Rick TV shows

I doubt that "Uncle Rick" will ever see your question here on the forum, but I suppose it's a remote possibility. Hopefully one of the RS staff will be able to offer some information.

From some of the stuff I've read, I think he didn't much care for andouiette. Me, either. He describes it in his Paris book as "Chitlins sausage." I had it in Paris, and had to choke it down. The saving grace was that it was served with an amazingly good mustard sauce. I asked for more sauce. Twice.

Any foodie-cred that Rick may have is moderated by his statement that he used to like dorm food. Now that he's survived adventuresome or timid first tastes, I think he genuinely enjoys repeat opportunities for barnacles in Portugal, escargot in France, and more. However, I'm sure that he has no love for Lutefisk. He's also described Norway's gjetost cheese as "looking like earwax" while conveniently failing to mention the flavor. (It's the only block of cheese that I've ever purchased and then abandoned after the first bite.)

See also:

http://blog.ricksteves.com/blog/convalescing-on-lake-como/

https://www.ricksteves.com/watch-read-listen/read/articles/the-nature-of-norway

https://www.ricksteves.com/watch-read-listen/read/articles/strange-food-europe-offbeat-delicacies

Both husband and I loved his reaction to the food today's episode in spain. It was funny!

From some of the stuff I've read, I think he didn't much care for andouiette.

I feel his pain. I made the mistake of thinking this was just a small andouille sausage. Nope, not at all. Far and away, this was the most disgusting thing I ever attempted to eat in Europe. And that includes the dreaded lutefisk and hákarl (if you consider Iceland as part of Europe). Even the mustard couldn't save it.

Ah andouiette. Stuffed pig's colon, and smells like it.

Sam, that's it! I could handle the taste, it was the smell that I buried in the mustard sauce. I was reminded of the first time I tried to fix kidneys - not a success.

His food recommendations are his weakest points.