Budiey
HISTORY – Astro channel 555
Food Tech (New Series)
Premieres Thursday 8pm, 11 November 2010
Synopsis:
Whether it s Cheeseburger & Fries, Mexican or Chinese Take-Out… FOOD TECH host Bobby Bognar, a food industry veteran, travels the world deconstructing our favorite meals. Along the way he reveals the hidden world behind every bite, uncovers surprising history and sees first-hand how ingredients from around the globe come together to become the meals we love.
Bognar lives for food and in FOOD TECH he criss-crosses the nation in search of the origins and production secrets behind the foods we love. And, it s more than just the food itself. Ever think about how they get the soy sauce in those little packets or where all those pizza boxes come from? Get ready for a journey to see how ingredients from around the world come together to become the meals we eat.
Chinese Take Out, 11 Nov
Since an influx of Chinese immigrants to America in the mid 1800s, Americans have devoured Chinese take-out. But have you ever wondered what’s really in an egg roll? What is the secret ingredient in beef and broccoli? And did you know a fortune cookie can actually make you rich? Host Bobby Bognar is off to the far reaches of America to find some ancient Chinese secrets. From the amount of salt in those hard to open soy sauce packets, to the waxing of Pekin Ducks, it’s time for take out …Chinese style.
Cheeseburgers and Fries, 18 Nov
You can eat a cheeseburger and fries in just a few minutes, but did you ever think about what it actually takes to get that to the table? Food Tech promises to reveal a world most of us never knew existed and show us what it takes to feed America every day.
All You Can Eat, 25 Nov
Host Bobby Bognar travels to America’s buffet capital, Las Vegas, to kick off a nationwide exploration of our most popular buffet dishes. Off the sunny Florida coast, Bobby discovers that the secret to catching shrimp is to tickle them. In snowy Wisconsin, he finds out what makes the horseradish for our cocktail sauce so spicy. In California, he dons a protective suit to see how bees make the honey that will glaze another buffet favorite, ham. Can you guess how many flowers bees have to visit to make just one pound of honey? And at a sugar cane farm in Hawaii, he follows the fascinating process of making the sweet stuff key to every buffet dessert. Finally, Bobby explores the immense logistical challenge of staging the buffet itself. And what better place to do that than the biggest buffet in Vegas, the Rio Carnival World Buffet, where an army of chefs whip up 380 different dishes for 4,000 hungry diners every day.
This program is available in Bahasa Malaysia and Mandarin subtitles.
