- 2 days ago
Martha Stewart welcomes legendary comedian and actor Robin Williams for some of his funniest and most memorable moments on 'The Martha Stewart Show.' Watch Robin Williams join Martha in the kitchen to eat a whole branzino, learn how to make tacos, and share hilarious and heartwarming stories about his movies, family, cycling through San Francisco, and more.
Between cooking and a nonstop stream of outrageous humor and colorful characters, Robin talks about 'RV,' 'Night at the Museum,' and some of Martha’s favorite Robin Williams movies, including 'Good Morning, Vietnam' and 'Awakenings.' In these beloved segments, Robin jumps from one hilarious bit to the next, keeping Martha laughing at every turn.
Between cooking and a nonstop stream of outrageous humor and colorful characters, Robin talks about 'RV,' 'Night at the Museum,' and some of Martha’s favorite Robin Williams movies, including 'Good Morning, Vietnam' and 'Awakenings.' In these beloved segments, Robin jumps from one hilarious bit to the next, keeping Martha laughing at every turn.
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LifestyleTranscript
00:00You're going to rub it into the meat.
00:02Wow.
00:05Okay.
00:06See, that shuts him up.
00:07Luckily that I had that experience from the ages 12 to 22.
00:12The extremely talented, extremely funny, and extremely entertaining Robin Williams.
00:28How are you, Robin?
00:30Thank you for this award.
00:45It's so great to receive this award from the Audubon Society.
00:50This tiny penguin, this pico-penguino.
00:54They're so beautiful birds.
00:55They're so wonderful.
00:56They are.
00:56They are flightless, but very lovely, and they are so romantic, these birds.
01:00Did you learn all about all of these birds doing this?
01:02I learned about these birds.
01:03They love to bring the pebbles, the tiny bling, to the female.
01:07And this is my casual Ramon, who is a very romantic pair, but unfulfilled romantic.
01:13You know, it's very much about this thing about wanting to know love, but not yet knowing it.
01:17You know.
01:17How old is Ramon?
01:18Ramon is old enough to know better.
01:22He's not been with a female, but hopes one day, you know.
01:25One day to have the dance, the momentary dance, and big to big.
01:28So the writers just said you're going to be two penguins.
01:33I started off being three.
01:34I was a Presbyterian penguin, too.
01:38A very intense penguin that frightened the children, you know, after a while.
01:42Stand the line!
01:43But are you South American because you're in South America?
01:46Well, because there are the other five penguins.
01:48Yes, there are South American penguins in Patagonia.
01:49Yeah.
01:50You know, they're rock hoppers.
01:51What's up with that?
01:52You know?
01:53What's up?
01:54Represent P, Patagonia, Antarctica.
01:58But they had five other Latin comics, so it'd be difficult to be the only Jewish penguin.
02:04I can't eat fish.
02:06We're waiting.
02:06Hello.
02:07There's no shellfish.
02:09It's been a while.
02:10Oy.
02:10But it was good to be the one in this moment, and then you saw the other one.
02:14Lovely.
02:15Are you going to come out of character?
02:16If you won't.
02:19We're going to cook up some good, Martha.
02:21I know you're looking good, girl.
02:23I talk like Coco Chanel for you.
02:24All right.
02:27Cuisine.
02:28All right.
02:28All right.
02:29All right.
02:29All right.
02:29All right.
02:30All right.
02:30All right.
02:31All right.
02:31All right.
02:32All right.
02:32All right.
02:39All right.
02:42So when you were doing the Penguin movie, were you happy to visit?
02:46Do you want to go down to Antarctica?
02:48I would love to.
02:49Have you been?
02:50No.
02:50A friend went down.
02:51Actually, they went down to shoot plates for the movie, and they ended up having to do
02:54it as computer graphics, because a lot of the plates they shot, the places were melting,
02:58as we speak.
02:59Yes, it's disappearing.
03:00Al's right.
03:01Yeah.
03:01If you've noticed, the weather is...
03:03Al is right.
03:03Al is right, yes.
03:04That is Mr. Vice President Gore.
03:07Mr. Gore.
03:07The wonderful idea of global warming.
03:09If you've noticed the weather, it's 95 in November.
03:12Surprise!
03:13Yeah.
03:13It's scary.
03:15And the homeland of these charming little animals is really being threatened.
03:20Yeah.
03:21Between that and massive industrial fishing, where they bring in the big boats that they
03:25talk about in the movie.
03:26Take away all their food.
03:27Yeah.
03:27They say that some of these industrial boats, when they fish, it's like hunting for a squirrel
03:31with a bulldozer.
03:32You know?
03:32Yeah.
03:33They bring everything out, and they throw it back, but it's dead.
03:36Yeah.
03:37Not much food left for them.
03:38So...
03:38And eventually for us...
03:39Is this movie political, or does it have a real message to you, would you say?
03:43Sister Woman, please.
03:43It's political.
03:45No, it's mainly, it's basically Riverdance meets March of the Penguins, but it's...
03:49It's a musical for those who care, for those of my musical theatre people.
03:53And it's really cute.
03:54I've watched it, and it's a really charming movie.
03:56It's got great music.
03:57Oh, it does.
03:57Incredible music.
03:58It's got...
03:58Wonderful performances.
04:00Yeah.
04:00And you're fantastic in it.
04:02Hugh Jackman and Nicole Kidman.
04:04Hello.
04:04Yes.
04:05Not a bad day right there.
04:07Wouldn't mind being a penguin with her.
04:10Well, in celebration of this new movie, we thought we would cook up a fish.
04:16Cook a fish.
04:16Cook a fish.
04:17A bronzino.
04:19A bronzino, si bene la pesca, si.
04:21Okay, so we're going to go back here in the kitchen.
04:24We're going to bone the fish, yes?
04:25Afterward.
04:26I haven't boned in so long.
04:27Oh, good.
04:29Good.
04:29It will be a while.
04:30This will be great for us.
04:30Come, we go back here.
04:31Hey!
04:35So...
04:35Oh!
04:36There they are.
04:38You can bone your fish if you want.
04:40Hello.
04:41I was caught on my own.
04:44What do you want to say?
04:45Swim upstream.
04:46Who wants to spawn?
04:48So, first we're going to sort of prepare it for roasting.
04:52Actually, we're not going to fillet it now.
04:54It's a Jewish fish.
04:54Hold on.
04:55And, uh...
04:56It's been...
04:56It's...
04:57That's probably been done already.
04:58It's been done already.
04:59Hello!
05:01Okay.
05:01So, what we're going to do, though, when you get a...
05:03This is a Mediterranean sea bass.
05:05Sea bass?
05:06Mediterranean.
05:06I call it a Bronzino.
05:08Bronzino.
05:09And for the...
05:10And the female is a Bronzina.
05:11Well, maybe.
05:12But some people call it Bronzini.
05:15Bronzini?
05:16Do you?
05:16If there are two of them.
05:18Oh.
05:19Some people call it Bronzino.
05:21Some people call it Phil.
05:24And, uh...
05:24Yes.
05:24I don't really know.
05:26I called Eric Rippert at Le Bernardin.
05:28And what did he say?
05:29And he said Bronzino.
05:30Bronzino.
05:30Yeah, we just want to make sure.
05:31So, cut off the fins.
05:33Now, we have a nice icy cold.
05:35Just cut off the fins.
05:36And this is really about eating a whole fish.
05:38Many people are kind of turned off by the whole fish.
05:41What about you?
05:42You don't mind having a whole fish on your plate, do you?
05:43I like a whole fish.
05:44You know what I'm saying?
05:45You don't want to throw anything away.
05:46Okay.
05:47Especially the tail.
05:49Good piece of tail.
05:50You never know.
05:50No.
05:51Don't cut the tail off.
05:52Don't cut the tail off.
05:53It's there for decoration.
05:54No.
05:55It's to hold the fish when you're...
05:56Well, when you hold the...
05:57Because you can't just hold it by the behind.
05:59No.
06:00No.
06:00So, cut off the other fin right here.
06:02Yeah.
06:02You can cut all the fins off.
06:04Cut all the fins off.
06:04The dorsal fins.
06:05The pectoral fins.
06:07Ouch.
06:07Mmm.
06:09Cut all these fins off?
06:10Yep.
06:10All the fins.
06:11Okay.
06:11You don't have to have those on for service.
06:15And the less fins, the better for the squeamish.
06:18Really?
06:19I don't think you should be squeamish eating a whole beautiful fish.
06:22They roast really well.
06:23The juiciness stays in.
06:24And without the fins, they're so much prettier.
06:27Well, they're easier.
06:29So now, taking this, we're now going to...
06:33Hold on.
06:33I have one less fin to go.
06:34Okay.
06:35You're doing very well, Robin.
06:37It's a good day job.
06:38Yeah.
06:38So do you like...
06:39I mean, isn't it fun to go into a studio and do a voice instead of the whole character?
06:44Oh, yeah.
06:44Is it fun?
06:45Yeah.
06:45Because you don't have to get makeup on and all those beards and stuff from your last
06:48fabulous movie.
06:49I would never do a beard for a penguin anyway.
06:50No.
06:52And now, this is fennel.
06:53So we're going to stuff the fish.
06:55Oh, I forgot two fins right over here.
06:57Okay.
06:58Get those fins, woman.
06:59Oh, my God.
07:00I left them on.
07:00Okay, hold on.
07:01So just put a few pieces of fennel in the cavity of the fish.
07:04Okay.
07:05And some parsley.
07:07Put some parsley and some dill.
07:09Parsley and dill.
07:10How are you doing?
07:10Is this cavity right here, right?
07:11Yeah, that cavity.
07:12Okay, good.
07:13I'm going...
07:14What other cavity?
07:15I was hoping that's the cavity and...
07:16And some lemon slices.
07:18You can just fold in there too.
07:19You stuffed those in there too.
07:20Hello.
07:21Yeah.
07:22And then you put some in the little neck cavity.
07:25See where the...
07:25Under the chin.
07:26Oh, under there.
07:27Hello.
07:29And some fennel...
07:30And some fennel tops.
07:32That's good too.
07:33Right in there.
07:33It's just to give flavor to the...
07:35To the fish while it's roasting.
07:37Then, salt and pepper the fish.
07:39Really kind of generously.
07:40I'm always amazed at how much salt and pepper the French chefs put on their fish.
07:44But...
07:44We want to make you very thirsty.
07:45You have to wait for some...
07:46Oh, we do.
07:48We're going to have lots of...
07:49Yeah.
07:49So nice for you to have wine here.
07:51Especially me getting out of rehab.
07:53Way to go.
07:55Uh-oh.
07:56There is no wine anywhere.
07:58No wine!
08:01So it's a salty fish.
08:02Okay.
08:02Oh, you're salty outside, not the inside.
08:04Yeah.
08:04A little bit.
08:04You can put a little bit of salt on the inside.
08:06Hello.
08:06And then this is an oiled pan.
08:08You have an oiled pan.
08:10Okay.
08:10Oil pan.
08:12And...
08:12Well, that's from The Wizard of Oz.
08:14Oil pan.
08:14Oh, I just watched it the other day.
08:16Oh, it's the best.
08:16So charming.
08:17Oh, such a charming movie.
08:17All those midgets in one place.
08:19Oh.
08:20We can't say midget.
08:21Little person.
08:21Actually, I'm a little person.
08:22That's a midget.
08:23You're not so little.
08:24And you preheat an oven to 400 degrees.
08:27Okay.
08:28And you're going to roast the wonderful Bronzino fish.
08:31Come on, Phil.
08:32We're going away.
08:32For approximately 15 minutes.
08:34Okay.
08:34There we are.
08:35Okay.
08:35So I have a little bit more salt on mine.
08:37Okay, wait.
08:37Hold on.
08:38A little bit more.
08:38Just a little bit.
08:40Rub it in.
08:40Like now you do that Cajun food.
08:42We're going to make it like an Etouffee like I'm sorry.
08:44Yeah.
08:44We didn't want to do too much rubbing today with Robin.
08:48No.
08:48The last time you were on.
08:49It was like a great show.
08:52Rubbing with Robin.
08:53Welcome to Rubbing with Robin.
08:54Yeah, it's a great one.
08:55Put it in the oven.
08:56You go, girl.
08:56You go, girl.
08:57When we come back, I'm ready to show Robin Williams to properly eat the entire fish.
09:03Stay with us.
09:04Right on.
09:07We're back with none other than Robin Williams.
09:10And we're having a lot of fun here.
09:11We always do.
09:12And our 20 more things everyone should know series continues with a lesson.
09:16Okay.
09:17And you are going to help us with this lesson.
09:19It's very important because this is lesson number six.
09:22How to eat a whole fish.
09:24When presented with a whole fish in a restaurant.
09:28Now, this is not part of the lesson taking the fish off the baking sheet.
09:32But without breaking it.
09:33Without breaking it.
09:33Yes, lift it onto your plate.
09:35All right.
09:36So this is how it comes to the table in the restaurant.
09:39Madame and Monsieur.
09:40Oui.
09:41And manger.
09:43Manger.
09:43Manger, alors.
09:44Manger.
09:45Toujours.
09:45Eat.
09:47Tout le poisson.
09:48Tout le poisson, oui, alors.
09:50Okay.
09:51So just take your lemons off.
09:52Take your lemons off.
09:53And then, and then, you can do this all with a fork and knife.
09:59All right.
09:59And if you eat with your fingers, it helps a little bit to touch a little bit with your fingers.
10:03It's so hard to eat with my feet.
10:04Yes.
10:06Or I was talking about eating with your cutlery or with.
10:08Oh, whatever it is.
10:09Okay.
10:09Okay.
10:10So, but you're loosening the skin.
10:11Loosening the skin.
10:12And this, um, this little collar.
10:15Okay.
10:15Okay.
10:16So then just kind of peel back the skin if you can.
10:19Okay.
10:20Hold on.
10:20Oh, here's a, here's a nice way to do it.
10:22Look, Robin.
10:22What?
10:23Look, you can just do this, but that's only if you want to show off to your boyfriend or your
10:26girlfriend.
10:27Look, you just roll it back.
10:29Oh, hello.
10:30Isn't that clever?
10:32Hello.
10:32You're not doing it.
10:33I'm, I'm not at all.
10:35See, watch, watch.
10:36I can't show off.
10:36You can't skin this.
10:37Here, stick it in here.
10:38Stick it in there.
10:40And then roll.
10:41Roll the fork back.
10:41Stick it and roll.
10:42Remember that.
10:43Stick it.
10:44Roll.
10:44Roll.
10:45I know this sounds like bad phone sex.
10:47Stick it and roll.
10:48You'll go home.
10:49Your wife will say, what did you do on Martha?
10:51And she said, stick it and roll.
10:52Stick it and roll.
10:53Yeah, we'll have a Martha.
10:54She said, stick it and roll.
10:56That's how we roll, though.
10:58We stick it and roll, girl.
11:01You're gonna do it right now.
11:03There it is.
11:04And then she.
11:05I stuck it and roll.
11:06You did a very good job.
11:07Finally.
11:08Hello.
11:09Yeah.
11:09And then just lift this off.
11:11Cut it down the middle.
11:12Cut it down the middle.
11:13Okay, like that.
11:14Right there.
11:14And then you can lift off.
11:15Just to make it easier to eat.
11:17We're not going to do the total dissection like they do.
11:20The waiters do that for you.
11:22Dr. Simmons, Dr. Fine.
11:23Or your wife bones your fishes, right?
11:25Yes, my wife is a great boner.
11:29No, in that sense.
11:30Sorry.
11:31Right now, the guy at the censor's guy is like.
11:33Mmm.
11:34Yummy, yummy.
11:35Yummy.
11:36Hey, Wes.
11:37This is a perfect fish.
11:38Well done, Wes.
11:39Very good, Wes.
11:41Yes.
11:42So, now, just make believe that you've eaten all that.
11:45We don't have time to eat it all right yet, Robin.
11:47So then just pull off the little back.
11:51Take out the spinal cord.
11:52Yeah, take that out.
11:53And then you have a great puppet for the kids.
11:57You've eaten all the top.
11:58Now.
11:58Now the top.
12:01The year 2050, this is all that'll be left.
12:05The last fish going, we told you.
12:08We told you.
12:09We told you.
12:09And so now you just turn the whole thing over.
12:11Now, look at mine.
12:12Don't look at his.
12:13Don't.
12:13He's playing with his food again.
12:16They're the bosses that play with the fish.
12:18Oh, okay.
12:19So then cut it down here and just remove this from your, from the bones and eat that.
12:23And then you have completely devoured a very, very delicious roasted fish.
12:27Please welcome the dynamic and hysterically funny Robin Williams.
12:32And we don't know what.
12:45Can you see them?
12:47Can you see them?
12:48Can you see them?
12:51Yes.
12:51Guess what?
12:52Yes.
12:52Guess what?
12:53I love your melons.
12:54No, those aren't melons.
12:56Those are ugly fruit.
12:57They are, exactly.
12:58They're very ugly fruit.
13:00These fruit are so ugly, I can't even call it that.
13:03It's crazy.
13:03And you brought some sap, which is good.
13:06Look, little trees.
13:07All tiny trees to plant.
13:09Yep.
13:09I plant this tree right now and wait basically 60 years.
13:14I planted a tree on Martha Stewart's show in the TV studio and it got no light.
13:21I would make sure it got light, Robin.
13:23I know.
13:24I sense that.
13:24You know that.
13:25If you have a kitchen like this, look at this.
13:26Isn't it great?
13:27Plus, you have the outtakes from Stomp.
13:30This is amazing.
13:31This is the world's largest kitchen.
13:33Well, it works.
13:34Everything works on it.
13:35So anything you feel like doing, you can do.
13:37This is crazy.
13:40Hold on a moment.
13:41You never know what he's going to do.
13:44Oh, look.
13:45Mr. Hoffa, five minutes.
13:48I have to keep watching him, okay?
13:51We sat together at Barry Levinson's daughter's wedding a couple years ago.
13:56In Connecticut.
13:57There it is.
13:58Now, look at the face Robin's making.
14:00We're all trying to look beautiful and Robin is right there.
14:02You were really acting up.
14:03You were so funny.
14:04Well, we're just saying that they're having a wine tasting and you always have those people
14:07who taste the wine and go, absurd yet flatulent.
14:11A lovely red wine, a white wine.
14:12Actually, you don't even remember what we were talking about.
14:14I do.
14:15We were talking about the candy table.
14:16Remember the candy table?
14:17Oh, the candy table's the best.
14:18Yes, it was fantastic.
14:19And you were tasting every single candy.
14:21Yeah, it's kind of like the Jenny Craig outtake.
14:24You just see people going, hey, are you hypoglycemic?
14:26I think I am.
14:28Well, we had your co-star on the show, Kristen Chenoweth.
14:34Kristen Chenoweth, who's like Dolly Parton in a dryer.
14:36Oh, she was so cute.
14:38Was she fun to work with?
14:39Oh, she's very fun to work with.
14:40Yeah, she is.
14:42You just want to see her move.
14:44Yeah.
14:44Look at her hands.
14:45Look at her hands.
14:46She was darling and she said that you were unexpectedly fantastic on the show.
14:52She just had the best time.
14:53She's amazing.
14:54She's got a great voice, too.
14:55She's got that little voice and she was Miss Teen Oklahoma, which is always amazing.
14:58She taught me the way to go this, this, and pearls.
15:01See, he remembers everything.
15:03I think it's your brain.
15:04You have this phenomenal memory.
15:06You can remember every single accent.
15:09And you can...
15:10Well, the accent for me is difficult because today we are in a kuchina.
15:13We're going to cook something wonderful.
15:15I like to think about, for me, being in a kitchen, since I don't cook, it's like Ray Charles being
15:20a limousine driver.
15:22Today, though, it's Spanish.
15:24Spanish.
15:24Oh, so maybe we cook something in Castilian.
15:27I see.
15:27So we're going to make something with a skirt steak.
15:29I see.
15:30And I didn't know that the cow wore a skirt, but I hope for it.
15:33From the lovely transvestite farms.
15:35All you have to do is put that little...
15:37Back Mountain Ranch.
15:38Come on, man.
15:40Well, here we go.
15:42Now, this RV movie, which is getting so much attention, have you ever really taken your family in an RV?
15:48No.
15:49Would you ever after making the movie?
15:51Probably not.
15:53Probably for their safety because driving it, I killed a lot of road cones, you know?
15:57It's like a van on steroids.
15:58They're bigger and bigger and bigger, aren't they?
16:00Is yours a giant one?
16:01No.
16:02Well, thank you for offering.
16:04It's reasonable.
16:06It talks well.
16:08And it backs up.
16:11But I...
16:12What the hell are you talking about?
16:13What is that poison?
16:15Right now, even the censor's going, working, working.
16:18Stay with me.
16:19It's fast.
16:19We don't have any censors.
16:21Really?
16:21Yeah, so don't...
16:22Okay, small but fierce.
16:22Stop.
16:24Oh, it's a cooking show.
16:25It's a cooking show.
16:26I'm going to put something in the oven now.
16:29What are you doing?
16:31I'm making some hot buns.
16:33I'm going to glaze them with the sugar, put it in the oven, and let it ride.
16:39Jewish phone sex.
16:40What are you cooking now?
16:43So now, you do all kinds of things off the set.
16:45You ride bikes.
16:47Yes, I ride.
16:48I've been that way for a while.
16:49I've been a hardcore bike rider.
16:51And occasionally, once in a while...
16:52How's the day?
16:54Oh, go 20, 40.
16:55I mean, it's like 20 miles.
16:56In San Francisco, it's easy, because you just head out over the Golden Gate Bridge.
16:59But you told me once that you didn't even have anybody go with you.
17:02You just go out on the bike by yourself.
17:04Nobody follows you to protect you?
17:06No.
17:06On a bike, it's okay, because normally, if they come after you, you go, okay, bye-bye.
17:10And most of the time, no, I ride by myself.
17:12For me, it's kind of like a meditation, you know?
17:14And in San Francisco, there's so many other bike riders.
17:16It's like, hey, is that Robin?
17:19And occasionally, I'll go riding with, like, Lance Armstrong will come to town,
17:22and one day, we went out for a ride.
17:24Can you keep up with him?
17:25No.
17:26No.
17:26It's like lap dancing with Angelina Jolie.
17:30After a while, you go, oh, good luck, baby.
17:32He starts off, and then he just takes off.
17:34And the day we went riding, he wore his postal jersey, and after about 10 minutes,
17:39you look behind, and it was like the Pied Piper.
17:41Oh, boy.
17:41And the guy's going, Lance, dude, dude, tell me.
17:44They're all following him, right?
17:45And one French guy going, I don't care.
17:48Yeah, he's like that.
17:49So I went to your one-man show in New York a couple years ago,
17:52and you talked about me, just funnily.
17:55Funnily, yes, about staying off the mobile phone.
17:57Right.
17:57You remember, see?
17:59Ironclad memory this guy has.
18:00And then you also thought I should write something when I was away at Alderson.
18:05Yeah, I thought you'd have a great new magazine called Truly Inside Living.
18:11And it'd be wonderful.
18:12I said, if you only have one window, learn how to use the light.
18:15And blue can be slimming.
18:17Remember that.
18:18And imagine if you taught some courses,
18:20and people go, master taught me how to do a trump doy.
18:24I did a lovely Tuscan sunset.
18:26And I imagine you complaining about the food, going, you call this quiche?
18:30Yeah, do that.
18:31Warden, warden.
18:32Do that once, man.
18:33That's okay.
18:33And you get no more quiche, or no more anything.
18:36Nothing.
18:36Okay, so.
18:37And no one's going over the hedge.
18:38Well, we're going to make a...
18:39And if they hear this noise,
18:41someone's getting electrolysis.
18:43We're going to make a...
18:45I was not in that kind of place.
18:47When we come back,
18:48Rob and I are going to make a delicious citrus supper,
18:51chili rugs for steak tacos.
18:53So you won't want to miss that.
18:54Gracias, amigos.
18:55Good on you.
18:56Next week.
18:58I'm back with Rob and Williams, and...
19:00Gracias, amigos.
19:10And we are going to try to make it today's simple supper.
19:14A delicious jelly rub skirt steak on tacos.
19:18And we're going to start...
19:22And luckily...
19:23Luckily.
19:23Luckily, we are going to mix up the rub,
19:26and you're going to rub it into the meat.
19:28Wow.
19:31Okay.
19:32See, that shuts them up.
19:34Luckily that I had that experience from the ages 12 to 22.
19:38I'll be rubbing the meat, as we say,
19:40for the little children look away for a moment.
19:44I'll be doing the rub.
19:45Aye, there's the rub.
19:46In this, the ironed flesh.
19:47And yet not knowing why we will cook thee and know thy name.
19:50I warn you, I warn you, I warn you.
19:52So experience, so that's the way you like it.
19:53Yes.
19:54I warn you not to rub it...
19:56Too hard.
19:57No, except on the steak.
19:59On the steak, yes.
20:00No other place, because it's a little bit spicy.
20:03A little...
20:05Well...
20:05Isn't it always...
20:07As they say,
20:08muy caliente, troppo caldo.
20:10Si.
20:10Two garlics smashed with salt.
20:13Two garlics.
20:13Smashed with salt.
20:14Smashed with salt.
20:15Smashed with salt.
20:16Two tablespoons of chili powder.
20:18Don't breathe it too much.
20:19No, thank you.
20:21Wow.
20:22That is a very deep chili.
20:25Very powerful chili that will make the whole body react
20:28and all the chakras be very powerful.
20:30Two tablespoons light brown sugar.
20:32Two tablespoons light brown sugar.
20:34Uh-huh, go, girl.
20:37We got brown sugar.
20:38And two...
20:39All right.
20:39Two teaspoons smoked paprika.
20:42Two teaspoons smoked paprika.
20:44One teaspoon kumil.
20:46One...
20:46Kumin.
20:48Knock, knock, kumin.
20:52A very old Indian joke.
20:54Knock, knock, kumin.
20:54Yeah, you got it.
20:55I am.
20:56If you ever want to be in an Indian video,
20:59try this.
20:59You have to just simply do this.
21:00Change the light bulb, change the light bulb, change the light bulb.
21:03Okay.
21:04Half a teaspoon instant espresso.
21:06Now, that's an odd ingredient.
21:07Instant espresso.
21:08Just to make Dad stay awake all night.
21:11So we're crushing that.
21:13I'll get the meat ready.
21:13Yep, you get that meat ready.
21:14Who's your daddy?
21:19One teaspoon...
21:20Okay.
21:21One half teaspoon...
21:22One teaspoon of...
21:23Oh, excuse me.
21:24I'm just preparing the meat.
21:26Yes.
21:28That tenderizes it.
21:29That tenderizes it in a big way.
21:32Oh, yes.
21:33Oh, yes.
21:33Mama.
21:34Oh, yes.
21:34Who chose this recipe any old way?
21:35Who chose this?
21:36Who chose this?
21:37Who set us up for comedy heaven?
21:38We could have made apple pie, for God's sake.
21:41Right?
21:42We could have what?
21:42Made apple pie.
21:43Yeah, but that's not as much fun as pounding the meat.
21:46No, I know.
21:47That's why I'm saying...
21:48Let's get ready to rub the meat.
21:49We could have actually gotten the recipe done.
21:51Yes, we will.
21:52This will be really good.
21:53So, now you rub it in.
21:54Rub it in.
21:56Both sides.
21:57Both sides.
22:00Yeah!
22:04Just...
22:04I can't quit you, Innis.
22:10Get it in there.
22:11Get it in there.
22:12Okay.
22:12Rub, rub, rub-a-dub-dub.
22:14Rub, rub, rub-a-dub.
22:16Dear diary, day two rubbing meat.
22:2030 minutes...
22:2130 minutes.
22:21At room temperature.
22:22At room temperature.
22:23Keep rubbing the meat for 30 minutes.
22:25At that point, if nothing happens...
22:30You realize that pretty much you've been dead for a few days.
22:38So...
22:38A little Viagra?
22:40No Viagra.
22:40No, no Viagra.
22:41No Viagra, right.
22:42Then you have the really...
22:44Stop that.
22:45The meat that rises...
22:45Stop it!
22:45I know.
22:46Stop it.
22:47Don't say it, I won't...
22:48One jalapeno pepper.
22:49One jalapeno pepper.
22:50With the seeds taken out.
22:51Oh, that's always good.
22:52Half of a white onion.
22:54We're just browning all these vegetables on the grill.
22:57These are...
22:58The top of the stove grill is great if you don't have an outdoor grill.
23:01And those who don't have an outdoor grill, you know who you are.
23:05Don't be afraid to grill outdoors and just leave things out for little animals.
23:08You know what a tomatillo is, right?
23:09Tomatillo is a very...
23:11It's like a sweet pepper, see?
23:12Well, it's...
23:13Like this?
23:14This.
23:14It's a member of the nightshade family.
23:16Nightshade?
23:17Yeah.
23:19And so you peel that off and you get these nice little bright green things.
23:21They're sort of like tomatoes, but they're not tomatoes.
23:23Oh, really?
23:24So they're just in the kind of...
23:25Hey, I could have been a tomato family.
23:26You're right.
23:27Tomatoes are also nightshade.
23:28Really?
23:29Yeah.
23:29So that's why they used to think they were poisonous.
23:31Yeah.
23:31Yeah, like mandarin.
23:32Well, they are.
23:33The foliage is poisonous.
23:35Well, then don't make that salad.
23:37Did you ever...
23:37No, tomato...
23:38No, the foliage.
23:39The foliage is poisonous.
23:40Yeah, yeah.
23:40Not the fruits.
23:43No.
23:43Just the foliage.
23:44No, let's not go there.
23:46So then you put the steak that's been marinating in the dry rub for 30 minutes or so right on
23:52the grill.
23:52Mm-hmm.
23:53And doesn't that smell good?
23:55Yeah, baby.
23:56It does.
23:56So the veggies grill for 10 minutes.
23:58The meat grills for just about three minutes per side.
24:02And then...
24:04Mm.
24:04Mm.
24:05Now tell me about your wine that you own with Francis Ford.
24:08No, we don't own a wine.
24:09Oh.
24:09We basically grow grapes, but they make a wine from our grapes called Chateau Pim, which
24:13is named...
24:14Yeah.
24:14Chateau Pim Ray, which is named after two of my children.
24:16Oh.
24:17And what about your restaurant in San Francisco?
24:19Oh, Rubicon was the best wine steward in San Francisco.
24:21You know, I have been there.
24:21I love that restaurant.
24:22Thanks.
24:23Yeah, it's really great.
24:23Small but nice.
24:24Yes, it's lovely.
24:25Just like me, small but fierce.
24:26Okay, well, it's great, and that's what Drew...
24:28It has the best wine steward, Larry Stone, who's a really great wine steward in...
24:31So if any of you go to San Francisco, make sure you go there, and hope that Robin is not
24:35there that night, because he might not get fed.
24:38Yeah, you won't get fed.
24:38It'll be like, come this way.
24:39Now, get your hair.
24:40Donner party of 50.
24:42Look at this.
24:42Reddish hair.
24:43Yesterday, it was even redder than this.
24:45I know.
24:45I was just trying to imitate Lucille Ball.
24:47Oh.
24:47Oh.
24:47Now, what's your new movie?
24:48It's RV, the one that's just coming out.
24:50Oh, with that?
24:50You had your red hair?
24:51Well, this hair I had...
24:51No, no.
24:52This hair is for Teddy Roosevelt in a movie called Night at the Museum.
24:55Oh.
24:56Yeah, where I play Teddy Roosevelt.
24:57Oh.
24:57Actually, a wax figure of Teddy Roosevelt.
24:59Fantastic.
25:00As I tell you about my movie...
25:02That's interesting.
25:02Still pounding the meat here.
25:04Almost done.
25:05How are your hands?
25:09Are they burning yet?
25:11No.
25:11Oh, that's right.
25:11I forget the pepper.
25:13You better rinse them off now.
25:14It'll be all right.
25:14Okay.
25:14The meat's fine.
25:15Okay.
25:16The meat's fine.
25:17The meat's fine.
25:18Let go of the meat, Robbins.
25:21Okay.
25:21Oh, yeah.
25:23I hope you don't have to do anything with your hands tonight.
25:28I was thinking you're making my own flank steak.
25:31Don't touch anybody.
25:33Don't touch anybody.
25:33Oh.
25:36A little warm.
25:37A little warm.
25:38There we go.
25:39Let me see.
25:40Okay.
25:40Get that off your wrist.
25:42Yes, ma'am.
25:42Please.
25:43Get that off your wrist.
25:44You'll thank me.
25:45I will thank you because I won't be burning later.
25:47Okay.
25:48Well, when we come back and Robin has his hands cleaned, we're going to make the salsa for
25:52our tacos.
25:53Salsa!
25:54Go away.
25:54Thank you, amigos.
26:04Well, I think we're creating a monster here.
26:06Robin Williams now thinks he can cook.
26:08Yeah.
26:08But my family knows otherwise.
26:10Okay.
26:10Well, I'm going to make the salsa.
26:11Oh, easy.
26:12Careful.
26:12I know.
26:13Rubber device.
26:14Yes.
26:14I'm going to make the salsa because the vegetables are nice and soft.
26:19Look how they've changed color, the tomatillas.
26:21They used to be a bright green.
26:22Now they are a cooked green.
26:24So you put the tomatillas in here, the onions.
26:27How are you doing with the slicing?
26:28I feel like I'm oil.
26:29I'm doing very well.
26:30Thin, thin, thin.
26:32Thin.
26:32It can never be too thin.
26:33Well, today you're a man.
26:35These are for tacos.
26:38These are for tacos.
26:39Thin slices.
26:40Here we go.
26:40Another thin slice.
26:41Thin.
26:42Thin.
26:42Remember, thin meat.
26:44And then one half cup of cilantro and the juice of half a lime.
26:48Oh, half a lime.
26:50And the juice of half a lime, girl.
26:51Go be making it up now.
26:53A teaspoon.
26:54This is Spanish, remember.
26:55Oh, we're not going to Jamaican.
26:56We make the smoked chicken and the chicken are already smoked.
26:58Yeah, this is not jerk chicken.
27:00This is beef.
27:00Beef.
27:02I won't say jerk beef.
27:05All right, slicing, thin.
27:06You're doing very well.
27:07Thank you, madam.
27:08You think that knife is sharp enough?
27:10Yeah.
27:10Yeah.
27:11Yeah, okay.
27:11Don't be afraid.
27:12You're real pretty.
27:15Now, my favorite movies.
27:17You've made so many movies.
27:18About how many do you think?
27:19Do you ever count?
27:20I've never counted.
27:21I know there's up in the 50 area.
27:22Oh, my God.
27:23Unbelievable.
27:23But good morning, Vietnam.
27:25That was a blast to do.
27:26One of my very favorites.
27:29And that won the Golden Globe and an Oscar nomination.
27:32Right.
27:32And you were nominated for a Golden Globe for Awakenings, another one of my very favorites.
27:38I love that movie.
27:40I've raised on a good friend, Oliver Sacks, who'd be great if you had him on the show one night.
27:44Oh, I've had him on.
27:45Isn't he great?
27:45Oh, he's amazing.
27:46This is so very good.
27:48You should make that with a lovely succulent.
27:50Oh, he is amazing.
27:51I had dinner with him one night, and he got up 14 times to check on his car.
27:56Oh, really?
27:56Yeah, out in the street.
27:58Plus, if he overheats, sometimes he'll put an ice bag on his head, and you feel like, what's up with
28:01that?
28:02No, I just have to keep the head cool.
28:04Thank you very much.
28:04Well, he's an expert on cycads.
28:06Cycads, which are basically, for those who know, it's a succulent plant and a wonderful...
28:11A prehistoric plant.
28:12Prehistoric plant.
28:12One of the first.
28:13Yes.
28:13The first ferns, as we say.
28:14Yes, fantastic.
28:15With the big pistols.
28:16So, now I added salt and pepper, and I added the cubed avocado, and this is our beautiful salsa.
28:22It really is delicious.
28:24Fabulous.
28:25You know, even though we're making a lot of fun of what we're doing, this is a very delicious taco,
28:29and you have to try this.
28:31You have to.
28:33You, too.
28:34Yes.
28:34Oh, me, too?
28:36Hey, lady, I didn't sign up for that.
28:37Oh, yeah, we got to try this now.
28:39Oh, almost there.
28:40Oh, little blood on the meat.
28:42That's okay.
28:43No.
28:43Don't worry about it.
28:44Give us a decision to say what?
28:45So, now we're going to put some lettuce.
28:47Lettuce.
28:48And a little cilantro.
28:49Cilantro.
28:50Cilantro.
28:50Cilantro.
28:51Cilantro.
28:51And a little bit of Monterey Jack.
28:54Well.
28:55Can I have a couple pieces of meat?
28:56Yes, madam.
28:57Hold on.
28:58Please.
28:58Two pieces there.
28:59One more.
29:00Two's good.
29:01Two's good.
29:01Two's good.
29:01Okay.
29:02Cutting away.
29:03Squeeze of lime.
29:04Squeeze of lime.
29:05A touch of that.
29:05And a little bit of sour cream, because what's a taco without a dollop of sour cream, right?
29:11And some salsa.
29:13Oh, Lord.
29:14Now, that is a taco.
29:15Yeah.
29:16And, boy, does that look good.
29:17Robin, I cannot believe we actually made a taco.
29:20I made food.
29:20That is so great, Martha.
29:22Yeah, here.
29:22You make one now.
29:23I feel like I'm doing a good day.
29:25You make one.
29:26My whole family's going, and now do this at home, bright boy.
29:30So, put this in a little, uh, lady.
29:31Yeah.
29:32So, how many kids do you have?
29:33Three.
29:34And where are they all?
29:35Uh, one is here today.
29:36Where is she?
29:37Where are you?
29:38Where are you?
29:38She's hiding back there by the window.
29:39Oh, okay.
29:40Hi.
29:40Zelda, what's up, girl?
29:44You put the salsa after you put the lettuce?
29:45She can, she can make these for you.
29:47Oh, she's real good at that.
29:48She can cook.
29:49My oldest son went to Cordon Bleu, so.
29:51He did?
29:51Yes.
29:52Oh, boy.
29:52It's good to study in France.
29:54It's necessary to do a cuisine extraordinaire now, but a lot of times, in France, there's
29:59a person who fume in the cuisine.
30:01It's enough.
30:02Like that, you have to kiss her.
30:04Okay.
30:05Understand that?
30:05No.
30:06Okay.
30:06One French woman went in the back going, not bad.
30:10But don't try it again because...
30:12What do you eat at home?
30:13Uh, pretty much cereal on my own.
30:15Really?
30:16Yeah.
30:16What kind?
30:17Well, I like, I basically like your wheat, your granolas, and your, basically, your nuttier
30:22products, which is a broom for the colon, as they say.
30:27And any time you put a broom in your colon, you're having a bad day.
30:32There we go.
30:33Here we go.
30:33Here's another one made.
30:34Look, yours is beautiful.
30:35Well, mine's actually got a little spice on the outside, so...
30:37From your hands.
30:38From my hands, but please...
30:39Now, you can wash your hands again.
30:41Okay.
30:42Yes, doctor.
30:44Going over once again, prepping.
30:46Going back to the surgical area.
30:50I think I see the baby's hand.
30:55Oh, well, these look utterly fantastic.
30:58Listen, I think, I think we're a good team, Robin.
31:02I think so, Martha.
31:02I think you should be on our show all the time.
31:04Should I serve these to the people I serve?
31:06Cooking assistant, yes.
31:06Bring this out to someone in the audience.
31:07Yes, make sure they're not allergic to anything.
31:18All right, the pasta, we forget you, then.
31:21Who would love it?
31:22They'd love the taco.
31:23Madame!
31:25Gracias.
31:27Thank you for your...
31:27There's a good sport.
31:29I'll get you a napkin.
31:30Hold on.
31:30How many in your party?
31:31Forty.
31:34Come up this way.
31:38I'm going to get her a napkin.
31:39Well, thanks for being...
31:41Come here.
31:42Oh, here.
31:49Oh, gracias.
31:51Enjoy the carnitas.
32:00I'm going to get you a napkin.
32:05I'm going to get you a napkin.
32:08I'm going to get you a napkin.
32:15I'm going to get you a napkin.
32:16I'm going to get you a napkin.
32:16I'm going to get you a napkin.
32:17I'm going to get you a napkin.
32:17I'm going to get you a napkin.
32:19I'm going to get you a napkin.
32:20I'm going to get you a napkin.
32:22I'm going to get you a napkin.
32:23I'm going to get you a napkin.
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