Pork is never bland if you know how to cook!!! This guy is a typical numb nut who thinks he know about food, on the other hand Fergus... you are a legend
mmmmmmmmm, pigs head is good eatin'. (so is pig heart, well hell any heart of any animal really, well seasoned, served like a steak with palenta and green beans or chunked and served in the style of a taco or burrito)
To me it's all about respect for the animal from when it;s born to when it is harvested. I will be butchering a pig this fall and will most definite cook the head "Alligator style".
I am in the USA but I love the way that the British cook ! Black pudding yummmm..
didnt even realise he had parkinsons till i wathced this, at 32 same age as me, scary!!! To be honest the fact that they ignore the effects of the disease as if there is nothing wrong simply makes it MORE obvious that there is something wrong.
It's surprising, that anyone watching Fergus here, could think, that this vanguard chef - of a world class restaurant in London - runs as large, lively and dangerous a kitchen as St. John's obviously requires, while drunk...There's the numerous references to his disease here, and then there's a set of knowledge that should have armed a passerby to the disease, given the obscurity of the topic...To any and all: Idiocy isn't cool. Never has been. Never will be. Post with respect in mind.
@NilDesperandum777 True, but he is a heavy drinker too. When I ate there he came to the bar and drank a few glasses of spirits, this was in the afternoon. His illness, parkinsons, is a tragic one though. Hope he's on the mend.
@NilDesperandum777 I think it's common among chefs. Yes the food was wonderful. Was eating in the bar section of St.John. Had eel salad, lambs tongue, welsh rarebit, pheasant broth and amazing amazing bread. Everything they do there is wonderful, but you wouldn't believe the quality of the bread.
@SethHesio Bread made on location? Sounds great. I just find it antithetical, mostly given the habits my Father (A butcher, and chef in his own right.) and my Grandfather (Chef of his own restaurant.) instilled in me. Tough business no doubt, made exponentially more challenging given Henderson's disability. Had you known of Bourdain's "last meal" preference on the menu at the time? I think that would be a must for me to try, if one day I actually make it there ;)
@NilDesperandum777 There are two restaurants, the original St.John and St.John Bread and Wine. I've eaten at both, and the bread they make is just sensational. I'm a keen baker but I can't do what they do. I haven't had the bone marrow, parsley and toast ... yet. It wasn't on the menu the time I went. I'm having it next time I go. Restaurants are one of the toughest businesses to run successfully, it is a complete lifestyle choice if you go into it.. Are you from UK or abroad?
@SethHesio I'll have to check out, St.John Bread and Wine. Restaurants are a much much tougher go than most people think, that's for sure. I'm from Canada but my family is from, and most still live in, Scotland and England. Baking is interesting as well. The name escapes me, but I was watching a piece on a New York baker. Much more nuance to the craft than I had suspected. He came across almost as a molecular baker, though I'm sure he wouldnt identify as such.
@NilDesperandum777 I live in the UK, just outside of London, most of family originally come from Scotland though. We might be from the same clan? lol. I have to say baking is one of the most interesting and rewarding things I've ever done, it's a wonderful thing to do, and it's interesting how much there is to it. A good piece of bread is a good thing. I've not heard of molecular gastronomy in baking, it makes sense though. Do visit St.John asap. Also gotta say Canada is number one on my list.
@SethHesio Very well could be. If your family's name is found in Clan Chattan then that's a start. My fiancee has been growing more and more interested -- as time and energy permit -- into baking. She's gotten really good. I've become more interested in it the more she's produced, lol. But certainly as an "aspiring foodie"? baking (The French obsession with it, German baked goods,etc...) it's become a source of interest to me.I'll do my best re:St.John, and Canada...O' Canada...it is amazing.
I've never yet cooked a pig's head, but I have done Fergus Henderson's recipe for confit pig's cheek, and it is absolutely delicious. You salt a couple of pig's cheeks (huge slabs of skin, fat and flesh) overnight, then you cook them gently in goose or duck or pork fat for a few hours until they're tender. Then you let them cool in the fat, and when you finally want to eat them, you extract them and roast them and serve them with a sharp salad. It's incredible. He is a genius.
HTH...I found this on wikipedia "His stoic approach to Parkinson's Disease which was diagnosed in 1996 increased the regard in which he was held and he was awarded an MBE by HM The Queen in 2005. The same year he underwent innovative Deep Brain Stimulation which vastly improved his mobility and he has since become a symbol of hope to other sufferers. He now uses his considerable influence on the now affluent British Art Scene to raise money for Parkinson's charities."
@fennavitch - Fergus Henderson seems weird in this video because he has Parkinson's Disease, which makes him slur his words and also makes his arms and legs jerk in a funny way. But he's since had treatment for it and apparently he now looks much less like he's been drinking all day.
I just got a stiffy to try that! good food doesn't need to be expensive.
chikinwing1 10 hours ago
Old fergy is a tad off the wall but seems like a jolly nice chap....
moonshoes1000 1 week ago
Genius!
rugged23WC 1 month ago
This is the best Chef that you've never heard of. Super humble genius.
SeraphimSword 2 months ago
Pork is never bland if you know how to cook!!! This guy is a typical numb nut who thinks he know about food, on the other hand Fergus... you are a legend
yugenaware 2 months ago
This has been flagged as spam show
no man, that's just wrong...
PupaToscana 3 months ago
why shave the pig? why not singe it with a blowtorch?
thedr00 3 months ago
mmmmmmmmm, pigs head is good eatin'. (so is pig heart, well hell any heart of any animal really, well seasoned, served like a steak with palenta and green beans or chunked and served in the style of a taco or burrito)
doktorphilth 3 months ago
I'd like to sit on Furgus face.
Jagermeister196 11 months ago
I was fortunate enough to have spent the 3 days of last week dining at the St. John and can only describe it as an outlook-altering experience.
audiolabguy 1 year ago
What a wonderful video !
To me it's all about respect for the animal from when it;s born to when it is harvested. I will be butchering a pig this fall and will most definite cook the head "Alligator style".
I am in the USA but I love the way that the British cook ! Black pudding yummmm..
:)
EarlRausch 1 year ago
@EarlRausch niggs u was cool, but at the end u sounded gay, i mean no hate, just lovin
BarFAN21 1 year ago
@BarFAN21
haha I hear ya brother. I did cook the head and it was soo good. Have a good holiday !
EarlRausch 1 year ago
didnt even realise he had parkinsons till i wathced this, at 32 same age as me, scary!!! To be honest the fact that they ignore the effects of the disease as if there is nothing wrong simply makes it MORE obvious that there is something wrong.
Paramedicguy 1 year ago
It's surprising, that anyone watching Fergus here, could think, that this vanguard chef - of a world class restaurant in London - runs as large, lively and dangerous a kitchen as St. John's obviously requires, while drunk...There's the numerous references to his disease here, and then there's a set of knowledge that should have armed a passerby to the disease, given the obscurity of the topic...To any and all: Idiocy isn't cool. Never has been. Never will be. Post with respect in mind.
NilDesperandum777 1 year ago
@NilDesperandum777 True, but he is a heavy drinker too. When I ate there he came to the bar and drank a few glasses of spirits, this was in the afternoon. His illness, parkinsons, is a tragic one though. Hope he's on the mend.
SethHesio 1 year ago
@SethHesio I wonder if that's common amongst those with Parkinson's? Was the food everything it's been cracked up to be?
NilDesperandum777 1 year ago
@NilDesperandum777 I think it's common among chefs. Yes the food was wonderful. Was eating in the bar section of St.John. Had eel salad, lambs tongue, welsh rarebit, pheasant broth and amazing amazing bread. Everything they do there is wonderful, but you wouldn't believe the quality of the bread.
SethHesio 1 year ago
@SethHesio Bread made on location? Sounds great. I just find it antithetical, mostly given the habits my Father (A butcher, and chef in his own right.) and my Grandfather (Chef of his own restaurant.) instilled in me. Tough business no doubt, made exponentially more challenging given Henderson's disability. Had you known of Bourdain's "last meal" preference on the menu at the time? I think that would be a must for me to try, if one day I actually make it there ;)
NilDesperandum777 1 year ago
@NilDesperandum777 There are two restaurants, the original St.John and St.John Bread and Wine. I've eaten at both, and the bread they make is just sensational. I'm a keen baker but I can't do what they do. I haven't had the bone marrow, parsley and toast ... yet. It wasn't on the menu the time I went. I'm having it next time I go. Restaurants are one of the toughest businesses to run successfully, it is a complete lifestyle choice if you go into it.. Are you from UK or abroad?
SethHesio 1 year ago
@SethHesio I'll have to check out, St.John Bread and Wine. Restaurants are a much much tougher go than most people think, that's for sure. I'm from Canada but my family is from, and most still live in, Scotland and England. Baking is interesting as well. The name escapes me, but I was watching a piece on a New York baker. Much more nuance to the craft than I had suspected. He came across almost as a molecular baker, though I'm sure he wouldnt identify as such.
NilDesperandum777 1 year ago
@NilDesperandum777 I live in the UK, just outside of London, most of family originally come from Scotland though. We might be from the same clan? lol. I have to say baking is one of the most interesting and rewarding things I've ever done, it's a wonderful thing to do, and it's interesting how much there is to it. A good piece of bread is a good thing. I've not heard of molecular gastronomy in baking, it makes sense though. Do visit St.John asap. Also gotta say Canada is number one on my list.
SethHesio 1 year ago
@SethHesio Very well could be. If your family's name is found in Clan Chattan then that's a start. My fiancee has been growing more and more interested -- as time and energy permit -- into baking. She's gotten really good. I've become more interested in it the more she's produced, lol. But certainly as an "aspiring foodie"? baking (The French obsession with it, German baked goods,etc...) it's become a source of interest to me.I'll do my best re:St.John, and Canada...O' Canada...it is amazing.
NilDesperandum777 1 year ago
that guy is drunk
fernandoalemus 1 year ago
@tishdeveling @lexo30
yeah, he's weird because he EATS PIG BRAINS!!!!
fennavitch 1 year ago
I've never yet cooked a pig's head, but I have done Fergus Henderson's recipe for confit pig's cheek, and it is absolutely delicious. You salt a couple of pig's cheeks (huge slabs of skin, fat and flesh) overnight, then you cook them gently in goose or duck or pork fat for a few hours until they're tender. Then you let them cool in the fat, and when you finally want to eat them, you extract them and roast them and serve them with a sharp salad. It's incredible. He is a genius.
lexo30 1 year ago
yummmmmmmm.
you only live once ppl. dig in!!!
prayingmantismama 2 years ago
it looks so fuglyy!! but in a way it resembles humans face
whatsgoingonyall 2 years ago
Obviously not worried about swine encephalitis then. Don't eat brains people.
PoppyMonsterMunch 2 years ago
@PoppyMonsterMunch - I don't think that the brains are part of the dish.
lexo30 1 year ago
that bloke is SO weird!
fennavitch 2 years ago
HTH...I found this on wikipedia "His stoic approach to Parkinson's Disease which was diagnosed in 1996 increased the regard in which he was held and he was awarded an MBE by HM The Queen in 2005. The same year he underwent innovative Deep Brain Stimulation which vastly improved his mobility and he has since become a symbol of hope to other sufferers. He now uses his considerable influence on the now affluent British Art Scene to raise money for Parkinson's charities."
tishdeveling 2 years ago 7
@fennavitch - Fergus Henderson seems weird in this video because he has Parkinson's Disease, which makes him slur his words and also makes his arms and legs jerk in a funny way. But he's since had treatment for it and apparently he now looks much less like he's been drinking all day.
lexo30 1 year ago
i will eat u
KhmerD0g 2 years ago