Tip:
Highlight text to annotate it
X
♪♪
(Andrew) A VISIT TO WASHINGTON, D.C.,
USUALLY MEANS TAKING IN THE FAMILIAR SIGHTS.
NOT THIS VISIT.
(man) GET HIM. SHOOT THAT SNAKEHEAD.
OH!
LOOK AT THIS-- WHOLE TONGUES.
THOSE ARE SOME NICE BALLS.
YOU GUYS HAVE THE BEST SHTICK IN TOWN.
YOU GOTTA LOVE THAT.
WHILE THIS MONUMENTAL CITY IS ALL ABOUT TOURISM
AND THE BUSINESS OF GOVERNMENT...
THERE'S ANOTHER CITY
WITH COMMUNITIES WHO'VE BEEN HERE FOR CENTURIES...
A LITTLE BARNYARD?
I MEAN, THIS IS FULL-ON POOP CHUTE, MY FRIEND.
AND NEW ARRIVALS PUTTING DOWN ROOTS
YOU'VE GOT TO LIKE EATING LITTLE BONES.
TAKE LOOK AT THIS, PEOPLE. LOOK AT IT.
THIS IS DEFINITELY THE ADULT AFTER-HOURS VERSION OF CHEESE.
I MEAN, COME ON.
IT'S A RIVER CITY
WITH UNEXPECTED INGREDIENTS
COMING FORM UNLIKELY SOURCES.
THAT IS ONE DISGUSTING FISH. LOOK AT THAT GOO.
OH, YES!
THANK YOU.
I'M ANDREW ZIMMERN, AND THIS IS "BIZARRE FOODS AMERICA."
♪♪
AFTER MIDNIGHT, LESS THAN AN HOUR'S DRIVE
FROM WASHINGTON'S GLEAMING MONUMENTS...
I'M IN A HUNTING PARTY, STALKING THE BANKS
OF THE POTOMAC RIVER
FOR ONE OF THE UGLIEST INVADERS ON THE EASTERN SEABOARD.
IF YOU SEE IT, TAKE A SHOT.
OUR QUARRY IS A FISH KNOWN AS SNAKEHEAD.
(man) THAT'S A SNAKEHEAD. OH, YEAH!
JOHN RORAPAUGH
IS THE GUY WHO BROUGHT ME HERE.
HE'S DIRECTOR OF SUSTAINABILITY AT PROFISH,
A WASHINGTON, D.C., FISH AND SEAFOOD DISTRIBUTOR...
NOW THAT'S A SMELL AND A HALF.
AND AN EVANGELIST FOR THE IDEA
OF FIGHTING THIS INVASIVE SPECIES BY EATING IT.
THAT IS ONE DISGUSTING FISH.
(John) HE IS UGLY, AND HE IS BIG.
I FIRST MET JOHN AND SOME SNAKEHEADS
AT THE PROFISH LOADING DOCK.
TWO THINGS YOU NOTICE ABOUT SNAKEHEAD--
THEY DRIP WITH A PROTECTIVE COATING OF MUCUS
EXCRETED THROUGH THE SKIN.
(John) THESE ARE BY FAR THE SLIMIEST FISH
YEAH, THIS IS JUST A-- I MEAN, JUST LOOK.
YOU CAN SEE IT.
AND THEY HAVE A DOUBLE ROW OF RAZOR-SHARP TEETH.
THIS ONLY LOOKS LIKE IT'S 1/16 OF AN INCH,
OH, I MEAN, YOU CAN FEEL IT. IT JUST--
OOH.
IT'S A SCARY FISH.
IT IS A VERY SCARY FISH.
AND IT'S DOING REALLY WELL IN OUR ECOSYSTEM.
IN ASIA, SNAKEHEAD ARE A HIGHLY PRIZED EATING SPECIES.
THEY'RE INTENTIONALLY INTRODUCED
INTO LAKES AND RIVERS THERE.
BUT HERE ON THE POTOMAC,
A FEW IMPORTED FISH WERE ACCIDENTALLY RELEASED.
AND NOW THEY'RE INFESTING THE RIVER AND ITS TRIBUTARIES,
GETTING BIG AND FAT ON THE INDIGENOUS WATER LIFE,
BUT GETTING TASTY, TOO.
THEY DID AN INVASIVE DINNER AT NATIONAL GEOGRAPHIC WITH 'EM.
EVERYBODY LOVED 'EM. I SAID, ALL RIGHT,
YEP.
AND TWO YEARS LATER, NOW WE'RE GETTING
400, 500 POUNDS IN AT A TIME.
IT'S A TOUGH JOB TURNING ONE OF THESE THINGS INTO FILLETS--
SHARP TEETH, SLIPPERY SKIN
THAT'S ALSO THICK AND TOUGH.
WITH THIS ONE THERE'S AN UNEXPECTED BONUS--
A ROE SAC INSIDE.
FISH ROE IS SO BEAUTIFUL.
THERE'S A LITTLE PIECE OF CONNECTIVE TISSUE
AND JUST A SAC THAT HOLDS THE EGGS.
SNAKEHEADS SPAWN HALF A DOZEN TIMES PER YEAR...
AVERAGING 20,000 EGGS PER SPAWN.
IT'S A MOTIVATION TO FIND A USE FOR ALL THOSE EGGS.
NOW YOU KNOW YOU CAN SLIT THEM OPEN,
RINSE THEM IN SALT, DRY THEM, AND PACK THEM
AND ACTUALLY MAKE SNAKEHEAD CAVIAR.
AS A TEST, WE'LL PUT THESE IN SALT,
WHICH WILL FLAVOR THE EGGS
WHILE IT DRAWS OUT THE MOISTURE.
OKAY.
YOU'LL BE AMAZED AT WHAT THAT DOES.
AND THERE'S NO BETTER PLACE TO KILL TEN MINUTES
THAN A FISH AND SEAFOOD HUB LIKE THIS ONE.
GARFISH FROM THE POTOMAC.
GROUPER FROM THE GULF OF MEXICO.
COD FROM BOSTON.
CRABMEAT FROM MARYLAND.
FRESH WHELK FROM RHODE ISLAND--
SO FRESH THE ANIMAL INSIDE IS STILL ALIVE.
HELP YOURSELF.
WELL, YOU KNOW, IT'S THE EASIEST THING IN THE WHOLE WORLD.
YOU JUST GOTTA TAKE AWAY THE STOMACH
AND SOME OF THE OTHER CRAP.
OH, THAT IS BEAUTIFUL.
OH. THAT IS REALLY GOOD.
THEY'RE A LITTLE CHEWY, BUT SLICED THIN, SUPER FRESH--
LEMON AND OLIVE OIL-- YOU'RE RIGHT.
THAT'S GREAT.
(Andrew) JUST RINSE SOME OF THAT OFF.
WE'VE LET OUR SNAKEHEAD ROE SALT LONG ENOUGH.
THE SALT HAS FIRMED IT UP.
COME ON.
REALLY GOOD.
YOU GET THAT BUTTERY FISH ROE FLAVOR
AND THEN THAT LITTLE BIT OF SALT,
AND THEN IT--THAT BUTTERY FLAVOR COMES BACK
NO FISHINESS.
EATING SNAKEHEAD IN ANY FORM
IS STILL A NEW IDEA AROUND WASHINGTON.
AND THE FISH IS RAISING ITS UGLY HEAD
IN SOME UNEXPECTED KITCHENS,
LIKE THIS ONE AT THE SOURCE...
A WOLFGANG PUCK RESTAURANT
RUN BY EXECUTIVE CHEF SCOTT DREWNO.
SCOTT WAS ONE OF THE FIRST LOCAL CHEFS
TO RISK PUTTING SNAKEHEAD ON HIS MENU,
WHERE EVEN HE WORRIED IT WOULD LOOK A LITTLE OUT OF PLACE.
YEAH, AT FIRST WHEN HE'S LIKE, "INVASIVE SPECIES, SNAKEHEAD"--
NEITHER OF THOSE WORDS SOUNDS VERY APPEALING.
YEAH.
IT WORKS VERY WELL FOR WHAT WE DO.
AND THE FISH--I MEAN, IT TASTES GREAT.
THERE'S NO GETTING AROUND IT THAT IF IT DIDN'T TASTE GOOD,
WE DON'T WANT IT.
TONIGHT HE'S GOT TWO SNAKEHEAD DISHES ON HIS MENU--
AN APPETIZER AND AN ENTRéE.
THE STARTER IS OOLONG TEA-SMOKED SNAKEHEAD.
THE FISH IS CURED IN TEA AND SUGAR,
THEN COLD-SMOKED
OVER SMOLDERING OOLONG TEA.
THE CONSTRUCTION IS SIMPLE
COMPARED WITH HOW SCOTT MAKES THE ENTRéE--
SNAKEHEAD MARINATED IN CHILIES
THEN BATTER-FRIED,
SERVED WITH A THAI CURRY SAUCE
FLAVORED BY A STAR-STUDDED LINEUP
OF SPICES AND HERBS.
THAI CHILI, RED CHILI,
CINNAMON, STAR ANISE, GINGER,
PAPRIKA, LEMONGRASS.
YOU GET THE IDEA. BUT THE REAL STAR OF THE SHOW
(growls)
IS THE HEAD OF THE SNAKEHEAD.
PUT THIS ALL TOGETHER, IT SPELLS HEAVEN.
(laughs) I LOVE IT.
THE TEAS-SMOKED SNAKEHEAD IS A CENTERPIECE
FOR ALL KINDS OF FLAVORS AND TEXTURES,
WHATEVER A CREATIVE CHEF CAN DREAM UP.
IF YOU'RE GONNA DO THIN SLICES OF COLD-SMOKED, CURED FISH,
AND YOU'RE GONNA PUT THIS KIND
OF AGGRESSIVE ASIAN-STYLE SEASONING ON IT,
YOU NEED TO HAVE FISH THAT'S GONNA STAND UP TO IT.
MMM. THAT SNAKEHEAD'S JUST INCREDIBLE,
TOOTHY AND TEXTURAL.
IT'S THE SAME WITH THE FRIED SNAKEHEAD
IN THAI CURRY SAUCE.
THAT IS FIRM AND FLESHY.
AND QUITE FRANKLY, IF I WAS BLINDFOLDED,
AND YOU TOLD ME THAT THIS WAS YOUNG SWORDFISH,
I JUST MIGHT BELIEVE YOU.
THAT'S WHAT THE TEXTURE REMINDS ME OF.
THE CURRY SAUCE IS INCREDIBLE.
THE WHOLE COUNTRY SHOULD BE EATING THIS.
THAT'S DELICIOUS.
THE ONE CATCH
IS YOU WON'T ALWAYS FIND SNAKEHEAD ON THE MENU
BECAUSE IT'S STILL RELATIVELY HARD TO GET.
THEY'RE INFESTING THE POTOMAC BY THE TENS OF THOUSANDS,
BUT SO FAR NOT ENOUGH PEOPLE ARE FISHING FOR IT.
BEFORE THIS VISIT IS THROUGH, I'LL BE DOING MY PART
USING A BOW AND ARROW INSTEAD OF A ROD AND REEL.
YOU ONLY HAVE ABOUT A HALF-SECOND TO SHOOT IT.
(man) OH, YEAH!
BUT FIRST THERE'S A LOT TO DISCOVER
ON THE STREETS OF WASHINGTON.
SO BETWEEN THE ELVIS
AND THE SPICY PIG...
WHEN YOU HAVE ARMIES OF FEDERAL WORKERS
IN BUILDINGS WHERE RESTAURANT LEASES AREN'T AVAILABLE...
IT'S A FOOD DESERT.
IT'S A FOOD DESERT.
YOU GET A STREET FOOD SCENE FULL OF SURPRISES,
(Andrew) OH, I LOVE TONGUE TACOS.
SOME NOT SO MUCH.
PROBABLY THE WORST SINGLE FOOD ITEM
IN THE HISTORY OF AMERICAN COOKING.
♪♪
WHEN IT'S LUNCH HOUR IN WASHINGTON, D.C...
FOOD TRUCKS LINE THE STREETS--
MORE TRUCKS WITH MORE VARIETY
IN A SMALLER SPACE THAN JUST ABOUT ANYWHERE ELSE IN AMERICA.
WONDER WHY? WELL, LOOK AROUND.
STATE DEPARTMENT, FEDERAL RESERVE BOARD,
INTERIOR DEPARTMENT.
THERE'S HUNDREDS OF THOUSANDS
OF FEDERAL WORKERS IN THIS TOWN...
WE WORK IN THE BUREAU OF PUBLIC DIPLOMACY.
OH, MY GOD, NO WAY!
WORKING IN BLOCK AFTER BLOCK OF IMPOSING
THERE'S NO RESTAURANTS HERE,
RIGHT.
RIGHT, IT'S A FOOD DESERT.
IT'S A FOOD DESERT.
FOOD TRUCKS OFFER A MOBILE OASIS IN THIS DESERT
AND ARE OFTEN THE ONLY FOOD ALTERNATIVE
TO THE WRETCHED PABLUM BEING SLOPPED OUT
IN THE OFFICE CAFETERIA.
SO DURING ONE D.C. LUNCH HOUR,
I CAME TO SAMPLE WHAT'S AVAILABLE
AT TRIANGLE PARK, VIRGINIA AVENUE,
RIGHT BY THE STATE DEPARTMENT.
(Andrew) INTERESTING, INTERESTING.
THE PB AND J TRUCK SERVES ALMOST NOTHING
EXCEPT PEANUT BUTTER AND JELLY SANDWICHES
WITH A FEW TWISTS.
SO BETWEEN THE ELVIS AND THE SPICY PIG,
SPICY PIG.
NO QUESTION.
THE SPICY PIG STARTS WITH PEANUT BUTTER,
ADDS RED JALAPEÑO JELLY, THEN PROSCIUTTO,
BACON, AND APPLE SLICES,
ALL DESIGNED TO INVOKE MEMORIES OF LUNCHES
CARRIED TO SCHOOL IN LITTLE BROWN BAGS.
YEP.
MAKE SURE YOU GOT A NOTE FROM MOM IN THERE.
A NOTE FROM MOM?
A GOOD MEAL COMES WITH IT.
"DON'T LET ANYONE BEAT YOU UP TODAY. LOVE, MOM."
(laughs) THAT'S A VERY TINY NOTE.
WELL, WE HAVE A VERY LITTLE, TINY MOM.
YOU HAVE A TINY MOTHER.
BUT THERE'S NOTHING TINY ABOUT THIS SANDWICH.
MMM. FLAVORS WORK.
I MEAN, YOU KNOW, SMOKY MEAT WITH PEANUT BUTTER,
THE HOT CHILI--
IT'S A NICE, LITTLE SORT OF ASIAN-INSPIRED TASTE TREAT.
I LIKE THE APPLE SLICES.
THAT'S A NICE SANDWICH.
WHEN ALL YOUR POTENTIAL CUSTOMERS COME AND GO
IN A SINGLE LUNCH RUSH, TRUCKS IN THIS TOWN
HAVE TO GET CREATIVE WITH WHAT THEY SERVE
AND HOW THEY SERVE IT
OR RISK TOILING IN ANONYMITY AND LOSING SALES.
WHICH ONE'S YOUR FAVORITE? WHERE ARE YOU GOING TODAY?
UM, THE FOJOL BROTHERS.
FOJOL BROTHERS
IS THE CRAZIEST-LOOKING OPERATION OUT HERE,
AND THEY MAY HAVE THE MOST SERIOUS AGENDA
WHEN IT COMES TO CHANGING THE DEFINITION OF FAST FOOD.
WELL, I'M GONNA GO WITH THE GREEN GREEN CURRY
AND THE, UH, SWEET POTATO AND KALE MASSAMAN.
THIS IS FAST FOOD MADE WITH KALE,
CAULIFLOWER, AND BRUSSELS SPROUTS
ALL FROM LOCAL FARMS.
THANK YOU.
YOU GUYS HAVE THE BEST SHTICK IN TOWN.
OBVIOUSLY, THIS IS ABOUT MORE THAN JUST FOOD.
JUSTIN VITARELLO AND HIS FELLOW OWNERS
WANT TO REDEFINE OUR NOTIONS OF PUBLIC SPACE
BY SERVING FOOD AS PERFORMANCE ART.
MM-HMM.
WE'RE THE LARGEST TRAVELING CULINARY CARNIVAL IN THE WORLD,
LARGEST AND ONLY.
(laughs)
SO LET'S TALK ABOUT THE BRUSSELS SPROUTS.
YOU LIKE IT?
OKAY.
AND THANK GOD YOU HAVE VEGETABLES.
OH, MY GOD, WE HAVE TONS.
BUT THIS IS ALSO VERY FRESH AND WHOLESOME.
IT'S A REALLY NICE ALTERNATIVE.
FOJOL BROTHERS CLAIMS TO COME
FROM THE FICTIONAL COUNTRY OF MERLINDIA.
YOU GOTTA LOVE THAT.
BUT THERE'S GENUINE INTERNATIONAL FLAVORS HERE.
AT CHUPACABRA YOU CAN GET MEXICAN TACOS
OH, I LOVE TONGUE TACOS--
BUTTERY SOFT, POT ROASTY,
GREAT, DELICIOUS, BEEFY FLAVOR,
PERFECT FOR TACOS. MMM.
AT THE TAPAS TRUCK ON SUNDAYS
THEY SERVE A BLOOD SAUSAGE LIKE YOU MIGHT FIND
ON THE STREETS OF BUENOS AIRES.
LOOK AT THOSE BIG, BEAUTIFUL GLOBS OF FAT.
IT DOESN'T GET ANY BETTER. IT TASTES LIKE PUMPKIN PIE.
IT REALLY DOES WITH ALL THE NUTMEG THAT'S IN THERE. MMM.
AND THERE'S AN AUTHENTIC FLAVOR OF HAWAII
SERVED UP AT THE TRUCK CALLED HULA GIRL.
LOOK AT THAT. OH.
CLASSIC HAWAIIAN BARBECUE, GRILLED CHICKEN,
A LOT OF SWEET AND SALTY TERIYAKI SAUCE.
BEAUTIFUL PORK.
MMM. OH.
THE FOOD FROM MIKALA BRENNAN'S TRUCK
IS SO AUTHENTIC IT EVEN INCLUDES SOMETHING
THAT'S A HUGE FAVORITE IN HAWAII,
MADE WITH MY VOTE FOR USELESS FOODS POSTER CHILD--
SPAM.
SPAM IS HAWAII'S UBER COMFORT FOOD.
AND SPAM MUSUBI IS TO HAWAII
WHAT CHEESEBURGERS ARE TO THE OTHER 49 STATES.
IT'S A SLICE OF GRILLED SPAM
SURROUNDED BY SUSHI RICE
SEASONED WITH SWEET VINEGAR AND FURIKAKE,
PRESSED TOGETHER AND WRAPPED IN A SHEET OF NORI.
MIKALA SAYS SHE SELLS OUT OF THEM EVERY DAY.
BY THE WAY, THIS TINY, LITTLE THING
WEIGHS ABOUT 14 POUNDS.
AND DOWN THE MIDDLE OF IT IS A STRIP
OF GRIDDLED SPAM,
PROBABLY THE WORST SINGLE FOOD ITEM
IN THE HISTORY OF AMERICAN COOKING.
SADLY, NO AMOUNT OF HOT SAUCE AND SOY SAUCE,
SEAWEED AND RICE CAN DROWN OUT
THE HORRIBLE FLAVOR OF CANNED MEAT.
IT'S...
I DIDN'T KNOW WE WERE GONNA TAKE YOU DOWN WITH SPAM.
YOU KNOW, I CAN EAT ANYTHING.
I MEAN, YOU KNOW, I COULD EAT THE WHOLE THING.
IT'S JUST WHY WOULD YOU WANT TO?
CLEARLY, WASHINGTON IS A PLACE
WHERE CULTURES MIX IN UNEXPECTED WAYS,
LIKE TASTING CLASSIC SOUL FOOD...
IT'S ALL THE BEST PARTS OF THE PIG--
THE LIVER, THE MUSCLES, AND THE HEAD, THE SKIN
JUST GROUND UP.
AND KOSHER SOUL FOOD ALL IN THE SAME DAY.
(Andrew) THOSE GREENS THAT'S IN THERE REMIND ME OF AFRICA.
THE AFTERTASTE REMINDS ME OF MY GRANDMOTHER'S HOUSE.
AND THESE DAYS, THERE'S FOOD COMING INTO WASHINGTON
YOU NEVER WOULD HAVE FOUND HERE JUST 20 YEARS AGO,
INCLUDING SOME I KIND OF WISH I'D STAYED AWAY FROM.
I MEAN, COME ON.
♪♪
WASHINGTON, D.C., WAS THE FIRST CITY IN AMERICA
WHERE AFRICAN-AMERICANS BECAME THE MAJORITY POPULATION.
SO IT'S A GOLD MINE OF GREAT SOUL FOOD,
WHERE A RICH DIVERSITY OF AFRICAN-AMERICAN CULTURES
YEP.
THAT'S WHY I'M IN THE INNER CITY
WITH A FELLOW JEW...
COOKING WHAT HE CALLS KOSHER SOUL.
MM-HMM.
MICHAEL TWITTY
IS A CULINARY HISTORIAN
DEVOTED TO PRESERVING AFRICAN-AMERICAN FOOD WAYS.
A RECOGNIZED EXPERT ON EARLY AMERICAN COOKING,
HE WRITES, LECTURES, AND GIVES DEMONSTRATIONS
ALL OVER THE WORLD, AND HE CALLS WASHINGTON HOME.
OUR DAY STARTED OUT WITH A QUICK BREAKFAST
AT A LITTLE NEIGHBORHOOD SHOP NEAR HOWARD UNIVERSITY.
NOW A LOT OF THESE ROW HOUSES SEEM ANCIENT.
YEAH, THEY'RE GET--
MNH-MNH.
YOUNG WHITE AMERICA...
IS REHABBING AND LIVING IN THESE HOUSES.
A LOT OF THE LANDMARKS OF TRADITIONAL BLACK D.C.
ARE DISAPPEARING,
BUT THIS ONE, THE FLORIDA AVENUE GRILL,
STILL HOLDS ITS PLACE
ALONGSIDE THE MODERN STEEL AND GLASS.
RIGHT.
YOU'VE GOT THE WALL OF FAME.
THIS IS BASICALLY THE D.C. AFRICAN-AMERICAN EQUIVALENT
RIGHT.
THERE YOU GO.
IT'S BEEN HERE SINCE WORLD WAR II,
BUT IT REALLY CAME INTO ITS OWN
AS A MEETING PLACE
FOR CIVIL RIGHTS LEADERS OF THE 1960s.
RIGHT.
RIGHT.
AND SO FOOD IS THE COMMON DENOMINATOR,
FOR EVERYTHING.
YEAH.
AND THIS IS WHERE YOU CAME TO FIND FOOD
AND WITH SOUL FOOD,
WHAT YOU GREW UP EATING ALWAYS DEPENDS
ON WHERE YOUR FAMILY CAME FROM.
OH, LOOK AT YOU.
TAKE SCRAPPLE FOR INSTANCE.
MOST PEOPLE ASSOCIATE SCRAPPLE WITH RURAL PENNSYLVANIA.
IT'S PIG'S ORGANS AND SCRAPS MIXED UP WITH MEAL,
PRESSED AND CHILLED INTO A LOAF,
THEN SLICED AND FRIED.
BUT IN MARYLAND AND SOME POINTS SOUTH,
IT'S CONSIDERED SOUL FOOD.
THAT LOOKS LIKE SAUSAGE. THAT'S NOT THE SCRAPPLE
WELL, THIS IS THE SCRAPPLE THAT I KNOW.
HOW YOU FINISH IT
AND MAKE IT-- IT'S UP TO YOU.
THE GREAT MIGRATION OF SOUTHERN BLACKS
MOVING NORTH IN THE 20th CENTURY
BROUGHT PEOPLE TO WASHINGTON FROM ALL ACROSS THE SOUTH.
THOSE REGIONS DO SOUL FOOD A LITTLE DIFFERENTLY.
MA'AM, CAN I TROUBLE YOU FOR SOME JELLY?
SCRAPPLE AND JELLY.
THAT'S A COMBINATION I LEARNED ON A VISIT TO NORTH CAROLINA,
ARE YOU KIDDING ME? WHERE ARE YOU FROM?
OH, MY GOODNESS.
HMM.
EATING AT A PLACE LIKE FLORIDA GRILL
OFFERS A REMINDER THAT THE DEFINITION OF SOUL FOOD
CAN DEPEND ON GEOGRAPHY.
AND SO A SOUL FOOD CLASSIC LIKE STEWED PORK INTESTINE...
(woman) WE HAVE OUR CHITTERLINGS.
IS COMFORT FOOD FOR SOME CUSTOMERS,
INCOMPREHENSIBLE TO OTHERS,
EVEN WHEN THEY'RE FLAVORED WITH HOT SAUCE AND VINEGAR.
A LITTLE BARNYARD?
I MEAN, THIS IS FULL-ON POOP CHUTE, MY FRIEND.
YOU SURE I CAN'T CONVINCE YOU?
MNH-MNH, MNH-MNH, MNH-MNH.
EVEN IF I DIDN'T HAVE PAYOTS,
YOU WOULD STILL NOT CONVINCE ME TO EAT THAT.
(laughing)
THIS HAS BEEN DRIVING ME CRAZY ALL MORNING, RABBI.
THERE WE GO.
(speaking foreign language)
ALL RIGHT, DO IT.
THAT'S REALLY GOOD.
THOSE ARE BUTTERY SOFT, MELT IN YOUR MOUTH.
THAT'S DELICIOUS, DELICIOUS.
AND YOU DO TASTE-- I MEAN, IT'S THE INSIDES.
YOU'RE GONNA--
NO MATTER WHAT.
IF THEY'RE COMPLETELY BENIGN,
THEN THERE'S NO POINT IN ORDERING THEM.
RIGHT.
FLORIDA AVENUE GRILL IS AN OASIS OF A VANISHING PAST.
OUR NEXT STOP IS HERE, AN URBAN OASIS
WOW.
YEAH.
SO LET'S GET THAT RIGHT THERE.
UH-HUH.
TOLD YOU WE WERE GONNA MAKE YOU WORK IN A FIELD.
THIS IS COMMON GOOD CITY FARM.
JUST MINUTES FROM WHERE CONGRESS IS MAKING LAWS,
PEOPLE IN THE NEIGHBORHOOD OF LeDROIT PARK
ARE MAKING THEIR OWN FOOD.
MICHAEL'S GOT ME PICKING COLLARDS FOR OUR LUNCH.
YEAH,
BELIEVE ME, THIS I'VE HARVESTED BEFORE.
COMMON GOOD OFFERS GARDEN PLOTS
FOR GROWING THE KIND OF FRESH VEGETABLES
YOU CAN'T BUY IN THIS NEIGHBORHOOD.
MICHAEL VOLUNTEERS HERE,
REINTRODUCING THE PEOPLE TO AFRICAN-AMERICAN FOOD WAYS.
SO DO YOU KNOW HOW TO WASH COLLARD GREENS PROPERLY?
OLD, FAT, WHITE JEWISH GUYS
IS THAT LIKE WHITE MEN CAN'T JUMP?
(laughing)
BUT MICHAEL IS DOING MORE THAN KEEPING OLD TRADITIONS ALIVE.
HE'S DOING HIS OWN CULTURAL MASH-UP, MAKING SOMETHING NEW.
ALL RIGHT,
YOU GONNA COOK 'EM UP LIKE YOU HAD AT BREAKFAST THIS MORNING?
YEP.
FOR SOMETHING I CALL KOSHER SOUL ROLLS.
(chuckles)
IT DOESN'T MEAN THEY HAVE A BRIS.
BY THE WAY...
IF THAT'S GONNA HAPPEN, I'D JUST ASSUME
I'D BE IN CHARGE OF THAT.
KOSHER SOUL ROLLS MAY SOUND LIKE A JOKE,
BUT MICHAEL'S SERIOUS ABOUT WHAT HE'S TRYING TO DO,
USING FOOD TO EXPRESS
HIS OWN AFRICAN AND JEWISH IDENTITIES.
MM-HMM.
WE BOTH ACKNOWLEDGE THAT THERE'S A LOT OF HUMOR THERE.
THERE'S A LOT OF PAIN THERE.
THERE'S A LOT OF TRAVELING THE GLOBE.
SO TO ME IT'S IMPORTANT TO HAVE ALL THE DIFFERENT ELEMENTS,
BRING 'EM TOGETHER, AND BE MYSELF.
WHAT IS THAT?
THAT'S RIGHT.
THAT MAKES THIS A LABOR OF LOVE.
HOMEGROWN GARLIC MIXED IN WITH FRESHLY PICKED COLLARD GREENS,
FRESH PICKED ONION, SAUTéED IN A CAST-IRON SKILLET
WITH OIL AND A DASH OF SEASONED VINEGAR.
IT WOULDN'T BE BLACK FOOD WITHOUT HOT PEPPERS.
JEWISH SEASONED SALT. KOSHER CHICKEN BROTH.
AND THE PASTRAMI
STANDING IN FOR THE BACON USUALLY MIXED WITH GREENS.
WHAT COMES OUT OF THAT PAN
AND GETS ROLLED UP IN THE EGG ROLL SKINS
IS A HAPPY FAMILY OF JEWISH CHINESE SOUL FOOD
THAT UNIVERSALLY TURNS ME OFF,
BUT THIS TIME I'M IN FOR A SURPRISE.
ALL RIGHT. CHEERS.
BLACK AND JEWISH IN AN EGG ROLL.
CAN YOU BEAT THAT?
I LIKE THAT CURED MEAT FLAVOR WITH THE GREENS.
IT'S FANTASTIC IN THE DIPPING SAUCE.
OKAY.
RIGHT.
I LIKE YOUR DIASPORA COMBINATION.
THOSE GREENS THAT'S IN THERE REMIND ME OF AFRICA.
THE AFTERTASTE REMINDS ME OF MY GRANDMOTHER'S HOUSE.
THAT'S A NICE COMBO. THAT'S A NICE COMBO.
IT'S FUN TO FIND UNEXPECTED CULTURAL COMBOS
TURNING UP IN FOOD...
THIS IS HOW AMERICA EATS.
LIKE THE FOOD YOU GET WHEN A SPANISH CHEF
BRINGS HIS PASSION FOR AMERICA'S PAST
TO THE TASK OF RESTORING AMERICAN FOOD
THAT HASN'T BEEN SEEN IN 200 YEARS,
LIKE THE ORIGINAL VERSION OF MAC AND CHEESE.
HOLY MAC-AMOLE.
AND I'VE STILL GOT A DATE
TO GO HUNTING THE FOOD OF THE FUTURE...
(man) OH, YEAH!
THAT WAS REALLY CLOSE.
HOPING TO RID THE RIVER OF AT LEAST ONE MORE SNAKEHEAD
AND TASTE ONE STRAIGHT OUT OF THE WATER.
(Andrew) VERY EXCITING. FIRST SNAKEHEAD IN THE BOAT.
♪♪
WHEN IT COMES TO AMERICAN ICONS,
WASHINGTON, D.C., IS FULL OF THEM.
ICONIC AMERICAN FOODS
LIKE PIZZA, HAMBURGERS, AND HOT DOGS
WEREN'T EVEN CREATED IN THE U.S.A.
AND HAVE ONLY BEEN AROUND FOR ABOUT A HUNDRED YEARS.
THERE'S A LOST WORLD OF AMERICAN FOOD,
FROM NEW YORK TAVERNS IN THE 1700s
TO THE SALOONS OF THE CALIFORNIA GOLD RUSH
OF 1849,
THINGS LIKE PHOSPHATE SODAS,
DEVELOPED DURING PROHIBITION
OR A BRANDY, MILK, AND LEMON COCKTAIL
PERSONALLY RECOMMENDED BY BEN FRANKLIN.
DO YOU KNOW, AFTER I DRINK THIS,
I UNDERSTAND THEY WERE ABLE TO WRITE, YOU KNOW,
ABSOLUTELY. IT'S A GREAT MOTIVATOR.
OH, MY GOD, THIS WAS THE BEGINNING OF EVERYTHING.
THIS IS A SPANIARD
WHO'S OBSESSED WITH INTRODUCING AMERICA
TO ITS OWN COOKING.
JOSé ANDRéS IS A FORCE OF NATURE--
HUMANITARIAN, BUSINESSMAN,
ONE OF THE HUNDRED MOST INFLUENTIAL PEOPLE
IN THE WORLD, ACCORDING TO "TIME" MAGAZINE,
AND A TOP CONTENDER FOR THE TITLE
OF WORLD'S GREATEST CHEF.
1-1.
CERTAINLY HE'S ONE OF THE MOST PLAYFUL.
JOSé OPENED JALEO HERE IN WASHINGTON
20 YEARS AGO.
FOOSBALL GAMES DOUBLE AS DINNER TABLES.
OH, MY GOD!
OH!
AND DINNER IS CENTERED AROUND THE SPANISH COOKING
JOSé GREW UP WITH, LIKE PAELLA,
A SAUTé SHORT-GRAIN RICE DISH
TRADITIONALLY MADE WITH REGIONAL INGREDIENTS.
IT'S COOKED IN A WIDE, FLAT PAN
SO THE RICE COOKS EVENLY IN A THIN LAYER,
GIVING IT A FIRM, DRY TEXTURE.
WHEN JOSé HOSTS A MEAL,
EVERYTHING BECOMES LARGER THAN LIFE.
AND HERE BECAUSE I'M A GOOD PERSON,
RIGHT.
THIS ONE IS FOR YOU.
AND THIS ONE IS...
NO, FOR ME.
BIG PORTIONS AREN'T REALLY JOSé'S STYLE.
JALEO WAS ONE OF THE FIRST AMERICAN RESTAURANTS
TO BRING TAPAS INTO THE NATIONAL CONSCIOUSNESS,
AND IT'S STILL ONE OF THE BEST.
LITTLE CONES OF MARMALADE AND GOAT CHEESE,
SEA URCHIN AND TROUT ROE SERVED OVER TOMATO,
GREEN PEPPER, AND CUCUMBER.
THE MENU KEEPS EVOLVING,
BECAUSE AFTER 20 YEARS AND 15 RESTAURANTS
AROUND THE WORLD, JOSé IS STILL EXCITED
ABOUT SHARING NEW DISCOVERIES,
TAKE A LOOK AT THIS, PEOPLE.
LOOK AT--
YOU WILL SAY, "JOSé, THIS SEEMS LIKE IT IS MELTED."
NO, THIS IS COLD.
COLD. BUT TAKE A LOOK.
TORTA PASCUALETE, MADE WITH THE MILK
OF ONE PARTICULAR FLOCK OF SHEEP IN SPAIN
AND CURDLED WITH PISTILS FROM ONE PARTICULAR FLOWER,
THE CARDOON, INSTEAD OF THE MORE TYPICAL ANIMAL RENNET.
IT'S ADDING THOSE FLOWER PISTILS
THAT MAKES THE DIFFERENCE.
AFTER, ALMOST BY MAGIC,
THE CHEESE THAT WAS HARD ONE DAY
WOW. OH.
IT'S SO NUTTY ON THE FRONT,
AND THEN YOU GET THAT BEAUTIFUL SHEEP'S MILK CHEESE FLAVOR,
VERY TRADITIONAL,
AND THEN IT COMES ON LIKE A FREIGHT TRAIN AT THE END.
IT'S SO PERFECTLY RIPE.
OH.
THIS IS DEFINITELY THE ADULT
AFTER-HOURS VERSION OF CHEESE.
JOSé WOULD HAPPILY STUFF ME WITH GOOD THINGS
AT HIS TAPAS BAR ALL DAY LONG...
YES!
IN BETWEEN KICKING MY BUTT AT FOOSBALL.
BUT I CAME FOR SOMETHING ELSE.
JUST UP THE STREET FROM THE NATIONAL ARCHIVES
HE OPENED SOMETHING CALLED AMERICA EATS.
(grunts) RIGHT HERE.
IT'S A YEAR-LONG PARTNERSHIP WITH THE ARCHIVES.
I WANT THE BOOKS TO BE ENJOYED BY ALL.
JOSé HAS BEEN PORING OVER OLD COOKBOOKS
LIKE "THE VIRGINIA HOUSEWIFE" OF 1824
AND PRIMARY DOCUMENTS LIKE THE NOTEBOOK
OF THOMAS JEFFERSON'S PERSONAL CHEF HONORé JULIEN,
RECAPTURING AMERICAN FLAVORS
THAT HAVEN'T BEEN TASTED FOR CENTURIES,
LIKE HANGTOWN FRY,
A MIX OF EGGS, OYSTERS, AND BACON,
INVENTED TO SERVE MINERS WHO STRUCK IT RICH
IN THE CALIFORNIA GOLD RUSH OF 1849.
AND THEY HAD MONEY, AND THEY WANT TO SPEND THEIR MONEY.
HOW THEY WILL SPEND THEIR MONEY?
WELL, ON THREE OF THE MOST EXPENSIVE THINGS
MM-HMM.
YEP.
YEAH.
I-I THINK THE AMAZING THING ABOUT THIS
IS THAT IT'S BETTER THAN THE SUM TOTAL OF ITS PARTS.
THERE'S THE ESSENCE OF THE OYSTER IN THE SAUCE.
THEN YOU HAVE THAT OYSTER MIMICKED IN TEXTURE BY THE EGG.
I THINK IT'S MORE OYSTER-Y
THAN JUST SERVING A PLAIN OYSTER.
ALONG WITH THE FORGOTTEN,
JOSé EXPLORES THE ORIGINS OF THE FAMILIAR,
LIKE THE PEANUT BUTTER AND JELLY SANDWICH.
HERE'S THE INTERESTING THING--
AND I LOVE THE STORIES ON THE MENU.
"THE FIRST PB AND J RECIPE APPEARED IN A COOKBOOK"
PUBLISHED BY A MANUFACTURING COMPANY
WHICH MADE THE GRINDERS.
SO THEIR GOAL WAS IF THEY COULD CONVINCE YOU TO COOK THE FOOD,
BRILLIANT!
THAT'S--
THAT'S UNBELIEVABLE.
AMERICA IS ALSO ABOUT INNOVATION,
SO JOSé COMBINES THE PEANUT BUTTER
WITH A DOLLOP OF FOIE GRAS.
THE 1% MEETS THE 99% BETWEEN BREAD SLICES.
IT'S SUCH A GREAT COMBINATION.
JELLY, PEANUTS, AND FOIE--
I MEAN, THAT CLASSIC EUROPEAN STYLE
OF PUTTING SOMETHING SWEET, A CONSERVE,
WITH TERRINE WITH CHEESE TO BRING OUT THE FLAVOR OF IT.
JUST BEAUTIFUL.
AND THIS ELEGANT DISH OF VERMICELLI,
COOKED LIKE A RICH PASTA PUDDING,
IS THE GENESIS OF TODAY'S MACARONI AND CHEESE,
CREATED IN 1802 BY A FRENCH CHEF IN PHILADELPHIA
TO HELP SELL HIS PASTA-MAKING GADGET.
HE WILL GIVE THIS SIMPLE RECIPE...
WHICH WAS THE VERMICELLI,
MM-HMM.
(laughs)
HUMBLE, BUT GOOD.
THAT'S REALLY GOOD.
HOLY MAC-AMOLE.
AND THAT'S THE KIND OF REDISCOVERY
JOSé WANTS TO HELP US MAKE.
MAN, ALL MY RESEARCH, ALL MY IDEAS
MM-HMM.
ABOUT ITS OWN COOKING.
THIS IS HOW AMERICA EATS.
FOR ALL THE TIME AND ENERGY BEING POURED INTO IT,
AMERICA EATS IS A SHORT-TERM PROJECT
THAT'S CLOSING ITS DOORS AFTER A YEAR.
BUT IT'S A LABOR OF LOVE
BY A MAN WHO WANTS TO GIVE BACK
SOME SMALL PIECE OF WHAT HE FEELS AMERICA HAS GIVEN TO HIM.
MM-HMM.
MM-HMM.
AMERICA GAVE US OPPORTUNITY TO BRING WHAT WE ARE,
BUT IN MY CASE, BEING A CHEF, I HAVE TO DO MY CONTRIBUTION
TO ALSO TELL AMERICA,
RIGHT.
RIGHT.
MM-HMM.
ONE DISH AT A TIME.
TRADITIONAL AMERICAN FOOD IS CONSTANTLY GETTING REFRESHED
BY NEW ARRIVALS BRINGING NEW OPPORTUNITIES.
THIS IS ONE OF THE BEST FAST, INEXPENSIVE MEALS
ON THE PLANET.
WASHINGTON IS ONE OF THE BEST CITIES IN THE WORLD
FOR A TASTE OF EL SALVADOR,
LARGELY UNKNOWN AND UNDERRATED,
BUT IT INCLUDES SOME CHALLENGES.
THIS IS SOMETHING YOU NEED TO GROW UP ON.
♪♪
WASHINGTON, D.C., IS HOME TO MORE SALVADORANS
THAN ALMOST ANY CITY OUTSIDE OF EL SALVADOR.
IN MOST MEXICAN RESTAURANTS HERE,
CHANCES ARE IT'S SALVADORANS WORKING IN THE KITCHEN.
BUT TO FIND THEM MAKING SALVADORAN FOOD
YOU HAVE TO LOOK HARDER.
I STARTED LOOKING AT A NEIGHBORHOOD GROCERY STORE.
IT'S A LITTLE PIECE OF LATIN AMERICA
YEAH, I MEAN, LOOK AT THIS--
YEP.
YEAH.
MM-HMM. THEY'RE FRESH.
JUAN ANTONIO RIVERA
IS CHEF DE CUISINE AT BANDOLERO,
ONE OF GEORGETOWN'S POPULAR MEXICAN RESTAURANTS.
HE CAME FROM EL SALVADOR WHEN HE WAS 14.
JUAN LIVES IN THE SUBURB OF HYATTSVILLE,
WHICH HAS A STRONG SALVADORAN COMMUNITY.
HE WANTED TO MEET ME AT MEGA MART
TO SHOW ME THE KIND OF FOOD DIVERSITY
THAT'S AVAILABLE AROUND HERE.
MM-HMM.
IS CALLED SAPOTE. I DON'T KNOW IF YOU'RE FAMILIAR WITH IT.
OH, YEAH.
SAPOTE IS A NAME THAT GETS APPLIED
TO A LOT OF SOFT, SWEET FRUIT FROM CENTRAL AND SOUTH AMERICA.
I'VE HAD THIS BEFORE.
OKAY?
WHAT DO YOU THINK?
IS THIS A GOOD ONE?
FROM WHAT I REMEMBER, YEAH. IT'S REALLY DELICIOUS.
OKAY. (laughs)
THE PROBLEM IS WHEN A FRUIT IS WEIRD, A FRUIT IS WEIRD.
OKAY.
I'M JUST SAYING.
I KNOW YOU WANT TO EAT THE WHOLE THING.
I MEAN, COME ON.
MM-HMM.
YEAH.
AND IT'S GOT A NICE SWEETNESS.
RIGHT?
YEAH.
YEAH. I MEAN, MY MOM USED TO MAKE US MILK SHAKES
ALL THE TIME WITH THIS, YOU KNOW?
BUT I USED TO JUST EAT IT LIKE THAT.
(scoffs)
YEAH.
I LOVE IT.
FOR BETTER AND WORSE, THERE'S ALL KINDS OF STUFF HERE
YOU SELDOM SEE IN THE LOCAL GROCERY STORES.
ONE THING YOU'RE GONNA LOVE--
OH, YEAH.
LOROCO IS A CENTRAL AMERICAN PLANT
WHOSE FLOWERS ARE USED AS A COOKING HERB.
IT'S GROWN AND EATEN IN SEVERAL COUNTRIES THERE,
BUT PRIMARILY IN EL SALVADOR.
SEE HOW STRONG THAT IS?
IT'S PUNGENT STUFF.
IF THE COLOR GREEN HAS ITS OWN SMELL,
THIS WOULD BE IT.
MM-HMM.
OH, I LOVE IT.
I COULD EAT THIS ALL DAY.
THIS IS A CLASSIC SALVADORAN INGREDIENT.
AND THIS IS A CLASSIC SALVADORAN FOOD THAT USES IT.
PAPUSAS ARE PRACTICALLY THE NATIONAL DISH
OF EL SALVADOR.
THIS IS LA CHIQUITA, WHERE JUAN SAYS
THEY MAKE THE BEST PAPUSAS IN TOWN.
IT'S RUN BY DORA HILDA ESCOBAR.
YOU CAN SEE WHY THE NAME OF THE RESTAURANT
MEANS "LITTLE WOMAN."
BEFORE WE TRY THE PAPUSAS
DORA BRINGS OUT ANOTHER SALVADORAN FAVORITE...
THE YUCCA FRITA.
THE NICE THING IS ALSO THIS LOOKS VERY LIGHT.
FIRST YOU HAVE TO PEEL THE ROOT VEGETABLE,
CUT IT INTO CHUNKS THAT ARE THEN BOILED,
FRIED, AND SALTED.
IT CAN BE A STARCHY PLATFORM FOR THINGS LIKE CURTIDO,
A MIX OF PICKLED CABBAGE, ONION, AND CARROTS,
AND FOR THESE-- FRIED BABY SARDINES.
MM-HMM.
YEAH.
AND THEN THE SALTY, CRISPY FISH...
YOU GOTTA LIKE EATING LITTLE BONES,
EXACTLY.
YOU EAT THE WHOLE THING.
THIS IS GREAT STUFF,
BUT JUAN PROMISED ME THE BEST PAPUSAS IN D.C.
AS A FAVORED CUSTOMER,
DORA ALLOWS HIM THE RUN OF THE KITCHEN.
JUST FINE.
(giggles)
(speaking Spanish)
SHE SAY "FOR EVERY-- EVERY SINGLE OCCASION."
Sí.
(giggles)
WE'RE HERE TO WATCH THEM MAKE PAPUSAS.
IT'S BASICALLY A LOOSE CORN MASA DOUGH
WITH GROUND MEAT OR CHEESE STUFFED INSIDE.
OKAY.
ONE, TWO, THREE.
THAT'S-- THAT'S TECHNIQUE, YEAH.
YEAH.
THE DIFFERENCE BETWEEN A GOOD PAPUSA AND A GREAT ONE
IS MAKING THE MASA AS THIN AS POSSIBLE
BUT STRONG ENOUGH TO HOLD WHAT'S INSIDE.
BRANDY.
YES.
SURE.
YES, SHE'S MY AUNT.
YES.
ALL RIGHT, BECAUSE--COME HERE, I WANT YOU TO SEE SOMETHING.
IN THE RESTAURANT BUSINESS, SAFETY IS VERY, VERY IMPORTANT.
EVERYONE ELSE IS IN SERIOUS WORK SHOES BUT YOU GUYS.
ALL RIGHT, IT'S A FAMILY THING.
ALL RIGHT. (sighs)
YOU DO NEED THE OIL.
I'M GONNA GO FOR A LITTLE EXTRA CHEESE
AND THE LOROCO.
DO YOU WANT TO KNOW SOMETHING?
(laughs)
AND YOU KNOW WHY?
'CAUSE THE DOUGH IS VERY FRAGILE...
AND VERY THIN.
THAT'S RIGHT.
I'M PUTTING IT OVER THERE.
MINE'S NOT NEARLY AS THIN
AS THE OTHERS CRISPING ON THE GRIDDLE,
BUT NOT TOO CRISPY, SO THE DOUGH STAYS SOFT.
MORE NICE TECHNIQUE.
HOT OFF THE GRIDDLE, YOU WRAP THIS UP
WITH SALSA AND CORTIDO,
LIGHTLY FERMENTED CABBAGE SLAW WITH RED CHILIES.
THAT'S UNBELIEVABLE. OH, MY GOSH.
YOU KNOW IT'S GOOD.
YEAH.
EXTREMELY FRAGILE, YEAH.
OH, WHICH MAKES FOR A REALLY LIGHT PAPUSA.
I'M GLAD YOU LIKE IT.
WORD TO THE WISE, NEXT TIME YOU GO LOOKING FOR FAST FOOD,
BEFORE YOU LOOK FOR THE TACO STAND
OR THE HOT DOG VENDOR,
LOOK AROUND FOR A SALVADORAN PLACE SELLING PAPUSAS.
THIS IS ONE OF THE BEST FAST, INEXPENSIVE MEALS
ON THE PLANET.
THIS IS SOMETHING PEOPLE NEED TO BE EATING MORE OF.
I MEAN, THERE'S NO QUESTION IN MY MIND.
THIS IS EXTRAORDINARY.
THERE'S SOMETHING ELSE PEOPLE SHOULD BE EATING MORE OF.
IT'S AN INVASIVE SPECIES THAT'S CHEWING UP THE POTOMAC RIVER,
BUT WE CAN RETALIATE...
(all) OH!
BY CHEWING UP THE INVADERS.
IT'S HOW WE DO IT.
♪♪
IN THE PREDAWN HOURS I'M HUNTING SNAKEHEAD
ALONG THE SHORELINE OF THE POTOMAC RIVER.
WE'RE ABOUT 50 MILES DOWNSTREAM FROM WASHINGTON, D.C.,
HELPING TO CONTROL A BIG, UGLY INVASIVE SPECIES.
I'VE ALREADY SEEN SNAKEHEAD ON ICE
AND ON A PLATE AT A WHITE-TABLECLOTH RESTAURANT.
NOW I'M HOPING TO SEE AND TASTE ONE
THAT'S FRESH OUT OF THE WATER.
THE HUNTING IS BEST WHEN THE TIDE IS LOW.
THE WATER IS SHALLOW,
AND THE FISH ARE LITERALLY CAUGHT NAPPING.
WE FIND THAT THEY MOVE A LOT DURING THE DAY.
THEY FEED DURING THE DAY.
AND AT MORNING AND NIGHT THEY KIND OF LAY UP
IN THE HYDRILLA. THEY JUST KIND OF REST.
AUSTIN MURPHY AND JESSE SWAN
ARE EXPERIENCED BOW FISHERMEN, HAPPY TO TEACH A BEGINNER
THE FINER POINTS OF HUNTING SNAKEHEAD.
(Andrew) SO IF I ACTUALLY SEE ONE,
THE IDEA IS TO AIM LOW.
(Austin) THE DEEPER THE FISH, THE LOWER YOU WOULD WANT TO AIM.
ALSO ON BOARD-- MY FRIEND JOHN RORAPAUGH
AND HIS FRIEND CHAD WELLS.
CHAD'S THE CHEF AT ALEWIFE,
A POPULAR FISH AND SEAFOOD RESTAURANT IN BALTIMORE.
HE'LL COOK UP TONIGHT'S CATCH FOR US...
IF WE CATCH ANYTHING.
IT'S NOT UNUSUAL FOR AUSTIN AND JESSE TO FISH ALL NIGHT,
EVEN WHEN THEY HAVE TO BE AT WORK THE NEXT MORNING.
WE WENT OUT YESTERDAY, JESSE AND I,
AND WE SHOT SIX IN TWO HOURS.
IF YOU'VE WATCHED A FEW EPISODES OF THIS SHOW,
(gunshot)
I CAN BE A MAJOR-LEAGUE JINX
WHEN IT COMES TO HUNTING OR FISHING.
AN OFFSHORE WIND IS STIRRING UP SEDIMENT,
MAKING IT HARDER THAN USUAL TO SEE WHAT WE'RE LOOKING FOR.
SO THIS CANAL IS USUALLY VERY PRODUCTIVE.
LET'S HOPE WE GET SOME GOOD, CLEAR WATER IN THERE.
WE SHOULD BE ABLE TO GET SOME SHOTS OFF.
THE LIGHTS OFF THE WATER
MAKE IT HARD FOR THE CAMERA TO SHOW YOU,
BUT WITH THE NAKED EYE IT'S EASY TO SPOT A FISH
WHEN WE COME ACROSS ONE.
YOU JUST COME ACROSS 'EM, AND THEY'RE JUST SITTING THERE.
BUT YOU ONLY HAVE ABOUT A HALF-SECOND TO SHOOT IT.
YEP, SEE HIM.
GO AHEAD, TAKE THE SHOT.
OH! DAMN. SON OF A (bleep)!
BUT SEEING ONE AND HITTING IT ARE TWO DIFFERENT THINGS.
I THOUGHT I HAD THAT ONE.
IF YOU GET THE SHOT, TAKE THE SHOT.
RIGHT THERE.
(groans) MISS.
SAD. VERY SAD.
THE GUYS HAVE BEEN VERY GENEROUS,
GIVING ME A CLEAR SHOT,
BUT IF WE WANT FRESH SNAKEHEAD FOR DINNER,
SOMEONE ELSE NEEDS TO TAKE A TURN.
THAT'S A SNAKEHEAD.
(Jesse) RIGHT THERE. RIGHT THERE.
GET HIM. SHOOT THAT SNAKEHEAD.
MY MAN, GOOD SHOT.
THAT'S WHAT YOU CALL A BEAUTIFUL HEADSHOT.
VERY NICELY DONE.
YEAH.
NICE SHOT.
ON A BIGGER FISH, THAT COULD BE A BAD SHOT,
THAT IS A BEAUTY.
VERY EXCITING. FIRST SNAKEHEAD IN THE BOAT.
FIRST AND ONLY, AS IT TURNS OUT.
WITH THE FIRST LIGHT OF DAWN,
OUR ODDS OF SPOTTING ANOTHER SNAKEHEAD GET SMALLER
AS THE LIGHT REFLECTING OFF THE WATER GETS BRIGHTER.
BUT WE KEEP HOPE ALIVE TILL THE LAST MOMENT,
WHILE CHAD GETS GOING ON MAKING BREAKFAST
OUT OF OUR ONE AND ONLY KILL.
(Chad) I'M GONNA MAKE
A BLACKENED SNAKEHEAD SANDWICH.
BLACKENED SNAKEHEAD SANDWICH.
CHAD'S A GOOD COOK,
BUT HE'S KEEPING THIS SIMPLE, DREDGING THE FISH FILLETS
IN CHILI SEASONINGS
TO GRILL AND SERVE ALONG WITH HOMEMADE CONDIMENTS.
YES, SIR.
UH-HUH.
YEP.
NO.
YES, SIR.
YEP.
IT'S HOW WE DO IT.
ALL RIGHT.
OH.
SO IT'S DELICIOUS.
ITS VERSATILITY IS JUST FANTASTIC.
THIS IS NOT A BAD WAY TO COOK THIS FISH.
NOT AT ALL.
PRETTY GOOD.
THANK YOU.
IT'S A GREAT FISH SANDWICH.
I MEAN, IT HELPS
HAVING SOMEBODY WHO CAN COOK THEIR *** OFF MAKE IT.
YEAH.
THAT'S WHY WITH SNAKEHEAD THE THING I LIKE
MM-HMM.
THIS IS THE NEXT STEP
TOWARD GETTING THE SNAKEHEAD POPULATION UNDER CONTROL,
TAKING THEM BEYOND FINE DINING
INTO THE EVERYDAY LIFE OF BACKYARD
OR ON-THE-BOAT GRILLING.
THERE'S SOMETHING ABOUT THIS ENVIRONMENT
FOR PEOPLE WHO DON'T GET OUTDOORS ENOUGH--
MY GOD, COME VISIT WASHINGTON, D.C.
YOU DON'T JUST HAVE TO SEE THE MONUMENTS.
YOU CAN ACTUALLY GO OUT AND GET IN A BOAT WITH PEOPLE.
(laughing)
THERE'S PLACES AND PEOPLE AND FOOD
THAT ARE PART OF THE PERMANENT LANDSCAPE OF WASHINGTON, D.C.,
THAT ARE OVERLOOKED AND UNDERRATED
BY MOST VISITORS.
THIS GOES TO YOU
AND TO EVERYBODY IN THE WORLD.
THEY'RE WAITING TO EMBRACE YOU.
HEY, IF IT LOOKS GOOD, EAT IT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.