efforts exclusively on coffee production, as coffee was seen as the major cash crop of the region and the greatest opportunity for an increase in income. SID worked to increase coffee production per acre and to increase the amount of coffee that families husked. In late 2012, a severe attack of coffee leaf rust swept through Central America, dramatically reducing the growth of coffee.
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Later even more efficient machinery was developed to hull and polish rice. These machines are most widely developed and used throughout Asia where the most popular type is the Engelberg huller designed by German Brazilian engineer Evaristo Conrado Engelberg in Brazil and first patented in 1885. The Engelberg huller uses steel rollers to remove the husk. Other types of huller include the disk or cono huller which uses an abrasive rotating disk to first remove the husk before passing the grain to conical rollers which polish it to make white rice, this is done repeatedly since other sides of circular side of rice are not husked.
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References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia and in ancient Greece are incorrect and result from confusion with emmer wheat.. In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries.Bakels, Corrie C. (Dec 2005), "Crops produced in the southern Netherlands and northern France during the early medieval period: a comparison," Vegetation History and Archaeobotany, pp. 394-399 Spelt became a major crop in Europe in the 9th century CE, possibly because it is husked, unlike other grains, and therefore more adaptable to cold climates and is more suitable for storage.
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To some of the first Europeans, the Aztecs described maize as "precious, our flesh, our bones".Coe, 89 It came in a vast number of varieties of various sizes, shapes and colors; yellow, reddish, white with stripes of color, black, with or without speckles and a blue-husked variant that was considered to be particularly precious. Other local and regional varieties must have also existed but few were recorded. Maize was revered to such an extent that women blew on maize before putting it into the cooking pot so that it would not fear the fire, and any maize that was dropped on the ground was picked up rather than being wasted.
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Eucalyptus deglupta was first formally described in 1850 by Carl Ludwig Blume who published the description in his book Museum Botanicum Lugduno-Batavum sive stirpium Exoticarum, Novarum vel Minus Cognitarum ex Vivis aut Siccis Brevis Expositio et Descriptio from material collected in mountain forests in the Celebes. The specific epithet (deglupta) is a Latin word meaning "peeled off, husked or shelled". In 1914, Adolph Daniel Edward Elmer described Eugenia binacag in Leaflets of Philippine Botany, the specific epithet binacag a local name for the tree, but in 1915 changed the name to Eucalyptus binacag. However, the species had already been named E. deglupta by Blume in 1850 and E. binacag is now regarded as a synonym.
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Spelt, from which grünkern is produced Grünkern, husked Grünkern (, 'green kernel') is spelt that has been harvested when half ripe and then artificially dried. In response to periods of adverse weather, which destroyed crops, spelt was harvested before it was completely ripe, during the so-called 'dough-ripe phase', at about 50% moisture content. Because the dried kernels exhibited a pleasing flavor when cooked in water, it became traditional to harvest a portion of the spelt crop as grünkern. As a winter crop, the spelt meant for Grünkern would be harvested at the end of July and subsequently dehydrated, traditionally over a beechwood fire, or in modern times, in heated-air ovens.
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The Oxford English Dictionary gives an etymology of Middle English ' from the same word in Old French, both of them deriving from a source in Late Latin: ', a diminutive, as the form of the word demonstrates, possibly from an Old Frankish ', surmised on the basis of a modern cognate grout. In modern Dutch, the plural word "grutten" still refers to de-husked, coarse ground grain. The Old Norse word ', meaning "coarse- ground grain", gives way to the Icelandic grautur, Faroese greytur, Norwegian grøt (nynorsk graut), Danish grød, and the Swedish and Elfdalian gröt, all meaning porridge, of which gruel is a subtype. The German "Grissmehl", ground grain, and Dutch "griesmeel", are compounded cognates to the English grist and mill.
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Ashirbaad – On an auspicious day the elders of the groom's side go to bless the bride and vice versa, by sprinkling husked rice and trefoil on their heads and giving them gold ornaments. It is a kind of acceptance of the boy and the girl on both sides. Gaye Holud – A ceremony in which five or seven married women of the household grind turmeric with mortar and pestle and anoint the bride with turmeric paste, first it is been applied on groom then the same paste will sent to bride's home for applying it on her along with a new saree and gamchha (bengalee cotton towel) and other treassaud set from the boy's party. This brightens up the bride's complexion and makes her skin glow.
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Rava idli (semolina steamed cake), a South Indian dish or breakfast, made with Bombay rava Bombay rava or ravva or rawa or sooji, is a durum wheat product and a form of semolina. Rava is made by grinding husked wheat and is used in Indian cuisine to make savoury dishes such as rava dosa, rava idli, upma, khichdis. There are also sweet dishes made from it, take for example rava ladoo, and sooji halwa in North Indian cuisine which is also known as rava kesari/ kesari bath in South Indian cuisine.Ravva kesari / Sheera There is another type of semolina (rava) known as chamba rava, which is a byproduct obtained while milling for wheat flour, Bombay rava is actually made of maida, and hence it is finer.
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The first coconuts were of the niu kafa type, with thick husks to protect the seed, an angular, highly ridged shape to promote buoyancy during ocean dispersal, and a pointed base that allowed fruits to dig into the sand, preventing them from being washed away during germination on a new island. As early human communities began to harvest coconuts for eating and planting, they (perhaps unintentionally) selected for a larger endosperm- to-husk ratio and a broader, spherical base, which rendered the fruit useful as a cup or bowl, thus creating the niu vai type. The decreased buoyancy and increased fragility of this spherical, thin-husked fruit would not matter for a species that had started to be dispersed by humans and grown in plantations. Harries' adoption of the Polynesian terms niu kafa and niu vai has now passed into general scientific discourse, and his hypothesis is generally accepted.
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Topor Bor Jatri – The members of the groom's house as well as his friends dress in their best attire and journey to the bride's house where the wedding takes place. Bor Boron – When the bor jatri reaches the bride's place, usually the mother of the bride along with other members come out to welcome the groom and his family by showing the holy earthen lamp, sprinkling trefoil, and husked rice placed on a bamboo winnow (kula). Then they are served sweets and drinks. Potto Bastra – After the groom is seated at the chadnatolla (wedding altar and canopy) – the sanctum sanctorum where only the groom, bride and the priest takes their place, the groom is offered new clothes by the person who is to do the sampradaan – the elderly male member of the family who does sampradaan offers the responsibility of the bride to the groom.
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Dried half shells are used as the bodies of musical instruments, including the Chinese yehu and banhu, along with the Vietnamese đàn gáo and Arabo-Turkic rebab. In the Philippines, dried half shells are also used as a music instrument in a folk dance called maglalatik. The shell, freed from the husk, and heated on warm ashes, exudes an oily material that is used to soothe dental pains in traditional medicine of Cambodia. In World War II, coastwatcher scout Biuku Gasa was the first of two from the Solomon Islands to reach the shipwrecked and wounded crew of Motor Torpedo Boat PT-109 commanded by future U.S. president John F. Kennedy. Gasa suggested, for lack of paper, delivering by dugout canoe a message inscribed on a husked coconut shell, reading “Nauru Isl commander / native knows posit / he can pilot / 11 alive need small boat / Kennedy.” This coconut was later kept on the president's desk, and is now in the John F. Kennedy Library.
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