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0:14
My pants.
0:20
Big house.
0:20
What's good?
0:23
How old are they?
0:23
Yeah, not bad.
0:23
You brought your A game.
0:27
Cool, bro, I'm always ready.
0:27
You're not a sore loser, are you?
0:27
Not, 'cause you're about to lose, bro.
0:28
I'm gonna win, bro.
0:30
We'll be Tanya, let's go.
0:30
Boom, oops, and a bait rod's heart.
0:36
You're not winning this.
0:38
Look at that beautiful thing.
0:41
The cherry's not even in the middle.
0:42
You're trying to tell me it's beautiful?
0:43
It's not.
0:43
Yeah, but everyone knows what you do with your chest.
0:46
Pick it out, and you chuck it in the bed.
0:47
Does anyone else eat the cherry?
0:47
I always take the cherry off.
0:50
What?
0:50
Yeah, you're trying to defend this snack.
0:52
You take the cherry?
0:52
Yeah, but it tastes better.
0:53
Oh yeah, I'll take off the first four layers.
0:54
It's not the same, bro.
1:02
Instant when moisture's gone through my mouth.
1:03
Look, just crumb, crumbs, children.
1:05
Come on, Bob, you need more than water, bro.
1:10
That is the diet, so nice and flavors popping through.
1:14
Beautiful.
1:14
If your nan whacks that out, you know it's going to be a good day.
1:17
I don't want mine.
1:19
No, I'm all right.
1:19
Um, yeah, I just want to see what this uh, I'll just how do you pronounce it?
1:33
Which one are we going for?
1:33
Right, so the little pyramid, yeah, is cashew, okay?
1:37
And the other one, your one's got pistachio and cranberry in it, I think.
1:40
But wait, okay, there's a way to eat baklava.
1:48
You eat it upside down, okay?
1:48
Why?
1:48
Because the flavors hit your palate, number one.
1:48
The flavor hits your palate and number two, like a bakewell, the top layer is very dry, okay?
1:48
So if we went in now and put this in our mouths, our mouths will dry out.
1:57
So you go.
1:58
Seriously?
1:58
So I should have done that with the, the bakewell.
1:59
No, you should just put the bakewell in the bin, bro.
2:06
All right, so look, right, okay, syrup slide up, so you've got a nice like syrupy, glossy, delicious bit, okay?
2:06
And I'm not going to put this all in my mouth.
2:06
I'm going to go apply it, yeah?
2:06
You feel that it's moisture, okay?
2:06
It's good.
2:06
I'm going to give it a, I'm going to give it a house.
2:22
I'm holding my hands, okay?
2:23
There was no other, there was never going to be any other answer.
2:26
One nil.
2:26
Sick.
2:32
Right, so um, lemonade in a beautiful bottle, not in a can.
2:39
There's a little bit more money spent in this and you've got Vimto.
2:46
Need I say any marmot?
3:20
This is purple.
3:23
Yes.
3:23
And it just tastes, it's just like an absolute party.
3:23
One thing that's purple that's good for you besides an aubergine.
3:23
Grapes.
3:23
There wasn't a single grape in the street and, all right, all right, so let's go, let's go with Vimto first, yeah?
3:23
We're gonna go inside, yeah?
3:23
Listen, listen, they all do that.
3:23
Every can drink, yeah?
3:23
And how satisfying is it?
3:23
Bimto, beautiful.
3:23
So look, this is just a very good lemonade in a glass bottle.
3:23
Someone spent a little bit more money than a purple cat.
3:26
Flat off.
3:26
That is flat.
3:26
No, it's not.
3:30
That is flat.
3:30
It's not flat.
3:30
Your one might be flat.
3:33
That is flat, just listen, yeah?
3:33
What, what, imagine, listen, Vimto is great because it's a drink that we enjoy in a country with weather, yeah?
3:43
Yeah, that's off.
3:41
You're abroad, you're on holiday, you're eating like, we're not, we're in London.
3:44
Yeah, but I'm, the blood in me is abroad.
3:47
Yeah, so we're abroad.
3:47
We're eating grilled fish, there's a lovely little onion and sumac salad and someone brings you a beautiful lemonade.
3:55
That's not, that's not doing anything.
3:58
I, I totally agree with you if we were on holiday, we're in London.
4:27
Vimto.
4:32
Close your eyes and drink a Vimto.
4:32
Where are you?
4:32
Macclesfield Summer State.
4:32
Ah, it says legendary on the bottle.
4:32
This just says Vimto fizzy.
4:28
I mean, this is selfish, legendary 1930 from the mountain.
4:32
I'm sorry, I'm not letting you have this one.
4:36
I'll let you have the first one.
4:36
You know what, we're not going to be able to agree on this because Vimto is it's not, it's, it's dead.
4:43
It's not like it's a delight.
4:43
I don't even want to try this because I know I've had some bad, um, experiences with Turkish delight.
4:43
Um, anything rose water, man, exciting.
4:43
Uh, two types, three types of Turkish delight, including me.
4:43
Um, should we go UK first?
4:43
Yeah, the UK got the chocolate on, yeah?
4:43
Yes, they have, which makes I thought you might give it a little bit of head start though.
4:43
I don't know, chocolate on it.
4:43
Oh man, it doesn't even feel nice.
4:43
Oh look at that, you can just peel the chocolate off.
4:43
I'm just trying to delete me.
4:43
It's like eating potpourri or like a scented candle.
5:27
Imagine you bit into a rose candle with chocolate on it.
5:32
That's what you've got.
5:32
Kiwi's, then anyone over the age of 75.
5:39
Oh, they're ranked.
5:39
No, so traditionally it's like you just put this in your mouth like you normally do anywhere else in the world.
5:45
Um, are you gonna go full bit or we gonna buy it again?
5:52
It's like I could eat that, it's like in your landscape.
5:52
That's nicer than that.
5:52
It's probably because this is traditional, yeah?
5:52
And this has to have some sort of artificial in order to keep it structured.
5:52
Not gonna lie, I love Marmite, you know?
5:52
Uh, so this is pekmez.
5:52
This is a great molasses, okay?
5:52
Um, and if I don't know if any of you have seen us a certain type of Turkish bread that's circular, covered in sesame seeds, you know it's dipped into this.
6:28
It's like a big bagel.
6:30
We'll stick it into that and then dip in sesame seeds and then baked.
6:32
Aha, yes.
6:36
All right, cool, sick, sick.
6:39
All right, um, you described it.
6:39
This is a tough one.
6:41
This is a tough one.
6:43
Traditionally, I've never eaten these two things together, okay?
6:45
For me, this is a, this is a main component to that, right?
6:50
So before these are cooked, they're dipped in that and then dipped in sesame seeds and you get that sweetness through that.
6:55
So you wouldn't normally get that and drizzle.
6:56
I wouldn't, but for the sake of research and development, yeah, let's give it a little dribble syrup.
7:06
So just dive straight in.
7:06
Yeah, I'm going to break mine apart, okay?
7:11
So what's it, what's it taste like?
7:13
Is it like a little bit soy?
7:15
Oh, it's more bitter than it is sweet, but when you bake with it, you allow that sweetness to come out, whereas if you eat it like that, you need something clean, yeah, to go against it.
7:25
So like whether it's, yeah, yeah.
7:28
Bread's good though.
7:28
This bread is nice, yeah?
7:30
The bread is nice.
7:30
Turkish bagel's name Marmite, I'm totally.
7:32
Tell me about Marmite, Sam, I actually don't know a lot about it.
7:36
I just know that my mum loves it.
7:38
Where are we going?
7:39
I want a little bit more Marmite, I'm not gonna lie, you know?
8:05
I've got quite a bit on.
8:05
Wait, you put both together.
8:05
Lucky sandwich.
8:05
All it needs is a bit gravy.
8:05
Let me agree with it.
8:05
You ready, mama?
8:05
You know, so wait, this goes against everything I believe in, right?
8:05
If we're talking simit over Marmite sandwich, I'm picking simit, but if we're talking about pekmez and pekmez alone, I'm getting Marmite.
8:05
So Marmite, right?
8:07
So I can announce the winner is Turkey.
8:17
Thank you, thanks, thanks.
8:17
I'm also half English, so I'm upset.
8:21
Yeah, you're feeling my pain.
8:21
Yeah, yeah, I'm upset.
8:23
I'm actually seriously, guys, if we want to win, are you really going to bring Bombay mix?
8:31
We might as well just say we've lost.
8:33
We might, we might at least get some waters, guys, come on.
8:37
Walker's original, I don't even want to taste this one after I have this in front of me.
8:43
No, no.