0:00:02 > 0:00:04I'm Stefan Gates and I'm a food adventurer,
0:00:04 > 0:00:07which means I've eaten the finest, I've eaten the funniest,
0:00:07 > 0:00:11and I've eaten the filthiest foods on earth.
0:00:11 > 0:00:17And now it's YOUR turn, because this is Incredible Edibles Gutbusters!
0:00:17 > 0:00:19CHEERING
0:00:41 > 0:00:43Welcome to the show.
0:00:43 > 0:00:46Today, I'm joined in the Gutbusters HQ by some of the most brilliant
0:00:46 > 0:00:49food adventurers the world has ever seen. Are you lot excited?
0:00:49 > 0:00:52ALL YELL: YES!
0:00:52 > 0:00:55Too right they are! But we're not doing this for our own amusement.
0:00:55 > 0:00:57Oh, no. It's all for you lot watching at home.
0:00:57 > 0:01:00So here's what we'll be cramming down your throat during the show.
0:01:02 > 0:01:06Ever wondered how people discovered the way to make cheese?
0:01:06 > 0:01:09If you've got the guts, we'll show you.
0:01:09 > 0:01:11ALL: Eurgh!
0:01:13 > 0:01:17We ask our celebrity guest Katherine Mills
0:01:17 > 0:01:19do magicians like sheep's heads?
0:01:19 > 0:01:21ALL: Eurgh!
0:01:23 > 0:01:26And we find out the answer to the big question that's been
0:01:26 > 0:01:28keeping me awake at night -
0:01:28 > 0:01:32does a football-sized ball of rubbery cheese bounce?
0:01:36 > 0:01:41- Whooerrrrgh! Who knows what this is?- Cheese!
0:01:41 > 0:01:43Cheese, yes. This is processed cheese.
0:01:43 > 0:01:45Something you can easily knock up at home.
0:01:45 > 0:01:46Let's tear this stuff apart
0:01:46 > 0:01:49and make our very own Incredible Edible processed cheese.
0:01:49 > 0:01:53But I can't do this on my own. Give it up for Owa, David and Tobi!
0:01:53 > 0:01:55CHEERING
0:01:59 > 0:02:01- Have you ever made cheese before? - ALL: No.
0:02:01 > 0:02:06Well, what we're going to do is make our very own processed cheese.
0:02:06 > 0:02:07Let's look at the ingredients.
0:02:07 > 0:02:13- First of all, under the red lid, what have we got there?- Cheese.
0:02:13 > 0:02:15Cheese, yeah. I was actually quite surprised -
0:02:15 > 0:02:18there is real cheese in processed cheese.
0:02:18 > 0:02:20OK, the second lid.
0:02:20 > 0:02:24Lift that one up. Oh-ho! What have we got there?
0:02:24 > 0:02:27- Water.- Did you think there was water in cheese?- No.
0:02:27 > 0:02:30I was quite surprised to learn that.
0:02:30 > 0:02:34Owa, what have you got under there? Wow! Milk and emulsifier.
0:02:34 > 0:02:37First of all, let's get the cheese into the bowl.
0:02:37 > 0:02:40Tobi, up and into there. Fantastic.
0:02:42 > 0:02:44Brilliant, OK.
0:02:44 > 0:02:48Next I need the water. David, you are a star.
0:02:48 > 0:02:50There's one very strange thing happening here,
0:02:50 > 0:02:54because cheese has loads of fat in it.
0:02:54 > 0:02:56And fat hates water.
0:02:56 > 0:02:59You have to have something very special to mix it together,
0:02:59 > 0:03:03and that's why we've got these other ingredients. Pass the milk powder.
0:03:03 > 0:03:07Milk protein. Really cheap stuff. Chuck that in.
0:03:07 > 0:03:12And the last one is the emulsifier. Now, this is the magic.
0:03:12 > 0:03:16The emulsifier helps the fat mix with water,
0:03:16 > 0:03:18which won't otherwise happen.
0:03:18 > 0:03:20So now I'm going to start giving it a bit of a stir.
0:03:20 > 0:03:24- Come and have a look. What does it look like?- It looks mouldy.
0:03:24 > 0:03:26- It looks a bit like vom, doesn't it?- Yeah.
0:03:26 > 0:03:29I'm going to mix this up together.
0:03:31 > 0:03:34So this has been going for about ten minutes
0:03:34 > 0:03:39- and it's turned into a really, really sticky glue.- Eurgh!
0:03:39 > 0:03:40Eurgh! It's pretty mucky.
0:03:40 > 0:03:44OK, this is ready to pour out and make into a slice of cheese.
0:03:47 > 0:03:50- There we go. - ALL: Eurgh!
0:03:50 > 0:03:56Oh, my word, look at that! That is a nice slab of cheese.
0:03:56 > 0:04:00Once you've poured it all out, you need to let it cool
0:04:00 > 0:04:05and within about ten minutes it'll look at little bit like this.
0:04:05 > 0:04:09- What do you reckon, guys? That look good?- Yeah!- I reckon.
0:04:09 > 0:04:13OK, Tobi, your job is to slice that up into beautiful processed
0:04:13 > 0:04:16cheese-style slices. Going that way.
0:04:17 > 0:04:20Do you think this is going to be like normal processed cheese
0:04:20 > 0:04:22- you buy in the shops?- Yeah.
0:04:22 > 0:04:27It could be, couldn't it? OK, that's perfect. Let's grab a piece each.
0:04:27 > 0:04:30- ALL: Eurgh! - Nearly! There we go.
0:04:30 > 0:04:35- Have a little taste and see what you think.- Eurgh!- Yummy!
0:04:35 > 0:04:39- Disgusting!- Disgusting? I think that's pretty good.- It's great!
0:04:39 > 0:04:42I'm with you there. It's like normal processed cheese.
0:04:42 > 0:04:45But this rubbery stuff is very rubbery,
0:04:45 > 0:04:46so the big question facing
0:04:46 > 0:04:49the world's scientific community is this -
0:04:49 > 0:04:51can we make it into a ball and would it bounce?
0:04:51 > 0:04:55And if we dropped it from something as high as this...
0:04:55 > 0:05:00would it bounce or would it make the world's biggest cheesy splat?
0:05:00 > 0:05:02We'll find out later.
0:05:10 > 0:05:13When you think about farming you think about strawberries,
0:05:13 > 0:05:17potatoes, maybe wheat, maybe even a little lamb.
0:05:17 > 0:05:19What you don't think about is vicious creatures that want
0:05:19 > 0:05:21to bite your face off!
0:05:21 > 0:05:24- Grrrrr!- Squeak squeak!
0:05:24 > 0:05:28But here in rural Cambridgeshire, that's exactly what they've got.
0:05:28 > 0:05:30Let's take a look.
0:05:30 > 0:05:33Andy Johnson is a farmer and he's raising an animal that is
0:05:33 > 0:05:39potentially so dangerous, it has to be kept under lock and key.
0:05:39 > 0:05:41Wow, it's hot. What have you got in here?
0:05:41 > 0:05:44In here we've got four adult Nile crocodiles.
0:05:44 > 0:05:48You're farming crocodiles. What, to eat the meat?
0:05:48 > 0:05:52- That's the intention, yeah. - Oh, my gosh.
0:05:53 > 0:05:55That is extraordinary.
0:05:55 > 0:06:00All right, I've got 6,000 questions for you and they are all this - why,
0:06:00 > 0:06:05why, why would you make your life so difficult as to farm crocodile?
0:06:05 > 0:06:09Well, actually we're going to run extremely short of protein.
0:06:09 > 0:06:12The population is growing and it's going to grow out of control.
0:06:12 > 0:06:15And these are totally unique in that we can feed them
0:06:15 > 0:06:19on a waste product that has no use whatever for human consumption
0:06:19 > 0:06:23or any other use and turn it into a prime white protein meat.
0:06:23 > 0:06:25This is a prototype farm at the moment?
0:06:25 > 0:06:28Are you producing crocodile meat for consumption yet?
0:06:28 > 0:06:31No, it's just a passion that we believe could be the right way to go.
0:06:31 > 0:06:35It's something that should be looked at and we're using other
0:06:35 > 0:06:39sides of the farm to fund it to see if this could be viable.
0:06:40 > 0:06:43Andy's entering the pit to feed the crocs.
0:06:43 > 0:06:48He has to be extremely careful in case they think he's on the menu!
0:06:49 > 0:06:53- So how often do you feed them? - Just once a week.
0:06:53 > 0:06:55And only six months of the year.
0:06:55 > 0:07:02- So through the summer, wintertime, they shut down... Good girl.- Wow.
0:07:02 > 0:07:04Andy, what are you feeding them?
0:07:04 > 0:07:09Today we're feeding them ox heart but usually they like chicken carcass.
0:07:09 > 0:07:12Once you've trimmed out all the waste product, they can digest bone,
0:07:12 > 0:07:15cartilage, teeth, so...
0:07:15 > 0:07:18So you feed them stuff that might be thrown away anyway.
0:07:18 > 0:07:21These can be reared 100% on waste product,
0:07:21 > 0:07:24which otherwise would end up incinerating in a landfill site.
0:07:27 > 0:07:29Good boy.
0:07:30 > 0:07:32Wow.
0:07:32 > 0:07:36And obviously, from here through is where the highest-value meat is.
0:07:36 > 0:07:39That's just muscle with a small star bone in the middle.
0:07:39 > 0:07:41It can be filleted just like fish.
0:07:41 > 0:07:45Yeah, well, there's nothing like a conversation about somebody eating
0:07:45 > 0:07:47your own tail to put you off your lunch.
0:07:47 > 0:07:51But I'm dying to find out what croc really tastes like.
0:07:51 > 0:07:56The crocodiles in Andy's farm are like this - RRROOOAAARRR!
0:07:56 > 0:08:00But this is what a piece of edible crocodile steak looks like.
0:08:00 > 0:08:06It's one of those. It looks like a slightly flat piece of cod.
0:08:06 > 0:08:08I guess in a way, maybe it is a bit fishy.
0:08:08 > 0:08:10Let's have a little look.
0:08:13 > 0:08:16OK, let's see if it's all it's crocced up to be.
0:08:16 > 0:08:18There's no kitchen available in the farmyard
0:08:18 > 0:08:21so I'm going to have to eat straight from the pan.
0:08:21 > 0:08:24Forgive my poor manners and don't do this yourselves.
0:08:24 > 0:08:25That's a nice crispy bit there.
0:08:29 > 0:08:30Smells very beefy now.
0:08:35 > 0:08:37Oh, wow!
0:08:40 > 0:08:46That is amazing. It's very firm and it's got a real intense meaty taste.
0:08:46 > 0:08:51I'm amazed by the fact that this grows on waste matter.
0:08:51 > 0:08:53Stuff that would be thrown away by a farm.
0:08:53 > 0:08:57If you could do it on a big scale in Britain, I'd buy it.
0:09:02 > 0:09:04So we've had a look at how you can take ordinary cheese
0:09:04 > 0:09:08and with some amazing chemistry ruin it into processed cheese.
0:09:08 > 0:09:10But where does cheese come from?
0:09:10 > 0:09:12Let's see if we can make some right here right now.
0:09:12 > 0:09:13But I can't do this on my own.
0:09:13 > 0:09:16Please give it up for Owa, John and Lily!
0:09:16 > 0:09:18CHEERING
0:09:26 > 0:09:30- Where does it start? What do we have to start with?- Milk.
0:09:30 > 0:09:33What's interesting about that bowl of milk?
0:09:33 > 0:09:36- It's warm.- It's warm. Top banana, well done!
0:09:36 > 0:09:40When you make cheese you need to start with warm milk, OK?
0:09:40 > 0:09:43And then we have a very special ingredient.
0:09:45 > 0:09:48Whoaaargh!
0:09:48 > 0:09:51That is rennet.
0:09:51 > 0:09:55- Have you heard of rennet before?- No. - You don't hear about it much.
0:09:55 > 0:09:57Lily, chuck that in there.
0:09:59 > 0:10:03Weh-hey! That was a proper chuck. I love it.
0:10:03 > 0:10:07John, start giving that a stir. Stir away.
0:10:07 > 0:10:11We can't see much happening, but inside here there's magic going on,
0:10:11 > 0:10:16because the way that you make cheese is you separate
0:10:16 > 0:10:20milk into two things - curds and whey.
0:10:20 > 0:10:23Whey is a really watery substance
0:10:23 > 0:10:27and the curds have all the fat coagulated into little chunks.
0:10:27 > 0:10:32It takes about 15 minutes, so I've got one that I started earlier.
0:10:32 > 0:10:36There you are, John. We need to feel what it's like. John,
0:10:36 > 0:10:38get your hands in there, mate.
0:10:38 > 0:10:40EURGH!
0:10:41 > 0:10:45These are the curds and it's this that we make all the cheese from.
0:10:45 > 0:10:48Trouble is, at the moment they're all mixed together,
0:10:48 > 0:10:51so we need to strain it. I want you to pour that into here.
0:10:51 > 0:10:55This is a piece of muslin, a very fine bit of cotton.
0:10:55 > 0:10:58In you pop. That'll do for the moment.
0:10:58 > 0:11:03Can you see what's coming down here? It's all this stuff called whey.
0:11:03 > 0:11:07Let's give it a bit of a hand. I'm going to hold this up.
0:11:07 > 0:11:11And squish it together, and you need to turn this for me,
0:11:11 > 0:11:15so it starts to compress it and pull more and more of that water out.
0:11:15 > 0:11:17Two hands on that.
0:11:17 > 0:11:22And the other hand. Really hard! It's squirting everywhere! Eurgh!
0:11:22 > 0:11:24ALL: Eurgh!
0:11:24 > 0:11:30- Let's have a look at what we've got. In there is...cheese.- Cheese!
0:11:30 > 0:11:35So that is all of the curds that are left behind.
0:11:35 > 0:11:37I'm going to have a little taste.
0:11:40 > 0:11:42Guys, you've done brilliantly.
0:11:42 > 0:11:45It doesn't taste like cheddar, but it tastes like cottage cheese.
0:11:45 > 0:11:48It's kind of murky, fatty...
0:11:48 > 0:11:53But the real magic has come from this stuff here.
0:11:53 > 0:11:56I'm going to show you exactly what it is.
0:11:56 > 0:12:00But first of all we're going to wash this down and start all over again.
0:12:01 > 0:12:06This amazing rennet comes from inside a young cow.
0:12:06 > 0:12:08All mammals make rennet in their stomachs, including us.
0:12:08 > 0:12:11It's there so that we can get the goodness out of milk.
0:12:11 > 0:12:14No-one knows who discovered that you can use rennet to make cheese,
0:12:14 > 0:12:16but it could be this -
0:12:16 > 0:12:21maybe a young cow was being cooked and its stomach was cut open
0:12:21 > 0:12:23and they found curds and whey.
0:12:23 > 0:12:26It might have looked a bit like puke gone wrong,
0:12:26 > 0:12:31but some brave soul tasted it and they thought, "Ooh, I like!"
0:12:31 > 0:12:33We're going to see what that would have looked like.
0:12:33 > 0:12:35When you make cheese,
0:12:35 > 0:12:38you're replicating what goes on naturally inside a calf's stomach.
0:12:38 > 0:12:42It's not exactly pretty, so if you don't like blood and guts,
0:12:42 > 0:12:46this might be a good time to go and have some cheese on toast.
0:12:46 > 0:12:49But with no cheese, obviously. This really is stomach-churning.
0:12:50 > 0:12:53Owa, that red lid? Lift it up, please.
0:12:53 > 0:12:57What we have here is part of a cow's stomach.
0:12:57 > 0:13:01- It looks really, really gross. - It looks really gross, doesn't it?
0:13:01 > 0:13:02It's quite weird, isn't it?
0:13:02 > 0:13:07Now, inside here is where all the rennet lives in a cow,
0:13:07 > 0:13:11so what we're going to do is fill it with milk and find out...
0:13:11 > 0:13:13AUDIENCE: Ewww!
0:13:13 > 0:13:15..if we can use it to make cheese.
0:13:15 > 0:13:18John, can you pick up that jug
0:13:18 > 0:13:21and pour the milk very carefully into there?
0:13:22 > 0:13:23Keep going.
0:13:24 > 0:13:27Keep going. Brilliant. And stop there.
0:13:27 > 0:13:32OK. Inside here, the magic is already beginning.
0:13:32 > 0:13:35The rennet that's naturally inside a young cow's stomach,
0:13:35 > 0:13:39which is the same as when you guys were babies,
0:13:39 > 0:13:41is beginning to curdle that milk.
0:13:41 > 0:13:46The same process of making curds and whey is happening inside there.
0:13:46 > 0:13:52Now, I'm going to put that down there, because over here...
0:13:54 > 0:13:56..I've got one that we started earlier.
0:13:58 > 0:14:01This one has been brewing for a little while longer.
0:14:01 > 0:14:04OK, Lily, let's wind it up.
0:14:05 > 0:14:09Keep going. Keep going. Keep going.
0:14:09 > 0:14:12Keep going. Stop there!
0:14:12 > 0:14:16OK. Now, I need you guys to step back.
0:14:16 > 0:14:20So, if this is all true,
0:14:20 > 0:14:22the milk that I put in here earlier
0:14:22 > 0:14:24should have curdled,
0:14:24 > 0:14:28and that should be curds and whey inside there.
0:14:28 > 0:14:29Let's find out.
0:14:29 > 0:14:30AUDIENCE: Ewww!
0:14:32 > 0:14:34Too disgusting?
0:14:34 > 0:14:35AUDIENCE SHOUT
0:14:35 > 0:14:37Do you want to see it?
0:14:37 > 0:14:38AUDIENCE SHOUT
0:14:38 > 0:14:40No? Do you want to see it?
0:14:40 > 0:14:41SHOUTS OF "YES"
0:14:41 > 0:14:42OK. Here goes.
0:14:47 > 0:14:48AUDIENCE SHOUT
0:14:55 > 0:14:57Curds and whey.
0:14:59 > 0:15:02This same process is what's happening inside your stomach.
0:15:02 > 0:15:04Guys, give them a massive round of applause.
0:15:04 > 0:15:06They've been incredibly brave. Well done.
0:15:08 > 0:15:11OK. Here's what's coming up later in the show.
0:15:14 > 0:15:17Katherine Mills from Help! My Supply Teacher's Magic
0:15:17 > 0:15:20gives her verdict on the world's pongiest cheese.
0:15:20 > 0:15:22That tasted exactly like it smelt.
0:15:24 > 0:15:26OK, we found out how to make rubbery cheese.
0:15:26 > 0:15:29The big question is, will it bounce?
0:15:29 > 0:15:30Three...
0:15:30 > 0:15:32Two...one!
0:15:34 > 0:15:38But first, it's time for my mystery meal.
0:15:38 > 0:15:40I think it's woodlice.
0:15:46 > 0:15:49I'm a food adventurer. I'll be honest, it's an odd job.
0:15:49 > 0:15:52Basically, I search the murky edible underworld
0:15:52 > 0:15:55in hope of finding the new chocolate or the new potato -
0:15:55 > 0:15:59foods that might delight your senses or feed a hungry world.
0:15:59 > 0:16:02But to find the new chocolate, you got to kiss a lot of frogs.
0:16:02 > 0:16:06- Literally. What's the weirdest thing you've ever tasted?- Hmmm.
0:16:06 > 0:16:07- Pineapple.- Pineapple.
0:16:07 > 0:16:10- Pineapple is pretty weird. - A fish's eye.
0:16:10 > 0:16:13- A fish's eye! That's quite weird. Was it good?- No.
0:16:13 > 0:16:14No. OK.
0:16:14 > 0:16:16- Chocolate-covered sprout. - Chocolate-covered sprout!
0:16:16 > 0:16:19That is really strange. Absolutely brilliant.
0:16:19 > 0:16:20They all sound fantastic.
0:16:20 > 0:16:22But today, I've got three brave volunteers
0:16:22 > 0:16:25prepared to put their stomachs on the line
0:16:25 > 0:16:28as they try today's mystery meal.
0:16:32 > 0:16:33OK, cool your boots, people.
0:16:33 > 0:16:35Up on stage, we have Tobi, Lily, and David,
0:16:35 > 0:16:38and they're bracing themselves for the foodhead challenge
0:16:38 > 0:16:42of their precious little lives. Let's give a huge round of applause!
0:16:45 > 0:16:47OK. So, guys, Tobi, how are you feeling up there?
0:16:47 > 0:16:50- Nervous.- Nervous. So you should be!
0:16:50 > 0:16:53Lily, what is your favourite food?
0:16:53 > 0:16:56- Pasta and cheese sauce, probably. - Pasta and cheese sauce.
0:16:56 > 0:17:00We haven't got any of that! Now, David, what's your worst nightmare -
0:17:00 > 0:17:02if I fed you something that would give you,
0:17:02 > 0:17:05you know, trouble for the rest of your life...?
0:17:05 > 0:17:08- Elephants' ear wax. - Elephants' ear wax!
0:17:08 > 0:17:10Absolutely brilliant!
0:17:10 > 0:17:13Well, now, to make this a complete mystery,
0:17:13 > 0:17:14you need to put your blindfolds on.
0:17:14 > 0:17:16There we go.
0:17:18 > 0:17:21That's very good. OK, so, you can't see anything?
0:17:21 > 0:17:23- ALL: No.- Fantastic.
0:17:23 > 0:17:26Which means I can reveal to you guys what they're going to be eating.
0:17:26 > 0:17:29You got to watch out, cos some of these kind of bounce
0:17:29 > 0:17:32a little bit, because they're still quite... OK, you ready?
0:17:32 > 0:17:33THEY SCREAM
0:17:33 > 0:17:36Most of them look dead. That's fine.
0:17:36 > 0:17:38Well, what do you think it is?
0:17:38 > 0:17:40Fish? Crickets?
0:17:40 > 0:17:42A slug? Slugs?
0:17:44 > 0:17:46It doesn't matter. You don't have to eat it, they do!
0:17:46 > 0:17:48Right, let's get on with it.
0:17:49 > 0:17:53Ah! Calm down, calm down.
0:17:53 > 0:17:56The whole point of this is not to terrify them...
0:17:56 > 0:17:57well, it is a little bit, obviously.
0:17:57 > 0:18:00But mainly it's because sometimes you can be put off eating foods
0:18:00 > 0:18:02because of how you imagine it will taste rather than
0:18:02 > 0:18:04what it'll actually taste like.
0:18:04 > 0:18:07So, Tobi, Lily and David are going to put aside their fears
0:18:07 > 0:18:09and judge this baby on taste alone.
0:18:09 > 0:18:11Now, I can reveal to you guys at home what it is
0:18:11 > 0:18:12they're going to be eating.
0:18:12 > 0:18:14They're going to be having...
0:18:14 > 0:18:15These.
0:18:18 > 0:18:20Mm-hm. OK.
0:18:20 > 0:18:23Tobi, put your hands out in front of you. That's right.
0:18:23 > 0:18:26- Brilliant. Very good.- Is it alive?
0:18:26 > 0:18:28Well, they usually don't bite, OK?
0:18:28 > 0:18:31Eurghhh! HE LAUGHS
0:18:31 > 0:18:32It smells like chicken.
0:18:32 > 0:18:36OK, Lily, then. Next one. Hands out.
0:18:36 > 0:18:37Ohhh!
0:18:37 > 0:18:39That's a whopper you've got there.
0:18:39 > 0:18:40- Are you sure you're ready?- Mm-hm.
0:18:42 > 0:18:44Have a little feel. Give it a little squeeze.
0:18:44 > 0:18:47In the inside, it's really soft,
0:18:47 > 0:18:49but on the outside,
0:18:49 > 0:18:52it's really crispy and it's oily.
0:18:52 > 0:18:55- I think it's woodlice. - Woodlice?
0:18:55 > 0:18:57That's a very, very good guess.
0:18:57 > 0:18:59Well, I can't tell you what it is yet,
0:18:59 > 0:19:01but I can tell you that they're sold on the streets
0:19:01 > 0:19:05as a delicacy in Haiti. In Uganda and Cameroon,
0:19:05 > 0:19:06it's considered a delicacy,
0:19:06 > 0:19:08and it's kept back for
0:19:08 > 0:19:10the most important people in the family,
0:19:10 > 0:19:11none of which probably makes it
0:19:11 > 0:19:12sound much better, but hey!
0:19:12 > 0:19:14They're good for you too,
0:19:14 > 0:19:15as they are rich in vitamin B12,
0:19:15 > 0:19:17iron, phosphorus and zinc.
0:19:17 > 0:19:18Does that make any difference?
0:19:18 > 0:19:20- ALL: No. - Well, let's taste them.
0:19:20 > 0:19:23One, two, three, chow down.
0:19:23 > 0:19:25Eurgh, that's hard!
0:19:27 > 0:19:29Quite tough, that one, is it? OK.
0:19:29 > 0:19:32- Nice texture.- Mm-hm.- Is it skin?
0:19:32 > 0:19:35- Mouth-watering.- Amazing.- Well...
0:19:35 > 0:19:37let's take your blindfolds off
0:19:37 > 0:19:39and you can look at what you've been eating.
0:19:39 > 0:19:41- Whoa! Fried chicken.- Erm...
0:19:41 > 0:19:43Oh, it's nice!
0:19:44 > 0:19:47- What do you reckon it is? - Cockroach.- Cockroach? Lily?
0:19:47 > 0:19:50Mmm... Some type of beef.
0:19:50 > 0:19:52Mm-hm. David?
0:19:52 > 0:19:56- A type of pigeon. - A type of pigeon. Well...
0:19:56 > 0:19:58You've been eating...
0:19:59 > 0:20:01Chicken!
0:20:01 > 0:20:03Gizzards.
0:20:03 > 0:20:06AUDIENCE: Ewww!
0:20:07 > 0:20:10A chicken gizzard is basically a little bit of its throat,
0:20:10 > 0:20:13and it keeps little bits of gravel in there,
0:20:13 > 0:20:16and it uses it to grind up food as it eats it.
0:20:16 > 0:20:18Would you like to have a look at
0:20:18 > 0:20:20what they're like when they're raw?
0:20:20 > 0:20:22OK.
0:20:22 > 0:20:23They look a bit like...
0:20:24 > 0:20:25This.
0:20:25 > 0:20:27ALL: Eurghhh!
0:20:27 > 0:20:28Mmm-mmm.
0:20:28 > 0:20:31Oh, yeah. You can see all that.
0:20:31 > 0:20:34So basically, it's a big muscle,
0:20:34 > 0:20:37and you've had yours deep-fried in a little bit of batter.
0:20:37 > 0:20:41So now that you've seen what it is, would you like to try some more?
0:20:41 > 0:20:42- Yeah.- Yeah?- No.
0:20:42 > 0:20:44Lift that lid there, Tobi.
0:20:45 > 0:20:48And you can dig in. No, it's all the same stuff.
0:20:48 > 0:20:52- So Tobi reckons yes, Lily reckons no, David?- Yes.
0:20:52 > 0:20:56Well, listen, you guys have been absolutely brilliant. Well done.
0:20:56 > 0:20:59Guys, give them a massive round of applause!
0:21:06 > 0:21:09Now, it's time for the part of the show where celebrities
0:21:09 > 0:21:11get their taste buds hung, drawn and quartered,
0:21:11 > 0:21:14not in search of any great culinary revelation,
0:21:14 > 0:21:15but cos we just think it's funny.
0:21:15 > 0:21:19Yes, it's time for Incredible Or Inedible!
0:21:19 > 0:21:22CHEERING
0:21:22 > 0:21:24So, let's meet today's celeb.
0:21:24 > 0:21:26It's star of Help! My Supply Teacher Is Magic
0:21:26 > 0:21:28Katherine Mills. Round of applause!
0:21:28 > 0:21:30APPLAUSE AND CHEERING
0:21:30 > 0:21:32- Hello!- Thank you so much for coming on the show.
0:21:32 > 0:21:36OK, is there anything I could serve you that would give you nightmares?
0:21:36 > 0:21:39I don't think so. Maybe something like bugs?
0:21:39 > 0:21:41- Bugs?- I don't know.
0:21:41 > 0:21:42OK, well, the way this works is,
0:21:42 > 0:21:44we bring you three different dishes,
0:21:44 > 0:21:46you taste them and explain what's going on
0:21:46 > 0:21:48and what you're actually eating,
0:21:48 > 0:21:50and then between you and our audience, you can decide
0:21:50 > 0:21:52whether they're incredible or inedible.
0:21:52 > 0:21:55If you have a look up there, we've had chicken feet,
0:21:55 > 0:21:57we've had cow intestines, lambs' brains.
0:21:57 > 0:22:00- I mean, this is really top-end stuff.- Squirrel. Nice(!)- Oh, yeah.
0:22:00 > 0:22:03So, let's bring on the first dish. Big round of applause!
0:22:03 > 0:22:04CHEERING
0:22:04 > 0:22:07- Thank you very much. Oho! - Whoo!- OK. There you go.
0:22:07 > 0:22:11There are some edible headphones. You start chewing those.
0:22:11 > 0:22:13All right, you don't have to chew them. OK.
0:22:13 > 0:22:18What you need to do is try one of these types of cinder toffee.
0:22:18 > 0:22:22- Headphones on first.- OK. - Are you ready?- Yeah, I'm ready.
0:22:22 > 0:22:26- Take a piece of cinder toffee from the orange cup.- OK.
0:22:26 > 0:22:29And I'm going to play the track.
0:22:29 > 0:22:31MUSIC PLAYS
0:22:31 > 0:22:32So, what's happening here is,
0:22:32 > 0:22:35some scientists have come up with an idea
0:22:35 > 0:22:37that if you change your different senses,
0:22:37 > 0:22:40you listen to something extraordinary while you're eating,
0:22:40 > 0:22:42you might taste it differently.
0:22:42 > 0:22:45So let's find out what Katherine thought that was.
0:22:45 > 0:22:46What does that taste like?
0:22:46 > 0:22:48I'd say definitely sweet.
0:22:48 > 0:22:51- Now grab a piece from the blue tub.- OK.
0:22:51 > 0:22:53This is going to be very different.
0:22:53 > 0:22:55- OK, you ready?- Yeah.
0:22:55 > 0:22:57And start eating.
0:22:57 > 0:23:00MUSIC PLAYS
0:23:05 > 0:23:07And let's cut that there.
0:23:07 > 0:23:09What did that taste like?
0:23:09 > 0:23:12I wouldn't say bitter, but just kind of maybe slightly more salty?
0:23:12 > 0:23:14- Slightly more salty? So different from the first one?- Yeah.
0:23:14 > 0:23:19- Well, that's amazing, because these are exactly the same sweet.- Really?
0:23:19 > 0:23:21So the different music that you're listening to
0:23:21 > 0:23:24can change the sensation of how you experience.
0:23:24 > 0:23:25Is that incredible or inedible?
0:23:25 > 0:23:27What do you think, guys?
0:23:27 > 0:23:28AUDIENCE: Incredible!
0:23:28 > 0:23:29Yeah, is that incredible?
0:23:29 > 0:23:31Mm-hm.
0:23:31 > 0:23:33Fantastic! Brilliant, well done. OK.
0:23:33 > 0:23:37- This show is all about...cheese.- Ah!
0:23:37 > 0:23:40- Have you ever had fondue before? - I have had fondue.
0:23:40 > 0:23:45- Ooh, but that's a smelly fondue! - This is a very smelly fondue.
0:23:45 > 0:23:49- What does that smell like? - Pretty disgusting, actually!
0:23:49 > 0:23:51It's pretty rank.
0:23:51 > 0:23:54This is fondue, which is melted cheese,
0:23:54 > 0:23:57made from the smelliest cheese in Britain.
0:23:57 > 0:24:00What you do with a fondue is, you grab a piece of bread,
0:24:00 > 0:24:02you dip it in the fondue and you taste it.
0:24:02 > 0:24:04- OK.- So...
0:24:04 > 0:24:06Don't be shy, now.
0:24:06 > 0:24:09so this is a washed rind cheese and it comes from Britain,
0:24:09 > 0:24:12and the idea is, all the stink is on the outside,
0:24:12 > 0:24:15and inside they're lovely and creamy.
0:24:15 > 0:24:17That tasted exactly like it smelt.
0:24:17 > 0:24:21I didn't get to the creamy bit that you described.
0:24:21 > 0:24:24So, is stinking fondue incredible or inedible?
0:24:24 > 0:24:26What do you reckon, guys?
0:24:26 > 0:24:27AUDIENCE: Inedible!
0:24:27 > 0:24:29Inedible. Yeah, definitely think so.
0:24:31 > 0:24:33- Let's pop that there.- Ohhh!
0:24:33 > 0:24:36If you're a bit squeamish, be careful,
0:24:36 > 0:24:38because the next dish is really very gruesome.
0:24:38 > 0:24:40You might want to go and do something else.
0:24:40 > 0:24:41Bring on number three!
0:24:44 > 0:24:45Thank you very much.
0:24:48 > 0:24:50CHILDREN: Eurghhh!
0:24:50 > 0:24:51Ohhh!
0:24:51 > 0:24:56- Wow.- This is a boiled sheep's head.
0:24:56 > 0:24:58AUDIENCE: Eurghhh!
0:24:58 > 0:25:00Anyone ever eaten lamb before?
0:25:00 > 0:25:01Yeah? OK.
0:25:01 > 0:25:04This is another bit of meat from a lamb. OK.
0:25:04 > 0:25:07What we're going to do is give you those.
0:25:07 > 0:25:08I would suggest something in there.
0:25:08 > 0:25:11That's where there's a nice pocket of meat.
0:25:11 > 0:25:14Now, boiled sheep heads, they do look quite graphic,
0:25:14 > 0:25:18but they're a great delicacy if you go to lots of Arabic countries,
0:25:18 > 0:25:21if you go to Iran, it's a real delicious delicacy.
0:25:21 > 0:25:23So what we're getting here is a little bit
0:25:23 > 0:25:25of the cheek of the animal.
0:25:25 > 0:25:27- Have a taste of that and tell me what you think.- OK.
0:25:29 > 0:25:32Do you know what? That's actually quite good.
0:25:32 > 0:25:34It's like a really soft, tender lamb.
0:25:34 > 0:25:35It's boiled for a long time.
0:25:35 > 0:25:38Now, you need to decide alongside the kids
0:25:38 > 0:25:42whether you think boiled sheep's head is incredible or inedible.
0:25:42 > 0:25:44AUDIENCE: Incredible.
0:25:44 > 0:25:47I think I agree with everyone. It is incredible.
0:25:47 > 0:25:49That was actually quite tasty.
0:25:49 > 0:25:51- So I'll pop this here. - Pop that there.
0:25:51 > 0:25:54Catherine, you've been a brilliant guest. Unbelievably brave.
0:25:54 > 0:25:56- I hope you've enjoyed yourself. - I have.
0:25:56 > 0:25:58Give her a massive round of applause!
0:26:05 > 0:26:07Now, the obvious thing to do when you've made rubbery,
0:26:07 > 0:26:11processed cheese is to make giant cheese balls and see if they bounce.
0:26:11 > 0:26:12- Right?- AUDIENCE: Right!
0:26:12 > 0:26:14Right. I've made
0:26:14 > 0:26:16a golf ball-sized cheese ball.
0:26:18 > 0:26:21And I've made a tennis ball-sized
0:26:21 > 0:26:23cheese ball. Oh, yeah.
0:26:23 > 0:26:26And I've made a massive
0:26:26 > 0:26:28football-sized cheese ball.
0:26:28 > 0:26:29Oh, yeah.
0:26:29 > 0:26:31CHEERING
0:26:31 > 0:26:34And to see what happens when I drop them, I've got one of these.
0:26:34 > 0:26:35Whoo-hoo!
0:26:37 > 0:26:39Oh, yeah. Let's drop some cheese.
0:26:39 > 0:26:43The big question is, will the cheese bounce or break?
0:26:45 > 0:26:46Go!
0:26:46 > 0:26:48Was that exciting?
0:26:48 > 0:26:49AUDIENCE: No!
0:26:49 > 0:26:50Shall we go up a bit?
0:26:50 > 0:26:53- AUDIENCE: Yes!- OK, here we go.
0:26:53 > 0:27:00THEY CHANT: Higher! Higher! Higher! Higher! Higher! Higher!
0:27:00 > 0:27:02OK. It's time...
0:27:04 > 0:27:07..for the tennis ball-sized piece of cheese.
0:27:07 > 0:27:08We ready? Bounce or break?
0:27:08 > 0:27:10SHOUTS OF BOTH
0:27:10 > 0:27:11Who knows?
0:27:15 > 0:27:16Was that any good?
0:27:16 > 0:27:17AUDIENCE: No!
0:27:17 > 0:27:19No. Shall we go up?
0:27:19 > 0:27:20- AUDIENCE: Yeah!- OK.
0:27:20 > 0:27:26AUDIENCE: Higher! Higher! Higher! Higher! Higher!
0:27:28 > 0:27:30Are we ready for the last one?
0:27:30 > 0:27:32AUDIENCE: Yeah!
0:27:33 > 0:27:34OK.
0:27:36 > 0:27:37Go!
0:27:40 > 0:27:42- Ohhh! - HE LAUGHS
0:27:42 > 0:27:44That was absolutely brilliant.
0:27:44 > 0:27:45That's all we've got time for now.
0:27:45 > 0:27:49Thank you so much to Katherine, to all my volunteers,
0:27:49 > 0:27:52our fantastic studio audience, and to you guys watching at home.
0:27:52 > 0:27:55Join us next time for more Incredible Edibles!
0:27:55 > 0:27:58Subtitles by Red Bee Media Ltd