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Crispy batter. yes, they do a deep fried mars bar here --and deep-fried pizza. been there, done that. but, carlo here and his twin brother have been keeping the verrecchia family tradition alive since 1918, and it ain't about no mars bar. >> anthony: i'm tempted to just go completely nuts for all of the things that i like, like, pie, beans, and chips, like, i don't even know what kind of pie, but i want it. the macaroni and cheese is tempting. haggis i'm doing, couldn't resist that. cheese beano, i don't even know what that is, but i, i kinda want it. ooh, sausage rolls. i do like a good sausa...

Uh, but more importantly, they are the most prized to eat. >> anthony: and this bread sauce thing, what, what is that? >> a.a.: bread sauce, which is, so, you really have to grow up here to love this. it's like pottage, it's a --sauce. >> anthony: mhm. >> a.a.: it's a very --it's a very old dish. and it, but it goes very well with the grouse, they're a very gamey meat. it's a very grownup taste that is, that is slightly, slightly repellent. but it is, within that, it is particularly alluring. >> anthony: right. >> a.a.: it's, and there is something also sexual about it, that people don't often...

Orleans, most american cities make this town look like club med by comparison. glasgow remains the region's no bullshit zone. what i find most endearing in this town is that, if you're a native, you're probably an expert at "taking the piss," a high-level style of ball busting that approaches an art form around here. >> archival worker 1: well it's good to be back at work again isn't it? >> archival worker 2: you don't call that work, you are. you're a glump and you're a gunman. >> anthony: no one excels more at deflating the pompous, making fun of self-importance, turning even the darkest tra...

>> a.a.: and then i decided not to be. and i made the decision that if i was going to eat meat again, that i had to be prepared to do the whole business. >> anthony: right, you've got to be accountable. >> a.a.: for all of it. for all of it. so i started getting fish with the guts in and cutting them and then, and then you go --and then, in the end, you, someone says, "well come on, you know you want to eat it, come and kill it." and you go, "well then, i have to do that as well." and when i started doing it, it was like coming home. and that's the thing with being on the hill. ♪ >> anthony:...

Nice for a week." i loved that. >> anthony: main course, janey goes for the pan fried brill but me? i can't pass up ocean liner "continental" classics from days gone by like the fabulously unfashionable tyrannosaurus rex of seafood dishes, lobster thermidor. without irony. the lobster is scottish. as is the cheese, the eggs, everything, really. >> anthony: uh, do you have anything to say on the glaswegian diet? >> janey: the diet. it's really interesting, yeah. >> anthony: i mean, the story is that the, that the, uh, health wise, as far as like heart problems, right behind tonga. >> janey: yea...