- 43 minutes ago
Andy's East Coast Kitchen Crawl Season 1 Episode 3
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00:00This week on Andy's East Coast Kitchen Crawl,
00:03I have a date with Dartmouth
00:05and the market that connects me
00:07with the food and the people I love.
00:09Oh, I'm so happy you guys came out.
00:10I'll sample the best sashimi this side of anywhere.
00:13Yes! It's one of the great pleasures of living life.
00:17And get a master class in chowder from the best of the best.
00:20I feel like I've tried to steal your recipe for a lot of years.
00:23Then it's home to show you one of my recipes.
00:26Super crispy. It's perfect for a back-deck dinner with the family.
00:29Thanks, Dad!
00:32I'm Andy Hay, and I'm on a mission.
00:35To explore the incredible food on Canada's East Coast.
00:40Getting up close and personal with the land, the sea, and the people.
00:48I was born and raised here.
00:50It's in my heart, and it's what fuels my cooking.
00:54Ooh, baby!
00:59I'm always on the lookout for inspiration.
01:01Ooh!
01:02And I'm finding it right here in my own backyard.
01:10This is North America's oldest saltwater ferry route
01:13and Nova Scotia's busiest.
01:16I've made this trip hundreds of times.
01:19It connects downtown Halifax to downtown Dartmouth, and that's the place that I call home.
01:26It's where my wife Jess and I are raising our family, and it's where I create food content for my
01:31socials.
01:33Now, technically, Dartmouth is part of Halifax, but we have a spirit and identity all our own.
01:39We love our parks.
01:41We love our lakes, all 23 of them.
01:44The local food scene is exploding.
01:47Awesome.
01:47Take care.
01:48Bye now.
01:49And our markets have access to incredible fresh produce and seafood.
01:53Once the season hits, you'll find me at Alderney Landing Market every single weekend.
01:58This is exactly where I go to get all my fresh produce, and maybe even a little sweet treat for
02:02myself.
02:03How we doing?
02:04Good.
02:05Good morning.
02:06Oh, man.
02:06I'm a big cinnamon bun guy.
02:08These are my favorite.
02:09These are my go-to.
02:11Nova Scotians love a farmer's market.
02:13So the mushroom caps.
02:14They're, like, stuffed with, like, the jalapeno cheddar mix.
02:17A little bit of heat to them.
02:18Oh, yeah.
02:18We have more per capita than any other province in Canada.
02:21How are you doing?
02:22Doing great.
02:23The rhubarb's looking awesome.
02:24Just, like, a resilient, hearty old thing.
02:26Yeah.
02:26We could all be a little bit more like rhubarb.
02:29Dartmouth is, like, a big, small town.
02:32The people here are quick to connect.
02:33I made a bunch of your recipes last week.
02:35It's great to feel the local support.
02:38And today, I run into my biggest fan.
02:41Oh, yeah.
02:41It's my mom.
02:42What a treat.
02:43What a treat.
02:44My dad's here, too.
02:46I didn't expect to see you guys here.
02:47At least it's not too busy.
02:48Yeah, exactly.
02:49It's starting to feel like a real family affair with Jess and the girls showing up with some
02:52friends.
02:54I'm so happy you guys came out.
02:55I'm gonna go grab some coffees.
02:57I'll meet you guys over for a little picnic.
02:58Sounds good.
02:59You want a pretzel?
03:00I want a pretzel.
03:01Okay, I'll do my best.
03:02Yes.
03:02Two of them, please.
03:04What a beautiful day we got.
03:05Oh, my heaven.
03:06It's so gorgeous.
03:06I know for Saturdays, they don't exist.
03:08Can I grab two coffees?
03:10I'll get one coffee and a cappuccino.
03:12Awesome, man.
03:12Thank you so much.
03:13Appreciate it.
03:13Thank you so much.
03:17Thank you so much.
03:18Thank you so much.
03:18This is my idea of the perfect morning.
03:20People I love and yummy food by the ocean.
03:23But today, I'm just handing out the food because I'm going to lunch with a friend.
03:30Our local food scene is a magnet for creative types and entrepreneurs.
03:35Dean Petty is one of them.
03:38Fun fact, before moving to Dartmouth to open his businesses, Dean was a U.S. pro surfer.
03:45Now he owns two local hotspots, a cafe and roastery, and a pizza chain called Yahya's.
03:51Mr. Andy.
03:51What's up, man?
03:52How are we doing, pal?
03:53Good to see you.
03:54Good to see you, too.
03:55Today, we're getting together for sushi.
03:56It's my favorite restaurant in the entire world.
03:58It's incredible.
03:59I feel like you're there all the time.
04:00I'm like twice a week.
04:01Yeah.
04:03Duraku was founded by Shuji Minabe, a Japanese chef who came to Canada in the 90s.
04:08He introduced Nova Scotia to authentic sushi and sashimi, and trained chef Erika Tokiyama
04:14to maintain his exacting standards.
04:18Hi.
04:19Hi, Erika.
04:20Hi, Erika.
04:20How are you?
04:21Good.
04:21How are you?
04:22So good.
04:23We love it here.
04:23We feel very lucky to have what we think, honestly, is the best sushi I've ever tasted.
04:29Here in Dartmouth.
04:31What do you think we should eat today?
04:32We have a special.
04:34It's called Saba Bozushi, which is a cured mackerel.
04:39Oh.
04:40Erika is spoiling us with a cured mackerel nigiri that she hasn't even put on the menu
04:44yet.
04:45The mackerel is cured with salt for two hours to dry out the moisture.
04:48Then it's seasoned, laid over rice, sliced, and torched.
04:57Oh, wow.
04:58Oh, wow.
04:58This looks amazing.
05:00The smell.
05:01It's amazing.
05:02It's served over a small piece of seaweed, so we can eat it with our hands.
05:06Thing of beauty.
05:07Cheers.
05:07Cheers, man.
05:08Very exciting.
05:08I'm excited for this.
05:14It's so good.
05:16And that was delicious.
05:18I find mackerel is like a, it's a fishy flavored fish.
05:21I feel the curing takes out some of the extra oily flavor almost.
05:26And then the toasted nori on there just keeps it all together.
05:29The texture's awesome.
05:30That's a 10 out of 10.
05:31Yeah.
05:31Is that going to be on the menu?
05:32Uh, it's fishy.
05:35Please.
05:40What else should we be ordering, do you think?
05:42We have a local bluefin tuna.
05:46Okay.
05:47Yes.
05:47I think we have to go with the bluefin tuna.
05:49Most sushi restaurants rely on tuna that's flash-frozen and shipped.
05:53But at Duraku, Chef Erika's team uses fresh, locally-caught fish.
05:58Sometime it's going to be like 400 pounds.
06:01Oh my God.
06:02Yeah.
06:02So how, how big is the fish?
06:04Maybe here.
06:07What?
06:08So do you notice with the, the local bluefin tuna that you can taste a big difference?
06:14Yes.
06:14It's more flavorful.
06:16Yeah.
06:16It's so good.
06:17The tuna here, we've had the tuna.
06:19It's the best.
06:19Yeah.
06:19And cold water.
06:20Cold water makes better fish.
06:23Yeah.
06:24Cold water means more fat.
06:25And more fat means more buttery flavor.
06:28Ooh, yes.
06:32This looks so beautiful.
06:34The color on it.
06:34It's unreal.
06:35I can't wait to dig into this.
06:42It's one of the great pleasures of living life.
06:45It's just like sweet.
06:47It's like fatty.
06:48The texture's beautiful.
06:49Cold water makes fatty, delicious, clean, sweet tuna.
06:53Yeah.
06:54No one really likes cold water.
06:55No.
06:56But the tuna.
06:56Except for tuna.
06:57Except for tuna.
06:58The Japanese encourage eating only until you're 80% full.
07:02But that's hard to do around here.
07:04Amazing.
07:05Ooh.
07:05I like it.
07:06Yum.
07:12Eric, I feel super full.
07:15Yeah.
07:15That was an incredible lunch.
07:16Good.
07:16Thank you for being in Dartmouth.
07:18Duraku's world-class sushi is just one of the many culinary perks of living in Dartmouth.
07:23If you know, you know.
07:24Same time, same place tomorrow?
07:26Sounds good.
07:26Cheers, brother.
07:28Coming up.
07:29We're gonna sear our scallops.
07:30The sizzle.
07:31The sizzle.
07:31That one looks nice.
07:32Oh, my goodness.
07:33Get out of here.
07:38Used to be you'd have to head across the harbor to Halifax for a first-class meal.
07:42But not anymore.
07:43My hometown has significantly upped its game.
07:46And there's no way I can show off the Dartmouth food scene without swinging by the canteen.
07:51Before I became friends with the owners, Renee and Doug, I admired, probably been obsessed over Renee's style, her food,
07:58and just her career in general.
08:00Renee Lavallee is a cooking competition warrior, placing on Top Chef Canada and winning the first place in gold medal
08:07plates.
08:07Now, with husband Doug as head of operations, they're knocking it out of the park on the regular.
08:13And today, I'm popping by before they open to see what's going on.
08:18How we doing, folks?
08:19What up, babe?
08:20What's going on?
08:20What are you guys saying?
08:22Just hanging out.
08:23Just hanging out.
08:24Busy weekend?
08:25Yeah, we were gonna have lunch if you want to join us.
08:27Ooh.
08:28We got the mussels from P.E.I. with the Lake City Cider.
08:34Mussels are typically cooked in a white wine broth, but Renee avoids the obvious, using local cider instead.
08:41Oh, yeah, it's so good.
08:42Delicious.
08:43Glicky.
08:43The Lake City Cider comes through.
08:45There's, like, a lot of depth to that broth.
08:48From the depths of the sea.
08:49Oh, yeah, it's so good.
08:50Yeah, there's definitely a few items on the menu that Renee is not allowed to change.
08:54For example, Dartmouth's most beloved sandwich.
08:57You don't have to go far in Nova Scotia to get your hands on a lobster roll.
09:00But here at the canteen, it's the Cropster Roll that keep people coming back for more.
09:06It's the dish that helped Renee win the gold medal plates Halifax.
09:11The famous Cropster.
09:13The famous Cropster.
09:17Oh.
09:18No.
09:19It's awesome.
09:19That lemon zest coming through.
09:21Yeah.
09:21That's so lovely.
09:22The truffle aioli.
09:23I like the mix of the snow crab and lobster.
09:27Sometimes these things just sort of happen organically.
09:30Yeah.
09:30It's like happy accidents often.
09:31So, and this is probably the best happy accident Renee ever made, I would say.
09:36No, that would be our two children.
09:38Wow.
09:38Okay.
09:39Okay.
09:40I was just actually just going to make some chowder.
09:42Ooh.
09:43I love the chowder.
09:44Teen chowder.
09:44Do you love the chowder?
09:44It's my favorite chowder in the world, in fact.
09:46Is it?
09:47Yeah.
09:47Wow.
09:47I think so.
09:48Do you want to come make chowder with me?
09:50Yes.
09:50I would love to cook with you.
09:51I'm trying to play it cool, but I've been obsessed with Renee's chowder from the first
09:55time I've tasted it.
09:56I can't wait to see exactly how she does it.
10:00Here we go.
10:01All right, Andy.
10:02This is exciting, Renee.
10:03I'm going to actually just show you the secret of it today.
10:06I can't wait.
10:06I feel like I've tried to steal your recipe for a lot of years.
10:10I'm going to get you to start chopping leeks.
10:12Just do one.
10:13Just do the white part.
10:14I'm going to throw some butter in.
10:15Yep.
10:15All right, so I'm going to throw my bacon in.
10:17Smells delicious already.
10:18So what makes this one different is the fact that we put smoked haddock.
10:22This blew my mind.
10:24The first time I tried your haddock, that was the total difference maker.
10:26Was that like smokiness?
10:27Yeah.
10:28Smoked haddock adds a really deep umami punch, and I've never seen anyone else use it this way.
10:32I'm going to deglaze.
10:35And what kind of wine are we using here?
10:36We're using a Tidal Bay.
10:37It's the only Appalachian wine in Nova Scotia.
10:39And it's so delicious.
10:40Like do you always, whenever you can cook with Tidal Bay.
10:43There's like a saying, it's like, if it grows together, it goes together.
10:46Yep.
10:47Makes sense.
10:48Nova Scotia seafood with wine from Nova Scotia grapes.
10:52I'm going to add some 35% cream.
10:55Okay.
10:55It doesn't separate?
10:57No.
10:58If you put 10% or 18%, it will.
11:01I did not know that.
11:03And I know people go, oh my God, 35% cream.
11:05That is so rich and decadent.
11:07But then I'm going to add some milk.
11:09But I never find that your chowder is overly thick.
11:12I think there's two chowder schools.
11:15Chowder school number one, so thick that a spoon will like stand up.
11:18Yeah.
11:19Chowder number two, it's a little bit brothy.
11:21We're like middle ground.
11:23Yeah.
11:24Now we add local seafood.
11:26PEI mussels and some fresh Nova Scotia haddock to complement the smoked haddock that's already
11:31in there.
11:31Straight in with this?
11:32Yeah, yeah.
11:33Straight in.
11:33There you go.
11:34Renee also likes to add a generous amount of Nova Scotia lobster.
11:38What's your favourite part of the lobster?
11:40So the claw.
11:41The claw.
11:42Oh, the claw.
11:42Renee has devised a handy system for signalling the various parts of the lobster.
11:46Claw, knuckle, tail.
11:50Okay, gotcha.
11:51That actually really helped me understand.
11:54You can laugh all you want.
11:56I'm not laughing.
11:56Now I'm going to do it every single time.
11:58Really?
11:59Na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na-na
12:02-na-na.
12:06And the final step?
12:08We're going to sear our scallops.
12:10Okay, cool.
12:10You want that?
12:11The sizzle.
12:12The sizzle.
12:13That one looks nice.
12:14Oh, my goodness.
12:15Get out of here.
12:17Renee ladles up the chowder.
12:18Nestling that perfectly cooked scallop into that perfectly cooked claw.
12:22And voila, the canteen seafood chowder.
12:26Oh, yeah, that's nice.
12:31It's perfect chowder.
12:32It's smoky.
12:33It's rich.
12:34It's delicious.
12:35Well, there you go.
12:36So now you know.
12:37Cheers.
12:38Cheers.
12:40Oh, no.
12:41Anytime.
12:41Next time, I'll show you some other secrets.
12:43Okay.
12:45Coming up, the joys of cider o'clock.
12:47Cheers.
12:48Cheers.
12:57We're in downtown Dartmouth, where the food and beverage scene is booming.
13:01Case in point, Lake City Cider, which is owned by one of my good buddies, Poet Camot.
13:05She started Lake City about seven years ago, and it just warmed my heart so much to see a local
13:10business absolutely crushing it.
13:13Poet was a sommelier and is now part of the craft cider boom here in Nova Scotia.
13:17The province has always been famous for its apples, and Poet is using them to produce a whole range of
13:23dry and complex flavors.
13:24Trust me, Lake City Cider is nothing like the sweet mass market cans you tried in high school.
13:30Okay, apples.
13:31Yes.
13:31Nova Scotia is known for amazing apples.
13:34So understanding what different apples bring gives us insight to what they will, like, project as a cider.
13:40Cool.
13:40Okay.
13:41So we got five apples.
13:42So we got our Honeycrisp.
13:44I love a Honeycrisp.
13:45Everyone loves a Honeycrisp.
13:47Yeah.
13:47Great for eating.
13:48A little piece there.
13:48A little piece.
13:49Wonderful.
13:52Crunchy.
13:53Delicious.
13:53Fresh.
13:54But if you really think about it, how much apple flavor are you getting?
13:57Really not that much.
13:58Not that much.
13:58Yeah, totally.
13:59It's actually an apple that we don't use in cider.
14:01I find it's a little too watery and doesn't provide the acid that we like.
14:04Interesting.
14:04Interesting, huh?
14:05Okay.
14:05These other four are my favorites for making cider.
14:08Poet uses a combination of apples in the signature base blend for her cider.
14:13First up, there's the Macintosh.
14:15I don't think you can come to Nova Scotia, pick apples, and not have a Macintosh.
14:20Citrusy.
14:20You're getting that, right?
14:21Acid.
14:21Yeah, acid.
14:22You can feel it.
14:22Mm-hmm.
14:23Acid.
14:23Feel it on the side of the tongue.
14:24A little more apple.
14:25And then there's the Cortland.
14:27It's like our grandmother's favorite apple for baking.
14:29Beautiful color.
14:30It's yours.
14:32Yes.
14:32Super apple-y.
14:34It's apple, but a different flavor of apple.
14:37This one's the Ambrosia apple.
14:39So sweet.
14:40And sugar's good, right?
14:41Yeah.
14:42The sugar we're making in cider, because we want those sugars to convert.
14:44Yeah.
14:45It's so important.
14:46And lastly, one that I've never heard of, Jonah Gold.
14:50Maybe you don't know, but we're going to taste it today.
14:52Hmm.
14:53I don't know if I've tried that one, actually.
14:55Mm-hmm.
14:56A little, like, more honeysuckle.
14:58Yeah.
14:58Right?
14:59So the question I have is, how do you take this, these raw ingredients, and turn it into
15:04the amazing cider?
15:05Yeah.
15:06This is where it gets fun.
15:07Okay.
15:07Yeah.
15:07So should we go, do you want to go?
15:08I want to see how it's done.
15:10Yeah.
15:10Poet works her magic with a range of equipment.
15:13Cider is a bit of a hybrid, fermented like wine and brewed like beer.
15:17Oh, yeah.
15:18Look at that.
15:19It's got a beautiful color.
15:20And by adding ingredients to its signature apple blend, Lake City produces a variety of flavors.
15:25The company ships all across Canada, or you can enjoy it right here in the taproom.
15:31I mean, this is Friday in downtown Dartmouth.
15:34100%.
15:34You sit here and you just watch life go by.
15:37100%.
15:38It's crisp, bright.
15:39Yes.
15:40It's so nice.
15:40If you're hesitant to try cider and you think cider's sweet, you try this one and it's
15:45a game changer.
15:46Chillin' here.
15:47Nice cold cider.
15:48This is why we live here.
15:49Yeah.
15:50Cheers.
15:50Cheers.
15:52Coming up, the potato flakes makes anything you deep fry so extra crunchy.
15:57I'm telling you, you're going to have this up your sleeve for a long time.
16:04The city of Dartmouth became a part of the Halifax Municipality in 1996.
16:09But you still need to cross a bridge or a harbor to get here.
16:12And when you do, you'll find that big small town energy.
16:16What you'll also find is amazing food, award-winning mashups, world-class sushi, incredible cider,
16:25and a community of entrepreneurs who keep pushing themselves and supporting each other.
16:29Oh.
16:30I love being part of it.
16:32Cheers.
16:32Cheers, man.
16:33It's a huge inspiration.
16:34And today, I'm honoring the spirit of my hometown with a family-friendly meal.
16:39Jess and the girls love burgers.
16:41And today, I'm going to make them with one of our favorite fresh catches.
16:44You cannot go wrong with this crunchy crowd-pleaser, the Dartmouth Haddock Burger.
16:50For this recipe, I'm using locally sourced haddock.
16:53This is a go-to in Nova Scotia, but any white fish will do just fine.
16:57Okay, so this three-part dredge may look like a lot of work, but trust me, it's easy and it's
17:02worth it.
17:03In the first bowl, flour and a pinch of salt.
17:05The second is flour and seasoning.
17:08I like smoked paprika, garlic powder, a pinch of salt, a crack of black pepper.
17:15And this is where it gets real exciting.
17:17So now we're going to add in about a cup and a quarter of cold soda water.
17:22These extra bubbles make everything lighter, crispier, and gives you that bite you're looking for.
17:30All right, this looks great.
17:31Okay.
17:32We're going to use, instead of a panko, instant mashed potatoes.
17:36So this gives it that crispy, crunchy bite.
17:39And it also happens to be gluten-free.
17:41Okay, here we go.
17:42First step, haddock into the dry dredge.
17:45We do this because if you skip this step, when we go to the wet, it will all just slide
17:50right off.
17:50So this acts like a glue.
17:52So we're going to do that, shake off the excess, and then we're going right into the wet batter.
17:58And now we're going into those potato flakes.
18:02And I like it really crunchy.
18:04So I'm actually going to repeat this to get that double dredge.
18:14Okay, I have a digital thermometer here.
18:16I'm just going to give this a quick check.
18:17Our goal is around 360.
18:20I think a lot of home cooks get very intimidated by deep frying at home.
18:23Just only fill the oil about halfway up.
18:26And then when you go to lay your food in, make sure you lay it away so that if something
18:29were to happen, it wouldn't splash on you.
18:31The cook happens pretty quick here.
18:32You're looking at about four to five minutes.
18:34We're going to drop that in.
18:35Listen to that sizzle.
18:37The potato flakes makes anything you deep fry so extra crunchy, and it gives you that beautiful golden colour.
18:43So while that fish fries away, I'm just going to toast up some of the buns.
18:47Gives a little extra crunch.
18:48So I think those are good there.
18:50I'm going to lift these up.
18:51You can just see how crispy that is.
18:54I'm just going to put that directly onto this paper towel to drain.
18:58And that looks awesome.
19:00Anytime you fry anything, the second it comes out of that hot oil, season, that salt will just get absorbed
19:06in beautifully.
19:08Oh, yeah.
19:09Those are going to stay ripping hot.
19:10And because of the potato flakes, they stay super crispy for a long time.
19:15And that gives us time to mix up our sauce.
19:18This is a secret weapon recipe, if there ever was one.
19:21A chipotle crema.
19:23So we're going to start off with about a cup of sour cream.
19:27I always like to make extra of this because it's great as leftovers.
19:30You're going to be putting this on scrambled eggs, on tacos, whatever you've got.
19:33Trust me.
19:35Next up, we're going to add a chipotle pepper.
19:37We'll add a full one in.
19:39One of my favourite ingredients that exists, it's chipotle in adobo.
19:42You'll find it in a can.
19:44It's basically over-right chipotles that are then smoked and then put almost in like a tomato and garlic and
19:49onion sauce.
19:51They'll give you a medium level heat, and you can adjust the amount according to taste.
19:55I'm going to add in one clove of garlic.
19:59A quick grate.
20:02The zest of a lime.
20:03This is lovely.
20:05All right.
20:05That's looking great.
20:06I'm going to cut this in half.
20:09And we'll just squeeze that in.
20:11The juice of half a lime.
20:12Add a little tartness to it.
20:13I'm telling you, you're going to have this up your sleeve for a long time.
20:16Now I'm going to add just a little bit of red onion.
20:19I love this for the colour, and it also just adds in a good texture.
20:23In that goes.
20:25And then we're going to add in the freshness.
20:27I love adding that fresh basil in.
20:29So aromatic.
20:30Big flavours.
20:31Oh, the smell.
20:32It's one of the greatest smells in cooking.
20:36And then I'm just going to add in a pinch of salt.
20:39And then we'll give that a mix.
20:42I think that's pretty much there.
20:43We'll give that a little taste.
20:47I do not get sick of that.
20:49I've eaten that so many times.
20:50It's one of my favourite things to eat in the world.
20:52Please make that.
20:53So now we're going to make a cabbage slaw.
20:56Nothing fancy here.
20:57I'm going to add the juice of half a lime.
20:59I'm going to add a little honey.
21:00Apple cider vinegar.
21:02And then I'm just going to add in a touch of grapeseed oil.
21:08This is just giving you a little bit of freshness.
21:10All right.
21:11Time to plate this up.
21:12You want to be generous with this crema.
21:14Then we'll add on this beautiful fish.
21:16Super crispy.
21:18The slaw.
21:21We'll add a little bit more of that crema on top.
21:23You don't want to be shy with this, I'm telling you.
21:25You're going to get that smoky creaminess from the Chipotle crema.
21:28You get the crunchy, salty fish.
21:31The freshness from that cabbage.
21:32It's perfect for a back-deck dinner with the family.
21:37All right, ladies.
21:38Ooh.
21:39We got a fish burger, mama.
21:41Looks amazing.
21:41We got the Chipotle crema, which we have on everything.
21:43I love that.
21:44Which is awesome.
21:45This haddock burger is my tribute to Dartmouth.
21:48It's community spirit.
21:50Cheers.
21:50It's innovation.
21:51And it's great local ingredients.
21:53I'm super proud to be part of the Dartmouth food scene.
21:56And I love how it inspires a family food scene right here in my own backyard.
22:02Thanks, Dad.
22:03Thanks, Dad.
22:04Next time on Andy's East Coast Kitchen Crawl, I'm eating my way through Newfoundland's capital
22:09city.
22:10Whoa.
22:11My gosh, that's good.
22:12Where Chinese food reflects a remote and rugged history.
22:16That's Newfoundland.
22:17When they opened the restaurant, ingredients were scarce.
22:19I dig into some prime island protein.
22:22What is moose like?
22:23It's delicious.
22:24Then it's back home to fry up one of my mom's Newfoundland childhood favorites.
22:28So comforting.
22:29My goodness.
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