The Strangest Ingredient We've Ever Cooked...

[@nicot2716]

To be honest that is what cooking is all about. Making the best out of "scrap" and use every bit u can.

[@95tomz]

“Make sure the oil is raging hot, so be careful if you do this at home” 😂 hold on, let me just pop down to my butcher to get some rabbit ears

[@nopenope8725]

so innovative and inspiring love it

[@christianscott6963]

Rabbit and spring time is synonymous... Like new spring in everyone's step after winter

[@NoxiousRob]

I love the way that these guys look for ways of making use of what would otherwise be wasted food. However, I had to laugh at around 1:15 when he said you'd have to be super careful if cooking them at home because of the very high temperature your oil needs to be. I don't know about anyone else, but I'm really struggling to find a local supplier of rabbit ears.

[@kurokotetsuya7997]

We have a lot of rabbits here in phillipines. Glad to have info about the ears into rinds yummy.

[@javierjimenez9568]

beautiful creation

[@jordanmarino7831]

What brand of whites are you guys wearing at Fallow? I like the look a lot and Im tired of my starchey blended fabric chef works coats.

[@haemmerparis722]

In Mexico there is something similar but it is made with the skin of the pig, we call it chicharron. I never would have imagined it with rabbit ears, it's something quite innovative. greetings chef

[@ANCIENTASTRONAUT]

thats the first thing i thought about too, Fallow finds ways to re-use a lot of throwaways stuffs

[@JS67137]

They have the same thing / very similar in the UK, except they are called 'pork scratchings,' which he mentioned the similarities in the video.

[@kurokotetsuya7997]

Thanks for the info about rabbit ears

[@brexxes]

Quite the effort for the amount you get out of the ears but interesting nonetheless. We order dried rabbit ears for our dogs, they love them 😄

[@Sam-y5o6j]

It always amazes me you guys didn't do a stint at St Johns.

[@Juhrmee]

I admire the adventourousness but I would not order that. But you guys are clearly very talented. Thoroughly enjoyed the video

[@Ghostshiva45]

Cool how the endive leaves also look like rabbit ears...

[@chirholabarum1171]

These two didn't look like they enjoyed eating that, at all. ... I wasn't expecting them to go all 'Mark Wiens' but, it didn't look as though they liked it.

[@paulvenn4447]

Why are you cooking your TV antenna Will?

[@harvestmoon_autumnsky]

I think that looks freaking delicious. I could taste everything in my imagination...except the taste of rabbit. I've never had it. I can't imagine eating it if it was...recognizable. But I would do a terrine no problem. And as horrible as the shot was of your bag of rabbit ears, I'd rather eat them then throw them away.

[@tetepeb]

But do they taste anything or is it "just" a texture-thing?

[@sandrobruni7575]

Pork rinds or cracklings are what they're known as in America. I love em.

[@jadedwitness9840]

They’re actually two different things; scratching is just skin where as rinds can contain connective tissues and small amounts of meat

[@thetruth3435]

no thanks!!! howling

[@foodisforeating6181]

That's the dogs bollocks!

[@smokescreen4]

that bacon raw?

[@ori-yorudan]

It's not bacon, it's a terrine.

[@vygalnix7769]

We have pig’s ear salad in Vietnamese cuisine. Healthier.

[@Ghhyuttgg]

That's a lot of effort for not a lot

[@monsieurboks]

idk reducing waste means something to me

[@user-vk9kx5nh3j]

nose to tail - it's about respecting the animal, maximising what you can get from it, and trying new things

[@heatherwolmarans8287]

Wait, from wild rabbits? How many wild rabbits are they catching and slaughtering every day?? Edit: no, I'm not vegetarian, but wow, are there any wild rabbits left?

[@chouseification]

Most likely from farm raised rabbits. I (as a Yank) tend to think of the UK as mostly devoid of the classic game animals, due to general overharvest (and plenty of poaching by those without hunting rights) over the entire historical period. I know there still are plenty, at least on large estates - but a restaurant would not want to accept meat that may contain buck shot if they can get it "cleanly and safely slaughtered" instead.

[@itsuki9144]

Rabbits are rodents and pests they multiply like crazy. Also wild meat in general is far more sustainable than most farmed meat.

[@foodchewer]

Better to catch them in the wild and kill them quickly then have them "live" like sad mutants in factory farms, I'd say. I hear you though, you don't want to overhunt them, but nonetheless I say let them live wild and free (relatively) until we catch them and kill them.

[@6RadaR6]

There are absolutely tonnes of rabbits here in the UK.

[@yootd3m]

@@6RadaR6 yeah. they breed like rabbits

[@disliked1390]

Eat what now

[@doodmonkey]

ew. What you call scratchins we call rinds.

[@foodchewer]

Well if it's pig rinds you're talking about, then you're talking good food. I love pork rinds. Fried pig skins. Have you ever had them?

[@Septurez]

disgusting

[@maksmustamann8681]

Tom Hnks Brother