Here's the video where I went around all the well known St. John's spots: kzread.info/dash/bejne/lW2hyaWdY7isc9I.html

@carolmurphy7572

5 ай бұрын

Thanks for the link; I just watched it (and agreed with your opinions) again. One thing that you mentioned in the St. John's video was the availability of parking, which I had noticed you didn't really talk about in today's video. You and I, and most Newfoundlanders, will know that parking is generally not an issue outside of the more densely-populated areas of St. John's, Mount Pearl, Paradise, Conception Bay South, Gander, Grand Falls-Windsor, and Corner Brook. And parking outside those areas will, undoubtedly, be free of charge. I just thought that perhaps that should be mentioned for the information of out-of-province viewers who might be looking at visiting some of these excellent restaurants. Not really a criticism of your video, but maybe something you might want to keep in mind for future videos. Cheers!

@mark_royle_newfoundland

5 ай бұрын

Great point, and you're right. It's worth mentioning for sure.

I learn English by watching your videos. Congratulations from Ukraine

@mark_royle_newfoundland

5 ай бұрын

Amazing! Thanks for watching, and I hope my videos are helping you with your English!!!

Beautiful Newfoundland ....From Howley

@mark_royle_newfoundland

2 ай бұрын

Hoping to stop into Howley this summer for my first time!

Excellent video for the province! I'm particularly pleased to see Legge's Restaurant, Heart's Content getting a great review and the town itself. It's my hometown and I live close to it in retirement..love it there... Will try some of the other places mentioned too. Again, excellent video!

@mark_royle_newfoundland

4 ай бұрын

Thank you! I hope you do get the chance to try some of the other places too!

I'm telling ya man, heart's content is where I grew up. You need to try their fried chicken. It's like no other.

@mark_royle_newfoundland

4 ай бұрын

I am not able to provide a visitor visa myself, only IRCC can do this, but I can assist you if you plan to apply for one.

Great video Mark, hi-lighting delicious fish n chips around the province.

I watched this video while eating (I won't say enjoying😉) a bowl of tossed salad. Right now, I would KILL for any of the fish and chips featured in your video. They all looked delicious! I'm much your mind when it comes to the experience of By The Beach in Portugal Cove-St. Philip's. I haven't been disappointed yet! I'll keep your videos in mind the next time I'm on the road. Cheers! 😊

@mark_royle_newfoundland

5 ай бұрын

Sorry for the tease haha!

As always, thanks for the info. My best memory of fish and chips was in Kings Cross, Sydney Australia decades ago, and I'm hoping to challenge or beat it this summer in Newfoundland.

Interesting to see how differently UK and NF eat fish and chips. We just eat ours with salt and vinegar and mushy peas. Yours looks really delicious.Maybe they could pick up the idea in UK.

By the Beach!!! Yes!!! It's been over a year; I may have to go again soon. I'm within 5 minutes of it whenever I visit my parents, so I don't have any real excuse for NOT going... forgot about their cash only policy though; good reminder! I was to Legge's a couple of years ago, but I didn't have F&C. If memory serves, I had a VERY nice hot turkey sandwich.

@mark_royle_newfoundland

5 ай бұрын

If I picture an imaginary restaurant that serves a hot turkey sandwich in my head, I can't picture anything but Legge's haha I bet they have an amazing one

Fish & Chips today is not the old fashioned fee & chee I knew... It was cooked in lard, not just any lard, it had to be used lard and at least a week old to get the perfect taste and golden brown color on batter that would make the mouth water..., you could have dressing too, the real kind and not just bread crumbs, if you ate in you could have gravy on the side in a stainless steel gravy boat, if its take out..., you either want it on your meal or you don't, there were no little Styrofoam cups with plastic lids.... After it was cooked it was put in a cardboard tray, home cut fries piled high..., seasoned with salt & black vinegar from a 6oz coke bottle with a sprinkler top it wasn't malt vinegar, you could eat at the counter on a real plate with a steel fork or it was wrapped in brown paper and stuffed in a paper bag. Along with a tall swirly glass bottle of cold Pepsi with a cork seal pop top, it was a meal fit for a king that would cost you a whopping $1.50.

@mark_royle_newfoundland

5 ай бұрын

Those were the days! I would have loved to have tried the lard product. Can you imagine any restaurant today getting away with using "lard, not just any lard, it had to be used lard and at least a week old..." haha!

@IR-nq4qv

5 ай бұрын

@@mark_royle_newfoundland If you've eaten pie crust, you've already tried it. Lard does not go bad. It starts out as a white solid, its clear same as ant cooking oil when brought up to temp, as it gets used, the oil color darkens and the food tasted better. Every home in Newfoundland at one time had a chip pot with lard which coincidently was the cause of many fires .

@mark_royle_newfoundland

5 ай бұрын

@@IR-nq4qv Is it the "Snowflake" stuff? Is that the same thing? Sounds like it. Used to come in an orange tub and was for deep frying if I remember correctly.

@IR-nq4qv

5 ай бұрын

@@mark_royle_newfoundland Yes sir! That's the one and only. It was either that or Crisco or Tender Flake they are all the same just a different name. In the UK they use Duck fat to cook their fish and chips. In the 1950's for whatever reason scientists convinced health officials that the saturated fats in lard caused heart disease..so restaurants switched to oil. Let me ask you, did you ever see a warning label on a pie, a pound of bacon or a pork chop...? I don't believe half of that malarkey. I think you need to do some further research, revisit, add some history, get some pictures of the old restaurants try it again get a chef to cook up a feed of fresh fish in lard and do a documentary . side note: The world famous "Heart Attack Grill" in downtown Las Vegas uses lard to cook their French fries.