Andy M.
Certified Pretend Chef
I really enjoy this show. You get to see a lot of different locations, mostly in foreign countries, that you would otherwise miss. The host eats all kinds of foods. Some look really delicious and many are really strange. Some will turn your stomach.
Last night I watched an episode in Philadelphia. He was visiting (Iron Chef) Morimoto's restaurant in Philly. Morimoto served fugu (blowfish) to Zimmern. Specifically, the salt cured egg sack of the fugu.
As you may know, fugu is extremely poisonous and certified/highly trained preparers must prepare the fish to make it safe to eat.
Apparently, the egg sack is one of the more poisonous parts and must be cured in salt for about two years to make it safe to eat.
I was wondering...
Just how long did it take and how many people died before they figured out that two years in salt was what did the trick.
Another thing that makes you go, "Hmmmm".
Last night I watched an episode in Philadelphia. He was visiting (Iron Chef) Morimoto's restaurant in Philly. Morimoto served fugu (blowfish) to Zimmern. Specifically, the salt cured egg sack of the fugu.
As you may know, fugu is extremely poisonous and certified/highly trained preparers must prepare the fish to make it safe to eat.
Apparently, the egg sack is one of the more poisonous parts and must be cured in salt for about two years to make it safe to eat.
I was wondering...
Just how long did it take and how many people died before they figured out that two years in salt was what did the trick.
Another thing that makes you go, "Hmmmm".