Bizarre Foods with Andrew Zimmern Season 11 Episode 7 Minnesota State Fair: Curds, Corn & Cracklins

Minnesota's annual State Fair is a foodie's paradise, and Andrew Zimmern is ready to indulge in all its deep-fried and on-a-stick goodness. In this episode of Bizarre Foods, Zimmern takes viewers on a tour of the Minnesota State Fairgrounds, where he explores the unique foods vendors have to offer and explores the history and culture behind them.

The episode starts with Zimmern and his guide, Martin Ziegler, walking through the fairgrounds in the early morning, taking in the sights and smells of the hundreds of vendors setting up their booths. Zimmern explains that the Minnesota State Fair is one of the largest and most popular in the country, drawing in millions of visitors each year.

Their first stop is at the booth of a vendor offering a fairly new item: deep-fried cookie dough balls. Zimmern gets a behind-the-scenes look at how the dough is made and how it's transformed into a fried treat. He then tries one for himself, proclaiming it delicious and dangerously addictive.

Next up, Zimmern visits the booth of The Original Deep Fried Cheese Curds, a fair favorite for over 40 years. Here, the proprietor, Dick Mueller, explains the process of making cheese curds and why they're so popular at the fair. Zimmern tries the curds himself and describes them as "salty, gooey, and magical".

Moving on, Zimmern takes a look at some of the more unusual offerings at the fair, including deep-fried alligator on a stick, and a doughnut burger with bacon and cheese. He even tries a bite of a deep-fried peanut butter and jelly sandwich, which he admits is strange but surprisingly good.

One of the most unique vendors at the fair is The Midway Gourmet, a family-run business that's been offering up traditional southern fare for over 100 years. Here, Zimmern meets the owner, James Abraham, who gives him a lesson in hog butchery and shows him how to make cracklins out of the pork skin. Zimmern is fascinated by the process and tries the finished product, describing it as "crispy, crunchy, and unlike anything he's ever tasted."

Zimmern also visits the booth of Gass Station Grill, which is known for its lamb fries - aka lamb testicles. The owner, Larry Gass, explains the history and cultural significance of the dish in the American west, and Zimmern tries a bite himself. He notes the dish's creamy texture and mild flavor, but admits it's not for the faint of heart.

The episode concludes with Zimmern reflecting on his day at the fair, and how it's a celebration of not only food, but also community and tradition. He emphasizes the importance of preserving these unique culinary traditions, even as the food world continues to evolve.

Overall, this episode of Bizarre Foods with Andrew Zimmern showcases the eclectic and adventurous nature of the Minnesota State Fair, and the passion and creativity of its vendors. From deep-fried cookie dough to cracklins and lamb fries, Zimmern proves that there's something for everyone at the fair, no matter how bizarre it may seem.