After many months of contemplation, I made it today. An amazing dish, I wish I had known of it sooner. Definitely, it's going on the rotation. Thank you.
@@ptsm7430 Hello! Thanks for your encouraging words PT SM. I have started filming again so shouldn't be long. I'm really happy the videos provide value - yes, they are a bit of work, especially as I like to go on location most of the time. Pleas let me know if you'd like to see any particular ingredients or recipes. Un saludo, Peter
I’m at The Metropolitan Museum right now and I just couldn’t wait, I had to view this NOW! I don’t know where to begin…I’ve watched it twice here in the ladies room! You really knocked it out of the ballpark this time, Mr. Hanley! The trotters looked fabulous and if you hadn’t mentioned it I would never of even thought about the potatoes…the parsley, maybe! 🙂 The filming was excellent, even more so than usual on the food close ups. Your set up looked clean and I could go on and on, but just know it was wonderful and the parking lot “parting shot” was absolutely brilliant! 🥰
Another piece of the animal that is criminally underrated. I alove how you basically made a ballotine out of the trotter. Looks like if you prepared a couple of them in advance you could get so many easy amazing meals out of that. I am sure It would be amazing on a light salad, now that the weather is taking a turn for more sunshine again.
How are you doing Constantin? Unlike some, I don't go to pieces over trotters, but yeah! If I could get a reputation about anything, it would be cooking the bits that usually get thrown away. I do think they firm up too much if cold, but warm with a light salad would be amazing. In France I've had breaded trotters with Tartar or Gribiche sauce. so good!
Tried it today, it was pretty good. Thank you for sharing. Start with trotters and stock in slow cooker for 6 hrs. Season with salt and pepper before wrapping. I didn't have fresh parsley, finished the dish with sprinkles of picada on top (toasted bread crumbs and grinded almonds). The picada gives it good contrast for texture.
Hey Juilliard, it has been two weeks since the last video. I have completed my “deep dive into the archives” and I’m hoping that I don’t have to wait for another couple of months for more! ): You did mention that it had been rather windy for filming, but try to manage something, please. It doesn’t have to be the usual fare…just cook one simple thing, give the chef jacket a break, apron up, don’t talk…and just cook! But whatever you make let it be something that makes YOUR heart happy! Hell, I’d watch you make toast…but I would love some pork belly! Gimme a video, Juilliard…and don’t make me wait to long! 🎥 🥰
Toast! ...and I'm sure there'll be someone out there to tell be I'm doing it wrong!. Just what I needed Kimberly, A kick up the ... to get back to the stove. With me it's one thing or the other, but with a little planning... Very tempted to not talk, as you say, I shall endeavour to oblige! Some of the simplest videos have hundreds of thousands of views... Who knows?
My Manetas did not hold together. Even though I rolled the deboned trotters up tightly in several layers of cling film and refrigerated until cold, some started breaking up as soon as I dipped them into the egg. But once frying in the pan they all broke up completely. And deboning was a real mission
@@andybryson3887 Hi, Be sure to capture all the skin and fat, and make sure they are wet enough with the collagen-rich braising liquid. I've also been known to sprinkle the meat mixture VERY lightly with gelatin granules to be sure everything will bind together when wrapped
Love that one.... as a garlic maniac I would load those puppies with garlic before rolling into snags. It reminded me of that old Wooden Allen movie Take the money & Run where his hopeless girlfriend cooks him bacon for breakfast and when she serves it he says... I think your suppose to take the plastic off! I'm still off the sauce.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
After many months of contemplation, I made it today. An amazing dish, I wish I had known of it sooner. Definitely, it's going on the rotation. Thank you.
Any meal without wine is called breakfast- love it!! 👏👍
We need more Petes Pans vids. Keep them coming Peter. ❤️
Just making one today as it happens Carl :)
Could not agree with Carl more! We need your videos Pete. I guess they are a lot of work for you, but we love them and muchas gracias!!!
@@ptsm7430 Hello! Thanks for your encouraging words PT SM. I have started filming again so shouldn't be long. I'm really happy the videos provide value - yes, they are a bit of work, especially as I like to go on location most of the time.
Pleas let me know if you'd like to see any particular ingredients or recipes.
Un saludo,
Peter
Absolutely delighted to see you back out cooking. Best food channel on RUclips!
I agree!
I’m at The Metropolitan Museum right now and I just couldn’t wait, I had to view this NOW! I don’t know where to begin…I’ve watched it twice here in the ladies room! You really knocked it out of the ballpark this time, Mr. Hanley! The trotters looked fabulous and if you hadn’t mentioned it I would never of even thought about the potatoes…the parsley, maybe! 🙂 The filming was excellent, even more so than usual on the food close ups. Your set up looked clean and I could go on and on, but just know it was wonderful and the parking lot “parting shot” was absolutely brilliant! 🥰
Delighted to be broadcasting to the Ladies at the MET!
As ever, I'm grateful for your encouragement and feedback :)
Another piece of the animal that is criminally underrated. I alove how you basically made a ballotine out of the trotter. Looks like if you prepared a couple of them in advance you could get so many easy amazing meals out of that. I am sure It would be amazing on a light salad, now that the weather is taking a turn for more sunshine again.
How are you doing Constantin?
Unlike some, I don't go to pieces over trotters, but yeah! If I could get a reputation about anything, it would be cooking the bits that usually get thrown away. I do think they firm up too much if cold, but warm with a light salad would be amazing. In France I've had breaded trotters with Tartar or Gribiche sauce. so good!
Another amazing way to enjoy trotters, thank you.
Que rico!! Delicious!! 😍😋😋😋
What a wild dish. I am 100% sure I will never make it - but happy to have enjoyed watching you prepare it.
Ha! You mean you won't be boning out pig's trotters tonight. Thanks for tuning in again Rick :)
Hello! I'm new to your channel, I found you through River! Stay royal, my dear!
Tried it today, it was pretty good. Thank you for sharing.
Start with trotters and stock in slow cooker for 6 hrs. Season with salt and pepper before wrapping. I didn't have fresh parsley, finished the dish with sprinkles of picada on top (toasted bread crumbs and grinded almonds). The picada gives it good contrast for texture.
Such a pleasure watching you cooking!
So glad you approve! Thanks for tuning in :)
Brilliant, and thank you.....
Do a special in Andorra! Love the videos so much!
I will make this one, too. Sadly unappreciated trotters!
Thanks, Pete.
Made it tonight, @Petespans, incredible!
Hey Juilliard, it has been two weeks since the last video. I have completed my “deep dive into the archives” and I’m hoping that I don’t have to wait for another couple of months for more! ): You did mention that it had been rather windy for filming, but try to manage something, please. It doesn’t have to be the usual fare…just cook one simple thing, give the chef jacket a break, apron up, don’t talk…and just cook! But whatever you make let it be something that makes YOUR heart happy! Hell, I’d watch you make toast…but I would love some pork belly! Gimme a video, Juilliard…and don’t make me wait to long! 🎥 🥰
Toast! ...and I'm sure there'll be someone out there to tell be I'm doing it wrong!.
Just what I needed Kimberly, A kick up the ... to get back to the stove. With me it's one thing or the other, but with a little planning... Very tempted to not talk, as you say, I shall endeavour to oblige! Some of the simplest videos have hundreds of thousands of views... Who knows?
@@Petespans That’s what I was hoping you would say. 🙂
@@hatshepsut8329 Like what you say about making my heart happy! petermi@aol.es
@@Petespans Thank you, Chef!
No more of the "Juilliard" please! I hated it :)
Dude you are the best!
So glad you approve Javi. Are you Spanish?
Marvellous!
Thanks for tuning in again Andrew.
Wish my spouse could handle it. Jackie Sprat here! Thanks much.
No wine with petit-déjeuner, what if your eating leftover Garbure is it wrong to have a glass then?
We may be able to bend the rules in your case :)
Welp, guess I'm hitting up my butcher for trotters this weekend!
Nice one! Enjoy.
Making this for 4 people for Sunday but starting on Saturday
My Manetas did not hold together. Even though I rolled the deboned trotters up tightly in several layers of cling film and refrigerated until cold, some started breaking up as soon as I dipped them into the egg. But once frying in the pan they all broke up completely. And deboning was a real mission
@@andybryson3887 Hi, Be sure to capture all the skin and fat, and make sure they are wet enough with the collagen-rich braising liquid. I've also been known to sprinkle the meat mixture VERY lightly with gelatin granules to be sure everything will bind together when wrapped
Love that one....
as a garlic maniac I would load those puppies with garlic before rolling into snags.
It reminded me of that old Wooden Allen movie Take the money & Run
where his hopeless girlfriend cooks him bacon for breakfast and when she serves it he says...
I think your suppose to take the plastic off!
I'm still off the sauce.
Garlic Trotters in Garlic sauce. Aioli on the side?
Gonna be looking for that movie :)
Yes Garlic all over it.
I think Take the Money and Run is on RUclips…. Woody Allen’s first movie. A send up of bank robbers.
@@Petespans Here is the movie
Take The Money And Run (Woody Allen) - 1969
ruclips.net/video/OpcyZmZrZ3k/видео.html
A meal without wine is called breakfast 😂