A TimeLine Events photo charter at RAF Cosford, the service’s No1 School of Technical Training for recruits, utilising the Jaguar aircraft that are now under their care.

Aus den Stempeln ihrer Blüten (Narben) wird das ebenfalls Safran genannte Gewürz gewonnen.

Es entsteht durch Wasserentzug aus seinen drei roten Narben (distalen Enden der Pflanze-Fruchtblatt), in der Regel von einer

Gesamt-Länge von 2,5 bis 3,2 cm .

flickrhivemind.net/Tags/highendphoto/Interesting

Den Stil und die Stigmata (hier: Narbentrichter) werden häufig in der Küche als Gewürz und Farbstoff verwendet.

.fr

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.en

an orange-yellow flavoring, food coloring, and dye made from the dried stigmas of a crocus.

an autumn-flowering crocus with reddish-purple flowers, native to warmer regions of Eurasia. Enormous numbers of flowers are required to produce a small quantity of the large red stigmas used for the spice

zaʿfarān, „Safran“, wissenschaftlicher Name Crocus sativus.

[zar + par + -ān—"having yellow leaves]

Saffron's taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin and safranal.

It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles.

Its recorded history is attested in a 7th-century BC Assyrian botanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia.

Iran now accounts for approximately 90% of the world production of saffron.

If C. sativus is a mutant form of C. cartwrightianus, then it may have emerged via plant breeding, which would have selected for elongated stigmas, in late Bronze Age Crete.

Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.

Crocus is a genus in the family Iridaceae.

Each flower with three vivid crimson stigmas, which are the distal end of a carpel.

The styles and stigmas are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight,

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Diese Narbenäste stellen nach der Ernte das fertige Safrangewürz dar.

Safran schmeckt bitter-herb-scharf, was bei normaler Dosierung – anders als der typische Duft – nicht zum Tragen kommt.

Er enthält Carotinoide, vor allem Crocin, sodass sich mit Safran gewürzte Gerichte intensiv goldgelb färben. Weiter enthält er den Bitterstoff Safranbitter, aus dem sich beim Trocknen teilweise der für das Safranaroma verantwortliche Aldehyd Safranal bildet. Weitere Aromastoffe sind unter anderem Isophorone.

In Europa bekannte Gerichte, die Safran enthalten, sind Bouillabaisse, Risotto alla milanese, schwedische Lussekatter (ein Süßgebäck) und Paella.

Im Iran werden besonders Reisgerichte gerne mit Safran verfeinert.

SX60,HS,Canon PowerShot SX60 HS, Canon, PowerShot, Bridgecamera, bridge, camera, Canon PowerShot SX60, Canon SX60,Powershot SX60,SX60HS,eagle1effi, SX60 HS,SX,Canon SX60 HS,

#

The PowerShot SX60 HS, is full compatible with Canon Speedlites

and DSLR EOS features.

11 MB

My Review:

#28

www.photographyblog.com/reviews/canon_powershot_sx60_hs_r...

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. à 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

Temple du ciel

Temple du ciel

Un article de Wikipédia, l'encyclopédie libre.

Aller à : Navigation, rechercher Le Temple du Ciel (chinois traditionnel : 天壇; chinois simplifié : 天坛; pinyin : Tiān Tán) est situé dans la ville chinoise, un quartier historique du sud de Pékin, dans le district de Xuanwu.

Dans l'ancienne Chine, l'empereur était considéré comme le « fils du Ciel », qui préservait le bon ordre sur terre en faisant le lien avec l'autorité céleste. Afin de montrer son respect au Ciel, les cérémonies de sacrifice étaient très importantes.

Le Temple du Ciel a été inscrit par l'UNESCO à la liste du patrimoine mondial en 1998.

Il s'agit en réalité d'un important complexe au cœur de la ville, de 1,5 km du nord au sud et de 1 (minimum) à 1,7 km (maximum) d'est en ouest. Il est délimité par deux murs au nord et un seul au sud. Il contient de nombreux temples dont :

La Salle des prières pour la récolte (Qi Nian Dian 祈年殿), pavillon en forme de rotonde dans le nord du complexe

La Demeure du seigneur du Ciel (Huang Qiong Yu 皇穹宇), pavillon en forme de rotonde construit sur un tertre de marbre ; on y remisait les autels lorsqu'ils n'étaient pas utilisés.

La Salle de l'abstinence (Zhai Gong 齋宮), palais situé dans la partie ouest du complexe

L'Autel du Ciel (Yuan Qiu Tan 圜丘壇), espace ressemblant à la terrasse de la Salle des prières pour la récolte, mais sans bâtiment en rotonde. Il est situé sur le même axe que la salle mais au sud du complexe.

L'architecture des différents bâtiments orientés nord/sud reprend la thématique du ciel et de la terre :

enceintes carrées avec des tuiles de couleur verte qui symbolisent la terre

bâtiments ronds avec des tuiles de couleur bleue qui symbolisent le ciel.

Initialement appelé Monument du Ciel et de la Terre, il a été construit de 1406 à 1420 pendant le règne de l'Empereur Yongle, qui était aussi responsable de le construction de la Cité Interdite. Le temple fut agrandi et renommé Temple du Ciel pendant le règne de l'Empereur Jiajing au seizième siècle. Le Temple du Ciel a été rénové au dix-huitième siècle sous l'Empereur Qianlong. Début 2005, une rénovation d'un montant de 47 millions de yuan (à peu près 4'318'000 €) du monument est entreprise en vue des Jeux Olympiques de 2008 à Pékin, mais les rénovations ont été terminées le 1er mai 2006.

Montage du studio aujourd'hui, l'utilisation de la lumière c'est vraiment ce que je préfère. Mis à part photographier du paysage avec mon Roms bien sur :)

Mounting the studio today, the use of light is really what I prefer. Apart from photographing the landscape with my Roms of course:)

My shot :

Location : Grenoble

Time & Date : Friday 18 of March

Camera : Nikon D300s

Lens : AF-S Nikkor 50mm f/1.4 G

Exif : ƒ/10 | ISO 200 | 1/200s |

Flash/Strobist info : Black background; SB-900 up and behind me at the left with blue gel at 1/32 power and 120mm; Cactus KF36 at the right into a 60*60 softbox at 1/4 power; triggered by cactus trigger V4

Tripod : Manfrotto 190XPRO + head 804RC2

Filter(s) : —

Postraitement : aperture / photoshop CS5 : Levels and desaturation of skin

Toutes vos critiques, commentaires et fav sont les bienvenus !

All criticisms, comments, and fav are welcome !

Merci / Thanks

My facebook : Thibault Bevilacqua Photography

Français

------------------

Nom : Guitarist (Guitariste)

Difficulté : 11/20

Nombre total d'étapes : 80

Papier utilisé : papier rouge métallisé 35x35 centimètres

Auteur du diagramme : Marc Kirschenbaum

Titre du livre : Paper In Harmony

Description :

Les diagrammes qui proposent des modèles humanoïde sont très difficiles à trouver. Pourtant ils sont bien plus facile à concevoir et à réaliser qu'un dragon ou un insecte ! On pourrait croire que la guitare et le guitariste sont deux éléments distincts, mais il n'en est rien ! Tout le modèle n'a été réalisé, comme à l'accoutumé, qu'avec un seul carré de papier sans découpage ou collage.

========================================

English

------------------

Name: Guitarist

Difficulty: 11/20

Total number of steps: 80

Paper used: metallized red paper 13.8x13.8 inches

Diagram author: Marc Kirschenbaum

Book title: Paper In Harmony

Description:

Diagrams which provide humanoid models are very difficult to find. Yet they are much easier to design and realize rather than an insect or a dragon! We could think that the guitar and guitarist are two separate elements, but it is not! All the model has been realized, as usual, with only one square of paper without cutting or gluing.

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

Photo recadrée et utilisée par Wikipedia Brest contre ma volonté exprimée, sous prétexte que l’œuvre est dans le domaine public. Comparez l’EXIF :

commons.wikimedia.org/wiki/File:Jean_Raoux_1723_All%C3%A9...

Jean RAOUX

(Montpellier, 1677 - Paris, 1734)

anciennement attribué à Claudio Francesco BEAUMONT (Turin, 1694 - id., 1766)

Allégorie de la peinture

1723

Huile sur toile, 141 x 120 cm

Acquistion 1968

BREST Musée des Beaux-Arts

19/05/2013 : nouveau tirage d'après le même fichier RAW

Attribué au Turinois Beaumont par Andreina Griseri et Anthony Clark, qui le date après 1740 (comm. écrite), ce tableau offre des liens étroits avec la toile fameuse de même sujet du maître romain de Beaumont, Francesco Trevisani (1656-1746). A son tour, Beaumont influencera son cadet Carle Van Loo (cf. ici nos 37 et 38) qui participe (1732-34) à Turin, avec Beaumont et de nombreux artistes napolitains, romains ou vénitiens, à la décoration du Palais Royal. L'ampleur des formes, la fierté grave du modèle - la muse de la peinture, « satisfaite » de son talent -, le coloris aux nombreux cangiante rendent cette œuvre attachante. La comparaison avec l'immense Serment d'Amilcar du musée de Chambéry rend l'attribution convaincante.

Catalogue "Renaissance du Musée de Brest" : bibliotheque.idbe.bzh/data/cle_140/Renaissance_du_MusAe_d...

Seen here in the off site parking area utilised for the event.

Matériels utilisés :

Boitier : Canon 1100D

Objectif : Samyang 8mm F/3.5 (Fish-eye)

Réglages :

Focale : F/5.6

Temps d'exposition : 1/4000 secondes

Vitesse ISO : 400 ISO

Longueur de la focale : 8 mm

Logiciel :

Paint.NET

___________________________________________________________________________

Merci de me contacter pour toute utilisation de la photographie, contact@wackou.com

© Wackou | En pratique, il n'y a plus de théorie …

Site : www.wackou.com

Facebook : Wackou | Photographies

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

Bagad Sonerien Bro Dreger (Perros-Guirec)

Page Facebook : www.facebook.com/erminig.gwenn.photo

Pour voir les précisions sur les droits d'auteur et les conditions d'utilisation, c'est ici : www.flickr.com/people/etienne_valois/

Retrouvez ma page Erminig Gwenn sur Facebook !

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

L'utilisation sans ma permission est illégale./Use of my images without my permission is illegal.

www.facebook.com/michel.guerin.792

Merci beaucoup pour vos visites et commentaires, thank you so much for the visit and kind comments!

Cet Espace F1 a été conçu pour célébrer la troisième victoire de l'écurie Williams-Renault en championnat du monde de Formule 1 en 1994 et le sixième titre pour le V10 Renault.

Le pari de marier un Espace à une monoplace de Formule 1 a été brillamment tenu par les techniciens de Renault et Matra : le train arrière, la boîte de vitesses et le moteur, en position centrale arrière, proviennent d'une monoplace Williams FW14, tandis que le train avant est spécifique et la structure de l'Espace rigidifiée avec un ensemble de matériaux composites.

Présentée au Salon de l'auto d'octobre 1994, cette Formule 1 en costume de ville a servi d'outil promotionnel. Quelques personnalités ont ainsi eu le privilège d'effectuer quelques tours de piste menés par Alain Prost alors que la voiture était utilisée comme "safety car" sur certains circuits.

Moteur : Renault RS4 Formule 1, V10 3500 cm3

Transmission : aux roues arrière, boîte 6 rapports

Dimensions : longueur = 4.43 m, largeur = 2.05 m

Vitesse maxi : 300 km/h

www.southcarphotography.fr/retromobile-2014/

Northern Constabulary Badge as utilised as police vehicle door decal

This is the decal applied to the sides of police vehicles from 1982 onwards, which comprises a reflective version of the Force Badge of Northern Constabulary.

Originally produced as 17 inch diameter, this was later reduced to half that size to take account of the trend towards protective rubbing-strips on vehicle doors, which meant it was impossible to properly site the large versions.

The design was the brainchild of the Force's Chief Clerk, Superintendent George I Henderson, QPM, and is an example of Celtic continuous knotwork.

Produced in black and white to reflect the colours of the police service, the centerpiece is a continuous strand, representing 24/7 service. The cross in the centre is the St Andrews "Saltire" Cross (as appears in the Scottish flag), and the four knots stand for the four Local Authorities which make up the Force area:

Highland (Regional) Council, www.highland.gov.uk/

Orkney Islands, www.orkney.gov.uk/

Shetland Isles www.shetland.gov.uk/

and Western Isles (Comhairle nan Eilean Siar). www.cne-siar.gov.uk/

The Force's title and its motto "Protect and Service" - Dion is Cuidich ("protect and help") in the two languages of the Northern Constabulary Area, English and Gaelic, appear in in a circlet, surrounded by a braided border, made up of twelve braids of three strands.

The strands represent the three Divisions then in place - which also approximately equated to the three former forces which made up the force when it was created on 16th May 1975, namely the Constabularies of Northern (Caithness - Orkney - Shetland), Ross & Sutherland, and Inverness (Combined County and Burgh).

The twelve braids signify the 12 Sub Divisions of the Force (Shetland, Orkney, Caithness, Western Isles, Sutherland, Wester Ross, Easter Ross, Inverness, Nairn, Skye & Lochalsh, Badenoch & Strathspey, and Lochaber.

The insignia was worn as epaulette insignia in chromed metal and its latest version had black paint to highlight the design.

A small woven (simplified) version was also issued for a time, as both epaulette insignia and on the breast pocket flap of all-weather jackets. The jacket badge was however soon superceded by a woven panel worded "POLICE".

The Force Badge also appeared on official documentation and letterheads, and police buildings.

In the mid 1990's the Force produced a "corporate logo" to bring the "Force Badge" up-to-date, to take account of the restructuring which saw the Divisional/Sub Divisonal (3/12) model replaced with 8 semi-autonomous Area Commands (Shetland, Orkney, Western Isles, Caithness & Sutherland, Ross Cromarty & Skye, Inverness & Nairn, Badenoch & Strathspey, and Lochaber.

This "corporate logo" saw the centrepiece of the original badge placed on a vertical blue stripe, which was used for vehicle decals in conjunction with a yellow horizontal reflective band running the length of the vehicle.

A reduced size version of the "corporate logo" (centrepiece on stripe) decal latterly featured on the Battenberg livery adopted by the force in 2005.

The force ceased to exist on 31st March 2013, being merged into the Police Service of Scotland the following day.

The Force badge remains in use in the insignia of the Northern Constabulary Community Pipe Band (which did not change its name on the force merger in 2013).

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. à 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

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

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Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

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View with B l a c k M a g i c

Temple du ciel

Temple du ciel

Un article de Wikipédia, l'encyclopédie libre.

Aller à : Navigation, rechercher Le Temple du Ciel (chinois traditionnel : 天壇; chinois simplifié : 天坛; pinyin : Tiān Tán) est situé dans la ville chinoise, un quartier historique du sud de Pékin, dans le district de Xuanwu.

Dans l'ancienne Chine, l'empereur était considéré comme le « fils du Ciel », qui préservait le bon ordre sur terre en faisant le lien avec l'autorité céleste. Afin de montrer son respect au Ciel, les cérémonies de sacrifice étaient très importantes.

Le Temple du Ciel a été inscrit par l'UNESCO à la liste du patrimoine mondial en 1998.

Il s'agit en réalité d'un important complexe au cœur de la ville, de 1,5 km du nord au sud et de 1 (minimum) à 1,7 km (maximum) d'est en ouest. Il est délimité par deux murs au nord et un seul au sud. Il contient de nombreux temples dont :

La Salle des prières pour la récolte (Qi Nian Dian 祈年殿), pavillon en forme de rotonde dans le nord du complexe

La Demeure du seigneur du Ciel (Huang Qiong Yu 皇穹宇), pavillon en forme de rotonde construit sur un tertre de marbre ; on y remisait les autels lorsqu'ils n'étaient pas utilisés.

La Salle de l'abstinence (Zhai Gong 齋宮), palais situé dans la partie ouest du complexe

L'Autel du Ciel (Yuan Qiu Tan 圜丘壇), espace ressemblant à la terrasse de la Salle des prières pour la récolte, mais sans bâtiment en rotonde. Il est situé sur le même axe que la salle mais au sud du complexe.

L'architecture des différents bâtiments orientés nord/sud reprend la thématique du ciel et de la terre :

enceintes carrées avec des tuiles de couleur verte qui symbolisent la terre

bâtiments ronds avec des tuiles de couleur bleue qui symbolisent le ciel.

Initialement appelé Monument du Ciel et de la Terre, il a été construit de 1406 à 1420 pendant le règne de l'Empereur Yongle, qui était aussi responsable de le construction de la Cité Interdite. Le temple fut agrandi et renommé Temple du Ciel pendant le règne de l'Empereur Jiajing au seizième siècle. Le Temple du Ciel a été rénové au dix-huitième siècle sous l'Empereur Qianlong. Début 2005, une rénovation d'un montant de 47 millions de yuan (à peu près 4'318'000 €) du monument est entreprise en vue des Jeux Olympiques de 2008 à Pékin, mais les rénovations ont été terminées le 1er mai 2006.

Construit en pierre, 114,5 pieds (35m) de long et 77 pieds (23,5m) de large la salle ancienne de l'aumône est situé à l'est et apparaît du côté gauche, comme on entre dans le niveau intermédiaire (Meda Maluwa) ce qui a fourni un espace pour demander l'aumône pour 2000 moines.

L'entrée principale donne sur la terrasse de niveau intermédiaire (Meda Maluwa), où il y avait une entrée plus petite est située sur le côté nord du bâtiment. Sauf pour les portes, le bâtiment a été entièrement construit sur les quatre côtés avec des parois de la dalle de pierre.

Le sol du bâtiment est recouvert de dalles en pierre et un Centre Court ou Cour, 62 pieds (19m) de long et large de 29 pieds (9m) est un pied et 29 pouces au-dessous du niveau de l'étage principal.

A l'intérieur du bâtiment, il y a un bol ou un canot de riz (Bath Oruwa) dans le coin ouest et dans la partie Nord-Est bol ou en canoë de la bouillie (Kenda Oruwa). Ceux-ci avaient été utilisés pour la collecte du riz et de la bouillie pour la consommation au réfectoire. La longueur de la grande cuvette est de 12,73 mètres.

Plus près de la paroi du Nord entre la paroi et la partie intérieure du bâtiment se trouve une chambre de magasin. Le positionnement des pierres de fraisage a indiqué que la cuisine était située dans la partie nord-ouest du building.water a été fourni à la salle de Naga Pokuna par 7 pieds et 9 pouces de haut gouttière (seule partie existante) sculptée en pierre, qui est situé dans le sud de la Cour du Centre.

L'eau, qui est prise à l'intérieur avait été stocké dans une citerne, et de la citerne de l'eau a été prise par un drain couvert dans la cour centrale. La base de 10 pieds et 10 inches carré, à laquelle de l'eau est tombé du haut gouttière a été spécialement conçu et une ligne de conduite souterraine drainée l'eau usée à la terre de lavage à travers le court central.

Il y a une trace d'un bâtiment en briques à un niveau inférieur à l'ouest du bol de riz (Bath Oruwa), peut être la cuisine originale avant la construction du bâtiment en pierre. 2000 moines venaient à la salle et après avoir été servis retournaient pour la consommation du repas à leurs cellules respectives (kouti).

Cette salle a existé à l'époque du roi Mihindu IV (956-972 après JC), comme il est mentionné dans l'inscription de laboratoire Mihintale à la chambre relique faite au cours de son règne.

www.mihintaletemple.com/alms-hall-dana-salawa/

__________________________________

Constructed from stone, 114.5 feet long and 77 feet wide ancient hall of alms is located to the east and appears from the left side as one enters the middle level (Meda Maluwa) this has provided space for alms for 2000 monks.

The main entrance faces the middle level terrace (Meda Maluwa), where there was a smaller entrance is located in the Northern side of the building. Except for the doors, the building was completely constructed on four sides with stone slab walls. The floor of the building is covered with stone slab and a Center Court or Courtyard, 62 feet long and 29 feet wide is one foot and 29 inches below the level of the main floor.

Inside the building, there is a rice bowl or canoe (Bath Oruwa) in the western corner and a porridge bowl or canoe (Kenda Oruwa) in the North Eastern section. These had been used for collecting rice and porridge for consumption at the refectory. The length of the large trough is 12.73 meters.

Closer to the Northern wall between the wall and the inner part of the building a store room is located. The positioning of milling stones indicated that the kitchen was located in the North Western part of the building.

Water was supplied to the hall from Naga Pokuna by a 7 feet and 9 inches high gutter (only existing part) carved of stone, which is located in the South of the Center Court. The water, which is taken inside had been stored in a cistern, and from the cistern the water was taken by a covered drain in to the Central Yard. The base of 10 feet and 10inches square, to which water fell from the high gutter was specially constructed and an underground pipe line drained the waste water to the scrub land through the Center Court.

There is a sign of and brick building at lower level to the west of rice bowl (Bath Oruwa) this may be the original kitchen before the construction of the properly designed and constructed stone building.

2000 monks had arrived at the hall and after serving were made they have returned for consumption of the meal at their respective Cells (kuti). This hall has existed at the time of King Mihindu IV (956-972 A.D.), as it is mentioned in the Mihintale lab inscription at the relic chamber made during his reign.

www.mihintaletemple.com/alms-hall-dana-salawa/

Cleverly utilising their recent MAN TGS cab which had already been used for vehicles such as Petrol Tankers and Refuse Trucks and which sadly I never found here in the UK, Realtoy also used it for this rather generously proportioned Fire Engine. It was a real treat to find so many of them in Tesco back in August 2016 and unbelievably cost less than a Mainline Hot Wheels. Im glad I bought loads as Realtoy has now sadly been delisted from Tesco who were probably the last major retailer here to stock them. Mint and boxed.

________________________________________________ __ _

Matériels utilisés :

Appareil: Nikon Coolpix L100

Logiciel: Photoshop CS2

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Photo recadrée et utilisée par Wikipedia Brest contre ma volonté exprimée, sous prétexte que l’œuvre est dans le domaine public. Comparez l’EXIF :

commons.wikimedia.org/wiki/File:L%C3%A9opold_Le_Guen_Comb...

Léopold F. LE GUEN

(Brest, 1828 - Sèvres, av. 1895)

Combat naval Le Languedoc contre un vaisseau anglais

Huile sur toile, 97 × 130 cm

Don de l'artiste en 1852

BREST Musée des Beaux-Arts

12/01/2023 : nouveau tirage d'après le même fichier RAW

Le combat du Languedoc

Dans la nuit du 12 août 1778, à la poursuite de l'amiral Howe en route pour New York, le Languedoc de l'escadre de d'Estaing subit un violent coup de vent qui le démata entièrement et le priva de son gouvernail, ce dont voulut profiter le HMS Renown dans l'après-midi du 13 août. Le Languedoc qui avait hissé deux voiles de chaloupe pour diminuer le roulis fit feu de 5 canons contre l'ennemi qui le prenait en enfilade. Heureusement le Renown cessa le combat, et le Languedoc put s'échapper. Pierre Ozanne, présent au combat, avait dessiné l'épisode.

Orange-headed Thrush

The orange-headed thrush (Geokichla citrina) is a bird in the thrush family.

It is common in well-wooded areas of the Indian Subcontinent and Southeast Asia. Most populations are resident. The species shows a preference for shady damp areas, and like many Zoothera thrushes, can be quite secretive.

The orange-headed thrush is omnivorous, eating a wide range of insects, earthworms and fruit. It nests in trees but does not form flocks.

The male of this small thrush has uniform grey upperparts, and an orange head and underparts. The females and young birds have browner upper parts.

The orange-headed thrush breeds in much of the Indian Subcontinent, including Bangladesh, India and Sri Lanka, and through Southeast Asia to Java. Its habitat is moist broadleaved evergreen woodlands, with a medium-density undergrowth of bushes and ferns, but it also utilises bamboo forests and secondary growth. Z. c. cyanotus also occurs in large gardens and orchards.

This species is often found in damp areas, near streams or in shady ravines. It occurs between 250–1830 metres (825– 6040 ft) in the Himalayas and up to about 1500 metres (5000 ft) in Malaysia, Thailand and Java. Z. c. aurata is resident between 1000–1630 metres (3300–5400 ft) on Mt Kinabalu and Mt Trus Madi, northern Borneo. Some of the subspecies are completely or partially migratory; their wintering habitat is similar to the breeding forests, but more likely to be at lower altitudes.

The orange-headed thrush is 205–235 milliimetres (8.1–9.25 in) long and weighs 47–60 grammes (1.7–2.1 oz). The adult male of the nominate subspecies of this small thrush has an entirely orange head and underparts, uniformly grey upperparts and wings, and white median and undertail coverts. It has a slate-coloured bill and the legs and feet have brown fronts and pink or yellowish rears.

The female resembles the male but has browner or more olive upperparts and wram brown wings, but some old females are almost identical to the male. The juvenile is dull brown with buff streaks on its back, and a rufous tone to the head and face; it has grey wings. The bill is brownish horn, and the legs and feet are brown.

This species' orange and grey plumage is very distinctive, and it is unlikely to be confused with any other species. Differences between the subspecies, as described above, can be quite striking, as with the strong head pattern on Z. c. cyanotus, but may be less obvious variations in plumage tone, or whether there is white on the folded wing. As with other Zoothera thrushes, all forms of this species shows a distinctive underwing pattern, with a strong white band.

Calls of the orange-headed thrush include a soft chuk or tchuk, a screeching teer-teer-teer, and a thin tsee or dzef given in flight. However, this bird is generally silent especially in winter. The song is a loud clear series of variably sweet lilting musical notes, recalling the quality of the common blackbird, but with the more repetitive structure of the song thrush. It also includes imitations of other birds like bulbuls, babblers and common tailorbird. It sings from a perch in a leafy tree, mostly early morning and late afternoon.

The orange-headed thrush is a shy, secretive bird usually occurring alone or in pairs, but is comparatively more easily seen than many other Zoothera thrushes, and several birds may congregate outside the breeding season at a good food source. It has a swift, silent flight, but when disturbed will often sit motionless until the threat has passed.

The nest, built by both sexes, is a wide but shallow cup of twigs, bracken and rootlets lined with softer plant material like leaves, moss and conifer needles. It is constructed at a height of up to 4.5 metres (15 ft) in a small tree or bush, with mango trees and coffee bushes being preferred. Three or four, occasionally five, eggs are laid; they are cream or tinted with pale blue, grey or green, and have pale lilac blotches and reddish brown spots. They are incubated for 13–14 days to hatching, with another 12 days until the young birds leave the nest.

This species is a host of the pied cuckoo, Clamator jacobinus, a brood parasite which lay a single egg in the nest. Unlike the common cuckoo, neither the hen nor the hatched chick evict the host's eggs, but the host's young often die because they cannot compete successfully with the cuckoo for food. The chestnut-winged cuckoo, Clamator coromandus, and, very rarely, the common cuckoo, Cuculus canorus have also been claimed as parasites on this species.

The orange-headed thrush feeds on the ground in dense undergrowth or other thick cover. It is most active at dawn and dusk, probing the leaf litter for insect and their larvae, spiders, other invertebrates and fruit. In Malaysia, wintering birds regularly feed on figs.

The orange-headed thrush has an extensive range, estimated at 1–10 million square kilometres (0.4–3.8 million sq mi), The population size has not been quantified, but it is believed to be large as the species is described as “frequent” in at least parts of its range. The species is not believed to approach the thresholds for the global population decline criterion of the IUCN Red List (i.e., declining more than 30% in ten years or three generations), and is therefore evaluated as Least Concern.

It is very popular as cage-bird on Java, and numbers have severely declined in recent years owing to trapping for aviculture. Against the trend in Southeast Asia where loss or fragmentation of woodland poses a threat to forest birds, the orange-headed thrush has colonized Hong Kong, where it was first recorded in 1956, thanks to forest maturation.

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Tamron SP AF 10-24 mm F/3.5-4.5 Di II LD Aspherical (IF)

Accessoires: Grip Phottix BG-D7000

Logiciel: Lightroom 3.0

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L'utilisation sans ma permission est illégale./Use of my images without my permission is illegal.

www.facebook.com/michel.guerin.792

Merci beaucoup pour vos visites et commentaires, thank you so much for the visit and kind comments!

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

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Other page:

Facebook | Twitter

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© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

utiliser tous moyens lego law AFOL MOC creator ATANA studio Anthony SÉJOURNÉ

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

une de mes photos vendue à un editeur de calendrier (celle en bas à gauche)

reproduction interdite

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

Facebook | Twitter

________________________________________________ __ _

© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

________________________________________________ __ _

Matériels utilisés :

Boitier: Nikon D7000

Objectif: Tamron SP AF 10-24 mm F/3.5-4.5 Di II LD Aspherical (IF)

Accessoires: Grip Phottix BG-D7000

Logiciel: Lightroom 3.0

________________________________________________ __ _

Other page:

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© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

-- - All rights reserved / Tous droits réservés - --

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. à 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

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Presentata al Salone dell'Automobile di Francoforte del 1951, la 220 era chiamata a sostituire la 230 W153, con la quale condivideva in pratica la stessa struttura telaistica, ad X con tubi a sezione ovale, utilizzata tra l'altro anche sulle più piccole 170V e 170S. Di questi modelli, tra l'altro, la 220 riprende anche l'impostazione stilistica decisamente retrò, tipica dei modelli del periodo immediatamente antecedente la Seconda guerra mondiale. La differenza estetica principale stava nel frontale, dove trovavano posto nuovi fari dal design più moderno, inglobati nei parafanghi.

La 220 è stata prodotta in tre varianti di carrozzeria, ancora separata dal telaio: berlina, cabriolet (a 2 o a 4 posti) e coupé. La berlina è stata di gran lunga la preferita dal pubblico, con 16.066 esemplari prodotti, mentre le cabriolet hanno totalizzato 2.275 esemplari e le coupé solamente 85 esemplari, anche a causa del fatto che la coupé è stata introdotta solo nel 1954, quando già mancava poco alla cessazione della produzione e quando la berlina non era più in produzione.

Le vere novità stavano nel motore M180 da 2.2 litri, primo 6 cilindri Mercedes-Benz del dopoguerra e primo superquadro della Casa tedesca, un motore di tipo monoalbero in testa, contrariamente al 2.3 litri della sua antenata, che era ad asse a camme laterale e valvole laterali. Con una potenza massima di 80 CV, questo motore spingeva la 220 ad una velocità massima di 140 km/h.

Il cambio era a 4 marce con frizione monodisco a secco, l'impianto frenante era idraulico a 4 tamburi e le sospensioni erano a ruote indipendenti con avantreno a triangoli trasversali e retrotreno a semiassi oscillanti.

La 220 proponeva anche alcune chicche per l'epoca, come la serratura di sicurezza per evitare l'apertura accidentale delle portiere, ed l'impianto di riscaldamento ottenibile a richiesta.

I prezzi di vendita delle 200 W187 erano di 11.925 marchi per la berlina, di 15.160 e 18.860 marchi per le due varianti di cabriolet previste e di ben 20.850 marchi per la coupé.

Tra il 1952 ed il 1953 venne realizzata una serie speciale di 220 (41 esemplari) con carrozzeria torpedo, destinate alle forze di polizia.

Nel 1954, come già detto, la berlina è stata tolta di produzione, sostituita dal modello 220S Ponton. Rimase in produzione solo la coupé, equipaggiata dal 2.2 litri M180 in versione leggermente più potente (85CV), montato sulle prime 220S berlina. La 220 Coupé W187 è stata tolta di produzione l'anno seguente, a sua volta rimpiazzata dalla versione coupé della 220S.

Durante la produzione del modello, vennero realizzati anche 47 telai nudi, destinati ad altre carrozzerie.

The Mercedes-Benz W187 is a luxury car produced by Mercedes-Benz from 1951 to 1955. Introduced at the Frankfurt Motor Show in April 1951, the W187 was powered by a single overhead camshaft inline six-cylinder M180 engine and available as a saloon, coupé, and cabriolet, all designated with the 220 model name. Despite its pre-World War II reputation as a manufacturer of luxury cars, in the immediate post-war years Mercedes-Benz produced only four-cylinder-engined passenger cars. The W187 Mercedes-Benz 220 and flagship W186 Mercedes-Benz 300 Adenauer introduced together in 1951 were the first Mercedes to once again feature six-cylinder engines.

The styling was similar to that of the Mercedes-Benz 170S except that the 170's freestanding headlights were for the 220 integrated into the fenders for a slightly more modern look. Two different cabriolet models were built, conceived as exclusive sporting cars of exclusive character, but these only sold 1,278 and 997 for the "A" (2-door, 2/3-seat) and "B" (2-door, 4-seat) versions, respectively.

In December 1953, just as the saloon and cabriolet "B" models were about to be replaced, a "Cabriolet A" derived W187 Coupé was announced for 1954. The Mercedes-Benz sales department let it be known that this development was a direct response to pressing requests from leading celebrities of the time.

During 1953 the manufacturer replaced the conventionally flat windscreen on the 2/3 seater "Cabriolet A" with a slightly curved screen, which also found its way on to the new coupé: this was a way of highlighting the sporting nature of both models. Nevertheless, the coupé once fitted, as many were, with a steel sunroof, was at the end of 1953 offered for 22,000 Marks which was nearly twice the price for the standard W187 "Limousine", and only 85 of the W187 coupés were actually sold. Between August 1952 and May 1953, 41 special soft top "OTP" bodied W187 220s were produced for the police.

All 220s used newly developed M180 six cylinder 2195cc engine producing 80 hp DIN (86 SAE) (59 kW). In contrast with the rather old fashioned look of the car's body, the new engines attracted much attention in the motoring press, being the first new engine presented by Mercedes-Benz in more than ten years.

The valves were operated by short rocker arms from an overhead camshaft. The engine was unusual in Europe at this time in having oversquare cylinder dimensions with a bore of 80.0mm and a stroke of only 72.8mm, which facilitated the design of an efficient cylinder head. The manufacturer claimed a top speed of 140 km/h (87 mph) for the saloons and 145 km/h (90 mph) for the cabriolets which was faster than the 52 PS (38 kW) powered 170S Cabriolet which the cabriolet version of the W187 replaced and from which its bodywork was derived. The new six-cylinder engine would form the basis, repeatedly enlarged and upgraded as the years went on, for a long line of six-cylinder engines powering mainstream Mercedes-Benz models including the six-cylinder version of the early S-Class models in the 1970s. Because of the extra power in what was, by modern standards, a heavy car, the W187 was equipped with Duplex drum brakes.

With the sedan/saloon bodied cars about to be delisted by the manufacturer in May 1954, in April 1954 the "Cabriolet A" and its Coupé derivative were fitted with a new higher compression 85 PS (63 kW) engine that had been developed for the soon to be announced Ponton bodied Mercedes-Benz W180. These faster sporting versions of the W187 continued in production for a further year. The 220 saloon was replaced by the W105/W180 line in 1953. The coupé and cabriolet continued until August 1955.

The saloon went out of production in May, 1954; the Cabriolet models continued for another 15 months until August 1955. The body of the W187 saloon was closely modelled on the 1938 Mercedes-Benz W153, and despite the modern engine that powered it, already looked old fashioned to many observers on the day it was introduced. Two years earlier, in 1949, the Borgward Hansa had served notice that car design had moved on since the 1930s, and the manufacturer's own 1953 W120 confirmed that "modern" European cars were following the North American trend to lower wider bodied designs. This has been seen as an explanation for the W187's own unusually short production run of slightly above three years for the saloon and less than five years for the longest lived of the Cabriolet models.

The W187 was immediately replaced with the Ponton bodied six cylinder Mercedes-Benz 220a (W180). When the cabriolet was withdrawn in 1955 there was no direct successor. However, slightly more than a year later the all-new Mercedes-Benz 220S Cabriolet and Coupé appeared, respectively in July and October 1956, using, like the saloon on which they were based, a modern ponton style body.

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Matériels utilisés :

Boitier: Nikon D7000

Objectif: Sigma 135-400mm f4-5-5-6 APO DG

Accessoires: Grip Phottix BG-D7000,

Logiciel: Lightroom 3.0

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© Josselin Dutheil - Merci de me contacter pour toute utilisation de la photographie.

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Photo recadrée et utilisée par Wikipedia Brest contre ma volonté exprimée, sous prétexte que l’œuvre est dans le domaine public. Comparez l’EXIF :

commons.wikimedia.org/wiki/File:Giacinto_Diana_1779-82_L%...

Giacinto DIANA ou DIANO

(Pozzuoli,1731 - Naples, 1804)

L'Apothéose d'un prince

Esquisse allégorique d'un plafond pour le palais Cellamare à Naples

entre 1779 et 1782

Huile sur toile, 49 x 74 cm

Acquisition 1974

BREST Musée des beaux-Arts

31/10/2019 : nouveau tirage d'après le même fichier RAW

Cette esquisse en grisaille est une première pensée pour le plafond de Diano qui orne le palais Cellamare à Naples (cf. Nicola Spinosa La Pittura Napoletana da Carlo a Ferdinando IV di Borbone, s.d. mais1973, repr. p. 499). Une autre esquisse d'une technique comparable, mais mesurant H. 0,52; L. 0,92 et antérieure en date à celle de Brest, est sur le marché londonien. L'esquisse de la coll. Acton de Naples (Spinosa, op. cit., p. 541, note 114) n'offre par contre que peu de variantes notables avec le plafond peint, selon Nicola Spinosa (comm. écrite dont nous le remercions vivement), entre 1779 et 1782, lorsque le palais Cellamare était habité par le Prince Giuseppe Imperiali di Francavilla. L'esquisse de Brest, une des meilleures œuvres du grand décorateur napolitain (élève de Francesco de Mura), nous montre un jeune seigneur, sans doute de la famille Imperiali di Francavilla, présenté par Minerve à Hercule qui pointe le doigt vers la Justice et Apollon. Le musée de Brest conserve une seconde esquisse attribuée à Diano par Erich Schleier (comm. orale).

Catalogue "Renaissance du Musée de Brest" : bibliotheque.idbe-bzh.org/data/cle_140/Renaissance_du_Mus...

Destinée au plafond du palais Cellamare à Naples, cette esquisse peinte en grisaille mobilise tous les savoirs propres aux décorations architecturales, ici appliquées à une voûte.

Autour de l'ovale central, métaphore du soleil, des figures réparties à la manière des heures d'une horloge symbolisent le passage du temps, tandis que la nuit est représentée sous la forme d'un voile noir en bas, et l'aube sous celle de figures sonnant trompette.

L'ensemble peut être interprété comme une allégorie de l'éternité. Immortalité qu'espère sans doute le prince représenté en tenue d'armes et introduit solennellement auprès d'Apollon et de la Justice par Minerve et Hercule.

Dossier pédagogique pour l'exposition "Les maîtres italiens du musée de Brest" (avril 2014 - janvier 2015)

musee.brest.fr/fileadmin/imported_for_brest/fileadmin/Sit...

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

FRENCHL'agent orange est le surnom donné au plus utilisé des herbicides employés par l'armée des États-Unis lors de la guerre du Viêt Nam, en particulier entre 1961 et 1971. Notamment en raison de la présence de dioxine, ce défoliant chimique est responsable de plusieurs maladies chez les personnes ayant eu affaire à cet herbicide. En raison de la stabilité de la dioxine, les générations suivantes au Viêt Nam vivent encore en présence de ce produit cancérogène et tératogène, occasionnant des maladies diverses, des cancers et des malformations à la naissance.ENGLISHAgent Orange is the code name for a powerful herbicide and defoliant used by the U.S. military in its Herbicidal Warfare program during the Vietnam War. During the Vietnam War, an estimated 80 000 m³ of Agent Orange was sprayed across South Vietnam.Agent Orange's usage from 1961 to 1971 was by far the most used of the so-called "Rainbow Herbicides" used during the program. Degradation of Agent Orange (as well as Agents Purple, Pink, and Green) released dioxins, which have caused health problems for those exposed during the Vietnam War. Agents Blue and White were part of the same program but did not contain dioxins. During the Vietnam war, between 1962 and 1971, the United States military sprayed 77 million litres of chemical defoliants in South Vietnam as part of a defoliant program. The first objective was to reduce the dense jungle foliage so that Communist forces might not use it for cover and to deny them use of crops needed for subsistence.The second objective was spot clearing in sensitive areas such as around base perimeters.According to Vietnamese Ministry of Foreign Affairs, 4.8 million Vietnamese people were exposed to agent orange, resulting in 400,000 deaths and disabilities, and 500,000 children born with birth defects. The most affected zones are the mountainous area along Truong Son (Long Mountains) and the border between Vietnam and Cambodia. The affected residents are living in sub-standard conditions with many genetic diseases. The use of Agent Orange still has an affect on the citizens of Vietnam, poisoning their food chain and creating concern about its affect on human beings. This chemical has been reported to cause serious skin diseases as well as a vast variety of cancers in the lungs, larynx, and prostate. Children in the areas where Agent Orange was used have been affected and have multiple health problems including cleft palate, mental retardation, hernias, and extra fingers and toes.Much of the information on the effects of Agent Orange in Vietnam until the 21st century, were compiled by Vietnamese scientists in Vietnamese and largely unavailable to the worldwide English reader. However, general public perception in Vietnam is that the effects are severe and clearly visible in children of veterans and people in affected areas. Veterans have become increasingly concerned about the effects of Agent Orange to humans. While in Vietnam, the veterans were told not to worry, and were persuaded that the chemical was harmless. In the last few years, this opinion has changed, and studies show the true effects Agent Orange has on humans.

[ Vincent Leroux Photo ] tous droits réservés - all rights reserved. Contacter l'auteur avant toute utilisation - contact the author before any use

Bombes utilisées par l'armée US

Installé dans l'ancien bâtiment de « l'US Information Service », le musée des Souvenirs (ou Vestiges) de guerre (Bao Tang Chung Tich Chien Tranh) présente les horreurs des guerres qui se sont déroulées au Vietnam contre le colonisateur français, puis contre le Vietnam du sud et son allié américain.

Des matériels militaires sont présentés devant le musée : canon de 175 mm, char M-48, hélicoptère UH-1 Bell, divers types de bombes, blindés, avions, etc..

L'exposition présente de nombreuses photos témoignant des exactions effectuées par l'armée US, comme le massacre de My Lai ou l'utilisation intensive des défoliants (agent orange,..), des bombes incendiaires (napalm,..), avec leurs conséquences sur la population (malformations, brulures, lésions,..).

Une partie de l'exposition est consacrée à la guerre contre l'armée française.

Musée des Souvenirs de guerre (War Remnants Museum)