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Vegetable component. 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 ....
For the weather. anthony: oh no, literally five minutes ago it was like sunglasses. jeremy c: and that s that s newfoundland. four seasons in one day. anthony: how many times have you been here? dave: i ve never been here. no, never. anthony: whoa whoa, wait a minute, this is your first time. dave: our first time in newfoundland, and we ve tried to come on a couple of occasions, but no, we ve never been here. anthony: as proud canadians dave: this is not one of the destinations that a canadian ends up in. anthony: and yet you ve decided to open a fine-dining restaurant that by definition is seasonal, and requires at least a significant part of your clientele to get on a plane and make the kind of commitment that these [ bleep ] clearly have not made. and this is them. jeremy c: yeah, i mean, we just wanted to do what you love to do, cook good food and celebrate newfoundland product. anthony: and where do these oysters hail from? jeremy b: these are beausolei ....
diver: okay, here we go. jeremy c: today we re just going to do a scallop crudo basically raw scallops just with salt, fresh herbs, and a few simple garnishes. it doesn t need much, it is what it is, you know? it speaks for itself. anthony: for me the ocean, the definition of the ocean, when i think of the ocean, i think of new england, the northern part of france, you know, magnificent, steel gray, intimidating. dave: it s the coldest [ bleep ] water. iceland, here, northern europe. anthony: northern atlantic. it s where it s all about. for me it was always where it was all about. jeremy c: there s no draggers, no nothing. just friends of mine who are crazy enough to jump into the atlantic ocean and go to the bottom. they emerge with these baskets ....
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. it s beautiful. and one gravy s this without apologies. jeremy c: no apologies. anthony: who could make the more cookbook-ready plate. oh, that s good i love this gravy. dave: give the boys the recipe for the joe beef swiss chard. fred: oh, it s amazing. we have a lot of swiss chard in ....
Know, poor and uneducated, kind of that goofie newfie stereotype kind of stuff that happened. and over the past 10, 20 years, there has been a real shift in how the rest of canada perceives newfoundland, but i think also as how newfoundlanders perceive themselves. and people i think are starting to say, hey, we don t have to just import food from the united states or canada. you know the stuff that we have here, the ingredients that we have here are actually pretty special. anthony: you could actually shoot a bird and serve it in a restaurant. you do that in montreal and you get arrested. you could shoot rabbits and serve them in restaurants. dale: yeah, we have the benefit of that here, yeah. anthony: this is an enormous and unique advantage. anthony: back at the shed, a classic fish and brews. a hearty sailor s stew of cod and hardtack. jeremy c: sweet. anthony: look at that. whoa, what s this? ....