Popcorn Incredible Edibles: Gutbusters

I'm Stefan Gates and I've scoured the planet for the wildest,

the wackiest and, quite frankly, the weirdest food on Earth.

And now I'm going to serve them to you

because this is Incredible Edibles: Gutbusters!

THEY CHEER

Today we're joined by some of the bravest food heads in Scotland.

Guys, are you ready?

THEY CHEER

But there's no point in us putting our dignity on the line

without you lot watching at home, so here's what's coming up for you.

'On today's show...

'They're creepy, they're crawly and they live in your garden -

'but are they delicious?

'I scoff down snails.'

That is delicious.

'Will our trash tasters refuse to eat stuff you normally throw away?'

What kind of wonderful edible creation can you make out of this?

'And three food adventurers face their fears in my mystery meal.'

Eurgh! It just came out my mouth. I can't help it!

Who knows what this stuff is?

AUDIENCE: Popcorn.

Yeah, course it is. It's unpopped popcorn, isn't it?

Who loves popcorn?

Yeah, we all love popcorn.

Well, we're going to make some popcorn from scratch

and then we're going to invent some incredible flavours you won't find

anywhere on the planet. But I can't do this on my own.

Please give it up for...

-OK, guys, you ready for this?

-Yeah.

-Have you made popcorn before?

-No.

-Yeah, course you have.

-I've not.

So, pan there. Put some oil in first.

The whole lot will do. Very good.

And then grab your corn, chuck it in...

There we go. OK? Now, this is going to be a race to the first pop.

OK. Now, listen here.

Making popcorn is dead easy but it does involve hot pans

so unless you work in a cinema or your hands are made of lead,

get an adult to help you do it.

Now, what's happening inside these pans is that these tiny, tiny

little kernels of corn are getting hotter and hotter and hotter.

Now, inside the kernel is a teeny, tiny bit of water

but when it heats up, it expands into steam, which is a gas.

Now, the pressure builds up more and more until the shell bursts

and the corn explodes and literally turns itself inside out

so it looks like this. So, the big question is,

whose is going to pop first? Let's have a little look.

So, lids on. Brilliant.

And now, turn it up.

Keep a good eye on what's going on in there

because I want to see who the first one is to pop.

OK, so this is quite exciting.

So you can see that the lid is going a little bit steamy.

That's a little bit of moisture coming out of the corn.

Oh, wait, there's the first one! I saw it go. You got one as well?

And there's some in there. It's all kicking off here.

-OK, I think Niomi won that. I've got a few going as well.

-I got a pop!

You got a pop? Well done!

So, you shouldn't really do this at home

but I'm going to take the lid off to see how high it's going to pop.

Ho-ho! Woo-hoo-hoo!

OK, our popcorn has all popped. Guys, let's have a taste.

What kind of flavour have you got?

-I don't know. I can't describe it.

-Exactly.

That's because on its own, popcorn is dead boring, and that's

because it's got no flavour of its own. It carries flavours.

Now, to be honest, I'm bored sick of the same old flavours.

This is Incredible Edibles -

it's our duty to come up with a flavour that will blow you away.

So have a look at this.

Here I have a range of various extraordinary flavours.

Let's have a little look. We've got...

Eurgh! Now, the plan is this...

You guys are going to get ten seconds to run over here and choose

three flavours that you think will make a brilliant combination, OK?

Ten seconds - that's all you're going to get.

Here we go. Are we ready?

-Yeah!

-Steady! Go!

Stop! What have you got there?

-Spinach and cheese.

-I like it.

OK, let's have a look at yours. OK, Niomi, what have you got there?

-Banana...

-Smoky bacon and beetroot.

OK, let's just get this straight - you think that

banana, smoky bacon and beetroot flavour popcorn is going to be good?

-No, I just picked up any!

-Well, you know what? Good effort!

-Freya, what have you got?

-Tomato!

Raspberry! And bubble gum.

So, tomato, raspberry and bubble gum flavoured pop corn -

what do you reckon, guys? Is that going to be good?

THEY SHOUT OUT

There's a few people think, a few people don't.

OK, well, let's find out.

What you need to do is you need to pour as much of each flavour

into your popcorn as you think is right

and then we're going to shake it up, OK? So, go for it.

So, that's your spinach going in there, Stuart. That's pretty good.

OK. Any more? Is that all right? Lids on.

-You ready to shake?

-Yep.

Give them a bit of a hand. Shake it!

Shake it! Shake it!

Upside down a little bit, upside down a little bit. Go on!

Upside down. Go on! Big old shake. OK. And...stop.

This is bright green! OK, Stuart, me and you, mate. Dig in there.

Remind us what your flavours are here.

Well, let's give it a go, see what it's like.

Ah!

-What do you reckon to that?

-I can only taste the spinach.

I think the spinach has got a big boost of flavour that makes it

-not much cheesy, I think.

-Yeah, kind of delays the cheese.

That's not bad. Look at that. I'll have that. Not bad at all, Stuart.

Niomi, what have you got here? Just remind us.

Banana, smoky bacon and beetroot flavour popcorn.

Well, give it a try, see what you think. Ooh!

-It's a bit too much smoky bacon.

-Bit too smoky?

Maybe a little more banana?

OK, right, Freya, what have you got over here?

Remind us what your flavours are.

Let's get in there, give it a go.

-Ooh, that's sour!

-Ooh!

-In a good way or a bad way?

-Bad! Very bad!

-You don't like that?

-No, it's horrible.

I have to say, I like the spinach, I like the smoky bacon

but I think that my favourite is...

It's got to be the tomato, bubble gum and raspberry.

Round of applause for Freya!

But you know what? It's still not quite cool enough for me.

I want to come up with a new way of handing out popcorn

so I've made myself a little toy.

I'll just go and get it.

Ha-ha! Oh, yeah!

Oh, baby!

So, this is the UPDMT2,

the ultimate popcorn dispensing machine thingy, mark two.

The big question is, will it work? We'll have to find out later.

If you've ever tried to grow vegetables in your garden

and this happens, then you'll know that your worst enemy is this -

the snail. But now it's time to get my own back.

I'm going to taste the absolute opposite of fast food

here at one of the UK's only snail farms.

And this is Helen, the mollusc merchant I've come to meet.

-Hi, Helen.

-Hello, Stefan. How are you?

-Lovely to meet you.

-And you.

-So you're a snail farmer?

-I am, yes.

I always wondered what a snail farmer looks like.

I thought you might be slimy on the edges!

-Can I take a look at the farm?

-Of course.

'Helen has been successfully farming snails for the last six years.'

Wow! That is amazing!

How many snails have you got in here?

There's about 9,000 in this pen.

They've got plenty to eat, as you can see.

They're tucking into the spinach.

I planted lettuce as well but they've eaten the lettuce.

And let's have a look at a snail. Let's grab a few out.

Are they a very specific type of snail?

Yes, they're the same species as the common garden snail

but they're a farmed variety that grows faster and gets bigger.

This one's actually nibbling me. Is that right?

They do what babies do -

they put everything in their mouths to find out what it is.

This could be unwise!

But you can't just pick up a snail and chomp on it, can you?

What do you have to do?

Well, you just need to be certain that they haven't eaten

anything poisonous.

That's one of the advantages of buying farmed snails, because

if you pick one out of the garden, you don't know what it's been eating.

But if you keep them for a couple of weeks in a container

and feed them on carrots or whatever they want to eat, really,

then you know that they're clean.

It just means making sure that their intestines are empty,

because they will eat soil.

You don't really want to eat a snail that's been eating soil.

So...here we are.

There's only one thing for it.

Time to find somebody who can help me cook them.

'So, I'm off to meet a chef who knows a thing or two

'about sizzling snails.'

-Hi, Charlie, how you doing?

-Hi, how are you?

-Great to meet you.

Let's go.

We've got the dozen snails,

which have already been cooked off in boiling water for a moment

just to...

..to bring them to that point.

Fascinating thing - when you've taken out the shell,

-they still have that shape.

-So, what happens next?

So next, I would take them, drop them into a light saltwater,

cook them for 20 minutes and then from there, we cook off lots

of lovely finely chopped vegetables - carrots and celery and garlic.

And as you can see, they do maintain that lovely natural shape and...

The curly-whirly bits.

For me as a chef, it's fantastic when you're arranging them on a plate.

'And snails don't just taste great whole.

'Today, Charlie's going to chop them into an omelette.'

Roll it over onto the plate and there you go - you've got a snail omelette.

-That looks stunning. Shall we have a little try?

-Let's have a sample.

Ooh!

-Mm.

-Mm.

-That could go on my breakfast menu.

-That's great.

It's a little bit mushroomy. Maybe it's cos they look like mushrooms.

I think, yeah, the mental thought,

-but you have got a certain earthiness with snails.

-That is delicious.

-It's cracking.

-Snails are fantastic.

They're a bit weird, it feels a little bit strange,

they're a little bit slimy, but they are fantastic.

That is an adventure on a plate. I love it!

Thank you very much, Chris.

-Charlie.

-Charlie.

-Chris? Who was Chris?!

Listen up! Now, in this country

we throw away 7.2 million tonnes of edible food and drink every year.

Some of it is ready for the bin, but more than half the food and drink

we throw away could still be eaten.

Now, I want to turn junk into food and to do that,

I need the help of...

Give them around of applause!

OK, now, I should point out that if you do this at home,

you can't use your smelly old bin, OK? This is a brand-new bin.

What we've got here is a bundle of things we normally chuck away.

Let's take this lid off and find out what's inside.

OK, Elena, pour that onto the top. Not down your trousers!

Very good, OK. What have you got there?

It's like cheese and potatoes and a kind of powdery stuff.

Yeah, that's exactly what it is.

There's potato skins - so they're basically potato peelings.

So after you've prepared your potatoes, ready to roast them,

this is what's left over. And this is stale old cheese.

So, if you had to make a dish out of this, could you do it?

-Probably.

-Er...maybe, yeah.

-Maybe.

Little bit weird.

OK, well, let's have a look.

This is what you can make out of old potato skins and stale cheese.

Ah-ha-ha! This is deep-fried potato skins

that have been covered with cheese, then grilled.

So grab one of those, tell me if it's any good.

-It's quite nice.

-Not bad, is it?

Cheesy potatoes, basically, isn't it? Like wedges.

-Let's have a look at yours, Liam. You ready?

-Yep.

Whoa!

-Ho-ho-ho!

-Eww!

-Oh!

-Eurgh!

-Eww!

So, Liam, what have you got in here?

There's some potato scone...

-Stale potato scone.

-A roll.

-Yeah, bit of bread. Stale bread.

And there is, like, lots of jam.

Well, it's basically old fruit, isn't it, that's gone - eurgh! -

all squidgy, and a bit of bread, really.

-What could you make out of this, do you think?

-Er...don't really know.

You could take all of this and make...

..one of those. So, this is summer pudding.

Now, dig in there.

Have a little chunk of it.

And in actual fact, you WANT to have stale bread for summer pudding.

Stale bread. Also, you take lots and lots of fruit and you mix it with

a bit of sugar and boil them down into a bit of a syrup.

-So, Liam, what do you reckon to that?

-It's all right.

OK, Rocha, let's have a look inside your bin. You ready for this?

Very carefully, tip all that stuff out!

Oh! Eurgh!

Eww!

Come on, come on.

-So...

-Oh!

What have we got here, Rocha?

-Fish or chicken.

-Fish...

-Vegetables.

-Chicken, vegetables.

So the big question is, what kind of wonderful,

edible creation can you make out of this?

-Vomit.

-Vomit?

-I think I know.

And what about a wonderful dish?

If you transform this into something lovely, what could it be?

-I don't know.

-I'll show you exactly what you can make out of this.

Absolutely nothing!

There are limits! You just can't fish anything out of the bin

and serve it up for dinner. Check with an adult

and use some common sense.

If it's got visible mould growing on it, it may not be good to eat.

-So were you surprised what you can make out of rubbish?

-Yeah.

You were quite happy about not making anything out of rubbish!

That was absolutely fantastic.

Give it up for our fantastic trash tasters!

Coming up...

Will magician Fergus Flanagan be able to stomach some extreme cuisine

in Incredible Or Inedible?

Smells horrible!

Flavour, all-round - horrible.

And we see just how far food can fly when we fire up our popcorn cannon.

But first...

So, I'm a food adventurer and that means I'm constantly

hunting for food that will blow your mind!

So, guys, what's the weirdest food you've ever eaten?

-Brussels sprouts.

-They're pretty weird.

-My mum's potatoes.

Your mum's potatoes? We didn't say it on TV!

-Prawns.

-Prawns, OK!

Well, they all sound pretty good, but today we're going to push

some lucky people to the very limits in our mystery meal.

Are they brave or are they bonkers? Let's give it up for...

CHEERING AND APPLAUSE

So, Stuart, how are you feeling up there?

I am a bit nervous because I don't know -

might be something that could freak me out.

Lamb's brain or sheep's butt or something.

Oh, you see, he's already blowing my mind! It's extraordinary stuff.

So, Rocha, what's the weirdest thing you've ever tried?

-Brussels sprouts.

-Brussels sprouts!

-And Niomi, what would you least like to eat?

-Fish. I hate fish.

-It's horrible.

-First of all, let's put our blindfolds on. OK.

Put it down! Very good. Right, they can't see anything,

which means I can show our audience here what they'll be eating.

These guys will be eating...

..this.

-Eww!

-What do you think that might be? Mussels? No. Anything else?

Any ideas? Ah, OK.

Hold that thought because you're not going to have to eat it. They are!

Ah! So, are you feeling any more confident now, guys?

ALL: No.

The whole point of this is that you're going to taste something new

but you're going to taste it without seeing it

so you can judge it on pure taste alone.

Sometimes you can be put off food because it looks a bit scary

but if you do that,

you might be missing something that is absolutely fantastic.

After all, before it's made into a bar,

chocolate looks a little bit like...poo.

Here endeth the lesson.

Now, first of all, we're going to show the audience at home

what it is you're going to be eating. It's this.

Mm-hm.

Now, everyone put your hands out in front of you.

I'm going to eat it as well

so it's not like you're on your own. Here we are.

Now...here's the first one.

Stuart, put your hands right out, nice and flat.

-OK, Rocha, hands out, my love.

-No!

That's it. I'm going to put it into your hand. There you go. Fantastic.

-Well done. Niomi, there you go.

-Oh, that feels horrible!

Now, Stuart, what does it feel like?

Give it a little bit of a squeeze.

It feels like a... It's fish that's been in your fridge for five months.

-Now, Rocha, have a little smell.

-No, I just did!

So explain to us what's going through your mind now.

-Well, I know it's got a crack at the bottom of it, cos it's hard.

-OK.

Now, give it a good sniff.

So, Niomi, what do you think it might be?

I don't know, but it seems like something squishy

that's been inside an animal. Eurgh!

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

loads of people do eat this all over the world.

It's a bit old-fashioned, but it's coming back

and you can eat it raw or cooked and it's very cheap.

Anyone who feels they can eat it, let's dig in. Have a good old chomp.

Ugh!

LAUGHTER

Rocha's getting in there. That's fantastic.

-That's disgusting!

-OK.

LAUGHTER

So, Stuart, explain what the taste is to everyone out here.

It tastes like... It's so fishy. It's definitely something to do with fish.

That's a great guess. OK, Rocha, you have a little bit of that.

-Explain to me what the sensation is.

-Disgusting!

-OK, Niomi?

-Fish.

-Fish.

-Any bit of fish?

-It's... Eurgh! It just came out my mouth.

I can't help it.

Here we go. It's time to remove your blindfolds.

-Any last guesses as to what it will be?

-I'm not eating that!

Well, that's what you've just had. You've had one of these.

-Would you like to find out what it is?

-Yes!

-OK. You have been eating...

ALL: Eurgh!

-I told you it was fish! I knew it!

-Fish guts. Oh, yeah.

You've been eating fish guts. Specifically...

HE CHUCKLES

You've been eating fish roe,

which are the eggs of the fish,

-that sit inside its guts. It's pretty good.

-Does anyone want this?

Anyone want a bit?

Would you like to have a look at what they're like when they're raw?

OK. This is what raw fish guts look like.

AUDIENCE GROAN

Oh, no, Jamie Oliver wouldn't have got this.

-What do you reckon, guys?

-Did I actually just eat that?!

-Would you try them again?

-No way, no way.

They're not going to try them again. I think this stuff is fantastic.

You might not agree, but if you get the chance, give fish guts a try.

Who knows - they might end up being your favourite food.

I think these guys have been absolutely brilliant. So brave!

Give them a massive round of applause.

CHEERING AND APPLAUSE

OK, let's drag an innocent celebrity on stage and force-feed them

some seriously weird food. Yes, it's time for Incredible Or Inedible!

Woo-hoo! Oh, yeah!

Let's meet today's celeb - it's star of

Help! My Supply Teacher Is Magic, Fergus Flanagan.

CHEERING

Fergus, you're a star. Thanks very much for coming along.

Thank you for having me.

Now, what is the weirdest thing you've ever eaten?

The weirdest thing I've ever eaten - eurgh! -

-it was in South America and it was chicken testicles.

-Oh!

-It was bad.

It was gross. It was everything you'd imagine it to be! Horrible!

-So if we brought a plate out with those on now...

-I'd probably leave.

-No, I wouldn't!

-We can change things around. It'll be fine.

The way this works is we bring out three dishes, you taste them and

then you explain to us why we should either love them or loathe them.

And then the audience gets to choose

whether or not they are inedible or incredible.

So let's bring on the first dish. What have we got here?

Whoa-ho-ho! Fantastic. Thank you very much. Feeling brave?

OK, it's...this.

Ha-ha! So, tuck in there. This is...

It's a classic dish from the southwest of England

and it's made with fish

with their heads sticking out of it, gazing at the stars,

-which is why it's called "stargazy".

-Oh, it's cold!

That's the least of your worries, mate!

Inside, there are potatoes and some eggs and, obviously, lots of fish.

Mm...

I'm not the biggest fan of fish at the best of times!

It's cold for a start, very fishy, and it's like there's a kind of...

But the meat is... It's, like, bacon-y.

Smells horrible, flavour, all-round - horrible.

Well, OK, it's not for you to decide, though. It's you guys.

So the question is,

do you think that stargazy pie is incredible or inedible?

What do you reckon?

AUDIENCE SHOUT OUT

Did you say it's incredible?

THEY SHOUT

We've completely lost this one, haven't we?

Stargazy pie appears to be totally inedible. OK.

Let's move straight to the next one. What have you got there?

Bring that out to us. Fantastic. Excellent!

Thank you very much. OK, so... here is dish number two.

Let's have a little look.

-Quite strange.

-Oh, that looks cool.

What you've got to do is turn the lights down.

-And as the lights down, you can see that this is a very special...

-Wow!

..fluorescent jelly. So this is a jelly made of tonic water.

Now, tonic water fluoresces - it glows under ultraviolet light.

And it's got a substance in it called quinine,

which basically glows.

And you can make jellies out of it, you can make drinks out of it.

So what's the experience of eating it?

Ooh, sorry, I went for another bit! Yeah, it's a good novelty. I like it.

-Quite strange.

-For a party, you know, if it's Christmas?

-Definite party winner.

-What do you reckon?

Is fluorescent jelly incredible or inedible?

ALL: Incredible!

The audience have spoken and the result is its so clearly,

amazingly, incredible.

OK, let's bring in the last dish.

Fantastic. Thank you very, very much. OK. Here we go.

Are you ready for the last one? Not full yet? OK.

There we are. OK.

-Now, I heard that you're quite fond of steak.

-I love a rib.

You love a bit of steak? So, we've made you steak.

However, it's a slightly different steak than normal.

This ain't a steak from a cow. This is...

That's not my favourite.

You've got the hump with me already, haven't you? I can see.

OK, so that's camel steak and also, you've got chips.

Everyone loves chips, don't they?

These are chips made out of peas.

Do you like peas?

Love peas. It's all I ate as a kid.

So the combination of peas and chips should work pretty well.

There's a lot going on.

The camel is actually a lot nicer than I thought it would be

if you just said it without me trying it.

It's tougher than normal steak, er, but they are amazing.

-It's like having a battered pea.

-Battered pea.

-Can't be anything wrong with that, can there?

-It's phenomenal.

What do you think? Is camel steak incredible or inedible?

ALL: Incredible!

We've got another winner - another incredible dish.

That is fantastic. Well, Fergus, you've been an absolute star.

Give up a huge round of applause!

Well, these guys must be famished and I've got masses of popcorn.

I thought we should celebrate the explosiveness of it, so...

we made this baby here.

Pop it on. This is the UPDMT2.

Now, it's basically the ultimate popcorn dispensing machine thingy,

mark two. We don't talk about mark one. Those were bad days.

Anyway, all my helpers are over there, standing by.

-Are you ready, guys?

-Yeah.

-You've got your masks on there?

-Yeah.

OK, let's fire this baby up. You ready? And...pour it in. Woo-ha!

Go on, a bit more!

Woo-hoo!

That's about it for today.

Thank you so much to Fergus and my foodie friends for joining us.

Thanks to you guys at home. Join us next time on Incredible Edibles!

Subtitles by Red Bee Media Ltd