On this day in 1789, a crowd of nearly one thousand protesters stormed the Bastille in Paris, France, a major event in the French Revolution, commemorated annually as "Bastille Day".
In the months running up to the uprising, the people of France were facing a dire economic crisis, food shortage, and increased militarization of Paris on orders of King Louis XVI. The Bastille was an armory and prison, perceived by many as a symbol of royal authority in the city.
On the morning of July 14th, a crowd of approximately one thousand people surrounded the Bastille, calling for the surrender of the prison, the removal of its cannon, and the release of the arms and gunpowder stored there.
After negotiations stalled, the crowd surged into the courtyard of the Bastille and were fired upon by troops in the garrison. In the carnage that followed, ninety-eight protesters and one defender of the Bastille were killed.
Governor Marquis de Launay, fearing his troops could not hold out, capitulated to the crowd and opened up the Bastille doors. He was captured and dragged towards the HΓ΄tel de Ville in a storm of abuse. While the crowd debated his fate, the badly beaten Launay shouted "Enough! Let me die!", kicked a pastry cook in the groin, and was then promptly stabbed to death.
As news of the successful seizure of the Bastille spread throughout the country, revolutionaries established parallel structures of power for government and militias for civic protection, burned deeds of property, and in some cases attacked wealthy landlords.
King Louis XVI first learned of the storming the next morning through the Duke of La Rochefoucauld. "Is it a revolt?" asked the King. The duke replied: "No sire, it's not a revolt; it's a revolution."
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Most of the time I try a new recipe ill look at a few different versions of whatever I want to make to get a better idea of what I should do and it feels like 95% of indie cooking blogs are just copying word for word from either bigger websites or each other
The big exception to this very correct rule is when a recipe is claimed by a culture despite not being the only ones to make it, so you get hilariously defensive diatribes about how true borsht will never have bell peppers in it, or 6 different balkan countries arguing over who makes kebab correctly
I fucking hate this attitude as a long time pro cook if it's good, it's good. We live in a globalized world and if you have access to a wide variety of foods from around the world, you're a fool to not try combinations out. Fusion can go too far, but the industry has thrown the baby out with the bathwater and Trad shit is everything now, which ks limiting, boring and despite it being a large part the fault of Anthony Bourdain and the cult of heavily tattooed line cooks that worship him and it seems like instead of dreaming when they sleep Parts Unknown and random Joe Rogan clips are all their subconscious gives em. They got the wrong message as well, it wasn't that only Authentic versions of foreign food could be made by them if they dont deviate from a recipe they found online that claims to be traditional even if it sucks instead of, if you want the legit food from a place you have to actually go there. It also carries this weird retvrn feel to it. It's got cottagecore fascism vibes but its the male versiom. The fucking Bear Show can also eat my poo. Im sick of people calling everyone in the kitchen chef. I don't call my chef that. I call him by his name. Unless he's being a prick. If i say 'yes chef ' he knows I mean it very sarcastically. Chef means manager, im not the manager, I dont make the calls a chef gets to, I'm 3rd in command and good enough pals with 2nd that we split the bullshit even and we get paid the same. I have been mistaken for the chef before but dont keep calling me thst as if its gonna encourage me. Especially coming from my chef. Like, I will be if you drop dead.
Tag or dm me if you're ever having recipe issues. I usually either know one or can make one on the spot. It's part of my job to invent dishes based on usually just the name of it from the head chef. As long as your comfortable with somewhat vague measurements based on ratios unless its baking, im happy to help
That is a really great skill and kind offer, comrade
It would be great if it was a well compensated skill. But I know my way around a food pretty good. Been doing it for a while now
Half the recipes they give me at work are literally just ripped from allrecipes with wonky quantities on everything