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By Artemisia
Posts:  64
Joined:  Mon Jan 20, 2020 1:45 am
#358719
Catherine de' Medici brought sugar and added it to everything, and made a clear distinction between salty and sweet dishes.

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By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358720
Artemisia wrote: Sun Jul 12, 2020 3:44 pm Catherine de' Medici brought sugar and added it to everything, and made a clear distinction between salty and sweet dishes.

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Partially correct.
By Artemisia
Posts:  64
Joined:  Mon Jan 20, 2020 1:45 am
#358722
Catherine de' Medici and she brought Haute cuisine.

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By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358727
Artemisia wrote: Sun Jul 12, 2020 6:04 pm Catherine de' Medici and she brought Haute cuisine.

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Partially correct. Haute Cuisine is attributed to Escoffier.
You're closer in your first guess by what was brought with this person.
By schmeg
Location: 
Posts:  216
Joined:  Tue Jun 05, 2018 8:07 pm
#358731
Catherine de Medici is widely credited with introducing forks to the French table (and many other refinements). She also may have popularized roux as a sauce thickener.
By schmeg
Location: 
Posts:  216
Joined:  Tue Jun 05, 2018 8:07 pm
#358732
I have now also read this about her chef La Varenne's cookbook "Le Cuisinier françois": "the purpose of cooking and of using seasoning and spices was to bring out the natural flavours of foods—to enhance rather than disguise their flavour."
By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358735
schmeg wrote: Sun Jul 12, 2020 7:54 pm Catherine de Medici is widely credited with introducing forks to the French table (and many other refinements). She also may have popularized roux as a sauce thickener.
Yes she did, but forks weren't what elevated French cooking above Italian.
By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358736
schmeg wrote: Sun Jul 12, 2020 8:00 pm I have now also read this about her chef La Varenne's cookbook "Le Cuisinier françois": "the purpose of cooking and of using seasoning and spices was to bring out the natural flavours of foods—to enhance rather than disguise their flavour."
Also true, but seasonings and spices were already utilized when she arrived in France, bringing with her......

(I think it's established that the answer to the first part is Catherine de Medici)
By schmeg
Location: 
Posts:  216
Joined:  Tue Jun 05, 2018 8:07 pm
#358737
c o o k s from Florence?

(the bulletin board keeps changing c-o-o-k-s to "a carnivorous plant store" wtf)
By Artemisia
Posts:  64
Joined:  Mon Jan 20, 2020 1:45 am
#358745
Catherine encouraged the enhancement of natural flavors by turning to local herbs instead of turning to spices from the silk road.

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By hungry carnivores
Posts:  312
Joined:  Sun Apr 05, 2020 7:31 am
#358748
I think she did bring florentine a carnivorous plant store and their foods iirc?
By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358755
schmeg wrote: Sun Jul 12, 2020 8:50 pm c o o k s from Florence?

(the bulletin board keeps changing c-o-o-k-s to "a carnivorous plant store" wtf)
Yes! She brought her own Chefs, Bakers, and Distillers to France from Italy because she didn't want to "step down" with her food. Her Chefs then fused Italian and French cuisine creating a whole new era of cooking that is credited to the French.
Escoffier then later refined that fusion to bring about Haute Cuisine.
Well done!
schmeg liked this
By schmeg
Location: 
Posts:  216
Joined:  Tue Jun 05, 2018 8:07 pm
#358757
I would do the same thing if I were a Medici.

Thanks, Dean! That was a fun giveaway.
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By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358758
Artemisia and schmeg are my new, permanent Sous Chefs. I've already sent a PM to Artemisia, PM to schmeg incoming.
Congrats!


Other members, don't be discouraged. I have more sundews to give away soon.
Chef
By ChefDean
Location: 
Posts:  1409
Joined:  Tue Sep 18, 2018 12:44 am
#358761
And, if there was any doubt of my cooking ability. While finalizing the giveaway, I am also cooking Southern Braised Turnip Greens, Slow cooked Spareribs, Louisiana Black Beans and Rice, with Pan Seared Adobo Zucchini.
Who's hungry?
schmeg, Benny liked this

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