0:00:02 > 0:00:04I'm Stefan Gates and I'm a food adventurer.
0:00:04 > 0:00:05I love cooking food,
0:00:05 > 0:00:08I love eating food, but what I really love is blowing it up
0:00:08 > 0:00:13and now it's your turn because this is Incredible Edibles: Gutbusters.
0:00:13 > 0:00:15CHEERING
0:00:38 > 0:00:42Here in Gutbusters HQ I have a group of adventurous
0:00:42 > 0:00:44food-heads who are dying to road-test their taste buds
0:00:44 > 0:00:46and here they are. Give them a big hand.
0:00:46 > 0:00:48CHEERING
0:00:48 > 0:00:51That's what I like to hear, but it ain't no fun without you lot
0:00:51 > 0:00:54watching at home so here is what we've got coming up for you.
0:00:55 > 0:00:58Ever wondered what the phrase "sugar rush" means?
0:00:58 > 0:01:01Find out when we power a rocket using just a single
0:01:01 > 0:01:02cube of sweet stuff.
0:01:05 > 0:01:10Our taste testers see up close where wild meat comes from.
0:01:10 > 0:01:12This is a mallard duck.
0:01:12 > 0:01:16But will they come unstuck when they tuck into a duck?
0:01:18 > 0:01:21And will today's mystery meal prove to be a taste sensation or
0:01:21 > 0:01:22a monstrous mealtime?
0:01:28 > 0:01:30Hear this. Today's show has a special theme.
0:01:30 > 0:01:32ALL: Whoo!
0:01:32 > 0:01:35I thought about doing a whole programme about eating eyeballs.
0:01:35 > 0:01:37- Would you like that? - ALL: Yes!
0:01:37 > 0:01:39I bet you would.
0:01:39 > 0:01:41But then I thought how about we see how many Brussels sprouts you
0:01:41 > 0:01:44could eat in an hour. How about that?
0:01:44 > 0:01:45- ALL: No!- Good job -
0:01:45 > 0:01:48they make me a bit windy. But then I wondered about sugar.
0:01:48 > 0:01:50- Do you like the sweet stuff? - ALL: Yes.
0:01:50 > 0:01:55We are often told not to eat too much sugar, which is weird because
0:01:55 > 0:01:58loads of food have sugar added to them to make them taste better.
0:01:58 > 0:01:59To find out what I'm talking about
0:01:59 > 0:02:02please welcome Finlay, Ellen and Jamal to the stage.
0:02:06 > 0:02:09- OK, guys, do you like sweet things?- Yes.
0:02:09 > 0:02:11Everyone likes sweet things really don't they?
0:02:11 > 0:02:16Here are a range of foods which all have some sugar inside them.
0:02:16 > 0:02:17All I want you to do is arrange them
0:02:17 > 0:02:20with the food with the least amount of sugar at this end
0:02:20 > 0:02:22and the food with the most amount of sugar at that end.
0:02:22 > 0:02:24So we're going to give them five seconds. Ready?
0:02:29 > 0:02:33- And...stop! Do you think you got it right there?- No.
0:02:33 > 0:02:35Do you want to change anything here
0:02:35 > 0:02:38- or are you're going to stick with what you've got.- Swap those.
0:02:38 > 0:02:41- Stick that there.- Maybe the bagel, swap the bagel.
0:02:41 > 0:02:45- What do you reckon? Do you think they've got it right?- AUDIENCE: No.
0:02:45 > 0:02:47No? Well, it's a bit hard to tell.
0:02:47 > 0:02:51The thing is lots of food has sugar that's been added to it
0:02:51 > 0:02:54because it isn't naturally there. Let's see what you've got here.
0:02:54 > 0:02:57Let's start with the food that you think has the least sugar in it.
0:02:57 > 0:03:02This is coleslaw. Coleslaw has two teaspoons of sugar in it.
0:03:02 > 0:03:05That's kind of average.
0:03:05 > 0:03:10This portion of bran flakes has three teaspoons of sugar in it.
0:03:10 > 0:03:11That's quite a lot of sugar.
0:03:11 > 0:03:14- You might put sugar on top of your bran flakes.- Yes.
0:03:14 > 0:03:17- Yes, they don't taste sugary, they taste bland.- That's right.
0:03:17 > 0:03:19It's odd there is so much in there. Crisps.
0:03:19 > 0:03:21These have two teaspoons of sugar. Again it's crisps.
0:03:21 > 0:03:24- Would you expect to find sugar in them?- No.
0:03:24 > 0:03:26It's a bit strange, isn't it? OK.
0:03:26 > 0:03:29This bagel has one teaspoon of sugar in it.
0:03:29 > 0:03:33You can kind of understand that. It's quite a sweet bread I suppose.
0:03:33 > 0:03:38Now, ice cream has three teaspoons. Compare ice cream to bran flakes.
0:03:38 > 0:03:40- How much sugar have they got? - The same amount.- The same amount.
0:03:40 > 0:03:44- The same amount as bran flakes. Would you expect that?- No.
0:03:44 > 0:03:46That's like really sweet and that's quite healthy.
0:03:46 > 0:03:48It's really strange isn't it?
0:03:48 > 0:03:51Let's have a little look at tomato soup. Five teaspoons of sugar.
0:03:51 > 0:03:54Would you expect to find five teaspoons of sugar in this?
0:03:54 > 0:03:56- No way.- I wouldn't think that much.
0:03:56 > 0:03:58Let's have a look at the big guy. How much in cola?
0:04:08 > 0:04:11Nine teaspoons of sugar
0:04:11 > 0:04:13in one can of cola. Is that a lot?
0:04:13 > 0:04:15- ALL: Yes.- It's a huge amount, isn't it?
0:04:15 > 0:04:18It's right up there at the top
0:04:18 > 0:04:20so you've got it in the right place.
0:04:20 > 0:04:23It's recommended that we eat no more than 60 grams of sugar a day
0:04:23 > 0:04:27- and that's 15 teaspoons. Looks a bit like this. Is that a lot?- ALL: Yes.
0:04:27 > 0:04:29It's quite a lot in quite a little.
0:04:29 > 0:04:33Drinking just two cans of cola would use up all of that,
0:04:33 > 0:04:36meaning you haven't got any spare for a treat like sweets or
0:04:36 > 0:04:37chocolate or a slice of cake.
0:04:37 > 0:04:39We need to watch how much sugar you eat -
0:04:39 > 0:04:42it can rot your teeth, it converts easily into fat in
0:04:42 > 0:04:46your body, but most importantly it contains amazing amounts of energy.
0:04:46 > 0:04:48But listen, I could give you a really boring
0:04:48 > 0:04:52lecture on carbohydrates and energy consumption, which would be fun,
0:04:52 > 0:04:54maybe, or we could blow something up.
0:04:54 > 0:04:58ALL: Blow something up!
0:04:58 > 0:05:00- Let's get dangerous.- ALL: Whoo!
0:05:00 > 0:05:02What I've got here
0:05:02 > 0:05:04is one ball of ice cream
0:05:04 > 0:05:06with one and a half teaspoons of sugar in.
0:05:06 > 0:05:09Here I've got a very special blowtorch.
0:05:09 > 0:05:14In this chunk here we've set one and a half teaspoons of sugar.
0:05:14 > 0:05:17Out here is a little fuse to start the reaction going.
0:05:17 > 0:05:19I've got a big canister of oxygen.
0:05:19 > 0:05:23I'm going to use these to see if I can make a little flame.
0:05:23 > 0:05:26For you guys watching at home sugar and flames can be a ridiculously
0:05:26 > 0:05:30dangerous combination so don't even think about mixing them unless
0:05:30 > 0:05:33you're a superhero from the planet Varg
0:05:33 > 0:05:34or you have hands made of titanium.
0:05:34 > 0:05:36Which would actually be pretty cool.
0:05:36 > 0:05:38Anyway, sadly, none of that applies to me
0:05:38 > 0:05:42so I'm going to wear some ridiculous eyewear
0:05:42 > 0:05:44and some massive gloves.
0:05:44 > 0:05:47So this is just one and a half teaspoons of sugar,
0:05:47 > 0:05:49so I don't know why we're going to such a lot of effort,
0:05:49 > 0:05:51but let's give it a go.
0:05:51 > 0:05:53We'll get some air going and then get the flame going.
0:05:57 > 0:05:59Ah-ha-ha!
0:06:02 > 0:06:05Woo-hoo! Woh-ho!
0:06:05 > 0:06:10ALL: Burn it! Burn it! Burn it!
0:06:12 > 0:06:14Woo-hoo! Ha-ha!
0:06:14 > 0:06:16CHEERING
0:06:16 > 0:06:18I bet you know what I'm thinking.
0:06:18 > 0:06:19That's the damage one
0:06:19 > 0:06:22and a half teaspoons of sugar can do in a blowtorch.
0:06:22 > 0:06:24What if we could set this off in one go.
0:06:24 > 0:06:26It could probably blow a hole in the floor
0:06:26 > 0:06:29and maybe we could launch this, yes?
0:06:29 > 0:06:30What do you reckon?
0:06:30 > 0:06:32CHEERING
0:06:32 > 0:06:34Yeah! Stick around because later on we'll see
0:06:34 > 0:06:37whether or not we can use sugar to blast off into space.
0:06:37 > 0:06:41CHEERING
0:06:44 > 0:06:50Sugar! It comes in all shapes and sizes and colours and forms.
0:06:50 > 0:06:54- MUMBLING:- You can turn it into sweets that stretch to extreme lengths.
0:06:54 > 0:06:58You can mix it with gas and feel it explode on your tongue.
0:06:58 > 0:07:01CRACKLING
0:07:01 > 0:07:05You can turn it into an edible yo-yo.
0:07:05 > 0:07:10But did you know you can even turn it into an edible work of art?
0:07:11 > 0:07:14I've come to Yorkshire to learn the tricks of the trade
0:07:14 > 0:07:16from the king of confectionery creation,
0:07:16 > 0:07:19sugar sculptor Colin Martin.
0:07:19 > 0:07:24- Come in.- How are you doing? - Not so bad thank you.
0:07:25 > 0:07:28Colin has one of the coolest jobs in the world
0:07:28 > 0:07:33and now he's going to show me how to make edible artwork.
0:07:33 > 0:07:34Wow!
0:07:34 > 0:07:38So this is what a sugar sculptor's workshop looks like.
0:07:38 > 0:07:40Look at these things. They're amazing.
0:07:40 > 0:07:44- These are all just made out of sugar?- Just made out of sugar.
0:07:44 > 0:07:45Wow! Are they edible?
0:07:45 > 0:07:49- Yes.- I could actually just take her head off and chew it?- Yes.
0:07:51 > 0:07:54- How do we start?- This is ordinary granulated sugar.
0:07:54 > 0:07:56The sort of stuff you put in your tea.
0:07:56 > 0:07:58It goes into here, which has got some water in.
0:07:58 > 0:08:01Bring that to the boil. Once you have boiled it up
0:08:01 > 0:08:02you put some glucose in it.
0:08:02 > 0:08:04That will stop it from crystallising.
0:08:04 > 0:08:06- Can I have a little taste?- Yeah. - Clean finger.
0:08:08 > 0:08:11- Just tastes like sugar.- It's sugar.
0:08:11 > 0:08:15The solution is then boiled to 155 degrees before it's laid out
0:08:15 > 0:08:17to cool down.
0:08:18 > 0:08:21Wow, it's got this amazing texture, doesn't it?
0:08:21 > 0:08:24It's somewhere between plastic and water.
0:08:24 > 0:08:28It's like a piece of glass but just a little bit sloppy.
0:08:28 > 0:08:30What's the next stage?
0:08:30 > 0:08:34- We need to pull it now. - It's just so beautiful.
0:08:34 > 0:08:37The further you pull it the more shiny it gets.
0:08:37 > 0:08:42- What shall we make?- I think we'll just do a fish.- Just a fish(!)
0:08:42 > 0:08:46We'll just knock off a fish out of sugar like it's really easy! OK.
0:08:46 > 0:08:48- What's the first stage? - We have to blow it.
0:08:48 > 0:08:50What I've got here is just a little pump,
0:08:50 > 0:08:52a bit of hose going into the ball
0:08:52 > 0:08:55of sugar, so we're just pumping air into the middle of a ball of sugar.
0:08:55 > 0:08:59- Yes, you'll see I'm changing the shape.- It's got a life of its own.
0:08:59 > 0:09:02Give us a bit of air. Give us a bit of air.
0:09:02 > 0:09:05Looks like an angry fish. More like a dolphin than a fish!
0:09:05 > 0:09:08It's going to be a shark not a fish.
0:09:08 > 0:09:10Colin, what have you got there?
0:09:12 > 0:09:16So Colin's taken a break to show me what we're supposed to be making.
0:09:16 > 0:09:21This is what it's supposed to look like.
0:09:21 > 0:09:24Like that. Currently...
0:09:27 > 0:09:31It's not that far off is it? It's not that far off.
0:09:31 > 0:09:34'OK, it is far off but I'm still amazed that we are making
0:09:34 > 0:09:38'a fish out of sugar. How bonkers is that?'
0:09:38 > 0:09:40That's for the tail at the end.
0:09:42 > 0:09:47'I had no idea you could mould sugar so easily and it seems
0:09:47 > 0:09:50'there's no end to the amazing stuff sugar can be made into.'
0:09:50 > 0:09:57So here we are making an underwater fart for the fish.
0:09:57 > 0:10:02'To be fair I have no idea what a fish fart looks like.
0:10:02 > 0:10:04'Nor did I ever think I'd be wondering how it tasted.'
0:10:06 > 0:10:09After a while of playing with it you understand how it works.
0:10:09 > 0:10:11You can't yank things around.
0:10:11 > 0:10:13You can't push them into the shapes you want them to be.
0:10:13 > 0:10:16You have to tease them into it. I could really get into this.
0:10:16 > 0:10:20'Finally, food colouring is used to add the finishing touches to
0:10:20 > 0:10:22'the masterpiece.'
0:10:23 > 0:10:28- What do you think?- Good.- Let's have a little look.
0:10:28 > 0:10:32There is the Colin true masterpiece,
0:10:32 > 0:10:36but I think we've got something special here with the
0:10:36 > 0:10:38Incredible Edibles version,
0:10:38 > 0:10:40with a moustache, flatulence and everything.
0:10:40 > 0:10:42- It's pretty cool.- Brilliant.
0:10:42 > 0:10:47I'm amazed that you can do something so extraordinary out
0:10:47 > 0:10:51of food, out of stuff we just eat every day and you can create this.
0:10:51 > 0:10:54The only thing is, I'm not sure how long this is going to last
0:10:54 > 0:10:56on my mantelpiece.
0:11:01 > 0:11:04When you're having your tea when does the sweet course usually come?
0:11:04 > 0:11:06ALL: Afters.
0:11:06 > 0:11:08After. It's always afters, isn't it?
0:11:08 > 0:11:10The rules are that we have sweet things for afters,
0:11:10 > 0:11:12but here on Incredible Edibles we like breaking the rules
0:11:12 > 0:11:15because sweetness can be brilliant in main courses too.
0:11:15 > 0:11:17I need three people to help me play with my food
0:11:17 > 0:11:20and they are Finlay, Priyanka and Tobias.
0:11:20 > 0:11:21Give them a round of applause.
0:11:21 > 0:11:22CHEERING
0:11:22 > 0:11:24- Are you ready for this guys?- Yes.
0:11:24 > 0:11:27Excellent. Listen up. Some meats go very well with sweet fruit.
0:11:27 > 0:11:31- Pork and apple sauce, ever had that before?- No.
0:11:31 > 0:11:34OK, well look, some meat comes from my animals like rabbit
0:11:34 > 0:11:37and deer or duck goes especially well with sweet fruit.
0:11:37 > 0:11:40- Ever had any duck?- No. I have duck and strawberry.
0:11:40 > 0:11:43- Duck and strawberry. That's pretty good.- I threw up after I ate it.
0:11:43 > 0:11:48- You threw up after having duck?- Yes. - OK. We'll give it a go anyway.
0:11:48 > 0:11:51Now I think a lot of us never give a second thought to the animal
0:11:51 > 0:11:56we are actually eating but all that changes right here, right now.
0:11:56 > 0:11:58Are you guys prepared to face the meat that you eat?
0:11:58 > 0:12:01- I'm prepared for everything. - Yes, get in there! I'm liking it.
0:12:01 > 0:12:04I have to warn you that we are going to be looking
0:12:04 > 0:12:06at some dead animals now.
0:12:06 > 0:12:09If you're squeamish this will be a great time to go away
0:12:09 > 0:12:11and think about cakes.
0:12:11 > 0:12:16OK. Here I have two very different types of duck.
0:12:20 > 0:12:21ALL: Eugh!
0:12:21 > 0:12:29- This is a mallard duck. There you go.- It feels quite tickly.
0:12:29 > 0:12:33You can think of it alive and living and free
0:12:33 > 0:12:35and now you've seen it shot.
0:12:35 > 0:12:39It's quite sad, but have you guys ever eaten chicken before?
0:12:39 > 0:12:41- Yes.- Yes?
0:12:41 > 0:12:44Well, a chicken was a live beautiful animal as well. OK, I've got
0:12:44 > 0:12:46another duck here that I want to show you.
0:12:46 > 0:12:50Here is a farmed duck, much, much bigger.
0:12:50 > 0:12:51It's a big duck.
0:12:51 > 0:12:54It's like a cuddly toy with caramel in it.
0:12:54 > 0:12:58You can definitely see how it is a lot fatter.
0:12:58 > 0:13:02The head is just massive. That one looks very slim like it
0:13:02 > 0:13:03would be out in the wild.
0:13:03 > 0:13:06This one looks like it's about to be boiled up.
0:13:06 > 0:13:11I kind of feel guilty for eating it because it's like a really
0:13:11 > 0:13:16nice creature and it looks like it's been nicely looked after.
0:13:16 > 0:13:19Let's have a look at them after they've been plucked
0:13:19 > 0:13:22when they're ready to go into the oven. Still gruesome.
0:13:22 > 0:13:24- ALL: Oh!- Oh yes.
0:13:24 > 0:13:27This is a mallard with all of the feathers plucked off.
0:13:27 > 0:13:30It looks really tender and yummy.
0:13:30 > 0:13:33- Ugh!- Ugh indeed.
0:13:33 > 0:13:37This is a wild animal so it's been hunted and shot.
0:13:37 > 0:13:40- This is where the bullet's gone in. - Nice. Cool.
0:13:40 > 0:13:44There's a big difference between this little fellow
0:13:44 > 0:13:46and this guy here.
0:13:46 > 0:13:49- That is the farmed duck.- I like the first one. This is heavier.
0:13:49 > 0:13:55But I just don't get why they have to shoot it before it dies.
0:13:55 > 0:13:57Why can't it just die by itself?
0:13:57 > 0:14:00If you want to have meat to eat you need to make sure it's
0:14:00 > 0:14:04died very safely, so being shot sounds really dramatic,
0:14:04 > 0:14:05but it happens very quickly.
0:14:05 > 0:14:08The bird has a life in the wild and then suddenly it's stopped.
0:14:08 > 0:14:12We're going to wash our hands and then see
0:14:12 > 0:14:16if you can tackle tasting these things when they're cooked.
0:14:16 > 0:14:18- Cool!- Yum!- Not yum!
0:14:18 > 0:14:22OK, guys, so this is the real thing to tackle.
0:14:22 > 0:14:26- Are you prepared to eat the meat you just saw?- Definitely.
0:14:26 > 0:14:30All right. Here's the first fish. This is...
0:14:30 > 0:14:32Cool.
0:14:32 > 0:14:34AUDIENCE: Whoo!
0:14:34 > 0:14:36Knives and forks out. Dig in.
0:14:36 > 0:14:38Cut a little bit off and tell me what you think.
0:14:38 > 0:14:42You've got the sweetness there from all of those cherries.
0:14:42 > 0:14:44It tastes like chicken.
0:14:44 > 0:14:48I like the sweetness. It's very tender and there's no fat.
0:14:48 > 0:14:51Having something sweet with that powerful meat,
0:14:51 > 0:14:53do you reckon that's a good idea?
0:14:53 > 0:14:55I don't really like duck
0:14:55 > 0:14:59so it takes your focus away from what it actually tastes like.
0:14:59 > 0:15:03- Tobias, you can get enough of this, can you?- It is brilliant.
0:15:03 > 0:15:06Before it didn't have the sauce I don't think it would have
0:15:06 > 0:15:12tasted as good as it is now. I think I want to try this cooked at home.
0:15:12 > 0:15:14It's brilliant.
0:15:14 > 0:15:17You love that. Fantastic. OK. Let's try the next dish.
0:15:17 > 0:15:19This is...
0:15:19 > 0:15:21AUDIENCE: Oh!
0:15:21 > 0:15:23Oh, yes!
0:15:23 > 0:15:25There's quite a lot of sugar that goes in with this.
0:15:25 > 0:15:28The buns are very, very sweet buns and there's ketchup in there to go
0:15:28 > 0:15:32- with the duck burger. - I think it's quite horrible.
0:15:32 > 0:15:36It is good meat and it's been turned into this kind of sweet bun-ish
0:15:36 > 0:15:41thing smothered in sweet sauce and it completely destroys the flavour.
0:15:41 > 0:15:44- So too much sweetness? - This is junk food.
0:15:44 > 0:15:49I do agree that the sweetness has taken over the taste,
0:15:49 > 0:15:52- but I do prefer this to that. - You like the burger.
0:15:52 > 0:15:56I think it's really nice but it isn't as good as the mallard,
0:15:56 > 0:15:59which was really good, but this is quite amazing as well.
0:15:59 > 0:16:01There you go.
0:16:01 > 0:16:04Sweetness in food is one thing, but most importantly I think that if you
0:16:04 > 0:16:08eat meat it's incredibly important to know exactly where it comes from.
0:16:08 > 0:16:10I know it's tough facing the reality of food
0:16:10 > 0:16:13so I think these guys have been unbelievably brave.
0:16:13 > 0:16:17Give them a massive round of applause. Well done, guys.
0:16:20 > 0:16:23Today we're devoting the whole show to sugar.
0:16:23 > 0:16:27'So far we've seen the secret sweetness in some familiar foods...'
0:16:27 > 0:16:31Nine teaspoons of sugar in one can of cola.
0:16:31 > 0:16:34'..and savoured some surprising sweet meats.'
0:16:34 > 0:16:37This one looks like it's about to be boiled up.
0:16:37 > 0:16:38Later on find out what happens
0:16:38 > 0:16:42when you convert a sugar cube into rocket fuel.
0:16:43 > 0:16:47But first it's time for my Mystery Meal.
0:16:51 > 0:16:54So up on stage we have Emma, Tobias and Priyanka.
0:16:54 > 0:16:55Show them your appreciation.
0:16:55 > 0:16:57CHEERING
0:16:57 > 0:16:59Emma, you're looking pretty bold up there.
0:16:59 > 0:17:01- Are you feeling confident? - Yeah.
0:17:01 > 0:17:03OK, we'll see if we can iron that out.
0:17:03 > 0:17:05Tobias, what would be the weirdest thing you've ever
0:17:05 > 0:17:08- eaten in your life? - Kangaroo burgers.
0:17:08 > 0:17:10That's pretty adventurous. I like that.
0:17:10 > 0:17:13Priyanka, if I was going to give you your worst nightmare on a plate
0:17:13 > 0:17:15- what would it be?- Duck.- Duck.
0:17:15 > 0:17:17To make this a complete mystery
0:17:17 > 0:17:19we're going to put blindfolds on them. There we go.
0:17:19 > 0:17:22Put those eyes away. How many hands am I holding up here?
0:17:22 > 0:17:25- None.- Very good. OK. That'll do.
0:17:25 > 0:17:29I'm going to come and show you guys what they're going to be eating.
0:17:29 > 0:17:30I'm scared.
0:17:30 > 0:17:32It's under here.
0:17:32 > 0:17:36I think this one might be a little bit alive still so watch out
0:17:36 > 0:17:38because it can nip your fingers. Agh!
0:17:38 > 0:17:42- Steak.- Chicken.- Looks like chicken nuggets.
0:17:42 > 0:17:47- Does it looks scary?- No. - Sheep brains.- Sheep brains.
0:17:47 > 0:17:50- Oh. It's getting a bit more adventurous here.- Intestines.
0:17:50 > 0:17:51Intestines.
0:17:51 > 0:17:55- Chicken balls.- Chicken balls. - Fried chicken.- Fried chicken.
0:17:55 > 0:17:57Well, do you know what? I guess it doesn't matter
0:17:57 > 0:17:59because you don't have to eat them, they do.
0:18:02 > 0:18:06- Somebody said brains, somebody said intestines.- No.
0:18:06 > 0:18:10- Would that be a good thing or a bad thing?- Cool.- Cool.- Bad.
0:18:10 > 0:18:12What's this all about then?
0:18:12 > 0:18:14Sometimes you can be put off eating food
0:18:14 > 0:18:15because of how you imagine it will taste,
0:18:15 > 0:18:17but remember somebody had
0:18:17 > 0:18:20to be the first person to experiment with turning sugar into sweets.
0:18:20 > 0:18:24Where would we be without sweets? Nowhere.
0:18:24 > 0:18:27Who knows what we'll discover if we keep our minds open.
0:18:27 > 0:18:31I can reveal to you guys at home what's today's Mystery Meal is.
0:18:31 > 0:18:33It's this.
0:18:35 > 0:18:39- Are you ready guys?- Yes. - No.- Here we go.
0:18:39 > 0:18:43Emma is slightly hyperventilating here, which I see as a good thing.
0:18:43 > 0:18:45It gets your taste buds ready, doesn't it? Here we go, Emma.
0:18:45 > 0:18:48- Here is the first one.- Oh!
0:18:48 > 0:18:50- OK, Tobias, are you ready?- Yes.
0:18:53 > 0:18:55OK. Hold them out there. Ooh!
0:18:55 > 0:18:58- What is that?- Have a little squeeze.
0:18:58 > 0:19:01- It's squishy.- It's squishy.
0:19:01 > 0:19:06- It smells kind of like burgers. - It feels like chicken.
0:19:06 > 0:19:09I can't tell you what it is yet, but I can tell you they are
0:19:09 > 0:19:13extremely popular in some of the best restaurants in the world.
0:19:13 > 0:19:17I absolutely love them. OK. I'm good to taste it with you.
0:19:17 > 0:19:21I think all of these are dead now, so you can have a little taste.
0:19:21 > 0:19:24- Chew it.- Mm.- Sounds pretty good.
0:19:24 > 0:19:27Emma's popped the whole thing in there.
0:19:27 > 0:19:32- Eugh!- And Emma's has come back out again. Wow!
0:19:32 > 0:19:35I think it's time for you to take off your blindfolds
0:19:35 > 0:19:37and look at what you've been eating.
0:19:37 > 0:19:41- Cool.- You've been eating these fellows.- Maggots.
0:19:41 > 0:19:44When have you ever seen a maggot that looks like that?
0:19:44 > 0:19:48- Is it some part of a cow? - A very good guess.- A goat?- A goat.
0:19:48 > 0:19:52OK, well, you've been eating...
0:19:52 > 0:19:56Sounds nice, doesn't it? Sweet breads. Sweet and bread.
0:19:56 > 0:20:00Well, sweet breads are lamb's innards.
0:20:00 > 0:20:01Cool.
0:20:01 > 0:20:05Yes, they're are funny little gland deep down inside the animal
0:20:05 > 0:20:08and when they're raw they look a little bit like this.
0:20:08 > 0:20:09Awesome!
0:20:09 > 0:20:13AUDIENCE SHRIEKS
0:20:15 > 0:20:18Now you've seen what they are, would you like to try them again?
0:20:18 > 0:20:20- Yes.- Yes.- Yes.
0:20:20 > 0:20:22There are some that are in breadcrumbs
0:20:22 > 0:20:24- if you want to try those as well. - Delish.- Brilliant.
0:20:24 > 0:20:28That is fantastic. Guys, they are so brave.
0:20:28 > 0:20:30Give them a massive round of applause.
0:20:41 > 0:20:47Down here. There we go. What is it? It looks like a pile of sticks.
0:20:47 > 0:20:53Well, these are what you might know of as these. Uh-huh.
0:20:53 > 0:20:55These are liquorice.
0:20:55 > 0:20:57These are liquorice sticks.
0:20:57 > 0:21:00The idea is you're supposed to chew
0:21:00 > 0:21:03them and get the flavour out of them.
0:21:03 > 0:21:07I've never tried this before. They look very strange.
0:21:07 > 0:21:08Let's give it a go.
0:21:11 > 0:21:14Wow. That's really powerful.
0:21:14 > 0:21:18There is an amazingly strong sensation of liquorice
0:21:18 > 0:21:21but also it's really sweet.
0:21:21 > 0:21:25There's a sugar inside here, which is 30 to 50 times more
0:21:25 > 0:21:27sweet than sucrose, which is the sugar that you
0:21:27 > 0:21:30have on your kitchen table. Which is all very well
0:21:30 > 0:21:35except there's only one flavour in the entire world that
0:21:35 > 0:21:38I can't stand and it's liquorice.
0:21:38 > 0:21:40Frankly, if I could ban it I would.
0:21:44 > 0:21:47Now it's time for the part of the show where celebrities get
0:21:47 > 0:21:49their taste buds tortured for your amusement...
0:21:49 > 0:21:52actually, no, in the name of medical science,
0:21:52 > 0:21:54as we play Incredible Or Inedible.
0:21:57 > 0:22:00Let's meet today's celeb. It's CBBC star Ben Hanlin.
0:22:00 > 0:22:01CHEERING
0:22:01 > 0:22:03How are you doing, mate?
0:22:03 > 0:22:05- Thank you for coming.- Thank you.
0:22:05 > 0:22:07It's a commonly-held belief that stars like you just eat gold
0:22:07 > 0:22:10and silver and survive on nothing else. Do you ever eat a chip?
0:22:10 > 0:22:13I have the occasional chip, the occasional burger,
0:22:13 > 0:22:16- the occasional pizza. - What is your favourite food?
0:22:16 > 0:22:19My favourite food is chocolate. Big chocoholic.
0:22:19 > 0:22:22- Nobody here likes chocolate, do you? - ALL: Yes.
0:22:22 > 0:22:25What's your worst nightmare in food? What do you hate?
0:22:25 > 0:22:28My mate Hacker likes meat paste and I hate meat paste.
0:22:28 > 0:22:31- Do you like meat paste? - ALL: No.
0:22:31 > 0:22:34OK. We have three dishes for you to try.
0:22:34 > 0:22:35Yes.
0:22:35 > 0:22:37You taste them and then you get to decide
0:22:37 > 0:22:40- whether you think it's incredible or inedible.- All right.
0:22:40 > 0:22:42Here are some of the things we've tried before.
0:22:42 > 0:22:45We've had some lamb's brain, dung beetles, duck tongues,
0:22:45 > 0:22:46that kind of thing.
0:22:46 > 0:22:51Let's bring on the first dish. Oh yes. Thank you very much.
0:22:51 > 0:22:55Ta-da! It doesn't look too bad. It does look quite pretty, doesn't it?
0:22:55 > 0:23:01- Kind of. It's in the shape of a fish.- It's blancmange.
0:23:01 > 0:23:04"What could be weird about blancmange?", I hear you cry.
0:23:04 > 0:23:07The basic ingredients of blancmange are egg yolks, milk and sugar.
0:23:07 > 0:23:09It's often flavoured with fruit or vanilla and had as a dessert.
0:23:09 > 0:23:11That's what you're thinking.
0:23:11 > 0:23:14Yes, but that doesn't look like any blancmange I've ever had.
0:23:14 > 0:23:17That's because this is ancient blancmange.
0:23:17 > 0:23:22It contains ground up dried fish and almond milk.
0:23:22 > 0:23:24It was like a meat paste, actually,
0:23:24 > 0:23:27the thing that I said that I didn't like.
0:23:27 > 0:23:28It's as if you somehow knew that.
0:23:28 > 0:23:34It was a paste of fishy flavoured weird mush, like a really bad mousse.
0:23:34 > 0:23:36But you could have made it a lot worse
0:23:36 > 0:23:38so it actually wasn't that bad.
0:23:38 > 0:23:41OK. What do you reckon? Incredible or inedible?
0:23:41 > 0:23:44- ALL: Incredible.- Really?
0:23:44 > 0:23:48Here? Here? The middle. The middle. Here.
0:23:48 > 0:23:50- ALL: Yeah.- Well done.
0:23:50 > 0:23:55That's fantastic. Let's have the second dish. Thank you. OK.
0:23:55 > 0:23:59- This is ice cream. - I like ice cream.- That's good.
0:23:59 > 0:24:04- Dig in.- It's not going to just be ice cream though, is it?
0:24:04 > 0:24:07- It's going to be something else.- This time we're messing with your mind.
0:24:07 > 0:24:11What we've got is chilli and cinnamon flavoured ice cream
0:24:11 > 0:24:14with steaming hot peppermint flavoured custard.
0:24:14 > 0:24:18- You're getting a bit of the chilli there?- That's actually all right.
0:24:18 > 0:24:23It has got a kick actually. I do like a spicy dish. I like a curry.
0:24:23 > 0:24:25Maybe tuck into the custard to cool down a bit?
0:24:25 > 0:24:29It tastes a bit like a weird mint choc chip kind of ice cream.
0:24:29 > 0:24:32- I like it.- Even though it's different it's pretty good?
0:24:32 > 0:24:35- Yes, definitely. I like that. - It's your decision.
0:24:35 > 0:24:38- Incredible or inedible? - ALL: Incredible.
0:24:38 > 0:24:40It's got to be an incredible.
0:24:40 > 0:24:43Dish number three, bring it on. Thank you very much.
0:24:43 > 0:24:45Are you ready for this?
0:24:45 > 0:24:47Yes.
0:24:47 > 0:24:48AUDIENCE: Eugh!
0:24:48 > 0:24:50These are pretty big fellows. Look at these, guys.
0:24:50 > 0:24:54- Oh yes! Would you like some of those? Are you up for this, Ben?- OK.
0:24:54 > 0:24:56You don't have to finish all of them.
0:24:56 > 0:24:58As long as you've eaten most of them ones that's fine.
0:24:58 > 0:25:03You have a little taste. Wow! What a man.
0:25:03 > 0:25:04What we have here is mealworms
0:25:04 > 0:25:07dusted with cinnamon and icing sugar.
0:25:07 > 0:25:08Crunchy and cracking.
0:25:08 > 0:25:10Tastes like bark.
0:25:11 > 0:25:15That was very dry, basically like taking a handful of dirt that used
0:25:15 > 0:25:20to be an animal and putting it in your mouth and just not good really.
0:25:20 > 0:25:24- I wouldn't recommend it.- Are sweet mealworms incredible or inedible?
0:25:24 > 0:25:26ALL: Inedible.
0:25:26 > 0:25:28Middle?
0:25:28 > 0:25:29SHOUTING
0:25:29 > 0:25:30Say what?
0:25:30 > 0:25:32SCREAMING
0:25:32 > 0:25:36- Inedible. Incredible? In between. - There we go.- Wow!
0:25:36 > 0:25:41That was absolutely brilliant. Guys, Ben has been so brave.
0:25:41 > 0:25:43Give him a massive round of applause.
0:25:49 > 0:25:52Here on Incredible Edibles we like to do something that will
0:25:52 > 0:25:55- make you shout... - ALL: That's incredible!
0:25:55 > 0:25:58Earlier on we looked at the surprise sugar in everyday foods
0:25:58 > 0:26:01and just how much energy is contained in one ball of ice cream.
0:26:01 > 0:26:03Was that cool?
0:26:03 > 0:26:06- ALL: Yes.- You bet your life it was.
0:26:06 > 0:26:08But if you harness the energy in that sugar
0:26:08 > 0:26:10what wildness can you achieve?
0:26:10 > 0:26:13We're going to find out using this.
0:26:13 > 0:26:15- ALL: Whoo!- Yeah!
0:26:15 > 0:26:19I've had a real life rocket scientist make a rocket
0:26:19 > 0:26:22and challenged him to see what he can do with the power in just
0:26:22 > 0:26:26this one cube of sugar. Do you think it'll take off?
0:26:26 > 0:26:29- All: Yes.- Who knows?
0:26:29 > 0:26:32There's only one way to find out. We certainly couldn't do it inside.
0:26:32 > 0:26:34We need to relocate
0:26:34 > 0:26:37to the Incredible Edibles launch site outside.
0:26:37 > 0:26:38Let's go.
0:26:42 > 0:26:46Now, we relocated to the launch pad and we're almost ready to go.
0:26:46 > 0:26:49I'm going to let you into a secret. We've had to inform air-traffic
0:26:49 > 0:26:51control of what we're doing
0:26:51 > 0:26:53just in case the rocket does actually take off.
0:26:53 > 0:26:55Now, rockets are very dangerous
0:26:55 > 0:26:58so unless you are a qualified rocket scientist or you are actually
0:26:58 > 0:27:00an astronaut, please don't try this at home.
0:27:00 > 0:27:02Ben has unbelievably brave.
0:27:02 > 0:27:05- Well done, Ben.- Thank you.- You get the big shiny red button to press.
0:27:05 > 0:27:08- Are we ready, guys?- All: Yes.
0:27:08 > 0:27:10- Come on!- Ready.
0:27:10 > 0:27:17ALL: Five, four, three, two, one, blast off!
0:27:20 > 0:27:26MUSIC PLAYS
0:27:26 > 0:27:30LAUGHTER AND WHOOPING
0:27:42 > 0:27:48- OK, here we go. Ugh!- Come on! Come on!- It's not coming out!
0:27:48 > 0:27:50LAUGHTER
0:27:51 > 0:27:54What you think of that?
0:27:54 > 0:27:56CHEERING
0:27:56 > 0:27:58Thank you so much to Ben, to our audience,
0:27:58 > 0:28:00and to you guys at home from watching.
0:28:00 > 0:28:03Join us next time for more Incredible Edibles.
0:28:03 > 0:28:06Subtitles by Red Bee Media Ltd