The Great Food Truck Race
Friday, 7.30pm, ABC2 The food truck phenomenon hasn’t happened here — it seems roving chefs creating lowcost competition for rate-paying restaurants give local government the horrors. But it is big in the US and a great way for entrepreneurs who want to cook but don’t have a lot of capital. The really interesting aspect of this show is the way crews compete on price, product quality and promotion but otherwise it is cookie-cutter craft competition. Imagine Project Runway but much better, if you think food is more fun than fashion. This week the competition is down to four crews cooking in Memphis, which loves a barbecue, so they each start with pig and basic ingredients to create their own sauce. Top marks to the crew that goes the nose-to-tail way, barbecuing the head, although beer-battered porkballs must be included in the guilty pleasures category. Which is why, halfway through, the rules of the game change and they have to start cooking vegetarian food. And yes, ‘‘ cheese fries’’ count as vegetarian because, as one chef says, ‘‘ tofu is not a good word in Memphis’’.