(dramatic music) - Stop it! (all laugh) - Hello, everybody. - Hello, everybody. - Hello, everybody. - In an attempt to broaden our horizons, today we're gonna be taste testing some of the weirdest flavour combinations that internet has to offer. (upbeat music) Lift the cloche on number one. (cloche tings) - Bacon. It's gonna work.
- Strong start. - It's going to work. - Steady on. - Okay. - It's bacon, what's not
gonna work with bacon? - Sorry, what? Candy Can, bubblegum drink. - [Jamie] Bubblegum. - [Barry] Bubblegum flavour. - Bacon and bubblegum (laughs). Thoughts? - What is bubblegum flavour? - Well, I'm glad you asked, Barry. Bubblegum flavour seems
to be a combination of banana, pineapple, cinnamon,
cloves, and winter greens. Winter greens are basically
a really aromatic plant. - Is it so strange, 'cause as soon as you have bubblegum... - [Mike] You know it's bubblegum, right? - Exactly, that's so sweet. You know exactly what that is, it's the aftertaste of bubblegum. There you go. - So I know we all laugh
because Jamie loves bacon, lo-lo-lo. But there is theory to the
madness in the fact that bacon as a salty...
- Yeah. - ...product goes very
well with sweet stuff. Bacon and maple syrup. - Yes. Can you see it going with bubblegum? - I think it can, 'cause
you get candied bacon. So sugared bacon and bacon strips, I had it in America once upon a time where it was actually properly candied and we dipped it into like
a peanut butter sauce. And that was great, because
it was so sweet and so salty, it worked really well together. I feel like this might do the same thing. - I've never had bubblegum drink, and this particular one is quite aromatic. I always thought bubblegum
just smelt of sugar, but it does have a
little bit more going on. So that might help some complexities. - What do we know about flavour? What's the one thing Ben
has taught us in 13-years? - You can do this. - Never trust him on a night. (Barry laughs) Any night. 80%. - 80% what? - Of flavour comes from aroma. - [Mike] Yeah, and the
remaining 20% is taste. - Taste, yeah. - I think that might work. - Yeah, 100%. - Okay, Spaff, you mentioned
candied bacon earlier. Do you wanna reduce some of that down, and then glaze your bacon
and see if it works? - What, turn it into a syrup? - [Mike] Yeah. - Perfect. (upbeat music) Whilst we wait for the
scientific part of the experiment with the reducing of the drink, shall we just do a
(can clicks) taste test? - Yeah! - Yeah. - It dissipates too quickly. - Yeah, there's not
enough of it to test it. So we're doing the right thing. - Yeah, I think so, you
need it to be thicker. This is science, boys. - The thing is, I have no idea
the contents of this drink. So we could just be
reducing it down to nothing. - It's not sugar free, is it? - [Mike] It is. - Zero sugar.
(spoon clatters) - It's zero sugar, we can't
make a syrup from zero sugar. - [Mike] There should be something in it. - So we've added some sugar
because that will help. - [Barry] That's good. - We've now got something
a bit more syrupy. - It's hotter than
anything else in the world. Now that is very sticky now. - [Jamie] Okay. - Right, cheers.
- Cheers. - Can you taste anything except sweetness? - I can't taste bacon anymore. The saltiness brings out all of the fruity flavours...
- Fruity Flavours. - ...from the bubblegum. - No way, give us some of that. - I'm now getting pineapple and banana. - [Mike] Really?
- Yeah. - I don't want the bit you chewed. Gimme a fresh bit. (Jamie laughs) - It's just a vehicle for
salt to unlock more flavours. - It tastes very sweet. Very intensely fruity as well. Slightly artificial. But then right at the end I go, "Yeah, that's bubblegum." But up until that point, I'm like, ma-ma-ma-ma! - As an experience, I liked it. I wouldn't drizzle it over my breakfast, I don't think, no. - It's too sweet for me to be a normal flavour combo that I'd go for. - So bacon bubblegum as a
flavour pairing, does it work? - It's bacon me happy. (symbol crashes) Strangely, yes, and more than just for
the sweet salty combo. It actually brought out more
of the flavours of bubblegum. - It's helped me understand
what bubblegum flavour is. - Yeah. - There are only three-days left to our live streamed
event, the Wild Weekender. Jamie, tell them about it. - Two-full days of livestream fun from a house in the countryside. There's gonna be Pass
It On - Kids Takeover, Pass It On - On Fire,
the Olympicnic Games, Janice's late night pub trivia quiz, Poker Face Extreme by the pool, quiz cup brain freeze,
Kush skinny dipping, Kush being a science man, Ben doing a recipe rumble with Jan, Ben cooking up Momos, James Curry doing a sub
10-minute burger challenge, Mike Huttlestone doing a sub
10-minute burger challenge, Barry and I reviewing crazy things that you've sent us in the mail. I think that might be it. - The time is running out, you can get your tickets right now. Just scan the QR code or
the links are downstairs. You do not want to miss this chaos. (energetic music) (upbeat music) - Okay, next up. - Apples.
- Apples. - And... - Pepper. - Salt and pepper, seasoned apples. - Seasoned apples. - Just slices of apples with
salt and pepper on them. Thoughts? Let's talk about the five tastes, you've got sweet, salty,
sour, umami and bitter. - Yeah. - [Mike] Where does an
apple sit on that graph? - Mostly sweet, but not overly sweet. - Tangy as well, where
does the tang come in? - [Mike] Sour. - Yeah.
- Sour. It's already well-balanced. - Green apples are more
sour than other varieties. Go really well with honey. - Pepper, it's the pepper
that's throwing me. - Pepper, yeah. - Well, let's try it. I have no idea what to expect here. Does an apple need improving? The internet says yes. (upbeat music) - But do you want a control group? - Control group. - Very nice - Science. - Salty, and then salt and pepper. - Hang on a second, do you want control, salt, pepper, salt and pepper? - Let's do that. Salty apple, peppery apple. - Salty... - And peppery apple. Doesn't feel right, does it? - That does feel very strange actually. - Apple.
- Apple. Tastes like apple. - Very sweet. It's like sourness tang there. - Drying as well. - [Jamie] Salty. - I've lost the sourness.
- Yeah. - The sourness has been
replaced by saltiness. - Yeah, but I've still got the sweetness. - Yeah, less drying because
I'm salivating more. - Yeah, the salt is helping to salivate. - [Mike] Interesting. - No better though.
- No. - [Mike] Worse?
- Different. - Yeah, probably worse, from what I want from an apple (laughs), you know what I mean? - When you bite into an
apple, you're not going, "It's missing the salt." - You're eating an apple because you want something
that isn't salty sometimes. - The salt is not bringing
out more apple flavour. - [Barry] No. - It's adding more salt. - [Jamie] Yes. - Which is overpowering the sour. - [Jamie] Yes.
- Interesting. - I'm not sure about this one. It's fragrant. - I actually quite like that. - I quite like pepper. - It's adding the slight spiciness to it. - Yeah. - [Jamie] So you're getting
a bit more savoriness. - Sour and the pepper are working together to make something spicy. Getting less sweetness this time. - Yeah, definitely less sweetness. - The sweetness, that's weird, the sweetness is gone, you're now left with sour and heat, and you get a little woo! - But still not as drying... - No.
- ... as just on its own. - Wow, group four, this is the one. - Where are we gonna go? - [Mike] This is the internet one. Shut your mouth. Shut up! No, gimme some of that. - The pepper and the salt are
now balancing out the flavours. And you're getting a bit of
sweetness, a bit of sourness, a bit of heat now. - Yeah. - Do you like it? - I really like it. - Give us a bit. - You gotta go through... - [Mike] No! - You've gotta go on the journey. - Give him a good one. - Because now, this is an
even more scientific test. I'm a placebo for group
one, two, and three. - You know what it reminds
me of is a crisp thing. - Yeah, it's like a crisp, you know when you get the
root vegetable crisps. - Cider vinegar crisp.
- Yeah. - That is exactly what it's like. - Yeah, like a crisp. - That's mad. - Yeah, cider vinegar.
- Cider vinegar. - A little bit less pepper. - Yeah, the pepper is quite spicy. - It's quite overpowering. So if you reduce the
pepper a little bit less, everything works in harmony. The sweet, the spiced,
the salty and the sour. - We lifted the coche... - I know you were underwhelmed. - Massively, I was like,
"This is not gonna work." - You have removed my scepticism. Maybe the internet is a good place. (Mike laughs) - You can create a tarte tatin, and finish it with salt and pepper. - Yeah. - You could do something
really interesting with that in a dish. - You put apples in the
salad, don't you, sometimes? - Yeah, like Waldorf.
- Yeah. - A peppery olive oil. - Look at us. - If a chef was here, they'd be going, "Well obviously."
- Yeah, exactly. That's why this is so much better. (all laugh) - [Narrator] If you are enjoying this, there are some small things you can do to make a big difference to us. Like the video, subscribe, if you aren't, click the notification
bell and select all. Thanks. (upbeat music) - Flavour combo number three. Lift the cloche on number one. - [Barry] Ready?
- [Jamie] Go for it. - Glass of coffee.
- Coffee. It's coffee. - [Barry] Hang on a minute. - It just sounds like breakfast. - Yeah. Side by side, never as one. - On a plate and in a cup. - Avocado is not an offensive flavour. It's a creamy texture that
goes with most things. - You know when I say things taste red, I feel like avocado tastes creamy green. - Yeah, creamy green. - Does creamy green go with coffee, which we know is bitter? - I'm not convinced by this one at all. - No. - Seeing as we are three basic (bleep), why don't we take a slice, dunk it, eat. - No! - And then I'm gonna get you
to do something cool with it. (upbeat music) I feel we might run into the same issue that we did with the bubblegum soda, which is by the time you've
tasted both together, the coffee's dissipated. It's probably a stronger flavour. But, hey, as we're here, first steps, give it a dunk, give it
a taste, see what we get, and then we'll try something else. (Barry and Jamie laugh) - It's really slippy. - [Mike] No! - I got it, come back. It's got latte vibes in
terms of it's creamy, it's coffee-y. - But the bitterness of
coffee isn't outweighed by the creaminess of the avocado, 'cause avocado's not sweet, so it's not counteracting the bitterness, it's just adding a
creamy texture to coffee. - Yeah. If you blend the avocado up
with the coffee and add... - [Jamie] (bleep) - I know.
- That's really slippy. - [Mike] Keep going, Baz. - And add in some sweetness,
I could see you can make some sort of supernatural.... (record scratches) - Supernatural? - No, you can make some sort of... - You started so well and the you just... - No, you can make some
sort of super berry... - It is actually an Indonesian
drink called Jus Alpukat, which is a coffee drink
which combines milk, sweetened condensed milk, fresh avocados, and strong espresso. Shall we try a version of that? - Yeah.
- Yeah. - I think this will make sense. Let's do it. - It didn't work on its own, so I'm hoping that this does work. - [Mike] Four shots of
coffee, half an avocado, condensed milk and milk in equal measure, and some vanilla paste. So this is a take on the
Indonesian drink, Jus Alpukat, which I'm 100% mispronouncing,
terribly sorry. Please don't take it offensively. - I don't think the avocado's
gonna add much flavour to this, 'cause there's so much
flavour from the coffee and the condensed milk. I think it'll make it extra creamy. - Cool. (mixer hums) (glasses clink) How does it smell? - Lot of coffee. - Sweet coffee.
- Sweet coffee. - Not getting any avocado. Oh, quite like that. - So I'm still definitely getting the bitterness of the coffee,
that's still coming through in a way that you wouldn't
have in a normal latte or milky coffee drink. - The sweetness is all coming
from the condensed milk. We're so used to having
coffees with syrups and so on, that's actually quite a savoury... - Yeah.
- ...coffee, even though there's condensed milk in it. - I'll tell you what it
reminds me of, Michael, it reminds me of Matcha. - Yeah, okay. - So I'm getting like the grassy-ness, the earthiness. - Without the drying. - And it adds that creamy smoothness right at the end, doesn't it? But I can't taste the flavour of avocado. - No.
- No. - But I know it's there, having watched it gone in, obviously. - I eat a lot of avocado, and the flavour avocado comes
out when you add salt to it, especially in the UK, we don't
get flavoursome avocados. - I'm just thinking. - So now we're moving into territory of the seasoning triangle,
sweet, salt, acid. - Does help, doesn't it? - It does help. - Does help make it taste more... - Avocadoy? - Not avocadoy, more rounded. - It does benefit from
a little bit of salt. - Flavour, 80% aroma, 20% taste. That taste has to be balanced. And that's when we use
the seasoning triangle to help balance the taste. It's almost like after
13-years we're learning. - Maybe we didn't need Ebbers after all. - We've literally just
figured it out for ourselves. - Yeah. - Avocado and coffee as
a flavour combination, do they work? - Avocado and coffee are two
flavours that don't not work, but they don't compliment each other, they don't add anything new at all. - No. - They need a supporting cast in order to shine. - [Barry] Yeah.
- [Jamie] Yeah. (upbeat music) - Okay, final combination. - Cool. - [Mike] Lift the cloche on
on ingredient number one. - I'm gonna go soy. - He has nailed it. - It's only bloody soy. Soy sauce with... - So soy sauce we know
salty used to season stuff. Vanilla ice cream, so you've got vanilla, which is sweet, aromatic, floral, fruity. - So that's also poured
over, you're asking me, it seems a bit too much to me. - Don't you think temperature
plays a part in this. But when something's
colder it tastes of less, you get less from it. - It might take away too
much of the sweetness of the ice cream. - Lots of people say you
shouldn't have whiskey cold. You shouldn't put an ice cube
in whiskey or other spirits because you'll numb the
flavours of the spirit. I wonder with this, are we
numbing the flavour of vanilla by having it in ice cream? - You think that might bring
the flavour of vanilla out more? - Yeah.
- Interesting. - Question is, is that
soy sauce gonna bring out more of the vanilla
flavour of the ice cream or the sweetness? (playful music) - Clotted cream. - That is clotted cream ice cream, mmm. - I really don't want ruin it. We're going for a little
drizzle of soy sauce on one of the balls. We're not fully committing yet. - No. - When I see it, I look at it and go, ooh! - Syrup.
- Yeah, coffee syrup. - Lovely, cheers. - No, no! Oh, gets better. - Gets better. (all laugh loudly) - [Mike] That is a journey. - That is a long journey to go on though, 'cause when you go... - It is (laughs). - When you put it in your mouth, and you're instantly soy sauce. Soy sauce, and you go, oh, and now that soy sauce is really cold, and then the soy dissipates and you're left with the creamy ice cream. - It's a journey to go on, but the first part of the
journey is so uncomfortable, I'm not sure it's worth it. - I would describe that as getting cramps. (all laugh) You're walking along and you're fine, suddenly, oh, worst pain in
the world for two-seconds, then it dies down and
you're like, ah, amazing. But did you need to do it in first place? - [Barry] This will be fun. (Barry and Jamie laugh) It's using a tiny little
amount of the soy sauce, because for me I was getting
salted caramel vibes, but there was too much soy sauce, so therefore I was getting
a really miserable journey. But then turning into
something really cool. - It's like a punch in the face, and then, here have some nice ice cream. - It's given me an idea. So it's reminded me of something
that I think could work, 'cause it's playing off the
same stuff, the same flavour. Drizzle it like chocolate sauce. - Oh God, I hate Marmite. - I love Marmite. I can't do it, can you
undo it, Jamie, for me. Double dad. - Barry, Barry, Barry! - [Barry] As it gets
cold it doesn't quite... - [Jamie] It doesn't drizz. - This is extreme,
based of the same logic, I think this might work and create a more pleasurable experience for me, 'cause I like Marmite. - This ice cream is
made from clotted cream. Clotted cream is generally
used like butter on a scone. Butter is what you put on toast. You've made Marmite on
toast without the bread. You're gonna make me try this, aren't you? - Well, you don't have to. - It's science. - Just inch on the sauce - Oh!
(spoon clatters) No, 'cause what happens is the ice cream makes the Marmite hard, and then it gets stuck in your teeth and it won't disappear. - So what happens (laughs)
is as the journey goes, it's the other way round. (Jamie chokes) It starts off really nice, because you get all the ice cream, and then Marmite just kind of disappears until the ice cream goes, you're left with just pure Marmite. (Jamie groans) And if you like Marmite,
it was worth the wait, if you don't like
Marmite, (bleep) journey. - I reckon that's interesting enough and transformative enough to possibly be able to
use in other recipes, because you think you've gotta
create caramel, add salt, then add that to something. Well, if you can add a
tiny amount of soy sauce to something sweet and
get salted caramel vibes, then that's a shortcut. It's just one ingredient added. - It provides layers. - It's seasoning, not a flavour. - Yes. - Whereas that is an abomination. - Quite like it. - I think with all of them today, it's that thing where
looking at ingredients as the job that they are doing, rather than this tastes of apple, and then finding something else that does another job to pair with it that can either elevate
it or compliment it. And that's what I don't
do often enough at home. - No, 'cause you're normal. You ask anybody, "What
does an apple taste like?" - Tastes like an apple. - Yeah, it's a silly question until you break it down and
then you can play with it. - Yeah, the apple was the best one. - Salt and pepper and apple,
the best one, by a long way. - Well, if you thought this
video was simple, yet effective please like it. And also use the comment
section to tell us other flavour combinations
that you've heard may work for us to test next time, and we shall do show, so. (dramatic music)
