In Bizzare Foods: Chicago, Andrew Zimmern samples some inventive cuisine ideas, including some turkey sausages, served with duck confit and shredded carrots at Franks'N' Dawgs. Andrew learns how to butcher a pig and the tastiest cuts of it at Mado and how to prepare lamb-stomach dumplings at George's Kabab Grill. Throughout his journey, he tasted stewed goat at XOCO, guava ice cream at Maxwell Street Market, and strawberry pop rock foielipops at Graham Elliott's.moreless
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