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In Quebec cuisine, cretons (sometimes gorton or corton, especially among New Englanders of French-Canadian origin) is a forcemeat-style pork spread containing onions and spices. Its fatty texture and taste make it resemble French rillettes. Cretons are usually served on toast as part of a traditional Quebec breakfast.
Crêpe paper is popular for streamers and other party decorations. Props and costume accessories can be made of crêpe paper. It can be soaked in a small amount of water to create a dye for Easter eggs, white cardstock, and other materials. Crêpe paper can also be used to make paper flowers, appliqué, and paper sculpture.
The paper used in papercrete can come from a variety of sources, including newspaper, junk mail, magazines, books. A mixer is used to pulp the mix before this is combined with cement or clay. Depending on the type of mixer, the paper may need to be soaked in water beforehand.
Cretons are often eaten as a snack or for breakfast on roasted bread pieces called rôties. If another kind of meat is used to create cretons, like poultry or veal, it is called cretonnade instead. Tête fromagée is less popular but used in the same way as cretons. The boudin of Québec is made of lard, milk, onions and pork blood. It is ...
Mardi Gras papier-mâché masks, Haiti. Papier-mâché (UK: / ˌ p æ p i eɪ ˈ m æ ʃ eɪ / PAP-ee-ay MASH-ay, US: / ˌ p eɪ p ər m ə ˈ ʃ eɪ / PAY-pər mə-SHAY, French: [papje mɑʃe] - the French term "mâché" here means "crushed and ground" [1]) is a versatile craft technique with roots in ancient China, in which waste paper is shredded and mixed with water and a binder to produce ...
Around 1900, Martin Luther Beistle worked as a salesperson for the Pittsburgh Art Calendar Company. [2] While in hotels showcasing his calendars, his customers commented about the lobby plants requiring water; this gave him the idea to create artificial plants made from paper, as that would eliminate the need to water them. [2]
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Ployes are popular with vegans because they are made without milk or eggs. In 2016, food columnist Avery Yale Kamila wrote in the Portland Press Herald : "Made from buckwheat flour, wheat flour, salt, and a leavening agent, ployes are a griddle bread associated with the French Acadian communities of eastern Canada and northern Maine (Brayons).