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Possible Answers:
HOE.
Last seen on: Eugene Sheffer – King Feature Syndicate Crossword – Oct 11 2022
Random information on the term “Weed whacker”:
A brushcutter (also called a brush saw or clearing saw) is a powered garden or agricultural tool used to trim weeds, small trees, and other foliage not accessible by a lawn mower or rotary mower. Various blades or trimmer heads can be attached to the machine for specific applications.
It consists of:
There are three main types of power unit:
There are three types of shaft:
Handles vary on brush cutters depending on weight and size of the unit. Larger, more powerful saws employ bike handles (two handlebars on either side of the shaft), and smaller units use a D-shaped handle mounted on the shaft. Heavier saws usually require harnesses for safety and reduced fatigue. The shaft on units requiring a harness has multiple slots for the harness to attach for balance of the entire unit.
Cutting heads include circular saw blades (chisel tooth or scratcher tooth), brush knives, grass blades, etc. Most brushcutters also allow other heads to be fitted, including bump feed and fixed line heads such as those used on line trimmers or modified saw blades such as a beaver blade which resembles a chainsaw. Deflectors are attached on the cutting side of the machine to prevent injury to the operator from debris thrown by the cutting head.
Random information on the term “HOE”:
Soups & stews
Banchan
Tteok
Hoe (회; 膾/鱠 pronounced [hwe]) refers to several varieties of raw food dishes in Korean cuisine, consumed with local diversity by Koreans of all classes since the Three Kingdoms of Korea (57 BC – 668 AD), or earlier.
There are uncooked hoe (회) as well as blanched sukhoe (숙회).
Hoe (회), the raw fish or meat dish, can be divided into saengseon-hoe (생선회), filleted raw fish, and yukhoe (육회), sliced raw meat. Saengseon-hoe (생선회) can be either hwareo-hoe (활어회) made from freshly killed fish, or seoneo-hoe (선어회) made using aged fish. Mulhoe (물회) is a cold raw fish soup.
Sukhoe (숙회) is a blanched fish, seafood, meat, or vegetable dish. Ganghoe (강회) is a dish of rolled and tied ribbons made with blanched vegetables such as water dropworts and scallions.
Hwareo-hoe (활어회) is prepared by filleting freshly killed fish, while seoneo-hoe (선어회) is made with aged fish in a similar way as Japanese sashimi: removing the blood and innards and ageing the fish at a certain temperature before filleting. Fish or seafood hoe is often served with gochujang-based dipping sauces, such as cho-gochujang (chili paste mixed with vinegar) and ssamjang (chili paste mixed with soybean paste). Hoe is often eaten wrapped in ssam (wrap) vegetables, such as lettuce and perilla leaves. After eating hoe at a restaurant, maeun-tang (spicy fish stew) made with the bones, head, and the remaining meat of the fish, can be served as an add-on dish.