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  2. Phil Fish - Wikipedia

    en.wikipedia.org/wiki/Phil_Fish

    Phil Fish was born Philippe Poisson [1] in Montreal in 1984. [2] He was raised in Quebec, where his parents shared their interest in art and gaming with him. Fish's father translated The Legend of Zelda into French so the two could play together. Fish credits these memories as formative, and later cited their influence on Fez. [1]

  3. AOL Mail for Verizon Customers - AOL Help

    help.aol.com/products/aol-mail-verizon

    AOL Mail welcomes Verizon customers to our safe and delightful email experience!

  4. Ocean fertilization - Wikipedia

    en.wikipedia.org/wiki/Ocean_fertilization

    CO 2 sequestration in the ocean. Ocean fertilization or ocean nourishment is a type of technology for carbon dioxide removal from the ocean based on the purposeful introduction of plant nutrients to the upper ocean to increase marine food production and to remove carbon dioxide from the atmosphere.

  5. Fish - Wikipedia

    en.wikipedia.org/wiki/Fish

    A fish (pl.: fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits.Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians.

  6. First-class facilities of the Titanic - Wikipedia

    en.wikipedia.org/wiki/First-class_facilities_of...

    The doorways were adorned with gilded semi-domes to lend an exotic effect. Throughout the room were teak folding chairs, Damascus tables and cushioned chaise longues for relaxation. There were also small curtained cubicles for changing. Also unlike Olympic's the Titanic's did not feature bronze table lamps.

  7. Deep fryer - Wikipedia

    en.wikipedia.org/wiki/Deep_fryer

    A deep fryer for restaurant use A domestic deep fryer. A deep fryer (also referred to as a deep fat fryer) is a kitchen appliance used for deep frying.Deep frying is a method of cooking by submerging food into oil at high heat, typically between temperatures of 350 to 375 °F (177 to 191 °C).

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