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