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SUMMARY:Bizarre Foods with Andrew Zimmern 15x6 - Amsterdam: Squealin
	gEels & Stroopwafels
DTSTAMP:20151106T173044Z
SEQUENCE:0
UID:42913-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Andrew goes across the pond to Amsterdam\, an iconic cityrei
	nventing traditional Dutch recipes with inspiration fromaround the globe. 
	With a culture that thrives on nonconformityand a haven for mixed cultures
	\, each dish has a large helpingof flair. From pig head terrine and insect
	-filled nuggets toraw herring and goose meat krokets\, Andrew discovers Am
	sterdamis a place where creativity and innovation are never offlimits!Andr
	ew's first stop is Gebroeders Hartering\, to meetaspiring painter-turned-c
	hef Paul Hartering. Paul has beenutilizing his creative innovation by comb
	ining an array ofglobal culinary techniques with Dutch ingredients to crea
	te newmasterpieces. Paul gives Andrew a behind the scenes look at afew of 
	his signature dishes\, including head cheese cooked in ahollowed-out pig's
	 head\, and his delectable North Sea squid.With Paul's creative juices spi
	lling over to his presentation\,Andrew raves that his dishes truly taste j
	ust as good as theylook.Killing time while Paul's dishes cook\, Andrew mea
	ndersthough Amsterdam's historic Albert Cuyp Market. The bustlingmarket ha
	s been a local institution since 1905\, with vendorsselling all kinds of D
	utch delicacies\, from stoopwafels andpofferties to Gouda cheese and lumpi
	a. Andrew witnessesfirsthand how the Dutch culture has embraced modernizat
	ionwhile still valuing foodways that date back to 200 B.C.!Next\,Andrew an
	d Chef Paul hop on Amsterdam's famously favorite formof transportation\, b
	icycles\, and find their way to EetsalonVan Dobben The self proclaimed kin
	g of the kroket\, Eetsalonproduces 200 million scrumptious units produce e
	ach year. The1950s-style diner also offers bitterballen\, a round version 
	ofthe mystery meat-filled kroket\, and broodies\, the deliciouslittle sand
	wiches that are a standard Dutch lunch. Andrew andPaul dig in to these cla
	ssic treats which Andrew likens to\"comfort food cement spackle.\"Andrew v
	entures north toVolendam\, the eel capital of Amsterdam. On his way\, Andr
	ewstops by the local street market to devour a raw herring\, atraditional 
	snack\, usually swallowed in a single bite. Headingto Smit-Bokkum\, Andrew
	 meets Jan Smit\, a 5th generation eelprocessor whose family has been in b
	usiness since 1856. Afterhitting the Ijsselmeer with the legendary Schilde
	r glasseel-fishing family for a 500-year-old experience that just mayend w
	ith the current generation\, Jan shows Andrew the art ofeel auctioning. Ba
	ck at Jan's smokehouse\, the local eels arestomped\, sliced and smoked on 
	smoldering pine shavings. Thelast of a dying breed due to a decline in the
	 eel population\,Jan hopes his new lab\, whose sole mission to synthetical
	lybreed eels in captive\, will help save his town and revive theiconic Dut
	ch tradition of eel fishing.For a true taste of Dutchmodernization\, Andre
	w buzzes over to Kreca farms\, whereresearchers are investigating innovati
	ve ways to rebrand andconsume insects. Never one to shy away from creepy c
	rawlers\,Andrew taste tests freeze-dried buffalo worms and nuggets madewit
	h buffalo worms. Andrew calls the insects good food andadvocates that many
	 problems would be solved if mainstreamdiets were to adopt the protein sou
	rce.Finally\, Andrew meetsup with Martijn Van de Reep and Tom Zinger\, who
	 are doingtheir part to hunt a dent in Amsterdam's invasive goosepopulatio
	n. After a quick hunting session\, the youngentrepreneurs bring Andrew to 
	their kitchen at Gebroeders deWolf for a taste exploration of their experi
	mental takes onclassic Dutch recipes using one main ingredient: goose!
DTSTART:20151118T010000Z
DTEND:20151118T020000Z
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