Cheese Incredible Edibles: Gutbusters

I'm Stefan Gates and I'm a food adventurer,

which means I've eaten the finest, I've eaten the funniest,

and I've eaten the filthiest foods on earth.

And now it's YOUR turn, because this is Incredible Edibles Gutbusters!

CHEERING

Welcome to the show.

Today, I'm joined in the Gutbusters HQ by some of the most brilliant

food adventurers the world has ever seen. Are you lot excited?

ALL YELL: YES!

Too right they are! But we're not doing this for our own amusement.

Oh, no. It's all for you lot watching at home.

So here's what we'll be cramming down your throat during the show.

Ever wondered how people discovered the way to make cheese?

If you've got the guts, we'll show you.

ALL: Eurgh!

We ask our celebrity guest Katherine Mills

do magicians like sheep's heads?

ALL: Eurgh!

And we find out the answer to the big question that's been

keeping me awake at night -

does a football-sized ball of rubbery cheese bounce?

-Whooerrrrgh! Who knows what this is?

-Cheese!

Cheese, yes. This is processed cheese.

Something you can easily knock up at home.

Let's tear this stuff apart

and make our very own Incredible Edible processed cheese.

But I can't do this on my own. Give it up for Owa, David and Tobi!

CHEERING

-Have you ever made cheese before?

-ALL: No.

Well, what we're going to do is make our very own processed cheese.

Let's look at the ingredients.

-First of all, under the red lid, what have we got there?

-Cheese.

Cheese, yeah. I was actually quite surprised -

there is real cheese in processed cheese.

OK, the second lid.

Lift that one up. Oh-ho! What have we got there?

-Water.

-Did you think there was water in cheese?

-No.

I was quite surprised to learn that.

Owa, what have you got under there? Wow! Milk and emulsifier.

First of all, let's get the cheese into the bowl.

Tobi, up and into there. Fantastic.

Brilliant, OK.

Next I need the water. David, you are a star.

There's one very strange thing happening here,

because cheese has loads of fat in it.

And fat hates water.

You have to have something very special to mix it together,

and that's why we've got these other ingredients. Pass the milk powder.

Milk protein. Really cheap stuff. Chuck that in.

And the last one is the emulsifier. Now, this is the magic.

The emulsifier helps the fat mix with water,

which won't otherwise happen.

So now I'm going to start giving it a bit of a stir.

-Come and have a look. What does it look like?

-It looks mouldy.

-It looks a bit like vom, doesn't it?

-Yeah.

I'm going to mix this up together.

So this has been going for about ten minutes

-and it's turned into a really, really sticky glue.

-Eurgh!

Eurgh! It's pretty mucky.

OK, this is ready to pour out and make into a slice of cheese.

-There we go.

-ALL: Eurgh!

Oh, my word, look at that! That is a nice slab of cheese.

Once you've poured it all out, you need to let it cool

and within about ten minutes it'll look at little bit like this.

-What do you reckon, guys? That look good?

-Yeah!

-I reckon.

OK, Tobi, your job is to slice that up into beautiful processed

cheese-style slices. Going that way.

Do you think this is going to be like normal processed cheese

-you buy in the shops?

-Yeah.

It could be, couldn't it? OK, that's perfect. Let's grab a piece each.

-ALL: Eurgh!

-Nearly! There we go.

-Have a little taste and see what you think.

-Eurgh!

-Yummy!

-Disgusting!

-Disgusting? I think that's pretty good.

-It's great!

I'm with you there. It's like normal processed cheese.

But this rubbery stuff is very rubbery,

so the big question facing

the world's scientific community is this -

can we make it into a ball and would it bounce?

And if we dropped it from something as high as this...

would it bounce or would it make the world's biggest cheesy splat?

We'll find out later.

When you think about farming you think about strawberries,

potatoes, maybe wheat, maybe even a little lamb.

What you don't think about is vicious creatures that want

to bite your face off!

-Grrrrr!

-Squeak squeak!

But here in rural Cambridgeshire, that's exactly what they've got.

Let's take a look.

Andy Johnson is a farmer and he's raising an animal that is

potentially so dangerous, it has to be kept under lock and key.

Wow, it's hot. What have you got in here?

In here we've got four adult Nile crocodiles.

You're farming crocodiles. What, to eat the meat?

-That's the intention, yeah.

-Oh, my gosh.

That is extraordinary.

All right, I've got 6,000 questions for you and they are all this - why,

why, why would you make your life so difficult as to farm crocodile?

Well, actually we're going to run extremely short of protein.

The population is growing and it's going to grow out of control.

And these are totally unique in that we can feed them

on a waste product that has no use whatever for human consumption

or any other use and turn it into a prime white protein meat.

This is a prototype farm at the moment?

Are you producing crocodile meat for consumption yet?

No, it's just a passion that we believe could be the right way to go.

It's something that should be looked at and we're using other

sides of the farm to fund it to see if this could be viable.

Andy's entering the pit to feed the crocs.

He has to be extremely careful in case they think he's on the menu!

-So how often do you feed them?

-Just once a week.

And only six months of the year.

-So through the summer, wintertime, they shut down... Good girl.

-Wow.

Andy, what are you feeding them?

Today we're feeding them ox heart but usually they like chicken carcass.

Once you've trimmed out all the waste product, they can digest bone,

cartilage, teeth, so...

So you feed them stuff that might be thrown away anyway.

These can be reared 100% on waste product,

which otherwise would end up incinerating in a landfill site.

Good boy.

Wow.

And obviously, from here through is where the highest-value meat is.

That's just muscle with a small star bone in the middle.

It can be filleted just like fish.

Yeah, well, there's nothing like a conversation about somebody eating

your own tail to put you off your lunch.

But I'm dying to find out what croc really tastes like.

The crocodiles in Andy's farm are like this - RRROOOAAARRR!

But this is what a piece of edible crocodile steak looks like.

It's one of those. It looks like a slightly flat piece of cod.

I guess in a way, maybe it is a bit fishy.

Let's have a little look.

OK, let's see if it's all it's crocced up to be.

There's no kitchen available in the farmyard

so I'm going to have to eat straight from the pan.

Forgive my poor manners and don't do this yourselves.

That's a nice crispy bit there.

Smells very beefy now.

Oh, wow!

That is amazing. It's very firm and it's got a real intense meaty taste.

I'm amazed by the fact that this grows on waste matter.

Stuff that would be thrown away by a farm.

If you could do it on a big scale in Britain, I'd buy it.

So we've had a look at how you can take ordinary cheese

and with some amazing chemistry ruin it into processed cheese.

But where does cheese come from?

Let's see if we can make some right here right now.

But I can't do this on my own.

Please give it up for Owa, John and Lily!

CHEERING

-Where does it start? What do we have to start with?

-Milk.

What's interesting about that bowl of milk?

-It's warm.

-It's warm. Top banana, well done!

When you make cheese you need to start with warm milk, OK?

And then we have a very special ingredient.

Whoaaargh!

That is rennet.

-Have you heard of rennet before?

-No.

-You don't hear about it much.

Lily, chuck that in there.

Weh-hey! That was a proper chuck. I love it.

John, start giving that a stir. Stir away.

We can't see much happening, but inside here there's magic going on,

because the way that you make cheese is you separate

milk into two things - curds and whey.

Whey is a really watery substance

and the curds have all the fat coagulated into little chunks.

It takes about 15 minutes, so I've got one that I started earlier.

There you are, John. We need to feel what it's like. John,

get your hands in there, mate.

EURGH!

These are the curds and it's this that we make all the cheese from.

Trouble is, at the moment they're all mixed together,

so we need to strain it. I want you to pour that into here.

This is a piece of muslin, a very fine bit of cotton.

In you pop. That'll do for the moment.

Can you see what's coming down here? It's all this stuff called whey.

Let's give it a bit of a hand. I'm going to hold this up.

And squish it together, and you need to turn this for me,

so it starts to compress it and pull more and more of that water out.

Two hands on that.

And the other hand. Really hard! It's squirting everywhere! Eurgh!

ALL: Eurgh!

-Let's have a look at what we've got. In there is...cheese.

-Cheese!

So that is all of the curds that are left behind.

I'm going to have a little taste.

Guys, you've done brilliantly.

It doesn't taste like cheddar, but it tastes like cottage cheese.

It's kind of murky, fatty...

But the real magic has come from this stuff here.

I'm going to show you exactly what it is.

But first of all we're going to wash this down and start all over again.

This amazing rennet comes from inside a young cow.

All mammals make rennet in their stomachs, including us.

It's there so that we can get the goodness out of milk.

No-one knows who discovered that you can use rennet to make cheese,

but it could be this -

maybe a young cow was being cooked and its stomach was cut open

and they found curds and whey.

It might have looked a bit like puke gone wrong,

but some brave soul tasted it and they thought, "Ooh, I like!"

We're going to see what that would have looked like.

When you make cheese,

you're replicating what goes on naturally inside a calf's stomach.

It's not exactly pretty, so if you don't like blood and guts,

this might be a good time to go and have some cheese on toast.

But with no cheese, obviously. This really is stomach-churning.

Owa, that red lid? Lift it up, please.

What we have here is part of a cow's stomach.

-It looks really, really gross.

-It looks really gross, doesn't it?

It's quite weird, isn't it?

Now, inside here is where all the rennet lives in a cow,

so what we're going to do is fill it with milk and find out...

AUDIENCE: Ewww!

..if we can use it to make cheese.

John, can you pick up that jug

and pour the milk very carefully into there?

Keep going.

Keep going. Brilliant. And stop there.

OK. Inside here, the magic is already beginning.

The rennet that's naturally inside a young cow's stomach,

which is the same as when you guys were babies,

is beginning to curdle that milk.

The same process of making curds and whey is happening inside there.

Now, I'm going to put that down there, because over here...

..I've got one that we started earlier.

This one has been brewing for a little while longer.

OK, Lily, let's wind it up.

Keep going. Keep going. Keep going.

Keep going. Stop there!

OK. Now, I need you guys to step back.

So, if this is all true,

the milk that I put in here earlier

should have curdled,

and that should be curds and whey inside there.

Let's find out.

AUDIENCE: Ewww!

Too disgusting?

AUDIENCE SHOUT

Do you want to see it?

AUDIENCE SHOUT

No? Do you want to see it?

SHOUTS OF "YES"

OK. Here goes.

AUDIENCE SHOUT

Curds and whey.

This same process is what's happening inside your stomach.

Guys, give them a massive round of applause.

They've been incredibly brave. Well done.

OK. Here's what's coming up later in the show.

Katherine Mills from Help! My Supply Teacher's Magic

gives her verdict on the world's pongiest cheese.

That tasted exactly like it smelt.

OK, we found out how to make rubbery cheese.

The big question is, will it bounce?

Three...

Two...one!

But first, it's time for my mystery meal.

I think it's woodlice.

I'm a food adventurer. I'll be honest, it's an odd job.

Basically, I search the murky edible underworld

in hope of finding the new chocolate or the new potato -

foods that might delight your senses or feed a hungry world.

But to find the new chocolate, you got to kiss a lot of frogs.

-Literally. What's the weirdest thing you've ever tasted?

-Hmmm.

-Pineapple.

-Pineapple.

-Pineapple is pretty weird.

-A fish's eye.

-A fish's eye! That's quite weird. Was it good?

-No.

No. OK.

-Chocolate-covered sprout.

-Chocolate-covered sprout!

That is really strange. Absolutely brilliant.

They all sound fantastic.

But today, I've got three brave volunteers

prepared to put their stomachs on the line

as they try today's mystery meal.

OK, cool your boots, people.

Up on stage, we have Tobi, Lily, and David,

and they're bracing themselves for the foodhead challenge

of their precious little lives. Let's give a huge round of applause!

OK. So, guys, Tobi, how are you feeling up there?

-Nervous.

-Nervous. So you should be!

Lily, what is your favourite food?

-Pasta and cheese sauce, probably.

-Pasta and cheese sauce.

We haven't got any of that! Now, David, what's your worst nightmare -

if I fed you something that would give you,

you know, trouble for the rest of your life...?

-Elephants' ear wax.

-Elephants' ear wax!

Absolutely brilliant!

Well, now, to make this a complete mystery,

you need to put your blindfolds on.

There we go.

That's very good. OK, so, you can't see anything?

-ALL: No.

-Fantastic.

Which means I can reveal to you guys what they're going to be eating.

You got to watch out, cos some of these kind of bounce

a little bit, because they're still quite... OK, you ready?

THEY SCREAM

Most of them look dead. That's fine.

Well, what do you think it is?

Fish? Crickets?

A slug? Slugs?

It doesn't matter. You don't have to eat it, they do!

Right, let's get on with it.

Ah! Calm down, calm down.

The whole point of this is not to terrify them...

well, it is a little bit, obviously.

But mainly it's because sometimes you can be put off eating foods

because of how you imagine it will taste rather than

what it'll actually taste like.

So, Tobi, Lily and David are going to put aside their fears

and judge this baby on taste alone.

Now, I can reveal to you guys at home what it is

they're going to be eating.

They're going to be having...

These.

Mm-hm. OK.

Tobi, put your hands out in front of you. That's right.

-Brilliant. Very good.

-Is it alive?

Well, they usually don't bite, OK?

Eurghhh! HE LAUGHS

It smells like chicken.

OK, Lily, then. Next one. Hands out.

Ohhh!

That's a whopper you've got there.

-Are you sure you're ready?

-Mm-hm.

Have a little feel. Give it a little squeeze.

In the inside, it's really soft,

but on the outside,

it's really crispy and it's oily.

-I think it's woodlice.

-Woodlice?

That's a very, very good guess.

Well, I can't tell you what it is yet,

but I can tell you that they're sold on the streets

as a delicacy in Haiti. In Uganda and Cameroon,

it's considered a delicacy,

and it's kept back for

the most important people in the family,

none of which probably makes it

sound much better, but hey!

They're good for you too,

as they are rich in vitamin B12,

iron, phosphorus and zinc.

Does that make any difference?

-ALL: No.

-Well, let's taste them.

One, two, three, chow down.

Eurgh, that's hard!

Quite tough, that one, is it? OK.

-Nice texture.

-Mm-hm.

-Is it skin?

-Mouth-watering.

-Amazing.

-Well...

let's take your blindfolds off

and you can look at what you've been eating.

-Whoa! Fried chicken.

-Erm...

Oh, it's nice!

-What do you reckon it is?

-Cockroach.

-Cockroach? Lily?

Mmm... Some type of beef.

Mm-hm. David?

-A type of pigeon.

-A type of pigeon. Well...

You've been eating...

Chicken!

Gizzards.

AUDIENCE: Ewww!

A chicken gizzard is basically a little bit of its throat,

and it keeps little bits of gravel in there,

and it uses it to grind up food as it eats it.

Would you like to have a look at

what they're like when they're raw?

OK.

They look a bit like...

This.

ALL: Eurghhh!

Mmm-mmm.

Oh, yeah. You can see all that.

So basically, it's a big muscle,

and you've had yours deep-fried in a little bit of batter.

So now that you've seen what it is, would you like to try some more?

-Yeah.

-Yeah?

-No.

Lift that lid there, Tobi.

And you can dig in. No, it's all the same stuff.

-So Tobi reckons yes, Lily reckons no, David?

-Yes.

Well, listen, you guys have been absolutely brilliant. Well done.

Guys, give them a massive round of applause!

Now, it's time for the part of the show where celebrities

get their taste buds hung, drawn and quartered,

not in search of any great culinary revelation,

but cos we just think it's funny.

Yes, it's time for Incredible Or Inedible!

CHEERING

So, let's meet today's celeb.

It's star of Help! My Supply Teacher Is Magic

Katherine Mills. Round of applause!

APPLAUSE AND CHEERING

-Hello!

-Thank you so much for coming on the show.

OK, is there anything I could serve you that would give you nightmares?

I don't think so. Maybe something like bugs?

-Bugs?

-I don't know.

OK, well, the way this works is,

we bring you three different dishes,

you taste them and explain what's going on

and what you're actually eating,

and then between you and our audience, you can decide

whether they're incredible or inedible.

If you have a look up there, we've had chicken feet,

we've had cow intestines, lambs' brains.

-I mean, this is really top-end stuff.

-Squirrel. Nice(!)

-Oh, yeah.

So, let's bring on the first dish. Big round of applause!

CHEERING

-Thank you very much. Oho!

-Whoo!

-OK. There you go.

There are some edible headphones. You start chewing those.

All right, you don't have to chew them. OK.

What you need to do is try one of these types of cinder toffee.

-Headphones on first.

-OK.

-Are you ready?

-Yeah, I'm ready.

-Take a piece of cinder toffee from the orange cup.

-OK.

And I'm going to play the track.

MUSIC PLAYS

So, what's happening here is,

some scientists have come up with an idea

that if you change your different senses,

you listen to something extraordinary while you're eating,

you might taste it differently.

So let's find out what Katherine thought that was.

What does that taste like?

I'd say definitely sweet.

-Now grab a piece from the blue tub.

-OK.

This is going to be very different.

-OK, you ready?

-Yeah.

And start eating.

MUSIC PLAYS

And let's cut that there.

What did that taste like?

I wouldn't say bitter, but just kind of maybe slightly more salty?

-Slightly more salty? So different from the first one?

-Yeah.

-Well, that's amazing, because these are exactly the same sweet.

-Really?

So the different music that you're listening to

can change the sensation of how you experience.

Is that incredible or inedible?

What do you think, guys?

AUDIENCE: Incredible!

Yeah, is that incredible?

Mm-hm.

Fantastic! Brilliant, well done. OK.

-This show is all about...cheese.

-Ah!

-Have you ever had fondue before?

-I have had fondue.

-Ooh, but that's a smelly fondue!

-This is a very smelly fondue.

-What does that smell like?

-Pretty disgusting, actually!

It's pretty rank.

This is fondue, which is melted cheese,

made from the smelliest cheese in Britain.

What you do with a fondue is, you grab a piece of bread,

you dip it in the fondue and you taste it.

-OK.

-So...

Don't be shy, now.

so this is a washed rind cheese and it comes from Britain,

and the idea is, all the stink is on the outside,

and inside they're lovely and creamy.

That tasted exactly like it smelt.

I didn't get to the creamy bit that you described.

So, is stinking fondue incredible or inedible?

What do you reckon, guys?

AUDIENCE: Inedible!

Inedible. Yeah, definitely think so.

-Let's pop that there.

-Ohhh!

If you're a bit squeamish, be careful,

because the next dish is really very gruesome.

You might want to go and do something else.

Bring on number three!

Thank you very much.

CHILDREN: Eurghhh!

Ohhh!

-Wow.

-This is a boiled sheep's head.

AUDIENCE: Eurghhh!

Anyone ever eaten lamb before?

Yeah? OK.

This is another bit of meat from a lamb. OK.

What we're going to do is give you those.

I would suggest something in there.

That's where there's a nice pocket of meat.

Now, boiled sheep heads, they do look quite graphic,

but they're a great delicacy if you go to lots of Arabic countries,

if you go to Iran, it's a real delicious delicacy.

So what we're getting here is a little bit

of the cheek of the animal.

-Have a taste of that and tell me what you think.

-OK.

Do you know what? That's actually quite good.

It's like a really soft, tender lamb.

It's boiled for a long time.

Now, you need to decide alongside the kids

whether you think boiled sheep's head is incredible or inedible.

AUDIENCE: Incredible.

I think I agree with everyone. It is incredible.

That was actually quite tasty.

-So I'll pop this here.

-Pop that there.

Catherine, you've been a brilliant guest. Unbelievably brave.

-I hope you've enjoyed yourself.

-I have.

Give her a massive round of applause!

Now, the obvious thing to do when you've made rubbery,

processed cheese is to make giant cheese balls and see if they bounce.

-Right?

-AUDIENCE: Right!

Right. I've made

a golf ball-sized cheese ball.

And I've made a tennis ball-sized

cheese ball. Oh, yeah.

And I've made a massive

football-sized cheese ball.

Oh, yeah.

CHEERING

And to see what happens when I drop them, I've got one of these.

Whoo-hoo!

Oh, yeah. Let's drop some cheese.

The big question is, will the cheese bounce or break?

Go!

Was that exciting?

AUDIENCE: No!

Shall we go up a bit?

-AUDIENCE: Yes!

-OK, here we go.

THEY CHANT: Higher! Higher! Higher! Higher! Higher! Higher!

OK. It's time...

..for the tennis ball-sized piece of cheese.

We ready? Bounce or break?

SHOUTS OF BOTH

Who knows?

Was that any good?

AUDIENCE: No!

No. Shall we go up?

-AUDIENCE: Yeah!

-OK.

AUDIENCE: Higher! Higher! Higher! Higher! Higher!

Are we ready for the last one?

AUDIENCE: Yeah!

OK.

Go!

-Ohhh!

-HE LAUGHS

That was absolutely brilliant.

That's all we've got time for now.

Thank you so much to Katherine, to all my volunteers,

our fantastic studio audience, and to you guys watching at home.

Join us next time for more Incredible Edibles!

Subtitles by Red Bee Media Ltd