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(Andrew) TO FIND REMARKABLE FOOD,
LOOK FOR REMARKABLE PEOPLE.
THE STATE OF PENNSYLVANIA IS LOADED WITH BOTH.
THIS IS WHERE THEY SIGNED
THE DECLARATION OF INDEPENDENCE,
AND PHILADELPHIA STILL FETISHIZES
ANYONE LIVING BY THEIR OWN SET OF RULES.
IT'S ALMOST DECOMPOSED, IT'S SO OLD.
WAVES OF IMMIGRANTS SMUGGLE IN OLD TRADITIONS
WHAT BETTER FOOD STUFF
THAN A NICE, MILKY SAC OF BLOWFISH ***?
THIS WAS EARLY AMERICA'S WILD FRONTIER.
AND UP IN THE APPALACHIANS,
THINGS CAN STILL GET PRETTY CRAZY.
I'M CONVINCED
I CAN STILL FIND THE FOOD STORIES FROM THE FRINGE
THAT ARE SCATTERED AROUND THE EASTERN PART OF THIS STATE--
PEOPLE AND PLACES MOST VISITORS NEVER NOTICE--
FINDING, CATCHING, COOKING, AND EATING
SOME OF PENNSYLVANIA'S BEST AND MOST FASCINATING TASTE TREATS.
THERE'S SOMETHING KIND OF ODDLY ADDAMS FAMILY-ISH
ABOUT HEARING 20 PEOPLE THAT ARE ALL RELATED CHEERING
AS A NOSE IS BOBBING IN BOILING WATER.
I'M ANDREW ZIMMERN, AND THIS IS "BIZARRE FOODS."
WHOA, WE HAVE A-- UNBELIEVABLE.
ALL RIGHT.
IT HAPPENS SUDDENLY, RIGHT IN FRONT OF YOU...
A FASCINATING FRIEND, AN AMAZING MEAL.
AND BEFORE YOU KNOW IT,
YOU'RE ALIVE IN A WAY YOU NEVER IMAGINED.
I LIVE FOR THOSE MOMENTS,
PURSUING THE EXOTIC AND UNFAMILIAR,
ESPECIALLY WHEN IT COMES TO THE FOOD.
IF IT LOOKS GOOD, I EAT IT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
FIRST THING TO SAY ABOUT PENNSYLVANIA--
IT'S A BIG PLACE, 45,000 SQUARE MILES.
I APOLOGIZE HERE AND NOW TO PITTSBURGH,
WHERE MY MOTHER WAS BORN, BY THE WAY,
AND WESTERN PENNSYLVANIA. SEE YOU NEXT TIME.
EASTERN PENNSYLVANIA INCLUDES PHILADELPHIA,
FAMOUS FOR ITS COLONIAL HISTORY,
IT'S BLUE-BLOODED ARISTOCRACY,
AND RED-BLOODED, HARDWORKING PEOPLE,
MANY OF THEM PROUD IMMIGRANTS OR THEIR PROUD DESCENDANTS.
FARTHER NORTH ARE MINING AND INDUSTRY CENTERS
LIKE SCRANTON AND WILKES-BARRE.
BEYOND THEM IS RUGGED MOUNTAIN COUNTRY
STRETCHING OUT FOR MILES
AND SHELTERING SOME OF THE ODDEST CHARACTERS
IN THIS OR ANY STATE--
AND I MEAN MY KIND OF ODD.
I EVEN FOUND A PLACE THAT PROUDLY CALLS ITSELF
THE REDNECK RANCH. STICK AROUND.
BUT OUR PENNSYLVANIA ADVENTURE
BEGINS AT THIS DECEPTIVELY PEACEFUL-LOOKING LAKE
NESTLED IN THE MOUNTAINS.
♪♪
(man) OKAY.
OH, MY GOD.
YOU FEEL ANYTHING PULLING BACK?
OKAY. OH, HE'S--
OH, HELLO.
(laughing)
THERE'S A FOOT.
THIS IS THE CRAZIEST THING.
ARE YOU--
I MEAN, COME ON.
NOW THAT'S A TURTLE.
WELL, DON'T GET HIM--OW! DON'T GET HIM ALL EXCITED.
N-N-NO, NO, NO, NO, NO.
TRAPPING AND EATING SNAPPING TURTLES
IS A PENNSYLVANIAN TRADITION.
I'M HUNTING THEM AT MAPLE SWAMP,
A SECLUDED FISHING HOLE JUST SOUTH OF WILKES-BARRE
IN THE HEART OF NORTHEAST PENNSYLVANIA.
THIS IS DON "JAKE" JACOBS
AND ALLEN DENNIS.
(all) WE'RE READY.
(Allen) LET'S ROLL.
JAKE HOSTS A LOCAL TV SHOW ABOUT HUNTING AND FISHING
IN THIS PART OF THE STATE.
AND ALLEN HAS BEEN HUNTING AND TRAPPING THIS AREA
HIS ENTIRE LIFE.
SETTING A TURTLE TRAP IS SIMPLE.
TAKE A 3-INCH STEEL HOOK, A ROTTEN PIECE OF MEAT,
AND TIE IT TO A MILK JUG WITH STEEL FISHING LINE.
THROW IT OUT AND CHECK IT THE NEXT DAY
TO SEE IF A SNAPPER TOOK THE BAIT.
THE FLOATING JUGS KEEP THEM NEAR THE SURFACE,
WHERE THEY SHOULD BE EASY TO GRAB.
TODAY WE'RE PUTTING OUT NEW TRAPS
AND CHECKING THE OLD ONES.
(Allen) NOTHING.
ALL RIGHT, ON TO THE NEXT ONE?
THAT ONE RIGHT THERE.
OH, WE'RE GOING IN THERE.
UH-OH.
THE WATER HERE IS SO THICK WITH LILY PADS AND WEEDS,
YOU'VE GOT NO IDEA WHAT'S IN IT.
AND THOSE SNAPPERS CAN STRIKE AS FAST AS A COILED SNAKE.
SO ANYTHING THAT MOVES...
THAT WAS A FROG--
(laughing)
WELL, MY HEART IS GOING-- I'M READY TO SEE
SOME, LIKE, 500-POUND PREHISTORIC TURTLE,
YOU KNOW, MONSTER.
DID YOU SEE THAT?
OH, YEAH.
BY THE WAY, I SAW "JAWS."
THAT TURTLE WILL COME OUT INTO THE BOAT.
OH, MY. OH, COME ON.
ARE YOU KIDDING ME?
NOW IN ALL SERIOUSNESS, DO WHAT--
DO WE GRAB ONTO THE SIDE OF HIM?
THE TAIL. I WANT TO GET--
THERE WE GOT HIM.
OH, MY-- OH, MY GOD.
(laughing)
I MEAN, WE HAVE A CARNIVOROUS,
MAN-EATING, PREHISTORIC ANIMAL
IN THE BOAT WITH US.
RIGHT. AND WE DON'T WANT TO LET IT GO.
I'M NOT SITTING DOWN THE WHOLE RIDE BACK.
THIS TURTLE IS EXCEPTIONALLY LARGE,
NEARLY 40 POUNDS...
GOOD ENOUGH TO CALL IT A DAY AND START HEADING BACK.
WHAT IS THAT?
NO.
I DON'T THINK SO. WHAT IS THAT?
WHAT HAPPENS NEXT IS SOMETHING THESE GUYS HAVE NEVER SEEN,
NEVER EVEN HEARD OF HAPPENING BEFORE.
LOOK AT THAT. THERE'S A TURTLE.
NO, GRAB HIM RIGHT AROUND THE TAIL.
THERE YOU GO.
THERE' NOTHING WRONG WITH HIM, IS THERE?
(Jake) NO KIDDING.
HAND-CATCHING SNAPPING TURTLES--
PENNSYLVANIA EXPERTS 0,
(laughter)
THERE'S GOTTA BE SOMETHING WRONG WITH THAT TURTLE.
I WOULDN'T EVEN EAT IT.
I THINK IT'S PROBABLY HALF-DEAD OR SOMETHING.
SO NOW THAT WE'VE GOT PLENTY OF TURTLE,
THE NEXT STEP IS TO TURN ONE INTO SOUP.
ALL YOURS.
LOOK AT THE TEETH.
BY THE WAY, THIS IS THE PROPER STANCE
FOR HOLDING HIM ON LAND.
YOU KEEP YOUR CROTCH AS FAR AWAY FROM THE TURTLE AS YOU CAN.
BREAKING DOWN A TURTLE LIKE THIS
IS A HIGHLY SPECIALIZED CRAFT,
AND THEY'RE TAKING ME TO FIND THE ONE MAN
EVERYONE AGREES DOES IT BETTER THAN ANYONE ELSE ALIVE.
DELMAR ANTHONY LIVES IN A MOUNTAIN CABIN
HE BUILT WITH HIS OWN HANDS.
HE'S THE YODA OF TURTLE CLEANING AND COOKING.
HE CUSTOM-MAKES HIS OWN TOOLS
FOR EVERY PART OF THE BUTCHERING PROCESS.
HERE'S THE CLINCHER. AS THIS HOME VIDEO SHOWS,
HE'S EVEN GOT A HANDMADE SNAPPER SUIT
TO WEAR WHEN HE'S TURTLE HUNTING.
THIS IS THE MAN WE'RE BRINGING OUR TURTLE TO,
LIKE DEVOTEES BRINGING AN OFFERING
TO THE TURTLE HIGH PRIEST.
YOU HAVE TO MOVE--
DO YOU NOTICE-- DO YOU NOTICE THAT?
HOW'D I DO? LOOK AT THIS GUY.
NOT BAD, RIGHT?
OKAY.
JUST GIVE HIM TO YOU?
DELMAR IS A MAN OF FEW WORDS,
BUT HE KNOWS HIS WAY AROUND A TURTLE.
♪♪
YOU WANT TO SAVE THAT?
NO, IT AIN'T NO EGG.
THE KIDNEYS?
(laughing)
I'M TRYING TO THINK WHAT ELSE COMES IN A PAIR
ON A MALE SNAPPING TURTLE OF THIS SIZE?
I'M STUMPED, DEL. WHAT ARE THOSE?
BALLS. TURTLE BALLS.
I WOULD IMAGINE TURTLE BALLS ARE PRETTY GOOD.
DO I WANT TO TASTE 'EM?
(Allen) DO YOU WANT 'EM PICKLED,
OR DO YOU WANT 'EM FRIED?
NO, I THINK YOU AND I SHOULD JUST EAT ONE NOW RAW, AL.
I DON'T THINK YOU WOULD-- I DON'T.
(Jake laughing)
THERE'S NOT ENOUGH THERE FOR BOTH OF US.
OKAY.
I GUESS WE CAN GO INSIDE NOW.
IT'S LIKE A TURTLE MEAT CARAVAN.
MOST COOKS WOULD JUST TOSS AWAY THIS SHELL.
BUT A GUY WHO REALLY KNOWS TURTLES
WANTS THAT MEAT STICKING CLOSEST TO THE SHELL.
THAT'S WHAT WE'RE PUTTING IN THE SOUP.
THAT'S THE FLAVOR--
ALL THAT GELATIN AND STICKY STUFF.
TAKE A LITTLE TASTE OF WHITE MEAT
SCRAPED OFF THE BACKBONE,
YOU'LL SEE THE MAN KNOWS HIS STUFF.
NO KIDDING, TEXTURE OF LOBSTER--
IT'S GOT A-- LIKE A SUPER-MILD, SWEET--
OOH, LOOK-- LOOK AT HOW MUCH COLLAGEN
IS IN THERE.
LOOK WHAT IT'S DOING TO THE SKIN OF MY FINGERS
WHEN I PULL IT APART.
WHAT ARE THOSE TWO THINGS IN THERE?
THOSE ARE THE BALLS.
HOW ARE WE GONNA COOK THEM?
WELL, I THINK--I THINK IF YOU HAVE A LITTLE SAUTé PAN
OR SOMETHING, WE'LL JUST PAN-FRY 'EM BRIEFLY.
SWAMP OYSTERS.
(laughter)
OH.
♪♪
YOU WANT TO MAKE SURE
JUST TO PIERCE THE SKIN SO THEY DON'T EXPLODE.
SOUP FIRST.
I'VE EATEN TURTLE ALL OVER THE WORLD,
BUT THIS IS MY FIRST GO AT FRESH AMERICAN SNAPPING TURTLE.
NO.
(speaking indistinctly)
I MEAN, THIS IS VERY RICH. THE COLLAGEN AND THE GELATIN
FROM THE SHELL AND THE BONES
MAKES YOU THINK THAT YOU'RE EATING A SOUP
MM-HMM.
THANK YOU.
ONE GOOD TURN DESERVES ANOTHER.
HERE'S MY SAUTéED TURTLE BALLS.
WORKS FOR DELMAR AND JAKE,
NO.
WAIT, NOW--NOW THAT MUST BE COMPLETELY PSYCHOLOGICAL,
'CAUSE THERE'S NOTHING OFF-PUTTING
NO.
THAT--THAT'S BETTER THAN CALF'S LIVER.
THAT'S BETTER THAN--THAN KIDNEYS.
THAT'S FAN-- THAT'S FANTASTIC,
SOFT-- SOFT AND MUSHY.
MAYBE IT'S THE IDEA OF WHAT IT WAS.
OH, OKAY, WELL, THANK YOU. THERE WE GO.
A LITTLE BIT-- A LITTLE BIT OF HONESTY.
THAT'S ALL I'M LOOKING FOR, NO PROBLEM.
THIS IS EXACTLY WHAT I LIKE TO LOOK FOR WHEN I TRAVEL.
WHERE THERE ARE CRAZY FUN PEOPLE,
YOU WILL ALWAYS FIND CRAZY GOOD FOOD.
AND IN THIS STATE THERE'S PLENTY OF BOTH...
(laughter)
LIKE LILY, THE CHEESE SELLER
AND HER UNDER-THE-COUNTER METHODOLOGY
FOR GIVING CHEESE AN ADDED KICK.
(Andrew) THAT'S GOT THE TEXTURE OF PEANUT BUTTER
HER CHEESE COUNTER
SITS RIGHT NEXT TO THE CHOCOLATE-COVERED ONIONS.
IT'S ALL PART OF THE FOOD SCENE IN PHILADELPHIA.
AND BEYOND PHILLY I CAN LOOK FORWARD TO MEETING
THE WILD MEN OF THE MOUNTAINS.
(man) HEY, ANDREW, COME ON OUT!
PUT YOUR PURSE DOWN AND GET OUT HERE IN THE RIVER!
♪♪
THE PHILADELPHIA METRO AREA
IS A CITY OF OVER 5 MILLION PEOPLE.
AND EVERY SINGLE ONE OF THEM
SEEMS TO BE A ONE-OF-A-KIND CHARACTER.
THAT MEANS YOU CAN FIND PEOPLE DOING SURPRISING THINGS
WITH FOOD AS COMMON AS THE PHILLY CHEESESTEAK
OR IN PLACES AS TOURISTY AS THE READING MARKET.
READING MARKET IS, YOU KNOW,
ONE OF THE GREAT FOOD CRAWLS IN THE UNITED STATES
AND A MUST WHEN YOU'RE HERE IN PHILLY.
READING TERMINAL MARKET HAS BEEN IN BUSINESS
SINCE 1892.
THE MARKET BEGAN AS A TERMINAL FOR COMMUTER TRAINS
IN THE LATE 19th CENTURY.
TODAY, THIS 60,000-SQUARE-FOOT INSTITUTION
IS ONE OF PHILLY'S PRIZED LANDMARKS,
HOME TO 80 VENDORS
SELLING GOODIES LIKE CLAMS,
CANNOLI, ICE CREAM,
CHOCOLATE. SOUNDS PRETTY ORDINARY, RIGHT?
BUT HEAD DOWN TO MUELLER'S CHOCOLATE,
(laughing)
A RAW ONION COVERED ENTIRELY IN CHOCOLATE.
WHY IS IT--
I MEAN, I'LL PUT A ROTTEN FISH HEAD INTO MY MOUTH
WITHOUT EVEN THINKING TWICE ABOUT IT,
BUT CHOCOLATE-COVERED RAW ONION, SKIN ON.
NOW CHOCOLATE-COVERED ONIONS
WERE INTRODUCED HERE AS JUST A GAG GIFT,
BUT THEY CAUGHT ON AND BECAME A PERMANENT FIXTURE.
DON'T EVER, EVER, EVER
EAT ONE OF THOSE... EVER.
COME DOWN HERE. BUY THEM. GIVE THEM AS GIFTS
IN THE HOPES THAT YOU CAN CONVINCE
SOMEONE ELSE TO EAT ONE. OH.
THE MOST INTERESTING FOOD HERE IN THE MARKET
ISN'T ALWAYS THE MOST OBVIOUS.
WHEN I MET LILY AT THE DOWNTOWN CHEESE SHOP,
SHE SHOWED ME A FEW SURPRISES
SHE KEEPS HIDDEN UNDERNEATH THE COUNTER.
THIS IS PETITE MUENSTER THAT'S BEEN AROUND FOR QUITE A WHILE.
I'LL SHOW YOU. I KEEP IT UNDERNEATH.
IT'S ONLY FOR MY HARDCORE CUSTOMERS.
AND I'LL SHOW YOU
WHAT A FRESH PETITE MUENSTER SHOULD LOOK LIKE.
OH, MAN.
ALMOST LIKE A CAMEMBERT.
AND THE OTHER ONE HAS A CRACKED RIND.
IT'S A BIT DRIED OUT.
IT'S GONNA BE EXTREMELY STRONG IN COMPARISON.
WHOA, LOOK AT THAT.
IT'S ALMOST DECOMPOSED, IT'S SO OLD.
AT SOME OF THE WORLD'S FINEST CHEESE SHOPS,
THE CHEESE IS AGED IN SPECIAL CELLARS
CALLED CHEESE CAVES,
WHERE EVERYTHING FROM TEMPERATURE TO HUMIDITY
IS CAREFULLY REGULATED,
AND EVEN THE WOOD THE CHEESE SITS ON IS SPECIALLY CHOSEN.
LILY HAS TAKEN THIS A STEP FURTHER.
AND SHE'S JUST OPENED UP THIS SUCKER
YES, I HAVE.
YEAH, I DON'T HAVE THE LUXURY
OF AGING CHEESE IN A CAVE, BUT I DO HAVE SOME STUFF
THAT I HIDE UNDERNEATH FOR MY--FOR MY REGULARS.
THIS IS GONNA BE A BIT AMMONIATED,
BUT SOME PEOPLE GO CRAZY FOR IT. YOU READY?
DO YOU LIKE BITTER, BITTER, STRONG CHEESES?
WHAT DO YOU THINK?
THIS IS NOT AMMONIATED.
PETRIFIED.
YEAH.
AND NOW IMAGINE THAT WITH SOME CRUSTY BREAD.
WOW.
YOU LIKE IT? YEAH?
OH, YEAH. OH, YEAH.
THAT'S GOT THE TEXTURE OF PEANUT BUTTER
AND THE KICK OF JET FUEL.
I MEAN, THAT CLEARS YOUR NOSE.
THERE ARE TASTY SURPRISES ALL OVER THIS TOWN,
EVEN WITH FOOD THAT'S USUALLY MASS-PRODUCED
AND TOTALLY FORGETTABLE.
IT'S THE SAME WITH THE FAMOUS PHILLY CHEESESTEAK.
THERE ARE A COUPLE OF HIGH-PROFILE SHOPS IN TOWN
THAT ARE FAMOUS ALL ACROSS THE COUNTRY
FOR THEIR CHEESESTEAK SANDWICH.
BUT I'M HERE TO TELL YOU,
THE BEST CHEESESTEAK IN PHILADELPHIA
IS SERVED AT A FOOD JOINT WHERE THE CHEESESTEAK
IS ONLY THE SECOND-BEST THING ON THE MENU.
I FOUND IT WITH HELP FROM FOOD BLOGGER...
WHO MAKES IT A LIFE'S WORK
TO FIND HIDDEN GEMS OF GREAT FOOD.
SHE ARRANGED TO MEET ME IN SOUTH PHILLY,
NEAR THE NEIGHBORHOOD WHERE SHE GREW UP,
AND TOOK ME TO LUNCH AT JOHN'S ROAST PORK.
CAN I GET A CHEESESTEAK WITH SAUTéED ONIONS
THE CHEESESTEAK AT JOHN'S HAS WON MULTIPLE AWARDS
FOR BEST IN THE CITY, BUT IT'S THE PORK SANDWICH
THAT BROUGHT HOME A JAMES BEARD AWARD
THAT MADE JOHN'S AN AMERICAN LEGEND.
JOHN BUCCI'S GRANDFATHER STARTED THIS BUSINESS
BACK IN 1930.
IT'S A FAMILY BUSINESS THAT'S BECOME A CITY INSTITUTION.
FELICIA'S BEEN COMING HERE SINCE SHE WAS A KID,
WHEN HER GRANDMOTHER USED TO BRING HER TO JOHN'S.
(man) GREEN PEPPER, KETCHUP, MUSTARD--HERE YOU GO.
IT IS VERY-- BELIEVE ME.
WE DON'T MESS AROUND. THIS IS, LIKE, WHAT DEFINES US.
IT IS.
WHAT DEFINES THIS CITY
ISN'T THE TASTE OF THESE SANDWICHES,
IT'S THE ATTITUDE OF THE PEOPLE WHO MAKE THEM.
MOM, THIS IS-- THIS IS ANDREW.
JOHN BUCCI AND HIS MOTHER VONDA
TAKE THE SAME PRIDE IN THEIR FOOD
THAT MICHELIN-STARRED CHEFS TAKE IN THEIRS,
AND YOU CAN TASTE IT IN THEIR CHEESESTEAK.
IT'S GOOD HOW THE ONIONS ARE FRIED IN WITH THE MEAT,
IT'S REALLY, REALLY GOOD,
JUST WET ENOUGH, NOT TOO WET,
JUST BEEFY ENOUGH, NOT TOO BEEFY,
RIGHT AMOUNT OF CHEESE, JUST ENOUGH ONION.
YEAH, THAT'S WORLD-CLASS.
OKAY, HOLD IT. I KNOW WHAT SOME OF YOU ARE THINKING.
WHAT'S HE BABBLING ABOUT, WORLD-CLASS?
A SANDWICH IS A SANDWICH.
WELL, LET'S BACK UP, AND I'LL SHOW YOU.
THERE ARE MORE FAMOUS CHEESESTEAK PLACES IN PHILLY.
BUT WHAT'S SPECIAL ABOUT JOHN'S IS THIS--
THEY MAKE EVERY SANDWICH FRESH TO ORDER
AND PUT IT ON BREAD DELIVERED FRESH EVERY MORNING
FROM A LOCAL BAKERY.
AND FOR THEIR SIGNATURE PORK SANDWICH,
EACH DAY'S MEAT HAS BEEN SLOW-ROASTING OVERNIGHT,
MARINATED IN A MIX OF SPICES
THAT GRANDFATHER BUCCI INVENTED BACK IN 1930,
SERVED UP WITH AGED PROVOLONE AND SAUTéED SPINACH.
THANK YOU.
BEST CHEESESTEAK I EVER HAD RIGHT HERE
IN MY LEFT HAND--
THANK YOU.
AND I'M NOT SAYING THAT BECAUSE YOU AND YOUR MOM ARE HERE.
THANK YOU VERY MUCH.
YEAH.
UH-HUH.
BECAUSE JOHN MAKES EVERY SANDWICH
LIKE HE'S MAKING IT FOR HIMSELF,
AND THAT HE'S GONNA EAT IT. YOU KNOW?
I'LL TELL YOU, IF I EVER HEAR ANYONE'S DISAPPOINTED,
I GET VERY, VERY UPSET.
AND MY WHOLE DAY--
ALL NIGHT I'LL DREAM ABOUT IT,
BECAUSE I LIKE PEOPLE,
AND I WANT PEOPLE TO BE HAPPY.
BECAUSE LIFE IS TOO SHORT.
YOU SHOULD BE HAPPY. SMILE.
RIGHT? SMILE.
THEY'RE TWO OF A KIND.
THAT'S ONE SECRET TO MAKING GREAT FOOD--
SEEING IT AS YOUR LIFE'S MISSION.
ANOTHER SECRET--PUTTING IN LOTS OF HARD WORK.
(groans) I'M NOT GONNA DROP IT.
I'M GOING BEHIND THE SCENES
AT ONE OF THE MOST REMARKABLE FOOD OPERATIONS I'VE EVER SEEN.
(man) WOW, THAT TOOK A LONG TIME.
YEAH. WELL, I'M-- I'M A TV GUY.
YOU KNOW, NOT A LOT GOING ON UP HERE.
AND THERE ARE NEW IMMIGRANTS BRINGING SURPRISES
SEE THOSE LITTLE FANGS?
IF SOME OF THOSE GET CAUGHT IN THE BACK OF YOUR THROAT,
AND THIS HEAD GETS CAUGHT UP IN YOUR TRACHEA ON THE WAY DOWN,
IT'S GONNA BE A PROBLEM.
♪♪
THERE'S A 10-BLOCK STRETCH IN SOUTH PHILLY
KNOWN AS THE ITALIAN MARKET.
IT'S THE PART OF TOWN WHERE THE ITALIANS CONCENTRATED
WHEN THEY BEGAN ARRIVING IN LARGE NUMBERS
AROUND THE BEGINNING OF THE LAST CENTURY.
I'M CRUISING THE MARKET
WITH FOOD BLOGGER FELICIA D'AMBROSIO.
TODAY, MOST ITALIAN FOOD
HAS BECOME AS MAINSTREAM AS APPLE PIE,
BUT NOT THE SIGNATURE DISH HERE AT GEORGE'S SANDWICH SHOP.
YEAH, THIS IS IT-- GEORGE'S.
GEORGE'S SANDWICHES HAS BEEN IN BUSINESS SINCE 1940.
THE OWNER IS NOW MARK ONORATO, AND HE STAYS TRUE
TO THE EUROPEAN WORKING-CLASS FOOD THE PLACE STARTED WITH,
LIKE COW STOMACH LINING.
IS THIS YOUR FIRST TRIPE SANDWICH?
YOU'RE GONNA LOVE THIS. YOU'RE GONNA LOVE IT.
IT IS PERFECTLY SUITED FOR IT.
A LITTLE CHEWY, BUT THAT'S GOOD.
MM-HMM.
NOW HOLD ON. BREATHE THROUGH YOUR NOSE.
A LITTLE BIT, YEAH.
WE HAVE TONGUE, TOO.
YEAH, RIGHT HERE.
(laughing)
THIS IS BEEF TONGUE,
BOILED AND BRAISED IN ITS OWN JUICES,
ANOTHER FIRST FOR FELICIA.
YEAH, EXACTLY!
AND EVERYBODY THINKS
WEIRD.
YEAH.
IT'S, LIKE, THE BEST--
IT'S DELICIOUS.
REALLY?
NICE. HE'S GOT TWO HANDS.
CAN YOU DO IT?
I DON'T WANT TO MAKE TOO FINE A POINT ABOUT THIS,
BUT IF YOU RUBBER-BANDED THESE TWO TOGETHER
AND ADVERTISED IT AS THE ANDREW ZIMMERN,
I THINK YOU'D HAVE AN ITEM HERE.
SOUTH PHILLY IS LACED WITH LITTLE PLACES
WHERE OLD-COUNTRY ITALIAN IS MAKING ITSELF AT HOME
IN THE NEW WORLD.
I MEAN, WE WERE JUST PASSING BY,
WHEN SOMETHING ABOUT THIS PLACE CAUGHT MY EYE.
SEE, AS FAR AS I'M CONCERNED,
YOU CAN'T COME TO THIS PART OF PHILLY
YEAH.
YOU KNOW, GENERATIONS OLD, GREAT CHEESE, GREAT MEATS.
EVERYTHING AT DI BRUNO'S IS CUSTOM MADE,
NEVER SEEING THE INSIDE OF A FACTORY.
HUNTER FIKE IS THE STORE MANAGER,
DISPENSING DUCK BREAST PROSCIUTTO
IT'S ABOUT AS GOOD AS IT GETS, REALLY.
I THINK YOU'RE GONNA BE IN HEAVEN IN A COUPLE SECONDS.
WOW. SMELL THAT.
(Felicia laughs)
AND THEN YOU CAN USE
IT'S SO--
(whispering) I LOVE HER.
(normal voice) PURE DUCK FAT LIP GLOSS.
IT'S GOING TO BE HUGE.
PHILLY GETS ITS FLAVORS
FROM A WHOLE UNITED NATIONS OF IMMIGRANTS
CARVING UP THE CITY INTO SPHERES OF FOOD INFLUENCE.
SO I'M SAYING GOOD-BYE TO FELICIA AND SOUTH PHILLY
AND HEADING NORTH TO THE PORT RICHMOND NEIGHBORHOOD,
HOME TO THE CITY'S POLISH POPULATION
AND HOME TO A FAMILY BUSINESS
REPRESENTING ONE OF THE BEST AND TASTIEST
WOW.
AND THIS WHOLE THING GOES ON ONE SANDWICH.
THIS IS JOHN. THIS IS JEFFREY.
AND THIS IS DENNIS CZERW,
SPELLED JUST LIKE IT SOUNDS, MORE OR LESS.
TOGETHER, THEY MAKE UP CZERW'S KIELBASY.
IN 1938, THEIR GRANDFATHER TURNED A HORSE BARN
INTO A SAUSAGE FACTORY.
THERE USED TO BE DOZENS OF PLACES LIKE THIS
IN NEIGHBORHOODS ALL OVER PHILLY.
CZERW'S IS THE LAST ONE STILL STANDING,
THE LAST PLACE IN TOWN WHERE YOU CAN FIND FOOD LIKE THIS.
IT'S NOT A HOT DOG. IT'S A KIELBASA.
HERE'S THE DIFFERENCE, KIDS.
YOU DON'T EVEN NEED TO TASTE THAT
TO KNOW HOW GOOD THIS IS.
SMOKY, HAMMY, PORKY-- YOU GET THE HERBS,
A LITTLE BIT-- I ALMOST WANT TO SAY
I'M PICKING UP A LITTLE MUSTARD SEED.
WE'LL HAVE TO KILL YOU NOW.
I'M JUST GONNA--
NO, NO, NO, NO, NO, NO, NO.
MAKING FOOD LIKE THIS IS AN ART,
REQUIRING LOTS OF TOIL AND SWEAT.
TODAY, THE BROTHERS ARE GOING TO INITIATE ME INTO THE ART
OF KIELBASA MAKING, IF I CAN HACK IT.
DUMP RIGHT DOWN IN.
IT STARTS WITH PORK
GROUND UP WITH A MIXTURE OF SPICES
FROM THE FAMILY'S SECRET RECIPE.
MY FIRST TASK IS STUFFING THE SAUSAGE MEAT
INTO ITS CASING OF PIG INTESTINE.
LUCKILY, I'M GIVEN LOTS OF HELPFUL ENCOURAGEMENT.
THAT'S A LITTLE WEAK ONE.
WHAT THE HELL IS THAT?
WHAT ARE YOU DOING?
ALL RIGHT, NOW-- NOW HERE'S THE THING.
CASING MEAT-- MEAT IS IN CASING.
AND I HAVE TO TAKE ABOUT 700 POUNDS OF (bleep)
FROM THESE THREE JOKERS.
UNBELIEVABLE.
THINK IT'S EASY? WELL, YOU TRY MASSAGING GROUND PORK
WHEN IT'S COMING AT YOU LIKE WATER FROM A HYDRANT.
LET ME HAVE A LOOK. (speaking indistinctly)
AND THEN SEE HOW LONG YOU CAN STAND THE HEAT AND SMOKE
(Andrew) OH, MY GOD,
(laughter)
A SMOKEHOUSE LIKE THIS HOLDS ABOUT 500 POUNDS OF MEAT.
AND THE SMOKE COMES FROM BURNING
OF COURSE, YOU GOTTA KICK IT AROUND
THERE YOU GO.
WHOO, THE LAST TIME I SAW
THAT MUCH SAUSAGE HANGING
WAS IN THE LOCKER ROOM AT THE NEW YORK ATHLETIC CLUB.
AFTER ABOUT FOUR HOURS, THE MEAT COMES OUT.
(groans) I'M NOT GONNA DROP IT.
(laughing)
YOU GOT ONE MORE TO GO. COME ON.
(Jeffrey) HIKE IT UP THERE.
HIKE IT UP THERE. YOU CAN'T DROP IT.
FIGURE IT OUT. FIGURE IT OUT.
DON'T LET THE JOKING AROUND FOOL YOU.
THESE BROTHERS ARE VERY SERIOUS ABOUT LIVING UP
TO THEIR FAMILY'S HERITAGE OF MAKING GREAT FOOD.
I UNDERSTOOD THAT BETTER ONCE I MET THEIR MOM
AND TASTED HER GOLUMPKI.
THAT'S A TRADITIONAL POLISH DISH
OF FRESH CABBAGE STUFFED WITH FINELY CHOPPED PORK.
(John) YES, SHE DOES.
OH, MY GOSH.
YOU DON'T EVEN NEED TO CHEW THAT.
I MEAN, THAT JUST DISAPPEARS.
THAT'S LIKE A MARSHMALLOW OF PORK.
'CAUSE THAT'S THE KISS--
SHE DOES. SHE DRIVES AROUND FOR DAYS
HE SAYS THAT YOU ACTUALLY DRIVE AROUND
THAT'S RIGHT. THAT'S TRUE.
OH, MY GOODNESS.
PHILLY'S RICH TRADITION OF IMMIGRANTS
BRINGING GOOD FOOD PREPARED WITH LOVING PRIDE
IS STILL ALIVE AND WELL. BUT THAT'S MORE THAN I MIGHT BE
WHEN I GET A TASTE OF WHAT ONE OF THE CITY'S NEWEST IMMIGRANTS
IS COOKING UP FOR ME.
I THINK ONE OF THE MOST AMAZING NEWS STORIES
TO EVER COME OUT OF THE FOOD WORLD...
WOULD BE IF YOU FED ME SOMETHING,
AND I DIED.
AND THERE'S SOME DIFFERENT SURVIVAL CHALLENGES
WAITING FOR ME IN THE PENNSYLVANIA MOUNTAINS.
OH!
SON OF A...
♪♪
THE BIRTHPLACE OF OUR CONSTITUTION
AND THE DECLARATION OF INDEPENDENCE,
PHILADELPHIA IS STILL A CITY
WHERE IMMIGRANTS COME TO REINVENT THEMSELVES,
ALL ADDING A TASTE OF THEIR HOMELAND
TO THE AMERICAN MELTING POT.
ALMOST WITHIN SIGHT OF INDEPENDENCE HALL,
A BRAND-NEW IMMIGRANT TRADITION IS PUTTING DOWN ROOTS.
THERE'S BEEN A SMALL BUT BUSTLING CHINATOWN HERE
FOR A COUPLE OF GENERATIONS, BUT HIGH-END JAPANESE FOOD
JUST ARRIVED HERE ABOUT 20 YEARS AGO WITH THIS GUY.
THIS IS MY PAL MASAHARU MORIMOTO,
NATIVE SON OF HIROSHIMA, "IRON CHEF" SUPERSTAR,
AND SEAFOOD SAVANT.
HE LEARNED HIS CRAFT WORKING FOR OTHER PEOPLE.
THEN HE DECLARED INDEPENDENCE
BY OPENING HIS FIRST AMERICAN RESTAURANT HERE
IN PHILADELPHIA.
MORIMOTO'S RESTAURANT IS ONE OF THE HOTTEST TICKETS IN TOWN.
TODAY, HE'S INVITED ME IN
DURING THE RESTAURANT'S OFF-HOURS
FOR A PRIVATE TASTING INVOLVING
POISONOUS SNAKE, POISONOUS EGGS,
AND THE *** SAC OF A POISONOUS FISH.
UH-HUH.
RIGHT.
(laughs)
I MEAN, IF YOU'RE GONNA-- IF YOU'RE GONNA GO,
WHAT BETTER WAY TO DO IT?
IN MEXICO, THEY PUT A WORM IN THE TEQUILA BOTTLE.
IN OKINAWA, THEY PUT THIS IN THE SAKE--
A HABU VIPER.
TWICE-COOKED VIPER IS OUR FIRST COURSE.
MM-HMM.
MM-HMM.
MM-HMM.
OH, CHEF. FANTASTIC.
COME ON.
SEE, ALL GREAT CHEFS AROUND THE WORLD
DO THE SAME THING.
THEY LOOK AT YOU, THEY KNOW-- THEY KNOW HOW AWESOME,
YEAH, YEAH.
THAT'S FANTASTIC. THAT IS SWEET AND GINGERY.
ACTUALLY, PERFECT WITH THE SNAKE.
TO BE CLEAR, THE VENOM SACS ARE REMOVED
BEFORE THE SNAKE GOES INTO THE SAKE.
BUT I'M STILL NOT EATING THIS HEAD.
SO IT'S NOT THAT IT'S POISONOUS.
IT'S NOT THAT THE MEAT IS NOT GONNA TASTE VERY GOOD.
YOU SEE THOSE LITTLE FANGS?
IF SOME OF THOSE GET CAUGHT IN THE BACK OF YOUR THROAT,
AND THIS HEAD GETS CAUGHT UP IN YOUR TRACHEA ON THE WAY DOWN,
MORIMOTO SERVES PLENTY OF DISHES
THAT ARE NOT POTENTIALLY POISONOUS,
BUT HE KNOWS I'VE GOT A THING FOR FUGU.
BETTER KNOWN IN ENGLISH AS BLOWFISH,
THE MEAT ON THESE THINGS IS WONDERFULLY TASTY.
BUT A SPECIALLY LICENSED CHEF HAS TO REMOVE THE DEADLY POISON
LACED THROUGHOUT ITS BODY.
ALMOST ALL OF THOSE CHEFS ARE IN JAPAN,
WHERE BLOWFISH HAS BEEN A HIGH-STATUS DELICACY
FOR CENTURIES.
HERE IN THE U.S.,
THERE'S JUST A HANDFUL OF PLACES SERVING IT,
AND MOST OF THEM HAVE TO GET IT PREPARED IN JAPAN,
THEN FROZEN, AND FLOWN OVER HERE.
BUT HERE I AM IN PHILLY GETTING SERVED
STRAIGHT FROM A MASTER'S HAND.
AND THE MASTER IS SERVING ME
THE MOST CONCENTRATED DOSE OF POISON IN THE ENTIRE FISH.
MM-HMM. MM-HMM.
MM-HMM.
THAT'S RIGHT--TWO YEARS SOAKING IN SALT
TO MAKE BLOWFISH EGGS SAFE TO EAT.
YES, YES.
YES.
(laughs)
AND TO MATCH IT UP,
WHAT BETTER FOODSTUFF THAN A NICE MILKY SAC
OF BLOWFISH ***?
THE *** IS THE ONLY NONTOXIC PART
OF A FUGU'S INNER ORGANS.
I'D HAD COD *** BEFORE.
I'VE HAD TUNA *** BEFORE.
BUT I'VE NEVER HAD FUGU *** BEFORE.
SO WE--WE'RE--WE'RE CROSSING ANOTHER LINE.
THAT'S FANTASTIC.
THIS IS JUST EVER SO FISHY.
IT'S VERY FIRM IN TEXTURE ON THE OUTSIDE.
IT'S VERY MILKY ON THE INSIDE.
IT'S ALMOST THE CONSISTENCY OF, UH, CUSTARD.
SO WE HAVE THE MALE.
NOW IT'S TIME TO TRY THE FEMALE--
THIN SLICES OF THE FUGU EGGS
SANDWICHED BETWEEN TWO THIN SLICES OF DAIKON RADISH.
OHH, MY GOD.
THIS SMELLS SALTY AND PUTRID
IN THE BEST POSSIBLE WAY.
AND THAT'S--THAT'S THE BEAUTY OF THIS DISH.
IT NOT ONLY IS YIN YANG IN TERMS OF MALE-FEMALE,
BUT WHERE THE *** SAC IS MILKY SOFT, MILD,
VERY GENTLE FOOD, THE FEMALE EGG SAC
THAT'S BEEN CURED IS JUST BOLD AND SALTY
AND AGGRESSIVE
AND HAS THAT WONDERFUL SORT OF SWEET, SPOILED,
SEAFOOD TASTE THAT YOU GET FROM PRESERVED EGG SACS.
THIS IS MORE THAN JUST THRILL EATING.
THIS IS JAPANESE CUISINE
AT ITS BOLDEST AND MOST EXQUISITE EXTREME
BY THE WAY, LET ME JUST SAY
THAT IT'S FIVE MINUTES SINCE I'VE EATEN THE FUGU PREPARATION,
(laughs)
BOTH FOR VIEWS AND MORIMOTO'S INSURANCE COMPANY.
IT'S TIME TO LEAVE CIVILIZATION BEHIND
AND MEET UP WITH THE CRAZIEST BUNCH OF CHARACTERS
I MET IN PENNSYLVANIA.
LEAVING THE REDNECK RANCH.
WHAT KIND OF FOOD DOES THIS BUNCH MAKE?
MAYBE IT'S BEST NOT TO SAY.
OH, MY GOD.
I NEED TO BE ALONE.
♪♪
THE APPALACHIAN MOUNTAIN CHAIN
HAS LONG BEEN A HAVEN FOR ISOLATED POCKETS OF PEOPLE
LIVING A RENEGADE LIFESTYLE,
AND I'VE BEEN TOLD TO COME SEARCHING
FOR ONE PARTICULAR POCKET
THAT'S FULL OF PARTICULARLY UNIQUE PEOPLE.
HOW WE ROLL IN PENNSYLVANIA AT THE REDNECK RANCH.
THEY REALLY DO CALL IT THE REDNECK RANCH.
IT'S A SMALL FAMILY FARM
ABOUT 20 MILES OUTSIDE OF WILKES-BARRE.
THIS IS ONE OF THOSE PLACES
WHERE TAKING A FIRST LOOK AROUND, I REALLY HAVE TO ASK,
WHAT IN GOD'S NAME AM I GETTING MYSELF INTO?
HI, DOG. HEY, DONKEY.
I JUST HOPE I PICKED THE RIGHT 30-PACK PIECE OFFERING.
HOW YOU DOING? HERE, DON'T DRINK AND DRIVE.
THIS'LL KEEP THOSE COLD.
THE RANCH IS THE HOME OF JULIE RHODES
AND HER HUSBAND TOM.
IT'S 75 ACRES,
HOME TO COWS, PIGS, HORSES, PEACOCKS,
AND ONE HECK OF AN ELECTRIC FENCE.
OH!
WHOA!
WHOOPS, SORRY ABOUT THAT.
THAT'LL GET YOU. NOW YOU'RE ALIVE.
I JUST WOKE UP.
(Andrew) SON OF A...
ONCE A YEAR, TOM AND JULIE GATHER NEIGHBORS,
COUSINS, FAMILY, AND FRIENDS TO BUTCHER A HOG
AND MAKE A STEAMING BATCH OF THIS STUFF.
THEY CALL IT SCRAPPLE.
IT'S THE SCRAPS, PIG SCRAPS TO BE EXACT--
ORGANS, SKIN, TENDONS,
ESSENTIALLY ANYTHING THAT'S LEFT OVER
AFTER BUTCHERING A HOG--
BOILED, BLENDED, AND PAN-FRIED
INTO A MUSHY BREAKFAST MEAT.
GERMAN SETTLERS BROUGHT THE RECIPE TO AMERICA
HUNDREDS OF YEARS AGO.
TODAY YOU CAN FIND SCRAPPLE ALL OVER THE STATE.
BUT YOU DON'T FIND MANY FAMILIES
IT IS A FAMILY THING, ISN'T IT?
YOU GET A LOT OF FREE LABOR THAT WAY.
YES. YEAH. WHAT BETTER WAY TO GET SCRAPPLE?
I'M WILLING TO PITCH IN AND DO MY PART,
EVEN IF THAT MEANS BEING THE PERSON
WHO PUTS DOWN THE PIG WITH ONE SHOT TO THE HEAD.
BUT THAT'S WHEN I GET MY FIRST INDICATION
THAT UNDER ALL THE BACK-SLAPPING CAMARADERIE,
THIS FAMILY TAKES SOME THINGS VERY SERIOUSLY,
LIKE MAKING SURE AN ANIMAL GOES DOWN AS QUICKLY
AND PAINLESSLY AS POSSIBLE.
SURE.
EMPTY SHELL.
EMPTY--
THIS IS A TEST TO MAKE SURE I'M A GOOD ENOUGH SHOT
TO PUT THE BULLET IN THE EXACT SPOT
(gunshot)
OH, COME ON.
THE SHELL WASN'T THE TARGET. I MISSED THE PRIMER--
THAT TINY CIRCLE IN THE MIDDLE OF THE SHELL.
NOT BY MUCH.
IT ONLY TAKES THIS MUCH.
NOW HERE'S THE THING. HERE'S THE THING, THOUGH.
WHEN WE WERE WALKING OVER HERE,
AND YOU WERE STICKING THAT SLUG IN THE GROUND
AND HANDING ME THE GUN,
YOU NEVER EVEN THOUGHT I'D HIT METAL.
I KNEW YOU WOULD HIT METAL.
I JUST WASN'T SURE YOU'D HIT THE PRIMER.
(Julie clears throat) I CAN'T GO IN.
I SAID GOOD-BYE YESTERDAY.
IN THIS FAMILY, PAUL IS THE SURE SHOT.
(gunshot)
AND OUR PIG GOES DOWN HUMANELY AND PEACEFULLY.
(groans) ONE, TWO, THREE.
THERE.
THE PIG IS SCALDED, DE-HAIRED,
AND HUNG UP FOR THE BUTCHERING PROCESS.
(Paul) VERY NICE. HE'S DONE THIS A TIME OR TWO.
THE URINARY TRACT AND INTESTINES ARE REMOVED
TO ELIMINATE ANY SOUR FLAVORS THAT COULD FOUL UP THE MEAT.
THE BILE-FILLED GALLBLADDER CAN SNEAK UP ON YOU, THOUGH.
OH, THERE YOU GO.
TASTES GOOD. THANKS, BUDDY.
YOU DROPPED IT.
THERE'S NOTHING WORSE THAN AN ACCIDENTAL BILE-HOSING
WHEN YOU'RE SQUATTED DOWN NEXT TO--
IT WAS AN ACCIDENT.
BUT, SEE, THE LOOK OF REVULSION--
I DIDN'T GET HIT WITH IT,
NO, NO, NO. I'M WITH YOU.
IT'S JUST THAT I'VE BEEN IN COUNTRIES
WHERE THAT CONSUMED RAW IS THE--
IS THE--WHAT'S BEING OFFERED TO ME.
AND I'M JUST SO THRILLED THAT TODAY I DON'T HAVE TO EAT IT.
YEAH, WELL...
(indistinct conversation)
IF YOU REALLY WANT TO, YOU CAN.
ONCE THE PIG IS GUTTED AND QUARTERED,
EVERYONE PITCHES IN TO SEPARATE CHOICE CUTS FROM SCRAPS.
(Andrew) LAST TIME I SAW THIS MANY FAMILY MEMBERS
WHO ALL KNEW HOW TO BREAK DOWN A HOG,
I WAS IN RURAL GERMANY
IN THE 19th CENTURY.
ALL THE CHOICE CUTS ARE SKILLFULLY REMOVED
AND SAVED FOR LATER.
KIDNEYS.
KIDNEYS...
BEAUTIFUL LIVERS. JUST GORGEOUS.
AND HERE'S THE PIèCE DE RéSISTANCE.
YEP, RIGHT ON IN.
(cheers and applause)
(Julie) IT'S IN.
THERE'S SOMETHING KIND OF ODDLY ADDAMS FAMILY-ISH
ABOUT HEARING 20 PEOPLE THAT ARE ALL RELATED CHEERING
AS A NOSE IS BOBBING IN BOILING WATER.
AND THIS FAMILY IS JUST GETTING WARMED UP.
THERE'S MORE BOBBING,
MORE SHOOTING,
AND LOTS MORE EATING STILL TO COME.
WANT TO KNOW WHAT REALLY HAPPENED BEHIND THE SCENES
OF BIZARRE FOODS?
GET ALL THE JUICY DETAILS WHEN YOU READ MY BLOG
ONLY AT travelchannel.com.
♪
THERE'S SOMETHING BREWING
IN THE WOODS OF NORTHEAST PENNSYLVANIA.
TODAY I'M MAKING SCRAPPLE AT THE RHODES FAMILY FARM,
PROUDLY CALLED THE REDNECK RANCH.
THE HEAD AND ORGANS NEED TO BOIL FOR ABOUT THREE HOURS,
SO WE'VE GOT SOME TIME TO KILL.
LEAVING THE REDNECK RANCH.
WOW, THAT'S SOMETHING.
HEY, ANDREW, COME ON OUT!
PUT YOUR PURSE DOWN AND GET OUT HERE IN THE RIVER!
(man) YEAH, BUDDY! YEAH, BUDDY!
COME ON!
I THOUGHT YOU TURNED THE HEATERS ON.
YEAH. HEY, COME ON OVER HERE. WE'RE PEEING IN THE WATER.
THIS IS THE RHODES FAMILY'S PRIVATE SWIMMING HOLE,
FED BY ICE-COLD MOUNTAIN SPRINGS
THIS IS SO NICE,
THAT I'D LOVE TO TELL YOU WHERE I AM RIGHT NOW,
BUT IF I DID, THEY'D HAVE TO KILL YOU.
YEAH!
AND IF GROUP BATHING ISN'T YOUR THING...
WHOO!
YOU SHOOT A COUPLE LITTLE, ORANGE, CLAY THINGAMAJIGGIES.
I'VE ALREADY BEEN HUMILIATED ONCE TODAY,
CHALLENGED TO HIT THE PRIMER DEAD-CENTER ON A SHOTGUN SHELL
(Andrew) NOT BY MUCH.
PULL!
(man) HE'S DEAD!
OH, MAN...
TV STAR 101-- HIT 1, WALK AWAY.
I CAN'T HIT IT ANY BETTER THAN THAT ONE.
THE GREAT THING ABOUT MAKING SCRAPPLE
IS SNACKING ALL ALONG THE WAY.
THIS IS MY FIRST TASTE OF PIG HEART
THAT'S BEEN BOILED FOR THREE HOURS.
THAT'S DELICIOUS.
THAT'S BETTER THAN DELICIOUS.
THIS IS SO FRESH AND SO TASTY
AND WAS SO WELL TAKEN CARE OF DURING ITS LIFE.
I DON'T KNOW WHAT YOU WERE FEEDING THIS THING--
BEER.
BEER. INTERESTING.
IT LIVED HERE, SO I DON'T DOUBT IT. CHEERS.
NEXT STEP IS TO SEPARATE ORGANS, MEAT,
AND BITS OF BONE.
ONCE THE MEAT AND ORGANS ARE DEBONED,
THEY GO THROUGH A GRINDER ALONG WITH ONIONS AND GARLIC--
LOTS OF GARLIC.
SMELLS GOOD. I THINK WE'RE READY TO GO.
TOSS IT BACK IN THE POT
WITH A MIXTURE OF CORIANDER, SAGE, MARJORAM, AND BUCKWHEAT
THAT LOOKS LIKE WET CEMENT
AND BINDS THE WHOLE MESS OF MEAT AND ORGANS TOGETHER.
AND THEN STIR AND STIR AND STIR
UNTIL IT'S GOT THE CONSISTENCY OF PORRIDGE.
ALL THE WAY-- ALL THE WAY AROUND.
SAGE, PEPPER, SALT.
AND STIR AGAIN.
I THINK YOU HAVE IT NOW.
POUR IT INTO A PAN TO COOL,
AND FINALLY YOU'VE GOT SCRAPPLE.
YOU CAN EAT IT JUST LIKE THIS,
A THICK MASS OF PORK PASTE,
OR YOU CAN FRY IT UP ON THE GRIDDLE.
THAT'S THE RHODES FAMILY WAY.
(Andrew) LOOK AT THAT BEAUTIFUL CRUST.
MM-HMM.
THAT'S FANTASTIC.
IT'S CRAZY GOOD. IT LITERALLY--
IT TASTES LIKE THE BEST FRENCH LIVER PâTé
YEAH.
AWESOME.
IT'S SWEET. IT'S PORCINE.
THE GARLIC IS NOT OVERWHELMING. AND YOU'RE RIGHT, IT'S PERFECT.
MY FEET ARE CRAMPED
(laughter)
IF THE GUTS ARE THIS GOOD, YOU CAN SCARCELY IMAGINE
HOW GOOD THE MEAT OF THIS PIG TASTES.
THE PORK YOU BUY AT THE GROCERY STORE
IS NOTHING LIKE IT.
WE'VE SPENT 50 YEARS IN THIS COUNTRY
BREEDING THE FLAVOR AND THE FAT OUT OF PIGS.
(laughter)
THE FATTER THE BETTER.
THE REVOLUTION IS NOW, BABY.
I MEAN, THIS IS PORK THE WAY YOUR GRANDMOTHER REMEMBERED IT.
OH, MY GOD.
I NEED TO BE ALONE.
WHEN ALL THE KIDDING AND CLOWNING IS DONE,
WHOO!
ABOUT THEIR LAND AND THEIR ANIMALS.
THEY MAY BE DESTINED FOR A DINNER TABLE,
BUT RIGHT UP UNTIL THE LAST SPLIT SECOND,
'CAUSE I LOVE MY PIGS.
I LOVE MY PIGS.
THEY ALL HAVE NAMES. EVERYBODY HAS A NAME.
MABEL.
DO YOU THINK MAYBE YOU COULD NAME ONE ANDREW?
KEEP IT AROUND FOR A WHILE.
BUT I'M JUST SAYING,
I--YEAH, HE HAS TO HAVE THE RIGHT FACE.
YOU KNOW, THEY HAVE TO HAVE THE FACE AND THE LOOK
TO BE AN ANDREW.
YEP. I'LL DEFINITELY TRY THAT.
IN PENNSYLVANIA, MY THEORY HOLDS TRUE--
REMARKABLE PEOPLE EQUALS REMARKABLE FOOD.
THE EARLY FRONTIER SPIRIT IS STILL STRONG HERE.
THERE'S ENERGY AND AMBITION BROUGHT BY WAVES OF IMMIGRANTS
AND NEW-WORLD CHUTZPAH
MIXING WITH OLD-WORLD PRIDE
IN FAMILY TRADITIONS AND CRAFTSMANSHIP.
SO IF YOU'RE LOOKING FOR THE STATE'S BEST FOOD,
TRY GETTING ACQUAINTED WITH THE PEOPLE MAKING IT.
BUT IF IT LOOKS GOOD...
(all) EAT IT!
(cheering)