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