Quotes

We knew that we wanted to play heavy music but I hadn't gotten into melody and things like that.

Lyrically we tried to just not be the same as a lot of the other crap that is out there right now.

I wanted to write some lyrics that had some meaning to them, lyrics that were meaningful to me and hopefully people can take something from that.

I think that every band tries to mature their sound through their existence, you know?

As far as I can see there are no problems with people in our band as far as the relationships go anyway.

You don't want the biggest record deal as far as money goes, you just want to make sure that the people at the label really support your band and the music and stuff.

Well, our songwriting process is pretty collective.

Hopefully people can look at our band and see that we're a heavy rock band. We're definitely not a metal band, but we're a band that focuses on meaningful lyrics and melody.

A good spicy challenge strikes a balance between flavour and fear.

Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.

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.

'Man v. Food' was the biggest career-defining opportunity. I went from anonymity to someone of note with access to amazing eateries.

I remember my late father, who was the biggest football fan I have ever known, used to stress when I was younger that, win or lose, you always have to compete with honor.

I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.

I've long struggled with my body image and have worked hard to achieve a healthy weight.

I knew what I was getting into: 72-ounce steaks, shakes by the quart, atomic wings. When I landed 'Man v. Food' in 2008, I accepted the fact that my weight would fluctuate. But instead of stressing about the scale, I made my long-term health a primary concern.

I went in for a checkup, and when my doctor had me stand on the scale, even he was surprised. Seeing that number (which I'll take to the grave) was a turning point. I knew I needed to make a change. I cut out white flour and starches and worked with my doctor and a nutritionist to develop a plan.

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.

To combat the monotony of gym workouts, I started playing soccer. I looked at workouts as training sessions. My soccer training includes squats, pushups, resistance-band work, and sprints. Ninety minutes of running became part of my love of the game rather than a chore.

To go from hating the way I looked to being a 'Cosmo' centerfold is a profound honor.

If you're a guy who's always been the fun-to-be-around teddy bear, then all of a sudden people are viewing you as sexy, it's nice. It's great not having to be the plucky best friend or the comic relief anymore - I love that.

I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.

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.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.