Thanks for this. I love the tempo and mood you achieve. I'm fascinated by how I imagine your life to be. Based in Mallorca but moving, unrooted, through what is probably the world's most magnificent larder. If true, then you have something that I and probably many others simply dream about. And good luck to you, if you do.

@Petespans

4 ай бұрын

I'm glad you enjoyed the video and the vibe! Thanks for your kind words. Perhaps I should call the show "Unrooted Cook!"

@stanstead8830

4 ай бұрын

Why don't you have a few weeks travelling the south of England? I could put you in touch with a fantastic butcher (I'm just slowly roasting one of his tri-tips). There's some top quality food in the UK, if you know where to get it. And we've also got some really good wines in Sussex. A major problem, though, is that it's impossible to lay your hands on a decent tomato!

@Petespans

4 ай бұрын

No immediate plans to go to u.k, but like the idea :)@@stanstead8830

@David-qd3ff

4 ай бұрын

I love your channel. I am a disciple of cooking dishes as they were meant to be. Traveled to many of the places in France you have been. Would love a behind the scenes of how you travel and do your videos. Almost watched every single video. I am slowing down as to savour each one.

@Petespans

4 ай бұрын

@@David-qd3ff Dear me! All my videos!! I hope you're not too sick of my voice... Yes, I am planning a BTS look at a day in my culinary/traveling life. Good luck with some of the earliest videos I made - I find them painful to watch :) Bless you for your support!

The best cooking on KZread and my copy of this Madame Womans La Bonne Cuisine is finally on its way.

@Petespans

5 ай бұрын

Hope you enjoy that Madame Woman's book :)

It would be a treat to meet you and cook a rustic dish.. More videos please.

@Petespans

Ай бұрын

Come find me in the Pyrenees over the next 6 months as I prepare the PP book! Thanks you for your kind words :)

Pete for President of the USA! Hello from Ohio, and glad you continue to bring it to the people.

@Petespans

5 ай бұрын

Bless you Paul!

another classic

@Petespans

5 ай бұрын

Thanks for tuning in again :)

Great dish as always but probably my fav part is the side dish cooked as "a l'etuvee"! I am soo sick of potatoes and rice and now I realized there are so many other options...

@Petespans

5 ай бұрын

I know, right?

Hey pete...advice from a soundman. When you speak your videos, you should consider using a popfilter or at least try to avoid pronoucing the "p´s" directly into the microphone...try listening with headphones and you will hear why ;) Another trick is to place your microphone off to the side of your mouth when speaking. Thanks a lot for culinary inspiration. I´m a huge fan !

@Petespans

5 ай бұрын

Definitely! Appreciate the tip. and thanks for tuning in!

@bronas1312

5 ай бұрын

I'd love to chip in if we all decide to crowd-source a better microphone setup for Pete!

Thank you sir for the Toupin lead. I am beginning my search. They appeared to have been popular in the Provence region. It seems like such a sturdy and practical pot for small stock production. You are the master sir! Thanks again for the quick reply. Cheers!

I've only just discovered your channel and wanted to say how much I enjoy your videos. Informative, well-shot, and they inspire you to try your hand at the recipes (there's a rabbit in my fridge right now). ¡Suerte!

Dear Pete, Please can you get to Limoux for lunch asap! You will be able to dine on the fabulous regional dish Fricassee de Limoux. I would very much like to see how you’d assemble/replicate it post luncheon! Whenever I am in the region I always head there to pay homage to this delicious porky treat. Which is impossible to find outside of a 5 mile radius of Limoux. Warmest Wishes

@Petespans

14 күн бұрын

I already scoped out the area along the riverbank.... Start chilling the blanquette. Watch this space.

Inspiring indeed. The main and the side. Thank you.

@Petespans

5 ай бұрын

Many thanks for encouragement :)

Another fine rustic dish. I agree that turnips are an often overlooked vegetable, as are many root vegetables. As a retired chef, your food is amazing and lets me get back into the kitchen to eat some amazing food. I miss my time traveling in that part of the world. Ah, the simple fare, breads, wine and the wonderful local dishes. Keep up the wonderful work and keep the good food coming. Best wishes from Texas!

@Petespans

5 ай бұрын

So glad you like the traditional stuff! Thanks for tuning in :) Best wishes from Mallorca

Bravo again my friend. Going to try your turnip recipe. Alas, large chunks of pork cheeks like the one you featured are as expensive as Colombian coke here in Tokyo.

@Petespans

5 ай бұрын

Other stewing cuts would be fine. Thanks for tuning in :)

Love this stuff 👍👍

Another beauty. Cheers Pete

@Petespans

5 ай бұрын

Cheers! Bless you for commenting :)

Delicious mate. I did a wild boar stew last night and, though I say so myself, it was spectacular 😃

Beautiful!

@Petespans

4 ай бұрын

Yes, there's beauty in braised pork cheeks! Thanks for tuning in :)

I really look forward to these videos and enjoy your rustic approach to cooking and presentation. salutations from the hills of oakland, california.

@Petespans

5 ай бұрын

So happy to receive this encouraging comment :) Bless you for your support!

excellent - thank you and I am glad that you are back to the Opinel

@Petespans

5 ай бұрын

Yeah, and I've got an interesting new model for next video!

Superb Pete, comme d'habitude. Love the strip of citrus to cut into the fattiness of the dish. The restaurant cheeks were stringy whereas yours fell apart. Always a pleasure, mate. 👊

@peterball3289

5 ай бұрын

Nice that was my take away as well. Going to give that Turnip method a go.

@Petespans

5 ай бұрын

Glad you liked the citrus the dish! I think I overdid it as a little goes a long way...

Show em’ how it’s done Pete!

@Petespans

5 ай бұрын

Will do! Thanks for tuning in Doug.

Six university friends descending here tomorrow for lunch, and so this is perfect, thank you (as ever).

@Petespans

5 ай бұрын

Hey, glad the recipe is helpful! Enjoy the meal with your buddies.!

Thank you for this video. I was a patissier for Inter-Continental hotels for many years. While I was trained to make classic French pastries, I adore traditional Continental cuisine. I'm so excited to have luckily stumbled upon your website.

Love the cork trick with the pot lid. Brilliant!

@Petespans

4 ай бұрын

Yeah, can't remember where I saw that! Thanks for tuning in!

I think of the funds I wasted at the French Culinary Institute in NYC! Your videos are a class in French Cooking all by themselves.!!

@Petespans

5 ай бұрын

Were you aware that I went there too?

@user-kj6bj8un6n

5 ай бұрын

Yes, Class of'89@@Petespans

@Petespans

5 ай бұрын

Me, class of 99@@user-kj6bj8un6n

In my top 5 cuts of any protein ever.

Classy stuff. Really enjoying catching up with your work.

@Petespans

5 ай бұрын

Thanks for tuning in Ray!

great content peter, loved the small ikea pot, i got the same one XD

@Petespans

5 ай бұрын

Thanks! IKEA pot???

@Evolvescalate

5 ай бұрын

the small pot at kzread.info/dash/bejne/doGkprx-dZS7m7w.html the one that you strain the sauce into ;)

@Petespans

4 ай бұрын

Was that one from IKEA? Could well have been now you mention it :)@@Evolvescalate

I attempted this recipe this past weekend. It turned out alright, but the pork cheeks (or jowls as I got them) I bought were incredibly fatty, maybe only 25-30% meat. I'll have to try this again, but maybe with a meatier cut of pork.

@Petespans

4 ай бұрын

Oh dear! I have never experienced them sold like that :( What a shame!

My Local Butcher in Tipperary Ireland and has his own farm and abattoir for lamb and beef, but buys in Pork. The pigs heads are sold cut in half with the cheeks left in. But he does sell beef cheeks separately could I substitute them? Thanks for the video.

@of6204

5 ай бұрын

Beef cheeks even better ✅

@Petespans

5 ай бұрын

I've never had beef cheeks. Aren't they huge?

A chef to chef question. The pot that you cook your stocks in (orange pot with a handle). What the devil is it called? Where can you find one? Is it an enameled cast iron? It is similar to a milk pot in shape, but much larger. It looks like such a handy pot to have. Would love to add it to my rack of French Copper.

@Petespans

5 ай бұрын

I believe they are referred to as TOUPIN in French. I found this one at a brocante (antique /bric-a-brac shop ) in France. It's some sort of enameled metal, but rather light - not like typical cast iron. Thanks for tuning in!

Outstanding. Noting that you base yourself out of Mallorca, have you by chance tried El Posito in Puerta Pollenca *honest every day restaurant), Es Verger at Alaro (made famous by Mr Stein) or Mirador de sas Barques (to as lesser extent but the pig and the view was good)? Some of fav eateries from my trips to the island.

@Petespans

Ай бұрын

Wow, yes, I have been to 2 out of 3! but great inspiration to return... Bless you Joe for reminding me :)

Restaurants unfortunately get lazy.was it a spot many outsiders frequent? I also never saw any cheeks sold or served on the bone. interesting.

@Petespans

5 ай бұрын

Constantin!! Yeah, first time I cooked Schweinebacken on the bone too.

@of6204

5 ай бұрын

Around Valencia everywhere has carrillada. And I can never pass it by

I assume this technique would be the same for pork butt or short ribs, correct?

@Petespans

5 ай бұрын

Absolutely! The hock / shank too.

'promosm' 🙌