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

Chef is so happy just to be made a fuss of. As my grandmother taught me, food always tastes better when someone else cooks it, so I’m sure he was delighted by this dish.

Answer 2

Guys, going to admit it, I teared up when the Chef said "it is as good as mine". There can be no bigger praise from a master, without hurting his ego. "Better" than his is not conceivable, but "as good as", it is an welcoming to the club of peers.
I am no cook, but I remember the feeling I had when my mum said this to me.

Answer 3

Career chef of 35 years, and Pierre was an inspiration in my early days great content guys, totally made my day

Comments

and the winner of the brown Nose Award goes too.....

---

What made him stand out from other chefs in your early days?

---

@ the way he pushed classic French cuisine forward was daring in some ways, and in turn it inspired the next Generation (MPW etc…)

Answer 4

Brilliant that lads and the way your uncle was nodding about the trotter juices was so heartfelt he’s a star

Why did you cut your hair like that  ..Brilliant

Comments

Typically people shave their heads whenever they get hair implants. Basically he’s growing new hair

---

I imagine the "uncle" prompted Pierra to ask that question on camera :)

---

We know, he was just quoting Mr. Koffman

Answer 5

I am so glad Sorted took Jolly to your place, you guys have become some of my favourite content, the passion is just pure.

Answer 6

How EXCITING for you guys!!! I cooked for a retired chef; I made curried chicken legs and he was so delighted with it, he asked me to come to his house on Christmas Day so his whole family could have it as their Christmas dinner. I was so proud I cried.

Comments

Curried chicken done well is a very memorable dish. For the first time I've decided to have it on my Easter table quite by happenstance. The butcher was out of lamb, so curry chicken it is. I'm truly looking forward to it – I just have to decide what type of curry I'm making. I know yours was delicious! Cheers!

---

Congrats

Answer 7

I thought it was a joke bit for a second, but Uncle Paul actually showed up - in a suit and tie - to help perfect the dish!

Answer 8

When Chef said it was perfect, I couldn't believe my eyes when I saw how quickly Will's face turned red. And throughout the time Koffman was there they were just standing there like little kids on Christmas. I absolutely love this kind of content ❤️

Answer 9

"why did you cut your hair like that?" i love how hes like an uncle ribbing a relative so wholesome

Answer 10

Simply outstanding work you two! Truly such a compliment that he considers it perfect and as good as his, and then enthusiastically returns to eating the rest of it. Just looking at your faces I dare say there was some misty-eyedness. Honestly from just what I have seen you have earned the praise and esteem by proving yourselves over and over. Cheers to you lads and I eagerly look forward to what you share with us next.

Answer 11

Sweetbreads are NOT pituitary glands - which are about the size of a pea and located in the centre of the brain. They are the thymus - located in the lower throat - OR - the pancreas, located in the main gut cavity near the stomach.

Answer 12

Man this is amazing. This is like trying to make your grand grandparents something to honor their career and nailed it, especially when they're legends at it. Then they turn out to be so heartfelt and kind to the young generation AND they said it's perfect. That feeling must've been euphorious. Pierre's a legend. You guys are awesome and this content's like a movie, I love it

Answer 13

It was great seeing that family friend help out. Most of us put your skills on a pedestal, he made it seem like a family trade.

Which it obviously is.

And then the reaction from the legend was amazing. More for us to see you both look like a couple of kids with big smiles on your faces.

Inspirational!

Comments

Paul loves those guys just as if they were his own and you can see that.

---

Then they didn't give him a seat next to the legend.

Answer 14

I love how you have both trained your team to just crack on with service whilst you do these contents. Shows such empowerment and confidence in your staff - well done!

Answer 15

Meeting your heroes is sometimes just as good as you thought it would be. I know they knew him already, but goodness. What a feeling to have him tell you when you nailed it.

Answer 16

The question asked and the answer they got. I swear as a chef i had the same joy, excitement, and happiness as these guys did.

Comments

I swear I teared up.

---

Clean plate so you know he isn't mincing words

Answer 17

Everything in this content is wonderful, just many lifetimes of work: (you two and those that helped with prep, your extended family "uncle", a retired chef that made this technique, and plus all the generations of chefs & their experiences, trials of success & failure), coming together to have the originator of this technique cooking a pig trotter, to say it's perfect and to change nothing. Simply beautiful, thank you.

Answer 18

Absolutely brilliant content - Chefs respecting each other and their passion for good food.

Answer 19

The final comment cracked me up.

Comments

hair transplant?

---

Yeah he got a hair transplant, looks so obvious. Hair transplants don't work, it will last a few months.

---

Need to agree, It was funny as hell

---

i could not stop staring at his hair in the first content with the new cut.

---

The old man was roasting even though he wasn't in the kitchen

---

What’s going on with his hair?

---

looks like a hair transplant.

---

Male Pattern Baldness

---

Hair transplant

Answer 20

Uncle Paul is a G! We need more of him, I enjoyed reading you guys stress out since you’re always so calm