Okay, he doesn’t come that close to dying, but chef Daniel Patterson and Peruvian chef Pedro Miguel Schiaffino decided to yank a water lily out of the water while floating in a schiff down the Amazon River, and eat it. “It tasted like oyster plant, like cucumbers and borage,” Patterson writes in the July Food & Wine, but then, “Do you feel that?” Their throats start to close up. Anyway, it passes, and they go on to enjoy piranha fishing, cuddling with sloths, and Patterson is enamored with a sashimi-like dish, flounder tiradito, at Schiaffino’s Lima restaurant Malabar, which he says “reflects the influence of Japanese immigrants on Peruvian cuisine.”
Peruvian Food: Cooking Secrets of the Amazon [Food & Wine]