>> how did this happen? how did i get here. coming into focus, the man across the table. he looks familiar. maybe if i can remember who he is it will be a clue as to air i

am. >> right. andy. andy rick er, the white guy tha cooks spice food. restaurants in new yorkment andy has made his name for himself faithly. the good stuff comes from places like here. province. this part of the world you live and die by the harvest. thai food is intensely seasonal. northern thailand has many

distinctive features. this is a world of fresh, delicious, spicy, meaty, salty, sour, sweet, better. often with a just picked birdie dimension. and always the most vital thing giver of life, sticky rice. andy here is back and forth from america to thai land, for nearly 25 years now looking for recipes, digging deeper and dealer into an amazingly complex and widely misunderstand cuisine. >> getting chas sized byhiezed while he left. >> to investigate the eating and culture of the region which might be stored last year.

>> which my that he thought of me and why we're drinking for shine for breakfast. where there's food, there's also going to be buzz. and, likely, unfort of it. >> this is then picked on, you make a chili face with garlic, shallot, shrimp paste and tomatoes. and then you mix it with pork. >> isn't it delicious? >> this rice is grown here in the village. you kind of make a spoon-shape ball with it. >> now, what's the may mouse. have you had rice. >> it's both. literally it means have you eaten rice yet. what it means is how are you

going. >> it assumes if you haven't eaten yet, things are going well. eating is synonymous with eating rice, to eat a meal without rice would be unthinkable. >> what makes it so good? >> because of the flavoring that they add to it. >> conveniently our host provided us with a fine meal just so happen po run a di sta l steeler write back. bucket of hooch, whatever you want to call it. this stuff is delightful better that tastes better and smoothly the more you drink. >> here you go. >> sneaky. sneaky. >> well, then, fried fish. i believe it's called tilapia.

you salt the hell out of it and then deep fry it. >> good stuff. >> yeah. >> why? >> okay. okay. >> for your uncle, yes, 69 years old. he drinks half a bottle every day. it's the keith richards health and preservation plan. all right. let me git pllt home -- let me get ahold in some fens are worth it. >> i'm lost the plot.

that's okay. >> it all comes back to mes the world shifts. >> you know, i've been looking out a whole lot of hotel windows these days struggling to figure out where i am. being here, throwing back shots of rice whisky with these guys, i know i'm back in thailand. not just thailand, but northern thailand, once known as kingdom of a million rice fields, it's a fertile, green and gorgeous area. welcome. tucked up near the borders of burma, china, laos, india not

too far away and all of them have left their mark on food. >> if you're eating here, chances are you're also drinking. >> compared to the stuff we had this morning, this is substantially more harsh, i would say and less fragrant. >> the village. in this place, it's called hintang. how do you find this place, we're in the middle of nowhere. >> a restaurant showcasing one of the distinguishing elements of northern thai cusine. >> you see the local people lining up. here in north rn thailand pig retains supreme. what did you order?

pig pig tail. >> that sounds suburb. >> brain, big's brain. >> yeah, i'm not a big brain fan. i just -- i custardy sort of texture couples with the sort of nutty taste, frankly i'll just grab a full a nut sack, so to speak. >> it's mixed with a curry pace and some herbs and stuff thrown into banana leaf and grilled. it's like eating scrambled eggs. you'll love it. we ordered raw blood soup. >> do not cook the blood. >> they put it in hot soup. >> no. this is raw blood. >> really. >> there's two kind that you can get here, one is the addition of

keon. it's basically the partially digested juice that's made from when a cow eats grass. >> oh, jees. >> exactly. >> i did not order that. we're not having that. >> we're not having that. >> okay. i'm thinking we'll still to the plain blood soup, thank you very much. the way they make it. they take the raw blood and skrunch it with lemon grass for a long time. that kills the gamey flavor of the blood and helps with coagulation, they actually make the meat salad that's bra. that goes in and a whole bunch of deep fried are entered.

>> here it is. >> you're not kidding. that's like horrible. that's like csi soup. i'm eating out of an open wounds. >> actually, that's completely delicious and utterly delicious and it makes you look like a vampire. it's quite spicy. it kind of taste sweet and rich. let's see if we can change your mind about brains delicious. >> i'm not going to lie. this is delicious. anyone would cplety love this. >> if you eat too much, you'll go blind, that's what you think. >> it has to do with parasites and all -- >> can i tell you some stories. >> back up there. >> yeah. >> parasites. about two or three years ago we had a whole family in

nonprovince, all seven of them died. >> you proudly should have told me that during the appetizer course, okay. >> honestly. that's the best i've ever had. >> i'm super happy to see that. >> i'm hooused glass in today's butterfly. this is cnn. at whole foods market, we believe in food that's naturally beautiful and fresh. delicious and powerful,

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let eeg stark it behiebd these flass -- let's take it behiebd these places. let's do it. >> do you want to stick your feet in some fish water. >> let's go, guys. i need to check in sports bar, i need to have chicken wings, i need to go to a gun range. >> more beer. more food. >> if you go on the sidewalk it will take us like ten minutes to get 50 feet. try to stay to your right and don't get clear. >> rov loves salty, crispy, fatty, sighed, together. >> happiness. >> oh, okay. no beer. what are they drinking.

>> they're drinking, water. >> clear kidney cleaning water. it's so good and so important to a healthy lifestyle. >> i'd imagine. >> midnight, that's what you do after you've had a few. what you needed maybe didn't know but now you know you needed it is picky. >> the vast majority of tie thai people who come in the island end up getting busted at the rir port. >> we get two ties. >> it's a combination of chilies, garlic, sh ryed frimpl and it's also known as midnight. >> made from roasted green chilies. >> the company by gods prefer delivery systems for beer friendly gulf. .

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hammered meat, here any way, charcoal, grilled or polarized to give it a distinction fex which you are then served with spicy chili and milk. >> so i guess i've been accepted by the family and i'll be living in the house here next door. my job is going to be smash beef with a hammer every night, probably for the first -- for the rest of my life. ♪ ♪ >> this woman has expectations, dude. >> i'm in deep, deep trouble. it was pretty obvious. why do they pound it before they cook. >> it wouldn't look like that if they pounded before they cook. >> that was a classic.

oh, that's good. >> chewy. chewy. still chewy. and because andy is a vip and potential future son-in-law. he worries it brings out the chef special, a bitter soup with buffalo, spiked. that doesn't sound good. but it tastes good. >> yeah, it's right away. >> deep and dark and vai sashs. we're getting some of your soup. >> i know we talk about once you experience some of this sensory pleasures of the east, your previous life just isn't adequate any more. >> when the journey is coming to

an end and when the movie is over, what's left to do. oh, yeah, wrap things up. i think we've learned something here today. i can't sum it exactly what that might be right now. you know, i was just thinking about, don't tell me what a man knows or what he says, tell me where he's traveled. you learn stuff. >> maybe it's remember to remove make up before hitting the cabarets. >> the first time that i spent a long period of time in thailand, that sort of brightness, the spiciness, the simple elements making this bright explosion flavor got back home, i immediately like wished i could be back in thailand. >> or maybe just say screw it and have a good time.

welcome to our viewers here in the united states and all around the world, i'm natalie allen. >> and i'm george howell from cnn world headquarters in atlanta. newsroom starts right now.