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And roast chestnuts, bacon, and pearl onions. anthony: whoa, look at that. it s gorgeous. jeremy c: i didn t shoot a moose, but i m going to taste a moose. anthony: wow. fred: let s pass the nug. anthony: thank you. wow, that s good. dave: moose meat, best meat, number one meat in the world. no better meat than a moose. that s for sure. anthony: wow, this is amazing. dave: i think that it is a treat, and i ve said for years that moose meat is the best meat. the champagne of animal protein. anthony: you re right, it is something special. fred: don t even mind the rain anymore. [ laughter ] dave: look at that. like what is that, that s ....
Bottom. they emerge with these baskets of beautiful scallops. diver: all right, let s get started. look at the nerve that s still in it, are you seeing that? fresh scallop. jeremy c: i just want to keep it pretty simple. diver: they re delicious. you can t get much fresher than that. fred: i myself, i take it on myself to turn it into a sturgeon tacos. 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 easily top chef in canada, most likely. anthony: as a model of bravery, determination, courage, pride, and not a false note. dave: we haven t had anything that s not from this island. jeremy c: what we ve got here is a cod sound. it s the swim bladder of a cod fish. it just goes right up the middle of the fish. we ve been toying around with this for a long time. this is almost like boot leather, you know? ....
And you got to have some fried clam strips, for dave anyway. liver and onions for fred. pan fried cods tongues. they call it a jiggs dinner, perhaps the ultimate newfoundland classic. like a pot of pho or a new england boiled dinner. basically boiled salt beef, cabbage, turnips, potatoes, and peas pudding, topped with gravy. preferably lots of gravy. anthony: this is magnificent. jeremy c: this is something you had at your grandmother s house on the weekend. anthony: really? it s basically a pot of pho. and one gravy s this without apologies. jeremy c: no apologies. anthony: who could make the more cookbook-ready plate. ....
jeremy b: this is the shed, this is what every newfoundlander, you know, this is there hangout spot is the shed. oddly enough, it s like an escape. anthony: how do i say newfoundland? i ve got to get this right. jeremy c: understand, newfoundland. anthony: i know, everyone says that to me, but that s not helping me. i ve gotten my balls busted so bad. jeremy b: think of it like new-fun-land. new-fun-land. anthony: new-fun-land. new-fun-land. jeremy c: there you go. anthony: not new-found-land. jeremy b: not new-found-land. new-fun-land. yup. anthony: newfoundland, a rocky island off the east coast of canada, extending into the north atlantic. they may not be from here, but chefs, restaurateurs, noted raconteurs fred morin and dave mcmillian were excited to explore this wild and beautiful rock with me. it s a part of canada all its own, with its own distinctive history and culture. so as entertaining as my quebecois friends might be, i ....