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Hi everyone, welcome to potluck food talks.

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I'm here with Phil and today we're going to talk about, I don't know, animal bodies.

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Animal bodies.

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Animal body parts.

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You couldn't have said that more like a psychopath.

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Pieces of edible dead animals.

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No, no.

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Shall I start again?

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No, no.

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This is great.

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This is perfect.

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This is just for people to tune in for.

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Yeah, we're going to talk a little bit about nose to tail cooking, no?

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Yeah.

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And because there's so much to talk about, you know, we kind of thought that we'd talk

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about upper parts, you know, sort of like what, waist up?

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Yeah, like we could start with the head.

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Yeah.

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You remember that one time where we bought a pig's head and we cooked it at home?

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Yeah.

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I remember that.

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It was really cool.

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It was really, I don't even remember where we got it from.

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We had to pre-order it.

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Yeah, it was like a super specific butchery in Berlin, but I also forgot the name of the

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place.

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I remember we braised it with like a little bit of beer and it ended up being super delicious.

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Yeah.

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I remember apple juice also and lots of vegetables.

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That's what I remember.

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I remember we were with a friend of yours and he kept talking about how the gums were

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like a delicacy.

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Do you remember that?

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Ah, yeah.

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Yeah, I've also heard about that.

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Which I've never encountered afterwards.

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Nobody ever said that.

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No, and I think it's bullshit, honestly.

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I think he was full of shit in a lot of things that he said actually looking back.

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Yeah.

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So, but also we could break the whole head into many different parts.

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If we talk about Nolster Tail cooking, I mean, first thing that comes to my mind is the pig's

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ear that has become like a thing here in Spain and specifically in the Basque Country.

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It's true, it has become a thing, hasn't it?

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Yeah.

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You think Bordelberry is partially responsible for the pig's ear craze?

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I don't know.

48
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Maybe.

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No idea.

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Yeah.

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There is a lot of like of Nolster Tail culture here in Spain.

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That's true.

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Yeah, and there are restaurants that specializes in these kind of things.

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Yeah.

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And the pig, you know, the pig is really a very wonderful animal, especially, you know,

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like really full grown pigs.

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I mean, they're massive.

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There's so much to them.

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And it's such a noble pursuit to use every single part of the animal, you know, for a

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sustainability point of view, obviously, and out of respect for the sacrifice of the animal

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giving its life so that you can eat pork crackling.

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But it's also really fun, I think, you know.

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Like it's, you know, it's such a diversity.

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I mean, like you said, just in the head, you know, you have the cheeks, you have loads

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of like meat regions over the forehead and the temple.

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You have the snout, which is amazing.

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You have the ears.

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Brain, tongue.

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The jaw is an amazing part of the animal, you know, which is just down at the jawline.

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Yeah.

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And like you said, brain, tongue.

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That's amazing.

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Have you cooked brains?

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I have never cooked pig's brain, to be honest.

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Pig's brains?

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Not so much.

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Veal brains?

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Yes.

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Pig's brains are a little bit funkier and like you can make like a spread out of them,

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which is, you know, which can be quite nice, but usually it's not something that I use.

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But veal brains are very nice.

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There used to be a time where they were really sort of like people were raving about brains

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in Paris.

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There was this dish everywhere of like poached, sauteed veal brains with like a lemon butter

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sauce.

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I'm sure you saw that.

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I had that at Le Baguettean.

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Yeah, it was super nice.

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What is it?

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Is that veal brain?

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Yeah, right.

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Yeah.

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Probably.

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Yeah.

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Yeah, because I remember it was just, they would say brain.

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Yeah.

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But yeah, I remember it was amazing.

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And that place is really nice.

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That place is super nice, yeah.

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Tongue is also, I mean, tongue is amazing.

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I like more cow's tongue, to be honest.

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Yeah, for sure.

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Yeah, that's like a nice cut.

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For sure.

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I mean, in Mexico, that was amazing.

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You know, like I love the tacos de cabeza where you have all the different pieces, you

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know, the cheeks and you know, the tongue, especially for me, were the two main ones,

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the cheeks like super gelatinous and kind of sticky almost and just really falling apart.

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And the tongue, yeah, I mean, tongue, when it's cooked nicely is, you know, is one of

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my favorite cuts for sure.

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It's super nice.

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Yeah, for me too.

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Yeah.

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A pig's head, also one of my favorite things.

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I think a pig's head is so wonderful and so underrated.

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Just half a pig's head, braised down really nicely.

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You know, they had this, what I really like to do with pig's head is make them into croquettes,

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you know?

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Yeah.

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And then you pick off, once it's super, super cooked down, you take off all the meat and

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shred it and then you take the fat sections and dice it really finely.

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You mix that together and then you take a little bit of the liquid which has a lot of

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the like gelatin from the pig's head and then I season it with a fair amount of like white

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vinegar to cut through the fat and give it like, you know, like a real spike and loads

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of like fresh herbs and like a little bit of mustard and then I let it set and out of

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that I make little croquettes and just like pan it in with deep fry them and it's super

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delicious.

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It's really, really nice.

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I remember in Margaux, they had this, they call it croquettes but it was like this French

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version and it was like made like with different very gelatinous cuts of meat and they were

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built into like with this serine and this was then fried.

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So, it was a really nice chacrouterie and old school French braising sauces and these

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kind of things.

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Yeah, I remember we used to make this out of calf's heads.

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We used to poach them and make like a like a terrine out of a calf's head because it

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also has so much gelatin that if you take the poaching liquid and season the meat with

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it, it just kind of sets by itself and I remember, I don't really remember what we were serving

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it with but I remember this terrine very well because we used to have lots of offcuts and

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for staff meal, often we used to make a risotto and then put all the calf's head offcuts

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into the risotto which would turn into this very sticky rich risotto that was like very

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delicious in the beginning for like the first like three, four bites but then as it cooled

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down, it would like get so rich and like it would like start sticking your lips together

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while you were eating it and it's just like really looking back at it, it's kind of like

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the worst thing you can eat before cooking like a very busy service in a fine dining

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restaurant just like calf's head risotto.

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It's like a block of gelatin.

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Yeah, great.

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What about sweetbreads?

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That's one of my favorite like strange, so to say strange cuts because it's not something

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that you find in any butchery, not at all.

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Yeah, not at all.

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You really don't find it anywhere.

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You don't even find it on menus anymore either.

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I wonder why because sweetbreads are very nice.

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The thing is that I don't think a lot of people know how to prepare them properly, you know?

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And also it's not probably not as commercial.

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It's more like a problem than you know, there's not such a high demand for sure.

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Yeah.

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But it's one of my favorite cuts and it has to be in my top five for sure.

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It's really, really nice.

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Yeah.

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I don't even remember when the last time was that I ate sweetbreads or that I worked with

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sweetbreads.

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But actually it should be something that should make a comeback because sweetbreads, you know,

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properly prepared, you know, probably cleaned and then, you know, cooked just right so that

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they're like nicely pink all the way through, not overcooked but not like sometimes I hate

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it when...

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This is also the thing, it's like it's really easy to fuck sweetbreads up, you know?

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People are too scared to overcook them and so they'll really undercook them and then

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it's disgusting.

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I feel like you have like a really, it's kind of like fish, like really delicate fish.

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You have a really small window where it's really delicious and if you'd miss that window,

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it's disgusting.

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Exactly.

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Like you don't want your fish to be fishy or smelly, you know?

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Yeah.

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Yeah, I completely agree.

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For me, they have to be like completely juicy on the inside and however you make them, they

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have to be crispy on the outside.

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For me, that's like the perfect way and it's millions of ways to do that, you know?

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Yeah, yeah, for sure.

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With a starch, with, you know, grilling it, like frying them.

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Yeah, I remember I used to have to grill sweetbreads in Mugarets and they would always...

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Grilling sweetbreads is not really like a very great idea because they're so delicate and

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they just like stick to whatever you're putting them on so easily, you know?

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That it was just always a nightmare, you know?

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You'd put this like little column there on the coals and throw the sweetbreads in and

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try to get them off.

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It was horrible.

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When I think of sweetbreads, I always have to think of this story that my friend Kevin

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told me of this French chef that he used to work for and they'd have sweetbreads on

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the menu which were sort of like crispy fried and then glazed in the sauce and he would

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like shout at himself like, all right, give me the sweetbreads, I want them crispy and

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glazed.

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Which is like a paradox, you know?

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Because they can't be crispy and glazed at the same time.

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Exactly, yeah.

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And Kevin was sort of like, oh well chef, that's impossible, you know?

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Like how?

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That's impossible.

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And he would just be like, just give it to me crispy and glazed.

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There is this culture of like fried chicken glazed in some sauce which I don't like served

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like that.

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You don't like that?

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No, I like my fried chicken crispy, not glazed.

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Yeah, the thing is the Koreans actually make it in a way where it's still crispy somehow.

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Okay.

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It's some sort of fucking sorcery, you know?

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I don't know, I have this like, I have this very strong sense of admiration and also kind

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of anger towards them because I think it's really amazing how they make their fried chicken

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but I can't really replicate it very well.

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So they feel kind of torn.

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You know, what about heart?

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I think that that's like a very non-commercial cut.

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I think if you put heart on a menu, you won't sell it.

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And I know this by, that's what, you know, in Peru and Bolivia you have anticochos, which

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is usually like a brochette with hearts.

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And they never say it's hard on the menu because people won't order it.

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Really?

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I mean, you know, I experienced something else because, you know, I spent a lot of time,

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well, a few years living in London where obviously, you know, the famous and wonderful restaurant

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Saint John resides with one of the, you know, the pioneers of real nosetel cooking, Fergus

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Hauber, who also wrote the Nosentel cookbook, you know, super, super influential chef, really

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wonderful cooking.

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And in his restaurant, you know, you can find all sorts of cuts from all sorts of animals.

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But one thing that I always saw on the menu and which is an absolute favorite of mine

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is ox heart.

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And basically for people who have never tried ox heart, it is just like very, very tasty

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steak.

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It's just super delicious.

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And the way that they do it is kind of like they take the heart, they clean it, and then

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they freeze it, and then they cut it into thin slices, and then they just sear it super

233
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hard, right?

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Super, super hard, really quickly.

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And in his restaurant, it's usually served with like watercress salad, you know, just

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like seared hard watercress in like a nice dressing.

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And it's so good.

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It's so delicious.

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And it kind of makes you wonder why more people don't eat that, you know.

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It's just an association with it being awful.

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Yeah, I've experienced it many times in different contexts and tables where someone has a problem

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with having heart.

243
00:12:40,760 --> 00:12:44,960
Or stories from chefs that have put heart on a menu.

244
00:12:44,960 --> 00:12:50,920
And also, like, I think it's a very relatively common thing to see in students to put that

245
00:12:50,920 --> 00:12:55,520
on experimental menus and having someone having a problem with it.

246
00:12:55,520 --> 00:12:58,160
Yeah, you need to be careful how you sell it.

247
00:12:58,160 --> 00:13:03,200
But you know, I like it when people are brave and, you know, do this also.

248
00:13:03,200 --> 00:13:05,960
It's the same like sweetbreads, you know, I mean, it was like...

249
00:13:05,960 --> 00:13:10,640
There was this movie, I think it's like a cliche of like chefs putting sweetbreads on

250
00:13:10,640 --> 00:13:12,760
the menu and nobody ordering it, you know.

251
00:13:12,760 --> 00:13:16,120
There was this scene in the movie Chef with...

252
00:13:16,120 --> 00:13:17,740
What's his name?

253
00:13:17,740 --> 00:13:19,520
You know where he goes and makes Cubano sandwiches?

254
00:13:19,520 --> 00:13:21,080
No, I haven't seen that.

255
00:13:21,080 --> 00:13:22,080
Yeah.

256
00:13:22,080 --> 00:13:26,440
In the beginning, you know, he has like an argument with the restaurant owner and the

257
00:13:26,440 --> 00:13:29,200
restaurant owner, oh, is this another sweetbread situation?

258
00:13:29,200 --> 00:13:34,080
Chef is like, oh, he gets all ashamed about it, you know, because apparently he put sweetbread

259
00:13:34,080 --> 00:13:35,800
on the menu and nobody ordered it.

260
00:13:35,800 --> 00:13:37,360
And everybody's supposed to know that.

261
00:13:37,360 --> 00:13:38,360
Yeah.

262
00:13:38,360 --> 00:13:43,600
But I think the culture is changing though a little bit, you know, like, I mean, even

263
00:13:43,600 --> 00:13:50,560
here in Berlin, you know, where the food, like the knowledge of food and the like general

264
00:13:50,560 --> 00:13:55,040
public is not that, you know, it's not like Paris, you know, where a lot of people know

265
00:13:55,040 --> 00:13:57,320
a lot about food.

266
00:13:57,320 --> 00:14:04,680
And just a few months ago, I put on a special, which was like a duck offal toast.

267
00:14:04,680 --> 00:14:09,160
So we had these really, really nice ducks and we collected all the offal from them,

268
00:14:09,160 --> 00:14:15,160
the hearts, the stomachs, the livers, super, super exceptional quality.

269
00:14:15,160 --> 00:14:21,800
And we made like a little toast that we soaked in duck jus and made a little like anticucho

270
00:14:21,800 --> 00:14:27,600
skewer of all the offal, grilled it, glazed it with like this tasty thing, like Szechuan

271
00:14:27,600 --> 00:14:31,560
pepper from our garden and put this on top of this toast.

272
00:14:31,560 --> 00:14:34,080
Super simple, but like really, really tasty.

273
00:14:34,080 --> 00:14:38,280
And I was like, okay, well, first date, I was like, I'm going to prepare, you know,

274
00:14:38,280 --> 00:14:42,200
six, seven portions because, you know, we'll see how it sells.

275
00:14:42,200 --> 00:14:43,560
First 20 minutes sold out.

276
00:14:43,560 --> 00:14:46,720
And I was like, okay, that's great.

277
00:14:46,720 --> 00:14:49,560
Next day I'm going to prepare a little bit more because obviously more people ordered

278
00:14:49,560 --> 00:14:50,560
than I thought, you know.

279
00:14:50,560 --> 00:14:52,960
So I was like, I'll make 15.

280
00:14:52,960 --> 00:14:56,680
First seating, everything sold in like the first hour, you know.

281
00:14:56,680 --> 00:15:02,680
And pretty much everybody was like, you know, if you're brave enough, you know, and the

282
00:15:02,680 --> 00:15:06,760
quality of the cuts is good enough, you know, it's sort of like people are really, really

283
00:15:06,760 --> 00:15:08,200
interested in it.

284
00:15:08,200 --> 00:15:12,440
So sometimes you just need to be a little bit brave and kind of think about how you

285
00:15:12,440 --> 00:15:14,200
approach people with it, you know.

286
00:15:14,200 --> 00:15:21,200
I think Bolivian Anticuchos are like a highlight of hard cooking.

287
00:15:21,200 --> 00:15:24,720
Like, I don't know exactly how it's made.

288
00:15:24,720 --> 00:15:30,800
Like the hardest, like marinated in a super, you know, strong base.

289
00:15:30,800 --> 00:15:33,880
And then it's grilled on fire.

290
00:15:33,880 --> 00:15:41,000
And then it has like a, like a peanut sauce on top with the aji amarillo.

291
00:15:41,000 --> 00:15:42,000
And that's it.

292
00:15:42,000 --> 00:15:45,360
You know, like, and you have millions of versions, but that is something that's different from

293
00:15:45,360 --> 00:15:46,880
the Peruvian one.

294
00:15:46,880 --> 00:15:49,920
I've seen Peruvians going like, what is this?

295
00:15:49,920 --> 00:15:55,160
Bolivian Anticuchos, you know, like being like really surprised about it.

296
00:15:55,160 --> 00:15:58,520
And this is what a friend was trying to cook like in Barcelona.

297
00:15:58,520 --> 00:16:03,520
And he was, you know, just serving it and calling it Anticuchos.

298
00:16:03,520 --> 00:16:06,360
And someone else like, yeah, that was really good.

299
00:16:06,360 --> 00:16:11,560
And he said, yeah, I made it with the heart, you know, and he put it.

300
00:16:11,560 --> 00:16:14,400
And it's just like.

301
00:16:14,400 --> 00:16:17,600
You know, what's also really nice and also underrated is liver.

302
00:16:17,600 --> 00:16:18,600
Yeah.

303
00:16:18,600 --> 00:16:21,720
And it's also something like hard to cook nice.

304
00:16:21,720 --> 00:16:24,160
It's not easy to cook like a nice liver.

305
00:16:24,160 --> 00:16:25,160
Absolutely.

306
00:16:25,160 --> 00:16:28,520
And it has to be really good quality, you know, if it's something that is sort of like,

307
00:16:28,520 --> 00:16:33,360
if you don't have top quality liver, it's like, for example, in this, you know, from

308
00:16:33,360 --> 00:16:38,160
these stocks that we used to get, we used to get some of them where the liver was almost

309
00:16:38,160 --> 00:16:42,880
like a foie gras, you know, just like because they were feeding so well that the liver was

310
00:16:42,880 --> 00:16:43,880
almost white.

311
00:16:43,880 --> 00:16:45,360
It's super, super nice.

312
00:16:45,360 --> 00:16:49,920
And once you like just skewered it, just a little bit of salt and pepper and grilled

313
00:16:49,920 --> 00:16:52,600
it really nicely, it would get so plump and juicy.

314
00:16:52,600 --> 00:16:54,740
And it's like melt in your mouth.

315
00:16:54,740 --> 00:16:59,880
No sort of taste of awful or like, you know, blood or anything.

316
00:16:59,880 --> 00:17:00,880
Just really, really delicious.

317
00:17:00,880 --> 00:17:01,880
Yeah.

318
00:17:01,880 --> 00:17:05,360
That liver is the best liver for me for sure.

319
00:17:05,360 --> 00:17:06,360
What about rabbit?

320
00:17:06,360 --> 00:17:10,040
It also has like, what is the common thing to make at the Rino de Allende?

321
00:17:10,040 --> 00:17:11,040
It's kidneys.

322
00:17:11,040 --> 00:17:12,040
Kidneys, yeah.

323
00:17:12,040 --> 00:17:13,040
Yeah.

324
00:17:13,040 --> 00:17:14,840
And that's also really nice.

325
00:17:14,840 --> 00:17:15,840
Really particular.

326
00:17:15,840 --> 00:17:16,840
Kidneys are also really nice.

327
00:17:16,840 --> 00:17:19,200
Kidneys are also really, really difficult to make properly.

328
00:17:19,200 --> 00:17:20,200
Sure.

329
00:17:20,200 --> 00:17:25,400
Because they'll just taste of urine if you're not, if you don't really know what to do with

330
00:17:25,400 --> 00:17:26,400
it, you know.

331
00:17:26,400 --> 00:17:28,120
But when they're made nicely, they're very, very nice.

332
00:17:28,120 --> 00:17:30,920
They're not my favorite, to be honest with you, you know.

333
00:17:30,920 --> 00:17:34,720
Then again, in St. John, I had really, really nice kidneys.

334
00:17:34,720 --> 00:17:40,440
But they really, you know, Fergus is a big fan of deviled kidneys.

335
00:17:40,440 --> 00:17:42,120
What are deviled kidneys?

336
00:17:42,120 --> 00:17:48,960
Deviled kidneys, they're like in a sort of like spicy sort of sauce.

337
00:17:48,960 --> 00:17:51,760
Wow, what's in it?

338
00:17:51,760 --> 00:17:58,320
Let me quickly do a very cheap, quick Google to pretend like I know what I'm talking about.

339
00:17:58,320 --> 00:18:01,640
It's like a thick sort of sauce that they're sauteed in.

340
00:18:01,640 --> 00:18:08,480
It's made from like tomato puree and mustard and Worcestershire sauce.

341
00:18:08,480 --> 00:18:13,320
You know that sauce, the famous sauce Worcestershire sauce?

342
00:18:13,320 --> 00:18:16,360
I just learned how to pronounce it properly like two days ago.

343
00:18:16,360 --> 00:18:19,320
I was all my life pronouncing it completely wrong.

344
00:18:19,320 --> 00:18:20,720
How were you pronouncing it?

345
00:18:20,720 --> 00:18:23,760
The way you read it like Worcestershire.

346
00:18:23,760 --> 00:18:24,760
Worcestershire.

347
00:18:24,760 --> 00:18:26,760
How is it properly?

348
00:18:26,760 --> 00:18:27,760
Worcestershire.

349
00:18:27,760 --> 00:18:28,760
Worcestershire, yeah.

350
00:18:28,760 --> 00:18:29,760
Worcestershire sauce.

351
00:18:29,760 --> 00:18:31,240
More or less, I guess.

352
00:18:31,240 --> 00:18:35,520
I don't know, I can't claim that I know exactly what it's pronounced.

353
00:18:35,520 --> 00:18:38,880
Man, yeah, I couldn't see for two days.

354
00:18:38,880 --> 00:18:40,520
Yeah, because I love that sauce.

355
00:18:40,520 --> 00:18:41,520
It's really good.

356
00:18:41,520 --> 00:18:42,520
Really, really good.

357
00:18:42,520 --> 00:18:43,520
What about tendon?

358
00:18:43,520 --> 00:18:44,520
How do you say tendon?

359
00:18:44,520 --> 00:18:45,520
Tendon.

360
00:18:45,520 --> 00:18:46,520
Tendon.

361
00:18:46,520 --> 00:18:52,600
Yeah, I remember there was a dish with tendon and mugaritz.

362
00:18:52,600 --> 00:18:54,720
Yeah, they did a lot with tendon.

363
00:18:54,720 --> 00:19:02,080
You would get like this, you know, rectangle stripes of like a gum in a gelatinous thing.

364
00:19:02,080 --> 00:19:03,080
Yeah.

365
00:19:03,080 --> 00:19:04,080
That's a particular cut.

366
00:19:04,080 --> 00:19:06,120
Yeah, and it's amazing, I think.

367
00:19:06,120 --> 00:19:12,120
You know, I spent a short time living in Hong Kong and they have, you know, when you go

368
00:19:12,120 --> 00:19:18,960
eat certain like noodle soups there, you can like, you get a choice of sort of like what

369
00:19:18,960 --> 00:19:20,400
meat you ordered with.

370
00:19:20,400 --> 00:19:25,360
And it's like very popular, it's like beef brisket, you know, just like very cooked down

371
00:19:25,360 --> 00:19:29,320
brisket and sort of like curry style.

372
00:19:29,320 --> 00:19:33,120
But in the same shops, very, very popular is beef tendon.

373
00:19:33,120 --> 00:19:37,920
So like beef tendons that are cooked in the sauce for a really, really long time until

374
00:19:37,920 --> 00:19:44,760
they're just like melt in your mouth, tender, delicious, gelatinous, and it's super, super

375
00:19:44,760 --> 00:19:45,760
nice.

376
00:19:45,760 --> 00:19:49,280
It's a really particular, really particular, very rich texture.

377
00:19:49,280 --> 00:19:54,000
I'm also remembering another dish in Mugari, it's lamb feet.

378
00:19:54,000 --> 00:19:59,160
Yeah, it was lamb feet, completely deboned.

379
00:19:59,160 --> 00:20:06,480
You know, tenderly cooked, deboned, and then it was glazed in a savory, like a salty toffee.

380
00:20:06,480 --> 00:20:07,480
Oh yeah.

381
00:20:07,480 --> 00:20:08,480
Super nice.

382
00:20:08,480 --> 00:20:10,800
That's like a killer dish, man.

383
00:20:10,800 --> 00:20:12,320
Yeah, that's really nice.

384
00:20:12,320 --> 00:20:13,840
I mean, I love trotters.

385
00:20:13,840 --> 00:20:19,240
I mean, trotters classic, you know, the Pierre Kaufmann trotter is a classic, you know, it's

386
00:20:19,240 --> 00:20:22,720
so, anybody who hasn't watched it should go on YouTube and watch the old Marco Pierre

387
00:20:22,720 --> 00:20:27,800
White show where he makes the Pierre Kaufmann trotter and serves it to Raymond Blanc.

388
00:20:27,800 --> 00:20:29,240
Have you seen it?

389
00:20:29,240 --> 00:20:30,640
So organized.

390
00:20:30,640 --> 00:20:34,960
And he's just like, and Raymond is like, trying to be super polite.

391
00:20:34,960 --> 00:20:38,680
And Marco's just taking the piss out of him the whole time.

392
00:20:38,680 --> 00:20:42,520
And you know, Raymond is just kind of like, you know, he'll start eating and he'll be

393
00:20:42,520 --> 00:20:46,240
like, well, Marco, this is really delicious.

394
00:20:46,240 --> 00:20:50,200
And Marco will be sort of like, it's all right, chef, you don't have to lie for the cameras,

395
00:20:50,200 --> 00:20:51,200
you know, like.

396
00:20:51,200 --> 00:20:57,640
And then there's one point where Raymond goes sort of like, well, Marco, thank you very

397
00:20:57,640 --> 00:20:58,640
much.

398
00:20:58,640 --> 00:21:02,000
And he raises his glass and he's like, to the peak.

399
00:21:02,000 --> 00:21:06,160
And Marco's like, what did you just call me?

400
00:21:06,160 --> 00:21:07,160
I don't remember that.

401
00:21:07,160 --> 00:21:08,160
I'll have to watch that again.

402
00:21:08,160 --> 00:21:09,920
Yeah, you have to watch it.

403
00:21:09,920 --> 00:21:14,840
I remember having watched all of those Harvey's videos at some point.

404
00:21:14,840 --> 00:21:15,840
That's so good.

405
00:21:15,840 --> 00:21:16,840
Super nice documentaries.

406
00:21:16,840 --> 00:21:19,560
Well, we're kind of moving down the animal anyway.

407
00:21:19,560 --> 00:21:26,160
But after you mentioned trophies and stuff, you know, also this is actually a dark horse.

408
00:21:26,160 --> 00:21:30,860
And I don't think that anybody I've only ever seen it twice.

409
00:21:30,860 --> 00:21:32,160
Nobody really uses this.

410
00:21:32,160 --> 00:21:34,660
And it's a super nice cut from the pig.

411
00:21:34,660 --> 00:21:36,720
And it's the rabbitos, the tail.

412
00:21:36,720 --> 00:21:37,720
Oh, yeah.

413
00:21:37,720 --> 00:21:41,480
Well, it's relatively common in Spain.

414
00:21:41,480 --> 00:21:42,480
Here in Spain.

415
00:21:42,480 --> 00:21:43,480
Yeah.

416
00:21:43,480 --> 00:21:44,480
I've not seen it anywhere else.

417
00:21:44,480 --> 00:21:45,480
Anywhere.

418
00:21:45,480 --> 00:21:46,480
I've learned a lot of technique.

419
00:21:46,480 --> 00:21:49,760
Like, I mean, I learned the technique of how to make them in Mugarritz.

420
00:21:49,760 --> 00:21:51,960
And since then, I've not seen it anywhere.

421
00:21:51,960 --> 00:21:52,960
But it's really, really nice.

422
00:21:52,960 --> 00:21:59,800
Like the ones that are pigs, pig tails, that's something I've only seen in Mugarritz.

423
00:21:59,800 --> 00:22:03,440
But like ox tail is relatively common all over Spain.

424
00:22:03,440 --> 00:22:04,440
Ah, yeah.

425
00:22:04,440 --> 00:22:05,440
No, no, no.

426
00:22:05,440 --> 00:22:06,440
That of course.

427
00:22:06,440 --> 00:22:07,440
But I mean the pig's tails specifically.

428
00:22:07,440 --> 00:22:08,440
Yeah.

429
00:22:08,440 --> 00:22:09,440
Yeah.

430
00:22:09,440 --> 00:22:14,440
So feed them, poach them until they're very tender, cut them open when they're still hot

431
00:22:14,440 --> 00:22:19,600
and take out all those little bones off the spinal cord.

432
00:22:19,600 --> 00:22:25,140
And then lay them flat and press them down so that you have one layer of skin and one

433
00:22:25,140 --> 00:22:27,200
layer of like thin meat.

434
00:22:27,200 --> 00:22:32,720
And then you can just very slowly sear them until the skin is super crispy and the meat

435
00:22:32,720 --> 00:22:34,360
is super, super tender.

436
00:22:34,360 --> 00:22:36,360
And it's so delicious.

437
00:22:36,360 --> 00:22:42,760
We had, I remember, man, what's that restaurant called in Donosti next to the church?

438
00:22:42,760 --> 00:22:43,760
I think it's Naru.

439
00:22:43,760 --> 00:22:44,760
Yeah, Naru, Naru.

440
00:22:44,760 --> 00:22:46,320
You're talking about Naru.

441
00:22:46,320 --> 00:22:48,440
They also have, was it Pigs' Ear?

442
00:22:48,440 --> 00:22:51,720
Yeah, I think they have like a super nice Pigs' Ear with carabineros.

443
00:22:51,720 --> 00:22:54,920
Oh, I had it, I think I had it with pig's tail.

444
00:22:54,920 --> 00:22:57,760
That's why, that's exactly what I was going to say.

445
00:22:57,760 --> 00:23:03,800
But yeah, they did it, they had a dish with this, you know, crispy fatty pork and a carabinero.

446
00:23:03,800 --> 00:23:10,680
And I think it was like a, almost like a sort of, was it jus or like a really intense sauce

447
00:23:10,680 --> 00:23:11,680
to go with it.

448
00:23:11,680 --> 00:23:17,280
This very intense, like gelatinous, meaty broth.

449
00:23:17,280 --> 00:23:23,160
And it's like, for me, that's real gourmet cooking, you know, like old school gourmet

450
00:23:23,160 --> 00:23:25,800
cooking, crispy fatty pork.

451
00:23:25,800 --> 00:23:27,000
That restaurant is super nice.

452
00:23:27,000 --> 00:23:29,280
It really, they do it well.

453
00:23:29,280 --> 00:23:30,280
They do it really well.

454
00:23:30,280 --> 00:23:33,720
It's one of my favorite restaurants there in the area, for sure.

455
00:23:33,720 --> 00:23:34,720
Yeah, I agree.

456
00:23:34,720 --> 00:23:38,840
Well, I mean, you know, we're talking about tails, we can talk about oxtail also, you

457
00:23:38,840 --> 00:23:39,840
know.

458
00:23:39,840 --> 00:23:42,520
Oxtail croquetas are really nice.

459
00:23:42,520 --> 00:23:44,400
Oxtail croquetas are amazing.

460
00:23:44,400 --> 00:23:48,600
Oxtail is one of the things that I actually cook at home with the most, you know.

461
00:23:48,600 --> 00:23:54,040
It's like when I'll see it in a shop, then I'll just buy pretty much all they have and

462
00:23:54,040 --> 00:23:59,920
just like make a big brace, you know, just like red wine and nice mirepoix and you know,

463
00:23:59,920 --> 00:24:06,160
a little bit of tomato and just shred that and then just kind of freeze what I'm not

464
00:24:06,160 --> 00:24:09,600
using and just have like an oxtail base.

465
00:24:09,600 --> 00:24:13,560
And whenever then I don't have anything to eat at home, I can just take out a little

466
00:24:13,560 --> 00:24:18,720
bit of oxtail ragu, just heat it up, cook some pasta, throw it in and it's like super

467
00:24:18,720 --> 00:24:27,960
easy, super delicious and really kind of feel good cooking, you know.

468
00:24:27,960 --> 00:24:31,020
That's it for this week's episode of potluck food talks.

469
00:24:31,020 --> 00:24:34,880
If you like what we're doing, make sure to subscribe to the podcast so you never miss

470
00:24:34,880 --> 00:24:36,120
an episode.

471
00:24:36,120 --> 00:24:40,120
You can also find us on Instagram and TikTok as potluck food talks.

472
00:24:40,120 --> 00:25:07,120
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