Game Theory - What is Minecraft's Suspicious Stew?

Episode Date: October 2, 2025

What REALLY is Minecraft’s Suspicious Stew? In the game, it’s a mystery food that gives you one of several status conditions depending on the ingredients you put in. But…have you ever wondered what it would taste like in real life? Well in today’s episode, we’re going to find out with our special guests ‪SortedFood‬!

What is suspicious stew? In Minecraft, it's a mysterious food that gives you one of several status conditions depending on the ingredients you put in. But have you ever wondered what this magical bowl of food would actually taste like? Well, today, we're going to find out. Hello, internet. Welcome to Game Theory, the show that if you drink it, gives you a special power. Guys, I'm just going to say it. I love Minecraft.

I love the mechanics. I love the world. And I especially love the law that we've been unconsalphemy. covering over the last several years. But despite everything we've accomplished on this channel, there is still one question that I have been unable to answer. What does suspicious stew taste like? Normally, when you get a stew, you understand what it tastes like based purely on the name.

Beef stew, chicken stew, even in Minecraft, you have rabbit and mushroom stew. But suspicious stew is named purely based on the fact that, from just looking at it, you don't know what status effect it's going to give you. And so, from what I could tell, no one has ever really figured. out what it's supposed to taste like. So today, I wanted to end that mystery. But not just in theory. I wanted to actually get hands-on and taste it for myself.

The problem is, I'm not a food guy. Sure, I love me some good research, and I'm not exactly bad in the kitchen, but this is getting to a level of foodie that I am not equipped to handle. I needed help. Help from a friend of the channel. Someone whose opinions I could trust. Someone who knows their way around weird ingredients and crazy, Reci. Sorted food. What? You thought I was going to say Santee?

No. I need actual chefs. And so here we are. We are here in the kitchen with The Boys from Sorted. We have Ben and we have Mike. Guys, thanks so much for joining me. It's going to be quite an interesting one. Thank you for flying us all the way from the UK to Miami on your credit card. You're most welcome. Honestly, it's just nice to have some British voices again. This is where I was a little bit facetious at the beginning. While I say no one has really tried it, Mojang has. which sounds like the end of the episode.

I promise you it's not. Hold tight. We have the official Minecraft cookbook as published, as written, as to be copied. And then a little bit further in, I believe, is our suspicious stew. So if you have a look at that, what are your initial thoughts?

Vegan mushroom lentil stew, healthy and hearty. I mean, yeah, great. It's pretty straightforward. But Mojang went a step further. They made these. This is the official collaboration between Pringles and Minecraft

in suspicious stew flavor. This was from 2022. We love eating out of date food. Well, well, whoa, whoa. What are you getting? Yeah, it's suspicious. Quite dusty, quite earthy. If that's what they're claiming,

suspicious stew flavour is, it's mega savoury. Not exactly the suspicious flavour any of us were expecting. If anything, it was just a generic savoury flavour thanks to the onion powder, garlic powder, tomato powder and paprika. Although, there were some ingredients that were a little more on the suss side.

All the usual things you'd expect to find in here, like disodium guanelate, dosodium ionocyanate. None of those sound like ingredients. And this is where we come into today's episode because both of these are wrong. Says who? Says me and their own freaking game. Because this is the actual recipe.

Two mushrooms, a flour and a... A bowl. A cow pat. It's a bowl. So, yes, two mushrooms, a flour and a bowl make suspicious stew. The recipe book got way too much going on. This doesn't have any mushroom in it. And you love mushroom powder.

Why is that not in that? Yeah, that's true. Do you reckon we can make a stew from just three ingredients? I'm kind of interested to see whether we can. Unfortunately, it's a little more complicated than just following the recipe in Minecraft because some of those ingredients are not safe to consume. This red one is fly agorice. Definitely poisonous.

Please do not serve that to us. But from what I could research, people have been bold enough to boil it and use it for hallucinogenic purposes. And they say it has a typical mushroomy flavor, which what does that mean? There's so many, but it's got a slight sweetness to it. That's probably going to be where that shift has to happen. From there, we get into the flowers because again, it's not actually one flower. There are 12 that you can use it. So this is flowers as a category. It's kind of botany. So you've got Allium. I mean, that looks like a chai flower. You've got as your blue air, you've got the blue orchid. Got a blue corn flower, a dandelion, Lily of the Valley. If you say so? I mean, I've seen Breaking Bad. That'd kill you. So have fun with that one. You've got an ox-eye daisy.

tulips, poppies. And then there's the ingredients that don't even exist. So now we've got this guy. This is the eye blossom, which, as you may guess from that name, isn't real. Okay. It was part of their new update. It was meant to be from a spooky update. It's a bit strange.

What it does that's interesting is it opens at night. It gives you blindness if you put it into your suspicious stew when it's open. And when it's closed, it gives you nausea. So it's like the opposite of a muscle. Basically. Now, this is another made-up flower called the torch flower. The torch flower in Minecraft is the torch plant in reality. There are these beautiful red hot poker, is they're also known as.

They were used a lot in like African tribal medicines. So they have an effect? They're as far on the way out as they're on the way in. Yeah, exactly. They are also a night vision one. And so our final one here, that looks sad. It is sad. This is called the wither rose,

which gives you the withering effect, which is basically just consistent pain for a while. But those are our 12. How do you boys feel? It feels like there's a lovely balance between poisonous mushrooms and poisonous flowers. and we've got to go and collect something that's safe to consume and cook and be interesting and delicious. I reckon we can get away with it because I reckon we can find versions of those

and we can play with the definition and or spelling of flour. So with that, I think it's time I send you a foraging, as you put it, to the supermarket or wherever you can find. Let's go to the Amazon. I think we'll be able to find a lot of them from there. I'm intrigued to see how you interpret some of these. Come back and show me the way. Yes, Chef.

It's going to be playful. But good fun. Let's go for it. And with all my in-game knowledge suitably dumped on them, the boys are off to bring our pixelated recipe into full three-dimensional reality. How are they going to make a stew incorporating some of these interesting flowers? How will they make the base stew with only two mushrooms? And how will they look the part while doing it?

Huh? Why is that in my script? Wait. Does that mean? Yes, loyal theorists. I know it's been a while, but we've been cooking up something special just for you. We saw your comments. We heard your feed.

back and so we put our heads together and had a lot of, um, extremely serious conversations. And now we are finally ready to let you in on our big secrets. That's right, we are so back. Theorywear has returned and this time the gang's all here. Get ready for new shirts, new hoodies and new accessories featuring all five channels in the Theoryverse that you know and love. No matter which channel is your favourite, GT Live, style, game, food or things. you are represented here.

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Yeah, we've literally bought all the mushrooms. But only two times to stick to the picture. all rules. Yeah, so where did you end up going with for these? You've got a classic brown mushroom. Yeah, classic sort of buttoned mushroom and then nice sort of king or Easter mushroom just because, well, they are the king of the mushroom world and they've got more texture, more bounce, good body and they'll work nice in this as well. Slightly sweeter? Yeah, yeah, certainly when you cook them out. Basically, we'll go in and sauté off all the mushrooms and then we'll go in with some flowers or kind of plants, some robust, you could forage these. Rosemary time, obviously bay leaves,

because chefs must. And then we'll throw in some plain flour, as in ground wheat, around the buttery mushrooms to form a roux, and then we'll use a mushroom broth to form a volutee around them. So it's essentially mushroom, mushroom, mushroom, plants and flowers.

So this is what it's like working with professionals. This already sounds delicious. You know, as long as you like mushrooms. But technically, this was the easy part. Now we're onto the more unique ingredients. At least, I thought, were. But now that I have a professional chef involved, this may have been more simple than I first thought. I have a soft spot for the very, very easy granted, but the chive flowers or the allium flowers.

Okay. Because I've grown them at home. They are so easy to grow even on a balcony. But I think we can just go heavy allium. What does that mean? What do you mean by allium? Because it sounds like you know what that means more than I do. Onion family. So chives, uh, leeks, garlic, onion, obviously spring onions or salad onions. And I think, given this is so earthy, Raw allium into dishes, i.e. raw onion to finish a dish or some spring onions or some chives, can give you a real acidity that just kind of lifts a dish. And I think with the earthiness, that I've actually worked. So simple, job done. What Ben forgot to mention, but has since told me in an email, is that onions are also high in quercetin, which is a natural anti-inflammatory. Get it?

Anti-inflamatory? As in fire resistance? Hey, don't blame us for that pun. I'm just happy there is some connection to realism in this game that we can achieve. All this left to do now is taste it. Excellent decision, getting me to forage and then taste and be no part of the deal. Imported. I'm glad that works for you. Very mushroom, obviously. I think we'll get a lot of copying paste.

Yeah, I think we'll start to see a lot of recurring thing there. That sharpness from the spring onion, it really cuts through. And when we're developing a lot of recipes, we often consider adding a little bit of raw onion, with it sliced red onions, but not just to garnish enough so you actually point through it and get the texture, because that allium warmth is really good in earthy flavors. Very thick and pleasurable. And on that note, let's move on. So we have Azure Bluettes next,

but I'm seeing you're holding a red leafy vegetable. Yes, we know that this kind of stuff is bitter. So we've just gone for some kind of bitter leaves. Swiss chard, really good, wonderful because of the vibrant red, which is so often when you see it in things like toastals and mushrooms, you know a void, but actually here it's delicious, just a bit bitter.

And then we're going to serve it with some, afalfa sprouts and these gorgeous leaves. And afalfa sprouts, you were saying there's a similar flavour profile. A similar flavour profile, but actually as something you can buy, these are hugely popular and trendy in sort of nutrition and wellbeing,

stores, but quite a dainty little option. Mike, come and not die. It's almost like he doesn't trust you. What have you done to him over the years, he's very trusting. There's not much he won't put in his mouth. He's very... Like you're saying, bitter.

Bitter from the chard and the sprouts. Add that grass. to the earthy tones of the mushrooms, but yeah, very much more on the bitter side rather than overpowering some of that humami even a little bit with some of how bitter that is. The crunch is nice. For me, the curly's on top. Just a little bit too much. Too bitter. Very popular in salads because they have that wonderful crunch.

I quite like them, but they are very vegetal. I can imagine with quite an acidic dressing, that would really, really work nicely. Yeah. Okay, so a little more mixed on that one, but certainly better than a stew that makes you blind. Next on our list is tulips, a flower which I've now learned isn't really editing. outside of the petal, although good luck finding ones that aren't covered in pesticides. However, according to Ben, if you do manage to find one or you just grow them yourselves, depending on the colours, you get flavours that are similar to things like peas and cucumber.

So that's what we've gone for. Cucumber, which all I've done is take the wet bits out of the middle, and we're just going to put that through. So we've actually got the crunch and the snap of cucumber as a texture in it. And peaches are absolutely phenomenal. A wonderful garnish on seafood dishes, pasta dishes, risottoes. I've never had these before. Totally get it. So often there are like foody things where it's like, oh, you get hints of this. And I'm sitting there going, ah, do I get that?

But that I absolutely get subtle peabid in that kind of grassy, florally way that would probably, I would assume, match what we get from tulips. But of course, as with any experiment and with Ben being the chef that he is, he decided to change things up on me at the last minutes. I'm actually standing here thinking this was our plan. And now I'm thinking I might change it. Oh, what's the plan? The middles might be better. Wow, going to keep the wet there. Yeah.

And I know this is supposed to be. experiment and we're making up as we go along. I'm going to go double wet and put it through. See, Ben? Now you're thinking like a theorist. Welcome to the channel. But while Ben is changing up the plan, I am eating these pea shoots and having an interesting experience. Oh, that was happening. I'm having a so subtle allergic reaction. It's fine. Turns out, there's a reason I've never had these before, but with antihistamines in hand, I'm all good and ready to try this stew. I'll just eat around the pea shoots this time. Dig in, Mike, this one's a bit different. Now that is subtle, but nice. Because of all the extra moisture we've added through wet cucumber,

It's actually a nice eating consistency. Genuinely adding something, which is ironic, because cucumber tastes of not much. Until you put it into a big vat of water in a hotel lobby, and then it's the most cucumber thing you've ever tried. Very true. And I think my chefy instincts love these flavours because just, I think, smell alone. They take you back to a greenhouse or an allotment or grow your own, or just basically very spring summer vibes.

Cucumber sandwiches. Or, you know, foraging around the overworld. That one. I just forgot where I was for a second. That one. Okay, so at this point, we've had a few flowers that aren't true. truly edible. But Ben and Mike have put their true theorist brains to work using quote-unquote notes of other flavors to get us as close as we can. And on the whole, they've worked relatively well.

But as we all know, sometimes we theorists love to over-complicate things. And there are actually a bunch of flowers in Minecraft that we can just straight up eat. Rather than adding garnishes or other vegetables. So, let's start with the humble dandelion. So, dandelions. It's a flower we all know. What are we doing for it? The flour that's actually already quite a culinary flower.

So the dandelion root you can use in all sorts of things. But here the dandelion flowers, we've picked up dried. You can either just make a tea from it, so we've literally just steeped it in hot water. Have a smell. Very floral, earthy, grassy, but also they say quite honey-like, but not sweetness. You get almost like the perfume floral of honey, no sweetness, but I'm going to add some honey into it so that you now get the flavour and the flavour. the sweetness. We just strain it off. The liquid we're left with should now be sweet from

honey but perfume from Dandelion, a Dandelion tea. Look at that. The question is, does that work with the mushrooms? With the depth of the mushroom. I don't know, but it's going to be pixelated, so I don't care. Thank you, Mike, for stopping by once again. You've got the best job here. I have, I've been living the drink. It's great. Although there's a little bit of lawnmower on the top of here. Yeah, we went through the garden. You know what? That would work. I mean, I mean this is Minecraft. It's all about foraging and finding your own food. So this is quite literally... I mean they are scattered all over lawns and meadows and parks in the UK certainly. Yeah, all over the place. But this is the tea that it comes from, which I want to try before we...

I think about what it's going to do to that. Please do. And then we mix a little bit into the volute to loosen it slightly and finished it with some of the leaves. Really? Very mellow. It's nice. Again, I know it's like the sweetness and we had a little bit of honey to help with that sweetness. That honey, ginger, lemon, tea vibe. Yeah, yeah, yeah. very much like that, it's just the grassy sort of earthy, but it's nothing like really potent. No, it's the perfect balance between sweetness, so subtle that it just takes the edge of the grassiness, which makes it really, really tasty.

So now, here's it mixed in. The mushroom loosened up, but actually I think it's the leaves. Again, I think in that dry form, an interesting eating experience in mouthfield, but a slight peppiness. Oh, yeah, delicious. The texture's really pleasant, actually. But a subtle shift. It's very, very subtle. Like, you could put more in and boil it down over time to be.

fair. But now having like the sauce loosened up is nice. I almost feel like gritty or like when you get like something stuck in your teeth and you're like, oh that won't shift. But it kind of just melts almost. But it hasn't made it worse. No. And that's the key thing. Like if you if you got a bowl of this in your pirate ship and your fortress or wherever it is you find it, I mean you probably wouldn't want to eat it because it's probably been there for centuries and you don't know if the refrigeration's good. But it tastes all right. And should keep hunger locked up until lunch. And he's not saying that just to make a pun. Dandelions do have an actual saturation effect thanks to the vitamin A inside them. You see, vitamin A regulates hormones like

leptin, which can act as a satiety hormone that usually is produced by fat cells to signal to the brain that you have enough energy, therefore reducing your appetite. So, I guess that's another win for Mojang and another win for us and the taste of these stews. Sadly, this more direct approach won't continue being as successful as we'd like going forward. Oxi daisies, cornflowers, and poppies all have dried variants that you can use to make teas. They just don't don't really taste of all that much. Yeah, it's just kind of like slightly grassy water. The very subtle flavors just get completely overpowered by the strong, rich flavors of the mushroom base.

Ben did try his best to make up for it with visuals. But that looks fantastic. Yeah, and the confession is, that's all. Oh, really? It looks fantastic, but we've not added anything to the stew, it's really just there for you eat with your eyes. It smells good. At least with the poppy, there is some extra texture thanks to the poppy seeds,

but overall, the literal flowers had just kind of been disappointing, though there was one that even I felt pretty confident would change our tune, The Wither Rose. So these I recognise. Much more familiar. Much more. And on the scale of like petals and flowers and floral things to use, these deliver flea. They're much more in that sort of stronger rather than just vaguely grassy. But also because somebody else has already done the hard It extracted all of the deliciousness into something like rose water which you will find in all sorts of sweets and confectionery I think most typically and famously in Turkish delight. Yes.

So, so good. Will they wear with mushroom? Yeah, so in a savoury dish. Who knows? Something else from the florist? Rose. And or the lion that which in the wardrobe. You're left with it.

Mmm. Not immediate. Yeah. Yeah. Oh yeah. It's almost like mint when you breathe. breathe in and you get that sense of like, that's the fragrance. It's almost like that.

We always said that 80% of flavour comes from what you smell and not what you taste. And I completely agree, it's all in the nose on that particular one. Definitely are left with Turkish delight. Yeah. Are you a fan? Not massive. No, I'm honestly similar. So, maybe the fact the previous ones didn't have much flavour was really a blessing in disguise.

This one makes me feel like I'm taking with a damage every time I take a bite. So disappointing in the flavour department, but not in... accuracy, I guess. Thankfully, we only have one more tea-based flour to get through, or at least that's what I thought this was going to be. This is again pushing the extremes of what may or may not work with mushroom. But you gave me the eye blossom. Apparently that's dragon fruit flower, which is a thing. Okay. The flower of the dragon fruit and you infuse it to make a tea. Okay. Now, we know that not all teas are turned out to be the best thing to add to our stews. This one may well be a good example. So we have done exactly that and fused the dragon fruit flowers into the tea.

So it's an example of a flower that is nocturnal. So it either awakens at night and closes during the day or vice versa, but it reacts to light. And dragon fruit is another example of it. Oh, that's so interesting. I didn't realize that flowers did that anyway. And then we've ended up with this. And I mean it looks right. Like these are obviously dried and we'll show some on screen, but they are white flowers with these yellow scents, which is very much like the eye blossom. However, given how well the flower-infused teas have gone so far, Ben is going to spice things up a little, not just by adding the tea, but the dragon fruit itself. Yeah.

Ooh, now I... You never thought you were going to see that in a bowl of mushroom stew, are you? No. I didn't actually know. This is definitely the oddest one we've done today. But, going back to the cucumber and how that worked, we have like a slight sweetness to it. It starts to feel like it's going to do something. and then does it.

It has a bad turn. Do you think? So I agree with you. There's that thing in the beginning. It feels like something's about to happen, maybe some kind of interesting flavour combination. Then it kind of doesn't. And then I got like a slight after-math of like,

oh no, there's something wrong with that. That doesn't quite work. But for me, that's what dragon fruit is full stop. It's a beautiful fruit, but I think it always underdelivers. Compared to a kiwi, which I think behaves very similar in the mouth, it's similar black seeds, very similar texture, cold out of the fridge. You eat a kiwi and you go, oh, that's really sharp.

Dangin and delicious. Dragon fruit, you think, oh, it's gonna do and it never kind of goes anywhere. Yeah. I think. Fur coat and no pants is what you're saying. Yeah, I feel like it. It just never quite gets there. So when you've got all the earthy mushroom nests, I think it gets lost.

Needless to say, we all feel a little nauseated after that one. Though, thankfully, not blind. But if you thought that one was weird, trust me friends, it's only gonna get weirder. Because this is when Ben has to start getting, let's call it, creative with these interpretations. Especially when it comes to our next contender. I'm intrigued by the curate. by the curiosity of this one.

Blue Orchid, not something we can get hold of or would want to put anywhere near our food and certainly not ingest. However, I recognised the word orchid and went immediately to one of my favourite ingredients of vanilla. Tenuous link, right? You join the dots? I mean, yes, so Blue Orchid, again,

knowing this going in Blue Orchid is... It's not strictly poisonous, I don't think, but it's not going to do your belly much good. No. So I can see why you've gone in a different direction, as was the challenge, but vanilla. Well, I've got no idea if it's going to work with mushrooms, but it can work in savoury with soft poached fish.

It works lovely in like a tomato vinaigrette. Will it work with the earthiness of mushrooms? I don't know. But it's the closest thing we had to orchid and blue orchid. Besides, the packaging was blue. So what I'm going to do is I'm going to take the seeds out from the inside. As soon as it hits the heat of the pan, you get a second. round of vanilla flavor.

A little bit of lemon. If I ever do sauteed mushrooms on toast with creme fresh or some cream through at the end, a little bit of lemon again just lifts it. And the reason I put it into this one above the others is because if you're not careful, it could end up being associated with sweet. I think the lemon will just have the little bit of acid that bring it back. And this is why I got Ben to come on and help me because I wouldn't have known that. I'd have just put something into it and gone that'll do and it'll have been awful.

Yeah, I'm not so sure a bit of lemon is going to be your saving. Grace here, IRL me. You can probably smell it in the room. My cab. Is this going to work? No idea. No idea. This isn't designed to necessarily be good at. It doesn't not work. Right? It's very close. It's not offensive. No. And weirdly enough, it's not clashing. No. But I get vanilla and I get mushroom and they never really overlapped for into lot. They're kind of very separate. Just kind of sits in that weird middle of it's not necessarily something you've won. Yeah. But it doesn't... Do you know, it's less disgusting than you'd think?

Let's move on to another one quick. Yeah, let's go. Although, honestly, I wasn't sure I wanted to. See, our next ingredient has me a little worried, because as Mike said so well at the start of the episode... I mean, I've seen Breaking Bad, that'd kill you. I mean, the in-game effect is poison, so putting one of those in a stew would be accurate.

But I'm really hoping that Ben has come up with an alternative that doesn't mean taking a trip to the ER. American healthcare is safe. And I'll be honest, what you did mention I'd never heard of. After a little bit of Googling, Lily of the Valley, it looks very, very similar to wild garlic. And also not poisonous. And it's much better flavour, great for chefs to play with for a very seasonal time of the year, and then I realised it was late July.

That's also impossible. So we're just going to make garlic butter and wilson baby spinach, and you'll have a similar effect that will also be delicious in a mushroom stew. Okay. Who, crisis averted. Once again, why I wanted real professionals and not Santee, who would have inevitably just tried to kill me for the last. But we still need to convince Mike that he isn't going to die today. Okay, but it's not actually Lily of the Valley. No, you're not going to die from this.

Okay, great. Like it's almost got that slightly fragrant rawness to it in that you haven't cooked it out for ages, so you still get enough of that alium. Yeah. Yeah. That's really... It's subtle, but it's like, palatable enough that you're like, I can tell that's in there, but it doesn't like overpower the entire thing. That works.

Who'd have thought the poison one that you're not supposed to cook would actually be the one where you're like, oh, this works. It works. Yeah, just bend a few rules. Don't take that as a rule moving forward. This is working and is the closest we're probably going to get realistically. Now, if you're keeping track, you'll know that we're on to our final challenge, at least in the flower department. The torch flour, the red hot poker. We covered this guy in our sniffer episode when I first took over the channel, and even then I remember looking it up and finding out that while it was used for real-world herbal medicines for a multitude of ailments, humans shouldn't really be digesting it.

So, how is Ben going to bring this one? to life. I like these briefs because they're more tenuous. There's no right or wrong answers, but you can make up a great story. Absolutely. It's kind of purpose is night vision, which means we need good eyes, which means we need lots of vitamin A. And the step before vitamin A is beta carotene. So beta carotene our body converts into vitamin A, good for our eyes. So things like anything orange, anything like carrots, I thought sweet potato would be nice. So what I've done is boiled some diced sweet potato. Okay. We're going to add that into our mushroom stew. along with arugula, which I've just chopped up, which will wilt down.

And that's got lutein in it, which is basically something else your eye needs for good eye health. Okay. And then some chili oil, because that's the fire and the torch. Yeah, torch. I've got to say, like, that was one of the ones I looked at whether. I don't know what they're going to do with this. I think that's a really nice interpretation. And it's a really good way of handling it, which is going to make this one feel really different to everything else as well.

If that's not suspicious, I don't know what is. Mike! You've been calling me all episode. Do you want to try it or no? Can I? No. Yes. I wish I looked like that.

Well, I think this looks a little better than everything we served you so far. I love the look of this. Dig deep, there's all sorts underneath. Oh, we've had a, we've got additions. Right, here we go. Ooh, peppery. No, chilly off. Oh, yeah, there it is. And once the richness of the mushroom stew dyes down, the pepperyness of the seshuan oil comes through.

A sesuan oil. I like it. It's definitely got dimensions. It feels like the first proper stew we've had where you would typically have a lot more going on. typically have a lot more going on, but that heat is nice. Torch flour, which means it's going to allow you to see in the dark. Fantastic. And I will save on electricity during fridge raids at midnight. That's the best by far so far.

I would agree. It's really well balanced. It feels very full. It's got heat. It's got the umami from the mushrooms. The natural sweetness of sweet potatoes. The flowers actually add something. I do have one more thing I want to try before we end, but we've done it.

That's 12 suspicious stews all done and dusted. Every single variety the game offers. is here. And I've got a degree in flora and fungi. I've noticed these have appeared. Well, when we were talking about this, I understood that kind of like life points in the game was like, I thought it was a chicken drumstick at first, but it is a ham hawk.

So we've put some ham hoc to go with it for it's otherwise a plethora of mushroom stew. What do we think? This has been an experiment. We've all been trying this for the first time. Variety is the spice of life. I think they all look really different and quite inviting. But a lot of edible flowers rely on down.

or sweet, delicate desserts with cream and sugar and meringue where they have a place. They get quite lost in mushroom. I think my favourites were the ones that added sweet potato or spinach or allium or adding something to the base rather than just the top. So basically the ones that required a little bit more interpretation than the very literal like this plant is edible so we'll put it in. Or the ones that actually got closer to the cookbook in the first place that had a few other root vegetables and stuff in it. All of these dishes feel like small parts of a bigger thing. You've got spring up

onion here. You've got garlic is somewhere that one. Like the poppy seeds to some degree. You've got the sweet potato from the torch plant there. So there's a bunch of like small pieces of the puzzle, almost like you've got one stew that has then been split apart into 12 dishes. And so I might regret this. I know what you want to do. But I want to try now putting them all together. Now I know why you told me not to wash up that. Yeah, don't wash up the big pot. We're going to need it. So let's put all these together and see if the final If they balance each other out or whether it's just one horrible mess. You've somehow made this look good. Yeah, I don't know if I've got mushroom left in my belly.

We put the hamhawk on top. We've mixed it all together. It's now got floral, it's got spinach, it's got sweet potato, it's got poppy seed, it's got cucumber, it's got just about everything. Still smells of vanilla. Mmm. Oh. The vanilla ride through. That is not for me. That is more vanilla-y now than in the 112th of it we had earlier on.

It's also got, I'm getting little hints of things like... hints of things like the honey and the rose yet. Somehow all the bad things have risen to the top and I don't understand how they've done that. Because they were all kind of like subtle, they kind of were not really. They've all combined to create a super, super bad. Some of those we had before were perfectly okay. I blame the ham. Well, you know, who knows? Maybe Mojang was kind of on the right part with one final, one big stew that kind of stood out as all of that. That's what's missing. Lentosh. Perhaps not accurate in the game.

No. But if you're buying a cook, you want the food that you cook to taste nice. Well, that was the point of today, was to try all these things, this video game that doesn't make sense, shouldn't make sense. We did it anyway, and I think we've learned a lot from it. I know I certainly have. I've learned a lot about plants and how they are used in food, the different kinds of variants there are, and the creative genius that actually goes behind cooking. Thank you guys so much for joining me and indulging me here.

It's been a lot of fun. I just ate stuff. I had a great time. It's been a good, well, sometimes. Sometimes. But it's been a lot of fun. But as always friends, remember, it's just a theory. A game theory. Thanks for watching.