sharp toothed great white shark
Introduction
Imagine being the most feared creature in the tropical waters on earth. This marine animal has a divine diet,vivid appearance,ridiculous reproduction and life cycle the Great White Shark is more than a vicious carnivore it is also one of the most complex grandeur species in the ocean.
Body Structure and Apperence
The white shark has a bedazzling body structure and appearance.The weight of this ancient fish is between 1,100 and 2,240 kilometers. It is about 20 feet long. This animal has the closest appearance to the megalodon shark,an extinct shark that used to rule the ocean. This is the third largest species in the ocean after the whale shark and all whales. This dolphin eater is a mammoth bulky fish shaped like a blunt torpedo. C.carcharias has amazing eyesight and is a top notch hunter. The hues of this blazing fast hunted thing are black grey and white. They have white hued stomachs and that's how they get their name. It has teeth as sharp as knives which that native Americans used as arrows. Lastly, it is a fast swimmer with a pair of equal petrol fins and a tail with equal lengths.These are some fascinating facts about its body structure and appearance.
Diet
This Cownose ray eater has a delicious diet. It's favorite food is the Pacific seal found on the coast of the western Pacific Ocean. The prey of this animal include seals, dolphins, rays and numerous fish species. They obtain food by hunting it by ambush and this rocketing creature with attack it with surprise. Then it will give its prey a fatal bite. In addition to this they are occasional scavengers and will eat food that is already dead. It hunts alone in the scorching pacific waters. These are some of the diet features about the mammoth sharp toothed member of animalia.
Reproduction and Life Cycle
Great White Sharks have a rambunctious reproduction systems and life cycle.This towering fishes babies eat unborn siblings in the womb before birth. Besides that this hunted predators first step to giving birth is when the male claspers insert into the females cloaca. Litters are 2-10 pups. The pups stay inside the mother's body till they hatch. Otherwise this special species gives birth in temperate, tropical warm water. These swift swimmers live about 30-40 years. When the bulky marine life pups are born they look like their parents and shortly after no how to hunt correctly. These are some pertinent facts about the life cycle and reproduction of the Great White Shark
Closing
Great White Sharks have a diet and body structure that most animals would envy. They have a reproduction system that will produce a new era of sharks. This species is not just a fish towering in size and abilities it is also in need of one person to save its kind. The new generation might not be able to see the White Sharks breathtaking lifestyle.
Chefs Corner
Curtis Stone
Aussie sausage rolls
2 teaspoons olive oil
½ onion medium diced
2 cloves of garlic chopped
⅓ cup heavy whipping cream, divided
1 tablespoon dijon mustard
2 teaspoons chopped fresh thyme
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped parsley
11/2 teaspoons paprika
½ teaspoon fresh black pepper
½ teaspoon chile flakes
13/4 teaspoons kosher salt
¼ cup plain dried breadcrumbs
1 pound ground pork
2 91/2 inch puff pastry sheets
ketchup
Position a rack in the lower third of the oven and preheat the oven to 375°F. Line a large heavy baking sheet with parchment paper.
Heat a medium, heavy sauté pan over medium heat. Add the oil then the onion and garlic, and sauté for about 4 minutes, or until tender. Season with salt. Transfer the mixture to a large bowl and set aside until cooled, about 20 minutes.
Once the onions are cooled, stir in 1/4 cup of the cream, mustard, thyme, parsley, paprika, pepper, chile flakes and 1 3/4 teaspoons salt. Stir in the breadcrumbs. Using your hands, gently mix the pork into the breadcrumb mixture.
Lay 1 pastry sheet on a lightly floured work surface. Form half of the pork mixture into a log along the bottom edge of the pastry square. Roll the pastry upwards and around the pork mixture to encase it completely brushing with egg wash to seal it, allowing about a 1/2-inch seam. Trim away the excess pastry (about 2 1/2 inches). Cut the roll crosswise into 4 pieces and set the rolls, seam side down, on the prepared baking sheet. Repeat with the remaining pastry sheet and pork mixture.
Brush the remaining cream over the sausage rolls and sprinkle with the sesame seeds. Bake on the lower rack for about 35 minutes, or until the pastry is dark golden brown and the sausage is cooked through. Cool for 5 minutes. Serve the hot sausage rolls with ketchup.
Sorce- Rachel ray show.com
history
This recipe came to Australia for great Britain in the 18th century. It was originated from a white man who thought that mixing sweet pastry and meat would make a divine combo. It is now popular in America and Europe.