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Sæsoner 3
Udgivelsesdato
Feb 11, 2013
Andrew Zimmern visits Washington, DC, for Salvadoran favorites, food trucks that feed hordes of hungry federal workers, and takes a trip back into history to taste what our forefathers
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Andrew Zimmern visits Washington, DC, for Salvadoran favorites, food trucks that feed hordes of hungry federal workers, and takes a trip back into history to taste what our forefathers ate. Whether it's a blackened snakehead sandwich made in a boat on the Potomac, peanut butter paired with foie gras, or Scrapple at a neighborhood grill known for its soul food, DC is a place where historical favorites and new innovations come together to create a variety of unexpected tastes.
Udgivelsesdato
Feb 18, 2013
Denver may be a modern city, but Andrew finds out that you can still get a taste of the Wild West in the food! Whether it's deep fried Rocky Mountain oysters in a biker bar, pheasant
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Denver may be a modern city, but Andrew finds out that you can still get a taste of the Wild West in the food! Whether it's deep fried Rocky Mountain oysters in a biker bar, pheasant cooked over an open flame, or ant larvae beignets in a fine restaurant, Denver is a goldmine of flavors from both yesterday and today!
Udgivelsesdato
Feb 25, 2013
Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole sheep's head.
Andrew finds out that there's a lot more than meat and potatoes on the table in Iowa. He discovers that Iowa's menu ranges from heritage pork brains with spring onion kimchi to a stew made with a whole sheep's head.
Udgivelsesdato
Mar 04, 2013
There's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.
There's a bounty of new flavors in store for Andrew when he visits Alaska's Inside Passage. From fresh sea cucumbers, to pickled gumboots, to smoked hooligans, there are plenty of new finds and old favorites for Andrew to try.
Udgivelsesdato
Mar 11, 2013
Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.
Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted.
Udgivelsesdato
Mar 18, 2013
Chicago's cutting-edge food scene is explored by Andrew, who learns about a dish made with whale vomit and samples a charcuterie's duck-heart pâté. Also: a soup that smells like a dead body.
Chicago's cutting-edge food scene is explored by Andrew, who learns about a dish made with whale vomit and samples a charcuterie's duck-heart pâté. Also: a soup that smells like a dead body.
Udgivelsesdato
Mar 25, 2013
Andrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.
Andrew's time in Baltimore and the Chesapeake Bay is spent learning how to skin a muskrat and selling produce from a horse-drawn carriage. He also gets a taste of grilled eel, steamed blue crabs and Korean blood sausage.
Udgivelsesdato
Apr 01, 2013
Andrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.
Andrew visits the Ozarks, where hunting and fishing are a way of life. During his stay, he eats fried rabbit legs, bear crackling and bacon-wrapped crow breast.
Udgivelsesdato
Apr 15, 2013
Andrew Zimmern visits Northern California where people are reinventing sustainable living, like hunting doves, to developing strange new flavors for jelly beans, to training sheep to eat
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Andrew Zimmern visits Northern California where people are reinventing sustainable living, like hunting doves, to developing strange new flavors for jelly beans, to training sheep to eat weeds at local vineyards, people in this part of the country have a unique way of looking at how to get the food they eat.
Udgivelsesdato
Apr 22, 2013
Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.
Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.
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