The digestive tract, is the continuous tube through which food travels, and consists of the esophagus, the stomach, the intestines and the rectum. The digestive tract is best removed in one piece. To remove the digestive tract in one piece, you will need to free both ends. To free the top end or esophagus (swallowing tube leading to the stomach), reach up into the chest cavity as far as you can and sever the esophagus. Then pull this end down, through the chest and out. Next you need to free the lower end of the digestive tract or rectum/anus. To do this cut a deep ring around a buck's anus, or a deep ring around a doe's anus and vagina. Stuff the now freed rectum back into the body cavity, and out through the stomach incision. The cut around the anus should circumscribe the anus but not cut the anus. The goal is to free the anus from the surrounding tissue, while leaving the digestive tract, including rectum, intact. Your cut around the anus should be about 4 inches (10.2 cm) deep. Now that both ends of the digestive tract are free you can roll the intact digestive tract out of the body cavity. As you handle the digestive tract, be careful not to cut the intestines, or squeeze fecal matter out. Spilled fecal matter will taint the meat. You may choose to tie off the rectum to minimize spillage.
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One-sentence summary -- Free the top of the digestive tract. Free the bottom of the digestive tract. Pull the digestive tract out.


You'll find it in the Start menu. Use this method if you're using the full IDE commercial version of Visual Studio. If you're using a free coding app like Visual Studio Code that doesn't come with a compiler, see  Using MinGW instead to learn how to set up MinGW, a GCC compiler for windows. If you haven't already done so, click the File menu, select New, and then select Project. A dialog window will appear. The steps are a little different depending on the version you're using:  Visual Studio 2019: Select C++ from the "Language" menu, Windows from the "Platform" menu, and then Console as the "Project type." Select Console App, click Next, enter a project name, and then click Create. Visual Studio 2017: Click Windows Desktop and then Windows Console Application. Type a name for the project and click OK. If you don't already see a window with this name, click the View menu and select Solution Explorer to display it now. The folder is in the Solution Explorer. You can drag them there from another window. Rename the main CPP file (the one that contains "int main()") to the name of the project that you chose if it's not already the same. If you have any .H files, add them to the "Header Files" directory. It's at the top of the window. This compiles your program into the EXE format. The results of your build will appear in the "Output" window at the bottom of the workspace.  To test your program from Visual Studio, click the Debug menu and select Start without debugging.  To test it from the File Explorer, right-click the name of your app in the Solution Explorer window, select Open Folder in File Explorer, and then double-click the Debug folder—you'll find your app here.
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One-sentence summary -- Open Visual Studio on your PC. Create a new project. Set up your project: Open the Solution Explorer if it's not already open. Add your CPP file(s) to the "Source Files" folder. Click the Build menu. Click Build Solution on the menu.


Put 15 dried chilies de árbol or Japones chilies into a heat-proof bowl. Pour enough boiling water over the chilies to cover them. Soak them for 30 minutes. Drain the chilies and pat them dry with paper towels. Use a knife to coarsely chop them. Put the chopped chilies into a small food processor and add the remaining paste ingredients. Put the lid on the processor and puree it until the ingredients form a thick paste. You'll need:  8 cloves garlic, peeled ½ teaspoon salt 2 stalks lemongrass, minced 2 shallots, minced 1 teaspoon red miso Pour 4 cups (0.9 liters) of low-sodium vegetable broth into a sauce pot. Turn the heat to high, so the broth begins to boil. Stir in 2 tablespoons of low-sodium soy sauce and the chili paste you made in the food processor. Stir the soup base well. The paste should dissolve in the hot broth. Slice 1 ½ cups (340 g) of beet greens and add it to the sauce pot. You'll also need to cut up one cup (150 g) of turnip or fennel and add it along with 1/2 cup (55 g) of sliced mushrooms. Boil the soup for 5 minutes. If you don't have beet greens, you can substitute Swiss chard, escarole, turnip greens, or kale. Turn the heat to medium-low and let it simmer for a few minutes. Add 1 cup (260 g) of firm tofu chunks and let it cook for a few minutes while you chop 1 cup (150 g) of arugula. Add the arugula, ½ cup (15 g) of fresh mint leaves, and ¼ cup (5 g) of chopped parsley. Serve the soup once the herbs wilt a little. You can also serve this soup with thin rice noodles.
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One-sentence summary --
Soak the chilies and chop them. Puree the chile paste. Heat the broth and add the soy sauce and chili paste. Stir in and cook the beet greens, turnip, and mushrooms. Reduce the heat and add the remaining soup ingredients. Finished.