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What if your car starts and cuts off and restart and cuts off?
Your fuel relay is faulty
What film does this scene come from a woman has her drink spiked and wakes up in a bath full of ice and sees a man in the kitchen cutting up organs or meat of some sort?
there was also a part where she tries to escape through the window but their are dogs outside barking at her, and then the window shuts and cuts her head off haha
What is the meaning of meat off the floor?
sounds derogatory, like someone's is put in another person down. i don't eat meat off the floor nor does anyone i know. its not fit for eating, you throw it to the dogs. i would take offense at this.
Who said why he that cuts off twenty years of life. Cuts off so many years of fearing death?
CASCA
How do you fix the car if it cuts off when you put it in gear and it cuts off?
adjust your carb so it will keep the fuel up
Why does your 1993 Chevy C-1500 truck cuts off after starting?
It cuts off the engine while you start it up.
Is ground lamb fat free?
No. Lamb is actually quite a fatty meat (around 10% fat, for cuts of lamb which do not have a huge amount of visible fat on them), whether it is ground or not. However you can fry the meat and then drain off the fat which comes out of it, to make it leaner.
Where canine teeth got their name?
Canine teethe get their name from the charictoristics of an animals teeth taht are used for tearing and gripping food.
How to properly age wild meat?
hang game and skin as soon as practical.. (already gutted).. if you need to clean the carcass with water, do so, and then pat dry with clean towels..wrap carcass with cheese cloth or put in cheese cloth bag.. let hang at 34-38 degrees for 3-5 days for a deer, longer for bigger game.. this is "dry aging"...with this method, the carcass will have dried/crusty parts on the surface which need trimmed off and discarded while butchering cuts.. cuts can be packaged and frozen right away.. you could also, after towel drying the carcass, quarter the animal and wrap the quartered hunks of meat with cheese cloth and age in fridge and then just finish the cuts (taking quarters down to steaks and roast) and package and freeze.. this is "dry aging" and gives the meat the best flavor and most tender..the downfall of dry aging is the loss of meat from the surface due to dehydration and the time consumed...but...well worth it!! "wet aging" is cheapest/easiest... butcher down to cuts and place cuts, right away, into vacuum packed plastic with cuts in own juices.. leave in fridge 2-3 days and freeze.. in dry aging the natural enzymes in the meat start to break the tissue down, tenderizing it and dehydrating the meat some (concentrating flavor) in wet aging the cut has its own juices vacuumed into it making it juicier and more tender... dry is the way to go but wet works in a bind.
Can you live off of rabbit meat?
You can eat off rabbit meat.
Why must ground meat be cooked to a higher temperature than whole cut meats?
The reason ground meat must be cooked to a higher temperature than whole cuts of meat is because ground meat is because ground meat is handled more than whole cuts of meat. More handling means that there is more opportunity for bacteria to get into the meat.
Do all dogs have wisckers?
Yes, unless someone manually tears them off or cuts them, but they will always grow back, and also we might see a dog in the future with no whiskers but we have not yet. Hope this helps!
