تدريب Shadowing: I Ate The World's Best Sandwich - تعلم التحدث بالإنجليزية عبر الفيديو
اختر وضع التدريب
كل وضع يفتح غرفة تدريب بملء الشاشة.
1221 جمل
إذا كانت الجمل قصيرة أو طويلة جدًا، انقر على Edit لتعديلها.
1
This is the number one rated sandwich in the entire world
2
and we're going to compare it to this fried chicken sandwich people wait three hours in line for, this award -winning burger that's limited to just 12 per day and everything in between.
3
And we're starting in Japan to try a Wagyu Katsu Sando, one of the most famous sandwiches in the entire world, with my friend Bayashi.
4
Hi!
5
Nick -san, choose meat.
6
They make their Wagyu Katsu Sando's out of all four different types of meat, but we get to choose which one we want.
7
This is Ozaki beef rib -eye, Ultra Wagyu dry aged, Kobe beef dry aged, and the last, Ozaki beef tenderloin.
8
All four look so incredibly delicious.
9
This one is looking good, beautiful.
10
Yes, let's go.
11
Ozaki -rivoi.
12
Okay, let's go, come to the kitchen.
13
I cannot wait to see what the cross section of this Wagyu looks like.
14
Wow, beautiful.
15
That is amazing.
16
Isn't that a slice?
17
He's now cutting the piece that we're gonna use in the Wagyu katsu sendo.
18
I am so hungry right now.
19
You'll see he's gonna do this with precision the first thing he's doing is cutting off the ribeye cap.
20
Hey, it's a good chef.
21
The last step here to prepping the meat is to cut it down into a nice square shape
22
because you'll see at the end with this Wagyu Katsu Sando that it's going to be a nice, perfect shape.
23
The Wagyu is ready.
24
These are our portions of meat.
25
Okay, next, Japanese eggs.
26
Wait, what?
27
That's how you crack eggs?
28
I don't know how I feel about that.
29
Oh my gosh, look at the yolk.
30
That is the most vibrant egg yolk I've ever seen in my life.
31
What an amazing, amazing color.
32
He's going to make sure this gets an even light dusting of flour
33
so that the egg can stick to that flour then into the egg
34
and finally into the homemade breadcrumbs the fact that they're putting in
35
that extra effort to make their own breadcrumbs is one of
36
the reasons you could argue this is the best wagyu katsu sando in the world okay now you're frying
37
and these are not gonna fry for long i'm
38
so hungry it looks so perfect it's time okay
39
so crispy we've got the perfectly crispy wagyu katsu you've got this beautifully toasted white bread and of course their secret sauce.
40
A homemade katsu sauce.
41
A lot of vegetable, a lot of spice.
42
So much flavor.
43
And then bread.
44
Last step, trimming the side.
45
It's common with the Wagyu Katsu Sando to clean up the edges like this.
46
Here's a preview of what that Wagyu looks like inside.
47
Is it okay to give my cameraman a taste?
48
Okay, let's go.
49
Try.
50
Thank you, Nick.
51
I'll get back to work.
52
He's cutting it into four cubes so he can share, Bayashi.
53
I love how you're plating this.
54
That's so cool.
55
Done?
56
Not done.
57
Final step.
58
The gold.
59
Oh.
60
That was so much gold.
61
Kanpai.
62
Kanpai.
63
Mmm.
64
Wow.
65
I don't know that there's anything that can make that better.
66
Amazing.
67
I want to do one quick test to see if somehow my Osmo steak seasoning can make this taste better.
68
Will you try?
69
Yes.
70
Just a tiny sprinkle, not too much.
71
Mmm.
72
Wow.
73
Good?
74
Very tasty.
75
Tasting?
76
Very good.
77
More.
78
You want more?
79
Yes, please.
80
Oh, that's good.
81
That's really good.
82
If you ever need it, you can buy it online or in stores at Walmart.
83
I think it's the best seasoning in the world, but does it make the katsu sandow any better?
84
Better.
85
Amazing.
86
Thank you.
87
Baoshi, do you think this is the best wagyu katsu sandow in the world?
88
Yes.
89
Let's go see if our next sandwich can somehow beat this.
90
Next up is a French dip sandwich made with thin sliced roast beef
91
and a hot beef broth on the side for dipping.
92
And for this sandwich, I brought along my friend, Sean.
93
Hey, what's going on, guys?
94
Are you hungry?
95
I'm hungry.
96
Welcome to my restaurant.
97
Hey, let's do it.
98
Just for quick context here, Hank also makes cooking videos online.
99
One of your most popular videos ever was your French dip sandwich.
100
Yeah, that's very true.
101
And now you've literally made a restaurant that has possibly the most famous French dip in the world right now.
102
Talk us through it.
103
We start with the baguette, arguably the most important part of any sandwich.
104
This is Frenchette baguette, crusty and crunchy and rustic, but they're also, yeah, even they smell nice.
105
The question is, do they smell as good as Sean?
106
I haven't sniffed Sean yet today.
107
So we cut them in half.
108
I'd imagine you need like an architecturally sound structure, right?
109
Especially for a dip, you want a bread that's got the basis to be able to still be kind of crunchy
110
and chewy after you've dipped it.
111
It's not just a soggy mess.
112
Every morning this gets delivered fresh, and we cut them all in half that same day, and we sell out of them that same day.
113
First thing, you get your bread, nice horseradish aioli.
114
What's great is it looks like the perfect consistency.
115
I love that you can also see the chives in there.
116
It gives a nice pop of color.
117
It just shows a little bit more effort.
118
What happens next?
119
Next step is caramelized onions.
120
Each onion, we reduce enough to where each sandwich has two onions.
121
I think what I realized is the more caramelized an onion is, the better it is.
122
Caramelized onions could be like, I just put onions in a pan with butter for two seconds, or they could be like, I spent three days waiting for these onions to caramelize.
123
They're easily the most deeply caramelized onions I've ever seen.
124
This is the most marbled meat you can get in America.
125
It's rated by the USDA.
126
It's like the top 1 % most prime of prime ribs, and we cover it in compound butter Compound butter has got sage thyme oregano garlic
127
and rosemary and it's softened
128
and rubbed all over the prime rib Throw it in the oven roast it
129
and then it goes on the deli slicer
130
and we shave it really really thin Now you get a little au jus bite.
131
Oh, thank you.
132
Okay.
133
Here we go in your mouth now.
134
Mmm.
135
Yum Good work, Sean.
136
Do you want me to do one for you?
137
there you go oh is
138
that nice tell us how you feel instantly tired like in a dream state almost yeah i love
139
that i'm floating in the kitchen this liquid
140
that you just dipped our beautiful bites there in this is
141
the au jus that's the au jus it reduces all day
142
while we're cooking sandwiches and now it's kind of at like its perfect state
143
so you all understand this broth here is basically the second half of the sandwich french dip
144
so now more of the au jus goes in here
145
and this is staying nice
146
and hot over the grill you're gonna use this to heat up the meat again this is genius
147
so you dump the meat in the pasta baskets right here I love this system yeah
148
but you don't want to overcook it
149
so this only goes in for like maybe a second
150
so you kind of let
151
that drip boom you don't want to make the bread soggy the mega caramelized onions
152
that we showed you guys before we just spoon those all over the top oh yeah
153
so much flavor in these onions and they're cooked down so much
154
that I see no reason to not just pile mine completely then all they need from there is cheese
155
so provolone cheese you could have gone swiss yeah right i'm
156
actually a fan of one over swiss i'm with you swiss tastes like plastic
157
so i said it nick you are
158
so brave i got no problems with swiss i don't have
159
beef with swiss i just like provolone a little tiny bit
160
no you have beef with provolone oh in the oven we
161
go boom this is a convection oven we do like 24
162
sandwiches at a time in here cranking out constantly sandwiches are
163
now coming out the cheese you can see makes a little
164
blanket it protects all the other ingredients from falling out these
165
just go right on the cutting board look at the cheese i mean still nice
166
and cheesy obviously that's
167
that provolone we cut it in half get a nice cross section that's kind of a money shot look at
168
that just a big beefy sandwich really is what it is
169
let's show this guy too i mean look at the cheese on
170
that thing plate like this usually we kind of like spread
171
the fries around those aren't even really fries that's like potato
172
sticks we cut them real thin they're like potato sticks uh people comment on
173
that but i'm sticking with it i love these they stay crunchy forever they're delicious they're nice
174
and seasoned oh my gosh right they're incredible listen to the
175
sound there's a real crunch last step we fill this cup up with au jus
176
and you keep the au jus in this giant hot tea container yes it's an iced tea cooler, but it's perfect for Raju.
177
It keeps it hot all day.
178
Sean, I thought we'd share.
179
Lucky me.
180
I have to say it smells so amazing.
181
It looks so good.
182
We both played a hand in making these things.
183
I've been dying for this moment.
184
Oh, you're doing backwards.
185
I'm going backwards.
186
This man's crazy.
187
Here it is.
188
I'll follow you right behind.
189
I'm going to dip backwards as well.
190
It's so good.
191
It's so rich, and it just makes me want to take a nap.
192
Like it makes me want to fall asleep when I eat this.
193
There's so much love in each step of this.
194
For me, it's a bite that makes me want to close my eyes
195
and just sort of think about it and just take it all in without focusing on anything else.
196
Stop talking.
197
Me?
198
Because I'm trying to do the same thing.
199
All right.
200
I'm trying to bask in this over here.
201
Nick, just you're on the search for the best sandwich.
202
Yeah.
203
This is up there.
204
This is one of the best sandwiches I've ever had in my life.
205
That's great.
206
I knew it would bang and it bangs.
207
I know we agreed on sharing but
208
if you don't mind i'm just gonna finish this myself next
209
up we've got a fried chicken sandwich from the number one ranked fried chicken restaurant in all of north america
210
and i brought along my good friend uncle roger you're gonna see how they make
211
that chicken sandwich here before we eat this here is their dredging station they're making
212
so much fried chicken here that they're dredging it in basically a giant flour bathtub
213
and they're able to keep it so incredibly clean
214
because they have an automatic flour sifter that keeps that flour nice and smooth
215
and perfect all day long the way they dredge their chicken
216
here is in a dry dredge then a wet dredge then
217
back into a dry dredge before they fry notice how he's
218
actually pressing the flour into the chicken here that's a really good way to make sure everything sticks
219
and that you don't lose that dredge
220
when you go to cook is there anything top secret you
221
can't show us oh there's every single step there's something top secret
222
that i'm not going to show you guys all right uncle
223
what are you looking for it you can look for it all you want now we deep fried chicken
224
This is the best part, you can smell it.
225
It's like a big hot chicken bubble bath and they have six of them in here.
226
This is vegetarian people, worst nightmare.
227
Uncle Roger usually eat like Japanese style chicken katsu.
228
So Uncle Roger excited to try how it different.
229
How do you know when it's done?
230
We have a timer for it.
231
In addition to that, we'll also temp every single piece too, just to make sure.
232
You can tell this guy the head chef because he got the most tattoo.
233
That's the dress code here.
234
Mmm.
235
Wow.
236
Wow.
237
So we get the finished product out of the fryer.
238
We dip it in our oil blend.
239
After that, we put our dry seasoning on it and then it's ready to go.
240
This is gonna be the medium spice level.
241
This is gonna be the most popular.
242
Which spice level are you gonna go for?
243
Of course, the spiciest one.
244
Don't be scared, nephew Nick.
245
We do hot ones together, remember?
246
That is true.
247
We did do hot ones together and I believe I might've won.
248
So for the spices, we are gonna need a waiver for you.
249
We do have habanero gos pepper, Carolina Reaper, and Scorpion Trinidad.
250
We turned that all into a paste for you.
251
Once you get to that Scoville level of above two million, you can start to hallucinate a little bit, which is the fun part.
252
They trying to kill me.
253
The chicken, some coleslaw, and pickle.
254
And wrap it up nice and tight, and here we go.
255
Wee -oh.
256
You ready?
257
Cheers, cheers.
258
Cheers.
259
Waver.
260
What?
261
For the spices, we are gonna need a waiver for you.
262
Uncle Roger's not gonna sue you.
263
I don't need waiver.
264
I agree that I am eating the Howlin' Plus heat level at my own risk
265
and certified that Howlin' Raised Hot Chicken will not be held responsible for any injury, damage, or loss of earnings during or after eating the Howlin' Plus heat level.
266
Fuyo, food is here.
267
We did the medium sandwich here, and then I've got the Howlin' Plus.
268
It's black.
269
That's not even a golden brown fried chicken sandwich anymore.
270
It looks so evil.
271
Visually, right away, I have to say this is a beautiful fried chicken sandwich.
272
I'm really excited to try this.
273
Oh, that secret spice blend really good.
274
It is packed with flavor.
275
If you dip it in the ranch too.
276
Wow, you made it.
277
Is it bad?
278
Uncle Roger feel like I can breathe fire right now.
279
Editor, put some VFX on that.
280
I have to drink the ranch to quench.
281
The chicken cooked perfect.
282
Juicy tender.
283
If Uncle Roger had to give this a rating, what would he give it?
284
9 out of 10.
285
You're going 9 out of 10.
286
Uncle Roger's a strict critic, too.
287
I know better than anybody out there how harsh of a critic Uncle Roger could be.
288
You've critiqued my fried rice, my Vietnamese pho, my Thai green curry.
289
You've critiqued pretty much everything you possibly can about me.
290
So when you give a place like this a 9 out of 10, how do you think that makes me feel?
291
The only point missing, Uncle Roger wished it a little bit crispier.
292
They rub so much sauce on the outside of the fried chicken itself that by the time you sit to eat it, I do wish it was a tiny bit crispier, but it holds a lot more crisp than I would have
293
thought it would hold it's fatty it's flavorful it's crispy it's
294
so well seasoned
295
that i almost feel like it's pushing the line of almost
296
having too much seasoning what there's no such thing nephew nick
297
that i saying you have too much money go get your
298
next sandwich it's time for a panini at italy's most famous sandwich shop
299
and i'm sure most of you guys know who eric is
300
hey guys everything here starts with the bread have you ever
301
seen bread being made never in my life this is called proofed bread check this out proof look at
302
that oh my gosh bro it's full of air bro it's moving so We're going to flour it up here.
303
All right.
304
Watch this part.
305
This is the best part.
306
Whoa.
307
You go through a lot of these every day or?
308
Got it.
309
So he looks like he's stretching this bad boy out right now.
310
Exactly.
311
We do want to get a little bit of the air bubbles out so it's not too tall.
312
You're ultimately looking to land a beautiful rectangular focaccia just like these ones on this rack here.
313
This is how many sandwiches you think this is?
314
It feels like maybe him and I didn't get off on the right foot.
315
So the next step for him once he's pressed it all out is to cut it into these perfect six rectangles, which he's then going to move over to this tray here, and he's going to stretch more.
316
People don't realize sometimes that something as simple as a sandwich takes this much time and effort.
317
And this is just the bread.
318
The only sandwiches I've ever had are made from Subway, so this is really a treat for me.
319
We got some sprinkling of salt.
320
Better hope that's awesome on my right.
321
He's like sculpting the bread right now.
322
You can see he's even trimming off the sides to give those nice sharp edges.
323
As a finishing touch, he's putting some olive oil on there.
324
And then if you move on over here, they're all going to go straight into this giant oven.
325
And just for your reference, Eric, this oven probably costs more than your car.
326
What?
327
Okay, so he just slides them in like pizza.
328
Yeah, it's basically like throwing a pizza into an oven.
329
In the time it would take me to make one peanut butter and jelly, he's making like 50 sandwiches.
330
After all the baking, these should be beautifully golden brown, bubbly, perfect focaccia rectangles.
331
There's a reason we just spent so much time watching the bread making at this sandwich shop.
332
Look at how perfect this is.
333
Look at the fluffiness and the airiness on the inside of this focaccia.
334
That's good stuff.
335
Now, with our bread finished, we can go to make some sandwiches.
336
Hi there.
337
Hello, hello.
338
People are very upset outside that they can't eat sandwiches.
339
Oh my gosh, bro.
340
There are people at the door.
341
They're mad.
342
They look like very upset Italians, actually.
343
Yeah, they do.
344
Wait, you gotta get shots of this.
345
Let's make a bunch of sandwiches.
346
Let's do it.
347
Fresh bread in the oven.
348
Got the bread.
349
Three minutes is gonna be nice and steamy, yeah.
350
When you say steamy, you mean really steamy.
351
Really steamy.
352
What do you mean by really steamy?
353
We put a decent amount of olive oil on it, so it's nice and shiny.
354
And are you ready for the steam?
355
Here we go.
356
Oh!
357
Bada com a la fuma!
358
Dude!
359
I'm so hungry right now.
360
Yeah.
361
This looks amazing.
362
Look at this.
363
A little facial.
364
Mmm.
365
As you can see, there are all different kinds of ingredients here.
366
There's no single sandwich here that they get those two and three hour lines for.
367
People love everything, so let's just make a bunch, yeah?
368
Yeah, I'm down.
369
So look at this, Eric.
370
They measure out all the meat
371
that they put on their sandwiches down to the gram to make sure that every sandwich is exactly the same.
372
It's sliced so incredibly thin to like this perfect amount that you can bite through it in the sandwich easily. So good.
373
We put stracchino cheese first.
374
Okay.
375
Stracchino is a mild cow milk cheese truffle.
376
Then we put the capocollo on it.
377
Capocollo.
378
A little freshness with the arugula and a good amount of Italian olive oil.
379
More olive oil.
380
That's the third olive oil spray.
381
That's crazy.
382
Look at that.
383
Dude, that's beautiful.
384
It's actually beautiful.
385
The most popular sandwich that we have is La Paradiso, which starts with mortadella.
386
Mortadella.
387
Amazing.
388
Nope.
389
Cut it nice and thin.
390
I can almost see the camera through this.
391
It's translucent, bro.
392
It's so thinly sliced.
393
That's the pistachio cream right there.
394
Whoa.
395
That is my favorite ingredient in this entire place.
396
It's like peanut butter, but with pistachios.
397
Dude, look what she's doing.
398
I never thought about making sandwiches as an art form until today.
399
The attention to detail is crazy.
400
This hits on all five tastes.
401
So you've got salty with the bread and the meat.
402
You've got bitter with the arugula.
403
You've got umami with the truffle.
404
And then that cheese has a nice mix of sweet and sour.
405
This is the perfect, well -rounded sandwich.
406
Could this inspire you to go home and make something other than a peanut butter and jelly sandwich?
407
No. Cheers.
408
Mmm.
409
Mmm.
410
Oh, my gosh.
411
I wasn't prepared for that.
412
You want to switch?
413
Yeah, you want a bite?
414
Yeah.
415
Bro.
416
Yeah.
417
Yeah.
418
Slightly better than Subway.
419
100 % verified the best sandwich I've ever had.
420
Let's go to our next sandwich place.
421
It's time for a barbecue brisket sandwich at one of the most famous barbecue joints in all of Texas.
422
I've also brought along my friend Q, because Q, barbecue, you get it?
423
The first thing I see is lots of giant crates of wood.
424
Is that where the barbecue brisket sandwich basically starts?
425
Yeah, posto definitely gives the color and the flavor.
426
What kind of flavor does the brisket get from this wood?
427
Something like cinnamon, like you can smell it.
428
It actually, the meat will absorb it, but you don't want to overdo it.
429
You want to be able to taste the meat, but this type of wood is perfect for it.
430
All of this wood that we're seeing right here is for just one week.
431
One week.
432
We got our wood, now what?
433
This is the pit house.
434
We got three here, there's two in the back.
435
It's hot.
436
It's getting hot.
437
So now I'm going to set up the fire.
438
You make a nice little bit.
439
So you set two long ways and two cross.
440
I always like to cook with the bark facing up.
441
That cooks our whole entire pit.
442
Each of these used to be 1 ,000 -gallon propane tanks.
443
They converted them into smokers.
444
Ooh!
445
Brisket on brisket.
446
No way there's more.
447
We also got some beef ribs here.
448
That is nuts.
449
Oh, man, those beef ribs.
450
I have never seen this much brisket in my life.
451
Let's close them down.
452
Oh, it's hard.
453
They're heavy.
454
Oh, heavy.
455
We gotta build that muscle.
456
Oh, yeah.
457
Dang.
458
Look at this.
459
He's working out all day long.
460
Every day, babe.
461
Yeah.
462
Bulletproof.
463
The biggest thing that I noticed here is that underneath the brisket, there's no fire.
464
It's crazy.
465
The fire's all the way over there.
466
It's pushing smoke all the way through.
467
Just airflow.
468
Cooking these briskets.
469
Right now, I'm gonna wrap this brisket and show you how we do it.
470
That's a finished brisket.
471
That's a finished brisket.
472
Look at that jiggle.
473
Woo!
474
Look at that.
475
Yeah, it is time to wrap.
476
You spread them pretty good.
477
We add some tallow to make sure the bark is just kind of juicy too.
478
Look at that.
479
Nuts.
480
Now we wrap this really good, nice and tight.
481
You can see.
482
Like a baby.
483
My brisket baby.
484
Got to be gentle with it.
485
So once we wrap them, we'll put them back.
486
Okay.
487
And we'll let it finish off.
488
It takes another maybe two hours, depending on the sizes.
489
So it's going to get even more juicy.
490
It's going to get juicy.
491
It's all going to be tender, yeah.
492
The smell is just, I can't get over the smell now we're going into the
493
restaurant the doors just opened up there was already a line out there this morning
494
and it's only 10 18 a .m you've seen lines
495
that take a whole day was a whole day yes wow yeah
496
so this is the moment of truth right here this is a finished brisket
497
and he's going to cut into it
498
so this is the perfect brisket the layers of fat on
499
the brisket on the deckle you can actually see them they're
500
there he's got to cut up the lean part of the brisket
501
because the other side of it is just full of juice it would soak the whole sandwich i like
502
that the bun is a potato bun That's my favorite kind of bun for a burger or any kind of sandwich.
503
First layer, sweet and tangy barbecue sauce.
504
Pickles and then some sliced onions there.
505
Brisket smacked on top.
506
Nick, are we sharing this?
507
No, we'll get our own.
508
We'll get our own.
509
It's time to have what many call the best barbecue brisket sandwich in the world.
510
It looks like it.
511
The craziest part is not only did they give us our barbecue brisket sandwich, but they also said we couldn't come to Texas without having a giant meat platter with sides.
512
It's insane.
513
I'm going to cover mine with some homemade barbecue sauce.
514
I'm feeling like a real Texan right now, Q.
515
I'll be honest.
516
Bang.
517
Oh my gosh.
518
You don't even have to say anything.
519
I know.
520
I mean, hit me over the head with this giant beef ribbon.
521
Wake me up.
522
This is just not real.
523
This is not real.
524
If I was really going crazy, I'd open up my sandwich and add a little mac and cheese, creamed corn, a little more sauce, and maybe even some potato salad.
525
And then I would have something even more supreme.
526
What do you call this?
527
I don't even know.
528
If cooked right, brisket should almost work like an accordion.
529
So when I can pull this brisket apart just like this, that's when you know you're dealing with the world's best brisket.
530
Look at that.
531
My gosh.
532
It falls apart like butter.
533
This is a 10 out of 10 sandwich.
534
100%.
535
I might call you barbecue from now on.
536
Call me barbecue.
537
let's move on for some banh mi the most famous sandwich in all of vietnam
538
and i've also brought along my friend max because he loves banh mi
539
and i am starving
540
so this is stew pork belly it's like a traditional dish
541
in vietnam this is my mom recipe we make it with fish sauce
542
and coconut water and then we cook overnight
543
so most people are eating this kind of pork with rice yes vietnamese culture yes
544
but you found out that it tastes even better on a banh mi sandwich it It looks so tender.
545
Just going in with chopsticks here.
546
Just look at that pork belly.
547
Just the perfect proportion of fat to meet with the skin over the top.
548
Wow.
549
Impossibly tender.
550
So much flavor to it.
551
It smells amazing.
552
I'm just going to wait until I get the sandwich to try it first.
553
Nick, I don't know if you should wait.
554
I have patience, Max.
555
That makes one of us.
556
The cool thing they do here is they don't serve the pork in the big pieces like Max just ate.
557
Because it's so incredibly fall apart tender, they're mashing it up to break it up into those nice smaller bite -sized pieces
558
and make it really really soft
559
when you eat the sandwich it's not just the meat they're
560
incorporating all those flavorful braising liquids as well it's got your
561
approval max i could eat this by the spoonful you gotta tell us about
562
that bread it looks
563
so good this is like a homemade bread in vietnamese we call banh may
564
that the texture the first thing i notice here is
565
that it's extremely light and i feel like you're gonna get
566
that crispy outside and then
567
that soft fluffy inside just look how delicate it is in vietnam people used to eat this
568
because it's very light and also you can put a lot of meat inside.
569
When you eat it, it doesn't feel like it's heavy.
570
I think the main key is liver pate.
571
We make it with the pork fat, pork liver, and chicken liver.
572
So basically, this pate is part of the sauce for the sandwich.
573
Is that right?
574
Exactly.
575
What else goes into it?
576
We'll put this homemade mayo.
577
Look at the color.
578
It's so vibrant.
579
That does not look like store -bought mayo.
580
I would eat a spoonful of that right now.
581
And look at all those fresh toppings because I mean the chives, hand -sliced cucumbers.
582
Check out the pickled radishes.
583
Those look so good.
584
That is also some of the freshest -looking cilantro, which also happens to be one of my favorite things of all time.
585
This is juicy Vietnamese minced pork.
586
You go one side, I'll go the other.
587
Wow.
588
It's a little sweet.
589
Almost has like a tacky exterior.
590
I told myself I wasn't going to eat anything and wait for the sandwich, but that is...
591
What's happening over here?
592
This is the cute chicken.
593
This is for the another sandwich.
594
It's for a different sandwich, So, Max, we don't get to eat this one.
595
The best part, besides eating it, is building the sandwich.
596
So we cut the bread first.
597
Using scissors?
598
Never seen that before.
599
And then the next step is we're going in with that pate that we saw earlier.
600
Now going in with the homemade mayo, still can't get over that color.
601
I already love the fact that there are sauces on either side of the sandwich.
602
That's very, very important in a sandwich.
603
I think what I love most is that they mixed up all
604
that pork earlier to mix the juice and the meat together
605
because normally you actually lose so much juice off of
606
that meat if we remember that big piece that you held up all
607
that juice kind of falls off
608
when you mix it into the meat suddenly you've got this
609
really juicy bite my mouth is watering this is the most
610
excited i've been for a sandwich i think in my entire life
611
so afterward we put some fried salad fried shallots
612
and then chicken flops chicken floss the best way i could
613
describe chicken floss to all of you watching is chicken in cotton candy form.
614
Crazy texture.
615
This is a Vietnamese herb.
616
It's called Lhasa.
617
Now we're adding the stewed pork belly.
618
Oh.
619
The main event.
620
It looks so juicy.
621
I think this is going to change the way I think about it, Banh Mi.
622
Yep.
623
And as if you thought there couldn't be more flavor, now we're putting on some spring onion oil.
624
This is the crispy pork skin.
625
Crispy pork on top for texture.
626
Try how crunchy it is.
627
After the banh mi bake, we will put some veggies.
628
14 or 15 things go into the one sandwich.
629
That's mind blowing.
630
So after we toast it, we will put some chili.
631
Are those chili spicy?
632
For you it's spicy, but for me it's nothing.
633
Now cucumber, spring onion, pickled radishes, and last but not least, a ton of cilantro.
634
I hope not too many of you watching this video taste soap when you taste cilantro, or you're gonna be very upset by what just happened there.
635
I'm very curious to see what the cross section of this thing looks like.
636
Look at all the layers.
637
This is one of the most colorful, beautiful sandwiches I've seen in a long time.
638
It looks like a masterpiece.
639
The texture when you crunch it. Did you hear that?
640
Yes.
641
It's time for a bite.
642
This is crazy.
643
There is so much variety.
644
This is my first bite of what I feel like is a true masterpiece of Abadmi.
645
It's just a different level.
646
I usually don't love pâtés, like livers or anything like that but it really adds this creaminess and this depth of flavor that, combined with everything else, just takes it over the top.
647
It is a little messy.
648
I hate using the word best because I use it a lot around you.
649
I'm like, that's the best barbecue I've had.
650
That's the best this.
651
It's because I always bring you to all the good places.
652
Right now, in this moment, this is the best sandwich I've ever had.
653
Next up is a shaved cheese sandwich which are very popular in Paris.
654
And this is my friend, Charles, who says this is the best sandwich in all of France.
655
I'm sure you're gonna love it.
656
You will see it's very typical.
657
You can pick different kinds of cheese.
658
You can try the cheese before.
659
It's very special because they toast the sandwich.
660
So I hope it's gonna be the best.
661
Go!
662
Let's go, les beaux gars.
663
The first thing that happens
664
when you walk in here is they have two different cheeses sitting out
665
and they're gonna let us taste both cheeses and then you pick which one you want on your sandwich.
666
I'm gonna ask him if I can mix the cheese because that really upsets French people.
667
They don't like that.
668
Can I, maybe I'll mix the cheese, yeah?
669
No. Okay, so this is the first cheese.
670
I think you try the Conte first.
671
The Conte is a little bit like a Swiss.
672
And then the other one?
673
The second cheese is a little bit saltier, a little bit more flavor to me.
674
I like the second cheese better.
675
So this is Conte?
676
Oh yeah, he's gotta get some too.
677
Thanks.
678
Even though he owns the place, he still needs to try and make sure he likes it.
679
Which one do you like?
680
I think because you choose this one, I choose the first one.
681
The other one?
682
Okay, okay, okay.
683
May I please do everything and then the second cheese, and then I'll go for smoked Spanish beef for the meat.
684
And for me, I will have the ham, typical French, counter cheese, and salad, onion, tomato.
685
All right, here's the best part right here.
686
Oh, look at that.
687
That is insane to watch.
688
So much cheese, too.
689
Half of the entire sandwich is filled with cheese.
690
A lot of meat, too.
691
Lots of meat.
692
Yeah, that looks great.
693
How does that all fit between two slices of bread?
694
I don't get it.
695
It's so massive.
696
I imagine the cheese melted after it's toast.
697
This is so much fun to watch.
698
All right.
699
Oh, super heavy.
700
It's heavy.
701
I'm going to give this one the award right now, before tasting, of the heaviest sandwich of the video.
702
Oh.
703
Just look at that.
704
Oh, my gosh.
705
Look at the cheese.
706
It's a mess in the best way possible.
707
Yeah.
708
Whose do you think looks better?
709
I have a hard time being able to tell because I just don't know.
710
Cheers.
711
The bread is crispy, but soft.
712
Honestly, just by looking at this one bite that I'm about to have next, you can tell how much flavor is packed into this sandwich.
713
I think this is the perfect bite.
714
Ham, cheese, the bread.
715
The best way to describe to you how much I like
716
this sandwich here is to maybe to put on some nice French music.
717
And we'll just sit here.
718
Everybody loves the sandwiches, even the pigeons.
719
Take care because it's a little bit juicy.
720
Your smell's way different.
721
Oh, no. Yeah.
722
Lot of juice.
723
Not on my new pans.
724
I like yours better.
725
A lot better.
726
Ham and Comté.
727
It's the best way for me as a French to do a sandwich.
728
The caramelized onions, the ham, the cheese.
729
Why don't you finish the sandwiches?
730
I've got another sandwich to go try.
731
For our pastrami sandwich, we're headed to Katz's Deli in New York City.
732
And I brought my friend Kuj because he's been here before and he knows what he's doing.
733
What makes this so special? Is it...
734
If it's been here for a gazillion years...
735
Got it.
736
And you walk in and you get a ticket...
737
Okay.
738
Do not lose this ticket.
739
Major problems.
740
You lose it.
741
What happened?
742
$50 if you lose...
743
Plus your meal, yes.
744
Plus your meal.
745
Put it right here.
746
This place is so cool.
747
This place is so unique.
748
You'll see every celebrity on the wall.
749
And for a New York City establishment, this is like a huge piece of property it's the most
750
famous new york city restaurant in the world hey how are
751
you we are here for the pastrami sandwich that's what you're here that's it
752
i've never seen anything like this in a restaurant there's wood chips all over the floor
753
so that it soaks up all the grease and the fat
754
and you don't slip everywhere look at all the wood chips
755
it's like a sandbox nick eat it eat it no i'm not eating it
756
so how do we do the pastrami sandwich first we gotta
757
go get the pastrami all right we're gonna follow you
758
so it goes from cooking in there to this steamer right here
759
and then you bring it over to your station and cut it
760
that is unreal how juicy
761
that thing looks look at it glistening this is one thing people love about cats as well is
762
that it's all hand cut oh yeah there's a little trick
763
you come here you give them a tip in the jar
764
and then they give you a nice little slice of pastrami
765
as you wait the bigger the tip the bigger the pastrami
766
how big of a tip are you going to give him kush
767
and 20 hours that's nice no you really are like a
768
picasso with the knife like yeah i've been doing this for
769
21 years how many pounds of pastrami you think you cut up me
770
but myself i don't know
771
but we go through anywhere from 40 to 45 000 a
772
week 40 to 45 000 pounds of pastrami a week this
773
is the best pastrami on the planet oh hold on a
774
second i feel like he's still in my move here catch
775
really invented the knife throw nick just you know took it
776
you know he didn't do it with the knife though i
777
do this every day i don't i don't miss i don't even have to look at the board see that
778
Got the rye bread?
779
Maybe one of the most perfect slices of bread I've ever seen.
780
So you kind of use your hand as a measurement, that way you can cut the meat it goes right there we usually put some mustard on it
781
and there it is
782
that is the pastrami sandwich in all its glory that's the classic one just mustard pastrami
783
and rye bread that's it i'm not going classic today though
784
because i want to try it covered in melted cheese i
785
don't know why people wouldn't want it with cheese you guys
786
are crazy for not wanting it with cheese no no no you got to go traditional
787
because that looks insane and what do we do swiss cheese no swiss cheese it's Cutting off some pickles.
788
All right, so you guys are all done.
789
I'm ready to eat some pastrami today.
790
The best way to do this, sit in the corner, back turn to everybody, and you can just munch, and nobody can look at you, and you could just devour.
791
Where's the soda?
792
Soda?
793
Soda is discounted.
794
This is a giant wall of sodas here.
795
He recommended we try one of the Dr. Brown's black cherry sodas, so I'm gonna get one for Koosh as well.
796
All right, so basically, you gotta crack open the Dr. Brown.
797
that's just to prepare yourself you look at the pickle you're not gonna eat
798
that yet you want to attack the cheese i'm gonna attack the og look at that sandwich
799
and tell me why i wouldn't go for this one first
800
man you gotta be kidding me a little sip of dr
801
brown i'm gonna need a doctor after this one dr brown
802
is truly the move here you never had a dr brown soda looks like nick's not coming up for air, so we're looking at a fantastic sandwich.
803
He's having a moment right now.
804
I'm having a life -altering experience right now.
805
Since he's having that with the cheese, I'm going to try the cheese.
806
Let's see if I can change your mind.
807
Look at the amount of bark on this one.
808
The black char on the edge is called bark there.
809
That's extra, extra flavor.
810
The cheese does add an extra flair to it.
811
That is phenomenal. That is...
812
I couldn't bite it off.
813
Great pickle.
814
I get it.
815
I understand what's going on here.
816
I love it.
817
It's very clear to me that you need cheese on the pastrami sandwich.
818
Cheese is good, but it just feels wrong.
819
It doesn't.
820
It's like a moral compass with me.
821
I'll show you a slice of pastrami here and how beautifully it tears apart so easily.
822
I'm going to be honest.
823
I think I lost my ticket.
824
You got cash on you?
825
I'm sure you could bribe the door, man.
826
Next up is Vada Pau, India's deep fried spiced potato sandwich.
827
And I've also brought along my friend Vic from the Sidemen to help me eat.
828
Let's go get it.
829
Here we go.
830
Oh, it's a push we both wore blue as well to
831
match the hairnets how do we look ready to cook i should explain this is a spiced potato fritter
832
so it's deep fried
833
and then it comes with all these different chutneys on it
834
for different pops of flavor what we're looking at here is a mix of potato flour
835
and water it almost looks a little bit like pancake batter
836
so we got some masala we got some chili powder this is gonna give it
837
that punch when you taste it
838
because the potato on its own it's not enough flavor right we need more
839
and if you're feeling really brave you get involved in the spicy mix.
840
No one knows what it is.
841
I just know it's spicy.
842
No spicy mix for Nick?
843
Not for me.
844
Why would you?
845
Wow, you can spell the spice.
846
That is, uh, I see why that's not in the food.
847
What are we doing here?
848
Let's just go in there.
849
So that will make you cry.
850
That steam right there is dangerous.
851
This now is going to go on the side of the sandwich.
852
It's time to assemble.
853
Start with the potato, then we have potato batter, which gets fried in here, and those go in the buns with the chutney easy they
854
use these nice soft pretty classic white bread buns for the
855
sandwiches here we're gonna cover the entire bun on every single
856
side with butter this is gonna make the buns crispy on the inside for some extra crunch
857
and then down with that green chutney
858
and then the sweet chutney on top the sweet chutney has
859
dates mango sugarcane cumin bit of chili all the good things all the good stuff
860
and the last thing he's sprinkling on there is a spiced coconut
861
and in goes the fritter the buns are served with a fried chili
862
which we may or may not eat there it It is.
863
It looks amazing.
864
Yes.
865
It's warm, and it's also dense.
866
Like, you see this bun, you're like, this is going to be light.
867
No, this has got some weight to it.
868
Cheers.
869
Wow. That is seriously good.
870
I'm a big fan of this.
871
Think of mashed potatoes with some really nice spice in there, and then it's crispy fried on the outside, and then you've got a hot, buttery bun with a few different sauces that all balance each other out really, really well.
872
And sometimes fried food tastes really heavy especially
873
when it's fried twice this is so light
874
and like easy to bite through i don't know how they've done
875
that i understand the hype i i do i do get it now i really wish we could try these
876
but we're having i think we are having some camera problem
877
some technical difficulties yeah actually like you've seen the time you have to go i have to go okay
878
so yeah we'll just fix the camera
879
and go to our next next sandwich place our next stop
880
is for a burger that's been rated the number one burger in the entire world
881
and this is my friend patrick he He loves burgers.
882
No, I...
883
Yeah, yeah, you're right.
884
So this is our homage to the classic Tavern Burger, but our version leans towards Japanese flavors.
885
This burger specifically too, it's A5 Wagyu.
886
It's not very traditional.
887
How many burgers do you make a day?
888
12 a day.
889
That's it.
890
No more.
891
It allows us to offer something unique and then pivot to the rest of the menu.
892
They open at four o 'clock and in eight minutes, They've already sold out.
893
And I've been told the record time is one minute.
894
This is some beef tallow.
895
We want a really crusty Maillard on the outside to complement the soft interior.
896
This is Escheret French butter.
897
You're butter basting your burger patty.
898
Correct.
899
Look at the butter on that thing.
900
These buns are baked fresh daily for us.
901
The reason we steam it is just for a few seconds to reintroduce that squishy bun warm feeling.
902
But then we clearly toast the outside so there's a layer of crunch, too.
903
I told you this is a Japanese -influenced burger parmesan is not a japanese ingredient
904
but what makes it japanese that it's inherently contains umami
905
because of the cheese's aging process this goes in the steamer
906
for one second keeps everything still crispy all the texture is still there this is bicheton aioli
907
that we make from smoking oil with bicheton japanese white oak we infuse the aioli with
908
that smoke and then toss
909
that with cured napa cabbage to give it kind of like
910
a special sauce quality this is fermented shishito pepper we make kind of like a paste with it
911
and this kind of mimics like the raw onion quality
912
that you would get in a burger we're just kind of
913
brushing the bun with a little bit more of the rendered
914
fat from the wagyu just to keep some shine mouthfeel
915
and just complement all the textures
916
and then on goes the patties with the cheese of course
917
and there it is 12 a day there you have it sip
918
and guzzle burger it's a beautiful beautiful looking burger again i
919
think paying respect to what a tavern burger is was the big responsibility right
920
so we wanted to stay true to what people enjoy about it.
921
It's just getting the ratios right.
922
There is absolutely no question in my mind that this is the most perfect burger I've ever seen.
923
Just look at it.
924
It's shining beautifully.
925
This is the first time I've ever stared down a burger and felt bad that I was about to bite into it.
926
I just want to frame this and put it on my wall.
927
Oh my.
928
Oh yeah.
929
I can't say anything.
930
It just melted in my mouth.
931
The name burger isn't right for this.
932
It's not.
933
It's not right.
934
It's not right.
935
Even the sesame seed detail on here.
936
I love it.
937
They're perfectly all spaced out on the top bun so you get an even amount of sesame seeds.
938
Everything is so well balanced.
939
The cheese isn't too cheesy.
940
The fermented shishito peppers work so well with all the other ingredients.
941
This is honestly amazing.
942
Nick!
943
I'm leaving.
944
Let's go to our next spot.
945
We'll move on to a submarine sandwich, more commonly known as an Italian sub.
946
And I've also brought along my friend Marquez to help me review the sandwich.
947
Ready.
948
They're famous for their homemade mozzarella, so they make all the mozzarella by hand in here.
949
Have you ever seen homemade mozzarella?
950
Never seen it perfect timing because i have to make a batch right now
951
so come this way all right i've never been to a
952
sandwich shop where anybody makes their own mozzarella we're doing the
953
right thing this is the cheese curd correct all right
954
so you're pressing it to separate all the cheese curd into
955
like thin layers first this is probably not how you thought
956
cheese was made though honestly i don't think i even had
957
a preconceived notion you could literally do anything with this
958
and i'd believe you now we're gonna bring it together
959
so corral it okay your job you're all of it she's
960
naturally coming together yeah they want to blend together oh look at
961
that starting to look cheesy now i'm coming up with the
962
stick right yeah i'm stretching it a little bit with my hands okay all right
963
so now we're going to stretch it one final time sweet that's awesome look at
964
that thing not only do you just make mozzarella
965
but you're actually going to braid the mozzarella correct we always made braids why i don't know
966
that was way before my time looks super you're talking going
967
back to the 1930s wow you're quick with it huh
968
and right into the cold water or what cold water yes
969
because we want to stop the cooking there it is the
970
finished mozzarella now this is This is the finished product that you would see in the window.
971
You'd have it on the plate, you'd have it on the sandwich.
972
This is it.
973
That's the freshest you could possibly imagine.
974
Oh yeah, it doesn't get fresher than that.
975
Salty on the outside, milky, soft, chewy on the inside.
976
It's delicious.
977
This is going to ruin all future sandwiches for me.
978
Where does this go now?
979
To make the sandwich.
980
Somebody's going to have to make a sandwich.
981
All right, the Italian combo is two meats.
982
Bruggetine, super side.
983
They both go very well together.
984
Is that the other one?
985
Super side?
986
Super side.
987
Super side.
988
Like Superman, but super side
989
so it looks like you slice all the meat here to order every time you make a sandwich
990
and this is the mozzarella we just made yes fresh from marcus
991
and nick's hands and you put mozzarella on every single sandwich
992
that you make here correct pretty much so but
993
if you don't like the mozzarella we have other cheeses yeah it makes sense
994
but this is almost a given
995
so on this one we'll do the roasted peppers here cool
996
hot peppers hot peppers on the other side to mix it up a little oil
997
and vinegar oh that looks so good gentlemen cut it in half this week you guys share ready diving in Usually,
998
when the food's really good, I find that most people are pretty quiet.
999
I just feel like already from the very beginning, when I saw them making the fresh mozzarella, I knew that the sandwich would be really good because of that.
1000
When you make the cheese, the floor is really high, and this is really good.
1001
If you told me that this would be my lunch every day for the next year, I wouldn't be upset.
1002
No notes.
1003
Our next sandwich is Gordon Ramsay's Idiot Sandwich, named after the viral meme that I'm sure you've probably seen.
1004
So I'm here in London with my friend AJ to try it out.
1005
Hopefully Gordon's here.
1006
We start by taking a nice sesame bun We slice the bun in half.
1007
Why did you pick me for idiot sandwich?
1008
Like, you could have picked anyone, you know?
1009
So we're toasting the buns in our wood oven just to get that nice caramelization on it.
1010
Yeah, yeah.
1011
Is it hot?
1012
Bro, look at my eyes.
1013
You want to stand there instead?
1014
He's toasting the buns so that they can hold up
1015
when you put all the juicy meat on there and it doesn't fall apart.
1016
This is science.
1017
It's nice and toasted and golden brown.
1018
So next, we're going to take our beautiful braised briskets.
1019
Woo!
1020
We're just going to cut a few slices to go inside our sandwich.
1021
Chef, do you mind if we let AJ maybe take one slice to test his knife skills?
1022
You want me to do it how I do at home? because I think people are going to hate me.
1023
Absolutely.
1024
I would have done it like this.
1025
Exactly.
1026
Okay, that's not working.
1027
You know what?
1028
Yeah.
1029
Oh, there you go.
1030
It's basically the same, right?
1031
And suddenly we need a new brisket.
1032
Next, we'll position our brisket on a tray.
1033
Some of the braising liquid of that brisket.
1034
Oh.
1035
Oh.
1036
Yeah.
1037
Look at that.
1038
So the brisket's going to soak back up all that juice, all that flavor when it goes into the oven now.
1039
My mind has been blown.
1040
We're putting our brisket inside the jostper to reheat it so it gets all the smoke from the nice charcoal.
1041
Yeah, chef, yep.
1042
Close it, you might want to close, yeah.
1043
This jostper can get up to 500 degrees.
1044
To master this grill, you know, it takes quite a few years.
1045
This is so hot, AJ.
1046
You can see all the smoke coming through the top here.
1047
Yeah, yeah, yeah.
1048
Already done.
1049
Okay, how are we doing?
1050
Oh!
1051
Nice and bubbly, look at that.
1052
Chef, what you've done there is absolutely incredible.
1053
So we start with our base.
1054
We go with our barbecue sauce on the bottom, some of our homemade pickles.
1055
We take our meat right in the center.
1056
Wow.
1057
That we spoon some of those nice juices.
1058
Oh, chef, don't do it to them.
1059
Never go wrong with extra juiciness.
1060
Love that.
1061
Couple more pickles on top.
1062
Our homemade crispy shallots, a bit more barbecue on top.
1063
Okay, you can't forget that.
1064
Come on.
1065
And then all we're going to do is plate it and eat it.
1066
Let's go.
1067
Oh.
1068
That's a beautiful thing right there, chef.
1069
You ready to eat?
1070
I'm ready.
1071
If I've ever seen a sandwich that looks like an idiot, it's this one right here.
1072
I like that they use a wood -fired pizza oven.
1073
There's flavor from that.
1074
And then they have this amazing charcoal grill.
1075
So there's more flavor there.
1076
And that's on top of all the other ingredients in this sandwich right here.
1077
How do we even attack this?
1078
We need these for sure.
1079
We definitely need that.
1080
You're right.
1081
A lot softer than I thought it would be.
1082
Wow.
1083
That's really good.
1084
Mix it in with a little fries.
1085
Oh, what happened?
1086
Wow.
1087
Oh.
1088
It just hit me.
1089
When I tell you something nice, it takes me away.
1090
Okay, okay.
1091
It took you right off the chair.
1092
I was about to run to the chef right now.
1093
Oh, really?
1094
Yeah.
1095
Oh, go for it.
1096
Chef, chef.
1097
Come closer.
1098
Come closer.
1099
That was an excellent sandwich.
1100
Thank you so much.
1101
Glad you enjoyed, mate.
1102
Glad you enjoyed.
1103
I also like the attention to detail.
1104
I like that they have a sheet of paper that says idiot all over it, you know?
1105
Yeah, and we're ever gonna discuss the reason why you chose me because it's why I brought you for this one?
1106
Yeah, yeah, yeah.
1107
I think it was pure chance.
1108
You live in the UK.
1109
You're a cool guy.
1110
Yeah.
1111
You like food.
1112
You're an idiot.
1113
This is a great sandwich and if anyone watching, I'm not an idiot.
1114
I'm just, it was coincidence.
1115
For our bagel sandwich, we're going somewhere special that actually makes their bagels homemade.
1116
And I brought my good buddy, Dr. Mike.
1117
Who's ready to eat some bagels?
1118
I've never seen an oven this size, first of all.
1119
We use so many seeds for our bagels.
1120
We have our own seed silos.
1121
Oh my god, god forbid a bird gets in here.
1122
Look at these mixers!
1123
On any given day at Rust and Daughters, we're making around 5 ,000 bagels.
1124
And we do everything the traditional, old -school way.
1125
We start with really good quality flour.
1126
Then you go in with the malt syrup, lots and lots of sugar, and then the yeast, which, remember, is alive, and then tons of salt.
1127
The water gets weighed and temperature controlled.
1128
These bagels were made yesterday, but they're going to go into today's batch because the activity in this yeast is going to bring out the flavor, the texture, the aroma.
1129
It just looks so weird.
1130
It looks like this is not what you would do.
1131
You're right.
1132
And it doesn't look like it's all going to come together, but trust me, it does and now water and the perfect pH
1133
because it's New York water so
1134
that bagel dough gets shaped into these long even logs
1135
that log now gets fed into this top section right here this is basically a bagel shaper machine pasta extruder
1136
but for bagels turning the big log into tinier little logs
1137
and then they spin around this tube here basically
1138
and they come through the tube into here and
1139
and they're in the shape of bagels bagel skill at the
1140
top tier level all those bagels once they come out are
1141
going to go onto this rack right here this now goes
1142
in to what's called the proofing room like the sauna for bagels it's very hot
1143
and like wet in here it's moist yeah i feel the moisture i feel the bagels enjoy
1144
while the bagels are in here the heat is going to activate the yeast
1145
and cause the bagel dough to rise look at all the
1146
racks of bagels though i i haven't seen this many bagels before
1147
if you look up close to the bagels now they've formed their first layer of outer skin
1148
which is what eventually gives us a nice crust now we're
1149
finally going to the hot tub it's like a bagel spa the bagels are boiling
1150
and notice that the water is dark yeah that's
1151
because there's malt in the water as well the malt here is gonna give the bagel
1152
that nice caramel color once they've been boiled they're going to go quickly into this giant oven
1153
that we saw earlier and 15 minutes later they're done look at those look at
1154
that consistency they're beautiful now for the best part choosing
1155
which flavor bagel we should use for our sandwich i'm gonna go sesame
1156
because i love sesame this is the most exciting part you
1157
gotta choose what goes inside your bagel you got a lot
1158
of cream cheese choices here yes everything has to be the right proportion
1159
because all the flavors have to come together
1160
if you've ever had salmon on your bagel
1161
which i love it's already pre -cut
1162
but here they cut it fresh we slice everything by hand it's a craft it looks easy
1163
but it's not takes months to learn how to do this you can see on here
1164
if you look at the right angle every little individual knife cut
1165
that you've made we like to say
1166
that a perfect slice is one where you can read the
1167
newspaper through it this is the icing on the cake here look at how beautiful
1168
and silky smooth that salmon looks you just know it's going to be a good bite
1169
if i'm trying to be a little bit fancy i like
1170
to put a few salmon eggs on mine do you mind
1171
if i do capers as well yeah look at
1172
that wow i don't think i've been this hungry in a long long time here we go
1173
oh yeah easily freshest bakel i've ever had wow by far
1174
i mean this is a real taste of new york this
1175
was incredible let's go try our next sandwich for our final
1176
sandwich i'm here in paris france at le parti vendome to
1177
try the number one rated sandwich in the entire world
1178
and i've got my old camera guy manny to eat with
1179
me what's up guys just waiting for the bread it will
1180
arrive about five minutes this feels like very classic friends the manager's calling the bakery
1181
because he doesn't have his baguettes yet
1182
so he can't make any sandwiches without bread the bread is
1183
coming guys fresh it's fresh yeah every day i mean look
1184
how much bread there is too he's got bread in the
1185
front of the car the whole passenger seat is bread overflowing
1186
with bread oh my god this is the bread in a rental van we're just dragging it along the sidewalk
1187
okay thank you we got a lot of bread
1188
that was the most exciting delivery of anything i've ever seen
1189
the most amazing thing about this sandwich is it's the simplest
1190
sandwich in this entire video you literally just have baguette butter and ham that's it listen yeah
1191
Crispy to make a jambon bell.
1192
You need good bread, good butter, and good ham.
1193
It's very easy.
1194
Bread, butter, generous.
1195
From the top in every port.
1196
Slices, okay?
1197
After you can add pickles, cheese, but I prefer like this, classic water.
1198
That's it?
1199
Yes, for me, yes.
1200
Let's eat it.
1201
Let's go.
1202
Oh yeah, that was really good.
1203
Oh my god, that was big.
1204
That is how good the sandwich is.
1205
I'm taking a big piece too.
1206
He's eating a lot of my ham.
1207
I'm not even gonna stop him because I respect that he knows it's good.
1208
This is dangerous.
1209
Oh, God.
1210
He still had the piece.
1211
Yeah, the piece.
1212
He's fine with a piece of ham.
1213
I mean, it doesn't get much better than this.
1214
Loaded up with butter, fresh baguette.
1215
We're in frickin' Paris.
1216
I mean...
1217
I agree.
1218
Despite how simple this is, it's a sandwich that makes you want to keep eating.
1219
Manny, do you think this deserves the title of the best sandwich in the world?
1220
I don't know.
1221
Why don't you ask the bee?
تنزيل التطبيق
كل ما تحتاجه للتحدث بطلاقة
تقييم النطق بالذكاء الاصطناعيتقييم كل جملة
تدريب IPAأتقن كل صوت
المفرداتابنِ رصيدك من الكلمات
لعبة المفرداتتعلّم أثناء اللعب
نفس القناة
B21
10 Levels Of Spicy Food
TeensDaily ConversationWorking Adults
B218
Too Much Butter...
American AccentDaily ConversationWorking Adults
B225
Fire Paan
American AccentDaily ConversationWorking Adults
B11
I Ate The World's Best Pizza
Daily ConversationWorking Adults
B14
Brazil vs Norway Food
American AccentTeensDaily ConversationHigh School Students
B22
100 YouTubers Cooked For Me
TeensDaily ConversationWorking Adults
B22
Testing Dry Aged Steaks
Daily ConversationWorking Adults
B210
I Challenged EVERY YouTube Chef
American AccentBusiness EnglishDaily ConversationUniversity Students
B16
I Tried Every Viral TikTok Food Hack
American AccentTeensDaily ConversationHigh School Students
B16
France vs England Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B12
France vs Spain Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B14
World Record With Gordon Ramsay!
American AccentBusiness EnglishTeensDaily Conversation
B15
Norway vs England Snacks
American AccentTeensDaily ConversationHigh School Students
B23
I Cooked EVERY YouTuber’s Last Meals
American AccentDaily ConversationWorking Adults
B12
I Cooked Every Food From SpongeBob
American AccentTeensDaily ConversationHigh School Students
B14
I Cooked Against Robots
American AccentBusiness EnglishDaily ConversationUniversity Students
B11
I Cooked For A Lion
American AccentTeensDaily ConversationHigh School Students
B14
I Ate Every Japanese Fast Food
American AccentTravel EnglishTeensDaily Conversation
B13
I Cooked Against My Girlfriend
American AccentTeensDaily ConversationHigh School Students
B14
I Trained A Rat To Cook Ratatouille
American AccentBusiness EnglishDaily ConversationUniversity Students
FOR YOU
فيديو موصى به
B29
50 جمل
What's the deal with the food in Japan?
Daily ConversationWorking Adults
B22
194 جمل
Inside the Filipino Sandwich Shop Taking Over NYC
Travel EnglishDaily ConversationUniversity Students
B22
362 جمل
How Muslims Survive in China's Land of Pork!
Daily ConversationWorking Adults
B22
148 جمل
Can a Sandwich Fix a Train??
Daily ConversationWorking Adults
B21
174 جمل
How Competitive Eaters Stay so Lean
Daily ConversationWorking Adults
B21
51 جمل
Anthony Bourdain on In-N-Out: 'My Favorite Restaurant in LA'
Daily ConversationWorking Adults
B21
626 جمل
British Chefs Discover Why Koreans Always Eat When They Drink!
Travel EnglishDaily ConversationWorking Adults
B21
119 جمل
The Best Grilled Cheese You'll Ever Make | Epicurious 101
Daily ConversationWorking Adults
B21
213 جمل
Eating Death Row Inmates Last Meals
Daily ConversationWorking Adults
B21
490 جمل
Inde Navarrette vs. Michael Johnston | Hot Ones Versus
Daily ConversationWorking Adults
المفردات وملاحظات التحدث لهذا الدرس
هذا الدرس في المحادثة مبني على الفيديو “I Ate The World's Best Sandwich”. أكثر الكلمات تكرارًا في الفيديو: Nick, sandwich, Worker, Maker, bagel. يحتوي هذا الفيديو على 1061 جملة و11601 كلمة للتدرب على الترديد. مدة الكلام 47:53. يتكلم المتحدث بسرعة، نحو 242 كلمة في الدقيقة، لذا ستسمع كثيرًا من وصل الكلمات واختزال الأصوات. 76% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.
أهم المفردات في هذا الفيديو
15 كلمة من الفيديو تستحق التعلّم، مع النطق والمعنى:
| الكلمة | النطق | المعنى |
|---|---|---|
| chef اسم | /ʃɛf/ | طَاهٍ, طَاهِي |
| fry فعل | /fɹaɪ/ | قَلَى |
| flavor اسم | /ˈfleɪvə/ | نَكْهَة, طَعْم |
| burger اسم | /ˈbɝ.ɡɚ/ | بُورْجَر, بُرْغَر |
| slice اسم | /slaɪs/ | شريحة |
| onion اسم | /ˈʌn.jən/ | بَصَل, بصل |
| butter اسم | /ˈbʌtɚ/ | زُبْدَة, زبدة |
| bite فعل | /baɪt/ | عَضَّ, قَضَمَ |
| oven اسم | /ˈʌ.vn̩/ | فُرْن, تَنُّور |
| homemade صفة | مَنْزِلِيّ | |
| potato اسم | /pəˈteɪ.təʊ/ | بَطَاطَا, بَطَاطِس |
| flour اسم | /ˈflaʊ.ə/ | طَحِين, دَقِيق |
| bun اسم | /bʌn/ | كَعْكَة |
| thin صفة | /ˈθɪn/ | رَفِيع, رَقِيق |
| hungry صفة | /ˈhʌŋ.ɡɹi/ | جَائِع, جَوْعَان |
الأفعال المركبة التي ستسمعها
| الكلمة | النطق | المعنى |
|---|---|---|
| come out فعل | /ˌkʌm ˈaʊt/ | خَرَجَ, غَادَرَ |
| come up with فعل | جَاءَ بِـ, أَتَى بِـ | |
| cut off فعل | /ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf] | قَطَعَ |
| heat up فعل | سَخَّنَ |
جمل تستحق التكرار
جمل قصيرة وكاملة من الفيديو يمكنك استخدامها في الحديث اليومي:
- That's how you crack eggs?
- You're on the search for the best sandwich?
- How do you know when it's done?
- Why don't you finish the sandwiches?
- We're just dragging it along the sidewalk?
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| المضارع التام المستمر have/has been + -ing — حدث بدأ سابقًا وما زال مستمرًا | I've been dying · i've been doing |
| الجمل الشرطية if + جملة، will/would + فعل — شرط ونتيجته | If I was really going crazy, I'd open · If you told me that this would be |
| “used to” used to + فعل — عادة أو حالة في الماضي لم تعد قائمة | used to be · used to eat |
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | I've ever seen · haven't sniffed · you've dipped |
نطق يحتاج إلى انتباه
يستخدم المتحدث 356 من الصيغ المختصرة، مثل gonna, I'm, don't. انطقها بصيغتها القصيرة كما تسمعها.
- أصوات “th”: thin /ˈθɪn/, smooth /smuːð/, bath /bɑːθ/, broth /bɹɔθ/
- أصوات “sh” و“zh”: chef /ʃɛf/, gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, sharp /ʃɑɹp/, establishment /ɪˈstæb.lɪʃ.mənt/
- الكلمات الطويلة — انتبه لموضع النبر: ingredient /ɪnˈɡɹiːdi.ənt/, incredibly /ɪŋˈkɹɛdɪbli/, beautifully /ˈbju.tɪ.fə.li/, consistency /kənˈsɪs.tən.si/, naturally /ˈnæt͡ʃ.(ə.)ɹə.li/
أصوات يجدها متحدثو العربية صعبة:
- /p/ — ليس /b/: انطقه مع نفخة هواء: potato /pəˈteɪ.təʊ/, pepper /ˈpɛp.ə/, spouse /spaʊ̯s/, wrap /ɹæp/, spice /spaɪs/
- /v/ — ليس /f/: مع اهتزاز الأوتار الصوتية: flavor /ˈfleɪvə/, oven /ˈʌ.vn̩/, olive /ˈɑ.lɪv/, waiver /ˈweɪ.vɚ/, brave /bɹeɪv/
- تتابع الصوامت — لا تضف حركة بينها: sandwich /ˈsæn(d).wɪd͡ʒ/, fry /fɹaɪ/, flavor /ˈfleɪvə/, slice /slaɪs/, flour /ˈflaʊ.ə/
كيف تتدرب بهذا الفيديو
- استمع إلى الفيديو كاملًا مرة واحدة دون أن تتكلم، ودوّن الكلمات التي لا تعرفها.
- ابدأ بسرعة 0.75×، وردّد جملة جملة، ثم عُد إلى السرعة العادية عندما يصبح الأمر سهلًا.
- سجّل صوتك وقارنه بالأصل، مع الانتباه إلى كلمات مثل chef, fry, flavor.
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.