Swansea 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.

'close your eyes for half an hour

'and think about fluffy pink kittens instead.'

My name's Stefan Gates

and I'm on a mission to hunt down the coolest,

the weirdest and frankly the scariest foods on the planet

and then serve them up to you because this is Incredible Edibles.

Make some noise, guys.

CHEERING

Whoa! Yeah!

'Today I'm in Swansea which is the home to fantastic fish,

'some delicious meat and some very odd slimy green stuff

'that they drag out of the sea.'

Guys, are you hungry?

-AUDIENCE: Yeah!

-Wahoo!

They're hungry which is a good job

because we're going to be lifting the lid on this little lot.

'Coming up in today's show,

'we go hopping mad as we make a titanic tortilla.'

Look at that!

'We serve up a supper made from slippery seaweed.'

Jack, you're about to vomit. You OK, mate?

'And my mystery meal gets an unusual reaction

'from these plucky volunteers.'

I feel, like, really sick.

You know by now that this show is called...

-AUDIENCE: Incredible Edibles!

-Oh.

I think they know what that means.

At the start of every show I like to do something that's edible

but also incredible.

Now, just to give you guys at home a clue as to what we're

going to be doing, you ready, guys?

-Three, two, one!

-CHEERING

Oh, yeah, that was a pretty good Mexican wave.

So we're making something from Mexico.

My favourite Mexican snack is one of these.

-You ever tried these before?

-Mm, yeah.

-Yeah.

-Well what are they called?

-Tortilla.

-Tortilla chips, exactly.

So the problem I find with tortilla chips is they're so small.

So I thought, "Could we make these incredible?"

Could we make these big? One that wouldn't fit in your mouth.

Maybe one that you actually have to have two hands just to pick it up.

-What are tortilla chips made from?

-Potato.

-Good guess.

-Cheese.

-Sometimes cheese ones.

-What do you reckon they're made of?

-Chilli.

Chilli, yeah, you sometimes get chilli ones as well.

All good guesses. I'll show you what it's made of.

-Ed - throw some food at me. Oh yeah, what's that?

-Corn.

-AUDIENCE: Sweet corn.

-Corn. Sweet corn.

What else do you get from sweet corn?

AUDIENCE: Cornflakes. Popcorn.

Exactly. Brilliant stuff.

What you do to make tortilla chips is you grind the corn down

to make a flour, like flour that you make cakes from,

and then you add a bit of water

and then you get something unattractive,

looks a bit like something you'd make a mug out of.

This is tortilla dough so it's just water and flour.

What we need to do is flatten it out.

Shannon and Jack, come and join us?

This, I know it doesn't look like it,

but it's a massive rolling board.

What we're going to do is put our dough slap bang in the middle

and then we need to flatten it.

I've got for you a very high-tech tortilla dough flattening tool.

There we go. So Shannon, bounce on that and flatten it out nicely.

-You ready?

-AUDIENCE: Bounce! Bounce!

On top of it, there! Jump in the air.

Forward a bit, forward a bit! A hit!

And then go across that way and come back. Ha-ha!

AUDIENCE: Bounce, bounce, bounce, bounce!

Oh, very good. Bounce, bounce, bounce!

Right on top of it. You're right on top of it.

Forward a bit! To me! Go, go! That's pretty good.

And spin it around, spin it around.

AUDIENCE: Bounce, bounce, bounce, bounce.

Excellent. Stop! Stop. Stop. Stop. OK.

That's brilliant work Jack, well done.

Is that a tortilla chip yet?

-AUDIENCE: No!

-No.

I think we need a rolling pin. Aha, aha!

OK.

AUDIENCE: Roll it, roll it, roll it, roll it, roll it!

Roll it, roll it, roll it, roll it, roll it, roll it!

OK. Brilliant, guys.

Next we've got to chop it up into pieces.

Ah.

And then into eighths.

So the last bit is you need to

dry fry it in a pan.

So, Ed, you got a pan there?

What's the problem with my pan?

-Too small.

-It's way too small, isn't it?

But that's fine cos I've got one over here.

This is the mother of all frying pans.

-Look at this guys!

-AUDIENCE: Wow!

This is actually not a frying pan, it's a paella pan,

it's used for making a massive rice dish that comes from Spain.

All we need to do now is get the chips into the pans.

We've got these pizza paddles. Grab one each.

OK, I'm going to start off with this one.

Oh, yeah. That's a start...

I'll swap you for that, go and grab another one.

That one.

Now this is a really hot pan so we've got to be super careful now.

And that's the last one.

I'll try and fit it over here.

Aargh! Pf... Ah, ha. Ah!

-Can anyone smell something yet?

-AUDIENCE: Yeah.

-Can you smell... What does it smell like?

-Pancake.

Pancakes or toast or...

Hopefully tortilla chips. Now's the tricky bit.

I'm going to try and flip the chip. Three, two, one.

-Aargh!

-AUDIENCE: Whoo!

That's pretty good but now it needs to go into the oven to bake.

Now I haven't got an oven big enough

for this so I've taken the tray out of a barbecue

and I'm going to use that to see if I can bake the tortilla.

Obviously you need a trained idiot like me around

to help you if you want to barbecue your tortilla chip.

But the thing is, it's not really a chip without a dip

but if you want to make something on an Incredibly Edible scale,

we want to get a huge amount of dip, enough to fill that.

-So do you reckon we can fill this?

-AUDIENCE: Yeah!

-Yeah? Ha-ha!

Well you'll have to find out later on.

Scorpions are some of the most feared creatures on the planet -

the sting in that tail can be fatal.

After mating, the females can sometimes get very aggressive

and eat their male companion.

If she's really hungry, she can even eat her babies.

Tastes of crunchy chocolate.

Scorpiony crunchy chocolate, but crunchy chocolate.

Now it's time to find out

what goes into some of our favourite foods.

This week we'll look at the kebab. Anyone here love a kebab?

AUDIENCE: Yeah!

I think they like a kebab. OK.

Now the big question is, will they find them so appealing

when they know exactly what goes into them?

Well to help me out today I've got Tamara, Jac and Rachel.

-Give them a big round of applause.

-AUDIENCE: Whoo.

You've got a package in front of you.

Open that little fellow up.

Inside we have a doner kebab.

Oh, yeah, king of the takeaways.

So grab your kebab.

-You feeling good about this?

-No.

-No.

-Not so sure.

Have a little bite of your kebab there.

Mm, mm, mm, mm, mm. Do you like that?

The meat's quite nice I'd say but it's got too much toppings on it.

-Too many to...too much salad?

-Yeah.

-I like the meat.

-You love the meat. Ah, OK.

The big question is, will you like it when you know what's inside it?

-Pop your kebab down again.

-I was enjoying that.

And put the lid over the top and keep them well out of the way

because we've got some things to show you.

Now, Rachel, can you show me what you've got under your lid there?

-Eugh.

-Mm, mm.

-Oh, that's nasty.

This is our main ingredient for what goes into a kebab.

-Can you see this?

-AUDIENCE: Yeah.

-Yeah, does that look appealing?

-AUDIENCE: Eurgh.

-Ah, not yet.

OK. Grab a handful of that. There's a good bit there. You grab that.

-Ha, ha, ha!

-Oh, yeah.

-Tamara, grab that big white bit there.

-AUDIENCE: Eurgh.

-Look at that one. That one looks like it's still alive.

-Ah!

Pong! It smells of smelly socks.

-What kind of meat do you think this is?

-Lamb.

-Lamb.

Brilliant, absolutely. It's actually fantastic Welsh lamb from here.

Now this is lamb breast from the chest of the animal,

that is what's going to go into our kebab.

Jac, lift up that red lid and we'll see what else is in there.

Oh, that's just nasty.

OK. Grab a little handful of that. Tell me what you think it is.

-Go on, get in there! That's it.

-I do not know.

-Do you know what it is?

-I think I know. Fat?

It's fat. Exactly. It's animal fat.

Can you see that guys? Yeah? In the kebab you get meat

and then you get fat added to it.

-Is it a lot or a little?

-Oh, not, lot.

I expect not much but it's that much!

It's a heck of a lot isn't it? OK. But that's not all.

There is one more ingredient. Tamara, lift your lid.

Ah. That doesn't look too bad does it?

-No.

-What do reckon that is?

-Sugar.

-Sugar.

Not sugar. Anything else you might think it might be?

-AUDIENCE: Salt!

-Exactly. It's salt.

I know that doesn't look like much salt, it's just a little pile.

Imagine this in bags of crisps terms.

How many bags of ready salted crisps

do you reckon that pile of salt would make? How many?

-Five.

-Five.

-Ten.

-Ten.

-Three.

-Three.

OK, guys, how many bags of ready salted crisps?

-AUDIENCE SHOUTS NUMBERS

-Blimey.

There was a consensus of seven, eight... Anyone else? Two.

A lot of different answers there.

I'll show you. It's this many bags of crisps.

Oh, yeah.

That, my friends, is 18 bags of ready salted crisps

and that's how much salt there is in your average kebab.

OK, if we need to make a kebab we need to take all these ingredients

and blend them together so what we'll do

is pop them in the food processor.

Now I'll use this because blenders are pretty dangerous things

so if you pass me your ingredients, let's start off with the meat.

There we go. OK, we'll just chuck a bunch of it in there. There we go.

-Jac, give us some fat.

-AUDIENCE: Eurgh.

-Right.

-AUDIENCE: Eurgh.

You're not keen are you?

OK, let's take some salt.

There we go. Oh, dear. And then...

-This is insane.

-..we need to blend the whole thing together.

Ah, yeah.

Does not look nice at all.

Let's see if it looks any better now.

-AUDIENCE: Eurgh!

-Oh! Eugh!

-That's not nice is it?

-AUDIENCE: No.

-What do you reckon guys?

-Oh!

-Any better?

-Ah. That's just nasty.

Now what you normally do is you mince it all up

until it's tiny, shredded sort or slurry of meat

and then you mould it into a shape and it ends up looking

kind of that sort of size and it's a huge lamb sausage on a spit

and that turns around on a little motor

and there's a big grill behind it that heats it up and it sort of,

it sears the meat and you chop it off and make it into a kebab.

OK, guys, now we need to stop for a second and just wash our hands.

Now that you've met all of the ingredients in your doner kebab,

-will you have another bite?

-Yes.

-No.

-Yes. Yes, no?

-Yeah.

You've discovered what goes into it, what do you think about all of that?

-No, that doesn't matter.

-Doesn't matter, you're still a kebab lover?

It's the first time I've tried them though.

First time you've tried it but you're going through with this.

-Tamara?

-I can't eat it.

You can't eat it. You've discovered too much.

Guys, what about you, now that you know what goes into a kebab,

are you kebab lovers or kebab haters?

AUDIENCE: Kebab lovers!

The people of Swansea won't be removed from a love of kebabs.

So anyone who wants to, take another bite.

I'm a vegetarian now.

That's the gory truth about kebabs but here's something more amazing

for you to feast your eyes on.

SCREAMING

EVIL LAUGHTER

Jelly sweets are just great but what makes them

so gooey and chewy and easy to mould into crazy shapes?

Well the answer is gelatine and I'll show you how

by turning a pig into a jelly.

Gelatine.

So what makes it so squidgy, so stretchy and...

so bouncy?

The answer is when you look at the structure of gelatine,

it looks just like a spring

and that's why it's kind of stretchy

and you find it in the doingy bits of your body

like your joints and your ears.

But it's not just in food that we use gelatine,

you also find it in all sorts of cosmetics

like sun screens and lipsticks.

So many uses but...

Aargh!

Just kidding!

But we can even use it for special effects.

Now this amazing substance is really the body's natural shock absorber

and the best place to get it is from the nice,

doingy and flexible bits of a pig like its trotter.

To extract the gelatine what we need to do is to boil it for four hours.

We're going to open our pan.

And, wow.

Look at the beautiful stock

and the gelatine is beautifully dissolved in here.

Now what we need to do is to strain this and let it cool down.

You can see it's that pale yellow colour

and I'll add a bit of food colouring

and raspberry flavouring.

And so now we can take our liquid,

pour it into the mould and this needs to go in the fridge.

It's been in the fridge for a few hours. Let's see.

Wow! Look at that.

But the proof of the pigging is in the eating.

Not bad. Ha-ha!

So there you have it.

The next time you're eating some of those chewy sweets or some jelly,

you're probably eating some boiled up skin and bones.

Delicious, eh?

'Today we're in the Welsh city of Swansea

'where we've gone supersized with some tortilla chips.'

That's pretty good!

And spin it around, spin it around!

'Discovered the gruesome truth about doner kebabs.'

It smells like smelly socks.

'Later on, three volunteers are treated to my mystery meal.'

It's actually really nice.

'First we dive into some delicious local delicacies.'

Now a lot of people think that the most amazing foods

from around the world come from places like China and South America.

But we're going to find out some of the most extraordinary food

that comes from Swansea.

Jac, bring on some Incredibly Edible Swansea delicacy.

Oh, my word.

Slip that in there. OK.

Thank you, Jac. That's fantastic.

-Guys, what do you reckon this is?

-AUDIENCE: Seaweed.

Seaweed. A bit of that... do you want some?

-There you go.

-AUDIENCE SCREAMS

Some there. There we go. Take a little bit there.

Oh!

Yo, ho, ho.

Now this stuff makes something called laverbread.

Now some of these guys have probably tasted it already,

but I'd imagine a lot of you guys have never tried it before.

First of all, let's go and see how it's made.

Oh, excuse me. Excuse me. Excuse me. Oh, dear, excuse me.

To turn it into laverbread

you've got to cook it for about six hours, OK?

And then you turn up something that looks a bit like that.

It's got a lovely zincy smell.

Not a bit fan of that?

-Not...what do you reckon to that?

-Oh!

Now to make it into proper little laverbread cakes

you have to add oatmeal,

some bacon fat which looks a bit weird but it tastes pretty good.

You mix them together into little cakes like these

and you serve them with a few of these little fellows on top.

-These are cockles. Guys, grab one of those.

-Oh, no.

Have a little... Take one in your hand even if you're not that keen.

"Which one's the smallest!" That's not enthusiasm, is it?

-Go for it.

-You're just going to go for it.

That's the spirit.

OK guys, have a little taste and see what you think.

Jac, you've had...you're about to vomit which is...

I'd say it's a good sign to me. You OK, mate? He's not happy.

I wouldn't have any more. Does anyone like it?

Do you like that? OK, we've got some fans over here.

Katie's not so keen. Can you describe the taste for us?

-Sort of like haggis.

-Haggis. Yeah. Well done for trying it, guys.

So do you think you've ever had seaweed before?

-AUDIENCE: No.

-No?

Well you might be surprised. Who here loves ice cream?

AUDIENCE: ME!

I think everyone likes ice cream.

Something that goes into ice cream, lemon meringue pie and cheesecake

which helps to make it really, really creamy

and it's something called alginate and that comes from seaweed,

and I can use it to do something quite fun called fruit spaghetti.

You grab one of those Holly.

So inside these syringes is some fruit juice

mixed with a tiny little bit of alginate.

You've got a little salt bath.

What you do is you put the end of your syringe into the bowl of water

and then we're going to squeeze it and move it around a little bit

and see if we can make something weird, OK?

-That's it. Squeeze it a bit more.

-That's amazing.

So you should be able to pick it up. We'll see if mine's ready yet.

There we go. You're saying "eugh". This stuff is in your ice cream.

Now let's see if you would like to try some.

Morgan, take a little bit of that. Jack, you take the other bit there.

-What do you reckon - is that good?

-Yeah, it's fine.

-Yeah.

-I like it.

Would you imagine you eat seaweed extract

in one of your favourite foods

and that seaweed is something that you can get right here in Swansea

and it's fantastic stuff.

And if you think that's weird, be prepared to be astonished even more.

I've travelled the whole world

in my search for the most astonishing foods on the planet.

-Have you ever tried scorpions?

-AUDIENCE: No.

No. In China what they do is they skewer them live,

three on a skewer, and they dip it into boiling oil and you eat them.

-Would you try that?

-AUDIENCE SHOUTS

Someone said yes, some said no.

In Haiti, they eat cakes made of mud.

They're like clay and it's really weird, it's like eating clay.

-Would you try that?

-AUDIENCE: No.

-He would, you wouldn't?

-AUDIENCE: Yeah!

Now it's time to bring some of the most unusual foods

I've found right here to the people of Swansea

and I've got some brave volunteers.

The question is have they got what it takes to try my mystery meal?

Up on stage we have Alex, Katie and Morgan.

-Give them a round of applause.

-CHEERING AND APPLAUSE

-Alex. How are you feeling?

-Pretty nervous to be honest.

I have to say you look horribly nervous.

-Katie, how do you feel?

-Scared.

-You're scared?

You look quite chirpy, you're smiling. And Morgan?

Nervous but excited.

Brilliant. That's exactly how you should be.

To make it a mystery, can you put your blindfolds on, please?

-Oh no!

-OK. Would you guys like to see what they're going to be eating?

-AUDIENCE: Yes!

-Yeah? OK.

This is raw food under here so please don't touch it.

Now, don't worry you guys up there, Alex, Katie and Morgan.

You will eat this cooked.

What we've got here is...

..some of these. What are these?

AUDIENCE: Eurgh.

-What do you think that is?

-Chicken.

-Slugs?

-Snails.

Bits of chicken. OK? Eyeballs?

-What do you reckon this might be?

-Snails.

-Scared.

-WHIMPERING

-Eyeballs, huh.

OK? Slugs, snails, eyeballs. Anyone over here?

-Kidney, kidney.

-Kidneys. Brilliant. OK.

Well those are all really good answers but you haven't got it.

Now for you guys at home watching this,

I can reveal what our volunteers are about to eat.

They're going to be eating this.

But before they do, I need to prepare them.

You take one of these, you slice it open like that.

-AUDIENCE: Eugh!

-Mm-hm.

Then you have to peel them open

and get your fingers really deep in there.

When you've pulled out the inside

you get one little bit that looks like that

and one little bit that looks like that.

Then you chop it up like that.

Once you've chopped it up into pieces,

you put it into a pan with loads of butter and loads of garlic

and a little bit of salt and you fry it up, OK.

Now what I'm going to do is clear all of this down and wash my hands.

OK. Here we go. That's what it looks like when it's been cooked.

If you put your hand out... AUDIENCE: Eww.

Now there's not need to say that. OK.

So there's a little, just a little piece sitting in your hand there.

OK.

-Here we go.

-If it's a mushroom I'm going to...

There we go. There is a little piece there.

-You OK? You feeling good?

-Yep.

-What does it feel like?

-Fish.

-Slippery.

It smells sort of bacony.

That's a pretty good analogy I'd say. Have a smell.

-Smells of beef.

-Smells like barbecue. Yeah.

I think you're right.

It's got a little bit of garlic in it as well

so that makes it taste nice and a bit of butter.

-OK, guys. You ready to taste this?

-ALL: Yeah!

You are so cool, I'm really proud of you.

OK, everyone, have a good nibble of that. OK. Here we go.

-Mm. That's not bad.

-Mm.

-It's nice.

-That is really good.

It's pretty good isn't it, OK?

You say "eugh"! Alex, tell me what you think of that?

-Tastes like chicken.

-Tastes like chicken?

-It's actually really nice.

-It is nice, isn't it?

Guys, take your blindfolds off. You have been brilliant.

This is what it looks like.

-Have a look.

-Icky.

-What do you reckon it looks like?

-I've no idea.

-I don't know.

It does...it sort of almost looks like a sausage really doesn't it?

Yeah, like a chopped up sausage.

Mm. Now I'll show you exactly what it is you've been eating.

AUDIENCE SCREAMS

Now this is a fantastic meat.

It's really, really tasty.

It's something that if we didn't eat would get thrown away

but it tastes really...

To prove it, there we go. Drew, do you want a little bit?

You fancy one? There you go.

That's Drew the cameraman.

Do you like that? Drew likes that.

Now that you know what it is, what do you think about it?

-I feel like really sick.

-So, Katie...

-At first I liked it.

-At first you liked it, exactly.

-Well do you not like it now that you know what it is?

-Kind of, yeah.

When you tried it you said, "Oh, that tastes really nice," but now...

No it still tastes nice but the name has put me off a little bit.

-Would you try it again?

-Yeah.

-No.

-You would, cool.

-Yeah, I would.

-Morgan?

-Same as Alex.

-Same as Alex.

-I'm not going to try it again.

I think these guys have been braver than you lot

so give them a massive round of applause.

-CHEERING AND APPLAUSE

-Oh, well done.

Ha, ha! It looks like a banana, but it's not.

This is a plantain and it doesn't taste anything like a banana.

It's savoury and it needs to be cooked before you eat it.

Hello, hello! There's no-one in this one.

Now plantain come in different colours - green, yellow and black.

It's different stages of ripeness

and each needs a different way of cooking.

There are some fantastic recipes for plantain.

I've eaten it loads in Africa.

It's great when you chop it up into chunks and stew it.

I love them deep fried though and they come like this,

crisps made of plantain.

Mm, huh, huh. Crunchy, sweet, delicious.

So earlier on, we started making some titanic tortilla chips

but I thought you can't have a chip without a dip

so let's get started with this big fellow.

This is going to be guacamole, OK?

Now guacamole is made of avocados, tomatoes, coriander and lime

and it's a really, really popular dip in Mexico.

Now normally they make it with a sort of a food processor

but this is enormous so we need high-tech tools.

Have you got some arms? Some fists? OK, guys, let's mash it.

Eurgh!

In you go. Ah, ha, ha, ha. Bash it, bash it.

Keep going, keep going, keep going. Oh, yeah.

-I hope you like guacamole.

-Erm...

Ah, we'll find out! Do it, we're getting there.

OK, that's really looking like guacamole now.

-It's slimy.

-Oh, yeah.

I hope this is going to be nice.

So now start using your fingers.

Get it in-between your fingers and go squidge like that.

-That's it.

-Aargh!

Half in there and...aargh. Ah! That's looking brilliant.

Time to find out if our massive tortilla made it.

Put it in the oven earlier on, that I made out of a barbecue.

Remember if you're going to use a barbecue

you need to get an adult to help you.

Let's see how the tortilla chips did. Oh, ho, ho.

CHEERING

Oh, yeah. Look at that. Swansea's biggest tortilla chip or what?

CHEERING AND APPLAUSE

Now the original tortilla chip looked like that.

That's rubbish isn't it? That is much better, much better.

We couldn't find a bowl big enough for these,

so, Jac, bring on the basket.

Here is... Now that's what I call a bowl of chips.

Everyone gather round, gather round.

-Someone get me a chip.

-Everyone got a bit of chip?

-Wahey!

-OK, dig in! Go.

So is that incredible?

-AUDIENCE: Yeah!

-Wahoo.

That's all we've got time for today.

Thank you so much to all my volunteers,

to everyone from Swansea and you guys watching at home.

Join us next time for some more Incredible Edibles

where literally anything could be on the menu.

Subtitles by Red Bee Media Ltd.