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group: scrunchions. anthony: scrunchions? dave: grab one. jeremy c: salted pork fat. dave: they re crisp. anthony: oh, god. dave: is that ridiculous? anthony: aw, i could just sit around in like some dave: pile that on some bread. anthony: some shit-stained underwear sit there in front of a television and eat those all day like aah. fred: you ll have to change then before jiu-jitsu, those are the same underwear. anthony: as one must. fred: yes. anthony: whoa, look at that, it s beautiful. fred: so are you searching for the parts? jeremy c: yeah, just trying to get a bit of everything, you know? anthony: garnished with scrunchions? fred: soigne. jeremy c: it s pretty much the dish. anthony: goddamn this is delicious. jeremy c: all good? you like it? anthony: yeah. jeremy c: excellent. anthony: oh, so good. jeremy c: my grandmother would be happy, it s good. anthony bourdain, parts unknown is brought to you by farmer s insurance. ....
anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we re covered. anthony: whoa, cotechino. group: finocchina. anthony: what? what did you call me? fred: finocchio. anthony: oh, that s awesome. fred: do you often eat in the rain? jeremy b: like i said, you re in newfoundland. dave: it was miami like five minutes ago. jeremy c: you don t come here ....
Wild mushrooms grilled scotch lovage for the essential 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. that s good. 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. ....
Out the main source of income for the province, and ended a way of life. and though it s been loosened some, the moratorium is still in effect today. dave: what was the spirit of people in 92? jeremy c: destroyed. jeremy b: think about it, think about your number one industry dave: no one could fish? nothing? zero? jeremy c: it went from going out to jig a fish with your family or whenever you wanted to absolutely nothing. so it just like tore the heart and soul out of people. fred: what did people change cod for? tilapia? dave: can i ask this though, was it warranted? the closing down of the fishery? jeremy b: yeah, it was. i think it was. i mean, a lot of the in-shore, small guys were talking about it for years, talking about, we can t keep this up. like, factory trawlers, and the fishery was just getting bigger and bigger. and it s like, how do you put a factory trawler that s just dragging the seas from multiple countries, including our own, for years and years ....
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 hope. 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? it s really, really tough. so we ll salt it overnight, then we ll soak it, and ....