Extreme Cuisine with Jeff Corwin

Jeff Corwin makes his way back to beautiful Greece, where he spent time as a graduate student. On the island of Crete, Jeff power milks dozens of sheep in minutes and churns the results into a toulomotyrion, a soft cheese fermented in a goat’s stomach. The ultimate “guest” meal on Crete is slimy snails, so Jeff hunts them and slurps them down. He then goes underwater in a quest for octopus and the tasty roe of the spiny sea urchin. Catch in hand and with nerves of steel, he cooks up Kakavia, a fisherman’s stew with the dangerous “scorpion fish.” In the Peloponnesus, things heat up as Jeff skewers a whole lamb for the spit, complete with organs wrapped in intestines, called Kokoretsi, as an appetizer.