I'm shocked this channel deserves a lot more views. Great quality production. Great authentic recipes!

Love this channel. Proper European soul food done properly - great work!

@armoredangel01

7 ай бұрын

I'm American. I got to say that France has dishes that can be called 'Soul Food'. Cassoulet is one of them

@jakobovski13

Ай бұрын

@@armoredangel01 most cultures do lol

I had a traditional cassoulet in Carcassonne in May. Was wonderful.

Our honeymoon was in Carcassonne & my husbands first cassoulet. Thank you for the wonderful reminder and the recipe for his birthday dinner.

Subscribed at River’s suggestion. Lo and behold my beloved cassoulet was the first recipe I noted . Can’t wait to view the entire video. And, Pete has an enthusiastic and exciting voice!

Such a unique format and great to see a family cooking together. This recipe seems a little simpler than my last effort but looks delicious. Next weekend's project.

Wow, cooked this tonight and it was delicious. Had roast duck on Sunday, confit the legs stock from the carcass and used a Greek sausage as Toulouse sausages not available here. Result was fantastic and we still have some left for tomorrow night. Love your channel and your easy laid back style. Thanks for sharing the recipes and the opportunity to see their provenance.

Such a fantastic medieval town. Now I must go there! So nice to see your family joining you on your food adventures. :)

Such a lovely life! Quite the one:) France, beautiful food and cycling. Utopia..

I am Greek and i love Greek cuisine among others as many other cultures from Europe also like Greek cuisine/ And i can say that by the demands of our tourists. But i have to admit French cuisine is the mother of all cuisines worlwide!!

Beautiful! One of my favorite dishes, and not so hard at all, but time consuming, and worth every minute!

This channel is superb! A real gem, looking forward to cooking some of these recipes. Good memories of holidays in France and more recently in Spain and Portugal. Keep up the great work!

Wonderful gastronomy and vídeo! Thanks for sharing It. Regards from Amazonas, Brazil.

Pete’s pans groupies 😂😂😜😜

Superb video! Instructive and atmospheric.

Predates potatoes? Oh, it’s millions of years old?! Oh, you mean the arrival of potatoes…gotcha.

Cracking video and dish pete. Cant get enough of your authentic classical french cooking series. Great to see the family involved this time aswell 😂

@Petespans

4 жыл бұрын

Carl, So happy you enjoyed the video! Blessings

Excellent video! Since it’s getting cool here in NJ, I’m getting ready for cassoulet season.

Terrific foodie channel! Well produced and great visuals. More please!

How absolutely authentic. Was there last week and wow what a video explaining how to make. Cheers

This by far one of the best food channels on you tube. |Amazing content all round

Great video! I wish the States had better access to local butchers! Pork skin and feet are hard to come by.

Great to see this dish in the context of its region. Some good tips too! I haven't seen that tip about submerging the crust. Makes sense though.

Great film - lovely scenery, though I wouldn't want to cycle too much of it!

That looks amazing but even more so that town!!

Nice one! Thanks!

Thinking a lot about you traveling around. Stay safe! The culinary world needs you.😊

@Petespans

4 жыл бұрын

Thanks so much for your lovely comment Becky! No intention of stopping... STAY WELL

Great as always Pete. Keep up the good work

@Petespans

4 жыл бұрын

Delighted you enjoyed it Sean! Good of you to comment - very encouraging for me :)

Found you channel so happy 😀 brilliant 🤩

Great. That was fun. Thank you.

Great video. Thankyou!

@Petespans

4 ай бұрын

Glad you liked it!

Just found your channel, it's great. Your presentation is so easy to listen to, you're like the Mark Felton of travel cooking.

@jamesbernie9465

3 жыл бұрын

I am also here from Mark Felton. Must be an algorithm thing.

I've just discovered your channel. Great content. It's the middle of winter here (Australia), & I'll be making this on the weekend.

@Petespans

11 ай бұрын

Great to hear from you! Wish it was winter in Spain. All the best with the Cassoulet :)

@casuallynuts

11 ай бұрын

@@PetespansMade your cassoulet. I don’t know how to post the picture, however it turned out a treat! Really pleased. I, too found a bottle of red that went into the cook, which made the recipe all the better.

@Petespans

11 ай бұрын

@@casuallynuts probably turned out better than mine! (ssshhh) I remember I couldn't get the gas stove to work and burned it in the oven: Hence no money shot at the end:) So glad yours went well. Cheers!

bon, merci beaucoup! ça a l'air d'être un très bon repas copieux

Nice video, great food, looking forward to catching up with more of both.

@Petespans

3 ай бұрын

Thanks a bunch for watching! I'll make sure to keep the good stuff coming your way.

Just made the cassoulet, wood fired, what's your email address so I can send you the pics and my thoughts! Cheers. Ps love the channel

@Petespans

2 жыл бұрын

oooh, don't shoot the messenger! petermi@aol.es Cheers Matthew

Impressive! You're the man!

@Petespans

4 жыл бұрын

Glad you liked it Elias :) Thanks for commenting. Very encouraging :)

Great video. I'm preparing for my first cassoulet, bought my 500gm of pork belly complete with rind, promptly removed and discarded the rind, 2 days before viewing this video. Alas! The good news is that I just happen to have a split pig trotter in my freezer and have had NO idea what to do with it! Thanks for the help!

@Stringythingy

4 ай бұрын

Save any leftover pork crackling in the freezer for things like this too - it’s the same but caramelised. If there’s ever any left that is 😂

@m.theresa1385

4 ай бұрын

I feel for you. I need a bigger freezer for all the baggies, bits and pieces I have saved in there - kinda hard to do in a tiny apartment galley kitchen. Cassoulet is on my Shrove Tuesday menu before I give up meat for Lent. It seems like an entirely appropriate meaty dish, even more so than jambalaya before 40 days of doing without. I’ll end Lent with a fishy paella on Good Friday. These two dishes seem like the perfect bookends.

That cassoulet ... I'm salivating.

I'm sold! 😮

"Goes in the cook, not in the cassoulet..." 😂😂

OMG it looks so tasty!!

River sent me here. Glad I came!

@Petespans

2 жыл бұрын

Bless River! No idea why he mentioned me but Welcome Leyla!

Really wish you guys would have dug in and tasted it.. How is it served? With bread, rice, as soup?

Fantastique!!

@Petespans

4 жыл бұрын

Love your name!!

I was in Carcassonne last week. Had to have a cassoulet whilst I was there, naturally.

Ah, Jess makes an appearance in this one! She seems lovely!

That Crusader Kings music 😎

Please share links to the early music used in these videos - I must know.

@Petespans

2 жыл бұрын

ok... let me look

@Petespans

2 жыл бұрын

www.jsayles.com/familypages/earlymusic.htm

No potatoes... so where did the tomatoes come from? Still loved the recipe.

@Petespans

3 жыл бұрын

I really couldn't skip on the tomatoes though :) Cheers!

I used to have a pen pal in Carcassonne. I wonder if he’s still there. It must be nearly 50:years ago!

@Petespans

11 ай бұрын

50 years! Surely not ... Thanks for tuning in :)

Love the look, love the accent, love the visuals... But if we had any more verses of Now is the month of Maying I'd be suicidal.

@Petespans

2 жыл бұрын

Three out of four ain't bad! I didn't think anyone would know it was an English... fa la la

We had cassoulet in Carcassonne.

It looked delicious

Is it my imagination or does this guy's voice go down a register every time he says something French?

Cor! ... that looks tasty.

inspiring video. Wonder if I could rent out an Airbnb and cook with a host who's willing to teach?

A recipe from before potatoes, yet with a tomato 🤔 (Recipe still looks lush though 😊)

@Petespans

3 жыл бұрын

I see your point , but don't kill the messenger :(

@AlexanderEBott

9 ай бұрын

The tarbais bean is also Columbian exchange as well, I'm curious what they would have used before, perhaps fava beans?

Subbed

This dish is influenced coming from Spain. The Spanish introduced beans from its American Provinces. In Spain they are called ''cocidos'' or ''pucheros'' and its made in a cazuela, an earthen pot. Its out of this world.

@Petespans

3 ай бұрын

Thanks for sharing the background of this dish!

And, of course, the lady's foldable knife is an Opinel!

@Petespans

3 ай бұрын

Ah, yes, the lady's must-have accessory!

..👍👍👍

As fine a looking cassoulet as I’ve ever seen. Just wish I could taste it 😂

@Petespans

4 ай бұрын

Bless you! Thanks for kind comment :)

7:54 😂😂😂

Cool vid! You should serve and munch it though!

"Miraculously preserved" if you don't count Viollet Le Duc's Disneyland style 19th Century "restoration". Just as there's too much schmaltz in the recipe.

I'm afraid the fortifications of Carcassonne have not been 'miraculously preserved' from the 13th century - it was almost entirely built in the Victorian era. The cassoulet I'm sure is perfectly nice, but as the stated aim here is 'authentic and traditional' cassoulet, it doesn't quite hit the mark. There are essentially three variants which may be considered authentic: the cassoulets of Castelnaudary (where the dish probably originated), Carcassonne and Toulouse. The Castelnaudary recipe uses pork and confit of goose, that of Carcassonne uses mutton and that of Toulouse uses mutton, pork, sausage and confit of goose. These recipes are the only ones which have any rightful claim to authenticity. Which of these is superior is of course a matter of opinion, but I would argue that the mutton and the goose adds a certain something to a cassoulet which I wouldn't be without. Game is occasionally used too and can be good. More importantly though - a true cassoulet *never* contains tomatoes.

@Petespans

2 ай бұрын

Thanks for the feedback! A photo from 1850 shows the old walls, prior to renovation pretty much in tact - but I who am I to say? Don't even know where I read that information ; ) I think my Cassoulet belongs somewhere along the canal between Carcassonne and Toulouse! Slightly generic, I admit: local variations of the "Holy Trinity" will be discussed in an upcoming video. I remember I based my ingredients upon amusing video of Castelnaudary vs Carcassonne battle of Cassoulets: kzread.info/dash/bejne/e4Kky8lxnba5ZLg.html as well as a Cassoulet I had at la maison du Cassoulet in the heart of la Cité, and the Académie du Cassoulet at the Chateau de St Martin at Carcassonne. No mutton in any of these, but can be used, I know. As far as tomato is concerned, I was swayed by the world champion Cassoulet maker: kzread.info/dash/bejne/h3Zlk9ydoqTemqg.html who uses a touch of tomato paste.

Question mate. If the original recipe predates potatoes then it predates tomatoes as well. Wtf

👍👍👍🇬🇪🇬🇪🇬🇪

Chapaux, Monsieur.

Класс !

Cooking instructions: simmer for the length of time it takes one to admire the ancient ramparts from below. 5:22

no money shot?? come on plate some for us next time

@recklessinPa

3 жыл бұрын

chefjason, Pete's money shot was his wife and daughters

@Petespans

3 жыл бұрын

@@recklessinPa Wife, hahahahaha!

What's the song???

@Petespans

11 ай бұрын

uuufff, can't remember!

@pgabr3110

Ай бұрын

Now is the month of maying by Thomas Morley

How about Pans people?

@Petespans

4 ай бұрын

Ahhh! Should have thought of that! I was more Legs 11.

Potato and tomato came together from the america

No breadcrumbs??

@melaniezette886

6 ай бұрын

No I don't know anybody who does it. And I never put tomatoes. Sacrilège 🇨🇵 but when have 3 major receipt. Cassoulet from Toulouse, Castelnaudary and Carcassonne not very different indeed. Better if you cook it one or two days before

Guess you might wanna consider adding 20 or better 40 mg of atorvastatin in that noce pot 😂😂😂

@reklovjj

2 жыл бұрын

Hell no we walk miles a day and only eat twice a day. No snacking no processed food allowed. Such meal is eating once a month if that.

Heyy so what’s up with Jessica?? Asking for a friend…

Sorry, not my cup of tea. I am interested in the subject matter, but not in the overwrought, over-enunciated voice over.

@Petespans

4 ай бұрын

er, bye then.