I'll try falling asleep to it tonight (which probably won't happen if something in it interests me).
I don't know about you, but I never feel completely safe... even here.
I used to, a lot, back when I constantly had a TV on in the background. There was a time when I geeked out on all things culinary. I was a Top Chef junkie for years, until I started getting pissed off watching them create bad dishes. I remember one Top Chef challenge where they had to create a fish dish in 20 minutes using select ingredients. Someone did a thing with sauteed fish filet and some kind of marmalade (I think). LAME. I'm looking at the ingredients they're allowed to use and right away I zero in on Fuji apples, Sake and pine nuts. Assuming I don't burn the pine nuts when I toast them, whitefish poached in apple juice and sake, topped with pine nuts and crystallized ginger would have rocked that challenge. Anyway...
As for Mr Zimmern, I could easily imagine myself eating most of the stuff that he got grossed out on, even Durian. For the record I've never had Durian but I'd be up for trying it whenever. The one thing he's featured - that I'm pretty sure I could not do - is a Taiwanese delicacy that is essentially fermented raw pork. It's not a matter of taste or texture. It's just that, bacterially-speaking, one should NOT fornicate around with raw poultry or porcine products. It's just a terribly stupid thing to do. Now crispy snake skin on the other hand, wouldn't mind trying that.
I would imagine that with the IBS, it's probably a hoot suffering vicariously through him?
LOL! No seriously, really lol!
It's one of my favorite shows and Zimmern is one of my favorite TV hosts. Despite the title, Zimmern is earnest and unironic. He could get away with treating his subjects like sideshow acts and probably even more successful, but instead the respect he shows for the people and the food is really striking.
Yeah, that is pretty remarkable, and he seems rather sincere too. I doubt Bourdain could do that, he'd say something crass in an attempt to be funny, and then snicker off to the side.
In some ways, he is to culinary tourism what Alton Brown has been for home cooking -- eye-opening in large part by stripping things down to basic principles and showing how much more awesome things can be when you try to understand them rather than simply be awed by them. Or freaked out by them, as the case may be.
I truly enjoy Alton Brown as well. It's got some of that Nickelodeon/Mr. Wizard's World feel to it... and he reminds me of the Jerry Maguire kid all grown up.