0:00:27 > 0:00:30There is, in fact, a downside to being an international gastronomic superstar.
0:00:30 > 0:00:32I never know where I am, what's happening to me.
0:00:32 > 0:00:34I arrive, I come, I go.
0:00:34 > 0:00:36I'm jet lagged, I'm tired and all the rest of it.
0:00:36 > 0:00:39But I'll tell you one thing which is really quite exciting.
0:00:39 > 0:00:42This is an airport, Tampa Airport, and there aren't cuddly dolls,
0:00:42 > 0:00:45there aren't policeman's helmets, there are real things.
0:00:45 > 0:00:48Look - we're on the Gulf of Mexico, for heaven's sake.
0:00:48 > 0:00:50There are beautiful clans, plump prawns,
0:00:50 > 0:00:54super succulent oysters, and fat crabs' legs.
0:00:54 > 0:00:56It's really brilliant, isn't it? This is like France.
0:00:56 > 0:00:58Imagine it in Heathrow or somewhere.
0:00:58 > 0:01:01Policemen and truncheons and Union Jack shorts and stuff like that.
0:01:01 > 0:01:03Load of nonsense. This is something else.
0:01:03 > 0:01:07The only trouble is, I don't know whether this is a sequence which we're going to use.
0:01:07 > 0:01:10I am very tired, by the way, been flying for 13 hours, for heaven's sake.
0:01:10 > 0:01:13We don't know whether we're going to say, "Hello, welcome to Florida,"
0:01:13 > 0:01:16or, "Florida was really good, wasn't it? Goodbye." Either way, hi!
0:02:01 > 0:02:05RADIO PLAYS: "Rubber Ball"
0:02:05 > 0:02:09# Like a ru-ubber ball Bouncing back to you-u-u
0:02:09 > 0:02:12# Bouncing back to you-u-u. #
0:02:12 > 0:02:17The first person in Britain to open a Golden Oldies Radio Station
0:02:17 > 0:02:21is going to make a FORTUNE.
0:02:21 > 0:02:24This is all part of the American dream.
0:02:24 > 0:02:26This is all part of Floyd's American Pie.
0:02:26 > 0:02:29I've got a mobile home with a kitchen, refrigerator,
0:02:29 > 0:02:30ice-making machine, stove.
0:02:30 > 0:02:34I've got my motel in the back, I can go wherever I want. I am free to go.
0:02:34 > 0:02:37I could stop, I can buy oranges, limes, chicken.
0:02:37 > 0:02:39I'm going to cook chicken and limes, flame it in rum.
0:02:39 > 0:02:43I'll go to a market and get all that, and cook it right back here.
0:02:43 > 0:02:46No problems at all. Free to go, free to cook.
0:02:53 > 0:02:57# Tropical drink melting in your hand
0:02:57 > 0:03:00# We'll be falling in love
0:03:00 > 0:03:03# To the rhythm of a steel drum band... #
0:03:07 > 0:03:12Before air conditioning, Florida was an insect-ridden swamp.
0:03:12 > 0:03:19Alligator hunters had a good living, but no-one would dream of holidaying there.
0:03:19 > 0:03:25Times have changed and the Sunshine State, rich in fruit and fish
0:03:25 > 0:03:28and bars that serve cocktails in plastic buckets,
0:03:28 > 0:03:33plays host to sun-seekers from all over the world - locally known as "Snowbirds."
0:03:36 > 0:03:41This is the quick spot for the architecture sketch.
0:03:41 > 0:03:45Unlikely to be commended by HRH.
0:03:45 > 0:03:49But it's a great place for a healthy holiday.
0:03:49 > 0:03:53Fruit and vegetables better, they say, than anywhere.
0:03:53 > 0:04:00The fishing boats provide the beach part and, if you have a few quid, the living is easy.
0:04:00 > 0:04:04IF you can tolerate the hard sell.
0:04:04 > 0:04:06Don't you agree?
0:04:15 > 0:04:18Anyway, this IS a cookery show
0:04:18 > 0:04:24and we're going to talk about food in a relatively serious way.
0:04:24 > 0:04:31Now that I'm rich and famous I don't have to say "By the magic of television we have..."
0:04:31 > 0:04:38I have people out back who leap in when I stop and prepare my ingredients.
0:04:38 > 0:04:42Because this is Florida - THE Sunshine State -
0:04:42 > 0:04:47I know nothing about it, so I bought a cookery book.
0:04:47 > 0:04:53It said things like chicken and lime, chuck in some pineapple...
0:04:53 > 0:04:55It didn't seem exactly brilliant.
0:04:55 > 0:05:00So I've modified the recipe I found in the cookbook,
0:05:00 > 0:05:05and decided to produce this dish, chicken with limes.
0:05:05 > 0:05:08Starting with a chicken -
0:05:08 > 0:05:11fillets of breast of chicken
0:05:11 > 0:05:16marinated for a couple of hours in lime juice, garlic and salt.
0:05:16 > 0:05:21And I've some curry powder, garlic and saffron.
0:05:21 > 0:05:25Most importantly - I love the glass -
0:05:25 > 0:05:32freshly squeezed lime juice, white rum cos we're near Jamaica, near the Caribbean,
0:05:32 > 0:05:39celery, tomatoes which I've peeled and taken the pips out of.
0:05:39 > 0:05:45It is important. So that the thing doesn't get muddled with the skin.
0:05:45 > 0:05:50Butter. Some plumptuous raisins. Very sweet and succulent, they are.
0:05:50 > 0:05:56They haven't been sitting on the shelf for three months.
0:05:56 > 0:05:59I've some freshly cubed pineapple.
0:05:59 > 0:06:02Some ordinary flour and some cornmeal.
0:06:02 > 0:06:08Cornflour is an important part of American cookery, I understand.
0:06:08 > 0:06:13I shall learn more as I go along. This IS my first time in America.
0:06:13 > 0:06:18Pineapples, limes and a mixture of wild, brown and white rice.
0:06:19 > 0:06:23Clive, you'll have problems coming in to see...
0:06:23 > 0:06:28Firstly, my fillets of chicken, nicely marinated,
0:06:28 > 0:06:32are dredged in the two kinds of flour.
0:06:32 > 0:06:34Straight into the pan to fry.
0:06:34 > 0:06:38Another one...
0:06:38 > 0:06:42In we go as well. Mustn't burn the butter.
0:06:42 > 0:06:45And we'll do a third one.
0:06:48 > 0:06:50Right, swizzle those around.
0:06:50 > 0:06:55You could make a paella for four hundred people in this pan.
0:06:55 > 0:07:03Presumably that's the sort of thing people do when they're on their hols in these things.
0:07:03 > 0:07:07Get those chicken pieces frying nicely away there.
0:07:07 > 0:07:11Then... Because I've interpreted this dish -
0:07:11 > 0:07:18it was very basically "Do this. Chuck in some celery etc. And stew it" -
0:07:18 > 0:07:24I mean, it's their country, but I thought I ought to refine it down a little bit.
0:07:24 > 0:07:30So, as those fry away there, I'm going to flame it in some rum...
0:07:34 > 0:07:42..and hope I don't set the microwave on fire. How many caravans do you know of with microwaves inside?
0:07:42 > 0:07:45ALARM RINGS Brilliant!
0:07:45 > 0:07:50They've got microwaves but don't know about flambe cooking!
0:07:50 > 0:07:56ALARM WAILS GLASS SMASHES
0:07:56 > 0:08:00Back to business. I've got my chicken fillets in there
0:08:00 > 0:08:05with a little bit of celery and my rum.
0:08:05 > 0:08:10The next thing to go in is this lovely fresh lime juice.
0:08:12 > 0:08:17Then, into that, we add some of our pineapple pieces
0:08:17 > 0:08:19which are genuinely fresh.
0:08:19 > 0:08:23If you could bite it... you would know it.
0:08:23 > 0:08:26Florida sunshine...
0:08:26 > 0:08:34Although it's all sharp and smooth down here, big cars and stuff, it is a little bit like Provence.
0:08:34 > 0:08:41It is the last untamed area of America in terms of modern day travel and tourism.
0:08:41 > 0:08:49They have these fabulous fruits and big fish and it does reflect in the cooking.
0:08:49 > 0:08:56Even the JUNK food here is good. It's served with heart and a smile on its face.
0:08:56 > 0:08:59Anyway, pineapple and rum...
0:08:59 > 0:09:02celery and chicken pieces.
0:09:04 > 0:09:06Then, into that...
0:09:06 > 0:09:11add a couple of quartered, de-pipped and peeled tomatoes.
0:09:13 > 0:09:15Some salt and pepper...
0:09:15 > 0:09:20They like their things quite spicy here
0:09:20 > 0:09:26so fairly heavy on the pepper, little bit of salt.
0:09:26 > 0:09:31I thought it'd be really good fun to add some beer. American beer.
0:09:31 > 0:09:36We're not in Milwaukee, otherwise I'd make that little joke
0:09:36 > 0:09:40"What made Milwaukee famous made a loser out of me."
0:09:40 > 0:09:45So, beer instead of stock. The Americans aren't big on stock.
0:09:45 > 0:09:51They don't have bubbling stockpots, especially not in mobile homes.
0:09:51 > 0:09:55That bubbles away now for 20 minutes
0:09:55 > 0:10:00until the pineapple's softened, the tomato is good
0:10:00 > 0:10:03and the sauce is reduced.
0:10:03 > 0:10:07Then, the second phase...
0:10:07 > 0:10:11So, faster than the wave breaks,
0:10:11 > 0:10:15I finished the sauce by whizzing everything in the food processor.
0:10:15 > 0:10:18Simple, isn't it?
0:10:18 > 0:10:22I'm not one of those chaps who really likes to do decorative things.
0:10:22 > 0:10:27I'm much more involved in down-home cooking, as they call it here.
0:10:27 > 0:10:31But while I was here filming this sequence, Salvador Dali died,
0:10:31 > 0:10:34and of course, he's very important in the St Petersburg area.
0:10:34 > 0:10:38And I feel that, in a little way, Salvador,
0:10:38 > 0:10:41with these raisins going on top,
0:10:41 > 0:10:44Salvador would've perhaps... Might not have enjoyed the taste,
0:10:44 > 0:10:48but he'd have approved of the sentiment of trying to make a sunshine dish.
0:10:48 > 0:10:52Trying to make my kind of tribute to Florida,
0:10:52 > 0:10:55to artists and poets and rock 'n' roll stars and all of those things.
0:10:55 > 0:11:01The problem is now, I'm actually going to serve this to a man I have never met.
0:11:01 > 0:11:03He's an ex-green beret. He was in Vietnam.
0:11:03 > 0:11:07I don't know if he'd really go for this. But I will.
0:11:09 > 0:11:13There you go, Doug. The plate's very hot, I'm afraid.
0:11:13 > 0:11:15There's your knife and fork.
0:11:16 > 0:11:19I've tried to make it from Floridian ingredients.
0:11:19 > 0:11:24It's chicken in a lime sauce with pineapple and rice and raisins.
0:11:24 > 0:11:29Do you think survival in America in the 1980s and '90s is a big problem?
0:11:33 > 0:11:36I think surviving with some type of honour
0:11:36 > 0:11:39and some type of dignity is a problem.
0:11:40 > 0:11:42When you talk about survival,
0:11:42 > 0:11:45you've got to talk about the quality of survival.
0:11:46 > 0:11:48That's what I look for for everyone.
0:11:50 > 0:11:52I live down on the river.
0:11:52 > 0:11:55The people who live down there with me,
0:11:55 > 0:12:00almost all of them are Vietnam vets. We take care of each other.
0:12:00 > 0:12:02We have a lot of quality.
0:12:02 > 0:12:05Primarily because of the way we relate to each other.
0:12:05 > 0:12:09All right, OK. You're a tough man, you been in the Congo, Vietnam.
0:12:09 > 0:12:12I'm a tough guy. I'm going to take it from you.
0:12:12 > 0:12:16What did you think of my interpretation of a Floridian dish?
0:12:16 > 0:12:20I was trying to cook some chicken with some limes and rice and stuff like that.
0:12:20 > 0:12:23Everything was done, texture and everything was fine,
0:12:23 > 0:12:26just a little bit too much lime.
0:12:26 > 0:12:29Little bit too much lime. They always do that to me.
0:12:29 > 0:12:33Do you know - this IS the Provence of America, because in Provence
0:12:33 > 0:12:37they used to say, "brilliant, well cooked, well presented, well done.
0:12:37 > 0:12:41"A little bit too much salt." Here, too much lime.
0:12:41 > 0:12:44I haven't had so much fun since pigs ate my little sister.
0:12:53 > 0:12:58The best time to fish for grouper, so the guide book tells me,
0:12:58 > 0:13:02is when an incoming tide coincides with a rising barometer.
0:13:02 > 0:13:06I only wish we'd read that particular book before we set off
0:13:06 > 0:13:10with my latest chum Captain Jack Powell
0:13:10 > 0:13:14and the latest in hi tech fishing gear.
0:13:18 > 0:13:21I might have been imagining things.
0:13:21 > 0:13:27When you've been in the desert as long as I have, you start imagining things.
0:13:27 > 0:13:31They say the sun gets to you. It hasn't affected me.
0:13:31 > 0:13:34Just as well with these damn hedgehogs!
0:13:34 > 0:13:37Jack, is there any piracy around here, modern-day pirates?
0:13:37 > 0:13:40Yeah. Now, pirates, I have lost six friends to pirates.
0:13:40 > 0:13:43They have found their boats in Mexico and South America.
0:13:43 > 0:13:48Without, of course, the crew on board. And they are killed.
0:13:48 > 0:13:49We do have one good pirate.
0:13:49 > 0:13:51I haven't heard anything about him lately.
0:13:51 > 0:13:54Instead of killing you, when they would take your boat,
0:13:54 > 0:13:57commercial fishing boats, which they use to run drugs,
0:13:57 > 0:14:00they would drop you off out on the King Ranch over in Texas,
0:14:00 > 0:14:02which is the largest ranch in the world.
0:14:02 > 0:14:06And it's a two-day walk to any civilisation. That's a good pirate?
0:14:06 > 0:14:09Yeah, they wouldn't kill you. No. They just take your boat.
0:14:11 > 0:14:14You got a nice one here!
0:14:14 > 0:14:17This is a 3? lb grouper, Jack.
0:14:20 > 0:14:22It looks closer to four(!)
0:14:24 > 0:14:26Fighting like a little snapper.
0:14:28 > 0:14:31Just follow the line up.
0:14:31 > 0:14:35We got a grouper. A little grouper. A little one.
0:14:35 > 0:14:40This is a little one. Yes. But it is a real one. Yes.
0:14:40 > 0:14:45We had to abandon trawling and Jack whacked on the live bait.
0:14:45 > 0:14:50To find why they weren't hitting. Were we using the wrong bait?
0:14:50 > 0:14:55Well... We'll drop that down again. I'll stick him in the live pail.
0:14:55 > 0:14:58We have at least lunch. Yes, we do.
0:14:58 > 0:15:02That was a red grouper - we want a black one.
0:15:06 > 0:15:11The hours drip slowly by and we only had a few small fish.
0:15:11 > 0:15:15I'd been looking forward to landing a hundred-pound grouper.
0:15:15 > 0:15:22Happily, the ice-box was well stocked. Hemingway would have been proud of us.
0:15:22 > 0:15:27In search of the legend of Zelda and Scott Fitzgerald, I checked into their former stomping ground -
0:15:27 > 0:15:30the Don Cesar Hotel, only to be lumbered with another cooking sketch
0:15:30 > 0:15:33with my latest chum, Jean-Louise Chalet.
0:15:33 > 0:15:39And to help him here's me frying some fresh red snapper.
0:15:39 > 0:15:45All right? Some vegetables! What'll we provide today?
0:15:45 > 0:15:51I have a julienne of mixed veg. Is there much improvisation in the American kitchen?
0:15:51 > 0:15:59I've seen the short-order kitchens where it's all punched out to a ticket. Here, you're winging it.
0:15:59 > 0:16:03You must improvise. You must know your basics.
0:16:03 > 0:16:08You must know the practical side, must have knowledge and training.
0:16:08 > 0:16:13Cooking is a flair with lots of finesse and lots of knowledge.
0:16:13 > 0:16:16But, yes, you must improvise.
0:16:16 > 0:16:19Can we have a close-up, Clive?
0:16:19 > 0:16:21What have we got in here?
0:16:21 > 0:16:24You have some shitake mushrooms, a julienne of peppers,
0:16:24 > 0:16:27some enokis, and a julienne of zucchinis.
0:16:27 > 0:16:29This is an international programme. What are enokis?
0:16:29 > 0:16:34Enokis are a kind of Japanese mushroom, now grown in California. These...
0:16:34 > 0:16:39Delightful. We use these in salads, on fish...
0:16:39 > 0:16:42Miniature long-stalked mushrooms!
0:16:42 > 0:16:46Exactly. Now we grow them on the west coast. And the caviar?
0:16:46 > 0:16:49It's in the sauce. Could I have some?
0:16:49 > 0:16:52I have this terrible weakness for caviar.
0:16:52 > 0:16:55Sorry to interrupt, but this is America,
0:16:55 > 0:16:59and they have it by the kilo! It's one of my favourite things.
0:17:01 > 0:17:04I'll add some caviar to the sauce.
0:17:04 > 0:17:06Nice Beluga caviar.
0:17:09 > 0:17:12I'll put in a little bit more.
0:17:12 > 0:17:15I love caviar and champagne.
0:17:15 > 0:17:17It IS your birthday. It is.
0:17:21 > 0:17:24We'll overlap this, like this...
0:17:24 > 0:17:31As I said earlier, this is a local snapper - an outstanding quality of fish.
0:17:33 > 0:17:38I'm getting to know the Florida sea food quite well now.
0:17:40 > 0:17:45I'll put this on the side to let it sweat. Get the fat off.
0:17:45 > 0:17:49This is not a very high calorie item here.
0:17:49 > 0:17:53It's a typical unleaded American dish.
0:17:53 > 0:17:57It's got a million bucks' worth of caviar over it.
0:17:57 > 0:18:01We add a bit of Southern corn. Hey, that's good.
0:18:01 > 0:18:07Let's put this little puppy on to make a nice presentation.
0:18:10 > 0:18:14'Very interesting. And much sought after by the blue-rinsed punters of St Pete's, I'm sure.
0:18:14 > 0:18:17'But it ain't what we call rock 'n' roll.
0:18:17 > 0:18:21'Meanwhile, on the ocean, Floyd has hooked a big one. Now, read on...'
0:18:23 > 0:18:26Please don't let me lose this one.
0:18:26 > 0:18:31Every time I've had a good fish in five TV series, I've always lost it.
0:18:31 > 0:18:3420lb salmons, 18lb pikes...
0:18:34 > 0:18:39He's running. I don't think he knows he's hooked, he's playing with you.
0:18:39 > 0:18:43We got the biggest fish of the day on the lightest line and tackle.
0:18:43 > 0:18:44It's the most fun.
0:18:44 > 0:18:49It is the most fun. He's running every bit of line out.
0:18:49 > 0:18:52He is! This is like The Old Man And The Sea.
0:18:52 > 0:18:56We'll come back three days later and you'll still be fighting him! THEY LAUGH
0:18:56 > 0:19:01Don't laugh. Don't laugh. He's going.
0:19:01 > 0:19:04He doesn't want to come. Get him turned.
0:19:06 > 0:19:08Come on, now.
0:19:08 > 0:19:11No? No.
0:19:11 > 0:19:14It's a nice one. This is a nice one.
0:19:14 > 0:19:17Don't worry about bending that rod. Won't hurt at all.
0:19:26 > 0:19:29This thing will be too big to eat.
0:19:33 > 0:19:36It's starting to pull the boat around.
0:19:38 > 0:19:41I could save on gas like this!
0:19:41 > 0:19:46Will someone light me a cigarette? To hell with not smoking on TV.
0:19:50 > 0:19:53This has taken nearly all my line.
0:19:53 > 0:19:57I'll have to start the motor and go chase him.
0:20:01 > 0:20:04Thanks, old bean.
0:20:05 > 0:20:07THEY LAUGH
0:20:10 > 0:20:12I got to go chase him.
0:20:14 > 0:20:20Evander Preston is 6' 2", an ex-rock session musician.
0:20:20 > 0:20:26He's 50 plus. Nicknamed Moses and he has a fancy about being looked after by dwarves.
0:20:26 > 0:20:30He is also a former president of the American Food and Wine Association.
0:20:32 > 0:20:38These frogs' legs are enormous! Are they local? They sure are.
0:20:39 > 0:20:44I've been in hundreds of kitchens but never seen a stove like this.
0:20:44 > 0:20:49It's a cross between a Chinese cooker, a paella dish...
0:20:49 > 0:20:56It's designed to do what we like to do. We can use bowl-shaped deep fryers
0:20:56 > 0:21:02or we can put pans on. We have water running across to keep it clean and cool.
0:21:02 > 0:21:07A little sewage system on the back. It totally cleans itself.
0:21:07 > 0:21:10Plus we have water that comes out...
0:21:10 > 0:21:14It gives us whatever we want.
0:21:14 > 0:21:16Very, very swish. It's superb.
0:21:16 > 0:21:23You might have a problem finding these succulent fillets in Tesco's or Sainsbury's.
0:21:23 > 0:21:27It's not veal, or beef. It's alligator.
0:21:27 > 0:21:34I've been cooking for about 30 years, but I've never cooked 'gator burger before.
0:21:34 > 0:21:39In Florida, 'gator burgers are part of a cracker feast.
0:21:39 > 0:21:41What's a cracker feast?
0:21:41 > 0:21:48Cracker is our pioneer Florida food that we've been involved with for the last 90 or 100 years.
0:21:48 > 0:21:52The things we have in our area that we've learned to eat and be creative with.
0:21:52 > 0:21:58What is a cracker? A cracker is someone born and raised in Florida.
0:21:58 > 0:22:06It's also from the whip where they crack and catch rabbits. They caught them? Yes.
0:22:09 > 0:22:10Yeah!
0:22:10 > 0:22:14If you want a cracker banquet, Evander is your man.
0:22:14 > 0:22:19If you fancy a gold train with a cargo of diamonds, Evander is your man.
0:22:19 > 0:22:23His latest passion is to form the International Eccentrics' Club.
0:22:23 > 0:22:25Call HIM to join, not me.
0:22:28 > 0:22:30What have we here? What's this?
0:22:30 > 0:22:36Black-eyed peas are very important. It's our New Year good luck thing.
0:22:38 > 0:22:45Are these the peas that Tallahatchie Bridge lady was singing about? Yes.
0:22:45 > 0:22:47"Pass me the black-eyed peas". Exactly.
0:22:47 > 0:22:51And this? Armadillo. The armour-plated animal.
0:22:51 > 0:22:54That's a gumbo.
0:22:54 > 0:22:59People at home get really upset about eating alligators,
0:22:59 > 0:23:02about eating armadillos...
0:23:02 > 0:23:09What is the justification for eating what WE consider to be preserved wildlife?
0:23:09 > 0:23:16Probably the alligators have eaten a lot of us. And there are an incredible amount of armadillos.
0:23:16 > 0:23:22We're thinning out the population. It isn't a conservation issue? No.
0:23:22 > 0:23:25No letters, please!
0:23:25 > 0:23:28This looks like an Indian pilau.
0:23:28 > 0:23:34A dirty rice. That's squirrel sausages fried with rice.
0:23:34 > 0:23:40I've only been in America three days and I'm already eating squirrel, armadillo, alligator.
0:23:40 > 0:23:44What WILL this programme give us by the time we reach California!
0:23:44 > 0:23:49What's this? Venison with black jack sauce.
0:23:49 > 0:23:54That's made with Jack Daniels liquor. A drinking man's dish.
0:23:56 > 0:23:59Those squirrel sausages were great.
0:23:59 > 0:24:02The potatoes and green beans
0:24:02 > 0:24:07have been a great staple in the lifetime of our people.
0:24:07 > 0:24:10They're quite sweet. Delicious.
0:24:10 > 0:24:16We're going by a shrimp gumbo. Incredible with a biscuit.
0:24:16 > 0:24:21There's whole shrimp in there. This is soul food. Absolutely.
0:24:21 > 0:24:27Jambalaya, crawfish pie and file gumbo. I can't believe this. What are these?
0:24:27 > 0:24:31Florida egg rolls made with crab meat
0:24:31 > 0:24:36to dip in one of our Florida sauces made from mango.
0:24:36 > 0:24:41Traditional Florida Jambalaya-type of sauce.
0:24:41 > 0:24:48That? Those are probably our lowest price veg. I'm going to call this Floyd on Florida!
0:24:48 > 0:24:55I don't see any good reason to go anywhere else. Back to our 'gator burgers!
0:25:13 > 0:25:16He's going down. Heading for the rocks.
0:25:16 > 0:25:20He's running again! He's running for the rocks.
0:25:26 > 0:25:28Jack, I can't do anything to this!
0:25:32 > 0:25:35It's taking back line off me.
0:25:35 > 0:25:38I can't... If I go any tighter..
0:25:38 > 0:25:41All we can do is...
0:25:50 > 0:25:52Awww!
0:25:54 > 0:25:57We tried.
0:25:57 > 0:25:59It was a good...
0:26:00 > 0:26:03# Ain't that a shame!
0:26:03 > 0:26:07# My tears fell like rain
0:26:07 > 0:26:11# Ain't that a shame
0:26:11 > 0:26:14# You're the one to blame. #
0:26:31 > 0:26:34I've always wanted to be on a desert island.
0:26:34 > 0:26:38I fought with that fish. I tried with that fish. I cried for that fish.
0:26:38 > 0:26:41Some days there just ain't no fish.
0:26:41 > 0:26:46We were talking about grouper. Here are some fillets of grouper.
0:26:46 > 0:26:51This is actually the one I caught.
0:26:51 > 0:26:54I made a little sauce which I'll show you...
0:26:54 > 0:27:01It's onions, limes. It's American white wine.
0:27:01 > 0:27:08All with a bit of flour, cooked down with butter to enrich it and make it look good.
0:27:08 > 0:27:10And, by the way, it IS good.
0:27:14 > 0:27:16You eat this fish and tell me if it's good.
0:27:16 > 0:27:19If you want to stay in the programme...
0:27:19 > 0:27:23we can always edit you out if you don't like this dish.
0:27:23 > 0:27:26Which I have tried very hard to make.
0:27:26 > 0:27:31It's difficult...just a little of that lime sauce over there.
0:27:31 > 0:27:37Just to try to make it look prettier a slice of lime.
0:27:37 > 0:27:42A little bit of dill on the side. You need a fork. There we are.
0:27:42 > 0:27:45For me, I don't know what you think,
0:27:45 > 0:27:51that is, for me, Florida on a plate. But it's down to Jack, Captain Ahab.
0:27:51 > 0:27:55Like Bob Dylan said, "I saw three ships coming my way."
0:27:55 > 0:27:58They said "Where are you going?" He said "America."
0:27:58 > 0:28:00And he said "Good luck."
0:28:00 > 0:28:01OK, here we go.
0:28:05 > 0:28:08M'mm. That's incredible.
0:28:08 > 0:28:12Jack, if I HAD landed that fish, what would have happened?
0:28:12 > 0:28:16If it had been a world record, being a member of IGFA,
0:28:16 > 0:28:22in endorsements it would be worth about a million dollars to a million and a half dollars.
0:28:22 > 0:28:26And you're still talking to me? How close were we?
0:28:26 > 0:28:29I'd say we were pretty close.
0:28:29 > 0:28:32I saw my new boat and everything else.
0:28:32 > 0:28:36But that's all right. I'll try again tomorrow.
0:28:36 > 0:28:40I've got the Bible, Shakespeare, and eight Stranglers records.
0:28:40 > 0:28:45What I really want, Sue, is that fish. See you next week.
0:29:18 > 0:29:22Subtitles by BBC - 1989