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Andrew Zimmern
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Andrew Zimmern

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Pimp Your Wiener

There’s nothing wrong with a classic all-beef hot dog with yellow mustard, but sometimes you wanna dress your dog to impress. So if you’re looking for a grown up wiener with bold flavors, try adding some homemade toppings. Pimp your wiener here:
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Since you are in Chicago for the Taste, do not ask for Ketchup on it!
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ZAAAAAAP World Hunger

“Does anything gross you out?” It’s a question I get at least a dozen times a day. Millions of people have seen me on television eating outrageous things, perhaps thinking I was born without a gag reflex. But you’d be wrong. I’ve been to 126 countries and the most revolting thing I’ve found is extreme poverty. The gap between those who have and those who don’t is abhorrent, and the most repulsive part is that it’s unnecessary. Read more here:
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like him somuch 
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RECIPE: Roasted Red Pepper Relish

This delicious roasted red pepper relish is great on burgers, brats, hot dogs, deli sandwiches, and even as a dip with fresh vegetables or chips. Get the recipe here:
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RECIPE: Dale Talde’s Kung Pao Chicken Wings

One night at his eponymous Brooklyn restaurant, former Top Chef contestant Dale Talde tasked his cooks with replicating the Americanized version of kung pao that they all jones for after grueling double kitchen shifts. When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to recipe. You can find toban djan, annatto seeds, Szechuan peppercorns, and other ingredients at any well-stocked Asian market, or venture to an online source to fill out your pantry. A double fry may seem fussy, but the results—tender meat and a crunchy, sauce-soaked shell—make it oh-so-very worthwhile. Get the recipe:
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Looks good!
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5 QUESTIONS: Paul Berglund

A former Navy Officer who opted for a chef’s life, Paul Berglund has made a name for himself as the executive chef of Minneapolis’ +The Bachelor Farmer, where he’s cooking trend-setting modernist Nordic cuisine. We talk with Berglund about the resurgence of Scandinavian food, taking risks and note-worthy chefs in the Twin Cities. Read more here:
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5 Knives Everyone Should Have

My Go Fork Yourself co-host Molly Mogren is currently in the market for some new knives. And since I am a knife freak, she asked me which three knives are must-haves in every kitchen. In typical fashion, I couldn’t keep it to just three… but I tried my best! Here’s how it went down:
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Hanzo's I like the best...
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Andrew Zimmern

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Throwback Thursday: Classic TV Commercial

From the video vault, this is on one of my first demo reels when most of my on-camera experiences were my appearances on a local news station. We did a quick live product mention for a large appliance store. While Tim Sherno read the copy, I portrayed the lovely Mrs. Cleaver. It truly was the role of a lifetime. Watch it here:
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RECIPE: Roasted Vegetable Mayonnaise

This jazzed up vegetable mayonnaise is my go-to sandwich spread; it’s also killer on sausages (try it with a cabrito sausage grinder on Andrew Zimmern’s Canteen food truck) or as a dip for summer vegetables. Get the recipe:
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I made this the other day...start with 14 pints of lager....
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PODCAST: Go Fork Yourself: Michael Symon

Chef and host of ABC’s The Chew Michael Symon talks with +Molly Mogren & me about Cleveland and how a city can change its image through its food scene. Plus, we talk about creating a good work environment and the upcoming All-Star Game. Listen here:
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RECIPE: Michy’s Fried Chicken and Watermelon Salad

Whoever thought a Jewish girl from Argentina could produce one of the best takes on an American favorite? But Michy—as everyone affectionately refers to beloved Miami restaurateur Michelle Bernstein—does exactly that. On summer Wednesdays she serves an incredible all-you-can-eat fried chicken buffet—the chicken gilded with an impossibly crisp coating—that calls to mind my meals as a kid at our local Howard Johnson’s. Michy herself is a dark meat aficionado, so feel free to swap out the white meat with more thighs and legs. The cool, refreshing salad is almost an optical illusion, the tomatoes and watermelon mimicking one another until they hit the tongue. Get the recipe on
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+John Cobbs well you to get them dun or do them yourself
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PODCAST: Go Fork Yourself: Fed Up with Stephanie Soechtig

+Molly Mogren & I are joined by Stephanie Soechtig, the director of the documentary +Fed Up. We discuss the misinformation surrounding food and health, the importance of making a change, and what we can do to stop the epidemic. Plus, our last-minute thoughts before Molly’s wedding, and the closing of Union Square Cafe.
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Hola Andrew soy fanatica de tus programas en TV no me los pierdo por nada...
Me gustaria que escribieras en español en esta pagina siiii. Me cuesta un poco el ingles....saudos
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RECIPE: North Market Waffles, Sweet Cream Ice Cream & Blackberry Jam

Jeni Britton Bauer of +Jeni's Splendid Ice Creams shares her recipe for  these ultimate American waffles. Get the recipe here:
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The Official Google+ Page of Andrew Zimmern

Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew ZimmernAndrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. From world class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience as a way to interpret the way we live our lives so we can make better choices for our future.

In May 2012, Zimmern won the prestigious James Beard Award for “Best Television Program On Location.” He previously won a Beard Award for “Best TV Food Personality” in 2010.  His web-series, Toyota’s Appetite for Life, received an Effie in 2010. Bizarre Foods also took home two CableFax awards in 2009, one for “Best Television Program: Food,” another for “Best Online Extras” for Andrew’s Travel Channel web-series, Bizarre Foods in the Kitchen.

Zimmern is a contributing editor at Food & Wine magazine, an award-winning monthly columnist at Mpls.St.Paul Magazine and a senior editor at Delta’s Sky magazine. As a freelance journalist, his work has appeared in numerous national and international publications. Andrew is the author of The Bizarre Truth, and Andrew Zimmern’s Bizarre World of Food published by Broadway Books/Random House. Feiwel & Friends is publishing Andrew Zimmern’s Field Guide to Food in the fall of 2012.

Andrew has served as a corporate and product spokesperson for Target, Cascal, Pepto Bismol, Toyota, General Mills, Proctor & Gamble, and Travel Leaders. Recently, Zimmern joined Babson College as Entrepreneur in Residence at the Lewis School through the spring of 2013. He is also a board member of Services for the Underserved in New York City.

He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets.