Tring Incredible Edibles

I've had years of practice doing barmy food experiments,

but you should not try anything you see on Incredible Edibles,

especially if it involves knives, matches, raw meat,

ovens, unicorns or windmills.

If you don't like blood, guts, gore and entrails

then close your eyes for half an hour

-and think about fluffy pink kittens instead!

-MEOW

Tasty.

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

I hunt the planet for the tastiest, the funniest

and the most extraordinary food on earth.

Now I'll serve it up to you.

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

-Are you guys coming with me?

-ALL: Yeah!

-Woo-hoo!

I'm in Tring in Hertfordshire,

hoping to discover the most adventurous foodies in the UK.

-Guys, are you hungry?

-ALL: Yes!

-Woo-hoo!

They're hungry - good job, because this is what's on today's menu.

The audience take it in CHURNS to kick cream into spread

in a game of butter ball.

Can chocolate make EVERYTHING taste better?

Grab a chocolate- covered prawn.

And my mystery meal turns stomachs

when our food adventurers try out some beefy belly.

I like to start every show by doing something

that really pushes the boundaries of food, something to make you shout...

-ALL: That's Incredible!

-Oh, yeah!

Today we'll make the stuff you spread on your toast,

that goes into cakes and biscuits.

The stuff that starts life as milk.

-Any ideas what I'm talking about, guys?

-ALL: Butter!

-Butter.

That's right - tasty butter. I love this stuff.

Butter is the fat that's in milk, so to make it,

you have to separate the fat from the liquid.

Pour double cream into a jam jar,

Put a lid on - tight, or you end up with cream all over your face.

And then you just shake. It takes a little bit of time.

You could have music.

Now, this process is called churning.

As I'm shaking it, the fat in the cream starts to separate

from the watery part and stick together

until eventually it turns into butter. Urgh!

-ALL: Argh!

-Ho-ho, yeah!

We'll squeeze the water out of that - that's called the whey.

What you've got left here is butter. Look at that.

See? Nice dark and creamy yellow butter.

You can try making butter at home using this jar method

but as there's so many people here, I thought we should churn butter

using one of these.

-Oh!

-HE LAUGHS

We'll play a new sport I've invented.

I've filled this football with cream

and we'll churn it into butter.

To do that we'll kick the ball continuously

to separate the fat and the liquid.

All I need you guys to do is to play football, or should that be...

butter ball?

CHEERING

WHISTLE BLOWS

SHOUTING AND CHEERING

WHISTLE BLOWS

Hand ball! Penalty!

Ohhh!

Ooooh!

Oh, yeah!

WHISTLE BLOWS

Red card! Off!

OK, it's down to four men. Come on, Blues!

CHANTING: Blues! Blues! Blues! Blues!

Oh!

What? What?

WHISTLE BLOWS

1-0!

CHEERING

So the question is,

is butter ball nonsense or a fantastic way of churning butter?

Let's find out. I've got a sharp knife here.

I am used to dealing with sharp knives.

Do not try this unless you're a heart surgeon.

So I'm going in, down the seam.

Oh!

There comes all the slightly creamy, cheesy air.

-HE LAUGHS

-That's really horrible!

ALL: Urgh!

Oh!

It's like a white elephant has just done a poo.

First we squeeze all of the other water out.

Urgh!

-ALL: Urgh!

-What's going on there?

It looks like butter - does it taste like butter?

Guys, come over here - give me a hand.

Piece of bread each, knife each.

Spread that on some bread. Have a taste of it.

You're tucking right in, there. Mm.

It's not like ordinary butter, really.

It tastes more like mushed up... Well, cream.

Really thick cream. Between cream and butter.

I wouldn't eat it usually. STEFAN LAUGHS

-Why not?

-Just the taste - I prefer real butter.

It's nearly there. Well done, guys.

If we want enough butter for all of us, that tastes really good,

we need to take this to the next level. Drum roll, please?

I give you, the Incredible Edibles butter-churning bicycle!

CHEERING

It's a bicycle that churns butter.

It's an ordinary bike but on the back wheel here

is a rolling water carrier, driven round the wheel by the pedal.

Harry will provide the pedal power to try to turn some cream

to butter by the end of the show. Reckon you can do this?

-Er, yes.

-OK, that was an "er, yes."

Yeah.

Yeah, you're not that confident. Well, on your bike.

Now, I'm going to pour the cream into the bucket on the back.

I hope you've got a lot of energy.

OK, good luck, Harry. Let's give Harry a countdown.

On your bike!

-CHEERING

-Oh, yeah!

That is pretty good. Pretty good going.

CHANTING: Harry! Harry! Harry!

He's got a lot of protection on for somebody not going anywhere.

Will Harry's pedal power be enough to make butter for all of us?

Or will this bike CHURN OUT to be a disaster?

I've never tried this before. We'll find out later.

I love discovering new food,

but I also love to tear apart the foods that we eat every day

and take a peek inside. Sometimes you can find some lurking surprises.

I'll show you what goes into one of our favourite snacks,

the sausage roll. Who likes sausage rolls?

-ALL: Me!

-Ha ha!

-Any idea what goes into a sausage roll?

-ALL: Sausage.

-Pork, pigs.

-Pigs, pork. Anything else?

Sausage and rolls.

Let's find out. To help - Joseph, Natalia and Daisy.

Guys, give them a big hand! Ah, yeah!

-Grab a sausage roll. Do you like sausage rolls?

-Yeah.

-Yeah.

-Oh, I do.

-There you go, Natalia. I'll have one.

Have a little try. Tell me what you think.

-Do you like that?

-Yeah, it's nice.

Meaty, and it's got the pastry, and they mix together pretty well.

It's sort of like meaty and it's got other flavours in it.

-What's your favourite part?

-Probably the meat.

-The meat.

I don't really like it. It's too dry, but I like the inside.

Let's reveal what goes into a sausage roll. Lift that red cover.

-What do you reckon you've got there?

-Lard.

Get your hands in there, grab some and see what it feels like. Yeah!

-It's like something squashy you find at the back of the sofa!

-STEFAN LAUGHS

A very strange sofa. Lard is fat from a pig

that's been boiled before being cooled again,

and then it solidifies. Lard is useful stuff.

You can fry with it, you can make candles with it, and even soap.

Quite weird - making soap out of pig fat.

This fat is added to flour and water to make the pastry

which is the outside bit of the sausage roll, which looks like this.

That's before you put the sausage in the middle.

Let's go inside the sausage roll.

-Oh, yeah!

-AUDIENCE GROANS

Take that big fella at the front. Ah, yeah.

That is beautiful.

It feels like something which you just bought out of a bag.

It's not cooked.

This is shoulder meat from the shoulder of the pig.

Natalia, grab yourself the piece here.

That bit feels really rough and then the inside's all squidgy.

That is belly, so it comes from there, from the belly of the pig.

When you eat streaky bacon it's this chopped up really thin.

This goes in sausage rolls.

Now, I'd like a big handful of belly and pork shoulder.

Lovely. Maybe another handful.

That goes into our mix.

Now, for our final ingredient. If you are a little bit squeamish,

now is the time to nip off and make a cup of tea.

Natalia, can you take off that big lid, there?

AUDIENCE GASPS

That is a beautiful pig's head.

-No way.

-OK.

You get loads of cuts of meat from this.

You can press the ears, you make fromage de tete - head cheese,

but the really brilliant part of a pig's head are the cheeks.

These are the cheeks when they've come off.

Loads of meat. Quite tough but it's really good stuff.

Natalia, can you pass me a handful of the chopped up cheeks?

Lovely. There we go. That goes in the mixture

with the shoulder and belly.

For this to start to look like the stuff in a sausage roll,

we need to grind it with this machine.

These grinders are dangerous things. Don't use one without an adult.

Let's look at what happens when we put it through the machine.

So the grinder here is pushing things right through to the end,

and you shove it in. Oh, yeah!

Yeah, we're getting there.

-Ah, do you like the look of that?

-No.

-ALL: No!

Ah, there we go.

Grab a nice chunk of that.

Ha. Urgh. So this stuff goes into the sausage roll.

You wrap it up and put it in the oven.

Now, before we can try to cook one, we need to wash our hands.

These sausage rolls were made with exactly the same kind of ingredients

that we've just seen.

Has it changed your view of sausage rolls?

Take another piece if you fancy. Who wants another bite?

-Me.

-Yeah? Joseph's still up for it.

-Yep.

-You wan another bite?

-Might as well.

Have a little bite.

Now, Joseph, did you have any idea what went into a sausage roll?

Not really. I never knew you'd have this fella inside.

Now you know things like that go into a sausage roll, has it changed

-your view of eating them?

-Mm... 50/50.

I'd still be happy to eat a sausage roll.

Now you've seen all the blood and meat,

you're sort of like, "I'm not going to eat that."

It makes it taste more horrible.

It's interesting - although it seems strange eating bits like cheeks,

I think what would be even weirder would be to throw meat in the bin.

Sausage rolls are high in fat so you shouldn't eat too many,

but they do taste great

and use meat that would otherwise go to waste.

They've been brave. Round of applause for Joseph,

Daisy and Natalia.

Now, from sausage rolls in Tring to the rolling hills of Wales.

I'm off on my discoveries, to meet the most pampered cows

in the country.

-Some might say they're the royal family of cows.

-MOOING

I've come to visit their palace.

These are Wagyu cows, but to find out just why they're

different to normal cows,

I met up with Ifor, who farms the cattle.

-Hiya, Stef. Nice to meet you.

-So these are the Wagyu cows.

These are the Japanese Black Wagyu.

They're beautiful but they just look like cows.

What makes them very different is the taste and texture of the meat.

It's the best tasting meat.

That's what makes them different to normal cows.

Is it true that these cows are pampered?

They have a good life.

Life on Ifor's farm for the Wagyu cows is just five-star luxury.

There's an area to chill out and unwind,

they dine on the finest grain in town,

and they get something a little different to drink.

They sip it. They're really relishing that taste and flavour.

These are the most cultured cows. An occasional beer is fine for them,

but something you shouldn't think about giving your pet.

And to top it all off, what could be better than getting a massage?

This might hurt but you'll be all the better for it.

Have you see any good MOOVIES recently? MOO-vies?

Clearly, my massaging skills aren't up to much,

but I want to know what the pampering does to the flavour

of the meat.

This different lifestyle your cows lead,

-what difference does that make?

-Mainly the marbling,

the white flecks of fat in the meat,

as opposed to round the outside.

When it's cooked, the fat melts and it adds flavour.

Would I be able to tell the difference between the two steaks?

First up is the Wagyu.

That is fantastic. Really juicy, isn't it?

You bite it and it soaks your mouth with this wonderful beefy flavour.

It's very succulent. Very juicy.

And now the regular steak.

It's not as succulent as that Wagyu.

So for me, the Wagyu is the clear winner.

I came here today expecting to see cows

being treated like royalty. They don't quite live in a palace,

but they do live an extraordinarily laid-back life,

-and after tasting the...

-WHISPERS:

-..delicious steak,

it does seem that farmer Ifor is doing something fantastic here.

MOOING

Today we're in the Hertfordshire town of Tring,

where so far we've battered a butter football...

And discovered why sausage rolls taste so porky.

Later on, we'll find out if my butter bike comes up crumpets,

but first, does everything taste better covered in chocolate?

They were absolutely disgusting!

Now, does anyone here like chocolate?

CHEERING

OK, OK - so you like chocolate!

The big question is, does chocolate make everything taste better?

Probably.

-What would you like covered in chocolate?

-Sausage rolls.

-Great.

-Pizza.

-Is there anything that you don't like

-that you'd eat if it was covered in chocolate?

-Potatoes.

-It's a good idea.

-Broccoli.

Would you like to see anything else covered in chocolate,

-one of your teachers, maybe?

-ALL: Yeah!

Let's find out if everything tastes better covered in chocolate

with the help of my volunteers,

Sam, Leah and Haider. Give them a big hand!

CHEERING AND APPLAUSE

OK. Well,

chocolate is a brilliant ingredient to cook with -

in Italy, they use it to flavour pasta, in Mexico they use it

in a dish called Mole Poblano and here it is.

So guys, dig in,

it's really the sauce that we're interest in. Down it goes.

-Mmm!

-Tastes a bit of chocolate.

-It's got a slight sweetness to it.

-Does it taste like chocolate you would get in the shops?

-Not really.

-It's a spicy.

-It's OK.

-What does it taste like?

-Chicken with chocolate.

-So what do you reckon guys, thumbs up or thumbs down to the Mole Polano?

-Um...

-Leah's not so sure...

-Thumbs up.

I think it's a thumbs up.

But I think we need to crank this up a bit,

so, over here, I have a whole load of ingredients that you

wouldn't normally find covered in chocolate, covered in chocolate. So,

here we have chocolate-covered pickled gherkins...

Chocolate covered olives...

-Chocolate-covered mushrooms.

-ALL: Urgh!

-Chocolate-covered cheese.

-ALL: Urgh!

-Chocolate-covered prawns.

-ALL: Urgh!

-Chocolate-covered Brussels' sprouts.

-THEY SCREAM

Roast beef! Oh, yes!

Chocolate-covered roast beef!

THEY CHEER

Oh, yeah.

So what we're trying to do here is trying to discover if

you cover something that you don't normally like in chocolate,

it tastes better.

-Haider, out of this selection, what you would like to choose?

-The pickled gherkin.

Grab a pickled gherkin and I'll grab one, as well - chomp away.

STEFAN LAUGHS

I think it tastes sour with the chocolate.

-But is that a good thing or a bad thing?

-A good thing.

-I think so, too - thumbs up?

-Yeah.

-Thumbs up.

-'Nice.'

Leah?

Cheese, please.

-Are you a cheese fan normally?

-Yes.

Excellent, OK, chomp away.

HE LAUGHS

-Do you think it's a good combination? Does it work?

-Mmm.

-The cheese gets a thumbs up or a thumbs down?

-'Yummy.'

I think it's just a massive load of fat in one. Sam, what do you wanna go for?

-Roast beef.

-Roast beef, you knew that right from the start.

-Oh, yum! That's delicious!

-You're a big fan of that, aren't you?

-Not as nice as I thought it would taste.

-Thumbs up or thumbs down?

-I reckon...

-Up.

-Thumbs up.

'Delicious.'

We still have four things left over. I think it's time

for the audience to choose what you guys should eat. So,

what do you think Haider should try?

ALL SHOUT

I think I heard mushrooms. What you like Leah to try?

-ALL: Brussels' sprouts!

-Everyone's shouting Brussels' sprouts.

-How much do you hate Brussels' sprouts?

-Worse thing.

Massively, excellent! Grab a Brussels' sprout. What would you like Sam to try?

ALL: Prawns!

Prawns, OK, grab yourself a chocolate-covered prawn.

-No, no!

-Which leaves me

with the olives which I think is quite a good idea! OK...

Chow down!

-Urgh!

-Argh!

Oooh!

It was horrible.

The gherkin was so good and that is so bad. So, Haider,

did the chocolate make the mushrooms taste better or worse?

-Worse.

-Not a winner there. Leah, you hated Brussels' sprouts before,

-did covering them in chocolate make them any better?

-No.

-Worse?

-Worse.

-Worse!

-HE GASPS

-Sam, prawns covered in chocolate? What did you think?

They were absolutely disgusting!

And the olives, absolutely rank!

Thumbs up or thumbs down, give your verdict. Oooh!

Proof that chocolate doesn't make everything taste better.

Don't forget, in a little while we'll find out

if our butter churning bike has actually churned any butter.

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

We got more, oh, yeah!

Now, the world is full of unbelievably exciting foods

and I've tried pretty much all of them.

I've had reindeer heart in Sweden, I've had fat bottomed ants in Mexico

and I've had space dust in Milton Keynes.

Now it's time for some of you lot to try something new, it's time for my mystery meal.

Up on stage are Jonathan, Ciara and Freya.

Now, like me they are bored of eating the same old stuff -

they want to chew their way into the unknown.

Guys, a big round of applause. They're dead brave, oh, yeah!

You're looking nervous up there. Jonathan, how are you feeling?

As you said, nervous and very scared.

Don't be scared, you're going on adventure, trying something new!

Ciara, what's the most unusual think you've ever eaten?

When I was on holiday, I had squid soup stuff.

What was squid soup like?

-Horrible.

-Ah, no! Freya,

what is the weirdest thing I might serve you?

-It really could be anything.

-That's exactly what we're after.

I want you to just focus on the food and find out what it tastes like.

I don't want you to be worried about what it looks like,

so you have blindfolds on your heads, pull them down now.

Makes it a bit more dramatic!

OK, they are in the dark,

this plate has the main ingredient of the mystery meal,

oh, yeah!

-ALL GROAN

-You're going "urgh", but you don't know what it is.

-What do you think that might be?

-Scallops.

-Fish.

-Fish, scallops,

-salmon, sheepskin.

-It's like carpet.

-Carpet!

Pancake with fur.

What a brilliant idea.

Well, you guys don't have to eat it - they do.

I'm going to take it up there! You've heard what they think out there,

-are you more curious or more excited?

-Curious.

-Curious.

-It's not good.

-None of those things are good!

OK, that's the main ingredient - it's cooked,

but it's not how it looks when it's ready to eat.

This is when it's ready to eat, like that.

Yeah, I can reveal to the people at home that this is....

There we go, that looks like a good piece there.

-It smells quite nice.

-Ah, you see.

-Is it onion bhaji?

Not a bad guess.

It feels all crispy

and inside you would assume that it would be all soft.

-Have a smell. Can you smell anything?

-Oh, it smells lovely.

-It smells spicy.

-I don't know.

-Last guess now you've had a sniff and a squeeze.

-Fishy, onion bhaji.

Something with onions or something in.

-Slightly spicy, calamari or something like that.

-Very good.

I can't tell you what it is, but I can tell you that this used to be a delicacy all over the UK

but it has fallen out of favour in recent years.

In France they like it so much that they turn it into

a very special sausage called andouillette.

It's very low in fat, high in protein

and it has a smell, taste and texture that's absolutely unique.

Try some if you get a chance. Guys, ready to go on a food adventure?

-Yeah.

-Chomp away.

-It's yummy.

-Mmm. Yeah.

-Oh.

-It's like salt.

-I'm not sure I like it cos it's really salty.

-I really like it.

-I think it's really nice.

-Take your blindfolds off.

This is the cooked ingredient. This is what it was before it was cooked.

-Ugh.

-Does it change your view of it?

-No, not really,

food is the taste not the look.

I don't think it'd change cos it looks like quite nice like that, as well.

I don't really think it changes my view

but if doesn't look particularly nice how it was before,

but it still tastes nice, I suppose that's the main point.

-Let's find out what you've been eating.

-Not sure I want to.

-Are you ready guys?

-Yeah.

-Brace yourselves, because you have been eating...

-ALL: Urgh!

Cow intestines.

It's also called tripe,

would you like another piece of cow intestines?

-No, thanks.

-No? Ciara?

-Yes please.

-You are such a star! Freya?

-Yes, yes!

-Don't you think that people in the UK should rediscover this?

-Yeah, cos it's really nice

-but what it is might put people off but it is really nice.

-Yeah.

If people say it's cow intestines that doesn't sound as nice,

but cos it's got a different name then, yeah, I think it's really nice.

If you had it on a menu and you said tripe,

-people might be curious to know and you could just say, like, cow tummy or something.

-Yeah.

Guys, you have been absolutely brilliant. Let's hear it for the bravest eaters in Tring!

CHEERING

Three more volunteers who were adventurous enough to try my mystery meal.

Next time, I could serve up something even wilder than boiled cow stomach!

Now, sea slugs can be as small as my little finger or as big as a man!

They can grow up to six-and-a-half feet long.

I've eaten sea slugs raw, fresh from the water, but you can also

steam them, you can grill them, you can put 'em in stews. Today,

I've pan fried them with sesame oil and some soy sauce.

I wouldn't eat them for the flavour, but the texture is amazing.

It's like eating a sponge.

Today, I set Harry the challenge of making butter

using my specially designed butter churning bike. Doing well, Harry?

-Yes.

-Yes, very good.

What we did is that we put some cream into the barrel at the back,

and Harry has been pedalling away to try and separate the fat from the liquid in the cream

so it all binds together and makes butter.

Harry, stop it! I think you can stop pedalling now.

This is a real challenge because I don't think

this method of making butter has been used anywhere in the world, ever. Harry, how's it been?

It was actually quite hard cos when they put more cream in it was harder to pedal.

So, the question is, has it worked?

I haven't a clue - let's find out.

-Ah, that looks like butter in there, here we go...

-HE GRUNTS

HE LAUGHS

Harry, you've done something marvellous in here. Look at that, it's amazing!

There we go, that's about half of it.

Now let's give that a squeeze. Ah!

And then... you've got pretty much butter,

but I have managed to find some really solid bits in there. Squeeze them out. Get that last...

ALL: Urgh!

-..bit of moisture out! That's pretty good. It's not bad.

-CHEERING

Ah-ha! Feel the love.

But the proof of the pudding is in the eating,

and with this much butter we're going to need something bigger

than your average slice of toast to put it on.

Ciara, bring on breakfast.

CHEERING

Here we have three enormous, gigantic English muffins.

Dig in there - grab a big hunk of butter.

-Guys, grab this butter.

-What do you think?

ALL: That's incredible!

Tuck in!

CHEERING

That's really good.

A big round of applause for Harry, the butter maker!

Whooo!

We've run out of time now, many thanks to our volunteers,

the brilliant people of Tring

and especially to you guys at home for watching. See you next time

when we'll be serving up some more Incredible Edibles!

Whoo!

Subtitles by Red Bee Media Ltd