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Old Yesterday, 07:10 PM
 
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DH is originally from France.. He remembers when he was growing up that his mom used a Sincomatic pressure cooker very often. (a German brand) And his neighbor did in fact have a le creuset, an oval one. He said he never saw un-enameled cast iron until he came stateside.

Actually, as a teen, he apprenticed in a three star Michelin restaurant. They used copper pots in his training kitchen. The dishwasher person kept these pots shiny with a mixture of flour, rock salt, egg whites and lemon scraps all mashed together. (the dishwasher would rub this mixture onto the pots with his hands)

Once a year, all the pots had to be sent out to be "re-tinned", bc the copper was lined with a tin mixture and the tin would wear away.

The brand of these copper pots is Mauviel. The factory that makes them is in the town called Villedieu-les Poeles. (translates to "God's city of the pans")

As an apprentice, in peak season, DH worked 12 hours a day, seven days a week. This was in the late '60s. He was never really that keen on cooking, but it was pretty much his only ticket out. (until I came along. ;-)
Villedieu les Poeles is in Normandy.

Last edited by LilyMae521; Yesterday at 07:45 PM..
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Old Yesterday, 08:21 PM
 
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Quote:
Originally Posted by LilyMae521 View Post
DH is originally from France.. He remembers

Haha, very interesting! Thanks for sharing
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Old Yesterday, 08:30 PM
 
Location: Mount Pleasant, SC
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+1 Thank you, Lily Mae!
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Old Yesterday, 09:23 PM
 
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Do you folks buy the ready mixed herbs like Herb de Provence, or buy individual herbs thyme, rosemary, sage, etc, and mix them by yourself in various ways?
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Old Today, 12:44 PM
 
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We make french food all the time. It's probably the most versatile cuisine in the world.
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