Bizarre Foods with Andrew Zimmern Season 13 Episode 10 Ireland: Ancient Bog Butter & Smoked Pigeon

Andrew Zimmern takes viewers on a culinary journey through Ireland in season 13 episode 10 of Bizarre Foods. In this episode titled "Ancient Bog Butter & Smoked Pigeon," Zimmern explores the unique flavors and ingredients of traditional Irish cuisine.

To begin his adventure, Zimmern meets with a local farmer who introduces him to one of Ireland's oldest culinary traditions – bog butter. The farmer explains that bog butter is a type of butter that was preserved by being buried in a peat bog. Zimmern samples the bog butter and is surprised by its earthy flavor and texture.

Next, Zimmern heads to a smokehouse in Dublin to try smoked pigeon. The smokehouse owner explains that pigeon was a common food source in Ireland in the past and was often smoked to preserve it. Zimmern tries the smoked pigeon and notes its delicate flavor and tender texture.

Continuing his exploration of Irish cuisine, Zimmern visits a pub in Cork where he tries a traditional Irish dish called drisheen. Drisheen is a type of blood sausage made with sheep's blood and oatmeal. Zimmern notes that despite its unique ingredients, drisheen has a rich and savory flavor.

Moving on to the coastal town of Dungarvan, Zimmern tries his hand at foraging for seaweed with a local guide. The guide explains that seaweed has been an important ingredient in Irish cuisine for centuries and is rich in nutrients. Zimmern samples several different types of seaweed and notes their varying flavors and textures.

Next, Zimmern visits a farm in County Kerry where he samples a regional specialty called Kerry lamb. The farmer explains that Kerry lamb is unique because it is raised on the rugged terrain of the Kerry mountains, which gives it a distinct flavor. Zimmern samples the Kerry lamb and notes its tender texture and rich flavor.

Finally, Zimmern ends his culinary journey in County Clare where he visits a cheesemaker who produces a specialty blue cheese called Cashel Blue. Zimmern learns about the cheese making process and samples the creamy and tangy cheese.

Overall, "Ancient Bog Butter & Smoked Pigeon" offers viewers a fascinating look at the traditional flavors and ingredients of Irish cuisine. Zimmern's exploration of bog butter, smoked pigeon, drisheen, seaweed, Kerry lamb, and Cashel Blue provide a unique perspective on the diverse and delicious foods of Ireland.