Andrew, I want to get something off my chest. Your program, Bizarre Foods, along with Anthony Bourdain's No Reservation and Samantha Brown's Passport series, all three of you brought me to different parts of the world when I was younger. It is because of the three of you that I now possess the cultural and culinary curiosity I have, and this prompted me to travel to many different place, meeting different people. You are the reason I tried all the weird and quirky things (bats, snakes, worms, scorpions and much more). Sometimes these may not be the most delicious things, but they make the best stories and most certainly memorable. Thank you
i LOVE the minimalist format of your videos. Soft, upbeat music at the beginning and end, Pure cooking sounds in the middle. A win-win format for you and us because it's an easier video for you to put together and a quicker way for your fans to get a Zimmern fix! Bravo!
for the straining part after blending the shells i was taught to not press down on the solids because it can push them through the chinois or strainer and instead the hit the side of it like how you'd dust a cake with icing sugar and a small sieve
How am I not subscribed to Andrew Zimmern? Ok, that's fixed, but I have questions... I grew up too far inland to have intuition where it comes to making seafood, watching Andrew grind the shrimp shells made me squirm. Even with the strain, how is this not an invitation for grit?
A bisque properly done is something else, not this confused mess. Rice is needless. Heavy cream??? You kill fish fragrance with an unnecessary fat overload...
Wow... i guess assholes really can't read 🤣 With a name like "Duke. E. Spreader" that's all they do... do. You've been one of my kitchen heroes since Bizarre foods. Now, i love that you're doing videos!! Be well my guy and... "happy cooking!"😂
Andrew, I want to get something off my chest. Your program, Bizarre Foods, along with Anthony Bourdain's No Reservation and Samantha Brown's Passport series, all three of you brought me to different parts of the world when I was younger. It is because of the three of you that I now possess the cultural and culinary curiosity I have, and this prompted me to travel to many different place, meeting different people.
You are the reason I tried all the weird and quirky things (bats, snakes, worms, scorpions and much more). Sometimes these may not be the most delicious things, but they make the best stories and most certainly memorable.
Thank you
i LOVE the minimalist format of your videos. Soft, upbeat music at the beginning and end, Pure cooking sounds in the middle. A win-win format for you and us because it's an easier video for you to put together and a quicker way for your fans to get a Zimmern fix! Bravo!
This is madness -- I am here for it!
Looks wonderful Andrew!😋
I just subscribed! I just used your shrimp bisque recipe for tonight's dinner and it was delicious. Thank you Andrew.
Thank you, Chef.
for the straining part after blending the shells i was taught to not press down on the solids because it can push them through the chinois or strainer and instead the hit the side of it like how you'd dust a cake with icing sugar and a small sieve
Im just here randomly and now im hungry 🤣
How am I not subscribed to Andrew Zimmern? Ok, that's fixed, but I have questions... I grew up too far inland to have intuition where it comes to making seafood, watching Andrew grind the shrimp shells made me squirm. Even with the strain, how is this not an invitation for grit?
Thought the same thing when this came up - how am I not subscribed to Zimmern - I didn’t know he had his own RUclips channel
Deeeeelicious. Andy
Can you recommend a good store bought seafood stock? Or should I just use clam juice?
Finally...the real you. Perfect to the point of smelling that bisque just by watching you. 5 Stars*****
What is the purpose of the rice?
Starchy thickener
A bisque properly done is something else, not this confused mess. Rice is needless. Heavy cream??? You kill fish fragrance with an unnecessary fat overload...
Did you forget how to talk… making me read like frickin asshole
Wow... i guess assholes really can't read 🤣 With a name like "Duke. E. Spreader" that's all they do... do.
You've been one of my kitchen heroes since Bizarre foods. Now, i love that you're doing videos!! Be well my guy and... "happy cooking!"😂