Would you eat that?

Episode 3

November 28, 2025
In this delicious episode, Bobby Chinn - chef, restauranteur, and global tv food expert joins Ian and Justine to discuss? Food of course, and not just any food, but those unique and protein rich dishes that Globe Trekker loved so much. As our intrepid duo relive their most challenging mouthfuls, Bobby reveals the history and meaning behind some of the world’s most traditional dishes. So, dig in. It’s going to be truly scrumptious!

Tell us your food stories.

00:00 Food food food!
01:02 Black Death
04:02 Spaghetti to eyeballs
07:10 Bobby Chinn: Interesting Man
08:27 Anthony Bourdain was a fan of Globe Trekker
10:29 The maggot: boy, that guy’s got some balls
14:22 Bat-O-Rific
17:34 Bloody good
18:42 “I’d never seen an animal be killed for me.”
21:28 “Who wants my cuy?”
22:53 The beetle: a chemical explosion
25:59 Street markets: fast-track to understanding a culture
27:36 Man’s best friend
33:30 “Tastes a little bit like spam”
36:48 Trying to find where the eyeball is
39:01 “East” vs “West”: I couldn’t live without cheese
41:51 Flexitarian
44:22 Snook, squab, and a slug in a rock
45:44 Tarantula farm
47:49 Again Black Death
50:19 A huge barrier to cross
53:35 “The man who they cooking”
57:22 Ciao!

Listen on your favorite platform

Episode Cast & Crew

Hosts: Ian Wright and Justine Shapiro
Guest: Bobby Chinn
Producer: Stephen Lennhoff
Editor: Gregory Scharpen
Sound Mix: Dan Olmsted

Kuku Studios, Berkeley, California USA
Haverhill Music Hub, Haverhill UK

Major Funding

Season 1 was made possible thanks to a grant from The Khosravi Family Trust. 

Our Loonies

Mrugesh Thaker
Joseph Tindle
Prateek Shrivastava
Rajeev
Mike Matera
John Miles
Nikhil Patel
Saurabh Chaudhary
Craig Richardson

Bhavika Gadhvi
Joe Guzman
Heather Munro
Robert Paul
Ignacio Gil
Abigail
Richard Logan
Era Orozco
James Wheaton
Melanie Rudzinski
Cliff Matheson
José Pizarro-Otero
Rob Furber

Season 1 Credits

With gratitude to those from Pilot Films and Television, UK who helped create Our Looney Planet

Ian Cross, founder of Pilot Productions and creator of the Lonely Planet / Globe Trekker TV series.

Deb Marrow Cox
Anne Bogart
Sarah Blinco
Sanyukta Shrestha
Helen Roberts
Richard Howard
Chris Hampson
Amanda Kramer
Ian Ritchie
Neville Farmer

Megan McCormick
Emma Cahusac
Angela Gourley
Rachael Heaton-Armstrong
Andy Margetson 
Lucy Cooke 
Bini Adams  
David Tibballs 
Saami Sabiti

Nick Robbins
Nigel Kinnings
Lynn Mitchell
Georgie Burrell
Neil Harvey
Simon Niblett
Ian sciacaluga
Rik Lander 
Peter Boyd Maclean
Tim Knight

With gratitude

Rachel Mercy Simpson, Berkeley Community College
Interns: Seungjun Kim, Martin Mercy, Matan Ziv, Manny Cox

Betsy Rate, UC Berkeley School of Journalism
Interns: Negar Ajayebi, Alicia Chang, Zane Karram and Fuwad Ahamad

Rob Burchell, The Hall Media Facilities, UK

Honorbarre.com
Cardiowithcarah.com
The Center for Creative Exploration

Jeanette McDonald-Wright 
Rie Aldous
Jackie Shroff
Tony & Chesney Mumford
Marvin and Mr. Monk
Paul Mourey & Karim Crippa
David Orelowitz & Lauren Heymann 
Vicente Franco
Jim Capobianco

Lucy Kaplan
Mateo Evaristo Shapiro Bolado
y Carlos Bolado
Tony Cataldo
Carah Herring
Année Kim
Stephanie Mackley
Marcia and Paul Masse
Paul Zaentz
Chaz Blanc

Michael Wilson
Mick Erausquin
Elizabeth Gray
Catherine Girardeau
Jason Reinier
Roopa Ramamoorthi
Laura O'Brien Crisp
Guy Reingold
Esme Agilar
Sonia Mistry
Sherry Sly
Claudia Erzinger

With Gratitude To Those We’ve Lost

Jonathan Leffman, Sound Recordist
Stephen Luscombe, Composer
Paul Pierre Standifer, Fixer/Producer
Leslie Weiner, Producer
Roger Whitby, Sound Recordist
Nick Corey Wright, Director
Anthony Bourdain

For MATLANA

Executive Producer: Justine Shapiro
Series Producer: Liliana Cortés
Producer & Editor: Gregory Scharpen
Producer & Editor: Thomas Lorne
Producer: Stephen Lennhoff

Title Animation - Zazie Capobianco, Aerial Contrivance Workshop
Media Management & Website: Sage Brucia
Bookkeeper: Craig Paull
Fundraising Strategist: Bri Castellini
Legal: Richard J. Lee Law Group and Madison Karsenty, DCP Law

Produced by MATLANA a 501(c)3 organization

MATLANA Board Members

Deirdre English
Jocelyn Leroux
Jena Resner
Justine Shapiro

• YouTube Transcript

  0:00:00.000 - 0:00:01.958

  So Justine, we’re here again.

  0:00:01.958 - 0:00:03.833

  - We’re here again.

  - Oh. My days. What is it?

  0:00:03.833 - 0:00:05.125

  What is the subject now?

  0:00:05.125 - 0:00:07.333

  Give me the subject, wind me up, and let me go.

  0:00:07.333 - 0:00:08.416

  What is it?

  0:00:08.416 - 0:00:11.958

  We’re talking about...

  [chewing and eating noises]

  0:00:14.000 - 0:00:16.000

  Oh, man!

  0:00:16.583 - 0:00:18.625

  Oh, my favorite subject!

  0:00:18.625 - 0:00:20.708

  It's food! Food food food!

  0:00:20.708 - 0:00:22.375

  Is that what we're talking about?

  0:00:22.375 - 0:00:23.625

  We’re talking about food!

  0:00:23.625 - 0:00:29.416

  You piggin’ yourself on something,

  gorging yourself on something delicious,

  0:00:29.750 - 0:00:33.375

  or the other way,

  which usually was the case:

  0:00:33.375 - 0:00:36.041

  Disgusting!

  0:00:36.333 - 0:00:37.958

  Hi. I'm Ian.

  0:00:37.958 - 0:00:38.833

  I'm Justine.

  0:00:38.833 - 0:00:42.708

  Back in the 90s, we hosted Lonely Planet.

  0:00:42.875 - 0:00:45.833

  Also known as Globe Trekker

  or Pilot Guides.

  0:00:45.833 - 0:00:47.083

  Now we're back.

  0:00:47.083 - 0:00:52.583

  Welcome to Our Looney Planet

  with Ian and Justine.

  0:00:52.583 - 0:00:53.583

  Yeehah!

  0:00:53.583 - 0:00:55.333

  Woo hoo!

  0:00:55.333 - 0:00:59.208

  So, today, Ian, we're talking about

  hard to stomach food.

  0:00:59.208 - 0:01:01.333

  I just watched a bunch of your old shows.

  0:01:01.333 - 0:01:05.250

  And your episode in, Mongolia,

  you're with a guy

  0:01:05.375 - 0:01:08.541

  who's dressed up as a fox

  to lure a marmot....

  0:01:08.541 - 0:01:09.666

  Oh, the marmot!

  0:01:20.625 - 0:01:23.166

  Why is he dressed up as a fox?

  It sounds...

  0:01:23.166 - 0:01:26.458

  What he says is that he’s trying

  to attract the marmot.

  0:01:26.458 - 0:01:31.125

  Like, do marmots go towards foxes

  or away from foxes?

  0:01:31.125 - 0:01:33.625

  I don't know... Either he

  just likes dressing up,

  0:01:33.625 - 0:01:39.833

  ...or, I thought that marmots,

  like the foxes were, um, their enemy,

  0:01:40.708 - 0:01:42.208

  But, so I don't really know.

  0:01:42.208 - 0:01:47.500

  Well, I can't remember, but

  because he gets in closer to the marmot

  0:01:47.500 - 0:01:51.083

  for whatever reason, maybe the marmot’s

  sort of in-the-headlights

  0:01:51.083 - 0:01:54.083

  just starin’ at him because they're doing

  the dance and all that.

  0:01:54.875 - 0:01:57.875

  But anyway, it worked, ‘cause you got,

  took the shot as soon as the...

  0:01:58.000 - 0:02:00.916

  I think the, I think the marmot’s just intrigued,

  like a meerkat, just like:

  0:02:00.916 - 0:02:02.458

  okay, what what?

  0:02:02.458 - 0:02:03.875

  and then, [gunshot sound] aigh.

  0:02:06.541 - 0:02:08.000

  I can't believe it, he's got one.

  0:02:08.000 - 0:02:09.291

  Yeah, I'm coming, I’m coming.

  0:02:10.250 - 0:02:11.708

  - Is that it?

  - yeay.

  0:02:11.833 - 0:02:14.458

  Wow. What kind...?

  0:02:14.458 - 0:02:15.833

  Check them teeth out.

  0:02:15.833 - 0:02:17.208

  Okay. Yeah.

  0:02:17.208 - 0:02:20.208

  Well, that's

  where the bullet went, right? Wow.

  0:02:20.708 - 0:02:22.583

  It's like a giant rat.

  0:02:22.583 - 0:02:23.958

  - Are we going to eat it?

  - Yeay.

  0:02:28.000 - 0:02:29.291

  And then you ate it.

  0:02:29.291 - 0:02:30.958

  Of course! Blimey.

  0:02:30.958 - 0:02:33.458

  Can you taste it now?

  Can you feel it in your mouth now?

  0:02:33.458 - 0:02:34.708

  Yeah, yeah, yeah.

  0:02:34.708 - 0:02:38.208

  ‘Cause it's, it's grease, it's greasy,

  so there wasn’t, I didn't...

  0:02:38.375 - 0:02:40.125

  You're not missing out on anything. Justine.

  0:02:40.125 - 0:02:41.833

  Trust me there. It’s, it's not like...

  0:02:41.833 - 0:02:43.208

  ‘Cause it's just... What he does,

  0:02:43.208 - 0:02:46.333

  he hacks everything out

  and then and then

  0:02:46.916 - 0:02:48.500

  puts a bit of water in it.

  0:02:48.500 - 0:02:52.208

  So it's... the marmot’s skin is like that,

  like a hot water bottle.

  0:02:52.500 - 0:02:56.500

  and then he puts all the meat and all the

  intestines back in, puts a bit of water.

  0:02:56.500 - 0:02:58.208

  There's no herbs and spices or anything.

  0:02:58.208 - 0:03:00.125

  It's just the same old rubbish goes in.

  0:03:00.125 - 0:03:04.000

  Then he ties the neck up

  with like a coat hanger and then chucks

  0:03:04.000 - 0:03:07.750

  it on the, fire so it just bubbles away,

  0:03:07.750 - 0:03:10.250

  boils away in its own juices.

  0:03:10.333 - 0:03:13.208

  and then you have a little bite

  and it's just greasy nonsense.

  0:03:13.208 - 0:03:13.958

  It's bloody rubbish.

  0:03:17.583 - 0:03:19.208

  Moment of truth.

  0:03:19.208 - 0:03:20.833

  Gotta go for the ribs.

  0:03:20.833 - 0:03:22.625

  Now, when you were eating the marmot,

  0:03:22.625 - 0:03:27.458

  you’re like, eating the marmot with, like,

  such a respectful kind of, like,

  0:03:27.750 - 0:03:30.041

  - look on your face...

  - Trying not to be ill.

  0:03:31.500 - 0:03:33.250

  Hold on. It’s tough...

  0:03:34.333 - 0:03:38.583

  And then he tells me that, um,

  the marmot is the only animal on Earth

  0:03:38.583 - 0:03:41.083

  that still carries the plague

  or the Black Death.

  0:03:41.333 - 0:03:45.166

  I later found out that the marmot

  is the one animal in Mongolia

  0:03:45.166 - 0:03:47.250

  that can carry the bubonic plague.

  0:03:47.583 - 0:03:50.583

  And no amount of cooking

  is going to kill it off.

  0:03:51.208 - 0:03:52.833

  So, yaaayyyy, thanks for that.

  0:03:52.833 - 0:03:55.208

  But I survived.

  0:03:55.208 - 0:03:56.958

  Yeah, yeah, look at me now.

  0:03:57.500 - 0:04:00.666

  Hasn’t been gone anyway. I've had it

  for half an hour in me mouth, it’s still there.

  0:04:02.291 - 0:04:05.625

  I have to say, before I started

  working with Globe Trekker

  0:04:05.625 - 0:04:10.708

  the strangest, for me,

  food I’d ever eaten was, uh,

  0:04:10.708 - 0:04:14.625

  I’d eaten escargot. Snails.

  0:04:15.083 - 0:04:15.833

  Oh yeah.

  0:04:15.833 - 0:04:21.208

  I’d eaten steak tartare. Like that raw meat that you

  0:04:21.208 - 0:04:23.416

  - have an egg on it or something.

  - Yeah, yeah, yeah.

  0:04:23.416 - 0:04:25.750

  And I thought that was.... hmmm.

  0:04:25.750 - 0:04:29.500

  - What was the weirdest stuff you ate before you started doing Globe Trekker?

  0:04:29.500 - 0:04:34.291

  Well I think the worst the... oh, um....

  0:04:35.083 - 0:04:36.458

  I tell you what, when I was growing up,

  0:04:36.458 - 0:04:40.333

  ‘cause it's Ipswich, weren’t in London,

  we just had nothing.

  0:04:41.208 - 0:04:42.750

  I didn't even, we didn't even...

  0:04:42.750 - 0:04:44.833

  I think I might have had spaghetti pasta.

  0:04:44.833 - 0:04:46.333

  That was the only pasta.

  0:04:46.333 - 0:04:50.833

  Can of spaghetti and opened up

  tomato sauce, and that was it.

  0:04:50.833 - 0:04:53.458

  That was the only vegetarian thing

  there was.

  0:04:53.458 - 0:04:57.708

  I didn't care because I’d just eat anything;

  I was a beans on toast veggie.

  0:04:58.208 - 0:04:58.750

  Oh, yeah.

  0:04:58.750 - 0:05:01.833

  So I didn't really have any exotic food

  when I was growing up.

  0:05:02.375 - 0:05:03.958

  And it was, ah, pretty bland.

  0:05:03.958 - 0:05:10.166

  Because I remember in Berkeley, you know

  things were kind of, you know, American.

  0:05:10.166 - 0:05:13.041

  You know, nothing ethnic. Very little ethnic.

  0:05:13.041 - 0:05:15.375

  We moved to Berkeley in 1970...

  0:05:15.375 - 0:05:17.333

  Diners. Wendy's.

  0:05:17.333 - 0:05:22.541

  Yeah, diners, and like hamburgers.

  Oscar’s hamburgers.

  0:05:22.541 - 0:05:25.458

  or Ying Sing, uh...

  0:05:25.458 - 0:05:27.583

  Yangtze River, you know.

  0:05:27.583 - 0:05:30.208

  And that was all I'd had for ethnic food

  0:05:30.208 - 0:05:35.208

  was Yangze River, Chinese black bean crab,

  which was such a treat.

  0:05:35.208 - 0:05:37.125

  - Oh, Yangtze River...

  - Ooh, such a treat.

  0:05:37.125 - 0:05:37.500

  What about you?

  0:05:37.500 - 0:05:39.708

  - Sometimes ...

  - What about... tell me, darling.

  0:05:39.708 - 0:05:45.791

  But, there were sometimes on the show

  where I found it really difficult to

  0:05:45.791 - 0:05:48.541

  either eat the food or say no to the food.

  0:05:48.541 - 0:05:51.458

  And, um, there are a couple of shows--

  0:05:51.458 - 0:05:55.083

  - Yeah, of course

  - ...shows in which you eat things that are...

  0:05:55.083 - 0:05:58.833

  I can’t even imagine having eyeball in my mouth.

  0:05:59.208 - 0:06:02.916

  Oh, forget the ear, here comes the eye.

  0:06:04.750 - 0:06:07.500

  The greatest honor is to be offered

  the eyeball.

  0:06:07.500 - 0:06:09.750

  The greatest insult is to refuse.

  0:06:09.750 - 0:06:12.750

  And the final challenge is to keep it

  down.

  0:06:14.208 - 0:06:16.166

  Oh, aye.

  0:06:19.458 - 0:06:20.375

  God, it’s still there.

  0:06:20.375 - 0:06:22.958

  I can't believe that none of it's gone

  0:06:23.750 - 0:06:26.750

  Oh. It's going nowhere.

  0:06:27.583 - 0:06:30.125

  I'm going to try and swallow now.

  0:06:30.125 - 0:06:32.625

  Oh. Mm. Lovely.

  0:06:33.333 - 0:06:34.875

  ...gone really.

  0:06:36.791 - 0:06:39.916

  I realize a lot of it is, you know,

  mind over matter.

  0:06:39.916 - 0:06:44.666

  Like, really, what’s the difference

  between a thick maggot and a shrimp.

  0:06:45.000 - 0:06:47.833

  That is absolutely beautiful.

  0:06:47.833 - 0:06:48.791

  Look at that.

  0:06:52.458 - 0:06:56.541

  So, we’re really fortunate today,

  because we have a very special guest,

  0:06:56.541 - 0:07:02.041

  a man who Anthony Bourdain himself said,

  0:07:02.041 - 0:07:10.208

  “What Bobby Chinn doesn’t know about

  Southeast Asian food isn’t worth knowing.”

  0:07:10.208 - 0:07:12.208

  Bobby Chinn: interesting man.

  0:07:12.208 - 0:07:15.458

  If there's a true international man

  of mystery, it's probably Bobby.

  0:07:15.458 - 0:07:18.875

  First met him in Hanoi in, what, 2002?

  0:07:19.875 - 0:07:22.875

  He's kind of like Rick in Casablanca.

  0:07:22.958 - 0:07:23.875

  Man knows his stuff.

  0:07:28.208 - 0:07:29.958

  Bobby lives in Cairo, Egypt.

  0:07:29.958 - 0:07:34.958

  He was born in New Zealand to

  a Chinese father and an Egyptian mother.

  0:07:35.500 - 0:07:40.083

  Bobby's a world renowned chef

  and restaurateur and a TV personality.

  0:07:42.708 - 0:07:44.000

  He trained in kitchens

  0:07:44.000 - 0:07:47.208

  in the top restaurants

  in San Francisco and Paris,

  0:07:47.208 - 0:07:51.583

  and he established his own restaurants

  in Vietnam and in London.

  0:07:51.833 - 0:07:57.458

  Bobby went on to host award winning food

  and travel TV shows like World Cafe

  0:07:57.625 - 0:07:59.833

  and Top Chef Middle East.

  0:08:00.833 - 0:08:03.208

  - Ian, do you know Bobby?

  - Bobby.

  0:08:03.208 - 0:08:06.250

  - I don’t. I’ve never met him before.

  - Yeah. We've met a few times.

  0:08:06.250 - 0:08:07.750

  - Yeah?

  - I tell you what:

  0:08:07.750 - 0:08:09.708

  There’s nothing he won’t put in his mouth.

  0:08:09.708 - 0:08:11.375

  Dirty beast.

  0:08:13.833 - 0:08:17.333

  - There he is! Bobby Chinn!

  - Dah, dah-dum-dum daaahhhhh!

  0:08:21.750 - 0:08:23.833

  Justine, so wonderful to meet you.

  0:08:23.833 - 0:08:29.208

  I've been a colossal fan of the two of you,

  quite frankly. Actually, on top of that.

  0:08:29.208 - 0:08:33.333

  On top of that,

  when I met, when I first I met, Tony,

  0:08:33.833 - 0:08:37.208

  he was a fan of your shows.

  0:08:37.875 - 0:08:41.625

  - He was really...

  - Anthony Bourdain was a fan of Globe Trekker?

  0:08:41.625 - 0:08:44.333

  Yes, he said, when I said Pilot Productions,

  0:08:44.333 - 0:08:47.708

  he said, oh, my God,

  you guys are the first.

  0:08:48.208 - 0:08:51.208

  You guys are the first to go

  do what you were doing.

  0:08:51.833 - 0:08:54.833

  And, before Andrew Zimmern.

  0:08:55.583 - 0:08:58.333

  Before Tony,

  0:08:58.333 - 0:09:00.958

  you guys were doing something

  0:09:00.958 - 0:09:03.958

  that we've never seen before.

  0:09:04.541 - 0:09:09.000

  Well I, I’m hoping today that what I’m

  going to learn from Bobby Chinn is,

  0:09:09.000 - 0:09:12.125

  how do you describe to your audience

  0:09:12.375 - 0:09:16.333

  what something tastes like,

  what it feels like in your mouth?

  0:09:16.333 - 0:09:17.208

  Like, it...

  0:09:17.208 - 0:09:21.208

  That was the hardest thing for me

  to learn with the show is how to find

  0:09:21.208 - 0:09:25.958

  the adjectives to describe the thing

  that I was chewing in my mouth.

  0:09:26.458 - 0:09:28.125

  You know what I'm talking about?

  0:09:28.125 - 0:09:30.583

  - Of Course.

  - I'll tell you a funny thing.

  0:09:30.583 - 0:09:34.875

  After my third show

  the director came to me and he said,

  0:09:35.333 - 0:09:39.000

  you gotta find another word outside of “nice”

  to describe some of these dishes.

  0:09:39.666 - 0:09:42.458

  So I went out and I brought

  Food Lover's Encyclopedia

  0:09:42.458 - 0:09:44.208

  because I really wanted to know,

  0:09:44.208 - 0:09:46.625

  how do you describe a mangosteen?

  0:09:48.208 - 0:09:50.583

  Do you know what the book said?

  0:09:50.583 - 0:09:53.583

  “Undescribably delicious.”

  0:09:54.458 - 0:09:57.333

  It's literally...

  0:09:57.333 - 0:10:01.833

  It's... there's references,

  I think, with taste, texture.

  0:10:02.208 - 0:10:05.250

  And there's memories.

  0:10:05.750 - 0:10:08.750

  So whenever it's coming

  to, like, a dish, you're like, okay,

  0:10:09.208 - 0:10:11.250

  I mean, we've all eaten some weird things.

  0:10:11.250 - 0:10:15.625

  I mean, probably, you know, scorpion

  in, in Beijing, you know?

  0:10:15.833 - 0:10:18.708

  - Oh, man.

  - You know, there's just so many crazy dishes,

  0:10:18.708 - 0:10:21.458

  that, that it's very hard.

  0:10:21.625 - 0:10:24.625

  I mean, like the maggots. The maggots.

  0:10:24.625 - 0:10:26.333

  I saw you eat a maggot.

  0:10:26.333 - 0:10:28.958

  I was like, boy,

  that guy's got some balls.

  0:10:28.958 - 0:10:30.833

  Don't tell me they eat them things.

  0:10:30.833 - 0:10:33.583

  - Yes.

  - Oh, no. Why?

  0:10:33.583 - 0:10:35.125

  Is there a trick to eating these things?

  0:10:35.125 - 0:10:37.875

  - Yes. You have to bite the heads off.

  - Why?

  0:10:37.875 - 0:10:39.333

  Because if you don't,

  0:10:39.333 - 0:10:43.208

  if you swallow it, it go inside

  the stomach and crawls inside,

  0:10:43.208 - 0:10:44.333

  and start biting inside...

  0:10:46.000 - 0:10:48.000

  Bottoms up, gents, yeah?

  0:10:48.000 - 0:10:51.708

  NUM num.

  0:10:52.500 - 0:10:55.500

  Nah! The head is still moving, man!

  0:10:56.750 - 0:10:59.375

  No. Right.

  0:10:59.375 - 0:11:00.750

  It's disgusting, yeah.

  0:11:00.750 - 0:11:03.750

  But it's full of protein

  and that's the main thing, hey?

  0:11:04.375 - 0:11:08.500

  I was like,

  I had that in, in Peru.

  0:11:08.500 - 0:11:10.000

  So, I’m eating what, a maggot?

  0:11:10.000 - 0:11:12.333

  They are very fat. They're like foie gras.

  0:11:12.333 - 0:11:16.000

  - Maybe I don't like foie gras?

  - Ah, hah! It's amazing!

  0:11:20.333 - 0:11:23.583

  You know, and I was like, okay,

  what does that taste like?

  0:11:23.583 - 0:11:26.583

  Texture-wise, it's very soft.

  0:11:26.583 - 0:11:28.625

  It's creamy.

  0:11:28.625 - 0:11:31.958

  That effect... the fat.

  0:11:31.958 - 0:11:35.250

  When you're describing fat,

  it laces your palate

  0:11:35.708 - 0:11:38.708

  and you can't get rid of the flavor

  for a long time.

  0:11:38.708 - 0:11:40.583

  - Yeah, exactly.

  - It's rough.

  0:11:40.583 - 0:11:42.750

  Well, the thing with the... yeah.

  0:11:42.750 - 0:11:46.416

  When I was fishing, we’d have

  maggots in our mouths,

  0:11:46.416 - 0:11:51.166

  before they went on the hook,

  to make, ‘cause it makes them, um...

  0:11:51.166 - 0:11:52.541

  get a bit lively.

  0:11:52.541 - 0:11:55.833

  So, fishermen would put them in their mouths.

  So that it’s... like you say:

  0:11:55.833 - 0:11:57.375

  it’s what you’re used to, and stuff like that.

  0:11:57.375 - 0:11:59.666

  I still don’t want to bloody eat one.

  0:11:59.666 - 0:12:02.208

  The worst is fried cockroach.

  0:12:02.208 - 0:12:05.291

  That’s Cambodia. Cambodia, bloody hell.

  There’s nothing they don’t eat.

  0:12:08.125 - 0:12:10.541

  That's for me, yeh?

  0:12:10.708 - 0:12:13.625

  Now, that doesn't look too bad, does it?

  0:12:13.625 - 0:12:15.625

  Head just like that, yeah?

  0:12:18.375 - 0:12:20.958

  What? Just throw it away?

  0:12:26.833 - 0:12:29.375

  That was the hardest, I think.

  0:12:29.375 - 0:12:34.625

  If that... and if it was in pâté, like you say,

  it'd probably be nice.

  0:12:34.833 - 0:12:37.875

  But not one of the dirty things

  that you found round the back of your fridge

  0:12:38.583 - 0:12:41.083

  and just crunchy and in soy sauce.

  0:12:41.083 - 0:12:43.083

  And... yeeeeeeh!.

  0:12:43.083 - 0:12:45.250

  Well, at least they pulled the wings off first!

  0:12:45.250 - 0:12:47.208

  Let me let me sound Asian here

  for a second.

  0:12:47.208 - 0:12:48.833

  that's the one part you don't eat.

  0:12:48.833 - 0:12:50.250

  You don’t... I was like, what do you not eat?

  0:12:50.250 - 0:12:52.333

  - You don't eat the wings.

  - You don’t eat the wings?

  0:12:52.333 - 0:12:53.708

  YOU DON’T EAT ANY OF IT!!

  0:12:53.708 - 0:12:54.958

  But let me explain that.

  0:12:54.958 - 0:12:59.083

  That roach that you ate in

  Vietnam is called cà cuống.

  0:12:59.083 - 0:13:02.875

  And cà cuống, they have the... the long one.

  0:13:02.875 - 0:13:05.875

  And in between the wings

  is the pheromone gland.

  0:13:06.333 - 0:13:12.250

  And so if you eat certain dishes

  like Chả Cá, the marinated, uh,

  0:13:12.250 - 0:13:13.583

  fish with turmeric and galangal,

  0:13:13.583 - 0:13:18.083

  with noodles and herbs and stuff,

  they dip...

  0:13:18.333 - 0:13:21.083

  So they, they collect this, this,

  this pheromone gland.

  0:13:21.083 - 0:13:22.083

  It's an oil.

  0:13:22.083 - 0:13:26.375

  They put the tip of a chopstick in there

  and they mix it into your dipping sauce,

  0:13:26.708 - 0:13:30.333

  and it smells like nail polish remover,

  but it tastes like pears.

  0:13:31.708 - 0:13:34.708

  - I used to serve it in my restaurant as a...

  - Oil from a cockroach?

  0:13:35.458 - 0:13:36.958

  From a cockroach.

  0:13:37.416 - 0:13:39.375

  - It's not a no, it's not...

  - I’m not havin’ it.

  0:13:39.375 - 0:13:45.083

  You’re telling me that cockroach, a bit

  of cockroach tastes like a bit of pear?!

  0:13:45.083 - 0:13:47.875

  - You’ve been out there too long, Bobby Chinn!

  - No, it's not the normal.

  0:13:47.875 - 0:13:50.375

  No, no, it's not a it's

  not a typical cockroach.

  0:13:50.375 - 0:13:53.875

  I know, but people eat this stuff,

  and it's like, oh, it's a protein.

  0:13:53.875 - 0:13:55.208

  It's a sustainable protein.

  0:14:00.708 - 0:14:02.958

  Grasshoppers, locust is an example.

  0:14:02.958 - 0:14:05.666

  They come to eat all your crops,

  so you might as well eat them.

  0:14:05.666 - 0:14:06.750

  Chapulines.

  0:14:06.833 - 0:14:08.708

  Oh, I've heard

  about these. These are bugs.

  0:14:14.833 - 0:14:15.750

  You know, it's a it's

  0:14:15.750 - 0:14:19.208

  taking care of a pest problem,

  and it's a sustainable protein.

  0:14:19.208 - 0:14:19.958

  I like it.

  0:14:19.958 - 0:14:20.833

  Yeah. Thank you.

  0:14:20.833 - 0:14:22.833

  I knew you'd appreciate that, Ian.

  0:14:22.833 - 0:14:26.583

  Well, let me ask you, Bobby,

  about bats, then, because

  0:14:26.583 - 0:14:31.708

  in one episode, Megan eats a, a fruit bat.

  0:14:31.708 - 0:14:36.833

  Right? It’s, I think it’s fried,

  with its skin on?

  0:14:36.833 - 0:14:39.458

  Little thing with its little face?

  0:14:39.458 - 0:14:41.375

  She said the fruit bat is cooking.

  0:14:41.375 - 0:14:42.458

  Oh, there, there!

  0:14:42.458 - 0:14:44.458

  There's the...

  0:14:44.458 - 0:14:47.083

  Oh, cute.

  0:14:47.083 - 0:14:50.208

  So you prepare the bat with garlic?

  0:14:50.208 - 0:14:53.208

  - Yeah. Garlic

  - There's some more.

  0:14:53.708 - 0:14:56.375

  You’re just squeezing the heck

  out of that little guy.

  0:14:56.375 - 0:14:58.458

  Yeah.

  0:14:58.458 - 0:14:59.583

  This is good.

  0:14:59.583 - 0:15:01.875

  Oh. Toasted coconut. Yeah.

  0:15:01.875 - 0:15:03.333

  Yeah. No coconut.

  0:15:05.166 - 0:15:08.208

  Fruit bats are the only mammal

  native to Micronesia.

  0:15:08.208 - 0:15:12.208

  But their popularity as a food

  has made them endangered on some islands.

  0:15:13.958 - 0:15:16.958

  Hi. Oh, there's the little critter.

  0:15:19.083 - 0:15:21.208

  - Hai. Arigato.

  - Hai, dozo.

  0:15:21.208 - 0:15:24.375

  It looks... I will.

  0:15:25.125 - 0:15:28.791

  She asked me so nicely,

  how can I not eat it? Well....

  0:15:30.458 - 0:15:32.833

  It’s got two eyes.

  0:15:32.833 - 0:15:35.291

  Teeth...

  0:15:37.625 - 0:15:39.500

  Head that's...

  0:15:39.500 - 0:15:42.500

  coming off its body.

  0:15:49.458 - 0:15:52.125

  There's not a lot of meat on that guy.

  0:15:52.125 - 0:15:54.708

  It tastes a little bit like pigeon,

  0:15:54.708 - 0:15:57.708

  Bat-o-rific!

  0:15:58.125 - 0:16:01.583

  Um... I think that's all I can eat.

  0:16:02.000 - 0:16:04.916

  But Ian eats a bat that looked very different.

  0:16:04.916 - 0:16:07.125

  It had like a big wingspan...

  0:16:07.833 - 0:16:09.916

  What this is, is bat soup.

  0:16:10.375 - 0:16:11.583

  Well.

  0:16:15.833 - 0:16:16.208

  Oh, yeah.

  0:16:16.208 - 0:16:18.375

  It's not as bad as I thought it would be.

  0:16:18.375 - 0:16:21.875

  As I’ve eaten most of the bat, I might

  as well have some of the blood, now.

  0:16:21.875 - 0:16:23.333

  A bit of wine.

  0:16:24.375 - 0:16:26.791

  Ohh.. ‘ere goes.

  0:16:35.250 - 0:16:37.041

  That's what you meant to do with wine, innit?

  0:16:38.000 - 0:16:39.958

  Um.... the soup. Yeah.

  0:16:40.000 - 0:16:44.208

  I suppose with the bat soup thing, I can’t

  quite remember what the taste was.

  0:16:44.208 - 0:16:47.916

  But at least it had a little bit of spice in,

  to take away the sort of thought of it

  0:16:47.916 - 0:16:50.041

  just being horrendous. But...

  0:16:50.041 - 0:16:53.958

  Yeah, the blood was something else.

  In a little glass like that, with sssssst,

  0:16:53.958 - 0:16:58.708

  Well, a little bit like your snake! It’s just

  like, always a weird when you eat the blood.

  0:16:58.708 - 0:17:02.750

  ‘Cause it’s always a bit thick, and.... eeeyyahhweeee.

  0:17:02.750 - 0:17:06.333

  Bobby, what’s the deal with bat that people like?

  0:17:06.333 - 0:17:11.583

  Like, what is it about the flavor of it

  that people would choose over something else?

  0:17:11.583 - 0:17:13.791

  Well, the bat, the whole thing with bat,

  0:17:13.791 - 0:17:20.291

  is bat sounds like luck: phước, which is bat,

  and phúc which is luck.

  0:17:20.291 - 0:17:22.291

  You just wanted to say it, you dirty beast!

  0:17:22.291 - 0:17:24.041

  Okay, so, like, it's lucky to eat a bat.

  0:17:24.458 - 0:17:29.208

  So somewhere along the line,

  someone's like, hey, you know, it's lucky.

  0:17:30.083 - 0:17:30.458

  Right?

  0:17:30.458 - 0:17:34.583

  I mean, like it's supposed to be,

  it's it's supposed to be good for you.

  0:17:34.583 - 0:17:36.166

  Everywhere you go around the world. Oh.

  0:17:36.208 - 0:17:37.708

  Take this and make you strong.

  0:17:37.708 - 0:17:40.708

  Make you big in cock. Yeah. Eat eat! Whoa!

  0:17:40.875 - 0:17:43.791

  - Never found anything that's worked.

  - But I do believe ...

  0:17:43.791 - 0:17:46.458

  - Other than vodka.

  - .. that with snake...

  0:17:46.708 - 0:17:49.583

  you do have the effect if you,

  0:17:49.583 - 0:17:52.583

  Because I did have it,

  I experienced it myself.

  0:17:53.083 - 0:17:55.583

  It’s alive. It's fine. Fine.

  0:17:55.583 - 0:17:58.583

  She's going for the gallbladder.

  0:17:58.583 - 0:17:59.958

  Yeah.

  0:17:59.958 - 0:18:01.250

  So. Yeah, it's a bummer. Shit.

  0:18:01.250 - 0:18:03.958

  Oh, that is a bummer.

  0:18:03.958 - 0:18:06.416

  Okay. Yep. It's upset.

  I can see it’s upset.

  0:18:06.625 - 0:18:07.958

  The bile, which is a liquid.

  0:18:07.958 - 0:18:10.458

  It's a black liquid, and they

  squeeze it out,

  0:18:10.458 - 0:18:13.625

  and they mix it in with the blood

  as it's dripping out,

  0:18:14.000 - 0:18:16.750

  and then the wine

  and you do get a hard on.

  0:18:22.708 - 0:18:24.083

  Okay.

  0:18:24.083 - 0:18:25.583

  Well there you go.

  0:18:25.583 - 0:18:27.416

  That's the only time I've heard it worked.

  0:18:27.416 - 0:18:34.833

  Well, I... when I drank snake blood in Vietnam,

  I don’t recall getting a hard on.

  0:18:34.833 - 0:18:36.541

  No, no, it doesn't work for women.

  0:18:36.541 - 0:18:39.916

  Hahaha! I like that. “Oh, yeah, yeah, that don’t work for women. Yeah, yeah.”

  0:18:39.916 - 0:18:42.500

  “Or anyone over 60. Yeah, yeah, yeah.”

  0:18:45.458 - 0:18:47.958

  Yeah.

  So my first show was in Vietnam.

  0:18:47.958 - 0:18:50.708

  We arrived the day that Clinton lifted

  the embargo.

  0:18:50.708 - 0:18:53.708

  That was February 1994.

  0:18:54.208 - 0:18:58.333

  This was my first experience

  0:18:59.333 - 0:19:04.083

  being in a place

  that was so unfamiliar in so many ways.

  0:19:04.500 - 0:19:07.500

  And the camera was on me all the time.

  0:19:07.583 - 0:19:10.583

  And I knew that what had been planned

  was that,

  0:19:10.708 - 0:19:13.708

  we're going to meet someone

  0:19:13.708 - 0:19:18.458

  who's going to show you how to drink snake blood.

  0:19:18.458 - 0:19:20.458

  And I was like, yeah, right.

  0:19:20.458 - 0:19:22.750

  Ha ha ha ha ha.

  0:19:24.083 - 0:19:27.083

  And then, before I knew it,

  0:19:27.125 - 0:19:31.791

  the snake handler pulled out

  this bright green snake.

  0:19:32.166 - 0:19:34.541

  I’d never seen an animal be killed.

  0:19:34.541 - 0:19:38.333

  I’d never seen an animal be killed for ME.

  0:19:38.333 - 0:19:39.625

  Right, okay.

  0:19:39.625 - 0:19:41.208

  It freaked me out.

  0:19:41.458 - 0:19:43.250

  Oh, my God, you're killing it.

  0:19:43.250 - 0:19:44.750

  Ohhh....

  0:19:45.625 - 0:19:47.000

  Are you expecting me to drink that?

  0:19:49.500 - 0:19:51.208

  Kind of looks like tomato juice.

  0:19:51.208 - 0:19:54.583

  I remember I was crouching on the ground

  while the guy was stripping

  0:19:54.583 - 0:19:57.875

  the blood in the bile and God knows

  what else was into the snake,

  0:19:57.875 - 0:20:01.208

  stripping it into a glass

  that had a little alcohol in it.

  0:20:01.833 - 0:20:04.833

  and I know this glass will soon

  be handed to me.

  0:20:04.833 - 0:20:09.958

  And I thought in that moment,

  no way, no way.

  0:20:09.958 - 0:20:11.958

  How do I get out of this?

  0:20:11.958 - 0:20:16.708

  and I was the only woman,

  encircled by men.

  0:20:17.208 - 0:20:22.000

  And, they kind of couldn't understand why

  I was making such a big deal out of it.

  0:20:22.000 - 0:20:26.500

  And then I looked around

  and I saw one guy with the sweetest face,

  0:20:26.625 - 0:20:29.833

  kind of just smiling at me, like,

  you can do it, you can do it.

  0:20:30.583 - 0:20:33.375

  Maybe, someone else wants to drink it?

  0:20:33.375 - 0:20:38.333

  And I handed it to him because I thought

  that could be my way out.

  0:20:38.625 - 0:20:41.333

  And he took it with the loveliest smile,

  and he drank

  0:20:41.333 - 0:20:44.458

  some of it, and he looked me

  right in the eye with the kindest face.

  0:20:44.458 - 0:20:48.958

  He handed it back to me and he nodded,

  like, now you and I thought, okay.

  0:20:49.750 - 0:20:54.500

  And I knew that, like if the smell

  was strong, that would turn me off.

  0:20:54.500 - 0:20:59.083

  So I plugged my nose so I wouldn't

  be distracted by the smell of it.

  0:21:00.000 - 0:21:01.583

  Whoa.

  0:21:01.583 - 0:21:03.958

  That's strong!

  0:21:03.958 - 0:21:04.958

  It's good, though.

  0:21:04.958 - 0:21:06.333

  it had a lot of alcohol

  0:21:06.333 - 0:21:09.500

  So I think that's what I was feeling

  was the fire of that alcohol.

  0:21:09.500 - 0:21:11.083

  It’s like a really strong drink,

  0:21:11.166 - 0:21:16.583

  It is very relative, this whole thing.

  Like, you can’t have a left without a right.

  0:21:16.583 - 0:21:23.000

  You know, what we think is gross, for whom other people it’s a delicacy...

  0:21:23.000 - 0:21:25.750

  - Yeah, o’ course.

  - What we think is a delicacy, other people...

  0:21:25.750 - 0:21:27.708

  You know, it’s so mind over matter.

  0:21:29.583 - 0:21:30.958

  There was only one time

  0:21:30.958 - 0:21:33.791

  I, I declined eating something I that I,

  0:21:34.375 - 0:21:39.500

  I, that... I, I could not bring myself to eat

  the guinea pig in Ecuador.

  0:21:41.083 - 0:21:42.625

  I couldn't bring myself to eat it.

  0:21:42.625 - 0:21:46.250

  I'd eat it now,

  but at the time, I just saw it

  0:21:46.250 - 0:21:50.333

  as a great big deep fried rat.

  0:21:50.333 - 0:21:55.333

  Spatchcocked, you know, on a plate

  with its head and its paws and its teeth.

  0:21:55.500 - 0:21:57.416

  I just couldn't do it.

  0:21:58.708 - 0:22:01.083

  What you have here is cuy,

  which is guinea pig,

  0:22:01.083 - 0:22:04.083

  which is what they eat in Ecuador

  on special occasions.

  0:22:04.333 - 0:22:07.083

  And I've come here because I thought

  I should try the traditional food.

  0:22:14.750 - 0:22:16.708

  Well, it's it's fried and

  0:22:16.708 - 0:22:19.708

  and hard, and you can see the little hands

  and the little head.

  0:22:19.833 - 0:22:23.458

  I, I'm... I'm going to imagine

  what this tastes like.

  0:22:23.958 - 0:22:26.000

  But who wants my cuy?

  0:22:26.625 - 0:22:31.208

  And then I offered it to the table

  next to me, and they relished it.

  0:22:31.625 - 0:22:33.041

  Especially the head.

  0:22:44.583 - 0:22:46.750

  But one thing you should always remember.

  0:22:46.750 - 0:22:48.125

  Thank God for cooking.

  0:22:48.125 - 0:22:49.750

  Could you imagine that stuff raw?

  0:22:49.750 - 0:22:50.958

  Because there's some stuff

  that you eat raw.

  0:22:50.958 - 0:22:52.958

  You eat the live stuff, you eat...

  0:22:52.958 - 0:22:57.333

  You eat the beetle.

  And the beetle that you ate, was that they call,

  0:22:59.250 - 0:23:00.333

  like the, the...

  0:23:01.333 - 0:23:02.958

  stinky... What's the name of it?

  0:23:02.958 - 0:23:07.333

  There's a... it's... if you, if you squash it,

  it gives a ridiculous smell.

  0:23:08.333 - 0:23:09.583

  You know this the beetle that

  0:23:09.583 - 0:23:11.000

  you were eating, the live one?

  0:23:11.000 - 0:23:15.166

  I think the beetle that I ate,

  at least in Spanish it was called jumiles.

  0:23:15.166 - 0:23:19.791

  And, I believe it has, like, iodine in it.

  0:23:20.291 - 0:23:22.875

  Something... a health property.

  0:23:23.208 - 0:23:26.166

  - Are those beetles?

  - Sí, jumiles.

  0:23:26.166 - 0:23:28.041

  - Jumiles?

  - Sí, jumiles.

  0:23:28.958 - 0:23:30.291

  - For eating?

  - Sí.

  0:23:34.625 - 0:23:37.500

  Oh, it's really crunchy.

  0:23:37.500 - 0:23:38.250

  It's good.

  0:23:38.250 - 0:23:42.583

  It's Rico. It's

  good for the health? Buena para la salud?

  0:23:42.875 - 0:23:44.083

  Si, si.

  0:23:44.083 - 0:23:46.708

  It's protein?

  Protein, protein.

  0:23:49.375 - 0:23:51.500

  Sure I'd love to try one.

  0:23:51.583 - 0:23:54.583

  Keep an open mind, Justine.

  Keep an open mind.

  0:23:54.583 - 0:23:55.583

  Keep an open mind.

  0:23:55.583 - 0:23:56.833

  Okay. One.

  0:23:56.833 - 0:23:58.708

  Two. Three.

  0:24:00.458 - 0:24:02.541

  Oooh!

  Sorry!

  0:24:02.541 - 0:24:03.958

  You know what?

  0:24:03.958 - 0:24:06.833

  I'm going to close my eyes

  and you put it in my mouth.

  0:24:06.833 - 0:24:08.083

  Okay? Okay.

  0:24:08.083 - 0:24:08.833

  Ready?

  0:24:08.833 - 0:24:11.833

  One two.

  0:24:12.000 - 0:24:12.500

  Four.

  0:24:14.958 - 0:24:16.500

  Three.

  0:24:24.625 - 0:24:26.208

  Oh. Oh oh.

  0:24:26.208 - 0:24:26.750

  It's like.

  0:24:26.750 - 0:24:28.291

  It's like the chemicals.

  0:24:28.500 - 0:24:35.083

  When I crunched the jumiles between my teeth,

  ‘cause it’s supposed to go in your mouth alive,

  0:24:35.083 - 0:24:39.791

  and then you crunch it in your teeth,

  it’s like cum gum, you know, but it wasn’t like

  0:24:39.791 - 0:24:42.791

  - a sweet, gross thing, it was like...

  - Sorry, say that again?

  0:24:43.500 - 0:24:45.000

  Cum gun.

  0:24:45.000 - 0:24:46.833

  I got it the first time.

  0:24:46.875 - 0:24:49.958

  - He just wanted to repeat it. Disgusting.

  - Behave yourself, will ya?

  0:24:53.250 - 0:24:58.708

  So it, you know, when I, my teeth

  went down on the live bug, beetle,

  0:24:58.708 - 0:25:00.916

  - Cum gum.

  - ...yes, it was a beetle.

  0:25:00.916 - 0:25:04.750

  It like just shot out this iodiney kind of...

  0:25:04.750 - 0:25:08.833

  I don’t even know how I knew it was iodine,

  maybe I didn’t, but it was like a chemical.

  0:25:08.833 - 0:25:11.583

  Like a really strong chemical.

  0:25:11.583 - 0:25:12.625

  Yeah.

  0:25:12.625 - 0:25:14.541

  Okay, wow.

  0:25:14.541 - 0:25:17.166

  Was that like a, mmmg, bk-gghh, waah!?

  0:25:17.541 - 0:25:21.666

  Oh, yeah. I mean, I wasn’t cool enough

  to act cool on camera.

  0:25:23.875 - 0:25:24.833

  agh!

  0:25:25.250 - 0:25:26.208

  I just ate a beetle.

  0:25:26.208 - 0:25:28.000

  I just can’t believe I ate a beetle.

  0:25:29.541 - 0:25:32.041

  When something like that happens,

  you’re not...

  0:25:32.041 - 0:25:35.041

  I mean, I.... I couldn’t act cool for the camera

  0:25:35.041 - 0:25:39.291

  and be experiencing this completely

  0:25:39.291 - 0:25:45.916

  new.... I was 30, you know. I’d never had

  a chemical explode in my mouth before.

  0:25:45.916 - 0:25:48.041

  It was extraordinary.

  0:25:48.041 - 0:25:49.291

  Well, yeah.

  0:25:49.291 - 0:25:52.166

  The whole point and the whole strength

  of the show is that

  0:25:52.166 - 0:25:55.708

  to see you just going, “that is disgusting!”

  0:25:56.375 - 0:25:59.208

  If you was cool about it, it’d be dull as dishwater.

  0:25:59.208 - 0:26:04.166

  Bobby, what’s the strangest thing for you that you’ve eaten?

  0:26:04.166 - 0:26:05.916

  Or prepared?

  0:26:06.500 - 0:26:08.041

  - Prepared!?

  - ‘Cause you’re a chef, right?

  0:26:08.041 - 0:26:10.583

  - I’m only HALF-Chinese. What's wrong with you?

  - Hahaha! Yes!

  0:26:10.583 - 0:26:13.416

  I mean, you’re like a fancy-schmancy chef,

  0:26:13.416 - 0:26:18.000

  I mean, you’ve opened, you’ve opened restaurants

  in Paris and Vietnam,

  0:26:18.000 - 0:26:22.500

  Right? I know you were in the Bay Area,

  you’re like this top chef.

  0:26:22.500 - 0:26:24.208

  Old Compton Street.

  0:26:24.916 - 0:26:26.291

  - Do you...

  - Yeah.

  0:26:26.583 - 0:26:31.416

  Do you purposefully use unusual foods

  in your cuisines?

  0:26:31.416 - 0:26:34.708

  Or is the word “unusual” even

  kind of a tricky word?

  0:26:34.708 - 0:26:36.333

  ‘Cause it’s so relative.

  0:26:36.333 - 0:26:39.916

  I imagine what you served in your restaurants

  in Paris might have been different

  0:26:39.916 - 0:26:42.208

  than what you served in Vietnam?

  I don’t know.

  0:26:43.333 - 0:26:46.333

  No, I think that you want to...

  0:26:46.500 - 0:26:48.916

  So I’m like, this kind of like...

  0:26:48.916 - 0:26:52.416

  Before there was the show, I was

  traveling already,

  0:26:52.416 - 0:26:53.833

  and I was always visiting the markets,

  0:26:53.833 - 0:26:56.083

  and I wanted to learn about cuisine.

  0:26:56.083 - 0:26:59.583

  And it is really the fast track

  to understanding a culture.

  0:27:00.000 - 0:27:01.583

  What's their national dish?

  0:27:01.583 - 0:27:04.208

  What's their markets look like?

  0:27:04.208 - 0:27:06.958

  And then you get a clue

  of where you are, right?

  0:27:06.958 - 0:27:09.958

  And so a lot of these places were like,

  people are hungry,

  0:27:10.583 - 0:27:13.583

  you know, I mean, we talk about escargot,

  0:27:14.333 - 0:27:17.583

  frogs, rat... in France!

  0:27:18.333 - 0:27:20.208

  What's the classic recipe?

  0:27:20.208 - 0:27:22.000

  Garlic.

  0:27:22.000 - 0:27:23.833

  Because that kills everything, right?

  0:27:23.833 - 0:27:25.875

  Butter smooths out flavor.

  0:27:25.875 - 0:27:27.333

  Parsley perfumes it.

  0:27:27.333 - 0:27:29.458

  That's a classic recipe

  for all these dishes.

  0:27:29.458 - 0:27:32.125

  So it's a it's a

  you know, there was there's a necessity.

  0:27:33.583 - 0:27:36.208

  So for me I wouldn't go really weird.

  0:27:36.208 - 0:27:39.875

  I was I was asked to actually cook dog, right?

  0:27:39.875 - 0:27:42.583

  And with a, with a major food critic

  and he says, you know,

  0:27:42.583 - 0:27:45.583

  what you should do would cover it

  if you would cook a dog.

  0:27:45.875 - 0:27:48.458

  I was like, no, I don't think so.

  0:27:48.458 - 0:27:50.958

  Don't want to,

  0:27:50.958 - 0:27:54.208

  you know, I mean, it's like

  it's like man's best friend.

  0:27:54.333 - 0:27:55.750

  I mean, come on.

  0:27:55.750 - 0:28:00.000

  Oh, man. I’d feel funny about that dog, I think.

  0:28:00.000 - 0:28:01.666

  Of course!

  0:28:01.666 - 0:28:03.333

  I showed up, so years ago...

  0:28:03.333 - 0:28:06.083

  This is, like, my first international...

  0:28:06.083 - 0:28:11.458

  I got the cover of the Culture Center

  on Knight Ridder, largest newspaper

  0:28:11.458 - 0:28:15.708

  distribution, and I'm on the cover

  of every single one for the Tet issue.

  0:28:15.708 - 0:28:16.375

  The Chinese New Y...

  0:28:16.375 - 0:28:20.833

  So, so huge exposure for me and the,

  the journalist that wrote the piece

  0:28:21.083 - 0:28:24.083

  said, hey, Bobby,

  can you please come and join me?

  0:28:24.583 - 0:28:26.166

  To go eat dog?

  0:28:26.166 - 0:28:28.083

  And I was like, why?

  0:28:28.125 - 0:28:30.458

  Why would you want to eat dog?

  0:28:30.458 - 0:28:33.958

  He goes, well, I'm trying to

  capture the story, but I need to ask some

  0:28:33.958 - 0:28:37.708

  really, you know, some culinary questions

  about about dog.

  0:28:37.708 - 0:28:38.750

  And I wouldn't know those questions.

  0:28:38.750 - 0:28:40.875

  So if you can just show

  up, I'd be grateful.

  0:28:40.875 - 0:28:42.083

  I'm like, okay, sure.

  0:28:42.083 - 0:28:45.083

  And so I show up and I see two petrified,

  0:28:45.125 - 0:28:48.333

  you know, jour--, well, a journalist

  and a photographer, right?

  0:28:48.333 - 0:28:51.625

  And they're looking... their faces

  look really uncomfortable.

  0:28:51.833 - 0:28:55.583

  And in the background I hear dogs

  kind of like weeping and crying.

  0:28:55.750 - 0:28:57.208

  And I was like, is that dinner?

  0:28:58.208 - 0:29:00.083

  And they go...

  0:29:00.083 - 0:29:01.708

  ...and they go,

  0:29:01.708 - 0:29:04.750

  “I... I don't know, I don't know!”

  0:29:05.208 - 0:29:08.833

  And so we're I'm doing we're all doing

  this reluctantly to get the story.

  0:29:09.458 - 0:29:12.250

  And so this is the great dog

  cooker of Hanoi.

  0:29:12.250 - 0:29:14.208

  He's the master they say.

  0:29:14.208 - 0:29:15.750

  And so I look at him

  and he looks kind of like,

  0:29:15.750 - 0:29:18.833

  you know, like how people, they start

  to resemble their pet or their pet

  0:29:18.833 - 0:29:20.250

  looks like them kind of thing?

  0:29:20.250 - 0:29:23.250

  He starts to look a little bit like

  a mutt, okay?

  0:29:23.333 - 0:29:24.916

  - And...

  - Eat him!

  0:29:24.916 - 0:29:26.333

  I was like, um,

  0:29:26.625 - 0:29:30.166

  “What's the one part of the dog

  you don't eat?”

  0:29:30.166 - 0:29:31.500

  And without skipping a beat,

  he goes:

  0:29:31.500 - 0:29:32.583

  “The hair.”

  0:29:34.458 - 0:29:39.000

  And so another thing with dog is that,

  0:29:39.333 - 0:29:45.583

  it heats your body up and dogs can smell

  if you ate a dog.

  0:29:45.583 - 0:29:47.916

  You like showing

  up like, you know, Wolf Man.

  0:29:47.916 - 0:29:49.500

  - Oh, really?

  - Yeah.

  0:29:49.500 - 0:29:51.208

  You're sweating the smell out.

  0:29:51.208 - 0:29:55.833

  What d’ya mean, it heats your body up?

  Like you have a little hot flash or something?

  0:29:55.833 - 0:29:58.000

  No, it's like, kind of like the ying and the yang.

  0:29:58.000 - 0:29:59.583

  So it's like, it's really good.

  0:29:59.583 - 0:30:01.458

  So it's actually a lunar dish.

  0:30:01.458 - 0:30:04.958

  They eat it tradition-... generally in, in winter.

  0:30:05.083 - 0:30:06.208

  Lunar.

  0:30:06.208 - 0:30:07.875

  It's supposed to be good luck.

  0:30:07.875 - 0:30:12.458

  So during a lunar year, and you start

  seeing the dogs pile up in the market

  0:30:12.833 - 0:30:15.958

  and they all kind of like, had

  that one facial expressions,

  0:30:15.958 - 0:30:18.458

  which I’ve seen everywhere, which is:

  rrrrrrrrr!

  0:30:19.208 - 0:30:20.375

  Yes, that is a dog.

  0:30:20.375 - 0:30:22.333

  It's a special type of dog.

  0:30:22.333 - 0:30:25.333

  It's not Lassie or Benji.

  0:30:25.375 - 0:30:25.958

  It's a mutt.

  0:30:25.958 - 0:30:28.541

  It's a special type of mouse

  that they eat throughout Asia.

  0:30:29.458 - 0:30:32.000

  So I, I, the guy told me,

  0:30:32.000 - 0:30:35.208

  dogs can tell if you, if you ate a dog.

  0:30:35.208 - 0:30:38.208

  So I had boiled dog

  which tasted like roast beef.

  0:30:38.625 - 0:30:41.875

  I had the grilled dog which tasted

  a little doggy, I don't know, there's no

  0:30:42.333 - 0:30:44.125

  there is no vocabulary for that one.

  0:30:44.125 - 0:30:47.208

  In my culinary world, it just tasted

  something I'd never tasted before.

  0:30:48.958 - 0:30:51.083

  You know, the paw, the paws.

  0:30:51.083 - 0:30:53.708

  Good for soup. You know, leather.

  I don't know.

  0:30:53.708 - 0:30:58.583

  And then I went to, then I went

  and this dog looked at me a little differently.

  0:31:00.125 - 0:31:01.166

  They, they weep.

  0:31:01.166 - 0:31:02.708

  Did they not attack you?

  0:31:02.708 - 0:31:04.625

  That's like a dirty dog eater.

  0:31:04.625 - 0:31:06.958

  - I don't know. No

  - It’s like, I can smell it on him.

  0:31:06.958 - 0:31:07.958

  Let's have him.

  0:31:07.958 - 0:31:09.958

  I'm Chinese, so if I say, walk the dog,

  0:31:09.958 - 0:31:11.916

  it's a completely different wok, okay?

  0:31:17.916 - 0:31:20.208

  People like to eat at the end

  of the month because it's lucky.

  0:31:21.125 - 0:31:23.208

  Quite sad, actually.

  0:31:24.458 - 0:31:27.750

  I think the dog thing,

  I think I would have found hard

  0:31:27.750 - 0:31:30.166

  and I think because, I’ve just had a dog

  0:31:30.166 - 0:31:33.166

  we had a dog for about seventeen years,

  0:31:33.166 - 0:31:35.000

  just crazy Jack Russell,

  0:31:35.000 - 0:31:38.333

  and that sort of made my perceptions

  a little bit different,

  0:31:38.333 - 0:31:40.541

  Before that, I was like, “Oh, give me dog anytime!”

  0:31:40.541 - 0:31:42.083

  “Gimme a cat, gimme a...”

  0:31:42.083 - 0:31:44.625

  I always, I always thought I’d draw the line at a monkey, though.

  0:31:44.625 - 0:31:47.500

  So, everyone maybe has a limit, I don’t know.

  0:31:47.500 - 0:31:50.875

  It’s a weird one, it’s a personal one, innit?

  0:31:50.875 - 0:31:54.000

  There’s not much I wouldn’t eat.

  0:31:54.000 - 0:31:57.166

  Bobby, are the dogs that are used for cooking,

  0:31:57.166 - 0:32:01.250

  are they bred particularly for food? To be food?

  0:32:01.250 - 0:32:03.625

  - Yeah, they’re a...

  - Are they nourished to be...?

  0:32:03.625 - 0:32:05.583

  Nourished!? No, but they, like...

  0:32:05.583 - 0:32:07.083

  Like they feed the dogs.

  0:32:07.083 - 0:32:09.083

  Dogs have a purpose to eat the garbage.

  0:32:09.083 - 0:32:11.125

  It's the same thing. Like cats in Vietnam.

  0:32:11.125 - 0:32:14.250

  They're on collars for rats

  to catch the rats.

  0:32:14.250 - 0:32:15.750

  So the dog has a purpose.

  0:32:15.750 - 0:32:19.375

  And would they be the same dog

  that you’d give your little kid?

  0:32:19.375 - 0:32:23.250

  ...or the same dog you’d just have in the house

  ‘cause you want to have a dog?

  0:32:23.250 - 0:32:27.333

  Or is it a kind of dog that is designed to be...?

  0:32:27.333 - 0:32:29.750

  It's a particular dog.

  0:32:29.750 - 0:32:32.041

  Well, that was one of the questions

  I asked the great dog chef...

  0:32:32.041 - 0:32:35.375

  Has it been bred for food for a long time?

  Does it go way back?

  0:32:36.083 - 0:32:38.500

  It's literally like. Yeah,

  it's like this one mutt..

  0:32:38.500 - 0:32:40.125

  So I asked the guy that question.

  0:32:40.125 - 0:32:40.833

  I said, well,

  0:32:40.833 - 0:32:45.500

  you know, I would think that, you know, a

  Great Dane would be like, woah-ho! Right?

  0:32:45.500 - 0:32:48.500

  - That’s Christmas!

  - A big dog. No.

  0:32:50.333 - 0:32:52.333

  Yeah,

  0:32:52.333 - 0:32:53.708

  yeah,

  0:32:53.708 - 0:32:54.000

  yeah.

  0:32:54.000 - 0:32:56.875

  So they don't

  they know it's a particular type of dog.

  0:32:56.875 - 0:33:00.625

  It's I go to the dog park: big one, big one,

  the big one there..., oh, big.

  0:33:00.708 - 0:33:03.708

  - Do they have names?

  - That's my dog!

  0:33:04.666 - 0:33:08.666

  Would anyone get that particular dog

  as a pet, ‘cause it’s...?

  0:33:08.666 - 0:33:11.166

  - Yeah...

  - ...particularly interesting breed

  0:33:11.166 - 0:33:13.000

  for kids or whatever?

  0:33:13.000 - 0:33:13.458

  yeah.

  0:33:13.458 - 0:33:16.041

  Ex-pats, expats that think they're Jesus,

  0:33:16.041 - 0:33:17.833

  - that want to save the one dog.

  - Save the dog?

  0:33:17.833 - 0:33:20.916

  - But the problem is, is they'll steal your dog.

  - Yes.

  0:33:20.916 - 0:33:24.083

  - ‘Cause that’s edible... that's an edible dog.

  - I’ve seen that. Yeah.

  0:33:24.083 - 0:33:25.958

  That’s like a chicken running around.

  0:33:25.958 - 0:33:27.125

  - I can't write this stuff.

  - Yeah.

  0:33:27.125 - 0:33:29.208

  It's the truth. Yeah. You’ve seen that.

  You know that.

  0:33:29.208 - 0:33:30.958

  Yes. Seen that. That’s mad.

  0:33:30.958 - 0:33:33.791

  I mean, come on, Justine. You ate dog.

  How was that for you?

  0:33:35.250 - 0:33:36.791

  Well, I...

  0:33:36.958 - 0:33:42.041

  You know, I knew that, you know,

  Guangzhou Market was coming up any day now,

  0:33:42.041 - 0:33:44.791

  and that that was where I was going to eat dog.

  0:33:45.208 - 0:33:49.875

  And I kept sort of thinking to myself,

  well, they’re saying “dog”, it’s not a real dog,

  0:33:49.875 - 0:33:55.916

  it’s a kind of a four-legged animal,

  kind of like a really small cow,

  0:33:55.916 - 0:33:59.375

  or, you know, or it’s like a little,

  it’s like a kind of a pig, really.

  0:33:59.375 - 0:34:01.458

  Not really, it’s not REALLY a dog.

  0:34:02.208 - 0:34:05.708

  And then we went to the wet market,

  and saw them hanging up.

  0:34:07.833 - 0:34:11.458

  And it was like, “Fuck, they’re really dogs.”

  0:34:13.833 - 0:34:15.583

  And what's that?

  0:34:15.583 - 0:34:16.583

  This is dog.

  0:34:16.583 - 0:34:17.625

  Oh. That's dog.

  0:34:17.625 - 0:34:19.208

  I've been hearing a lot about it.

  0:34:19.208 - 0:34:22.833

  In China,

  we have a tradition to eat dog many years

  0:34:23.250 - 0:34:26.583

  because the dog makes the blood

  0:34:26.583 - 0:34:29.916

  run faster and also make you warm.

  0:34:29.916 - 0:34:34.750

  - Wow.

  - And I was so nervous, I said to the producer,

  0:34:34.750 - 0:34:37.916

  who was a good friend of mine,

  Emma, who’s really quick with her words,

  0:34:38.750 - 0:34:42.125

  I said, “I don’t know if I’m going

  to be able to speak.

  0:34:42.125 - 0:34:44.958

  Can you tell me what to say?”

  0:34:44.958 - 0:34:48.750

  ‘Cause I found that to be the

  most difficult thing, was to

  0:34:48.750 - 0:34:52.333

  in the moment of eating something,

  while the camera’s in my face,

  0:34:52.333 - 0:34:55.583

  to come up with the explanation...

  I’d never...

  0:34:56.125 - 0:34:59.416

  You know, no one had ever said to me,

  well, you know,

  0:34:59.416 - 0:35:02.875

  “If you’re going to be an on-camera presenter eating food,

  0:35:02.875 - 0:35:06.596

  you’re going to want to learn how to describe what’s in your mouth

  0:35:06.596 - 0:35:08.000

  when you’re eating it.”

  0:35:08.750 - 0:35:12.916

  It’s like, oh... just didn’t ever think

  about how to do that properly.

  0:35:12.916 - 0:35:17.000

  And really only... it only really

  occurred to me like yesterday,

  0:35:17.000 - 0:35:20.333

  when we started doing this show,

  like, “God, I never really practiced that,

  0:35:20.333 - 0:35:22.083

  I wasn’t really great at that.”

  0:35:22.083 - 0:35:24.208

  Megan’s very good at it,

  Ian’s very good at it.

  0:35:24.708 - 0:35:28.041

  I would just be kind of like in shock,

  I just didn’t have the words,

  0:35:28.041 - 0:35:30.208

  and I was nervous with the dog, and,

  0:35:30.208 - 0:35:33.166

  So, Emma, I said to her, you know,

  “Will you please eat it,

  0:35:33.166 - 0:35:35.125

  and then tell me what you think?”

  0:35:35.125 - 0:35:37.958

  And, bless her heart,

  she ate it before I did,

  0:35:37.958 - 0:35:39.416

  and she said,

  0:35:40.416 - 0:35:42.166

  - Wow.

  - “It’s a lot, it’s a lot of bones.

  0:35:42.166 - 0:35:43.333

  It’s a lot of bones.”

  0:35:43.333 - 0:35:45.083

  And I was like, “OK, good, I’m prepared.”

  0:35:45.833 - 0:35:47.875

  I think I'd like to start with the dog,

  0:35:47.875 - 0:35:50.875

  because that's the one I'm most

  nervous about.

  0:35:52.250 - 0:35:53.583

  How do you like it?

  0:35:53.583 - 0:35:55.416

  A lot of bones.

  0:35:55.416 - 0:35:58.416

  And so then I said that,

  and the camera was, like, just there,

  0:35:58.416 - 0:36:00.666

  it wouldn’t go away, the camera

  just was staying on me,

  0:36:00.666 - 0:36:02.708

  like I was supposed to come up

  with something else.

  0:36:04.375 - 0:36:06.708

  Tastes a little bit like spam.

  0:36:08.708 - 0:36:11.958

  It was just, I thought,

  it would just get the camera away from me.

  0:36:11.958 - 0:36:14.916

  It didn’t taste like spam.

  I’d never eaten spam.

  0:36:14.916 - 0:36:17.166

  - Were you doing a tv program or something?

  - I don’t know what spam tastes like.

  0:36:17.166 - 0:36:19.166

  I just... yeah, I was...

  0:36:19.166 - 0:36:21.750

  I was lost, I just didn’t know what to say,

  0:36:21.750 - 0:36:23.833

  so I said something that wasn’t even true.

  0:36:23.833 - 0:36:25.791

  Just to get the camera to do away, and,

  0:36:25.791 - 0:36:29.500

  I thought, “Oh, maybe, maybe the director will like it, ‘cause I sound like Ian.”

  0:36:29.500 - 0:36:31.250

  ‘Cause the directors always wanted me to, like,

  0:36:31.250 - 0:36:34.083

  “Be a little bit more like Ian, be a little bit more like Ian.”

  0:36:34.083 - 0:36:36.541

  So I thought, “Oh, this spam line might fly,

  0:36:36.541 - 0:36:39.500

  Might be kind of an Ian, Ian-ish kind of line.”

  0:36:39.500 - 0:36:41.833

  That’s not my catch-phrase!

  0:36:43.333 - 0:36:45.416

  “Spamboy!” What?

  0:36:45.416 - 0:36:46.583

  Who is this director?

  0:36:46.583 - 0:36:48.375

  He asked for taxis.

  0:36:48.375 - 0:36:50.458

  Want you to try Levantón Andino.

  0:36:50.458 - 0:36:51.375

  Special drink.

  0:36:51.375 - 0:36:54.625

  - Very typical...

  - Eggs, bull’s eye,

  0:36:55.333 - 0:36:57.875

  What, my cab’s here already?! Okay!

  0:37:00.125 - 0:37:01.041

  Pour some...

  0:37:01.041 - 0:37:03.208

  Oh, is that my taxi?

  0:37:03.208 - 0:37:05.250

  You're not going to believe this, Martha,

  0:37:05.250 - 0:37:08.083

  you are not going to believe that...

  yeah, I'll be there in a minute.

  0:37:09.125 - 0:37:10.458

  That’s right, that’s how Ian would get...

  0:37:10.458 - 0:37:13.041

  I wanted to ask you, Bobby...

  so, you’re right.

  0:37:13.041 - 0:37:18.500

  Ian, Ian, Ian tried to get out of eating food by saying his taxi was there.

  0:37:18.958 - 0:37:22.416

  How do you get out of eating food you don’t want to eat, Bobby?

  0:37:23.125 - 0:37:25.125

  When the camera’s on you?

  0:37:25.333 - 0:37:27.708

  I... you guys were examples to me.

  0:37:27.708 - 0:37:32.250

  I literally ate everything.

  I said... I did not say no.

  0:37:32.250 - 0:37:34.958

  I figured that watching you guys,

  0:37:34.958 - 0:37:37.958

  I know that the... the eyeball?

  0:37:38.000 - 0:37:40.208

  Eating eyeball with the fruit juice?

  0:37:40.208 - 0:37:42.500

  I remember that scene so well!

  0:37:43.083 - 0:37:46.208

  It starts off

  okay in this area with your fruits.

  0:37:46.583 - 0:37:50.333

  But when you seem to move into this area

  this is where it gets a bit sticky.

  0:37:50.333 - 0:37:52.833

  Quail’s eggs, fish eggs.

  0:37:52.833 - 0:37:55.833

  And these are bull's eyeballs.

  0:37:55.958 - 0:37:58.333

  Yeah. Eyes?

  That's the bull's eye.

  0:37:58.333 - 0:38:04.083

  Yeah.

  agghhhh..... ahhh.....

  0:38:11.458 - 0:38:13.708

  Yeah. But, see, the thing is...

  0:38:14.291 - 0:38:17.791

  Whe... if... ‘cause you have to think,

  if the audience are watching,

  0:38:17.791 - 0:38:21.041

  and if there’s something disgusting,

  it’s like,

  0:38:21.041 - 0:38:24.916

  you know, they’re like, “YESS!! He’s gonna eat it!! She’s gonna eat it!!!”

  0:38:24.916 - 0:38:27.083

  And if you went, “No,”

  0:38:27.083 - 0:38:29.083

  there’s no point in showing that scene whatsoever.

  0:38:29.083 - 0:38:31.250

  The whole thing, the whole brilliance is,

  0:38:31.250 - 0:38:33.250

  it’s like “Eat! Eat! Eat! Eat! Eat!”

  0:38:33.250 - 0:38:35.875

  ‘Cause they want to see your reaction. They want to see you suffer.

  0:38:39.666 - 0:38:40.791

  Drink it all.

  0:38:40.791 - 0:38:43.458

  It... I'm drinking it all!

  Blimey! Like me mum!

  0:38:43.458 - 0:38:47.000

  It's not bad, actually,

  but it's better than you expect it to be.

  0:38:47.000 - 0:38:48.708

  It's a bit aniseed.

  0:38:48.708 - 0:38:51.750

  I'm just trying to work out

  where all the bull's eyes are.

  0:38:51.750 - 0:38:54.333

  And then the eggs. I'm

  trying to get my tongue ‘round it.

  0:38:54.333 - 0:38:56.083

  That is actually not too bad.

  0:38:56.083 - 0:38:59.333

  I think it’s the thought of it,

  drinking it near that stuff

  0:39:00.708 - 0:39:05.541

  So, Bobby, what have been things,

  what are things that people from the “East”,

  0:39:05.541 - 0:39:11.083

  you know, have looked at that people in the “West” eat or drink,

  0:39:11.083 - 0:39:12.875

  and think, “That’s mad.”

  0:39:12.875 - 0:39:13.958

  Yeah, good question.

  0:39:13.958 - 0:39:17.333

  I'm not really sure, ‘cause the Chinese

  literally eat anything and everything.

  0:39:17.458 - 0:39:19.791

  Okay, I grew up with this idea that

  0:39:19.791 - 0:39:23.500

  Jews and Chinese are lactose intolerant.

  0:39:23.500 - 0:39:27.791

  That Asians don’t process lactose, dairy products very well,

  0:39:27.791 - 0:39:32.291

  and neither do Jews. I’m Jewish, that’s why I think I grew up hearing this thing,

  0:39:32.291 - 0:39:36.916

  that we don’t metabolize lactose well, and we don’t metabolize alcohol well.

  0:39:37.583 - 0:39:40.208

  Like the Chinese. I don’t know if any of that is true.

  0:39:40.208 - 0:39:41.958

  Okay, so that's a very interesting point.

  0:39:41.958 - 0:39:45.208

  We are the only mammals

  that continue to consume dairy

  0:39:45.208 - 0:39:48.208

  after two years of age.

  0:39:48.458 - 0:39:50.083

  We're the only ones.

  0:39:50.083 - 0:39:53.333

  Dairy is a byproduct

  of the livestock industry,

  0:39:53.583 - 0:39:58.500

  and they want to slap that livestock onto,

  the dairy onto everybody.

  0:39:58.708 - 0:40:02.750

  So we got just an abundance of dairy

  and cheese.

  0:40:03.791 - 0:40:07.583

  The Asians historically eat

  0:40:08.083 - 0:40:12.208

  - the shells of prawns for the calcium.

  - Okay.

  0:40:12.208 - 0:40:15.208

  So the idea, the notion

  that eating dairy is

  0:40:15.208 - 0:40:18.208

  good for your bones is hogwash.

  0:40:18.208 - 0:40:20.958

  - Okay.

  - So we're not designed

  to be consuming dairy.

  0:40:20.958 - 0:40:22.708

  But that's that's something

  that they pushed on to us.

  0:40:22.708 - 0:40:25.083

  Don’t tell me that! I couldn’t live without cheese.

  0:40:25.083 - 0:40:26.625

  I think they introduced

  0:40:29.041 - 0:40:32.708

  acidophilus so that they can

  sell Pizza Hut's across Asia.

  0:40:34.083 - 0:40:35.833

  For the dairy, ‘cause they can't eat dairy.

  0:40:35.916 - 0:40:38.208

  So, when I was in Singapore,

  0:40:38.208 - 0:40:40.916

  I remember we was out for a meal with everyone,

  0:40:40.916 - 0:40:44.500

  and they were, like, “Oh, what’s that rubbish you eat in England,

  0:40:44.500 - 0:40:48.166

  what’s that, you know, that black pudding, that’s just like congealed blood,

  0:40:48.166 - 0:40:51.125

  and squeezed into like a sausage thing, it’s like, it’s disgusting.”

  0:40:51.125 - 0:40:55.791

  I’m, I’m talking to them like there, and me wife’s got a bloody, um,

  0:40:55.791 - 0:40:58.250

  like a jellyfish on her chopsticks.

  0:40:58.250 - 0:41:00.166

  And they’re moaning about our food’s a bit rubbish.

  0:41:00.166 - 0:41:01.666

  I’m like, “Look at that!”

  0:41:01.666 - 0:41:03.833

  Why would you even want to eat a jellyfish?

  0:41:03.833 - 0:41:06.500

  It’s got nothing! It’s rubbish!

  0:41:06.916 - 0:41:10.500

  So, yeah. They think our food’s not...

  Perhaps it was just the cooking, I don’t know.

  0:41:10.958 - 0:41:12.208

  Collagen.

  0:41:12.500 - 0:41:13.708

  - Collagen.

  - Yes.

  0:41:13.708 - 0:41:17.416

  I was going to say, I imagine jellyfish must be kind of a...

  0:41:18.458 - 0:41:20.000

  Yeah, collagen. Right.

  0:41:20.000 - 0:41:21.208

  It's a neutral flavor.

  0:41:21.208 - 0:41:22.458

  It's flavorless.

  0:41:22.458 - 0:41:25.458

  And it, and generally,

  0:41:25.458 - 0:41:29.333

  it's served with little soy,

  sesame oil served as a salad.

  0:41:29.500 - 0:41:30.375

  And it's a texture.

  0:41:30.375 - 0:41:32.708

  So Asians are totally into texture.

  0:41:32.708 - 0:41:34.208

  They like the, the,

  0:41:34.208 - 0:41:39.333

  you know, the crunching, the gristly parts

  of feet, chicken feet, duck tongue,

  0:41:39.333 - 0:41:42.333

  whatever it are, certain types of textures

  that they're looking for.

  0:41:42.500 - 0:41:45.708

  And then the flavor of soy

  sauce and toasted sesame

  0:41:45.708 - 0:41:47.583

  oil is really nice.

  0:41:49.750 - 0:41:54.500

  So, Bobby, if you were, if you were going to make a special meal for....

  0:41:54.500 - 0:41:58.250

  - For us.

  - ...for, for, for people who are really...

  0:41:58.250 - 0:41:59.625

  ...for us. Okay, thanks. Yeah.

  0:41:59.625 - 0:42:02.250

  If you were going to make a special meal

  for Ian and I,

  0:42:02.250 - 0:42:04.375

  or for me and Ian, I always get that wrong,

  0:42:04.375 - 0:42:08.750

  uh, what would it be? What would the menu be?

  0:42:09.708 - 0:42:11.083

  Well, it really depends.

  0:42:11.083 - 0:42:16.708

  I, I cook where I really do,

  put the guests first.

  0:42:17.083 - 0:42:19.958

  I don't really need to explain

  the inspiration

  0:42:19.958 - 0:42:23.458

  behind a certain dish and lecture

  you of what I've done to food.

  0:42:23.708 - 0:42:27.000

  I like to feed people,

  and I feel that food should be accessible.

  0:42:27.000 - 0:42:29.625

  It should be familiar.

  I should be able to identify it.

  0:42:29.625 - 0:42:34.458

  I don't want to use tweezers

  and foam and gels and all that stuff.

  0:42:34.875 - 0:42:39.083

  So to me it could be, whatever I do,

  0:42:39.208 - 0:42:42.708

  I want to execute it at a level

  where you're like, “Damn, that's good!”

  0:42:43.125 - 0:42:47.208

  Or, you know, there's there's certain

  steps and techniques that I would use,

  0:42:47.458 - 0:42:51.375

  to, to enhance the flavor,

  0:42:51.833 - 0:42:56.833

  to, to ideally something

  that would be seasonal.

  0:42:58.125 - 0:43:01.125

  I cook all the animal proteins.

  0:43:01.250 - 0:43:04.250

  But I am literally a flexitarian, so,

  0:43:04.458 - 0:43:07.458

  - I was a vegetarian...

  - Hold on, what’s a flexitarian?

  0:43:07.958 - 0:43:09.291

  I’m flexible.

  0:43:09.291 - 0:43:12.458

  What is that... you just eat... you just eat anything you bloody want?

  0:43:12.458 - 0:43:12.958

  No. Like,

  0:43:12.958 - 0:43:16.208

  if if if your mum went out

  and her signature

  0:43:16.208 - 0:43:19.958

  dish is shepherd's pie,

  and I'm a vegetarian, I would eat it.

  0:43:19.958 - 0:43:20.875

  I wouldn't say anything.

  0:43:20.875 - 0:43:23.875

  Just the way when you're eating foods

  in different cultures,

  0:43:24.083 - 0:43:27.333

  you know that this is a really

  a celebration in your honor,

  0:43:27.333 - 0:43:28.916

  - Okay, yeah.

  - ....that the last thing you really...

  0:43:28.916 - 0:43:31.458

  they, that we could ever do would be.

  0:43:32.125 - 0:43:32.958

  Yeah.

  0:43:32.958 - 0:43:35.583

  You know, they... people want to share food with me.

  0:43:35.583 - 0:43:37.625

  And I feel very honored and humbled by it.

  0:43:37.625 - 0:43:41.250

  I get people that when they see me

  because of the shows, they're like, oh,

  0:43:41.458 - 0:43:43.000

  you know,

  “You got to come and check this out!”

  0:43:43.458 - 0:43:49.083

  This person cooked Babi Guling,

  which is the, the pig, the baby pig.

  0:43:49.583 - 0:43:53.458

  And he spent, you know, I don't know how

  many days marinating it and cooking it.

  0:43:53.750 - 0:43:55.875

  And this little pig shows up.

  0:43:55.875 - 0:43:58.333

  I was like, “Do I tell them I'm a Muslim now or later?”

  0:43:58.333 - 0:44:00.208

  You know whatI mean? It's like, you're going to eat it.

  0:44:00.208 - 0:44:01.833

  I'm going to eat it.

  I'm not going to say anything

  0:44:02.958 - 0:44:03.875

  Flexitarian!

  0:44:03.875 - 0:44:07.083

  Try that one. Because that's what you are, Ian.

  0:44:07.333 - 0:44:08.416

  What, a flexitarian?

  0:44:08.416 - 0:44:10.041

  You're eating eyeballs in fruit juice.

  0:44:10.041 - 0:44:11.375

  Yeah, yeah, that’s true.

  0:44:11.375 - 0:44:12.458

  Yeah. You're a flexitarian.

  0:44:12.458 - 0:44:14.375

  You would not eat that in your free time.

  0:44:14.375 - 0:44:17.458

  No. No, you’re absolutely right.

  0:44:17.458 - 0:44:22.333

  I won’t be wandering down to the market for that one, rushing for that. But, yeah.

  0:44:22.333 - 0:44:25.333

  So, you know, I could

  I could serve you squab.

  0:44:25.833 - 0:44:27.916

  I could sit there and say, I can serve you oysters...

  0:44:27.916 - 0:44:31.833

  - What’s squab?!

  - Oysters to me as a slug in a rock, okay.

  0:44:31.833 - 0:44:33.083

  That’s called squab?

  0:44:33.083 - 0:44:34.708

  A squab is pigeon.

  0:44:36.583 - 0:44:38.500

  That's that's that's

  how you gotta sell it.

  0:44:38.500 - 0:44:39.750

  Because if you said pigeon,

  they won't eat it.

  0:44:39.750 - 0:44:41.000

  But the word “squab” is just brilliant.

  0:44:41.000 - 0:44:44.458

  That’s just like, like in the war they used to have snook.

  0:44:44.458 - 0:44:47.125

  Was the favorite food, the favorite fish,

  0:44:47.125 - 0:44:49.958

  they drink, and they couldn’t sell that either, but that was all there was.

  0:44:49.958 - 0:44:52.333

  Snook and squab! pfffft.

  0:44:55.250 - 0:44:55.958

  Yeah.

  0:44:55.958 - 0:45:01.208

  So, what did... how did you call... what did you just say, how did you just descibe an oyster?

  0:45:01.208 - 0:45:03.000

  Can you do that again?

  0:45:03.000 - 0:45:07.000

  Well, an oyster to me

  is really like a slug in a rock.

  0:45:07.833 - 0:45:11.958

  It filters between 20 gallons

  0:45:12.125 - 0:45:15.000

  to 30 gallons of water indiscriminately.

  0:45:15.000 - 0:45:18.958

  Their purpose to us, is,

  0:45:18.958 - 0:45:23.375

  they're used by marine biologists

  to detect the toxin levels of the water.

  0:45:23.583 - 0:45:25.208

  It's a water filtering system.

  0:45:25.208 - 0:45:26.958

  So we're eating a filter.

  0:45:26.958 - 0:45:30.708

  Okay. That excretes, okay, plaque.

  0:45:30.708 - 0:45:32.458

  That's what the shells made out of.

  0:45:32.458 - 0:45:35.166

  Okay, so how is it gourmet?

  0:45:35.166 - 0:45:39.083

  Hold on, and you’re feeding... that’s our dish we’re getting, is it? Great...!

  0:45:39.083 - 0:45:40.583

  It's perceived as gourmet!

  0:45:40.583 - 0:45:41.708

  Just like lobsters.

  0:45:41.708 - 0:45:44.333

  Lobsters are cockroaches of the sea,

  I'll tell you. Interesting.

  0:45:44.333 - 0:45:48.125

  Did you, did you ever try the,

  deep fried,

  0:45:49.833 - 0:45:51.750

  tarantulas in Cambodia?

  0:45:51.750 - 0:45:55.833

  uhhh... I’ll tell you what. The only... I think the only reason why I

  0:45:55.833 - 0:45:57.791

  ate cockroaches,

  0:45:57.791 - 0:46:00.416

  is because they took three days

  0:46:00.416 - 0:46:03.708

  looking for a bloody tarantula spider to eat.

  0:46:03.708 - 0:46:07.916

  And it, um, if I’m honest, I think I dodged a bullet there.

  0:46:07.916 - 0:46:09.708

  ‘Cause I really...

  0:46:09.708 - 0:46:13.250

  The thought of like a dirty great tarantula

  0:46:13.250 - 0:46:15.708

  with an abdomen and that, biting into that,

  0:46:15.708 - 0:46:17.250

  pffff.... aiii shhhh.

  0:46:17.250 - 0:46:18.750

  That’d have been worth...

  0:46:18.750 - 0:46:22.458

  cockroach I escaped with the result there, I think.

  0:46:22.458 - 0:46:24.791

  So no, I didn’t get a tarantula, they couldn’t find one.

  0:46:24.791 - 0:46:27.083

  I think they was out of season, or something.

  0:46:27.083 - 0:46:29.208

  No, no, they farm them.

  0:46:29.208 - 0:46:30.958

  - Oh, man!

  - They farm, and they’re never out of season.

  0:46:30.958 - 0:46:32.125

  I'll tell you what.

  0:46:32.125 - 0:46:33.458

  It would change--

  0:46:33.458 - 0:46:35.666

  How on Earth did we not go to a tarantula farm!?

  0:46:35.666 - 0:46:36.666

  Blimey!

  0:46:36.666 - 0:46:38.458

  Crossy missed a trick there, didn’t he!

  0:46:38.458 - 0:46:39.791

  That would be right up our street!

  0:46:39.791 - 0:46:42.083

  That would have been a where-to-stay, that would have been!

  0:46:42.083 - 0:46:44.083

  “Oh, just go in that room!”

  0:46:46.250 - 0:46:49.458

  Ian, if you ate a tarantula,

  you'd be questioning.

  0:46:49.458 - 0:46:52.458

  You'd be questioning softshell crabs.

  0:46:54.833 - 0:46:55.958

  The hair,

  0:46:55.958 - 0:46:59.583

  they're shy of hair after they hit the deep fat fryer. fffwwwoop! Hair is gone.

  0:47:00.083 - 0:47:02.333

  - Crispy.

  - Just wrong.

  0:47:02.333 - 0:47:06.458

  No, it's literally

  it's the first thing that came to my mind.

  0:47:06.458 - 0:47:09.458

  It's like when you're asking,

  how do you describe that?

  0:47:09.708 - 0:47:10.833

  I didn't have to do on the show,

  0:47:10.833 - 0:47:13.333

  I did that in my free time.

  0:47:13.333 - 0:47:16.416

  - Yeah, practice.

  - So literally, it's like a soft shell crab.

  0:47:16.416 - 0:47:18.000

  What, really?

  0:47:18.000 - 0:47:19.541

  - Yeah.

  - Well, where’s the abdomen go?

  0:47:19.541 - 0:47:22.083

  Wouldn’t that gut burst in your mouth, wouldn’t it?

  0:47:25.750 - 0:47:28.958

  But that’s why our position’s so brilliant,

  0:47:28.958 - 0:47:31.708

  because you’re almost forced into

  0:47:31.708 - 0:47:35.541

  just the absurdest things that you could ever possibly

  0:47:35.541 - 0:47:37.541

  get on the planet, really.

  0:47:37.541 - 0:47:42.208

  And that’s someone else’s just everyday delicacy, really.

  0:47:42.208 - 0:47:45.750

  I think the worst thing ever

  0:47:45.750 - 0:47:49.208

  is rancid shark.

  Have you had a crack at that?

  0:47:49.208 - 0:47:50.625

  When you come to Iceland,

  0:47:50.625 - 0:47:53.625

  you've got to taste

  one of the strange local delicacies.

  0:47:54.083 - 0:47:56.333

  And this is it.

  0:47:56.333 - 0:47:57.208

  What is it?

  0:47:57.208 - 0:47:59.500

  - Oh, this is shark.

  - Shark.

  0:47:59.500 - 0:48:02.333

  In other countries, shark are eating people,

  0:48:02.333 - 0:48:04.250

  but we eat shark.

  0:48:04.250 - 0:48:06.083

  They put the shark in the ground,

  0:48:06.083 - 0:48:09.875

  and then, for about a year, and it goes all moldy, and all wooeehhhh...

  0:48:09.875 - 0:48:12.458

  They did it out: oh, there it is, ooooh, let’s get that,

  0:48:12.458 - 0:48:16.000

  and then they hang it up, in a shed, and that dries out.

  0:48:16.000 - 0:48:17.083

  Doesn't it go moldy?

  0:48:17.083 - 0:48:20.083

  Yes. Moldy. And, um,

  0:48:20.458 - 0:48:23.708

  You see, if you eat this meat now.

  0:48:24.208 - 0:48:27.083

  Here. This is very, very, very tough.

  0:48:27.083 - 0:48:30.083

  And after this seven months,

  0:48:30.833 - 0:48:33.375

  this is like,

  0:48:33.375 - 0:48:36.375

  what you say, we say delicious candy.

  0:48:36.583 - 0:48:37.708

  Delicious candy?

  0:48:37.708 - 0:48:39.708

  Yeah.

  0:48:39.708 - 0:48:42.166

  It’s just the, just the dirty

  0:48:42.166 - 0:48:43.958

  sulfur lump, really,

  0:48:43.958 - 0:48:47.291

  and you just go and cut little squares out of it, and

  0:48:47.791 - 0:48:52.166

  have it with Black Death, which is like the 100% vodka.

  0:48:52.166 - 0:48:54.750

  Can I just ask, why is this called Black Death?

  0:48:57.625 - 0:48:59.333

  This is black.

  0:48:59.333 - 0:49:00.875

  - But if you if you...

  - The “Death” part.

  0:49:00.875 - 0:49:03.875

  Yes, if you if you drink all this, you are dead.

  0:49:10.333 - 0:49:13.333

  All inside. Yes.

  0:49:13.583 - 0:49:15.333

  And your Black Death here.

  0:49:15.333 - 0:49:16.208

  to, to help you.

  0:49:20.708 - 0:49:22.333

  I mean, I'm not saying it's disgusting.

  0:49:22.333 - 0:49:22.708

  It's just.

  0:49:22.708 - 0:49:24.416

  I'm just not used to it, perhaps.

  0:49:25.333 - 0:49:28.000

  - And this as well can swallow it.

  - Yes.

  0:49:28.000 - 0:49:30.000

  It's like medicine.

  0:49:39.125 - 0:49:41.416

  'Cor, what is that? Is that a shark?

  0:49:44.333 - 0:49:46.625

  And it’s just.... ugghhhh.

  0:49:46.625 - 0:49:48.833

  That’s the... I think that’s the worst tasting.

  0:49:49.166 - 0:49:51.291

  And that, it’s just like, I’m still burping it up now.

  0:49:51.291 - 0:49:54.750

  And that was about twenty years ago. It’s just so.....

  0:49:54.750 - 0:49:56.541

  uhghh. And they still sell it in Iceland.

  0:49:56.541 - 0:49:59.916

  In a restaurant. One restaurant. But it must be a novelty thing.

  0:49:59.916 - 0:50:01.375

  ‘Cause I think it’s like...

  0:50:01.375 - 0:50:02.708

  It’s like cured

  0:50:02.708 - 0:50:04.541

  meat, you know, when you’re on a boat

  0:50:04.541 - 0:50:06.291

  you know, and you might be there for

  0:50:06.291 - 0:50:08.916

  you know, days and days and days and days

  0:50:08.916 - 0:50:12.750

  oh, cracker... “get the ol’... someone go get the rancid shark out of the back!”

  0:50:12.750 - 0:50:14.375

  “Yeah, oh yeah, I’ll have some of that!”

  0:50:15.916 - 0:50:19.250

  That was it for me. That was the... that is the worst tasting.

  0:50:19.958 - 0:50:21.958

  How about balut?

  0:50:21.958 - 0:50:25.125

  The, uh, the embryo of either a duck or a chicken.

  0:50:25.125 - 0:50:27.750

  That is the national dish

  of the Philippines.

  0:50:27.750 - 0:50:29.833

  Friendliest people in the world.

  0:50:29.833 - 0:50:31.166

  But, you know.... balut.

  0:50:31.166 - 0:50:34.833

  I like the way you say that! “Friendliest people in the world, BUT....”

  0:50:37.958 - 0:50:40.208

  Some of the street food here

  is just as challenging

  0:50:40.208 - 0:50:44.125

  to the sensibilities

  like the local delicacy of balut,

  0:50:44.125 - 0:50:47.125

  which is an 18 day

  old fertilized duck embryo.

  0:50:47.708 - 0:50:49.375

  Please!

  0:50:49.833 - 0:50:51.833

  They get it to a certain age

  0:50:51.833 - 0:50:54.833

  where it's gonna like pop out of the of the shell,

  0:50:55.125 - 0:50:58.125

  but before it gets popped

  out of the shell, they boil it.

  0:50:58.583 - 0:51:01.583

  And then, you crack the egg and it's

  0:51:01.583 - 0:51:05.583

  kind of like an egg meets

  a little bit of soft bone,

  0:51:05.583 - 0:51:08.958

  feather of a duck or a chicken,

  depending on which one you got.

  0:51:09.250 - 0:51:11.083

  I’ve never had it.

  0:51:11.083 - 0:51:12.833

  Feathers are developed.

  0:51:12.833 - 0:51:13.500

  Okay?

  0:51:13.500 - 0:51:14.833

  It's like it's not,

  0:51:14.833 - 0:51:18.208

  you know, it's it's still kind of like,

  you know, in the weird position.

  0:51:18.625 - 0:51:20.875

  It's a huge barrier to cross.

  0:51:26.416 - 0:51:28.833

  Is this good for me in any way?

  0:51:28.833 - 0:51:30.000

  Yes, is good for you.

  0:51:30.000 - 0:51:31.583

  I think it's the idea

  0:51:31.583 - 0:51:34.500

  of eating an 18 day old embryo.

  0:51:34.500 - 0:51:37.500

  Just a little guilty.

  It's kind of strange,

  0:51:38.125 - 0:51:39.083

  I mean, that's like dog.

  0:51:39.083 - 0:51:42.250

  That to me is like,

  you know, it just it's not a good look.

  0:51:43.208 - 0:51:46.083

  It's it's

  not something that I really want to eat.

  0:51:46.083 - 0:51:49.333

  You know, I can do a scrambled egg

  I could do, but that's like.

  0:51:49.333 - 0:51:52.208

  That's rough.

  0:51:52.208 - 0:51:52.833

  Philippines.

  0:51:52.833 - 0:51:53.375

  They eat it.

  0:51:53.375 - 0:51:54.833

  The Vietnamese, they eat it.

  0:51:54.833 - 0:51:56.375

  I think I’d have a crack at it.

  0:51:57.083 - 0:51:57.958

  Well, of course you would.

  0:51:57.958 - 0:52:00.083

  I mean, you had eyeballs in a fruit juice.

  0:52:00.083 - 0:52:01.083

  What is the...?

  0:52:01.083 - 0:52:03.708

  Is there something about the

  0:52:03.708 - 0:52:07.875

  kind of liminal space that that embryo is in

  0:52:07.875 - 0:52:10.166

  that makes it a powerful

  0:52:10.166 - 0:52:14.125

  kind of ceremonial food? Or is it the flavor? Or like...?

  0:52:14.125 - 0:52:15.458

  It's the flavor.

  0:52:15.458 - 0:52:18.000

  - It's literally...

  - That’s so interesting, I never heard of that.

  0:52:18.000 - 0:52:19.625

  it's like a it's like

  0:52:19.625 - 0:52:23.333

  a, a duck omelet,

  which without scrambling it,

  0:52:23.333 - 0:52:25.083

  the eggs are kind of like,

  cooked a little bit.

  0:52:25.083 - 0:52:27.708

  And then there's the duck

  and there's juice.

  0:52:27.708 - 0:52:31.458

  And between

  all three of that, there is a barrier.

  0:52:33.083 - 0:52:35.625

  I mean, I had to close my eyes to eat it.

  0:52:36.541 - 0:52:38.958

  I did struggle.

  0:52:38.958 - 0:52:42.500

  - But that’s an everyday dish there?

  - Is the beak there? Are you crunching...?

  0:52:42.500 - 0:52:45.750

  Are you crunching on the little bit of beak?

  0:52:45.750 - 0:52:48.750

  You know, when you're eating one of those

  things, you're not concentrating on the beak.

  0:52:48.833 - 0:52:50.833

  You're it's the whole thing.

  0:52:50.833 - 0:52:53.375

  It's like, you know.

  0:52:55.750 - 0:52:58.583

  But there must have been a crunch there

  or something.

  0:52:58.583 - 0:52:59.958

  It more was for me,

  0:52:59.958 - 0:53:03.208

  more melt in the mouth

  because of the liquid.

  0:53:03.208 - 0:53:04.125

  That was. It was like.

  0:53:04.125 - 0:53:07.583

  It was like a duck soup

  with egg and meat,

  0:53:08.083 - 0:53:10.166

  very tender.

  0:53:10.166 - 0:53:11.750

  Was it good?

  0:53:14.333 - 0:53:16.833

  It wasn't taste-wise bad

  0:53:16.833 - 0:53:20.083

  but the sight of it was really

  0:53:20.500 - 0:53:22.500

  a major struggle for me.

  0:53:22.500 - 0:53:26.916

  It, it kind of sounds like you’re eating a late-stage abortion.

  0:53:26.916 - 0:53:30.083

  - Yeah.

  - Yeah, that's exactly what you're eating.

  0:53:30.500 - 0:53:31.708

  In a shell.

  0:53:32.458 - 0:53:35.000

  Comes in a container.

  They give you the container.

  0:53:35.250 - 0:53:39.833

  Yeah, when you talk about the embryo, Bobby,

  0:53:39.833 - 0:53:42.708

  it, it does kind of feel like it

  0:53:42.708 - 0:53:45.375

  crosses the line between life and death,

  0:53:45.375 - 0:53:51.000

  and the other big line, obviously, would be eating...

  0:53:51.000 - 0:53:52.333

  humans eating humans.

  0:53:53.333 - 0:53:57.250

  And, I think that was one of the most astounding things I’d ever seen,

  0:53:57.250 - 0:54:01.583

  was the episode, Ian, where you were in the Pacific Islands, and you spoke with the

  0:54:01.583 - 0:54:06.916

  older tribal chieftain about cannibalism.

  0:54:07.250 - 0:54:11.333

  So what's all this talk about

  cannibalism on the island, then?

  0:54:11.333 - 0:54:13.500

  Why do you eat people?

  0:54:13.500 - 0:54:15.875

  If you are a champion.

  0:54:15.875 - 0:54:17.541

  - Champion

  - A strong, man.

  0:54:17.541 - 0:54:19.375

  - Yeah.

  - Then we want to eat you,

  0:54:19.375 - 0:54:21.250

  because we will be strong.

  0:54:21.625 - 0:54:22.541

  - Right.

  - Like you.

  0:54:22.541 - 0:54:23.625

  - Yeah?

  - Yeah.

  0:54:23.625 - 0:54:27.875

  And we will use all your bones

  for making arrow to kill people.

  0:54:28.208 - 0:54:29.833

  - Really?

  - Kill other people.

  0:54:30.166 - 0:54:32.916

  - Yeah.

  - And he seemed to be able to describe

  0:54:32.916 - 0:54:37.291

  the taste of human flesh with real specific

  0:54:37.291 - 0:54:40.375

  - Mm.

  - ...kind of sense of

  0:54:40.375 - 0:54:42.041

  deep understanding.

  0:54:42.041 - 0:54:43.250

  Ah, yeah!

  0:54:43.250 - 0:54:46.375

  - What human flesh tastes like.

  - It felt like he’d been there, hadn’t he?

  0:54:46.375 - 0:54:48.166

  He was like, yeah, it was like,

  0:54:49.041 - 0:54:51.666

  Ah, he was.... yeah. Weird one, because he was...

  0:54:51.666 - 0:54:53.666

  It wasn’t like something he would have read in a book.

  0:54:53.666 - 0:54:54.875

  No!

  0:54:54.875 - 0:54:58.250

  They were sitting around... he said they were sitting around,

  0:54:58.250 - 0:54:59.875

  and having a munch,

  0:54:59.875 - 0:55:02.708

  and stuff, and then he sort of like gettin’ a bit vague, and as if,

  0:55:02.708 - 0:55:04.958

  “oh, not me, I think heard it from someone...”

  0:55:04.958 - 0:55:06.833

  What does it taste like?

  0:55:06.833 - 0:55:08.000

  Oh. Very sweet.

  0:55:08.000 - 0:55:10.125

  Better than, all other meat.

  0:55:10.125 - 0:55:12.208

  - Have you- have you tasted some?

  - No, no.

  0:55:12.208 - 0:55:13.375

  That's what they say.

  0:55:13.375 - 0:55:14.708

  Ah, I think you have, haven’t you?

  0:55:14.708 - 0:55:17.500

  - No, no!

  - Not at all?

  0:55:17.500 - 0:55:18.500

  When did it die out?

  0:55:18.500 - 0:55:21.250

  - And when did cannibalism finish?

  - Cannibal finish...

  0:55:21.250 - 0:55:22.458

  Cannibalism is finished

  0:55:22.458 - 0:55:25.333

  - ...about 1939

  - 1939?

  0:55:25.333 - 0:55:26.000

  Yeah.

  0:55:26.000 - 0:55:31.250

  Once there are a lot of people

  sitting around the

  0:55:31.250 - 0:55:34.250

  oven when they cook them inside

  0:55:34.333 - 0:55:36.833

  and one of them starts

  to eat the palm of his hand.

  0:55:36.833 - 0:55:39.583

  - Yeah?

  - And when he started... you got to watch me.

  0:55:39.583 - 0:55:42.208

  - Yeah?

  - He start to eat the palm, here,

  0:55:42.208 - 0:55:45.708

  And when you start to eat this one

  and get the string from here

  0:55:45.958 - 0:55:50.708

  and then the palm

  scratch his head, he said WaauuyhOOOH!

  0:55:50.708 - 0:55:53.833

  So everyone fly off from this

  0:55:55.500 - 0:55:56.791

  man who they cooking.

  0:55:56.791 - 0:55:58.333

  - Yeah.

  - And they all run away.

  0:55:58.333 - 0:56:02.583

  Nobody there.

  And nobody come back to that thing again.

  0:56:02.625 - 0:56:04.583

  - They all gone.

  - Kinda waste of food, innit?

  0:56:04.583 - 0:56:07.083

  Yeah, they waste the food. Waste

  the meat, everything.

  0:56:07.083 - 0:56:09.833

  Dog come in and smash everything.

  0:56:09.833 - 0:56:15.291

  You shot your Pacific Island episode like around 1995, right?

  0:56:15.291 - 0:56:17.416

  - And you’re talking to this tribal chief...

  - And he’s an old man.

  0:56:17.416 - 0:56:22.583

  who looked to be in his 50s, 60s, maybe even older.

  0:56:22.583 - 0:56:24.375

  Right? So, I mean,

  0:56:24.375 - 0:56:27.083

  he could very well have

  0:56:27.083 - 0:56:28.875

  - been sitting around...

  - Absolutely!

  0:56:28.875 - 0:56:31.125

  - ... fires with much older people...

  - Yeah, yeah.

  0:56:31.125 - 0:56:35.125

  you know, where cannibalism was a thing.

  0:56:35.125 - 0:56:37.166

  Yeah. [lip smacking sounds]

  0:56:37.166 - 0:56:39.500

  My favorite bit was when he was going...

  0:56:39.958 - 0:56:44.083

  ‘cause obviously the reason why they do that is to get the strength from the people,

  0:56:44.083 - 0:56:46.708

  so if you killed someone, you took their strength,

  0:56:46.708 - 0:56:49.833

  and you took their soul, so it would make you stronger.

  0:56:50.166 - 0:56:53.250

  And, you know, more of a hunter, so the more people you ate,

  0:56:53.250 - 0:56:57.875

  or the, you know, bits of them, then you’d become this all mighty powerful thing.

  0:56:58.125 - 0:57:02.083

  Yeah, so you, you didn’t feel, you didn’t feel like you were at risk.

  0:57:02.083 - 0:57:04.458

  Hah! Well, that’s what I said to him!

  I said, “Yeah, but what if you

  0:57:04.458 - 0:57:07.250

  eat someone who’s really like a bit uhhhh... uhhhhh....

  0:57:07.250 - 0:57:10.750

  a bit thick. Then, do YOU become thick?”

  0:57:11.250 - 0:57:14.125

  But if you eat me, you might end up

  stupid like me.

  0:57:14.750 - 0:57:16.958

  Might work the other way around, wouldn’t it?

  0:57:16.958 - 0:57:18.750

  Yes. That's true.

  0:57:19.208 - 0:57:20.916

  Ah, that cracked me up, that.

  0:57:22.291 - 0:57:24.083

  So, Ian,

  0:57:24.083 - 0:57:26.791

  people have just listened to this conversation,

  0:57:26.791 - 0:57:29.333

  - Mmmmm.

  - and, what would you like to say to them

  0:57:29.333 - 0:57:31.000

  in the form of a farewell?

  0:57:32.000 - 0:57:34.000

  Thanks for persevering.

  0:57:34.000 - 0:57:35.333

  Just remember,

  0:57:35.333 - 0:57:39.750

  listening is so much easier than actually

  having to eat half of that rubbish.

  0:57:39.750 - 0:57:41.416

  So thank you.

  0:57:41.666 - 0:57:44.458

  Thank you, and we’ll hope to see you again soon

  0:57:45.000 - 0:57:47.791

  on Our Looney Planet with Ian and Justine.

  0:57:49.208 - 0:57:50.708

  Nice to see you, Bobby!

  0:57:50.708 - 0:57:52.625

  - Yeah, see you Bobby!

  - Hope to see you soon!

  0:57:52.625 - 0:57:54.500

  Thank you guys so much for having me on.

  0:57:54.500 - 0:57:56.333

  Ian, wonderful to see you again.

  0:57:56.333 - 0:57:57.250

  Justine.

  0:57:57.250 - 0:57:58.250

  Finally.

  0:57:58.250 - 0:58:00.625

  Great to finally meet you virtually.

  0:58:00.625 - 0:58:06.208

  And, wish you all great success

  in your podcast and all that you do.

  0:58:06.208 - 0:58:07.208

  So thank you for having me.

  0:58:07.208 - 0:58:08.250

  Thanks, Bobby!

  0:58:08.250 - 0:58:11.208

  Hey, take that out your mouth.

  0:58:11.208 - 0:58:13.291

  Oh, why does he do that?

  0:58:13.291 - 0:58:14.125

  Bye.

  0:58:14.125 - 0:58:14.750

  Ciao!

  0:58:14.750 - 0:58:16.208

  Bye, now!