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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 goodood celebrate newfoundland product. anthony: and where do these oysters hail from? jeremy b: these are beausoleil oysters. anthony: named after the early manson family killer? dave: was there a beausoleil in the manson family? anthony: bobby beausoleil, in fact the entire manson family s killings were designed to draw suspicion away from bobby beausoleil. dave: i was always a fan of squeaky fromme. anthony: the ....
just keep him in the water. jeremy c: perfect, well done yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always just a single species fishery, and now that s diversifying. anthony: by necessity. dale: yes, absolutely. and that s really important, because we live on this where ....
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, intimidang. dave: it s the coldest [ bleep ] water. nthony: 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 of beautiful scallops. diver: all right, let s get started. ....
anthony: look at that. whoa, what s this? 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. (burke) at farmers, we ve seen ....
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 loof 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 and not have an effect. jeremy c: it was very dark times. anthony: but ....