Wisconsin

Andrew discovers an interesting use for dried cow dung while visiting the Dairy State. Check out Andrew's photos to explore the bizarre world of Wisconsin.

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A crocodile's bite is 10 times more deadly than the bite of a great white shark. 960 1280

  

In Papua New Guinea, restaurants serve crocodile meat with turmeric to create a tasty stew. Some people believe eating croc meat can cure asthma. 960 1280

  

Monitor lizards grow up to 9 feet long. A single bite can cause an allergic reaction that could lead to death. 960 1280

  

A female monitor lizard can carry 30-40 eggs. The eggs are usually boiled in water and eaten as a treat in the Philippines. 960 1280

  

In the Philippines, monitor lizard meat is usually cooked with coconut milk and chili. Filipinos believe eating the meat can help treat heart and liver problems. 960 1280

  

In 2008, a small village in the Philippines became deathly ill after eating the cooked flesh from hawksbill turtles. The turtles eat a variety of toxic sea sponges. 960 1280

  

Despite the health hazards, several villagers continue to eat the meat from hawksbill turtles. 960 1280

  

In Thailand, a cane toad's skin is covered with alkaloid, a poisonous venom. The venom can enter the body through a cut or by eating the toxic critter. 960 1280

  

Cooks must be skilled to prepare a dish with poisonous cane toad as the main ingredient. In Thailand, some locals deep fry the toads in garlic. 960 1280

  

A Vietnamese man skins rats after boiling them in hot water. Rats can carry a bacterial infection called leptospirosis that can liver and kidney failure. 960 1280

  

Three thousand tons of rats are consumed in Vietnam each year. 960 1280

  

Andrew gets a close-up look at barbecue in Nashville
Andrew gets a close-up look at barbecue in Nashville

Andrew gets a close-up look at barbecue in Nashville

Andrew Zimmern and pitmaster Pat Martin serve up a whole hog's worth of barbecue at Pat's Martin's Bar-B-Que Joint in Nashville. 960 1280

  

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern is disappointed in the "child's portion" of barbecue he received at Pat Martin's. 960 1280

  

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern, hunter Chris Nischan and game warden C.J. Jaynes wait in a Sandhill Crane blind to shoot, well, crane. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane. 960 1280

  

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern munches on a pigeon foot at The Catbird Seat. 960 1280

  

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern gets a lesson in hand-rolling traditional Kurdish meat-stuffed dumplings with Remziya Suleyman and her family. 960 1280

  

Close-up shot of Kurdish dishes in Nashville

Close-up shot of Kurdish dishes in Nashville

Some of the exquisite Kurdish dishes up-close and personal. Can you taste them? 960 1280

  

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Owner Kahlil Arnold shares the secret to Arnold's success: great food! 960 1280

  

Whole hog on pit in Nashville

Whole hog on pit in Nashville

Pat Martin does barbecue like no other: whole hog in the pit. 960 1280

  

Food at Azadi Kurdish Market in Nashville

Food at Azadi Kurdish Market in Nashville

A typical offering at Azadi Kurdish Market. 960 1280

  

Andrew Zimmern admires pork in Nashville

Andrew Zimmern admires pork in Nashville

Andrew Zimmern likes his barbecued pork straight from the pit. 960 1280

  

Photos

Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches assistant executive pastry chef Johann Springinsfeld make batter for a $750 Decadence D'Or cupcake at the Palazzo hotel. 960 1280

  

Fish soup at the Wynn hotel in Las Vegas

Fish soup at the Wynn hotel in Las Vegas

A close-up of fish soup made by chef Paul Bartolotta at his restaurant Bartolotta Ristorante in the Wynn. 960 1280

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Andrew Zimmern at the Wynn in Las Vegas

Andrew Zimmern at the Wynn in Las Vegas

Andrew readies himself to taste chef Paul Bartolotta's encrusted imperial snapper at Bartolotta Ristorante at the Wynn. 960 1280

  

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

The $1,000 Golden Opulence Sundae from Serendipity 3 at Caesars Palace. 960 1280

christopher marino  

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Andrew with chef Rick Moonen at RM Seafood at the Mandalay Bay. The two enjoyed eating a green papaya salad with diver-caught scallops. 960 1280

  

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew speaks with boxing legend Sugar Ray Leonard backstage at the MGM Grand Garden Arena just before Muhammad Ali's 70th birthday celebration. 960 1280

  

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse, in the shape of a rose, on top almond cake pastries in the kitchen of the Bellagio. 960 1280

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Picture of Octopus salad at Bartolotta Ristorante

Picture of Octopus salad at Bartolotta Ristorante

Octopus salad at Bartolotta Ristorante. 960 1280

  

Picture of Andrew Zimmern with chef Tom Colicchio

Picture of Andrew Zimmern with chef Tom Colicchio

Andrew Zimmern with chef Tom Colicchio and Tom's braised short ribs covered in shaved black truffles. The 2 men are backstage at the MGM Grand Garden Arena for Muhammad Ali's 70th birthday celebration. 960 1280

  

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew with Bob Combs, owner of RC Farms in Las Vegas where they are sorting garbage to feed Bob's pigs. 960 1280

  

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus in the kitchen of chef Paul Bartolotta's Las Vegas restaurant at the Wynn. 960 1280

christopher marino  

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with boxing great and culinarian George Foreman. 960 1280

christopher marino  

Picture of the Hubert Keller's FleurBurger in Las Vegas

Picture of the Hubert Keller's FleurBurger in Las Vegas

Chef Hubert Keller's FleurBurger, at Fleur in the Mandalay Bay, is hand-cut Kobe beef covered in foie gras and black truffles. 960 1280

christopher marino  

Las Vegas at night

Las Vegas at night

A beautiful shot of the Las Vegas skyline at night. 960 1280

  

'Fish is the breakfast of champions in Greece. And yes, Chef Lefteris Lazarou is a world champion and one of Greece's finest chefs.' 'Andrew Zimmern 960 1280

  

'The Greeks have an eye for freshness when it comes to seafood -- it's some of the best in the world.' 'Andrew Zimmern 960 1280

  

'Diane Kochilas' recipe for octopus should be declared a 'Greek National Treasure.' Yep, it's that good.' ' Andrew Zimmern 960 1280

  

'On our own Bizarre Foods odyssey, we pause to take in the grandeur of the Greek Islands.' 'Andrew Zimmern 960 1280

  

Andrew finds a new home in this salty taverna full of fishermen, good food and incredible music. 960 1280

  

The Bizarre Foods crew, Adrian Danciu and Gabe Stix, shoot under the intense Mediterranean sun. 960 1280

  

'Freshly butchered sheep's heads are eye-catching in the meat section of Athens' Central Market.' 'Andrew Zimmern 960 1280

  

'Kokoretsi is like a Greek meat mummy. It's sheep's organ meat wrapped in sheep's intestines. Lunch time!' 'Andrew Zimmern 960 1280

  

Field producer Patrick Weiland looks at a live feed from the Bizarre Foods cameras. 960 1280

  

Local historian Katerina Klonari talks to Andrew about the long history of the Greek fish stew called kakavia. 960 1280

  

Saturday lunch crowds head to roadside meat houses that grill pigs and lambs whole, and everyone gets their fill of roasted meats. 960 1280

  

'Monsters in the net. This is a large moray eel we caught in our nets off the Greek island of Kalymnos.' 'Andrew Zimmern 960 1280

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For more than 2 millennia, fishermen have tenderized octopus by beating them on the stones on shore. 960 1280

  

11 Photos

Chef Yamada shows Andrew how every bit of the tuna, including its bloodline and tail, can make a delectable meal. 960 1280

  

Chef Yamada serves the giant tuna head and performs a ceremony of reverence for this beloved but increasingly rare fish. 960 1280

  

A perfect stranger shares some of her sashimi with Andrew -- proof of the famous Japanese hospitality. 960 1280

  

Participants in Cosplay (short for 'costume play') become characters to escape the roles of strict Japanese society. 960 1280

  

'Help, I've fallen for Cosplay, and I can't get enough!' Playing dress-up is a popular pastime in Tokyo. 960 1280

  

Quirky inventor Dr. Yoshiro Nakamatsu greets Andrew and invites him for a ride in his water-powered car. 960 1280

  

Dr. Nakamats has photographed every meal he has eaten over the last 37 years. He plans on living to the age of 144. 960 1280

  

Cooking horumon was no problem for Andrew. Understanding the slightly drunken Japanese customers was a different matter. 960 1280

  

Visitors to the Meiji shrine are asked to leave their wishes hanging on an ancient tree in the courtyard. 960 1280

  

A pair of sumo wrestlers pair off in their daily morning training session. These athletes live and train together. 960 1280

  

A sumo wrestler, called a rishiki, consumes as many as 20,000 calories a day; however they are very muscular and limber. 960 1280