0:00:02 > 0:00:05I'm Stefan Gates and I've eaten so much rat,
0:00:05 > 0:00:07rotten walrus and roadkill that,
0:00:07 > 0:00:12frankly, I'm full but that's fine because now it's your turn!
0:00:12 > 0:00:15This is Incredible Edibles: Gutbusters!
0:00:15 > 0:00:18CHEERING AND APPLAUSE
0:00:40 > 0:00:44Welcome to the show. Today Gutbusters HQ has been invaded
0:00:44 > 0:00:46by a bunch of wildly fanatical food heads.
0:00:46 > 0:00:48Let's get to know them! What's your name?
0:00:48 > 0:00:51THEY ALL SHOUT
0:00:52 > 0:00:54Fantastic, it's a beautiful thing.
0:00:54 > 0:00:57But all this mayhem would be wasted without you lot watching at home.
0:00:57 > 0:01:00So, here's what we've got coming up for you.
0:01:03 > 0:01:08'Can we make an enormous instant ice cream using super-cooled gas?'
0:01:08 > 0:01:11Oh, there we go! Ha-ha-ha!
0:01:13 > 0:01:17'Will Ed Petrie be able to stomach our unusual offerings?'
0:01:17 > 0:01:18Do I have to eat this?
0:01:20 > 0:01:22'And what will happen
0:01:22 > 0:01:25'when our brave food heads discover what's in today's mystery meal?'
0:01:25 > 0:01:27Why did you feed us that?!
0:01:33 > 0:01:34Now, listen up, good people,
0:01:34 > 0:01:37today I want to do something a little bit different,
0:01:37 > 0:01:39a little bit weird and massively exciting.
0:01:39 > 0:01:43I want to make some incredible food, but without using any heat.
0:01:43 > 0:01:46Guys, how can we cook something without fire or an oven?
0:01:46 > 0:01:49- What do you reckon?- Farts? - You could cook something with farts.
0:01:49 > 0:01:52What do you reckon you could cook with that isn't heat?
0:01:52 > 0:01:55- Smash it with a rock until it gets warm?- Smash it with a rock?
0:01:55 > 0:01:57It's worth a try! What do you reckon?
0:01:57 > 0:02:00Shoot it and then it would, like, get loads of fire.
0:02:00 > 0:02:03That's not a bad idea at all. I love all of those answers.
0:02:03 > 0:02:07The first idea I'm going to try out is super dangerous and super cool.
0:02:07 > 0:02:10Luckily, I've got some super-cool volunteers to help me out.
0:02:10 > 0:02:12Please, welcome, Gregor, Lois and Marina!
0:02:12 > 0:02:15CHEERING AND APPLAUSE
0:02:18 > 0:02:24- OK, I want to know if you guys know what this is.- Is it...? It's ice.
0:02:24 > 0:02:26It's ice but it's a very special ice.
0:02:26 > 0:02:31Now, Marina, grab a spoonful of that and pop that into that, there.
0:02:31 > 0:02:33Let's see what happens.
0:02:33 > 0:02:35- ALL: Oh!- Oh, yeah.
0:02:35 > 0:02:40What's happening there? Some serious bubbling. OK.
0:02:41 > 0:02:46Now, this isn't some witch's potion, it's dry ice.
0:02:46 > 0:02:50Basically, this amazing stuff is the solid form of carbon dioxide,
0:02:50 > 0:02:53which is one of the gases naturally found in our breath.
0:02:53 > 0:02:54But to freeze it into a solid,
0:02:54 > 0:02:57it has to be cooled to around -80 degrees centigrade
0:02:57 > 0:02:59and then it looks like this stuff, here.
0:02:59 > 0:03:03Now, as it warms up, it turns back into a gas again,
0:03:03 > 0:03:05but what's really bizarre
0:03:05 > 0:03:10is that this mist isn't the gas because carbon dioxide is invisible.
0:03:10 > 0:03:14This is tiny droplets made from water in the air
0:03:14 > 0:03:17around the super-cold carbon dioxide gas on the top of here.
0:03:17 > 0:03:21- What do you reckon to that?- That's great.- It's quite strange, isn't it?
0:03:21 > 0:03:24So, I wondered what else we could do with it.
0:03:24 > 0:03:28Over at the far end, Gregor, you have got a plate of fruit.
0:03:28 > 0:03:30Brilliant, OK.
0:03:30 > 0:03:36Now, if you ever come across this dry ice, be incredibly careful.
0:03:36 > 0:03:39It could give you instant frostbite,
0:03:39 > 0:03:41which actually feels like your skin is burning.
0:03:41 > 0:03:46OK, Gregor, very carefully, then, pop the apple into the dry ice.
0:03:46 > 0:03:49That's it, bring it over here and drop your apple in the dry ice.
0:03:49 > 0:03:51Lois, you grab it and grab the banana.
0:03:54 > 0:03:57OK, and Marina, you pop the orange in.
0:03:57 > 0:04:00Fantastic, very carefully.
0:04:00 > 0:04:04OK, now we're going to see what dry ice can do.
0:04:04 > 0:04:07I'm going to bury this fruit underneath some of this ice
0:04:07 > 0:04:10and we're going to leave it for a short while.
0:04:13 > 0:04:15That's been in there for a couple of minutes.
0:04:15 > 0:04:17- Do you reckon it's frozen the fruit? - ALL: Yes.
0:04:17 > 0:04:20Let's have a little look. Who had the oranges?
0:04:20 > 0:04:23OK, you dig out the oranges, using your tongs, there.
0:04:24 > 0:04:27Fantastic. Pop it on there.
0:04:27 > 0:04:32Just to check whether or not it is frozen, give it a massive wallop.
0:04:34 > 0:04:36Oh!
0:04:37 > 0:04:40That's pretty frozen. OK, let's see what else we've got.
0:04:40 > 0:04:44- Lois, what did you have in here? - A banana.- OK, are you ready?
0:04:47 > 0:04:49Ha-ha-ha!
0:04:49 > 0:04:52- Gregor, what did you have in here? - Apple.
0:04:52 > 0:04:55Three, two, one, wallop!
0:04:56 > 0:05:02- Oh, fantastic! I think that was pretty cold.- Yeah.
0:05:02 > 0:05:06I've been wondering if we could use this technique
0:05:06 > 0:05:10- and create something that's a frozen food. Yeah, shall we try?- ALL: Yes.
0:05:10 > 0:05:12Guys, what's your favourite frozen food?
0:05:12 > 0:05:15- AUDIENCE: Ice cream! - Ha-ha-ha! Of course it's ice cream!
0:05:15 > 0:05:18- Shall we try and make some ice cream?- ALL: Yeah!- Let's do it!
0:05:22 > 0:05:26So, there are all the ingredients for our massive ice cream.
0:05:26 > 0:05:28What we need to do is get them in here.
0:05:28 > 0:05:32OK, let's start with all the cream. Chuck it in. There we go, that's it.
0:05:32 > 0:05:33In you get.
0:05:33 > 0:05:36Whoa, that's quite gloopy. Round you come, Gregor.
0:05:36 > 0:05:39That's it, brilliant. Chuck it all in.
0:05:39 > 0:05:45This is...15 litres of cream.
0:05:45 > 0:05:46Ho-ho-ho!
0:05:46 > 0:05:48That looks brilliant.
0:05:48 > 0:05:53OK, now, let's grab all of our ingredients for the flavours.
0:05:53 > 0:05:56OK, so, what have you got there? Biscuits? Biscuits in! Great!
0:05:56 > 0:06:02Chuck them in, that's it. We've got watermelon, there. Easy, tiger!
0:06:02 > 0:06:04Chocolate, we've got some strawberries in there
0:06:04 > 0:06:06and raspberries as well.
0:06:06 > 0:06:09A little bit of sugar. Lovely.
0:06:09 > 0:06:11Now, can you give that a stir for me, Marina?
0:06:11 > 0:06:14Get all that sugar down there. Ooh, lovely, look at that.
0:06:14 > 0:06:16The trouble is,
0:06:16 > 0:06:20if we're going to freeze this. I need a special bit of equipment.
0:06:20 > 0:06:21Bring in the bin!
0:06:28 > 0:06:33So, this is a big bin full of dry ice.
0:06:33 > 0:06:40I'm going to put my bucket, which is full of our gloop... Oh, yes!
0:06:40 > 0:06:43..into the middle, there.
0:06:43 > 0:06:46- Wow. Do you think it's going to work?- ALL: Yeah.
0:06:46 > 0:06:52I've no idea but, if it does work, could we use it to fill...
0:06:54 > 0:06:56..the biggest cone I've ever seen?
0:06:56 > 0:06:59- Oh, my...- What do you reckon to that, guys? Is that cool?
0:06:59 > 0:07:00AUDIENCE: Yes!
0:07:00 > 0:07:02Excellent, well, come back later on and we'll see.
0:07:02 > 0:07:06Guys, a massive round of applause to our brilliant ice cream makers!
0:07:06 > 0:07:08CHEERING AND APPLAUSE
0:07:13 > 0:07:17Most of the meat that we eat in this country is either lamb, pork,
0:07:17 > 0:07:21chicken or beef but there is one meat that used to be
0:07:21 > 0:07:25immensely popular that we just don't eat any more. It's called veal.
0:07:25 > 0:07:27Now, it's become quite a controversial food
0:07:27 > 0:07:31but I've come to this farm to find out how changes in the way
0:07:31 > 0:07:34that it's made might encourage us to start eating it all over again.
0:07:36 > 0:07:40This is Roger, a farmer who raises cows for milk
0:07:40 > 0:07:43but now also raises them for veal.
0:07:43 > 0:07:46So, what exactly is veal?
0:07:46 > 0:07:50Veal is a meat from the young male dairy calves.
0:07:51 > 0:07:54And why is it so controversial?
0:07:54 > 0:07:57The image of veal calves in crates
0:07:57 > 0:08:00that was there in the '70s, '80s '90s...
0:08:00 > 0:08:04could lay down if they wanted to, but couldn't really turn round
0:08:04 > 0:08:08- and they were just fed a diet of milk.- So, it's animal welfare issues.
0:08:08 > 0:08:11People saw that they were being raised in horrible conditions
0:08:11 > 0:08:14- and said, "I'm not eating that any more."- Yeah, that's correct.
0:08:14 > 0:08:17But the problem is if you don't raise them for beef,
0:08:17 > 0:08:19what happens to the young male cows?
0:08:19 > 0:08:21They'd just be slaughtered
0:08:21 > 0:08:25because there's no end product to justify keeping them.
0:08:25 > 0:08:28- At what kind of age?- A day old.
0:08:28 > 0:08:31So they are born and, purely because they are males,
0:08:31 > 0:08:35- they are no good for milk, they are killed straight away.- Yeah.
0:08:35 > 0:08:37- Wow, that's extraordinary, isn't it?- Yeah, definitely.
0:08:37 > 0:08:40- And so here you're raising them for meat.- Yes.
0:08:40 > 0:08:42- Can we go in and have a look?- Yeah.
0:08:47 > 0:08:50- Wow! So how old are these fellas? - Um...
0:08:50 > 0:08:52Get off!
0:08:52 > 0:08:53HE LAUGHS
0:08:53 > 0:08:55These'll be six to seven weeks old.
0:08:55 > 0:08:58You can't see this but behind here,
0:08:58 > 0:09:02the crew is basically being eaten by a herd of very small cows.
0:09:02 > 0:09:04HE LAUGHS
0:09:04 > 0:09:08They seem to be really, they're all together with their mates.
0:09:08 > 0:09:10Yeah, they're inside, nice and sheltered,
0:09:10 > 0:09:13but it's nice and fresh in here for them. so yeah, they love it.
0:09:13 > 0:09:17- So what have we got here, Roger? - These are fully grown veal calves.
0:09:17 > 0:09:19These are eight months old.
0:09:19 > 0:09:22They have a reasonable quantity of meat on these animals.
0:09:22 > 0:09:27When buying the meat, how can you be sure it's been raised properly?
0:09:27 > 0:09:30Well, as long as it says "Freedom Foods Buy British" on it,
0:09:30 > 0:09:34you can be sure it's been reared in this country under welfare standards.
0:09:34 > 0:09:37That is a beautiful rose veal steak.
0:09:41 > 0:09:44Look at that, just pink inside. That's perfect.
0:09:44 > 0:09:46Let's have a little try.
0:09:48 > 0:09:51That is amazing, because it's very, very lean.
0:09:51 > 0:09:54It's very meaty, not much fat in it, but it's still really tender
0:09:54 > 0:09:57and that's quite hard to get with meat.
0:09:57 > 0:09:58That is delicious.
0:10:00 > 0:10:04Ohhh! I can understand why people in the '70s didn't want to eat meat
0:10:04 > 0:10:07that had been raised really badly, but it seems things have changed
0:10:07 > 0:10:11and here in Britain we're raising some absolutely fantastic meat.
0:10:11 > 0:10:17And it seems tragic that those young male cows just don't get a life,
0:10:17 > 0:10:20but if we eat more veal, then they will.
0:10:20 > 0:10:22That makes sense to me.
0:10:26 > 0:10:29Today we're looking at food that you can eat without cooking it.
0:10:29 > 0:10:32There's loads of raw stuff around that most of us
0:10:32 > 0:10:35aren't really aware of, so I thought we should road-test a few.
0:10:35 > 0:10:38I've got three volunteers willing to put their taste buds
0:10:38 > 0:10:40on the line in the name of uncooked culinary exploration.
0:10:40 > 0:10:42Please welcome Gregor, Marina and Saul!
0:10:42 > 0:10:44CHEERING
0:10:47 > 0:10:51This is all stuff that is raw. It hasn't been cooked. Are you ready?
0:10:51 > 0:10:53Gregor, you're first.
0:10:53 > 0:10:56Let's take the lid off there, see what you've got.
0:10:57 > 0:10:59ALL: Eurgh!
0:10:59 > 0:11:03- Have a little look at that. - It looks like bits of shell.
0:11:03 > 0:11:05It looks like bits of shell. It's also quite...
0:11:05 > 0:11:07THUDDING
0:11:07 > 0:11:09..hard. Any idea what it might be?
0:11:09 > 0:11:12- Rat?- Rat? Brilliant idea. Marina?
0:11:12 > 0:11:14- Part of a crab. - Part of a crab. Saul?
0:11:14 > 0:11:18- Crocodile's tail.- Crocodile's tail. Absolutely brilliant ideas.
0:11:18 > 0:11:21It's none of them. Let's have a taste. Everyone grab a bit
0:11:21 > 0:11:24and I'll tell you what we've got here.
0:11:24 > 0:11:29What we've got here is a South African speciality called biltong.
0:11:29 > 0:11:30This is beef.
0:11:30 > 0:11:33Now, the way you make it, you just take strips of meat
0:11:33 > 0:11:37and you rub it with coriander and some other spices and some vinegar
0:11:37 > 0:11:40and then you hang it in the heat.
0:11:40 > 0:11:41And as you hang it in the heat, it dries up.
0:11:41 > 0:11:44It seems a crazy idea to do that in Africa,
0:11:44 > 0:11:47where there are lots of flies,
0:11:47 > 0:11:49but because it dries so much, bugs can't grow on it.
0:11:49 > 0:11:52It tastes like dead rabbit.
0:11:52 > 0:11:53It tastes a bit like pepper.
0:11:53 > 0:11:56It's very peppery, so it's a brilliant answer.
0:11:56 > 0:12:00- I think it tastes a bit salty. - It's chilli.- Very good.
0:12:00 > 0:12:04- And do you like it?- Yeah. - It's strange. I like it and I don't.
0:12:04 > 0:12:07OK, let's take off the blue lid, Marina.
0:12:07 > 0:12:10Pass it over here. Let's have a look at this.
0:12:10 > 0:12:13- Can you see what that is?- Cheese. Looks like cheese.
0:12:13 > 0:12:15It does look like cheese. There's a little strip of it here.
0:12:15 > 0:12:18So each of you grab a little strip of that
0:12:18 > 0:12:21and I'll explain to you what it is.
0:12:21 > 0:12:24- It's got herbs on it. - It's got herbs on it
0:12:24 > 0:12:26and a little bit of salt and a little bit of rosemary.
0:12:26 > 0:12:29This is pure raw fat.
0:12:29 > 0:12:30Oh.
0:12:30 > 0:12:33Have a taste and see if you like it.
0:12:33 > 0:12:37Now, what they do is they cut a big slice of fat off the back
0:12:37 > 0:12:43of a pig and they salt it in the same way that you make cured ham.
0:12:43 > 0:12:46Gregor is not that keen. And as they salt it they add some herbs
0:12:46 > 0:12:49and they leave it for a long time so it dries out.
0:12:49 > 0:12:52And again, no bugs can grow on it, no bacteria can grow
0:12:52 > 0:12:55and this is what you get - lardo.
0:12:55 > 0:12:59Mm... Um, it tastes not very nice and um...
0:13:01 > 0:13:05- It tastes really salty. - Really salty.- I don't like it.
0:13:05 > 0:13:09- I think it tastes over-seasoned. - Over-seasoned? So too salty?
0:13:09 > 0:13:12Jelly with rocks on it.
0:13:12 > 0:13:14- HE LAUGHS - In a good way or a bad way?
0:13:14 > 0:13:15A bad way.
0:13:15 > 0:13:18A bad way. OK. Saul, lift the lid on the last one.
0:13:18 > 0:13:20- Oh-ho-ho!- Is that lime?
0:13:20 > 0:13:24Because it's time to cook our own food without any heat.
0:13:28 > 0:13:32This is ceviche.
0:13:32 > 0:13:35- Ever heard of ceviche?- Nope.
0:13:35 > 0:13:39Grab a lime each and squeeze it over that and I'll explain...
0:13:39 > 0:13:41Give it a good squeeze so all the juice comes out
0:13:41 > 0:13:43and I'll explain what's going on.
0:13:43 > 0:13:44This comes...
0:13:44 > 0:13:47from one of these.
0:13:47 > 0:13:49ALL: Eurgh!
0:13:49 > 0:13:54It's a fish called sea bass and it's an absolutely beautiful fish
0:13:54 > 0:13:57and we're cooking it with lime juice.
0:13:57 > 0:13:59What does lime or lemon taste like on your tongue?
0:13:59 > 0:14:01- Sour.- Sour.
0:14:01 > 0:14:04That's because it's got an acid in it called citric acid.
0:14:04 > 0:14:08Citric acid is really cool because you can use it to cook things.
0:14:08 > 0:14:11The same thing happens as when you apply heat to it.
0:14:11 > 0:14:15So here's a piece of raw sea bass
0:14:15 > 0:14:17and here's a piece
0:14:17 > 0:14:20that's been sitting in lime juice.
0:14:20 > 0:14:22And you can see that it's really white.
0:14:22 > 0:14:24It's kind of cooked in the citric acid,
0:14:24 > 0:14:27whereas the raw one is almost see-through.
0:14:27 > 0:14:29So that's what's happening over here.
0:14:29 > 0:14:33That should be ready because you can overcook these things as well.
0:14:33 > 0:14:36Grab yourself a fork.
0:14:36 > 0:14:38Grab yourself a little piece, have a try.
0:14:40 > 0:14:42Mm...
0:14:42 > 0:14:45- That's actually really nice.- Yeah!
0:14:45 > 0:14:49It makes it more...like, rare.
0:14:49 > 0:14:51Saul, what do you think of that?
0:14:51 > 0:14:54Right, the juice, when you first get a bite of it,
0:14:54 > 0:14:58it gets really sour and you're like, "I don't like this,"
0:14:58 > 0:15:01but as soon as the juiciness has gone a bit, it's really nice.
0:15:01 > 0:15:05It's not meaty, but it's, like, plain meaty.
0:15:05 > 0:15:07That's a brilliant explanation.
0:15:07 > 0:15:11Which is your favourite raw food out of the ones you've tried?
0:15:11 > 0:15:13I really enjoyed that and that.
0:15:13 > 0:15:17- The ceviche and biltong. The ceviche. Marina?- I enjoyed that.
0:15:17 > 0:15:20The biltong. Brilliant. Well, guys, you were absolutely fantastic.
0:15:20 > 0:15:23Dead brave of them for trying so many new things.
0:15:23 > 0:15:25Let's give it up for our raw meat dangerheads!
0:15:25 > 0:15:28CHEERING
0:15:33 > 0:15:36Still to come, celebrity guest Ed Petrie tries some minging
0:15:36 > 0:15:39meals in Incredible Or Inedible.
0:15:39 > 0:15:41Eurgh!
0:15:41 > 0:15:42It really sneaks up on you!
0:15:44 > 0:15:49And we find out if you can make a bucket of ice cream in a frozen bin.
0:15:50 > 0:15:51HE GRUNTS
0:15:53 > 0:15:55But first...
0:15:57 > 0:16:00Now, look here, I'm a food adventurer!
0:16:00 > 0:16:03I know, it's a tough job but somebody's got to do it.
0:16:03 > 0:16:06I've eaten everything from raw goat..
0:16:06 > 0:16:09Tough crowd! ..to raw salad.
0:16:09 > 0:16:11ALL: Eurgh!
0:16:11 > 0:16:15Oh, yeah, believe! But it's time to share my pain.
0:16:15 > 0:16:17What's the strangest thing you've ever eaten in your life?
0:16:17 > 0:16:20- Squid.- Squid's pretty adventurous. I like that.
0:16:20 > 0:16:23- What's the strangest thing you've ever tried?- Dried beetles.
0:16:23 > 0:16:26Dried beetles! Wow! I like that. Strangest thing you've ever tried?
0:16:26 > 0:16:29- Raw whale.- Raw whale! Wow, we've got some adventurers here.
0:16:29 > 0:16:33Well, today we have three trusting tasters who'll be tickling
0:16:33 > 0:16:37some food I've brought back from my travels in my Mystery Meal.
0:16:41 > 0:16:44Are they brilliant or are they bonkers?
0:16:44 > 0:16:46I don't know, but they're up on stage so we'll soon find out.
0:16:46 > 0:16:50Please give a huge round of applause to Rachel, Gregor and Lois!
0:16:50 > 0:16:52CHEERING
0:16:52 > 0:16:56Ha ha! Lois, how are you feeling?
0:16:56 > 0:16:59- Confident.- Confident. I like the sound of that.
0:16:59 > 0:17:02Gregor, what is the worst thing you've ever tasted in your life?
0:17:02 > 0:17:04- Probably mushrooms.- Mushrooms. OK.
0:17:04 > 0:17:10- Rachel?- To be honest, my worst nightmare food is beetles.- Beetles.
0:17:10 > 0:17:13Excellent! OK, right.
0:17:13 > 0:17:16First of all I'd like you all to put your blindfolds on.
0:17:16 > 0:17:19A little bit of sensory deprivation here. We like that.
0:17:19 > 0:17:20Slip that on.
0:17:20 > 0:17:22Very good.
0:17:22 > 0:17:25Rachel, are you sure that's down properly? Can you see anything?
0:17:25 > 0:17:27- No.- Excellent.
0:17:27 > 0:17:30Which means I can show you guys what it is they're going to be eating.
0:17:31 > 0:17:34Here we go. They're going to be eating...
0:17:38 > 0:17:39..this.
0:17:39 > 0:17:40ALL: Eurgh!
0:17:40 > 0:17:42What do you reckon that is?
0:17:42 > 0:17:44- BOY: Hairy bugs. - Hairy bugs?
0:17:44 > 0:17:46It stinks?
0:17:46 > 0:17:49Well, the thing is, it doesn't really matter,
0:17:49 > 0:17:52cos you don't have to eat it, they do! Let's get on with it!
0:17:55 > 0:17:58OK, how are you feeling now, guys?
0:17:58 > 0:17:59Nervous.
0:17:59 > 0:18:04"Why do you love putting people through this agony?" I hear you cry.
0:18:04 > 0:18:07Good question. Well, partly it's just quite funny.
0:18:07 > 0:18:10Er, but, oh, yeah,, it's also mainly because I'm always
0:18:10 > 0:18:12searching for new food that will blow the world away.
0:18:12 > 0:18:15And it's only when you have a bit of sensory deprivation
0:18:15 > 0:18:17that you're ready to understand what's great about food
0:18:17 > 0:18:19without your usual fears and hang-ups.
0:18:19 > 0:18:23OK, first of all I can reveal to you guys at home what it is
0:18:23 > 0:18:26they're going to be eating. It's...this.
0:18:28 > 0:18:29Mm-hm.
0:18:31 > 0:18:33OK.
0:18:33 > 0:18:36Are you feeling better now or worse?
0:18:36 > 0:18:37ALL: Worse!
0:18:37 > 0:18:39So you should be. OK.
0:18:39 > 0:18:43Put your hands out in front of you ready to take a little bit of food.
0:18:43 > 0:18:44OK.
0:18:44 > 0:18:48Now, watch out because this can wriggle a little bit before it
0:18:48 > 0:18:52finally gives up the last breath of life.
0:18:52 > 0:18:53- OK, here goes.- Ahhh!
0:18:55 > 0:18:59One for you... OK, Gregor, there we go.
0:18:59 > 0:19:00Ewwww!
0:19:00 > 0:19:02Rachel,
0:19:02 > 0:19:04put your hands out.
0:19:04 > 0:19:06- Yuck!- Very good, well done.
0:19:06 > 0:19:09Eurgh!
0:19:09 > 0:19:12Lois, have a little smell of what you've got there.
0:19:12 > 0:19:14Eurgh!
0:19:14 > 0:19:15It smells of...
0:19:15 > 0:19:17- It's tricky, isn't it?- ..steak.
0:19:17 > 0:19:19Steak. A brilliant idea. Gregor?
0:19:19 > 0:19:21What does it feel like?
0:19:21 > 0:19:25An alive...covered in water...worm.
0:19:25 > 0:19:28Brilliant. OK, Rachel, I think yours has actually died
0:19:28 > 0:19:29while it's been in your hands.
0:19:29 > 0:19:31What do you think it might be?
0:19:31 > 0:19:33Oh, er...
0:19:33 > 0:19:36- I think it's meat. - You think it's meat?
0:19:36 > 0:19:39OK, well, I can't tell you what it is yet,
0:19:39 > 0:19:43but I can tell you that these are traditional food in places
0:19:43 > 0:19:46like Germany and Holland and Scandinavia and here in the UK.
0:19:46 > 0:19:49They're a great source of vitamin D, Omega 3 oils
0:19:49 > 0:19:52and they're high in protein. Like you care about any of that.
0:19:52 > 0:19:53As with all of today's food,
0:19:53 > 0:19:57they have been prepared without being cooked with heat.
0:19:57 > 0:19:58Instead they've been soused.
0:20:00 > 0:20:03Effectively, you've got raw food there in your hands.
0:20:03 > 0:20:05Ready to try some?
0:20:05 > 0:20:08- Yep.- Three, two, one, eat it up.
0:20:08 > 0:20:10- All of it?- Yeah! Get in there!
0:20:10 > 0:20:13LOIS CHOKES
0:20:14 > 0:20:16Maybe not all of it, maybe a bit at a time.
0:20:16 > 0:20:18They're all in various stages of terror.
0:20:18 > 0:20:19- Is that onions?- Is it onions?
0:20:19 > 0:20:22- That's a brilliant idea. Tell you what...- It tastes like pepper.
0:20:22 > 0:20:23It tastes like raw fish.
0:20:23 > 0:20:26- It tastes like raw fish?- Raw...
0:20:26 > 0:20:29- I need some water.- Raw meat.
0:20:29 > 0:20:33Raw meat. OK. Le's take off those blindfolds.
0:20:33 > 0:20:36- Have a look at what you've been eating.- Och...!
0:20:36 > 0:20:38- It still has the skin on it!- Mm-hm.
0:20:39 > 0:20:42- It's those. - Why did you feed us THAT?!
0:20:42 > 0:20:44OK.
0:20:45 > 0:20:47You've been eating...
0:20:50 > 0:20:52..raw pickled fish.
0:20:52 > 0:20:53ALL: Eurgh!
0:20:55 > 0:20:58The big question is, now that you can see what it is
0:20:58 > 0:21:01and you know what it is, would you like to try some more?
0:21:01 > 0:21:02ALL: No!
0:21:02 > 0:21:03HE LAUGHS
0:21:03 > 0:21:07Guys, give them a massive round of applause. They've been so brave!
0:21:07 > 0:21:10CHEERING
0:21:15 > 0:21:16Now, everything in the show
0:21:16 > 0:21:21so far has been about making you a better, cleverer, tastier person.
0:21:21 > 0:21:23The next bit isn't.
0:21:23 > 0:21:25It's time to get a celebrity on stage and make them
0:21:25 > 0:21:27cry innocent salty tears of fear.
0:21:27 > 0:21:31Yes, it's time for Incredible Inedible!
0:21:31 > 0:21:34CHEERING
0:21:34 > 0:21:39Today's guest is Ed Petrie. Give him a massive round of applause!
0:21:39 > 0:21:41CHEERING
0:21:42 > 0:21:45"Rotten food & lousy coffee" love it!
0:21:45 > 0:21:48Tell us about your childhood food nightmare.
0:21:48 > 0:21:50What's the sort of thing that you really, really loathed?
0:21:50 > 0:21:52- Mushrooms.- Mushrooms.
0:21:52 > 0:21:54When you cook them, this horrible slimy ooze comes out of them
0:21:54 > 0:21:56and I think they're absolutely revolting.
0:21:56 > 0:21:59Not big on the fungi. All right, shall we get on with this?
0:21:59 > 0:22:03Er, yeah, I think so... What am I letting myself in for here?
0:22:03 > 0:22:06Well, you get to try three different dishes.
0:22:06 > 0:22:10While you're eating the dish I will explain what's inside it, OK?
0:22:10 > 0:22:12And then you get to choose whether or not
0:22:12 > 0:22:15you think it's incredible or inedible or somewhere in between.
0:22:15 > 0:22:17If it's mushrooms, it's definitely inedible.
0:22:17 > 0:22:19OK, we can deal with that when we come to it.
0:22:19 > 0:22:23Let's bring on the first dish with a massive round of applause!
0:22:23 > 0:22:24CHEERING
0:22:24 > 0:22:27Thank you very much. OK, you ready? We'll start you gently.
0:22:27 > 0:22:30OK, this is the red dish.
0:22:30 > 0:22:33You dig in and I'll tell you what's going on in there.
0:22:33 > 0:22:39OK, this is kimchi and kimchi is a fermented cabbage.
0:22:39 > 0:22:41It's a big delicacy in Korea.
0:22:41 > 0:22:46This has a little bit of chilli in and, basically, it's rotten.
0:22:46 > 0:22:49Oh. I was quite enjoying that!
0:22:49 > 0:22:52They pack it in a tub and ferment it and all the bacteria grows,
0:22:52 > 0:22:54a few yeasts and things like that.
0:22:54 > 0:22:57And it develops this lovely rounded flavour. What does it taste like?
0:22:57 > 0:22:59Mm... It kind of tastes like cabbage.
0:23:00 > 0:23:04- Or pickle.- Pickle? Pickled cabbage! - It tastes like it's been pickled.
0:23:04 > 0:23:06That's pretty much what it is. That's brilliant. OK.
0:23:06 > 0:23:09There is one thing I should tell you about kimchi.
0:23:09 > 0:23:12- When I eat it, it makes me...- Oh.
0:23:12 > 0:23:15- Yeah.- Sorry, everyone.
0:23:15 > 0:23:17Just so as you know. Time for the moment of truth.
0:23:17 > 0:23:19Do you think that kimchi is incredible,
0:23:19 > 0:23:21inedible or somewhere in between?
0:23:21 > 0:23:23- Er, let me think about it.- OK, guys.
0:23:23 > 0:23:28ALL: It's...
0:23:28 > 0:23:30incredible!
0:23:30 > 0:23:32Brilliant! That's your first one.
0:23:32 > 0:23:35OK, please give a massive round of applause to the next dish!
0:23:35 > 0:23:37CHEERING
0:23:37 > 0:23:39Here we go.
0:23:39 > 0:23:41Oh, by the way, h-h-h-h-how's my breath?
0:23:41 > 0:23:44HE GAGS
0:23:44 > 0:23:47- OK, are you ready?- Yeah. - Time for the orange dish.
0:23:49 > 0:23:53- This is a Japanese speciality. - Can I tuck in?
0:23:53 > 0:23:55Yeah, you can use your fingers if you like.
0:23:55 > 0:23:58But you are quite posh, so...
0:23:58 > 0:24:02Have a try of that. Now, this is sashimi, OK? It's raw fish.
0:24:02 > 0:24:04I think you just had a bit of sea bass.
0:24:04 > 0:24:07There's some tuna there as well. And this one is a classic Japanese food.
0:24:07 > 0:24:11It's served up with quite a lot of wasabi.
0:24:11 > 0:24:13- Quite pokey, isn't it? - It's making my nose run.
0:24:13 > 0:24:15It's similar to horseradish,
0:24:15 > 0:24:17which you might have with roast beef on a Sunday.
0:24:17 > 0:24:18And it's pokey stuff, isn't it?
0:24:18 > 0:24:20That's enough wasabi for a week there!
0:24:20 > 0:24:23I didn't want to make it easy for you, Ed.
0:24:23 > 0:24:26- I'm going to eat it anyway. - That should go right up your nose.
0:24:26 > 0:24:31- A-ha-ha! - Now, the big question is...- Aaaagh!
0:24:31 > 0:24:34- It really sneaks up on you! - What do you think about sashimi?
0:24:34 > 0:24:39ALL: It's...
0:24:39 > 0:24:41incredible!
0:24:41 > 0:24:44Whoo-hoo! Two Incredibles. I don't think we've had two Incredibles.
0:24:44 > 0:24:46This is quite exciting.
0:24:46 > 0:24:48Please, a round of applause for dish number three!
0:24:48 > 0:24:50CHEERING
0:24:50 > 0:24:52Thank you very much. OK,
0:24:52 > 0:24:54here we go. It is...
0:24:55 > 0:24:57ALL: Eurgh!
0:24:57 > 0:24:59Oh, no...
0:24:59 > 0:25:00I don't like the look of this.
0:25:00 > 0:25:05You'll be pleased to know it's not mushrooms.
0:25:05 > 0:25:07- Oh.- This is...
0:25:07 > 0:25:09fungus.
0:25:09 > 0:25:11ALL: Eurgh!
0:25:11 > 0:25:13Oh, no, do I have to eat this?
0:25:13 > 0:25:15- Well...- Should I eat this?
0:25:15 > 0:25:18ALL: Yes!
0:25:18 > 0:25:19Oh, right, thanks for that.
0:25:19 > 0:25:23I dare you to incur the wrath of 200 food heads.
0:25:23 > 0:25:27Now, this is from the Far East. It's just been dried and then rehydrated.
0:25:29 > 0:25:31It doesn't taste that much on its own,
0:25:31 > 0:25:33but it's got a beautiful texture.
0:25:33 > 0:25:37We've added some lovely Asian spicy flavours to it.
0:25:37 > 0:25:39It's hugely popular in China.
0:25:39 > 0:25:42It's a little bit like a velvety ear.
0:25:42 > 0:25:45And if you touch it like that it's soft
0:25:45 > 0:25:48and it looks like the back of your ear.
0:25:48 > 0:25:50I wonder how I'm going to vote on this one(!)
0:25:50 > 0:25:52It's your choice. Only you can tell.
0:25:52 > 0:25:55Is this incredible, inedible or somewhere in between?
0:25:55 > 0:26:03ALL: It's...
0:26:03 > 0:26:04In between!
0:26:04 > 0:26:08Please give a massive round of applause to Ed Petrie!
0:26:08 > 0:26:09CHEERING
0:26:15 > 0:26:17All right, cool your boots, good people.
0:26:17 > 0:26:20Today we've been trying out foods that never see
0:26:20 > 0:26:21the inside of a cooker.
0:26:21 > 0:26:24Earlier, we put gallons of cream with a load of dry ice
0:26:24 > 0:26:29and left it in a bin. Now it's time to see how disastrous it's been.
0:26:29 > 0:26:30David, bring on the bin!
0:26:30 > 0:26:32Oh, my word...
0:26:32 > 0:26:35Do you reckon that's cold, guys?
0:26:35 > 0:26:37- ALL: Yes! - I reckon. OK.
0:26:37 > 0:26:38What's going on in here?
0:26:38 > 0:26:40Oh ho ho!
0:26:40 > 0:26:42Here we go.
0:26:42 > 0:26:45Ha ha!
0:26:46 > 0:26:48HE GRUNTS
0:26:50 > 0:26:52OK, let's see if this is going to come out.
0:26:58 > 0:27:01HE GRUNTS
0:27:01 > 0:27:04It's completely stuck. It's too cold to get out.
0:27:04 > 0:27:07Which means nobody gets any ice cream.
0:27:07 > 0:27:08ALL: Ohhh...
0:27:08 > 0:27:12Except, this is a food show. Here's one I made earlier.
0:27:12 > 0:27:14Oh, ho-ho-ho!
0:27:14 > 0:27:18Oh, that's a beaut. Ed, can you come and give me a hand with this?
0:27:18 > 0:27:20- Oh, yes!- OK.
0:27:22 > 0:27:26Up-end it. You take that side, I'll take this side.
0:27:28 > 0:27:30THEY LAUGH AND YELL
0:27:33 > 0:27:38Well, it's nearly there, but there's one thing missing. Sprinkles!
0:27:40 > 0:27:42OK, you grab some spoons and tuck in.
0:27:42 > 0:27:45Is this the coolest ice cream in the world ever?
0:27:45 > 0:27:47ALL: Yeah!
0:27:47 > 0:27:51Thank you so much to Ed Petrie, our brilliant volunteers
0:27:51 > 0:27:54and fantastic studio audience and to you guys watching at home.
0:27:54 > 0:27:59Join us next time for more Incredible Edibles! Dig in!
0:27:59 > 0:28:02Subtitles by Red Bee Media Ltd