Ep 10. Brains, Balls and Blood

In season 7 episode 10 of Bizarre Foods, host Andrew Zimmern travels around the globe in search of the most unusual and challenging foods. The episode titled "Brains, Balls and Blood" features Andrew trying out dishes made from unconventional animal parts such as brains, testicles, and blood.

The episode starts in the United States where Andrew travels to Nashville, Tennessee to try out a dish made out of brains. Andrew meets with a local chef who introduces him to the famous Southern dish brain tacos. The dish has its origins in Native American cuisine and has been a staple in Southern cuisine for generations. The chef explains how to prepare the brains and serves them with traditional taco toppings. Andrew takes a bite of the taco and explains how the texture and flavor of the brains take some getting used to. He describes the taste as creamy and earthy.

In the second part of the episode, Andrew travels to China to try out a dish made from the testicles of a bull. The dish is called "Dragon-in-the-flames balls" and is a popular street food snack in Northern China. Andrew meets with a street vendor who specializes in the dish and explains how the balls are collected and prepared. The bull testicles are sliced thin and grilled over an open flame. Andrew takes a bite and describes the texture as crunchy and chewy. He is impressed with the variety of flavors that the vendor has created.

The third stop on Andrew's journey takes him to Tanzania where he tries out a local dish made from cow's blood. The dish is called "mishkaki" and is a popular street food in the capital city of Dar es Salaam. Andrew meets with a local street food vendor who serves the dish on a stick. The dish is made by boiling cow's blood with spices and then grilling it over an open flame. Andrew takes a bite and describes the taste as salty and earthy.

In the final segment of the episode, Andrew travels to Italy to try out a traditional Italian dish made from the head of a pig. The dish is called "porchetta di testa" and has been a staple in Italian cuisine for centuries. The head of the pig is boiled and then seasoned with herbs and spices. The meat is then wrapped in a pig's stomach and roasted for several hours. Andrew takes a bite and describes the taste as rich and flavorful.

Throughout the episode, Andrew explains the cultural significance of each dish and how it has become a staple in the cuisine of each country. He also shares his personal experiences and how each dish challenged his senses and preconceived notions about food. The episode is a fascinating and eye-opening look at some of the most unusual and challenging foods around the world.