Popcorn Incredible Edibles: Gutbusters


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Transcript


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

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

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And now I'm going to serve them to you

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because this is Incredible Edibles: Gutbusters!

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THEY CHEER

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

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Guys, are you ready?

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THEY CHEER

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

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

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'On today's show...

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

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'but are they delicious?

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'I scoff down snails.'

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That is delicious.

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

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

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

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

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Who knows what this stuff is?

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AUDIENCE: Popcorn.

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

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Who loves popcorn?

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Yeah, we all love popcorn.

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

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

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

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Please give it up for...

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-OK, guys, you ready for this?

-Yeah.

-Have you made popcorn before?

-No.

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-Yeah, course you have.

-I've not.

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So, pan there. Put some oil in first.

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The whole lot will do. Very good.

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

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

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OK. Now, listen here.

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Making popcorn is dead easy but it does involve hot pans

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

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get an adult to help you do it.

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

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

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

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

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

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and the corn explodes and literally turns itself inside out

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

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

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So, lids on. Brilliant.

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And now, turn it up.

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

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

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OK, so this is quite exciting.

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

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

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

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

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

-I got a pop!

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You got a pop? Well done!

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So, you shouldn't really do this at home

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

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Ho-ho! Woo-hoo-hoo!

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

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What kind of flavour have you got?

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

-Exactly.

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

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

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

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This is Incredible Edibles -

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

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So have a look at this.

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Here I have a range of various extraordinary flavours.

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

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Eurgh! Now, the plan is this...

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

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

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

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Here we go. Are we ready?

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-Yeah!

-Steady! Go!

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Stop! What have you got there?

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-Spinach and cheese.

-I like it.

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

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-Banana...

-Smoky bacon and beetroot.

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

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

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-No, I just picked up any!

-Well, you know what? Good effort!

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-Freya, what have you got?

-Tomato!

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Raspberry! And bubble gum.

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

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

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THEY SHOUT OUT

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

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OK, well, let's find out.

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

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into your popcorn as you think is right

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

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

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

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-You ready to shake?

-Yep.

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Give them a bit of a hand. Shake it!

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Shake it! Shake it!

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

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

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

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Remind us what your flavours are here.

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

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Ah!

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-What do you reckon to that?

-I can only taste the spinach.

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

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-not much cheesy, I think.

-Yeah, kind of delays the cheese.

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

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

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Banana, smoky bacon and beetroot flavour popcorn.

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

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-It's a bit too much smoky bacon.

-Bit too smoky?

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Maybe a little more banana?

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

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Remind us what your flavours are.

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

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-Ooh, that's sour!

-Ooh!

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-In a good way or a bad way?

-Bad! Very bad!

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-You don't like that?

-No, it's horrible.

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

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but I think that my favourite is...

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

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Round of applause for Freya!

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

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

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so I've made myself a little toy.

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I'll just go and get it.

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Ha-ha! Oh, yeah!

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Oh, baby!

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So, this is the UPDMT2,

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the ultimate popcorn dispensing machine thingy, mark two.

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

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

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

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

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

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

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

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-Hi, Helen.

-Hello, Stefan. How are you?

-Lovely to meet you.

-And you.

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-So you're a snail farmer?

-I am, yes.

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I always wondered what a snail farmer looks like.

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I thought you might be slimy on the edges!

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-Can I take a look at the farm?

-Of course.

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

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Wow! That is amazing!

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How many snails have you got in here?

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There's about 9,000 in this pen.

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

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They're tucking into the spinach.

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

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

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Are they a very specific type of snail?

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

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

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

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They do what babies do -

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

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This could be unwise!

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

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What do you have to do?

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

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anything poisonous.

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

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

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

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

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then you know that they're clean.

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It just means making sure that their intestines are empty,

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because they will eat soil.

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

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So...here we are.

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There's only one thing for it.

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Time to find somebody who can help me cook them.

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

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'about sizzling snails.'

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-Hi, Charlie, how you doing?

-Hi, how are you?

-Great to meet you.

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Let's go.

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We've got the dozen snails,

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

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just to...

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..to bring them to that point.

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

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-they still have that shape.

-So, what happens next?

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

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

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

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

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The curly-whirly bits.

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

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'And snails don't just taste great whole.

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

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

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

-Let's have a sample.

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Ooh!

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-Mm.

-Mm.

-That could go on my breakfast menu.

-That's great.

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

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I think, yeah, the mental thought,

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-but you have got a certain earthiness with snails.

-That is delicious.

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-It's cracking.

-Snails are fantastic.

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

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

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

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Thank you very much, Chris.

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-Charlie.

-Charlie.

-Chris? Who was Chris?!

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Listen up! Now, in this country

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

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

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we throw away could still be eaten.

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

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I need the help of...

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Give them around of applause!

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

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

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

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

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

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Very good, OK. What have you got there?

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

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Yeah, that's exactly what it is.

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

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

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

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

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-Probably.

-Er...maybe, yeah.

-Maybe.

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Little bit weird.

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OK, well, let's have a look.

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

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

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that have been covered with cheese, then grilled.

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

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-It's quite nice.

-Not bad, is it?

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

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

-Yep.

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Whoa!

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-Ho-ho-ho!

-Eww!

-Oh!

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-Eurgh!

-Eww!

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So, Liam, what have you got in here?

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There's some potato scone...

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-Stale potato scone.

-A roll.

-Yeah, bit of bread. Stale bread.

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And there is, like, lots of jam.

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

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all squidgy, and a bit of bread, really.

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

-Er...don't really know.

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You could take all of this and make...

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

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Now, dig in there.

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Have a little chunk of it.

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

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

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

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

-It's all right.

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

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Very carefully, tip all that stuff out!

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Oh! Eurgh!

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Eww!

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Come on, come on.

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-So...

-Oh!

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What have we got here, Rocha?

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-Fish or chicken.

-Fish...

-Vegetables.

-Chicken, vegetables.

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So the big question is, what kind of wonderful,

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edible creation can you make out of this?

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-Vomit.

-Vomit?

-I think I know.

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And what about a wonderful dish?

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

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-I don't know.

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

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Absolutely nothing!

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

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and serve it up for dinner. Check with an adult

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and use some common sense.

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

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

-Yeah.

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

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That was absolutely fantastic.

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Give it up for our fantastic trash tasters!

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Coming up...

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Will magician Fergus Flanagan be able to stomach some extreme cuisine

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in Incredible Or Inedible?

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Smells horrible!

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Flavour, all-round - horrible.

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

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But first...

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

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hunting for food that will blow your mind!

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

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-Brussels sprouts.

-They're pretty weird.

-My mum's potatoes.

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

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-Prawns.

-Prawns, OK!

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

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

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

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CHEERING AND APPLAUSE

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So, Stuart, how are you feeling up there?

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

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might be something that could freak me out.

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

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

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

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-Brussels sprouts.

-Brussels sprouts!

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

-Fish. I hate fish.

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-It's horrible.

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

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

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

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These guys will be eating...

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..this.

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-Eww!

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

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Any ideas? Ah, OK.

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

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

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ALL: No.

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

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but you're going to taste it without seeing it

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so you can judge it on pure taste alone.

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

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but if you do that,

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you might be missing something that is absolutely fantastic.

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

0:18:210:18:24

chocolate looks a little bit like...poo.

0:18:240:18:27

Here endeth the lesson.

0:18:270:18:29

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

0:18:290:18:32

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

0:18:320:18:35

Mm-hm.

0:18:370:18:38

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

0:18:400:18:43

I'm going to eat it as well

0:18:430:18:44

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

0:18:440:18:47

Now...here's the first one.

0:18:470:18:50

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

0:18:500:18:53

-OK, Rocha, hands out, my love.

-No!

0:18:530:18:56

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

0:18:570:19:00

-Well done. Niomi, there you go.

-Oh, that feels horrible!

0:19:000:19:05

Now, Stuart, what does it feel like?

0:19:050:19:08

Give it a little bit of a squeeze.

0:19:080:19:10

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

0:19:100:19:15

-Now, Rocha, have a little smell.

-No, I just did!

0:19:160:19:20

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

0:19:200:19:22

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

-OK.

0:19:220:19:27

Now, give it a good sniff.

0:19:270:19:29

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

0:19:290:19:32

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

0:19:320:19:35

that's been inside an animal. Eurgh!

0:19:350:19:37

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

0:19:370:19:40

loads of people do eat this all over the world.

0:19:400:19:43

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

0:19:430:19:45

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

0:19:450:19:47

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

0:19:470:19:52

Ugh!

0:19:520:19:53

LAUGHTER

0:19:530:19:54

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

0:19:570:19:59

-That's disgusting!

-OK.

0:20:010:20:04

LAUGHTER

0:20:040:20:06

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

0:20:080:20:12

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

0:20:120:20:16

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

0:20:160:20:21

-Explain to me what the sensation is.

-Disgusting!

-OK, Niomi?

-Fish.

-Fish.

0:20:210:20:26

-Any bit of fish?

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

0:20:260:20:30

I can't help it.

0:20:300:20:32

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

0:20:320:20:36

-Any last guesses as to what it will be?

-I'm not eating that!

0:20:360:20:38

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

0:20:380:20:41

-Would you like to find out what it is?

-Yes!

-OK. You have been eating...

0:20:410:20:46

ALL: Eurgh!

0:20:550:20:57

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

-Fish guts. Oh, yeah.

0:20:570:21:02

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

0:21:020:21:05

HE CHUCKLES

0:21:050:21:07

You've been eating fish roe,

0:21:070:21:10

which are the eggs of the fish,

0:21:100:21:13

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

-Does anyone want this?

0:21:130:21:18

Anyone want a bit?

0:21:180:21:20

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

0:21:200:21:24

OK. This is what raw fish guts look like.

0:21:240:21:28

AUDIENCE GROAN

0:21:280:21:31

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

0:21:310:21:33

-What do you reckon, guys?

-Did I actually just eat that?!

0:21:360:21:39

-Would you try them again?

-No way, no way.

0:21:390:21:41

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

0:21:410:21:44

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

0:21:440:21:48

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

0:21:480:21:50

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

0:21:500:21:53

Give them a massive round of applause.

0:21:530:21:56

CHEERING AND APPLAUSE

0:21:560:21:58

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

0:22:030:22:07

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

0:22:070:22:12

Woo-hoo! Oh, yeah!

0:22:120:22:15

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

0:22:150:22:17

Help! My Supply Teacher Is Magic, Fergus Flanagan.

0:22:170:22:20

CHEERING

0:22:200:22:21

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

0:22:210:22:24

Thank you for having me.

0:22:240:22:25

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

0:22:250:22:28

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

0:22:280:22:32

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

-Oh!

-It was bad.

0:22:320:22:38

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

0:22:380:22:42

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

-I'd probably leave.

0:22:420:22:46

-No, I wouldn't!

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

0:22:460:22:49

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

0:22:490:22:53

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

0:22:530:22:57

And then the audience gets to choose

0:22:570:22:59

whether or not they are inedible or incredible.

0:22:590:23:01

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

0:23:010:23:04

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

0:23:040:23:09

OK, it's...this.

0:23:090:23:11

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

0:23:110:23:17

It's a classic dish from the southwest of England

0:23:180:23:21

and it's made with fish

0:23:210:23:23

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

0:23:230:23:26

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

-Oh, it's cold!

0:23:260:23:29

That's the least of your worries, mate!

0:23:290:23:31

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

0:23:310:23:36

Mm...

0:23:360:23:37

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

0:23:380:23:41

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

0:23:410:23:46

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

0:23:460:23:51

Smells horrible, flavour, all-round - horrible.

0:23:510:23:54

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

0:23:540:23:58

So the question is,

0:23:580:23:59

do you think that stargazy pie is incredible or inedible?

0:23:590:24:03

What do you reckon?

0:24:030:24:04

AUDIENCE SHOUT OUT

0:24:040:24:06

Did you say it's incredible?

0:24:060:24:08

THEY SHOUT

0:24:080:24:10

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

0:24:100:24:13

Stargazy pie appears to be totally inedible. OK.

0:24:130:24:17

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

0:24:170:24:20

Bring that out to us. Fantastic. Excellent!

0:24:200:24:23

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

0:24:230:24:28

Let's have a little look.

0:24:280:24:30

-Quite strange.

-Oh, that looks cool.

0:24:320:24:35

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

0:24:350:24:38

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

-Wow!

0:24:390:24:44

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

0:24:440:24:48

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

0:24:480:24:52

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

0:24:520:24:54

which basically glows.

0:24:540:24:56

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

0:24:560:24:59

So what's the experience of eating it?

0:24:590:25:01

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

0:25:010:25:06

-Quite strange.

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

0:25:060:25:10

-Definite party winner.

-What do you reckon?

0:25:100:25:13

Is fluorescent jelly incredible or inedible?

0:25:130:25:16

ALL: Incredible!

0:25:160:25:18

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

0:25:180:25:23

amazingly, incredible.

0:25:230:25:25

OK, let's bring in the last dish.

0:25:250:25:28

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

0:25:280:25:32

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

0:25:320:25:36

There we are. OK.

0:25:360:25:38

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

-I love a rib.

0:25:380:25:41

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

0:25:410:25:43

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

0:25:430:25:46

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

0:25:460:25:49

That's not my favourite.

0:25:530:25:54

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

0:25:540:25:57

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

0:25:570:26:00

Everyone loves chips, don't they?

0:26:000:26:02

These are chips made out of peas.

0:26:020:26:05

Do you like peas?

0:26:050:26:07

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

0:26:070:26:09

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

0:26:090:26:12

There's a lot going on.

0:26:150:26:17

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

0:26:170:26:20

if you just said it without me trying it.

0:26:200:26:22

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

0:26:220:26:27

-It's like having a battered pea.

-Battered pea.

0:26:270:26:30

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

-It's phenomenal.

0:26:300:26:33

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

0:26:330:26:37

ALL: Incredible!

0:26:370:26:39

We've got another winner - another incredible dish.

0:26:390:26:42

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

0:26:420:26:45

Give up a huge round of applause!

0:26:450:26:47

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

0:26:560:26:59

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

0:26:590:27:03

we made this baby here.

0:27:030:27:05

Pop it on. This is the UPDMT2.

0:27:070:27:13

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

0:27:130:27:18

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

0:27:180:27:22

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

0:27:220:27:25

-Are you ready, guys?

-Yeah.

-You've got your masks on there?

-Yeah.

0:27:250:27:28

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

0:27:280:27:35

Go on, a bit more!

0:27:350:27:36

Woo-hoo!

0:27:420:27:44

That's about it for today.

0:27:480:27:50

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

0:27:500:27:53

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

0:27:530:27:56

Subtitles by Red Bee Media Ltd

0:28:000:28:03

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