I am so glad you enjoy my efforts Buen Josef. I know little about production, but I must be doing something right if you approve. Most grateful for your encouragement
The fact that you make your own stocks in many of your videos is great to see a liost art!! Stocks and sauces is a passion of mine so again Pete well done loved it.👍
Pete, you are absolutely spoiling us! The long hike looked as though it was more than worth it. Stunningly gorgeous. I love learning about the areas you are cooking in and I really appreciate just how beautiful the very simple, everyday ingredients are that go into the dishes you are preparing and executing so well! I am very much into wine and would be interested in hearing more about the wines too. Safe travels!
Pete I'd love to see a quick review of your favorite cook books....or ones you recommend.... perhaps just English ones..... I love all the older books pre 1980....
Great stuff as always! Interesting way of combining two thickening sources to make one thickening agent - the paste acting as a sort of beurre manie, and it makes sense that the more irregular the surface, the more surface area to yield starch from the potatoes.
Pete The picada is very similar to the sauce rouille that is served with the bouillabaisse in France and I ate it several times in Marseille as well as in Morocco. Superbe!
Thanks for watching :) Basic gear really: I have a gopro and a canon G7x ii -oh, and the drone - mavic mini. I can't be bothered to getting into serios camera/video work - but maybe one day...
