Adam Richman Quotes
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I realized that I didn't need nearly as many calories as I'd grown accustomed to. I ate 100 to 200 calories every two hours or so, consumed healthy proteins (yogurt, lean meat, turkey jerky), and drank a gallon of water a day. And as my weight dropped, my energy soared.
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I've always been a massive Beastie Boys fan, so if you look at their style aesthetic on Check Your Head, that was the headspace I was in for a minute. Whatever that was, that was me.
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'Man v. Food' was the biggest career-defining opportunity. I went from anonymity to someone of note with access to amazing eateries.
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In the early '90s I was floating somewhere between the Brat Pack/Andrew McCarthy/James Spader/Pretty In Pink kind of stuff and the alterna-pop look, crossed with a very distinct grunge sensibility.
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You can change your spouse, your friends but never your club.
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My most memorable food challenge was probably the Big Texan in Amarillo. All the big executives called me because it was such an iconic challenge, and a victory in that would be a legitimizing device for myself as much as for the show.
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I produced a play in New York that got nominated for an Outer Critics Circle Award for Best American Play.The play is called Stalking The Bogeyman. It was a story on This American Life, and my former roommate is the artistic director of the New York Repertory Theater. He heard the NPR show, contacted them, and essentially - shortest synopsis ever, like I'm the Cablevision guide button - it's the true story of a man stalking and plotting to kill the man who raped him when he was seven. It's by a brilliant reporter named David Holthouse.
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The first Mardi Gras I went to, I stayed at the Tulane AE Pi house on Broadway. Slept on a pool table one night, slept under it the next.
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Generally speaking, there's a difference. Moose nose is just pure cartilage. It's not just the end of a chicken leg, it really is - imagine the cartilage of game meat.If I ever took the spare tire off of my car and was on a survival show, and Bear Grylls was like, "What you need to do in a survival situation is eat your tire," I'd be like, "That's moose nose!"
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Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
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Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.
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Man V. Food is the highest-rated show in the Travel Channel's history, so clearly there's going to be a correlation.
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To be asked to do the pairing menus by Alamos Wineries in Argentina [was the most interesting opportunity]. There are so many chefs out there, and so if you were to say, "The dude who used to host Man V. Food is doing pairing for Jim Beam," you'd say, "Okay, that's kind of conceivable." If you're talking about the dude from Man V. Food is doing pairings for fine wine, then I think people might not necessarily anticipate that.
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If it's a question about stuff that matters to you personally, like favorite food, favorite piece of knowledge, favorite animal, it's hard not to have an opinion and want to quantify things.
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I'm Adam Richman. A food fanatic who's held nearly every job in the restaurant biz. Now I'm on a mouth-watering journey to find America's greatest pig-out spots. And take on the country's most legendary eating challenges. I'm no competitive eater, just a regular guy with a serious appetite. This is my ultimate hunger quest. This is Man v. Food.
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Did you see The Never-Ending Story? That's one kick-ass dragon. It's basically a giant puppy dragon.
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That was another incredible thing: the opportunity to be in Greenland, a place I had read about in NatGeo a decade before. Suddenly I was staying there and hiking there, and we took a mini iceberg out of the water and chipped it up and used it as ice cubes and made cocktails with it. It's surreal.
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People also respected my culinary acumen and my intelligence, and that was their whole thing. They flew me over, and it was this immersive experience.
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If you do a quantity challenge, the problem you'd face would be a starchy challenge. If it has a lot of potatoes, a lot of bread or fried elements, that's difficult. With heat challenges, challenges that use the whole pepper are much, much easier than ones that use pepper extract. That's concentrated, and also devoid of flavour. It's just heat.
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My mom always says, "Pack your smile," but [the sound guy] articulated it beautifully, because he saw me go from Joe Schmo who had been on food stamps to Adam Richman from Man V. Food. He said, "For you, it may be your 50th or 100th selfie, autograph, or whatever of the day. But for that person, it may be the first or the only time in their life that they've seen someone they enjoy on television. Never lose sight of that."
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If something is nice about you, usually one or two people will tell you. If something is foul about you, everyone will tell you.
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The first one that I went to with my friends was with my buddy Michael - and we actually cut class to get tickets - was INXS at the Garden.
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I think the most surreal moment for me having been a kid who was on unemployment, was on food stamps - I'm not kidding you, to utter these words aloud is so surreal to me - but to say, "I had to give up my Super Bowl tickets for my all-expense paid research trip to Argentina's wine country," it was like, who's life is this? It was splendid, and the nice thing was that they renewed my contract for another year.
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Shaq is Shaq. I did an episode of The Soup with Shaq, and he shook my hand, and I felt like I was a Ken doll, like I had no hand.