USA Hairy Bikers - Chicken & Egg


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FANFARE

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COCK CROWS

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BIRD SCREECHES IN DISTANCE

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WITH AMERICAN ACCENT: In a world full of cowboys and cattle...

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..cows once ruled the ranch.

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-WITH AMERICAN ACCENT:

-But for the first time in more than a century,

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the chicken now reigns supreme.

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Ner, nuh-ner, nuh-ner-ner!

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Phwoar! Well, I'll go to t'foot of John Wayne.

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I'm hotter than a rattlesnake with flu.

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-Oh, dude, I'm hotter than Southern-fried chicken that's been left out in the sun.

-Ohhh.

-Oh, dear.

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DAVE CLUCKS

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-BOTH:

-'We're back.

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'And we're on our biggest adventure ever.'

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Let's go!

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'We're taking our bikes to four continents...'

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Where's Dave?

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'..to find out how chicken has taken over the culinary world.'

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Absolutely superb.

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This is almost a religious experience.

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'And why it's about to become the planet's most popular meat.'

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We are going to cross France just to find a chicken.

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'We'll uncover the world's most fascinating and delicious...'

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Curry!

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'..chicken and egg dishes...' Chicken!

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'..from the great British roast to exotic spices in Morocco.

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'And the best ways of cooking them.'

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HE LAUGHS EVILLY

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-BOTH:

-Oh, yes!

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'We're exploring the history and cultural impact of the humble chicken.'

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It's the Holy Land.

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'And the egg, dude.'

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'From the home of lip-smacking fast food...'

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Thank you!

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'..to French cordon bleu.'

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Oh-ho-ho!

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Paris!

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Ooh-la-la!

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'It's our most finger-licking chicken-y adventure ever.'

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-ALL:

-Hurray!

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I don't know how you top this.

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HE EXCLAIMS

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MUSIC: Born In The USA by Bruce Springsteen

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Today we're telling the rags-to-riches story

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of chicken in the USA.

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# Born in the USA

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# I was born in the USA, now... #

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From a dark past rooted in slavery,

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the USA's chicken dishes have gone on to transform

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the burger-eating landscape.

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Americans now consume more chicken than anyone else in the world.

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They get through eight billion chickens a year.

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That's 27 each.

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But there's more to the story of this bird than you might think.

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We're on a journey of culinary anthropology.

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To discover the chicken-y, eggy wonderfulness

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that lies at the heart of the US of A's gastronomic DNA.

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Dishes that chart the status of the chicken throughout history.

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I'm really looking forward to this, Si.

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-Aye, so am I, dude, so am I. I'm proper cock-a-hoop.

-Yeee-hah!

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MUSIC: The Star-Spangled Banner

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# America. # Land of the free, home of the brave,

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birthplace of finger-lickin' fried chicken.

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CLUCKING

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Hey-hey! Living the dream, Kingy.

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Absolutely, dude, look at it, man.

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'America's Southern-fried chicken is part of the international fast-food revolution.

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'It's one of the world's top three fast foods.'

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This is perfectly, perfectly cooked.

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-Yeah.

-Thank you.

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'And of course, the USA's eggy dishes have transformed breakfast.

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'Blueberry pancakes, maple-drizzled waffles.

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'Ooh!

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'We'll also discover the secrets of smoking-hot barbecue.'

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Have a nice day, y'all.

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'A stew so large, you won't need fries.'

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This is my first-ever Brunswick stew.

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'And the cheap chicken-y bit that Americans can't get enough of.'

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Crispy.

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'This is a tale of how a bird with humble beginnings...

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'Shaped history, conquered the world and...

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-BOTH:

-'United plates of America!'

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Despite the brilliantly named towns of Chicken in Alaska

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and Chicken Bristle in Illinois,

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we're actually starting our trip in Richmond,

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in the state of Virginia.

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This town is the birthplace of fried chicken.

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Yep, not Kentucky like most people think, Dave.

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Nope.

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Virginia's fried chicken is so esteemed that one of its towns

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has earned the title Chicken Capital of the Universe.

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And the oldest fried-chicken recipe on record was published here.

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But that was more than 200 years ago.

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Nowadays, recipes are kept secret -

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as fried chicken is big business.

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Do you know what, Kingy? The past decade,

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there's been an explosion in the opening of chicken shops across the world.

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In London now alone, there's 8,000 chicken shops.

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That's one chicken shop for every 1,000 people.

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Do you know what, dude? No self-respecting high street would be without it either, would they?

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GOSPEL SINGING

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We may see it as a quick hangover fix, Kingy,

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but fried chicken used to be served in splendour on a Sunday.

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It was once deemed the gospel bird,

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Southern slang for the fried chicken served to the preacher after church.

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And there's only one place to go on a Sunday for fried chicken in Richmond -

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Mama J's.

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Ably assisted by manager Kelli,

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Mama J's has become a place of worship for chicken lovers.

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People queue for hours for a taste of their secret recipe.

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Mama J is one of those who remembers the special Sunday fried chicken

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after church and how important it was to the family.

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Welcome to America.

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-Oh, yes! Oh, thanks very much.

-You're welcome.

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Fried chicken, collard greens, macaroni cheese.

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What are your memories, Mama J, when you were growing up, of chicken?

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My fondest memory, we used to come home from church,

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we always had fried chicken,

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mashed potatoes with brown gravy and corn on the cob and...

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oh, cabbage and string beans and...

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The preacher used to come over, and Grandaddy and Grandma...

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I don't know why he didn't go to any other member's house.

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I think I can probably have a...

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He was... As if we could afford to feed him!

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It was 14 of us and we all sat around a big table and we ended up

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sitting on ironing boards and buckets and paint boards and whatever else

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we could find. But there was always enough chicken, there was always enough for everything.

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Oh, it's crispy.

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It's crispy and it's juicy.

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You're making me hungry.

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-Got you guys something to drink.

-Oh, thank you.

-Thank you.

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-Oh, it's epic.

-So, Kelli,

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do you have any memories about chicken from when you were a kid?

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Any kind of way to make chicken special,

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it definitely happened on Sundays,

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but I think in the African-American culture, we eat chicken all the time,

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that's kind of our go-to thing.

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Everybody eats chicken.

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Homecoming in church, church anniversary,

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-that's the first thing they have, is chicken.

-Chicken.

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-Chicken.

-Well, we hate to rush you guys, but we do need this table, so...you know.

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Yeah. You could take to go, though.

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OK. MAMA J LAUGHS

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-Eat quick.

-I'm eating, I'm eating.

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Oh, man, we didn't get time to get the secret recipe.

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Well, Kingy, we need to get even deeper into the story of chicken in America.

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You see, it wasn't always held in such high regard.

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In fact, its beginnings were pretty PALTRY.

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In the 19th century,

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chickens were deemed so worthless that they were often the only livestock

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African-American slaves were allowed to keep.

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Fried chicken was cheap and made from whatever spices were to hand.

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And it was here in Gordonsville,

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a sleepy railway town just a few miles north of Richmond,

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that these dishes paved the way for takeaway fried chicken as we know it.

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Some 150 years ago,

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about 65 years before a certain Colonel Sanders sold his first piece of chicken.

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It's a story of how a group of enslaved black Americans went on to become entrepreneurs.

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They started out selling their fried chicken through train windows to

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hungry passengers, under the orders of their master, a Mr Omohundro,

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who owned the track-side hotel.

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Angel May runs the museum on the tracks where the Gordonsville chicken ladies,

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as they became known, once cooked and sold their wares.

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If you couldn't get off the train and come into the hotel,

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he thought he needs to get those ladies out there and serve that chicken

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-through those windows.

-So that's like fast food, in 18...

-Mm-hm, yes.

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The first, "Right, OK, delivery."

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And so, really, Colonel Sanders, from Kentucky, hasn't got a...

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-hasn't got a look-in.

-Absolutely.

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It's also on the Orient Express,

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it's on the menu, the famous Gordonsville fried chicken.

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On the Orient Express to Istanbul, you'll get a Gordonsville leg?

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Absolutely.

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DAVE LAUGHS

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'In stark contrast to the grand hotel,

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'it was in this humble kitchen that the foundations of fast food were fried.'

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-Oh, wow.

-Oh, wow.

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They said that the lady that was in charge here during the slavery times,

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her name was Anna the Cook.

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They said that she was four feet 11 and she was mean as a snake.

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And that she would make the ladies carry trays above their heads and

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whistle as they walked across to the main building.

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And that was called the whistle walk.

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And it was to make sure they weren't sneaking the food and eating it.

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So it was kind of like a code.

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Once freed from slavery, in the late 1860s,

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the ladies carried on selling chicken on the tracks,

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but this time they kept the profits.

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And the chicken ladies' legacy still lives on.

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The town holds an annual fried-chicken festival every year to honour them.

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Stephanie and her husband, Vince, are chicken champions.

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They've won the contest three years running.

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So we're here, well, to steal their best ideas.

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-Stephanie, Vince. Hi, I'm Dave.

-How you doing?

-Hey, Dave.

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This is the secret of everything that is secret.

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What is it? What's in it?

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-I can't tell you.

-We'll not tell anybody!

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Mm-mm.

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You're the end of a legacy of over 100 years.

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How does that feel? To be in Gordonsville, still frying chicken?

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It's very important to our community.

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To pay homage to the ladies who put that work in, many, many years ago.

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I mean, in the 1800s, you know, African-American women,

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to be an entrepreneur, that's amazing.

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-In any country.

-Absolutely right.

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We can keep tradition going.

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And win a few championships in the way.

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Yes, because if Gordonsville is the epicentre of fried chicken,

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and you guys are the champions,

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then this has to be the best fried chicken in the world.

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Yes. It's number one.

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You may think we're eating a lot of fried chicken,

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but we're only trying to work out the secret recipe.

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It's research, innit?

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Yeah, yeah! And learning from the experts, dude.

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In fact, world leaders, you know.

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And we're only having a little bit.

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Ohhh.

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Oh, wow. Stephanie, that looks amazing.

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'It's great to see Vince and Steph continuing to share the one thing

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'that wasn't taken from the chicken ladies during slavery.

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'Their food traditions and recipes.'

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-It's fantastic.

-It's crispy, it's tender, it's juicy.

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-Got to tell you as well, this is perfectly, perfectly cooked.

-Yeah.

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-Thank you.

-Absolutely amazing.

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There's such history and heritage here.

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This really is history on a plate.

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Absolutely, Dave.

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The railroads continued to play an important part in the story of Southern-fried chicken.

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After slavery, African-Americans headed north in search of a better life.

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But there was still segregation on train dining cars,

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so they had to take a packed lunch.

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Since fried chicken could keep for several days,

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it also travelled with them.

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As the chicken was eaten, the bones were thrown out of the carriage.

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Mmm, delicious!

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Leaving a long line of chicken bones by the railway track

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that stretched for miles.

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Hence, these migratory routes became known as the Chicken Bone Expresses,

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and it was said that local dogs were more reliable than the train timetables

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at predicting the trains' arrival,

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due to the fact they knew when the chicken bones were coming.

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Yeee-hah!

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Hey, pardner, got one for you. Hyuck!

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Why did the chicken cross the railroad track,

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roll in the mud and cross back again?

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I don't know.

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Because he was a dirty double-crosser. Hyuck!

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Do you get it?

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Yep.

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BELL TOLLS IN DISTANCE

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TRAIN KLAXON SOUNDS

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We now know the story of America's most important chicken dish,

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but we still haven't cracked the secret recipe.

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Oh, let's have a go at our own, Kingy.

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Yeah. We may have tasted some of Virginia's best, mate,

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but I reckon we can do just as well.

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GOSPEL SINGING

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Hark, my friend, what's that I hear?

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That is the sound of praise, dude.

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If we're going to master that Sunday-special recipe,

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we need to get into the spirit!

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Oh, that was fantastic.

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Now, aren't you going to come and join us?

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John, that would be a great privilege.

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All right, you can sing, "Glory, hallelujah to the risen King."

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-JOHN LAUGHS

-"Oh, glory, hallelujah."

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-BOTH:

-Oh, glory, hallelujah to the risen King.

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That's right, that's right. Now, are you tenors or basses?

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-Baritones?

-Kind of window-shattering, really.

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All right! Come join us, come join us right in the middle.

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Fantastic, thank you.

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This is a surprise, John.

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This is the baritone section.

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-That's baritone?

-Yeah.

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OK, well, listen, I'll go... # Glory, hallelujah to the risen King. #

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You're in the right spot!

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I think I'mma leave you right there!

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You all are Brits. It's not "ha-llelujah", it's "hah-llelujah".

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-Hah-llelujah.

-Hallelujah.

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-All right, there we go.

-So, two tenors make a 20.

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-DRUMMER PLAYS PUNCHLINE ROLL

-There we are!

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We're getting there. All right, here we go.

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# Oh, glory, hallelujah

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-# Glory, hallelujah

-Oh, glory, hallelujah

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-# Glory, hallelujah to the risen

-To the risen

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-# King

-Oh, yeah! #

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What a privilege, thank you. Amazing.

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Amazing.

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That was OK. You can come back. You need a robe, though.

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I would be very honoured. I think that's another one to tick off life's boxes. Thank you.

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-We've heard that chicken is the gospel bird.

-Yes.

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So you must be hungry with the singing.

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So, we want to bring the bird to the gospel.

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-Excellent.

-Is that OK?

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-There are a lot of chefs in this choir, so you're going to be under scrutiny.

-Oh, no!

-Yes.

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But I'm sure you'll pass the test.

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Hopefully we can fast-track ourselves up the stairway

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to Southern-fried heaven, dude,

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with our fried chicken, waffles and sweetcorn fritters.

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This is our spin on good old Southern home cookin'.

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And we've borrowed a good old Southern home kitchen round the corner to cook it in.

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Well, we don't want anyone to nick OUR secret recipe.

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Well, except you lot, obviously.

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This is so American,

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we've practically got the Partridge Family sitting next door.

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-We have.

-The reason why we're cooking this fried chicken in Richmond, Virginia,

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is that this is where fried chicken started.

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The first recorded memoir of chicken frying is in a book called The Virginian Housewife,

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which was published in 1828 by a Mary Randolph.

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It was chicken fried in lard, surmounted with fried parsley.

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It's never been healthy!

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But from Mary Randolph, we salute you.

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We do. Well, I would salute you but I'm covered in chicken.

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But, you know, one thing that Vince and Stephanie and Mama J didn't do

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is marinate it in buttermilk.

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We're going to do that, we're going to marinate it in buttermilk and Worcestershire sauce.

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The buttermilk does make it richer and softer.

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Look at that. I wonder if Elvis ate this.

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Of course he did, it's fried chicken, he lived in the South, didn't he? In Memphis.

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THEY IMITATE ELVIS

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Pop that with clingfilm and pop it in the fridge for at least two to four hours.

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-Now, not for us is any of those bought seasonings.

-Pah!

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No, we start off with some flour for dusting,

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and then we put the spices into that.

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Two teaspoons of salt.

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It's well seasoned, this.

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Pepper. Loads of black pepper.

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Some "o-REG-ano".

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That's oregano.

0:19:030:19:04

Dried herbs are great for this.

0:19:040:19:06

They're not going to burn and explode like fresh.

0:19:060:19:08

Some thyme. And paprika.

0:19:090:19:12

Lots of paprika.

0:19:130:19:14

And some cayenne pepper or chilli powder.

0:19:180:19:20

Much or as little as you like.

0:19:200:19:22

You could make a big batch of the dried-herb mix and keep it airtight

0:19:220:19:26

to add Southern-fried speediness to the flour next time.

0:19:260:19:30

After a few hours in the fridge, get the chicken's coat on.

0:19:310:19:35

Take off the excess.

0:19:350:19:37

-And then we just...

-Pop it in there. And I'm just going to roll it.

0:19:380:19:41

Look at this, just shake and vac.

0:19:410:19:43

And put your flavour back.

0:19:430:19:46

We'll bake this later to seal the buttermilky flavour in.

0:19:460:19:49

But first we crisp up the coating.

0:19:500:19:53

Oh, look at that.

0:19:560:19:58

Beautifully, beautifully golden.

0:19:580:20:00

Golden. Golden like King Midas's leg.

0:20:000:20:02

Before it goes in the oven,

0:20:020:20:04

we need to put it onto a baking tray and a rack,

0:20:040:20:07

so the heat circulates all around that chicken joint and makes it super crispy.

0:20:070:20:12

And now oil's back up to temperature.

0:20:120:20:15

In we go with the second batch.

0:20:160:20:18

Should I get on with the batter for the waffles?

0:20:180:20:20

-Aye, that's a good idea, dude. And then I'll crack on with this.

-All right, bud.

0:20:200:20:24

'This is chicken and EGG, after all.'

0:20:240:20:27

Look at this, isn't it great?

0:20:270:20:28

Me chicken flour dispenser.

0:20:280:20:30

HE CLUCKS

0:20:300:20:32

You'll often find sweet served with savoury here,

0:20:320:20:35

just like our pork and apple sauce, really.

0:20:350:20:37

And cornflour.

0:20:370:20:39

Some caster sugar.

0:20:430:20:44

And some baking powder.

0:20:460:20:48

We want a bit of humph in your waffle.

0:20:480:20:50

Humph. As in Bogart.

0:20:500:20:52

Who said a man can't multitask? Look at this.

0:20:540:20:57

All at once.

0:20:570:20:58

Historically, chickens were kept for their eggs.

0:20:590:21:02

Before the days of refrigeration, the meat was just a by-product,

0:21:020:21:06

which yet again proves, Kingy, the egg came first.

0:21:060:21:09

That's the texture you're after.

0:21:110:21:14

Kind of fluid. You could decorate with that.

0:21:140:21:17

-That's lovely, Dave.

-In order to get it into the waffle iron,

0:21:170:21:20

it's probably going to be better if we put it back in the jug.

0:21:200:21:22

And like Yorkshire pudding, you know you should let the batter rest,

0:21:220:21:25

it lets the flour expand. Your waffle mixture,

0:21:250:21:28

we'll just let that rest in the fridge for a bit.

0:21:280:21:31

And you know what time it is now, don't you?

0:21:310:21:33

-It's tick-a-tick-a-chucky time.

-It is. We need to put this in the oven.

0:21:330:21:37

Give it 15 minutes at 180 degrees.

0:21:370:21:40

Well, it has been said on occasion that Simon and myself get paid to waffle.

0:21:440:21:47

This time, we are!

0:21:470:21:49

Electric waffle irons are fantastic.

0:21:490:21:52

I have the Rolls-Royce.

0:21:520:21:54

In fact, because we forgot to bring one, we borrowed this from the hotel.

0:21:540:21:58

But the great thing is,

0:21:580:22:00

the instructions on how to make your waffle are on the top.

0:22:000:22:02

First, turn it on.

0:22:020:22:04

IRON BLEEPS

0:22:040:22:05

Right. Now open me waffle thingy.

0:22:050:22:09

And then I put the batter in.

0:22:090:22:10

Right.

0:22:140:22:15

Now, what does it say?

0:22:160:22:17

Flip the baker over.

0:22:170:22:19

Wait for bleeping.

0:22:210:22:23

How long?

0:22:240:22:26

I don't know.

0:22:260:22:27

No beeping.

0:22:280:22:29

-Sense of anticipation is killing us.

-I know.

0:22:310:22:34

Beep!

0:22:380:22:39

-Should I flip it?

-No!

0:22:390:22:41

-IRON BLEEPS

-Oh, here we go!

-Did it beep?

0:22:430:22:45

Oh, yes.

0:22:450:22:46

DAVE CLEARS THROAT

0:22:510:22:52

It's important before you make your waffle to give it a quick squirt of oil so it comes out.

0:22:520:22:58

'Whilst David unsticks his waffles, I'll whip up some quick fritters.

0:23:010:23:05

'Make sure there's plenty of oil in the pan, Kingy.'

0:23:050:23:08

That plate is reflective of the comfort food that is

0:23:130:23:16

fried chicken in the United States of America.

0:23:160:23:18

There's no finesse to it,

0:23:180:23:20

it's just great comfort food that everybody loves.

0:23:200:23:24

Oh, I do hope we pass muster with the gospel choir, Kingy.

0:23:250:23:29

Fingers crossed for high praise, mate.

0:23:290:23:32

THEY IMITATE ELVIS

0:23:320:23:34

Got some chicken!

0:23:390:23:41

-Please do help yourself, ma'am.

-Lord, make us truly thankful for the food we're about to receive

0:23:410:23:46

-for the nourishment and strength of our bodies, for Christ's sake. Amen.

-Amen.

0:23:460:23:51

-It smells good. I know it tastes good.

-Thank you.

0:23:510:23:54

Very tasty. Very tasty.

0:23:540:23:56

-And this is what you call having a leg up on the competition!

-LAUGHTER

0:23:560:24:02

Here we go. Thank you!

0:24:020:24:03

You all did a good job.

0:24:030:24:05

-Really? Did we?

-You did a good job.

-Thank you.

0:24:050:24:08

Thank you. It's high praise indeed.

0:24:080:24:11

-You passed.

-We passed?

-We passed?

0:24:110:24:13

Oh, yes!

0:24:130:24:15

Get in. Good.

0:24:150:24:16

-The chicken was moist.

-Yeah?

0:24:160:24:20

The flavouring was good.

0:24:200:24:21

You passed.

0:24:210:24:24

-Yes.

-Thank you very much.

0:24:240:24:26

So I get to have another bit?

0:24:260:24:28

-Yeah, absolutely!

-I think you've sung for your supper.

0:24:280:24:30

Excuse me for using my hands. Thank you!

0:24:300:24:32

-Well, I think that's worked really well.

-Thanks to you.

0:24:320:24:35

-Thank you.

-Thank you, John.

0:24:350:24:37

Do you know, I think we must say that to come to the original home,

0:24:370:24:41

the foundation stone of fried chicken in the world, Virginia,

0:24:410:24:45

we've kind of done OK, really.

0:24:450:24:47

-We have.

-We're happy to have the chance to share a meal with you

0:24:470:24:52

and to hear your lovely voices.

0:24:520:24:55

You might continue to cook and we'll work on the singing.

0:24:550:24:57

LAUGHTER

0:24:570:25:00

Well, I'm glad we've cracked it, dude.

0:25:000:25:02

I've got to tell you, I've had a bellyful of fried chicken.

0:25:020:25:04

Is it time for the barbecue bit now?

0:25:040:25:06

Hang on, Kingy, there's an event on.

0:25:090:25:10

Celebrating another local chicken dish,

0:25:100:25:13

one of Virginia's lesser-known secrets.

0:25:130:25:15

Then, David, in our quest to uncover the chicken-y secrets of America,

0:25:160:25:21

we've just got to go, haven't we?

0:25:210:25:23

It's only cooked a few times a year, and when you see the size of the pot,

0:25:280:25:32

you'll realise why.

0:25:320:25:33

I mean, they're probably washing up the rest of the time.

0:25:330:25:35

Flipping heck, look at the size of that cooking pot, what a whopper.

0:25:350:25:40

Brunswick stew is traditionally cooked in a massive pot at fundraisers.

0:25:400:25:45

And today's event is for the local pool.

0:25:450:25:48

Cowabunga, I can't wait to get this stewbilee started.

0:25:480:25:52

I saw what you did there, dude!

0:25:520:25:53

Head of the stew crew is John Clary.

0:25:550:25:58

How far back in history does the Brunswick stew go, John?

0:25:580:26:01

It's documented back to 1828.

0:26:010:26:03

Right. Wow.

0:26:030:26:05

A lot of people have tried to copy it across the country,

0:26:050:26:07

but it's not the same. It's just a time-honoured tradition.

0:26:070:26:11

If you want to get a group of people together and have fun and food,

0:26:110:26:14

cook stew.

0:26:140:26:16

-You do that very well. Do you have a canoe, by any chance?

-No.

0:26:160:26:19

You don't? Well, you should.

0:26:190:26:21

It's the only thing I paddle.

0:26:210:26:22

If deep-fried chicken was the precursor of fast food,

0:26:250:26:29

Brunswick stew is all about mass production.

0:26:290:26:32

Slow and low style.

0:26:320:26:35

-Chip King.

-That's it!

0:26:370:26:38

-That's your American name.

-Me American name!

0:26:380:26:41

Chip King. It's brilliant.

0:26:410:26:43

That's made me eyes water.

0:26:430:26:45

-Straight in, John?

-Straight in.

0:26:450:26:47

'Apparently, this is John's BABY Crockpot.

0:26:470:26:50

'Which feeds just 700 people.

0:26:500:26:53

'This source of regional pride is a luscious Southern comforting stew,

0:26:530:26:57

'containing about 35 chickens,

0:26:570:27:00

'tonnes of tomatoes and a gargantuan amount of butter beans.

0:27:000:27:03

'And it's about as far away as you can get from fast food.

0:27:030:27:08

'You're not kidding, Kingy.

0:27:080:27:09

'We have to wait for the alchemy to happen, about six hours,

0:27:090:27:12

'for a whopper of a pot like this.'

0:27:120:27:14

-What would we have to do before we get to wear a Proclamation Stew Crew hat?

-Hat?

-Yeah.

0:27:160:27:24

-Oh, yes, that's a point, dude.

-Stir.

-Yes, sir.

0:27:240:27:26

-For about an hour.

-About an hour and I'll bring you a cap.

0:27:260:27:29

I'm just going to go for a swim.

0:27:290:27:31

'The fundraiser doesn't start for a few hours yet,

0:27:370:27:40

'so he had to go and do it, didn't he?

0:27:400:27:42

'Get one up on me, top of the pecking order and all that.'

0:27:420:27:45

-You look tired.

-No.

0:27:470:27:48

'Honestly!'

0:27:510:27:52

We anoint you with a Proclamation Stew Crew cap.

0:28:000:28:03

-Yeah!

-Welcome to the crew.

0:28:030:28:06

Kingy, you are so yesterday!

0:28:060:28:08

'Please can we have a swim before everyone turns up to eat?

0:28:110:28:14

'I'm first, I've got the cap.'

0:28:140:28:16

You can't beat slow and low, dude, can you?

0:28:500:28:52

It's a great way to cook chicken, Kingy.

0:28:520:28:54

It absorbs flavour and it softens as it cooks.

0:28:540:28:57

A perfect dish to come home to.

0:28:570:28:59

John, it's got to be ready now.

0:29:050:29:07

Look, we've had a swim and everything. I've got changed.

0:29:070:29:10

But what does it taste like?

0:29:110:29:13

I've no idea, dude. I'm starving, that's why I'm here.

0:29:130:29:17

Oh, you knew we were coming, didn't you?

0:29:170:29:20

This is my first-ever Brunswick stew.

0:29:200:29:22

It's tasty, it's thick.

0:29:230:29:25

-Oh, it's good.

-It's nourishing.

0:29:250:29:27

It's chicken.

0:29:270:29:29

I'm not surprised that you guys raise funds with this, because it's excellent.

0:29:290:29:36

Really, really is good.

0:29:360:29:37

-Well, I hope they sell loads.

-So do I.

0:29:370:29:39

We are now ready to serve the legendary Brunswick stew.

0:29:430:29:46

Oh, yes.

0:29:460:29:48

Thank you, sweetheart, that's very kind.

0:29:520:29:54

Three bucks for that.

0:29:540:29:55

I see they start them young with the Brunswick stew.

0:29:550:29:59

It's part of their culture and heritage, isn't it?

0:29:590:30:02

-Roll and a bowl.

-Roll and a bowl.

0:30:020:30:04

-Roll and a bowl.

-For this lovely lady.

0:30:040:30:06

They are selling like hot cakes, Kingy.

0:30:100:30:12

The stew crew are on fire.

0:30:120:30:14

-Very hearty.

-Yeah. You won't be able to get up the ladders, though!

0:30:180:30:22

LAUGHTER

0:30:220:30:24

Do you know, it's a funny old thing, the Brunswick stew -

0:30:280:30:30

it's good, honest home cooking,

0:30:300:30:32

but there's such a lot of regional pride in it, you know?

0:30:320:30:34

Everybody's got their own recipe, like the southern fried chicken.

0:30:340:30:38

You know, it's a culinary art in itself, isn't it?

0:30:380:30:40

Stirring that with a spoon the size of an oar

0:30:400:30:43

takes some skill, mate, you know?

0:30:430:30:45

They are great people, though,

0:30:450:30:46

and I hope they make enough to keep this pool going for ever.

0:30:460:30:49

Tell you what - it may be gone with the wind

0:30:490:30:51

with all those beans, you know?

0:30:510:30:52

A lot of beans, dude.

0:30:520:30:54

"Frankly, my dear, I think we should have another bowlful."

0:30:540:30:57

We've had southern fried, we've had stew,

0:31:100:31:12

but you know what's missing from our American chicken adventure now,

0:31:120:31:16

don't you, dude?

0:31:160:31:17

Barbecue.

0:31:170:31:19

To the barbecue belt of Texas, cowboy.

0:31:190:31:21

It's one of the oldest methods of cooking in the world,

0:31:220:31:25

and something Texans take very seriously.

0:31:250:31:28

Well, they've got all the cattle and cowboys, haven't they?

0:31:300:31:33

They've always been known as a nation of beef-eaters and barbecuers.

0:31:330:31:37

But chicken is now giving the cows a run for their money.

0:31:400:31:43

For the first time in more than a century, it recently outsold beef.

0:31:430:31:47

It's even earned its position in the barbecue smokehouses of Dallas.

0:31:480:31:52

And the queen of Texan barbecue is Jill Burgess.

0:31:540:31:58

Here, do we have to curtsy or something?

0:31:580:32:01

-Jill?

-Yes!

-Hello. I'm Si. Very nice to meet you.

0:32:010:32:04

-Nice to meet you.

-I'm Dave.

-Nice to meet you.

0:32:040:32:06

-So, Jill...

-Yes.

-We hear that you're barbecue royalty,

0:32:060:32:11

and we couldn't come to the area and not come and see you.

0:32:110:32:14

-Yes.

-Tell us the story.

0:32:140:32:16

So my grandfather ran Kreuz Market, in Lockhart, Texas,

0:32:160:32:19

for many, many years,

0:32:190:32:21

and it is a 114-year-old business, still there.

0:32:210:32:24

Lockhart is known as the capital of Texas barbecue.

0:32:240:32:27

There are three great places there that I'm related to all of them,

0:32:270:32:31

through marriage, family, all that other good stuff.

0:32:310:32:33

And so one of the reasons we wanted to do this in Dallas

0:32:330:32:37

was there was nothing like the barbecue I grew up on.

0:32:370:32:39

Do you know what? We've all heard of Dallas, but this is Dynasty!

0:32:390:32:43

Oh!

0:32:430:32:45

And is chicken a big seller for you now?

0:32:460:32:48

Absolutely. Chicken and turkey, our Texas vegetarian items!

0:32:480:32:52

I love that! I love that.

0:32:520:32:55

It may be sweltering in Jill's smokehouse,

0:32:570:33:00

but her king of the pit, Damian Avia, is one cool dude.

0:33:000:33:05

He's going to show us how he makes his smoked chicken

0:33:050:33:07

with the traditional Texan side, devilled eggs.

0:33:070:33:11

That means stuffed.

0:33:110:33:12

-Welcome.

-How are you, man?

0:33:140:33:16

Good to see you. Thank you for having us.

0:33:160:33:18

And it all starts with a spicy dry rub.

0:33:180:33:21

So, what's in the rub?

0:33:210:33:23

We've got a little bit of sugar, we've got salt, cracked pepper,

0:33:230:33:26

as you can see, a little bit of spice,

0:33:260:33:29

there is cayenne, paprika,

0:33:290:33:31

we have onion, garlic, that is pretty much what we like.

0:33:310:33:35

-Shall we get this in the pit?

-Yes!

0:33:350:33:37

Take us to the pit, O Mighty One.

0:33:370:33:39

Let's do this.

0:33:390:33:40

All right. So this is the pit room, smokers, where the magic happens.

0:33:420:33:48

-Yes.

-It's like being in the engine room of a ship.

0:33:480:33:52

Can you feel the heat?

0:33:520:33:54

Yeah. I mean, it's hot outside, but it's even hotter in here.

0:33:540:33:57

And is this all wood-fired smoke?

0:33:570:33:58

It is, yes. And we use nothing but post oak.

0:33:580:34:02

That's in there now for six hours, low and slow, right?

0:34:020:34:04

-Low and slow.

-OK, man.

0:34:040:34:07

Amazing.

0:34:070:34:08

What time do you light the fires in the morning?

0:34:080:34:10

In the morning? No, no, no,

0:34:100:34:12

those pits have been on for the last three-and-a-half years.

0:34:120:34:16

-Right!

-Wow! So they never go out?

0:34:160:34:18

No. So we cook 24 hours.

0:34:180:34:20

If you don't have the luxury of a pit room

0:34:200:34:22

that's been burning for years,

0:34:220:34:24

for 15 quid, you can buy a woodsmoker box

0:34:240:34:27

that sits on your barbecue and makes things nice and smoky.

0:34:270:34:30

Damian, what does it take to become a pit master?

0:34:300:34:33

You have to have passion for this food,

0:34:330:34:35

so you have to like to cook, you have to love what you do.

0:34:350:34:38

And you can see we express ourselves with all of this deliciousness.

0:34:380:34:44

It's also an expression of your dedication

0:34:440:34:46

and your creativity as well, and it's just so beautifully done.

0:34:460:34:50

-It's tasty food.

-Well, yeah, but it's comfort food,

0:34:500:34:53

it's food you want eat and you want to get involved with

0:34:530:34:55

and you get your hands on,

0:34:550:34:57

and just enjoy it with some beers and some friends.

0:34:570:34:59

A comfortable couch, so you can just pass out.

0:34:590:35:02

Yeah, perfect!

0:35:020:35:04

Perfect, that's exactly what happens after you eat this.

0:35:040:35:06

Excellent. I'm looking forward to that, then.

0:35:060:35:09

Come on, let's go, before I pass out in here!

0:35:090:35:11

Let's go, let's go.

0:35:110:35:12

Time for those devilled eggs.

0:35:150:35:17

If something is devilled, it means it's a bit hot and spicy.

0:35:170:35:21

As if we weren't hot enough!

0:35:210:35:23

So, in this case, the chicken has come first.

0:35:230:35:26

The chicken has come first.

0:35:260:35:28

And it all starts with some mashed-up yolks.

0:35:310:35:34

-BOTH:

-Ah...

0:35:340:35:36

Rub...

0:35:360:35:37

This is what you want. You want to feel what you're cooking.

0:35:370:35:41

Yes. There's love in it, then, isn't there? And care.

0:35:410:35:44

-Of course.

-And commitment, and that's the success of this restaurant

0:35:440:35:47

particularly, isn't it?

0:35:470:35:48

The passion you have to have for cooking.

0:35:480:35:51

-We're going to add some chicken.

-Is this smoked as well?

0:35:510:35:53

-This is smoked chicken.

-OK.

0:35:530:35:55

This is a bit of a mother and child reunion, isn't it?

0:35:550:35:58

Correct!

0:35:580:35:59

SI LAUGHS

0:35:590:36:01

"Say hi to mommy!"

0:36:010:36:03

A little bit of onions. Some jalapenos...of course.

0:36:050:36:09

We want you to think about us when you're gone.

0:36:090:36:12

A little bit of mustard powder.

0:36:120:36:14

A little bit of the rub, the same rub we used in the chicken,

0:36:140:36:18

it goes in there.

0:36:180:36:19

-Yeah.

-It's delicious.

0:36:190:36:20

So, reflecting the flavours.

0:36:200:36:22

A bit of spicy cayenne and paprika powder mix in there.

0:36:220:36:26

A little bit of mayonnaise. All we do is mix this up.

0:36:260:36:29

That's ready to put back into the whites.

0:36:340:36:38

If your piping is not so hot,

0:36:400:36:42

you could just mix all these ingredients together

0:36:420:36:45

for a Texan take on egg mayonnaise.

0:36:450:36:48

They go back in the smoker for 30-odd minutes

0:36:540:36:57

to create this family reunion of smoked chicken and devilled eggs.

0:36:570:37:02

And the locals here wash it all down with a Texan cocktail.

0:37:050:37:09

That's what you call a Bloody Mary.

0:37:090:37:11

-Bloody Mary, baby.

-And you know what they say.

0:37:110:37:14

Everything is bigger in Texas, mate.

0:37:140:37:15

It's where kind of kebab meets cocktail.

0:37:150:37:18

This explosion of...

0:37:180:37:19

Oh, dude, it's good.

0:37:210:37:23

So, Kingy, the smoked eggs, yeah?

0:37:230:37:26

Stick a jalapeno on the top.

0:37:270:37:30

-Yeah.

-And a pickled onion.

0:37:300:37:32

And the egg white has been smoked now.

0:37:350:37:36

This really is quite straightforward, honest food.

0:37:400:37:42

It's quite elemental,

0:37:420:37:44

and there's not too much messing about with it.

0:37:440:37:47

You know as well, Dave, what's dawned on me?

0:37:470:37:48

You're absolutely right, the beauty of it is the magic ingredient.

0:37:480:37:52

An ingredient that you can't eat on its own, you can't measure,

0:37:530:37:56

you can't have a spoonful of, you can't have a pinch of - smoke.

0:37:560:38:00

Wood, fire and meat, what more do you need?

0:38:030:38:07

People have been doing it for centuries, haven't they?

0:38:070:38:10

Yeah, mate, it all goes back

0:38:100:38:11

to those cattle-driving cowboys, doesn't it?

0:38:110:38:13

Cooking in the great outdoors over the campfires.

0:38:130:38:16

Well, those Wild Western cowboys

0:38:160:38:19

actually gave way more to the dining experiences of Americans

0:38:190:38:23

than just brisket for their barbecues.

0:38:230:38:26

This is a chuck wagon,

0:38:320:38:34

a mobile kitchen which fed the cattle-driving cowboys

0:38:340:38:38

when they were...

0:38:380:38:39

# Home, home on the range. #

0:38:390:38:42

The cowboys would drive cattle quite often for months and months on end.

0:38:420:38:46

So, this is how it worked.

0:38:460:38:47

The cook would cook breakfast before waking the cowboys up, you see,

0:38:470:38:51

and then he'd pack up the chuck wagon

0:38:510:38:53

and move to the next stopping place to prepare the next meal.

0:38:530:38:57

That's how it was, wasn't it, lads?

0:38:570:39:00

Looks like these fellas haven't had their breakfast yet.

0:39:000:39:04

Have you, boys?

0:39:040:39:06

Nice moustache.

0:39:060:39:08

Yours too.

0:39:080:39:09

The cowboys' chuck wagons led the way to the night lunch wagon.

0:39:090:39:14

These rolled their way into cities in the 1870s

0:39:140:39:17

and were popular with those out after dark

0:39:170:39:20

looking for something to eat.

0:39:200:39:21

An early kebab van, Kingy - primitive post-pub snacks.

0:39:210:39:25

Exactly that.

0:39:250:39:26

They were such a success that they soon evolved

0:39:260:39:29

into rolling restaurants,

0:39:290:39:31

where you could sit inside and have your food.

0:39:310:39:34

In the 1920s, folk soon started referring to them as dining cars,

0:39:340:39:39

which got shortened to everyone's favourite - the diner.

0:39:390:39:43

-AMERICAN ACCENT:

-Can I get me some pancakes?

0:39:430:39:45

And there is one thing that simply

0:39:450:39:47

couldn't have survived on the menu without them.

0:39:470:39:50

The all-day breakfast in the all-American diner.

0:39:500:39:54

And there is nowhere finer than a diner.

0:39:540:39:57

Is there, boys?

0:39:570:39:58

Sorry.

0:40:000:40:01

And you know what the all-day breakfast means, Kingy?

0:40:080:40:10

Eggs. Your chucky eggs at breakfast,

0:40:100:40:13

then chicken for lunch, the egg always comes first for me.

0:40:130:40:17

Yeah, but you wouldn't have the eggs without the chicken, would you?

0:40:170:40:21

Hello, gentlemen, welcome to the diner.

0:40:210:40:23

-Hello. Thank you.

-I'm Vicky, it's a pleasure.

0:40:230:40:25

-I'm Dave, pleased to meet you.

-What a lovely welcome.

0:40:250:40:28

-This is a dream of a diner, isn't it?

-It's fab.

0:40:280:40:30

It's like stepping back in time, isn't it?

0:40:300:40:32

We are back in time, absolutely.

0:40:320:40:34

-There is a lot of eggs going on.

-There's a lot of eggs.

0:40:340:40:36

And you can have your choices of being poached.

0:40:360:40:39

-Nice, I like that.

-Or basted, which are steamed.

0:40:390:40:43

-Steamed eggs!

-Mm-hm.

0:40:430:40:45

Or you can do it over-easy, over-medium, over-well, over-hard...

0:40:450:40:50

-I'm overwhelmed!

-It's a different language, Kingy,

0:40:500:40:53

and it's one we're going to have to learn.

0:40:530:40:55

-ECHOING:

-It's a different language, Kingy...

0:40:550:40:58

Language... Language...

0:40:580:40:59

DREAMY HARP MUSIC

0:40:590:41:02

If I'm ever going to get my eggy brekkie,

0:41:040:41:07

I'm going to have to learn the lingo.

0:41:070:41:09

Hey there, sweet cheeks, I've been travelling all night,

0:41:090:41:12

I've got a rumble in my belly.

0:41:120:41:14

Can you get me an Adam and Eve on a raft and wreck 'em?

0:41:140:41:17

Uh-huh?

0:41:170:41:19

Go.

0:41:210:41:22

No, no, no - you fried two and let the sun shine.

0:41:290:41:33

Now wreck 'em.

0:41:330:41:34

Mm-hm! That's it, nice and wrecked up real good.

0:41:410:41:44

That's like scrambled, do you know what I mean?

0:41:440:41:47

-That's all I wanted.

-Oh!

-Wrecked.

-Right.

0:41:470:41:49

Could you fix me up with a family reunion?

0:41:490:41:52

And I want it to walk.

0:41:520:41:54

IMITATES FEMALE: I'm sorry, sir, we're right out of family reunions,

0:41:540:41:57

and even if they were walking, they've gone and taken the bus.

0:41:570:42:01

You don't know what

0:42:010:42:02

"a family reunion and want it to walk" is, do you?

0:42:020:42:04

It's the easiest one of all.

0:42:040:42:06

It's a chicken and egg sandwich, to take away.

0:42:060:42:09

Anyway, hot buns, you want to join me for a drink?

0:42:090:42:12

# It was a teenage wedding, and the old folks wished them well

0:42:170:42:21

# You could see that Pierre did truly love the mademoiselle

0:42:230:42:27

# And now the young monsieur and madame

0:42:290:42:31

# Have rung the chapel bell... #

0:42:310:42:33

Maybe I'll have another shake.

0:42:340:42:36

The all-American breakfast can wait till tomorrow.

0:42:360:42:40

SLURPING

0:42:400:42:43

Ooh!

0:42:480:42:50

Oh, man, we've overslept.

0:43:060:43:08

I'm not sure I'm cut out to be a cowboy, dude.

0:43:080:43:11

Sleeping out under the stars and all that.

0:43:110:43:13

Oh...!

0:43:150:43:16

I know what you mean, Kingy - I think this heat is getting to me.

0:43:160:43:21

I had this really bizarre dream.

0:43:210:43:23

-What was it about?

-Some things are best just left unsaid.

0:43:230:43:26

Come on.

0:43:260:43:28

I think we need some brekkie.

0:43:320:43:34

Inspired by the all-American diner, let's make some blowout patches.

0:43:340:43:39

-You what?

-Pancakes!

0:43:390:43:40

One sweet with blueberries and one savoury with sausage.

0:43:400:43:45

That's a balanced diet round here, dude.

0:43:450:43:48

So the first thing we need to do is to fry off our sausages.

0:43:500:43:55

I'm going to get me battered.

0:43:550:43:57

So first off, I've got some self-raising flour in a bowl,

0:43:570:44:00

and now a pinch of salt.

0:44:000:44:02

This is a savoury one, so a bit more salt than usual, I feel.

0:44:020:44:06

And a teaspoon of baking powder.

0:44:070:44:10

This is going to make our pancakes lighter,

0:44:100:44:13

lighter than Donald Trump's hairpiece.

0:44:130:44:15

It's just going to go...whoo!

0:44:150:44:18

Pop that in there. Give that a stir.

0:44:180:44:20

-AMERICAN ACCENT:

-Have a nice day, y'all.

0:44:200:44:23

Meanwhile, the wet goods.

0:44:240:44:25

600ml of buttermilk.

0:44:270:44:29

Look at that. If you haven't got buttermilk,

0:44:300:44:33

just a bit of milk with some lemon juice will do.

0:44:330:44:36

The acid in the buttermilk reacts with baking powder

0:44:360:44:39

to create its springy wonder.

0:44:390:44:43

So basically now, I'm separating three hen berries.

0:44:430:44:48

-What?

-Hen berries, eggs.

0:44:480:44:51

Hen berries?

0:44:510:44:52

Or clucks, they call them, for short.

0:44:520:44:54

Right, dude, that's the sausage cooked.

0:44:540:44:57

-I've got a little job for you.

-What's that, darling?

0:44:570:45:00

These egg whites need to be whipped till stiff.

0:45:000:45:02

-You're joking!

-No, I'm not.

0:45:020:45:05

-What, in this heat?!

-Right, stiff peaks.

0:45:050:45:08

So, stiff peaks, in this heat.

0:45:090:45:11

So in there, I've got three hen berries yolks.

0:45:110:45:14

And now I need to add 50g of melted butter.

0:45:140:45:17

There's none of that going over to the fire.

0:45:170:45:19

I just left the butter out, and look at it!

0:45:190:45:22

Pour that in.

0:45:220:45:23

Go on, there, cowboy, put your back into it!

0:45:270:45:28

Shut your face or it's going in your direction at high velocity!

0:45:280:45:33

Stiff peaks.

0:45:330:45:34

The test for stiff peaks are to hold it over your friend's head.

0:45:350:45:38

-Over your head.

-Uh-huh...

0:45:380:45:41

My, oh, my!

0:45:410:45:43

That's stiff.

0:45:440:45:46

So we mix the buttermilk-egg yolk mixture

0:45:460:45:48

and baking powder into the flour.

0:45:480:45:50

Have a nice day, y'all.

0:45:500:45:51

Mm-mmm. Just mix it...

0:45:530:45:55

Kingy, these egg whites,

0:46:020:46:04

could you just do like a big spoonful at a time for me, mate?

0:46:040:46:07

And I'll fold them in.

0:46:070:46:08

As Delia Smith says, you fold and cut.

0:46:080:46:10

The reason Dave is folding it in is because we want to keep as much air

0:46:100:46:14

in these egg whites, cos what's going to happen,

0:46:140:46:16

that's going to form lovely bubbles in the pancake.

0:46:160:46:19

There you are, mate, there's your butter.

0:46:190:46:21

Perfect. Thanks, mate. Lovely job. Right.

0:46:210:46:24

Now, what we do now is we just hang on...

0:46:300:46:32

..and wait until it is firm enough to flip.

0:46:330:46:37

And it'll be a couple of minutes, no more than that.

0:46:370:46:39

This is quite hot.

0:46:390:46:41

-Do you want some greaseproof, Kingy?

-Yes, please, mucker, yeah.

0:46:410:46:45

Now for the blueberry ones.

0:46:520:46:54

To your self-raising flour, add a touch of salt,

0:46:540:46:57

but not as much for this sweet batter.

0:46:570:46:59

'A teaspoon of baking powder for a bit of bounce.'

0:46:590:47:03

And separate your egg yolks into the buttermilk.

0:47:030:47:06

And simply beat the whites.

0:47:060:47:08

While you're standing there, could you just whip up these egg whites for me?

0:47:080:47:11

You can get lost.

0:47:110:47:13

Huh! I'll do it myself, then!

0:47:140:47:16

Look at that, stiff peaks.

0:47:190:47:21

Now, the things that sweeten this up.

0:47:210:47:24

Into my wets, I put a teaspoon vanilla extract.

0:47:240:47:27

Into my drys, some cinnamon.

0:47:320:47:34

That's about half a teaspoon, isn't it? Goes in.

0:47:340:47:37

Do you think this is the hottest we've ever been?

0:47:500:47:53

It's definitely... Yes.

0:47:530:47:55

Yeah? I'm hotter than a holiday camp on Mercury.

0:47:550:47:59

SI LAUGHS

0:47:590:48:01

-What, like the planet?

-Yeah!

0:48:010:48:03

Why weren't we doing a salad?

0:48:050:48:06

Yeah, I don't know.

0:48:060:48:08

-I'm hot.

-So am I.

-I'm hot.

-Proper hot.

0:48:080:48:12

Let's have a look.

0:48:160:48:17

Look at that! That is a pancake, that, dude!

0:48:170:48:20

And there you have it, a breakfast fit

0:48:240:48:26

for any self-respecting cowboy.

0:48:260:48:28

American pancakes - one sweet, one savoury.

0:48:280:48:33

A bit like you and me, mucker.

0:48:330:48:35

Unsavoury, more like.

0:48:350:48:36

Crumbs, I only wanted one.

0:48:390:48:42

Sausage or berries?

0:48:420:48:44

-Let's have a sausage first.

-Let's have a sausage first, dude.

0:48:440:48:46

-They're good.

-I love 'em. Yeah.

-They are good.

0:48:470:48:50

-Tell you what, man...

-Mm-hm?

0:48:510:48:53

-That buttermilk makes all the difference.

-It does.

0:48:530:48:56

It's the sort of thing Elvis would sit down for his tea, isn't it?

0:48:560:48:59

It is. Uh-huh-huh.

0:48:590:49:00

Let's try the blueberries.

0:49:000:49:03

Do you know what I love? I love the fact that when you flip them,

0:49:030:49:05

the blueberries are cooked a little bit

0:49:050:49:07

so they're so juicy, they just burst on your tongue.

0:49:070:49:10

They're wonderful.

0:49:100:49:11

This would be considered one of your five a day in the States, you know.

0:49:110:49:15

Yeah. I think that these are a true taste of America.

0:49:150:49:18

You're right. Well, one of them.

0:49:180:49:22

However, those American tastes, they are a-changing.

0:49:220:49:26

And they're eating twice as much chicken as they did in the 1970s.

0:49:330:49:38

Especially when watching the game.

0:49:380:49:40

These days, Si, in baseball,

0:49:430:49:45

the competition isn't just on the pitch -

0:49:450:49:47

there's competition to see who can provide the weirdest food.

0:49:470:49:50

You're not wrong, dude.

0:49:500:49:52

I've heard there is a team that does a chicken and doughnut kebab

0:49:520:49:56

on a skewer.

0:49:560:49:57

I bet you couldn't eat one of those.

0:49:570:49:59

-Are you calling me chicken?

-I'm just egging you on, mate.

0:49:590:50:02

But without doubt the most popular snack when watching sport

0:50:070:50:10

in America is chicken wings.

0:50:100:50:12

Get this - they eat an almighty 25 billion wings a year.

0:50:120:50:18

1.3 billion alone on Super Bowl Sunday, Kingy,

0:50:180:50:22

and that's just in one day!

0:50:220:50:23

CHEERING AND WHOOPING

0:50:250:50:26

Have you any idea who's winning?

0:50:350:50:37

I'm more confused than a chicken in a feather-duster factory.

0:50:370:50:40

These games go on forever.

0:50:400:50:42

Shall we nip out and come back later for the fireworks?

0:50:420:50:45

The crazy thing is, wings started out as

0:50:470:50:49

a pretty worthless cut of the chicken, which is why bars

0:50:490:50:52

began serving them as a cheap snack.

0:50:520:50:54

And so the connection between eating wings

0:50:540:50:57

and watching the game was born.

0:50:570:50:59

-AMERICAN ACCENTS:

-Come on, let's make wings.

-Yes, let's.

-With two sauces.

0:50:590:51:03

Eeee, what's going on, Rusty?

0:51:030:51:05

We're cooking up our double-fried,

0:51:070:51:09

rootin'-tootin', backside-kicking, hot chicken wings.

0:51:090:51:12

They may look similar to our Southern-fried chicken,

0:51:120:51:14

but the sauce on these sends them into major-league spiciness.

0:51:140:51:19

But a blue-cheese dip cools them down.

0:51:190:51:22

With Southern-fried chicken, you marinate to keep the moisture in,

0:51:220:51:26

but with wings, you want to draw it out.

0:51:260:51:29

You sprinkle the wings with salt,

0:51:290:51:31

stick them in the fridge for 24 hours,

0:51:310:51:34

bring them out, pat them dry.

0:51:340:51:36

If it's wet, it won't crisp.

0:51:360:51:38

There are three fundamental parts to a chicken wing in these here parts.

0:51:390:51:44

The tip...

0:51:440:51:46

..the flat...

0:51:480:51:49

..and the drumette. We're going to take the tip off and discard it.

0:51:510:51:54

And then we're going to separate the flat from the drumette.

0:51:560:52:00

I'll crack on with these, mucker.

0:52:010:52:02

All right, mate. First thing for the sauce,

0:52:020:52:04

I take a pan, and I melt some butter.

0:52:040:52:07

Into this butter I'm going to grate two cloves of garlic.

0:52:070:52:11

It's an interesting story, this, of the chicken wing, its evolution.

0:52:110:52:14

In the '60s and '70s, families would come back to have

0:52:140:52:17

a whole roast chicken, but then of course

0:52:170:52:19

comes the '80s, everything is very chic.

0:52:190:52:21

The birth of the skinless chicken breast,

0:52:210:52:23

so you see, people would have that.

0:52:230:52:25

And what do you do with the rest of the bird?

0:52:250:52:27

Well, the wings were super-duper cheap,

0:52:270:52:29

that's why people started eating wings.

0:52:290:52:32

Look at that, it's like a girl dancing troupe,

0:52:320:52:34

-the drumettes and the flats.

-Yeah, perfect.

0:52:340:52:37

MARCHING BAND VERSION OF "DIXIE'S LAND"

0:52:370:52:39

THEY HUM

0:52:390:52:40

'In true American style, we start our hot sauce by cheating a bit,

0:52:400:52:44

'with a big glug of ready-made stuff into our garlicky butter.'

0:52:440:52:47

We will sharpen that up with a tablespoon of cider vinegar.

0:52:470:52:51

Now, to temper the cider vinegar...

0:52:510:52:53

..we put in a teaspoon of sugar.

0:52:550:52:57

-AMERICAN ACCENT:

-There's a duck in my sugar.

0:52:570:53:00

Do you know why? It's cos everything is cute in America.

0:53:000:53:02

So the sugar goes in like this.

0:53:040:53:05

And some black pepper. And that is the sauce.

0:53:080:53:11

Yeah, Kingy, drink my hot sauce.

0:53:110:53:13

Oh, wow.

0:53:160:53:17

Right, so here we go. We're at temperature now.

0:53:170:53:21

So we're just going to drop these in.

0:53:210:53:22

Ten minutes, 160 degrees.

0:53:220:53:25

Now, this is the cool, smooth sauce.

0:53:280:53:31

One onion, diced, goes into the bowl.

0:53:310:53:34

The blue cheese goes in.

0:53:340:53:35

Buttermilk again.

0:53:360:53:38

Look at that. It's like a commercial.

0:53:390:53:41

Creme fraiche goes in.

0:53:440:53:45

Now some cider vinegar.

0:53:490:53:51

One teaspoon.

0:53:510:53:52

So just whap this all up together

0:53:540:53:56

and that will be the wonderful, cool sauce.

0:53:560:53:58

-Look at those.

-Beautiful.

0:54:030:54:05

Cooking wings like this is a bit like getting a good suntan.

0:54:060:54:09

You've got to start slow and build up to that final burn,

0:54:090:54:12

like the final visit to the solarium

0:54:120:54:14

before they go out down the Bigg Market.

0:54:140:54:16

-Tan-tastic!

-"Look at me, I'm smashing."

0:54:160:54:18

'Turn up the heat to 190 for the second fry.

0:54:210:54:24

'This hot blast crisps them right up.'

0:54:250:54:28

'The wing really has become the king of snacks in America.'

0:54:340:54:38

What's that mad statistic on Super Bowl day?

0:54:380:54:41

Super Bowl Sunday,

0:54:410:54:43

there are 1.3 billion chicken wings eaten in America.

0:54:430:54:48

That is four chicken wings per man, woman and child all over the States.

0:54:480:54:53

-That's massive!

-Yeah, that is massive.

0:54:530:54:55

These are perfect, Kingy, the salting, the double-cooking.

0:54:580:55:01

Listen...

0:55:010:55:02

WINGS RATTLE IN DISH

0:55:020:55:04

Oh, it's like shrapnel. Perfect.

0:55:040:55:06

Crispy. Crispy, crispy, very, very crispy.

0:55:090:55:13

'Then slather in a lovely hot sauce.'

0:55:130:55:17

It's sweet, it's savoury, it's spicy, it's garlicky.

0:55:180:55:22

Oh-ho.

0:55:220:55:24

I think these are the ultimate cheap, tasty bar snack, and as such,

0:55:260:55:31

best served in a basket.

0:55:310:55:32

DAVE CHUCKLES

0:55:320:55:35

And as we found out in Texas, man, this is practically vegetarian.

0:55:350:55:39

Do you know what, Kingy, I always remember watching

0:55:400:55:42

-the TV when I was a kid, The Odd Couple.

-Yeah?

0:55:420:55:44

And now I'm living it. It's me and you, isn't it?

0:55:440:55:46

We're The Odd Couple, going back with our buffalo wings

0:55:460:55:48

-and going to watch the ball game.

-Well...let's go.

0:55:480:55:51

They're hot, they're cool - it's chicken in a basket, American-style.

0:55:580:56:02

Oh, man.

0:56:100:56:11

Have you tried that sauce?

0:56:110:56:13

The blue with the chilli?

0:56:130:56:14

Kingy, there is wizardry going on here.

0:56:160:56:19

See, this is what you do, you see?

0:56:190:56:21

You strip your flat and then use it as a spoon.

0:56:220:56:25

That's disgusting.

0:56:260:56:28

Mate, it's crazy to think that once the most discarded bit -

0:56:280:56:32

we threw it away -

0:56:320:56:33

has now reached the echelons of a culinary treat.

0:56:330:56:36

-And what a treat it is.

-It is.

-Do you know what?

0:56:360:56:39

Texas has been really good to us.

0:56:400:56:43

It's been so fascinating to find out the role of chicken and egg.

0:56:430:56:46

It's got history, it's got culture, and you know what,

0:56:460:56:49

from the time of slavery until now,

0:56:490:56:50

chicken's been a thing that binds everybody.

0:56:500:56:53

It's ancient, it's modern, it's everything.

0:56:530:56:56

Here, Dave, we need to get back to the ballpark.

0:56:570:56:59

The fireworks are about to start.

0:56:590:57:01

I wonder if the game's finished yet.

0:57:010:57:03

I hope so, it's getting dark.

0:57:030:57:05

It doesn't stop Texans, they're crazy.

0:57:050:57:08

Look, there's even a pool at the side of the baseball field.

0:57:080:57:11

Well, why wouldn't you?

0:57:110:57:13

You know what, dude,

0:57:150:57:17

hasn't chicken in America been a real rags-to-riches story?

0:57:170:57:20

Yeah, it's fabulous.

0:57:200:57:22

From such humble beginnings to such finger-licking glory.

0:57:220:57:25

I tell you what, do you think this would catch on at the footy?

0:57:250:57:27

Oh, yeah, imagine this at Old Trafford or St James' Park.

0:57:270:57:31

-America...

-And your wonderful chicken and eggy dishes...

0:57:350:57:40

-BOTH:

-..we salute you.

0:57:410:57:42

MUSIC: The Star-Spangled Banner

0:57:450:57:46

Next time, we're visiting a country

0:58:000:58:02

where different and divided communities

0:58:020:58:05

have created a cuisine like no other.

0:58:050:58:07

-BOTH:

-Israel!

0:58:070:58:08

This, to us, is better than the Holy Grail.

0:58:080:58:12

'We'll be exploring the chicken-y...'

0:58:120:58:14

Ooh, they're not your supermarket specials, are they?

0:58:140:58:17

'..and eggy...'

0:58:170:58:18

Oh, it's bust one, never mind.

0:58:180:58:20

'..history that's at the heart of the Holy Land's cuisine.'

0:58:200:58:23

-Mazel tov!

-Hey-hey!

0:58:230:58:26

MUSIC: The Birdie Song

0:58:300:58:32

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