0:00:35 > 0:00:38Ah! Hi, y'all! This is me in Texas.
0:00:38 > 0:00:41I wanted to come on a helicopter, or Learjet or something like that,
0:00:41 > 0:00:43but no, we have to come by horse.
0:00:43 > 0:00:46But they do tell me that Mel Brooks doesn't like them,
0:00:46 > 0:00:49Clint Eastwood isn't all that keen on them, but what better way
0:00:49 > 0:00:52to kick off a cookery programme than down-home on the range?
0:00:52 > 0:00:53Come on, let's go!
0:01:43 > 0:01:46Despite global critical acclaim for our programme,
0:01:46 > 0:01:50the BBC still adopt a parsimonious attitude towards our budget.
0:01:50 > 0:01:55I still have to beg, borrow or steal a kitchen to cook in.
0:01:55 > 0:02:03So I sent one of my researchers out to find a typical Texan home, something modest, ordinary.
0:02:03 > 0:02:09Well, he WAS a Texan so he thought this was ordinary. The chap who owns it is a multimillionaire.
0:02:09 > 0:02:14What is Texas all about? Apaches, vigilantes, longhorn cattle,
0:02:14 > 0:02:18Lone Ranger, politics to the right of Vlad the Impaler...
0:02:18 > 0:02:25Also it's about chandeliers, dining tables and clothes. But I haven't changed my image a jot(!)
0:02:25 > 0:02:32America hasn't affected me one bit. Note the pigskin jacket, the snakeskin boots, the medallion.
0:02:32 > 0:02:37But it's only rock'n'roll. Anyway, let's do some business.
0:02:37 > 0:02:44We're going to do what they all do in Texas - grill some steaks and have a little slurp.
0:02:44 > 0:02:48But first, the ingredients for a Texan barbecue sauce -
0:02:48 > 0:02:51butter, pepper, onions,
0:02:51 > 0:02:57Worcestershire sauce, malt vinegar, lemon juice, Tabasco, sugar,
0:02:57 > 0:03:00water, garlic and "catsup".
0:03:00 > 0:03:07It's terribly simple, but it's very important, because Texans want their steaks tasting really good.
0:03:07 > 0:03:12Because of the Mexican influence, they like things a bit spicy.
0:03:12 > 0:03:16In with the "catsup", as they call it here.
0:03:16 > 0:03:19As I said, America hasn't affected me in any way, y'all(!)
0:03:19 > 0:03:24A dash of "Woostercesstershire" sauce. Stir that in.
0:03:24 > 0:03:29I can see you at home wondering, "What has happened to dear Floyd?"
0:03:29 > 0:03:32Ketchup, Worcestershire sauce, and now wine vinegar?
0:03:32 > 0:03:35But this is Texas and we're going for it.
0:03:35 > 0:03:38A load of chopped onions in there.
0:03:38 > 0:03:43No problems. A cup of lemon juice, freshly squeezed, of course.
0:03:43 > 0:03:46A dash of Tabasco.
0:03:46 > 0:03:52We could use this for stripping paint, I'll bet. A load of sugar. Put it in there.
0:03:52 > 0:03:55And some garlic, like that.
0:03:55 > 0:03:58A knob of butter.
0:03:58 > 0:04:03Did I put the pepper in? I didn't. So then the pepper.
0:04:03 > 0:04:06Say, half a teaspoonful.
0:04:06 > 0:04:09Stir it round, whack it on the gas.
0:04:09 > 0:04:14Do you know, that was a whole take, right from the top of the stairs?
0:04:14 > 0:04:19Most programmes don't do that, even a lot of films can't do it.
0:04:19 > 0:04:24Anyway, what I deserve is a little drink. Texans drink Margueritas.
0:04:24 > 0:04:32Margueritas are demon little things and when you've been working as hard as me, you deserve one.
0:04:32 > 0:04:37It's very simple. You pour as much triple sec as you feel like into...
0:04:37 > 0:04:42Goodness me, it's Texas and they've got this mean little pourer on top!
0:04:42 > 0:04:48Right. You pour triple sec into your little hand-blown jug.
0:04:48 > 0:04:53And equal quantities of tequila, which is made from the agave plant.
0:04:53 > 0:04:56I thought it came from cactus.
0:04:56 > 0:05:00So equal quantities of that. This is looking good!
0:05:00 > 0:05:03Yes, that smells quite good.
0:05:03 > 0:05:08Then limes. Real limes, lovingly crushed so you have them like that.
0:05:08 > 0:05:10Limes into there.
0:05:10 > 0:05:15And then icicles and icicles, twice as nice as Ricicles...
0:05:15 > 0:05:18A load of ice goes into that.
0:05:18 > 0:05:22We've got an expert in the crew on these Margueritas.
0:05:22 > 0:05:25She's the world champion drinker.
0:05:25 > 0:05:30And she says there should be no sugar. Some people put in sugar.
0:05:30 > 0:05:35But... Is this salt or sugar? That's the sugar. A bit of sugar.
0:05:35 > 0:05:42Then, have you ever wondered, and here's a useful thing for your dinner parties,
0:05:42 > 0:05:47how do they get salt round the top of the glass for a Marguerita?
0:05:47 > 0:05:54They dip the glass into lime juice and then into some salt,
0:05:54 > 0:05:59twiddle it round and it's full of salt - essential for a Marguerita.
0:05:59 > 0:06:03The other essential thing is to taste it.
0:06:03 > 0:06:08If it ain't good enough to cook with, it ain't good enough to drink.
0:06:08 > 0:06:10Welcome to Texas!
0:06:10 > 0:06:13# I feel tears welling up from deep inside
0:06:13 > 0:06:16# Like my heart's got a big break
0:06:16 > 0:06:19# And a stab of loneliness sharp and painful
0:06:19 > 0:06:21# That I might never shake
0:06:21 > 0:06:23# You might say that you were taking it hard
0:06:23 > 0:06:26# When you wrote me off with a call
0:06:26 > 0:06:29# You might wager that I'll hide my sorrow
0:06:29 > 0:06:33# I might lay right down and bawl
0:06:33 > 0:06:37# Now the race is on and here comes pride up the back stretch
0:06:37 > 0:06:38# Heartache's goin'... #
0:06:38 > 0:06:45"I don't want your lonely mansion, I just want the love you promised beneath the haloed moon."
0:06:45 > 0:06:52So the song goes. Until now, my only experience of Texas came in a bottle.
0:06:52 > 0:06:56I thought of millionaires and gold-plated Cadillacs.
0:06:56 > 0:07:03But since oil prices fell, Texas looks a bit ragged. OK, it's easy to criticise.
0:07:03 > 0:07:08Nevertheless, the countryside is quite barren.
0:07:08 > 0:07:12These shacks are all that remain of somebody's dreams
0:07:12 > 0:07:14here in God's Little Acre.
0:07:14 > 0:07:19Steinbeck purists will know I've just shifted a few states.
0:07:19 > 0:07:23# Now the race is on and here comes pride up the back stretch... #
0:07:23 > 0:07:31There's tremendous pride in this state. Texans think of it as another country.
0:07:31 > 0:07:34These people aren't in fancy dress.
0:07:34 > 0:07:37Cowboy boots and Stetsons are worn with honour,
0:07:37 > 0:07:42like a knight's sword, only to be taken off at home.
0:07:43 > 0:07:48# I guess it looks like heartache and the winner loses all. #
0:08:00 > 0:08:04To recap on the sauce, it's tomato ketchup, Worcester sauce,
0:08:04 > 0:08:08lemon juice, a drop of water, garlic, onions, butter,
0:08:08 > 0:08:11Tabasco sauce and a bit of pepper. bubbling away nicely.
0:08:11 > 0:08:13The sort of thing Americans like on their steaks.
0:08:13 > 0:08:16The other thing Americans like, is a thought for the day.
0:08:16 > 0:08:19I was wandering around the kitchen, and I found it -
0:08:19 > 0:08:24February 11, 1989, it says, "O great Father, never let me judge another man
0:08:24 > 0:08:27"until I have walked in his moccasins for two weeks."
0:08:27 > 0:08:30It's an Indian prayer. It's to think about, isn't it? Anyway. Steaks.
0:08:30 > 0:08:34This is a cookery programme after all, not the morning prayer. There is a Texas steak.
0:08:34 > 0:08:38It probably only weighs about 16, 20 ounces, something like that.
0:08:38 > 0:08:39They like them big round here.
0:08:39 > 0:08:41It just goes - whack! - onto the grill. One...
0:08:44 > 0:08:45..two...
0:08:47 > 0:08:49..and three.
0:08:49 > 0:08:53You will have read, those of you who are interested,
0:08:53 > 0:08:55the problems in the paper about American beef.
0:08:55 > 0:08:57they inject it with steroids and all kinds of things.
0:08:57 > 0:09:01There's all kinds of battles going on, agricultural wars and stuff.
0:09:01 > 0:09:04Texas would like to point out, through me, that they're not part of that.
0:09:04 > 0:09:09They do not do these funny things to their beef, and their beef, they reckon, is pretty good.
0:09:09 > 0:09:12And wouldn't the Ministry of Agriculture in America pay heed to them.
0:09:12 > 0:09:14That's my little political lecture for the day.
0:09:14 > 0:09:16Over we go. There.
0:09:19 > 0:09:24If only I could get some stars on those stripes, I'd have a real American steak!
0:09:24 > 0:09:30Well, I suppose it should be ladies first, but a man wearing a hat at the table has a certain authority.
0:09:30 > 0:09:36Larry and Shelly Beard lost their shirts in the 1987 property crash.
0:09:36 > 0:09:38But, unlike Britain, bankruptcy here carries no stigma.
0:09:38 > 0:09:42You just pick yourself up, dust yourself off and start again.
0:09:42 > 0:09:45It's always too soon to give up.
0:09:45 > 0:09:48You can be flat on your back. But, hey, you know... >
0:09:48 > 0:09:53Thomas Edison tried 900 something times to get electricity.
0:09:53 > 0:09:59He said he never had failures, just processes of elimination.
0:09:59 > 0:10:04And I didn't feel like... I had a good wife who supported me.
0:10:04 > 0:10:06I had depression like anybody else.
0:10:06 > 0:10:13But there is a certain Texas pride that says, "When the going gets tough, the tough get going."
0:10:13 > 0:10:18Let's just see what we can do. We did it once. We can do it again.
0:10:18 > 0:10:21We may fail but, hey, we can do it.
0:10:21 > 0:10:26Anybody that's down can get up. Just try. Keep it up.
0:10:26 > 0:10:33- How's the sauce, Larry?- Excellent. If my wife doesn't drown it in ketchup, well, then it's good.
0:10:33 > 0:10:37I'm not nearly as picky as she, but this is excellent.
0:10:37 > 0:10:40I want a copy of this.
0:10:40 > 0:10:45I don't know what your speciality is, but it's obviously very good.
0:10:45 > 0:10:48We're big beef eaters down here
0:10:48 > 0:10:52and we're real particular about our steaks, and these are good.
0:10:52 > 0:10:58Like you said, we like things spicy because of the Mexican influence.
0:10:58 > 0:11:01I especially like things spicy.
0:11:01 > 0:11:05I'm a hot sauce connoisseur, aren't I?
0:11:05 > 0:11:10- Say that to me again! It was wonderful!- She's a hot woman!
0:11:10 > 0:11:15- Say it in that lovely accent. - I am a hot sauce connoisseur.
0:11:17 > 0:11:20- COCK CROWS - I'll drink to that!
0:11:43 > 0:11:47So far in this series I haven't mentioned the great American breakfast.
0:11:47 > 0:11:51The finest connoisseur of this American phenomenon is the truck driver.
0:11:51 > 0:11:55I can't help being reminded of that wonderful poem by WH Auden, the one that goes,
0:11:55 > 0:11:57This is the night mail Crossing the border
0:11:57 > 0:12:00Bringing the cheque And the postal order
0:12:00 > 0:12:02Letters for the rich Letters for the poor
0:12:02 > 0:12:04The shop at the corner The girl next door.
0:12:04 > 0:12:08Eggs over easy, toast on the side Or sunny side up and ready to slide
0:12:08 > 0:12:10An order of bacon And a cup of decaf
0:12:10 > 0:12:11Chicken fried steak And an order of hash
0:12:11 > 0:12:14Pancakes and fruit Griddled or fried
0:12:14 > 0:12:16Don't forget the bacon Well-cooked on the side.
0:12:16 > 0:12:17Or words to that effect.
0:12:24 > 0:12:28I have a wheat toast coming out with this order.
0:12:28 > 0:12:31Everything here, it seems, is cooked on the griddle,
0:12:31 > 0:12:34a brilliant invention which is sadly misused, I think, in England,
0:12:34 > 0:12:37limiting itself as it does to hamburgers and fried eggs.
0:12:37 > 0:12:41As President Truman once said, "The truck stops here."
0:12:51 > 0:12:56The guidebook says, "When you come to Lockhart for the first time
0:12:56 > 0:13:02"you are struck by the pride taken in preserving its heritage."
0:13:02 > 0:13:04But try to get a drink here...!
0:13:04 > 0:13:09Not that I need one, and it's just as well, because it's a dry town.
0:13:09 > 0:13:14But not long ago Saturday night meant drunk cowboys,
0:13:14 > 0:13:18a bit like the BBC Club, in fact.
0:13:18 > 0:13:20And now - architecture.
0:13:21 > 0:13:28The architects of the Old West carried catalogues of European-style town halls.
0:13:28 > 0:13:32It's a great shame that practice has died out.
0:13:32 > 0:13:36This is more the sort of Texas I've been looking for.
0:13:36 > 0:13:40You could make any kind of film here from James Dean, Rebel Without A Cause,
0:13:40 > 0:13:44right through to the Dukes Of Hazzard, just by changing the vehicles.
0:13:44 > 0:13:49- CAR HORN - Pick-up trucks, the whole bit.
0:13:49 > 0:13:52Anyway, the hub of this place is a barbecue.
0:13:52 > 0:13:55After all, this IS meant to be a cookery programme.
0:13:59 > 0:14:07I'm not going to cook yet, because when I told my chum Barry about this place, he put down his pint,
0:14:07 > 0:14:10and wrote this commentary. Barry?
0:14:10 > 0:14:15Thank you. The word "barbecue" comes from a Haitian word "barbacoa",
0:14:15 > 0:14:23meaning a framework of sticks set on posts, used for sleeping on or roasting a carcass.
0:14:23 > 0:14:30The term has widened to embrace the entertainment at which animals are roasted whole.
0:14:30 > 0:14:37In Lockhart they reckon to do it bigger and better and spicier than anywhere in the world.
0:14:37 > 0:14:43Lawyers, accountants, surgeons and salesmen
0:14:43 > 0:14:47flock to the pyres. If it can be smoked, it is.
0:14:47 > 0:14:50Barbecue here is a serious business.
0:14:50 > 0:14:5510,000 Texas sausages of pure pork are smoked every day.
0:14:55 > 0:14:59The smell of the smoke and the roar of the fire
0:14:59 > 0:15:02helps people forget the fat content.
0:15:02 > 0:15:08I don't know if they have heart attacks here, but they're not afraid.
0:15:08 > 0:15:13Strange, isn't it, for such a diet-conscious nation.
0:15:13 > 0:15:18Anyway, here's me in the works Cadillac en route for Austin.
0:15:18 > 0:15:25Of course, the car blew up because SOMEONE forgot to put water in the radiator.
0:15:25 > 0:15:29Anyway, "First, take your taco."
0:15:33 > 0:15:38A taco is just a tortilla with a little bit of filling inside.
0:15:38 > 0:15:43A little salsa. Maybe this nice coloured salsa...
0:15:43 > 0:15:48- And you got yourself a nice taco. - That is a taco? Right.
0:15:48 > 0:15:52- It's hot, watch out. - It's hot, but it's lovely.
0:15:52 > 0:15:59Isn't it like the Mandarin pancakes when you shred off the duck and put it into a pancake?
0:15:59 > 0:16:03Or it's like Indian chapatis.
0:16:03 > 0:16:10These wonderful sauces which Luis makes - he calls them salsas -
0:16:10 > 0:16:12all come from purees and oils
0:16:12 > 0:16:18of these different peppers, onions, chillies, dried chillies,
0:16:18 > 0:16:21and this curious tomato.
0:16:21 > 0:16:26But he won't tell me the secret ingredients of them.
0:16:26 > 0:16:32- So what is an enchilada?- Everything goes in it. It's like a taco.
0:16:32 > 0:16:38We got chicken here, but it can have beef or...anything goes.
0:16:38 > 0:16:42The way we eat it is like this.
0:16:43 > 0:16:48- You use like a spoon or a fork. - Right.- And you have your taco.
0:16:48 > 0:16:53That's an enchilada. You just take a corn tortilla,
0:16:53 > 0:16:55you dip it in a chilli marinade,
0:16:55 > 0:17:01and then you quickly fry it in the pan, roll it and stuff it,
0:17:01 > 0:17:06- like Italian cannelloni. There's another influence.- I'm sure it is.
0:17:06 > 0:17:11- In Mexico they probably have some other influence.- That's right.
0:17:11 > 0:17:14From Japan and other countries.
0:17:14 > 0:17:20Or you can get some tortilla chips and dip them in spicy sauce.
0:17:20 > 0:17:27After seven Margaritas and seven seconds of research into Mexican food, I'm an expert.
0:17:27 > 0:17:34Particularly with chicken fajitas - little chicken fillets, dipped into a smashing red chilli sauce,
0:17:34 > 0:17:40and popped onto the grill. I'll do three or four of those and explain as we go along.
0:17:40 > 0:17:44One...two...three...four.
0:17:44 > 0:17:50Right, while these sizzle away, we'll spin round the ingredients.
0:17:50 > 0:17:58The essential thing is this sauce, which is made from oregano, garlic, dried chillies, pepper and salt,
0:17:58 > 0:18:03a little olive oil and water, all whizzed up in the liquidiser.
0:18:03 > 0:18:10The garnish, like for a Chinese stir-fry, are spring onions and raw onions
0:18:10 > 0:18:13and this long, thin, slightly spicy pepper,
0:18:13 > 0:18:18which is grilled on a bit of oil so it looks like that.
0:18:18 > 0:18:24We'll turn these over. They're coming along at a rate of knots.
0:18:24 > 0:18:29Then we put our spring onions on, which we dip into a bit of oil.
0:18:29 > 0:18:36They sit on there and sizzle away. A bit of this sizzles away on a cooler part of the thing.
0:18:40 > 0:18:45And, of course - Clive, where are you? - you eat those with tacos.
0:18:45 > 0:18:48Go and see how you make tortillas!
0:18:50 > 0:18:53When I told Barry, the world-famous wildlife film producer,
0:18:53 > 0:18:55about the Mexican restaurant, he was so impressed
0:18:55 > 0:18:59he wanted to read a piece from my new BBC book, Floyd's American Pie. Barry?
0:18:59 > 0:19:05The dough is divided into balls, and flattened to make pancakes,
0:19:05 > 0:19:09and cooked for the briefest of moments on either side on a griddle.
0:19:09 > 0:19:13Once you have your tortillas, you can deep-fry them to make nachos -
0:19:13 > 0:19:17- crispy corn chips for scooping up salsas...- Barry, that's wonderful.
0:19:17 > 0:19:21That's what we're going to do now.
0:19:21 > 0:19:26A couple of moments have passed, the tortillas have been made,
0:19:26 > 0:19:32the chicken is cooked, the onions and peppers are done,
0:19:32 > 0:19:36and there is a taste of Mexico!
0:19:41 > 0:19:45- GROWLING - Hello, nice doggy.
0:19:45 > 0:19:51For my final Mexican cooking sketch, I borrowed a pleasant ranch house.
0:19:51 > 0:19:56After getting told off for smoking, I started frying potatoes in oil.
0:19:56 > 0:20:04The other things I need for this Tex-Mex dish are - spring onions, peppers, tomatoes, onions,
0:20:04 > 0:20:09the aforementioned potatoes, some beef - but because this is Texas...
0:20:09 > 0:20:13Mexicans wouldn't use fillet steak but this is Texas,
0:20:13 > 0:20:16so they use fillet steak in their beef stew!
0:20:16 > 0:20:21This is cilantro, which we call coriander.
0:20:21 > 0:20:28The first thing I do is chop up the onion, to get this whole thing going...
0:20:28 > 0:20:31Then the pepper.
0:20:34 > 0:20:38Which is all going fine...
0:20:38 > 0:20:43I have to tell you, and you might look deep into my eyes
0:20:43 > 0:20:46and see that they're a bit bloodshot...
0:20:46 > 0:20:50Well, we have been hitting the USA very hard.
0:20:50 > 0:20:53Not only hard work and change of temperatures,
0:20:53 > 0:20:58but also things like Jim Beam and tequila sunrises and daiquiris,
0:20:58 > 0:21:00all part of the American Dream.
0:21:00 > 0:21:07And we must experience the American Dream right to the hilt!
0:21:07 > 0:21:12So I can't look as if I've stepped into a 20th Century Fox studio.
0:21:12 > 0:21:17OK, back to the pot, Clive. Onions and peppers into there.
0:21:17 > 0:21:22While they sizzle away, I'm going to hack up some beef over here.
0:21:22 > 0:21:27You can stay on that or you can come over to my beef here.
0:21:27 > 0:21:31Let's assume this is for about four people.
0:21:31 > 0:21:38It's terribly extravagant to use fillet steak in what's essentially a stew,
0:21:38 > 0:21:43but it isn't actually, for Americans, all that expensive.
0:21:43 > 0:21:47Right. Stir those round.
0:21:47 > 0:21:53All those have to brown and get sealed in the normal way.
0:21:56 > 0:22:04Peppers, onions and beef... Then I have to add a couple of tomatoes, already blanched and peeled.
0:22:05 > 0:22:11We don't want the nasty peel in it. Chop those down...
0:22:11 > 0:22:16I'm also very pleased to tell you, the house I've borrowed today
0:22:16 > 0:22:23is one that actually has really sharp knives, it's got blenders and liquidisers...
0:22:23 > 0:22:31It's the first really good kitchen I've been to in America, so I'm really happy.
0:22:31 > 0:22:38That's why I'm being fairly serious. Right. They simmer for a moment.
0:22:38 > 0:22:45Something you always have to have on cookery programmes is the slightest of slurps.
0:22:45 > 0:22:53And what could be better than a tequila sunrise? So while that's bubbling away, let's make one.
0:22:53 > 0:22:58First I must get some ice going. This will make a terrible noise.
0:22:58 > 0:23:03It'll upset the sound man. He doesn't even like the pan sizzling.
0:23:08 > 0:23:11That was a really interesting shot.
0:23:11 > 0:23:16The director will be bored and ask why I took so long crushing ice.
0:23:16 > 0:23:21So I put some crushed ice into the bottom of our glass,
0:23:21 > 0:23:26then we are going to add some superb tequila,
0:23:26 > 0:23:32like that, and we'll stir into that some orange juice...
0:23:34 > 0:23:39We could do with some more ice in there, in my humble opinion.
0:23:39 > 0:23:44How do you get ice out of these things? Put the ice into that...
0:23:44 > 0:23:50And then, here's the tricky bit - you merely float the grenadine...
0:23:50 > 0:23:55I HAVEN'T floated it, but these things happen.
0:23:55 > 0:23:59Tequila sunrises are red, blood-red, and orange-yellow...
0:23:59 > 0:24:04It's upside-down. It doesn't matter at all.
0:24:06 > 0:24:11It tastes ever so good! Right. Back, then, to this.
0:24:13 > 0:24:18We've now got our beef, peppers, and onions frying nicely away.
0:24:18 > 0:24:23We've got these fried potatoes. It's important that they're brown.
0:24:26 > 0:24:32I think it's an appropriate moment for a little seasoning. A little bit of pepper...
0:24:32 > 0:24:36A little drop of the imperial beef stock,
0:24:36 > 0:24:42which I'll confess I didn't reduce from bones.
0:24:42 > 0:24:46I went to the supermarket and bought a tin of consomme,
0:24:46 > 0:24:49cos we don't reduce things here.
0:24:49 > 0:24:55So that goes in. A little bit of the old fresh tomato sauce...
0:25:01 > 0:25:06And now bubble that up for... I dunno, what would you think?
0:25:06 > 0:25:13I reckon about 20 minutes. The sauce will be reduced, the beef will be unctuous,
0:25:13 > 0:25:19I'll have drunken the tequila sunrise, and the Indians will be on the warpath once again!
0:25:23 > 0:25:29To quote the Blues Brothers, they play two kinds of music here - country and western.
0:25:29 > 0:25:33# It ain't fancy but it's country
0:25:33 > 0:25:36# Wear your jeans and cowboy hats
0:25:36 > 0:25:39# Just 'cross that old river
0:25:39 > 0:25:42# Cos that's where it's at
0:25:42 > 0:25:47# It was born on the south side of Austin... #
0:25:47 > 0:25:50I go through hell for you lot!
0:25:52 > 0:25:55Witness, not a tremble in the hand...
0:25:55 > 0:26:00And STILL the damn stuff goes right down the side!
0:26:00 > 0:26:05All right, it's an Australian sunset. What really matters is my dish.
0:26:05 > 0:26:11The sauces have reduced - the tomato sauce and beef stock.
0:26:11 > 0:26:16It's left the potatoes, the meat, the tomatoes, onions and peppers
0:26:16 > 0:26:20beautiful and unctuously marinated in all that stuff.
0:26:20 > 0:26:28And that is a little Mex-Tex dish. You'd be pleased to serve that. I'd be certainly pleased to eat it!
0:26:32 > 0:26:38For a second opinion, why don't I get my hostess over here? Debbie!
0:26:38 > 0:26:43Stop taking pictures! Just because it's your house... Come here.
0:26:43 > 0:26:50It says on her lapel, "Never try to teach a cow to sing, it wastes your time and annoys the cow."
0:26:50 > 0:26:54See if you like that and I'll drink the tequila.
0:26:54 > 0:26:58- It looks yummy! - See if it's OK.- I'm starving too.
0:26:58 > 0:27:03- I saved myself for you. - Now, there's a thought...!
0:27:03 > 0:27:06This is Valentine's Day too!
0:27:06 > 0:27:07It's a bit hot.
0:27:11 > 0:27:14- Mmm! That is so tasty!- Is it nice?
0:27:14 > 0:27:18Did that all simmer and all the juices did that?
0:27:18 > 0:27:24All the juices have been absorbed into the vegetables and the beef.
0:27:24 > 0:27:29- It's quite good fun, isn't it? - The cilantro really adds to it.
0:27:29 > 0:27:33- Delicious.- In fact, I'll add a bit more of that.
0:27:33 > 0:27:36That really makes it interesting. It's delicious.
0:27:41 > 0:27:47# Just make mine Country That's all I'll ever know
0:27:47 > 0:27:51# It was born on the south side of Austin
0:27:51 > 0:27:53# Broken Spoke was its name
0:27:53 > 0:27:59# It'll always be a winner It's headed for fame
0:27:59 > 0:28:05# So if you like waltzes and polkas and two-steps, Cotton Eye Joes
0:28:05 > 0:28:11# Deep in the heart of Texas There's a place that you should go
0:28:11 > 0:28:19# Yes, deep in the heart of Texas There's a place that you should go. #
0:28:20 > 0:28:24Oh, yeah! All RIGHT! Thanks, y'all!