Local foods sometimes make a tasting experience like you can get nowhere else. When I travel, I always try to find foods from the region. And at home I like to buy foods grown nearby. I find these foods are fresher and tastier than most supermarket stuff. Way more fun!
Watch an awesome video of a couple of guys in Newfoundland doing some home cooking. They got themselves a pair of murres and some local savory, and they’ve cooked up a real feast. Bake it like a man!
The video shows how to roast the murres just right. The chef calls the birds “turrs” but says, “Some people call ‘em murries!” The accent is a little hard to follow. And I’m not sure the birds look that appetizing… but hey, no accounting for taste.
These are the same kind of birds that lay the blue eggs with the red yolks we talked about in my last post.
The Newfoundland fellow describes the method of cooking and shows us all the steps. He says, “The bird was soaked in a brine for 3 hours and then put in a roaster with chopped onion, carrot and potatoes. Made a gravy with the liquid/juice from the bird / vegetables and with a roux base. Dressing stuff in the bird and made from scratch with the special ingredient being the Mount Scio savory. MMMMMMMMMMMMMMMM, was some friggin’ good, bye!”
The guy says they taste nothing like chicken… quite unique. And for him, delicious. If I ever get a chance, I’d try ‘em!
Many thanks to the Audubon Society for the photo and You Tube for the video.