The Condiment You Never Knew Andrew Zimmern Collects
Lots of people have a food fetish of some sort; celebrities are no different. According to The Recipe, singer, songwriter, and co-star of "Only Murders in the Building" Selena Gomez likes pickle juice on her popcorn. And Us Magazine shares that Kaley Cuoco loves coffee so much, she goes to bed dreaming of what her next cup of Joe will taste like, while Ed Sheeran is so obsessed with ketchup he not only has a tattoo of the condiment, he even teamed up with Heinz to create Edchup. Well, guess which celebrity chef we can add to this stellar list? If you said Andrew Zimmern, you would be right.
We know what you are thinking. What strange and exotic food does Zimmern, host of Travel Channel's "Bizarre Foods," secretly crave? According to reports, Zimmern has a thing for a pretty ubiquitous condiment: mustard. That's right: The taste bud explorer travels around the world to eat geoduck clams, horse rectum, and so many other foods that sound worse than what they probably are, but as The Recipe shares, mustard is Zimmern's secret passion. Zimmern loves the stuff so much he has a collection of it. (There are all kinds of collectors out there — people who collect tea cups and Lego sets, for instance — but mustard might be a first.)
He's a fan of Gulden's mustard
So when did this love of the golden, tangy condiment come to light? A few years back, Zimmern let Delish take a peek into his refrigerator. They unearthed some pretty ground-breaking information. The food site shared Zimmern's "wall of condiments" and were quick to note the condiments were all mustard. Zimmern said at the time, "My Cleveland friends got me hooked on stadium mustard. I'm from New York, so I'm a Gulden's guy, but I've started collecting mustards from around the world." They went on to share that Zimmern has mustards from pretty much everywhere — Czech Republic, Poland, China and Japan among them.
He even has a "spicy, horseradish-infused blend from Kazakhstan" which we are assuming he used on the horse rectum and rib he sampled during his visit. Since he counts that as one of the worst things he has ever eaten — you can even say it didn't cut the mustard — it's a safe bet that no condiment wouldn't have helped. But if you peruse Zimmern's recipes, you will see that mustard does play a role in many of them. From his Dijon mustard vinaigrette or his grilled chicken wings with apricot mustard glaze you can definitely get the sense he is fond of this flavor-enhancing ingredient.