0:00:02 > 0:00:04I've had years of practise doing barmy food experiments
0:00:04 > 0:00:07but don't try anything you see on Incredible Edibles,
0:00:07 > 0:00:10especially if it involves knives, matches, raw meat, ovens,
0:00:10 > 0:00:12unicorns or windmills.
0:00:12 > 0:00:16If you don't like blood, guts, gore and entrails then close your eyes
0:00:16 > 0:00:20for half an hour and think about fluffy pink kittens instead.
0:00:41 > 0:00:44My name's Stefan Gates and I'm a food adventurer,
0:00:44 > 0:00:47which means I get my kicks from eating rotten fish,
0:00:47 > 0:00:51from chewing insects and from sucking on goat's eyeballs.
0:00:51 > 0:00:54The kind of food that'll make you scream.
0:00:54 > 0:00:58And now it's your turn, because this is Incredible Edibles.
0:00:58 > 0:01:02- You ready for adventure, guys? - ALL: Yeah!
0:01:05 > 0:01:08My adventures have taken me right across the country and today,
0:01:08 > 0:01:13I'm here in glorious Basildon in Essex, home to some fantastic grub.
0:01:13 > 0:01:15- Now, are you hungry guys? - ALL: Yeah!
0:01:15 > 0:01:17Woo-hoo. I think they're hungry.
0:01:17 > 0:01:20It's a good job because this is what's on today's menu.
0:01:22 > 0:01:27We make the ice cream flavours from hell.
0:01:27 > 0:01:29The audience wants you to add a spoonful of baked beans
0:01:29 > 0:01:32to your ice cream.
0:01:32 > 0:01:36I reveal a mystery meal that drives our volunteer quackers.
0:01:36 > 0:01:39AUDIENCE GROANS
0:01:39 > 0:01:42- Now that you know what it is, do you want to try some more?- No!- No?
0:01:44 > 0:01:47And we try a local delicacy that's so fresh
0:01:47 > 0:01:49it's still alive-alive-o.
0:01:49 > 0:01:53- Have you ever had oysters before? - I've had cooked ones but not raw.
0:01:53 > 0:01:55This was alive until seconds ago.
0:01:55 > 0:01:57- What do you think it looks like? - Like phlegm.
0:01:57 > 0:01:59AUDIENCE GROANS
0:02:01 > 0:02:05Now, I like to start every show by doing something amazing with food.
0:02:05 > 0:02:07Something that'll make you shout...
0:02:07 > 0:02:10ALL: That's incredible!
0:02:10 > 0:02:12Who here likes ice cream?
0:02:12 > 0:02:16- ALL: Me! - But what's incredible about that?
0:02:16 > 0:02:19You think there's nothing incredible about ice cream,
0:02:19 > 0:02:23but I'm going to try making ice cream but without using a freezer.
0:02:23 > 0:02:27Any idea how I could make ice cream without using a freezer?
0:02:27 > 0:02:29- Yeah. What do you reckon? - Go to the North Pole.
0:02:29 > 0:02:32You could just be in the North Pole, couldn't you?
0:02:32 > 0:02:34- Get snow and put cream in it. - A brilliant idea.
0:02:34 > 0:02:37- Yeah, what do you reckon? - Put it in a freezing cold bath.
0:02:37 > 0:02:40Put it in a freezing cold bath. That might do it. OK.
0:02:40 > 0:02:45But I want to make ice cream using just everyday things. Ice and salt.
0:02:45 > 0:02:47Yeah, bit weird, isn't it? And I can't do it on my own
0:02:47 > 0:02:50so I've asked the help of some of Basildon's finest.
0:02:50 > 0:02:52Here we have Krisdeana, Tommy and Daisy.
0:02:52 > 0:02:54Give them a big round of applause!
0:02:54 > 0:02:57- Follow me! - APPLAUSE
0:03:05 > 0:03:06OK, guys,
0:03:06 > 0:03:11first thing when you make ice cream is you need to make your base. OK?
0:03:11 > 0:03:13What's ice cream made of? Anyone?
0:03:13 > 0:03:15- Apples!- Shout out! Apples?!
0:03:15 > 0:03:17- Cream!- Cream! Somebody said cream.
0:03:17 > 0:03:20That's brilliant. Exactly that. We start off with cream.
0:03:20 > 0:03:24You've got a bag each and each bag has got a little bit of cream in.
0:03:24 > 0:03:25Pick it up so we can see it.
0:03:25 > 0:03:28We're going to add our flavours to the single cream.
0:03:28 > 0:03:31So, here we have a whole bunch of different ones.
0:03:31 > 0:03:36We've got bacon, fish fingers, baked beans, peas, pepperoni,
0:03:36 > 0:03:42strawberries, garlic, corned beef, chilli and salt and vinegar crisps.
0:03:42 > 0:03:45There's only one thing that all these have in common -
0:03:45 > 0:03:48you never find them together in any ice cream on the planet.
0:03:48 > 0:03:53So, first of all, Krisdeana, can you choose your first flavour?
0:03:53 > 0:03:57- Er...strawberries.- Strawberries, OK. Here's some strawberries.
0:03:57 > 0:04:00You've gone for the safe option there. There we go.
0:04:00 > 0:04:03Now, is strawberry ice cream very adventurous, guys?
0:04:03 > 0:04:07- ALL: No!- No. But that's fine
0:04:07 > 0:04:10because it's your job to choose an ingredient to go with it.
0:04:10 > 0:04:14What would you like to choose out of this to go with the strawberries?
0:04:14 > 0:04:18- ALL: Bacon!- Bacon?
0:04:18 > 0:04:23All right. OK. The consensus appears to be bacon.
0:04:23 > 0:04:27Krisdeana, take a spoonful of bacon and add it to the strawberries.
0:04:27 > 0:04:31While you're popping that in there, Tommy, what's your base ingredient?
0:04:31 > 0:04:34- Salt and vinegar crisps. - What a brilliant idea!
0:04:34 > 0:04:37Who's ever had ice cream with salt and vinegar crisps?
0:04:37 > 0:04:39SCREAMS OF DISGUST
0:04:39 > 0:04:44OK, our audience can chose what goes with the salt and vinegar crisps.
0:04:44 > 0:04:47- What do you reckon?- Beans!- Beans?!
0:04:47 > 0:04:49Beans. That's a brilliant idea. OK.
0:04:49 > 0:04:52The audience would like you to add a spoonful of baked beans
0:04:52 > 0:04:55to your salt and vinegar crisp ice cream.
0:04:55 > 0:04:57- OK, Daisy, what would you like to start with?- Peas.
0:04:57 > 0:05:02Peas. OK. Pea flavoured ice cream.
0:05:02 > 0:05:04OK, spoonful of peas into the bag.
0:05:04 > 0:05:07OK, what do you reckon goes really badly with peas?
0:05:07 > 0:05:10- Chilli!- Chilli?!
0:05:10 > 0:05:13I'm sorry, they made me do it.
0:05:13 > 0:05:16(ALL CHANT) Chilli, chilli, chilli, chilli!
0:05:18 > 0:05:21A spoonful of chilli.
0:05:21 > 0:05:23Oh, what are you like?
0:05:23 > 0:05:26OK, I'm going to go for corned beef.
0:05:26 > 0:05:30I've never had corned beef ice cream.
0:05:30 > 0:05:32And you guys can chose what goes with my corned beef.
0:05:32 > 0:05:35- Garlic!- Garlic?!
0:05:35 > 0:05:37(ALL CHANT) Garlic, garlic, garlic, garlic!
0:05:37 > 0:05:39Why do you have to torture me?
0:05:39 > 0:05:44Corned beef and garlic ice cream.
0:05:44 > 0:05:46Shall I put the whole lot in?
0:05:46 > 0:05:49- Whole lot?- ALL: Yeah!
0:05:49 > 0:05:52Oh, my word! OK.
0:05:52 > 0:05:55We need to close these up but we need to get the air out first.
0:05:55 > 0:05:59So, squeeze to get the air out. And then zip them up really rightly.
0:05:59 > 0:06:03OK, guys. In the bucket down here are some bags with some ice.
0:06:03 > 0:06:05Pop it up on the top there.
0:06:05 > 0:06:08Now, put your smaller bag into the bag, on top of the ice.
0:06:08 > 0:06:13So the magic ingredient is this... the salt.
0:06:13 > 0:06:16So, grab your cup of salt and pour it in,
0:06:16 > 0:06:19next to your little bag of cream.
0:06:22 > 0:06:25Something amazing happens
0:06:25 > 0:06:27when you mix together ice and salt.
0:06:27 > 0:06:31Water normally freezes at zero degrees centigrade,
0:06:31 > 0:06:35but when you add salt to ice, you start off a reaction
0:06:35 > 0:06:38that lowers the temperature which you can use to freeze things.
0:06:38 > 0:06:41And that's exactly what we're doing here.
0:06:41 > 0:06:44Now we need to start a reaction between the salt and ice.
0:06:44 > 0:06:48We need to shake this up. Give it a shake. Try and shake it around,
0:06:48 > 0:06:51get the ice at either side of the bag. That's pretty good.
0:06:51 > 0:06:57Get all that going. Now, let's see if the magic is actually happening.
0:06:57 > 0:07:01OK, so come and have a look at this. So, I've shaken it up a little bit.
0:07:01 > 0:07:04Let's check the temperature with this laser thermometer.
0:07:04 > 0:07:07So, it's at 10.5. The temperature is slowly dropping.
0:07:07 > 0:07:11-11. Give it a little bit of a shake.
0:07:12 > 0:07:13-12.
0:07:13 > 0:07:17OK, so the theory is working.
0:07:17 > 0:07:21Guys, I think these guys haven't been doing any work yet, have they?
0:07:21 > 0:07:24- No!- OK, time to get you shaking.
0:07:24 > 0:07:26Give me your bags there. There you go.
0:07:26 > 0:07:29Give it a bit of a shake about. Give it a bit of a shake like that.
0:07:29 > 0:07:31Give it a bit of a waggle.
0:07:31 > 0:07:34That looks like it's going crazy in there. That's it!
0:07:37 > 0:07:40Let's pass it on. You can do that one.
0:07:40 > 0:07:43If you take it upside down. Oh, you got ice dropping out on you!
0:07:43 > 0:07:46Yes, that's looking pretty good. Pass it over here.
0:07:46 > 0:07:48Brilliant guys, well done.
0:07:48 > 0:07:52Krisdeana, get the spoon in there and see if you've got any ice cream.
0:07:52 > 0:07:53And hold it up.
0:07:53 > 0:07:55So have we got ice cream?
0:07:55 > 0:07:57- APPLAUSE AND CHEERING - That is brilliant!
0:07:57 > 0:08:03But the question is, is it edible? It's time to taste the ice cream.
0:08:03 > 0:08:06Krisdeana, tell us what you had in your ice cream?
0:08:06 > 0:08:08I had strawberry and bacon.
0:08:08 > 0:08:12Strawberry and bacon flavoured ice cream.
0:08:12 > 0:08:15OK, grab a spoonful and give it a try.
0:08:15 > 0:08:19(ALL CHANT) Eat it, eat it, eat it!
0:08:24 > 0:08:27Krisdeana, what does it taste like?
0:08:29 > 0:08:31Erm...
0:08:31 > 0:08:36It tastes a bit like... a strawberry milkshake.
0:08:36 > 0:08:39Strawberry milkshake! Strawberry and bacony milkshake.
0:08:39 > 0:08:42- Is that a thumbs up or a thumbs down?- Thumbs down.
0:08:42 > 0:08:45Oh, no!
0:08:45 > 0:08:48OK. Tommy, just remind us, what was in your ice cream?
0:08:48 > 0:08:51Baked beans and salt and vinegar crisps.
0:08:51 > 0:08:54Baked beans and salt and vinegar crisp ice cream.
0:08:54 > 0:08:56Take a nice spoonful of it.
0:08:56 > 0:08:59Have a little taste and tell us what it tastes like?
0:08:59 > 0:09:02- ALL: Urgh!- He's got an appetite on him, hasn't he?
0:09:02 > 0:09:04Oh! Oh!
0:09:06 > 0:09:09OK, so, Tommy, don't tell us what it tastes like, just give us
0:09:09 > 0:09:11a thumbs up or a thumbs down.
0:09:12 > 0:09:16Daisy, it's up to you. Remind us, what flavour did you have?
0:09:16 > 0:09:18Peas and chillies.
0:09:18 > 0:09:22- And quite a lot of chillies. Do you like chilli?- I don't know.
0:09:22 > 0:09:24- You don't know?- I've never tried it.
0:09:24 > 0:09:26Here's an adventure in front of you!
0:09:26 > 0:09:31OK, take a little spoonful and taste it and tell me what it's like?
0:09:31 > 0:09:33Big lump of chilli!
0:09:35 > 0:09:39She's looking slightly concerned here.
0:09:39 > 0:09:43She's in a bad place. Do we need the bucket for this?
0:09:43 > 0:09:46No? You're a pretty brave lady.
0:09:46 > 0:09:48So, Daisy,
0:09:48 > 0:09:50what do you think, thumbs up or thumbs down?
0:09:50 > 0:09:54- In the middle.- Oh, yeah!
0:09:54 > 0:09:56APPLAUSE AND CHEERING
0:09:56 > 0:09:58Well done. OK, now I've got to try
0:09:58 > 0:10:00corned beef and garlic ice cream.
0:10:00 > 0:10:02ALL: Urgh!
0:10:02 > 0:10:09(ALL CHANT) Eat it, eat it! eat it, eat it, eat it!
0:10:09 > 0:10:11Do you know what that tastes like?
0:10:11 > 0:10:13That tastes pretty good!
0:10:15 > 0:10:18The point is, guys, is that we have managed to make ice cream
0:10:18 > 0:10:19without a freezer.
0:10:19 > 0:10:23I wonder if we can use this salt and ice technique to make something
0:10:23 > 0:10:25much, much more exciting.
0:10:25 > 0:10:28APPLAUSE
0:10:28 > 0:10:31Has anyone ever made ice lollies using some of these?
0:10:31 > 0:10:33- ALL: Yeah!- Yeah. they're cool, aren't they?
0:10:33 > 0:10:36You just pour juice into it and stick it in the freezer.
0:10:36 > 0:10:40If you wanted to make a massive lolly you couldn't do it
0:10:40 > 0:10:42in a freezer that big.
0:10:42 > 0:10:45However, how about using this?
0:10:45 > 0:10:47This is a water butt.
0:10:47 > 0:10:50It's basically a big bucket that you use to put water in.
0:10:50 > 0:10:53Now, around the outside of it is a duvet
0:10:53 > 0:10:57and the duvet is there to insulate it, to keep the cold in.
0:10:57 > 0:11:01If we use this salt and ice technique we are going to try
0:11:01 > 0:11:03and make a massive lolly.
0:11:03 > 0:11:06DRAMATIC MUSIC
0:11:06 > 0:11:09I need a bit of help so a big hand
0:11:09 > 0:11:12- for Bradley and Devon, please. - APPLAUSE
0:11:15 > 0:11:18OK, first thing we need is,
0:11:18 > 0:11:20we need one of these moulds but on a massive scale.
0:11:20 > 0:11:25OK, Bradley and Devon, pick up that big old heap of wire and wood.
0:11:25 > 0:11:30This is my lolly mould. OK. Let's put it in the water butt.
0:11:30 > 0:11:34Squeeze back a little bit there, guys.
0:11:34 > 0:11:36So, first of all we need the juice.
0:11:36 > 0:11:38That's the concentrate for the squash. There we go.
0:11:38 > 0:11:41Argh, that's a bit much!
0:11:41 > 0:11:45- Now we need to fill it up with water to dilute it down a bit.- In here?
0:11:45 > 0:11:47Yeah, yeah, it's all going in there. That's perfect.
0:11:47 > 0:11:50- Every good ice lolly is held by what, guys?- Ice!
0:11:50 > 0:11:52- Ice?!- A stick.
0:11:52 > 0:11:54By a stick! A lolly stick. OK.
0:11:54 > 0:11:58Over there is a lolly stick. Can you go and grab that for me, Devon?
0:11:58 > 0:11:59That is a massive lolly stick.
0:11:59 > 0:12:02Like every good lolly stick, this one's got a joke on it.
0:12:02 > 0:12:04How do you make a lolly stick?
0:12:04 > 0:12:07How?
0:12:07 > 0:12:09You cover it in glue.
0:12:09 > 0:12:11SILENCE
0:12:11 > 0:12:13Tough crowd.
0:12:13 > 0:12:16OK, let's put it straight in there. All right.
0:12:16 > 0:12:20- What did we use to freeze our ice cream earlier on?- Ice.- Ice and..?
0:12:20 > 0:12:22- Salt.- Ice and salt. OK, so,
0:12:22 > 0:12:2640 bags of ice. We'd better get started. Sorry, guys.
0:12:27 > 0:12:29Chuck yours in there.
0:12:32 > 0:12:34There you go. Thank you.
0:12:34 > 0:12:37You need a jug of salt. Whoa! There we go.
0:12:37 > 0:12:40OK, now you need to spread that all into the ice we've got there.
0:12:42 > 0:12:43We need to layer this up.
0:12:43 > 0:12:46Before, we could just shake things around.
0:12:46 > 0:12:49This time, we need to mix ice, then salt, ice, then salt.
0:12:49 > 0:12:52What we're hoping is that the salt and the ice will drop
0:12:52 > 0:12:55the temperature enough so we can freeze our enormous ice.
0:12:55 > 0:12:58- Guys, do you think it will work? - ALL: Yes!
0:12:58 > 0:13:03- Let's cross our fingers and wish for the best, all right?- Yes!- No!
0:13:07 > 0:13:11My mission to find the most weird and wonderful foods
0:13:11 > 0:13:14has taken me all the way to chocolate heaven,
0:13:14 > 0:13:16right here, in Belgium.
0:13:21 > 0:13:24We all love chocolate, but there's one man
0:13:24 > 0:13:28who's so obsessed with it that he's dedicated his life to chocolate.
0:13:28 > 0:13:29He woke up one morning
0:13:29 > 0:13:32and decided to build his very own chocolate world.
0:13:32 > 0:13:35I've tracked him down all the way here
0:13:35 > 0:13:39to a small coastal town in Belgium. I'm going to find out more.
0:13:41 > 0:13:45This is David, the man with the best job in the world.
0:13:45 > 0:13:48Welcome to my world of chocolate.
0:13:48 > 0:13:50There's such a beautiful smell in this place.
0:13:50 > 0:13:57We try to make little jewels, one or two bites and the flavours
0:13:57 > 0:14:00and taste have to be perfect otherwise I won't sell it.
0:14:00 > 0:14:04This choco-bonkers man has created some mysterious concoctions
0:14:04 > 0:14:08and I'm dying to dive in and test them out.
0:14:08 > 0:14:12Wow, look at this. It's like a field of chocolate. Can I try one?
0:14:12 > 0:14:14- Yes, sure.- Which one do you suggest?
0:14:14 > 0:14:18I suggest you start with the passion fruit, that's my favourite.
0:14:18 > 0:14:20Your favourite? Oh, well, perfect. Look at that.
0:14:20 > 0:14:24- Is that covered in a little bit of gold?- Yes, that's gold dust.
0:14:24 > 0:14:27- Real gold dust? - Real gold dust, yes. Enjoy.
0:14:29 > 0:14:32LAUGHS
0:14:32 > 0:14:33Wow.
0:14:33 > 0:14:35What shall I try next, do you think?
0:14:35 > 0:14:38Mmm. The horse milk, you have to try it.
0:14:38 > 0:14:43It's one of, it's a favourite chocolate of many customers.
0:14:43 > 0:14:44Oh!
0:14:45 > 0:14:46Wow!
0:14:46 > 0:14:49Passion fruit with real gold dust!
0:14:49 > 0:14:51Horse's milk!
0:14:51 > 0:14:54David uses some really curious ingredients in his truffles.
0:14:54 > 0:14:59But I reckon I could top that with my very own special flavour.
0:14:59 > 0:15:01What do you want to make?
0:15:01 > 0:15:06I'd just like to try something absolutely brand-new, a little food adventure.
0:15:06 > 0:15:08So, could you combine crisps with chocolate,
0:15:08 > 0:15:10cheese and chocolate, something like that?
0:15:10 > 0:15:13Sounds a bit weird, but I'll give it a try.
0:15:13 > 0:15:17If David thinks salty crisps and stinky cheese is weird,
0:15:17 > 0:15:19I must be onto a winner.
0:15:19 > 0:15:23First I need to mash up the crisps
0:15:23 > 0:15:25and stir them into the melted chocolate.
0:15:25 > 0:15:27This creates our first layer.
0:15:27 > 0:15:30Do this nice and quickly before it starts to go soggy.
0:15:36 > 0:15:38Now for the top layer. Grated parmesan cheese
0:15:38 > 0:15:43adds a strong smell and lovely cheesy flavour.
0:15:43 > 0:15:45Well, hopefully!
0:15:54 > 0:15:56The final touches leave my chocolates looking
0:15:56 > 0:15:59like a work of art.
0:15:59 > 0:16:04And this is just a little bit of mangled up crisps
0:16:04 > 0:16:06to give it the final finishing touch.
0:16:06 > 0:16:10OK, here we go. Time for tasting.
0:16:10 > 0:16:14Will they be a brilliant new chocolate crispy creation,
0:16:14 > 0:16:16or just a cheesy catastrophe?
0:16:16 > 0:16:18- You ready for this?- Yeah.
0:16:20 > 0:16:23- Mmm.- A very nice crunch.- Mmm.
0:16:25 > 0:16:27It's got the texture of sort of peanut butter.
0:16:27 > 0:16:30- Yeah.- Bits of crunch. Very smooth.
0:16:30 > 0:16:34I think I could sell these in my shop. Yeah, honestly.
0:16:34 > 0:16:36- Wow!- Yeah.
0:16:36 > 0:16:38I am blown away.
0:16:38 > 0:16:42Success! My chocolates are strange and beautiful enough
0:16:42 > 0:16:44to sell in David's shop.
0:16:49 > 0:16:51Today we're in the Essex town of Basildon
0:16:51 > 0:16:54where we've already made some ice screams...
0:16:54 > 0:16:58- What was in your ice cream?- Baked beans and salt and vinegar crisps.
0:16:58 > 0:17:01ALL: Eugh!
0:17:01 > 0:17:03Squeeze that into there.
0:17:03 > 0:17:05And made a start on a large lolly.
0:17:05 > 0:17:08- Think it'll work?- ALL: Yeah!
0:17:08 > 0:17:14And later on, three volunteers quack up after trying my mystery meal.
0:17:14 > 0:17:15Ugh, I don't like it.
0:17:15 > 0:17:19- Ugh! Rotten eggs. - Rotten eggs. Rotten eggs!
0:17:22 > 0:17:26CHEERING
0:17:26 > 0:17:30Now, it's my job to explore the world searching for exciting food,
0:17:30 > 0:17:33but you can find amazing stuff right here in Essex.
0:17:33 > 0:17:37To show us some of that we've got local food expert, Richard Eames.
0:17:37 > 0:17:40Big round of applause, everyone.
0:17:40 > 0:17:41CHEERING
0:17:41 > 0:17:43- Richard, how you doing? - Hi, how you doing?
0:17:43 > 0:17:45Thanks for coming. What are you making?
0:17:45 > 0:17:49We can prepare one of these crabs. This is a local crab.
0:17:49 > 0:17:51These came from just off Clacton yesterday.
0:17:51 > 0:17:54So Clacton, just up the coast.
0:17:56 > 0:17:58So, has this already been cooked?
0:17:58 > 0:18:02This has already been cooked. It was boiled for about 20 minutes.
0:18:02 > 0:18:03Now, to dress a crab.
0:18:03 > 0:18:07What you do, put him like that,
0:18:07 > 0:18:09you put pressure underneath there
0:18:09 > 0:18:13and you pull the middle bit out.
0:18:13 > 0:18:17Now, these are called dead men's fingers.
0:18:17 > 0:18:19They're not actually poisonous,
0:18:19 > 0:18:23but they don't taste very nice, so we take them out.
0:18:23 > 0:18:26Now the other bit you don't eat is the stomach sac,
0:18:26 > 0:18:30which is just behind its mouth. There's its mouth. Can you see?
0:18:30 > 0:18:33So all you do, you just push that, out like that
0:18:33 > 0:18:37and you just pull that bit out and you get rid of it.
0:18:37 > 0:18:41That's that bit done. You pull the claws off.
0:18:41 > 0:18:42- Ouch.- And pull the legs off.
0:18:42 > 0:18:44While Richard carries on
0:18:44 > 0:18:47his expert crab dressing over there, I'm going to
0:18:47 > 0:18:48show you a slightly quicker method.
0:18:48 > 0:18:52This is what I do at home. Take a crab.
0:18:52 > 0:18:56You take a pair of goggles, like these. Very good for snorkelling.
0:18:58 > 0:19:01You don't need the snorkel, but you do need one of these. A hammer.
0:19:01 > 0:19:02You go like this.
0:19:04 > 0:19:06THEY SCREAM
0:19:06 > 0:19:08It's a little bit messy, granted,
0:19:08 > 0:19:11but it's a much quicker way of getting into your crab.
0:19:11 > 0:19:13Little bit of that there.
0:19:13 > 0:19:17There we go. Maybe a little bit of that. That looks quite tasty.
0:19:17 > 0:19:20Little bit of that. Fantastic. OK, Richard,
0:19:20 > 0:19:23I think you can finish off there.
0:19:23 > 0:19:26That looks beautiful. What we need is somebody to taste it.
0:19:26 > 0:19:30So, everyone, please give a big hand for Tansin.
0:19:30 > 0:19:32Tansin, up you come.
0:19:32 > 0:19:34CHEERING
0:19:35 > 0:19:38- You all right, there?- Yeah.- OK.
0:19:38 > 0:19:41- Have you ever had crab before? - No.- No. OK.
0:19:41 > 0:19:43Which one do you reckon
0:19:43 > 0:19:46looks better out of the two of these?
0:19:48 > 0:19:51- That one.- That one? Richard's! - Well done. Thank you, Tansin.
0:19:51 > 0:19:55I think you should try some. See what you think.
0:19:55 > 0:19:58- Kind of tastes like fish. - Its a little bit fishy, isn't it?
0:19:58 > 0:20:02- Chewy.- Chewy. A little bit chewy. Now, would you eat that again?- Yeah.
0:20:02 > 0:20:06- You would.- Good girl.- Brilliant. Big round of applause for Tansin.
0:20:06 > 0:20:08CHEERING
0:20:08 > 0:20:12- OK, Richard, what else have you got to show us?- Right. OK.
0:20:12 > 0:20:14Next thing I have to show you, I've got oysters.
0:20:14 > 0:20:18- Oysters are normally eaten raw. - Raw.- OK.
0:20:18 > 0:20:22And when you open up an oyster
0:20:22 > 0:20:24that is the point that it dies.
0:20:24 > 0:20:26What we need is somebody to taste it.
0:20:26 > 0:20:30So everyone please give a big hand to Tommy.
0:20:30 > 0:20:31CHEERING
0:20:31 > 0:20:36- Hi, Thomas. You all right?- Yeah.- Top man. Ever had oysters before?
0:20:36 > 0:20:38- I've had cooked ones but not raw.- OK.
0:20:38 > 0:20:42- So this was alive until seconds ago. - What do you think it looks like?
0:20:42 > 0:20:44- It looks like phlegm. - It looks like phlegm.
0:20:44 > 0:20:46ALL: Eugh!
0:20:46 > 0:20:49- Do you want a bit of lemon on your phlegm?- Yes please.
0:20:50 > 0:20:53I tell you what, you are one brave guy.
0:20:53 > 0:20:58Having your first oyster is always a big brave experience. Go for it.
0:20:58 > 0:21:00AUDIENCE SQUEALS
0:21:00 > 0:21:04Ah, it's the whole thing. You are such a star.
0:21:04 > 0:21:07Give him a moment. Blimey, that's got... Ooh, has that all gone down?
0:21:07 > 0:21:09Yeah.
0:21:09 > 0:21:13Wow! A quick round of applause. Look at this guy. Top man.
0:21:13 > 0:21:14CHEERING
0:21:14 > 0:21:18- Question is, did you like it?- Yeah. - Would you eat it again?- Yeah.
0:21:18 > 0:21:20Fantastic. Which just goes to prove
0:21:20 > 0:21:23that you don't need to go far to find some amazing food.
0:21:23 > 0:21:27Give a big hand to Richard and Tommy. Well done, guys.
0:21:27 > 0:21:29CHEERING AND APPLAUSE
0:21:35 > 0:21:37Now, it's my mission to get you guys
0:21:37 > 0:21:41to explore the world of exciting new foods.
0:21:41 > 0:21:43So, I'm going to serve up something that's very wonderful
0:21:43 > 0:21:47but very, very strange. My mystery meal.
0:21:52 > 0:21:55Now, up on stage we have Wilson, Sophie and Charlie
0:21:55 > 0:21:57who are going to be trying out the mystery meal.
0:21:57 > 0:22:00First of all, can you please put your blindfolds on?
0:22:00 > 0:22:05They can't see anything, so we can look at what they'll be eating.
0:22:08 > 0:22:12- What do you think these are? - Chicken legs.- Chicken legs.
0:22:12 > 0:22:15- Fingers.- Slugs. Anyone else?
0:22:15 > 0:22:20- Fingers.- Fingers. What do you reckon they are? Say again?
0:22:20 > 0:22:24- Rotten pasta.- Rotten pasta!
0:22:24 > 0:22:27Those are all some pretty bizarre guesses, but none are right.
0:22:27 > 0:22:29I don't want to eat it.
0:22:29 > 0:22:31OK. So...
0:22:31 > 0:22:33How you feeling guys? Charlie...,
0:22:33 > 0:22:36some of the things they said that it might be were slugs.
0:22:36 > 0:22:39- Do you like the idea of eating slugs?- No.
0:22:39 > 0:22:42I don't particularly like the idea of eating slugs.
0:22:42 > 0:22:46- They also said it might be pigs' ears. Ever had pigs' ears?- No.
0:22:46 > 0:22:48And have you ever had slugs before?
0:22:48 > 0:22:50No. Somebody said they might be rotten fingers.
0:22:50 > 0:22:53- Have you had rotten fingers before?- No.
0:22:53 > 0:22:56Now I can reveal to you at home what it is
0:22:56 > 0:22:57that these guys are going to be eating.
0:22:57 > 0:22:59AUDIENCE SQUEALS
0:23:01 > 0:23:03Uh-huh. Oh, yeah.
0:23:03 > 0:23:06OK, first of all I'm going to give you one.
0:23:06 > 0:23:09Put your hand out nice and flat. OK. There we go.
0:23:09 > 0:23:11I'm not putting it in my hand.
0:23:11 > 0:23:14OK, Sophie. There you go, there's one of them.
0:23:16 > 0:23:18Charlie, let's give you that one there. OK.
0:23:18 > 0:23:20Now, what does it smell like?
0:23:20 > 0:23:22Have a little smell of it.
0:23:22 > 0:23:25What does it smell like? I think...
0:23:25 > 0:23:28- It smells like crackers. - I think they smell really good.
0:23:28 > 0:23:31What does it feel like, what's the texture of it?
0:23:31 > 0:23:34- It feels a bit slimy at the top but...- Yeah, bit slimy.
0:23:34 > 0:23:36When you go down it feels really drier.
0:23:36 > 0:23:39- Guys, are you ready?- Yeah.
0:23:39 > 0:23:41- No.- Yeah.
0:23:41 > 0:23:43Guys,
0:23:43 > 0:23:47have a little chew on what you've got in your hands.
0:23:49 > 0:23:52Ooh, yeah. It's pretty good.
0:23:52 > 0:23:56The soft bits around. Don't eat the bit, the hard bit in the middle.
0:23:56 > 0:23:59- You've all had a little munch. - Ugh, I don't like it.
0:23:59 > 0:24:03- Sophie, what do you think of that? - It's crunchy.
0:24:03 > 0:24:05It's crunchy.
0:24:05 > 0:24:08- It tastes like French fries. - French fries.
0:24:08 > 0:24:11- Ugh, rotten eggs. - Rotten eggs. Rotten eggs!
0:24:11 > 0:24:14I don't know. Slug?
0:24:14 > 0:24:16Slug.
0:24:16 > 0:24:18Now, the thing about these
0:24:18 > 0:24:22is that they are very, very popular in China and Vietnam and Thailand.
0:24:22 > 0:24:24Any idea what they are?
0:24:24 > 0:24:29- A kind of fish?- A kind of fish. That's a good guess. Wilson?
0:24:29 > 0:24:33- I think it's a sea creature.- It's time to remove your blindfolds.
0:24:35 > 0:24:37Have a little look at what you got there.
0:24:37 > 0:24:40- Ugh.- It's quite odd, isn't it? Now, I'm going to reveal
0:24:40 > 0:24:44what our brave Basildon eaters have been eating.
0:24:44 > 0:24:46You have been eating...
0:24:47 > 0:24:51AUDIENCE SCREAMS
0:25:00 > 0:25:02Now that you know what it is,
0:25:02 > 0:25:06- do you want to try some more?- No! - No? Do you want to try some more?
0:25:07 > 0:25:10Charlie, you going to try another one? No.
0:25:10 > 0:25:13You're so cool. Let's hear it for the bravest eaters in Basildon.
0:25:13 > 0:25:15CHEERING
0:25:15 > 0:25:16Woo hoo!
0:25:22 > 0:25:25OK, the moment of truth has arrived.
0:25:25 > 0:25:28At the start of the show we made a wild attempt to make a massive,
0:25:28 > 0:25:31massive ice lolly. It's been sitting here
0:25:31 > 0:25:36while we've been mucking around and let's see if anything's happened.
0:25:36 > 0:25:40Well...I can see that there's ice in there
0:25:40 > 0:25:42but it hasn't quite worked.
0:25:42 > 0:25:45OK, I know what you're thinking, "What a disaster!"
0:25:45 > 0:25:49Ha-ha, that's where you're wrong, because I thought this might happen
0:25:49 > 0:25:51and I started one a little bit earlier.
0:25:51 > 0:25:52Follow me.
0:25:52 > 0:25:55This is exactly the same lolly.
0:25:55 > 0:25:58It's got the same joke on the stick.
0:25:58 > 0:26:02Let's see if this worked. It's taken a couple more hours. There we go.
0:26:03 > 0:26:05Squeeze it out.
0:26:06 > 0:26:10Argh. Argh. Ha, ha. So heavy.
0:26:10 > 0:26:12All right, watch out guys, coming through.
0:26:13 > 0:26:16STEF GROANS
0:26:22 > 0:26:26There's a fair bit of water there. You never know, it might be a lolly.
0:26:26 > 0:26:27Let's open it up.
0:26:30 > 0:26:34OK, can salt and ice create
0:26:34 > 0:26:38the biggest lolly in Basildon?
0:26:38 > 0:26:41A little bit of... Be a lolly.
0:26:41 > 0:26:44(CHANTING) Be a lolly, be a lolly!
0:26:44 > 0:26:46CHEERING
0:26:50 > 0:26:52Yeah!
0:26:53 > 0:26:56I think the end's poking out a bit. OK, guys,
0:26:56 > 0:26:58you've done such a brilliant job
0:26:58 > 0:27:00you should put the finishing touches on.
0:27:00 > 0:27:02So let's cover it in chocolate.
0:27:02 > 0:27:03You grab some of these.
0:27:03 > 0:27:05CHEERING
0:27:05 > 0:27:10(CHANTING) Chocolate, chocolate!
0:27:10 > 0:27:12- OK, Devon, hundreds and thousands. - Oh, yeah.
0:27:12 > 0:27:14Go for it!
0:27:17 > 0:27:19There we go.
0:27:19 > 0:27:22Wow. All right.
0:27:22 > 0:27:27Now, that is what I call a Basildon lolly.
0:27:27 > 0:27:31Guys, you've earned this. Tuck in.
0:27:31 > 0:27:32CHEERING
0:27:32 > 0:27:37That's all we've got time for. Thanks to my brave volunteers,
0:27:37 > 0:27:40the wonderful Richard Eames and the brilliant people of Basildon.
0:27:40 > 0:27:44We'll see you next time for some more Incredible Edibles. Bye!
0:27:44 > 0:27:46How's it going there, guys?
0:28:01 > 0:28:04Subtitles by Red Bee Media Ltd