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Creator: Regina Brewing Company Limited
Title: Extra Pale Ale
Date: [c.1928-1944]
Extent: 1 label: printed ; (7.5x9.5cm)
Notes: From a collection of beer labels, stationery and Canadian breweriana donated by Lawrence C. Sherk.
Format: Label
Rights Info: No known restrictions on access
Repository: Thomas Fisher Rare Book Library, University of Toronto, Toronto, Ontario Canada, M5S 1A5, library.utoronto.ca/fisher
LA recette de
PAILLES AU FROMAGE
LES INGREDIENTS :
(désolé mais ma vieille tante Catherine ne cuisinait pas métrique)
2 tasses de farine
2 c. à thé de poudre à pâte
1 c. à thé de sel (je ne la met plus)
2 c. Ã table de beurre
2 c. à table de Crisco (Saindoux) (ne pas confondre avec l'huile de la même marque…)
1 tasse d'eau froide (on n'utilise pas toute cette quantité)
1 lb de fromage râpé (utiliser de préférence du fromage cheddar extra vieux, disponible dans certains commerces spécialisés.).
LES ÉTAPES
•Préchauffer le four à 350° F (mettre deux grilles, une au tiers inférieur et l'autre au tiers supérieur).
•Râper finement le fromage et l’étendre sur un papier ciré pour qu’il perde un peu de son humidité.
•Mélanger la farine, le sel et la poudre à pâte.
•Ajouter le Crisco et le beurre et couper avec deux couteaux.
(Les modernes pourront faire cette étape au mélangeur à pâtisserie et zut pour la poésie... mais il n'est pas nécessaire de trop homogénéiser à cette étape).
•Ajouter progressivement juste assez d'eau pour obtenir une pâte peu collante en pétrissant avec les mains
(on n'utilise donc pas toute l'eau).
•Incorporer progressivement le fromage râpé. Pétrir modérément à chaque ajout jusqu'à ce que le fromage soit incorporé complètement.
•Séparer la pâte en quatre boules égales.
•À l’aide d’un rouleau légèrement enfariné, étendre une boule de pâte en une couche d'environ 1/4"-1/8" d'épais.
•À l’aide d’une roulette dentelée, couper en bâtons (pailles) de 1/4" de large.
•Étendre les pailles sur une tôle protégée par un papier parchemin à cuisson. (Il est plus facile de couper et de mettre sur la tôle, les pailles une à une)
•Cuire 6 minutes sur la grille du haut, ensuite TOURNEZ la tôle ET mettre 6 minutes sur la grille du bas.
•Considérer la cuisson terminée lorsque les bouts des pailles brunissent. Les pailles devraient être légèrement jaunâtres.
(Selon toute vraisemblance, votre four se comporte légèrement différemment du mien. Surveillez votre première fournée et ajustez le temps de cuisson en conséquence).
•Laisser glisser les pailles hors du papier parchemin sur une grille à l'air libre pour les laisser refroidir.
•Entreposer les pailles dans une boîte métallique hermétique.
LES TRUCS:
Cette recette est plus facile à réussir avec du fromage extra vieux car il est plus sec et nettement plus « goûteux ».
Il est plus difficile de réussir cette recette l'été, car l'humidité ambiante tend à rend les pailles un peu molles. Mais cet inconvénient pour certains est apprécié par d'autres (les goûts et les couleurs...)
Pour éviter d'avoir des pailles trop humides, on peut étendre sur un papier ciré le fromage fraîchement râpé pour le laisser sécher quelque peu.
Pour incorporer le fromage, aplatir la pâte dans un bol. Ajouter une bonne couche de fromage. Plier la pâte en deux. Aplatir le tout avec votre poing. Rajouter du fromage. Répéter jusqu’à ce que tout le fromage ait été utilisé. Pétrir en utilisant vos pouces pour incorporer le fromage à la pâte.
Une des étapes les plus difficiles est d’étendre la pâte au rouleau. Pour éviter que la pâte ne se brise, rouler par petits coups de rouleau. Faites pivoter la pâte fréquemment. Vous pourrez ainsi aplatir la pâte progressivement tout en contrôlant sa cohésion. (La forte quantité de fromage rend celle-ci un peu friable).
Couper les pailles légèrement plus large qu'elles ne sont épaisses. Sinon, elles ont tendance à s'affaisser après avoir monté à la cuisson. Ces pailles sont relativement fragiles donc une longueur de huit pouces environ vous évitera bien des bris et ennuis.
Pour couper les pailles, on peut utiliser une roulette dentelée, pour l'esthétique...
Rédaction: Jean-Pierre Bonin.
Mes remerciements à Catherine Morrissette.
Texte modifié en décembre 2019
Ze Cheese Straws recipe
ZE INGREDIENTS :
(sorry but my old aunt Catherine didn’t cook metric)
2 cups flour
2 tea spoons baking soda
1 tea spoons salt (I don't add salt anymore)
2 table spoons butter
2 table spoons Crisco (Shortening)
1 cup cold water (we do NOT use all this quantity)
1 pound grated (shredded) cheese cheddar (preferably extra-old cheddar, available in specialized stores.).
Ze steps
•Preheat oven to 350° F (use two grills, one at the bottom third, the other one on the top third).
•Finely shred the cheese and spread it on wax paper so it can loose some humidity.
•Mix the flour, salt and baking soda.
•Add the Crisco and butter and cut with two knives.
(If you prefer a more modern approach, you could do this step with a pastry blender and forget being poetic... but it really isn’t necessary to homogenize too much at this moment).
•Progressively add just enough water to get a non sticky dough while kneading with your hands
(thus we do NOT use all the water).
•Progressively incorporate the grated cheddar. Moderately knead each time you add cheddar until all the cheese is incorporated.
•Separate the dough into four « equal » balls.
•Use a rolling pin (slightly coated with flour), to spread the dough down to approximatively 1/4"-1/8" thin.
•Use a pastry wheel crimper to cut the dough in straws (sticks) about ¼ inch wide.
•Deposit the straws one by one on a flat pastry baking tray protected by parchment paper.
•Bake 6 minutes on the upper grill, then TURN the tray AND bake 6 minutes on the bottom grill.
•When the tips of the straws turn brownish, baking is done. Straws should be slightly yellowish.
(In all likelyhood, your oven will will react slightly differently from mine. Consequently do keep an eye on your first batch and reajust cooking time accordingly).
•Slide straws from the parchment paper then place them on a grill to let them cool down.
•Keep the straws in an hermetic metal box
ZE TRICKS:
This recipe will be at its best with extra-old cheddar as it is dryer and more flavourful.
It is harder to make this recipe in summer as the ambiant humidity tends to make the straws somewhat less crunchy. But what is an inconvenience for some is appreciated by others (colors and taste…)
To avoid having humid straws, you can spread the grated cheese on a wax paper sheet and let it dry for some time prior to incorporating it to the dough.
To incorporate the chesse, flaten the dough in a bowl. Add a « good » layer of grated cheese. Fold the dough over in two. Again flaten the dough with your fist. Add some cheese. Repeat until all the cheese has been used. Knead using your thumbs to mix the cheese with the dough.
One of the most difficult step is to spread the dough with the rolling pin. To prevent the dough from « breaking » At the edges, roll with small moves. Rotate the dough frequently. You will thus be able to control the dough and avoid large cracks. (The large amount of cheddar makes the dough crumbly).
Cut the straws slightly larger than their thickness. Otherwise they will tend to collapse on the side while baking. The straws are fragile and you should cut them at a maximum length of 8 inches (before baking of course…).
Use a pastry wheel crimper is for aesthetics...
Redaction: Jean-Pierre Bonin.
My thanks to Catherine Morrissette.
Modified on December 20th 2019
My FL order, a fullset LTF Rose, plus a tan puki piki and extras, including the MNF Sarang head (which my mum, DaisyLady, is keeping) arrived at her house in Canada. I am in China until July, so she sent me some pics see them and to post!
Here are the extras. :)
MAD Extra / Heft-Reihe
Satire-Magazin
Das MAD-Buch der grossen Verheizung
cover: Rolf Trautmann (nach dem "infinity"-Gag von Bob Jones)
Verlag: BSV - Williams (Deutschland)
ex libris MTP
These storage spaces on each side of the saloon will hold plenty stuff, they have been insulated and lined.
Terra Extra / Heft-Reihe
K. H. Scheer / Galaxis ohne Menschheit
cover: Johnny Bruck
Moewig-Verlag
(München / Deutschland; 1965)
ex libris MTP
LANDOVER, Md. -- Kirk Cousins still has thrown for more interceptions than touchdown passes in the NFL. And it's going to take some work to get his 4-9 record as a starter above the .500 mark.
At least the earnest, soft-spoken, fourth-year quarterback for the Washington Redskins now has a signature victory, thanks to a fourth-quarter comeback and a zero-turnover performance.
Cousins capped a 90-yard drive with a go-ahead, 4-yard TD toss to Pierre Garcon with 26 seconds left Sunday, lifting the Redskins past the Philadelphia Eagles 23-20 on Sunday.
"That final drive -- I wasn't capable of doing that when I came in the league as a rookie. It takes time. It takes failure. It takes learning from experiences," said Cousins, who earned the starting QB job ahead of 2012 NFL Offensive Rookie of the Year Robert Griffin III in preseason. "A culmination of, I guess it would be, three-plus seasons' worth of work got me to a point where I was able to make the necessary plays on that drive."
Sam Bradford threw three second-half touchdown passes for the Eagles (1-3), who trailed 13-0 at halftime. Their new kicker, Caleb Sturgis, missed an extra-point attempt and a 33-yard field-goal try -- four big points in what turned out to be a three-point, back-and-forth game.
"It's tough knowing I didn't do my part," said Sturgis, signed last week to replace the injured Cody Parkey.
Starting at its own 10 with a little more than six minutes remaining, Washington (2-2) used a balance of runs -- five for 41 yards -- and passes -- Cousins went 6 for 10 for 44 yards -- to work its way down the field to take the lead for good.
"A lot of dinking and dunking and shallow crosses and running game," Eagles defensive coordinator Bill Davis said.
Cousins' last three completions went to Garcon, for a total of 32 yards.
"He is one of the greatest competitors on this football team," coach Jay Gruden said about Garcon, "and people feed off of that."
On the winning score, the Eagles sent a blitz at Cousins, but he put the football in a tight window, and Garcon did the rest.
"I felt hits from all over, from everybody," said Garcon, who played the closing minutes despite what Washington said was a sprained knee. "I looked and I was glad I was on the other side of the (goal) line, instead of, you know, a yard short."
Cousins finished 31 for 46 for 290 yards, the one TD -- and, most importantly for a guy with a pair of two-interception games already this season, no turnovers. He did fumble a snap in the first half at Philadelphia's 1, but recovered it and plunged forward for a touchdown, with the help of a push from running back Matt Jones.
It was the first rushing TD allowed by Philadelphia this season.
Bradford was 15 for 28 for 270 yards, with touchdown passes of 62, 39 and 10 yards. He entered the game with three TD tosses all season and hadn't completed a pass of at least 40 yards until one that went for 45 to Nelson Agholor in the second quarter. Symbolic of the way things are going for coach Chip Kelly's much-ballyhooed system this season, though, Agholor couldn't handle a pitch from Ryan Mathews on a reverse on the very next play, resulting in a fumble.
DeMarco Murray, who missed last week's victory over the Jets with a leg injury, gained 36 yards on eight carries. He voiced disappointment with the way he's being used by Kelly.
After leading the NFL in rushing last season for Dallas, Murray joined Philadelphia as a free agent, and has 47 yards on 29 carries so far.
Asked if he's getting the ball enough, Murray replied: "No, I'm not. I don't think I am. But it's how the plays are being called. I love this offense, I love playing with these guys. It's just how it is."
Red Weasel Media RWM was there to capture all of the action
30 december 2014 - Extra
*
Extra Theme: Collage
Wensen iedereen een Gelukkig Nieuwjaar. Ziet u al in 2015.
Wishing everyone a Happy New Year. See you all in 2015.
Terra Extra / Heft-Reihe
K. H. Scheer / Zutritt verboten
cover: Johnny Bruck
Moewig-Verlag
(München / Deutschland; 1966)
ex libris MTP
Creator: Frontenac Breweries Limited
Title: Frontenac Extra Stout
Date: [c.1911-1945]
Extent: 1 label: printed ; (7x9cm)
Notes: From a collection of beer labels, stationery and Canadian breweriana donated by Lawrence C. Sherk.
Format: Label
Rights Info: No known restrictions on access
Repository: Thomas Fisher Rare Book Library, University of Toronto, Toronto, Ontario Canada, M5S 1A5, library.utoronto.ca/fisher