This is officially the most stressful kitchen experiment we have ever done! ππ‘π₯
In this video, we are taking on the ultimate survival culinary challenge. We sourced, prepared, and taste-tested the world's most dangerous and deadliest foods. From the infamous Fugu (pufferfish) that contains deadly tetrodotoxin, to raw Ackee fruit and live-moving dishes, we are breaking down the exact, precise cooking methods required to make these ingredients safe to consume!
One tiny mistake means game over. Watch until the very end to see the final, terrifying taste test!
β οΈ DISCLAIMER: This video is for entertainment and educational purposes only. All ingredients were handled under professional guidelines. Do NOT attempt to replicate this at home!
π Let me know in the comments: What is the most exotic or scariest thing you have ever eaten? Would you dare try any of these? π
π Smash that SUBSCRIBE / FOLLOW button, leave a LIKE, and drop a comment! New extreme cooking videos, survival food challenges, and wild kitchen experiments uploaded weekly!
π¬ TIMESTAMPS:
0:00 - The Deadliest Food Challenge
0:50 - Prepping the Most Dangerous Fish
02:30 - Cooking Toxic Fruits & Spices
04:45 - The Ultimate Survival Taste Test!
cooking world most dangerous food, eating deadly foods, cooking fugu pufferfish, world's most dangerous dishes, food challenge cooking, taste testing lethal foods, extreme food challenge, illegal food experiment, chef cooking fails, funny cooking reaction, satisfying food video, survival cooking challenge #Cooking #DangerousFood #FoodChallenge #ExtremeCooking #DeadliestFoods #Chef #ViralCooking
#cooking #dangerousfood #foodchallenge #extremecooking #deadliestfoods #chef #viralcooking #foodie #mrbeaststyle #funnycooking #tastetest #fugufish #survival
In this video, we are taking on the ultimate survival culinary challenge. We sourced, prepared, and taste-tested the world's most dangerous and deadliest foods. From the infamous Fugu (pufferfish) that contains deadly tetrodotoxin, to raw Ackee fruit and live-moving dishes, we are breaking down the exact, precise cooking methods required to make these ingredients safe to consume!
One tiny mistake means game over. Watch until the very end to see the final, terrifying taste test!
β οΈ DISCLAIMER: This video is for entertainment and educational purposes only. All ingredients were handled under professional guidelines. Do NOT attempt to replicate this at home!
π Let me know in the comments: What is the most exotic or scariest thing you have ever eaten? Would you dare try any of these? π
π Smash that SUBSCRIBE / FOLLOW button, leave a LIKE, and drop a comment! New extreme cooking videos, survival food challenges, and wild kitchen experiments uploaded weekly!
π¬ TIMESTAMPS:
0:00 - The Deadliest Food Challenge
0:50 - Prepping the Most Dangerous Fish
02:30 - Cooking Toxic Fruits & Spices
04:45 - The Ultimate Survival Taste Test!
cooking world most dangerous food, eating deadly foods, cooking fugu pufferfish, world's most dangerous dishes, food challenge cooking, taste testing lethal foods, extreme food challenge, illegal food experiment, chef cooking fails, funny cooking reaction, satisfying food video, survival cooking challenge #Cooking #DangerousFood #FoodChallenge #ExtremeCooking #DeadliestFoods #Chef #ViralCooking
#cooking #dangerousfood #foodchallenge #extremecooking #deadliestfoods #chef #viralcooking #foodie #mrbeaststyle #funnycooking #tastetest #fugufish #survival
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π
FunTranscript
00:00Today we're cooking food from the most dangerous places on Earth.
00:03From a forbidden island overrun with deadly venomous snakes,
00:07we are literally five miles away to a cannibalistic tribe that feasts on human flesh.
00:14It tastes like I'm eating from the Earth.
00:16We're traveling the globe to find out which deadly destination has the best food.
00:21Starting with the most unforgiving wasteland on planet Earth, Antarctica.
00:26With temperatures dropping below negative 80 degrees Fahrenheit,
00:30it's technically a desert with deadly winds that can exceed 200 miles per hour.
00:36We are making the iconic Antarctic survival food called hoosh,
00:40and it all starts with the beef.
00:42Sliced into strips before being dried for many hours.
00:46What we do now is actually completely blend the dried beef into a powder,
00:50but the key is that now it's fully shelf-stable.
00:53Adding in the beef tallow for calories, and to bind it together, it's that simple.
00:58What's crazy is this little meatball is literally made up of multiple pounds of meat,
01:03packing it in to form a meat bar known as pemmican,
01:06which is the first component of our hoosh survival stew.
01:10And our little meat brownie goes into the fridge.
01:13To assemble, we'll need some fresh snow directly imported from Antarctica.
01:18Kyle, bring out the snow.
01:19I have the snow.
01:21Where is it from?
01:21Antarctica.
01:22You sure about that?
01:26To finish our hoosh, we'll need to melt down our snow.
01:29Then, believe it or not, we need to add in these ration biscuits,
01:34essentially thickening it up.
01:35Mmm, that looks so good.
01:38Just wait until you see our final ingredient.
01:40Ooh!
01:40Now that our dried meat bar is solidified, it technically can be eaten as is,
01:45but to make our hoosh, we'll now cube it up and place it directly in our biscuit water,
01:51all mixed together into this slop,
01:54and I give you authentic hoosh.
01:58Freshly prepared for our very first trip to Antarctica.
02:01Okay, guys, welcome to Antarctica, our first country of the day,
02:06but keep in mind the food and the locations will get progressively more extreme.
02:10What do you guys think?
02:11It looks like oatmeal.
02:13Only three ingredients.
02:15Wild texture.
02:16I'm kind of nervous about this one, actually.
02:19Oh my god.
02:21Rehydrated biscuits combined with rehydrated beef with that rich tallow undertone.
02:27I weirdly don't hate it.
02:29Really?
02:30I actually just think I shed a tear.
02:32The texture's kind of interesting.
02:34It's almost gelatinous from the rehydrated biscuits,
02:36and then you get a little undertone of meat.
02:39It's not good, but it's not horrible.
02:41All right, that was that.
02:42Now let's try the actual pemmican.
02:44It looks like a fig bar.
02:46This, I can get behind.
02:47I was so ready to say this is gonna suck.
02:50It's pretty good.
02:51It's really flavorful beef jerky, essentially, but softer.
02:53Just miles better than the hoosh.
02:56I think it's D tier.
02:57Without the pemmican, that's an easy F.
02:59I was gonna go C or D.
03:00I don't mind that hoosh situation.
03:02Okay, Sophia, why don't you just have yourself a nice blop, blop, blop, blop, blop.
03:06Okay, it's gonna be an F.
03:08F, F, F, sadly.
03:10Antarctica is getting an F tier.
03:12That is a rough start.
03:14Next up, it's Tibet, and we're cooking one of the most unique high-altitude animals in the world.
03:20Deep into western China and over 14,000 feet above sea level,
03:25Tibet is the highest region in the world and known as the roof of the world.
03:31But what we're making is a comfort food called Tibetan momos using this yak steak.
03:37Yaks are these giant beasts that evolved to survive Tibet's extreme elevation,
03:42and an estimated 50 to 100 pounds of yak meat is eaten annually per person.
03:48From here, we assemble the momos, which are essentially dumplings filled with meat,
03:52and folding these very specifically,
03:54leaving us with this distinctive, almost aerodynamic shape.
03:58Into the steamer, and we'll let these go for about 12 minutes.
04:03While that cooks, it's time to make our drink, which, believe it or not, uses yak butter.
04:08We're making the famous yak butter tea.
04:10Gotta go for a taste.
04:12It looks very much like ghee.
04:15Whoa.
04:15It's significantly more rich, deep-flavored compared to butter.
04:19That is phenomenal tasting.
04:21It's completely different than butter.
04:23To a blender, we'll add the yak butter,
04:25and now we go in with the tea.
04:28A little bit of salt, a little bit of milk,
04:30and we blend it up,
04:32basically emulsifying the butter with the rest of the liquids,
04:35leaving us with this thick, frothy, and caloric survival tea.
04:39We'll plate them with a dipping sauce and that hot butter tea.
04:42Time to eat.
04:43Kyle, you've actually been to Tibet, right?
04:45Yeah, I have.
04:46It was crazy.
04:47You literally needed a police officer to follow you everywhere you went.
04:50And you survived.
04:51So congratulations, Kyle.
04:54Dude, homemade dumplings hit so different.
04:57I thought I was going to get some gaminess or weird flavor,
05:00but I actually don't get anything.
05:02It's super clean.
05:03You could tell me this is chicken, and I'd believe you.
05:05Definitely because of all those flavors we added.
05:07But to your point, Kyle, fresh dumplings are just next level.
05:11Moving over to the yak butter tea,
05:13I really don't understand why we would possibly need to add butter to tea.
05:18But here we go.
05:19It's a savory tea.
05:21It's a little bit barn flavor-y.
05:24Almost like manure, in a sense.
05:26I'm not loving it.
05:27I'm not loving it either.
05:28It really has a strong butter flavor.
05:31As you'd expect, consider we added a whole bunch of it.
05:33But then there's like this little twang at the end.
05:36I kind of like the richness of the tea.
05:38It's actually really nice.
05:39I don't know.
05:39I'm sticking with these dumplings.
05:41That tea is questionable.
05:42I did just get a little barn flavor at the end of that last sip I took,
05:45but more good than bad for me for that butter tea.
05:47I'm at a solid A on this Tibetan meal.
05:50I don't think this combination can rank higher than a B for me.
05:53It's probably a C.
05:54I'm feeling a B.
05:55It's going to be a B for butter tea.
05:57Next up, we've made it to Turkmenistan.
06:00Turkmenistan is one of the most restricted and remote places on earth,
06:04where getting in as a foreigner is nearly impossible,
06:08and its capital, nicknamed the City of the Dead, is eerily empty.
06:13But most terrifyingly, it's home to the Darvaza Gas Crater.
06:18Otherwise known as the Door to Hell,
06:21it's a continuously burning natural gas field in the Karakul Desert.
06:26Ishlikai, Turkmenistan's national dish,
06:28starts with a nice hunk of lamb that will cube up.
06:32It's a traditional Turkmen meat pie,
06:34built to be portable, filling, and perfect for life
06:37in one of the harshest regions on earth.
06:40Hitting it with a Turkmen spice blend,
06:42we add in some hearty chopped vegetables.
06:44Ooh, it already smells incredible.
06:46And from here, we assemble the meat pie,
06:48using dough literally made up of just flour, salt, and water.
06:53In a place where everything is controlled and the environment is harsh,
06:56food like this isn't fancy, it's functional,
06:59as we form an even layer.
07:01And on with the top.
07:03Now, just sealing off the edges to keep all those juices inside,
07:08and we'll get it in a hot 450 degree oven.
07:11And just like that, our Turkmen Ishlikai is done,
07:13and a nice-looking crispy exterior.
07:17The smell is out of this world.
07:19Welcome to Turkmenistan.
07:21I love what you did with the place.
07:24What is this?
07:24This is what Turkmenistan is known for making.
07:27Incredible carpets.
07:28Kyle, how much did you spend on this carpet?
07:30This was a $400 carpet.
07:31You did not spend $400.
07:32Yeah.
07:33Why?
07:34Wow.
07:35It's like a lamb hot pocket.
07:37That's really good.
07:38That's incredible.
07:39Awesome flavor on the inside.
07:41What really does it for me, though, is the bread.
07:44It's giving lamb pot pie.
07:46Only downside for me, the lamb is quite gamey.
07:49I think all those seasonings retract on the gaminess.
07:53It tastes like lamb, for sure.
07:54Yeah.
07:54I also love this crust.
07:56It's so chewy and dense.
07:59This is my type of food right here.
08:00You got a little bit of a carb.
08:01You got the protein.
08:03Incredible flavor.
08:04Personally, I think an A is fair.
08:05You getting this rug was an F-tier decision.
08:08I'm going with a B on the meal, S on the carpet.
08:11Solid A for me.
08:12And the carpet?
08:13I love the carpet.
08:14S.
08:15What it means is Ishlikai is getting a very solid A-tier.
08:19Rocks, paper, scissors, shoot.
08:20Rocks, paper, scissors, shoot.
08:22Oh, yes!
08:24Dude, isn't everything better on the carpet?
08:25I love this.
08:26Yeah, sick.
08:27Next up, Kiribati, a remote country that'll be uninhabitable by the end of the century.
08:33Located in an extremely remote region of the Pacific, Kiribati is known for vibrant culture.
08:40However, it faces a slow and unrelenting threat from rising sea levels, and some believe the
08:46country will be completely underwater within the century, which is why it's on our list.
08:51What we're making is a dish called palusami that starts with this canned corned beef.
08:56Kiribati is so remote that fresh beef is rare, so most of the meat people eat comes from cans
09:01just like this.
09:03Wow, this thing really just spins all the way around.
09:05Can't tell if it's over-engineered or just straight-up genius.
09:09Ooh, it smells like cat food.
09:11Palusami is traditionally made by combining coconut cream with salt, curry powder, and
09:16onion, pouring in that seasoned coconut cream.
09:19Now, adding on a nice tallop of corned beef.
09:22Now, just fold it up into this nice little package.
09:25We now wrap it in this fresh banana leaf, trying to get it nice and tight.
09:30Now, one final wrap in tinfoil, and for an authentic cook, getting it directly over low
09:37coals to gently steam and come up to temp.
09:40Okay, it's been a couple hours, so our palusami should be done, and we'll crack them open.
09:46Wow, it's like this ball of congealed, wet banana leaf.
09:50Not gonna say it looks particularly appetizing, but what matters most is, of course, the taste.
09:56All right, guys, you better enjoy this food while it lasts, because the country we're eating
10:00it from will no longer be here very shortly.
10:03Basically, basically like the lost city of Atlantis.
10:05It smells like prunes.
10:07Interestingly, it looks like all that cream's kind of absorbed into the leaves.
10:12It tastes way better than it looks.
10:14Meaty cream spinach.
10:15I don't love the texture of cream spinach.
10:17I like something crunchier, but the flavor is good.
10:20I do like the earthiness from the banana leaves.
10:23It gives off this very distinct flavor.
10:25I'm surprised by how much I like it.
10:27I think flavor's a solid B, but without the texture component, I'm bringing it down to
10:32a C tier.
10:33I think I would prefer this dish with a fish, but I think a C is fair.
10:36I think this is an average dish.
10:38I'd give it a C.
10:39Kiribati is getting a pretty decent C tier.
10:42We have made it to the most tightly controlled country on earth, North Korea.
10:46Located in East Asia, North Korea sits on the northern half of the Korean peninsula, and
10:52it is literally the most tightly controlled country on earth.
10:56Shaped by decades of military and political tension with the outside world, it's become
11:01a place where strict rules govern almost everything.
11:04But if you're like me, you've probably wondered what sort of food people eat in this type of
11:09country.
11:09What we're making is a dish called Pyongyang Neonon, widely considered the iconic North
11:15Korean dish, and it starts with some simmered brisket.
11:19Being closed off to most of the outside world, the food in North Korea is less about luxury
11:24and more about making the most out of limited resources.
11:28Okay, it's been several hours.
11:30Definitely looks like it's lacking flavorful color, but I'm hoping the tenderness will
11:34make up for it.
11:35From here, we'll need our buckwheat noodles, and just a quick ice bath to keep them plump
11:39and firm.
11:40And for the noodle broth, we can now very easily skim off the fat from our chilled brisket braising
11:45liquid.
11:46And let's assemble with those chilled noodles, that beautiful strained beef broth, a dash of
11:52pickle juice along with the pickled radishes, some fresh cucumber, those tender slices of
11:57brisket, touch of Korean spicy mustard, topping with half an egg, and finishing with some
12:03crushed ice.
12:04And that right there is my best attempt at authentic North Korean chilled noodles.
12:09Let's find out how it compares.
12:12Alright guys, welcome to North Korea.
12:14Never been.
12:14This is a crazy dish.
12:16I've had the South Korean version.
12:17It's basically a savory slushy noodle dish.
12:22The noodles are so unique.
12:24They're like chewy.
12:25I've been to a North Korean restaurant one time.
12:27Horrible food poisoning within like 30 minutes.
12:30My expectations were low, and this surpassed them.
12:33Awesome texture on those noodles.
12:34I don't know how I feel about this cold soup situation.
12:37Really?
12:38I like a nice warm bowl.
12:40Eating it cold feels so wrong.
12:43It's so refreshing though.
12:44What do you think about the soup broth?
12:45It is a very basic broth.
12:47However, combined with that unique texture on the noodles, it's quite satisfying.
12:51It's not going to rank high for me.
12:52I don't want you to offend all of our North Korean viewers right now.
12:55If you're North Korean, drop a comment.
12:57I think I'm going to go C.
12:58I actually think a C is somewhat fair.
13:00I would lean a little closer to B.
13:02I'm going B.
13:02I would like a little more flavor in the broth.
13:04All that said, it's going to be B for basic, but still not bad for North Korea.
13:09And we have made it to quite literally the most terrifying place on earth, Cannibal Island.
13:17Kyle, you got a big leg.
13:19Thanks, dude.
13:22At Cannibal Island, they only eat one thing, which can be a little tough to source.
13:26But fortunately, I have a friend who was more than willing to sacrifice himself.
13:32What's up?
13:33Canik, are you a lefty or a righty?
13:36Located deep in the remote jungles of Papua, this is one of the most isolated places on earth,
13:42where traditions by the Korowai people once gave it a reputation that is absolutely shocking.
13:48That reputation comes from a historical practice of ritual cannibalism.
13:54Though it was tied to spiritual beliefs rather than hunger.
13:57Today, those practices are fortunately no longer common.
14:01And life here revolves around surviving off the rainforest, starting with a staple called Sago.
14:07Sago is a starch extracted from the trunk of a Sago palm tree.
14:11It's basically a carb like bread or rice, but comes from a tree.
14:14And it's essentially the foundation of daily life.
14:18After blending into a powder, all we do is rehydrate with some water,
14:23leaving us with this thick, almost mashed potato texture.
14:27Now, to counteract that bland Sago, the Korowai people would sometimes pair it with a rich meat,
14:33like these ribs here.
14:34My rib!
14:36And my leg!
14:37What's crazy is the Korowai people traditionally use zero salt or seasonings due to a lack of access
14:44in the remote rainforests.
14:46Mild flavor only comes from things like banana leaves and the smoke from a fire.
14:52But I can also appreciate the idea of tasting food for what it truly is.
14:56Decent crispiness, but just check out this super unique, soft, almost tapioca-like sticky texture.
15:03It just looks super satisfying.
15:05But we can't forget about those ribs, which are finally done.
15:09Hoping the fire didn't fully burn through our banana leaves, oh man.
15:14I mean, this right here might just be the worst-looking rack of ribs I've ever made.
15:20Honestly, sort of looks like something a cannibal would eat.
15:23It seems like there was too much heat exposed to the top,
15:25which sort of made the meat pull back too much.
15:28But also, there was absolutely zero seasonings or sauce on here,
15:32which is definitely not helping the cause.
15:34I know it looks delicious, but we can't forget about this guy right here.
15:38This is a whole fresh heart of palm with a soft inner core that's actually commonly eaten by the Korowai
15:46people as sort of a side.
15:48Not the most colorful meal I've ever made, but still, I'm very excited to see how it tastes.
15:54Quite easily, the most bland assortment of food I think we've ever had on this channel.
15:59There is no color.
16:00This looks really interesting, kind of reminds me of like tapioca or something.
16:03Why don't we start by trying our sago pancake?
16:06I feel like I'm going to love this texture.
16:09Whoa!
16:10Wow, wow, wow, wow.
16:12I love this.
16:13It's almost like mochi.
16:15It's like a mix between a gummy and like a pancake texture.
16:18Okay, now it's time for our cannibal island bones.
16:23For zero seasoning, this tastes pretty good because the fat gives a really nice flavor.
16:28I'm really loving that all these places don't have seasoning.
16:32It tastes like I'm eating from the earth.
16:34All right, before we give this a rating, I think we got to try these things.
16:37I'm dying to see how they taste.
16:38Can we all mentally just make believe these are human bones?
16:41This is like an artichoke and a coconut mixed together.
16:45I love it.
16:46Can I try yours?
16:47Dude.
16:47It's a big boy.
16:48That's a psycho way to eat.
16:49Oh, wow, the outside tastes completely different than the inside.
16:52The outside's a lot more sweet and like floral.
16:54The inside's a bit fibrous and like neutral tasting.
16:57In terms of texture, I think this is definitely an S-tier meal.
17:01I kind of feel like it's a solid A.
17:03I agree.
17:04I'm giving this an A.
17:05What that means is Cannibal Island is getting a shocking A-tier.
17:09We have made it to the notorious Snake Island.
17:13Located off the coast of Brazil, Snake Island is home to the golden lancehead viper,
17:18one of the most venomous snakes in the world.
17:21Humans abandoned the island thousands of years ago, and today Brazilian authorities have banned access.
17:28But that doesn't stop some brave explorers from pushing the limits.
17:31We are literally five miles away.
17:34Max, we're in Key West.
17:35That's true.
17:39And what we are, of course, cooking is Snake.
17:42Oof.
17:43Every time I hold one of these, it creeps me out, but it is so cool to feel how they
17:48move.
17:49It's crazy that a snake is basically just one super long rack of ribs.
17:54There does seem to be some decent meat along the back here.
17:57All right, Kyle, chances I can slice through the snake with one shot.
18:0116%.
18:02I like those arms.
18:07I mean, did I finally...
18:09Hold up!
18:11Hey!
18:14I'll take it.
18:16Now, what I have planned for this has potentially never been done before.
18:20We recently made a Brazilian fried chicken dish called Fungo a Pasarinho,
18:24which absolutely blew my mind.
18:27I'm packed with flavor.
18:28I'm loving it.
18:29So in the spirit of this Brazilian snake island,
18:32I want to find out what happens when we use the exact same process on our snake.
18:37Start with a bunch of lime juice, garlic, onion, peppercorns,
18:42then top with the buttermilk for a tangy but super flavorful brine.
18:46And into the fridge overnight.
18:49Just like that, our snake has been fully brined and it's time to cook.
18:53Now we'll just dab it off and into the flour, getting it all combined.
18:57We'll set this aside, and now it's time to have some fun.
19:01This is where things start to look completely different than the fried chicken I'm used to.
19:05By searing the lime slices, they develop great color and an amazing depth of flavor,
19:11followed by the fresh garlic slices, so they're nice and crunchy.
19:15Both of these are a critical component to the final dish.
19:18Now it's into the hot oil with what should be chicken, but today is snake.
19:23And this right here is the color we're looking for.
19:27Plated with the charred lime and crispy garlic,
19:30topped with a little freshness, and served next to a cold one.
19:34I'm telling you, this is some of the best fried chicken you'll ever have.
19:37Let's see if it works on snake island.
19:40We have made it to, quite possibly, the last place you would ever want to step foot.
19:45Snake island.
19:46And we got snake.
19:47Reminds me of our pet snake.
19:48Moment of silence for Viper.
19:51What we have in front of us might look familiar.
19:53It's basically Brazil's most popular fried chicken recipe, but in snake form.
19:59That's so good.
20:01You get such a nice lime and garlicky flavor inside of the meat.
20:06This might be the very first time we've ever cooked snake and it wasn't like string cheese.
20:11Buttermilk brine for a longer time, plus so much lime and citrus that also breaks down the meat and gives
20:18it an incredible flavor.
20:20Citrus cuts down on gaminess too.
20:22An S-tier snake dish.
20:24It's definitely at least an A.
20:25It's going to be an S for snake.
20:26Really?
20:27Yeah.
20:27I respect it.
20:28It's going to be an S for snake island.
20:31Next up, North Sentinel Island, home of humanity's most notorious uncontacted tribe.
20:38On an isolated island in the Bay of Bengal, you'll find a community known as the Sentinelese.
20:44One of the last uncontacted groups of humans in the world.
20:48They've lived there for thousands of years and outsiders are strictly forbidden.
20:53In fact, they'll actively defend their territory.
20:56With no immunity to common illnesses, they protect their land and way of life at all costs.
21:03Making it truly one of the world's most dangerous places as an outsider.
21:08What makes the food they eat interesting is their 100% hunter-gatherer diet.
21:13Everything comes from the island and surrounding waters.
21:17Shellfish is super common, but it's also believed that they eat more, let's just say, interesting things like turtle meat.
21:24It seems like we have some white meat, as well as some dark meat.
21:29I had no idea that was a thing when it comes to turtle.
21:31But either way, let's get it on the grill.
21:33What also makes food on Sentinel Island very intriguing is that we actually have no documented idea of their exact
21:41cooking styles and recipes.
21:43They're literally completely cut off from the outside world, which honestly leaves me feeling extremely curious about what day-to
21:49-day life on the island actually looks like from a food perspective.
21:53With everything done, our unseasoned grilled turtle meat is looking, uh, exactly like unseasoned grilled turtle meat.
22:02The inside of the white meat kind of looks like some very strange pork, while the turtle dark meat actually
22:07looks pretty juicy.
22:09And finally, let's assemble this meal.
22:11Fire-grilled clams, mussels, fat turtle, and a variety of gathered island treats like nuts and fresh honeycomb.
22:19And finally, some beautiful fresh crabs for good measure.
22:24And last but not least, for a full feast, we cannot forget the fruit.
22:29All right, Kyle, chances I can slice this thing right through first shot.
22:3362, sir!
22:38Oh, not even close.
22:43This is easily the hardest fruit I've ever worked with, literally.
22:53This is a jackfruit.
22:55Inside, we have these little pockets of flesh with this beautiful yellow color and sweet flavor.
23:00Native to the area, easily one of the best-tasting fruits I've ever had.
23:05North Sentinel Island.
23:07Talk about a feast.
23:09This is epic.
23:10Why don't we start on this side?
23:11A little clammy.
23:13Actually, a really great texture.
23:14Sure about that?
23:15It's a little fishy.
23:16It's a little chewy.
23:17I love that little bit of smoke.
23:19There is a fishy flavor, but these aren't bad.
23:21All right, well, wait till you try these crabs.
23:24Texture, it's so meaty.
23:26Have a nut, Sophia.
23:27Why not?
23:28A little nut dipped in fresh honey?
23:29Dude, I'm going to do something I've always wanted to do.
23:33Whoa!
23:34That's so weird and good.
23:36Let's move over to the jackfruit.
23:39Flavor is unlike anything that I've ever had.
23:41Such an interesting crunch to it.
23:43It's really meaty.
23:44Don't let all this amazing food distract you from the fact that you all have to eat some
23:49turtle meat right now.
23:50You guys ready?
23:50Who's ready?
23:51On three.
23:51One, two, three.
23:55It's extremely charred.
23:56But not burnt.
23:58Extreme smoke flavor on a whole nother level.
24:00It feels like I'm eating an old sponge.
24:02I just love this rustic experience eating.
24:05I'm in like the B to A range right now.
24:08I think it's an egg.
24:09It's directly going up to an S.
24:11North Sentinel Island is going to be a very solid A tier.
24:15Easily the most fun of the day.
24:17We have made it to a place where only 12 people have allegedly stepped foot.
24:23Ah!
24:25The moon!
24:27Located on the moon, I think we can unequivocally say it is probably the most hostile environment
24:34a human has ever stepped foot.
24:36With temperature swings from negative 200 degrees to positive 250 degrees daily, it is
24:44completely uninhabitable without technology, which is exactly what we'll be needing to cook
24:50with today.
24:51And what we're freeze drying is the first officially scheduled meal for the original moon flight,
24:56starting with bacon and peaches.
24:59One thing they don't tell you about space suits is it gets hot.
25:02So hot and loud.
25:04As I talk, it's like my eardrums are ringing.
25:06In with the sugar cookies.
25:07And finally, some frozen juice.
25:10I have no idea what is going to happen.
25:13This is honestly my very first time freeze drying anything.
25:16Time to shut the airlock.
25:19Three, two, one.
25:26And we'll see these guys in about 36 hours.
25:33Well guys, it has been exactly a day and a half.
25:38And this is what it's looking like.
25:40The cookies kind of just look stale.
25:43This bacon feels super dehydrated and brittle.
25:46Whoa, the peaches feel super light with a nice crunch.
25:49And the juice somehow maintains some of its shape and has this crazy gooey texture.
25:56All right guys, welcome to the moon.
25:58What we have in front of us is the first official scheduled meal for the moon flights.
26:04Look, Kyle.
26:04Oh, the zero G's are pulling me away.
26:06Get over here, Kyle.
26:07All right, why don't we start over here with the cookie?
26:09Yeah.
26:10Whoa.
26:11That's the weirdest cookie I've ever tasted.
26:13I love it.
26:14It's like crumbly, but also still super flavorful.
26:17Time for freeze dried moon bacon.
26:21That's good.
26:22I love it too.
26:24It's the lightest, airiest, crispiest thing you can possibly eat.
26:28It's like a bacon chip.
26:29Let's try out these peaches.
26:31It's very peachy.
26:33It's like a super concentrated peach flavor, but a very strange texture.
26:36Time for our freeze dried juice.
26:39Don't know what I'm looking at.
26:40The texture is wild.
26:42Dude, I think you got to put it in a bag.
26:44I think I got to eat it fresh.
26:45No, no, no, no.
26:46Here, you put yours in a bag.
26:48All right.
26:48I'm going to eat mine fresh.
26:49Give me that water.
26:50We'll go like this.
26:51I'm rehydrating it into juice.
26:54It's as convenient as if.
26:56Dude, it's juice.
26:58That's dang juice.
26:59It works.
26:59I'm going to stick with the freeze dried version.
27:01Yeah, let's go freeze dried.
27:03It's so chewy.
27:04Whoa.
27:04It's like rehydrating.
27:05My saliva glands are like popping.
27:08If we're comparing it to all that amazing food we've had today, I feel like it should be a D.
27:12But with the fun factor, I think a C is fair.
27:15I was thinking a C too.
27:16I'm good with a C.
27:17What it all means is the moon is getting C'd here.
27:21Thank you all so much for watching and we'll see you next time.
27:23See you next time.