Why is stuffing performed on the hind leg trotters?

Question

Who can tell the rest of us common folk why hind leg trotters are more popular with chefs for stuffing as opposed to front trotters?

Answer 1

''As good as mine.''
''I'd love to be critical, but it's perfect.''
''I'm going to finish it, cause it's so good.''
Yeah, you boys did good. The legend himself giving such words of praise must've felt phenomenal. Great content, thank you.

Comments

Well ... he critiqued the hair

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Legit teared up. Crazy how proud I am of two young men I've never met. Well done, Gentlemen!

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SPOILER ALERT BRO

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yeah same! The look on their faces, they were so nervous lol

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If ''completely ruined the content by reading comments first'' is a ''recurring problem'' for you, perhaps you can use all the points of your impressive I.Q. and think of a ''simple solution to this pressing problem''.
If you can't, it's time for you to start consuming pigs feet raw probably.

Answer 2

Uncle Paul looks like a proper travelled British gentleman and I love it

Comments

Pity a chef as a career is nearly finished

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Don't get me started, since brexit and covid it has completely gone to the dogs. I used to love my industry, now it's something to be endured to pay the bills. Still good places out there to work but at the moment they're like hen's teeth

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He looks like a tour guide at a museum

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I love that kind of style

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He's 58 years young

Answer 3

"Are you putting it on the menu or are you just doing a comedy?"

Dads are all the same

Comments

It was Jack's dad who said it.

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Absolute baller comment - the man knew

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I think the very concept of this dish is a comedy

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And dads are always right

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I love how dismissive he is haha

Answer 4

When he said "why have you cut your hair like that?" Really made me laugh fantastic showing of a classic chefs

Comments

came to the comments for this

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Exactly kind of a question a proper uncle would ask haha

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i think he thought that the guy was copying his haircut but I think he just got a hair transplant recently.. :.D

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I was stunned that they didn't get the traditional single critique... And then he threw one in.

Answer 5

So cool Koffmann has been a regular, an endorsement of all your work.

Comments

Ngl, this kind of feels like a modern-day stone soup, but hey, if it tastes good, who cares!

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modern day stone soup? with all that's gone into it?

Answer 6

the ending was amazing, it's like pierre koffman reads Fallow's comments

Comments

He's like "your cooking is great but your hair ".

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Hahah

Answer 7

"A recipe is just a guide"... YES. Love when a chef just comes out and says that! Being exact to a recipe ONLY works if you are in the same kitchen, using the same equipment, and the same ingredients from the same places, at the same time of year. Knowing the nuances in what you have available is what makes things work!

Comments

He was talking about how they made, seasoned the dish and flavoured the sauce as the recipe was not extremely detailed and it required some skill to fill in the gaps.

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It's still mostly true though. I don't think there is such a thing as a perfect recipe. They all make assumptions about skill and available tools, which is fair tbh, because a recipe that goes too much into depth is probably going to be too long for almost anyone to use.

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Pastry chefs across the globe having a heart attack

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Stupid pastry chefs having heart attacks. Pastry innovation is about finding the cracks and wiggle room, it's no different than cooking, really.

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Well, yes, but Koffmann's published recipe is contemptibly hopeless.

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Its still true that its mostly a guide. I remember Marco said he doesnt use chicken in his pigs trotter even though he still listed Koffman on the menu.

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The best words said by Pierre Kauffman... " A recipe is just a guide ".

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Lemon is my go to example for explaining this.
The acidity of lemons varies wildly, so any amount given in a recipe needs to be adjusted after tasting the lemon, or, if possible, the dish/mix/sauce for which you are using it. For coctails, this is especially critical.
With, let's say, 20% of the drink being lemon, the result can be disagreable sour, or bland, and it is all your fault. Not the lemon's.

Taste, taste, taste.

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there are things you can't change hahaha

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It’s not just about controlling variables, it’s about creating an inspiring result. There are many choices along the way that can mould your dish into a unique experience, using your own palette to balance flavors. While still honoring the tradition of those who developed the recipe before you.

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@ True! Though this was specific to cooking, another quote I love is "Cooking is an art, but baking is science!"

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It's a great example! It's also the reason why the USDA canning standards are based off commercial bottled lemon juice for consistency, and not fresh squeezed. Same is true for jalapeno salsas, can be bland or hot depending on the pepper...yes, taste taste taste!

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as a chef that also learned to make doughs, bake bread and cakes and all the sweet sweet sins, I cannot stress enough that baking is like a different world to cooking for me. If you don't have a good recipe for cake you will most likely make rubber balls :D

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agreed worked in some good kitchens in my youth and the 'pastry chefs' are a different breed. Remember my head chef who had a star (name drop), about our genius pastry lady, saying he didn't become a chef to weigh ingredients to the gram then stare at an oven all day, he always wanted to be on the stove or grill

Answer 8

Will looked a little teary when Chef said it was perfect. What a great feeling that had to be!

Will Uncle Paul make some more visits? I’d love to hear some of his stories and see his take on some things.

Comments

I teared up as well so I cannot imagine how they felt.

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would love to see more of paul

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I didn't expect him to come in looking so dapper.

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Mr Paul is a cool dude and really likes his friend's kids, it would be sweet to have him come in and cook some dishes that were popular when he was their age

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Hard to tell w that pink eye

Answer 9

Make no mistake, this content is a BANGER. Almost like an episode of a tv show than a couple of chefs who own restaurants and make food-technique content. Brilliant.

Comments

It's definitely better than most cooking shows nowadays

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This is very similar to some episodes of Gordon's show(s) whenever he is preparing a dish for one of his inspirations. Very cool.

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also reminds me of those old videos of Marco Pierre White back in his prime. I can’t remember a lot of it, but I distinctly remember him talking about this dish, and how he put it on his menu with Pierre Koffmans name

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TV is at the bottom of the barrel, too many streaming services + paying for them. The quality of content is pushing past the more commercial format imo. It's not all good but the amount of passionate, talented people is a demonstration of the human potential. The good side of it. Hopefully people get inspired and push themselves as well.

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One of my FAVORITE things about this past decade is seeing content creators surpass what you can find on cable. This is 100% a channel that champions that new wave

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Almost perfect. I'd have loved the uncle to be a little more Keith Floyd though.

Answer 10

What a treat it must be when your hero turns out to be a decent human being and treats you as an equal.

Answer 11

Having Uncle Paul down was so cool. There were times I wondered if you were just humoring him, but you genuinely seemed to listen and honor what he was saying. I bet it felt so good for his experience to come out to help you both. Granted, you could have done it without his help, but it is way cool when you let everybody work together like that!
This is definitely proof that nice guys finish first! Stellar content.

Answer 12

Koffman has been a massive supporter of independent restaurants in London for decades now. I remember when he came in lunch at a gastro pub we had just opened and was full of encouragement and praise at what was a hectic time with a new opening. He had one piece of advice - the mash (circa 30% butter) needed, yes, you guessed it, more beurre! What a legend of a man

Answer 13

Love that at the end, when asked to be super critical, the only thing Chef Koffman could find was Jack's haircut

Comments

Koffmann was thinking they'd been practicing the recipe with Jack's scalp.

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I think it was cut on a trip to Turkey, lol

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Jack's hair has always been terrible

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I think the "uncle" has something to do with Pierra asking that!

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Hahaha

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just shave it! hair cut looks ridiculous.

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got a hair transplant. It’s still healing.

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​@@DamienBoathhair transplant

Answer 14

"I would love to be critical but it is perfect" Coming from such a skilled man, recognized for his mastery by professionals and food critics all over the world that is probably the highest praise you could possibly get.

Comments

just magnificent to hear.

Answer 15

What a compliment to receive from the OG himself!

Uncle Paul needs to create a special menu for one night where he can show everyone how to make the dishes and then bark at everyone on the pass all the way through to pints after work.

Looks like an absolute character.

Answer 16

This was genuinely my favourite cooking content of all time. The comradery trying to create the dish, the respect, the love, the intrigue, the emotional involvement. Shit man, I was grinning more reading this than watching hollywood videos.

Comments

It was so good. A dish I have long been totally fascinated by, and the Fallow guys and Pierre himself. Was just an awesome, informative and wholesome content.

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I concur. I too think this is one of my favourite contents, in that it is completely honest. Nothing about it is staged; doesn't feel like a production. Just a couple o lads doing something they enjoy and learning something new. So simple, so marvelous. As the Aussies would say, "it is fair dinkum, mate."

Answer 17

that is the most perfect ending to content ever, for many reasons. Well done lads, cannot wait to eat at your restaurant!

Comments

Been to Fowl twice, and Fallow once. Phenomenal every time. Best meals I've had in London for sure.

Answer 18

Many years ago I cooked for Pierre Koffman at my gastropub in Kent. He was great friends with a wine supplier I used and I bought a lot of wine from Tante Claire before it closed (wines that I had never heard of but I learned). He was very gracious and we didn't kill him so I can say that yes I cooked for the great PK. Also Marco and he's still alive also!!

Answer 19

Man, I actually rejoiced in my office audibly when he said it was perfect, like I had any part in recreating the dish. Well done Chef's. It does look amazing! Your skills are truly inspiring.

Answer 20

As a man who has also unashamedly had a hair transplant, the “Why’d you cut the hair like that” at the end cracked me up