Bizarre Foods with Andrew Zimmern Season 3
Bizarre Foods with Andrew Zimmern is a travel and cuisine television show hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being disgusting, exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it. Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizarre Foods to work on one season of the spin-off Bizarre World.
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Bizarre Foods with Andrew Zimmern
2007 / NR
Bizarre Foods with Andrew Zimmern is a travel and cuisine television show hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being disgusting, exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it. Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizarre Foods to work on one season of the spin-off Bizarre World.
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Bizarre Foods with Andrew Zimmern Season 3 Full Episode Guide
Compilation episode
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This episode was a Valentine's Day special. It was a compilation episode about the cultural connections between food and sex, featuring foods that are supposed to be aphrodisiacs or are made of sexual organs of animals. Andrew visited the Mall of America where he gave out samples of bull testicles to see people's reactions and if they would eat it when told it would help their sex life. Author and food historian Linda Civitello talked about the history of eating reproductive organs. At the Midtown Global Market Andrew interviewed people about foods that were aphrodisiacs, including chocolate and oysters. He handed out chocolate-covered meal worms and crickets that tricked people into thinking they were pretzels. At the end Andrew and some others ate sushi off a naked woman, a practice called nyotai mori.
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River eels, sea squirts, stonefish liver, Bluefin Tuna eyeballs, mayonnaise fondue and milkshake, octopus egg sac, sea cucumber egg jerky, turtle blood sake, octopus ice cream, pit viper ice cream, beef tongue ice cream, horumon, takoyaki, raw horse mane, funazushi, squid ink soup, stewed tuna eyes in mirin, giant sea snail, sea snake soup (smelling sea snake anus in the market), raw goat testicles with scrotum.
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Lungfish, white ants lured by drumming, matoke (steamed green bananas), braised goat with peanut and sesame sauce, grasshopper, squirrel, millet bread, goat stomach lining and intestines, Nile perch, rotten goat meat from a Ugandan drive-through, roasted corn, mixed grill (intestine-encased organs), cane rat with tilapia from Lake Victoria and raw Nile crocodile. Andrew takes part in a spiritual possession ceremony while in one village.
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Braised dried oysters with black hair moss, English goose, pig's feet and lentils, snot (sweet potato starch), cow cod soup, rabbit and wheatberries, Swedish meatballs, cuttlefish eggs, pork intestine soup with red dates, tobacco-wrapped cheese, porcupine stuffed with potatoes and bacon, sweet noodle kugel, spritz cookies, sweet fish-shaped cake. Andrew hosted a holiday pitch-in party with chefs and friends he made around the world. It was at a historic mansion in Minneapolis and the food was cooked at the Calhoun Beach Club.
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Flounder roe soup with seaweed, sea cucumber, fiddleheads, beaver chili, bean-hole beans, wild ramps, stinging nettle soup, Indian cucumber, cattail, raw lobster, whelks, cod sperm chowder, monkfish head stew, BBQ junebugs, oysters with ramps, snails with periwinkle and beurre, moose and venisen terrine, duck tartare. Andrew went lobster fishing with Linda Greenlaw and judged a Deathmatch Maine Bizarre Foods contest with his father, a native of Portland.
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Fermented Enset fiber pancakes and porridge, raw sautéed beef, ibe[check spelling] cheese, unfiltered honey, berbere, goat organs in ox intestines, crepe with chicken and onion, coffee, sorghum popcorn, fresh raw beef and camel kidney. In Addis Ababa Andrew shopped at Africa's largest market and in Harar he fed meat to wild hyenas.
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Imu-cooked kalua pig, poi, a'ama crab, he'e luau (octopus w/ taro leaves), bonefish, Spam musubi, Pineapple upside-down cake with Spam, guava-glazed Spam, tempura Spam, Na'au (wild boar offal and blood), ono with lavender sauce, lamb with lavender salt and pepper, goat with Maui onion and chilipeppers, Hawaiian fusion - natto, clams, wasabi, and soy, local escargot, caviar, seaweed, goat stew with intestines and bile, opihi.
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This special discussed unfamiliar foods that are considered scary and what made Westerners uneasy about them. Andrew then hosted a Halloween party with Bizarre Foods fans where he served his favorite fares. He discussed drinking blood with food historian and author Linda Civitello, which is based on culture and status. Anthropology director at the University of Minnesota William Beeman explained about fear of bugs and organ meat, saying that people are more likely to eat insects with a side. Chef Patrick Lue Chai, whose restaurant Andrew ate at in LA, cooked fried crickets with potato strings as well as other insects for the party. Appetizers at Andrew's feast were tarantula, waterbugs, grasshoppers, hissing cockroaches, and Thai stir-fried ants and crickts. The entrees were fresh cow's blood, raw goat kidney, chicken feet, and guinea pig.
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Head cheese, slow-cooked piglet in goose fat, pig ears, tongue salad, and eyeballs, scorpions on toast, South American ants on string potatoes, crickets, worms, shot of wheatgrass and barley, "rawsagna" with ground sunflower seeds, flax, cherry tomatoes, and dates, hemp-sunburger on flax flatbread, coconut-durian smoothie, soondae, hot dog burrito, cow's tongue sandwich from the taco truck, monkfish with caviar, sea urchin roe, Santa Barbara shrimp saashimi, octopus tirodido, menudo, corn smut, nopal salad, grasshoppers, whole catfish, deep-fried chicken testicles, Peking duck, cockscombs. Andrew went to a vegan supper and a Hispanic family's feast. Featuring special guest chefs Wolfgang Puck, Ben Ford and Ani Phyo and Los Angeles food blogger Eddie Lin
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Terrine, head cheese, lardo, pressed duck with duck sauce and marrow, blood sausage, squab, gourmet mustard, truffles, refined cheese, rabbit liver, bacon and eggs ice cream, lamb tongues, sea urchin, snail caviar, escargot. Andrew visited the Rungis market, a mustard shop, Paris's best cheese shop, and a snail farm.
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Samoan apple, se'a (sea cucumber intestines), pork pies, mutton, umu-cooked eel, whole pig cooked in 'umu oven, raw tuna eyeballs and still-beating heart, giant clam, roasted tree grubs, fruit bat roasted on coconut husks.
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Bora berry, chouricos (spicy pig offal and fat sausage), pickled mackerel, Vindaloo, hilsa fish roe, Bombay Duck, chicken Xacuti, pomfret, prawns, chickpea sandwich, golgappa (chickpea-stuffed pastries), chili fritters, betel nuts, sorpotel, mushroom and lentil curry, potatoes and rice in sour mango sauce cow urine herb drink Andrew visits the Sahakari Spice Farm and tries Ayurveda and yoga.
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Cow stomach soup, mystery meat soup, beef spleen sandwich, sardine meatballs, gourmet cow's mouth, Cerda Artichoke festival: fried, roasted, marinated, and frittata artichoke, and artichoke gelato on a bun, chocolate rabbit, cinnamon pudding, bottarga, tuna heart and sperm, cuttlefish eggs and pasta with ink, sea snails.
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Fried grasshoppers, pork liver and beef stomach and intestine soups, coconut balls, stretched squid, stuffed mackerel, wasp larvae, stir-fried stingray, mole crabs, wasabi-, chili-, and tom yum-flavored cashews and cashew apple juice at a cashew factory, red weaver ants, forest lizards, fish stomach sauce, deep-fried fish skin, horseshoe crab, sea whelk.
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