Food is good, but food with a story is better. And the best stories are those on the fringe, on the edge….
— Andrew Zimmern on the Stephen Colbert’s Late Show
If Andrew Zimmern has a mantra it is “experience food, share culture.” TV host of “Bizarre Food,” chef, writer, and teacher, Zimmern’s love of good food whatever shape, species, color, or texture and his exuberant enthusiasm to share what he eats has done wonders to broaden American’s very narrow culinary experience.
Here is just one entertaining example. In June 2016 Zimmern appeared on “The Late Show with Stephen Colbert” to kick off the tenth season of the Food Network’s “Bizarre Food” show. Zimmern laid out five dishes for Colbert to try, starting with a plate of classic Spanish stew that had every (and I mean every) part of the pig from the intestines to the feet. The next dish was from Okinawa, where Zimmern explained “they believe in eating foods for health, wellness, and medicinal reasons.” As he talked, Zimmern sliced paper-thin pieces of meat…goat meat. He instructed Colbert to dip the meat in soy sauce and add little lemon. Colbert’s reaction, “That’s actually fantastic!”
Although perhaps thought of as “bizarre” by many Americans, the inclusion of a goat meat dish was not a one-off for Zimmern. If he had his way, goat meat would be as ubiquitous as beef in the American culinary world. He believes that Americans are losing out on a meat product that most of the world relishes. In a recent Huffington Post article, he reeled off mouth-watering dishes he has had all over the world, “I’ve had superb goat curries in the Carribean, roast baby goat with chiles, vinegar and onions in Venezuela, spicy wok-tossed goat and lemon grass in Vietnam, elegant Michelin-starred plated goat rib and loan plates in Europe, goat with lemons and chiles in Cypress, and goat cooked with yogurt and flatbread in the Levant.”
So in the spirit of the season when food is on our mind, here is a suggestion: Break out of the run-of-the-mill roast lamb, pork or beef, try Zimmern’s Cumin-Crusted Goat Leg.