تدريب Shadowing: I Cooked Every EXOTIC Hot Pepper - تعلم التحدث بالإنجليزية عبر الفيديو

Today we're cooking the world's spiciest foods with the most exotic hot peppers.

It is so painful.

We'll be starting off mild, but as the video progresses,

the peppers will get exponentially hotter until we reach genetically modified spice bombs whose only purpose is to inflict maximum pain.

Each pepper will be used to cook an iconic dish from around the world.

Will I survive?

Let's find out.

Starting off in Japan with the shishito pepper.

At only 100 Scoville, the most spicy of the day is literally 22 ,000 times more spicy.

Now, before we cook, I unfortunately agreed to a challenge.

Today, I'm going to be tasting each of these peppers raw.

Yes, including the extremely spicy ones.

Then I'll try a spice antidote method, like in this case, milk, and I'll rank it to see if it actually works.

We're in good shape ooh ooh there actually is a little kick to

that i mean

that right there is a classic completely got rid of any spice i'll give milk a 9 out of 10

but something tells me

that today we're gonna be pushing my spice tolerance to the limit how is this really the least spicy with

that time to cook

and this right here is my favorite method for shishito peppers

we're basically gonna do a quick marinade got some salt

and black pepper then i like to throw in a bunch of asian flavors like chili crisp,

fresh garlic, ginger, and sesame oil.

Now, let's get them on the grill.

Whoa, really just looking for some nice char on these bad boys.

That's how you know you're doing it right.

I don't know why it would be going off right now.

Finishing them off with some sesame seeds, charred lemon, and the rest of that marinade.

Time to eat.

Okay, everybody, preventative Pepto -Bismol.

Pepto -Bismol on three one, two, three.

Pepto -bismo.

Now that we got that out of the way, pepper number one.

As you guys know, this is a shishito.

Very mild in terms of spice, but if you saw the peppers we have coming up later, your mind will be blown and you'll be very terrified.

I'm a little nervous.

Where'd you even get all these peppers?

I got it, guy.

All right, so you just let me do the talking.

This guy's pretty sketchy.

What you want, bro?

You got that hot stuff we talked about?

You got everything you need i got that habanero

that new stuff from china only if you can handle it hey you can look

but you can't touch you got anything like really hot come

back here over 1 million scoval pop these aren't even legal in 49 states you got the money

all right get out of here serious yeah come on let's go quickly oh

that guy seems pretty hardcore they say one out of ten of these are spicy

so let's see who gets lucky

that marinade just oh that's soft is it really one out of ten i've heard one out of ten

and i think that's bs because mine was really spicy

and i think yours was too what's yours sophia tastes like

a bell pepper that's very spicy though i feel like these are

so underrated i always see them on the menu

and never get it

but now i'm gonna get them more often overall i'd say

we're off to a pretty strong start let's keep it moving

with a significant jump to 5 000 scoville the jalapeno is

widely considered the most popular hot pepper in the world

while spicy it's a basic pepper literally nothing like some of the peppers we'll be trying later

which are so unique

and obscure only a select amount of people have ever tried

them okay it is time to taste our raw jalapeno for the antidote.

We have some fresh honeycomb.

We're only at 5 ,000 Scoville, so I feel like this should still be manageable.

Time to taste.

A big bite.

Oh my god.

Is this really the second pepper?

All right, honey.

The honey helps substantially.

I'd give that honey, like, realistically an 8 out of 10.

That works pretty well.

Given how hot this was at only 5 ,000 Scoville, I am in huge trouble.

I'm honestly still in pain right now, but for our jalapeno dish, we're of course making a tex -mex classic the one

and only jalapeno popper we'll remove the seeds like so

and time to add our filling it's got cream cheese cheddar green onion

and some seasonings for a super creamy interior next up of

course we need to wrap in bacon just going around like

so leaving us with this beautiful army of bacon wrapped poppers

finishing with a little honey cajun rub just for a little extra kick of flavor

and we'll get them on the smoker and just like

that they should be done perfectly smoked and crispy bacon with

that creamy interior these for me are the ultimate game day snack the one

and only jalapeno hot but not spicy it's almost sweet now

that it's been cooked i'm not really getting a lot of

spice on this one i think the big difference here the

cream cheese like the dairy on the inside cuts down on the spice the fresh version was shockingly spicy.

Still, in generally safe territory here.. let's move on we've shot

up by 700 to 35 000 scoville heat units a truly

symbolic staple ingredient in southern italy all right pretty significant jump

here to 35 000 scoville we have yogurt as our antidote let's give it a shot not

that bad oh oh my god spoke too soon

that does help this is way hotter than i think it'd

be for this early in the video yogurt's like solid nine out of ten

but geez i'm in big trouble anymore i'm downgrading this to a seven it's

so hot still now to cook with these calabrian chili peppers

we're making quite possibly the most iconic pasta dish in the world the one

and only spicy rigatoni made famous at least to me by

100

the hugely popular restaurant carbone it starts with a bunch of

101

these freshly chopped calabrian chilies along with these pickled Calabrian chilies for even more depth and spicy flavor.

102

Just sauteing up some onions, adding in the chilies, some garlic, and a whole bunch of tomato paste.

103

Now we'll add the vodka.

104

In with the heavy cream, and we mix.

105

Thin it out with a little pasta water, a little bit of sugar, and a little salt. And black pepper.

106

A little butter.

107

Looking good.

108

Kyle, bring out the cheese wheel.

109

Is a Parmesan wheel necessary?

110

Absolutely not.

111

But when you have one in your fridge, you'll find yourself putting it on everything.

112

And in with the pasta.

113

I feel like this is gonna get messy.

114

Channeling my inner cuisine.

115

There it is.

116

Calabrian chili spicy rigatoni.

117

Let's see how it stacks up.

118

We have made a huge jump to 35 ,000 Scoville.

119

Once again, I think the dish was holding back the spice in a good way.

120

It tastes amazing.

121

It's a nice spice level.

122

I think the cream in the pasta is really, like, subduing that chili, and I'm kind of excited to have some spicier dishes.

123

No, I'm good on that.

124

Go, we're subduing the spice.

125

Come on, Kyle.

126

What's going to happen?

127

It's pretty spicy.

128

I stand corrected that pepper is extremely spicy.

129

However, the dish does not reflect that.

130

What are you doing, Kyle?

131

I'm eating a chili bar.

132

Why are you doing that?

133

It's so hot.

134

With that said, let's move on.

135

At 100 ,000 Scoville, bird's -eye chili might look small, but it packs a huge punch

136

and is extremely popular in many asian cuisines all right we've

137

made it to 100 000 scoville for antidote we have some

138

lime apparently the acidity helps with the spice here goes nothing

139

who said this was an antidote spreading the spice everywhere oh

140

my i'm giving this like a one out of ten

141

that was a horrible idea let's cook okay now to cook with our bird's eye chilies, we're starting with an extremely cool piece of meat.

142

This is an insanely marbled Wagyu A5 top round, and our goal is to make some extremely premium and extremely spicy Chinese hot pot.

143

We got some Heidi Lau hot pot soup base, if you know you know.

144

Now to kick it up a notch, we of course need to add those bird's eye chili peppers.

145

We're just starting to boil, and this right here is a proper hot pot meal.

146

Thinly sliced meat and all sorts of sides.

147

This is something I ate weekly when I lived in Asia.

148

Now let's make the perfect bite.

149

We'll grab a nice thin slice of beef.

150

We'll get it in the hot pot and it'll literally cook in just a few seconds.

151

So very quickly, I'm going to add more of our bird's eye chili peppers to the sauce.

152

We'll give that a mix, at which point our beef is already done.

153

Give it a quick dip in that bird's eye chili sauce, and it's time to take a bite.

154

I love hot pot.

155

Yeah, this is my favorite Chinese meal.

156

Got a little kick to it.

157

It really does have a kick.

158

This is that sort of spice that kind of makes my nose water a little bit.

159

It's spicy, but it's not too spicy.

160

Eating one of these little Thai chili peppers in raw form or just by itself, way too excessive.

161

But in this context, it is absolutely phenomenal.

162

I think we're just going to sit here

163

and crush this entire hot pot meal in the meantime let's

164

move on at 350 000 scoville we are no longer in

165

fun territory even just the shape of this one you can

166

tell it's about to get real it just looks scary if peanut butter as our

167

antidote oh peanut butter is good just marinating in the peanut butter i do

168

that like a six out of ten move on let's cook these little beasts

169

and what we're making is some fiery jerk chicken scotch bonnets are native to the caribbean

170

and a key ingredient in authentic jamaican jerk seasoning And we'll assemble the marinade.

171

Jerk chicken can feel daunting due to all the required ingredients, but it's actually a pretty simple process.

172

For spices, it's nutmeg, allspice, cinnamon, salt, and black pepper with a bit of brown sugar. And blend.

173

So much flavor going on, but that is going to be spicy.

174

We've got our beautifully broken down chicken here

175

that we'll throw into a bowl and we'll completely cover in that crazy flavorful marinade.

176

And we'll let this marinate.

177

It's been 48 hours and this is what it looks like smells

178

so good and you can just tell it is completely packed with flavor

179

and let's get it on the grill the key here is high enough heat

180

so we can get that great color while making sure

181

that it doesn't burn almost done cooking

182

so finishing with a barbecue sauce I made with some of

183

that reserved marinade and

184

that right there is the color we're looking for deep flavor from the long marination time

185

so much texture on the outside the only question is how

186

spicy will this actually be all right guys we have made

187

a significant jump over 300 000 scoville in this little pepper right here i'm scared

188

but no here's just have a bite no i'm serious everybody

189

right in the comments say kyle have a bite jerk chicken

190

that has a kick such a deep complex flavor in there

191

that comes quick

192

that heat i'm honestly starting to sweat we're officially in hot pepper territory the flavor is

193

so good it makes it worth it this is the spice

194

that i love because it's hot but it's really enjoyable there's

195

so many other flavors going on in there yeah it definitely

196

doesn't need to get hotter unfortunately it's about to next up we have not your average habanero at

197

550 000 scoville this is an extremely unique habanero over one

198

and a half times hotter than a typical habanero it has a deeper

199

and more complex flavor selectively bred for its unique flavor

200

and appearance all right time to try 500 000 scoville heat

201

units on this not your average habanero i don't know

202

if it's hotter less hot or what is going on with it

203

but i am terrified

204

and i have one question kyle why is there ginger in

205

front of me right now i heard online it can alleviate spice by confusing your taste buds

206

that sounds like complete bs here goes nothing

207

definitely the hottest one of the day

208

so far it started tasting like a cucumber initially the cucumber

209

flavor is gone let's try the ginger oh spicy ah oh

210

my god huh ginger zero out of ten bring up the

211

milk pal get the milk milk is way better than ginger i was like

212

that much who is hot as hell they're gonna get hotter

213

from here move on now to cook with our red savina habanero we start with some beautiful

214

and super high quality iberico pork belly we start with some nice thin slices

215

and we're making one of my all -time favorite korean dishes

216

spicy pork belly bulgogi these little slices should be perfect

217

and let's assemble the marinade we got the soy sauce some fish sauce, some mirin, some jam, some sugar,

218

a bunch of garlic, some black pepper, adding some Korean dried and fresh peppers.

219

But our true source of heat is what comes next.

220

Just by slicing into it, I'm getting that distinctive fruity aroma you see with habaneros.

221

And finally, we'll add the pork belly as well as the onions.

222

Now we just mix in all of those incredible

223

and spicy flavors that's the color we're looking for it already

224

smells insane we've let it marinate a couple hours time to cook just a splash of oil

225

and in with

226

that spicy meat keeping the heat high for some nice caramelization

227

as you can see we're starting to get some beautiful color we'll finish with some fresh green onion

228

and season with a touch of sesame oil as well as sesame seeds.

229

And we should be good to go.

230

An extra spicy red savina habanero version of one of my all -time favorite dishes.

231

Let's taste.

232

All right, guys, we've crossed over 500 ,000 Scoville.

233

I actually don't think I've eaten anything this spicy.

234

What do you think we changed that?

235

I am not eating that.

236

Okay, let's do it.

237

It started off so sweet, so yummy.

238

That's a little bit too hot it's still enjoyable to me any spicier

239

and i would not be able to finish this it's really good though the dish is like a 10 out of 10.

240

what's that it's the only thing

241

that i can do at this point od on alka seltzer

242

it's gonna be a fun birthday tomorrow hey guys everybody wish

243

kyle a happy birthday i'm gonna count how many comments there are

244

and the amount of comments will let us know how many

245

people like you we'll let the pain continue let's move on we've crossed the threshold of 1 million Scoville heat units,

246

the ghost pepper is truly one of the most famous and feared in the world.

247

It just looks deadly.

248

You know that moment right before you do something really, really stupid?

249

That's where I'm at right now.

250

Our antidote is sesame oil.

251

One million Scoville.

252

My heart is beating so fast.

253

Oh, mamacita.

254

It took a while to creep up on me.

255

Oh, my lanta.

256

This is a different kind of heat.

257

Oh, it just hurts.

258

Ow.

259

I feel high.

260

It's just pain.

261

I think the sesame oil is actually pretty good, though.

262

I give it like an 8 .5 out of 10.

263

Who's actually watching this video, please, and I mean this genuinely, let me know.

264

Drop a comment, do something to show me

265

that you actually appreciate this type of content

266

because this is by far the worst pain I've ever been in in a video, and it's not even close.

267

It's time we make the world's spiciest curry.

268

And this will require not one, not two, but three whole ghost peppers.

269

We're making the most notorious curry in the world.

270

Now I'm going to very carefully slice these up.

271

Gloves are absolutely mandatory on this one.

272

Just the smell coming off of this is deadly.

273

It almost doesn't even smell natural.

274

It's like chemically just concentrated spice.

275

But either way, we should be good to move on.

276

We'll go in with the onions as well as the ghost peppers.

277

Oh my god.

278

This is almost worse than eating.

279

And we'll go in with the chicken.

280

this is safe

281

so from here all you gotta do is just mix your chicken adding in the garlic ginger

282

and green onions next we'll add our seasonings still extremely spicy

283

but i have to say at this point it's actually starting

284

to smell incredible now we'll add in the diced tomatoes

285

and some chicken stock and we'll let this simmer to finish cooking

286

that was an absolute whirlwind i have no idea how people

287

make this in india without smoking out the entire building

288

because this was rough though visually it does look pretty good

289

based on what just happened in this kitchen i am very worried right now not just inhaling it

290

but like it's seared your eyes cheers oh man it's starting definitely a little too hot

291

but it's weirdly addictive my hands started sweating my body has

292

heat flashes going on right now my stomach right now feels

293

like it's burning a little bit i kind of like it

294

but i will say we're still in somewhat positive territory yes it's excessively hot but it's still delicious.

295

Okay, guys, we have finally reached truly exotic territory.

296

At 1 ,050 ,000 Scoville heat units, it's Peach Mamp BBG.

297

To give you a sense of the headspace of the person who named this pepper, that stands for Peach Mojo Addicted Mutation Pepper Bubblegum.

298

We find ourselves here once again.

299

Okay, Kyle, please bring out the antidote.

300

What?

301

This is not an antidote it's great for spice says who what about it it's cold it's crunchy it's juicy

302

and it just might fix extreme spiciness i will say there's some fruity notes to it almost like a habanero Why?

303

It's a whole different feeling.

304

Just like a...

305

I will say, the cucumber cools me down.

306

I feel high.

307

Oh my god, the cucumber's like a seven.

308

All right, let's move on.

309

And for this one, we're making some truly spicy carne asada.

310

This is flap steak with those long muscle fibers, perfect for absorbing our spicy carne asada marinade.

311

And I'm adding three of our peach MAMP BBG peppers.

312

And from here, we'll assemble the rest of our carne asada.

313

Soy sauce, olive oil, a few oranges, a few limes, onion and garlic, oregano, cilantro, salt, black pepper,

314

and I'll give it a good mix.

315

And we'll let this marinate.

316

Okay, it's been several hours and I have to say it smells amazing.

317

You can just see it is packed with flavor.

318

Let's get it on the grill.

319

Keeping the heat high to develop some good crust i'm very interested to see

320

if intense heat from all those peach man bbg peppers will

321

remain after the cooking process i have to say this is

322

looking mouth -watering as long as it's still edible in terms

323

of its spice level taking some nice thin slices against the

324

grain assembling a simple taco with the beef onion cilantro

325

and some salsa that does include a bit of

326

that pepper let's see what the team thinks time for the

327

peach mojo addicted mango mango i don't know peach mojo addicted

328

mama pepper bubble gum i can't even think anymore all right good enough my mouth is

329

so hot right now i can't even tell

330

if this is spicy to be fair the salsa is pretty spicy but like

331

that last one was just 10 times harder than this thing

332

i actually like it it does have a kick though it's a manageable kick carne asada is nice

333

because it has some acidity you are cooking it over open flame which i believe kind of dumps down the spice level.

334

Despite the extreme amount of pain I'm already in, I will say that taco was very solid.

335

This next one looks almost as wild as its name.

336

We've made it to the Big Mustard Mama.

337

At 1 .1 million Scoville, we are now solidly in super hot territory.

338

Developed by the renowned pepper farmer, Troy Primo, I am very concerned.

339

Kyle, why is there oranges in a cup and a knife next to me?

340

Fresh orange juice relieves spice.

341

So basically you're saying I have to take a bite of a hot pepper, and I'm about to eat it with four oranges

342

that I apparently need to juice myself that sounds awesome y 'all ready for this

343

what is this what did i just eat ah it's like freaking rocket fuel oh

344

that big mama big old mama oh hot mama hot mamacita

345

the thing about these hot peppers i realize you take a

346

bite you get hit with this like extreme feeling you feel

347

it in your ears feel down to your little tippy toes

348

no lips anymore tongue gone bubbling in your stomach sweating now let's cook with this i guess

349

and for this one i got an extreme rib recipe planned i can almost guarantee

350

that these will be the hottest ribs ever made on earth

351

due to this little bottle right here very carefully crack this thing open oh

352

that is deadly this powder is made out of smoked then

353

dried big mama peppers in powdered form the heat is even more concentrated

354

and we'll get it on the grill now this is where

355

things are about to get real let's assemble our glaze

356

and it all starts with our big mustard mama with it all finely chopped smell is just

357

so intense in the room having flashbacks of taking a bite

358

out of this thing from here we'll add in some barbecue sauce some mustard a bit of honey

359

and we'll gently heat to let that spicy concoction come together just like

360

that our ribs are done time to glaze two layers of heat here with the fresh peppers in the sauce

361

and the powdered peppers seasoned on there this rack of ribs might look pretty

362

but it's hiding an excessively spicy secret tastes like gasoline okay the problem with this pepper is

363

that it's not just insanely spicy it's that gasoline flavor

364

that i really don't like oh wow oh i'm just overwhelmed right now with spice i think the takeaway is

365

that pepper is way too spicy

366

but more importantly the flavor is just not there can we

367

just let's just move on okay what dying over here after

368

that calabrian chili everything went downhill for me we've made it

369

to our next pepper this is the deceiver at over 1 .2 million scoville the deceiver is exceedingly rare

370

and i mean just look at it terrifying the deceiver it's

371

a nice optimistic fun sounding name a little antidote here apparently we have coconut milk does

372

that work now apparently it's one of the best

373

i need a can opener now shut up i'm on kyle i need to hold my lanta

374

bring it the milk here's

375

that can opener dude bring it the milk no bring the milk

376

and the best give me that milk it's available for 59

377

that was hotter than anything else i've had today what would

378

you rate the coca milk zero two the more i do

379

this the more i appreciate milk Milk's been moved to a 10.

380

Oh, my lips are just slaughtered right now.

381

Like, no more lips.

382

We're in the bathroom.

383

See you guys on the next one.

384

Now, to cook with the Deceiver, we're taking the world's spiciest ramen challenge to the next level.

385

On its own, the 2X Spicy Bulldog Ramen is already ridiculously spicy.

386

This might be aggressive.

387

Something tells me that this spice packet paired with the Deceiver is going to be something else.

388

We'll go in with the ramen and just cooking it according to the instructions.

389

adding in that deadly sauce.

390

But we can't forget about the deceiver.

391

This is definitely a bad idea, but just chopping up the deceiver and keeping it completely raw so that we can really experience the heat level,

392

adding that all into mix.

393

Even just the smell of this is absolutely horrifying.

394

This is going to be ridiculously spicy.

395

And now we just give it a quick stir fry.

396

barely breathe right now oh my lord all it took was

397

30 seconds to thicken up the sauce it is finally time

398

to eat we might be actually in huge trouble like genuinely

399

oh no immediate hand sweating oh this sucks this sucks it's another not good flavor it has

400

that gasoline flavor in it and it's even hotter my mouth is like salivating and mucusing i don't it's disgusting.

401

It only gets spicier from here.

402

I'm going to go ahead and say that was the hottest of the day for sure.

403

Like this feels to me like an even bigger step up.

404

And you barely even had a bite.

405

Let's move on.

406

Okay.

407

We're arriving in some truly diabolical territory.

408

This pepper right here is XP crossing 1 .3 million Scoville.

409

This is the most gnarly looking pepper I have I've ever seen in my life with those crazy vibrant red hues.

410

Oh, yep, we're screwed.

411

Whoever made this is sick.

412

Ice cream, I'll give 6 .5.

413

That pepper is not sold to the public.

414

It's specifically meant for professionals.

415

Starting to regain my senses.

416

There was a point I genuinely thought I might have overdosed on pepper.

417

I feel like I've just risen above my body.

418

Let's cook.

419

And to cook this one, we're making what might just be the hottest Nashville hot chicken of all time.

420

To assemble, we go in with the butter.

421

We got some ghee, a whole bunch of cayenne, some brown sugar, a touch of paprika, some garlic powder, salt black pepper

422

and of course our secret ingredient xp chopping it up nice

423

and fine and adding into the sauce i have to say

424

that combination with the melted butter smells incredible at this point

425

but i know it's deadly now the only other thing we need is of course our fried chicken

426

and that right there is perfection serving up this fried chicken right on top of white bread

427

and just smothering it in

428

that xp extra spicy nashville hot sauce time to see how xp stacks up in cooked form

429

it's really hot but the pepper can't actually get on the meat enough it's actually pretty good

430

which i think means you have to take a bite how bad is it it's almost not bad actually

431

if i take a bite of this pepper then i won't

432

think you're a wimp i'm scared it tastes like poison oh it hurts i will say one thing, Max.

433

The what?

434

I get it now.

435

It is so painful.

436

I'm crying.

437

I'm sweating.

438

I can't feel my mouth.

439

Oh, I'm actually sweating now.

440

With all that said, let's move on.

441

Next up, Death Ridge Chocolate.

442

We've hit the 1 .5 million Scoville milestone.

443

This pepper by famed pepper farmer Jacob Death Ridge looks demonic.

444

Why is there just ice, Kyle?

445

Death Ridge Chocolate.

446

it's like okay here we go death ritual doesn't do anything

447

i need milk i give it up to you take me

448

ah ice cream cow oh my god i should getting a 1 .5 out of 10 it's nice

449

because it's cold

450

but it's just like water it mixes everything around oh my king i like the seltzer all right let's cook

451

and for this one we are making the world's spiciest beef jerky Starting with this flap steak.

452

It's choice grade, but the marbling is out of control, which should be perfect for this extra spicy snack.

453

You can see that because we cut this against the grain, no matter what, it's going to be just so insanely tender.

454

We'll add our meat to the bowl, chopping up our deathridge hot pepper nice and fine, adding it to the marinade with some garlic,

455

some honey Cajun seasoning, Worcestershire and soy, followed by lime juice and honey giving it a good mix

456

and we'll let this marinate for a few hours just like

457

that we should be fully marinated time to dry i know it'll be excessively spicy

458

but the meat at this point just looks

459

so flavorful we'll fully load up the dehydrator

460

and i'll see you guys in about five hours it's been six hours let's check on

461

that jerky i have to say it looks phenomenal just

462

so tender before we taste the world's spiciest jerky as you

463

guys might imagine filming these videos is not always easy it

464

can be painful it can be spicy a lot of work goes into it from the whole team so

465

if you are interested in supporting our channel max jerky is

466

by far the best way to do it exclusive to people

467

that are still watching at this point deep into a long

468

form video we are going to be offering a massive 35

469

discount on all of our products we don't usually do this

470

but i'd love for all of you to try it

471

if you're interested head on over to max jerky .com

472

and use code spice 35 and we appreciate the support death ridge chocolate jerky oh nice sounds delicious yeah

473

oh it's got that kick using a rich

474

and fatty cut like flap is typically not recommended for jerky

475

but when it's fresh oh it's extremely juicy the flavors are on point it's excessively spicy

476

but it is absolutely delicious this one also doesn't have like a good flavor

477

when you get into this excessive spice range it's just all about the spice i can barely taste anything now

478

but the texture was amazing i might die if i eat

479

that it's just spicy everywhere somehow this is not even close

480

to the spiciest of the day let's move on okay we've

481

reached a point where i am genuinely terrified this right here

482

is a chocolate seven pot primo at nearly 1 .8 million

483

scoville we're officially just about maxing out how spicy hot peppers can get.

484

For some reason I have toothpaste here.

485

Kyle, why do I have toothpaste here?

486

This is a Kyle special.

487

I did not read this online.

488

You brush it out, all the spice rinses out.

489

I think we've officially lost the plot here.

490

Oh my god, this is the worst one yet.

491

oh it's minty oh oh ah oh no it just hurts

492

so bad right now it makes you feel alive is the

493

one thing i'll say i feel like i recognize my mortality

494

etc i'm gonna be honest this is way harder than i

495

was expecting it to be there's milk splatters everywhere look at me i'm a mess Now that I'm fully traumatized by spice, time to cook.

496

And we'll need a big old pot of water, and we're making a crab boil from hell.

497

In with the onions, garlic, a bunch of creole and crab boil seasoning, along with some Old Bay.

498

Now, unfortunately, I only have one chocolate seven -pot primo left that we'll throw in there.

499

But have no fear, because I have an entire bag here of regular seven -pot primos,

500

which are just as spicy so we'll throw in the entire lot

501

and with the potatoes the corn we've let those go for a bit now we'll throw in the sausage

502

and with the shrimp

503

and finally these beautiful pieces of snow crab it should be

504

done let's see what we got now we'll baptize this in some flavored garlic butter easily my favorite part

505

and give them a good mix we'll dump this out on

506

some butcher paper to fully enjoy the experience layering in those

507

nearly 2 million scoville seven pop primo peppers over the top

508

one of my all -time favorite meals let's see how this

509

super spicy version tastes the question is did spice actually absorb

510

into all this this actually feels like the perfect spice level

511

it could use more heat to be fair we diluted those

512

seven pop primos in a whole bunch of water a whole bunch of food

513

but to me this is a very enjoyable spice level Let's see if a seven -pot primo is still spicy once cooked.

514

Definitely still spicy, but it is a little bit muted in a good way.

515

It's really spicy, but it's not as hot as that last one.

516

All I gotta say, though, guys, is we've come this far.

517

It is time to survive the final pepper.

518

I'm hurting right now.

519

I update my ranking.

520

It's equally as hot as the last one.

521

We finally arrived.

522

The Carolina Reaper.

523

Debatably the hottest pepper in the world, depending on who's the one ranking.

524

But needless to say, it's deadly.

525

How pickles? acidic sweet crunchy cold since when does that help with spice i was running out of ideas sick

526

north of 2 .2 million scoville heat units carolina reaper the

527

last spicy food i'll be eating for a very long time i'll tell you that much

528

it's very hot extremely spicy i'm doing okay i mean it's

529

like extremely hot i can barely talk my mouth is numb

530

but it is nothing like the last one i might have gotten a dud let's try the pickles.

531

I don't really know how much the pickles are having with the spice.

532

I give them a solid five.

533

We learned something here.

534

Either you can become immune to spice or possible for there to be potentially a dud.

535

But what I think that means for our last round of cooking, we got to do something a little interesting.

536

Our final dish is chicken wings.

537

And with what we have in front of me here, have no fear.

538

It's going to be hot.

539

Yes, we're using each

540

and every hot pepper of the day for this final deadly dish combined into one absolutely diabolical paste

541

oh my lord that is pungent

542

but it kind of looks like a party now we'll finish the sauce starting with some butter

543

and of course a whole bunch of franks we've mixed it up into this beautifully silky texture

544

and now we'll bring the heat something tells me this might not be a good idea literally adding all of

545

that in let's assemble in with the crispy wings just completely

546

dousing in our death sauce made out of every single spicy pepper tossing to combine

547

and there we have it the most absurd chicken wing spice fiasco the world has ever seen kyle

548

and sofia i apologize in advance got a little bit of

549

everything in this one this one smells spicy from here it's like a pepper puree on the outside oh

550

and there's seeds too not just the pepper oh yeah i

551

don't know it all went in there cheers guys initial taste is good are you sure about

552

that oh yeah oh no i have shivers on my body

553

oh yeah oh no i have shivers on my body oh

554

yeah oh no i have shivers on my body oh yeah

555

oh no oh yeah this is the last time i'm eating

556

spicy food i think we need to shut this video down thank you all

557

so much for watching head on over to maxjerky .com be

558

sure to use code spice 35 buy a bunch of jerky tell us all

559

that this was worth it

560

and we'll see you next time we're taking tomorrow off guys i feel so bad for tomorrow kyle yeah

📺 نفس القناة

FIFA Street Food Battle: Uruguay vs Saudi Arabia #ad

Travel EnglishTeensDaily Conversation

The BIGGEST Steak Battle in YouTube History

TeensDaily ConversationHigh School Students

✨ فيديو موصى به

362 جمل

Why Americans are injecting themselves with unregulated ‘miracle’ drugs | On the Ground

Business EnglishDaily ConversationUniversity Students

المفردات وملاحظات التحدث لهذا الدرس

هذا الدرس في المحادثة بمستوى B2 مبني على الفيديو “I Cooked Every EXOTIC Hot Pepper”. أكثر الكلمات تكرارًا في الفيديو: pepper, spicy, hot, spice, scoville. يحتوي هذا الفيديو على 560 جملة و6028 كلمة للتدرب على الترديد. مدة الكلام 34:44. يتكلم المتحدث بسرعة طبيعية، نحو 174 كلمة في الدقيقة، قريبة من المحادثة اليومية. 77% فقط من الكلمات ضمن أكثر 3,000 كلمة شيوعًا في الإنجليزية، فالمفردات صعبة نسبيًا.

أهم المفردات في هذا الفيديو

أصعب 15 كلمة في الفيديو، مع النطق والمعنى:

الكلمة	النطق	المعنى
spicy صفة	/ˈspaɪsi/	حَار, حَرَّاق
pepper اسم	/ˈpɛp.ə/	فِلْفِل, فُلْفُل
spouse اسم	/spaʊ̯s/	زَوْج, زَوْجَة
flavor اسم	/ˈfleɪvə/	نَكْهَة, طَعْم
chili اسم	/ˈt͡ʃɪli/	فِلْفِل حَار
antidote اسم	/ˈæn.tɪ.doʊt/	تِرْيَاق
marinade اسم	/ˌmɛɹɪˈneɪd/	تَتْبِيلَة
onion اسم	/ˈʌn.jən/	بَصَل, بصل
garlic اسم	/ˈɡɑɹlɪk/	ثُوم, ثُومَة
jerky اسم	/ˈd͡ʒɝki/	قَدِيد
deceiver اسم	/dɪˈsivɚ/	غَشَّاش, خَدَّاع
deadly صفة	/ˈdɛdli/	مُمِيت
sesame اسم	/ˈsɛsəmi/	سِمْسِم
peach اسم	/ˈpiːt͡ʃ/	خَوْخ, خَوْخَة
pasta اسم	/ˈpɑ.stə/	مَكَرُونَة, مَعْكَرُونَة

الأفعال المركبة التي ستسمعها

الكلمة	النطق	المعنى
come up فعل		طَلَعَ
shut up	/ʃʌt ʌp/	صَه, اُسْكُت

جمل تستحق التكرار

جمل قصيرة وكاملة من الفيديو يمكنك استخدامها في الحديث اليومي:

Where'd you even get all these peppers?
You got that hot stuff we talked about?
Why are you doing that?
What do you think we changed that?
Kyle, why do I have toothpaste here?

القواعد في هذا الفيديو

أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:

التركيب	في الفيديو
المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن	i've heard · have ever tried · we've shot
المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله	will be blown · should be done · been cooked

نطق يحتاج إلى انتباه

يستخدم المتحدث 179 من الصيغ المختصرة، مثل we'll, I'm, we're. انطقها بصيغتها القصيرة كما تسمعها.

أصوات “sh” و“zh”: shiver /ˈʃɪvɚ/, instruction /ɪnˈstɹʌkʃən/, crush /kɹʌʃ/
الكلمات الطويلة — انتبه لموضع النبر: habanero /ˌ(h)ɑbəˈnɛɹoʊ/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/, excessively /ɪkˈsɛsɪvli/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/, ingredient /ɪnˈɡɹiːdi.ənt/

أصوات يجدها متحدثو العربية صعبة:

/p/ — ليس /b/: انطقه مع نفخة هواء: spicy /ˈspaɪsi/, pepper /ˈpɛp.ə/, spouse /spaʊ̯s/, primo /ˈpɹiː.moʊ/, peach /ˈpiːt͡ʃ/
/v/ — ليس /f/: مع اهتزاز الأوتار الصوتية: flavor /ˈfleɪvə/, deceiver /dɪˈsivɚ/, excessively /ɪkˈsɛsɪvli/, shiver /ˈʃɪvɚ/, excessive /ɪkˈsɛsɪv/
تتابع الصوامت — لا تضف حركة بينها: spicy /ˈspaɪsi/, spouse /spaʊ̯s/, flavor /ˈfleɪvə/, primo /ˈpɹiː.moʊ/, slice /slaɪs/

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 spicy, pepper, spouse.

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.

تقنية الشادوينغ: اقرأ الدليل الكامل خطوة بخطوة →

تدريب Shadowing: I Cooked Every EXOTIC Hot Pepper - تعلم التحدث بالإنجليزية عبر الفيديو

FIFA Street Food Battle: Uruguay vs Saudi Arabia #ad

The BIGGEST Steak Battle in YouTube History

How Muslims Survive in China's Land of Pork!

Bolivia's Death Road | Top Gear | BBC

A fun video we made in Ecuador in 2022 (in English)

Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones

Fire Paan

What's the deal with the food in Japan?

ER Doctor REACTS to Rick and Morty Funniest Medical Scenes #3

Surviving 5 Days DEEP in the Amazon Jungle...

How to make Peppercorn Sauce Recipe

Testing Dry Aged Steaks

$1 vs $50 Street Food Tour in Vietnam — Huge Difference?