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Private Notes
Andrew Zimmern travels to Madrid and ventures off the beaten path to discover some new spins on some old classics – snail soup, whole baby pig head, rabbit paella and beef fat bonbon. Madrid is just the first stop on Zimmern's culinary adventure that features a wide range of ethnic cuisine in locations around the world. From sheep's brain in Senegal, smoked herring sperm in Sweden to coconut stew with opossum meat in the Bronx, New York, Zimmern is always game to try what the locals eat.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
Andrew heads 'down east' to North Carolina to snack on roast raccoon, pig appendix and raw turtle testicle.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
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Andrew takes a voyage of self-discovery across the Mojave Desert, stopping for peanut butter-oxtail stew, alien-inspired jerky and a Sin City meal with Carrot Top.
