Ep 22. Tons of Taters
- May 17, 2018
- 20 min
In Carnival Eats season 5 episode 22, entitled "Tons of Taters," viewers are taken on a culinary journey through the world of carnival food featuring potatoes as the main ingredient. The episode kicks off with host Noah Cappe at the Medford Potato Festival in Oregon, where he samples a variety of potato-based dishes including the famous spudnuts – donuts made with mashed potatoes.
Next, Noah travels to the Great New York State Fair to try some unique potato creations such as the potato tornado – a spiral-cut potato on a stick – and a dish called the BBQ sundae, which features layers of BBQ pulled pork, mashed potatoes, and corn.
Moving on to the Alaska State Fair, Noah tries the "mean green" spud – a baked potato stuffed with a zesty green chili sauce – and the poutine burger, a juicy burger topped with cheese curds, gravy, and french fries.
In Parker, Colorado, Noah visits The Big Wonderful, a weekly market that combines a festival atmosphere with live music and food trucks. Here, he tries the bacho tots – a potato-based take on nachos – and the hot potato pizza, a pizza topped with mashed potato, bacon, and chives.
Noah then heads to Phoenix, Arizona, for the Arizona State Fair to taste the "poutine dog" – a hot dog topped with gravy, cheese curds, and french fries. He also samples the "potacho" – a loaded potato dish with a Mexican twist.
Lastly, Noah visits the Denver County Fair where he tries the "spuddy buddy" – a combination of tater tots, mac n cheese, and bacon – and the "loaded tater tots" – tater tots topped with nacho cheese, bacon, and sour cream.
Throughout the episode, Noah gives viewers a behind-the-scenes look at how these delicious dishes are prepared and the passion that goes into making them. He also interacts with carnival-goers and the chefs who create these unique concoctions to find out what makes carnival food so special.
Overall, "Tons of Taters" is a fun-filled episode that celebrates all things potato and provides a tempting glimpse into the wild and wonderful world of carnival cuisine.
