Ram's mother sent him to the store to get 9 large pineapples. Ram could only carry two pineapples at a time. How many trips to the store did Ram have to make?
If in a volcano, it erupts. However, if it is just in normal lava it's going to make it explosive and very harmful
Enough water for the soil to be moist six inches down and out to at least the drip line is how much water that queen palm trees [Syagrus romanzoffiana] need. It's important to water before 10 a.m. or after 5 p.m., which is the range outside of the high evaporative rates possible in the full sun that the plant enjoys.
A watering schedule for a recently planted tree may be two or three times a week, depending upon the dryness or wetness of the climate. It may be every 10-14 days once the tree is established.
A soil check can be done along with a visual check. Just put a soil probe or sharp object such as a strong writing instrument, screwdriver or ruler into the soil. The plant is being overwatered if the object comes out muddy. It's being underwatered if the object comes out clean as a whistle. It's appropriately moist if the object is freckled or speckled by soil particles.
Pineapple contains an enzyme which prevents gelatin from setting. Heat destroys (denatures) enzymes.
If the once cut pineapples are not refrigerated and are kept in open air, there is every possibility of bacteria forming over the cut portion, resulting in health hazard. In every municipal areas, there is noticeboard displaying against sale and use of cut fruits,simply for the health safety of the citizens.
Yes, anything that was naturally biologically grown is biodegradable.
Coconuts are seeds. Seeds don't reproduce.
The parent organism is a palm tree.
The palm tree produces coconuts.
Under the right conditions, a new palm tree can grow from a coconut.
And that tree will eventually produce new coconuts.
Medically pineapple has no bad effects. It provides valuable vitamins and nutrients that help healing.
calorie count for the pineapple actually seems reasonable. According to nutritional calculations, a cup of pineapple chunks has about 80 calories. That's fewer calories than a cup of apple slices, and less than one half the calories of a cup of mashed bananas. This shows that the pineapple is actually not among the highest calorie fruits. However, the downside is that many of the calories in the pineapple come from sugars. In fact, that cup of pineapple has 16 grams of sugar, a pretty large amount. Even natural sugars can contribute to some sugar-related health conditions, and that's one drawback to be aware of when looking at adding pineapple to a diet.
Some fruits have the awesome review. And Pineapple one of them. This fruit has some elements what we need to live a healthy life. The most necessary vitamin is Vitamin C. You can't believe, it has 131% Vitamin C. Moreover, It contains Carbohydrate, Dietary Fiber, Vitamin A, Protein, Calcium, Iron, Calories ETC.
Pineapples are tropical fruit. The outside is hard and prickly, with spiny leaves that stick up from the top of the fruit. The inside is yellow, sweet, and a bit tangy.
A pineapple is a Bromeliad
And no ... we are not going to get into a Spongebob debate on this page.
At one of the little shops around Frontierland at Disney World (Orlando, Florida USA). You can't miss it, the shop has pineapple signs/flags on it. They also have, like pineapple sundaes too!
people can be allergic and still eat it but they might get sick!
Yes, is is grown throughout the tropics, and is hard to find in most markets. While it does grow in Hawaii and southern parts of Florida it is still considered exotic elsewhere do to its rarity.
Grilling shrimp is a challenge because they are so small. One method is to use a small screen or grill pan with lots of holes in it and place it on the grill. The other is to just use large-sized shrimp (I know, a contradiction in terms...) and put them on skewers. Marinate in your favorite spices and grill away!
I'd suggest to grill king prawns instead of shrimps as they are more suited for grilling.
This is the recipe I made and posted on another site.
Tips:
First of all there is the issue of deveining. Contrary to what some say you do not have to devein shrimp. As long as the shrimp are properly cooked the vein isn't going to cause any health risks. On the other hand it is more pleasing to remove it. The best method is to use a small paring knife to split the shrimp down the back and then pick out the vein. A little practice and you'll find it pretty easy. This opening in the shrimp that you create to remove the vein is the best place to apply flavor. Any seasoning needs to reach this part most. The skin of the shrimp prevents marinades and seasonings from penetrating the shrimp, but the open cut allows it to sink it.
Now you might notice that some shrimp has a certain smell to it. This doesn't necessarily mean that the shrimp isn't fresh enough. Actually almost any shrimp you buy so going to be frozen so do not trust anything that says the shrimp is fresh. If you buy unfrozen shrimp don't freeze it again. Refreezing is about the worse thing you can do to any kind of meat or seafood. The smell is probably iodine. Iodine is plentiful in the plankton that shrimp feed upon. To eliminate the smell, soak the shrimp for about 10 minutes in a mixture of 2 tablespoons of baking soda to 1 quart of water. Rinse in cold water afterwards. This draws out the smell and some of the iodine flavor that shrimp might have.
To properly grill shrimp it is best to place them on skewers no matter how big the shrimp. This makes them easier to control on the grill and easier to cook. There are several strategies to skewering shrimp. If you skewer them lengthwise you will reduce the natural curling of shrimp as they cook. This is good if you want your shrimp nice and straight. If you skewer each shrimp twice, once throw the top and then throw the bottom near the tail you will give the cooked shrimp a nice curved shape and make a more attractive kebab. If you use two skewers you will make a kebab that is easier to turn and hold onto the shrimp. As far as the cooking goes none of these really has an effect. The one thing to do is make sure you do not pack the shrimp tightly on the skewers. This will provide for more even cooking.
Shrimp are generally sold by weight and sized by the number of shrimp it takes to make a pound. So a 40 count shrimp gives you about 40 shrimp per pound. When it comes to portion sizes, if shrimp is the main course, plan on about 1/3 to 1/2 pound per person for shelled shrimp or 3/4 pound per person if the shells are still on. Which brings me to the final point. Grilling shrimp with the shells on will make them more difficult to skewer but helps them hold on to their natural shape better. However you will have the vein problem if you don't remove the shells. Amongst many of the shrimp loving people of the world, it is considered a bad thing if you cook shrimp without the shells and without the heads. Shrimp that still have their heads are a better flavored shrimp. If you try it you'll notice the difference. Of course, many people just don't like the idea of a whole shrimp on their plate.
Now this brings us to the grilling. Shrimp are best grilled quickly but not over too high of a heat. This is especially true the smaller the shrimp. The worse thing you can do to a shrimp is to overcook it. If you are grilling small shrimp at high temperatures it will make it more difficult to get even cooking and to get them off the grill at the right time. Keep the heat about medium for your grill. You should be able to hold your hand over the heat for about 4 seconds.
Shrimp are done when the entire outside surface has changed color. There are a wide variety of shrimp and they do come in slightly different colors. Most shrimp you buy starts out gray, almost blue and turns pink as it cooks. Once the skin surface of the shrimp no longer shows any of its original color it is done. You need to remove shrimp from the heat the second it is done. Overcooked shrimp as a rubbery texture and loses a lot of its natural flavor.
Any strong plant fiber can be made into paper. The plant is first dried, then pulverized into tiny pieces or strips. This is then soaked in water. The fiber is laid out onto a screen and dried.
Fresh cut pineapple could last up to 5 days in the fridge. Exactly how long will depend upon the fridge temperature and any contamination that might have occurred. I have had cut pineapple keep for nearly two weeks, but that might be an exception.
Usually just a 'vodka and cranberry juice,' but some people call it a Cape Cod or a Cape Codder.