Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. You can also find him judging Iron Chef: Quest for an Iron Legend on Netflix and The Silos Baking Competition on HBO Max. Later this year, he will premiere Andrew Zimmern’s Field to Fire. He has written four books, including the Ippy Gold Medal award-winning AZ and the Lost City of Ophir. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world by Realscreen, and Passport Hospitality, a restaurant and food service development company.
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Your talent is in cooking and you should show it on the khal.
These look really awesome but the whole breading process & oil frying is just a giant mess & hassle to clean up. Easy to just support the local places that do it for ya! Happy 4th Zimm & GD fans
that slaw looks good Zimmern! 🌟💚
I may have to unhinge my jaw for this one, ah, who am I kidding....
The shark and bake in Trinidad that you had two helpings of, still in all time top five, remains still to be answered, Thanks you, Huge fan!
Yummy!!
I have loved watching all of your shows over the years. So glad you are still doing great work. Great series!
This sounds and looks remarkable. Adding this to the top of my list for the summer! On an unrelated note, as a fellow friend of Bill I want to thank you for the work you’ve done to support people in need. I’ve also watched Bizarre foods since I was a kid and it opened my eyes to what food could be. You make an impact!
WTF, show how to be a great cook without me knowing it! Binge watching the master after being gone for a while. Thanks for your time oh great one🙏
Andrew, my dude! OMG, it's so good to find you again. This was absolute ❤🔥! Thank you so much for your time🙏
omg thats 🥩 🥩 🍅 🍅
Oh my, I'm so drooling 🤤😊
Have you ever eaten hippo?
So much for "Simple Bean Soup." Click Bait for sure.
I need a pan like that💯
OMG they DO look just like insects.
I love a good Paella. It seems like one of the perfect, one pan dishes to cook on the grill, while at the beach or camping!
Looks good and I miss his restaurant.
It’d be much easier to put it in the boiling water for a few seconds. Obviously, you are doing it first time in your life 😂😂😂
Why so hard to get recipe? It is in the title - should be there.
This guys got a D Torchin Degree!
The sauce for Peking Duck is Hoi Seen.
Nice recipe Andrew
Cube it, batter it, and deep dry it.
Thank you Andrew, this was just what I was looking for. No nonsense, just straightforward instructions. Great !
No reason to scrape off the ginger skin at all especially if you're going to blend all of it. Use all of it!
Ohh Andrew !! I miss watching yoir shows. Yoi were the reason why i went to culinary school ! Thank you for this video
You did not kill the lobster! It was still moving! You are cruel!
That lobster was still moving
You Are The Best Mr Zimmerman
I Love His Show
🤩😋
I’m not Jewish and kinda new to the matzo ball soup game, but I’ve fallen in love with it. I know it’s not traditional, but I make a pouch with bay leaves, black pepper corns, rosemary and star anise and let that soak in the broth a bit and it comes out phenomenal. Also, I sear and caramelize the mirepoix first to really extract the flavor from it. It’s definitely got a deeper, almost eastern Asian flavor because of the anise, but I think it does it well. Also, a spritz of lemon juice along with the dill and parsley garnish. It still warms the soul.
Too much talk. Shut up and cook.
hell yeah
Thanks for sharing great content
LOL that is my favorite pizza also it's funny because a lot of people haven't tried it but need to. To me its better than afew commerical delivery pizzas. 👍🫡
I don't know what Madeira is, other than a city name....
I never would've thought to add Parmesan cheese to a curry dish!
Blue swimmer crab from Asia Andrew? Ew. No thanks
Hey Andrew, still eager to know if the shark and bake in your all time top five favorite to date, please
Hey Andrew, still eager to know if the shark and bake in your all time top five favorite to date, please
Hey Andrew, still eager to know if the shark and bake in your all time top five favorite to date, please
Only Mexicans know tomatillos need to be boiled before blending them. Also, Poblano peppers are skinned after roasting them...
Liking the beard and glasses!