Raw Incredible Edibles: Gutbusters

I'm Stefan Gates and I've eaten so much rat,

rotten walrus and roadkill that,

frankly, I'm full but that's fine because now it's your turn!

This is Incredible Edibles: Gutbusters!

CHEERING AND APPLAUSE

Welcome to the show. Today Gutbusters HQ has been invaded

by a bunch of wildly fanatical food heads.

Let's get to know them! What's your name?

THEY ALL SHOUT

Fantastic, it's a beautiful thing.

But all this mayhem would be wasted without you lot watching at home.

So, here's what we've got coming up for you.

'Can we make an enormous instant ice cream using super-cooled gas?'

Oh, there we go! Ha-ha-ha!

'Will Ed Petrie be able to stomach our unusual offerings?'

Do I have to eat this?

'And what will happen

'when our brave food heads discover what's in today's mystery meal?'

Why did you feed us that?!

Now, listen up, good people,

today I want to do something a little bit different,

a little bit weird and massively exciting.

I want to make some incredible food, but without using any heat.

Guys, how can we cook something without fire or an oven?

-What do you reckon?

-Farts?

-You could cook something with farts.

What do you reckon you could cook with that isn't heat?

-Smash it with a rock until it gets warm?

-Smash it with a rock?

It's worth a try! What do you reckon?

Shoot it and then it would, like, get loads of fire.

That's not a bad idea at all. I love all of those answers.

The first idea I'm going to try out is super dangerous and super cool.

Luckily, I've got some super-cool volunteers to help me out.

Please, welcome, Gregor, Lois and Marina!

CHEERING AND APPLAUSE

-OK, I want to know if you guys know what this is.

-Is it...? It's ice.

It's ice but it's a very special ice.

Now, Marina, grab a spoonful of that and pop that into that, there.

Let's see what happens.

-ALL: Oh!

-Oh, yeah.

What's happening there? Some serious bubbling. OK.

Now, this isn't some witch's potion, it's dry ice.

Basically, this amazing stuff is the solid form of carbon dioxide,

which is one of the gases naturally found in our breath.

But to freeze it into a solid,

it has to be cooled to around -80 degrees centigrade

and then it looks like this stuff, here.

Now, as it warms up, it turns back into a gas again,

but what's really bizarre

is that this mist isn't the gas because carbon dioxide is invisible.

This is tiny droplets made from water in the air

around the super-cold carbon dioxide gas on the top of here.

-What do you reckon to that?

-That's great.

-It's quite strange, isn't it?

So, I wondered what else we could do with it.

Over at the far end, Gregor, you have got a plate of fruit.

Brilliant, OK.

Now, if you ever come across this dry ice, be incredibly careful.

It could give you instant frostbite,

which actually feels like your skin is burning.

OK, Gregor, very carefully, then, pop the apple into the dry ice.

That's it, bring it over here and drop your apple in the dry ice.

Lois, you grab it and grab the banana.

OK, and Marina, you pop the orange in.

Fantastic, very carefully.

OK, now we're going to see what dry ice can do.

I'm going to bury this fruit underneath some of this ice

and we're going to leave it for a short while.

That's been in there for a couple of minutes.

-Do you reckon it's frozen the fruit?

-ALL: Yes.

Let's have a little look. Who had the oranges?

OK, you dig out the oranges, using your tongs, there.

Fantastic. Pop it on there.

Just to check whether or not it is frozen, give it a massive wallop.

Oh!

That's pretty frozen. OK, let's see what else we've got.

-Lois, what did you have in here?

-A banana.

-OK, are you ready?

Ha-ha-ha!

-Gregor, what did you have in here?

-Apple.

Three, two, one, wallop!

-Oh, fantastic! I think that was pretty cold.

-Yeah.

I've been wondering if we could use this technique

-and create something that's a frozen food. Yeah, shall we try?

-ALL: Yes.

Guys, what's your favourite frozen food?

-AUDIENCE: Ice cream!

-Ha-ha-ha! Of course it's ice cream!

-Shall we try and make some ice cream?

-ALL: Yeah!

-Let's do it!

So, there are all the ingredients for our massive ice cream.

What we need to do is get them in here.

OK, let's start with all the cream. Chuck it in. There we go, that's it.

In you get.

Whoa, that's quite gloopy. Round you come, Gregor.

That's it, brilliant. Chuck it all in.

This is...15 litres of cream.

Ho-ho-ho!

That looks brilliant.

OK, now, let's grab all of our ingredients for the flavours.

OK, so, what have you got there? Biscuits? Biscuits in! Great!

Chuck them in, that's it. We've got watermelon, there. Easy, tiger!

Chocolate, we've got some strawberries in there

and raspberries as well.

A little bit of sugar. Lovely.

Now, can you give that a stir for me, Marina?

Get all that sugar down there. Ooh, lovely, look at that.

The trouble is,

if we're going to freeze this. I need a special bit of equipment.

Bring in the bin!

So, this is a big bin full of dry ice.

I'm going to put my bucket, which is full of our gloop... Oh, yes!

..into the middle, there.

-Wow. Do you think it's going to work?

-ALL: Yeah.

I've no idea but, if it does work, could we use it to fill...

..the biggest cone I've ever seen?

-Oh, my...

-What do you reckon to that, guys? Is that cool?

AUDIENCE: Yes!

Excellent, well, come back later on and we'll see.

Guys, a massive round of applause to our brilliant ice cream makers!

CHEERING AND APPLAUSE

Most of the meat that we eat in this country is either lamb, pork,

chicken or beef but there is one meat that used to be

immensely popular that we just don't eat any more. It's called veal.

Now, it's become quite a controversial food

but I've come to this farm to find out how changes in the way

that it's made might encourage us to start eating it all over again.

This is Roger, a farmer who raises cows for milk

but now also raises them for veal.

So, what exactly is veal?

Veal is a meat from the young male dairy calves.

And why is it so controversial?

The image of veal calves in crates

that was there in the '70s, '80s '90s...

could lay down if they wanted to, but couldn't really turn round

-and they were just fed a diet of milk.

-So, it's animal welfare issues.

People saw that they were being raised in horrible conditions

-and said, "I'm not eating that any more."

-Yeah, that's correct.

But the problem is if you don't raise them for beef,

what happens to the young male cows?

They'd just be slaughtered

because there's no end product to justify keeping them.

-At what kind of age?

-A day old.

So they are born and, purely because they are males,

-they are no good for milk, they are killed straight away.

-Yeah.

-Wow, that's extraordinary, isn't it?

-Yeah, definitely.

-And so here you're raising them for meat.

-Yes.

-Can we go in and have a look?

-Yeah.

-Wow! So how old are these fellas?

-Um...

Get off!

HE LAUGHS

These'll be six to seven weeks old.

You can't see this but behind here,

the crew is basically being eaten by a herd of very small cows.

HE LAUGHS

They seem to be really, they're all together with their mates.

Yeah, they're inside, nice and sheltered,

but it's nice and fresh in here for them. so yeah, they love it.

-So what have we got here, Roger?

-These are fully grown veal calves.

These are eight months old.

They have a reasonable quantity of meat on these animals.

When buying the meat, how can you be sure it's been raised properly?

Well, as long as it says "Freedom Foods Buy British" on it,

you can be sure it's been reared in this country under welfare standards.

That is a beautiful rose veal steak.

Look at that, just pink inside. That's perfect.

Let's have a little try.

That is amazing, because it's very, very lean.

It's very meaty, not much fat in it, but it's still really tender

and that's quite hard to get with meat.

That is delicious.

Ohhh! I can understand why people in the '70s didn't want to eat meat

that had been raised really badly, but it seems things have changed

and here in Britain we're raising some absolutely fantastic meat.

And it seems tragic that those young male cows just don't get a life,

but if we eat more veal, then they will.

That makes sense to me.

Today we're looking at food that you can eat without cooking it.

There's loads of raw stuff around that most of us

aren't really aware of, so I thought we should road-test a few.

I've got three volunteers willing to put their taste buds

on the line in the name of uncooked culinary exploration.

Please welcome Gregor, Marina and Saul!

CHEERING

This is all stuff that is raw. It hasn't been cooked. Are you ready?

Gregor, you're first.

Let's take the lid off there, see what you've got.

ALL: Eurgh!

-Have a little look at that.

-It looks like bits of shell.

It looks like bits of shell. It's also quite...

THUDDING

..hard. Any idea what it might be?

-Rat?

-Rat? Brilliant idea. Marina?

-Part of a crab.

-Part of a crab. Saul?

-Crocodile's tail.

-Crocodile's tail. Absolutely brilliant ideas.

It's none of them. Let's have a taste. Everyone grab a bit

and I'll tell you what we've got here.

What we've got here is a South African speciality called biltong.

This is beef.

Now, the way you make it, you just take strips of meat

and you rub it with coriander and some other spices and some vinegar

and then you hang it in the heat.

And as you hang it in the heat, it dries up.

It seems a crazy idea to do that in Africa,

where there are lots of flies,

but because it dries so much, bugs can't grow on it.

It tastes like dead rabbit.

It tastes a bit like pepper.

It's very peppery, so it's a brilliant answer.

-I think it tastes a bit salty.

-It's chilli.

-Very good.

-And do you like it?

-Yeah.

-It's strange. I like it and I don't.

OK, let's take off the blue lid, Marina.

Pass it over here. Let's have a look at this.

-Can you see what that is?

-Cheese. Looks like cheese.

It does look like cheese. There's a little strip of it here.

So each of you grab a little strip of that

and I'll explain to you what it is.

-It's got herbs on it.

-It's got herbs on it

and a little bit of salt and a little bit of rosemary.

This is pure raw fat.

Oh.

Have a taste and see if you like it.

Now, what they do is they cut a big slice of fat off the back

of a pig and they salt it in the same way that you make cured ham.

Gregor is not that keen. And as they salt it they add some herbs

and they leave it for a long time so it dries out.

And again, no bugs can grow on it, no bacteria can grow

and this is what you get - lardo.

Mm... Um, it tastes not very nice and um...

-It tastes really salty.

-Really salty.

-I don't like it.

-I think it tastes over-seasoned.

-Over-seasoned? So too salty?

Jelly with rocks on it.

-HE LAUGHS

-In a good way or a bad way?

A bad way.

A bad way. OK. Saul, lift the lid on the last one.

-Oh-ho-ho!

-Is that lime?

Because it's time to cook our own food without any heat.

This is ceviche.

-Ever heard of ceviche?

-Nope.

Grab a lime each and squeeze it over that and I'll explain...

Give it a good squeeze so all the juice comes out

and I'll explain what's going on.

This comes...

from one of these.

ALL: Eurgh!

It's a fish called sea bass and it's an absolutely beautiful fish

and we're cooking it with lime juice.

What does lime or lemon taste like on your tongue?

-Sour.

-Sour.

That's because it's got an acid in it called citric acid.

Citric acid is really cool because you can use it to cook things.

The same thing happens as when you apply heat to it.

So here's a piece of raw sea bass

and here's a piece

that's been sitting in lime juice.

And you can see that it's really white.

It's kind of cooked in the citric acid,

whereas the raw one is almost see-through.

So that's what's happening over here.

That should be ready because you can overcook these things as well.

Grab yourself a fork.

Grab yourself a little piece, have a try.

Mm...

-That's actually really nice.

-Yeah!

It makes it more...like, rare.

Saul, what do you think of that?

Right, the juice, when you first get a bite of it,

it gets really sour and you're like, "I don't like this,"

but as soon as the juiciness has gone a bit, it's really nice.

It's not meaty, but it's, like, plain meaty.

That's a brilliant explanation.

Which is your favourite raw food out of the ones you've tried?

I really enjoyed that and that.

-The ceviche and biltong. The ceviche. Marina?

-I enjoyed that.

The biltong. Brilliant. Well, guys, you were absolutely fantastic.

Dead brave of them for trying so many new things.

Let's give it up for our raw meat dangerheads!

CHEERING

Still to come, celebrity guest Ed Petrie tries some minging

meals in Incredible Or Inedible.

Eurgh!

It really sneaks up on you!

And we find out if you can make a bucket of ice cream in a frozen bin.

HE GRUNTS

But first...

Now, look here, I'm a food adventurer!

I know, it's a tough job but somebody's got to do it.

I've eaten everything from raw goat..

Tough crowd! ..to raw salad.

ALL: Eurgh!

Oh, yeah, believe! But it's time to share my pain.

What's the strangest thing you've ever eaten in your life?

-Squid.

-Squid's pretty adventurous. I like that.

-What's the strangest thing you've ever tried?

-Dried beetles.

Dried beetles! Wow! I like that. Strangest thing you've ever tried?

-Raw whale.

-Raw whale! Wow, we've got some adventurers here.

Well, today we have three trusting tasters who'll be tickling

some food I've brought back from my travels in my Mystery Meal.

Are they brilliant or are they bonkers?

I don't know, but they're up on stage so we'll soon find out.

Please give a huge round of applause to Rachel, Gregor and Lois!

CHEERING

Ha ha! Lois, how are you feeling?

-Confident.

-Confident. I like the sound of that.

Gregor, what is the worst thing you've ever tasted in your life?

-Probably mushrooms.

-Mushrooms. OK.

-Rachel?

-To be honest, my worst nightmare food is beetles.

-Beetles.

Excellent! OK, right.

First of all I'd like you all to put your blindfolds on.

A little bit of sensory deprivation here. We like that.

Slip that on.

Very good.

Rachel, are you sure that's down properly? Can you see anything?

-No.

-Excellent.

Which means I can show you guys what it is they're going to be eating.

Here we go. They're going to be eating...

..this.

ALL: Eurgh!

What do you reckon that is?

-BOY: Hairy bugs.

-Hairy bugs?

It stinks?

Well, the thing is, it doesn't really matter,

cos you don't have to eat it, they do! Let's get on with it!

OK, how are you feeling now, guys?

Nervous.

"Why do you love putting people through this agony?" I hear you cry.

Good question. Well, partly it's just quite funny.

Er, but, oh, yeah,, it's also mainly because I'm always

searching for new food that will blow the world away.

And it's only when you have a bit of sensory deprivation

that you're ready to understand what's great about food

without your usual fears and hang-ups.

OK, first of all I can reveal to you guys at home what it is

they're going to be eating. It's...this.

Mm-hm.

OK.

Are you feeling better now or worse?

ALL: Worse!

So you should be. OK.

Put your hands out in front of you ready to take a little bit of food.

OK.

Now, watch out because this can wriggle a little bit before it

finally gives up the last breath of life.

-OK, here goes.

-Ahhh!

One for you... OK, Gregor, there we go.

Ewwww!

Rachel,

put your hands out.

-Yuck!

-Very good, well done.

Eurgh!

Lois, have a little smell of what you've got there.

Eurgh!

It smells of...

-It's tricky, isn't it?

-..steak.

Steak. A brilliant idea. Gregor?

What does it feel like?

An alive...covered in water...worm.

Brilliant. OK, Rachel, I think yours has actually died

while it's been in your hands.

What do you think it might be?

Oh, er...

-I think it's meat.

-You think it's meat?

OK, well, I can't tell you what it is yet,

but I can tell you that these are traditional food in places

like Germany and Holland and Scandinavia and here in the UK.

They're a great source of vitamin D, Omega 3 oils

and they're high in protein. Like you care about any of that.

As with all of today's food,

they have been prepared without being cooked with heat.

Instead they've been soused.

Effectively, you've got raw food there in your hands.

Ready to try some?

-Yep.

-Three, two, one, eat it up.

-All of it?

-Yeah! Get in there!

LOIS CHOKES

Maybe not all of it, maybe a bit at a time.

They're all in various stages of terror.

-Is that onions?

-Is it onions?

-That's a brilliant idea. Tell you what...

-It tastes like pepper.

It tastes like raw fish.

-It tastes like raw fish?

-Raw...

-I need some water.

-Raw meat.

Raw meat. OK. Le's take off those blindfolds.

-Have a look at what you've been eating.

-Och...!

-It still has the skin on it!

-Mm-hm.

-It's those.

-Why did you feed us THAT?!

OK.

You've been eating...

..raw pickled fish.

ALL: Eurgh!

The big question is, now that you can see what it is

and you know what it is, would you like to try some more?

ALL: No!

HE LAUGHS

Guys, give them a massive round of applause. They've been so brave!

CHEERING

Now, everything in the show

so far has been about making you a better, cleverer, tastier person.

The next bit isn't.

It's time to get a celebrity on stage and make them

cry innocent salty tears of fear.

Yes, it's time for Incredible Inedible!

CHEERING

Today's guest is Ed Petrie. Give him a massive round of applause!

CHEERING

"Rotten food & lousy coffee" love it!

Tell us about your childhood food nightmare.

What's the sort of thing that you really, really loathed?

-Mushrooms.

-Mushrooms.

When you cook them, this horrible slimy ooze comes out of them

and I think they're absolutely revolting.

Not big on the fungi. All right, shall we get on with this?

Er, yeah, I think so... What am I letting myself in for here?

Well, you get to try three different dishes.

While you're eating the dish I will explain what's inside it, OK?

And then you get to choose whether or not

you think it's incredible or inedible or somewhere in between.

If it's mushrooms, it's definitely inedible.

OK, we can deal with that when we come to it.

Let's bring on the first dish with a massive round of applause!

CHEERING

Thank you very much. OK, you ready? We'll start you gently.

OK, this is the red dish.

You dig in and I'll tell you what's going on in there.

OK, this is kimchi and kimchi is a fermented cabbage.

It's a big delicacy in Korea.

This has a little bit of chilli in and, basically, it's rotten.

Oh. I was quite enjoying that!

They pack it in a tub and ferment it and all the bacteria grows,

a few yeasts and things like that.

And it develops this lovely rounded flavour. What does it taste like?

Mm... It kind of tastes like cabbage.

-Or pickle.

-Pickle? Pickled cabbage!

-It tastes like it's been pickled.

That's pretty much what it is. That's brilliant. OK.

There is one thing I should tell you about kimchi.

-When I eat it, it makes me...

-Oh.

-Yeah.

-Sorry, everyone.

Just so as you know. Time for the moment of truth.

Do you think that kimchi is incredible,

inedible or somewhere in between?

-Er, let me think about it.

-OK, guys.

ALL: It's...

incredible!

Brilliant! That's your first one.

OK, please give a massive round of applause to the next dish!

CHEERING

Here we go.

Oh, by the way, h-h-h-h-how's my breath?

HE GAGS

-OK, are you ready?

-Yeah.

-Time for the orange dish.

-This is a Japanese speciality.

-Can I tuck in?

Yeah, you can use your fingers if you like.

But you are quite posh, so...

Have a try of that. Now, this is sashimi, OK? It's raw fish.

I think you just had a bit of sea bass.

There's some tuna there as well. And this one is a classic Japanese food.

It's served up with quite a lot of wasabi.

-Quite pokey, isn't it?

-It's making my nose run.

It's similar to horseradish,

which you might have with roast beef on a Sunday.

And it's pokey stuff, isn't it?

That's enough wasabi for a week there!

I didn't want to make it easy for you, Ed.

-I'm going to eat it anyway.

-That should go right up your nose.

-A-ha-ha!

-Now, the big question is...

-Aaaagh!

-It really sneaks up on you!

-What do you think about sashimi?

ALL: It's...

incredible!

Whoo-hoo! Two Incredibles. I don't think we've had two Incredibles.

This is quite exciting.

Please, a round of applause for dish number three!

CHEERING

Thank you very much. OK,

here we go. It is...

ALL: Eurgh!

Oh, no...

I don't like the look of this.

You'll be pleased to know it's not mushrooms.

-Oh.

-This is...

fungus.

ALL: Eurgh!

Oh, no, do I have to eat this?

-Well...

-Should I eat this?

ALL: Yes!

Oh, right, thanks for that.

I dare you to incur the wrath of 200 food heads.

Now, this is from the Far East. It's just been dried and then rehydrated.

It doesn't taste that much on its own,

but it's got a beautiful texture.

We've added some lovely Asian spicy flavours to it.

It's hugely popular in China.

It's a little bit like a velvety ear.

And if you touch it like that it's soft

and it looks like the back of your ear.

I wonder how I'm going to vote on this one(!)

It's your choice. Only you can tell.

Is this incredible, inedible or somewhere in between?

ALL: It's...

In between!

Please give a massive round of applause to Ed Petrie!

CHEERING

All right, cool your boots, good people.

Today we've been trying out foods that never see

the inside of a cooker.

Earlier, we put gallons of cream with a load of dry ice

and left it in a bin. Now it's time to see how disastrous it's been.

David, bring on the bin!

Oh, my word...

Do you reckon that's cold, guys?

-ALL: Yes!

-I reckon. OK.

What's going on in here?

Oh ho ho!

Here we go.

Ha ha!

HE GRUNTS

OK, let's see if this is going to come out.

HE GRUNTS

It's completely stuck. It's too cold to get out.

Which means nobody gets any ice cream.

ALL: Ohhh...

Except, this is a food show. Here's one I made earlier.

Oh, ho-ho-ho!

Oh, that's a beaut. Ed, can you come and give me a hand with this?

-Oh, yes!

-OK.

Up-end it. You take that side, I'll take this side.

THEY LAUGH AND YELL

Well, it's nearly there, but there's one thing missing. Sprinkles!

OK, you grab some spoons and tuck in.

Is this the coolest ice cream in the world ever?

ALL: Yeah!

Thank you so much to Ed Petrie, our brilliant volunteers

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

Join us next time for more Incredible Edibles! Dig in!

Subtitles by Red Bee Media Ltd