Ep 3. Third Coast: Stingrays, Swamp and Swine
- July 15, 2013
In Bizarre Foods with Andrew Zimmern season 10 episode 3, titled "Third Coast: Stingrays, Swamp and Swine," host Andrew Zimmern travels to the Gulf Coast to experience the unique flavors and traditions of this region of the United States. From the bustling city of Houston to the swamps of Louisiana, Zimmern encounters a variety of strange and fascinating foods, as well as the people who prepare and enjoy them.
The episode begins with Zimmern exploring the food scene in Houston, where he samples Vietnamese crawfish, cajun-style barbecue, and a dish known as "chicken fried pork belly." From there, he travels to Louisiana to search for alligator and pork cracklings and learn about the process of making boudin sausage.
Next, Zimmern heads to the coast to discover the wide variety of seafood available in the region. He tries raw oysters, fried shrimp, and a local delicacy known as "stingray wings." Later, he visits a local pig farm to learn about the importance of pig farming in the area and to try some of the unique pork dishes that are popular in the region, such as cochon de lait and chaurice sausage.
Finally, Zimmern ends his trip by exploring the vibrant music and cultural scene of the Gulf Coast, visiting a jazz festival and trying some of the local Haitian and Creole cuisine. Throughout the episode, he provides insight into the history and culture of the Gulf Coast region, revealing the rich diversity of foods and flavors that can be found there.
Overall, "Third Coast: Stingrays, Swamp and Swine" provides a fascinating and informative glimpse into the unique food culture of the Gulf Coast region, showcasing the many delicious and bizarre foods that can be found there. Whether you're a foodie or simply curious about the wide variety of cuisines that can be found in the United States, this episode is sure to be a memorable and educational experience.
