0:00:02 > 0:00:04I've had years of practice doing barmy food experiments,
0:00:04 > 0:00:08but do not 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
0:00:15 > 0:00:20your eyes for half an hour and think about fluffy pink kittens instead.
0:00:41 > 0:00:42My name's Stefan Gates
0:00:42 > 0:00:46and I've been travelling the world looking for the best, the worst
0:00:46 > 0:00:50and the most bizarre foods on the planet, and now I'll serve them
0:00:50 > 0:00:53to you because this is Incredible Edibles,
0:00:53 > 0:00:55Guys, make some noise!
0:00:58 > 0:01:01Today, I'm here in brilliant Newport.
0:01:01 > 0:01:03Guys, are you hungry?
0:01:05 > 0:01:06They're starving.
0:01:06 > 0:01:09It's a good job, because this is what's on today's menu.
0:01:11 > 0:01:14- Oh, no! - We glug down some bubbly gravy...
0:01:17 > 0:01:20..get our heads around some brain food...
0:01:20 > 0:01:21Those are brains.
0:01:21 > 0:01:25..and go supersonic with a cake ingredient powered rocket.
0:01:30 > 0:01:33Now, here on Incredible Edibles, I like to start every show
0:01:33 > 0:01:35by doing something that will make you shout...
0:01:35 > 0:01:38ALL: That's incredible!
0:01:38 > 0:01:41Yeah! And today I want to talk about bubbles and how they
0:01:41 > 0:01:43get into our food and drink.
0:01:43 > 0:01:45So what sort of food has bubbles in it, do you reckon?
0:01:45 > 0:01:48- Bubbly chocolate. - Bubbly chocolate. Yeah, exactly.
0:01:48 > 0:01:50- What about you, sir?- Lemon...
0:01:50 > 0:01:51- Lemon? Lemon...- ..ade.- Yeah.
0:01:51 > 0:01:53How do those bubbles get in the drinks?
0:01:53 > 0:01:55The air is trapped inside it maybe?
0:01:55 > 0:01:57The air is trapped inside it. Top man!
0:01:57 > 0:02:01I'm going to show you how bubbles get into our food and drinks.
0:02:01 > 0:02:04But I need a little bit of help. I can't do this on my own.
0:02:04 > 0:02:06So we've got...
0:02:06 > 0:02:08Guys, follow me.
0:02:15 > 0:02:18Guys, in front of you, you have some cakes and some muffins.
0:02:18 > 0:02:20What I want you to do is pull them apart
0:02:20 > 0:02:24to see what they're like inside. Oh, well done!
0:02:24 > 0:02:26It's really soft and you can tear it really easily.
0:02:26 > 0:02:28- It's quite light, isn't it? - It's spongy.
0:02:28 > 0:02:30These cakes have got little bubbles.
0:02:30 > 0:02:32That's why they're so light.
0:02:32 > 0:02:35Here's one cake. That's not solid food because
0:02:35 > 0:02:38if you press it down you can push all the gas out.
0:02:38 > 0:02:41Now, the way that that gas gets in there is by this,
0:02:41 > 0:02:43bicarbonate of soda.
0:02:43 > 0:02:46It might be lurking in one of your cupboards.
0:02:46 > 0:02:49It might be called baking powder as it goes into lots of cakes.
0:02:49 > 0:02:52Here we have a glass with some bicarbonate of soda in.
0:02:52 > 0:02:55Next to that is a glass full of vinegar.
0:02:55 > 0:02:56When you pour it into
0:02:56 > 0:03:00the powder, it will react with the bicarbonate of soda.
0:03:00 > 0:03:02So, guys, in you go!
0:03:02 > 0:03:04Now it's reacting with that soda.
0:03:04 > 0:03:06What's happening, guys?
0:03:06 > 0:03:09- It's spilled it.- It's bursting. - It's like a volcano.
0:03:09 > 0:03:13The bicarbonate of soda is reacting with the vinegar
0:03:13 > 0:03:14and letting off a gas
0:03:14 > 0:03:16and that gas is carbon dioxide.
0:03:16 > 0:03:18So when you look at your cake,
0:03:18 > 0:03:21all these little bubbles inside there aren't just air.
0:03:21 > 0:03:24It's carbon dioxide given off by this bicarbonate of soda.
0:03:24 > 0:03:26Sounds like somebody's having a wee!
0:03:26 > 0:03:29I thought, "What's going on here?!
0:03:29 > 0:03:31"Oh, no, it's the bicarbonate of soda."
0:03:31 > 0:03:35I want to show you how much carbon dioxide can be released
0:03:35 > 0:03:37by bicarbonate of soda and vinegar.
0:03:37 > 0:03:40I think the best way of doing that is by having a race.
0:03:44 > 0:03:47So I've got my race gear on, guys. Do you like it?
0:03:47 > 0:03:50Rubbish, yeah! I look like a right wally, don't I?
0:03:50 > 0:03:53Anyway this could get a little bit explosive and a bit messy.
0:03:53 > 0:03:56We've moved the crowd back so they're nice and clean.
0:03:56 > 0:03:59Over here on the red team we have Alisha and Tyler.
0:03:59 > 0:04:02Over here on the blue team we have Keesha and Samuel.
0:04:02 > 0:04:05The idea is these balloons at the top are filled with bicarbonate
0:04:05 > 0:04:08of soda and this big jar is filled with vinegar.
0:04:08 > 0:04:10We need to get all the bicarbonate of soda
0:04:10 > 0:04:13into the jar and then to agitate it, to move it around,
0:04:13 > 0:04:16to get the reaction started, so carbon dioxide gets released
0:04:16 > 0:04:20and then whoever's balloon bursts first will be the winner.
0:04:20 > 0:04:23Three, two, one!
0:04:23 > 0:04:25Get in there!
0:04:25 > 0:04:27Get your hands in there as well, squidge it together.
0:04:27 > 0:04:29OK, you've got it on there.
0:04:29 > 0:04:31Oh, it's getting quite big,
0:04:31 > 0:04:34Keep wiggling it so the bicarb creates masses of carbon dioxide.
0:04:34 > 0:04:37You can see all this is filling up with gas.
0:04:37 > 0:04:40All the gas is being let off at the top.
0:04:40 > 0:04:43- Go really fast. - There we go. Waggle, waggle, waggle!
0:04:43 > 0:04:45Oh, I like the action there.
0:04:45 > 0:04:48What do you reckon, guys? Who's going to win here?
0:04:48 > 0:04:52The blues, looking like they're in the lead. Come on, reds.
0:05:08 > 0:05:10That was really cool!
0:05:10 > 0:05:13But it's not quite enough to say that's incredible.
0:05:13 > 0:05:16So I wonder, can we use the same method again
0:05:16 > 0:05:19and do something on a really big scale?
0:05:19 > 0:05:21I'm feeling pretty ambitious today.
0:05:21 > 0:05:26Can we use everyday ingredients like bicarbonate of soda
0:05:26 > 0:05:29and vinegar to power something as big as this?
0:05:29 > 0:05:31Oh, yeah!
0:05:31 > 0:05:34This is the Incredible Edible food rocket.
0:05:36 > 0:05:40So, guys, do you think we can launch this?
0:05:40 > 0:05:44Well, let's see what happens later on.
0:05:44 > 0:05:47Toasted weaver ants.
0:05:47 > 0:05:49These little fellows are found in
0:05:49 > 0:05:51the tropical forests of Africa and India.
0:05:51 > 0:05:54They can leave a nasty bite so whoever collects them
0:05:54 > 0:05:56has to be very, very careful.
0:05:56 > 0:05:58I'm told they go really well with rice
0:05:58 > 0:06:01but I thought I'd try them sprinkled on some yoghurt.
0:06:01 > 0:06:05Oh, yeah, look at that! It's like furry yoghurt.
0:06:05 > 0:06:08Lots of nice texture, lots of nice crunch.
0:06:08 > 0:06:12You do get the legs in your teeth a bit. Weird but good.
0:06:14 > 0:06:17I'm here in brilliant Newport in Wales where
0:06:17 > 0:06:19they have some fantastic local foods.
0:06:19 > 0:06:23They have one great delicacy which is made using this stuff.
0:06:23 > 0:06:25Samuel, bring on the stuff.
0:06:25 > 0:06:27AUDIENCE: Ewww!
0:06:28 > 0:06:30Thank you very much, Sam.
0:06:30 > 0:06:32Look at this.
0:06:32 > 0:06:35This is wonderful local meat. Anyone know what that might be?
0:06:35 > 0:06:40- Meat, bladder.- That's like a lung, a brain or something.
0:06:40 > 0:06:43It looks a little bit like a brain, doesn't it?
0:06:43 > 0:06:46Well, these are used to make brilliant local faggots.
0:06:46 > 0:06:48And this is how you make them.
0:06:51 > 0:06:54Oh, yeah! Alisha, in there you have pork belly.
0:06:56 > 0:06:58Go on, get in there!
0:07:00 > 0:07:02No, that's not pork belly.
0:07:02 > 0:07:05Oh, yeah. Pass it down.
0:07:05 > 0:07:08This is a very, very sharp knife so do not use these at home.
0:07:08 > 0:07:11If you cut it straight down there,
0:07:11 > 0:07:13you should just about be able to see
0:07:13 > 0:07:15that is like a slice of streaky bacon.
0:07:15 > 0:07:17Have you had streaky bacon before?
0:07:17 > 0:07:20- Yeah.- That is what you're eating when you do that.
0:07:20 > 0:07:23Now, can you find for me the liver?
0:07:23 > 0:07:26Is this it?
0:07:26 > 0:07:28That's not the liver, no. Alisha's got some there.
0:07:28 > 0:07:30Give me a few of those.
0:07:30 > 0:07:32AUDIENCE: Ohhh!
0:07:32 > 0:07:34Oh, yeah! This is lamb's liver.
0:07:34 > 0:07:37It's full of really good stuff like iron which need in your diet.
0:07:37 > 0:07:39- Have you ever had liver before?- No.
0:07:39 > 0:07:42If you look really closely there are these little holes in it
0:07:42 > 0:07:45which are the veins that go all the way through the liver.
0:07:45 > 0:07:49Have a smell. Smells slightly kind of intestinal.
0:07:49 > 0:07:52The last thing in there is some lamb heart.
0:07:52 > 0:07:54Oh, yeah!
0:07:54 > 0:07:57Have you ever held a heart in your hands before?
0:07:57 > 0:07:58No, but now I have.
0:07:58 > 0:08:01Shall we have a little look inside the heart?
0:08:01 > 0:08:04If you slice it down,
0:08:04 > 0:08:07you can open it up to reveal all
0:08:07 > 0:08:11the weird bits and the ventricles.
0:08:11 > 0:08:14All of these ingredients get chopped up really, really small
0:08:14 > 0:08:17and then they get minced together with a little bit
0:08:17 > 0:08:20of bread crumbs and some other bits and pieces, some herbs
0:08:20 > 0:08:24and some fat, and that's what goes together to make your faggots.
0:08:24 > 0:08:28Now, before we can try the faggots, we all need to wash our hands.
0:08:30 > 0:08:34So here we are, guys. These are the cooked faggots.
0:08:34 > 0:08:36And what you do is pour some gravy over them
0:08:36 > 0:08:40so it's all of that stuff that you saw before, but all minced together.
0:08:40 > 0:08:43The great thing about this is that it's from this area.
0:08:43 > 0:08:45It's a Newport delicacy.
0:08:45 > 0:08:46Tuck in, guys!
0:08:46 > 0:08:48See what it tastes like.
0:08:48 > 0:08:50Oh, that is nice.
0:08:50 > 0:08:51They don't taste like hearts or liver.
0:08:51 > 0:08:53- What do they taste of? - Like mince.
0:08:53 > 0:08:57It's better than I thought. I tried them when my mum cooked
0:08:57 > 0:09:00them and they were disgusting, and she reckons I liked them.
0:09:00 > 0:09:02Ha-ha! She's going to see this.
0:09:02 > 0:09:06- Sam?- They're quite hard on the outside but soft on the inside.
0:09:06 > 0:09:08I used to love them but now I just like them.
0:09:08 > 0:09:11So not so keen now that you know what's inside them?
0:09:11 > 0:09:14- Lewis, what do you think of the faggots?- Quite nice.
0:09:14 > 0:09:18They've got quite a nice texture inside.
0:09:18 > 0:09:20They're quite nice and soft.
0:09:20 > 0:09:23It's like a really lovely sausage. Quite nice flavours too.
0:09:23 > 0:09:26They were really nice and I would have them on my Sunday lunch.
0:09:26 > 0:09:30So, guys, you've all been eating the stuff in that bowl there.
0:09:30 > 0:09:32- Nice!- There you go. You don't have to travel
0:09:32 > 0:09:34the world to taste something amazing and unusual.
0:09:34 > 0:09:37Sometimes it's right on your doorstep.
0:09:37 > 0:09:39Guys, give them a big round applause.
0:09:44 > 0:09:49I love roaming the country uncovering the wildest ingredients
0:09:49 > 0:09:50and the kookiest cooking.
0:09:50 > 0:09:54Today, my travels have brought me to Brighton
0:09:54 > 0:09:58where some familiar foods are being served up in a mind-blowing way.
0:09:58 > 0:10:01I've come to Brighton to visit a truly bizarre restaurant
0:10:01 > 0:10:04cos this place has all the usual stuff on the menu.
0:10:04 > 0:10:07It's got lasagne, it's got pizza, it's got burgers,
0:10:07 > 0:10:10but they claim to do this without a cooker and without using any meat.
0:10:10 > 0:10:13I want to find out what's going on.
0:10:15 > 0:10:17Meet Felix, the head chef.
0:10:17 > 0:10:21- Felix, how are you doing? - Hi, Stefan. Welcome.
0:10:21 > 0:10:23So, what do you do here?
0:10:23 > 0:10:28We do vegetarian raw food,
0:10:28 > 0:10:33so no dairy, no chicken, no eggs, no flour, no sugar.
0:10:34 > 0:10:36And made without a cooker?
0:10:36 > 0:10:38Made without a cooker.
0:10:38 > 0:10:40Doesn't that make you a little bit of a lazy chef?
0:10:40 > 0:10:42No, not at all.
0:10:42 > 0:10:46Just really good natural food and it tastes good.
0:10:46 > 0:10:48- You've got burgers on the menu? - Yeah.
0:10:48 > 0:10:51That's a big claim, that you can make it taste fantastic.
0:10:51 > 0:10:55- Maybe even better.- Yeah? OK, come on, the proof's in the pudding.
0:10:55 > 0:10:59Now I love a good burger but can Felix's raw veggie version
0:10:59 > 0:11:04convince me that you can have a fantastic taste without using meat?
0:11:04 > 0:11:09This is the raw food cooked world and what's this big boy here?
0:11:09 > 0:11:13So this is our dehydrator - dehydrates fruit and vegetables
0:11:13 > 0:11:16and burgers, and looks just like a microwave.
0:11:16 > 0:11:19What are these weird old maggots you got here?
0:11:19 > 0:11:21These are bananas. That's how they look before.
0:11:21 > 0:11:24- So all the water has been dried out of it?- Yeah.
0:11:24 > 0:11:28OK, so now we are ready to make the burger and fries.
0:11:28 > 0:11:30We start with the sun-dried tomatoes.
0:11:30 > 0:11:32Oh, I love sun-dried tomato!
0:11:32 > 0:11:35We're adding a little salt here and flavour for them,
0:11:35 > 0:11:37we have some chopped up beautiful red peppers.
0:11:37 > 0:11:39- All of them in? - All of them in.
0:11:39 > 0:11:41Red beetroot and you see the colour is red
0:11:41 > 0:11:44so it makes our burger look like a burger.
0:11:44 > 0:11:45Ah! Liking your thinking!
0:11:45 > 0:11:48Having added some garlic, celery and seasoning,
0:11:48 > 0:11:51the mixture's ready for a good old blitz.
0:11:51 > 0:11:55It looks like beef mince already. That's amazing.
0:11:55 > 0:11:58OK, so now we can take it off, put in this bowl.
0:11:58 > 0:12:02Now that we've got a reddish brown colour, it's time to blend
0:12:02 > 0:12:06some walnuts and seeds to give this veggie burger the texture of meat.
0:12:06 > 0:12:08Let's do one burger now.
0:12:08 > 0:12:13Put it on my tray and then I form it into a nice big patty.
0:12:13 > 0:12:15And that is your burger.
0:12:15 > 0:12:19It does look weirdly like a normal burger.
0:12:19 > 0:12:22That's a little bit wibbly-wobbly!
0:12:22 > 0:12:24- How's that?- Great.
0:12:24 > 0:12:28The raw chips are made from avocado slices which are then seasoned
0:12:28 > 0:12:32and put into the dehydrator along with the burger.
0:12:32 > 0:12:34Et voila!
0:12:34 > 0:12:38Six hours later and the burger and chips are dried to perfection.
0:12:38 > 0:12:42We put the burger in a bun made of mushrooms and dressed with salad.
0:12:42 > 0:12:44But what will it taste like?
0:12:44 > 0:12:46Enjoy.
0:12:46 > 0:12:52Can a raw veggie burger possibly be as good as a cooked meat burger?
0:12:52 > 0:12:56Oh, my word, that is absolutely extraordinary!
0:12:56 > 0:12:57It's packed with flavour.
0:12:57 > 0:13:02Proper burger but vegetables and no cooker in sight.
0:13:02 > 0:13:06He's done this without using any meat, any dairy products
0:13:06 > 0:13:09and without doing any normal cooking.
0:13:09 > 0:13:13The thing is, this stuff - it's absolutely delicious,
0:13:13 > 0:13:17but more than just delicious, it's fascinating.
0:13:19 > 0:13:22Today, we're causing chaos in the Welsh town of Newport.
0:13:22 > 0:13:26So far, we've burst some bicarb balloons.
0:13:26 > 0:13:31Later on, we play a game of bubble bath with some freaky, fizzy food.
0:13:31 > 0:13:35But first, will our volunteers have any idea
0:13:35 > 0:13:38what's in today's mystery meal?
0:13:38 > 0:13:41I'm a food adventurer so I live for new food experiences.
0:13:41 > 0:13:45I've tried some pretty weird things and want to know what you think.
0:13:45 > 0:13:47- I've tried cane rat in Cameroon. - It'd be disgusting.
0:13:47 > 0:13:51You know what? It's actually the most delicious meat I've ever tried.
0:13:51 > 0:13:55The other thing that I really, really like is quite strange.
0:13:55 > 0:13:57In China they eat chickens' feet.
0:13:57 > 0:14:00I think that'd be very chewy and tasty.
0:14:00 > 0:14:01You know what? You're spot on.
0:14:01 > 0:14:05Well, I've found three fantastically adventurous food-heads right here
0:14:05 > 0:14:08in Newport and they're going to help me out by trying
0:14:08 > 0:14:11one of the world's most adventurous foods in today's mystery meal.
0:14:14 > 0:14:18So up on stage here we have...
0:14:19 > 0:14:22They'll show us that trying something new and unusual isn't
0:14:22 > 0:14:25something to fear, but something to have an adventure with.
0:14:25 > 0:14:27Guys, give them a big round of applause.
0:14:30 > 0:14:34Oh, yeah! So how are you feeling up there?
0:14:34 > 0:14:36- Jack, how are you feeling? - Not that great.
0:14:36 > 0:14:38It's a new experience! Still not that great.
0:14:38 > 0:14:41OK, Essie, are you ready for a new challenge?
0:14:41 > 0:14:45I feel excited and curious at the same time about what we're eating.
0:14:45 > 0:14:48Brilliant! Ethan, what's the most adventurous thing you've ever eaten?
0:14:48 > 0:14:52Probably these fishy things that my dad made once
0:14:52 > 0:14:56that I tasted and they didn't taste that nice to be honest.
0:14:56 > 0:14:59If my dad made fishy things, I'd be quite scared as well.
0:14:59 > 0:15:02- But you're up for an adventure? - Yeah.- Excellent!
0:15:02 > 0:15:06Now, to make this a complete mystery I need you guys to
0:15:06 > 0:15:08put your blindfolds on.
0:15:08 > 0:15:12- Has that covered everything? Are you blind now?- ALL: Yeah.
0:15:12 > 0:15:15OK. Now I can reveal to you guys what it is
0:15:15 > 0:15:18that our volunteers are going to be eating.
0:15:18 > 0:15:20Today's mystery meal is this.
0:15:20 > 0:15:24- Eugh!- Eugh? It's something covered in breadcrumbs.
0:15:24 > 0:15:27Beneath those breadcrumbs, it could be anything
0:15:27 > 0:15:28What do you reckon it might be?
0:15:28 > 0:15:31- Worms.- Worms?! That'd be a strange-looking worm!
0:15:31 > 0:15:33- A pig.- A pig?! That's a small pig!
0:15:33 > 0:15:38Well, you're not the ones who are going to try it. These guys are.
0:15:38 > 0:15:40The thing about this is that sometimes when you know what
0:15:40 > 0:15:43something is, it'll stop you from trying it and that
0:15:43 > 0:15:46might stop you from having a fantastic adventure.
0:15:46 > 0:15:48You might discover something you absolutely love
0:15:48 > 0:15:51that you might otherwise not have tried.
0:15:51 > 0:15:55Now I can reveal to you guys at home what it is they'll be eating.
0:15:57 > 0:15:58It's these.
0:15:58 > 0:16:00OK, grab one of those.
0:16:00 > 0:16:02There we are. There we go.
0:16:02 > 0:16:04- It feels all squidgy. - Yeah, it is a bit squidgy.
0:16:04 > 0:16:07Essie, you've got a funny little grimace on your face.
0:16:07 > 0:16:11It feels crumbly. All I can feel is breadcrumbs covering my hands.
0:16:11 > 0:16:14Yeah. Lots of good things come in breadcrumbs.
0:16:14 > 0:16:16It feels a bit soft. Can you smell it?
0:16:16 > 0:16:19Yeah, have a little smell. Everyone have a smell.
0:16:19 > 0:16:21- What do you reckon it smells of? - Stuffing?
0:16:21 > 0:16:23- Roast dinners. - Yeah, absolutely.
0:16:23 > 0:16:26- It smells like onion. - Yeah, a bit garlicky, I'd say.
0:16:26 > 0:16:28- Any idea what this might be? - Meatballs.
0:16:28 > 0:16:30Something to do with onions inside.
0:16:30 > 0:16:33It could be something like stuffing.
0:16:33 > 0:16:36I can't tell you what it is yet but I can tell you that they are
0:16:36 > 0:16:39rich in vitamin B12 and phosphorus and things like that.
0:16:39 > 0:16:42They're a fantastic food, a really good, dense meat
0:16:42 > 0:16:46and they're a real delicacy in places like India, and China,
0:16:46 > 0:16:50Bangladesh, eaten a lot in France and Italy as well.
0:16:50 > 0:16:53- So, are you ready, guys? - ALL: Yeah.- Yeah!
0:16:53 > 0:16:58OK, three, two, one, chew it!
0:17:02 > 0:17:06Mm-hmm! These are very good.
0:17:06 > 0:17:08It feels creamy inside and it feels like cheese.
0:17:08 > 0:17:11Yeah, I think you're absolutely right.
0:17:11 > 0:17:14It tastes like chicken and fish, sort of.
0:17:14 > 0:17:19- Ethan, do you reckon it tastes like stuffing?- No, not really!
0:17:19 > 0:17:22- Something with mayonnaise in the middle?- Mayonnaise?
0:17:22 > 0:17:25- Cos it's quite soft in the middle. - Yeah.- Nice and creamy.
0:17:25 > 0:17:28The most important question is, do you like it?
0:17:28 > 0:17:30- Yeah.- I love it because I like the textures.
0:17:30 > 0:17:34It's OK, I like it a little bit.
0:17:34 > 0:17:36Now you can take your blindfolds off.
0:17:36 > 0:17:38LAUGHTER
0:17:38 > 0:17:41These are what you've been eating, in front of you here.
0:17:41 > 0:17:44They're like little nuggets, aren't they?
0:17:44 > 0:17:46I'll show you what they're like when raw.
0:17:46 > 0:17:49- They look a little bit like this. - Those are brains.
0:17:51 > 0:17:54You have been eating...
0:17:54 > 0:17:55AUDIENCE: Ewww!
0:17:55 > 0:17:58..lambs' brains.
0:18:01 > 0:18:05You go "yuck". These guys have been super cool.
0:18:05 > 0:18:10Now you know these are lambs' brains, would you try them again?
0:18:10 > 0:18:14- Never. Ripped something out of a lamb's head.- Yeah!
0:18:14 > 0:18:16But then you could say that about a sausage, couldn't you?
0:18:16 > 0:18:19You ripped something out of a lamb's back, huh?
0:18:19 > 0:18:21- Essie, would you try them again? - Yeah.
0:18:21 > 0:18:23Fantastic! That's really adventurous.
0:18:23 > 0:18:26Ethan, have you discovered something new and exciting?
0:18:26 > 0:18:29- Yeah, I would try it again. - And you'd try it again.
0:18:29 > 0:18:32- Would you like another little nibble?- Yes, please.
0:18:32 > 0:18:35Go for it. Amazing! Give them a big round of applause.
0:18:42 > 0:18:45So, does anyone here love fizzy drinks?
0:18:45 > 0:18:48ALL: Meee!
0:18:48 > 0:18:51- Why do you like fizzy drinks?- It makes a funny tingle in your mouth.
0:18:51 > 0:18:54- Good answer. Why do you like them? - It's kind of sour.
0:18:54 > 0:18:57Yeah, some of those colas have a bit of bite to them.
0:18:57 > 0:19:00- They make me hyper. - They make you hyper!
0:19:00 > 0:19:02Now, the big question is,
0:19:02 > 0:19:05does every liquid taste better when it's got bubbles in?
0:19:05 > 0:19:07ALL: Yeah.
0:19:07 > 0:19:11Well, I want to find out and I've asked these people to help me out...
0:19:14 > 0:19:15Guys, follow me.
0:19:19 > 0:19:22OK, guys, I'd like to introduce you to a friend of mine.
0:19:22 > 0:19:24This is Sidney the soda machine.
0:19:24 > 0:19:27Inside here is a big canister full of carbon dioxide,
0:19:27 > 0:19:30the same stuff released by the bicarbonate of soda.
0:19:30 > 0:19:33When you press the button, it pushes out lots of carbon dioxide.
0:19:33 > 0:19:36So we can use this to make pretty much any liquid fizzy.
0:19:36 > 0:19:39We don't want to do boring drinks.
0:19:39 > 0:19:42We've all had colas, lemonades and things like that.
0:19:42 > 0:19:44Can we take something that you drink
0:19:44 > 0:19:46probably every day and make it fizzy?
0:19:46 > 0:19:48In here, we have some milk.
0:19:48 > 0:19:51- Disgusting! - Have you ever tried fizzy milk?
0:19:51 > 0:19:52Ah! So you don't quite know yet.
0:19:52 > 0:19:54- It sounds quite nice. - Doesn't it?
0:19:54 > 0:19:58Well, let's find out by putting the bottle onto the machine.
0:19:58 > 0:20:01Press on that button there. There we go.
0:20:01 > 0:20:04Ah, get that all coming up. Ohhh!
0:20:04 > 0:20:05OK, that means
0:20:05 > 0:20:07the milk is ready.
0:20:10 > 0:20:13Fantastic! So, we can just have a little wash.
0:20:13 > 0:20:17Cleopatra always washed in this stuff. Maybe it wasn't so fizzy.
0:20:17 > 0:20:19So, the big question is then,
0:20:19 > 0:20:22will the bubbles make it better or make it worse?
0:20:22 > 0:20:23You ready?
0:20:26 > 0:20:29Oh, my word!
0:20:29 > 0:20:32- It's very strong and fizzy. - Fizzy, I should cocoa!
0:20:32 > 0:20:36- Is the milk better for having bubbles in it?- No.
0:20:36 > 0:20:38No. Clearly no!
0:20:38 > 0:20:40It tastes a bit sour.
0:20:40 > 0:20:42Doesn't it? It tastes really sort of sharp.
0:20:42 > 0:20:44That's all the carbon dioxide inside it.
0:20:44 > 0:20:46- Horrible.- Do you like milk normally?
0:20:46 > 0:20:51- Yeah.- Yeah, and that's just destroyed it for you?- Ten times worse.
0:20:51 > 0:20:54Oh, it makes me want to vomit so OK, milk doesn't work.
0:20:54 > 0:20:59I also started thinking what about other things that we normally have
0:20:59 > 0:21:02as liquids, but we've never tried with a bit of fizz in them.
0:21:02 > 0:21:04Here we have a selection.
0:21:04 > 0:21:08We've got hot chocolate, cola, tomato soup, coffee,
0:21:08 > 0:21:14cheese sauce, tea, custard, and vegetable gravy.
0:21:14 > 0:21:17I've pre-fizzed all these so, first of all,
0:21:17 > 0:21:20what do you think Mason should try?
0:21:20 > 0:21:22ALL SHOUT OUT
0:21:22 > 0:21:24Hot chocolate. Hot chocolate, OK.
0:21:24 > 0:21:27Don't worry because I'll taste this with you.
0:21:27 > 0:21:30The big question is,
0:21:30 > 0:21:33is it actually going to taste better with fizz in it?
0:21:33 > 0:21:35There you go, Mason, you grab that.
0:21:35 > 0:21:37Three, two, one, down it!
0:21:39 > 0:21:42Bleurrrgh... Mmmm.
0:21:44 > 0:21:45- Mason, what do you reckon?- Better.
0:21:45 > 0:21:47It puts a bit more taste into it.
0:21:47 > 0:21:50He likes it! It's a thumbs-up.
0:21:51 > 0:21:54OK, it's Alina's turn.
0:21:54 > 0:21:55What would you like Alina to try?
0:22:01 > 0:22:03- Cheese sauce.- I don't want it!
0:22:03 > 0:22:05Do you like macaroni cheese or
0:22:05 > 0:22:08- anything like that?- Yeah.
0:22:08 > 0:22:11So macaroni cheese with a bit of a twist should be pretty good, no?
0:22:11 > 0:22:13HE LAUGHS
0:22:13 > 0:22:15Three, two, one.
0:22:15 > 0:22:17Oh, God!
0:22:19 > 0:22:21Disgusting. Cheesy and fizzy.
0:22:21 > 0:22:24- The two things just shouldn't go together, should they?- No.
0:22:24 > 0:22:27It messes with your idea about what food should be.
0:22:27 > 0:22:29It's a thumbs-down, guys.
0:22:29 > 0:22:31Lewis....
0:22:34 > 0:22:39I heard two things mainly there, custard and gravy.
0:22:39 > 0:22:42- Can I choose?- Can you choose? No!
0:22:42 > 0:22:45What do you reckon, custard or gravy?
0:22:45 > 0:22:46Custard!
0:22:46 > 0:22:48I think that was gravy.
0:22:48 > 0:22:50OK, mate, it's warm, fizzy gravy.
0:22:50 > 0:22:52Oh, my word!
0:22:52 > 0:22:56Eugh! It looks like somebody's been really badly sick.
0:22:56 > 0:22:57Three, two, one.
0:23:03 > 0:23:06Round of applause, look at that.
0:23:06 > 0:23:09Can I have a bit more? It's actually quite nice.
0:23:09 > 0:23:12You really are adventurous! I love the idea of that.
0:23:12 > 0:23:13Top man!
0:23:13 > 0:23:15What do you like about it?
0:23:15 > 0:23:17It has got a bit of zing and zazz to it
0:23:17 > 0:23:20but there's still a bit of gravy in there.
0:23:20 > 0:23:23I think that's another thumbs-up!
0:23:23 > 0:23:25Trouble is, we've got five left.
0:23:25 > 0:23:27It would be a shame to waste all five of these.
0:23:27 > 0:23:29I've got a big jug.
0:23:31 > 0:23:33Oh-hoh! Please! Oh, no!
0:23:36 > 0:23:38AUDIENCE: Mix them, mix them!
0:23:41 > 0:23:43Cola,
0:23:43 > 0:23:44tomato soup,
0:23:44 > 0:23:47tea, coffee.
0:23:47 > 0:23:49Let's make this baby nice and creamy!
0:23:49 > 0:23:50And custard.
0:23:54 > 0:23:57It's either staying down or coming back up!
0:24:00 > 0:24:03This is Newport cocktail! Are you ready?
0:24:03 > 0:24:06In here we have cola,
0:24:06 > 0:24:08tomato soup, tea,
0:24:08 > 0:24:11coffee, and way too much custard.
0:24:12 > 0:24:18OK, guys, three, two, one, down the hatch!
0:24:24 > 0:24:27- It's actually really nice. - Actually quite nice?!
0:24:27 > 0:24:29Bit fizzy at first but it was all right when I got into it.
0:24:29 > 0:24:32So, do you think that all these were
0:24:32 > 0:24:34- actually better with bubbles? - No.- No?- Ish.
0:24:34 > 0:24:37I liked it a little bit but it was all lumps in it
0:24:37 > 0:24:39and the colour of it put me a bit off of it.
0:24:39 > 0:24:41The slightly vomit-y lumps and colour
0:24:41 > 0:24:43don't really help it, do they?
0:24:45 > 0:24:47Oh, I'm welling up a little bit now.
0:24:47 > 0:24:50So there we have it, conclusive proof that not everything
0:24:50 > 0:24:51tastes better with bubbles,
0:24:51 > 0:24:54but we've had a lot of fun trying haven't we?
0:24:54 > 0:24:56AUDIENCE: Yeah!
0:25:02 > 0:25:04Mmm!
0:25:04 > 0:25:09Flowers smell delicious but you can't eat these.
0:25:09 > 0:25:11You can, however, eat these.
0:25:11 > 0:25:16These are edible nasturtiums and they're fantastic to add to salads.
0:25:16 > 0:25:18Some flowers can be dangerous
0:25:18 > 0:25:22so only ever eat ones that are sold in the shops as edible flowers.
0:25:24 > 0:25:26Woo!
0:25:26 > 0:25:28Really peppery, a bit like rocket salad.
0:25:28 > 0:25:31Got a real kick to it. Yeah, fantastic!
0:25:33 > 0:25:37Earlier on we discovered a reaction that releases carbon dioxide
0:25:37 > 0:25:39which is used to make our cakes
0:25:39 > 0:25:42and our muffins all lovely and light and fluffy.
0:25:42 > 0:25:45Now, I thought, could we use that same reaction using food
0:25:45 > 0:25:49to power the Incredible Edible food rocket?
0:25:49 > 0:25:52What do you reckon, guys, is this going to work?
0:25:52 > 0:25:54ALL: Yeah!
0:25:54 > 0:25:57They're more confident than I am. OK, wish me luck.
0:25:57 > 0:25:59ALL: Good luck!
0:26:08 > 0:26:11This is quite an extraordinary idea!
0:26:11 > 0:26:16We have a high-pressure canister here which we filled with vinegar.
0:26:16 > 0:26:20There's about four of these in it, four big bottles of vinegar.
0:26:20 > 0:26:23Sort of stuff that you put on your chips all the time, nothing unusual.
0:26:23 > 0:26:27Now, I'm going to put this chunk of bicarbonate of soda
0:26:27 > 0:26:31into the barrel, put the lid on and then the pressure should
0:26:31 > 0:26:34start to build up as the carbon dioxide gets released.
0:26:34 > 0:26:37Gas should build up, up to this tap here. I will then release
0:26:37 > 0:26:41and hopefully this rocket will come off the end here.
0:26:41 > 0:26:43Maybe it'll fly, maybe it won't. We'll see.
0:26:43 > 0:26:44Do not try this at home.
0:26:44 > 0:26:47You need to be a specially trained idiot like me.
0:26:47 > 0:26:49Are we ready?
0:26:49 > 0:26:53Bicarbonate of soda, just wrapped up in a bit of tissue here.
0:26:53 > 0:26:55In we go.
0:26:55 > 0:26:57Lid on, nice and tight.
0:26:57 > 0:27:00Hopefully, inside here, the reaction will begin.
0:27:00 > 0:27:02Give it a little bit of a wiggle.
0:27:02 > 0:27:06These are just ingredients that go into every normal cake.
0:27:06 > 0:27:08Brewing up there.
0:27:08 > 0:27:11We've got to wait for it to just start those bubbles moving around.
0:27:11 > 0:27:14Hopefully the gas will begin to build up, up to here.
0:27:14 > 0:27:18OK, give me ten, nine, eight, seven,
0:27:18 > 0:27:24six, five, four, three, two, one.
0:27:24 > 0:27:25Woo-hoo!
0:27:25 > 0:27:27# Baby, you're a firework
0:27:27 > 0:27:31# Come on, show 'em what you're worth
0:27:31 > 0:27:34# Make 'em go oh, oh, oh!
0:27:34 > 0:27:36# As you shoot across the sky... #
0:27:36 > 0:27:38A little bit of damage, but look,
0:27:38 > 0:27:40we made about fifteen metres!
0:27:49 > 0:27:52That's all we've got time for today.
0:27:52 > 0:27:54My enormous thanks to
0:27:54 > 0:27:56our brilliant volunteers,
0:27:56 > 0:27:58the fantastic people of Newport,
0:27:58 > 0:28:01and to you guys at home watching.
0:28:01 > 0:28:04Join us next time for some more Incredible Edibles where
0:28:04 > 0:28:06absolutely anything could be on the menu.
0:28:06 > 0:28:08Woo-hoo!