Bizarre Foods America starts on the Travel Channel (DStv 179) tonight, Tuesday 11 June at 21:00 with presenter Andrew Zimmern criss-crossing the United States in searching of - and tasting - some delectibly disgusting food.
Blackened snakehead and bonemarrow ice-cream are however not all that's on the menu in Bizarre Foods America. Andrew Zimmern also scours the country in search of unique culinary experiences and dishes which ordinary Americans have cooked up in their homes and he also explores some of the innovative food preparation practices some have come up with.
In this series viewers will be able to see how a Zen butcher for instance tries to provide better meats, how a cheese maker has built his own cave for better cheese storage and how university researchers are trying to find out what makes a cow produce better milk.
There's 10 episodes in this season of Bizarre Foods America which will see Andrew Zimmern travel to Baltimore and Chesapeake Bay for eels, Korean blood sausage and steamed blue crabs.
In Washington D.C. he will taste Salvadoran favourites and make a blackened snakehead sandwich in a boat on the Potomac. In Iowa he meets a small town farmer trying to create the perfect pig and tries pork brains as well as a stew with a whole sheep's head.
In Wisconsin he meets a Zen butcher, a cheese maker who've built his own cave and tries grilled emu testicles and in Chicago it's time for pressed duck, whale vomit and a seafood concoction served in a baby bottle. In Alaska he's hunting a seal with a member of the Tlingkit tribe, learns how to preserve fish eggs in a jar and eats "stinkheads".
In Portland, Oregon he tastes raw honey, meets a chef who tops elk heart tartar with a raw turkey egg and a chocolatier who pairs goose liver with cacao. In Denver Andrew Zimmern there is deep fried Rocky Mountain oysters in a biker bar, pheasant cooked over an open flame and larvae beignets in a fine restaurant.
Northern California is also the region for another episode of Bizarre Foods America. He visits people hunting doves, training sheep to eat weeds at local vineyards and there's barf flavoured jelly beans.
He also makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.
From beagling for tabbits to fishing for catfish with a contraption made from a plastic wheelbarrow, ways of gathering food can range from old fashioned to innovative. Here he tries Arkansas black bear cracklings, bacon-wrapped crow breast and northern hog sucker fish.
