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2. Rumex obtusifolius - Wikipedia

   en.wikipedia.org/wiki/Rumex_obtusifolius

   Rumex obtusifolius is a perennial herbaceous flowering plant that grows to a height of 40 to 150 cm (16 to 59 in). [2] It is easily recognizable by its very large oval leaves with cordate bases and rounded tips, some of the lower leaves having red stems. [2] The edges of the leaves are slightly "crisped" or wavy, the upper surface is hairless ...

3. Ikejime - Wikipedia

   en.wikipedia.org/wiki/Ikejime

   Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...

4. Killer (pool) - Wikipedia

   en.wikipedia.org/wiki/Killer_(pool)

   Killer or killers is a multi-player folk variant of straight pool in which each player is assigned a set number of "lives" and takes one shot per inning to attempt to pocket (pot) a ball, or else lose a life. Usually if the player scratches then an additional life is lost. [1] It is a popular pub game because it can involve a potentially ...

5. Calabash, the world’s most famous seafood town ... - AOL

   www.aol.com/calabash-world-most-famous-seafood...

   At a picnic table outside the Calabash Seafood Hut, a breeze travels up the hill from the river and knocks the edge off the mid-summer swelter. ... A filet of flounder with shrimp at Captain Nance ...

6. Rumex pulcher - Wikipedia

   en.wikipedia.org/wiki/Rumex_pulcher

   Rumex pulcher is a species of flowering plant in the knotweed family known by the common name fiddle dock. [1] [2] It is native to Eurasia and North Africa and it can be found elsewhere, including parts of North America, as an introduced species and a roadside weed. It is quite variable in appearance, and some authorities divide it into several ...

7. Traditional Grimsby smoked fish - Wikipedia

   en.wikipedia.org/wiki/Traditional_Grimsby_smoked...

   The UK's Department for Environment, Food and Rural Affairs (DEFRA), defines Traditional Grimsby smoked fish "as fillets of cod and haddock, weighing between 200 and 700 grams [7 and 25 oz], which have been cold smoked in accordance with the traditional method and within a defined geographical area around Grimsby. [2]