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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That sounds amazing tbh, potato makes every fried thing better
I was reading that prawn crackers are usually served with chinese crispy fried chicken so I was like, "can I make something like that?? maybe"
Uh, maybe? More like definitely. You have a badass idea there comrade
if it works! but I think it would and sometimes we have a lot of leftover shrimp that don't get used unless they're put out as a salad topping
and I think I just had an idea on how to mass produce it more better? like maybe if I cover a sheet pan in parchment paper or plastic wrap, lay out the mash, cover the bottom of another pan in parchment/plastic, and then press them together and then freeze it, I think the pans would separate and leave it in a single layer? maybe? and then it just needs to be cut into cracker size bites
wait maybe there's... better ways
The press part could most def create something badass. Sounds like an awesome idea
I was just thinking it'd be a fast and easy way to create a wafer thin cracker? but I've literally never done anything like that before, this is just me high at 3am thinking about food when I should be sleeping. Sometimes things don't turn out as I envision in practice, whether because it just doesn't work or Skill Issue
idk if I could even properly season something like that because tbh I really don't like seafood, every time I try it I just do not enjoy it, there's always this weirdness to it. Sometimes I like the smell of roasted shrimp but that's about it. I mean like I think I could do it p. good 80%ish since I do still cook shrimp/fish dishes anyway, it's just harder to make it the dank dank when you can't taste test as you go
now anyway, my drugged brain is like "now what if I make these shrimp crackers AND the sunflower satay sauce and... pair them together
"
I’ll be honest, I don’t eat seafood, but people who like it wouldn’t complain about an unadulterated seafood taste. It’s what they are there for.
Maybe some lowries salt or just even paprika, salt, and garlic.
The core idea sounds amazing and I’d definitely be interested in hearing if it works out, like there is so much potential in ways to creatively use that shrimp tater cracker
what if... it were cut into lasagna sheet sized bits, then used to make... a shrimp/potato cracker casserole (basically a lasagna but with that instead of pasta sheets)
Yoooo I was thinking layering it would be lit. Imagine a shrimp cracker sheet layered with a cocktail sauce and the top layer is drizzled with bread crumbs or something
okay so my knowledge of remoulade is basically limited to the word remoulade and its association with seafood but what if you like do a layer with that, cracker sheet, a layer with cocktail sauce, cracker sheet, idk what would be an appropriate filling with the sauce? like sauteed ground fish or something? like really fry that shit, gotta get that brown. maybe?
And then yeah definitely do a top layer of cracker sheet, then sauce, then panko or something
IMO the way to go is to mix melted butter (or oil if avoiding dairy) into the panko, then toast it to brown before topping and just heating it all covered (this is if you're cooking buffet style and trying to make a bunch of it at once at least)
the last time my sous chef made potatoes au gratin for a catered event there was pathetic browning on those bread crumbs, almost shameful even
That sounds amazing, but instead of fish we could keep it simple and use non ground up shrimp.
Easier to make.
Less ingredients keeps the logistic gods happy.
And it would deep. The already present flavor.
The texture of it might be pleasing, I’m not exactly sure how I would feel about the lumpiness.
Oh and the oil panel idea sounds whatever noise visibly salivating makes
yeah I was just thinkign that I would at least want to grind the shrimp or put them through the food processor, or at least a rough chop
okay I just had another idea because I remember paella is a thing, what if I made the shrimp cracker thing but with rice starch and just layered it as like a sort of paella marisco casserole?? I think I'm on a roll (but I need to roll into bed)
Roll into that bed comrade! Nobody ever woke up mad they got extra sleep on the going in early side of the equation.
fish cakes?