0:00:02 > 0:00:04I've spent years doing barmy food experiments, but you
0:00:04 > 0:00:08shouldn't try anything you see on Incredible Edibles, especially
0:00:08 > 0:00:12if it involves knives, matches, raw meat, ovens, unicorns or windmills.
0:00:12 > 0:00:15If you don't like blood, guts, gore and entrails then close your eyes
0:00:15 > 0:00:19for half an hour and think about fluffy pink kittens instead.
0:00:19 > 0:00:20MIAOW
0:00:30 > 0:00:32Testing.
0:00:41 > 0:00:44My name's Stefan Gates and I'm a food adventurer.
0:00:44 > 0:00:47I've been searching for the most wonderful
0:00:47 > 0:00:51and the most weird food on earth and now I'm going to serve them to you.
0:00:51 > 0:00:55Because this is Incredible Edibles and I'm going on an adventure.
0:00:55 > 0:00:57Guys, are you coming with me?
0:00:57 > 0:01:00CHILDREN SHOUT: Yeah!
0:01:00 > 0:01:03I'm here in brilliant Bromley in Kent. It's the garden of England.
0:01:03 > 0:01:05I thought we should dig up the garden
0:01:05 > 0:01:07and see if we can find some wonderful foods inside it.
0:01:07 > 0:01:08Guys, are you hungry?
0:01:08 > 0:01:11CHILDREN SHOUT: Yeah!
0:01:11 > 0:01:12They're hungry.
0:01:12 > 0:01:15I hope they've brought their napkins cos this is going to get messy.
0:01:15 > 0:01:18Coming up, we see the weird and wonderful innards,
0:01:18 > 0:01:21odds and ends that go into an average hot dog.
0:01:21 > 0:01:25These are chicken carcasses, OK?
0:01:25 > 0:01:29Three adventurous volunteers get a mouthful of my mystery meal.
0:01:31 > 0:01:35And we discover if some ordinary everyday eggs have the strength
0:01:35 > 0:01:37to take the weight of a family car.
0:01:40 > 0:01:42On Incredible Edibles, I like to start every show
0:01:42 > 0:01:44by doing something amazing with food,
0:01:44 > 0:01:47something I've never done before, that will make you shout.
0:01:47 > 0:01:50CHILDREN SHOUT: That's incredible!
0:01:50 > 0:01:51Oh yeah.
0:01:51 > 0:01:54Now guys, what I want to know is, do you like eggs?
0:01:54 > 0:01:56CHILDREN: Yes.
0:01:56 > 0:01:59Good, they like eggs. OK, how do you like your eggs?
0:01:59 > 0:02:01CHILDREN SHOUT ANSWERS
0:02:01 > 0:02:02Most of you were scrambled,
0:02:02 > 0:02:05some fried, some poached. I like them sunny side up.
0:02:05 > 0:02:07The thing is, how do you get into an egg?
0:02:07 > 0:02:09CHILDREN: You break it.
0:02:09 > 0:02:11Break it, OK. Well, let's have a little look.
0:02:11 > 0:02:14When you buy eggs it often says fragile on the packet
0:02:14 > 0:02:16and that's cos it's really easy to break them.
0:02:16 > 0:02:19Tap it on the side of a bowl, pull it apart.
0:02:19 > 0:02:21Nothing could be simpler.
0:02:21 > 0:02:24If you're a chef and you're trying to show off to people
0:02:24 > 0:02:25you can do two at once.
0:02:25 > 0:02:30Go like that, pull them apart and you're done, just like that.
0:02:30 > 0:02:33Remember, you should always wash your hands after handling raw eggs.
0:02:33 > 0:02:36I'm just going to quickly do that now.
0:02:36 > 0:02:39Now I want to show you something else but I need some help.
0:02:39 > 0:02:42Please welcome Mithun, Angel and Luca. Big round of applause.
0:02:42 > 0:02:45CHILDREN CHEER AND CLAP
0:02:45 > 0:02:48- OK, so eggs, they're pretty easy to get into, aren't they?- Yeah.
0:02:48 > 0:02:51They're pretty fragile, they break really easily.
0:02:51 > 0:02:53In fact, often you'll come home from the shops
0:02:53 > 0:02:57and there'll be some eggs broken in the packet by the time you get home.
0:02:57 > 0:03:00I want you to put a finger at the top,
0:03:00 > 0:03:02a thumb at the bottom and then squeeze.
0:03:02 > 0:03:06Go on, squeeze it, you can do it. Go on, squeeze it.
0:03:06 > 0:03:08CHILDREN CHANT: Squeeze it, squeeze it.
0:03:08 > 0:03:12Come on. Go on, you can do it. Squeeze it.
0:03:12 > 0:03:13Were you trying hard?
0:03:13 > 0:03:14Yeah.
0:03:14 > 0:03:16You weren't fibbing. I was pressing that hard.
0:03:16 > 0:03:19There's something special about an egg.
0:03:19 > 0:03:21The eggs have an incredible design.
0:03:21 > 0:03:24They're capable of taking HUGE amounts of weight.
0:03:24 > 0:03:26After all, chickens sit on them, don't they?
0:03:26 > 0:03:29If you were an architect or engineer you'd think that's brilliant,
0:03:29 > 0:03:32how can I come up with something that fantastic?
0:03:32 > 0:03:36But I wondered just how much pressure eggs can withstand
0:03:36 > 0:03:37before they break.
0:03:37 > 0:03:38Follow me.
0:03:40 > 0:03:44OK, Mithun, you stand there on the landing zone.
0:03:44 > 0:03:45Here we have 30 eggs.
0:03:45 > 0:03:48Do you reckon they could take the weight of Mithun? No?
0:03:48 > 0:03:50CHILDREN SHOUT "YES" AND "NO"
0:03:50 > 0:03:52Angel, do you think this will work?
0:03:52 > 0:03:54Maybe, I'm not sure.
0:03:54 > 0:03:55I think it will.
0:03:55 > 0:03:57Guys, do not try this at home because if you break eggs
0:03:57 > 0:04:01they can actually be really sharp and you could hurt yourself, OK?
0:04:01 > 0:04:02- Are you ready, Mithun? - Yes.
0:04:02 > 0:04:07Excellent, OK. Try and keep your feet as flat as possible.
0:04:07 > 0:04:09Next foot on. Ooh, I can hear something cracking.
0:04:09 > 0:04:11Very gently let him go.
0:04:12 > 0:04:15The man is standing on eggs.
0:04:15 > 0:04:19CHILDREN CHEER AND CLAP
0:04:19 > 0:04:22But just to prove that these are real eggs,
0:04:22 > 0:04:25Mithun, jump on those eggs.
0:04:25 > 0:04:27STEFAN LAUGHS
0:04:29 > 0:04:31Oh, OK.
0:04:31 > 0:04:34Well, that's pretty cool but it's not really something that'll
0:04:34 > 0:04:36make you shout, "that's incredible,"
0:04:36 > 0:04:39so I thought let's do something much bigger.
0:04:39 > 0:04:42I want to know if these eggs, the things that you all
0:04:42 > 0:04:47eat for breakfast, will take the weight of this car.
0:04:48 > 0:04:52If it does, it won't only be incredible, it'll be in-cregg-ible.
0:04:52 > 0:04:55Oh yeah. Find out later on.
0:05:08 > 0:05:09Don't eat me.
0:05:09 > 0:05:14EVIL-SOUNDING LAUGH
0:05:14 > 0:05:18Acid, sounds scary, doesn't it?
0:05:18 > 0:05:19In fact, some acids can be
0:05:19 > 0:05:23so powerful that they can even dissolve metal.
0:05:24 > 0:05:25Acids are everywhere
0:05:25 > 0:05:29and they're what gives that really zingy taste to our food.
0:05:29 > 0:05:34For example, when you ferment cheese and yoghurt, acids form.
0:05:34 > 0:05:38And if you think about fruit and vegetables, they're laden with acid.
0:05:38 > 0:05:41One of the best food acids out there is this one, vinegar.
0:05:41 > 0:05:45It's the stuff that gives extra flavour to our fish and chips.
0:05:45 > 0:05:47But it's not just about flavour.
0:05:47 > 0:05:50We've been using it for centuries for pickling.
0:05:50 > 0:05:54And what the acid does is it keeps the bacteria at bay
0:05:54 > 0:05:57that would otherwise rot our food.
0:05:57 > 0:06:01And so for example, we can keep these herrings
0:06:01 > 0:06:05tasting excellent for months thanks to the vinegar.
0:06:05 > 0:06:10I'm going to show you how this works with a fun little eggs-periment.
0:06:12 > 0:06:15Eggs are made mostly from protein and when you cook one
0:06:15 > 0:06:22the protein changes from soft and runny to white and firm.
0:06:22 > 0:06:26The heat has changed the shape of the protein.
0:06:26 > 0:06:30Now let's do the same thing using the acid from vinegar.
0:06:30 > 0:06:36All you have to do is to pop a raw egg with its shell into a bowl
0:06:36 > 0:06:37with vinegar.
0:06:40 > 0:06:45After three days of reacting, what we're left with is this,
0:06:45 > 0:06:51a huge swollen squodgy egg.
0:06:51 > 0:06:54Look at the difference with the original little one.
0:06:54 > 0:06:58The water from the acid has been drawn into the egg
0:06:58 > 0:07:03and the shell has completely gone, leaving behind just the membrane.
0:07:03 > 0:07:07The acid has also changed the shape of the protein,
0:07:07 > 0:07:09making the egg bouncy.
0:07:09 > 0:07:13But remember, the egg's not cooked all the way through. Watch.
0:07:16 > 0:07:19Now that's an incredible eggs-periment.
0:07:22 > 0:07:27Now I love delving into the weird and wonderful world of food,
0:07:27 > 0:07:31but even familiar foods can contain some extraordinary ingredients.
0:07:31 > 0:07:33Today, we're going to lift the lid
0:07:33 > 0:07:36on that sports stadium and cinema favourite, the hot dog.
0:07:36 > 0:07:37Guys, who likes hot dogs?
0:07:37 > 0:07:41CHILDREN SHOUT: Me!
0:07:41 > 0:07:43Oh yeah. To help me find out what's inside hot dogs,
0:07:43 > 0:07:47please meet Connor, Sorcha and Angelique. Give them a big hand.
0:07:47 > 0:07:49CHILDREN CHEER AND CLAP
0:07:49 > 0:07:52So, hot dogs. Connor, do you like hot dogs?
0:07:52 > 0:07:54Yep, succulent and tasty.
0:07:54 > 0:07:56I like that kind of thing.
0:07:56 > 0:07:58Everyone grab a hot dog and tell me about them.
0:07:58 > 0:08:00There we go, pull one apart.
0:08:00 > 0:08:05They're really tasty and there's a lot of meat in them and protein.
0:08:05 > 0:08:07Angelique, what's your favourite bit of a hot dog?
0:08:07 > 0:08:08Inside's all meaty.
0:08:08 > 0:08:10- The inside's all meaty. - Yeah.
0:08:10 > 0:08:12- Does it taste good?- Yeah.
0:08:12 > 0:08:14Very good. Have a little nibble, see what you think.
0:08:14 > 0:08:18That's a pretty hot dog, isn't it? Do you know what's inside a hot dog?
0:08:18 > 0:08:20Pork.
0:08:20 > 0:08:21I'd say pork as well.
0:08:21 > 0:08:23- Pork, yeah.- Pork.
0:08:23 > 0:08:26I think we should find out exactly what's in a hot dog.
0:08:26 > 0:08:30Follow me to the raw area. Connor, reveal the first ingredient.
0:08:30 > 0:08:32Oh yes. What do you think that is?
0:08:32 > 0:08:33Lard.
0:08:33 > 0:08:36You are good. OK, grab a piece of lard.
0:08:36 > 0:08:38- It's pretty sticky stuff. - Disgusting.
0:08:38 > 0:08:40OK, squeeze it as hard as you can.
0:08:40 > 0:08:44Can you squash it too? Urgh. What does it feel like?
0:08:44 > 0:08:46Squishy.
0:08:46 > 0:08:47Does it smell of anything?
0:08:47 > 0:08:49It smells disgusting.
0:08:49 > 0:08:53Smells very bitter, horrible.
0:08:53 > 0:08:54Horrible.
0:08:54 > 0:08:56Lard is fat from a pig that's been boiled down
0:08:56 > 0:08:58and chilled into a block and it's in the hot dog
0:08:58 > 0:09:01for a bit of flavour and to give it a bit of structure.
0:09:01 > 0:09:03And let's have a look at the next ingredient.
0:09:03 > 0:09:06CHILDREN: Urgh!
0:09:06 > 0:09:07That's disgusting.
0:09:07 > 0:09:10OK. Now have a really good feel.
0:09:10 > 0:09:12CHILDREN: Urgh!
0:09:12 > 0:09:14What do you think this is?
0:09:14 > 0:09:15A jaw.
0:09:15 > 0:09:17Is it pork belly?
0:09:17 > 0:09:19Is it a jaw? It looks like a sort of angry jaw.
0:09:19 > 0:09:21Is it like a ribcage?
0:09:21 > 0:09:25It's a ribcage. A ribcage of what animal?
0:09:25 > 0:09:26Pig.
0:09:26 > 0:09:29- You think it's a ribcage of a pig? - Chicken.
0:09:29 > 0:09:32Chicken, brilliant. These are chicken carcasses, OK.
0:09:32 > 0:09:35There's not a lot of meat on here but you can get it off.
0:09:35 > 0:09:38It's stuff called mechanically recovered meat, or MRM.
0:09:38 > 0:09:41And if you look at one of these you can see,
0:09:41 > 0:09:45hot dogs made with mechanically recovered chicken and pork in brine.
0:09:45 > 0:09:48Basically they manage to get the last bits of flesh,
0:09:48 > 0:09:50the skin and all the icky bits off.
0:09:50 > 0:09:51I'm not eating them.
0:09:51 > 0:09:55And it's stripped off by a machine.
0:09:55 > 0:09:57OK, Angelique, reveal the final ingredient.
0:09:57 > 0:10:00CHILDREN: Urgh!
0:10:00 > 0:10:03- Can you pass that down? - It's covered in blood.
0:10:03 > 0:10:06It is indeed covered in blood. What do you think that is?
0:10:06 > 0:10:08- A belly? - It's not a belly.
0:10:08 > 0:10:11- Oh. Is it a pork chop? - It's not a pork chop.
0:10:11 > 0:10:13Any other ideas?
0:10:13 > 0:10:14- A head. - It's not a head.
0:10:14 > 0:10:15Leg.
0:10:15 > 0:10:18It's near, it's part of the leg, brilliant.
0:10:18 > 0:10:21Now these are cow tendons and bones and skin
0:10:21 > 0:10:24and all the connective bits that hold an animal together.
0:10:24 > 0:10:26And they get boiled up
0:10:26 > 0:10:29and what they do is they extract something called collagen.
0:10:29 > 0:10:33And collagen is used to make this stuff. Woohoo.
0:10:33 > 0:10:36- Intestine. - It's fake intestines.
0:10:36 > 0:10:38What does a hot dog sit inside?
0:10:38 > 0:10:39- Intestine.- Sack.
0:10:39 > 0:10:41It's like a sort of a sack.
0:10:41 > 0:10:42That sack is this stuff.
0:10:42 > 0:10:44Send it down this way
0:10:44 > 0:10:47because it's time to make our own Bromley hot dogs.
0:10:47 > 0:10:50Yes.
0:10:50 > 0:10:52OK.
0:10:52 > 0:10:55First of all the lard and the chicken get mashed up to make
0:10:55 > 0:10:58MRM, mechanically recovered meat. There we go.
0:10:58 > 0:10:59Urgh, there's bones in it.
0:10:59 > 0:11:02It's not bones, it's just the harder bits and pieces
0:11:02 > 0:11:03and the cartilage.
0:11:03 > 0:11:06To this stuff here you add spices and food colouring.
0:11:06 > 0:11:09And it ends up looking a little bit like this stuff.
0:11:09 > 0:11:10It looks like sick.
0:11:10 > 0:11:13It does look a bit like sick. This is the collagen casings.
0:11:13 > 0:11:16Now I think we should make our own hot dogs. Squeeze away.
0:11:16 > 0:11:21That's it, we're getting there, we're getting there. Quite strange.
0:11:21 > 0:11:23- Doesn't look very pleasant. - Urgh!
0:11:23 > 0:11:26Squeeze it.
0:11:26 > 0:11:28And then we put one knot in the end of it.
0:11:28 > 0:11:30OK, here we have...
0:11:30 > 0:11:33- It smells so bad. - ..two Bromley hot dogs.
0:11:33 > 0:11:34Mm, yummy.
0:11:34 > 0:11:37Now these get boiled until the meat's all cooked
0:11:37 > 0:11:38and then we can eat them.
0:11:38 > 0:11:41I think we need to wash our hands.
0:11:42 > 0:11:44So guys, do you like the sound of hot dogs?
0:11:44 > 0:11:46CHILDREN SHOUT: Yeah!
0:11:46 > 0:11:48Even after you've seen all that?
0:11:48 > 0:11:50CHILDREN SHOUT: Yeah!
0:11:50 > 0:11:52Now you know what's in it, do you want a bite?
0:11:52 > 0:11:54- Yeah.- No.- No.
0:11:54 > 0:11:57There's a no, no and a yes. I think I'm a yes.
0:11:57 > 0:11:59Connor, are you going to go for it? Go on then.
0:11:59 > 0:12:00Mm-hm.
0:12:00 > 0:12:03Doesn't seem like it tastes like that.
0:12:03 > 0:12:05We've got pork from the lard, we've got chicken
0:12:05 > 0:12:08and we've got beef, all in one hot dog.
0:12:08 > 0:12:09Isn't that odd?
0:12:09 > 0:12:11That's very weird.
0:12:11 > 0:12:13- It's strange, isn't it? - I thought it would be pork.
0:12:13 > 0:12:16You shouldn't be eating the leftovers of a chicken.
0:12:16 > 0:12:17Why not?
0:12:17 > 0:12:20Cos it's very disgusting and once you've told someone
0:12:20 > 0:12:23I'm not sure they're going to want to eat it anymore.
0:12:23 > 0:12:24And you're wolfing it down.
0:12:24 > 0:12:26And Connor's going for it.
0:12:26 > 0:12:29- So is it a yes or a no to hot dog, Connor?- Yes.
0:12:29 > 0:12:30- Sorcha?- Yeah.
0:12:30 > 0:12:32- You'll go for it. Angelique?- Yeah.
0:12:32 > 0:12:34You've changed your minds, three yeses.
0:12:34 > 0:12:36Give these taste testers a big hand.
0:12:36 > 0:12:39CHILDREN CHEER AND CLAP
0:12:43 > 0:12:46How do you like your burgers, beef burgers,
0:12:46 > 0:12:50pork burgers or do you like ostrich burgers?
0:12:50 > 0:12:53Now ostriches can't fly, this one certainly can't,
0:12:53 > 0:12:57but they're very, very speedy and they're sometimes raced
0:12:57 > 0:13:00a little bit like horses in parts of Africa and America.
0:13:00 > 0:13:02They're the biggest birds on the planet
0:13:02 > 0:13:05and they also lay the biggest egg.
0:13:05 > 0:13:06Look at the size of that.
0:13:06 > 0:13:12The best way to eat your ostrich is like this, in burger form.
0:13:12 > 0:13:13Look at that fella.
0:13:13 > 0:13:19Mm, it's very beefy, it's got a good strong meaty flavour.
0:13:19 > 0:13:23That is pretty good. Thoroughly recommend it.
0:13:28 > 0:13:32Today we're in the town of Bromley in Kent.
0:13:32 > 0:13:35So far we've turned some meat mush into hot dogs.
0:13:35 > 0:13:36Mm, yummy.
0:13:36 > 0:13:40And been scrambled by the super strength of eggs.
0:13:41 > 0:13:42STEFAN LAUGHS
0:13:42 > 0:13:46Still to come, three volunteers get tongue-tied by my mystery meal.
0:13:46 > 0:13:48But first, we found out
0:13:48 > 0:13:52if absolutely any combo tastes good on top of a pizza.
0:13:52 > 0:13:56So guys, who likes pizza?
0:13:56 > 0:13:58CHILDREN SHOUT: Me!
0:13:58 > 0:14:00- What sort of pizza do you like? - Cheese.
0:14:00 > 0:14:01- Cheese pizza.- Pepperoni.
0:14:01 > 0:14:03Pepperoni.
0:14:03 > 0:14:05The one that has the filling in the crust.
0:14:05 > 0:14:07That sounds good. What do you like?
0:14:07 > 0:14:10- Margherita. - A margherita, hey, fancypants.
0:14:10 > 0:14:11Curry.
0:14:11 > 0:14:14Curry on pizza. Now here's a man after my own heart.
0:14:14 > 0:14:17Although it originally comes from Italy,
0:14:17 > 0:14:20pizza has become one of the world's favourite foods.
0:14:20 > 0:14:23It seems every day you hear about new toppings.
0:14:23 > 0:14:26In Chile, a pudding pizza with chocolate on it.
0:14:26 > 0:14:30- Do you like the sound of that? - ALL: Urgh!
0:14:30 > 0:14:31Weird, but pretty good.
0:14:31 > 0:14:32There's another one,
0:14:32 > 0:14:34fish eggs and seaweed.
0:14:34 > 0:14:37ALL: Urgh!
0:14:37 > 0:14:40I think that was more yuck than yum.
0:14:40 > 0:14:43I want to push the idea even further,
0:14:43 > 0:14:46see if pizza tastes good with anything on it.
0:14:46 > 0:14:51Or will some combinations put us off the world's favourite foods?
0:14:51 > 0:14:53But, I've got a few ideas. Look at this.
0:14:53 > 0:14:58I thought we would try these toppings.
0:14:58 > 0:15:00Fried eggs.
0:15:00 > 0:15:01CHEERING
0:15:01 > 0:15:04- Banana. - CHEERING
0:15:04 > 0:15:06What about sprouts?
0:15:06 > 0:15:07CHEERING
0:15:07 > 0:15:09- Strawberry jam. - CHEERING
0:15:09 > 0:15:11- Pickle.- ALL: Urgh!
0:15:11 > 0:15:13- Stuffing.- ALL: Urgh!
0:15:13 > 0:15:15- Dolly Mixtures? - CHEERING
0:15:15 > 0:15:17- Mackerel?- ALL: Urgh.
0:15:17 > 0:15:19- Burgers? - CHEERING
0:15:19 > 0:15:21- Apples? - CHEERING
0:15:21 > 0:15:23- Honey? - CHEERING
0:15:23 > 0:15:25- Corn Flakes? - CHEERING
0:15:25 > 0:15:27- Satsumas? - CHEERING
0:15:27 > 0:15:29- Chips? - CHEERING
0:15:29 > 0:15:31- Peas?- ALL: Urgh!
0:15:31 > 0:15:33- Liver?- ALL: Urgh!
0:15:33 > 0:15:36You never know until you've tried it!
0:15:36 > 0:15:41The big question is, will these toppings make a world-beating pizza?
0:15:41 > 0:15:45I need the help of Krishna, Lauren and Angel.
0:15:45 > 0:15:47Give them a round of applause!
0:15:47 > 0:15:49APPLAUSE
0:15:49 > 0:15:52We have here a basic margherita pizza.
0:15:52 > 0:15:54A pizza with a bit of cheese, and tomato.
0:15:54 > 0:15:58We'll use this as our starting point, add some flavourings.
0:15:58 > 0:16:00Are you ready for this?
0:16:00 > 0:16:02ALL: Yeah!
0:16:02 > 0:16:04- Krishna, what would be good? - Burgers.
0:16:04 > 0:16:09- Burgers!- Grab a burger. - I'm going to do the same as you.
0:16:09 > 0:16:13This is weird, like two meals in one, completely separate,
0:16:13 > 0:16:14but stuck together.
0:16:14 > 0:16:18But that's only HALF of the story.
0:16:18 > 0:16:22I think it's time for you guys to choose the ingredient to go with it.
0:16:22 > 0:16:25SHOUTING
0:16:25 > 0:16:27It's the mackerel.
0:16:27 > 0:16:31Mackerel on burger on pizza.
0:16:31 > 0:16:36Take a handful of mackerel. I'll do the same thing, and put it on mine.
0:16:36 > 0:16:39ALL: Eat it! Eat it! Eat it!
0:16:39 > 0:16:41Go for it!
0:16:42 > 0:16:45Mackerel, burger and pizzas.
0:16:45 > 0:16:48It would have worked, but the mackerel gave it
0:16:48 > 0:16:51a smoky, weird and disgusting flavour I don't like.
0:16:51 > 0:16:55Thumbs up, or thumbs down?
0:16:55 > 0:16:56Oh, you went...
0:16:56 > 0:17:00The mackerel's disgusting, the rest is good.
0:17:00 > 0:17:04I think I agree. Too much stuff on a pizza, it's all wrong!
0:17:04 > 0:17:07Lauren, choose your first topping.
0:17:07 > 0:17:11- Chips.- Put a handful of chips on one of your pizza slices.
0:17:11 > 0:17:14What would you like Lauren and I to share?
0:17:14 > 0:17:16SHOUTING
0:17:17 > 0:17:19I think they want us to eat the sprouts.
0:17:19 > 0:17:23- Grab a handful of sprouts. - They're cold!
0:17:23 > 0:17:27This MIGHT be a revelation. Are you ready? Chow down.
0:17:27 > 0:17:29ALL: Eat it! Eat it! Eat it!
0:17:31 > 0:17:36- Well done for not actually being sick.- It's disgusting!
0:17:36 > 0:17:41It's cold, and it's wet, and it's all slimy and horrible!
0:17:41 > 0:17:43So, thumbs up, or thumbs down?
0:17:43 > 0:17:45Thumbs down. Angel?
0:17:45 > 0:17:50- Fried egg.- That's pretty cool! I'll share your pain.
0:17:50 > 0:17:53Guys, what would you like us to add?
0:17:53 > 0:17:55ALL: PICKLE!
0:17:56 > 0:18:00I think it's the pickle. Oh, my word. This is all wrong!
0:18:00 > 0:18:04- ALL: Eat it! Eat it! Eat it! - Are you ready? Chow down.
0:18:07 > 0:18:10- You know what? That is extraordinary!- Very delicious.
0:18:13 > 0:18:17- The egg and the pickle go really well.- It really works.
0:18:17 > 0:18:20The verdict on that is...
0:18:20 > 0:18:24A winner! We've all got a piece of pizza left.
0:18:24 > 0:18:28I think we should make the Bromley four seasons pizza.
0:18:28 > 0:18:32Can you guys choose the four ingredients you'd like us to try?
0:18:32 > 0:18:34SHOUTING
0:18:34 > 0:18:38Strawberry jam?
0:18:38 > 0:18:39ALL: Liver! Liver! Liver!
0:18:39 > 0:18:42Liver on strawberry jam!
0:18:42 > 0:18:45Dolly mixtures?
0:18:45 > 0:18:48ALL: Stuffing! Stuffing! Stuffing! No!
0:18:48 > 0:18:50I think they want stuffing.
0:18:50 > 0:18:54Ingredient number four for our four seasons from Bromley.
0:18:54 > 0:18:59Jam, liver, stuffing, dolly mixture sweets,
0:18:59 > 0:19:01and a lovely margherita pizza base.
0:19:01 > 0:19:04- ALL: Eat it! Eat it! Eat it! - OK, chow down!
0:19:10 > 0:19:11KRISHNA: Yummy.
0:19:11 > 0:19:15- Angel, does that work as a pizza topping?- Not at all.
0:19:15 > 0:19:20The liver was OK, but not with the dolly mixture and strawberry.
0:19:20 > 0:19:23The jam was interesting, with the Dolly Mixtures.
0:19:23 > 0:19:27And the rest? You HAVE taken out a good mouthful of the liver.
0:19:27 > 0:19:31- It wasn't nice.- I love it. - You love it?- Yeah.
0:19:31 > 0:19:34It's a mixture of flavours,
0:19:34 > 0:19:37so the jam and the dolly mixture add sweetness.
0:19:37 > 0:19:41- And the liver?- It was OK. - You've eaten the whole thing!
0:19:41 > 0:19:43It tasted a bit weird on its own, though.
0:19:43 > 0:19:46My first thought was, "Disgusting!",
0:19:46 > 0:19:49and then I was thinking, "That's not that bad!"
0:19:49 > 0:19:54Is the Bromley four seasons pizza a winner? Give us the thumbs!
0:19:54 > 0:19:56THEY CHEER
0:19:56 > 0:20:00We've proved most things taste good on top of a pizza.
0:20:00 > 0:20:02Try it out yourselves.
0:20:02 > 0:20:05Go home, throw everything you can on a pizza.
0:20:05 > 0:20:08You might come up with something fantastic.
0:20:08 > 0:20:10Later, we'll be finding out
0:20:10 > 0:20:13if these eggs here can take the weight of this car.
0:20:13 > 0:20:18But now, give a round of applause for our adventurous taste testers!
0:20:18 > 0:20:20APPLAUSE AND CHEERING
0:20:23 > 0:20:24CHEERING
0:20:24 > 0:20:28Now it's time for the part of the show where
0:20:28 > 0:20:31I delve into my cupboard, and drag out something
0:20:31 > 0:20:35that's a fantastic ingredient, but might be a bit unusual.
0:20:35 > 0:20:38It's one of the most amazing things I've eaten on my travels.
0:20:38 > 0:20:40Time for my mystery meal.
0:20:43 > 0:20:47On stage here, we have some fantastic foody adventurers
0:20:47 > 0:20:51who will come with me on a journey into the culinary unknown.
0:20:51 > 0:20:54Emma, Luca and Joshua. Give them a round of applause!
0:20:54 > 0:20:56APPLAUSE AND CHEERING
0:20:56 > 0:21:00- How are you feeling? - I'm nervous, but going for it.
0:21:00 > 0:21:04I like it! What's the most adventurous thing you've eaten?
0:21:04 > 0:21:06Crisps, ketchup, all in one go.
0:21:06 > 0:21:10- Crisps in ketchup? - Swordfish and pizza.
0:21:10 > 0:21:12Better than anything I've tried.
0:21:12 > 0:21:16- What's the most unusual thing I could serve to you?- Squid.
0:21:16 > 0:21:19- Why is that? - It's all squidgy, rubbery.
0:21:19 > 0:21:23- There's nothing more adventurous you could try?- Spider.
0:21:23 > 0:21:25That's more like it.
0:21:25 > 0:21:29So you focus on the taste and flavours you experience,
0:21:29 > 0:21:34I'm going to take away the power of sight. Pull down your blindfolds.
0:21:34 > 0:21:37- How are you feeling now? - A bit nervous.
0:21:37 > 0:21:40It makes it a different experience.
0:21:40 > 0:21:45I'm going to show YOU guys what it is they're going to be eating.
0:21:45 > 0:21:47GROANING
0:21:49 > 0:21:52Any ideas what that might be?
0:21:52 > 0:21:54Don't hold it near me!
0:21:56 > 0:21:58- Is it dog food? - No, it's not dog food.
0:21:58 > 0:22:01- Pork.- Pork, beef, dog food.
0:22:01 > 0:22:03- Is it lamb?- Is it lamb? - Is it liver?- Liver?
0:22:03 > 0:22:07- Is it heart?- Is it heart? All very good questions.
0:22:07 > 0:22:10The thing is, you don't have to taste it,
0:22:10 > 0:22:11these guys do.
0:22:11 > 0:22:15Let's find out what it is. Now, Emma?
0:22:15 > 0:22:18I feel more curious of what I'm going to eat.
0:22:18 > 0:22:20I'm definitely curious.
0:22:20 > 0:22:23Are you excited about trying something new?
0:22:23 > 0:22:27- Reasonably, but also scared. - I'm terrified!- Don't be!
0:22:27 > 0:22:32Before you try it, I'll tell everyone at home what it is.
0:22:32 > 0:22:35These guys are going to be eating this.
0:22:35 > 0:22:39- Give it a whiff.- I think I've already worked out what it is.
0:22:39 > 0:22:43- What does it smell like?- Fish. - Interesting.
0:22:43 > 0:22:45- Dog food!- Has slight dog foodiness.
0:22:45 > 0:22:49- Tuna.- Give it a bit of a squeeze in your fingers.
0:22:49 > 0:22:54- That's a bit squishy, like a toy. - A squishy toy? I think you're right.
0:22:54 > 0:22:57I think it's really like meat.
0:22:57 > 0:23:00I think it feels like meat, and smells like it.
0:23:00 > 0:23:03- From any animal, or part of it? - I think it's from the bum.
0:23:03 > 0:23:06Is it from the bum?
0:23:06 > 0:23:08Tongue or something.
0:23:08 > 0:23:10So, that's the other end.
0:23:10 > 0:23:13Before I reveal what it is,
0:23:13 > 0:23:16this ingredient was popular in Britain until recently.
0:23:16 > 0:23:20It was often cooked, and sliced as a sandwich filling,
0:23:20 > 0:23:22but can be slow cooked in stews, roasted,
0:23:22 > 0:23:24or made into meatballs.
0:23:24 > 0:23:27As it's not popular, it's very cheap,
0:23:27 > 0:23:29BUT it's very, very tasty.
0:23:29 > 0:23:33Look for it in your supermarket.
0:23:33 > 0:23:37- Guys, are you ready for a food adventure?- ALL: Yes.
0:23:37 > 0:23:40One, two, three, chow down.
0:23:42 > 0:23:44- I think it's quite nice. - That's lovely.
0:23:44 > 0:23:47- It's quite meaty and squishy. - Mm-hmm.
0:23:47 > 0:23:51If you chew it, it goes a bit watery. Quite nice.
0:23:51 > 0:23:56It tastes like a soft type of pork.
0:23:56 > 0:24:01- It still feels like a tongue, but I'm not sure about the taste.- Very good.
0:24:01 > 0:24:05Take off your blindfolds, and see what you've been eating.
0:24:05 > 0:24:09Today's mystery meal was...
0:24:11 > 0:24:15Ox tongue. It's the tongue of a cow.
0:24:15 > 0:24:19Joshua, you were spot on! Absolutely brilliant!
0:24:19 > 0:24:23I think it's time to meet our friend, the ox tongue.
0:24:23 > 0:24:25THEY GASP
0:24:25 > 0:24:28A beautiful ox tongue.
0:24:28 > 0:24:30Oh, man!
0:24:30 > 0:24:33Emma, are you glad you tried the tongue?
0:24:33 > 0:24:36- I am, cos I tried something new.- Brilliant.
0:24:36 > 0:24:39- It's really nice, and it's new. - Excellent!
0:24:39 > 0:24:44It's been a really great experience to try something new.
0:24:44 > 0:24:47- Should these guys try eating tongue?- ALL: Yes!- Yes.
0:24:47 > 0:24:48SHOUTING
0:24:48 > 0:24:52It might look unusual, but it tastes great.
0:24:52 > 0:24:57So I say, bring back tongue sandwiches. You guys are fantastic.
0:24:57 > 0:25:01Make some noise for the adventurous eaters of Bromley.
0:25:01 > 0:25:03APPLAUSE AND CHEERING
0:25:07 > 0:25:12This is a physalis, also known as a cape gooseberry.
0:25:12 > 0:25:16All these funny leaves round the outside, they ain't it.
0:25:16 > 0:25:18That's it!
0:25:18 > 0:25:22In Chinese medicine, the physalis is a remedy for coughs,
0:25:22 > 0:25:26abscesses, fevers and sore throats.
0:25:26 > 0:25:28You can eat these in salads,
0:25:28 > 0:25:32or dip them in chocolate to make a beautiful dessert.
0:25:32 > 0:25:34I'm having mine just like this.
0:25:36 > 0:25:41Mm, very fruity. A little bit sour like a lemon.
0:25:41 > 0:25:43That's fantastic.
0:25:48 > 0:25:53Here on Incredible Edibles, I like to do something
0:25:53 > 0:25:57- that'll make you shout! - ALL: That's incredible!
0:25:57 > 0:26:01Next time you have a boiled egg and soldiers for breakfast,
0:26:01 > 0:26:05look at the shape of the shell.
0:26:05 > 0:26:09It might be thin, it might break open easily when you tap it,
0:26:09 > 0:26:11but it's actually very strong.
0:26:13 > 0:26:17Is it wild to see if eggs can support the weight of this,
0:26:17 > 0:26:19- a car?- ALL: Yeah!
0:26:21 > 0:26:26What we have here is 1,920 eggs.
0:26:26 > 0:26:30Can these eggs support a car
0:26:30 > 0:26:33that weighs one metric tonne?
0:26:33 > 0:26:37There's every reason for this to go wrong.
0:26:37 > 0:26:41First of all, we need to cover up the eggs.
0:26:41 > 0:26:43These are pretty heavy boards.
0:26:43 > 0:26:46That was the sound of a few eggs cracking.
0:26:46 > 0:26:48And the last one.
0:26:48 > 0:26:52That's our landing pad all ready.
0:26:52 > 0:26:59Even if you have your own crane at home and a car and 1,900 eggs,
0:26:59 > 0:27:03please do not try this, because I'll get into such trouble.
0:27:03 > 0:27:06These eggs won't be wasted.
0:27:06 > 0:27:10Any eggs that survive, I'll use to bake an enormous omelette.
0:27:10 > 0:27:13I think we're all set.
0:27:13 > 0:27:16- Guys, do you think this'll work? - ALL: Yeah.
0:27:16 > 0:27:20Mr Car Scrappage Man, please bring in our car.
0:27:21 > 0:27:25Oh, there she goes!
0:27:28 > 0:27:30It looks like a toy, doesn't it?
0:27:33 > 0:27:36We're only half way there.
0:27:39 > 0:27:42Have we done it?
0:27:42 > 0:27:43CHEERING
0:27:48 > 0:27:531,920 eggs are taking the whole weight of a one tonne car!
0:27:53 > 0:27:56Come on guys, give it up!
0:27:56 > 0:27:58CHEERING AND APPLAUSE
0:27:58 > 0:28:02Time's up. Thanks to Bromley's brilliant food buccaneers,
0:28:02 > 0:28:04and to you for watching.
0:28:04 > 0:28:06See you next time,
0:28:06 > 0:28:09for another super-sized portion of Incredible Edibles!
0:28:09 > 0:28:11CHEERING AND APPLAUSE