[MUSIC - JADED - "PANCAKE"]
Hey, welcome Sorted.
We're a group of mates from London looking
for exceptional things in food that'll
actually make a difference to your life,
or just make you laugh.
Two of us are chefs.
Don't worry, the rest of us are normal.
And everything we do starts with a suggestion from you.
Pancake shaped when I take the cake.
I'm gooey In the middle.
Baby, let me bake!
I'm Jamey.
This is Mike.
Today, we're so cutting edge!
Why did you bring me here with him!
Ooh!
Go!
Oh, God!
Done!
Lick and learn!
That is amazing.
This is really fun!
Sorry, mate.
This is worst thing you've done to me.
Seriously, this is food-gasm, about to happen right
in front of your eyes.
We are near a King's Cross in North London.
And we've come to Scoop, which is an ice cream exhibition.
I'm excited, because, not only is it
at the British Museum of Food, but they are also
showcasing the world's first non-melting ice lolly.
I don't have to get the audio-tour
because Ben is with me.
And he will explain everything to me,
whether he knows about it or not?
When you serve ice cream, that would really knock your socks
off your guests.
Because this was considered very exotic, and very unusual.
We're in a freezer.
The very first ice cream was long before we had freezers.
So they would climb mountains, gather ice, take it down
to the villages, and chop it up with fruit.
It always happens when I walk out of a freezer.
This, in the center, is the earliest known ice cream
machine made in England.
This room lets us smell the flavors of ice cream
from 1691, which is peach, up to the late 1800s,
which is cucumber.
You just push a button and have a sniff.
Oh, it's like a lovely peach.
It smells peachy.
Oh!
Jasmine smells great!
[COUGHS]
Smells just like vinegar.
Stitched up again, James?
2, 1, shake!
[MUSIC PLAYING]
You're the roast to my beef, the mash to my potato.
The extra cheese on my burrito.
You're cream of the cream, oh, my sweet little thing.
You're the dish of the day, now--
[INAUDIBLE]
One, and stop shaking!
So, this is our new concoction, cumin and orange.
That's great.
This is your science-technology crown.
OK.
So, if you could pop it on for me and face this way.
So, Ben's got this device on his head that kind of
visualizes his brainwaves.
And he is now eating ice cream.
And his brain waves are going mental over it.
He obviously loves it.
What we need to do is eat as many
scoops as quick as possible and see
what brain freeze looks like.
Uh, OK.
Go!
Oh, God!
Have you got it yet?
Cheers, Mike!
It's working!
Are you getting it?
Vanilla fog, so you can sniff it and lick it for five seconds.
Lick and learn!
I'm getting, like--
I'm getting vanilla.
I'm getting a little bit of vanilla just on my tongue more
than my nose.
Sweet!
It does look radioactive.
Are you now ready to try what we've come here for?
Yes.
I'm hyped up now.
That's the hype machine.
I still don't really understand it.
It's a apple flavor with fruit fibers.
I am instantly more impressed than I
thought I was going to be.
This, apparently, could last all day!
No ice lolly lasts all day out of the freezer.
A cross between an lolly and a fruit pastilles.
It's kind of jelly.
You can almost pull it a little bit.
Bouncy, bouncy.
Yeah, it's bouncy.
See?
Can't do that with an ice lolly.
Yeah, it's like eating frozen jelly.
I think you have to bite into it to get any flavor.
So I've been so distracted by the slight difference
in texture that I haven't noticed there
is absolutely nothing dripping.
The bottom of it is completely intact,
the wooden stick, completely dry.
In comparison to a normal ice lolly,
are you getting the same satisfaction
from sucking on it?
It's almost a delayed satisfaction.
Because, first off, I'm confused,
and then a little bewildered.
And then, when you get past it, it's
a frozen fruit-based lolly.
That is amazing!
It confuses my food-science-y brain.
It's a bit weird.
It's bit cool.
Yeah.
Oh, he's nearly impressed, nearly!
Getting there.
OK, I think we got another one, and we
see if we can get it back to the studio for a thumbnail.
In one piece.
No drips.
On the way home, we came up with an even better idea.
10 minutes in, we should buy ourselves a control.
This is not a good idea.
I cannot go on the tube with this.
It's rush hour!
Mike, I can't do this.
Good idea, contingency.
Any water was froze on the outside has now melted.
What I'm left with, I don't think it's going to change.
I don't know why I came on this trip.
This is really bad.
Two qualified chefs.
And this is what we get them to do.
This is just a jelly on a stick now.
Oh!
No!
We've made it back to the studio, took about 45 minutes.
Hold up your stick, James?
Told you it would make it.
One thing I would say is I'm a big fan of Bompas and Parr,
because I feel like, as I often do,
they've stretched the definition of something.
I'm not sure that's still an ice lolly.
That's a nice way of putting it.
But it was good fun, right?
Fall off.
Fall of!
Fall off!
So, what crazy food have you seen?
Are there new foods that we need to be trying out?
Comment down below.
Let us know.
And to make sure that you're up to date
and you get all of our notifications,
make sure you click the little bell,
and you'll be alerted every time we
release more cutting-edge videos like this one.
But for now, enjoy the rest of your week.
And we'll see you on Sunday at 4:00 o'clock.
Good bye.
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways you can support us and get
more involved.
Everything you need to know is linked below.
Thanks, and hope to see you in a few days.
In comparison to what you'd usually suck on, are getting--
[LAUGHS]
Are you getting satisfaction from sucking on that.