Man vs Food

I think the show was first pitched as a travel show for travel tv, or another similar digital one.

Great show, yes its terrible acting and corny but the food is amazing sometimes. I want to go to America one day and eat at a place like that.

The "hot" ones always amaze and disturb me, how anyone can even put some of those spices and chilli concoctions near their lips is beyond me.
 
Some of the food looks great even if they are big portions. I also like watching Diners, Drive-ins and Dives with Guy Fieri.
 
It's on Good Food mainly in the UK but was commissioned by the Travel Channel.

Have to say I do enjoy watching it. Some of the food looks vile but some looks amazing. Not bothered about portion sizes but would love to try some of the dishes.
 
I've had a krispy kreme burger. Ignore the silly headlines they aren't that unhealthy compared to a normal burger.

Very nice :D

Oh, and I love Man v Food!
 
I quite enjoy it. I get to sit and drool over some really tasty looking food, though I agree that some of the portion sizes can be completely over the top.

I downloaded the first 3 seasons from torrent websites. Shame they have never released the DVD for it in the UK.
 
The food is kinda irrelevant, its about the restaurants, and the people who live in the location.

Jeez talk about a dog with a bone. It's a food progrmme celebrating dishes througout the US with some attention paid to the people of the region but it is mostly about the dishes....
 
Its almost entirely about the dishes and the people that run the reteraunts. The people that eat there are only included so they can tell the world how awesome the food is.
 
One of the best ones on know, Kansas city, so lots of BBQ.

Anyone know the American brisket is? Or what such a cut in uk is called? As it's not the same as ares. Im assuming ares is a part of the full brisket?
 
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

In Britain, it ( although other cuts are more common) is normally cooked in a lidded casserole dish with gravy, very slowly in the oven, with root vegetables; the dish is known as a pot-roast.
 
Problem is British brisket looks nothing like American brisket. I know brisket is made of two parts and wonder if USA is either both parts, or the other part that we don't commonly have in the uk. Pretty sure the two parts are called fat and point end.
 
Roll on Sunday

2kilos beef short ribs
2kilos lamb ribs
3.8 kilos pork ribs
1.8 kilos Boerewors Sausages

Now just need to get down homebase and get some webber wood chip chippings for smoking.
 
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