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Ooh wonderful! Une question: Home rendered duck fat inevitably gets some flavour from slightly caramelised skin, even at the low rendering temperature, while supermarket duck fat is pure and clean. Surely that amazing flavour of caramelised duck or goose skin in the fat is the whole point of cooking potatoes in it? I find clean supermarket rendered duck fat almost flavourless. Any thoughts? Love the chanel. Someone has to do it, I guess...

I have only just discovered your channel while searching for a lentils with morcilla recipe. I live in France 40 k from the Spanish border, I guess Huesca is the nearest large town. I eat pigs ear when I can find it in a restaurant. I will be cooking this next week following the monthly shopping trip to Spain. Excellent videos, thank you.

Ooh lovely, but what of Soupe de Poisson, from eastern Provence? So similar to bouillabaisse, but different. the pulpy stock vegetables are forced through a mouli, along with every skerrick of juice and tiny particles of flesh from the chopped small fish. Only the soup is served. It is textured, thicker than you have just shown with the bouillabaisse, and was poured over the roui croutons.. Some add orange peel, but apparently all add pastis. In Antibes, overlooking Fort Vauban - where I once endured 4 hours of Hamlet en francais sitting on a wooden bench - and the active port, nothing is better.

Just subbed after watching a 4-video binge. This channel needs to blow up big time: poignant historical locations, great cooking tips, and a smart person responsible for it all. Makes want to go to the Pyrenees, criss-crossing the border of Spain and France, eating at every restaurant in every town!

Trying this now and rewatched the video to check I have everything… oops forgot the cloves 😂

Excellent job! Thanks!

Legend 👍👍👍 I love your work, more vids please

Looks great! About 15 years ago, an Irish chef, Catherine Fulvio, who married a Sicilian, did a TV series, 'Catherine's Roman Holiday' (probably RTE), in which she presented a bunch of Roman dishes, including Coda alla Vaccinara. It is ox tail, with its strongly flavoured meat, counter-balanced against celery (leaves on, for intense celery pungency), slow-cooked in tomato sauce (essentially passata and stock), 3 1/2 to 4 hours. Whole celery stalks, leaves on, are scrunched and folded into the pot, the lid crammed down if necessary.. The stringiness is broken down, and the celery chunks become deliciously waterlogged with the tomato and beef flavoured sauce. At service, the strung together whole of each of the stalks is draped over the oxtail pieces, with the sauce ladelled over. It's a light meal - served by a Roman signora on the program as brunch for her guests. There's tons of sauce so tons of bread is a good idea, and the remaining sauce is used on pasta. I have cooked this many times. It is a novel and memorable balance of intense flavours, but after, one cannot look a celery in the eye for a whole month. It is named after 19th century abattoir workers, the vaccinara, who had it made for them at their week's end in the cafes near the abattoir, while they enjoyed a beverage or two. Having been partly paid with off-cuts and tails, or 'coda', it seemed the natural solution.

one thing if i can... try to put the garlic first for a minute before adding the sofrito things...onions and so for, do the test , much better

long video today ...great!!!!

Missed you Pete.

Welcome back Pete. Why don't you drive that van up here to Tokyo and show the locals what Spanish food is all about. Enjoy the summer!

So glad I found your channel. So glad you're still posting.

Wow! This paella version looks delicious 😋…Love spanish cuisine. Thank you for sharing Pepe

You have been missed! This is a must for my summer cooking list.

Finally a new episode!

I go to Mallorca in August. First time going to Spain. I gotta try this!

Hi Pete, I often use orzo in place of rice for a very similar outcome. Seems like some Spanish do too. Would this be considered Fideua, or another dish?

You couldn't be more right about monkfish; looks like hell, but tastes like heaven! - one of the milestones any expat crosses is the 'monkfish bridge', wherein it becoming a staple of the table; from will-not to must-have. - Thank you, Pete; another top-quality authentic video!

Superb. Excellent instructions.

Pete your back . Magnifique

what inspiration!!

Bravo!

Thanks Pete, that looks delicious! We'll be out to Fornatlutx for a few weeks towards the end of June and thinking about the things I want to cook, that's inspired me no end! Like Malcolm I've always found the quality of supermarket fish counters to be excellent. Salud!

Fantastic!

Great to have you back. ❤

Nothing wrong with sourcing ingredients from Mercadona, Pete! They have their own fishing fleet!

Ooooh Looks delicious Pete 👌. I had a black Fideua in Ginoa and picked up the noodles to cook again at home when I got back to Leeds. I'm sure i've still got half a packet left in the back of the cupboard somewhere. Thanks for the inspiration, I know what I'm going to make for dinner now. Is there a non-touristy time to visit Majorca? I've never been but it's on my list to visit. Cheers! Ben

Avec une bonne cuillère d'aïoli dedans c'est meilleur

Oh yes!!! Gracias!

Ah . . .The wait is over, and the game is afoot again!

World class f'sure~ ❤

Pete, just noticed that you were a graduate of the French Culinary Institute in NYC. Did your time there overlap with Dave Arnold?

Great to see the website up and running!

Who’s Jess

Where's Pete? I'm missing his culinary guidance and wit!

Love it. The food, the story telling, the camera work and editing.... Thanks Pete Can't wait to spring the Arrroz saying onto my friends and coworkers.

if you got rid of the piano I would subscribe...

New subscriber here, and what a fantastic channel! So glad i came across one of your videos, after searching for recipe “spanish rice chicken”

I LIKE LIKE LIKE!!!!!

Looks great as always!

Looks great going to try this recipe tomorrow

Love the Stove!

Very nice, but I can assudre you Can Bugadella used 0 butter.

I thought for sure you were going to add spaghetti to the recipe after your nod to Sergio Leone’s and Ennio Morricone’s work.

Any tips on getting rid of the drenchy vibe?. Ive tried rinsing, but still taste it..(i grew up eating lamb kidneys,on a farm...maybe they didnt drench the hoggets?, i dont remember it being a thing).. im thinking maybe a soak in bi-carb, for halved kidneys, or appropriate solvent?.. Nice looking sauce..

I just love watching your videos. It is so professionally done. I can’t believe a network station hasn’t picked you up to Produce a series of shows. I just wish you episodes were a bit longer and more frequent.

I've never seen carrots used to thicken a sauce in that manner. Brilliant!!!

Really nice recipe, but the squab looks too well-done for my taste.

this channel is pure gold