0:00:02 > 0:00:04I've had years of practice doing barmy food experiments
0:00:04 > 0:00:07but you should not try anything you see on Incredible Edibles,
0:00:07 > 0:00:10especially if it involves knives, matches, raw meat, ovens,
0:00:10 > 0:00:12unicorns or windmills.
0:00:12 > 0:00:15If you don't like blood, guts, gore and entrails
0:00:15 > 0:00:16then close your eyes for half an hour
0:00:16 > 0:00:20- and think about fluffy pink kittens instead. - MEOW
0:00:40 > 0:00:43I'm Stefan Gates and I'm a food adventurer.
0:00:43 > 0:00:46I've been searching for the best,
0:00:46 > 0:00:48the worst and the smelliest food on Earth,
0:00:48 > 0:00:50and now I'm going to serve it to you,
0:00:50 > 0:00:52because this is Incredible Edibles.
0:00:52 > 0:00:54Guys, are you up for an adventure?
0:00:54 > 0:00:56ALL: Yeah!
0:00:56 > 0:00:59Today, I'm in Harthill in North Lanarkshire,
0:00:59 > 0:01:01home to some of the best grub on the planet.
0:01:01 > 0:01:02Guys, are you hungry?
0:01:02 > 0:01:04ALL: Yes!
0:01:04 > 0:01:06Well, you'd better leave your table manners at the door
0:01:06 > 0:01:08cos this is going to get messy.
0:01:08 > 0:01:10Coming up...
0:01:10 > 0:01:13A look at what's in haggis leaves us breathless.
0:01:13 > 0:01:15- Lungs.- Lungs!
0:01:15 > 0:01:19Our food adventurers go nuts for today's mystery meal...
0:01:19 > 0:01:21- It tastes like chicken. - Like chicken?
0:01:24 > 0:01:28And can we put a rubbish-powered rocket into orbit?
0:01:29 > 0:01:31ALL: Woo-hoo!
0:01:33 > 0:01:36Here, on Incredible Edibles, I like to start every show
0:01:36 > 0:01:38by doing something absolutely extraordinary,
0:01:38 > 0:01:40something so cool that it'll make you shout!
0:01:40 > 0:01:43ALL: That's incredible!
0:01:43 > 0:01:46Yeah. Now, guys, anyone know what this is?
0:01:46 > 0:01:47ALL: Food.
0:01:47 > 0:01:49It's a lot of mucky food, isn't it?
0:01:49 > 0:01:50It's actually a food recycling box.
0:01:50 > 0:01:52Have a little look in here.
0:01:52 > 0:01:53You've got a corn cob, for you.
0:01:53 > 0:01:56There's some, I don't know what that is, a bit of old squash.
0:01:56 > 0:01:58That's a nice present, isn't it?
0:01:58 > 0:02:00There's some, oh, some bits of carrot peelings.
0:02:00 > 0:02:03What do you reckon you can do with waste food?
0:02:03 > 0:02:04Recycle.
0:02:04 > 0:02:06- Yeah, and after that, what can you do with it?- Eat it.
0:02:06 > 0:02:09You might get a little bit sick from eating that.
0:02:09 > 0:02:11Just as you can use food to fuel your bodies,
0:02:11 > 0:02:14you can also use it to fuel cars and even rockets.
0:02:14 > 0:02:15It's pretty cool.
0:02:15 > 0:02:18Foods which have loads of starch, especially stuff like this,
0:02:18 > 0:02:21corn, potatoes, bit of old stale bread,
0:02:21 > 0:02:24it can all be broken down and turned into a high power,
0:02:24 > 0:02:26concentrated liquid called a biofuel.
0:02:26 > 0:02:29Do you want to see what sort of power that fuel can generate?
0:02:29 > 0:02:30ALL: Yes!
0:02:30 > 0:02:33OK. You stay there, this could be dangerous.
0:02:33 > 0:02:35Pop that there.
0:02:35 > 0:02:38Now, this stuff is quite literally explosive, so stay well back.
0:02:38 > 0:02:41If you're thinking of trying this at home, DO NOT,
0:02:41 > 0:02:43it really is very, very dangerous.
0:02:43 > 0:02:45What I've got is a small drinking water bottle
0:02:45 > 0:02:49and this is a fuel that can be made from waste food.
0:02:49 > 0:02:52So, I'll put a little bit into my bottle.
0:02:52 > 0:02:55Now, cos we don't need a lot of it, we just want to coat the bottle
0:02:55 > 0:02:57and I'm going to tip the excess out into my bucket of water.
0:02:57 > 0:03:00There's just a little bit of vapour inside there.
0:03:00 > 0:03:02And then, a little match into the end here...
0:03:02 > 0:03:04I'm going to light this and stand well back.
0:03:04 > 0:03:06All fuels can be dangerous
0:03:06 > 0:03:08and even more so when you have a naked flame near them,
0:03:08 > 0:03:11so don't even think about trying to light this yourself.
0:03:11 > 0:03:12Now, are you ready?
0:03:14 > 0:03:16ALL: Whoa!
0:03:16 > 0:03:17Ha-ha-ha!
0:03:20 > 0:03:22That was really cool, wasn't it?
0:03:22 > 0:03:23ALL: Yeah.
0:03:23 > 0:03:26Starch for making this fuel is in all sorts of food,
0:03:26 > 0:03:28like corn and wheat, potato skins and rice.
0:03:28 > 0:03:30If you didn't recycle your waste food,
0:03:30 > 0:03:33it would end up on the rubbish dump, but if you recycle it,
0:03:33 > 0:03:36it can be turned into something useful like a biofuel.
0:03:36 > 0:03:39Do you think it's good to use these things as a fuel instead?
0:03:39 > 0:03:40ALL: Yes!
0:03:40 > 0:03:42It's pretty good isn't it?
0:03:42 > 0:03:45Well, biofuels are now powering buses and cars and even rockets.
0:03:45 > 0:03:48I'm wondering, if we scale up our bottle
0:03:48 > 0:03:50and the amount of fuel that I put in it,
0:03:50 > 0:03:54do you reckon we can do something really cool with this idea?
0:03:54 > 0:03:56Let's see what we need to use.
0:03:56 > 0:03:58- Kayleigh, what have you got there? - A bottle.
0:03:58 > 0:04:00That's a pretty big bottle. A two-litre bottle.
0:04:00 > 0:04:02What do you reckon, guys, is that pretty cool?
0:04:02 > 0:04:03ALL: Yes.
0:04:03 > 0:04:06It's pretty good, but Lewis has got something even bigger.
0:04:06 > 0:04:08What do you reckon to that one?
0:04:08 > 0:04:10ALL: Yes!
0:04:10 > 0:04:12That's five litre capacity, so if we shot that,
0:04:12 > 0:04:14that might go up in the air.
0:04:14 > 0:04:17But I wonder if we can go even bigger.
0:04:17 > 0:04:19Erin, what have you got there?
0:04:19 > 0:04:21Oh, yeah!
0:04:21 > 0:04:23Guys, shall we use this one?
0:04:23 > 0:04:25ALL: Yes!
0:04:25 > 0:04:27It should work, in theory.
0:04:27 > 0:04:30Whether it works in practice, you'll just have to find out later on.
0:04:33 > 0:04:37Today, I've taken a trip to the countryside in Hampshire
0:04:37 > 0:04:40to follow the journey from animal to meat.
0:04:40 > 0:04:42We've all seen meat beautifully packaged
0:04:42 > 0:04:43and ready to be sold in the shops,
0:04:43 > 0:04:46but how do animals actually get slaughtered?
0:04:46 > 0:04:50Well, I've been invited to visit an abattoir to find out exactly
0:04:50 > 0:04:53what happens between when the animals leave the field
0:04:53 > 0:04:56and when they end up as meat on our plates.
0:04:56 > 0:04:58'Maurice, the Meat Manager, is here to show me
0:04:58 > 0:05:00'how the abattoir at this farm works.'
0:05:00 > 0:05:04I've got to ask this and I'm sure everyone asks you this all the time,
0:05:04 > 0:05:05but they're beautiful.
0:05:05 > 0:05:09They're beautiful, they're cute and they're about to die.
0:05:09 > 0:05:10How does it make you feel?
0:05:10 > 0:05:13From my point of view, it's all about doing the best possible job
0:05:13 > 0:05:14we can for the animals.
0:05:14 > 0:05:19So I take pride in making sure they're relaxed,
0:05:19 > 0:05:21I take pride in making sure that the meat in the chillers
0:05:21 > 0:05:24is the best possible standard we can achieve here.
0:05:24 > 0:05:27So for me, it's about doing the best we can at all times for the animal.
0:05:27 > 0:05:30So once the animals have been kept in these pens and they're calm
0:05:30 > 0:05:33and they're ready to be slaughtered, what happens?
0:05:33 > 0:05:34The next step of the process,
0:05:34 > 0:05:36we take them from the pens to the stunning area,
0:05:36 > 0:05:38where they're stunned
0:05:38 > 0:05:40and remain unconscious prior to slaughter.
0:05:40 > 0:05:42- OK, round this way?- Absolutely.
0:05:44 > 0:05:46This gate closes behind them.
0:05:46 > 0:05:47Mmhm.
0:05:47 > 0:05:50We've got two slaughter men in here.
0:05:50 > 0:05:53They will use this piece of equipment.
0:05:53 > 0:05:54And what is this?
0:05:54 > 0:05:58These are stunning tongs.
0:05:58 > 0:06:01Basically, it electrocutes them
0:06:01 > 0:06:03and renders them senseless to pain.
0:06:03 > 0:06:05So they're instantaneously unconscious
0:06:05 > 0:06:09and then from here into the abattoir.
0:06:09 > 0:06:11And after it's gone through the doors, what happens?
0:06:11 > 0:06:14One of my slaughter men will cut the throat of the animal
0:06:14 > 0:06:17and it will die by loss of blood.
0:06:17 > 0:06:20We will remove the feet,
0:06:20 > 0:06:22skin and it eventually will end up
0:06:22 > 0:06:26as a carcass in our chiller.
0:06:27 > 0:06:30'With a quick change into some protective overalls,
0:06:30 > 0:06:33'we went down to the chiller to take a look.'
0:06:33 > 0:06:36What we've got here, Stef, is one of our pigs, taken all the insides out.
0:06:36 > 0:06:42All the organs, all the intestines are now ready to be chopped up
0:06:42 > 0:06:44into different cuts of pork.
0:06:44 > 0:06:48- It sort of feels like meat now, rather than an animal.- Absolutely.
0:06:49 > 0:06:53'The pork carcass is now ready for Simon, the Butcher,
0:06:53 > 0:06:55'to turn into tasty cuts of meat.'
0:06:57 > 0:06:58Where do you start?
0:06:58 > 0:07:02I'm going to start from the head end and take the head off.
0:07:02 > 0:07:05And what we do is we take the shoulder off first.
0:07:05 > 0:07:08Next I'm going to take the leg off.
0:07:13 > 0:07:15And this is what you get your streaky bacon from.
0:07:15 > 0:07:19Or you can cut it into some nice loin steaks,
0:07:19 > 0:07:21sausages, burgers, you can make them
0:07:21 > 0:07:23to suit your own flavour of what you like.
0:07:23 > 0:07:26You mix up the meat and the fat together
0:07:26 > 0:07:28with some herbs and some flavourings.
0:07:28 > 0:07:31Yeah, with some salt, some peppers,
0:07:31 > 0:07:33this has got fresh leek in it.
0:07:33 > 0:07:34The casings are from the pigs,
0:07:34 > 0:07:37so that's your intestines which haven't gone to waste.
0:07:37 > 0:07:40So that's the journey your meat takes from being an animal
0:07:40 > 0:07:43out in the field to being the kind of meat that ends up on your plate.
0:07:43 > 0:07:46If you enjoy burgers, you enjoy your sausages,
0:07:46 > 0:07:48you like bacon and lamb chops and pork chops,
0:07:48 > 0:07:50I just think that you need to know everything
0:07:50 > 0:07:53that happens about how they're raised, how they're slaughtered,
0:07:53 > 0:07:57you need to show the animal the utmost respect before you tuck in.
0:08:00 > 0:08:04I'm in Scotland, which is famous for its shortbread,
0:08:04 > 0:08:06great beef and wild meat from animals like deer.
0:08:06 > 0:08:11But there's another local delicacy that's world famous.
0:08:11 > 0:08:13Kayleigh, bring on my ingredient.
0:08:14 > 0:08:15Very good.
0:08:15 > 0:08:17OK, I'll swap you there, OK,
0:08:17 > 0:08:19and did it wriggle at all, as it came over?
0:08:19 > 0:08:21OK.
0:08:21 > 0:08:23Keeps wriggling about a bit in there!
0:08:23 > 0:08:25OK, are you ready? Aargh!
0:08:25 > 0:08:26No, it's not alive!
0:08:26 > 0:08:28ALL: Urgh!
0:08:28 > 0:08:30ALL: Aah!
0:08:30 > 0:08:33These things are your friends.
0:08:33 > 0:08:34And what else have we got in here?
0:08:34 > 0:08:36ALL: Urgh! Aah!
0:08:36 > 0:08:38Let's have a better look at this.
0:08:38 > 0:08:39Ah-ah!
0:08:39 > 0:08:43Now, this stuff is what's called sheep's pluck,
0:08:43 > 0:08:46and it's used to make a fantastic local dish called...
0:08:46 > 0:08:47ALL: Haggis.
0:08:47 > 0:08:50Haggis, exactly. And I'm going to go and make some.
0:08:52 > 0:08:54So guys, have you ever had haggis before?
0:08:54 > 0:08:56ALL: Yes.
0:08:56 > 0:08:57- Do you like it?- Yes.
0:08:57 > 0:08:59- Have you ever seen sheep's pluck? - No.
0:08:59 > 0:09:01- Do you like the look of it?- No.
0:09:01 > 0:09:03Not enormously. OK, well, any idea what's inside there?
0:09:03 > 0:09:05- Blood?- Yeah, a little bit of blood.
0:09:05 > 0:09:07It's like sheep's heart.
0:09:07 > 0:09:08Sheep's heart.
0:09:08 > 0:09:10Just something to do with a sheep.
0:09:10 > 0:09:11Do you know what? You're spot on.
0:09:11 > 0:09:13Grab the first piece that you can see in there.
0:09:13 > 0:09:15- Squidgy and gooey. - Squidgy and gooey, yeah.
0:09:15 > 0:09:19- It smells like something really stinky.- Something stinky.
0:09:19 > 0:09:21It feels like a jellyfish to me.
0:09:21 > 0:09:22Like a jellyfish!
0:09:22 > 0:09:25This is a beautiful lamb's liver and it's really good for you.
0:09:25 > 0:09:27Shall we cut it open and have a look inside?
0:09:27 > 0:09:30Now, this is a really sharp knife, so keep your fingers well away
0:09:30 > 0:09:32and never play with them in the kitchen.
0:09:32 > 0:09:35Let's have a look. Slice it through the middle there.
0:09:35 > 0:09:36- ALL: Urgh!- Urgh?
0:09:36 > 0:09:38Looks like there's holes in it.
0:09:38 > 0:09:40That's right, there's loads of little holes.
0:09:40 > 0:09:44These are sort of vessels that will take liquids all around the liver.
0:09:44 > 0:09:45Blah!
0:09:45 > 0:09:47Blah! That's a pretty good description.
0:09:47 > 0:09:49It doesn't look like it would taste very nice.
0:09:49 > 0:09:52It's quite a strong flavour but I think it's really delicious.
0:09:52 > 0:09:54What else have you got in there?
0:09:54 > 0:09:56You don't know where to start with that?
0:09:56 > 0:09:57That's it, pass it all down.
0:09:57 > 0:09:59Oh, it looks like a heart.
0:09:59 > 0:10:01You've dropped it all over the place.
0:10:01 > 0:10:03That's all right, don't worry.
0:10:03 > 0:10:04It feels all bony.
0:10:04 > 0:10:06Oh, that's its throat, I think.
0:10:06 > 0:10:09That's its throat, exactly that. That's the oesophagus.
0:10:09 > 0:10:10Oh, the blood!
0:10:10 > 0:10:13- Now, there's one bit that I want from this.- Heart.
0:10:13 > 0:10:14The heart! So we'll chop that off.
0:10:14 > 0:10:18Now, the thing about heart is it is a beautiful meat.
0:10:18 > 0:10:21It's really lean, which means it doesn't have very much fat.
0:10:21 > 0:10:23- It's like bits of string.- Yuk!
0:10:23 > 0:10:26- It's time for the final ingredient. - Kidneys?- It's not the kidneys.
0:10:26 > 0:10:27Lungs.
0:10:27 > 0:10:28Lungs!
0:10:28 > 0:10:30Now, lungs are a very unusual meat,
0:10:30 > 0:10:32you don't find it in that many dishes.
0:10:32 > 0:10:33There we go, that's beautiful,
0:10:33 > 0:10:35and look at that!
0:10:35 > 0:10:37Now, this isn't used in many foods at all but it makes up
0:10:37 > 0:10:39about 10% percent of a haggis,
0:10:39 > 0:10:42it's one of the few things that you find it in.
0:10:42 > 0:10:44So, all these three ingredients -
0:10:44 > 0:10:46the lung, the heart, the liver,
0:10:46 > 0:10:48are all minced up and mixed together
0:10:48 > 0:10:51with a fat called suet
0:10:51 > 0:10:54and some oatmeal, and then it ends up looking like this.
0:10:54 > 0:10:55ALL: Urgh.
0:10:55 > 0:10:58- Does that look a little bit more pleasant?- Yes, it does.
0:10:58 > 0:10:59I'd probably eat the lot.
0:10:59 > 0:11:01You'd probably eat the whole lot.
0:11:01 > 0:11:03What do you put it in before you cook it?
0:11:03 > 0:11:05Something that sausages go in as well.
0:11:05 > 0:11:06That's a good guess.
0:11:06 > 0:11:08- A foil.- Well, not foil.
0:11:08 > 0:11:09A freezer.
0:11:09 > 0:11:13- When you're sick, where does all the food come from?- Your belly.
0:11:13 > 0:11:17Oh, yeah! It looks like a pile of rice pudding, doesn't it?
0:11:17 > 0:11:18ALL: Mayonnaise.
0:11:18 > 0:11:20Looks like mayonnaise?
0:11:20 > 0:11:23- Yeah, it does, it looks exactly like mayonnaise.- Like custard.
0:11:23 > 0:11:25This is what we put haggis meat into.
0:11:25 > 0:11:27ALL: Urgh!
0:11:27 > 0:11:30That's a stomach! Ha-ha-ha!
0:11:30 > 0:11:32Urgh!
0:11:32 > 0:11:34Pass that all down.
0:11:34 > 0:11:36- Oh!- What does it feel like?
0:11:36 > 0:11:40It stinks and it's actually like really, really soft jelly.
0:11:40 > 0:11:42It just smells disgusting.
0:11:42 > 0:11:44So to make this into a haggis we need to fill it
0:11:44 > 0:11:47with our meat and our suet and oatmeal.
0:11:47 > 0:11:48Chuck it in the middle,
0:11:48 > 0:11:49it might make quite a mess.
0:11:49 > 0:11:51Smells quite nice.
0:11:51 > 0:11:54So now, we've got to squish it all the way down to the bottom.
0:11:54 > 0:11:56Can you see all the veins in the side of the stomach lining?
0:11:56 > 0:11:58ALL: Yeah.
0:11:58 > 0:12:00It's a strange looking thing, isn't it?
0:12:00 > 0:12:02But it's basically just a massive sausage.
0:12:02 > 0:12:06Going to tie it off at the top there and that is ready for cooking.
0:12:06 > 0:12:10So that goes in to be boiled for about three hours
0:12:10 > 0:12:13until the whole lot turns really nice and hard. OK?
0:12:13 > 0:12:15- Do you think it's time to taste some?- Yes.
0:12:15 > 0:12:18I reckon it is. OK, first of all, let's wash our hands.
0:12:20 > 0:12:24So, after three hours of cooking, haggis looks a little bit like this.
0:12:24 > 0:12:25Yeah.
0:12:25 > 0:12:27Oh, yeah! So, who's ready to try it?
0:12:27 > 0:12:28ALL THREE: Me.
0:12:28 > 0:12:30Dig in there.
0:12:31 > 0:12:32- Quite nice.- Yeah, it's fantastic.
0:12:32 > 0:12:34It's quite tasty.
0:12:34 > 0:12:37It's got a bit of spice in it and it's really nice.
0:12:37 > 0:12:40You bite it a lot and it turns all soft.
0:12:40 > 0:12:42It's got a lot of different textures in there.
0:12:42 > 0:12:43It's like teasing your mouth.
0:12:43 > 0:12:46Is it weird to eat this now that you've seen all that goes into it?
0:12:46 > 0:12:49I didn't know what was in it before so I could eat it,
0:12:49 > 0:12:51but now I know what's in it, it's put me a wee bit off.
0:12:51 > 0:12:54Oh, that's a tragedy! I wanted you to enjoy it more.
0:12:54 > 0:12:56Codie, do you like it?
0:12:56 > 0:12:59No, because it's made from lamb and lambs are born in the spring.
0:12:59 > 0:13:02Oh, so you think that lamb is cute and therefore you shouldn't eat it?
0:13:02 > 0:13:04Do you think we should spread the word about haggis
0:13:04 > 0:13:06- and get everyone eating more of it? - Uh-huh.
0:13:06 > 0:13:08I think it's such an exciting food,
0:13:08 > 0:13:11and here in Scotland you've got something unique.
0:13:11 > 0:13:13So it just goes to show that even food on your own doorstep
0:13:13 > 0:13:15can be incredible.
0:13:15 > 0:13:18Please give it up for the brilliant haggis handlers of Harthill.
0:13:18 > 0:13:22CLAPPING AND CHEERING
0:13:26 > 0:13:27He-he-he...
0:13:27 > 0:13:29Jellied eels.
0:13:29 > 0:13:30They're a traditional dish
0:13:30 > 0:13:32from the East End of London.
0:13:32 > 0:13:33They're stewed
0:13:33 > 0:13:36and then set in a spiced jelly.
0:13:36 > 0:13:37So there's the eel.
0:13:37 > 0:13:40They live in the muddy Thames Estuary.
0:13:40 > 0:13:42It's the perfect place for eels to live.
0:13:42 > 0:13:44Eel pie and mash houses have been around
0:13:44 > 0:13:46since the 18th century in London.
0:13:46 > 0:13:48There's still one just around the corner from here.
0:13:48 > 0:13:51It's tasting time.
0:13:53 > 0:13:55Mm...
0:13:55 > 0:13:57Mm...
0:13:57 > 0:14:00What a clean mackerel-type flavour.
0:14:00 > 0:14:04A little bit greasy and covered in that slimy jelly.
0:14:04 > 0:14:06It's fascinating. Pretty good!
0:14:11 > 0:14:15Today, we're in Shotts, in North Lanarkshire.
0:14:15 > 0:14:18'So far, we've seen Scotland's most gruesome grub,
0:14:18 > 0:14:21'the famous haggis.'
0:14:21 > 0:14:23Basically, just a massive sausage.
0:14:23 > 0:14:26'..and found out how animals end up on our plate.
0:14:26 > 0:14:32'Still to come, we use leftovers to power a rocket.'
0:14:32 > 0:14:35ALL: Woo-hoo!
0:14:35 > 0:14:37'But first, we kick up a stink
0:14:37 > 0:14:40'by looking at what happens when food goes bad.'
0:14:44 > 0:14:48So guys, what happens if you don't put food in the fridge?
0:14:48 > 0:14:50What happens if you don't put it in the fridge?
0:14:50 > 0:14:52- It goes all mouldy.- Yeah, exactly.
0:14:52 > 0:14:55You won't be able to eat it cos it goes all mouldy.
0:14:55 > 0:14:56Cos it's all a bit mucky.
0:14:56 > 0:14:58Or maybe eat it and it'll just be all yucky.
0:14:58 > 0:15:00- And end up being a real waste. - Yeah.- Yeah.
0:15:00 > 0:15:04- It goes blue, yellow and it smells. - It goes multicoloured and smells.
0:15:04 > 0:15:05Well, yeah, exactly.
0:15:05 > 0:15:08The thing is the bacteria grows on food and it makes it rot
0:15:08 > 0:15:10and if you put it in the fridge,
0:15:10 > 0:15:12it chills it so bacteria can't really grow.
0:15:12 > 0:15:15But before fridges and freezers were invented,
0:15:15 > 0:15:18people had to come up with different ways to preserve food,
0:15:18 > 0:15:20and some of these methods are still used now
0:15:20 > 0:15:22and they make really fantastic stuff.
0:15:22 > 0:15:25I'm going to show you with the help of Kyle, Nicole and Finlay.
0:15:25 > 0:15:26Give them a big hand!
0:15:26 > 0:15:27ALL: Whoa!
0:15:27 > 0:15:30Oh, yeah.
0:15:30 > 0:15:32But first of all we need to get changed.
0:15:32 > 0:15:34So, do we look good, guys?
0:15:34 > 0:15:35ALL: Yeah.
0:15:35 > 0:15:37You're such fibbers, we look rubbish!
0:15:37 > 0:15:40The reason we've changed into special protective suits is
0:15:40 > 0:15:42that what we're about to handle is a toxic hazard that
0:15:42 > 0:15:44could give you a nasty tummy ache.
0:15:44 > 0:15:47In fact, some of the stuff on these foods I'm about to show you
0:15:47 > 0:15:49could actually kill you.
0:15:49 > 0:15:53Now, in each of these containers is a food that was fresh two weeks ago,
0:15:53 > 0:15:56but it's been left out of the fridge for nature to take its course.
0:15:56 > 0:15:57OK, Finlay, lift up that tin.
0:15:57 > 0:15:59Oh!
0:15:59 > 0:16:01- Urgh!- Urgh!
0:16:01 > 0:16:03What do you reckon we've got there?
0:16:03 > 0:16:04Apples and onions.
0:16:04 > 0:16:07It's not surprising you say that, cos it doesn't look like
0:16:07 > 0:16:09what it should be, but these are all onions.
0:16:09 > 0:16:11Those are really, really bad.
0:16:11 > 0:16:13It's too gross to explain.
0:16:13 > 0:16:15It's just caught in my throat, that's horrible!
0:16:15 > 0:16:18- Nicole, can you smell that from here?- Uh-huh.
0:16:18 > 0:16:21It just smells like onion but really strong.
0:16:21 > 0:16:23It just smells like raw stuff.
0:16:23 > 0:16:26Guys, can you smell something weird going on here?
0:16:26 > 0:16:27- ALL: Yes.- It stinks.
0:16:27 > 0:16:29It stinks! Ha-ha-ha!
0:16:29 > 0:16:31It absolutely stinks.
0:16:31 > 0:16:33This is a sign that there's bacteria on it
0:16:33 > 0:16:35and it's breaking down the food.
0:16:35 > 0:16:38If you ate this, it would make you really, really sick.
0:16:38 > 0:16:41Now, one great way of preserving things like onions
0:16:41 > 0:16:44is by pickling them, and so you put them in some vinegar.
0:16:44 > 0:16:47There we have pickled onions.
0:16:47 > 0:16:49The acid in the vinegar stops bacteria growing
0:16:49 > 0:16:51and that keeps the food safe.
0:16:51 > 0:16:53Pickled food can be kept for months.
0:16:53 > 0:16:55Personally, I love pickled eggs.
0:16:55 > 0:16:57- Anyone ever had a pickled egg?- No.
0:16:57 > 0:16:59You've never had a pickled egg?
0:16:59 > 0:17:02Who hates pickled food? Put your hands up if you hate pickled food.
0:17:02 > 0:17:05Oh quite a few. Put your hands up if you love pickled food.
0:17:05 > 0:17:07I think the haters win that one.
0:17:07 > 0:17:09But it's still a very good way of preserving food.
0:17:09 > 0:17:13Nicole, let's see what's lurking under your strange little lid there.
0:17:13 > 0:17:14Urgh!
0:17:14 > 0:17:18Oh! Urgh, I can smell that from here.
0:17:18 > 0:17:21ALL: Oh! Ah!
0:17:21 > 0:17:23Oh!
0:17:23 > 0:17:25What do you think that used to be?
0:17:25 > 0:17:27- Fish.- Oh, gosh, I've just had a big hit of it.
0:17:27 > 0:17:30It's fish, you're absolutely right. What kind of fish?
0:17:30 > 0:17:32Salmon?
0:17:32 > 0:17:34Yes, exactly, it's salmon.
0:17:34 > 0:17:36Really bad, soaked in vomit and that.
0:17:36 > 0:17:39There's vomit and death all rolled up in one piece of fish.
0:17:39 > 0:17:43Now, the thing is, if you don't keep this cold, the natural chemicals
0:17:43 > 0:17:46in the fish and the bacteria multiply because they love the warm.
0:17:46 > 0:17:49And if you eat this, you could get horrible hives,
0:17:49 > 0:17:53violent vomiting and a nasty dose of the runs...
0:17:53 > 0:17:56- Or you could just simply die. Nicole, you don't want to die?- No.
0:17:56 > 0:17:59No, we want to have you for the rest of the show.
0:17:59 > 0:18:01So any ideas, how would you preserve salmon?
0:18:01 > 0:18:04You could maybe put it in our barbecue.
0:18:04 > 0:18:05What just cook it and eat it?
0:18:05 > 0:18:08- Put salt over it.- Top man!
0:18:08 > 0:18:11You put salt over it. Well, before fridges were around,
0:18:11 > 0:18:14people invented a brilliant way of preserving fish using smoke.
0:18:14 > 0:18:17Oh, I keep getting terrible whiffs of it!
0:18:17 > 0:18:20First of all, they salted it, exactly as you say,
0:18:20 > 0:18:21to stop the bacteria growing
0:18:21 > 0:18:23and then they hung it over a fire
0:18:23 > 0:18:25so that smoke coats all of the outside of it
0:18:25 > 0:18:27and stops the bacteria from breeding.
0:18:27 > 0:18:29Once the salmon has been smoked like that,
0:18:29 > 0:18:33it looks a bit like what's under the yellow container.
0:18:33 > 0:18:35Now that is smoked salmon.
0:18:35 > 0:18:37- Does that look a little bit more appealing?- Yes.
0:18:37 > 0:18:40So you can see this sort of brown covering and that's the smoke,
0:18:40 > 0:18:42when it's been smoked in something
0:18:42 > 0:18:44it gets a little layer of the smoke all over it.
0:18:44 > 0:18:46So we're ready for the final one.
0:18:46 > 0:18:48- Lift the lid on your toxic box. - Urgh!
0:18:48 > 0:18:50Oh!
0:18:50 > 0:18:52ALL: Urgh! Aah!
0:18:52 > 0:18:54It looks like sort of alien eyeballs, doesn't it?
0:18:54 > 0:18:58Oh, gosh, it stinks! Any idea what that was when it was alive?
0:18:58 > 0:19:00- Sausages?- Not quite sausages.
0:19:00 > 0:19:01- Anything else?- Potatoes?
0:19:01 > 0:19:03- Not quite potatoes. Finlay?- Carrots?
0:19:03 > 0:19:05Finlay's retreated into himself here.
0:19:05 > 0:19:09Carrots, don't want to know! Carrots, no, they're not carrots.
0:19:09 > 0:19:12Believe it or not, these were strawberries.
0:19:12 > 0:19:13ALL: Urgh!
0:19:13 > 0:19:15And the thing about strawberries is that
0:19:15 > 0:19:18they have loads of water in them and bacteria love water.
0:19:18 > 0:19:19So what does it smell like?
0:19:19 > 0:19:21It smells like rotten,
0:19:21 > 0:19:23like you would have a bag of rubbish that you would throw it.
0:19:23 > 0:19:26- It smells like that. - It's like a rubbish heap, isn't it?
0:19:26 > 0:19:29It's so bad I'd rather smell a pig's bum.
0:19:29 > 0:19:30Like a pig's bum.
0:19:30 > 0:19:33Can you believe it just takes two weeks for this to happen,
0:19:33 > 0:19:35for it to go from being beautiful, edible food
0:19:35 > 0:19:37into something this toxic?
0:19:37 > 0:19:41This stuff all honks and being able to smell the bad smell
0:19:41 > 0:19:44of rotting food is our body's way of warning us that it's poisonous,
0:19:44 > 0:19:46and if you ate too much of it,
0:19:46 > 0:19:48you'd end up with a really nasty stomach ache.
0:19:48 > 0:19:52But fear not, we have a way of preserving things like strawberries.
0:19:52 > 0:19:55Kyle, lift that big red lid. What do you reckon that is Kyle?
0:19:55 > 0:19:58- Strawberries on toast? - It's strawberry jam.
0:19:58 > 0:20:02Now, to make jam you boil fruit with masses of sugar,
0:20:02 > 0:20:04and you reduce the amount of water in it
0:20:04 > 0:20:05and this kills all the bacteria.
0:20:05 > 0:20:08So, guys, what's your favourite jam?
0:20:08 > 0:20:09ALL: Raspberry/strawberry.
0:20:09 > 0:20:11Oh, I think we're split between
0:20:11 > 0:20:13raspberry and strawberries there. Pretty good.
0:20:13 > 0:20:15Well, our ancestors found brilliant ways
0:20:15 > 0:20:17to stop bacteria growing on their food
0:20:17 > 0:20:19and preserving it without using a fridge.
0:20:19 > 0:20:23But if you think that's incredible, check this out.
0:20:27 > 0:20:29Let me introduce you to my friend,
0:20:29 > 0:20:31the durian fruit.
0:20:31 > 0:20:32Now, this is notorious
0:20:32 > 0:20:34because it tastes like heaven
0:20:34 > 0:20:37but it smells like hell.
0:20:37 > 0:20:38Now, I've never opened
0:20:38 > 0:20:40one of these before in my life.
0:20:40 > 0:20:42Smells of, sort of, death.
0:20:42 > 0:20:45Smells of a rotting compost bin
0:20:45 > 0:20:48but quite aggressively bad.
0:20:48 > 0:20:50Oh, smells like hell...
0:20:52 > 0:20:54Mm... He-he!
0:20:54 > 0:20:58Tastes a bit like custard. It's quite sweet. Do you know what?
0:20:58 > 0:21:00The only way to enjoy this is to hold your nose
0:21:00 > 0:21:01and eat it at the same time.
0:21:09 > 0:21:11Now, up on stage are Lewis, Erin
0:21:11 > 0:21:13and Bailey and, like me,
0:21:13 > 0:21:15they are willing to try new and adventurous foods
0:21:15 > 0:21:18to see if they can unearth a new treat.
0:21:18 > 0:21:20Guys, give them a big hand! Oh, yeah!
0:21:20 > 0:21:21CLAPPING AND CHEERING
0:21:23 > 0:21:26- So, Lewis, how are you feeling up there?- Nervous.
0:21:26 > 0:21:27A little bit of nerves is good.
0:21:27 > 0:21:31- Erin, what would you hope to try today?- Maybe beetles or that.
0:21:31 > 0:21:34Some beetles? You'd quite like to try beetles. Excellent. OK.
0:21:34 > 0:21:37- Bailey, what's the weirdest thing I could possibly serve you?- Snails.
0:21:37 > 0:21:40And can have them crawling all over your face before you eat them,
0:21:40 > 0:21:42- would that be a good idea?- No.
0:21:42 > 0:21:43Not at all.
0:21:43 > 0:21:45What I want you to do is I want you to focus
0:21:45 > 0:21:47entirely on the food that's going to go into your mouth.
0:21:47 > 0:21:50And so, to do that, please lower your blindfolds.
0:21:50 > 0:21:53Now that they're in the dark, it's time for the rest of us
0:21:53 > 0:21:56to see what they're going to be eating.
0:21:56 > 0:21:59They're going to be having this...
0:21:59 > 0:22:01ALL: Urgh!
0:22:01 > 0:22:02What do you reckon that is?
0:22:02 > 0:22:04- Chicken legs.- It does, it looks
0:22:04 > 0:22:05just like chicken legs, doesn't it?
0:22:05 > 0:22:08- Steak? It looks a bit like steak? Oh, yes.- Dog meat.- Dog meat?
0:22:08 > 0:22:11- Looks like what's in your bin. - What's in your bin?
0:22:11 > 0:22:12I wouldn't serve them that.
0:22:12 > 0:22:17- What do you reckon that might be? Looks a bit like mouse!- Snails.
0:22:17 > 0:22:21Snails. Well, the thing is you don't have to eat this stuff... They do!
0:22:23 > 0:22:25Well, before anything else happens,
0:22:25 > 0:22:28I can reveal to you at home that today's mystery meal is this.
0:22:31 > 0:22:33There you go.
0:22:34 > 0:22:36- A little bit of this.- Yuk!
0:22:36 > 0:22:38It's a bit slimy because it's got
0:22:38 > 0:22:39some sauce on it. Don't worry.
0:22:39 > 0:22:42- There you go, Bailey.- Urgh! Skanky.
0:22:42 > 0:22:44Have a little smell first of all.
0:22:44 > 0:22:46It smells like barbecue.
0:22:46 > 0:22:48- Barbecue sauce, yeah, exactly. - Dogs' meat.
0:22:48 > 0:22:50It smells like dogs' meat!
0:22:50 > 0:22:52You must have some very posh dogs.
0:22:52 > 0:22:54- What does it feel like? - Oh, I can feel a bone.
0:22:54 > 0:22:55There is a little bone in there.
0:22:55 > 0:22:58It's like when you eat ribs, there's a bone around ribs
0:22:58 > 0:23:00or eating a chicken leg, something like that.
0:23:00 > 0:23:03- Lewis, have a guess. What do you reckon it is?- Chicken.- Chicken.
0:23:03 > 0:23:06- Squirrel.- Squirrel.- Beef or something.- Beef or something. OK.
0:23:06 > 0:23:09Before you eat it let me tell you this.
0:23:09 > 0:23:12This food is very low in fat and it's completely free range.
0:23:12 > 0:23:15Eating it is a bit controversial, mainly because lots of people think
0:23:15 > 0:23:17it's quite cute when it's alive.
0:23:17 > 0:23:20Now, although this comes from the UK, it isn't native here,
0:23:20 > 0:23:22so some people argue that by eating it
0:23:22 > 0:23:24we're helping to reduce its numbers.
0:23:24 > 0:23:27It's very popular in America and it's becoming more so here.
0:23:27 > 0:23:29It's even available in some butchers
0:23:29 > 0:23:32and you can find this in my local supermarket.
0:23:32 > 0:23:34So, guys, are you ready for a food adventure?
0:23:34 > 0:23:36ALL THREE: Yes.
0:23:36 > 0:23:38Yes. They don't sound enormously chuffed about it!
0:23:38 > 0:23:40OK, chomp away!
0:23:42 > 0:23:44- Yuk!- Ha-ha-ha!
0:23:44 > 0:23:46- Oh, that's so dry.- Keep going.
0:23:46 > 0:23:47Mine tastes like chicken.
0:23:47 > 0:23:51- Like chicken.- Aye.- Oh, and what sort of chicken does it taste like?
0:23:51 > 0:23:53- Chicken wings or anything?- Aye.
0:23:53 > 0:23:56- Lewis, what do you reckon it tastes of?- Chicken.
0:23:56 > 0:23:58And do you like chicken? So you're enjoying it?
0:23:58 > 0:24:01- So, Lewis, you quite like this, do you?- Uh-huh.- Uh-huh.
0:24:01 > 0:24:02- Erin?- Yeah.- Yeah.
0:24:02 > 0:24:04- Bailey?- Aye.
0:24:04 > 0:24:06They're all fans of this then. Fantastic.
0:24:06 > 0:24:08OK. Well, take your blindfolds off
0:24:08 > 0:24:12and have a look at what's in your hand.
0:24:12 > 0:24:13- Oh.- Urgh.
0:24:13 > 0:24:16That's how it comes. I think it looks pretty good there.
0:24:16 > 0:24:18I can now reveal to you that you have been eating...
0:24:20 > 0:24:22- Urgh!- ..squirrel.
0:24:22 > 0:24:23ALL: Urgh!
0:24:23 > 0:24:26Oh, yeah. Oh, it's pretty good, isn't it?
0:24:26 > 0:24:30We're about to see what squirrel looks like before it's been cooked,
0:24:30 > 0:24:33but will this put off our taste testers even more?
0:24:33 > 0:24:35Well, now, this might be a little bit strange to see,
0:24:35 > 0:24:38because I'm going to show you what it looks like before it's cooked.
0:24:38 > 0:24:42It does look a little bit gruesome.
0:24:42 > 0:24:43Oh!
0:24:43 > 0:24:46- I'm never eating that again in my life.- Urgh!
0:24:46 > 0:24:49- So that is a grey squirrel.- Oh.
0:24:49 > 0:24:52And what you've been having there is the legs and the shoulders
0:24:52 > 0:24:53and a little bit of the saddle,
0:24:53 > 0:24:55which is all the piece down the back of it.
0:24:55 > 0:24:57Lewis, what does that look like?
0:24:57 > 0:25:00- A cat. A wee cat.- A little cat?
0:25:00 > 0:25:03Yeah, I guess so. Erin, are you a fan of chicken?
0:25:03 > 0:25:05Yes, but I don't want to cook that.
0:25:05 > 0:25:08Now that you've seen what it looks like before it's cooked,
0:25:08 > 0:25:10do you still think it tastes good?
0:25:10 > 0:25:13- Aye, it's quite good but I won't eat it again.- And why is that?
0:25:13 > 0:25:16It's just cos I've seen it when it's still alive.
0:25:16 > 0:25:17So just seeing the thing dead
0:25:17 > 0:25:19- is quite bad news for you?- Yeah.
0:25:19 > 0:25:22I think you've been brilliant, brilliant adventurers
0:25:22 > 0:25:24trying something with your blindfolds on,
0:25:24 > 0:25:25it could have been anything.
0:25:25 > 0:25:27- Are you glad that you've tried it? - Uh-huh.
0:25:27 > 0:25:29If you saw this in the supermarket,
0:25:29 > 0:25:32maybe with the skin taken off so it's just ready to cook,
0:25:32 > 0:25:33- do you think you might buy it?- No.
0:25:33 > 0:25:35- Yes.- You would? Excellent.
0:25:35 > 0:25:37- Do you think that the audience should try it?- Yeah.
0:25:37 > 0:25:40If you were given the opportunity, would you eat squirrel?
0:25:40 > 0:25:41ALL: Yes.
0:25:41 > 0:25:43Yeah, brilliant, well done.
0:25:43 > 0:25:45I heard a few no's there but mostly yes's.
0:25:45 > 0:25:49Guys, do you want to try some more? No? Erin? Bailey?
0:25:49 > 0:25:52Oh, I'll have the rest to myself then. I reckon give squirrel a try.
0:25:52 > 0:25:54There you have it - three more volunteers
0:25:54 > 0:25:57who were adventurous enough to try my mystery meal.
0:25:57 > 0:26:01It might look unusual but it tastes great. So I say give squirrel a go.
0:26:01 > 0:26:03You guys have been absolutely brilliant.
0:26:03 > 0:26:06Let's make some noise for the coolest eaters in North Lanarkshire.
0:26:06 > 0:26:08Big round of applause!
0:26:08 > 0:26:11CHEERING AND CLAPPING
0:26:14 > 0:26:16Here, on Incredible Edibles, I like to do something
0:26:16 > 0:26:19that'll make you shout, "That's incredible!"
0:26:19 > 0:26:21Earlier on, we found out that ordinary kitchen waste
0:26:21 > 0:26:24like potato peelings and stale bread and bits of corn and pasta
0:26:24 > 0:26:27can be recycled to create biofuels.
0:26:27 > 0:26:31I want to show you just how powerful fuel from recycled foods can be
0:26:31 > 0:26:35by seeing what it can do to Erin's water container.
0:26:35 > 0:26:39Oh yeah. I'll swap you, you hold that.
0:26:39 > 0:26:42OK, let's see what happens.
0:26:45 > 0:26:48So, here I have my water container
0:26:48 > 0:26:52and I've got my concentrated fuel that can be made from waste food.
0:26:52 > 0:26:54Just going to squeeze a little bit into here
0:26:54 > 0:26:56and you can see it there, in the bottom.
0:26:56 > 0:26:58Just looks like water at the moment.
0:26:58 > 0:27:01And then I tip off what's left into a bucket of water,
0:27:01 > 0:27:04that should do us, and then the lid goes back on.
0:27:04 > 0:27:08Now, fuel of any kind is seriously dangerous and so are flames,
0:27:08 > 0:27:10which is why everyone's standing
0:27:10 > 0:27:11way back over there.
0:27:11 > 0:27:13Fuel and flames together can cause
0:27:13 > 0:27:14serious injury,
0:27:14 > 0:27:16so obviously don't attempt
0:27:16 > 0:27:17anything like this at home.
0:27:17 > 0:27:19OK, what do you reckon will happen?
0:27:19 > 0:27:20ALL: Blow up.
0:27:20 > 0:27:23It might blow up? Do you think it will move anywhere?
0:27:23 > 0:27:24ALL: Yes.
0:27:24 > 0:27:27Fingers crossed. Ten, nine, eight...
0:27:27 > 0:27:31Seven, six, five, four,
0:27:31 > 0:27:33three, two, one...
0:27:43 > 0:27:44How cool was that?!
0:27:47 > 0:27:49That was wicked!
0:27:49 > 0:27:51So the next time you're scraping away your leftovers,
0:27:51 > 0:27:54try recycling them instead, because you never know
0:27:54 > 0:27:56you could achieve lift off. So what do you think of that?
0:27:56 > 0:27:58ALL: That's incredible!
0:27:58 > 0:27:59Oh, yeah!
0:27:59 > 0:28:01Well, that's all we've got time for today.
0:28:01 > 0:28:04My thanks to the nosiest noshers of North Lanarkshire
0:28:04 > 0:28:06and to you guys at home for watching.
0:28:06 > 0:28:08Join us next time for some
0:28:08 > 0:28:10supersized Incredible Edibles.
0:28:15 > 0:28:18Subtitles by Red Bee Media Ltd