Bromley Incredible Edibles


Bromley

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Transcript


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I've spent years doing barmy food experiments, but you

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shouldn't try anything you see on Incredible Edibles, especially

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if it involves knives, matches, raw meat, ovens, unicorns or windmills.

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If you don't like blood, guts, gore and entrails then close your eyes

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for half an hour and think about fluffy pink kittens instead.

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MIAOW

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Testing.

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My name's Stefan Gates and I'm a food adventurer.

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I've been searching for the most wonderful

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and the most weird food on earth and now I'm going to serve them to you.

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Because this is Incredible Edibles and I'm going on an adventure.

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Guys, are you coming with me?

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CHILDREN SHOUT: Yeah!

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I'm here in brilliant Bromley in Kent. It's the garden of England.

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I thought we should dig up the garden

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and see if we can find some wonderful foods inside it.

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Guys, are you hungry?

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CHILDREN SHOUT: Yeah!

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They're hungry.

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I hope they've brought their napkins cos this is going to get messy.

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Coming up, we see the weird and wonderful innards,

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odds and ends that go into an average hot dog.

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These are chicken carcasses, OK?

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Three adventurous volunteers get a mouthful of my mystery meal.

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And we discover if some ordinary everyday eggs have the strength

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to take the weight of a family car.

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On Incredible Edibles, I like to start every show

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by doing something amazing with food,

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something I've never done before, that will make you shout.

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CHILDREN SHOUT: That's incredible!

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Oh yeah.

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Now guys, what I want to know is, do you like eggs?

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CHILDREN: Yes.

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Good, they like eggs. OK, how do you like your eggs?

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CHILDREN SHOUT ANSWERS

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Most of you were scrambled,

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some fried, some poached. I like them sunny side up.

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The thing is, how do you get into an egg?

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CHILDREN: You break it.

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Break it, OK. Well, let's have a little look.

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When you buy eggs it often says fragile on the packet

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and that's cos it's really easy to break them.

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Tap it on the side of a bowl, pull it apart.

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Nothing could be simpler.

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If you're a chef and you're trying to show off to people

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you can do two at once.

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Go like that, pull them apart and you're done, just like that.

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Remember, you should always wash your hands after handling raw eggs.

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I'm just going to quickly do that now.

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Now I want to show you something else but I need some help.

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Please welcome Mithun, Angel and Luca. Big round of applause.

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CHILDREN CHEER AND CLAP

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-OK, so eggs, they're pretty easy to get into, aren't they?

-Yeah.

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They're pretty fragile, they break really easily.

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In fact, often you'll come home from the shops

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and there'll be some eggs broken in the packet by the time you get home.

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I want you to put a finger at the top,

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a thumb at the bottom and then squeeze.

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Go on, squeeze it, you can do it. Go on, squeeze it.

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CHILDREN CHANT: Squeeze it, squeeze it.

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Come on. Go on, you can do it. Squeeze it.

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Were you trying hard?

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Yeah.

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You weren't fibbing. I was pressing that hard.

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There's something special about an egg.

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The eggs have an incredible design.

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They're capable of taking HUGE amounts of weight.

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After all, chickens sit on them, don't they?

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If you were an architect or engineer you'd think that's brilliant,

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how can I come up with something that fantastic?

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But I wondered just how much pressure eggs can withstand

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before they break.

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Follow me.

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OK, Mithun, you stand there on the landing zone.

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Here we have 30 eggs.

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Do you reckon they could take the weight of Mithun? No?

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CHILDREN SHOUT "YES" AND "NO"

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Angel, do you think this will work?

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Maybe, I'm not sure.

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I think it will.

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Guys, do not try this at home because if you break eggs

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they can actually be really sharp and you could hurt yourself, OK?

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-Are you ready, Mithun?

-Yes.

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Excellent, OK. Try and keep your feet as flat as possible.

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Next foot on. Ooh, I can hear something cracking.

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Very gently let him go.

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The man is standing on eggs.

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CHILDREN CHEER AND CLAP

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But just to prove that these are real eggs,

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Mithun, jump on those eggs.

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STEFAN LAUGHS

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Oh, OK.

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Well, that's pretty cool but it's not really something that'll

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make you shout, "that's incredible,"

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so I thought let's do something much bigger.

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I want to know if these eggs, the things that you all

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eat for breakfast, will take the weight of this car.

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If it does, it won't only be incredible, it'll be in-cregg-ible.

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Oh yeah. Find out later on.

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Don't eat me.

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EVIL-SOUNDING LAUGH

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Acid, sounds scary, doesn't it?

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In fact, some acids can be

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so powerful that they can even dissolve metal.

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Acids are everywhere

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and they're what gives that really zingy taste to our food.

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For example, when you ferment cheese and yoghurt, acids form.

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And if you think about fruit and vegetables, they're laden with acid.

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One of the best food acids out there is this one, vinegar.

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It's the stuff that gives extra flavour to our fish and chips.

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But it's not just about flavour.

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We've been using it for centuries for pickling.

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And what the acid does is it keeps the bacteria at bay

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that would otherwise rot our food.

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And so for example, we can keep these herrings

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tasting excellent for months thanks to the vinegar.

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I'm going to show you how this works with a fun little eggs-periment.

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Eggs are made mostly from protein and when you cook one

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the protein changes from soft and runny to white and firm.

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The heat has changed the shape of the protein.

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Now let's do the same thing using the acid from vinegar.

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All you have to do is to pop a raw egg with its shell into a bowl

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with vinegar.

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After three days of reacting, what we're left with is this,

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a huge swollen squodgy egg.

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Look at the difference with the original little one.

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The water from the acid has been drawn into the egg

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and the shell has completely gone, leaving behind just the membrane.

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The acid has also changed the shape of the protein,

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making the egg bouncy.

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But remember, the egg's not cooked all the way through. Watch.

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Now that's an incredible eggs-periment.

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Now I love delving into the weird and wonderful world of food,

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but even familiar foods can contain some extraordinary ingredients.

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Today, we're going to lift the lid

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on that sports stadium and cinema favourite, the hot dog.

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Guys, who likes hot dogs?

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CHILDREN SHOUT: Me!

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Oh yeah. To help me find out what's inside hot dogs,

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please meet Connor, Sorcha and Angelique. Give them a big hand.

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CHILDREN CHEER AND CLAP

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So, hot dogs. Connor, do you like hot dogs?

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Yep, succulent and tasty.

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I like that kind of thing.

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Everyone grab a hot dog and tell me about them.

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There we go, pull one apart.

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They're really tasty and there's a lot of meat in them and protein.

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Angelique, what's your favourite bit of a hot dog?

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Inside's all meaty.

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-The inside's all meaty.

-Yeah.

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-Does it taste good?

-Yeah.

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Very good. Have a little nibble, see what you think.

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That's a pretty hot dog, isn't it? Do you know what's inside a hot dog?

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Pork.

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I'd say pork as well.

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-Pork, yeah.

-Pork.

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I think we should find out exactly what's in a hot dog.

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Follow me to the raw area. Connor, reveal the first ingredient.

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Oh yes. What do you think that is?

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Lard.

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You are good. OK, grab a piece of lard.

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-It's pretty sticky stuff.

-Disgusting.

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OK, squeeze it as hard as you can.

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Can you squash it too? Urgh. What does it feel like?

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Squishy.

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Does it smell of anything?

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It smells disgusting.

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Smells very bitter, horrible.

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Horrible.

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Lard is fat from a pig that's been boiled down

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and chilled into a block and it's in the hot dog

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for a bit of flavour and to give it a bit of structure.

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And let's have a look at the next ingredient.

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CHILDREN: Urgh!

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That's disgusting.

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OK. Now have a really good feel.

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CHILDREN: Urgh!

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What do you think this is?

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A jaw.

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Is it pork belly?

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Is it a jaw? It looks like a sort of angry jaw.

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Is it like a ribcage?

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It's a ribcage. A ribcage of what animal?

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Pig.

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-You think it's a ribcage of a pig?

-Chicken.

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Chicken, brilliant. These are chicken carcasses, OK.

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There's not a lot of meat on here but you can get it off.

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It's stuff called mechanically recovered meat, or MRM.

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And if you look at one of these you can see,

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hot dogs made with mechanically recovered chicken and pork in brine.

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Basically they manage to get the last bits of flesh,

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the skin and all the icky bits off.

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I'm not eating them.

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And it's stripped off by a machine.

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OK, Angelique, reveal the final ingredient.

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CHILDREN: Urgh!

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-Can you pass that down?

-It's covered in blood.

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It is indeed covered in blood. What do you think that is?

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-A belly?

-It's not a belly.

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-Oh. Is it a pork chop?

-It's not a pork chop.

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Any other ideas?

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-A head.

-It's not a head.

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Leg.

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It's near, it's part of the leg, brilliant.

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Now these are cow tendons and bones and skin

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and all the connective bits that hold an animal together.

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And they get boiled up

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and what they do is they extract something called collagen.

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And collagen is used to make this stuff. Woohoo.

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-Intestine.

-It's fake intestines.

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What does a hot dog sit inside?

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-Intestine.

-Sack.

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It's like a sort of a sack.

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That sack is this stuff.

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Send it down this way

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because it's time to make our own Bromley hot dogs.

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Yes.

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OK.

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First of all the lard and the chicken get mashed up to make

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MRM, mechanically recovered meat. There we go.

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Urgh, there's bones in it.

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It's not bones, it's just the harder bits and pieces

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and the cartilage.

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To this stuff here you add spices and food colouring.

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And it ends up looking a little bit like this stuff.

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It looks like sick.

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It does look a bit like sick. This is the collagen casings.

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Now I think we should make our own hot dogs. Squeeze away.

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That's it, we're getting there, we're getting there. Quite strange.

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-Doesn't look very pleasant.

-Urgh!

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Squeeze it.

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And then we put one knot in the end of it.

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OK, here we have...

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-It smells so bad.

-..two Bromley hot dogs.

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Mm, yummy.

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Now these get boiled until the meat's all cooked

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and then we can eat them.

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I think we need to wash our hands.

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So guys, do you like the sound of hot dogs?

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CHILDREN SHOUT: Yeah!

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Even after you've seen all that?

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CHILDREN SHOUT: Yeah!

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Now you know what's in it, do you want a bite?

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-Yeah.

-No.

-No.

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There's a no, no and a yes. I think I'm a yes.

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Connor, are you going to go for it? Go on then.

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Mm-hm.

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Doesn't seem like it tastes like that.

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We've got pork from the lard, we've got chicken

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and we've got beef, all in one hot dog.

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Isn't that odd?

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That's very weird.

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-It's strange, isn't it?

-I thought it would be pork.

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You shouldn't be eating the leftovers of a chicken.

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Why not?

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Cos it's very disgusting and once you've told someone

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I'm not sure they're going to want to eat it anymore.

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And you're wolfing it down.

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And Connor's going for it.

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-So is it a yes or a no to hot dog, Connor?

-Yes.

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-Sorcha?

-Yeah.

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-You'll go for it. Angelique?

-Yeah.

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You've changed your minds, three yeses.

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Give these taste testers a big hand.

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CHILDREN CHEER AND CLAP

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How do you like your burgers, beef burgers,

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pork burgers or do you like ostrich burgers?

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Now ostriches can't fly, this one certainly can't,

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but they're very, very speedy and they're sometimes raced

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a little bit like horses in parts of Africa and America.

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They're the biggest birds on the planet

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and they also lay the biggest egg.

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Look at the size of that.

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The best way to eat your ostrich is like this, in burger form.

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Look at that fella.

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Mm, it's very beefy, it's got a good strong meaty flavour.

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That is pretty good. Thoroughly recommend it.

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Today we're in the town of Bromley in Kent.

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So far we've turned some meat mush into hot dogs.

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Mm, yummy.

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And been scrambled by the super strength of eggs.

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STEFAN LAUGHS

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Still to come, three volunteers get tongue-tied by my mystery meal.

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But first, we found out

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if absolutely any combo tastes good on top of a pizza.

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So guys, who likes pizza?

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CHILDREN SHOUT: Me!

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-What sort of pizza do you like?

-Cheese.

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-Cheese pizza.

-Pepperoni.

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Pepperoni.

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The one that has the filling in the crust.

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That sounds good. What do you like?

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-Margherita.

-A margherita, hey, fancypants.

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Curry.

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Curry on pizza. Now here's a man after my own heart.

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Although it originally comes from Italy,

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pizza has become one of the world's favourite foods.

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It seems every day you hear about new toppings.

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In Chile, a pudding pizza with chocolate on it.

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-Do you like the sound of that?

-ALL: Urgh!

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Weird, but pretty good.

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There's another one,

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fish eggs and seaweed.

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ALL: Urgh!

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I think that was more yuck than yum.

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I want to push the idea even further,

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see if pizza tastes good with anything on it.

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Or will some combinations put us off the world's favourite foods?

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But, I've got a few ideas. Look at this.

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I thought we would try these toppings.

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Fried eggs.

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CHEERING

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-Banana.

-CHEERING

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What about sprouts?

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CHEERING

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-Strawberry jam.

-CHEERING

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-Pickle.

-ALL: Urgh!

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-Stuffing.

-ALL: Urgh!

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-Dolly Mixtures?

-CHEERING

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-Mackerel?

-ALL: Urgh.

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-Burgers?

-CHEERING

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-Apples?

-CHEERING

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-Honey?

-CHEERING

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-Corn Flakes?

-CHEERING

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-Satsumas?

-CHEERING

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-Chips?

-CHEERING

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-Peas?

-ALL: Urgh!

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-Liver?

-ALL: Urgh!

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You never know until you've tried it!

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The big question is, will these toppings make a world-beating pizza?

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I need the help of Krishna, Lauren and Angel.

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Give them a round of applause!

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APPLAUSE

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We have here a basic margherita pizza.

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A pizza with a bit of cheese, and tomato.

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We'll use this as our starting point, add some flavourings.

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Are you ready for this?

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ALL: Yeah!

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-Krishna, what would be good?

-Burgers.

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-Burgers!

-Grab a burger.

-I'm going to do the same as you.

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This is weird, like two meals in one, completely separate,

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but stuck together.

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But that's only HALF of the story.

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I think it's time for you guys to choose the ingredient to go with it.

0:16:180:16:22

SHOUTING

0:16:220:16:25

It's the mackerel.

0:16:250:16:27

Mackerel on burger on pizza.

0:16:270:16:31

Take a handful of mackerel. I'll do the same thing, and put it on mine.

0:16:310:16:36

ALL: Eat it! Eat it! Eat it!

0:16:360:16:39

Go for it!

0:16:390:16:41

Mackerel, burger and pizzas.

0:16:420:16:45

It would have worked, but the mackerel gave it

0:16:450:16:48

a smoky, weird and disgusting flavour I don't like.

0:16:480:16:51

Thumbs up, or thumbs down?

0:16:510:16:55

Oh, you went...

0:16:550:16:56

The mackerel's disgusting, the rest is good.

0:16:560:17:00

I think I agree. Too much stuff on a pizza, it's all wrong!

0:17:000:17:04

Lauren, choose your first topping.

0:17:040:17:07

-Chips.

-Put a handful of chips on one of your pizza slices.

0:17:070:17:11

What would you like Lauren and I to share?

0:17:110:17:14

SHOUTING

0:17:140:17:16

I think they want us to eat the sprouts.

0:17:170:17:19

-Grab a handful of sprouts.

-They're cold!

0:17:190:17:23

This MIGHT be a revelation. Are you ready? Chow down.

0:17:230:17:27

ALL: Eat it! Eat it! Eat it!

0:17:270:17:29

-Well done for not actually being sick.

-It's disgusting!

0:17:310:17:36

It's cold, and it's wet, and it's all slimy and horrible!

0:17:360:17:41

So, thumbs up, or thumbs down?

0:17:410:17:43

Thumbs down. Angel?

0:17:430:17:45

-Fried egg.

-That's pretty cool! I'll share your pain.

0:17:450:17:50

Guys, what would you like us to add?

0:17:500:17:53

ALL: PICKLE!

0:17:530:17:55

I think it's the pickle. Oh, my word. This is all wrong!

0:17:560:18:00

-ALL: Eat it! Eat it! Eat it!

-Are you ready? Chow down.

0:18:000:18:04

-You know what? That is extraordinary!

-Very delicious.

0:18:070:18:10

-The egg and the pickle go really well.

-It really works.

0:18:130:18:17

The verdict on that is...

0:18:170:18:20

A winner! We've all got a piece of pizza left.

0:18:200:18:24

I think we should make the Bromley four seasons pizza.

0:18:240:18:28

Can you guys choose the four ingredients you'd like us to try?

0:18:280:18:32

SHOUTING

0:18:320:18:34

Strawberry jam?

0:18:340:18:38

ALL: Liver! Liver! Liver!

0:18:380:18:39

Liver on strawberry jam!

0:18:390:18:42

Dolly mixtures?

0:18:420:18:45

ALL: Stuffing! Stuffing! Stuffing! No!

0:18:450:18:48

I think they want stuffing.

0:18:480:18:50

Ingredient number four for our four seasons from Bromley.

0:18:500:18:54

Jam, liver, stuffing, dolly mixture sweets,

0:18:540:18:59

and a lovely margherita pizza base.

0:18:590:19:01

-ALL: Eat it! Eat it! Eat it!

-OK, chow down!

0:19:010:19:04

KRISHNA: Yummy.

0:19:100:19:11

-Angel, does that work as a pizza topping?

-Not at all.

0:19:110:19:15

The liver was OK, but not with the dolly mixture and strawberry.

0:19:150:19:20

The jam was interesting, with the Dolly Mixtures.

0:19:200:19:23

And the rest? You HAVE taken out a good mouthful of the liver.

0:19:230:19:27

-It wasn't nice.

-I love it.

-You love it?

-Yeah.

0:19:270:19:31

It's a mixture of flavours,

0:19:310:19:34

so the jam and the dolly mixture add sweetness.

0:19:340:19:37

-And the liver?

-It was OK.

-You've eaten the whole thing!

0:19:370:19:41

It tasted a bit weird on its own, though.

0:19:410:19:43

My first thought was, "Disgusting!",

0:19:430:19:46

and then I was thinking, "That's not that bad!"

0:19:460:19:49

Is the Bromley four seasons pizza a winner? Give us the thumbs!

0:19:490:19:54

THEY CHEER

0:19:540:19:56

We've proved most things taste good on top of a pizza.

0:19:560:20:00

Try it out yourselves.

0:20:000:20:02

Go home, throw everything you can on a pizza.

0:20:020:20:05

You might come up with something fantastic.

0:20:050:20:08

Later, we'll be finding out

0:20:080:20:10

if these eggs here can take the weight of this car.

0:20:100:20:13

But now, give a round of applause for our adventurous taste testers!

0:20:130:20:18

APPLAUSE AND CHEERING

0:20:180:20:20

CHEERING

0:20:230:20:24

Now it's time for the part of the show where

0:20:240:20:28

I delve into my cupboard, and drag out something

0:20:280:20:31

that's a fantastic ingredient, but might be a bit unusual.

0:20:310:20:35

It's one of the most amazing things I've eaten on my travels.

0:20:350:20:38

Time for my mystery meal.

0:20:380:20:40

On stage here, we have some fantastic foody adventurers

0:20:430:20:47

who will come with me on a journey into the culinary unknown.

0:20:470:20:51

Emma, Luca and Joshua. Give them a round of applause!

0:20:510:20:54

APPLAUSE AND CHEERING

0:20:540:20:56

-How are you feeling?

-I'm nervous, but going for it.

0:20:560:21:00

I like it! What's the most adventurous thing you've eaten?

0:21:000:21:04

Crisps, ketchup, all in one go.

0:21:040:21:06

-Crisps in ketchup?

-Swordfish and pizza.

0:21:060:21:10

Better than anything I've tried.

0:21:100:21:12

-What's the most unusual thing I could serve to you?

-Squid.

0:21:120:21:16

-Why is that?

-It's all squidgy, rubbery.

0:21:160:21:19

-There's nothing more adventurous you could try?

-Spider.

0:21:190:21:23

That's more like it.

0:21:230:21:25

So you focus on the taste and flavours you experience,

0:21:250:21:29

I'm going to take away the power of sight. Pull down your blindfolds.

0:21:290:21:34

-How are you feeling now?

-A bit nervous.

0:21:340:21:37

It makes it a different experience.

0:21:370:21:40

I'm going to show YOU guys what it is they're going to be eating.

0:21:400:21:45

GROANING

0:21:450:21:47

Any ideas what that might be?

0:21:490:21:52

Don't hold it near me!

0:21:520:21:54

-Is it dog food?

-No, it's not dog food.

0:21:560:21:58

-Pork.

-Pork, beef, dog food.

0:21:580:22:01

-Is it lamb?

-Is it lamb?

-Is it liver?

-Liver?

0:22:010:22:03

-Is it heart?

-Is it heart? All very good questions.

0:22:030:22:07

The thing is, you don't have to taste it,

0:22:070:22:10

these guys do.

0:22:100:22:11

Let's find out what it is. Now, Emma?

0:22:110:22:15

I feel more curious of what I'm going to eat.

0:22:150:22:18

I'm definitely curious.

0:22:180:22:20

Are you excited about trying something new?

0:22:200:22:23

-Reasonably, but also scared.

-I'm terrified!

-Don't be!

0:22:230:22:27

Before you try it, I'll tell everyone at home what it is.

0:22:270:22:32

These guys are going to be eating this.

0:22:320:22:35

-Give it a whiff.

-I think I've already worked out what it is.

0:22:350:22:39

-What does it smell like?

-Fish.

-Interesting.

0:22:390:22:43

-Dog food!

-Has slight dog foodiness.

0:22:430:22:45

-Tuna.

-Give it a bit of a squeeze in your fingers.

0:22:450:22:49

-That's a bit squishy, like a toy.

-A squishy toy? I think you're right.

0:22:490:22:54

I think it's really like meat.

0:22:540:22:57

I think it feels like meat, and smells like it.

0:22:570:23:00

-From any animal, or part of it?

-I think it's from the bum.

0:23:000:23:03

Is it from the bum?

0:23:030:23:06

Tongue or something.

0:23:060:23:08

So, that's the other end.

0:23:080:23:10

Before I reveal what it is,

0:23:100:23:13

this ingredient was popular in Britain until recently.

0:23:130:23:16

It was often cooked, and sliced as a sandwich filling,

0:23:160:23:20

but can be slow cooked in stews, roasted,

0:23:200:23:22

or made into meatballs.

0:23:220:23:24

As it's not popular, it's very cheap,

0:23:240:23:27

BUT it's very, very tasty.

0:23:270:23:29

Look for it in your supermarket.

0:23:290:23:33

-Guys, are you ready for a food adventure?

-ALL: Yes.

0:23:330:23:37

One, two, three, chow down.

0:23:370:23:40

-I think it's quite nice.

-That's lovely.

0:23:420:23:44

-It's quite meaty and squishy.

-Mm-hmm.

0:23:440:23:47

If you chew it, it goes a bit watery. Quite nice.

0:23:470:23:51

It tastes like a soft type of pork.

0:23:510:23:56

-It still feels like a tongue, but I'm not sure about the taste.

-Very good.

0:23:560:24:01

Take off your blindfolds, and see what you've been eating.

0:24:010:24:05

Today's mystery meal was...

0:24:050:24:09

Ox tongue. It's the tongue of a cow.

0:24:110:24:15

Joshua, you were spot on! Absolutely brilliant!

0:24:150:24:19

I think it's time to meet our friend, the ox tongue.

0:24:190:24:23

THEY GASP

0:24:230:24:25

A beautiful ox tongue.

0:24:250:24:28

Oh, man!

0:24:280:24:30

Emma, are you glad you tried the tongue?

0:24:300:24:33

-I am, cos I tried something new.

-Brilliant.

0:24:330:24:36

-It's really nice, and it's new.

-Excellent!

0:24:360:24:39

It's been a really great experience to try something new.

0:24:390:24:44

-Should these guys try eating tongue?

-ALL: Yes!

-Yes.

0:24:440:24:47

SHOUTING

0:24:470:24:48

It might look unusual, but it tastes great.

0:24:480:24:52

So I say, bring back tongue sandwiches. You guys are fantastic.

0:24:520:24:57

Make some noise for the adventurous eaters of Bromley.

0:24:570:25:01

APPLAUSE AND CHEERING

0:25:010:25:03

This is a physalis, also known as a cape gooseberry.

0:25:070:25:12

All these funny leaves round the outside, they ain't it.

0:25:120:25:16

That's it!

0:25:160:25:18

In Chinese medicine, the physalis is a remedy for coughs,

0:25:180:25:22

abscesses, fevers and sore throats.

0:25:220:25:26

You can eat these in salads,

0:25:260:25:28

or dip them in chocolate to make a beautiful dessert.

0:25:280:25:32

I'm having mine just like this.

0:25:320:25:34

Mm, very fruity. A little bit sour like a lemon.

0:25:360:25:41

That's fantastic.

0:25:410:25:43

Here on Incredible Edibles, I like to do something

0:25:480:25:53

-that'll make you shout!

-ALL: That's incredible!

0:25:530:25:57

Next time you have a boiled egg and soldiers for breakfast,

0:25:570:26:01

look at the shape of the shell.

0:26:010:26:05

It might be thin, it might break open easily when you tap it,

0:26:050:26:09

but it's actually very strong.

0:26:090:26:11

Is it wild to see if eggs can support the weight of this,

0:26:130:26:17

-a car?

-ALL: Yeah!

0:26:170:26:19

What we have here is 1,920 eggs.

0:26:210:26:26

Can these eggs support a car

0:26:260:26:30

that weighs one metric tonne?

0:26:300:26:33

There's every reason for this to go wrong.

0:26:330:26:37

First of all, we need to cover up the eggs.

0:26:370:26:41

These are pretty heavy boards.

0:26:410:26:43

That was the sound of a few eggs cracking.

0:26:430:26:46

And the last one.

0:26:460:26:48

That's our landing pad all ready.

0:26:480:26:52

Even if you have your own crane at home and a car and 1,900 eggs,

0:26:520:26:59

please do not try this, because I'll get into such trouble.

0:26:590:27:03

These eggs won't be wasted.

0:27:030:27:06

Any eggs that survive, I'll use to bake an enormous omelette.

0:27:060:27:10

I think we're all set.

0:27:100:27:13

-Guys, do you think this'll work?

-ALL: Yeah.

0:27:130:27:16

Mr Car Scrappage Man, please bring in our car.

0:27:160:27:20

Oh, there she goes!

0:27:210:27:25

It looks like a toy, doesn't it?

0:27:280:27:30

We're only half way there.

0:27:330:27:36

Have we done it?

0:27:390:27:42

CHEERING

0:27:420:27:43

1,920 eggs are taking the whole weight of a one tonne car!

0:27:480:27:53

Come on guys, give it up!

0:27:530:27:56

CHEERING AND APPLAUSE

0:27:560:27:58

Time's up. Thanks to Bromley's brilliant food buccaneers,

0:27:580:28:02

and to you for watching.

0:28:020:28:04

See you next time,

0:28:040:28:06

for another super-sized portion of Incredible Edibles!

0:28:060:28:09

CHEERING AND APPLAUSE

0:28:090:28:11

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