Guinea Fowl with Cabbage - Pintade au Chou - a classic combination from France.

[@artfulcookingwithdawn9000]

You are indeed the Keith Floyd of KZbin!! Great video Pete!

[@Petespans]

Would like to live just a little longer though :) Thanks for tuning in again Dawn.

[@jh20117]

The fact that you have so few followers is a travesty- keep up the amazing work

[@jbirsner]

I recently finished "Memories of Gascony" by Pierre Koffmann. Wonderful overview of how his grandparents made culinary ends meet after WW2. His grandmother's recipes inspired him to become the excellent chef that he became. Very much recommend.

[@ptsm7430]

Keith Floyd, indeed and maybe even the Hairless Biker... whatever, your videos are fantastic

[@dojufitz]

Love the dish. Just browned by itself would do me! Keith wrote a funny book on Hangovers Floyd on Hangovers: An Authoritative Guide and Five-Day Detoxification Programme I found it in the boot of my car recently - of all places! Ministry of Tourism needs to pay you to do these! Great ads to visit France!

[@damsratt]

Floyd on Hangovers was also a one off programme by him, its on youtube :)

[@andrewharrison8975]

Well… Pete, you have outdone yourself this time; the recipe, the location, the music (Schubert again.. G flat Impromptu?), they all come together to produce a sublime gastromusicotopographical phenomenon (phew…). I have for many years now been obsessed with cucina italiana, but this video in particular took me back many years to my first trip to France, and falling in love with the cuisine, the people and the culture. I remember staying near to Loures Barousse, and visiting the very location you made your video at; I also remember pintade au Chou, and it is going to be the very next dish I will prepare (finally a use for all that duck fat I saved!) Bravo Pete, and ‘ bonne chance et longue vie’.

[@keithdyson9016]

You are, without doubt, far more preferable than those cookery nonces on terrestrial TV. I'd like to see some changes...forget the short vids for example (the effort must be comparable to to an 7 or 8 min video).Good work. Looking forward to the cook book...(?)

[@1337farm]

I harvested 3 guineas from my flock today and am looking forward to trying this recipe!

[@damsratt]

Your videos are so enjoyable to watch and love these authentic dishes, i made this one last week and having it again tonight!

[@Mr_Dia-Tribe]

Just wonderful

[@andrewharrison8975]

Hi Pete, you’ve been a bit quiet of late, your friends are missing you.

[@hatshepsut8329]

Kudos on holding your ground, chef! The dish turned out looking and I am certain tasting great despite the filming interruptions! I trust you didn't "hurt yourself" on the beverage selection! It is always such a pleasure to have another video from you, Gastro Pilgrim! 🙃

[@Petespans]

Jolly rude of that farmer...Thanks for your kind comments Kimberly :)

[@joshgeorge3408]

Nice setting!

[@KristinaTelli]

I will try cooking this menu,thank you

[@donsuccone]

I already think of you as the Keith Floyd of youtube. Wonderful channel! and many years ago i lived in Catalunya and ate out at menu of the day bars through my job.. at that time i couldnt speak spanish so i ordered 1-6 from starters at random and 1-6 at random from segundo plato. Postre siempre era crema catalana o puddin. Your channel is remindinge of some of the great dishes i ate. Thanks for the memories

[@marcvdm1111]

As a true Briton (which I assume you are) you do bring your maldon salt (which is the salt of choice in my cooking as well). Thanks for the videos, truly enjoying them.

[@Petespans]

Thanks for tuning in an for your kind words? I don't remember using maldon salt??? - Using the pink himalayan stuff atm, having ditched regular table salt. Looking out for some Celtic sea salt too.

[@marcvdm1111]

@@Petespans Calling Maldon salt regular table salt would hurt a lot of culinary enthusiasts ;-) But then I might have mistaken the pyramid like salt you used in some videos for something else.

[@Petespans]

@@marcvdm1111 No, Maldon salt not regular table salt. Sorry for confusion.

[@vivaldikmd]

Just found your channel…nice

[@tomdigangi2722]

Keith Floyd was a fine man and had some good videos, but with all due respect, he could hold a candle to you, your videos, and your cooking culinary skills.

[@paulklee5790]

Absolutely agree…

[@andyelliott292]

Guinea Fowl with Cabbage, sounds somewhat of a strange combination, a grand and noble Guinea Fowl served with a humble cabbage! however Pintade au Chou make perfect sense.

[@Petespans]

Grand and Noble? - They're next to the chickens in all the supermarkets and run around with them on the farms too :) I agree, Pintade au Chou does have a better ring to it.

[@andyelliott292]

@@Petespans It's the perception that Guinea Fowl is a exotic dish is the point i was trying to make, all be it poorly. I would regard Guinea Fowl as a super luxury more akin too grand Victorian or Edwardian dinner parties. Not the usual fare of a working class family. It is a crying shame that class comes so much in the perception of food back hear in Blighty. Perhaps Guinea Fowl will soon be on a take-a- way menu, as tikka masala and chips on a tray as you try and navigate your way back home from the pub.

[@famousseamus17]

Another classic, Pete. Wish Guinea fowl were available in my area! What was the deal with the farmer? Were you on his land? Pretty rude of him.

[@dojufitz]

I think a good show would be the Pete & Julian in exile or Two Englishman in Spain kzbin.info/www/bejne/fJbIhq2LrLCsaNk

[@seanmurphy6915]

Hope your well Pete. Miss your content. As I said the Floyd of KZbin

[@stevetaylor1904]

Why don’t they water at night when evaporation is low?

[@Petespans]

Search me!