0:00:02 > 0:00:03FANFARE
0:00:03 > 0:00:05COCK CROWS
0:00:07 > 0:00:09BIRD SCREECHES IN DISTANCE
0:00:13 > 0:00:16WITH AMERICAN ACCENT: In a world full of cowboys and cattle...
0:00:17 > 0:00:20..cows once ruled the ranch.
0:00:21 > 0:00:25- WITH AMERICAN ACCENT:- But for the first time in more than a century,
0:00:25 > 0:00:28the chicken now reigns supreme.
0:00:30 > 0:00:32Ner, nuh-ner, nuh-ner-ner!
0:00:33 > 0:00:36Phwoar! Well, I'll go to t'foot of John Wayne.
0:00:36 > 0:00:38I'm hotter than a rattlesnake with flu.
0:00:38 > 0:00:44- Oh, dude, I'm hotter than Southern-fried chicken that's been left out in the sun.- Ohhh.- Oh, dear.
0:00:44 > 0:00:46DAVE CLUCKS
0:00:48 > 0:00:50- BOTH:- 'We're back.
0:00:50 > 0:00:53'And we're on our biggest adventure ever.'
0:00:53 > 0:00:54Let's go!
0:00:54 > 0:00:56'We're taking our bikes to four continents...'
0:00:56 > 0:00:58Where's Dave?
0:00:58 > 0:01:02'..to find out how chicken has taken over the culinary world.'
0:01:02 > 0:01:03Absolutely superb.
0:01:03 > 0:01:05This is almost a religious experience.
0:01:05 > 0:01:09'And why it's about to become the planet's most popular meat.'
0:01:09 > 0:01:13We are going to cross France just to find a chicken.
0:01:13 > 0:01:16'We'll uncover the world's most fascinating and delicious...'
0:01:16 > 0:01:17Curry!
0:01:17 > 0:01:19'..chicken and egg dishes...' Chicken!
0:01:20 > 0:01:25'..from the great British roast to exotic spices in Morocco.
0:01:25 > 0:01:27'And the best ways of cooking them.'
0:01:27 > 0:01:29HE LAUGHS EVILLY
0:01:29 > 0:01:32- BOTH:- Oh, yes!
0:01:32 > 0:01:35'We're exploring the history and cultural impact of the humble chicken.'
0:01:35 > 0:01:37It's the Holy Land.
0:01:37 > 0:01:39'And the egg, dude.'
0:01:39 > 0:01:41'From the home of lip-smacking fast food...'
0:01:41 > 0:01:43Thank you!
0:01:43 > 0:01:45'..to French cordon bleu.'
0:01:45 > 0:01:46Oh-ho-ho!
0:01:46 > 0:01:48Paris!
0:01:48 > 0:01:49Ooh-la-la!
0:01:49 > 0:01:54'It's our most finger-licking chicken-y adventure ever.'
0:01:54 > 0:01:55- ALL:- Hurray!
0:01:55 > 0:01:57I don't know how you top this.
0:01:57 > 0:01:59HE EXCLAIMS
0:02:05 > 0:02:08MUSIC: Born In The USA by Bruce Springsteen
0:02:08 > 0:02:12Today we're telling the rags-to-riches story
0:02:12 > 0:02:14of chicken in the USA.
0:02:14 > 0:02:17# Born in the USA
0:02:17 > 0:02:23# I was born in the USA, now... #
0:02:23 > 0:02:25From a dark past rooted in slavery,
0:02:25 > 0:02:29the USA's chicken dishes have gone on to transform
0:02:29 > 0:02:31the burger-eating landscape.
0:02:31 > 0:02:35Americans now consume more chicken than anyone else in the world.
0:02:35 > 0:02:38They get through eight billion chickens a year.
0:02:38 > 0:02:39That's 27 each.
0:02:39 > 0:02:42But there's more to the story of this bird than you might think.
0:02:42 > 0:02:45We're on a journey of culinary anthropology.
0:02:45 > 0:02:49To discover the chicken-y, eggy wonderfulness
0:02:49 > 0:02:54that lies at the heart of the US of A's gastronomic DNA.
0:02:54 > 0:02:58Dishes that chart the status of the chicken throughout history.
0:02:58 > 0:03:00I'm really looking forward to this, Si.
0:03:00 > 0:03:04- Aye, so am I, dude, so am I. I'm proper cock-a-hoop.- Yeee-hah!
0:03:04 > 0:03:08MUSIC: The Star-Spangled Banner
0:03:08 > 0:03:11# America. # Land of the free, home of the brave,
0:03:11 > 0:03:14birthplace of finger-lickin' fried chicken.
0:03:14 > 0:03:16CLUCKING
0:03:20 > 0:03:23Hey-hey! Living the dream, Kingy.
0:03:23 > 0:03:26Absolutely, dude, look at it, man.
0:03:28 > 0:03:32'America's Southern-fried chicken is part of the international fast-food revolution.
0:03:32 > 0:03:36'It's one of the world's top three fast foods.'
0:03:36 > 0:03:38This is perfectly, perfectly cooked.
0:03:38 > 0:03:39- Yeah.- Thank you.
0:03:39 > 0:03:43'And of course, the USA's eggy dishes have transformed breakfast.
0:03:43 > 0:03:47'Blueberry pancakes, maple-drizzled waffles.
0:03:47 > 0:03:48'Ooh!
0:03:48 > 0:03:52'We'll also discover the secrets of smoking-hot barbecue.'
0:03:52 > 0:03:53Have a nice day, y'all.
0:03:53 > 0:03:56'A stew so large, you won't need fries.'
0:03:56 > 0:03:58This is my first-ever Brunswick stew.
0:03:58 > 0:04:03'And the cheap chicken-y bit that Americans can't get enough of.'
0:04:03 > 0:04:04Crispy.
0:04:04 > 0:04:07'This is a tale of how a bird with humble beginnings...
0:04:07 > 0:04:11'Shaped history, conquered the world and...
0:04:11 > 0:04:14- BOTH:- 'United plates of America!'
0:04:19 > 0:04:22Despite the brilliantly named towns of Chicken in Alaska
0:04:22 > 0:04:24and Chicken Bristle in Illinois,
0:04:24 > 0:04:27we're actually starting our trip in Richmond,
0:04:27 > 0:04:28in the state of Virginia.
0:04:35 > 0:04:39This town is the birthplace of fried chicken.
0:04:39 > 0:04:42Yep, not Kentucky like most people think, Dave.
0:04:42 > 0:04:43Nope.
0:04:44 > 0:04:48Virginia's fried chicken is so esteemed that one of its towns
0:04:48 > 0:04:51has earned the title Chicken Capital of the Universe.
0:04:52 > 0:04:56And the oldest fried-chicken recipe on record was published here.
0:04:58 > 0:05:00But that was more than 200 years ago.
0:05:00 > 0:05:03Nowadays, recipes are kept secret -
0:05:03 > 0:05:05as fried chicken is big business.
0:05:08 > 0:05:11Do you know what, Kingy? The past decade,
0:05:11 > 0:05:15there's been an explosion in the opening of chicken shops across the world.
0:05:15 > 0:05:19In London now alone, there's 8,000 chicken shops.
0:05:19 > 0:05:22That's one chicken shop for every 1,000 people.
0:05:22 > 0:05:28Do you know what, dude? No self-respecting high street would be without it either, would they?
0:05:28 > 0:05:30GOSPEL SINGING
0:05:30 > 0:05:33We may see it as a quick hangover fix, Kingy,
0:05:33 > 0:05:37but fried chicken used to be served in splendour on a Sunday.
0:05:37 > 0:05:40It was once deemed the gospel bird,
0:05:40 > 0:05:44Southern slang for the fried chicken served to the preacher after church.
0:05:49 > 0:05:53And there's only one place to go on a Sunday for fried chicken in Richmond -
0:05:53 > 0:05:55Mama J's.
0:05:57 > 0:05:59Ably assisted by manager Kelli,
0:05:59 > 0:06:03Mama J's has become a place of worship for chicken lovers.
0:06:03 > 0:06:07People queue for hours for a taste of their secret recipe.
0:06:09 > 0:06:14Mama J is one of those who remembers the special Sunday fried chicken
0:06:14 > 0:06:16after church and how important it was to the family.
0:06:20 > 0:06:22Welcome to America.
0:06:22 > 0:06:25- Oh, yes! Oh, thanks very much. - You're welcome.
0:06:25 > 0:06:29Fried chicken, collard greens, macaroni cheese.
0:06:29 > 0:06:33What are your memories, Mama J, when you were growing up, of chicken?
0:06:33 > 0:06:35My fondest memory, we used to come home from church,
0:06:35 > 0:06:38we always had fried chicken,
0:06:38 > 0:06:42mashed potatoes with brown gravy and corn on the cob and...
0:06:42 > 0:06:45oh, cabbage and string beans and...
0:06:45 > 0:06:48The preacher used to come over, and Grandaddy and Grandma...
0:06:48 > 0:06:52I don't know why he didn't go to any other member's house.
0:06:52 > 0:06:54I think I can probably have a...
0:06:54 > 0:06:56He was... As if we could afford to feed him!
0:06:56 > 0:07:00It was 14 of us and we all sat around a big table and we ended up
0:07:00 > 0:07:04sitting on ironing boards and buckets and paint boards and whatever else
0:07:04 > 0:07:08we could find. But there was always enough chicken, there was always enough for everything.
0:07:08 > 0:07:09Oh, it's crispy.
0:07:09 > 0:07:11It's crispy and it's juicy.
0:07:11 > 0:07:14You're making me hungry.
0:07:14 > 0:07:17- Got you guys something to drink. - Oh, thank you.- Thank you.
0:07:17 > 0:07:19- Oh, it's epic.- So, Kelli,
0:07:19 > 0:07:21do you have any memories about chicken from when you were a kid?
0:07:21 > 0:07:24Any kind of way to make chicken special,
0:07:24 > 0:07:26it definitely happened on Sundays,
0:07:26 > 0:07:30but I think in the African-American culture, we eat chicken all the time,
0:07:30 > 0:07:31that's kind of our go-to thing.
0:07:31 > 0:07:33Everybody eats chicken.
0:07:33 > 0:07:35Homecoming in church, church anniversary,
0:07:35 > 0:07:38- that's the first thing they have, is chicken.- Chicken.
0:07:38 > 0:07:43- Chicken.- Well, we hate to rush you guys, but we do need this table, so...you know.
0:07:43 > 0:07:45Yeah. You could take to go, though.
0:07:45 > 0:07:47OK. MAMA J LAUGHS
0:07:47 > 0:07:49- Eat quick.- I'm eating, I'm eating.
0:07:50 > 0:07:53Oh, man, we didn't get time to get the secret recipe.
0:07:53 > 0:07:58Well, Kingy, we need to get even deeper into the story of chicken in America.
0:07:58 > 0:08:01You see, it wasn't always held in such high regard.
0:08:01 > 0:08:04In fact, its beginnings were pretty PALTRY.
0:08:11 > 0:08:12In the 19th century,
0:08:12 > 0:08:16chickens were deemed so worthless that they were often the only livestock
0:08:16 > 0:08:19African-American slaves were allowed to keep.
0:08:20 > 0:08:24Fried chicken was cheap and made from whatever spices were to hand.
0:08:27 > 0:08:28And it was here in Gordonsville,
0:08:28 > 0:08:32a sleepy railway town just a few miles north of Richmond,
0:08:32 > 0:08:37that these dishes paved the way for takeaway fried chicken as we know it.
0:08:37 > 0:08:39Some 150 years ago,
0:08:39 > 0:08:46about 65 years before a certain Colonel Sanders sold his first piece of chicken.
0:08:46 > 0:08:51It's a story of how a group of enslaved black Americans went on to become entrepreneurs.
0:08:53 > 0:08:56They started out selling their fried chicken through train windows to
0:08:56 > 0:09:01hungry passengers, under the orders of their master, a Mr Omohundro,
0:09:01 > 0:09:03who owned the track-side hotel.
0:09:04 > 0:09:09Angel May runs the museum on the tracks where the Gordonsville chicken ladies,
0:09:09 > 0:09:12as they became known, once cooked and sold their wares.
0:09:12 > 0:09:15If you couldn't get off the train and come into the hotel,
0:09:15 > 0:09:18he thought he needs to get those ladies out there and serve that chicken
0:09:18 > 0:09:22- through those windows.- So that's like fast food, in 18...- Mm-hm, yes.
0:09:22 > 0:09:24The first, "Right, OK, delivery."
0:09:24 > 0:09:28And so, really, Colonel Sanders, from Kentucky, hasn't got a...
0:09:28 > 0:09:30- hasn't got a look-in.- Absolutely.
0:09:30 > 0:09:32It's also on the Orient Express,
0:09:32 > 0:09:36it's on the menu, the famous Gordonsville fried chicken.
0:09:36 > 0:09:40On the Orient Express to Istanbul, you'll get a Gordonsville leg?
0:09:40 > 0:09:41Absolutely.
0:09:41 > 0:09:42DAVE LAUGHS
0:09:42 > 0:09:45'In stark contrast to the grand hotel,
0:09:45 > 0:09:50'it was in this humble kitchen that the foundations of fast food were fried.'
0:09:50 > 0:09:53- Oh, wow.- Oh, wow.
0:09:53 > 0:09:56They said that the lady that was in charge here during the slavery times,
0:09:56 > 0:09:58her name was Anna the Cook.
0:09:58 > 0:10:01They said that she was four feet 11 and she was mean as a snake.
0:10:01 > 0:10:05And that she would make the ladies carry trays above their heads and
0:10:05 > 0:10:07whistle as they walked across to the main building.
0:10:07 > 0:10:09And that was called the whistle walk.
0:10:09 > 0:10:13And it was to make sure they weren't sneaking the food and eating it.
0:10:13 > 0:10:15So it was kind of like a code.
0:10:15 > 0:10:18Once freed from slavery, in the late 1860s,
0:10:18 > 0:10:21the ladies carried on selling chicken on the tracks,
0:10:21 > 0:10:24but this time they kept the profits.
0:10:27 > 0:10:30And the chicken ladies' legacy still lives on.
0:10:30 > 0:10:34The town holds an annual fried-chicken festival every year to honour them.
0:10:37 > 0:10:40Stephanie and her husband, Vince, are chicken champions.
0:10:40 > 0:10:43They've won the contest three years running.
0:10:43 > 0:10:46So we're here, well, to steal their best ideas.
0:10:47 > 0:10:50- Stephanie, Vince. Hi, I'm Dave.- How you doing?- Hey, Dave.
0:10:50 > 0:10:53This is the secret of everything that is secret.
0:10:53 > 0:10:55What is it? What's in it?
0:10:55 > 0:10:58- I can't tell you.- We'll not tell anybody!
0:10:58 > 0:10:59Mm-mm.
0:10:59 > 0:11:02You're the end of a legacy of over 100 years.
0:11:02 > 0:11:05How does that feel? To be in Gordonsville, still frying chicken?
0:11:05 > 0:11:07It's very important to our community.
0:11:07 > 0:11:11To pay homage to the ladies who put that work in, many, many years ago.
0:11:11 > 0:11:14I mean, in the 1800s, you know, African-American women,
0:11:14 > 0:11:16to be an entrepreneur, that's amazing.
0:11:16 > 0:11:19- In any country.- Absolutely right.
0:11:19 > 0:11:21We can keep tradition going.
0:11:21 > 0:11:24And win a few championships in the way.
0:11:24 > 0:11:29Yes, because if Gordonsville is the epicentre of fried chicken,
0:11:29 > 0:11:32and you guys are the champions,
0:11:32 > 0:11:36then this has to be the best fried chicken in the world.
0:11:36 > 0:11:37Yes. It's number one.
0:11:39 > 0:11:41You may think we're eating a lot of fried chicken,
0:11:41 > 0:11:44but we're only trying to work out the secret recipe.
0:11:44 > 0:11:46It's research, innit?
0:11:46 > 0:11:49Yeah, yeah! And learning from the experts, dude.
0:11:49 > 0:11:50In fact, world leaders, you know.
0:11:50 > 0:11:52And we're only having a little bit.
0:11:52 > 0:11:53Ohhh.
0:11:55 > 0:11:57Oh, wow. Stephanie, that looks amazing.
0:11:57 > 0:12:01'It's great to see Vince and Steph continuing to share the one thing
0:12:01 > 0:12:05'that wasn't taken from the chicken ladies during slavery.
0:12:05 > 0:12:08'Their food traditions and recipes.'
0:12:08 > 0:12:13- It's fantastic.- It's crispy, it's tender, it's juicy.
0:12:13 > 0:12:16- Got to tell you as well, this is perfectly, perfectly cooked.- Yeah.
0:12:16 > 0:12:18- Thank you.- Absolutely amazing.
0:12:18 > 0:12:20There's such history and heritage here.
0:12:20 > 0:12:22This really is history on a plate.
0:12:22 > 0:12:23Absolutely, Dave.
0:12:38 > 0:12:43The railroads continued to play an important part in the story of Southern-fried chicken.
0:12:43 > 0:12:48After slavery, African-Americans headed north in search of a better life.
0:12:48 > 0:12:51But there was still segregation on train dining cars,
0:12:51 > 0:12:54so they had to take a packed lunch.
0:12:54 > 0:12:56Since fried chicken could keep for several days,
0:12:56 > 0:12:58it also travelled with them.
0:13:00 > 0:13:04As the chicken was eaten, the bones were thrown out of the carriage.
0:13:04 > 0:13:05Mmm, delicious!
0:13:05 > 0:13:09Leaving a long line of chicken bones by the railway track
0:13:09 > 0:13:11that stretched for miles.
0:13:11 > 0:13:16Hence, these migratory routes became known as the Chicken Bone Expresses,
0:13:16 > 0:13:20and it was said that local dogs were more reliable than the train timetables
0:13:20 > 0:13:23at predicting the trains' arrival,
0:13:23 > 0:13:26due to the fact they knew when the chicken bones were coming.
0:13:26 > 0:13:27Yeee-hah!
0:13:31 > 0:13:34Hey, pardner, got one for you. Hyuck!
0:13:34 > 0:13:37Why did the chicken cross the railroad track,
0:13:37 > 0:13:39roll in the mud and cross back again?
0:13:41 > 0:13:42I don't know.
0:13:43 > 0:13:46Because he was a dirty double-crosser. Hyuck!
0:13:56 > 0:13:59Do you get it?
0:13:59 > 0:14:00Yep.
0:14:06 > 0:14:08BELL TOLLS IN DISTANCE
0:14:12 > 0:14:15TRAIN KLAXON SOUNDS
0:14:28 > 0:14:33We now know the story of America's most important chicken dish,
0:14:33 > 0:14:36but we still haven't cracked the secret recipe.
0:14:36 > 0:14:39Oh, let's have a go at our own, Kingy.
0:14:39 > 0:14:42Yeah. We may have tasted some of Virginia's best, mate,
0:14:42 > 0:14:44but I reckon we can do just as well.
0:14:44 > 0:14:46GOSPEL SINGING
0:14:46 > 0:14:49Hark, my friend, what's that I hear?
0:14:51 > 0:14:53That is the sound of praise, dude.
0:14:55 > 0:14:58If we're going to master that Sunday-special recipe,
0:14:58 > 0:15:00we need to get into the spirit!
0:15:23 > 0:15:24Oh, that was fantastic.
0:15:24 > 0:15:27Now, aren't you going to come and join us?
0:15:27 > 0:15:29John, that would be a great privilege.
0:15:29 > 0:15:32All right, you can sing, "Glory, hallelujah to the risen King."
0:15:32 > 0:15:35- JOHN LAUGHS - "Oh, glory, hallelujah."
0:15:35 > 0:15:38- BOTH:- Oh, glory, hallelujah to the risen King.
0:15:38 > 0:15:41That's right, that's right. Now, are you tenors or basses?
0:15:41 > 0:15:44- Baritones?- Kind of window-shattering, really.
0:15:44 > 0:15:47All right! Come join us, come join us right in the middle.
0:15:47 > 0:15:49Fantastic, thank you.
0:15:49 > 0:15:50This is a surprise, John.
0:15:50 > 0:15:52This is the baritone section.
0:15:52 > 0:15:53- That's baritone?- Yeah.
0:15:53 > 0:15:58OK, well, listen, I'll go... # Glory, hallelujah to the risen King. #
0:15:58 > 0:16:00You're in the right spot!
0:16:01 > 0:16:03I think I'mma leave you right there!
0:16:05 > 0:16:08You all are Brits. It's not "ha-llelujah", it's "hah-llelujah".
0:16:08 > 0:16:10- Hah-llelujah.- Hallelujah.
0:16:10 > 0:16:13- All right, there we go.- So, two tenors make a 20.
0:16:13 > 0:16:16- DRUMMER PLAYS PUNCHLINE ROLL - There we are!
0:16:16 > 0:16:20We're getting there. All right, here we go.
0:16:20 > 0:16:24# Oh, glory, hallelujah
0:16:24 > 0:16:30- # Glory, hallelujah - Oh, glory, hallelujah
0:16:30 > 0:16:37- # Glory, hallelujah to the risen - To the risen
0:16:37 > 0:16:45- # King - Oh, yeah! #
0:16:47 > 0:16:50What a privilege, thank you. Amazing.
0:16:50 > 0:16:51Amazing.
0:16:51 > 0:16:55That was OK. You can come back. You need a robe, though.
0:16:55 > 0:17:00I would be very honoured. I think that's another one to tick off life's boxes. Thank you.
0:17:00 > 0:17:04- We've heard that chicken is the gospel bird.- Yes.
0:17:04 > 0:17:06So you must be hungry with the singing.
0:17:06 > 0:17:09So, we want to bring the bird to the gospel.
0:17:09 > 0:17:11- Excellent.- Is that OK?
0:17:11 > 0:17:17- There are a lot of chefs in this choir, so you're going to be under scrutiny.- Oh, no!- Yes.
0:17:17 > 0:17:19But I'm sure you'll pass the test.
0:17:22 > 0:17:24Hopefully we can fast-track ourselves up the stairway
0:17:24 > 0:17:26to Southern-fried heaven, dude,
0:17:26 > 0:17:29with our fried chicken, waffles and sweetcorn fritters.
0:17:30 > 0:17:34This is our spin on good old Southern home cookin'.
0:17:34 > 0:17:38And we've borrowed a good old Southern home kitchen round the corner to cook it in.
0:17:38 > 0:17:41Well, we don't want anyone to nick OUR secret recipe.
0:17:41 > 0:17:43Well, except you lot, obviously.
0:17:43 > 0:17:45This is so American,
0:17:45 > 0:17:47we've practically got the Partridge Family sitting next door.
0:17:47 > 0:17:51- We have.- The reason why we're cooking this fried chicken in Richmond, Virginia,
0:17:51 > 0:17:53is that this is where fried chicken started.
0:17:53 > 0:17:59The first recorded memoir of chicken frying is in a book called The Virginian Housewife,
0:17:59 > 0:18:03which was published in 1828 by a Mary Randolph.
0:18:03 > 0:18:07It was chicken fried in lard, surmounted with fried parsley.
0:18:07 > 0:18:08It's never been healthy!
0:18:08 > 0:18:11But from Mary Randolph, we salute you.
0:18:11 > 0:18:16We do. Well, I would salute you but I'm covered in chicken.
0:18:17 > 0:18:21But, you know, one thing that Vince and Stephanie and Mama J didn't do
0:18:21 > 0:18:22is marinate it in buttermilk.
0:18:22 > 0:18:27We're going to do that, we're going to marinate it in buttermilk and Worcestershire sauce.
0:18:27 > 0:18:29The buttermilk does make it richer and softer.
0:18:29 > 0:18:31Look at that. I wonder if Elvis ate this.
0:18:31 > 0:18:35Of course he did, it's fried chicken, he lived in the South, didn't he? In Memphis.
0:18:35 > 0:18:37THEY IMITATE ELVIS
0:18:37 > 0:18:42Pop that with clingfilm and pop it in the fridge for at least two to four hours.
0:18:42 > 0:18:45- Now, not for us is any of those bought seasonings.- Pah!
0:18:45 > 0:18:48No, we start off with some flour for dusting,
0:18:48 > 0:18:51and then we put the spices into that.
0:18:51 > 0:18:53Two teaspoons of salt.
0:18:53 > 0:18:54It's well seasoned, this.
0:18:55 > 0:18:57Pepper. Loads of black pepper.
0:19:00 > 0:19:03Some "o-REG-ano".
0:19:03 > 0:19:04That's oregano.
0:19:04 > 0:19:06Dried herbs are great for this.
0:19:06 > 0:19:08They're not going to burn and explode like fresh.
0:19:09 > 0:19:12Some thyme. And paprika.
0:19:13 > 0:19:14Lots of paprika.
0:19:18 > 0:19:20And some cayenne pepper or chilli powder.
0:19:20 > 0:19:22Much or as little as you like.
0:19:22 > 0:19:26You could make a big batch of the dried-herb mix and keep it airtight
0:19:26 > 0:19:30to add Southern-fried speediness to the flour next time.
0:19:31 > 0:19:35After a few hours in the fridge, get the chicken's coat on.
0:19:35 > 0:19:37Take off the excess.
0:19:38 > 0:19:41- And then we just...- Pop it in there. And I'm just going to roll it.
0:19:41 > 0:19:43Look at this, just shake and vac.
0:19:43 > 0:19:46And put your flavour back.
0:19:46 > 0:19:49We'll bake this later to seal the buttermilky flavour in.
0:19:50 > 0:19:53But first we crisp up the coating.
0:19:56 > 0:19:58Oh, look at that.
0:19:58 > 0:20:00Beautifully, beautifully golden.
0:20:00 > 0:20:02Golden. Golden like King Midas's leg.
0:20:02 > 0:20:04Before it goes in the oven,
0:20:04 > 0:20:07we need to put it onto a baking tray and a rack,
0:20:07 > 0:20:12so the heat circulates all around that chicken joint and makes it super crispy.
0:20:12 > 0:20:15And now oil's back up to temperature.
0:20:16 > 0:20:18In we go with the second batch.
0:20:18 > 0:20:20Should I get on with the batter for the waffles?
0:20:20 > 0:20:24- Aye, that's a good idea, dude. And then I'll crack on with this. - All right, bud.
0:20:24 > 0:20:27'This is chicken and EGG, after all.'
0:20:27 > 0:20:28Look at this, isn't it great?
0:20:28 > 0:20:30Me chicken flour dispenser.
0:20:30 > 0:20:32HE CLUCKS
0:20:32 > 0:20:35You'll often find sweet served with savoury here,
0:20:35 > 0:20:37just like our pork and apple sauce, really.
0:20:37 > 0:20:39And cornflour.
0:20:43 > 0:20:44Some caster sugar.
0:20:46 > 0:20:48And some baking powder.
0:20:48 > 0:20:50We want a bit of humph in your waffle.
0:20:50 > 0:20:52Humph. As in Bogart.
0:20:54 > 0:20:57Who said a man can't multitask? Look at this.
0:20:57 > 0:20:58All at once.
0:20:59 > 0:21:02Historically, chickens were kept for their eggs.
0:21:02 > 0:21:06Before the days of refrigeration, the meat was just a by-product,
0:21:06 > 0:21:09which yet again proves, Kingy, the egg came first.
0:21:11 > 0:21:14That's the texture you're after.
0:21:14 > 0:21:17Kind of fluid. You could decorate with that.
0:21:17 > 0:21:20- That's lovely, Dave.- In order to get it into the waffle iron,
0:21:20 > 0:21:22it's probably going to be better if we put it back in the jug.
0:21:22 > 0:21:25And like Yorkshire pudding, you know you should let the batter rest,
0:21:25 > 0:21:28it lets the flour expand. Your waffle mixture,
0:21:28 > 0:21:31we'll just let that rest in the fridge for a bit.
0:21:31 > 0:21:33And you know what time it is now, don't you?
0:21:33 > 0:21:37- It's tick-a-tick-a-chucky time.- It is. We need to put this in the oven.
0:21:37 > 0:21:40Give it 15 minutes at 180 degrees.
0:21:44 > 0:21:47Well, it has been said on occasion that Simon and myself get paid to waffle.
0:21:47 > 0:21:49This time, we are!
0:21:49 > 0:21:52Electric waffle irons are fantastic.
0:21:52 > 0:21:54I have the Rolls-Royce.
0:21:54 > 0:21:58In fact, because we forgot to bring one, we borrowed this from the hotel.
0:21:58 > 0:22:00But the great thing is,
0:22:00 > 0:22:02the instructions on how to make your waffle are on the top.
0:22:02 > 0:22:04First, turn it on.
0:22:04 > 0:22:05IRON BLEEPS
0:22:05 > 0:22:09Right. Now open me waffle thingy.
0:22:09 > 0:22:10And then I put the batter in.
0:22:14 > 0:22:15Right.
0:22:16 > 0:22:17Now, what does it say?
0:22:17 > 0:22:19Flip the baker over.
0:22:21 > 0:22:23Wait for bleeping.
0:22:24 > 0:22:26How long?
0:22:26 > 0:22:27I don't know.
0:22:28 > 0:22:29No beeping.
0:22:31 > 0:22:34- Sense of anticipation is killing us. - I know.
0:22:38 > 0:22:39Beep!
0:22:39 > 0:22:41- Should I flip it?- No!
0:22:43 > 0:22:45- IRON BLEEPS - Oh, here we go!- Did it beep?
0:22:45 > 0:22:46Oh, yes.
0:22:51 > 0:22:52DAVE CLEARS THROAT
0:22:52 > 0:22:58It's important before you make your waffle to give it a quick squirt of oil so it comes out.
0:23:01 > 0:23:05'Whilst David unsticks his waffles, I'll whip up some quick fritters.
0:23:05 > 0:23:08'Make sure there's plenty of oil in the pan, Kingy.'
0:23:13 > 0:23:16That plate is reflective of the comfort food that is
0:23:16 > 0:23:18fried chicken in the United States of America.
0:23:18 > 0:23:20There's no finesse to it,
0:23:20 > 0:23:24it's just great comfort food that everybody loves.
0:23:25 > 0:23:29Oh, I do hope we pass muster with the gospel choir, Kingy.
0:23:29 > 0:23:32Fingers crossed for high praise, mate.
0:23:32 > 0:23:34THEY IMITATE ELVIS
0:23:39 > 0:23:41Got some chicken!
0:23:41 > 0:23:46- Please do help yourself, ma'am. - Lord, make us truly thankful for the food we're about to receive
0:23:46 > 0:23:51- for the nourishment and strength of our bodies, for Christ's sake. Amen. - Amen.
0:23:51 > 0:23:54- It smells good. I know it tastes good.- Thank you.
0:23:54 > 0:23:56Very tasty. Very tasty.
0:23:56 > 0:24:02- And this is what you call having a leg up on the competition! - LAUGHTER
0:24:02 > 0:24:03Here we go. Thank you!
0:24:03 > 0:24:05You all did a good job.
0:24:05 > 0:24:08- Really? Did we?- You did a good job. - Thank you.
0:24:08 > 0:24:11Thank you. It's high praise indeed.
0:24:11 > 0:24:13- You passed.- We passed?- We passed?
0:24:13 > 0:24:15Oh, yes!
0:24:15 > 0:24:16Get in. Good.
0:24:16 > 0:24:20- The chicken was moist.- Yeah?
0:24:20 > 0:24:21The flavouring was good.
0:24:21 > 0:24:24You passed.
0:24:24 > 0:24:26- Yes.- Thank you very much.
0:24:26 > 0:24:28So I get to have another bit?
0:24:28 > 0:24:30- Yeah, absolutely!- I think you've sung for your supper.
0:24:30 > 0:24:32Excuse me for using my hands. Thank you!
0:24:32 > 0:24:35- Well, I think that's worked really well.- Thanks to you.
0:24:35 > 0:24:37- Thank you.- Thank you, John.
0:24:37 > 0:24:41Do you know, I think we must say that to come to the original home,
0:24:41 > 0:24:45the foundation stone of fried chicken in the world, Virginia,
0:24:45 > 0:24:47we've kind of done OK, really.
0:24:47 > 0:24:52- We have.- We're happy to have the chance to share a meal with you
0:24:52 > 0:24:55and to hear your lovely voices.
0:24:55 > 0:24:57You might continue to cook and we'll work on the singing.
0:24:57 > 0:25:00LAUGHTER
0:25:00 > 0:25:02Well, I'm glad we've cracked it, dude.
0:25:02 > 0:25:04I've got to tell you, I've had a bellyful of fried chicken.
0:25:04 > 0:25:06Is it time for the barbecue bit now?
0:25:09 > 0:25:10Hang on, Kingy, there's an event on.
0:25:10 > 0:25:13Celebrating another local chicken dish,
0:25:13 > 0:25:15one of Virginia's lesser-known secrets.
0:25:16 > 0:25:21Then, David, in our quest to uncover the chicken-y secrets of America,
0:25:21 > 0:25:23we've just got to go, haven't we?
0:25:28 > 0:25:32It's only cooked a few times a year, and when you see the size of the pot,
0:25:32 > 0:25:33you'll realise why.
0:25:33 > 0:25:35I mean, they're probably washing up the rest of the time.
0:25:35 > 0:25:40Flipping heck, look at the size of that cooking pot, what a whopper.
0:25:40 > 0:25:45Brunswick stew is traditionally cooked in a massive pot at fundraisers.
0:25:45 > 0:25:48And today's event is for the local pool.
0:25:48 > 0:25:52Cowabunga, I can't wait to get this stewbilee started.
0:25:52 > 0:25:53I saw what you did there, dude!
0:25:55 > 0:25:58Head of the stew crew is John Clary.
0:25:58 > 0:26:01How far back in history does the Brunswick stew go, John?
0:26:01 > 0:26:03It's documented back to 1828.
0:26:03 > 0:26:05Right. Wow.
0:26:05 > 0:26:07A lot of people have tried to copy it across the country,
0:26:07 > 0:26:11but it's not the same. It's just a time-honoured tradition.
0:26:11 > 0:26:14If you want to get a group of people together and have fun and food,
0:26:14 > 0:26:16cook stew.
0:26:16 > 0:26:19- You do that very well. Do you have a canoe, by any chance?- No.
0:26:19 > 0:26:21You don't? Well, you should.
0:26:21 > 0:26:22It's the only thing I paddle.
0:26:25 > 0:26:29If deep-fried chicken was the precursor of fast food,
0:26:29 > 0:26:32Brunswick stew is all about mass production.
0:26:32 > 0:26:35Slow and low style.
0:26:37 > 0:26:38- Chip King.- That's it!
0:26:38 > 0:26:41- That's your American name.- Me American name!
0:26:41 > 0:26:43Chip King. It's brilliant.
0:26:43 > 0:26:45That's made me eyes water.
0:26:45 > 0:26:47- Straight in, John?- Straight in.
0:26:47 > 0:26:50'Apparently, this is John's BABY Crockpot.
0:26:50 > 0:26:53'Which feeds just 700 people.
0:26:53 > 0:26:57'This source of regional pride is a luscious Southern comforting stew,
0:26:57 > 0:27:00'containing about 35 chickens,
0:27:00 > 0:27:03'tonnes of tomatoes and a gargantuan amount of butter beans.
0:27:03 > 0:27:08'And it's about as far away as you can get from fast food.
0:27:08 > 0:27:09'You're not kidding, Kingy.
0:27:09 > 0:27:12'We have to wait for the alchemy to happen, about six hours,
0:27:12 > 0:27:14'for a whopper of a pot like this.'
0:27:16 > 0:27:24- What would we have to do before we get to wear a Proclamation Stew Crew hat?- Hat?- Yeah.
0:27:24 > 0:27:26- Oh, yes, that's a point, dude.- Stir. - Yes, sir.
0:27:26 > 0:27:29- For about an hour.- About an hour and I'll bring you a cap.
0:27:29 > 0:27:31I'm just going to go for a swim.
0:27:37 > 0:27:40'The fundraiser doesn't start for a few hours yet,
0:27:40 > 0:27:42'so he had to go and do it, didn't he?
0:27:42 > 0:27:45'Get one up on me, top of the pecking order and all that.'
0:27:47 > 0:27:48- You look tired.- No.
0:27:51 > 0:27:52'Honestly!'
0:28:00 > 0:28:03We anoint you with a Proclamation Stew Crew cap.
0:28:03 > 0:28:06- Yeah!- Welcome to the crew.
0:28:06 > 0:28:08Kingy, you are so yesterday!
0:28:11 > 0:28:14'Please can we have a swim before everyone turns up to eat?
0:28:14 > 0:28:16'I'm first, I've got the cap.'
0:28:50 > 0:28:52You can't beat slow and low, dude, can you?
0:28:52 > 0:28:54It's a great way to cook chicken, Kingy.
0:28:54 > 0:28:57It absorbs flavour and it softens as it cooks.
0:28:57 > 0:28:59A perfect dish to come home to.
0:29:05 > 0:29:07John, it's got to be ready now.
0:29:07 > 0:29:10Look, we've had a swim and everything. I've got changed.
0:29:11 > 0:29:13But what does it taste like?
0:29:13 > 0:29:17I've no idea, dude. I'm starving, that's why I'm here.
0:29:17 > 0:29:20Oh, you knew we were coming, didn't you?
0:29:20 > 0:29:22This is my first-ever Brunswick stew.
0:29:23 > 0:29:25It's tasty, it's thick.
0:29:25 > 0:29:27- Oh, it's good.- It's nourishing.
0:29:27 > 0:29:29It's chicken.
0:29:29 > 0:29:36I'm not surprised that you guys raise funds with this, because it's excellent.
0:29:36 > 0:29:37Really, really is good.
0:29:37 > 0:29:39- Well, I hope they sell loads. - So do I.
0:29:43 > 0:29:46We are now ready to serve the legendary Brunswick stew.
0:29:46 > 0:29:48Oh, yes.
0:29:52 > 0:29:54Thank you, sweetheart, that's very kind.
0:29:54 > 0:29:55Three bucks for that.
0:29:55 > 0:29:59I see they start them young with the Brunswick stew.
0:29:59 > 0:30:02It's part of their culture and heritage, isn't it?
0:30:02 > 0:30:04- Roll and a bowl.- Roll and a bowl.
0:30:04 > 0:30:06- Roll and a bowl. - For this lovely lady.
0:30:10 > 0:30:12They are selling like hot cakes, Kingy.
0:30:12 > 0:30:14The stew crew are on fire.
0:30:18 > 0:30:22- Very hearty.- Yeah. You won't be able to get up the ladders, though!
0:30:22 > 0:30:24LAUGHTER
0:30:28 > 0:30:30Do you know, it's a funny old thing, the Brunswick stew -
0:30:30 > 0:30:32it's good, honest home cooking,
0:30:32 > 0:30:34but there's such a lot of regional pride in it, you know?
0:30:34 > 0:30:38Everybody's got their own recipe, like the southern fried chicken.
0:30:38 > 0:30:40You know, it's a culinary art in itself, isn't it?
0:30:40 > 0:30:43Stirring that with a spoon the size of an oar
0:30:43 > 0:30:45takes some skill, mate, you know?
0:30:45 > 0:30:46They are great people, though,
0:30:46 > 0:30:49and I hope they make enough to keep this pool going for ever.
0:30:49 > 0:30:51Tell you what - it may be gone with the wind
0:30:51 > 0:30:52with all those beans, you know?
0:30:52 > 0:30:54A lot of beans, dude.
0:30:54 > 0:30:57"Frankly, my dear, I think we should have another bowlful."
0:31:10 > 0:31:12We've had southern fried, we've had stew,
0:31:12 > 0:31:16but you know what's missing from our American chicken adventure now,
0:31:16 > 0:31:17don't you, dude?
0:31:17 > 0:31:19Barbecue.
0:31:19 > 0:31:21To the barbecue belt of Texas, cowboy.
0:31:22 > 0:31:25It's one of the oldest methods of cooking in the world,
0:31:25 > 0:31:28and something Texans take very seriously.
0:31:30 > 0:31:33Well, they've got all the cattle and cowboys, haven't they?
0:31:33 > 0:31:37They've always been known as a nation of beef-eaters and barbecuers.
0:31:40 > 0:31:43But chicken is now giving the cows a run for their money.
0:31:43 > 0:31:47For the first time in more than a century, it recently outsold beef.
0:31:48 > 0:31:52It's even earned its position in the barbecue smokehouses of Dallas.
0:31:54 > 0:31:58And the queen of Texan barbecue is Jill Burgess.
0:31:58 > 0:32:01Here, do we have to curtsy or something?
0:32:01 > 0:32:04- Jill?- Yes!- Hello. I'm Si. Very nice to meet you.
0:32:04 > 0:32:06- Nice to meet you. - I'm Dave.- Nice to meet you.
0:32:06 > 0:32:11- So, Jill...- Yes.- We hear that you're barbecue royalty,
0:32:11 > 0:32:14and we couldn't come to the area and not come and see you.
0:32:14 > 0:32:16- Yes.- Tell us the story.
0:32:16 > 0:32:19So my grandfather ran Kreuz Market, in Lockhart, Texas,
0:32:19 > 0:32:21for many, many years,
0:32:21 > 0:32:24and it is a 114-year-old business, still there.
0:32:24 > 0:32:27Lockhart is known as the capital of Texas barbecue.
0:32:27 > 0:32:31There are three great places there that I'm related to all of them,
0:32:31 > 0:32:33through marriage, family, all that other good stuff.
0:32:33 > 0:32:37And so one of the reasons we wanted to do this in Dallas
0:32:37 > 0:32:39was there was nothing like the barbecue I grew up on.
0:32:39 > 0:32:43Do you know what? We've all heard of Dallas, but this is Dynasty!
0:32:43 > 0:32:45Oh!
0:32:46 > 0:32:48And is chicken a big seller for you now?
0:32:48 > 0:32:52Absolutely. Chicken and turkey, our Texas vegetarian items!
0:32:52 > 0:32:55I love that! I love that.
0:32:57 > 0:33:00It may be sweltering in Jill's smokehouse,
0:33:00 > 0:33:05but her king of the pit, Damian Avia, is one cool dude.
0:33:05 > 0:33:07He's going to show us how he makes his smoked chicken
0:33:07 > 0:33:11with the traditional Texan side, devilled eggs.
0:33:11 > 0:33:12That means stuffed.
0:33:14 > 0:33:16- Welcome.- How are you, man?
0:33:16 > 0:33:18Good to see you. Thank you for having us.
0:33:18 > 0:33:21And it all starts with a spicy dry rub.
0:33:21 > 0:33:23So, what's in the rub?
0:33:23 > 0:33:26We've got a little bit of sugar, we've got salt, cracked pepper,
0:33:26 > 0:33:29as you can see, a little bit of spice,
0:33:29 > 0:33:31there is cayenne, paprika,
0:33:31 > 0:33:35we have onion, garlic, that is pretty much what we like.
0:33:35 > 0:33:37- Shall we get this in the pit?- Yes!
0:33:37 > 0:33:39Take us to the pit, O Mighty One.
0:33:39 > 0:33:40Let's do this.
0:33:42 > 0:33:48All right. So this is the pit room, smokers, where the magic happens.
0:33:48 > 0:33:52- Yes.- It's like being in the engine room of a ship.
0:33:52 > 0:33:54Can you feel the heat?
0:33:54 > 0:33:57Yeah. I mean, it's hot outside, but it's even hotter in here.
0:33:57 > 0:33:58And is this all wood-fired smoke?
0:33:58 > 0:34:02It is, yes. And we use nothing but post oak.
0:34:02 > 0:34:04That's in there now for six hours, low and slow, right?
0:34:04 > 0:34:07- Low and slow.- OK, man.
0:34:07 > 0:34:08Amazing.
0:34:08 > 0:34:10What time do you light the fires in the morning?
0:34:10 > 0:34:12In the morning? No, no, no,
0:34:12 > 0:34:16those pits have been on for the last three-and-a-half years.
0:34:16 > 0:34:18- Right!- Wow! So they never go out?
0:34:18 > 0:34:20No. So we cook 24 hours.
0:34:20 > 0:34:22If you don't have the luxury of a pit room
0:34:22 > 0:34:24that's been burning for years,
0:34:24 > 0:34:27for 15 quid, you can buy a woodsmoker box
0:34:27 > 0:34:30that sits on your barbecue and makes things nice and smoky.
0:34:30 > 0:34:33Damian, what does it take to become a pit master?
0:34:33 > 0:34:35You have to have passion for this food,
0:34:35 > 0:34:38so you have to like to cook, you have to love what you do.
0:34:38 > 0:34:44And you can see we express ourselves with all of this deliciousness.
0:34:44 > 0:34:46It's also an expression of your dedication
0:34:46 > 0:34:50and your creativity as well, and it's just so beautifully done.
0:34:50 > 0:34:53- It's tasty food. - Well, yeah, but it's comfort food,
0:34:53 > 0:34:55it's food you want eat and you want to get involved with
0:34:55 > 0:34:57and you get your hands on,
0:34:57 > 0:34:59and just enjoy it with some beers and some friends.
0:34:59 > 0:35:02A comfortable couch, so you can just pass out.
0:35:02 > 0:35:04Yeah, perfect!
0:35:04 > 0:35:06Perfect, that's exactly what happens after you eat this.
0:35:06 > 0:35:09Excellent. I'm looking forward to that, then.
0:35:09 > 0:35:11Come on, let's go, before I pass out in here!
0:35:11 > 0:35:12Let's go, let's go.
0:35:15 > 0:35:17Time for those devilled eggs.
0:35:17 > 0:35:21If something is devilled, it means it's a bit hot and spicy.
0:35:21 > 0:35:23As if we weren't hot enough!
0:35:23 > 0:35:26So, in this case, the chicken has come first.
0:35:26 > 0:35:28The chicken has come first.
0:35:31 > 0:35:34And it all starts with some mashed-up yolks.
0:35:34 > 0:35:36- BOTH:- Ah...
0:35:36 > 0:35:37Rub...
0:35:37 > 0:35:41This is what you want. You want to feel what you're cooking.
0:35:41 > 0:35:44Yes. There's love in it, then, isn't there? And care.
0:35:44 > 0:35:47- Of course.- And commitment, and that's the success of this restaurant
0:35:47 > 0:35:48particularly, isn't it?
0:35:48 > 0:35:51The passion you have to have for cooking.
0:35:51 > 0:35:53- We're going to add some chicken. - Is this smoked as well?
0:35:53 > 0:35:55- This is smoked chicken.- OK.
0:35:55 > 0:35:58This is a bit of a mother and child reunion, isn't it?
0:35:58 > 0:35:59Correct!
0:35:59 > 0:36:01SI LAUGHS
0:36:01 > 0:36:03"Say hi to mommy!"
0:36:05 > 0:36:09A little bit of onions. Some jalapenos...of course.
0:36:09 > 0:36:12We want you to think about us when you're gone.
0:36:12 > 0:36:14A little bit of mustard powder.
0:36:14 > 0:36:18A little bit of the rub, the same rub we used in the chicken,
0:36:18 > 0:36:19it goes in there.
0:36:19 > 0:36:20- Yeah.- It's delicious.
0:36:20 > 0:36:22So, reflecting the flavours.
0:36:22 > 0:36:26A bit of spicy cayenne and paprika powder mix in there.
0:36:26 > 0:36:29A little bit of mayonnaise. All we do is mix this up.
0:36:34 > 0:36:38That's ready to put back into the whites.
0:36:40 > 0:36:42If your piping is not so hot,
0:36:42 > 0:36:45you could just mix all these ingredients together
0:36:45 > 0:36:48for a Texan take on egg mayonnaise.
0:36:54 > 0:36:57They go back in the smoker for 30-odd minutes
0:36:57 > 0:37:02to create this family reunion of smoked chicken and devilled eggs.
0:37:05 > 0:37:09And the locals here wash it all down with a Texan cocktail.
0:37:09 > 0:37:11That's what you call a Bloody Mary.
0:37:11 > 0:37:14- Bloody Mary, baby. - And you know what they say.
0:37:14 > 0:37:15Everything is bigger in Texas, mate.
0:37:15 > 0:37:18It's where kind of kebab meets cocktail.
0:37:18 > 0:37:19This explosion of...
0:37:21 > 0:37:23Oh, dude, it's good.
0:37:23 > 0:37:26So, Kingy, the smoked eggs, yeah?
0:37:27 > 0:37:30Stick a jalapeno on the top.
0:37:30 > 0:37:32- Yeah.- And a pickled onion.
0:37:35 > 0:37:36And the egg white has been smoked now.
0:37:40 > 0:37:42This really is quite straightforward, honest food.
0:37:42 > 0:37:44It's quite elemental,
0:37:44 > 0:37:47and there's not too much messing about with it.
0:37:47 > 0:37:48You know as well, Dave, what's dawned on me?
0:37:48 > 0:37:52You're absolutely right, the beauty of it is the magic ingredient.
0:37:53 > 0:37:56An ingredient that you can't eat on its own, you can't measure,
0:37:56 > 0:38:00you can't have a spoonful of, you can't have a pinch of - smoke.
0:38:03 > 0:38:07Wood, fire and meat, what more do you need?
0:38:07 > 0:38:10People have been doing it for centuries, haven't they?
0:38:10 > 0:38:11Yeah, mate, it all goes back
0:38:11 > 0:38:13to those cattle-driving cowboys, doesn't it?
0:38:13 > 0:38:16Cooking in the great outdoors over the campfires.
0:38:16 > 0:38:19Well, those Wild Western cowboys
0:38:19 > 0:38:23actually gave way more to the dining experiences of Americans
0:38:23 > 0:38:26than just brisket for their barbecues.
0:38:32 > 0:38:34This is a chuck wagon,
0:38:34 > 0:38:38a mobile kitchen which fed the cattle-driving cowboys
0:38:38 > 0:38:39when they were...
0:38:39 > 0:38:42# Home, home on the range. #
0:38:42 > 0:38:46The cowboys would drive cattle quite often for months and months on end.
0:38:46 > 0:38:47So, this is how it worked.
0:38:47 > 0:38:51The cook would cook breakfast before waking the cowboys up, you see,
0:38:51 > 0:38:53and then he'd pack up the chuck wagon
0:38:53 > 0:38:57and move to the next stopping place to prepare the next meal.
0:38:57 > 0:39:00That's how it was, wasn't it, lads?
0:39:00 > 0:39:04Looks like these fellas haven't had their breakfast yet.
0:39:04 > 0:39:06Have you, boys?
0:39:06 > 0:39:08Nice moustache.
0:39:08 > 0:39:09Yours too.
0:39:09 > 0:39:14The cowboys' chuck wagons led the way to the night lunch wagon.
0:39:14 > 0:39:17These rolled their way into cities in the 1870s
0:39:17 > 0:39:20and were popular with those out after dark
0:39:20 > 0:39:21looking for something to eat.
0:39:21 > 0:39:25An early kebab van, Kingy - primitive post-pub snacks.
0:39:25 > 0:39:26Exactly that.
0:39:26 > 0:39:29They were such a success that they soon evolved
0:39:29 > 0:39:31into rolling restaurants,
0:39:31 > 0:39:34where you could sit inside and have your food.
0:39:34 > 0:39:39In the 1920s, folk soon started referring to them as dining cars,
0:39:39 > 0:39:43which got shortened to everyone's favourite - the diner.
0:39:43 > 0:39:45- AMERICAN ACCENT: - Can I get me some pancakes?
0:39:45 > 0:39:47And there is one thing that simply
0:39:47 > 0:39:50couldn't have survived on the menu without them.
0:39:50 > 0:39:54The all-day breakfast in the all-American diner.
0:39:54 > 0:39:57And there is nowhere finer than a diner.
0:39:57 > 0:39:58Is there, boys?
0:40:00 > 0:40:01Sorry.
0:40:08 > 0:40:10And you know what the all-day breakfast means, Kingy?
0:40:10 > 0:40:13Eggs. Your chucky eggs at breakfast,
0:40:13 > 0:40:17then chicken for lunch, the egg always comes first for me.
0:40:17 > 0:40:21Yeah, but you wouldn't have the eggs without the chicken, would you?
0:40:21 > 0:40:23Hello, gentlemen, welcome to the diner.
0:40:23 > 0:40:25- Hello. Thank you. - I'm Vicky, it's a pleasure.
0:40:25 > 0:40:28- I'm Dave, pleased to meet you. - What a lovely welcome.
0:40:28 > 0:40:30- This is a dream of a diner, isn't it?- It's fab.
0:40:30 > 0:40:32It's like stepping back in time, isn't it?
0:40:32 > 0:40:34We are back in time, absolutely.
0:40:34 > 0:40:36- There is a lot of eggs going on. - There's a lot of eggs.
0:40:36 > 0:40:39And you can have your choices of being poached.
0:40:39 > 0:40:43- Nice, I like that. - Or basted, which are steamed.
0:40:43 > 0:40:45- Steamed eggs!- Mm-hm.
0:40:45 > 0:40:50Or you can do it over-easy, over-medium, over-well, over-hard...
0:40:50 > 0:40:53- I'm overwhelmed! - It's a different language, Kingy,
0:40:53 > 0:40:55and it's one we're going to have to learn.
0:40:55 > 0:40:58- ECHOING:- It's a different language, Kingy...
0:40:58 > 0:40:59Language... Language...
0:40:59 > 0:41:02DREAMY HARP MUSIC
0:41:04 > 0:41:07If I'm ever going to get my eggy brekkie,
0:41:07 > 0:41:09I'm going to have to learn the lingo.
0:41:09 > 0:41:12Hey there, sweet cheeks, I've been travelling all night,
0:41:12 > 0:41:14I've got a rumble in my belly.
0:41:14 > 0:41:17Can you get me an Adam and Eve on a raft and wreck 'em?
0:41:17 > 0:41:19Uh-huh?
0:41:21 > 0:41:22Go.
0:41:29 > 0:41:33No, no, no - you fried two and let the sun shine.
0:41:33 > 0:41:34Now wreck 'em.
0:41:41 > 0:41:44Mm-hm! That's it, nice and wrecked up real good.
0:41:44 > 0:41:47That's like scrambled, do you know what I mean?
0:41:47 > 0:41:49- That's all I wanted. - Oh!- Wrecked.- Right.
0:41:49 > 0:41:52Could you fix me up with a family reunion?
0:41:52 > 0:41:54And I want it to walk.
0:41:54 > 0:41:57IMITATES FEMALE: I'm sorry, sir, we're right out of family reunions,
0:41:57 > 0:42:01and even if they were walking, they've gone and taken the bus.
0:42:01 > 0:42:02You don't know what
0:42:02 > 0:42:04"a family reunion and want it to walk" is, do you?
0:42:04 > 0:42:06It's the easiest one of all.
0:42:06 > 0:42:09It's a chicken and egg sandwich, to take away.
0:42:09 > 0:42:12Anyway, hot buns, you want to join me for a drink?
0:42:17 > 0:42:21# It was a teenage wedding, and the old folks wished them well
0:42:23 > 0:42:27# You could see that Pierre did truly love the mademoiselle
0:42:29 > 0:42:31# And now the young monsieur and madame
0:42:31 > 0:42:33# Have rung the chapel bell... #
0:42:34 > 0:42:36Maybe I'll have another shake.
0:42:36 > 0:42:40The all-American breakfast can wait till tomorrow.
0:42:40 > 0:42:43SLURPING
0:42:48 > 0:42:50Ooh!
0:43:06 > 0:43:08Oh, man, we've overslept.
0:43:08 > 0:43:11I'm not sure I'm cut out to be a cowboy, dude.
0:43:11 > 0:43:13Sleeping out under the stars and all that.
0:43:15 > 0:43:16Oh...!
0:43:16 > 0:43:21I know what you mean, Kingy - I think this heat is getting to me.
0:43:21 > 0:43:23I had this really bizarre dream.
0:43:23 > 0:43:26- What was it about?- Some things are best just left unsaid.
0:43:26 > 0:43:28Come on.
0:43:32 > 0:43:34I think we need some brekkie.
0:43:34 > 0:43:39Inspired by the all-American diner, let's make some blowout patches.
0:43:39 > 0:43:40- You what?- Pancakes!
0:43:40 > 0:43:45One sweet with blueberries and one savoury with sausage.
0:43:45 > 0:43:48That's a balanced diet round here, dude.
0:43:50 > 0:43:55So the first thing we need to do is to fry off our sausages.
0:43:55 > 0:43:57I'm going to get me battered.
0:43:57 > 0:44:00So first off, I've got some self-raising flour in a bowl,
0:44:00 > 0:44:02and now a pinch of salt.
0:44:02 > 0:44:06This is a savoury one, so a bit more salt than usual, I feel.
0:44:07 > 0:44:10And a teaspoon of baking powder.
0:44:10 > 0:44:13This is going to make our pancakes lighter,
0:44:13 > 0:44:15lighter than Donald Trump's hairpiece.
0:44:15 > 0:44:18It's just going to go...whoo!
0:44:18 > 0:44:20Pop that in there. Give that a stir.
0:44:20 > 0:44:23- AMERICAN ACCENT: - Have a nice day, y'all.
0:44:24 > 0:44:25Meanwhile, the wet goods.
0:44:27 > 0:44:29600ml of buttermilk.
0:44:30 > 0:44:33Look at that. If you haven't got buttermilk,
0:44:33 > 0:44:36just a bit of milk with some lemon juice will do.
0:44:36 > 0:44:39The acid in the buttermilk reacts with baking powder
0:44:39 > 0:44:43to create its springy wonder.
0:44:43 > 0:44:48So basically now, I'm separating three hen berries.
0:44:48 > 0:44:51- What?- Hen berries, eggs.
0:44:51 > 0:44:52Hen berries?
0:44:52 > 0:44:54Or clucks, they call them, for short.
0:44:54 > 0:44:57Right, dude, that's the sausage cooked.
0:44:57 > 0:45:00- I've got a little job for you. - What's that, darling?
0:45:00 > 0:45:02These egg whites need to be whipped till stiff.
0:45:02 > 0:45:05- You're joking!- No, I'm not.
0:45:05 > 0:45:08- What, in this heat?! - Right, stiff peaks.
0:45:09 > 0:45:11So, stiff peaks, in this heat.
0:45:11 > 0:45:14So in there, I've got three hen berries yolks.
0:45:14 > 0:45:17And now I need to add 50g of melted butter.
0:45:17 > 0:45:19There's none of that going over to the fire.
0:45:19 > 0:45:22I just left the butter out, and look at it!
0:45:22 > 0:45:23Pour that in.
0:45:27 > 0:45:28Go on, there, cowboy, put your back into it!
0:45:28 > 0:45:33Shut your face or it's going in your direction at high velocity!
0:45:33 > 0:45:34Stiff peaks.
0:45:35 > 0:45:38The test for stiff peaks are to hold it over your friend's head.
0:45:38 > 0:45:41- Over your head.- Uh-huh...
0:45:41 > 0:45:43My, oh, my!
0:45:44 > 0:45:46That's stiff.
0:45:46 > 0:45:48So we mix the buttermilk-egg yolk mixture
0:45:48 > 0:45:50and baking powder into the flour.
0:45:50 > 0:45:51Have a nice day, y'all.
0:45:53 > 0:45:55Mm-mmm. Just mix it...
0:46:02 > 0:46:04Kingy, these egg whites,
0:46:04 > 0:46:07could you just do like a big spoonful at a time for me, mate?
0:46:07 > 0:46:08And I'll fold them in.
0:46:08 > 0:46:10As Delia Smith says, you fold and cut.
0:46:10 > 0:46:14The reason Dave is folding it in is because we want to keep as much air
0:46:14 > 0:46:16in these egg whites, cos what's going to happen,
0:46:16 > 0:46:19that's going to form lovely bubbles in the pancake.
0:46:19 > 0:46:21There you are, mate, there's your butter.
0:46:21 > 0:46:24Perfect. Thanks, mate. Lovely job. Right.
0:46:30 > 0:46:32Now, what we do now is we just hang on...
0:46:33 > 0:46:37..and wait until it is firm enough to flip.
0:46:37 > 0:46:39And it'll be a couple of minutes, no more than that.
0:46:39 > 0:46:41This is quite hot.
0:46:41 > 0:46:45- Do you want some greaseproof, Kingy? - Yes, please, mucker, yeah.
0:46:52 > 0:46:54Now for the blueberry ones.
0:46:54 > 0:46:57To your self-raising flour, add a touch of salt,
0:46:57 > 0:46:59but not as much for this sweet batter.
0:46:59 > 0:47:03'A teaspoon of baking powder for a bit of bounce.'
0:47:03 > 0:47:06And separate your egg yolks into the buttermilk.
0:47:06 > 0:47:08And simply beat the whites.
0:47:08 > 0:47:11While you're standing there, could you just whip up these egg whites for me?
0:47:11 > 0:47:13You can get lost.
0:47:14 > 0:47:16Huh! I'll do it myself, then!
0:47:19 > 0:47:21Look at that, stiff peaks.
0:47:21 > 0:47:24Now, the things that sweeten this up.
0:47:24 > 0:47:27Into my wets, I put a teaspoon vanilla extract.
0:47:32 > 0:47:34Into my drys, some cinnamon.
0:47:34 > 0:47:37That's about half a teaspoon, isn't it? Goes in.
0:47:50 > 0:47:53Do you think this is the hottest we've ever been?
0:47:53 > 0:47:55It's definitely... Yes.
0:47:55 > 0:47:59Yeah? I'm hotter than a holiday camp on Mercury.
0:47:59 > 0:48:01SI LAUGHS
0:48:01 > 0:48:03- What, like the planet?- Yeah!
0:48:05 > 0:48:06Why weren't we doing a salad?
0:48:06 > 0:48:08Yeah, I don't know.
0:48:08 > 0:48:12- I'm hot.- So am I. - I'm hot.- Proper hot.
0:48:16 > 0:48:17Let's have a look.
0:48:17 > 0:48:20Look at that! That is a pancake, that, dude!
0:48:24 > 0:48:26And there you have it, a breakfast fit
0:48:26 > 0:48:28for any self-respecting cowboy.
0:48:28 > 0:48:33American pancakes - one sweet, one savoury.
0:48:33 > 0:48:35A bit like you and me, mucker.
0:48:35 > 0:48:36Unsavoury, more like.
0:48:39 > 0:48:42Crumbs, I only wanted one.
0:48:42 > 0:48:44Sausage or berries?
0:48:44 > 0:48:46- Let's have a sausage first. - Let's have a sausage first, dude.
0:48:47 > 0:48:50- They're good.- I love 'em. Yeah. - They are good.
0:48:51 > 0:48:53- Tell you what, man...- Mm-hm?
0:48:53 > 0:48:56- That buttermilk makes all the difference.- It does.
0:48:56 > 0:48:59It's the sort of thing Elvis would sit down for his tea, isn't it?
0:48:59 > 0:49:00It is. Uh-huh-huh.
0:49:00 > 0:49:03Let's try the blueberries.
0:49:03 > 0:49:05Do you know what I love? I love the fact that when you flip them,
0:49:05 > 0:49:07the blueberries are cooked a little bit
0:49:07 > 0:49:10so they're so juicy, they just burst on your tongue.
0:49:10 > 0:49:11They're wonderful.
0:49:11 > 0:49:15This would be considered one of your five a day in the States, you know.
0:49:15 > 0:49:18Yeah. I think that these are a true taste of America.
0:49:18 > 0:49:22You're right. Well, one of them.
0:49:22 > 0:49:26However, those American tastes, they are a-changing.
0:49:33 > 0:49:38And they're eating twice as much chicken as they did in the 1970s.
0:49:38 > 0:49:40Especially when watching the game.
0:49:43 > 0:49:45These days, Si, in baseball,
0:49:45 > 0:49:47the competition isn't just on the pitch -
0:49:47 > 0:49:50there's competition to see who can provide the weirdest food.
0:49:50 > 0:49:52You're not wrong, dude.
0:49:52 > 0:49:56I've heard there is a team that does a chicken and doughnut kebab
0:49:56 > 0:49:57on a skewer.
0:49:57 > 0:49:59I bet you couldn't eat one of those.
0:49:59 > 0:50:02- Are you calling me chicken? - I'm just egging you on, mate.
0:50:07 > 0:50:10But without doubt the most popular snack when watching sport
0:50:10 > 0:50:12in America is chicken wings.
0:50:12 > 0:50:18Get this - they eat an almighty 25 billion wings a year.
0:50:18 > 0:50:221.3 billion alone on Super Bowl Sunday, Kingy,
0:50:22 > 0:50:23and that's just in one day!
0:50:25 > 0:50:26CHEERING AND WHOOPING
0:50:35 > 0:50:37Have you any idea who's winning?
0:50:37 > 0:50:40I'm more confused than a chicken in a feather-duster factory.
0:50:40 > 0:50:42These games go on forever.
0:50:42 > 0:50:45Shall we nip out and come back later for the fireworks?
0:50:47 > 0:50:49The crazy thing is, wings started out as
0:50:49 > 0:50:52a pretty worthless cut of the chicken, which is why bars
0:50:52 > 0:50:54began serving them as a cheap snack.
0:50:54 > 0:50:57And so the connection between eating wings
0:50:57 > 0:50:59and watching the game was born.
0:50:59 > 0:51:03- AMERICAN ACCENTS:- Come on, let's make wings.- Yes, let's. - With two sauces.
0:51:03 > 0:51:05Eeee, what's going on, Rusty?
0:51:07 > 0:51:09We're cooking up our double-fried,
0:51:09 > 0:51:12rootin'-tootin', backside-kicking, hot chicken wings.
0:51:12 > 0:51:14They may look similar to our Southern-fried chicken,
0:51:14 > 0:51:19but the sauce on these sends them into major-league spiciness.
0:51:19 > 0:51:22But a blue-cheese dip cools them down.
0:51:22 > 0:51:26With Southern-fried chicken, you marinate to keep the moisture in,
0:51:26 > 0:51:29but with wings, you want to draw it out.
0:51:29 > 0:51:31You sprinkle the wings with salt,
0:51:31 > 0:51:34stick them in the fridge for 24 hours,
0:51:34 > 0:51:36bring them out, pat them dry.
0:51:36 > 0:51:38If it's wet, it won't crisp.
0:51:39 > 0:51:44There are three fundamental parts to a chicken wing in these here parts.
0:51:44 > 0:51:46The tip...
0:51:48 > 0:51:49..the flat...
0:51:51 > 0:51:54..and the drumette. We're going to take the tip off and discard it.
0:51:56 > 0:52:00And then we're going to separate the flat from the drumette.
0:52:01 > 0:52:02I'll crack on with these, mucker.
0:52:02 > 0:52:04All right, mate. First thing for the sauce,
0:52:04 > 0:52:07I take a pan, and I melt some butter.
0:52:07 > 0:52:11Into this butter I'm going to grate two cloves of garlic.
0:52:11 > 0:52:14It's an interesting story, this, of the chicken wing, its evolution.
0:52:14 > 0:52:17In the '60s and '70s, families would come back to have
0:52:17 > 0:52:19a whole roast chicken, but then of course
0:52:19 > 0:52:21comes the '80s, everything is very chic.
0:52:21 > 0:52:23The birth of the skinless chicken breast,
0:52:23 > 0:52:25so you see, people would have that.
0:52:25 > 0:52:27And what do you do with the rest of the bird?
0:52:27 > 0:52:29Well, the wings were super-duper cheap,
0:52:29 > 0:52:32that's why people started eating wings.
0:52:32 > 0:52:34Look at that, it's like a girl dancing troupe,
0:52:34 > 0:52:37- the drumettes and the flats. - Yeah, perfect.
0:52:37 > 0:52:39MARCHING BAND VERSION OF "DIXIE'S LAND"
0:52:39 > 0:52:40THEY HUM
0:52:40 > 0:52:44'In true American style, we start our hot sauce by cheating a bit,
0:52:44 > 0:52:47'with a big glug of ready-made stuff into our garlicky butter.'
0:52:47 > 0:52:51We will sharpen that up with a tablespoon of cider vinegar.
0:52:51 > 0:52:53Now, to temper the cider vinegar...
0:52:55 > 0:52:57..we put in a teaspoon of sugar.
0:52:57 > 0:53:00- AMERICAN ACCENT: - There's a duck in my sugar.
0:53:00 > 0:53:02Do you know why? It's cos everything is cute in America.
0:53:04 > 0:53:05So the sugar goes in like this.
0:53:08 > 0:53:11And some black pepper. And that is the sauce.
0:53:11 > 0:53:13Yeah, Kingy, drink my hot sauce.
0:53:16 > 0:53:17Oh, wow.
0:53:17 > 0:53:21Right, so here we go. We're at temperature now.
0:53:21 > 0:53:22So we're just going to drop these in.
0:53:22 > 0:53:25Ten minutes, 160 degrees.
0:53:28 > 0:53:31Now, this is the cool, smooth sauce.
0:53:31 > 0:53:34One onion, diced, goes into the bowl.
0:53:34 > 0:53:35The blue cheese goes in.
0:53:36 > 0:53:38Buttermilk again.
0:53:39 > 0:53:41Look at that. It's like a commercial.
0:53:44 > 0:53:45Creme fraiche goes in.
0:53:49 > 0:53:51Now some cider vinegar.
0:53:51 > 0:53:52One teaspoon.
0:53:54 > 0:53:56So just whap this all up together
0:53:56 > 0:53:58and that will be the wonderful, cool sauce.
0:54:03 > 0:54:05- Look at those.- Beautiful.
0:54:06 > 0:54:09Cooking wings like this is a bit like getting a good suntan.
0:54:09 > 0:54:12You've got to start slow and build up to that final burn,
0:54:12 > 0:54:14like the final visit to the solarium
0:54:14 > 0:54:16before they go out down the Bigg Market.
0:54:16 > 0:54:18- Tan-tastic! - "Look at me, I'm smashing."
0:54:21 > 0:54:24'Turn up the heat to 190 for the second fry.
0:54:25 > 0:54:28'This hot blast crisps them right up.'
0:54:34 > 0:54:38'The wing really has become the king of snacks in America.'
0:54:38 > 0:54:41What's that mad statistic on Super Bowl day?
0:54:41 > 0:54:43Super Bowl Sunday,
0:54:43 > 0:54:48there are 1.3 billion chicken wings eaten in America.
0:54:48 > 0:54:53That is four chicken wings per man, woman and child all over the States.
0:54:53 > 0:54:55- That's massive! - Yeah, that is massive.
0:54:58 > 0:55:01These are perfect, Kingy, the salting, the double-cooking.
0:55:01 > 0:55:02Listen...
0:55:02 > 0:55:04WINGS RATTLE IN DISH
0:55:04 > 0:55:06Oh, it's like shrapnel. Perfect.
0:55:09 > 0:55:13Crispy. Crispy, crispy, very, very crispy.
0:55:13 > 0:55:17'Then slather in a lovely hot sauce.'
0:55:18 > 0:55:22It's sweet, it's savoury, it's spicy, it's garlicky.
0:55:22 > 0:55:24Oh-ho.
0:55:26 > 0:55:31I think these are the ultimate cheap, tasty bar snack, and as such,
0:55:31 > 0:55:32best served in a basket.
0:55:32 > 0:55:35DAVE CHUCKLES
0:55:35 > 0:55:39And as we found out in Texas, man, this is practically vegetarian.
0:55:40 > 0:55:42Do you know what, Kingy, I always remember watching
0:55:42 > 0:55:44- the TV when I was a kid, The Odd Couple.- Yeah?
0:55:44 > 0:55:46And now I'm living it. It's me and you, isn't it?
0:55:46 > 0:55:48We're The Odd Couple, going back with our buffalo wings
0:55:48 > 0:55:51- and going to watch the ball game.- Well...let's go.
0:55:58 > 0:56:02They're hot, they're cool - it's chicken in a basket, American-style.
0:56:10 > 0:56:11Oh, man.
0:56:11 > 0:56:13Have you tried that sauce?
0:56:13 > 0:56:14The blue with the chilli?
0:56:16 > 0:56:19Kingy, there is wizardry going on here.
0:56:19 > 0:56:21See, this is what you do, you see?
0:56:22 > 0:56:25You strip your flat and then use it as a spoon.
0:56:26 > 0:56:28That's disgusting.
0:56:28 > 0:56:32Mate, it's crazy to think that once the most discarded bit -
0:56:32 > 0:56:33we threw it away -
0:56:33 > 0:56:36has now reached the echelons of a culinary treat.
0:56:36 > 0:56:39- And what a treat it is. - It is.- Do you know what?
0:56:40 > 0:56:43Texas has been really good to us.
0:56:43 > 0:56:46It's been so fascinating to find out the role of chicken and egg.
0:56:46 > 0:56:49It's got history, it's got culture, and you know what,
0:56:49 > 0:56:50from the time of slavery until now,
0:56:50 > 0:56:53chicken's been a thing that binds everybody.
0:56:53 > 0:56:56It's ancient, it's modern, it's everything.
0:56:57 > 0:56:59Here, Dave, we need to get back to the ballpark.
0:56:59 > 0:57:01The fireworks are about to start.
0:57:01 > 0:57:03I wonder if the game's finished yet.
0:57:03 > 0:57:05I hope so, it's getting dark.
0:57:05 > 0:57:08It doesn't stop Texans, they're crazy.
0:57:08 > 0:57:11Look, there's even a pool at the side of the baseball field.
0:57:11 > 0:57:13Well, why wouldn't you?
0:57:15 > 0:57:17You know what, dude,
0:57:17 > 0:57:20hasn't chicken in America been a real rags-to-riches story?
0:57:20 > 0:57:22Yeah, it's fabulous.
0:57:22 > 0:57:25From such humble beginnings to such finger-licking glory.
0:57:25 > 0:57:27I tell you what, do you think this would catch on at the footy?
0:57:27 > 0:57:31Oh, yeah, imagine this at Old Trafford or St James' Park.
0:57:35 > 0:57:40- America...- And your wonderful chicken and eggy dishes...
0:57:41 > 0:57:42- BOTH:- ..we salute you.
0:57:45 > 0:57:46MUSIC: The Star-Spangled Banner
0:58:00 > 0:58:02Next time, we're visiting a country
0:58:02 > 0:58:05where different and divided communities
0:58:05 > 0:58:07have created a cuisine like no other.
0:58:07 > 0:58:08- BOTH:- Israel!
0:58:08 > 0:58:12This, to us, is better than the Holy Grail.
0:58:12 > 0:58:14'We'll be exploring the chicken-y...'
0:58:14 > 0:58:17Ooh, they're not your supermarket specials, are they?
0:58:17 > 0:58:18'..and eggy...'
0:58:18 > 0:58:20Oh, it's bust one, never mind.
0:58:20 > 0:58:23'..history that's at the heart of the Holy Land's cuisine.'
0:58:23 > 0:58:26- Mazel tov! - Hey-hey!
0:58:30 > 0:58:32MUSIC: The Birdie Song