Marshmallow Incredible Edibles: Gutbusters

I'm Stefan Gates, food adventurer, which means

I've eaten the hottest, the sweetest and the most bizarre foods on Earth.

But now, I'm going to serve them to you,

because this is Incredible Edibles: Gutbusters!

CHEERING

Oh, yeah, come on!

Welcome to the show. I am fizzing with excitement today,

because we've got a brilliant gang of fearless food heads.

They're so hungry, they'd bite your arm off as soon as look at you.

Let's get to know them. Audience, what's your name?

ALL SHOUT AT ONCE

Love it.

Of course, all this mayhem would be wasted without you lot

watching at home, so here's what we've got coming up for you.

'On today's show, we go face to face

'and head to head with an intriguing ingredient.'

Time to bite its head off.

-OK, guys, are you ready?

-AUDIENCE GROAN

Will our volunteers step up to the plate in today's mystery meal?

-It's a big thing! It's a big thing!

-It is a big thing.

And Naomi Wilkinson faces a new nightmare in Incredible Or Inedible?

Oh, it's a scorpion!

You're kidding. You eat the whole thing?

But first,

I have a question for you. Who loves marshmallows?

ALL: Me!

What's not to love? They're soft, they're sweet, they're pink

and gooey, like edible space pillows from the Planet Fluff.

But the big question is this...

-ALL: How do you make them?

-Hmm.

How do you make them, indeed? Do you want to find out?

All: Yes!

Well, I need some bloodthirsty food heads to help me out,

so please give a huge round of applause to Sinead, Cole and Ciar!

CHEERING

Have you ever made marshmallows before?

ALL: No.

Sinead, if you go over there and grab the first dish on that table.

And bring it back here,

because we are going to make our very own marshmallows from scratch.

There we go. Now pull that lid off.

-So what do you reckon that is?

-ALL: Sugar.

Sugar, exactly. So we take a bunch of sugar

and we put it into a pan with a little bit of water.

We get that dissolving nicely.

Now this makes sugar very, very hot.

If you try and do this at home,

you absolutely have to do it with an adult. OK.

Second ingredients. Cole,

if you go over there and grab the dish with the yellow lid on, please.

So what do you reckon will be under the second lid?

-Um, probably not milk.

-Probably not milk.

-Lift that lid.

-ALL: Eggs!

-Exactly.

The first thing we need to do is separate the yolks from the white.

So, everyone grab an egg each.

Crack the egg on the side.

And open it up. We want to make sure you don't break the yolks.

Pour it onto there.

What you need to do is grab the egg yolk with your fingers,

dig it out and put it into there.

Oh! Quick, quick, quick, because it's split. OK.

Now, Ciar, slip it into your hand. Beautifully done. Perfect.

Sinead, get the yolk. Lovely.

And as much of that other yolk as you can. So there we go.

Cole, put our egg whites in there.

Wah! It does look a bit snotty, doesn't it?

OK, now, we need to start whisking.

-Oh, yeah, you got the action. That's brilliant.

-My mum taught me.

Ah! You look quite professional. I like it.

That'll do. Absolutely brilliant.

We are going to put our egg whites into the mixing bowl.

Ciar, we have another ingredient.

Go and grab the dish with the red lid on it.

What do you reckon might be the next ingredient?

Maybe milk in a bowl?

Maybe milk in a bowl. Let's have a look.

AUDIENCE GROAN Pig feet!

Mm-hm-mm-hm. Everyone grab a foot.

LAUGHTER

-What does it feel like?

-It goes all squishy, like lungs.

-I haven't felt lungs, but...

-It's what lungs might feel like.

I think that's a brilliant idea.

Why do you reckon there are pigs' feet in marshmallows?

-Maybe to flavour them?

-Maybe to flavour them. That's a great idea.

But there's something else.

All this gloopiness and gooiness is from something called gelatine.

We make gelatine by taking bones and boiling them up.

All of the gelatine comes into the water

and you can use that as a jelly to set things with.

-Do you want to see what it look like?

-ALL: Yes.

-OK.

We'll wash our hands and we can have a look.

So this is what the gelatine looks like after it is prepared.

Do you want to look? Grab one of those little leaves in there.

What's that like?

It's very slippery. Like ice, except it's not cold.

Yeah. It's that slipperiness that we want. OK, pop it back in there.

It's time for the next ingredient.

OK, Ciar, can you go and get the blue lid for me, please?

Very good.

OK, pop it over here for us. Fantastic. Now.

Ooh. Grab one each.

-What does it smell of?

-Liquorice.

-Very good guess.

-Lavender?

-Lavender, no.

-It's a sort of ice-cream flavour.

-Vanilla.

-Vanilla.

Exactly. OK, what we're going to do is just cut the end.

What we're going to do is get that out

by just sliding that across there.

-And then...

-There's not a lot in one, is there?

Not a lot, but it's quite powerful. So squidge that in your finger.

That's it. And have a little taste.

ALL: No.

-No?

-It tastes very strong, like caffeine, maybe.

That's exactly it is.

It's so strong, you can't really taste it as vanilla.

So those are the vanilla seeds.

So, what we're going to do is take some of this vanilla stuff

we've got already and add it to our eggs.

OK, which means it's time for the very last ingredient.

Sinead, do you want to go and grab that one with the orange lid.

Fantastic. OK.

This is the last ingredient in our marshmallows.

-Strange, aren't they? What do you think those are?

-Stones.

Stones, exactly! We put stones in...(!)

No, we don't put stones in marshmallows.

Grab a little pinch of those

-and have a little look at what it might be.

-Shells?

That is a brilliant answer. I'm going to show you what they do.

First of all, we need this. This is a mortar and pestle.

I'm gong to put in a little pinch of those.

Sinead, you can pop yours in there as well.

What I need you to do is pound these into a powder,

because these are very, very hard things.

They're sort of as hard as gravel.

Now, I'll tell you where these come from.

If you go to Lanzarote, you find masses and masses of cactus plants.

If you go up closely, you can see it is covered in this kind of mould.

If you scrape it off,

underneath are these bugs, called cochineal bugs.

OK, I think that's brilliant. OK, stop there.

Now, why do we put insects in food?

-Well, I'll show you.

-Flavour?

-Are you ready for this?

-Yes. Colour.

That is called carminic acid, which is in the bug.

We can use it in food. It's quite a strange idea, isn't it?

-It is.

-Yeah.

There we go. We're going to put a little bit more into there.

Into our mix.

And then, we put it all together.

So the colour's all in there.

Now I need to add the gelatine into the sugar.

Now this is really dangerous, because it's super-super hot.

And then we add the whole lot into our eggs.

MACHINE WHIRS

So once that's beautifully mixed together,

we put it into a tray and leave it to set.

CLOCK TICKING

ALARM RINGS

That's not bad. OK, see if you can peel off that paper.

-Does it get cooked?

-No, no.

You just make the mixture and you leave it to set.

This is a combination of icing sugar and cornflour.

Cole, grab that and just very gently shake it above the top.

-LAUGHTER

-It's really hard to do.

OK, let's have a little try.

-It's nice.

-Oh, wow.

It's really soft and sugary.

But I wondered

if we could make marshmallows on a different scale.

Could we make a marshmallow...

..that big? Shall we try it?

AUDIENCE: Yes!

What's the other thing you do with marshmallows around the campfire?

CHILDREN: Put them on the fire.

Toast them. Now. Angry Dave has got one of these.

-ALL: Ooh!

-Mm-hm-hm.

Oh, yeah. Are you angry today, Dave? He's very angry today.

I'm going to try and use this to toast that marshmallow.

-Do you think it'll work?

-ALL: Yes!

Come back later and we'll find out.

Give them a massive round of applause.

CHEERING AND APPLAUSE

Aye-aye!

There are some ingredients which even I find truly appalling.

Sheep's eyeballs.

This really is as extreme as it gets.

I'm just going to wash my hands.

And this is what they're like once they're cooked.

There is nothing more disconcerting than facing a dish

that's looking back at you.

Let's give it a try.

It smells like chicken noodle soup.

Very squidgy. Very soft and squidgy, rich.

Oh, dear. Which in most foods is a good thing.

It's that psychological thing.

I know that I'm squidging an eyeball.

HE EXHALES LOUDLY

It's gone down.

That's a very, very strange thing to eat,

but I feel like I've just climbed a mountain or something.

That is an extraordinary adventure to take yourself on.

If you ever get the chance, try an eyeball.

OK, you beautiful people, it's time to do some future gazing.

Let's travel forward to the year 2050.

By then, we're all going to be eating very differently.

Without wanting to scare the pants off you,

there may be trouble ahead.

Basically, in 2050, there'll be two billion more people in the world,

which is like having another 37 Great Britains.

All those people will need to be fed.

But there's no extra land to grow food on.

So the best thing to do is to run around with your hands in the air,

shouting, "Everybody panic!"

Or, we could try to sort it out.

I'm going to try some mind-blowing future food

that might just change the world.

I can't do this on my own, so please give a big hand

to Ajay, Lola and Panos!

CHEERING

-Who likes a burger?

-ALL: Me.

Do you like that burger? Would you like it?

It's a lovely beefburger. Look at all that cheese, ketchup.

Do you want to grab that?

No, you can't have it!

Because we're in the future and we are in 2050

and the trouble is that beef takes up a huge amount of resources.

You have to feed cows a lot of grain to get beef out of it

and that grain could be used a little bit better

to feed more people. So we need to find some alternatives.

Ajay, the yellow lid.

What do you reckon you've got there?

-Crickets?

-Crickets.

They're not quite crickets.

Everyone grab one.

These are insects.

The thing about insects is that they create very little methane,

which is a greenhouse gas, so they're much better for the planet.

I think we should have a little try. So, have a little crunch.

-Whole thing in.

-Ooh!

That one came straight out! Is it alive?!

-What happened there?

-Salty.

-Salty. How did it manage to escape?

There you go, you can have it right back again.

It tastes like peanuts, but really, really salty.

That is a genius way to describe it. I think you're right.

It is. It's got a really nutty flavour,

Lola is on the verge of vomiting, which is quite exciting!

So Panos is taking off all the legs.

So, on balance, how are these?

-Good.

-Strange.

-They're kind of strange, but they're a great start.

I think we should open the orange lid. Let's see what you've got.

Da-da-da!

Oh!

These are a bit of a different deal.

SOME GROAN

These are giant waterbugs.

You can see the back there, a couple of wings on the back.

Here are the legs on the side.

If you look of the front, there are some beady little eyes. OK.

Grab your bug.

Time to bite its head off. OK, guys, are you ready?

CRUNCHING

AUDIENCE GROAN

Panos has got the head. Chuck it in. See what you think.

CRUNCHING

You're in a bad place here, aren't you?

Just the fact of eating an insect, I don't like.

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

-It's really salty and like a forest.

That's a brilliant description.

I guess these are like forest animals, aren't they?

-Fishy.

-A little bit fishy, as well.

I think you've done brilliantly so far.

Are you ready for the next one?

OK, Panos. Lift that lid.

THEY GASP

-Mealworms.

-French fries(!)

LAUGHTER

I think both brilliant answers.

These are mealworms

and they've been flavoured with smoky-bacon flavouring.

So grab yourself a whole handful.

A whole handful?!

Like you've got a handful of peanuts.

These are immensely important.

We will be eating these in the future.

Have a little try, tell me what you think.

-It's weird.

-Nutty.

-They're pretty good, aren't they?

-They're very nutty.

-Mm.

Like crisps, but peanut ones.

I don't think people in Britain are ever going to eat

insects like this on a regular basis.

I think they need to be made into something else.

So we've come up with the gourmet version of future insect food.

I give you...

-..the insect burger.

-Oh, no.

So, grab yourself a little piece of that

-and have a look inside.

-It's got vegetables in it!

STEFAN LAUGHS

This is all of the insects we've eaten

mixed up into one big burger. In you go.

-It's just like an normal hamburger.

-Mm-hm.

That's a pretty good thing.

It taste like potatoes, but bad potatoes.

-I don't like the lettuce or the tomatoes.

-And the insects?

They're OK. STEFAN LAUGHS

Does the insect burger get a thumbs up or a thumbs down?

I'd say... Oh, we've got a split vote there.

Look, I think you've been absolutely brilliant.

Give our insects tasters a massive round of applause.

APPLAUSE AND CHEERING

'Coming up, can we make a massive marshmallow

'and then totally toast it?'

'And we find out if celebrity Naomi Wilkinson is prepared to go

'the whole hog in Incredible Or Inedible?'

It's pork.

-Oh!

-It's the intestines of the pig.

'But first...'

Now, all right, hold the phone, look here, I'm a food adventurer

and I'll tell you why.

I've eaten walrus liver.

AUDIENCE: Whatever.

Hm. OK.

I've eaten pig's face!

THEY YAWN

Tough crowd.

I've even eaten liquorice.

ALL: Urgh!

For real. Now, it's time to find out about you lot.

-What's the strangest thing you've eaten?

-Frogs' legs.

-Frogs' legs?

That's pretty strange. Have you ever eaten anything very strange?

-Lobster.

-Lobster. What have you eaten that's strange?

-Snails.

Snails are quite weird.

Listen, those are brilliant ideas,

but, today, we're going to be tackling

some ridiculously adventurous food

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

Are they brilliant, or are they bonkers? I don't know.

But I've stapled them to the chairs, so they're going nowhere!

Please give a huge round of applause to Panos, Cole and Lola!

CHEERING AND APPLAUSE

-So you think you can eat pretty much anything?

-Well, I've eaten bugs.

-How much worse can it be?

-Not that worse.

A lot worse, let me tell you.

Cole, if I served you your ultimate nightmare food, what would it be?

-Something alive.

-Something alive. Oh, dear. OK.

-Panos?

-Vegetables.

-Vegetables! Just any vegetables?

-Yes.

I think it's time to make this more scary. Blindfolds on, please.

-OK, can you see anything?

-ALL: No.

OK. which means I can show you guys what they're going to be eating.

They are going to be eating...

AUDIENCE MEMBER: Whatever.

CHILDREN GROAN

Do you know what? You don't have to eat them, they do!

Let's get on with it. Come on.

Now...

"Stef, what is this new torment?" I hear you cry.

"Why torture these innocent young souls?"

I think you're overlooking the fact that this might be fun.

For us! Not for them.

No, what I meant to say was,

this is a serious scientific experiment

using sensory deprivation to see if we can conquer our fears

of what food looks like to find a new food

that could change the world. OK.

Now I can reveal to you guys at home what it is

they're going to be eating.

They're going to be eating this.

A-ha. OK.

Everyone put out their hands.

Panos, I'm going to come to you first.

Just so you know, in case anyone is sick,

I have got the barf bucket at this end of the table. There we go.

OK. Here we go.

It's a big thing! It's a big thing!

-It is a big thing.

-LAUGHTER

OK.

-Cole...

-It's going down there!

..I'd better kill yours first!

-CRUNCHING

-That's horrible!

-It doesn't sound nice.

-I think that's dead now!

I will put it into your hand.

Oh, my gosh, it's alive!

-Very good, OK. Lola.

-OK.

-Here you go.

-It's a leg.

-Fantastic. Well done. Time to have a little nibble.

-I'm just going to rip it.

-That's it. Lola's getting in there.

-It's delicious!

-Lola's loving it.

It's salty!

LAUGHTER

Panos, you're doing brilliantly. Don't worry.

Cole, what does it taste like?

-Chicken popcorn.

-Yes? Anything else?

There's salt all over it.

-Does it taste nice?

-Yeah.

Yeah? Lola, what do you think of that?

It feels like a foot and tastes like chicken.

-Seaweed.

-Tastes like seaweed? That's quite interesting. OK. Very good.

All right, it's time to lift your blindfolds

and have a look at what you've ate.

-Oh, wow! It looks like a bird.

-LAUGHTER

Lola, what do you reckon it is?

An ostrich foot.

An ostrich foot? Cole, what do you think it is?

An eagle or a duck.

-Like a bird.

-Yes, that's very close.

-It's a foot.

-A foot of what?

-A vulture.

OK, I'm going to tell you exactly what it is you've been eating.

You've been eating...

..this.

Goose feet!

Goose feet.

-Do you want to have a look at what it's like when it's raw?

-Yeah.

OK.

-Ooh!

-They're quite strange, aren't they?

-Who liked the goose feet?

-Me.

Lola loved it. Cole, you loved it.

-Panos?

-No.

-He's not a buyer.

Look, I think you guys have been unbelievably brave.

Guys, give them a massive, massive round of applause.

CHEERING AND APPLAUSE

Listen up, I try to make sure that everything in this show

is educational and informative,

designed to make you a better, cleverer person.

But the next bit...isn't. Yep, it's time to get a celebrity

on stage and torture them in the name of entertainment.

Yes, it's time for Incredible Or Inedible?!

CHEERING

Today's guest is the star of Naomi's Nightmares Of Nature.

It's the glorious Naomi Wilkinson!

CHEERING

-A-ha! Hi, Stefan.

-Thank you very much for coming on the show today.

I don't know if I want to do this or not. I feel sick already.

You're having the right thoughts. It's what you should be thinking!

-What are the sort of things that you really hate?

-I don't like liver.

Liver is a gentle nightmare.

Is there anything that's really on the dark side?

I don't want to eat any eyeballs or toenails, really.

Come over here and I'll tell you how this all works.

We've got three different dishes.

We'll give you each dish and as you start to eat each dish,

then I will tell you exactly what it is you're eating.

Is there a barf bucket on stand-by?

You can vomit over this lot, it's all fine!

Then you're going to decide whether or not you think that dish

-is incredible, inedible or somewhere in between. OK?

-Yes, ready.

Please give a big round of applause to dish number one.

CHEERING

Thank you.

-Please let it something nice.

-It's absolutely delicious.

OK, that doesn't look too bad.

How much of this do I have to eat?

I think you should dig in

and take as much as you've got the appetite for.

-With the fork?

-You don't need to have a fork,

-it depends on how you were brought up!

-Oh! I can feel my hands shaking.

-So you dig into that, a nice little chunk of that.

-Ready.

-What am I eating?

-It's pork.

-Oh.

-It's pork chitterlings.

-What's that?

Chitterlings are the intestines of the pig.

It's those wibbly bits that all of the food makes its way through

-their stomach.

-Agh! It tastes like that!

It tastes squidgy.

It was the texture of that that was gross.

Really, really chewy and squidgy, that's the way I'd describe it.

-Stomachy?

-Yes. Stomachy, yes.

It's a nice flavour.

Better aftertaste than when it's in your mouth.

So, the question is, do you think that pig intestines

are incredible, inedible, or somewhere in between?

Time to choose.

I-i-i-i-it...

It was too chewy. It was too chewy.

It was too chewy.

-Oh, no!

-Sorry.

-OK. Good start.

Now it's time for dish number two. Bring it on!

CHEERING

-OK.

-Yeah.

-You ready?

-No.

Grab yourself a little fork there and dig in.

I can feel myself shaking. I don't know what it is.

It's not surprising, because these are quite strange things to try.

-These are...

-I like that.

-Silver fish.

-Mm-hm.

So what you're eating there is a teeny-tiny little fish

-and it's the whole thing.

-Really nice.

-Really nice?

-Yeah, that is good. It's not really fishy flavoured.

-Like a prawn cracker.

-Brilliant. It sounds pretty good.

-Really nice.

It's your choice. What do you reckon? silver fish?

Incredible or i-i-i-i-in....

Incredible!

-Nice.

-That's really good. OK, time for dish number three.

Give it a big round of applause.

CHEERING

-You've done so well so far, we've got a special present for you.

-OK.

Are you ready? Here we go.

-Oh, it's a scorpion!

-It's a little baby scorpion.

-You're kidding.

You eat the whole thing?

-You eat the absolute whole thing.

-No, you don't.

You can grab one of those.

It might sting you as it goes, but you know(!)

Here we go.

They do wriggle a bit, sometimes, as they go down!

This is a nightmare of nature. HE LAUGHS

Naomi's absolutely brilliant.

She's unbelievably brilliant, isn't she?

These are three very strange dishes, but they're all eaten

as a really decent foodstuff somewhere in the world.

-These are from Thailand.

-I feel weird eating a scorpion.

-It's a strange experience, isn't it? Tell us, what's it like?

-Crunchy.

Mainly I can taste the flavour of the stuff on top. Lovely.

It's your choice.

-Are scorpions incredible, inedible, or somewhere in between?

-Um...

It's just so weird, isn't it, eating a scorpion?

I-i-i-i-i-in...

-One of each.

-Let's give Naomi a massive round of applause.

CHEERING AND APPLAUSE

We've managed to drag ourselves through pig feet and bug blood

to make some marshmallows, but I wanted to do something incredible.

So we cooked up the ingredients for a massive one and here it is.

This is the largest marshmallow I've ever seen in my life.

What we need to do is pull it out,

so all the way around there to there.

OK, guys, are we ready? This is really, really heavy.

HE GROANS

Here we go. Right up on the top. Oh!

LAUGHTER

OK. There we go.

LAUGHTER

-Guys, have we made a marshmallow?

-ALL: Yes!

Kind of.

But there's one thing you have to do to marshmallows.

Toast them.

OK, guys, everybody out the way, this is going to get really hairy.

Angry Dave, bring on the toaster.

This is no ordinary toaster. This is the DAFT mark 2.

The digital analogue flame-thrower mark 2.

We don't talk about mark 1. Those were dark days.

BELL TOLLS

Anyway. Let's toast this baby. Right, let's fire her up.

OK. Obviously, never, ever try this at home.

It's terrifyingly dangerous.

Oh, hang on. Hey.

Wey-hey!

ALL: Burn it, burn it!

Did I toast it?

ALL: Yes!

Guys, come on down and eat it.

Get in there!

Is that the coolest marshmallow in the world ever?

ALL: Yes!

Thank you so much to Naomi, our brilliant volunteers,

this amazing studio audience. Join us next time for Incredible Edibles!

Subtitles by Red Bee Media Ltd