Bizarre Foods With Andrew Zimmern
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Bizarre Foods With Andrew ZimmernPossessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).S9, EP5 "Wisconsin"Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.
S7, EP6 "Amsterdam: Squealing Eels & Stroopwafels"Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
S7, EP5 "Oaxaca: Ant Tortillas and Grasshopper Tacos"Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
S9, EP3 "Iowa"Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.
S12, EP2 "Vancouver: Box Crabs & Bull Kelp"Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.
S12, EP8 "Florida Keys: Horse Conch and Hogfish"Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.
S10, EP8 "St. Croix, Usvi: Bull's Feet In Paradise"Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.
S12, EP7 "Atlanta: Monkfish Liver & Goat Heart"Calf brains on toast; grilled goat organs; Korean scrub down.
S9, EP4 "Alaska's Inside Passage"Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.
S7, EP8 "Jerusalem: Kugel, Couscous and Kunafa"Cow udder and veal brain to turkey balls and mullet roe.
S11, EP2 "Pittsburgh; Catfish & Kiska"Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions.
S10, EP6 "Rhode Island: Chowing Gaggers & Stuffies"Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.
S10, EP3 "Third Coast: Stingrays, Swamp and Swine"Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.
S9, EP1 "Washington D.C."Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.
S8, EP8 "The Other Florida"Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.
S8, EP7 "The Blues Trail"Andrew tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.
S8, EP6 "Austin"Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.
S8, EP5 "L.A. Pop Up"Andrew Zimmern creates a menu inspired by his travels around the world for a hungry dinner crowd in LA.
S8, EP4 "New Mexico"Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.
S8, EP3 "Miami"Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.
S8, EP2 "San Diego"From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.
S8, EP1 "Las Vegas"Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.
S7, EP8 "Savannah"Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.
S7, EP7 "Charleston"Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.
S7, EP6 "West Virginia"West Virginia's culinary delights are celebrated, including fresh deer organs after a kill, groundhog burgoo, and a roadkill cook-off.
S7, EP5 "Detroit"Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.
S7, EP4 "Boston"Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.
S7, EP3 "Seattle"Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.
S7, EP2 "New Orleans"Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.
S7, EP1 "Twin Cities"Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.
S4, EP8 "Greece"Andrew meets Greeks that are passionate about food in Athens.
S1, EP12 "Mexico"Mexico's cuisine.
S1, EP10 "New York City"Andrew heads to his hometown of New York City for a week.
S1, EP9 "Vietnam"Andrew Zimmern samples snake parts, pig's ears, silk worms and cat coffee during his Vietnamese adventure.
S1, EP8 "Taiwan"Native dishes of Taiwan including thousand year old eggs, fermented meat and rooster's testicles.
S1, EP7 "Alaska"Fermented fish heads; jellied moose nose; reindeer pizza; whitefish ice cream.
S1, EP6 "Trinidad and Tobago"Andrew Zimmern visits Trinidad and Tobago.
S1, EP5 "UK; Scotland"United Kingdom.
S1, EP4 "Gulf Coast"Andrew Zimmern visits the American Gulf Coast.
S1, EP3 "Ecuador"Andrew Zimmern visits the South American country of Ecuador.
S1, EP1 "Philippines"Andrew Zimmern samples cuisine from the Philippines.
"Home Cooking"From Jamaican-infused Chinese food to backyard-trapped woodchuck to stone soup starters, Andrew samples some of the home cooking that brings people together around the world and keeps traditions alive.
"World's Best Markets"Andrew Zimmern reveals how markets showcase a city's history and cultural pride; Andrew visits markets featuring street waffles, fried bamboo rat, mystery meat from a basket, and stew made with brain from a lamb's skull.
"From the Vault: Volume 4"Andrew eats bloodwurst, head cheese and rattlesnake; Andrew crashes his scooter in Madrid, enjoys an "ugly stick" performance in Newfoundland and meets a "Bizarre Foods" super fan in Okinawa, Japan.
Possessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).
Original Air Date: Feb 26, 2007
Genres: Home/CookingTV Series
Rating: TVPG
Playback: HD
8 seasons available on demand (34 episodes)
Available on
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