Sunday Roast: Man vs Food — Portland

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Here’s a favorite show from my former teevee machine days.  Adam goes all over the country finding the most wonderful places to eat, and ends the show with a food challenge.  This week, he’ s in Portland, Oregon.  A great place to be…

Who will win the battle of Man vs Food this week?  Man?  Or food!?

Part 1

Part 2

Part 3

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20 thoughts on “Sunday Roast: Man vs Food — Portland”

  1. Fun series! And all the talk about mancakes and the “Holy Grail of Breakfast” is making me hungry!
    Surely, I’ll need to grab a quick bite before work today . . .

    Have a peaceful one, all!

  2. Crap. Now I’ll really have to watch this. I’m not recognizing anything from the screencaps and I’m always curious to know whether shows like this get ir right in my hometown.

  3. I am very skeptical of the idea of 10 pounds of habeneros being in 5 fritters and a cup of salsa. I can believe it in an evening’s batch. I would suspect that eating 10 pounds of habeneros in five minutes would likely be fatal.

  4. I didn’t think they meant in one serving, Hoodathunk.

    I wouldn’t mind the breakfast place with the pancakes, but I only eat donuts when they are free. I have no use for food with so much jalapeno or habanero in it you don’t taste the food. I think it just wastes good food.

  5. I rewatched it house and you are right. But it is still a big batch of batter and salsa. There are about 50 habeneros in a pound or about what that food processor full would be. Must be industrial grade to keep from melting down. Those suckers are seriously hot.

  6. I’ve eaten in two out of three. I’m a traditionalist when it comes to donuts and haven’t joined the Cult of Voodoo. I have had lunch as Salvador Molly’s a number of times and have eaten one of those fritters. I’ve also watched my co-worker and friend do the whole plate but not competitively. They’re pretty damn hot.

    And, yeah, hooda, the phrasing did make it sound like there were 10# of habaneros in a plate, but it’s actually a “batch”, whatever that is. Probably the whole evening’s batch.

    If he’s into challenges, he should have gone to The Country Kitchen, which has been around since 1946. If you can eat the entire 72 oz sirloin with all the trimmings in under one hour, it’s free (rather than $60), and you get your photo taken just before they call 911.

  8. Ive got some shrimp some chicken and some andouille. Anyone have a recipe? I can only get frozen okra but I do have a bunch of file’.

  10. First you make a roux…

    Cup of oil, cup of flour and brown the roux. Toss in the Trinity, a couple of bay leaves, salt, pepper and some cayenne. Add cut up andouille. Mix in a known quantity of chicken stock and simmer for an hour or two, maybe three. Chuck in the shrimps until it’s eating time. Garnish with green onions. Thicken with filé is needed. I usually add only at the table, to the individual serving because otherwise it’s way too thick the next day.

  11. Chicken and Oyster Consomme´

    1 pint oysters
    1/2 cup cold water
    3 cups chicken stock, canned or homemade
    1 teaspoon salt
    Few grains cayenne
    1/2 cup cream

    Clean oyster. Reserve soft part of 12. Chop the rest, add cold water and simmer 25 minutes. Strain oyster liquid and add to stock. Season with salt and cayenne and remove from heat. When ready to serve, add cream and soft parts of oysters cooked in a shallow pan until plump (about 5 minutes). Heat. Serves 6.

    (the New Fannie Farmer Boston Cooking School- Cook Book. Ninth Edition – 1951)

  12. Just for laughs, this from a 1914 edition:

    Oyster Shortcake

    2 cupfuls flour
    2 teaspoonfuls baking powder
    1/2 teaspoon salt
    3/4 cupful milk
    1 quart oysters
    1/2 cupful Crisco
    2 tablespoonfuls cornstarch
    1/4 cupful of cream
    salt and pepper to taste

    Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually. The dough should be just soft enough to handle. Toss on floured baking board, divide into two parts, pat lightly and roll out
    Place in two shallow Criscoed cake tins and bake in quick oven fifteen minutes. Spread them with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot. Allow to cook a few minutes ten pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once.
    Sufficient for one large shortcake.

    (can you tell it was from ‘The Story of Crisco’, sixth edition 1914)

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