The 10 Most Disgusting Things Found in Fast Food!



- Have you ever ordered
food and been disappointed 'cause it wasn't exactly
what you expected? Well, trust me, it could've been worse. If you like to eat out at
restaurants or fast food joints, you may have experienced
a situation or two where you ordered wasn't
exactly what was delivered. Oh man, that sucks, huh? But at least you didn't
almost eat bullets, a razor blade, or a mouse. Today I've gathered the absolute
craziest cases of people who have reported finding
little bonuses in their order.

And if you forgot the value
of a home-cooked meal, you'll remember after this. So let's get right into it. Here are 10 disgusting
things found in fast food. Number one is a tongue
eating parasite in tuna.

Aw, look at that cute little guy. It looks like a baby Pokemon. It's a flesh eating parasite, oh. In mid January of 2015,
28-year old Zoe Louise Butler of Nottingham, England purchased a can of Princes brand tuna chunks
at her local grocery store.

Upon prying open the lid, she noticed a pair of little
black eyes looking back at her. Snapping a photo of it,
she shared it on Twitter, asking for opinions as to what the tiny little creature might be. After much speculation over Eric, which was the name she gave the
translucent little creature, and using the hashtag #tunagate, the Natural History Museum suggested that it's probably the
head of a Cymothoa exigua, also known as a tongue eating louse. In case you didn't know, the tongue eating louse is a parasite that lives and feeds on
the tongues of certain fish by entering through their gills.

After a long Twitter war of speculation, ranging from a tadpole to a turtle, Eric's species was identified through a series of lab
tests on February 6th, 2015. Unbelievably, Butler did
not seek any compensation from the tuna company for the incident, but I'm guessing she's probably
gonna avoid tuna for awhile. Number two is finger in a sandwich. Okay, class, rule number one for working at a fast food joint.

If you cut off your finger, just walk out and don't tell anybody. Nothing's gonna happen! In May of 2012, Ryan
Hart, a 14 year old boy from Jackson, Michigan, bit into an Arby's Jr. Roast Beef Sandwich when he encountered something that was a little tough to chew on. What is this, parsley? Oh, God! Claiming that it tasted disgusting and seemed rubbery in texture, the teen spit it out to discover that he had bit on someone
else's chopped off finger and it was in his mouth.

An investigation into the
incident led health officials to conclude that a worker had
actually severed her finger while operating a meat slicer, and for some reason left the area without telling anybody about it. Soon after, another worker, realizing that the order
still had to be completed, went to her station and
continued preparing the meal. The injured worker was
treated in hospital, and the Arby's closed
for cleaning, you know, before any other unmentioned
body parts just pop up. Is it roast beef or an eyeball? Nobody knows.

Number three is a condom in clam chowder. When you're eating clam chowder, it's best to use protection. During the night of February 26th, 2002 in Irvine, California, 48 year
old Laila Sultan was dining with three of her friends at a McCormick and Schmick's
seafood restaurant. She was enjoying a nice
bowl of clam chowder that she had ordered until she bit into something
(smacks lips) rubbery.

She complained to her friends,
but they just teased her, saying, "Oh, it's probably just clam." But, unable to chew it,
she decided to spit it out, only to discover that
she was actually trying to consume an unpackaged
and seemingly used condom. Yeah, I'ma give you a minute
to marinate on that one. The seafood restaurant
chain initially claimed that this was an obvious hoax, but soon after she sued them
for psychological damages and actually won an undisclosed
amount in the settlement. Sadly, the man who
obviously loved his soup a little bit too much was never found.

I can see the headline now:
"Soup molester on the loose." Number four is a mouse in a loaf of bread. (Laughs) Nothing like a
dead mouse in bread, oh boy! In January of 2009, while making a lunch of cheese sandwiches for
his twin sons and daughter, 41 year old Stephen Forse
of Kidlington, England noticed something strange on the side of the bread that he was using. What is that, mold? Kids, lunch is cancelled. The loaf of bread that Forse had purchased through an online grocer
included an entire dead mouse that was embedded in it.

Disgusted over the fact that
he had already used slices from that particular loaf
earlier to feed his kids, Forse notified the
government of his gross find, and environmental health
officers collected the samples from his home. But if you thought that was disturbing, the tail of the rodent was missing and made Forse even more
grossed out because he realized that his family had already
previously consumed it. After an investigation, it was determined that the lone mouse had made its way into the baking facilities and got compacted into the
side of the bread crust. (Gags) After admitting negligence, and following proper
food safety regulations, Premier Foods was forced
to pay an equivalent of $21,000 U.S.

That's not even a lot of money. $21,000? The guy and his family ate a rat tail. That man is never going to again be able to go close to Disneyland. A piece of me's in your belly! (Laughs) Number five are razor blades in burgers.

In 2007, Cracker Barrel
mysteriously pulled all hamburgers from hundreds of
restaurants very suddenly. Patrons were confused
when they showed up unable to order a burger which
was a popular menu item. Well, as it turns out, a woman
in South Carolina reported ordering a burger as she had always done, except this time it had a
razor blade embedded in it. Hmm, yeah, this burger tastes
like a lot of blood, mm.

After biting into the burger, she actually cut the inside of her mouth with a piece of metal that
was embedded in the patty. 313 Restaurants out of a
total of 557 were all told to remove the burgers
from their restaurants for fears that there may be
more situations like this. Strangely, the burgers are delivered to them premade and frozen from their biggest
supplier, Cargill Meats, who investigated the issue. That's not even the disturbing part.

What disturbs me is
that they only shut down 313 restaurants out of 557. They're like, "Okay, guys, "we're gonna roll the dice on this one. "Uh, these ones probably
don't have razor blades. "These ones do.

"Okay, let's sell some burgers." Number six is bandage in a pizza. After ordering a large
Pizza Hut Supreme Pizza on June 8th, 2011, 52 year old Clifton Park, New
Jersey resident Ken Wieczerza ate a portion of it and then put the rest in the fridge as leftovers. So the next day he decided,
"Mm, I want some tasty pizza," so he took it out, took a bite
of one of the cold pizzas, only to discover something a
little too chewy in the dough. Turning over that piece, he
found a blue adhesive bandage.

Not only that, but the
bandage came complete with someone else's
dried blood in the cotton and had actually been
baked into the bottom of the crust of the pizza. But in possibly the strangest twist, once being a distribution manager himself, he actually felt
sympathetic for the company, so he tried keeping quiet, complaining directly to Pizza
Hut, but that didn't work. After being completely
ignored by the company, he preserved the evidence in
a sealed bag in the freezer and continued to complain. But after an entire
month of being ignored, he decided to finally go
public with his experience.

This time Pizza Hut took notice. But instead of reaching out to him, they publicly refuted his claims. Um, our employees only use red bandages. This man is a fraud.

Number seven are nails in mac and cheese. Bet you didn't know that a simple bowl of mac and cheese could quickly
become a yummy nightmare. On August 24th, 2008, while
halfway through eating a Tesco Value Macaroni
and Cheese Ready Meal, 21 year old bride-to-be Rebecca Shorten came across a troubling sight. There among the orange cheesy
noodles were two nails.

Just a little smidgen upset, she immediately stopped eating the meal, snapped a bunch of photos of
her find, and set it aside. However, soon after, she became very ill and had to go to the emergency
room to be checked out. I think you can guess where this is going. Doctors quickly discovered that there had been a
third nail in the dinner and, yes, she had accidentally eaten it.

The doctors actually recommended that it would pass on its own, but that night she went home and experienced even worse pains. She was rushed back to the hospital, where she remained under
observation and on morphine until the nail, uh, passed. Oh, but, Matt, did she get a big payday? No, no. For all of her trouble, Tesco only offered Shorten
a refund on the meal, which amounted to less than a dollar.

They did, however, recall
all similar frozen meals. Man, I guess it takes four nails or more to get a payout these days. It's tough times. Number eight is a tampon in steak.

On July 10th, 2009, a
man named Axel Sanz-Claus was fine-dining at the
Bull and Bear Restaurant, which is located inside New York's famous
Waldorf-Astoria hotel. A tourist from Germany,
Sanz-Claus was chewing away at the expensive steak and
spinach that he ordered when he suddenly found himself unable to break down whatever was in his mouth. Spitting it out, he was horrified to learn that he had been chewing on a used tampon. Oh my gross! After trying to sterilize
his mouth by gargling brandy and running to the bathroom, Sanz-Claus had restaurant
staff call him an ambulance, fearing that he had been
exposed to an illness.

At the hospital, doctors did confirm that the item was what he thought it was, and he was tested for hepatitis. As if that wasn't enough,
he was then instructed to wait two weeks and
then get an AIDS test. Meanwhile, the Waldorf-Astoria
launched an investigation into the Bull and Bear
Restaurant, but found no evidence that the tampon came from their kitchen, and called the matter highly suspicious. Highly suspicious? I call it highly disturbing! Ugh, I'm gonna yak.

Number nine is a knife in a sub. In June of 2008, 27 year old John Agnesini was just a few bites into his
foot-long cold cut sandwich at a Subway restaurant in New York City when he spotted the
melted plastic of a handle and the shine of a blade. One more bite, and his
teeth would have found an 18 centimeter long serrated knife that had been carelessly left in the sub. When Subway investigated, they found out that the employee had
accidentally dropped the blade into the dough that he soon after baked into foot-long loaves of bread.

Hmm, so many choices. Do I want cheese, garlic, or bloody mouth? The contaminants in his first few bites from the plastic handle caused him to contract food poisoning, and he sued Subway for a million dollars. But the two parties eventually settled out of court for $20,000. But unfortunately for the fast food giant, Agnesini wasn't the only person to find such a thing in their sub.

In December of 2008, Martin
Venner of Cornwall, England was about to dig into his Sweet
Chilli Chicken foot-long sub when he discovered
another even longer knife had been baked right
into the bread as well. Sadly, he was less fortunate than Agnesini and was only offered a replacement
sandwich and 50 pounds. (Scoffs) 50 pounds,
yeah, 50 pounds of bull! And number 10 is bullets in a hotdog. On May 6th, 2004, a
hungry 34 year old woman named Olivia Chanes went
to a snack bar in a Costco in Irvine, California.

Relaxing from a long ordeal of shopping, she ordered a delicious-looking hotdog, but what she received wasn't
as edible as she had expected. In fact, and pardon the pun for this, but what she got really blew her away. Only a few bites in, she bit
down into something super hard. Spitting it out, she found a nine millimeter
handgun bullet on her plate.

But the trauma did not end
there, because soon afterward, she began feeling
agonizing abdominal pains. At that point, she was
rushed to the hospital where she was given X-rays, which revealed that she had
actually swallowed a bullet before finding the
second one in her hotdog. Eventually, she passed the
live ammunition naturally, and Costco performed an investigation into their meats and
packaging departments. Yo, I gotta load this gun, but I gotta finish my meatpacking shift.

I'ma do both at the same time. Soon after, the police were involved, but they reported that they had no idea where the bullets even came from. You know, not many people can say that they've had a bullet
pass right through them, but in Olivia's case, that's a club that she
definitely belongs to. So those were the 10 nastiest
things found in fast food.

But as always, and I
almost regret saying this, I want to know from you
guys in the comments, is there anything that you have
eaten at a fast food joint, or anything that you know
someone else has eaten at a fast food place that has just been absolutely disgusting? I wanna hear your horrific story below. Thank you guys so much for watching. Remember to subscribe to my channel, and turn on notifications
by clicking the bell next to the Subscribe button so that you can be notified
when I upload my next video. On the right, you'll find
two of my most recent videos that you can press or click
on your screen right now.

And don't forget to check
out my second vlog channel. The link is in the description. Take care, especially when it
comes to what you eat, baby, and I will see you guys next time. Nay!.

The 10 Most Disgusting Things Found in Fast Food!

The 10 CRAZIEST FOODS in the WORLD!



- Well you read the title,
so you know what you're getting into in this video. So growing up, my mom always told me you gotta try everything once baby, you don't have to eat
it if you don't like it, but you gots to try it. Apparently my mom was a sassy black woman. Anyways, that was good
advice because it got me to try things that I
normally wouldn't try, especially things like
sushi, which ended up being one of my favorite foods.

Unfortunately, no amount
of advice could get me to try these foods, you'll
see what I'm talking about. Here are the 10 weirdest
foods in the world. Fried brain sandwiches. Perhaps you'd like a nice
chianti with this one, Clarice.

Made from fried calves
brains, this dish is popular in El Salvador, Mexico, and
even the good old US of A. Apparently, brains have a mushy texture, and very little flavor,
so it's highly recommended to use lots of sauces to help flavor it. I have a question, how
disturbed is the person that came up with this dish? Like, for real. Whoever you are, you need
to just, like, lay off the zombie movies, because
they're influencing you a little bit too much.

It's a little bit unhealthy. Rocky Mountain oysters. But Matt, what's so gross about oysters? Well, as you can see from the picture, Rocky Mountain oysters
aren't oysters at all. In fact, that's just
the fancy name given to what they really are, fried testicles.

Taken from either a bull,
a buffalo, or a boar, these are popular in parts
of Canada and the USA. They're peeled, boiled, rolled in flour, and then deep fried. Oh, and they come with a
delightful cocktail sauce. (Soffs) Cocktail.

For real though, how does one go about procuring the materials needed to cook such a delicacy? You would have some
serious balls of your own to try and go grab some bull nuts. Sorry, Bessie, but I gots
to eat dinner tonight. This next one's called Balut. I, oh, this one.

Popular in the Philippines,
Cambodia, and Vietnam, balut is a boiled chicken or duck egg, with an almost completely
developed embryo. This is essentially their
equivalent of hot dogs, which is sold by street vendors. You know, I've been an
omnivore my whole life, but, like, this is the
closest I've ever come to wanting to convert to vegetarianism. Deep fried tarantula.

Oh god, no. That's it for me, I'm out. We're done, video's over. We gonna have to get
through this one quick.

Popular in Cambodia,
tarantulas are deep fried and eaten as a tasty treat. You can buy them
individually, or in a pile to eat like french fries. Okay, lets go to the next one. Frog sashimi.

It's not easy being green. That was a terrible impression. In Tokyo, raw, skinned
frog is a popular dish. And if that isn't fresh enough for you, some chefs will actually
cut open a live frog, and pass the still
beating heart over to you for immediate consumption.

Which is, believe it or
not, a popular delicacy in some areas. After that, uh, appetizer, the rest of the frog is
served in its entirety on a plate to you along
with some raw seafood. Yummy. Seriously though, who would
ever want a still beating heart? Other than that one witch
doctor guy from Indiana Jones.

Kali Ma. Kali Ma. Kali Ma. Da fuu? Hakaral Popular in Iceland, hakaral is made by gutting a Greenland or basking shark, letting it ferment for two to four months, after which it reeks of ammonia.

It's available all-year
round, and is often served as cubes on toothpicks. Aww really, just little bites? That's disappointing. I was hoping for a large
slab of ammonia smelling fermented shark meat. (Gags) Fugu.

Fugu is the Japanese word
for poisonous puffer fish. These fish are filled
with a poisonous toxin and only a specially trained
chef with years of experience can prepare it. Strangely, some chefs actually choose to leave a little bit of
the toxin in the fish, which causes a tingling
sensation on the lips and tongue. What's weird to me though,
is that this fish is reportedly really bland,
so why would you risk eating it, knowing that
you could potentially die, or at least swell up from the poison.

Uh, hey guys, I think he left
too much poison in the fish. Casu marzu Mmm, Matt,is that bread pudding? No, it's sheep's milk
infested with insect larvae. Yum! Found in Sardinia, Italy, translucent worms are added to the cheese to help promote fermentation. Why would anyone do that? What's most disturbing is
that some actually choose to brush off the bugs before
eating a spoonful of cheese.

Yeah, that's right, some
prefer to brush off the bugs. Not all. Oh god, I don't do bugs,
lets just keep it moving. Yak penis.

Well this one speaks for itself. Popular in Beijing,
China, this one's known as the dragon and the flame of desire. Or, as I call it, big, honking yak dick. Consuming this giant
piece of yak dick jerky is supposed to be good for
you, according to the locals, and costs hundreds of dollars.

What's really interesting is
this is not an exclusive dish. The restaurant that sells
is has animal genitalia in almost every one of its dishes. Here's another good question,
how does somebody become inspired to wanna cook animal penis, like, did someone at some point
say to the restaurant owner go eat a dick, and he
was like, hey ,good idea. Thank you.

And finally, tuna eyeball. Found in Japanese grocery
stores for about one US dollar, this come surrounded by severed muscles, and fish fat, and apparently
it tastes like squid. Which is weird, because,
I would have thought it tasted like tuna? Prepared by being seasoned and boiled, this is a very common dish with many fans. You know, out of all the
foods that I've shown you, this one doesn't even gross me out.

In fact, I'm cool with it. I just have a question, what the (beep) kind of tuna
has an eyeball that big? Do they have, like, giant mutant
tuna in Japan or something. It looks like they plucked
out Godzilla's eye. Damn.

Anyways, that's all for this video, guys. I just wanted to share those with you, and hopefully you weren't too disturbed. But hey, at least you
learned something, right? And I will see you guys next Saturday with a brand new video. Peace.

Hey guys, thanks for watching my video. If you enjoyed it, please remember to click
the suscribe button to subscribe to my channel. I release a new video
every single Saturday. And while you're at it,
click the like button and share this on Facebook.

And if you've already done those things, then go out and get a bite to eat. I'm sure your appetite's
real high right now. You know, I'd probably
avoid, like, seafood. You know, or, yeah, just pretty much any food at this moment,
because you'll probably yak..

The 10 CRAZIEST FOODS in the WORLD!

Sourest Food Challenge



- Today we determine the power of sour.
- Let's talk about that. (Theme music) - Good Mythical Morning! (Grunts)
- We-- Are you okay? - I'm just preparing my mouth.
- Anticipating the-- (makes sound) It's all gonna shrivel up today guys,
in the mouth area. - (Crew and Link laugh)
- Right. Right in there.

Right in there. - The face.
- Okay. Listen, we are very familiar with the
Scoville scale of measuring the heat - units of food. How hot a food can get.
- Yes.

'Cause we have eaten the hottest pepper
in the world, - Yes.
- And regretted it, but what we've discovered is that there is
not a comparable scale for sourness. Right.
There is an acidity scale that has a lot of food on it and that
goes up to battery acid, - which is not a food I don't think,
- Don't eat that. - (Crew laughs)
- but I don't think that acidity is necessarily a measure of sourness.
So we couldn't find an actual sourness scale,
so we're just gonna determine it - with our own human mouths.
- That's right. Now it's time to determine: - (dramatic music)
- (Link) (dramatic) The sourest food - in the world!
- (Rhett) According to us.

Okay, so we got a bunch of sour foods,
and we are going to taste them and then - each rank them on a scale of one to ten,
- (normal voice) Mhm. And then we combine our scores and that
is our collective sour score for that item. Alright, so let's get started with
a familiar sour: - (harp)
- Lemons. I'm familiar with those.
I've seen those before.

- I've seen videos of babies eating these.
- (Rhett) I put those in my water - at restaurants.
- Oh, you do? - Yeah.
- I don't order these in water because - I want a water with lemon.
- I think about the person touching it with their fingerlings and then
it being dipped on in. Oh, I don't do that.
I squeeze and then I set. You don't want to put the
actual lemon in there. So, this score's kinda--
I don't wanna call it a baseline, but, you know,
it's a good point of comparison - for the rest of the things we're
- Things have got to get more sour than this, - gonna be tasting.
- Right? Or is it sourer? - Sourer.
- Sourer.

- Alright, so let's--
- Just go. Really get a bite now. - Really get a bite.
- Yeah, the whole thing. Woo.
That makes you wanna pucker, man.

- (Crew laughs)
- Wow. How'd you do that? I just did it like an orange.
I did it 'cause you said, "Yeah, man. Get it,"
and you went (makes bite sound) - and then you let go.
- Well, I got the clench back here. - Ding! It just duh-dings on ya'.
- You've seen this? Tartar? I'm giving this--
You have a nosebleed too.

- Oh crap, Rhett. It's made his nose bleed!
- This is so sour. It made my nose bleed?! - What?! That's a record!
- (Crew laughs) - That's a-- Oh. Okay.
- Just look up or somethin'.

- My nose isn't bleeding, is it?
- Wow. This is so-- - Is my nose? Oh my goodness.
- This is like we're going in space. - Just shove that up in there.
- I'm gonna take a break. Nope.

Just shove it up in there.
That's pretty dang sour. If it's gonna give him a nose bleed,
I'm-- Yeah, I'm just gonna go right down the middle
and give it a five. I feel like I was gonna give it a five,
but now that my nose is pouring out - blood, I'm gonna give it a six.
- Okay. Alright, so that's a cumulative - score of eleven.
- Okay, well, the bleeding has stopped.

- (Laughs) For now.
- Hopefully I'm gonna make-- This could be the end, man.
This could be my last episode. And my head could just--
(makes ripping sound) - Just melt off.
- Well, you know what? - Let's make it the best episode ever.
- Yes! I have cleansed my palette with some
cinnamon water - As I have.
- To combat the sourness, - and I'm ready to go.
- Okay, have you ever been eating a grape and thought,
"You know, I wish this thing was covered in skin like an orange,
but five times as impractical to eat, and ten times as sour?"
Well you're in luck because that's - a kumquat.
- (Harp music) - Come, quat.
- Alright, here they are! - That's how you call a kumquat.
- They came hither. Alright, I know about these because I
had a little tree in my backyard. You did have a tree.
I've never actually ate one though.

- I ate one and then I just let them die
- I didn't know they were sour. - On the vine. Well,
- (laughs) it wasn't a vine, it was a tree,
but they did die. - Grab one there.
- It does look like a grape shaped orange.

- And you eat the whole thing.
- Oh, you're trolling me. - Don't. Nope. You do not peel it.
- I don't wanna eat the whole thing.

- Just bite it whole?
- I'll bite half of it just to show 'em what it looks like if you're curious,
and then I-- - I am a curious cat, Link.
- (Laughs) - I'm always so curious.
- Alright. - Why don't you bite that in half for me?
- Lets see if this tops lemons. Dink it.
Woo! - (Crew laughs)
- It's, like, juicing out of my mouth. (Spits) You got a seed?
I got a seed.

The aromatic nature of it is, like,
coming out of my nose. It feels like sour smoke coming out of
my nose, and then it goes away, and you're just chewing what seems to
be, like, an orange rind. It goes away faster than the sourness
of a lemon, and I actually don't know if-- - But it's immediately stronger.
- I don't know if the peak was higher. I will say that it had an intensity
at the beginning, but then it trailed off a lot sooner
than the lemon did.

- Yeah.
- And it doesn't-- I just don't think that it
tastes that great. - It's an unnatural feeling.
- It's unnatural. - (Crew laughs)
- To eat this rind. I'ma give it a four and I'm also gonna
give away my kumquat tree away to anyone - that wants it.

It'll be on the curb.
- I'm gonna go with what I was going to give a lemon because I feel like it was
very intense but then it died off, but it did make my nose bleed.
Five! (Link) So, kumquats get a nine!
Alright, up next, if you've been to India or you're
from India, then you know about this one: - (harp music)
- Bitter gourd juice. Alright, I wonder if it's gonna be bitter.
Well, bitter is not necessarily sour. Bitter is kinda like grape fruit,
but is it also sour? It looks like a Ghostbusters branded,
like, juice from 1987. - Which is very cool.
- Ecto-cooler! - (Link) Ecto-juice.
- Oh, yeah.

Ecto-cooler. - Ew. It doesn't smell like Ecto-cooler.
- Oh. Now, this is used in traditional
medicine to treat all types of stuff, - from gout to diabetes.
- You know a lot about it.

It sounds like the kind of thing you would
give to someone to, like, end a marriage in India.
Like, "He brought her the bitter gourd." It'd be a euphemism.
You wouldn't actually make anyone - drink any of it.
- "He brought out the bitter gourd," - last night?
- Yeah. I think it's kinda heartless in addition
to getting divorced, - (crew laughs)
- you have to drink sour juice? - That's kinda insulting.
- It's when you say something and then you regret it later.
(Exaggerated southern accent) "I had to drink the bitter gourd juice
on that one!" - Alright, let's do that.
- Welcome to India. (Exaggerated southern accent)
I gotta apologize. - (Normal voice) Here we go.
- (Groans) - Eugh!
- (Normal voice) I would've sworn I got into something I shouldn't
have got into.

- Ew!
- (Crew laughs) You know?
I think this is antifreeze. - Y'all are trying to kill us!
- (Laughs) Yep. We're drinking antifreeze on this show.
What has this come to? - Both nostrils are gonna start bleeding.
- It's not aromatic in any way. It bites my tongue and then
it wont let go.

Is there a purpose for this
that's medicinal? - Yeah, man. Gout.
- It tastes like you accidentally picked up an old man's tobacco juice,
like, at The Cupboard in Fuquay. It's like, "Oh, I reached for the Coke,
and I grabbed the tobacco spit." Yeah. Yeah.
Which he refrigerates for some good reason.

- (Crew laughs)
- "Well, it's turned green 'cause - I left it in there all summer."
- The best thing about this is the - soothing color.
- Yeah. - Everything else is horrible.
- The funny thing is is it's just really bad. It's not--
Would sour be the way you describe it? - Yeah it's-- I would--
- Bitter. Bitter.

I would-- Yeah.
Only bitter. I think the sour component is
actually kinda low. - Is there just a bad component?
- (Crew laughs) - I give it a ten as far as being bad,
- Ten on badness. In terms of sourness-- but I'm gonna give it a
three of sourness.

- Yeah, I was thinking three too.
- Oh! Same wavelength. So, the cumulative score of
bitter gourd juice: (Rhett) Six!
Now, I love to eat a hotdog with some sauerkraut on it,
but I usually don't take it and squeeze it until sauerkraut juice comes out,
but apparently it's pretty sour. - (Harp music)
- Sauerkraut juice. Boy, you really squeezed some hot dogs,
Chase.

- (Crew laughs)
- Well, I think he just-- - I think he just bought saurkraut.
- (Laughs) Oh gosh. Oh go-- It is--
It's heinous. Oh my goodness.
Well how do you even come up with this - that we're gonna have to drink this?
- It's like this part of my face starts to, - like, go up.
- Woah. You've got some serious - cheekage, man.
- Look at that.

I can do that. - (Crew laughs)
- I can create a flesh moustache - on my own face.
- It's like, you can start crying and do that, and, like,
it'll be like power washers. Like coming down the rivers on your face,
and, like, you can probably cut some diamonds with those.
You ever thought about that? Cut diamonds with my flesh
moustache? Alright. Here we go.

- Dink it. Drink it.
- Here we go. - It's not bad.
- (Crew laughs) - (coughs)
- I kinda like it. - (Crew laughs)
- I'd like to sprinkle it on stuff! - (Laughs) Really? You're crazy!
- (Laughs) - You're crazy!
- Get a little tube of it.

- Get a little tube.
- I'm one of those people that, like, pull it out of my man purse
at nice restaurants. I'm like, - "I gotta put a little cheese on it."
- Here's the thing. - Is there a difference between tangy
- (Rhett) A ting. (Laughs) - and sour?
- (Awkward voice) "Is there a difference - between tangy and sour?" (Laughs)
- Tangy.

(Laughs) It's made you drunk. - (Crew laughs)
- What's wrong with you? - One sip and you're--
- I lost some blood earlier in this episode, - man.
- (Crew and Link laugh) - I lost a lot of blood.
- It's not as sour as the lemon. - It's got this tangy tang tangness to it.
- It's bitter. It's bitter.

But it's still a bitterness not a sourness.
Yeah. I'm giving this a three. - So it comes in at--
- I give it a three as well. (Link) So the sauerkraut juice
comes in at a six! Okay, generally, when something says
the word 'toxic' on it, you don't immediately put it in your mouth,
but we don't play by your rules, man.

- So we're gonna eat some
- (harp music) Toxic Waste candy.
Here it is, and these are black cherry flavored
Toxic Waste which, our research tells us, - (Rhett) Yes.
- Is the sourest of the Toxic Waste. - It makes 'em edible, right?
- And when I smell it it smells like - cherries. Grab that.
- This doesn't-- You know-- - Yeah, this is innocuous.
- This doesn't - (both) seem
- like it can do that much. - You know,
- I don't think it can.

When I'm holding, like,
a really hot pepper, I'm thinking, - "This is gonna kill me.
- Yeah. It's hurting. I'm gonna be hurting for a long time," - but it's just a piece of candy.
- It starts to emanate. - It can't really do that much.
- Yeah.

Candy is for kids. Right, I mean, what if--
Take it in a movie theater and you just - watch and--
- Dink it and sink it - Can't hurt you that bad, right?
- Woah. - (Crew laughs)
- So-- - (crew laughs)
- (Rhett) Turnin' into Red Charles - over here.
- Oh. It's getting worse.

- Georgia!
- (Crew laughs) - Georgia.
- It's starting to subside a little bit. Oh! My shoulders tense up.
They go like that for some reason. - My eyeballs are cryin'.
- It gets your eyeballs. It gets my shoulders.

Everybody responds differently.
Now it's just sweet. Yeah.
It was very-- Wow. - That was very wow.
- It was so wow-- (laughs) It was like needles.
Like, where it hit my tongue. At first, I was like,
"This is not that bad," - and then it just-- On my tongue.
- (Inaudible) - It stabbed my tongue repeatedly.
- You know, it was super sour.

It was the sourest thing that I've
ever tasted, - Nine.
- But I don't feel like it tops out - the list, so, I was going to say nine.
- Okay. So the Toxic Waste gets an eighteen! Now, this next item is so strong,
that you usually serve it with rice, but we don't need to soften any
blows around here. - We're going to enjoy some pure, pickled
- (harp music) - Umeboshi plums.
- Straight from Japan! - Umeboshi plumbs? Wow. Okay.
- (Rhett) They look like prunes.

- They look harmless.
- I'm not-- I'm no longer gonna say anything
looks harmless after the Toxic Waste, man. - Ew. They're mushy.
- It kinda feels like you dip these - in something.
- Is that fermented? It's very soft.
I like the way it feels. - It's prune-ish.
- We gonna go full plum? - Yeah.

Umaboshi.
- (Crew laughs) - (rough voice) Nooo! Noooo!
- Aaah! - It hurts! It hurts! Aah!
- Are you sure this is safe? (Groans) (garbled voice) Down my throat!
(Grunts) - (gags)
- (crew laughs) - (gags)
- (frustrated sounds) - We made it.
- Oh my gosh. - (Coughs)
- Guys. We made it, Link.
We made it to the other side - of the Umaboshi.
- I can't believe how sour that was! - You can stop holding me now.
- (Crew laughs) - Oh man, and I feel like--
- It changed the physiology of my mouth. - I feel like I got a facelift.
- Did my teeth move? - No.
- (Crew laughs) - Is my tongue bleeding?
- No.

- I swear my molars moved.
- Oh my boshi. As horrifying of an experience as that was.
I highly recommend it. - (Link and crew laugh)
- I've reserved a little space in the scale because I didn't think the Toxic Waste
was as sour as sour could be. - I didn't leave enough space.
- No.

We didn't. - I'm going to eleven.
- I know, man. - Tokyo, you can keep this one.
- (Ringing music) Whaaaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaa-a-a-a-a-a-a-at?! (Laughs) I also give it an eleven.
So the Umeboshi gets twenty-two! So it is the most sour thing in thee world
according to us. - It's the sourest thing I've ever tasted.
- There you have it, mythical beasts.

Let us know what you think
in the comments. - Oh.
- Thanks for liking, subscribing, and sharing this video
with your friends. - (Whispers) You know what time it is.
- Hi, I'm Shauv. - And I'm Maya.
- (Both) And we're from Manchester.

- And it's my wedding.
- And it's time to spin the - Wheel of Mythicality! Woo!
- (Normal voice) Don't be sour that this episode is over.
Enjoy our taste tests videos on our taste test playlist!
Link is in the description. And, first, click through to
Good Mythical More where we're gonna get the crew to eat some
Umeboshi! - Ew.
- And some Toxic Waste together. We're gonna bond.
Let me tell you right now. - Unison about kissing a cousin.
- (Both singing) I have a thing that I.

Want to tell you about.
My cousin is hot and I kissed that cousin.
Feel a little weird about it, but that's all we did.
I promise it was just a kiss! [Captioned By Hayleigh:
GMM Captioning Team].

Sourest Food Challenge

Re-Ment collectables 4 - Japanese Foods (Fake Food)



Series#7- Japanese foods1, #16- Japanese foods2 series #7 - Japanese foods 1 1. Shabushabu (thin slices of beef parboiled) 2. Fugu sashimi (sliced raw blowfish) sekihan 3. Grilled red sea bream Japanese sake 4.

Tempura 5. Hot pot with crab meat 6. Oden (Japanese hotchpotch) 7. Spanish mackerel broiled after being pickled in Saikyo-miso 8.

Smen (thin white Japanese noodles) 9. Sushi roll & inarizushi 10. Kamameshi
(traditional Japanese rice dish cooked in an iron pot) series#16 - Japanese foods 2 1. Osechi-ryri (traditional Japanese New Year foods) 2.

Temari Sushi 3. Funamori (sashimi boat) cold sake 4. Gydon (beef bowl) 5. Ikura don (a bowl of rice with salmon roe) 6.

Sea bream chazuke (pouring tea over cooked rice) 7. Yudofu (bean curd hot pot) 8. Udon noodle hot pot 9. Combo with croquette 10.

Okonomiyaki yakisoba special 1 - Takoyaki.

Re-Ment collectables 4 - Japanese Foods (Fake Food)

Power Foods for the BrainNeal BarnardTEDxBismarck



Translator: Peter van de Ven
Reviewer: Denise RQ. Thank you for joining me. On February, 8, 2012,
my father passed away. The truth is that was the day
his heart stopped beating.

For all intents and purposes,
my father had died years earlier. It started with memory lapses, and as time went on,
his memory failed more and more, and it got to the point
where he didn't know his own kids who came in to see him. His personality changed, and his ability to take care
of himself was completely gone. And...

If you could make a list of all the things
that could ever happen to you, the very last thing on your list,
at the very bottom of the list, the thing you want the least
is Alzheimer's disease, because when you lose your memory,
you lose everything. You lose everyone
who ever mattered to you. If you could look into the brain
of a person who has this disease, what you see is, between the brain cells
are these unusual looking structures. Beta-amyloid protein
comes out of the cells, and it accumulates
in these little meatball-like structures that are in front of you,
on a microscopic slide.

They shouldn't be there, and they are a hallmark
of Alzheimer's disease. This disease affects about half
of Americans by their mid 80s. You could say to your doctor, "OK, I don't want that.
What can I do to stop that?" Your doctor will say,
"Well, its old age and it's genetics." There's a gene - it's called
the APOE-[epsilon]4 allele. If you have this gene
from one parent, your risk is tripled; if you got it from both parents, your risk is 10 to 15 times
higher than it was before.

What's the answer? Get new parents? No, I don't think so. That's not it. So, I'm sorry: it's old age,
it's genes, period, that's it; there's not a darn thing you can do
just wait for it to happen. Or maybe not.

In Chicago, researchers
started something called the Chicago Health and Ageing Project. What they did was they looked
at what people in Chicago were eating. They did very careful dietary records
in hundreds and hundreds of people, and then they started to see
who, as the years go by, stayed mentally clear,
and who developed dementia. The first thing they keyed in on was something that I knew about as a kid
growing up in Fargo, North Dakota - My mom had five kids, we would run
down to the kitchen to the smell of bacon.

My mom would take a fork, and she'd stick it into the frying pan
and pull the hot bacon strips out and put them on
a paper towel to cool down, and when all the bacon was out of the pan,
she would carefully lift up that hot pan and pour the grease
into a jar to save it - that's good bacon grease,
you don't want to lose that! My mother would take that jar, and she would put it not in the refrigerator
but she'd put it on the shelf, because my mother knew
that as bacon grease cools down, what happens to it? It solidifies. And the fact that it's solid
at room temperature is a sign that bacon grease
is loaded with saturated fat, bad fat. We've known for a long time
that that raises cholesterol, and there's a lot of in bacon grease. And by the way, the next day, she'd spoon it back
into the frying pan and fry eggs in it; it's amazing any of her children
lived to adulthood.

That's the way we lived. The number one source of saturated fat
is actually not bacon, it's dairy products,
cheese, and milk, and so forth; and meat is number two. In Chicago, some people ate
relatively little saturated fat, around 13 grams a day, and others ate about twice that much, and the researchers just looked
at who developed Alzheimer's disease. And can I show you the figures? Here's the low group,
and there is the high group.

In other words, if you are avoiding
the bad fat, your risk was pretty low, but if you were tucking
into the cheese and the bacon strips, your risk was two,
three, or more-fold higher, Then they looked
not just at saturated fat, they looked at the fat
that's in doughnuts and pastries; you know what that is, that's trans fats
you'll see on the labels. They found the very same pattern
in there, too. So, the people who tended to avoid
the saturated fat and the trans fats, wanted to avoid them for cholesterol
and heart disease reasons, but they also seem to affect the brain. Then researchers in Finland said,
"Wait a minute, let's go further." There is a condition we call
mild cognitive impairment.

You're still yourself -
you're managing your checkbook, you're driving,
your friends know it's you - but you're having mental lapses,
especially for names and for words. They brought in over 1,000 adults,
they were 50 years old, and they looked at their diets. Then, as time went on, they looked to see who developed mild cognitive impairment. Some of these people
ate relatively little fat, some people ate a fair amount, and then they looked
at whose memory started to fail.

They found exactly the same pattern. In other words, it's not just,
"Will I get Alzheimer's disease?" But, "Will I just have
old age memory problems?" Well, what about that gene,
that APOE-[epsilon]4 allele the one that condemns you
to Alzheimer's disease? Well, they then redid the study,
and they focused only on those people, and some of these people ate
relatively little fat, some people ate more, and-- ...Exactly the same. In other words, if you are
avoiding the bad fats, even if you have the gene, your risk of developing
memory problems was cut by 80%. And this is my most important point: genes are not destiny.

Let's take another look in those plaques. We know there's beta amyloid protein,
but there's also iron and copper. Metals in my brain? That's right, there are metals in foods,
and they get into the brain. Now think about this:
I have a cast-iron pan, and we had a backyard barbecue,
and a week later, I remember, "Oh...

I left my frying pan on the picnic table,
and it rained last week." What happened to my pan? It rusted, and that rust is oxidation. Or you take a shiny new penny,
and does it stay shiny forever? No, it oxidizes too. Well, iron and copper
oxidize in your body, and as they do that, they cause the production
of what are called free radicals. You've heard of free radicals: free radicals are molecules that are swimming around
in your bloodstream, and they get into the brain,
and they act like sparks that seam through the connections
between one cell and the next.

So, how is this happening? Where am I getting all this iron?
Where am I getting all this copper? How can that be? How many people have a cast iron pan? Let me see hands. If that's your once a month pan,
I'm going to say, "Who cares?" But if it's every single day,
you're getting the iron into your food, and it's more iron than your body needs. Or copper pipes. Who has copper pipes? That water sits
in the copper pipes all night long, and in the morning
it goes into the coffee maker, and you're drinking that copper, you get more than you need, and it starts producing
these free radicals that go to the brain.

If you're a meat eater,
of especially liver, there's iron and copper
in those foods too. And we used to think, "Isn't that great?" Until we realized
iron is a double-edged sword. You need a little bit,
but if you have too much, it becomes toxic. Vitamins.

Vitamin manufacturers
put in vitamin A, and the B vitamins, and vitamin C, and vitamin D. And then they throw in iron and copper,
thinking, "Well, you need these," not recognizing you're already
getting enough in foods, and if they add it to your supplement,
you are getting too much. OK, so what am I saying? What I'm saying is aside from the fact
that the saturated fat and the trans fats will increase our risk,
these metals will, too, and they are causing sparks
to form in the brain, free radicals to form
that seam through the connections. And if that's the case,
then I need a fire extinguisher.

And we have one,
and it's called vitamin E. Vitamin E is in spinach,
and it's in mangoes, and it's especially in nuts and seeds. And in Chicago, some people eat a little bit of it,
and some people eat a lot of it, and the beauty of this
is vitamin E is an antioxidant: it knocks out free radicals. So, if what I'm saying is true, then the people in Chicago
who ate only a little bit of vitamin E.

Would be at much higher risk
than people who ate a lot, and that's exactly
what the research showed. People getting eight milligrams
a day of vitamin E. Cut their risk of Alzheimer's
by about half compared to people getting less than that. Hmm, OK, how do I get that? It's very, very easy: run to the store
and just buy a bottle of vitamin E pills.

No, I don't think so, and here's why not. Nature has eight forms of vitamin E. It's built into nuts and into seeds, but if I put it into my supplement pill, I can legally call it vitamin E
if it has only one form. And if you're eating too much
of one form of vitamin E, it reduces your absorption
of all the others.

So, you want to get it from food; that's the form that nature
has designed for us, and that's the form
that we've evolved with. We can go a step further. Oh, by the way, I forgot to tell you. How much should I have? If I put some nuts or seeds
into the palm of my hand, by the time it hits your fingers,
that's just one ounce, and that's about five milligrams
of vitamin E, right there.

The trick is: don't eat it; because if you do,
you know what happens. If you have those diced salty almonds,
and you've eaten them: you fill your hand again,
and then you eat it again. There's something about salty cashews
and almonds, is it just me? There's something about them, they're
a little bit addicting in some way. So, don't do that, that's going to be
way more than you need.

The answer is pour them into your hand, and then crumble them up,
and put them on your salad, or put them on your oatmeal,
or on your pancakes, or something. Use them as a flavoring
not as a snack food, then you're going to be OK. All right, researchers
at the University of Cincinnati went one step further. Not just saturated fat,
not just trans fats, not just vitamin E, but they said, "What about color?" Look at blueberries and grapes:
that color that they have is dramatic.

And the colors of blueberries
aren't just there to make them pretty, those are called anthocyanins. They brought in a group of individuals
into a research study: average age: 78, and everyone
was already having memory problems. And what they asked them to do
was to have grape juice, a pint a day. A cup in the morning, a cup at night.

Three months later, they tested everyone, and their memory was better,
and their recall was better. Three months? That sounds too easy. How can that be? Well, think about it:
a grape has a rough life. A grape has to sit on the vine,
all day long under the sun, and exposed to the elements,
and it has no protection.

Or does it? That purple color, those anthocyanins happen to be powerful antioxidants,
just like vitamin E, but they're the grape form, and if you consume them,
they go into your bloodstream. And if that's true,
it doesn't have to be grapes, it could be anything that has that color. Like blueberries. So, back into the laboratory: a new group of patients, they came in,
they all had memory problems.

And three months on blueberry juice, Their memory was better,
their recall was better. Now, the moral of the story
is not to have grapes and blueberries, and blueberry juice, and grape juice. No, the answer is color. If you look at the colorful foods,
there's an important lesson there for us.

You walk into the grocery store, and from a hundred feet away,
looking at the produce department, you can recognize beta-carotene, lycopene, anthocyanins. Your retina can detect them because that's the orange color
of a carrot, or the red color of a tomato, or the purple color of a grape. And the brain also tells you
they're pretty, they're attractive, you can recognize antioxidants,
you're drawn to them. So, back in 2009, my organization, the Physicians Committee
for Responsible Medicine, went to the Department of Agriculture.

We said, "This is important.
Let's throw out the pyramid." The pyramid was a nice shape, but it had a meat group,
and it had a dairy group, despite the fact that people
who don't eat meat or dairy products happened to be healthier
than people who eat them. And also, who eats off a pyramid anyway? We eat off a plate. So, we devised a plate that said fruits, and grains, and legumes
- that's the bean group - and vegetables, those should be the staples. Well, we gave this to the USDA in 2009,
and we didn't hear back from them.

So, in 2011, we sued
the federal government, the Physicians Committee
filed a lawsuit against the USDA, simply to compel response. And did you see what the US government
came out with in 2011? I'm not taking any credit for this, but this is now US government policy,
it's called MyPlate, and it does look in some way similar to what we'd sent them
a couple of years earlier. Fruits, and grains, and vegetables, and they have this thing
called 'the protein group.' The protein group could be meat, but it could be beans, or tofu, or nuts,
or anything that's high in protein, it doesn't have to be meat. In fact, there is no meat group anymore
in federal guidelines.

There's a dairy group there,
but to their credit, soy milk counts. So, things are improving. So far, what we've talked about is getting away from the saturated fats,
that's in cheese, and bacon, and meats; getting away from the trans fats
and snack foods; you're having the vitamin E
and the colorful foods; and there's one more step. It's not all food, there's something
to say about exercise.

At the University of Illinois, researchers brought in
a large group of adults, 120 of them, and they said, a brisk walk,
three times a week. After a year, everyone went
into the laboratory for a brain scan. They measured the hippocampus which is at the center of the brain,
and it's the seat of memory: it decides what should be
let through into memory, and what should not be let through. It turned out that this organ, which is gradually shrinking
in older adults, suddenly, stopped shrinking.

The exercisers found that their hippocampus
was a little bit bigger, and a little bit bigger,
and a little bit bigger, it was as if time was going backwards:
It reversed brain shrinkage, and on memory tests,
they did substantially better. So, I've devised my own exercise plan. I'd like to present it to you,
I do this three times a week. Arrive at the airport as late as possible, carry massively heavy luggage,
and just run for the plane.

(Laughter) At the University of Illinois
they had their own ideas, and their idea was a little simpler. Do a ten-minute walk,
and do it three times a week. And then, next week,
let's do a 15-minute walk, and the week after that, 20. All they did was add five minutes a week
until they got to 40 minutes.

And a 40-minute brisk walk - this is not a trudge,
but it's a good brisk walk - 40 minutes, three times a week is all you need to improve memory
and reverse brain shrinkage. Very simple. What I would like to do
is to go back in time, and I want to sit down with my dad, and I want to say, "Dad, I found out
something really important. We can change our diet, we don't really need
that cheese and that bacon.

There's plenty of healthy things
that we can eat. Let's bring in
the colorful vegetables and fruits, let's make them part of our everyday fair. Let's lace up our sneakers,
let's exercise together." It's too late for him. But it's not too late for you.

It's not too late for me either, and if we take advantage
of what we have now learned about how we can protect our brain, then perhaps, families will be able
to stay together a little bit longer. Thank you very much..

Power Foods for the BrainNeal BarnardTEDxBismarck

Philippines Street Food - AMAZING Filipino Food at Aling Sosing's Carinderia in Manila!



- Hey everyone, it's Mark Wiens. I'm in Manila, Philippines, and for lunch today I am eating at a Filipino roadside restaurant. This is one of the restaurants that I am most looking
forward to eating at. This place is on the corner of the road.

There's a mechanic's
shop kind of surrounding. It's a great environment, and the Filipino food they serve here looks absolutely incredible. (Lively music) Hello, hello. What is your name? - Martina.

- [Mark] Martina. Nice to meet you. - Nice to meet you too. - [Mark] How old are you? Four.

(Sizzling) (chopping) Can I have leimpo, two. There were so many restaurants
I was looking forward to eating at in Manila but the legendary Aling
Sosing's Carinderia, located on the corner of
a neighborhood street, shaded by a giant mango tree with an impressive array of Filipino food was a local spot I couldn't wait to try. Like most carinderias, or
local Filipino food restaurants in the Philippines, to order, all you have to do is walk
up to the front of the stall, check out all the glorious
dishes in front of you, and pick and choose whatever you like. - One tilapia? - And one tilapia, yes please.

Oh, thank you. Oh, squid, can I have squid also. And also this, and also
one plate of this one. Pok med, yes.

Okay, and two rice. The most challenging part is not ordering everything you see. Oh yeah, Mike is looking at all that food. Michael, look at all that food.

I had read that this was place would get just absolutely
jam packed at lunch time, so luckily Jing and I
came right at 11 a.M. We arrived here there were tables open but right now as we sat down it's completely full, there no more tables left. People are gonna start waiting and it's not even lunchtime
yet, it's just 11 a.M. It is a carinderia-style restaurant.

It's a local Filipino food restaurant, and you walk up to the front, they have all of the dishes prepared, all of the different stews, and all of the different
common, typical Filipino dishes, and then they also are known
for their grilled tilapia, and they're also known for
their inihaw na liempo, which is the grilled pork belly. So, this is one of those restaurants where you could just stand up there and pick and choose so many dishes, and it's hard to know when to stop because you wanna eat it all. This is also a great time
to come to this restaurant because you see all the
dishes are prepared. And another thing I read
about this restaurant is that they don't recook any more food, or they don't cook any more dishes, so once that dish is
gone, you're out of luck, they won't have it again
for the rest of the day.

I gotta start with the signature dish which is their grilled pork. They have it all in
just slabs of pork belly that they grill like that
but then when you order it they chop it up into bite-sized pieces. Big bite-sized pieces, and you can see the, oh,
that's the skin right there, that chewy skin. Well, I think I'm just gonna
go in with my fingers for this.

I want to get a piece for my first bite that includes all layers of the belly. Oh yeah, you can see the skin, the fat, and immediately I can feel the
juices coming onto my fingers when I pick that up. It's so smokey, and then the meat is tender but then the skin is pretty rubbery but that's all part of
the textural experience. Next up I'm gonna try the fish but I think I'm gonna make my sauce first with calamansi and chilis.

I think this might be soy sauce. I'm going to go for the soy sauce and then I'm going to add
this to my chili bowl. And then squeeze in the calamansi. Oh yeah.

This is the sauce of champions, and then just kind of mash
up this chili a little bit. I'm definitely gonna ask
them for some more chilis. Actually at the front there they had a whole panful of chilis, so I think you can maybe go up there and self-serve yourself. Alright, that's gonna
be perfect for the fish.

Okay, grilled tilapia here. Oh, that feels nice and soft. Oh, you can see how juicy it is too there. Oh, wonderful and I gotta go in for some of that chili and that soy sauce and goodness.

Oh, look at that bite. Oh, no I lost the chili. The chili fell over. Okay, I'll scoop that back into my spoon.

Oh, that tilapia is so nice and juicy and it has a nice smokey flavor, and then just that simple
sauce, the soy sauce with the citrus-y calamansi, and the calamansi has a flavor that's, I think it's somewhere
halfway in-between an orange and a lemon. Maybe it has like little
bit of a sweet tinge to it compared to a lime or a lemon but it still has that nice
sour, citrus-y flavor. It's just a simple sauce combination that you can basically
eat with everything. This is a Filipino dish that I think it's eggplant, there's okra, there are long beans, and
there's bitter melon as well, and if I remember correctly this dish there's some shrimp paste or some krill paste that
gives it its flavor.

So, I will dig into some, oh, and I think we might
have some fried pork in here that gives it its flavor too. Put this onto my rice. Oh, that's awesome. It has a really nice garlic-y taste to it.

That's really garlic-y and then you have, I did get a piece of
like crispy pork belly I think in that bite. And that pumpkin is amazing. It's not like mushy at all. It's kind of like, or maybe it's a squash because it has a very silky texture to it, rather than being that like kind of mushy, dry texture.

That's delicious. I gotta take one more bite of that. Extraordinary actually, extraordinary. And I'm gonna follow that
with some of this soup.

Oh, wow. I was actually expecting
it to be plainer than that. Oh, that's really good. A little bit sour, and it has a very meaty broth taste to it, and yet it's not too salty, and the next dish I ordered is kaldereta, and this is another
well-known Filipino dish but this is like a stew.

Put this onto my rice. Let me get a little
bit more of that sauce. Oh, I love that sour taste to it. Kind of rich, kind of oily
stew with a sour taste, and then that meat is so tender.

That'll be really good with a chili on it. As soon as you bite into that chili that's just an eruption of chili. Oh, that makes, oh yeah, I'm a little bit of a chili addict but that tastes really, really good. And next I've got a squid dish.

Oh, a leaf has fallen into the squid. Yeah, and I think it's
black ink with the squid. Let me just taste one of
the little heads actually. Put this onto my rice, and oh, I'm gonna add a little
bit more of that squid sauce.

Oh, look at that darkness. That's very sweet and a little sour and salty. It almost tastes like
sweet and sour squid. And then the squid is very tender but it almost has like, you can sense that it has like a
little bit of rubberiness underneath the tenderness.

So, how they've cooked it,
it's very nice and tender. - How's the food? - Awesome, man, very, very good. We just ordered some of
these grilled pork skewers, pork barbecue. Oh, look at that.

That looks wonderful. Okay, let me reach into
this pork barbecue. They've just really packed on the meat onto this skewer and then
there's a piece of fat at the end here. Oh, that's right off the grill.

Oh, that is just ridiculously tender without being too tender. Oh, and that almost has like a little bit of a sweet barbecue sauce to it. We didn't order this at first bu then Ying said we should order this, so I'm glad we got it. The texture of that meat.

Thank you, thank you very
much, the food is so good. Hello. How are you? Hello. Nice to meet you.

What's your name? - Jason. - Jason. - Kaldereta. - Kaldereta.

- Margherita. - Margherita. Nice to meet you, man. Nice to meet you, man.

(Lively music) Thank you, okay. Oh yeah. Now we're talking. Okay.

Now we can do some serious chili eating. Oh yes. - Wanna soup? - Oh yes, please, thank you. Oh, hot fresh soup.

Is it beef? Okay, thank you. Okay, I gotta take a. Oh. Oh, that's so hot.

Oh yeah, it is so rich. Put some of this over the fish. Oh yeah. And a chili.

Oh yeah. That completes the trio of flavors. Oh, and that's wonderful. (Talks in foreign language) - $640.

- Thank you very much. Sarap. Lots of people are coming here for the amazing food and so we just finished our meal and then we got up off the table 'cause people were waiting for our table, so now I'm just standing around just enjoying the aromas from the food and from the grill and just this awesome, awesome
atmosphere here in Manila. And yeah, if you're looking
for some properly good local Filipino food in Manila, this is a carinderia, a local Filipino food restaurant that you don't want to miss.

The grilled dishes are good, all the different dishes that you can pick and
choose from at the front are good, the owners are really friendly. This is another restaurant
that just has it all. Good food, good atmosphere, great people, and yeah, I'm loving it. A meal like this just makes me so happy, and just like gives me so much energy.

So, I'm gonna go ahead and
end the video right here. Please remember to click
like, click thumbs up. Thank you very much for watching, and also, if you're
not already subscribed, subscribe now for lots more
food and travel videos. Thank you again for watching and I will see you on the next video.

Goodbye from Manila..

Philippines Street Food - AMAZING Filipino Food at Aling Sosing's Carinderia in Manila!

Pamela Ronald The case for engineering our food



I am a plant geneticist. I study genes that make plants
resistant to disease and tolerant of stress. In recent years, millions of people around the world
have come to believe that there's something sinister
about genetic modification. Today, I am going to provide
a different perspective.

First, let me introduce my husband, Raoul. He's an organic farmer. On his farm, he plants
a variety of different crops. This is one of the many
ecological farming practices he uses to keep his farm healthy.

Imagine some of the reactions we get: "Really? An organic farmer
and a plant geneticist? Can you agree on anything?" Well, we can, and it's not difficult,
because we have the same goal. We want to help nourish
the growing population without further destroying
the environment. I believe this is the greatest
challenge of our time. Now, genetic modification is not new; virtually everything we eat
has been genetically modified in some manner.

Let me give you a few examples. On the left is an image of the ancient ancestor of modern corn. You see a single roll of grain
that's covered in a hard case. Unless you have a hammer, teosinte isn't good for making tortillas.

Now, take a look at
the ancient ancestor of banana. You can see the large seeds. And unappetizing brussel sprouts, and eggplant, so beautiful. Now, to create these varieties, breeders have used many different
genetic techniques over the years.

Some of them are quite creative, like mixing two different species together using a process called grafting to create this variety
that's half tomato and half potato. Breeders have also used
other types of genetic techniques, such as random mutagenesis, which induces uncharacterized mutations into the plants. The rice in the cereal
that many of us fed our babies was developed using this approach. Now, today, breeders have
even more options to choose from.

Some of them are extraordinarily precise. I want to give you a couple examples
from my own work. I work on rice, which is a staple food
for more than half the world's people. Each year, 40 percent
of the potential harvest is lost to pest and disease.

For this reason,
farmers plant rice varieties that carry genes for resistance. This approach has been used
for nearly 100 years. Yet, when I started graduate school, no one knew what these genes were. It wasn't until the 1990s
that scientists finally uncovered the genetic basis of resistance.

In my laboratory, we isolated a gene
for immunity to a very serious bacterial disease in Asia and Africa. We found we could engineer the gene
into a conventional rice variety that's normally susceptible, and you can see the two leaves
on the bottom here are highly resistant to infection. Now, the same month
that my laboratory published our discovery on the rice immunity gene, my friend and colleague Dave Mackill
stopped by my office. He said, "Seventy million rice farmers
are having trouble growing rice." That's because their fields are flooded, and these rice farmers are living
on less than two dollars a day.

Although rice grows well
in standing water, most rice varieties will die
if they're submerged for more than three days. Flooding is expected
to be increasingly problematic as the climate changes. He told me that his graduate student
Kenong Xu and himself were studying an ancient variety of rice
that had an amazing property. It could withstand two weeks
of complete submergence.

He asked if I would be willing
to help them isolate this gene. I said yes -- I was very excited,
because I knew if we were successful, we could potentially help
millions of farmers grow rice even when their fields were flooded. Kenong spent 10 years
looking for this gene. Then one day, he said, "Come look at this experiment.
You've got to see it." I went to the greenhouse and I saw that the conventional variety
that was flooded for 18 days had died, but the rice variety that we
had genetically engineered with a new gene we had discovered,
called Sub1, was alive.

Kenong and I were amazed and excited that a single gene could have
this dramatic effect. But this is just a greenhouse experiment. Would this work in the field? Now, I'm going to show you
a four-month time lapse video taken at the International
Rice Research Institute. Breeders there developed
a rice variety carrying the Sub1 gene using another genetic technique
called precision breeding.

On the left, you can see the Sub1 variety, and on the right
is the conventional variety. Both varieties do very well at first, but then the field is flooded for 17 days. You can see the Sub1 variety does great. In fact, it produces
three and a half times more grain than the conventional variety.

I love this video because it shows the power
of plant genetics to help farmers. Last year, with the help
of the Bill and Melinda Gates Foundation, three and a half million farmers
grew Sub1 rice. (Applause) Thank you. Now, many people don't mind
genetic modification when it comes to moving rice genes around, rice genes in rice plants, or even when it comes
to mixing species together through grafting or random mutagenesis.

But when it comes to taking genes
from viruses and bacteria and putting them into plants, a lot of people say, "Yuck." Why would you do that? The reason is that sometimes
it's the cheapest, safest, and most effective technology for enhancing food security
and advancing sustainable agriculture. I'm going to give you three examples. First, take a look at papaya.
It's delicious, right? But now, look at this papaya. This papaya is infected
with papaya ringspot virus.

In the 1950s, this virus
nearly wiped out the entire production of papaya on the island of Oahu in Hawaii. Many people thought
that the Hawaiian papaya was doomed, but then, a local Hawaiian, a plant pathologist
named Dennis Gonsalves, decided to try to fight this disease
using genetic engineering. He took a snippet of viral DNA
and he inserted it into the papaya genome. This is kind of like a human
getting a vaccination.

Now, take a look at his field trial. You can see the genetically
engineered papaya in the center. It's immune to infection. The conventional papaya around the outside
is severely infected with the virus.

Dennis' pioneering work is credited
with rescuing the papaya industry. Today, 20 years later, there's still no
other method to control this disease. There's no organic method.
There's no conventional method. Eighty percent of Hawaiian papaya
is genetically engineered.

Now, some of you may still feel a little
queasy about viral genes in your food, but consider this: The genetically engineered papaya
carries just a trace amount of the virus. If you bite into an organic
or conventional papaya that is infected with the virus, you will be chewing on tenfold
more viral protein. Now, take a look at this pest
feasting on an eggplant. The brown you see is frass, what comes out
the back end of the insect.

To control this serious pest, which can devastate the entire
eggplant crop in Bangladesh, Bangladeshi farmers spray insecticides two to three times a week, sometimes twice a day,
when pest pressure is high. But we know that some insecticides
are very harmful to human health, especially when farmers and their families cannot afford proper protection,
like these children. In less developed countries,
it's estimated that 300,000 people die every year because of
insecticide misuse and exposure. Cornell and Bangladeshi scientists
decided to fight this disease using a genetic technique that builds
on an organic farming approach.

Organic farmers like my husband Raoul
spray an insecticide called B.T., Which is based on a bacteria. This pesticide is very specific
to caterpillar pests, and in fact, it's nontoxic
to humans, fish and birds. It's less toxic than table salt. But this approach
does not work well in Bangladesh.

That's because these insecticide sprays are difficult to find, they're expensive, and they don't prevent the insect
from getting inside the plants. In the genetic approach, scientists
cut the gene out of the bacteria and insert it directly into
the eggplant genome. Will this work to reduce
insecticide sprays in Bangladesh? Definitely. Last season, farmers reported they were
able to reduce their insecticide use by a huge amount, almost down to zero.

They're able to harvest
and replant for the next season. Now, I've given you a couple examples
of how genetic engineering can be used to fight pests and disease and to reduce the amount of insecticides. My final example is an example where genetic engineering
can be used to reduce malnutrition. In less developed countries, 500,000 children go blind every year
because of lack of Vitamin A.

More than half will die. For this reason, scientists supported
by the Rockefeller Foundation genetically engineered a golden rice to produce beta-carotene,
which is the precursor of Vitamin A. This is the same pigment
that we find in carrots. Researchers estimate that just one cup
of golden rice per day will save the lives
of thousands of children.

But golden rice is virulently opposed by activists who are
against genetic modification. Just last year, activists invaded and destroyed
a field trial in the Philippines. When I heard about the destruction, I wondered if they knew that they
were destroying much more than a scientific research project, that they were destroying medicines
that children desperately needed to save their sight and their lives. Some of my friends and family still worry: How do you know genes
in the food are safe to eat? I explained the genetic engineering, the process of moving
genes between species, has been used for more than 40 years in wines, in medicine,
in plants, in cheeses.

In all that time, there hasn't been
a single case of harm to human health or the environment. But I say, look, I'm not
asking you to believe me. Science is not a belief system. My opinion doesn't matter.

Let's look at the evidence. After 20 years of careful study
and rigorous peer review by thousands of independent scientists, every major scientific organization
in the world has concluded that the crops currently
on the market are safe to eat and that the process
of genetic engineering is no more risky than older methods
of genetic modification. These are precisely the same
organizations that most of us trust when it comes to other
important scientific issues such as global climate change
or the safety of vaccines. Raoul and I believe that, instead of
worrying about the genes in our food, we must focus on how we can help
children grow up healthy.

We must ask if farmers
in rural communities can thrive, and if everyone can afford the food. We must try to minimize
environmental degradation. What scares me most about
the loud arguments and misinformation about plant genetics is that the poorest people
who most need the technology may be denied access because of
the vague fears and prejudices of those who have enough to eat. We have a huge challenge in front of us.

Let's celebrate scientific
innovation and use it. It's our responsibility to do everything we can to help
alleviate human suffering and safeguard the environment. Thank you. (Applause) Thank you.

Chris Anderson: Powerfully argued. The people who argue against GMOs, as I understand it, the core piece
comes from two things. One, complexity and
unintended consequence. Nature is this incredibly complex machine.

If we put out these brand new genes
that we've created, that haven't been challenged
by years of evolution, and they started mixing up
with the rest of what's going on, couldn't that trigger some kind
of cataclysm or problem, especially when you add in
the commercial incentive that some companies have
to put them out there? The fear is that those incentives mean that the decision is not made
on purely scientific grounds, and even if it was, that there would be
unintended consequences. How do we know that there isn't
a big risk of some unintended consequence? Often our tinkerings with nature
do lead to big, unintended consequences and chain reactions. Pamela Ronald: Okay,
so on the commercial aspects, one thing that's really important
to understand is that, in the developed world,
farmers in the United States, almost all farmers, whether
they're organic or conventional, they buy seed produced by seed companies. So there's definitely a commercial
interest to sell a lot of seed, but hopefully they're selling seed
that the farmers want to buy.

It's different in the
less developed world. Farmers there cannot afford the seed. These seeds are not being sold. These seeds are being distributed freely through traditional kinds
of certification groups, so it is very important
in less developed countries that the seed be freely available.

CA: Wouldn't some activists say that this
is actually part of the conspiracy? This is the heroin strategy. You seed the stuff,
and people have no choice but to be hooked on these seeds forever? PR: There are a lot of conspiracy theories
for sure, but it doesn't work that way. For example, the seed that's being
distributed, the flood-tolerant rice, this is distributed freely through Indian and Bangladeshi
seed certification agencies, so there's no commercial interest at all. The golden rice was developed through
support of the Rockefeller Foundation.

Again, it's being freely distributed. There are no commercial profits in this situation. And now to address your other question
about, well, mixing genes, aren't there some unintended consequences? Absolutely -- every time
we do something different, there's an unintended consequence, but one of the points I was trying to make is that we've been doing
kind of crazy things to our plants, mutagenesis using radiation
or chemical mutagenesis. This induces thousands
of uncharacterized mutations, and this is even a higher risk
of unintended consequence than many of the modern methods.

And so it's really important
not to use the term GMO. Because it's scientifically meaningless. I feel it's very important to talk
about a specific crop and a specific product, and think about
the needs of the consumer. CA: So part of what's happening here
is that there's a mental model in a lot of people that nature is nature,
and it's pure and pristine, and to tinker with it is Frankensteinian.

It's making something that's pure
dangerous in some way, and I think you're saying
that that whole model just misunderstands how nature is. Nature is a much more chaotic
interplay of genetic changes that have been happening
all the time anyway. PR: That's absolutely true, and there's
no such thing as pure food. I mean, you could not spray
eggplant with insecticides or not genetically engineer it,
but then you'd be stuck eating frass.

So there's no purity there. CA: Pam Ronald, thank you.
That was powerfully argued. PR: Thank you very much.

I appreciate it. (Applause).

Pamela Ronald The case for engineering our food