تدريب Shadowing: Now Serving With Millie Bobby Brown | Vogue - تعلم التحدث بالإنجليزية عبر الفيديو

I can't be a Bon Jovi without good Italian food.

Hi everyone, it's Millie Bobby Brown and I am with Vogue today to serve not only a luk but actually a meal.

I'm wearing a Dolce Archive. Who, me?

Yeah.

The ingredients for my paella are one pepper, one onion, some garlic, chorizo,

cubed chicken, canned tomatoes, our burrito rice, saffron, and chicken stock, and then some spices,

paprika, chili flakes, depending on how spicy you like it.

First, I thank the culinary gods.

I say, Millie, you are gonna do a great job today no matter what

don't put pressure on yourself i'm gonna start off by dicing

some garlic my dad's a really good cook my mom doesn't really cook

and my mom is here she's probably gonna be saying i make a really good spaghetti bolognese

but mom that's the only thing that you cook dad has various different ingredients

and he can just whip something up that makes total sense

but you'd never think you'd put together

so i learned probably from my dad we're gonna take this

ring off it's all getting really serious chop chop chop away get it really small i hate the way

when you chop garlic and you smell your fit the fit oh like i can't stand it

so usually this is jake's job

that feels about right my least favorite part of cooking sometimes

I cry um sometimes just I'm really hardcore let's see what happens today

but let's really hope not

because I've got a really strong eye look going on I

know people on here are gonna say what are you doing cutting an onion like

that and I'm gonna say I don't know what I'm doing

so I'm just gonna go in chop away guys

if you're ever wanting something to get just a tiny bit smaller

and you're cooking do my do my trick oh god do my trick you just

it's such a great trick in my house i put a big bowl on the table

and i put all the leftovers

and feed it to my chickens they love it i have

five hens they are great they're all named after the spice girls

which i heard chapel road has chickens that are named after the spice girls

which for me just feels like a segue into a really close friendship my chickens I had from

babies I raised them I was actually told they were gonna die

and then all of them survived so it's the power of love

and Chapel Rhone I guess Chapel if you're watching this know

that our chickens could get along posh would like to meet

posh point 2 .0 okay I'm in a pretty good place where the onion is really diced

my pepper right down cut the head off take the inside this is the part my chickens love the most

always save that part I was four when I left Spain

so it's always been a part of my life my first memory ever I had like a toy car

that I would drive it was like a very small you know toy car.

We lived on a hill and in Spain.

My dad can confirm or deny this, but I lost control and I was going down the hill.

My dad was chasing after me.

And like, I think that was my first memory.

I was like a really clumsy kid.

So I would fall a lot, chip my teeth, split my head open.

You know, it's all added to the creativity of who I am today, though.

It's all made me smarter at least that's what my mom tells me

so i'm like actually getting shit done whereas usually

i am on the phone with my girlfriends dying laughing at some tiktok are we done with

that oh my god the chorizo okay i hate hate hate

cooking meat like it's my least favorite part of any cooking experience again leave

that to my husband

but here we are today millie has to overcome her fears fyi i don't usually do this

so i'm gonna cut that like that

and then i'm just gonna open it like that

that feels right to me now it's just looking weird let's chop it up

actually the smell is so delicious i do slice it

because i don't like my dad also is the same we

don't like it to be too big i usually just pile them on top just to make it go faster

so we're now in a place where we have our diced veggies we have

that that thing and we're going to use the stove now let's do it let's make magic happen voila

Now we have my stove so what I like to do is I like to start off by turning it on

medium heat put some oil in I will put my onions in put my garlic in

and I'm gonna throw my saffron in the chicken stock to bloove it

while I'm cooking now I'm going to add some salt for me i i loved baking

and covid and until i smell like like it's walking

then i kind of that incentivizes me to keep going it starts to smell bad that's

when we've hit a road block i'm very much just like

go with the flow just keep tasting as i go along and see

if it needs more of anything i'm gonna let this caramelize

anytime anyone wants to kind of go out for dinner i'm always like come over

and it feels more intimate

and it actually i feel like my love for food is

like a way of saying like thank you for coming over

so now i'm just gonna throw in the red pepper i'm gonna start with my least favorite part

which is cooking the meat i have a very bad irrational fear around raw chicken

and some might say millie go go be a vegetarian

and i'm gonna say to that yeah i was a vegetarian for a really long time

but i found out my body needs meat everybody's different and that's what was happening with me we have olive oil

we have the chicken

once it's cooked i usually leave it in the bowl i don't eat it that's jake always

when we're like cleaning up after he goes you haven't even touched it

so why do we put it in there and i'm like I know, I do this every time.

But it's for the enjoyment of my other guests.

I want everybody else to enjoy the chicken.

I just seemingly can't.

We're gonna add some salt and pepper.

This is my paprika.

I'm gonna put a little bit in now to give some of the veggies some flavor.

I mean, I was on Hell's Kitchen.

Yeah, that's right.

I was the idiot sandwich.

uh no i was a guest on there

when i was like nine i love gordon i love his whole family oh

but stanley tucci's a good chef but i've never tried his food so invite me over stanley

100

all right something's happening it's definitely turning a different color next we're going to add in

101

that chorizo so here we go i'm just gonna put in like not all of it

102

and i really like the chorizo really crispy

103

so this is the part where i take the most time

104

and make sure that it's like really crispy

105

and delicious next i'm gonna put in my canned tomatoes i'm just gonna pop this in

106

and this actually helps soften the vegetables i just like to

107

kind of mix this around get it moving in yum just

108

wait have faith in me it's looking good it looks where it needs to be for me

109

if you put in the rice sauce it picks up all

110

the flavors of the oils i'm just gonna mix this together

111

and i'm gonna add in chicken stock

112

so i again like to do this kind of the same thing with the paprika

113

but do it intermittently because the rice really soaks up fast

114

and then you have to keep trying

115

and make sure the rice is actually cooking

116

and then you add more i kind of play it by ear at this point

117

and you let the rice do the talk now i'm going to put in the peas

118

i'm going to put in the blooming saffron and i'm going to put in the rest of my paprika

119

lid is going to go on top of this

120

while this is cooking

121

and i'm going to keep looking at this in disappointment the

122

wedding food process i i didn't do a tasting i didn't

123

do anything our caterer was galateo the most like renowned beautiful catering company in in honestly europe

124

so i was like you got this

125

and to this day guests at my wedding say there was a pasta dish

126

that was like so amazing what i really wanted the takeaway to be was

127

that the food was the best food they've ever had at a wedding

128

and i am taking taking that very proudly i very much i'm not a trad wife

129

but i do love cooking

130

and i love married life i love cooking with my husband

131

jake also loves the farm he also loves cooking like we're a trad couple

132

but like a trendy trad couple

133

so now i'm going to pop the chicken in to the paella probably needs another like honestly 15 minutes um

134

but we'll check like intermittently so

135

What I would usually do at home is I would then go and let the dogs out, put my life jacket on my English Bulldog because she really likes the pool, but she doesn't realize that she can't swim.

136

All right, I'm going to make you a drink.

137

Let's do it.

138

So now I'm going to show you my favorite drink, which is a Charlie Temple.

139

I grew up in the industry, always going to like fancy dinners and meeting fancy people.

140

And to feel fancy myself, I would order a Charlie Temple and now growing up

141

and being 21 my still my preference is always gonna be

142

a shirley temple i need a cold drink let's find like a really nice one to sit on top of

143

that yeah that's what we want to see okay then i'm

144

gonna do a splash i like to do a squeeze of lime and then i like to

145

fill it all the way up okay I like to pop

146

that in there one for me one for the drink

147

and then I'm going to use the back of a spoon just to get

148

that grenadine doesn't that look so good

149

and guess what this doesn't do leave you questioning everything you

150

did the night before always choose Charlie this is like the best drink ever

151

so I'm very happy with this let's check the paella oh

152

my gosh it looks amazing i'm gonna do a little taste test with the same charlie temple spoon just gonna

153

my dad would like it however jake wouldn't

154

so i'm gonna pour some more of this on

155

because the rice is still too hard

156

and then i'm just going to bring all of the sides

157

into the middle this might be my segue into my cooking

158

career we don't know like i could be the next stanley tucci We're going to let

159

that do its thing again And it's also going to get crispy on the bottom

160

Which is my favorite part of any paella Toss, toss Checking That's ready Alright,

161

this is ready to be served So I'm going to tidy up So we can get taste testing Alright,

162

we're back I clearly had way too much fun I'm going

163

to make another This time I'm going to put two cherries in The rest is bright

164

The reveal here we go this is our paella I'm gonna

165

start in the middle why not now I'm going to put

166

a little bit of parsley not one flake went on there a little lemon and voila that is my paella

167

wow i'm getting hints of saffron i'm getting hints of tomato this is delicious good job me

168

it's all working it's all giving it's all serving my kitchen at home does not work like this

169

and And it usually has around 10 dogs running around me, eating everything that falls on the ground.

170

This has been a really peaceful, enjoyable experience.

171

I love limes.

172

You know when Dakota's like, I love limes.

173

I would like to take this home in memory of that amazing video.

174

Thanks so much for watching, bye.

175

I have a nephew and I perform popular to him.

176

He fully giggles and laughs at me playing Elphaba and Glinda for him.

177

He loves the power of Elphaba, like he can really sense, he feels it.

178

But Glinda makes him laugh.

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المفردات وملاحظات التحدث لهذا الدرس

يحتوي هذا الفيديو على 178 جملة و2170 كلمة للتدرب على الترديد. مدة الكلام 13:45. يتكلم المتحدث بسرعة طبيعية، نحو 158 كلمة في الدقيقة، قريبة من المحادثة اليومية. 79% 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
temple اسم	/ˈtɛm.pl̩/	مَعْبَد, هَيْكَل
pepper اسم	/ˈpɛp.ə/	فِلْفِل, فُلْفُل
garlic اسم	/ˈɡɑɹlɪk/	ثُوم, ثُومَة
onion اسم	/ˈʌn.jən/	بَصَل, بصل
trick اسم	/ˈtɹɪk/	حِيلَة
fancy اسم	/ˈfæn.si/	خَيَال, تَخَيُّل
delicious صفة	/dɪˈlɪ.ʃəs/	لَذِيذ, شَهِيّ
chapel اسم	/ˈt͡ʃæp.əl/	مُصَلًّى, كَنِيسَة
lime اسم	/laɪm/	لَيْم, بَنْزَهِير
tomato اسم	/təˈmeɪ.toʊ/	بَنْدُورَة, طَمَاطِم
hint اسم	/hɪnt/	تَلْمِيح
flavor اسم	/ˈfleɪvə/	نَكْهَة, طَعْم
spouse اسم	/spaʊ̯s/	زَوْج, زَوْجَة
spoon اسم	/spuːn/	مِلْعَقَة, معلقة
vegetarian اسم	/vɛ.d͡ʒɪˈtɛ.ɹi.ən/	نَبَاتِيّ

الأفعال المركبة التي ستسمعها

الكلمة	المعنى
go down فعل	نَزَلَ
grow up فعل	كَبُرَ, ْنَشَأ
pick up فعل	قَطَفَ

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	we've hit · haven't even touched · i've never tried
المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله	are named · was actually told · is really diced

نطق يحتاج إلى انتباه

يستخدم المتحدث 114 من الصيغ المختصرة، مثل I'm, gonna, we're. انطقها بصيغتها القصيرة كما تسمعها.

أصوات “sh” و“zh”: delicious /dɪˈlɪ.ʃəs/, friendship /ˈfɹɛn(d)ʃɪp/, chef /ʃɛf/, dish /dɪʃ/, gosh /ɡɑːʃ/
الكلمات الطويلة — انتبه لموضع النبر: vegetarian /vɛ.d͡ʒɪˈtɛ.ɹi.ən/, ingredient /ɪnˈɡɹiːdi.ənt/, creativity /kri.eɪˈtɪv.ᵻ.ti/, disappointment /ˌdɪsəˈpɔɪntmənt/, culinary /ˈkʌlɪˌnɛɹi/

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 temple, pepper, garlic.

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.

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المفردات وملاحظات التحدث لهذا الدرس

أهم المفردات في هذا الفيديو

الأفعال المركبة التي ستسمعها

القواعد في هذا الفيديو

نطق يحتاج إلى انتباه

كيف تتدرب بهذا الفيديو

ما هي تقنية التظليل الصوتي؟