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"Bizarre Foods America"

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Andrew went to New Orleans and was enchanted by the cuisine and culture there. He started out in Bayou Pigeon with a noted New Orleans chef catching alligator for a special recipe of Cajun style alligator to go with a crawfish boil for 60 of the chef's relatives (a weekly event). Lots of dry red hot pepper mix was rubbed all over the alligator or dumped into the boil.

Another Cajun country store showed off its boudin, a pork-based sausage.

Frogs were captured, beheaded and cooked two different ways, piquant and Cajun style.

Rabbit was prepared and eaten, but that was not shown. Turtle was cooked in red and brown gravy.

Funerals frequently use a brass band to accompany the procession to the deceased's house.

Another example of music was a trumpeter/singer who made Creole specialties.

Andrew went to 2 very famous restaurants, Willie Mae's fried chicken (the secret of her success is in the batter) and Dookie Chase's chicken Creole.

There is a large Vietnamese contingent in New Orleans. They shuck oysters for many restaurants. Andrew tried Viet hot pot and pizza. He opened and enjoyed a very large jackfruit (which can be up to 80 pounds).

SuperTux:
Chinese preserved eggs :lol3:

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SEATTLE

This port city is the next stop on Andrew's tour of America. He is focusing on things that have made Seattle famous, like coffee and seafood with a little time for other things. Among those other things are:

Nathan Myrhvold (former Microsoft technology executive, billionaire and writer of the cookbook at $60) - Intellectual Ventures does strange things like turn a toasted bagel into liquids and separate pea puree into 3 layers

Sea Breeze Farm on Valspan Island - grow chickens, pigs and beef plus run a restaurant based on ultrafresh ingredients

Marathon Mile - BBQ pork kimchee

FreshStart - training new food service industry workers by serving individuals who come there for lunch plus transport out to school cafeterias

Pike Place public market

The coffee focus was at:

Seattle Coffee Works - demonstration of the vacuum coffee making method

? - Demonstration of the Slayer Professional Coffee Maker

The seafood focus was at:

harvesting uni (gonads of sea urchins) from the San Juan Islands

Taylor Shellfish Farms - harvesting geoducks (large clams)

apskip:
The Slayer Professional Expresso Machine is a totally new technology that has just been introduced. I could not remember where the Slayer was demonstrated. I think it was not shown. This machine costs $18,000 and there are only 3 presently in Seattle restaurants even though The Slayer is made in Seattle.

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BOSTON

I only saw about half of this episode, although I have covered for that by checking all the photos and short videos.

The Italian heritage in Boston's North end was featured with Maria's Pastries, where the cannoli are killer. Il Panino Express does Italian sandwiches, which feature Italian sausage varieties. Gelato are very popular.

Andrew wanted to go fishing, so he chose dogfish and Marblehead Bay. He loved the flavor of dogfish cooked by a local Marblehead restauranteur.

Andrew also wanted to check out the oyster beds first-hand. Island Creek Oysters took him there to see them and their restaurant is a top seafood mecca.

O Ya Restaurant (which looked nouveau Japanese to me) is highly regarded by Andrew.

to learn a little food science, Andrew sat in on a lab and class at Harvard University's Food Science department.

The Daily Catch Seafood features skate with flour and squid ink.

Cambodian cuisine has brought foie gras with sea urchin, feta cheese crumbles and an unknown foam into a very special combination.

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