The French Wars of Religion (1562-1598) were a series of eight conflicts between Protestant and Catholic factions in France lasting 36 years, The fighting ended in 1598 when Henry of Navarre, who had converted to Catholicism in 1593, was proclaimed Henry IV of France and issued the Edict of Nantes, which granted substantial rights and freedoms to the Huguenots. However, Catholics continued to have a hostile opinion of Protestants in general and of Henry, and his assassination in 1610 triggered a fresh round of Huguenot rebellions in the 1620s.
Tensions had been rising between Protestants and Catholics since 1534 but the religious and political situation worsened after Henry II (r. 1547-1559) died from an injury. His son, Francois II (Francis II, r. 1559-1560), crowned king at the age of 15, had been married to Mary, Queen of Scots (l. 1542-1587) who was the niece of Francis, Duke of Guise (l. 1519-1563) and his brother Charles, Cardinal of Lorraine (l. 1524-1574). Although Francis II was of age to rule on his own, his mother, Catherine de ‘Medici (l. 1519-1589) encouraged the Guise brothers to assume control as Francis II was inexperienced and sickly.
The House of Guise, devoutly Catholic, then exercised the power behind the throne and were hostile to the efforts of the Huguenots (French Protestants) who were advancing their vision in France. In March 1560, a group of Huguenots tried to kidnap Francis II to remove him from the influence of the Guise brothers. The plot, known as the Amboise Conspiracy, was discovered and anyone thought to be involved, as well as over 1,000 other Huguenots, were executed. In retaliation, Huguenots began vandalizing Catholic churches and rising tensions led to the Massacre of Vassy in March of 1562, in which Catholics killed more Protestants, starting the first war.
Conflict continued, with periods of armed peace between hostilities, until 1598 when King Henry IV, recognizing that France would never accept a Protestant king, converted to Catholicism (allegedly, with the famous line, “Paris is well worth a Mass”). His Edict of Nantes (1598), granting rights to Protestants in France while maintaining Catholic sovereignty, ended the French Wars of Religion (which had cost approximately 4 million lives) but did not address the underlying tensions which continued to erupt throughout the next century.
French Wars of Religion - World History Encyclopedia :france-cool:
French Wars of Religion - Comprehensive Documentary - Pike & Shot Channel :macron:
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Sunflower tastes hella different, but I think it would still be good.
I mean yeah but it's still got roast nutty flavor and adds some of that nut fat creaminess (which recipes I was looking at supplemented with things like coconut milk)
we just apparently don't use peanuts company-wide because I guess peanut allergies are usually a lot more serious than other allergies, I guess
the recipe I was looking at used hazelnut butter instead but we don't have that and I think it's still a nut allergy (but we could just like label it as having nuts, if we had it)
I mean, technically sunflower is a similar albeit more rare allergy.
Good on the compamt for taking allergens seriously. It can kill people.
It’s. Definitely similar enough, but also is different enough to open doors to new combos.
I think sunflower is a "seed" so not really a nut allergy and is comparatively both extremely rare + not as serious. Like we work with other allergens all the time, soy, sesame, fish/shellfish etc. but just label it, ya know? but we have no peanut anything anywhere that I've seen, and when I asked the sous chef he said it was because the reactions to peanuts, if allergic, are usually more severe. Which is a claim I did not investigate but it sounds reasonable enough to me. Which kind of sucks because it turns out peanut works with a lot of things, like I was making a peanut-gochujang pasta sauce (and similar meat rubs) for a bit after I shoplifted some of that 'jang and god it was good.
Sunflower I just assume is that 99.999% safe point of not even listing as an allergen because I'm pretty sure it's the basis of all the spray oil this place uses, which is used in.... everything (except MY motherfucking food, I'll be dead before I just take a sheet pan of vegetables, spray it with sunflower oil, sprinkle some salt + pepper and call it a day. I toss my shit in oil and.. more seasoning than that)
(except sometimes I'm very tired and stressed and out of time and have to do it to make dinner happen on time
)
No shame in doing what you gotta do. Props for trying to avoid it though. And yeah, I don’t know all the deets but my briring nut allergies extra serious is good. The one time I saw the outcome of a fuckup I thought Kirby had entered the room. Not good
it just doesn't brown properly when you roast stuff hastily sprayed in oil. My precious precious browning. brown, the most important of flavors. I must encourage it with the proper oil and application of heat
Yeah I definitely don't want to fucking kill someone on accident. it's honestly kind of scary being in this sort of position, where if I forget to list something or notify FOH if I added an allergen, someone might die. My chef friend with like 20 years of experience who used to work with me kind of brushed it off as like "if someone has allergies that serious they should be taking more precautions" but like still, I don't want to be the cause of someone going into shock or something just because I tried to jazz up a recipe with some fish sauce or whatever. I need to make sure tomorrow that I remember to list dairy as an allergen on this roasted chicken because I dumped a pound of melted butter into the marinade
Good on you bud, you’re like the reason the industry works. If every was <autocorrect is fucking me, ignore spelling> lazy fair about it nobody with allergies could ever eat out.
And buddy, browning stuff is where it’s at. Onions? Better make em darker via application of heat and oil. Meat? Yo why is there red left this ain’t steak. Shit, any veggie or protein is better once you’ve used heat to break down some of the bonds. Especially the dark greens, blacken those with some seasoning and 😘
On the list of shameful shit I've seen at my job there's the time I saw a container of "caramelized onions" that basically look like they were pan fried in a way over-crowded pan until they just started to turn brown. Nahhhhhhhhhhhhhh u_u
sometimes I'll spend literally 2 hours caramelizing onions at home while I play a game, just to put them in some cheap ramen
idk on this though I generally adhere to the Hank Hill school of steak, where the goal is medium rare? which generally seems great with everything
except idfk how to cook eye of round. Like, it's a tough cut of meat? but if I cook it for a long time, low and slow, it just dries out? so what the fuck man. I was thinking if it's full of collagen or something the answer is to slow roast at a low heat until it gets to a high temp, the same way we do bbq pork shoulder (266 degrees until it hits 194) since collagen needs to hit like 165 or something to break down? but idfk if it even has a lot of collagen, I googled it and one thing was like "yeah" and the other was like "nah" so... yeah
the recipes at work are basically like "roast until it hits 145" or whatever but whenever I press the thermometer into it I can just feel how tough it still is at that temp....
Agreed on the onions, that’s prime podcast listening hours.
Phrasing on the meat thing, if it’s shit cut or basically anything not meant to be served on its own just brown it with garlic, salt, pepper, and a wildcard. Depending on the wildcard seasoning most people are gonna be happy with what they get served as a result.
If it’s a decent cut, mos def MR.
Eye of round really just does need that slow cook. Break it down. The. Butcher at work told me that’s how he would do it. It def has the connective tissues and collagen. At least according to him, but he breaks down caracasses for a living so I trust him.
um excuse me, I believe there's an allium your'e forgetting? where's your onion??
man the sous chef seasons the bbq beef and pork shoulder they slow cook with JUST salt and pepper. Ahhhhhhh!!!!! he's like "it's going to be covered in sauce anyway" and it's like, yeah, which will taste much better with a roasted on crust of seasoning???
okay so that matches my intuition so that's what I'm gonna try next time. If it doesn't work out, whatever, I made bad roast beef last time anyway.
I also had the idea of like "what if we took a larding needle... and filled it up with fat" but the sous chef was like "that won't work like you think it will" so idk lol
Get those Zs buddy, we can discuss my o ion disrespect later.
Yo, just a last thought. Coconut shreds on top would be wild