0:00:02 > 0:00:04'I've had years of practice doing barmy food experiments
0:00:04 > 0:00:08'but you should not try anything you see on Incredible Edibles
0:00:08 > 0:00:10'especially if it involves knives,
0:00:10 > 0:00:13'matches, raw meat, ovens, unicorns or windmills.
0:00:13 > 0:00:15'If you don't like blood, guts, gore and entrails.
0:00:15 > 0:00:17'close your eyes for half an hour
0:00:17 > 0:00:20'and think about fluffy pink kittens instead.'
0:00:42 > 0:00:43My name's Stefan Gates
0:00:43 > 0:00:46and I'm on a mission to hunt down the coolest,
0:00:46 > 0:00:50the weirdest and frankly the scariest foods on the planet
0:00:50 > 0:00:53and then serve them up to you because this is Incredible Edibles.
0:00:53 > 0:00:55Make some noise, guys.
0:00:55 > 0:00:57CHEERING
0:00:57 > 0:00:59Whoa! Yeah!
0:01:01 > 0:01:04'Today I'm in Swansea which is the home to fantastic fish,
0:01:04 > 0:01:07'some delicious meat and some very odd slimy green stuff
0:01:07 > 0:01:09'that they drag out of the sea.'
0:01:09 > 0:01:10Guys, are you hungry?
0:01:10 > 0:01:12- AUDIENCE: Yeah! - Wahoo!
0:01:12 > 0:01:14They're hungry which is a good job
0:01:14 > 0:01:18because we're going to be lifting the lid on this little lot.
0:01:18 > 0:01:20'Coming up in today's show,
0:01:20 > 0:01:23'we go hopping mad as we make a titanic tortilla.'
0:01:23 > 0:01:25Look at that!
0:01:26 > 0:01:30'We serve up a supper made from slippery seaweed.'
0:01:32 > 0:01:35Jack, you're about to vomit. You OK, mate?
0:01:36 > 0:01:39'And my mystery meal gets an unusual reaction
0:01:39 > 0:01:41'from these plucky volunteers.'
0:01:43 > 0:01:47I feel, like, really sick.
0:01:49 > 0:01:51You know by now that this show is called...
0:01:51 > 0:01:53- AUDIENCE: Incredible Edibles! - Oh.
0:01:53 > 0:01:55I think they know what that means.
0:01:55 > 0:01:59At the start of every show I like to do something that's edible
0:01:59 > 0:02:00but also incredible.
0:02:00 > 0:02:03Now, just to give you guys at home a clue as to what we're
0:02:03 > 0:02:05going to be doing, you ready, guys?
0:02:05 > 0:02:08- Three, two, one! - CHEERING
0:02:09 > 0:02:13Oh, yeah, that was a pretty good Mexican wave.
0:02:13 > 0:02:16So we're making something from Mexico.
0:02:16 > 0:02:18My favourite Mexican snack is one of these.
0:02:18 > 0:02:21- You ever tried these before? - Mm, yeah.- Yeah.
0:02:21 > 0:02:25- Well what are they called? - Tortilla.- Tortilla chips, exactly.
0:02:25 > 0:02:29So the problem I find with tortilla chips is they're so small.
0:02:29 > 0:02:32So I thought, "Could we make these incredible?"
0:02:32 > 0:02:35Could we make these big? One that wouldn't fit in your mouth.
0:02:35 > 0:02:39Maybe one that you actually have to have two hands just to pick it up.
0:02:39 > 0:02:41- What are tortilla chips made from? - Potato.
0:02:41 > 0:02:43- Good guess.- Cheese. - Sometimes cheese ones.
0:02:43 > 0:02:46- What do you reckon they're made of?- Chilli.
0:02:46 > 0:02:49Chilli, yeah, you sometimes get chilli ones as well.
0:02:49 > 0:02:51All good guesses. I'll show you what it's made of.
0:02:51 > 0:02:54- Ed - throw some food at me. Oh yeah, what's that?- Corn.
0:02:54 > 0:02:56- AUDIENCE: Sweet corn.- Corn. Sweet corn.
0:02:56 > 0:02:58What else do you get from sweet corn?
0:02:58 > 0:03:00AUDIENCE: Cornflakes. Popcorn.
0:03:00 > 0:03:01Exactly. Brilliant stuff.
0:03:01 > 0:03:06What you do to make tortilla chips is you grind the corn down
0:03:06 > 0:03:08to make a flour, like flour that you make cakes from,
0:03:08 > 0:03:10and then you add a bit of water
0:03:10 > 0:03:12and then you get something unattractive,
0:03:12 > 0:03:15looks a bit like something you'd make a mug out of.
0:03:15 > 0:03:19This is tortilla dough so it's just water and flour.
0:03:19 > 0:03:21What we need to do is flatten it out.
0:03:21 > 0:03:23Shannon and Jack, come and join us?
0:03:23 > 0:03:25This, I know it doesn't look like it,
0:03:25 > 0:03:28but it's a massive rolling board.
0:03:28 > 0:03:31What we're going to do is put our dough slap bang in the middle
0:03:31 > 0:03:34and then we need to flatten it.
0:03:34 > 0:03:38I've got for you a very high-tech tortilla dough flattening tool.
0:03:38 > 0:03:43There we go. So Shannon, bounce on that and flatten it out nicely.
0:03:43 > 0:03:46- You ready? - AUDIENCE: Bounce! Bounce!
0:03:46 > 0:03:48On top of it, there! Jump in the air.
0:03:48 > 0:03:50Forward a bit, forward a bit! A hit!
0:03:50 > 0:03:53And then go across that way and come back. Ha-ha!
0:03:53 > 0:03:56AUDIENCE: Bounce, bounce, bounce, bounce!
0:03:56 > 0:04:00Oh, very good. Bounce, bounce, bounce!
0:04:00 > 0:04:03Right on top of it. You're right on top of it.
0:04:03 > 0:04:05Forward a bit! To me! Go, go! That's pretty good.
0:04:05 > 0:04:07And spin it around, spin it around.
0:04:07 > 0:04:10AUDIENCE: Bounce, bounce, bounce, bounce.
0:04:10 > 0:04:12Excellent. Stop! Stop. Stop. Stop. OK.
0:04:12 > 0:04:15That's brilliant work Jack, well done.
0:04:15 > 0:04:17Is that a tortilla chip yet?
0:04:17 > 0:04:18- AUDIENCE: No! - No.
0:04:18 > 0:04:22I think we need a rolling pin. Aha, aha!
0:04:22 > 0:04:25OK.
0:04:25 > 0:04:28AUDIENCE: Roll it, roll it, roll it, roll it, roll it!
0:04:28 > 0:04:31Roll it, roll it, roll it, roll it, roll it, roll it!
0:04:31 > 0:04:34OK. Brilliant, guys.
0:04:34 > 0:04:36Next we've got to chop it up into pieces.
0:04:38 > 0:04:40Ah.
0:04:42 > 0:04:44And then into eighths.
0:04:44 > 0:04:46So the last bit is you need to
0:04:46 > 0:04:49dry fry it in a pan.
0:04:49 > 0:04:51So, Ed, you got a pan there?
0:04:51 > 0:04:53What's the problem with my pan?
0:04:53 > 0:04:55- Too small. - It's way too small, isn't it?
0:04:55 > 0:04:58But that's fine cos I've got one over here.
0:04:58 > 0:05:02This is the mother of all frying pans.
0:05:02 > 0:05:04- Look at this guys! - AUDIENCE: Wow!
0:05:04 > 0:05:07This is actually not a frying pan, it's a paella pan,
0:05:07 > 0:05:10it's used for making a massive rice dish that comes from Spain.
0:05:10 > 0:05:12All we need to do now is get the chips into the pans.
0:05:12 > 0:05:15We've got these pizza paddles. Grab one each.
0:05:15 > 0:05:18OK, I'm going to start off with this one.
0:05:19 > 0:05:21Oh, yeah. That's a start...
0:05:21 > 0:05:24I'll swap you for that, go and grab another one.
0:05:24 > 0:05:25That one.
0:05:25 > 0:05:29Now this is a really hot pan so we've got to be super careful now.
0:05:30 > 0:05:32And that's the last one.
0:05:32 > 0:05:35I'll try and fit it over here.
0:05:35 > 0:05:37Aargh! Pf... Ah, ha. Ah!
0:05:37 > 0:05:41- Can anyone smell something yet? - AUDIENCE: Yeah.
0:05:41 > 0:05:44- Can you smell... What does it smell like?- Pancake.
0:05:44 > 0:05:46Pancakes or toast or...
0:05:46 > 0:05:49Hopefully tortilla chips. Now's the tricky bit.
0:05:49 > 0:05:53I'm going to try and flip the chip. Three, two, one.
0:05:53 > 0:05:56- Aargh! - AUDIENCE: Whoo!
0:06:00 > 0:06:03That's pretty good but now it needs to go into the oven to bake.
0:06:03 > 0:06:05Now I haven't got an oven big enough
0:06:05 > 0:06:08for this so I've taken the tray out of a barbecue
0:06:08 > 0:06:12and I'm going to use that to see if I can bake the tortilla.
0:06:12 > 0:06:15Obviously you need a trained idiot like me around
0:06:15 > 0:06:18to help you if you want to barbecue your tortilla chip.
0:06:18 > 0:06:20But the thing is, it's not really a chip without a dip
0:06:20 > 0:06:24but if you want to make something on an Incredibly Edible scale,
0:06:24 > 0:06:27we want to get a huge amount of dip, enough to fill that.
0:06:27 > 0:06:31- So do you reckon we can fill this? - AUDIENCE: Yeah!- Yeah? Ha-ha!
0:06:31 > 0:06:34Well you'll have to find out later on.
0:06:38 > 0:06:42Scorpions are some of the most feared creatures on the planet -
0:06:42 > 0:06:44the sting in that tail can be fatal.
0:06:44 > 0:06:47After mating, the females can sometimes get very aggressive
0:06:47 > 0:06:50and eat their male companion.
0:06:50 > 0:06:54If she's really hungry, she can even eat her babies.
0:06:57 > 0:07:00Tastes of crunchy chocolate.
0:07:00 > 0:07:03Scorpiony crunchy chocolate, but crunchy chocolate.
0:07:09 > 0:07:11Now it's time to find out
0:07:11 > 0:07:13what goes into some of our favourite foods.
0:07:13 > 0:07:17This week we'll look at the kebab. Anyone here love a kebab?
0:07:17 > 0:07:19AUDIENCE: Yeah!
0:07:19 > 0:07:21I think they like a kebab. OK.
0:07:21 > 0:07:25Now the big question is, will they find them so appealing
0:07:25 > 0:07:28when they know exactly what goes into them?
0:07:28 > 0:07:31Well to help me out today I've got Tamara, Jac and Rachel.
0:07:31 > 0:07:34- Give them a big round of applause. - AUDIENCE: Whoo.
0:07:39 > 0:07:41You've got a package in front of you.
0:07:41 > 0:07:43Open that little fellow up.
0:07:43 > 0:07:46Inside we have a doner kebab.
0:07:46 > 0:07:49Oh, yeah, king of the takeaways.
0:07:49 > 0:07:51So grab your kebab.
0:07:51 > 0:07:54- You feeling good about this? - No.- No.- Not so sure.
0:07:54 > 0:07:57Have a little bite of your kebab there.
0:07:59 > 0:08:01Mm, mm, mm, mm, mm. Do you like that?
0:08:01 > 0:08:05The meat's quite nice I'd say but it's got too much toppings on it.
0:08:05 > 0:08:07- Too many to...too much salad?- Yeah.
0:08:08 > 0:08:12- I like the meat. - You love the meat. Ah, OK.
0:08:12 > 0:08:15The big question is, will you like it when you know what's inside it?
0:08:15 > 0:08:17- Pop your kebab down again. - I was enjoying that.
0:08:17 > 0:08:21And put the lid over the top and keep them well out of the way
0:08:21 > 0:08:24because we've got some things to show you.
0:08:24 > 0:08:28Now, Rachel, can you show me what you've got under your lid there?
0:08:31 > 0:08:33- Eugh. - Mm, mm.- Oh, that's nasty.
0:08:33 > 0:08:36This is our main ingredient for what goes into a kebab.
0:08:36 > 0:08:39- Can you see this?- AUDIENCE: Yeah. - Yeah, does that look appealing?
0:08:39 > 0:08:41- AUDIENCE: Eurgh. - Ah, not yet.
0:08:41 > 0:08:45OK. Grab a handful of that. There's a good bit there. You grab that.
0:08:45 > 0:08:46- Ha, ha, ha!- Oh, yeah.
0:08:46 > 0:08:51- Tamara, grab that big white bit there.- AUDIENCE: Eurgh.
0:08:51 > 0:08:55- Look at that one. That one looks like it's still alive.- Ah!
0:08:55 > 0:08:57Pong! It smells of smelly socks.
0:08:57 > 0:09:00- What kind of meat do you think this is?- Lamb.- Lamb.
0:09:00 > 0:09:04Brilliant, absolutely. It's actually fantastic Welsh lamb from here.
0:09:04 > 0:09:07Now this is lamb breast from the chest of the animal,
0:09:07 > 0:09:09that is what's going to go into our kebab.
0:09:09 > 0:09:12Jac, lift up that red lid and we'll see what else is in there.
0:09:14 > 0:09:15Oh, that's just nasty.
0:09:15 > 0:09:19OK. Grab a little handful of that. Tell me what you think it is.
0:09:19 > 0:09:22- Go on, get in there! That's it. - I do not know.
0:09:22 > 0:09:24- Do you know what it is? - I think I know. Fat?
0:09:24 > 0:09:27It's fat. Exactly. It's animal fat.
0:09:27 > 0:09:30Can you see that guys? Yeah? In the kebab you get meat
0:09:30 > 0:09:33and then you get fat added to it.
0:09:33 > 0:09:36- Is it a lot or a little? - Oh, not, lot.
0:09:36 > 0:09:38I expect not much but it's that much!
0:09:38 > 0:09:41It's a heck of a lot isn't it? OK. But that's not all.
0:09:41 > 0:09:44There is one more ingredient. Tamara, lift your lid.
0:09:44 > 0:09:47Ah. That doesn't look too bad does it?
0:09:47 > 0:09:51- No.- What do reckon that is? - Sugar.- Sugar.
0:09:51 > 0:09:53Not sugar. Anything else you might think it might be?
0:09:53 > 0:09:56- AUDIENCE: Salt! - Exactly. It's salt.
0:09:56 > 0:10:00I know that doesn't look like much salt, it's just a little pile.
0:10:00 > 0:10:02Imagine this in bags of crisps terms.
0:10:02 > 0:10:05How many bags of ready salted crisps
0:10:05 > 0:10:07do you reckon that pile of salt would make? How many?
0:10:07 > 0:10:10- Five.- Five.- Ten.- Ten. - Three.- Three.
0:10:10 > 0:10:13OK, guys, how many bags of ready salted crisps?
0:10:13 > 0:10:15- AUDIENCE SHOUTS NUMBERS - Blimey.
0:10:15 > 0:10:19There was a consensus of seven, eight... Anyone else? Two.
0:10:19 > 0:10:22A lot of different answers there.
0:10:22 > 0:10:26I'll show you. It's this many bags of crisps.
0:10:26 > 0:10:27Oh, yeah.
0:10:27 > 0:10:33That, my friends, is 18 bags of ready salted crisps
0:10:33 > 0:10:37and that's how much salt there is in your average kebab.
0:10:37 > 0:10:40OK, if we need to make a kebab we need to take all these ingredients
0:10:40 > 0:10:43and blend them together so what we'll do
0:10:43 > 0:10:46is pop them in the food processor.
0:10:46 > 0:10:49Now I'll use this because blenders are pretty dangerous things
0:10:49 > 0:10:53so if you pass me your ingredients, let's start off with the meat.
0:10:53 > 0:10:58There we go. OK, we'll just chuck a bunch of it in there. There we go.
0:10:58 > 0:11:04- Jac, give us some fat. - AUDIENCE: Eurgh.
0:11:04 > 0:11:05- Right. - AUDIENCE: Eurgh.
0:11:07 > 0:11:09You're not keen are you?
0:11:09 > 0:11:10OK, let's take some salt.
0:11:10 > 0:11:13There we go. Oh, dear. And then...
0:11:13 > 0:11:17- This is insane.- ..we need to blend the whole thing together.
0:11:17 > 0:11:18Ah, yeah.
0:11:18 > 0:11:21Does not look nice at all.
0:11:21 > 0:11:23Let's see if it looks any better now.
0:11:23 > 0:11:27- AUDIENCE: Eurgh! - Oh! Eugh!
0:11:27 > 0:11:30- That's not nice is it?- AUDIENCE: No. - What do you reckon guys?- Oh!
0:11:30 > 0:11:33- Any better? - Ah. That's just nasty.
0:11:33 > 0:11:36Now what you normally do is you mince it all up
0:11:36 > 0:11:39until it's tiny, shredded sort or slurry of meat
0:11:39 > 0:11:43and then you mould it into a shape and it ends up looking
0:11:43 > 0:11:48kind of that sort of size and it's a huge lamb sausage on a spit
0:11:48 > 0:11:51and that turns around on a little motor
0:11:51 > 0:11:55and there's a big grill behind it that heats it up and it sort of,
0:11:55 > 0:11:59it sears the meat and you chop it off and make it into a kebab.
0:11:59 > 0:12:04OK, guys, now we need to stop for a second and just wash our hands.
0:12:04 > 0:12:09Now that you've met all of the ingredients in your doner kebab,
0:12:09 > 0:12:12- will you have another bite?- Yes.- No. - Yes. Yes, no?- Yeah.
0:12:12 > 0:12:15You've discovered what goes into it, what do you think about all of that?
0:12:15 > 0:12:19- No, that doesn't matter.- Doesn't matter, you're still a kebab lover?
0:12:19 > 0:12:22It's the first time I've tried them though.
0:12:22 > 0:12:25First time you've tried it but you're going through with this.
0:12:25 > 0:12:27- Tamara?- I can't eat it.
0:12:27 > 0:12:29You can't eat it. You've discovered too much.
0:12:29 > 0:12:32Guys, what about you, now that you know what goes into a kebab,
0:12:32 > 0:12:34are you kebab lovers or kebab haters?
0:12:34 > 0:12:37AUDIENCE: Kebab lovers!
0:12:37 > 0:12:40The people of Swansea won't be removed from a love of kebabs.
0:12:40 > 0:12:42So anyone who wants to, take another bite.
0:12:45 > 0:12:48I'm a vegetarian now.
0:12:48 > 0:12:51That's the gory truth about kebabs but here's something more amazing
0:12:51 > 0:12:53for you to feast your eyes on.
0:12:56 > 0:12:58SCREAMING
0:13:02 > 0:13:04EVIL LAUGHTER
0:13:08 > 0:13:11Jelly sweets are just great but what makes them
0:13:11 > 0:13:16so gooey and chewy and easy to mould into crazy shapes?
0:13:16 > 0:13:19Well the answer is gelatine and I'll show you how
0:13:19 > 0:13:22by turning a pig into a jelly.
0:13:26 > 0:13:28Gelatine.
0:13:28 > 0:13:32So what makes it so squidgy, so stretchy and...
0:13:32 > 0:13:33so bouncy?
0:13:33 > 0:13:36The answer is when you look at the structure of gelatine,
0:13:36 > 0:13:39it looks just like a spring
0:13:39 > 0:13:41and that's why it's kind of stretchy
0:13:41 > 0:13:44and you find it in the doingy bits of your body
0:13:44 > 0:13:46like your joints and your ears.
0:13:46 > 0:13:50But it's not just in food that we use gelatine,
0:13:50 > 0:13:52you also find it in all sorts of cosmetics
0:13:52 > 0:13:55like sun screens and lipsticks.
0:13:55 > 0:13:57So many uses but...
0:13:57 > 0:13:59Aargh!
0:13:59 > 0:14:01Just kidding!
0:14:01 > 0:14:03But we can even use it for special effects.
0:14:03 > 0:14:09Now this amazing substance is really the body's natural shock absorber
0:14:09 > 0:14:12and the best place to get it is from the nice,
0:14:12 > 0:14:18doingy and flexible bits of a pig like its trotter.
0:14:18 > 0:14:23To extract the gelatine what we need to do is to boil it for four hours.
0:14:30 > 0:14:32We're going to open our pan.
0:14:34 > 0:14:36And, wow.
0:14:36 > 0:14:38Look at the beautiful stock
0:14:38 > 0:14:42and the gelatine is beautifully dissolved in here.
0:14:42 > 0:14:46Now what we need to do is to strain this and let it cool down.
0:14:46 > 0:14:49You can see it's that pale yellow colour
0:14:49 > 0:14:51and I'll add a bit of food colouring
0:14:51 > 0:14:54and raspberry flavouring.
0:14:54 > 0:14:57And so now we can take our liquid,
0:14:57 > 0:15:01pour it into the mould and this needs to go in the fridge.
0:15:02 > 0:15:07It's been in the fridge for a few hours. Let's see.
0:15:07 > 0:15:09Wow! Look at that.
0:15:09 > 0:15:12But the proof of the pigging is in the eating.
0:15:12 > 0:15:14Not bad. Ha-ha!
0:15:14 > 0:15:16So there you have it.
0:15:16 > 0:15:20The next time you're eating some of those chewy sweets or some jelly,
0:15:20 > 0:15:23you're probably eating some boiled up skin and bones.
0:15:23 > 0:15:24Delicious, eh?
0:15:28 > 0:15:31'Today we're in the Welsh city of Swansea
0:15:31 > 0:15:34'where we've gone supersized with some tortilla chips.'
0:15:34 > 0:15:35That's pretty good!
0:15:35 > 0:15:38And spin it around, spin it around!
0:15:38 > 0:15:40'Discovered the gruesome truth about doner kebabs.'
0:15:40 > 0:15:42It smells like smelly socks.
0:15:42 > 0:15:47'Later on, three volunteers are treated to my mystery meal.'
0:15:47 > 0:15:50It's actually really nice.
0:15:50 > 0:15:52'First we dive into some delicious local delicacies.'
0:15:52 > 0:15:55Now a lot of people think that the most amazing foods
0:15:55 > 0:16:00from around the world come from places like China and South America.
0:16:00 > 0:16:03But we're going to find out some of the most extraordinary food
0:16:03 > 0:16:04that comes from Swansea.
0:16:04 > 0:16:08Jac, bring on some Incredibly Edible Swansea delicacy.
0:16:08 > 0:16:09Oh, my word.
0:16:11 > 0:16:12Slip that in there. OK.
0:16:12 > 0:16:14Thank you, Jac. That's fantastic.
0:16:14 > 0:16:17- Guys, what do you reckon this is?- AUDIENCE: Seaweed.
0:16:17 > 0:16:19Seaweed. A bit of that... do you want some?
0:16:19 > 0:16:21- There you go. - AUDIENCE SCREAMS
0:16:21 > 0:16:24Some there. There we go. Take a little bit there.
0:16:26 > 0:16:28Oh!
0:16:28 > 0:16:29Yo, ho, ho.
0:16:31 > 0:16:34Now this stuff makes something called laverbread.
0:16:34 > 0:16:37Now some of these guys have probably tasted it already,
0:16:37 > 0:16:40but I'd imagine a lot of you guys have never tried it before.
0:16:40 > 0:16:42First of all, let's go and see how it's made.
0:16:47 > 0:16:50Oh, excuse me. Excuse me. Excuse me. Oh, dear, excuse me.
0:16:50 > 0:16:53To turn it into laverbread
0:16:53 > 0:16:56you've got to cook it for about six hours, OK?
0:16:56 > 0:16:59And then you turn up something that looks a bit like that.
0:16:59 > 0:17:01It's got a lovely zincy smell.
0:17:01 > 0:17:03Not a bit fan of that?
0:17:03 > 0:17:07- Not...what do you reckon to that? - Oh!
0:17:07 > 0:17:09Now to make it into proper little laverbread cakes
0:17:09 > 0:17:11you have to add oatmeal,
0:17:11 > 0:17:14some bacon fat which looks a bit weird but it tastes pretty good.
0:17:14 > 0:17:17You mix them together into little cakes like these
0:17:17 > 0:17:20and you serve them with a few of these little fellows on top.
0:17:20 > 0:17:23- These are cockles. Guys, grab one of those.- Oh, no.
0:17:23 > 0:17:27Have a little... Take one in your hand even if you're not that keen.
0:17:27 > 0:17:31"Which one's the smallest!" That's not enthusiasm, is it?
0:17:31 > 0:17:33- Go for it. - You're just going to go for it.
0:17:33 > 0:17:34That's the spirit.
0:17:34 > 0:17:37OK guys, have a little taste and see what you think.
0:17:39 > 0:17:42Jac, you've had...you're about to vomit which is...
0:17:42 > 0:17:45I'd say it's a good sign to me. You OK, mate? He's not happy.
0:17:45 > 0:17:48I wouldn't have any more. Does anyone like it?
0:17:48 > 0:17:50Do you like that? OK, we've got some fans over here.
0:17:50 > 0:17:54Katie's not so keen. Can you describe the taste for us?
0:17:54 > 0:17:58- Sort of like haggis.- Haggis. Yeah. Well done for trying it, guys.
0:17:58 > 0:18:01So do you think you've ever had seaweed before?
0:18:01 > 0:18:03- AUDIENCE: No. - No?
0:18:03 > 0:18:07Well you might be surprised. Who here loves ice cream?
0:18:07 > 0:18:09AUDIENCE: ME!
0:18:09 > 0:18:11I think everyone likes ice cream.
0:18:11 > 0:18:15Something that goes into ice cream, lemon meringue pie and cheesecake
0:18:15 > 0:18:17which helps to make it really, really creamy
0:18:17 > 0:18:21and it's something called alginate and that comes from seaweed,
0:18:21 > 0:18:25and I can use it to do something quite fun called fruit spaghetti.
0:18:25 > 0:18:27You grab one of those Holly.
0:18:27 > 0:18:29So inside these syringes is some fruit juice
0:18:29 > 0:18:32mixed with a tiny little bit of alginate.
0:18:32 > 0:18:33You've got a little salt bath.
0:18:33 > 0:18:36What you do is you put the end of your syringe into the bowl of water
0:18:36 > 0:18:40and then we're going to squeeze it and move it around a little bit
0:18:40 > 0:18:42and see if we can make something weird, OK?
0:18:42 > 0:18:47- That's it. Squeeze it a bit more. - That's amazing.
0:18:47 > 0:18:50So you should be able to pick it up. We'll see if mine's ready yet.
0:18:52 > 0:18:57There we go. You're saying "eugh". This stuff is in your ice cream.
0:18:57 > 0:19:00Now let's see if you would like to try some.
0:19:00 > 0:19:04Morgan, take a little bit of that. Jack, you take the other bit there.
0:19:04 > 0:19:08- What do you reckon - is that good? - Yeah, it's fine.- Yeah.- I like it.
0:19:08 > 0:19:10Would you imagine you eat seaweed extract
0:19:10 > 0:19:13in one of your favourite foods
0:19:13 > 0:19:16and that seaweed is something that you can get right here in Swansea
0:19:16 > 0:19:18and it's fantastic stuff.
0:19:18 > 0:19:22And if you think that's weird, be prepared to be astonished even more.
0:19:28 > 0:19:30I've travelled the whole world
0:19:30 > 0:19:34in my search for the most astonishing foods on the planet.
0:19:34 > 0:19:36- Have you ever tried scorpions? - AUDIENCE: No.
0:19:36 > 0:19:39No. In China what they do is they skewer them live,
0:19:39 > 0:19:42three on a skewer, and they dip it into boiling oil and you eat them.
0:19:42 > 0:19:45- Would you try that? - AUDIENCE SHOUTS
0:19:45 > 0:19:48Someone said yes, some said no.
0:19:48 > 0:19:50In Haiti, they eat cakes made of mud.
0:19:50 > 0:19:54They're like clay and it's really weird, it's like eating clay.
0:19:54 > 0:19:56- Would you try that? - AUDIENCE: No.
0:19:56 > 0:19:58- He would, you wouldn't? - AUDIENCE: Yeah!
0:19:58 > 0:20:01Now it's time to bring some of the most unusual foods
0:20:01 > 0:20:03I've found right here to the people of Swansea
0:20:03 > 0:20:06and I've got some brave volunteers.
0:20:06 > 0:20:09The question is have they got what it takes to try my mystery meal?
0:20:13 > 0:20:16Up on stage we have Alex, Katie and Morgan.
0:20:16 > 0:20:19- Give them a round of applause. - CHEERING AND APPLAUSE
0:20:21 > 0:20:24- Alex. How are you feeling? - Pretty nervous to be honest.
0:20:24 > 0:20:26I have to say you look horribly nervous.
0:20:26 > 0:20:30- Katie, how do you feel? - Scared.- You're scared?
0:20:30 > 0:20:32You look quite chirpy, you're smiling. And Morgan?
0:20:32 > 0:20:34Nervous but excited.
0:20:34 > 0:20:37Brilliant. That's exactly how you should be.
0:20:37 > 0:20:39To make it a mystery, can you put your blindfolds on, please?
0:20:39 > 0:20:43- Oh no!- OK. Would you guys like to see what they're going to be eating?
0:20:43 > 0:20:45- AUDIENCE: Yes! - Yeah? OK.
0:20:47 > 0:20:50This is raw food under here so please don't touch it.
0:20:50 > 0:20:52Now, don't worry you guys up there, Alex, Katie and Morgan.
0:20:52 > 0:20:55You will eat this cooked.
0:20:55 > 0:20:57What we've got here is...
0:20:59 > 0:21:01..some of these. What are these?
0:21:01 > 0:21:03AUDIENCE: Eurgh.
0:21:04 > 0:21:08- What do you think that is? - Chicken.- Slugs?- Snails.
0:21:08 > 0:21:11Bits of chicken. OK? Eyeballs?
0:21:11 > 0:21:13- What do you reckon this might be? - Snails.- Scared.
0:21:13 > 0:21:16- WHIMPERING - Eyeballs, huh.
0:21:16 > 0:21:21OK? Slugs, snails, eyeballs. Anyone over here?
0:21:21 > 0:21:23- Kidney, kidney. - Kidneys. Brilliant. OK.
0:21:23 > 0:21:27Well those are all really good answers but you haven't got it.
0:21:27 > 0:21:30Now for you guys at home watching this,
0:21:30 > 0:21:32I can reveal what our volunteers are about to eat.
0:21:32 > 0:21:35They're going to be eating this.
0:21:38 > 0:21:41But before they do, I need to prepare them.
0:21:41 > 0:21:47You take one of these, you slice it open like that.
0:21:47 > 0:21:50- AUDIENCE: Eugh! - Mm-hm.
0:21:50 > 0:21:51Then you have to peel them open
0:21:51 > 0:21:53and get your fingers really deep in there.
0:21:53 > 0:21:55When you've pulled out the inside
0:21:55 > 0:21:58you get one little bit that looks like that
0:21:58 > 0:22:01and one little bit that looks like that.
0:22:04 > 0:22:06Then you chop it up like that.
0:22:06 > 0:22:08Once you've chopped it up into pieces,
0:22:08 > 0:22:12you put it into a pan with loads of butter and loads of garlic
0:22:12 > 0:22:15and a little bit of salt and you fry it up, OK.
0:22:15 > 0:22:19Now what I'm going to do is clear all of this down and wash my hands.
0:22:19 > 0:22:22OK. Here we go. That's what it looks like when it's been cooked.
0:22:22 > 0:22:25If you put your hand out... AUDIENCE: Eww.
0:22:25 > 0:22:27Now there's not need to say that. OK.
0:22:27 > 0:22:30So there's a little, just a little piece sitting in your hand there.
0:22:30 > 0:22:31OK.
0:22:31 > 0:22:34- Here we go. - If it's a mushroom I'm going to...
0:22:34 > 0:22:36There we go. There is a little piece there.
0:22:36 > 0:22:39- You OK? You feeling good? - Yep.
0:22:39 > 0:22:41- What does it feel like? - Fish.- Slippery.
0:22:41 > 0:22:43It smells sort of bacony.
0:22:43 > 0:22:46That's a pretty good analogy I'd say. Have a smell.
0:22:46 > 0:22:50- Smells of beef. - Smells like barbecue. Yeah.
0:22:50 > 0:22:51I think you're right.
0:22:51 > 0:22:54It's got a little bit of garlic in it as well
0:22:54 > 0:22:57so that makes it taste nice and a bit of butter.
0:22:57 > 0:22:59- OK, guys. You ready to taste this? - ALL: Yeah!
0:22:59 > 0:23:02You are so cool, I'm really proud of you.
0:23:02 > 0:23:05OK, everyone, have a good nibble of that. OK. Here we go.
0:23:05 > 0:23:07- Mm. That's not bad.- Mm.
0:23:07 > 0:23:10- It's nice. - That is really good.
0:23:10 > 0:23:12It's pretty good isn't it, OK?
0:23:12 > 0:23:16You say "eugh"! Alex, tell me what you think of that?
0:23:16 > 0:23:19- Tastes like chicken. - Tastes like chicken?
0:23:19 > 0:23:21- It's actually really nice. - It is nice, isn't it?
0:23:21 > 0:23:26Guys, take your blindfolds off. You have been brilliant.
0:23:26 > 0:23:27This is what it looks like.
0:23:27 > 0:23:31- Have a look.- Icky. - What do you reckon it looks like?
0:23:31 > 0:23:32- I've no idea.- I don't know.
0:23:32 > 0:23:36It does...it sort of almost looks like a sausage really doesn't it?
0:23:36 > 0:23:38Yeah, like a chopped up sausage.
0:23:38 > 0:23:42Mm. Now I'll show you exactly what it is you've been eating.
0:23:44 > 0:23:46AUDIENCE SCREAMS
0:23:50 > 0:23:52Now this is a fantastic meat.
0:23:52 > 0:23:54It's really, really tasty.
0:23:54 > 0:23:57It's something that if we didn't eat would get thrown away
0:23:57 > 0:23:59but it tastes really...
0:23:59 > 0:24:02To prove it, there we go. Drew, do you want a little bit?
0:24:02 > 0:24:04You fancy one? There you go.
0:24:04 > 0:24:06That's Drew the cameraman.
0:24:06 > 0:24:08Do you like that? Drew likes that.
0:24:08 > 0:24:12Now that you know what it is, what do you think about it?
0:24:12 > 0:24:15- I feel like really sick. - So, Katie...
0:24:15 > 0:24:18- At first I liked it. - At first you liked it, exactly.
0:24:18 > 0:24:22- Well do you not like it now that you know what it is?- Kind of, yeah.
0:24:22 > 0:24:26When you tried it you said, "Oh, that tastes really nice," but now...
0:24:26 > 0:24:30No it still tastes nice but the name has put me off a little bit.
0:24:30 > 0:24:33- Would you try it again?- Yeah.- No. - You would, cool.- Yeah, I would.
0:24:33 > 0:24:37- Morgan?- Same as Alex.- Same as Alex. - I'm not going to try it again.
0:24:37 > 0:24:40I think these guys have been braver than you lot
0:24:40 > 0:24:42so give them a massive round of applause.
0:24:42 > 0:24:44- CHEERING AND APPLAUSE - Oh, well done.
0:24:50 > 0:24:53Ha, ha! It looks like a banana, but it's not.
0:24:53 > 0:24:56This is a plantain and it doesn't taste anything like a banana.
0:24:56 > 0:25:00It's savoury and it needs to be cooked before you eat it.
0:25:00 > 0:25:03Hello, hello! There's no-one in this one.
0:25:03 > 0:25:07Now plantain come in different colours - green, yellow and black.
0:25:07 > 0:25:09It's different stages of ripeness
0:25:09 > 0:25:11and each needs a different way of cooking.
0:25:11 > 0:25:14There are some fantastic recipes for plantain.
0:25:14 > 0:25:16I've eaten it loads in Africa.
0:25:16 > 0:25:19It's great when you chop it up into chunks and stew it.
0:25:19 > 0:25:23I love them deep fried though and they come like this,
0:25:23 > 0:25:27crisps made of plantain.
0:25:27 > 0:25:29Mm, huh, huh. Crunchy, sweet, delicious.
0:25:34 > 0:25:38So earlier on, we started making some titanic tortilla chips
0:25:38 > 0:25:40but I thought you can't have a chip without a dip
0:25:40 > 0:25:42so let's get started with this big fellow.
0:25:42 > 0:25:45This is going to be guacamole, OK?
0:25:45 > 0:25:50Now guacamole is made of avocados, tomatoes, coriander and lime
0:25:50 > 0:25:53and it's a really, really popular dip in Mexico.
0:25:53 > 0:25:55Now normally they make it with a sort of a food processor
0:25:55 > 0:25:58but this is enormous so we need high-tech tools.
0:25:58 > 0:26:03Have you got some arms? Some fists? OK, guys, let's mash it.
0:26:03 > 0:26:05Eurgh!
0:26:05 > 0:26:08In you go. Ah, ha, ha, ha. Bash it, bash it.
0:26:08 > 0:26:12Keep going, keep going, keep going. Oh, yeah.
0:26:14 > 0:26:17- I hope you like guacamole.- Erm...
0:26:17 > 0:26:20Ah, we'll find out! Do it, we're getting there.
0:26:20 > 0:26:22OK, that's really looking like guacamole now.
0:26:22 > 0:26:25- It's slimy.- Oh, yeah.
0:26:25 > 0:26:27I hope this is going to be nice.
0:26:27 > 0:26:29So now start using your fingers.
0:26:29 > 0:26:33Get it in-between your fingers and go squidge like that.
0:26:33 > 0:26:34- That's it.- Aargh!
0:26:34 > 0:26:37Half in there and...aargh. Ah! That's looking brilliant.
0:26:37 > 0:26:40Time to find out if our massive tortilla made it.
0:26:40 > 0:26:43Put it in the oven earlier on, that I made out of a barbecue.
0:26:43 > 0:26:45Remember if you're going to use a barbecue
0:26:45 > 0:26:47you need to get an adult to help you.
0:26:47 > 0:26:50Let's see how the tortilla chips did. Oh, ho, ho.
0:26:50 > 0:26:53CHEERING
0:26:53 > 0:26:57Oh, yeah. Look at that. Swansea's biggest tortilla chip or what?
0:26:57 > 0:26:59CHEERING AND APPLAUSE
0:27:01 > 0:27:06Now the original tortilla chip looked like that.
0:27:06 > 0:27:09That's rubbish isn't it? That is much better, much better.
0:27:09 > 0:27:12We couldn't find a bowl big enough for these,
0:27:12 > 0:27:14so, Jac, bring on the basket.
0:27:14 > 0:27:18Here is... Now that's what I call a bowl of chips.
0:27:18 > 0:27:21Everyone gather round, gather round.
0:27:21 > 0:27:24- Someone get me a chip. - Everyone got a bit of chip?
0:27:24 > 0:27:26- Wahey!- OK, dig in! Go.
0:27:28 > 0:27:30So is that incredible?
0:27:30 > 0:27:33- AUDIENCE: Yeah! - Wahoo.
0:27:34 > 0:27:36That's all we've got time for today.
0:27:36 > 0:27:38Thank you so much to all my volunteers,
0:27:38 > 0:27:41to everyone from Swansea and you guys watching at home.
0:27:41 > 0:27:44Join us next time for some more Incredible Edibles
0:27:44 > 0:27:46where literally anything could be on the menu.
0:28:02 > 0:28:05Subtitles by Red Bee Media Ltd.