Browse content similar to Popcorn. Check below for episodes and series from the same categories and more!
Line | From | To | |
---|---|---|---|
I'm Stefan Gates and I've scoured the planet for the wildest, | 0:00:02 | 0:00:04 | |
the wackiest and, quite frankly, the weirdest food on Earth. | 0:00:04 | 0:00:08 | |
And now I'm going to serve them to you | 0:00:08 | 0:00:11 | |
because this is Incredible Edibles: Gutbusters! | 0:00:11 | 0:00:15 | |
THEY CHEER | 0:00:15 | 0:00:17 | |
Today we're joined by some of the bravest food heads in Scotland. | 0:00:41 | 0:00:45 | |
Guys, are you ready? | 0:00:45 | 0:00:46 | |
THEY CHEER | 0:00:46 | 0:00:48 | |
But there's no point in us putting our dignity on the line | 0:00:50 | 0:00:53 | |
without you lot watching at home, so here's what's coming up for you. | 0:00:53 | 0:00:56 | |
'On today's show... | 0:00:58 | 0:00:59 | |
'They're creepy, they're crawly and they live in your garden - | 0:00:59 | 0:01:02 | |
'but are they delicious? | 0:01:02 | 0:01:04 | |
'I scoff down snails.' | 0:01:04 | 0:01:06 | |
That is delicious. | 0:01:06 | 0:01:08 | |
'Will our trash tasters refuse to eat stuff you normally throw away?' | 0:01:09 | 0:01:14 | |
What kind of wonderful edible creation can you make out of this? | 0:01:14 | 0:01:17 | |
'And three food adventurers face their fears in my mystery meal.' | 0:01:19 | 0:01:23 | |
Eurgh! It just came out my mouth. I can't help it! | 0:01:23 | 0:01:26 | |
Who knows what this stuff is? | 0:01:33 | 0:01:34 | |
AUDIENCE: Popcorn. | 0:01:34 | 0:01:35 | |
Yeah, course it is. It's unpopped popcorn, isn't it? | 0:01:35 | 0:01:39 | |
Who loves popcorn? | 0:01:39 | 0:01:41 | |
Yeah, we all love popcorn. | 0:01:41 | 0:01:42 | |
Well, we're going to make some popcorn from scratch | 0:01:42 | 0:01:45 | |
and then we're going to invent some incredible flavours you won't find | 0:01:45 | 0:01:48 | |
anywhere on the planet. But I can't do this on my own. | 0:01:48 | 0:01:50 | |
Please give it up for... | 0:01:50 | 0:01:52 | |
-OK, guys, you ready for this? -Yeah. -Have you made popcorn before? -No. | 0:02:00 | 0:02:03 | |
-Yeah, course you have. -I've not. | 0:02:03 | 0:02:05 | |
So, pan there. Put some oil in first. | 0:02:05 | 0:02:08 | |
The whole lot will do. Very good. | 0:02:08 | 0:02:10 | |
And then grab your corn, chuck it in... | 0:02:10 | 0:02:13 | |
There we go. OK? Now, this is going to be a race to the first pop. | 0:02:16 | 0:02:23 | |
OK. Now, listen here. | 0:02:23 | 0:02:24 | |
Making popcorn is dead easy but it does involve hot pans | 0:02:24 | 0:02:28 | |
so unless you work in a cinema or your hands are made of lead, | 0:02:28 | 0:02:31 | |
get an adult to help you do it. | 0:02:31 | 0:02:33 | |
Now, what's happening inside these pans is that these tiny, tiny | 0:02:33 | 0:02:37 | |
little kernels of corn are getting hotter and hotter and hotter. | 0:02:37 | 0:02:41 | |
Now, inside the kernel is a teeny, tiny bit of water | 0:02:41 | 0:02:44 | |
but when it heats up, it expands into steam, which is a gas. | 0:02:44 | 0:02:48 | |
Now, the pressure builds up more and more until the shell bursts | 0:02:48 | 0:02:51 | |
and the corn explodes and literally turns itself inside out | 0:02:51 | 0:02:55 | |
so it looks like this. So, the big question is, | 0:02:55 | 0:02:58 | |
whose is going to pop first? Let's have a little look. | 0:02:58 | 0:03:01 | |
So, lids on. Brilliant. | 0:03:01 | 0:03:04 | |
And now, turn it up. | 0:03:04 | 0:03:06 | |
Keep a good eye on what's going on in there | 0:03:06 | 0:03:08 | |
because I want to see who the first one is to pop. | 0:03:08 | 0:03:11 | |
OK, so this is quite exciting. | 0:03:15 | 0:03:17 | |
So you can see that the lid is going a little bit steamy. | 0:03:17 | 0:03:20 | |
That's a little bit of moisture coming out of the corn. | 0:03:20 | 0:03:23 | |
Oh, wait, there's the first one! I saw it go. You got one as well? | 0:03:23 | 0:03:26 | |
And there's some in there. It's all kicking off here. | 0:03:26 | 0:03:29 | |
-OK, I think Niomi won that. I've got a few going as well. -I got a pop! | 0:03:29 | 0:03:32 | |
You got a pop? Well done! | 0:03:32 | 0:03:35 | |
So, you shouldn't really do this at home | 0:03:35 | 0:03:37 | |
but I'm going to take the lid off to see how high it's going to pop. | 0:03:37 | 0:03:40 | |
Ho-ho! Woo-hoo-hoo! | 0:03:40 | 0:03:43 | |
OK, our popcorn has all popped. Guys, let's have a taste. | 0:03:43 | 0:03:46 | |
What kind of flavour have you got? | 0:03:48 | 0:03:50 | |
-I don't know. I can't describe it. -Exactly. | 0:03:50 | 0:03:52 | |
That's because on its own, popcorn is dead boring, and that's | 0:03:52 | 0:03:55 | |
because it's got no flavour of its own. It carries flavours. | 0:03:55 | 0:03:59 | |
Now, to be honest, I'm bored sick of the same old flavours. | 0:03:59 | 0:04:01 | |
This is Incredible Edibles - | 0:04:01 | 0:04:03 | |
it's our duty to come up with a flavour that will blow you away. | 0:04:03 | 0:04:07 | |
So have a look at this. | 0:04:07 | 0:04:09 | |
Here I have a range of various extraordinary flavours. | 0:04:09 | 0:04:12 | |
Let's have a little look. We've got... | 0:04:12 | 0:04:14 | |
Eurgh! Now, the plan is this... | 0:04:20 | 0:04:22 | |
You guys are going to get ten seconds to run over here and choose | 0:04:22 | 0:04:27 | |
three flavours that you think will make a brilliant combination, OK? | 0:04:27 | 0:04:32 | |
Ten seconds - that's all you're going to get. | 0:04:32 | 0:04:35 | |
Here we go. Are we ready? | 0:04:35 | 0:04:36 | |
-Yeah! -Steady! Go! | 0:04:36 | 0:04:38 | |
Stop! What have you got there? | 0:04:47 | 0:04:49 | |
-Spinach and cheese. -I like it. | 0:04:49 | 0:04:52 | |
OK, let's have a look at yours. OK, Niomi, what have you got there? | 0:04:52 | 0:04:55 | |
-Banana... -Smoky bacon and beetroot. | 0:04:55 | 0:04:59 | |
OK, let's just get this straight - you think that | 0:04:59 | 0:05:01 | |
banana, smoky bacon and beetroot flavour popcorn is going to be good? | 0:05:01 | 0:05:05 | |
-No, I just picked up any! -Well, you know what? Good effort! | 0:05:05 | 0:05:08 | |
-Freya, what have you got? -Tomato! | 0:05:08 | 0:05:12 | |
Raspberry! And bubble gum. | 0:05:12 | 0:05:15 | |
So, tomato, raspberry and bubble gum flavoured pop corn - | 0:05:15 | 0:05:18 | |
what do you reckon, guys? Is that going to be good? | 0:05:18 | 0:05:21 | |
THEY SHOUT OUT | 0:05:21 | 0:05:22 | |
There's a few people think, a few people don't. | 0:05:22 | 0:05:25 | |
OK, well, let's find out. | 0:05:25 | 0:05:26 | |
What you need to do is you need to pour as much of each flavour | 0:05:26 | 0:05:29 | |
into your popcorn as you think is right | 0:05:29 | 0:05:31 | |
and then we're going to shake it up, OK? So, go for it. | 0:05:31 | 0:05:34 | |
So, that's your spinach going in there, Stuart. That's pretty good. | 0:05:34 | 0:05:38 | |
OK. Any more? Is that all right? Lids on. | 0:05:38 | 0:05:42 | |
-You ready to shake? -Yep. | 0:05:42 | 0:05:44 | |
Give them a bit of a hand. Shake it! | 0:05:44 | 0:05:46 | |
Shake it! Shake it! | 0:05:46 | 0:05:48 | |
Upside down a little bit, upside down a little bit. Go on! | 0:05:49 | 0:05:52 | |
Upside down. Go on! Big old shake. OK. And...stop. | 0:05:52 | 0:05:57 | |
This is bright green! OK, Stuart, me and you, mate. Dig in there. | 0:06:01 | 0:06:05 | |
Remind us what your flavours are here. | 0:06:05 | 0:06:08 | |
Well, let's give it a go, see what it's like. | 0:06:11 | 0:06:14 | |
Ah! | 0:06:14 | 0:06:16 | |
-What do you reckon to that? -I can only taste the spinach. | 0:06:17 | 0:06:21 | |
I think the spinach has got a big boost of flavour that makes it | 0:06:21 | 0:06:24 | |
-not much cheesy, I think. -Yeah, kind of delays the cheese. | 0:06:24 | 0:06:27 | |
That's not bad. Look at that. I'll have that. Not bad at all, Stuart. | 0:06:27 | 0:06:31 | |
Niomi, what have you got here? Just remind us. | 0:06:31 | 0:06:33 | |
Banana, smoky bacon and beetroot flavour popcorn. | 0:06:37 | 0:06:39 | |
Well, give it a try, see what you think. Ooh! | 0:06:39 | 0:06:43 | |
-It's a bit too much smoky bacon. -Bit too smoky? | 0:06:43 | 0:06:46 | |
Maybe a little more banana? | 0:06:46 | 0:06:49 | |
OK, right, Freya, what have you got over here? | 0:06:49 | 0:06:51 | |
Remind us what your flavours are. | 0:06:51 | 0:06:53 | |
Let's get in there, give it a go. | 0:06:57 | 0:06:59 | |
-Ooh, that's sour! -Ooh! | 0:07:00 | 0:07:03 | |
-In a good way or a bad way? -Bad! Very bad! | 0:07:03 | 0:07:07 | |
-You don't like that? -No, it's horrible. | 0:07:07 | 0:07:10 | |
I have to say, I like the spinach, I like the smoky bacon | 0:07:10 | 0:07:13 | |
but I think that my favourite is... | 0:07:13 | 0:07:16 | |
It's got to be the tomato, bubble gum and raspberry. | 0:07:16 | 0:07:19 | |
Round of applause for Freya! | 0:07:19 | 0:07:20 | |
But you know what? It's still not quite cool enough for me. | 0:07:23 | 0:07:26 | |
I want to come up with a new way of handing out popcorn | 0:07:26 | 0:07:28 | |
so I've made myself a little toy. | 0:07:28 | 0:07:31 | |
I'll just go and get it. | 0:07:31 | 0:07:33 | |
Ha-ha! Oh, yeah! | 0:07:39 | 0:07:42 | |
Oh, baby! | 0:07:42 | 0:07:44 | |
So, this is the UPDMT2, | 0:07:44 | 0:07:48 | |
the ultimate popcorn dispensing machine thingy, mark two. | 0:07:48 | 0:07:53 | |
The big question is, will it work? We'll have to find out later. | 0:07:53 | 0:07:57 | |
If you've ever tried to grow vegetables in your garden | 0:08:02 | 0:08:05 | |
and this happens, then you'll know that your worst enemy is this - | 0:08:05 | 0:08:10 | |
the snail. But now it's time to get my own back. | 0:08:10 | 0:08:14 | |
I'm going to taste the absolute opposite of fast food | 0:08:14 | 0:08:17 | |
here at one of the UK's only snail farms. | 0:08:17 | 0:08:20 | |
And this is Helen, the mollusc merchant I've come to meet. | 0:08:22 | 0:08:26 | |
-Hi, Helen. -Hello, Stefan. How are you? -Lovely to meet you. -And you. | 0:08:26 | 0:08:31 | |
-So you're a snail farmer? -I am, yes. | 0:08:31 | 0:08:33 | |
I always wondered what a snail farmer looks like. | 0:08:33 | 0:08:35 | |
I thought you might be slimy on the edges! | 0:08:35 | 0:08:38 | |
-Can I take a look at the farm? -Of course. | 0:08:38 | 0:08:41 | |
'Helen has been successfully farming snails for the last six years.' | 0:08:41 | 0:08:46 | |
Wow! That is amazing! | 0:08:46 | 0:08:49 | |
How many snails have you got in here? | 0:08:55 | 0:08:57 | |
There's about 9,000 in this pen. | 0:08:57 | 0:09:00 | |
They've got plenty to eat, as you can see. | 0:09:00 | 0:09:04 | |
They're tucking into the spinach. | 0:09:04 | 0:09:08 | |
I planted lettuce as well but they've eaten the lettuce. | 0:09:08 | 0:09:11 | |
And let's have a look at a snail. Let's grab a few out. | 0:09:11 | 0:09:14 | |
Are they a very specific type of snail? | 0:09:14 | 0:09:16 | |
Yes, they're the same species as the common garden snail | 0:09:16 | 0:09:20 | |
but they're a farmed variety that grows faster and gets bigger. | 0:09:20 | 0:09:23 | |
This one's actually nibbling me. Is that right? | 0:09:23 | 0:09:26 | |
They do what babies do - | 0:09:26 | 0:09:28 | |
they put everything in their mouths to find out what it is. | 0:09:28 | 0:09:31 | |
This could be unwise! | 0:09:31 | 0:09:33 | |
But you can't just pick up a snail and chomp on it, can you? | 0:09:33 | 0:09:36 | |
What do you have to do? | 0:09:36 | 0:09:38 | |
Well, you just need to be certain that they haven't eaten | 0:09:38 | 0:09:40 | |
anything poisonous. | 0:09:40 | 0:09:42 | |
That's one of the advantages of buying farmed snails, because | 0:09:42 | 0:09:45 | |
if you pick one out of the garden, you don't know what it's been eating. | 0:09:45 | 0:09:49 | |
But if you keep them for a couple of weeks in a container | 0:09:49 | 0:09:51 | |
and feed them on carrots or whatever they want to eat, really, | 0:09:51 | 0:09:57 | |
then you know that they're clean. | 0:09:57 | 0:10:00 | |
It just means making sure that their intestines are empty, | 0:10:00 | 0:10:05 | |
because they will eat soil. | 0:10:05 | 0:10:06 | |
You don't really want to eat a snail that's been eating soil. | 0:10:06 | 0:10:10 | |
So...here we are. | 0:10:10 | 0:10:12 | |
There's only one thing for it. | 0:10:13 | 0:10:14 | |
Time to find somebody who can help me cook them. | 0:10:14 | 0:10:17 | |
'So, I'm off to meet a chef who knows a thing or two | 0:10:18 | 0:10:22 | |
'about sizzling snails.' | 0:10:22 | 0:10:24 | |
-Hi, Charlie, how you doing? -Hi, how are you? -Great to meet you. | 0:10:24 | 0:10:27 | |
Let's go. | 0:10:27 | 0:10:28 | |
We've got the dozen snails, | 0:10:31 | 0:10:33 | |
which have already been cooked off in boiling water for a moment | 0:10:33 | 0:10:36 | |
just to... | 0:10:36 | 0:10:37 | |
..to bring them to that point. | 0:10:38 | 0:10:40 | |
Fascinating thing - when you've taken out the shell, | 0:10:40 | 0:10:42 | |
-they still have that shape. -So, what happens next? | 0:10:42 | 0:10:47 | |
So next, I would take them, drop them into a light saltwater, | 0:10:47 | 0:10:50 | |
cook them for 20 minutes and then from there, we cook off lots | 0:10:50 | 0:10:54 | |
of lovely finely chopped vegetables - carrots and celery and garlic. | 0:10:54 | 0:10:57 | |
And as you can see, they do maintain that lovely natural shape and... | 0:10:57 | 0:11:02 | |
The curly-whirly bits. | 0:11:02 | 0:11:04 | |
For me as a chef, it's fantastic when you're arranging them on a plate. | 0:11:04 | 0:11:08 | |
'And snails don't just taste great whole. | 0:11:08 | 0:11:10 | |
'Today, Charlie's going to chop them into an omelette.' | 0:11:10 | 0:11:14 | |
Roll it over onto the plate and there you go - you've got a snail omelette. | 0:11:14 | 0:11:17 | |
-That looks stunning. Shall we have a little try? -Let's have a sample. | 0:11:17 | 0:11:21 | |
Ooh! | 0:11:26 | 0:11:28 | |
-Mm. -Mm. -That could go on my breakfast menu. -That's great. | 0:11:28 | 0:11:30 | |
It's a little bit mushroomy. Maybe it's cos they look like mushrooms. | 0:11:30 | 0:11:34 | |
I think, yeah, the mental thought, | 0:11:34 | 0:11:35 | |
-but you have got a certain earthiness with snails. -That is delicious. | 0:11:35 | 0:11:40 | |
-It's cracking. -Snails are fantastic. | 0:11:40 | 0:11:43 | |
They're a bit weird, it feels a little bit strange, | 0:11:43 | 0:11:45 | |
they're a little bit slimy, but they are fantastic. | 0:11:45 | 0:11:48 | |
That is an adventure on a plate. I love it! | 0:11:48 | 0:11:51 | |
Thank you very much, Chris. | 0:11:51 | 0:11:53 | |
-Charlie. -Charlie. -Chris? Who was Chris?! | 0:11:53 | 0:11:57 | |
Listen up! Now, in this country | 0:12:00 | 0:12:03 | |
we throw away 7.2 million tonnes of edible food and drink every year. | 0:12:03 | 0:12:07 | |
Some of it is ready for the bin, but more than half the food and drink | 0:12:07 | 0:12:11 | |
we throw away could still be eaten. | 0:12:11 | 0:12:13 | |
Now, I want to turn junk into food and to do that, | 0:12:13 | 0:12:15 | |
I need the help of... | 0:12:15 | 0:12:17 | |
Give them around of applause! | 0:12:18 | 0:12:20 | |
OK, now, I should point out that if you do this at home, | 0:12:23 | 0:12:27 | |
you can't use your smelly old bin, OK? This is a brand-new bin. | 0:12:27 | 0:12:31 | |
What we've got here is a bundle of things we normally chuck away. | 0:12:31 | 0:12:34 | |
Let's take this lid off and find out what's inside. | 0:12:34 | 0:12:36 | |
OK, Elena, pour that onto the top. Not down your trousers! | 0:12:36 | 0:12:41 | |
Very good, OK. What have you got there? | 0:12:41 | 0:12:45 | |
It's like cheese and potatoes and a kind of powdery stuff. | 0:12:45 | 0:12:49 | |
Yeah, that's exactly what it is. | 0:12:49 | 0:12:51 | |
There's potato skins - so they're basically potato peelings. | 0:12:51 | 0:12:54 | |
So after you've prepared your potatoes, ready to roast them, | 0:12:54 | 0:12:56 | |
this is what's left over. And this is stale old cheese. | 0:12:56 | 0:13:00 | |
So, if you had to make a dish out of this, could you do it? | 0:13:00 | 0:13:05 | |
-Probably. -Er...maybe, yeah. -Maybe. | 0:13:05 | 0:13:08 | |
Little bit weird. | 0:13:08 | 0:13:09 | |
OK, well, let's have a look. | 0:13:09 | 0:13:11 | |
This is what you can make out of old potato skins and stale cheese. | 0:13:11 | 0:13:15 | |
Ah-ha-ha! This is deep-fried potato skins | 0:13:16 | 0:13:20 | |
that have been covered with cheese, then grilled. | 0:13:20 | 0:13:24 | |
So grab one of those, tell me if it's any good. | 0:13:24 | 0:13:26 | |
-It's quite nice. -Not bad, is it? | 0:13:31 | 0:13:33 | |
Cheesy potatoes, basically, isn't it? Like wedges. | 0:13:33 | 0:13:36 | |
-Let's have a look at yours, Liam. You ready? -Yep. | 0:13:38 | 0:13:41 | |
Whoa! | 0:13:42 | 0:13:43 | |
-Ho-ho-ho! -Eww! -Oh! | 0:13:43 | 0:13:47 | |
-Eurgh! -Eww! | 0:13:47 | 0:13:51 | |
So, Liam, what have you got in here? | 0:13:51 | 0:13:53 | |
There's some potato scone... | 0:13:53 | 0:13:57 | |
-Stale potato scone. -A roll. -Yeah, bit of bread. Stale bread. | 0:13:57 | 0:14:01 | |
And there is, like, lots of jam. | 0:14:01 | 0:14:04 | |
Well, it's basically old fruit, isn't it, that's gone - eurgh! - | 0:14:04 | 0:14:07 | |
all squidgy, and a bit of bread, really. | 0:14:07 | 0:14:10 | |
-What could you make out of this, do you think? -Er...don't really know. | 0:14:10 | 0:14:14 | |
You could take all of this and make... | 0:14:14 | 0:14:16 | |
..one of those. So, this is summer pudding. | 0:14:18 | 0:14:23 | |
Now, dig in there. | 0:14:23 | 0:14:26 | |
Have a little chunk of it. | 0:14:26 | 0:14:27 | |
And in actual fact, you WANT to have stale bread for summer pudding. | 0:14:27 | 0:14:32 | |
Stale bread. Also, you take lots and lots of fruit and you mix it with | 0:14:32 | 0:14:35 | |
a bit of sugar and boil them down into a bit of a syrup. | 0:14:35 | 0:14:38 | |
-So, Liam, what do you reckon to that? -It's all right. | 0:14:40 | 0:14:44 | |
OK, Rocha, let's have a look inside your bin. You ready for this? | 0:14:46 | 0:14:50 | |
Very carefully, tip all that stuff out! | 0:14:50 | 0:14:52 | |
Oh! Eurgh! | 0:14:52 | 0:14:55 | |
Eww! | 0:14:57 | 0:14:58 | |
Come on, come on. | 0:14:58 | 0:15:01 | |
-So... -Oh! | 0:15:02 | 0:15:03 | |
What have we got here, Rocha? | 0:15:05 | 0:15:07 | |
-Fish or chicken. -Fish... -Vegetables. -Chicken, vegetables. | 0:15:08 | 0:15:13 | |
So the big question is, what kind of wonderful, | 0:15:13 | 0:15:16 | |
edible creation can you make out of this? | 0:15:16 | 0:15:19 | |
-Vomit. -Vomit? -I think I know. | 0:15:19 | 0:15:21 | |
And what about a wonderful dish? | 0:15:21 | 0:15:23 | |
If you transform this into something lovely, what could it be? | 0:15:23 | 0:15:26 | |
-I don't know. -I'll show you exactly what you can make out of this. | 0:15:26 | 0:15:30 | |
Absolutely nothing! | 0:15:30 | 0:15:33 | |
There are limits! You just can't fish anything out of the bin | 0:15:33 | 0:15:35 | |
and serve it up for dinner. Check with an adult | 0:15:35 | 0:15:37 | |
and use some common sense. | 0:15:37 | 0:15:39 | |
If it's got visible mould growing on it, it may not be good to eat. | 0:15:39 | 0:15:42 | |
-So were you surprised what you can make out of rubbish? -Yeah. | 0:15:42 | 0:15:45 | |
You were quite happy about not making anything out of rubbish! | 0:15:45 | 0:15:48 | |
That was absolutely fantastic. | 0:15:48 | 0:15:49 | |
Give it up for our fantastic trash tasters! | 0:15:49 | 0:15:51 | |
Coming up... | 0:15:58 | 0:15:59 | |
Will magician Fergus Flanagan be able to stomach some extreme cuisine | 0:15:59 | 0:16:02 | |
in Incredible Or Inedible? | 0:16:02 | 0:16:05 | |
Smells horrible! | 0:16:05 | 0:16:07 | |
Flavour, all-round - horrible. | 0:16:07 | 0:16:08 | |
And we see just how far food can fly when we fire up our popcorn cannon. | 0:16:11 | 0:16:17 | |
But first... | 0:16:20 | 0:16:22 | |
So, I'm a food adventurer and that means I'm constantly | 0:16:25 | 0:16:28 | |
hunting for food that will blow your mind! | 0:16:28 | 0:16:31 | |
So, guys, what's the weirdest food you've ever eaten? | 0:16:31 | 0:16:34 | |
-Brussels sprouts. -They're pretty weird. -My mum's potatoes. | 0:16:34 | 0:16:37 | |
Your mum's potatoes? We didn't say it on TV! | 0:16:37 | 0:16:40 | |
-Prawns. -Prawns, OK! | 0:16:40 | 0:16:43 | |
Well, they all sound pretty good, but today we're going to push | 0:16:43 | 0:16:46 | |
some lucky people to the very limits in our mystery meal. | 0:16:46 | 0:16:49 | |
Are they brave or are they bonkers? Let's give it up for... | 0:16:54 | 0:16:57 | |
CHEERING AND APPLAUSE | 0:16:59 | 0:17:01 | |
So, Stuart, how are you feeling up there? | 0:17:03 | 0:17:06 | |
I am a bit nervous because I don't know - | 0:17:06 | 0:17:07 | |
might be something that could freak me out. | 0:17:07 | 0:17:10 | |
Lamb's brain or sheep's butt or something. | 0:17:10 | 0:17:12 | |
Oh, you see, he's already blowing my mind! It's extraordinary stuff. | 0:17:12 | 0:17:16 | |
So, Rocha, what's the weirdest thing you've ever tried? | 0:17:16 | 0:17:19 | |
-Brussels sprouts. -Brussels sprouts! | 0:17:19 | 0:17:21 | |
-And Niomi, what would you least like to eat? -Fish. I hate fish. | 0:17:21 | 0:17:26 | |
-It's horrible. -First of all, let's put our blindfolds on. OK. | 0:17:26 | 0:17:30 | |
Put it down! Very good. Right, they can't see anything, | 0:17:32 | 0:17:36 | |
which means I can show our audience here what they'll be eating. | 0:17:36 | 0:17:39 | |
These guys will be eating... | 0:17:39 | 0:17:41 | |
..this. | 0:17:43 | 0:17:44 | |
-Eww! -What do you think that might be? Mussels? No. Anything else? | 0:17:46 | 0:17:51 | |
Any ideas? Ah, OK. | 0:17:51 | 0:17:54 | |
Hold that thought because you're not going to have to eat it. They are! | 0:17:54 | 0:17:59 | |
Ah! So, are you feeling any more confident now, guys? | 0:17:59 | 0:18:03 | |
ALL: No. | 0:18:03 | 0:18:05 | |
The whole point of this is that you're going to taste something new | 0:18:05 | 0:18:08 | |
but you're going to taste it without seeing it | 0:18:08 | 0:18:10 | |
so you can judge it on pure taste alone. | 0:18:10 | 0:18:14 | |
Sometimes you can be put off food because it looks a bit scary | 0:18:14 | 0:18:17 | |
but if you do that, | 0:18:17 | 0:18:18 | |
you might be missing something that is absolutely fantastic. | 0:18:18 | 0:18:21 | |
After all, before it's made into a bar, | 0:18:21 | 0:18:24 | |
chocolate looks a little bit like...poo. | 0:18:24 | 0:18:27 | |
Here endeth the lesson. | 0:18:27 | 0:18:29 | |
Now, first of all, we're going to show the audience at home | 0:18:29 | 0:18:32 | |
what it is you're going to be eating. It's this. | 0:18:32 | 0:18:35 | |
Mm-hm. | 0:18:37 | 0:18:38 | |
Now, everyone put your hands out in front of you. | 0:18:40 | 0:18:43 | |
I'm going to eat it as well | 0:18:43 | 0:18:44 | |
so it's not like you're on your own. Here we are. | 0:18:44 | 0:18:47 | |
Now...here's the first one. | 0:18:47 | 0:18:50 | |
Stuart, put your hands right out, nice and flat. | 0:18:50 | 0:18:53 | |
-OK, Rocha, hands out, my love. -No! | 0:18:53 | 0:18:56 | |
That's it. I'm going to put it into your hand. There you go. Fantastic. | 0:18:57 | 0:19:00 | |
-Well done. Niomi, there you go. -Oh, that feels horrible! | 0:19:00 | 0:19:05 | |
Now, Stuart, what does it feel like? | 0:19:05 | 0:19:08 | |
Give it a little bit of a squeeze. | 0:19:08 | 0:19:10 | |
It feels like a... It's fish that's been in your fridge for five months. | 0:19:10 | 0:19:15 | |
-Now, Rocha, have a little smell. -No, I just did! | 0:19:16 | 0:19:20 | |
So explain to us what's going through your mind now. | 0:19:20 | 0:19:22 | |
-Well, I know it's got a crack at the bottom of it, cos it's hard. -OK. | 0:19:22 | 0:19:27 | |
Now, give it a good sniff. | 0:19:27 | 0:19:29 | |
So, Niomi, what do you think it might be? | 0:19:29 | 0:19:32 | |
I don't know, but it seems like something squishy | 0:19:32 | 0:19:35 | |
that's been inside an animal. Eurgh! | 0:19:35 | 0:19:37 | |
Well, I can't tell you what it is yet, but I can tell you that | 0:19:37 | 0:19:40 | |
loads of people do eat this all over the world. | 0:19:40 | 0:19:43 | |
It's a bit old-fashioned, but it's coming back | 0:19:43 | 0:19:45 | |
and you can eat it raw or cooked and it's very cheap. | 0:19:45 | 0:19:47 | |
Anyone who feels they can eat it, let's dig in. Have a good old chomp. | 0:19:47 | 0:19:52 | |
Ugh! | 0:19:52 | 0:19:53 | |
LAUGHTER | 0:19:53 | 0:19:54 | |
Rocha's getting in there. That's fantastic. | 0:19:57 | 0:19:59 | |
-That's disgusting! -OK. | 0:20:01 | 0:20:04 | |
LAUGHTER | 0:20:04 | 0:20:06 | |
So, Stuart, explain what the taste is to everyone out here. | 0:20:08 | 0:20:12 | |
It tastes like... It's so fishy. It's definitely something to do with fish. | 0:20:12 | 0:20:16 | |
That's a great guess. OK, Rocha, you have a little bit of that. | 0:20:16 | 0:20:21 | |
-Explain to me what the sensation is. -Disgusting! -OK, Niomi? -Fish. -Fish. | 0:20:21 | 0:20:26 | |
-Any bit of fish? -It's... Eurgh! It just came out my mouth. | 0:20:26 | 0:20:30 | |
I can't help it. | 0:20:30 | 0:20:32 | |
Here we go. It's time to remove your blindfolds. | 0:20:32 | 0:20:36 | |
-Any last guesses as to what it will be? -I'm not eating that! | 0:20:36 | 0:20:38 | |
Well, that's what you've just had. You've had one of these. | 0:20:38 | 0:20:41 | |
-Would you like to find out what it is? -Yes! -OK. You have been eating... | 0:20:41 | 0:20:46 | |
ALL: Eurgh! | 0:20:55 | 0:20:57 | |
-I told you it was fish! I knew it! -Fish guts. Oh, yeah. | 0:20:57 | 0:21:02 | |
You've been eating fish guts. Specifically... | 0:21:02 | 0:21:05 | |
HE CHUCKLES | 0:21:05 | 0:21:07 | |
You've been eating fish roe, | 0:21:07 | 0:21:10 | |
which are the eggs of the fish, | 0:21:10 | 0:21:13 | |
-that sit inside its guts. It's pretty good. -Does anyone want this? | 0:21:13 | 0:21:18 | |
Anyone want a bit? | 0:21:18 | 0:21:20 | |
Would you like to have a look at what they're like when they're raw? | 0:21:20 | 0:21:24 | |
OK. This is what raw fish guts look like. | 0:21:24 | 0:21:28 | |
AUDIENCE GROAN | 0:21:28 | 0:21:31 | |
Oh, no, Jamie Oliver wouldn't have got this. | 0:21:31 | 0:21:33 | |
-What do you reckon, guys? -Did I actually just eat that?! | 0:21:36 | 0:21:39 | |
-Would you try them again? -No way, no way. | 0:21:39 | 0:21:41 | |
They're not going to try them again. I think this stuff is fantastic. | 0:21:41 | 0:21:44 | |
You might not agree, but if you get the chance, give fish guts a try. | 0:21:44 | 0:21:48 | |
Who knows - they might end up being your favourite food. | 0:21:48 | 0:21:50 | |
I think these guys have been absolutely brilliant. So brave! | 0:21:50 | 0:21:53 | |
Give them a massive round of applause. | 0:21:53 | 0:21:56 | |
CHEERING AND APPLAUSE | 0:21:56 | 0:21:58 | |
OK, let's drag an innocent celebrity on stage and force-feed them | 0:22:03 | 0:22:07 | |
some seriously weird food. Yes, it's time for Incredible Or Inedible! | 0:22:07 | 0:22:12 | |
Woo-hoo! Oh, yeah! | 0:22:12 | 0:22:15 | |
Let's meet today's celeb - it's star of | 0:22:15 | 0:22:17 | |
Help! My Supply Teacher Is Magic, Fergus Flanagan. | 0:22:17 | 0:22:20 | |
CHEERING | 0:22:20 | 0:22:21 | |
Fergus, you're a star. Thanks very much for coming along. | 0:22:21 | 0:22:24 | |
Thank you for having me. | 0:22:24 | 0:22:25 | |
Now, what is the weirdest thing you've ever eaten? | 0:22:25 | 0:22:28 | |
The weirdest thing I've ever eaten - eurgh! - | 0:22:28 | 0:22:32 | |
-it was in South America and it was chicken testicles. -Oh! -It was bad. | 0:22:32 | 0:22:38 | |
It was gross. It was everything you'd imagine it to be! Horrible! | 0:22:38 | 0:22:42 | |
-So if we brought a plate out with those on now... -I'd probably leave. | 0:22:42 | 0:22:46 | |
-No, I wouldn't! -We can change things around. It'll be fine. | 0:22:46 | 0:22:49 | |
The way this works is we bring out three dishes, you taste them and | 0:22:49 | 0:22:53 | |
then you explain to us why we should either love them or loathe them. | 0:22:53 | 0:22:57 | |
And then the audience gets to choose | 0:22:57 | 0:22:59 | |
whether or not they are inedible or incredible. | 0:22:59 | 0:23:01 | |
So let's bring on the first dish. What have we got here? | 0:23:01 | 0:23:04 | |
Whoa-ho-ho! Fantastic. Thank you very much. Feeling brave? | 0:23:04 | 0:23:09 | |
OK, it's...this. | 0:23:09 | 0:23:11 | |
Ha-ha! So, tuck in there. This is... | 0:23:11 | 0:23:17 | |
It's a classic dish from the southwest of England | 0:23:18 | 0:23:21 | |
and it's made with fish | 0:23:21 | 0:23:23 | |
with their heads sticking out of it, gazing at the stars, | 0:23:23 | 0:23:26 | |
-which is why it's called "stargazy". -Oh, it's cold! | 0:23:26 | 0:23:29 | |
That's the least of your worries, mate! | 0:23:29 | 0:23:31 | |
Inside, there are potatoes and some eggs and, obviously, lots of fish. | 0:23:31 | 0:23:36 | |
Mm... | 0:23:36 | 0:23:37 | |
I'm not the biggest fan of fish at the best of times! | 0:23:38 | 0:23:41 | |
It's cold for a start, very fishy, and it's like there's a kind of... | 0:23:41 | 0:23:46 | |
But the meat is... It's, like, bacon-y. | 0:23:46 | 0:23:51 | |
Smells horrible, flavour, all-round - horrible. | 0:23:51 | 0:23:54 | |
Well, OK, it's not for you to decide, though. It's you guys. | 0:23:54 | 0:23:58 | |
So the question is, | 0:23:58 | 0:23:59 | |
do you think that stargazy pie is incredible or inedible? | 0:23:59 | 0:24:03 | |
What do you reckon? | 0:24:03 | 0:24:04 | |
AUDIENCE SHOUT OUT | 0:24:04 | 0:24:06 | |
Did you say it's incredible? | 0:24:06 | 0:24:08 | |
THEY SHOUT | 0:24:08 | 0:24:10 | |
We've completely lost this one, haven't we? | 0:24:10 | 0:24:13 | |
Stargazy pie appears to be totally inedible. OK. | 0:24:13 | 0:24:17 | |
Let's move straight to the next one. What have you got there? | 0:24:17 | 0:24:20 | |
Bring that out to us. Fantastic. Excellent! | 0:24:20 | 0:24:23 | |
Thank you very much. OK, so... here is dish number two. | 0:24:23 | 0:24:28 | |
Let's have a little look. | 0:24:28 | 0:24:30 | |
-Quite strange. -Oh, that looks cool. | 0:24:32 | 0:24:35 | |
What you've got to do is turn the lights down. | 0:24:35 | 0:24:38 | |
-And as the lights down, you can see that this is a very special... -Wow! | 0:24:39 | 0:24:44 | |
..fluorescent jelly. So this is a jelly made of tonic water. | 0:24:44 | 0:24:48 | |
Now, tonic water fluoresces - it glows under ultraviolet light. | 0:24:48 | 0:24:52 | |
And it's got a substance in it called quinine, | 0:24:52 | 0:24:54 | |
which basically glows. | 0:24:54 | 0:24:56 | |
And you can make jellies out of it, you can make drinks out of it. | 0:24:56 | 0:24:59 | |
So what's the experience of eating it? | 0:24:59 | 0:25:01 | |
Ooh, sorry, I went for another bit! Yeah, it's a good novelty. I like it. | 0:25:01 | 0:25:06 | |
-Quite strange. -For a party, you know, if it's Christmas? | 0:25:06 | 0:25:10 | |
-Definite party winner. -What do you reckon? | 0:25:10 | 0:25:13 | |
Is fluorescent jelly incredible or inedible? | 0:25:13 | 0:25:16 | |
ALL: Incredible! | 0:25:16 | 0:25:18 | |
The audience have spoken and the result is its so clearly, | 0:25:18 | 0:25:23 | |
amazingly, incredible. | 0:25:23 | 0:25:25 | |
OK, let's bring in the last dish. | 0:25:25 | 0:25:28 | |
Fantastic. Thank you very, very much. OK. Here we go. | 0:25:28 | 0:25:32 | |
Are you ready for the last one? Not full yet? OK. | 0:25:32 | 0:25:36 | |
There we are. OK. | 0:25:36 | 0:25:38 | |
-Now, I heard that you're quite fond of steak. -I love a rib. | 0:25:38 | 0:25:41 | |
You love a bit of steak? So, we've made you steak. | 0:25:41 | 0:25:43 | |
However, it's a slightly different steak than normal. | 0:25:43 | 0:25:46 | |
This ain't a steak from a cow. This is... | 0:25:46 | 0:25:49 | |
That's not my favourite. | 0:25:53 | 0:25:54 | |
You've got the hump with me already, haven't you? I can see. | 0:25:54 | 0:25:57 | |
OK, so that's camel steak and also, you've got chips. | 0:25:57 | 0:26:00 | |
Everyone loves chips, don't they? | 0:26:00 | 0:26:02 | |
These are chips made out of peas. | 0:26:02 | 0:26:05 | |
Do you like peas? | 0:26:05 | 0:26:07 | |
Love peas. It's all I ate as a kid. | 0:26:07 | 0:26:09 | |
So the combination of peas and chips should work pretty well. | 0:26:09 | 0:26:12 | |
There's a lot going on. | 0:26:15 | 0:26:17 | |
The camel is actually a lot nicer than I thought it would be | 0:26:17 | 0:26:20 | |
if you just said it without me trying it. | 0:26:20 | 0:26:22 | |
It's tougher than normal steak, er, but they are amazing. | 0:26:22 | 0:26:27 | |
-It's like having a battered pea. -Battered pea. | 0:26:27 | 0:26:30 | |
-Can't be anything wrong with that, can there? -It's phenomenal. | 0:26:30 | 0:26:33 | |
What do you think? Is camel steak incredible or inedible? | 0:26:33 | 0:26:37 | |
ALL: Incredible! | 0:26:37 | 0:26:39 | |
We've got another winner - another incredible dish. | 0:26:39 | 0:26:42 | |
That is fantastic. Well, Fergus, you've been an absolute star. | 0:26:42 | 0:26:45 | |
Give up a huge round of applause! | 0:26:45 | 0:26:47 | |
Well, these guys must be famished and I've got masses of popcorn. | 0:26:56 | 0:26:59 | |
I thought we should celebrate the explosiveness of it, so... | 0:26:59 | 0:27:03 | |
we made this baby here. | 0:27:03 | 0:27:05 | |
Pop it on. This is the UPDMT2. | 0:27:07 | 0:27:13 | |
Now, it's basically the ultimate popcorn dispensing machine thingy, | 0:27:13 | 0:27:18 | |
mark two. We don't talk about mark one. Those were bad days. | 0:27:18 | 0:27:22 | |
Anyway, all my helpers are over there, standing by. | 0:27:22 | 0:27:25 | |
-Are you ready, guys? -Yeah. -You've got your masks on there? -Yeah. | 0:27:25 | 0:27:28 | |
OK, let's fire this baby up. You ready? And...pour it in. Woo-ha! | 0:27:28 | 0:27:35 | |
Go on, a bit more! | 0:27:35 | 0:27:36 | |
Woo-hoo! | 0:27:42 | 0:27:44 | |
That's about it for today. | 0:27:48 | 0:27:50 | |
Thank you so much to Fergus and my foodie friends for joining us. | 0:27:50 | 0:27:53 | |
Thanks to you guys at home. Join us next time on Incredible Edibles! | 0:27:53 | 0:27:56 | |
Subtitles by Red Bee Media Ltd | 0:28:00 | 0:28:03 |