Cicerone Type News Today : Breaking News, Live Updates & Top Stories | Vimarsana

It's really, really tough. so we'll salt it overnight, then we'll soak it, and then we'll dehydrate it, and this is the after product you are left with. it's almost like a cicerone type of texture, you know? my grandmother, she'd probably just render up pork fat, scrunchions, and they'd just fry these off, you know. so what we'll do then is we'll drop that in the oil and it's going to puff up and become this beautiful chip. ♪ >> anthony: charred whelk with rucola of seal, and crispy cod sounds. >> anthony: what is this? >> fred: sound of a floating bladder. >> anthony: bladder, yeah, i like ...

We'll soak it, and then we'll dehydrate it, and this is the after product you are left with. it's almost like a cicerone type of texture, you know? my grandmother, she'd probably just render up pork fat, scrunchions, and they'd just fry these off, you know. so what we'll do then is we'll drop that in the oil and it's going to puff up and become this beautiful chip. ♪ >> anthony: charred whelk with rucola of seal, and crispy cod sounds. >> anthony: what is this? >> fred: sound of a floating bladder. >> anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. >> dave: smell it tho...

Dehydrate it, and this is the after product you are left with. it's almost like a cicerone type of texture, you know? my grandmother, she'd probably just render up pork fat, scrunchions, and they'd just fry these off, you know. so what we'll do then is we'll drop that in the oil and it's going to puff up and become this beautiful chip. ♪ >> anthony: charred whelk with rucola of seal, and crispy cod sounds. >> anthony: what is this? >> fred: sound of a floating bladder. >> anthony: bladder, yeah, i like that. mmm good bladder. fried bladder. >> dave: smell it though, it's good. >> anthony: it...

Tacos and scallop. >> dave: i love that sturgeon. we're eating newfoundland. : yeah. ♪ >> jeremy c: we're so fortunate here in newfoundland and labrador to be able to serve wild game. moose, rabbits, partridge --. it's a really big part, a big staple of our menu. obviously it's the reason that the restaurant is pretty much open, you know? nowhere else in the country can do that. >> anthony: heart of caribou tartar with adler and chanterelle. >> anthony: i'm enjoying this meal. very, very, very much. this is really, really good. >> dave: jeremy charles, in my opinion, honestly, i would say ea...