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

I swear you both started to glow like igniting stars when the chef himself praised your efforts and proceeded to polish the plate. No wonder. This really is a goldmine of insight, fun, passion, and dedication to quality. Thanks again for another corker x

Answer 2

You can clock a compliment from a VIP any day, but when Koffmann says you've done a perfect job and has no criticisms, that one stays in the bank forever. Well played chefs, an unbelievable accolade, hard-earned.

Answer 3

Edit: So wonderful to see Chef enjoying your dish with relish. I love that it makes him feel younger. It brought good memories for him. This is a beautiful dish composed of a few of my favorite foods. My late mums recipe for pigs trotters had them in a delicious hearty stew, finished with large butter beans. The beans were cooked out so that a few broke down to thicken the creamy textured sauce. For the sweetbreads mum would cook those and serve them up on toast points. Mum cooked it all. Liver, kidneys, heart .. each had their own preparation. Mum didn’t cook with mushrooms though,but I love morels. Thanks for all the details on the how to’s, I’m definitely going to have to give it a try. First I’ll try the components separately, then pick the moment to put it together. Congratulations guys! You’re amazing! Cheers!

Answer 4

“Critical?  It’s perfect!”  Congrats guys, yes, you deserve that pat on the back! ❤

Answer 5

Major respect for the humility guys, stood in front of that content trying to suss out how it's done, some Chefs wouldn't even put themselves in that position in case it hurts their fragile ego or image. Let's face it though, we never ever stop being students.

To have the great man himself sat in front of you saying those things must have been sheer ecstasy. Well done!

Uncle Paul is an absolute G, more of him please! I'd likely pay to spend an afternoon with him, open a few bottles of red, do some cooking and just absorb his wisdom and tales from back in the day.

Answer 6

Fallow "If you were being super critical?"
Pierre "Why have you cut your hair like that?"

Answer 7

Just wonderful content. I love the way you both talk about Pierre Koffmann, we stand on the shoulders of giants.

Answer 8

Marco handling the trotter in his prime was a beast. This was better than any movie out now.... Well done lads.

Answer 9

Oh these fellows are just perfectly charming. Couldn't ask for a better way to pay homage to one of the living GOATs. Keep it up guys!

Answer 10

Uncle Paul has a very nice restaurant in Lincoln called the Thorold. As charming and charismatic as the content suggests and his food is incredible.

Answer 11

Talk about kids in a candy store the respect and excitement shown is heart warming and inspiring the the joy when told your efforts were "perfect" that moment will be forever remembered for these two

Answer 12

Excellent work guys. It’s gotta be a special moment to serve a chef their signature dish and say “ok roast me, what did I mess up?” and their honest reaction is “nothing.”

Answer 13

What a lovely piece of culinary history and mentorship.

Answer 14

Well done boys high praise

Answer 15

Lovely content proving wrong the old adage about meeting your heroes. Very enjoyable reading and the utter childlike delight on your faces when the big man was satisfied was wonderful to see.

Answer 16

God what I would GIVE for them to do Marco's version and have him judge it.

I've also never seen Will look so nervous. Must've been extremely nerve wracking serving a dish of such high esteem to its creator.

Answer 17

Was not planning on reading the whole thing but dammit this was so good! Well done chefs!

Answer 18

Imagine being friends with PK, amazing. Then to cook his signature dish FOR HIM and he says "It's as good as mine, no notes." Peak performance. It's like building a Ferrari and presenting it to Enzo Ferrari saying, "What do you think?", incredibly ballsy.

I thought I was cool because I got Albert Roux to sign a menu one time, imagine doing this? Top, top content lads, and hope to see more of Uncle Paul in the future too!

Answer 19

Wow, guys, what an honor and shock at the same time, to cook for this man! Congratulations on the content and the greetings from The Chef Pierre! If I'm ever in London, I'll definitely eat at your restaurant!
A fan from Brazil =)