The video might be years old, but still so relevant to classic recipes! This - and past experience - formed the basis of dish I made with Shropshire rabbit just last week, and your picada was the finishing touch! Keep coming with the new videos, Pete, but know the old ones are still treasured and watched! Bon profit!
!Que rico! I really like how the documentary goes quiet as you go through the process, it helps with focus; from my perspective at least. The picada looks and probably tastes wonderful: salivating as I type. Haha! That´s another of your presentations I´ll be trying myself. Gracias Peter.
I really believe you have advantages over a lot of cooking show chefs. On location, the lingo (huge advantage) and a bit of tourist history if you like. And I like the fact you aren’t chattering away to the camera. Keep going.
@@dojufitz (I wish I knew your name dojufitz) I do try to make it about the food and the setting... I know what you mean about the chatter!! It's great to have a small team of supporters, so many thanks for the encouragement :)
As an American raised in Catalunya I appreciate these videos more than you'd think! You make it seems so simple to bring back childhood flavors despite my distance from my old home.
Hey!! This video reminded me so much of dear Keith Floyd..!! Great work, great recipe, and a follow to boot.. now, I'm off for a slurp and am going to see a few more of your videos..! Well done..
Chef, you are spoiling us this week! The thickening agent and the Vi Ranci are two new ones on me. The wine is pretty high in alcohol but it is not fortified, correct? I will read up on it later. I love watching you cook and your two fisted wine pouring here did not disappoint! The dish looked delicious and I hope that you enjoyed every bite of it and that you remembered to toss el gato a morsel as well! Looks like you scored a few new books for your library as well. 🙂🥂
Kimberly, My research on the stuff went as far as Wikipedia in Catalan, and one picture of it being exposed to the sun... Let us know what you find... Glad you like the double-barreled pouring and, yes, el gato did not leave disappointed.
I’ve enjoyed this sort of cooking since Patience Gray introduced it to me in Honey From A Weed. A treat to see it in its natural setting - thank you very much.
Wow that looks great! Don't mind a feed of rabbit, but I don't come across them too often. But that sauce....that looks amazing, what a fascinating technique of using nuts, garlic and liver....I might have to try a variation of that technique on a few other dishes. Thank you for the dish. Greetings from Australia.
Lovely recipe as usual. I still got a block of foie in the fridge, might need to make a picada using that - maybe with a goats meat stew? Or goose. Have you used other nuts, btw? How high can you heat the clay pot? Could you sear a steak in one, for example? Also, in what manner does the onion help in making it nonstick; did you throw away that onion or did you readd in into the dish? p.s. sorry for the many questions.
Hey Constantin, Thanks for tuning in again! People often use pine nuts around here too - also fried bread. Can't say I've used anything else - got any ideas?? These pots are intended for slow cooking, and you're not supposed to blast it - or at least heat them up slowly... You could do a steak (just as I browned the rabbit) but you would get some funny looks! I'd be more careful with my other one I've had for years - this one was bought at the supermarket so don't treat it with same respect. Yes, the onion is discarded - apparently there's something in the onion that helps non-stick. I looked up how to make stainless steel non-stick and learnt about the onion - I find it does actually work :)
Hey Rick - Thanks for the feedback! I just get tired of saying "Put x in the pan" when the video is showing just that. We'll see :) Thanks for tuning in again.
Great video as always...
The video might be years old, but still so relevant to classic recipes! This - and past experience - formed the basis of dish I made with Shropshire rabbit just last week, and your picada was the finishing touch! Keep coming with the new videos, Pete, but know the old ones are still treasured and watched! Bon profit!
Another great dish. I love how you used the rabbit liver as a thickener.
I really enjoyed that, simple good flavorsome food in a stunning location. Greetings from Norway.
!Que rico! I really like how the documentary goes quiet as you go through the process, it helps with focus; from my perspective at least. The picada looks and probably tastes wonderful: salivating as I type. Haha! That´s another of your presentations I´ll be trying myself. Gracias Peter.
Pete,
I really love the history angle of the show. The views, the lingo & the great simple food - & its all brief & to the point.
What I'd call "tourism" rather than history :) Glad you like it!
I really believe you have advantages over a lot of cooking show chefs.
On location, the lingo (huge advantage) and a bit of tourist history if you like.
And I like the fact you aren’t chattering away to the camera.
Keep going.
@@dojufitz (I wish I knew your name dojufitz)
I do try to make it about the food and the setting... I know what you mean about the chatter!!
It's great to have a small team of supporters, so many thanks for the encouragement :)
It’s Dom and I’ve seen my fair share of cooking shows over the years and your show works well with the voice over approach.
@@dojufitz Nice to know! I see you watch One Pot Chef too :)
As an American raised in Catalunya I appreciate these videos more than you'd think! You make it seems so simple to bring back childhood flavors despite my distance from my old home.
Oh! Delighted to remind you of "home" Nicholas. Plenty more to come :)
Hey!! This video reminded me so much of dear Keith Floyd..!! Great work, great recipe, and a follow to boot.. now, I'm off for a slurp and am going to see a few more of your videos..! Well done..
Chef, you are spoiling us this week! The thickening agent and the Vi Ranci are two new ones on me. The wine is pretty high in alcohol but it is not fortified, correct? I will read up on it later. I love watching you cook and your two fisted wine pouring here did not disappoint! The dish looked delicious and I hope that you enjoyed every bite of it and that you remembered to toss el gato a morsel as well! Looks like you scored a few new books for your library as well. 🙂🥂
Kimberly, My research on the stuff went as far as Wikipedia in Catalan, and one picture of it being exposed to the sun... Let us know what you find... Glad you like the double-barreled pouring and, yes, el gato did not leave disappointed.
I’ve enjoyed this sort of cooking since Patience Gray introduced it to me in Honey From A Weed. A treat to see it in its natural setting - thank you very much.
Patience Gray ... I'd never even heard of her. You've got me interested! Thanks for tuning in :)
Wow that looks great! Don't mind a feed of rabbit, but I don't come across them too often. But that sauce....that looks amazing, what a fascinating technique of using nuts, garlic and liver....I might have to try a variation of that technique on a few other dishes. Thank you for the dish. Greetings from Australia.
Hey Daniel,
Lots of variations on the picada exist anyway. Have fun :)
Lovely recipe as usual. I still got a block of foie in the fridge, might need to make a picada using that - maybe with a goats meat stew? Or goose. Have you used other nuts, btw?
How high can you heat the clay pot? Could you sear a steak in one, for example? Also, in what manner does the onion help in making it nonstick; did you throw away that onion or did you readd in into the dish?
p.s. sorry for the many questions.
Hey Constantin,
Thanks for tuning in again!
People often use pine nuts around here too - also fried bread. Can't say I've used anything else - got any ideas??
These pots are intended for slow cooking, and you're not supposed to blast it - or at least heat them up slowly... You could do a steak (just as I browned the rabbit) but you would get some funny looks! I'd be more careful with my other one I've had for years - this one was bought at the supermarket so don't treat it with same respect.
Yes, the onion is discarded - apparently there's something in the onion that helps non-stick. I looked up how to make stainless steel non-stick and learnt about the onion - I find it does actually work :)
Minimalist voice over on this one - hmmm - I think I prefer when you do more talking. Delicious looking food though. And the scenery - wow.
Hey Rick - Thanks for the feedback! I just get tired of saying "Put x in the pan" when the video is showing just that. We'll see :)
Thanks for tuning in again.