Shadowing-Übung: Chef Curtis Stone Showcases Foods From Around the World - Englisch Sprechen Lernen mit YouTube

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All right, so you're originally from Australia.
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All right, so you're originally from Australia.
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I am.
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And you travel all over the world.
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Yeah, I lived in England for about seven years,
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lived in Europe for quite a while, bit of Southeast Asia.
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So you know, my favorite way to travel is through your stomach.
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So travel with a good appetite.
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All right, so do you have a favorite?
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No, not really.
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You know what I mean?
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There's good stuff from everywhere.
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So I figure let's start in Europe.
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All right, let's start in Europe.
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We're in England, OK?
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All right, is cabbage from England?
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Cabbage, they serve a lot of cabbage in England, actually.
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All right.
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The English cuisine was quite a poor cuisine originally.
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So this is called bubble and squeak.
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It's predominantly potatoes.
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Right.
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There's a bit of cabbage chopped up and put through it.
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And it's served hot.
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So the bubble comes from when the potatoes and the vegetables are boiled,
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then they're cooled, crushed up together.
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And then the squeak comes from when you fry them.
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So it's sort of bubble and squeak.
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Bubble and squeak.
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Sure.
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And it's just vegetables and what's this stuff on top?
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Potato.
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OK.
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A little bit of crispy bacon.
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OK.
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So it's really good with breakfast.
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If you're going to have poached eggs or something like that,
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A bit of bubble and squeak,
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fried up in the morning is spot on.
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What do you think?
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I love it.
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Okay, next, we're jumping all the way over to Africa, to Morocco.
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This is a big tagine,
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which is what they do a lot of their cooking in.
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And these are called bastires.
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And usually they're made with pigeon.
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But I was in Hollywood Boulevard for like 25 minutes this morning.
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I couldn't catch one.
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I've done this with chicken.
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It's filo pastry.
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And if you break into it, you see this.
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And where is this from, Morocco?
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This is from Morocco.
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OK.
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Now, Morocco has got all these different influences from all over the world.
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So the Portuguese, the Spanish influence, the African influence.
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And this has got all these funny flavors.
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There's egg, there's potato, there's chicken,
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there's saffron, all these spices,
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and then sugar and cinnamon on top.
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So it's a bit of a weird combo.
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OK.
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I'm going to let you taste it first.
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You're gay, Malin, I'm impressed.
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Mmm.
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What do you think?
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Amazing.
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With cinnamon and chicken.
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Yeah, it's bizarre, isn't it?
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Very weird combinations, but good.
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Now, let's skip right over to the South...
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Southeast Asia.
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OK.
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You're gonna love this one.
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I don't know if I will.
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We've got all sorts.
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I see what's there right now.
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Now, these are little deep-fried scorpions.
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Mm-hm.
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We've got some frog's legs around the outside of the plate here.
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Uh-huh.
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These are little, um, ocean white worms.
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Uh-huh.
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OK, see that?
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Beautiful.
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Where is this from?
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These are water beetles.
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Who eats this stuff?
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Southeast Asia.
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So this is Thailand.
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Uh-huh.
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Yeah.
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Scorpions.
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Are you game to try?
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Who would even think to let's fry them up?
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No, I'm not game.
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What's that?
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This is a water beetle.
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No. Does anybody want to try?
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Does anybody want to try a water beetle?
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Is anyone game enough?
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Come on down.
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Right here in the front.
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Come on back here.
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Come around.
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Come around then.
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Wow.
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You either really want to be on TV, or you're really.
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It's a.
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OK.
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Oh my god.
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What's your name?
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I'm looking at a shake.
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Molly.
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Molly.
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Yes.
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Do you have a next of kin we can contact, or anything?
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Because look what you're eating.
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Well, he said he'd eat it if I eat it.
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Well, but so.
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All right.
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Go, Molly.
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You first.
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Me first?
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OK.
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What's the best place to start?
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The head or the wing?
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In your mouth.
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OK.
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OK.
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Oh, god.
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I can't believe you're doing that.
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Oh, Molly, no. No. It doesn't taste like anything, really.
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It's kind of crunchy.
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Are you going to eat one or not?
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You said you would.
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I was only joking.
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Yeah.
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But let's give her a finger at the board.
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Yeah.
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Put it down.
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Thank you, Molly.
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All right, you want to wait.
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Stay in case you want to eat.
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Wait, stay with me, because I might want you to eat something else.
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You're going to eat the scorpion?
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Ready for the scorpion?
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I am a Scorpio, so.
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Oh, that's gross.
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All right.
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All right, so now we're skipping to dessert,
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which is supposed to be delicious.
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It is delicious.
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What is this?
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This is one of my favorite desserts in the world.
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Comes from Australia, so we're in Australasia now.
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And this is called a pavlova.
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Now, in Australia, everybody's auntie makes a good pav.
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You know, it's what your auntie shows up to a christening or a party or Aunt Pat.
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She's always doing a good pav.
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So plenty of fruit.
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What's in it?
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What is that?
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It's basically a meringue.
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So it's egg whites and sugar.
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You whisk it up, and then you cook it really slowly in the oven,
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covered in cream, plenty of fruit.
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So there's just nothing but cream and meringue in there?
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Cream and meringue.
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So it's one on the Weight Watchers diet.
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Yeah, exactly.
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I'll have a little tiny, tiny bite.
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Yeah, no, it's got plenty of sugar.
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But it tastes really good.
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You must have had this before, Alan.
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I have not.
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But the only reason Portia came today is because it's here.
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Is she here?
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Yeah, because she knew you were here and cooking this.
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So she loves this.
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It's delicious.
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It's very, very rich.
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Very rich.
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It is, isn't it?
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You can't have too much.
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But the berries are good.
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The berries are good.
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I like the berries.
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The berries break it up a bit.
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So you know, that's my advice.
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Whenever you're traveling, travel with a hungry belly.
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All right.
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And find your way through the food.
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All right.
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And where's the place that,
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oh, Southeast Asia has the scorpions and stuff like that.
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That's Thailand.
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Oh, Thailand.
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OK.
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Well, and you ate it, and you're still OK.
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All right, we'll keep an eye on you throughout the show.
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All right, Take Home Chef airs on TLC.
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And be sure and pick up a copy of Curtis's book,
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Cooking with Curtis, which is right here.
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And we'll check in with Mike Holmes and see how the Twos family home is looking after this.
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Don't go away.
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you

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Warum das Sprechen mit diesem Video üben?

Das Video mit Chef Curtis Stone, der Speisen aus aller Welt vorstellt, bietet eine hervorragende Gelegenheit, Ihre Englischkenntnisse zu verbessern und die Englische Aussprache zu verbessern. Durch das Nachsprechen der Dialoge können Lernende nicht nur ihren Wortschatz erweitern, sondern auch Englisch sprechen üben, während sie über die verschiedenen Küchen und deren kulturelle Kontexte informiert werden. Die verschiedenen Küchen und deren Zubereitung bieten nicht nur kulinarisches Wissen, sondern auch interessante Gesprächsthemen, die in einer realen Konversation auftauchen können.

Grammatik & Ausdrücke im Kontext

Im Gespräch verwendet Curtis Stone einige Schlüsselstrukturen, die für Lernende nützlich sind:

  • „It’s predominantly...“ - Diese Struktur ist nützlich, um Hauptbestandteile eines Gerichts oder einer Speise zu beschreiben. Der Ausdruck „predominantly“ hilft dabei, die Hauptmerkmale klar hervorzuheben.
  • „What do you think?“ - Diese Frageformulierung animiert zu Meinungen und Diskussionen, was in Gesprächen oft vorkommt.
  • „I couldn’t catch one.“ - Diese informelle Ausdrucksweise vermittelt alltägliche Schwierigkeiten und bietet eine nützliche Möglichkeit, im Gespräch über Herausforderungen zu sprechen.
  • „It’s really good with...” - Wenn man Kombinationen von Speisen beschreibt, ist das eine hervorragende Möglichkeit, über Geschmack und Vorlieben zu diskutieren.
  • „That’s spot on.” - Eine umgangssprachliche Bestätigung, die in Alltagssituationen oft verwendet wird, um Zustimmung oder Begeisterung auszudrücken.

Häufige Aussprachefallen

Bei der Nachahmung der englischen Sprache können einige Begriffe und Ausdrücke herausfordernd sein:

  • „Bubble and squeak“ - Diese Kombination kann schwer auszusprechen sein. Achten Sie auf den Rhythmus der Silben.
  • „Tagine“ - Eine interessante Aussprache, die möglicherweise anders ist als erwartet. Versuchen Sie, die Akzentuierung richtig zu setzen.
  • „Bastires“ - Ein spezifischer Begriff, der möglicherweise nicht weit verbreitet ist, und dessen richtige Aussprache geübt werden sollte.

Um Ihre Englischfähigkeiten zu verbessern, nutzen Sie shadow speech und shadow speak Techniken. Durch das Nachahmen der Sätze können Sie Ihre Aussprache weiter verfeinern und gleichzeitig lernen, kulturelle Zutaten in Gespräche einzubringen.

Was ist die Shadowing-Technik?

Shadowing ist eine wissenschaftlich fundierte Sprachlerntechnik, die ursprünglich für die professionelle Dolmetscherausbildung entwickelt und durch den Polyglotten Dr. Alexander Arguelles populär gemacht wurde. Die Methode ist einfach aber wirkungsvoll: Du hörst englisches Audio von Muttersprachlern und wiederholst es sofort laut — wie ein Schatten, der dem Sprecher mit nur 1–2 Sekunden Verzögerung folgt. Anders als passives Hören oder Grammatikübungen zwingt Shadowing dein Gehirn und deine Mundmuskulatur, gleichzeitig echte Sprachmuster zu verarbeiten und zu reproduzieren. Studien zeigen, dass es Aussprachegenauigkeit, Intonation, Rhythmus, verbundene Sprache, Hörverständnis und Sprechflüssigkeit signifikant verbessert — was es zu einer der effektivsten Methoden für die IELTS Speaking-Vorbereitung und reale englische Kommunikation macht.

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