Eating “local” in Newfoundland

Common murre… a food source in northern communities

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 scoff ‘o turrs (a large meal of ducks for a party). 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 Newfoundland accent is a little hard to follow. And whether we call them murres or turrs, 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 his method of cooking these birds and shows us all the steps. He says,Β  “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 stuffed 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.

Related

Check out a few other odd but delicious recipes featuring lean meats, some of which can be quite as exotic as turr:

  • Hungry enough to eat an ox? Simmer up a rich oxtail stew in Vinny’s ode to dads in the kitchen. This traditional French recipe is based on one published originally in 1943 by “Gourmet Magazine.”
  • Hasenpfeffer – a rich rabbity stew from Germany! Rabbit meat is an excellent choice for good health. Try this lean but rich and flavorful stew for a special treat during the cold winter months. Benefits for your heart and men’s health!
  • Yakity’s life-ever-lasting Tibetan pie Check out this cool recipe for Sherpa’s pie featuring a lean meat (Yak, perhaps?) and sweet potatoes. The unique biology of the amazing yak helps us discover the benefits of eating lean meats.
  • Miss Chicken wears orange for a bolder style Chicken doesn’t have to be dull. Partner her with cara-cara oranges and Asian carrots for an exotic and healthy meal.
  • Talking turkey with chiliΒ  Spice up some ground turkey and serve it with beans for a quick, nutritious, one pot dinner. Under 500 calories for a BIG serving.
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18 Comments (+add yours?)

  1. Rob
    Dec 11, 2016 @ 14:55:07

    I,d love to try turr, next time in nfld

    Reply

  2. bblake10
    Feb 12, 2016 @ 13:46:34

    You’re right; shopping locally is great. Love the freshest and ripest of perishables, etc. Living here in South Fl. allows me to take advantage of this. Thanks for sharing.
    Cheers!

    Reply

  3. Marisa
    Apr 02, 2015 @ 13:37:31

    This is great–I would totally try a turr. BIG fan of regional cooking, me. Thanks for a great read/video, and thanks for stopping by eve’s apple! ~Marisa (mcproco.wordpress.com)

    Reply

    • Vinny Grette
      Apr 02, 2015 @ 15:28:41

      Thanks, Marissa! I’m curious, though, how you found the turr post? It seems to be popular, even though I don’t have any links to it on my home page or widgets…

      Reply

  4. eatingcloudsinitaly
    Mar 11, 2015 @ 05:19:24

    Ciao Vinny – a real fun blog!!

    Reply

  5. quirkywritingcorner
    Jun 27, 2014 @ 00:45:41

    Reblogged this on quirkywritingcorner and commented:
    Terrible joke, but a great read.

    Reply

  6. Olga
    Feb 17, 2014 @ 16:19:04

    Thanks for sharing the video! My boyfriend is from Newfoundland. Turres kind of look like penguins. We’d just been talking about penguin meat today! We were wondering whether anyone eats them. Now this gives me something to think about.

    Cheers!

    Reply

    • Vinny Grette
      Feb 17, 2014 @ 17:33:41

      For some reason unknown to me, this post has been my number 1 go to since my blog was launched 3 years ago. I even stopped linking to it, to try to redirect people elsewhere, to no avail. Can you tell me how you found the page? I posted this with an “eating local” message in mind. People are healthiest when they take the best part of their meals from the land and sea around them. Penguins basically hang out in the Antarctic, where as far as I know no people live. So penguins are food mainly for the seals :). Thanks for coming by and commenting :).

      Reply

  7. thinkreadcook
    Mar 29, 2013 @ 21:03:13

    Cool… I love Newfoundland, and have a recipe for turrs in a cookbook from there… this is excellent information! Thanks! πŸ™‚

    Reply

  8. theycallthewind
    Feb 20, 2012 @ 10:54:48

    Ohhhh yes do they ever!
    Especially when I look at my budget and see that, as a couple, we spent enough on groceries this month to equal a car payment on an Escalade – yikes! I like my food exotic, interesting, fresh, organic, and ethnic — and that stuff does not come cheap, particularly here on “The Rock”.
    Yes, Newfoundland is strangely magnificent. Although I have not tried turres, I work at sea and the guys I work with can barely contain their saliva glands whenever we see them on the water!

    Reply

  9. theycallthewind
    Jan 04, 2012 @ 23:43:11

    Love it! I moved here in the summer and find it totally hilarious that Newfoundlanders seem to want to eat everything that moves.

    Reply

    • Vinny Grette
      Jan 05, 2012 @ 13:34:06

      Newfoundlanders are awesome for living closer to the land than a lot of us who live in cities. We’re so used to finding our meat in the frozen food section wrapped in plastic that we forget where it came from in the first place! Let us know if you get a chance to try roasted murre, or even better, Murre eggs. Vinny would love to know what color your fried Murre eggs were πŸ™‚

      Reply

    • Vinny Grette
      Feb 17, 2012 @ 10:23:45

      Just checked back and see that you are more into finance (and fitness) than food. But reading your posts reminded me that i have a yearning to return to NFLD – now fed by “Republic of Doyle”! On further thought, I suppose those three Fs do belong together. Future blog topic?

      Reply

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