Pratique du Shadowing: 100 YouTubers Cooked For Me - Apprendre l'anglais à l'oral avec la vidéo
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In this video, I'm visiting the biggest YouTubers in the world to cook them their favorite dishes.
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But what they don't know is that they are actually cooking for me.
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Bro, you said you were cooking!
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I'm sorry.
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Oh, no, no. And by the end, we'll find out which of your favorite YouTubers is the best chef of them all.
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All starting with Mr. Beast.
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I'm starving!
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Come on in!
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Bro, I love when he visits.
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He just makes me food.
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As you know, I've got all the ingredients here to make you a fresh and delicious fried chicken sandwich.
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Thank you.
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One other tiny little note, you will be cooking me a fried chicken sandwich.
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Wait, but I invited you because I wanted a fried chicken sandwich.
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I know, I tricked you, but you're going to be ranked on a tier list with the biggest YouTubers on the planet.
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So if I were you, I'd try.
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Oh, okay.
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Oh, boy.
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How do you even make a fried chicken sandwich?
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That's for you to figure out.
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Get cooking.
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All right, this is oil.
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I'm opening up the chicken because it's fried chicken.
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Every time I'm cooking with you
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so far, you've also broken things just remember i am judging also on cleanliness cooking skills presentation
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and taste did you just hit yourself with chicken well it blew off
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that was weird i assume the way you get the crispy
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coating is flour are you going to season it are you
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just going to go just flour well we'll season it after
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we fry it remember for frying you need a wet dredge
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and a dry dredge oh i have no idea what you're
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talking about try to crack with one hand i will give you extra
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that didn't work put some milk in
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and now we're drenching it i call this the raw dog
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now we plop it in the oil oh we're ready you're
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right oh okay here can you do it i don't want
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to get burned fine safety first time to make the sauce
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we're gonna put a little barbecue in here mayonnaise this is not a chicken sandwich without some mayonnaise
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and then of course some ketchup these are the three goaded sauces
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which equals a triple goaded sauce here's our plate this is
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a lid by the way just that's fine yeah can he
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open a pickle jar oh i got it we're cutting the pickle oh all right be really Be careful.
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I never have trusted you with a knife.
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Careful.
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As long as it's not glass, I'm happy.
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We're putting our proprietary sauce.
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That's a nice color of a sauce.
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Do you see that?
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Well, what other people don't realize, you take a pickle, put some sauce on it.
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Now it sticks to the bun.
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What do I do with this?
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All right, that's done.
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Ah, look at that.
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Actually really good golden brown color.
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Is it cooked?
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I don't know.
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Will the inside be raw?
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Maybe.
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Are you putting that next to the chicken sandwich?
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Trust.
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Ah, gourmet.
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Can you back up?
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Okay.
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All right.
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All right, Nick, it's ready.
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What we have here is what I call the beast chicken sandwich.
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It's on a lid.
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This is creative, and I actually like that.
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Thank you.
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Yeah, there we go.
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Take a bite.
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There you go.
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What do you rate it out of 10?
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The cleanliness was very low.
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Ahem.
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The chicken has no seasoning.
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Ahem.
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However, it's incredibly juicy and the sauce is very well balanced.
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Mr. Beast somehow is going to get B -tier.
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B -tier?
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Wait, why is he running away?
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Our next YouTuber is Ryan Trahan, who you probably know from his clever challenge and adventure videos.
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And he's asked me to make him some cookies, but as we both know, he's the one making me cookies.
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Nick.
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Come on in.
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I've had some of your regular cooking, but I don't think I've had cookies from Nick DiGiovanni before.
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Yeah, that's the thing you are going to be cooking me cookies today.
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He'll be back.
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I don't know if you recall, but I got the baking badge from you.
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It was a while ago, and I haven't baked anything since.
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Stick of butter goes in the bowl.
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Sugar.
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You're surprisingly confident.
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And let's mix it up.
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Seems dangerous.
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So you really want that texture to kind of start coming through.
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It looks like scrambled eggs a little.
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So I think what actually went wrong here is I should have heated up the butter a little.
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It's not sanitary.
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Did you even think about freezing the oven yet?
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Yes.
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But you didn't do it, though.
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Yeah, we're just going to preheat the oven here to about 300, 400.
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Next up, we need some vanilla.
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This is a vegetable, so I'm not going to put it in my cookies.
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Instead, we're going to use vanilla bean paste. And voila!
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Boom.
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For flour, you really just kind of want to get a handful.
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You are not measuring at all.
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Yes, I am.
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Next up, we're going to get a little bit of baking soda.
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Not too much.
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We just need enough so that they rise.
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Whoa.
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I like soda.
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And now I spin it up.
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Oh, boy.
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Have you ever made cookies from scratch before?
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No, dude.
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This dough actually looks and smells surprisingly good.
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Let's scoop up a few cookies here.
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That is crazy how much that looks like ice cream.
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Maybe he can bake.
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There you have four stellar cookies.
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I'm going to add some of the new Joyride Fruity Zips just for a little splash of flavor.
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To be clear, you're making cookies that have a fruity candy in them.
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Yeah.
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Not chocolate.
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If there's anything that you've taught me, Nick, you got to take risks to do great things in the kitchen.
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I think they look pretty neat.
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Let's throw these cookies in the oven.
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Can you play some epic music for this?
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Yeah.
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What do you want to do while we wait?
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Do an arm wrestle?
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One, two, three.
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Can you cut that out?
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Let's check on the cookies!
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Voila!
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I present to you my homemade sugar cookies.
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I am not sure what to think about this.
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Well, that's because you haven't tried it yet.
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Normally, I'd be upset about the top of the cookie being flat like this, but you've gotten a beautiful crust on the back.
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I don't think you meant to do that, but literally, that was my goal.
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Cheers.
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Cheers.
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Mmm.
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Just got a hint of blue raspberry.
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Here are the pros.
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The candy works really well with the cookie.
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They melted down really well, so they're soft, slightly warm, and they give a nice, fun texture to the cookie.
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Visually, I love the look.
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The colors are nice.
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Even though you didn't measure, shockingly, the ratios are just about spot on.
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But that brings me to the cons.
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Oh.
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You put way too much baking soda in here.
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Oh, did I?
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It gives a really kind of weird, chalky mouthfeel.
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Your tongue starts to kind of feel a little bit weird.
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Yeah.
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There's also no salt.
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Because of the lack of salt, it's very one -dimensional.
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Given some of the fatal errors you made, I'm going to put Ryan Trahan at C -tier.
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Respectfully, Nick, you got to go.
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Get out of my house.
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Okay.
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C -tier is crazy.
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Our next YouTuber is Arak, who you probably know for his insane prank videos.
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And he's requested fish tacos, but since he likes to prank everybody,
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I have an extra little prank in here for him Welcome to my kitchen.
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I've never used this actually in my entire life.
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I'm gonna be honest with you Maybe you can teach me how to cook tacos, but also how to use my
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Everything why tacos my absolute favorite fast food place a lot
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of people know is Taco Bell I just assumed since you're like the chef guy.
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You're gonna make that but better, right?
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You're almost right Unfortunately, I'm pranking you you're cooking for me, and I'm gonna give you a great It's not a very good prank.
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Since you requested fish tacos...
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Oh, I can already smell it.
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Oh, what the freak?
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Ew, dude.
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I can't do this.
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Good luck.
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Oh, no, no. Oh, my gosh.
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Okay, here we go.
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So we're just going to cut the head off.
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Oh, not good.
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Trust me, this is the way this is supposed to go.
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Oh, watch your fingers.
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Okay, this isn't bad.
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Look, you're getting a filet.
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Guys, let me know how I did on my first filet of all time.
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I think it's probably an A.
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Now you got to get all the meat off.
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Uh -huh.
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Is this enough fish for tacos you think?
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Let's cut up some tomatoes.
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My thought here is to make some sort of salsa.
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Next we're gonna go for the cabbage.
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Not bad knife skills.
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This is okay.
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Red onions.
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Delicious in a taco.
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I don't know how to cook.
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He's cutting it in such a way that you actually can't tell anymore what's skin, what's onion.
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So I'll have a really nice surprise later when I bite into that taco.
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If there even is a taco.
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Mango.
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It's going in the salsa.
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See, I like that.
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Throwing a little sweetness in there.
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Yep.
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One more thing.
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The avocado seems about how he would cut an avocado mix
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this around pretty oniony just kidding it's perfect now i'm going to cook the fish is
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that a question there's like some like hard barbs in here is
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that chill vibes that's the bones of the fish is it
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fun you're not going to judge this based off of my
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cooking skills though it's off of taste right eric i'm i'm
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serious this is not good osmo coastal catch i picked this
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up myself i actually love this stuff i'm not even gonna
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lie a little salt i have absolutely no idea how to use one knob on this all right see
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if he knows how to turn the stove off what are
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you doing how else would I possibly do this olive oil
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listen for the sizzle good I'm gonna try to earn some
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points back here check this out here we go why is
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there a confetti I threw a party there's still confetti up
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there fish is actually looking pretty good you're getting a nice
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golden crust on the bottom there i like what i'm seeing
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so far time to plate you're gonna love these you're breaking all of them i cannot believe
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that i single -handedly with no help from nicholas got from
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a raw fish to this moment oh no you're gonna garnish
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with a little bit of cilantro here done real quick first
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i want to take a look at the mess here is
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part of the workstation the mango wrapper hiding right where you cook the fish.
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Don't worry about that.
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Bunch of broken tortilla shells.
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Please present the dish.
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These are my fish tacos.
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They come with some sweet and sour salsa on the top, some avocado, and garnished with cilantro.
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Here we go.
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I'll be right back.
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No, come on.
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No way.
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Try one.
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Oh.
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He just spit it out.
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In the taco, I had one fish scale, a couple pieces of onion skin.
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I don't know if anyone noticed, but he didn't wash his hands before we started cooking.
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So for that, as much as it pains me to do this, give me a good grade, give me a good grade.
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Because I really do love this guy.
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Arak is going straight to F tier.
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Oh, God.
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This is the worst day of my life.
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Our next YouTubers are the Stokes Twins.
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They're known for their fun viral challenges, and they also happen to love food.
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So I'm sure they're going to love this pizza.
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Welcome to the kitchen.
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Okay i can see you guys don't probably cook all
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that much no lord ash they just said
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that at the exact same time is that a twin thing it is
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that was cool yeah we like the same food but he just likes more of it First question, why did you choose pizza?
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Well, you can put anything on pizza.
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We can put our favorite foods like fried chicken, pineapple.
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I have good news and bad news.
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The good news, I made the best pizza dough you're ever gonna have.
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The bad news is that you're making me a pizza.
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No!
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I'm gonna walk out of here.
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I don't cook.
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Pizza just happens to be like the hardest food you can make.
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It's like three ingredients.
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Are you supposed to add the ingredients first or after?
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I think you cook it first and then you just sprinkle everything on top.
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I don't think you do that.
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Here I thought you were just gonna cook for me.
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I feel so bad.
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I really do.
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No, he doesn't.
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He's, like, smiling like an evil villain.
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Next thing you know, he's going to be like, hey, look, I charged it to your card.
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I could have made you make your own pizza dough.
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Be a little grateful.
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Oh, my gosh.
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This is, like, what, goo?
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The goal is to make it look like a circle, right?
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I've never seen somebody try to press out pizza dough like that.
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How am I supposed to know?
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This isn't, like, public knowledge.
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I'm giving it a weird massage.
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Very carefully, you need to transfer that over.
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Are you just going to stand there and be useless, Alex?
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So it goes tomato sauce.
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Then it's the cheese.
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So where does olive oil go into it?
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Maybe now.
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Olive oil goes now.
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I can't wait to eat.
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You're not the one eating, Alex.
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All right, a little olive oil on there.
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I'm not totally upset about this so far.
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So I'm just gonna add a generous amount.
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I don't know whether you meant to do this or not.
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The mix of that olive oil and the tomato sauce I think is gonna taste really good.
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Step two, we're gonna add cheese.
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Wait, no, no, no, no. You're supposed to rip open a block of cheese and just set it on top.
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Now we're gonna add mozzarella cheese because people love cheese.
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We're gonna add basil now.
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A couple tomatoes.
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I can't wait to see how this looks after it bakes.
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Adding the little last drop of olive oil in the crust.
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Just a tiny sprinkle of salt here.
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I think this is ready.
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Here we go.
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I'm going to go ahead and prep the pineapple while the pizza's cooking.
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Look at that.
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Not bad knife skills.
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This is very impressive.
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Got to cook the pineapple.
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Okay.
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Let me try it.
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Let me try it.
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Here we go.
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Maybe we don't need all these pineapples.
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Let's just add a few basil in there.
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A little more pineapple juice.
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I don't know what your plan is here.
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I really don't i can't believe i'm saying this
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but the parmesan's actually melting in the middle of the pizza
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i think we're ready the sous chef says yes yo why are you guys excited about this listen for the crisp
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what was that i want to eat it so bad now for the best part pineapple
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look at that
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and one more piece of basil in the middle what we
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have prepared before you today is a margarita pizza with a block of cheese in the middle tomatoes basil
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and to top it all off some sweet pineapple oh my gosh yo look at
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that do i really have to eat this
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wow the taste does not match the visual it's delicious the crust you can hear
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very crispy wow perfect pineapple big no -no why the parmesan
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cheese in the middle it's too much parmesan cheese i'm a little surprised to say this
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but the stokes twins have earned themselves b tier i'll take
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it i'll take it without the pineapple i could have seen an a Who said pineapple?
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Why'd you bring pineapple?
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Our next YouTubers are Dude Perfect, known for their impossible trick shot videos.
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They asked me to make them ice cream sundaes, but they're making them for me.
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Let's go!
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I told you he'd come through!
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I told you he'd come through!
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I know you guys want a good ice cream sundae, and I know from our cooking challenges in the past
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that you do not know how to make your own ice cream sundaes, so I will make them for you guys.
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Let's go!
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Any preferences I should know about?
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Anything at all?
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Whenever I go to a restaurant, I let the chef pick.
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Okay, that's good.
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I'm not here to question you, Chef.
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I do have one last little detail.
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You guys are going to be making me the ice cream sundae.
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Great.
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That doesn't even make sense.
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That's like us signing you up to do a trick shot video.
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I mean, it's ice cream.
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Who's first?
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Somebody's got to start.
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This is going to be fun.
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This is the standard chocolate.
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Why would you open that side?
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That is pretty frozen.
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Just give us a C.
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The twins do not know how to scoop ice cream.
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I don't know why.
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And he's sticking his head.
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Take your head out of the case.
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Oh.
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Oh.
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I think we've seen enough Koby.
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Can we cancel him?
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I'm Ty, hoping to make more appearances in Nick's videos just to prove myself as an up -and -coming chef.
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So we're going to go one heat, then I'm going to go one strawberry, and then one more heat, just for like a flavor differential.
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In theory, people think ice cream sundae, the most basic thing ever.
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Easy to mess it up.
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All the flavors need to tie together.
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Whipped cream them.
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It's beautiful.
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That looks like a Christmas tree of whipped cream.
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Let's go crisper balls.
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Yeah, I agree.
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See, now I like that you guys are starting to really work together.
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Oh, it's so good.
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Oh, that's so nice, dude.
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I want perfect cherries.
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This is attention to detail if I've ever seen it.
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Look at that focus.
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Need you to hold this cherry.
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We're de -cherrying?
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I don't understand the taking off the cherries.
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I'm going to put them back on, Chef.
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I just want it to look clean, and I don't want drizzle on my cherries.
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Good, Ty.
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I'll let you place the cherries back.
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It's not like I'm doing surgery, dude.
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His hands are a little sweaty.
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I want to wipe the car.
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This is something that people miss every time, but you have to wipe the plate to make sure that it's clean after you've finished plating the dish.
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I think it's done.
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We've got three scoops of ice cream here, two heats on the outside, sandwiching a strawberry scoop in the middle.
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Topped it off with the classic, iconic, cherry finish.
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We proudly present you the Dude Perfect Sundae.
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This actually looks like something that you could go into an ice cream shop and order, and it would come out looking like this.
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Cleanliness -wise, you guys actually didn't really make any kind of mess.
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Points across the board so far.
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Yes, let's go, baby.
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My only question and what I worry about is whether all these work together well in one bite.
413
I am confident it will, Chef.
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Look at that whole thing.
415
Whoa.
416
Oh, you don't have to hide it, Chef.
417
That was delicious.
418
It's got texture?
419
Yes.
420
It's got flavor.
421
Dude Perfect gets an A tier.
422
Hey, you guys are welcome.
423
I'm going to go back to the pool.
424
We'll see you guys on the cruise.
425
Sounds good.
426
Our next YouTuber is Mark Rober, who you probably know for his science and engineering videos.
427
And he's asked me to make him sushi, but I'm not making any sushi for him.
428
Nick, come on in, brother.
429
All right.
430
I got it all set up for you.
431
Mark, I got you all the best things out there.
432
This is fresh wasabi.
433
What?
434
Wasabi is a plant?
435
There's a very good chance you've never had real wasabi.
436
It's usually horseradish.
437
I feel so deceived.
438
Speaking of deceived, you are cooking sushi for me.
439
Oh, no, wait.
440
This changes everything.
441
Chop, chop.
442
Okay.
443
I'm going to start by making the rice because that's going to take the longest.
444
You kind of eyeball it.
445
You want to put some water in here.
446
I am, by the way, judging also on clean workstation and just general speed.
447
I think we want a little rice seasoning.
448
We got rice vinegar and a little sesame seed is something we don't want to put in here.
449
And about that much.
450
The final touch is a pinch of sugar.
451
And now it's ready to go in the sui hunky.
452
Rice is cooking.
453
Next up, unsheathe the giant knife.
454
The toppings.
455
We're going to start with the green onions.
456
Look at the knife work, though.
457
I mean.
458
Not bad.
459
Really good, actually.
460
Honestly, I learned this from you.
461
Next up, we're going to cut some cucumber long ways.
462
That's probably all we'll need.
463
Next, we're doing avocado.
464
Wow.
465
Oh, my God.
466
That's probably going to be enough avocado.
467
Put that there.
468
I've got some bell peppers here.
469
I'm going to cut these longitudinally.
470
That means lengthwise.
471
I will tell you right away, looking at this here, this already knocks you away from getting an S.
472
You will not get an S.
473
You never said it was based on how clean my workstation is.
474
Play the clip.
475
I am, by the way, judging also on clean workstation.
476
Good clean up.
477
Yes, chef.
478
Am I back to S tier?
479
Nope.
480
What?
481
And what we got here is some tuna, salmon, and some yellowtail.
482
Nice.
483
The fish needs to be cut in like a strip like that.
484
Because Nick won't tell me which his favorite fish is, I'm going to make a triple blend.
485
Now I'm going to...
486
Oh, gosh.
487
Literally rip through every piece.
488
Your rice is done.
489
Ah!
490
Okay, okay, okay, okay.
491
Just in time.
492
Oh, this is good sticky rice.
493
You make like a thin layer.
494
You just want a little bit.
495
Otherwise, it gets too thick.
496
We have our triple blend right there.
497
Now, we're going to add the veggies, the avocado, a dab of the spicy mayo.
498
Now, this is the point where you regret you didn't already make the whole thing on top of this.
499
Oh, boy.
500
Oh, boy.
501
This is the easy part.
502
You just roll it up.
503
This is a big moment.
504
Huge moment right here.
505
Oh, you kind of just squeeze it.
506
Get the seal.
507
Now, Nick, you owe me an apology.
508
Cut through.
509
Love it.
510
I'm going to add the garnish and the soy sauce.
511
I'm adding some salmon eggs, also known as caviar.
512
Not caviar.
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And a little bit in the sauce.
514
Unconventional, but that's okay.
515
This is my triple -decker super smash salmon sushi roll.
516
The most interesting part about the sushi I see here, Mark, is that every piece looks totally different.
517
That's the mark of a good piece of sushi.
518
You can see that he cut it to the right length, but it's not fully connected.
519
Take a little dip.
520
I'm going to join you.
521
Cheers.
522
Cheers.
523
Mmm.
524
Mmm.
525
I don't want to influence the judge, but I mean that's an S tier piece of sushi if I've ever ate one Did I say that out loud?
526
I have good news, and I have bad news.
527
Oh, no The good news is that his knife skills are noticeably
528
so much better than when I was teaching him last time And he seems like he's an overall better cook.
529
All right.
530
Give me the bad news The bad news is that Mark Rober is gonna get D tier D tier?
531
D tier as in I probably should have just ordered DoorDash Our next YouTuber is Fede.
532
He is the biggest YouTuber in Mexico with over 70 million subscribers.
533
And guess what he asked me to make him?
534
Lasagna.
535
Here we go.
536
Beautiful setup here you got.
537
Thank you so much.
538
Why did we pick lasagna?
539
I love Italian food, so the lasagna is going to be awesome, right?
540
Well, that's a good question.
541
You're cooking the lasagna.
542
It's a joke, right?
543
So this is pasta, right?
544
Do you cook at all?
545
No, I have a chef in my house.
546
Because you don't cook and because you chose a very difficult dish, I will be very impressed if you even get a D tier.
547
Well, this is so difficult.
548
You haven't even done anything.
549
First, I'm making the sauce.
550
Oregano.
551
Italian seasoning.
552
Got basil.
553
It's actually not off to a bad start.
554
Garlic.
555
Where'd you learn this?
556
I have a friend.
557
He's in MasterChef.
558
He taught me this.
559
Salt is really important.
560
I hate food without salt.
561
I think I never used one of these before.
562
Hand opener?
563
It's like this.
564
This can't be real.
565
I'm sorry, guys.
566
This is, like, really futuristic.
567
Futuristic.
568
I'm pouring this because I think otherwise he's gonna splash both of us careful
569
Do you have like a little machine a machine to cut the onion faster?
570
Yeah Believe it or not.
571
These are some of the best knife skills.
572
I've seen any youtuber have so far.
573
Okay.
574
The sauce is ready to cook
575
Now it's time to cook the beef we need protein a
576
little olive oil fire it up Now we put the beef your sauce is looking pretty good.
577
Actually.
578
I'm gonna pour the sauce into the beef Wow looks amazing I'm going to put this here.
579
I'm ready for the pasta.
580
Okay.
581
Salt.
582
Now this is great.
583
Who taught you to salt your water?
584
My mom.
585
Good job, mom.
586
Before cooking the pasta, I'm going to break them.
587
Just kidding.
588
Don't do that.
589
Oh, I forgot I had tomato paste.
590
This is like toothbrush, so the sauce get more like thickness.
591
I'm going to taste it.
592
It's missing something, but I'm not going to tell you what.
593
Salt.
594
More salt.
595
The water is ready.
596
Now it's time to put the pasta.
597
Do you want to play foosball while we wait?
598
You have foosball?
599
Uruguay versus USA.
600
What a block.
601
I won.
602
I think the pasta is burning.
603
Get in there.
604
The pasta is ready.
605
And how did you learn how to layer lasagna?
606
There is a very specific layering order in lasagna.
607
I watched it on TikTok.
608
Butter, so it doesn't get stuck in the first layer.
609
Now we need the sauce.
610
This is the first time it's looking a lot like lasagna.
611
This is good.
612
Mozzarella.
613
Parmesan cheese.
614
Ricotta cheese.
615
Building flavor with different types of cheese.
616
Mozzarella is mild, so it gives you that gooey, stretchy cheese.
617
Bricotta is really creamy and milky, so it's going to melt down into the lasagna and give you that beautiful, creamy texture.
618
And then the Parmesan cheese is salty and much more umami, so it's going to give you all that flavor.
619
Who doesn't like cheese?
620
It's the last layer.
621
Here we go.
622
It's time to put the lasagna in the oven.
623
Too easy.
624
Now we wait.
625
The lasagna is ready.
626
Wow.
627
You hear the sizzle?
628
That is a surprisingly good -looking lasagna.
629
These crispy spots here on lasagna are the best.
630
Also, look at those layers on the side.
631
A little bit difficult to cut.
632
Wow.
633
It looks really, really good.
634
This is a three -layer Italian lasagna.
635
Let's see.
636
It's actually delicious.
637
You're not choking, right?
638
No. I made this.
639
I can't believe I'm going to say this, especially because you seem to have absolutely no idea how to cook.
640
Fede, you're getting A tier.
641
Really?
642
Really.
643
Thank you so much.
644
Our next YouTuber is KSI who asked for special fried rice.
645
Nick!
646
Come on in!
647
So this is the kitchen, huh?
648
Yes.
649
Welcome.
650
I came prepared, obviously.
651
You're making me special fried rice.
652
You're making it for me.
653
Huh?
654
You are cooking for me and I'm going to judge and rate you.
655
No, you came here to cook.
656
You came here to cook for me, brother.
657
I came to London for you to cook for me.
658
How do I turn this on?
659
Oh, my.
660
No, my life flushed.
661
Okay, I'm just pouring sesame oil into the bowl.
662
The pan?
663
Pan.
664
And then we just add a little bit of rice.
665
No eggs.
666
We crack it open and just chuck it in.
667
I'm not helping.
668
Yep.
669
Why are you cracking them from so high up? just
670
so it has that flavor the eggs actually look pretty good not a bad start
671
okay chuck it in i'm not gonna tell you yep meat's
672
already going in okay prawns oh i mean these are already
673
caught yeah that's easy all righty i've never seen anyone do this order
674
but that's okay this is bacon maybe a bit more bacon
675
okay maybe uh don't forget the season let me add I'm gonna add a bit of this Nick's salt.
676
Better than...
677
Did I put that in your eye?
678
I'm sorry.
679
Oh, yeah.
680
Oh, okay.
681
Oh.
682
Oh, I'm feeling myself.
683
I'm cooking up a storm here.
684
What is this?
685
Soy sauce.
686
Soy sauce?
687
Yes.
688
Oh, that's a lot of soy sauce.
689
No, it's fine.
690
Oh, it smells delightful.
691
Rice time.
692
Look at that.
693
Yeah!
694
Do I look like a natural?
695
this will be the plate that you plated on let's just use the table very gently
696
i'm gonna guess you don't want actual real vegetables right nah
697
oh she's smelling good yeah oh nick you ain't ready with this bro this looks so good Okay,
698
let's not do that again.
699
Just lost half of it.
700
That was the bad half.
701
Yeah.
702
I think this might be done.
703
Let's plate it up, just like that.
704
Oh, it's dumping it right on.
705
Ta -da!
706
Nick, dinner is served.
707
Visually, I actually like the plate.
708
Yeah, it's different.
709
Why are you talking like that?
710
I don't know.
711
I could smell.
712
Oh, something is off for sure.
713
Mmm, delightful. Is that still right?
714
The best word to describe the dish is confusing.
715
I'm not sure how to feel.
716
I think that's good.
717
Some bites are good.
718
Some bites are horrible.
719
But yet, it's not the worst fried rice I've ever had.
720
That sounds like a success.
721
I think KSI deserves C tier.
722
Yes!
723
It's not a fail.
724
Pleasure doing business with you.
725
Our next YouTuber is ZHC you've probably seen him for these crazy art videos
726
and he thinks i'm making him carbonara
727
but as you all know he's gonna make it himself hey
728
hey nick good to see you good to see you too
729
welcome to the kitchen the kitchen beautiful kitchen as you may
730
or may not know with carbonara there's only a couple ingredients one more little twist you're gonna be cooking for me
731
wait i thought you were cooking for me surprise oh my
732
goodness the only thing i've cooked in like the last five
733
years is maybe ramen can i get some help from my
734
wife she's allowed to be in here the the whole time with us and can tell you everything, but you have to actually physically do it.
735
Okay, Michelle, come on.
736
I'm so excited.
737
Michelle, come in.
738
Have you made carbonara?
739
Not like this.
740
I'm stepping back.
741
Zach, go get the pot.
742
Okay, I see three pots.
743
You prefer tap water or like bottled water?
744
Just use the tap water.
745
Wait, I should probably wash my hands.
746
Zach, grab paper towels.
747
I don't know where.
748
Oh my gosh, this is your house.
749
Just grab the salt.
750
You gotta salt it to taste like the ocean.
751
Taste it.
752
Now, boil it.
753
Oh, nice.
754
Good job.
755
So the next step is to crisp up the guanciale.
756
Oh my goodness, this looks terrifying.
757
Go grab a pan.
758
Are you gonna show me how to use this or something?
759
Okay.
760
Why are you wearing the mints?
761
So my fingers don't get burned.
762
How many times do you think he's cooked in his life?
763
Well, in the last five years, probably once.
764
The oil is popping.
765
I actually like how sanitary he's being.
766
I'm very comfortable knowing that whatever I'm about to eat is going to at least be nice and clean.
767
Grab two eggs, crack in half, use the eggshells to kind of...
768
Oh, there goes an egg.
769
Okay, you don't want to try again.
770
I got it, I got it.
771
Done.
772
Good job!
773
This must be really fun for you, huh?
774
So much fun.
775
Grate the cheese.
776
Estimate like half a cup.
777
Michelle even knows some measurements here.
778
The question is, is it actually going to work?
779
More cheese, more cheese.
780
It looks like a big mountain of cheese.
781
Now time to clean up the counter.
782
You might be the cleanest cook I've ever met.
783
Excuse me.
784
And very plight.
785
Thank you, sir.
786
Golden brown?
787
Golden brown.
788
How do you do this all the time?
789
That's good.
790
That's good.
791
All right, get the pasta.
792
Pasta.
793
All right, here we go.
794
Big moment.
795
Might want to stand back.
796
Okay.
797
The pasta is in a big clump right now.
798
You're going to break it apart?
799
Yeah.
800
Grab a strainer.
801
That's not big enough.
802
Bigger?
803
Yeah.
804
Whoever invented that needs a raise.
805
Whisp this.
806
I see Gordon Ramsay go like that.
807
Michelle, I'm really, really impressed.
808
what about me okay now grab some pasta water you're gonna
809
strain the pasta wait one thing at a time i'm trying
810
not to get burned just don't drop it you're bare feet
811
right now not wearing any shoes good job you're done open your eyes open your eyes you're done that was
812
so scary put this in there no put this in there
813
oh careful your hand i almost burned you this is no big deal
814
it's okay pour a little bit of pasta water as you're whisking that do you like my carbonara Is this hot?
815
No. Grab it!
816
They say half the taste is in the look, so we've got to present it.
817
Like a Michelin star dish.
818
This is where your artistry is coming into play, huh?
819
I've watched enough of your videos to know that we need some cheese over the top.
820
Black pepper.
821
Top it off with an egg.
822
This is my gorgeous pasta carbonara.
823
I would say already visually it's a 9 out of 10.
824
I'm going to break the yolk.
825
That looks amazing.
826
This is the moment of truth right here.
827
it's really good i'm not normally going in for second bites
828
in this video either as you can imagine i think i'm
829
putting zhc in s tier i would like to thank my mom
830
and my dad my beautiful wife for showing me how to
831
cook carbonara carbonara maybe i should put it to an a
832
tier our next youtuber is jester known for his creative basketball videos
833
and he requested steak
834
and french fries i think he's gonna be a really bad
835
cook nick yo you made it this is how you know Nick's a real friend, a chef of his level, imagine how much it would cost to have them come in your house and make your favorite meal.
836
Why steak frites?
837
Steak, so delicious.
838
And then french fries.
839
Who doesn't love french fries?
840
One important thing I should tell you, you are actually cooking for me and I'm giving you a rating.
841
No, I don't wanna do that.
842
Wait, you're not gonna cook?
843
Bro, you said you were cooking.
844
I'm sorry.
845
Dude, I've never like made french fries.
846
I'm gonna cut it into like these things first and then I'm gonna cut it into fry shape.
847
Cool.
848
Not a bad start.
849
I almost feel like I should double the ingredients.
850
I still want a meal like I didn't eat lunch today guys.
851
Okay.
852
I'm hungry What kind of steak is this New York prime rib beef strip seasoning is most important?
853
And I like to keep it simple salt pepper.
854
What is that form?
855
Hold on for a second.
856
Whenever I see somebody seasoned like this Bad bad bad bad sign.
857
What is wrong with that?
858
The pepper is essential this pepper thing is low -key buns barely coming out add a little truffle as well.
859
There's the technique.
860
It's not uh -oh that never happened smashing the garlic to open it up a little bit oh
861
i'm gonna throw the butter in this is how you start your steaks every time yeah butter got it
862
i feel like i put too much butter let's put these bad boys in there
863
and now let's put the steak in the herbs are going in now yes
864
and the steak's going right in there we're not even letting
865
the butter melt fully we're just going right in yeah that's great alexa set a two
866
and a half minute timer you seriously yes this is what you do
867
when you cook a steak you yell to alexa to set Is that you a timer?
868
Yeah, if I don't have my phone on, dude.
869
That's crazy.
870
Alexa, stop.
871
Okay, now we're basting the steak.
872
And you don't think the butter's burnt at all?
873
I didn't know you could like burn butter like that.
874
Let's look at the other side. That looks delicious.
875
Let it sit until we finish the french fries.
876
Wow, you know how to rest the herbs on top.
877
This ain't amateur hour at my house.
878
Now, put those bad boys in.
879
Alexa, set a timer for four minutes.
880
Ow!
881
While we let these fries cook, let's go outside your basketball court.
882
You hit a three -point shot on the first try I'll rank you one above whatever score I would give you.
883
Say less.
884
You know what time it is?
885
All right, here we go Fries should be about done.
886
I think these look good.
887
Let's see.
888
Here we go That sounded amazing fries on the side.
889
Okay, make a little tower.
890
You weren't gonna wash your hands after the basketball though.
891
Oh Oh, oh.
892
You know what time it is, Nick?
893
Some uncooked rosemary on there.
894
Zero sugar ketchup.
895
Was that supposed to be gourmet, what you just did?
896
There it is.
897
Meal complete.
898
This isn't a dish.
899
This is a spiritual journey going right through your mouth.
900
That's enough.
901
Steak and fries, visually very confusing.
902
I've never seen anyone do anything like that with ketchup.
903
Now, as for the steak, I think we know this is the most important part.
904
How sure are we that this is perfect medium rare?
905
I would say 100%.
906
The steak doesn't lie, so let's see what happens here.
907
Grease.
908
Cutting it so slow.
909
I'm ready.
910
That's medium rare.
911
Nope, that's what I call medium raw.
912
Seasoning is very nice.
913
I can taste all the flavors from the garlic, the rosemary.
914
It's one of the better seasoned steaks I've had anyone cook me in a while.
915
Thank you.
916
Now, the rosemary was burnt, the butter was burnt.
917
The fries, they could have gone for another two, maybe three minutes.
918
I failed you, Nick.
919
Halfway through this cooking challenge, I thought Jester was going home with an A tier.
920
But unfortunately, there's not much I can do about a raw steak.
921
Jester's going to be placed down in D tier.
922
Next up, we have not one, but two YouTubers from the Beta Squad.
923
They think I'm making them butter chicken.
924
Hello.
925
Welcome, Nick.
926
Hello, Nick.
927
Great to see you, brother.
928
Very excited about this butter chicken, bro.
929
This is the best we could have done.
930
This is perfect.
931
So why butter chicken?
932
We love Indian food.
933
We go to Indian restaurants quite a bit.
934
We're butter chicken connoisseurs.
935
Yeah, the only other detail I'll say before I start is
936
that I'm trying to find which youtubers the best chef So you guys are cooking the food for me.
937
Oh
938
Okay, you know I get out of the way I'll make this you know you do cut down the onions for me
939
Can I do my job?
940
You're not good at this job What we do is we'll get rid of or everything you just did there.
941
Okay cut through the middle there I'm trying to be a bit thin not bad.
942
So what am I doing?
943
You're gonna put onions in there for me Maybe wait, but it's fine right now as you can see just cutting
944
up the thighs I just want it to be a nice sizes where you can have good bites out of them.
945
You see this is my boy That's and that's what he does.
946
He holds it because I need to hold it.
947
Yeah Are you gonna turn that on you just gotta let it sit?
948
I was just gonna let it simmer for a second.
949
There we go.
950
Oh, that's not on not on Ignite I see There it is. So now
951
that the onions are simmering what we're going to do is
952
flip them put some salt on here just a little bit wow okay you were okay with this form of
953
that not really
954
but i just what what can i do how would you
955
do salt ah yeah see that's how i used to do
956
it okay now put the other things in there this garam
957
masala is one of the most important things for a butter
958
chicken did you put turmeric already no no i haven't done
959
that yet i was about to but you've stole that from me already the smell Put some cumin in there.
960
Come in.
961
No, not come in.
962
A bit more.
963
Just keep going until I stop.
964
That's fine, that's enough.
965
So the marinade is very important.
966
What you want to do is you want to get the yogurt to put it onto the chicken
967
and then use the same spices as the onions to marinate the chicken.
968
Yep, there you go.
969
Get into it a little bit, yeah?
970
Chunks, you see this?
971
I don't want to make them too soft.
972
Okay.
973
Watch your hand, yeah?
974
Have you burned me here, yeah?
975
Now we need to put the heat up because we're going to start cooking the chicken down.
976
You can smell the aromas.
977
Best smelling kitchen of this video so far.
978
Getting some very nice golden brown color on the outside of the chicken here, which is great.
979
I think what I'm going to do is put this in.
980
As you can see, we have a mixture.
981
There's some garam masala, some tomato cashew nuts.
982
Got like five minutes left just to cook down and then I think we should do a little.
983
What you want in an Indian dish like this is you want the fat to start separating.
984
And you can see that's already happening here.
985
The sauce is beautifully creamy.
986
The color is really nice.
987
I'm actually impressed.
988
Is it done?
989
No, Nick.
990
When it comes to art, it takes time.
991
Oh, Nico, man.
992
Let me cook.
993
Let him cook.
994
Yeah.
995
There we go, that's good though.
996
Is it going to be too creamy?
997
That's not too much cream, is it?
998
It was.
999
Stop prepping the rice.
1000
No, no, don't, don't do it.
1001
No, no. Sorry.
1002
Stop prepping the rice, I said.
1003
Oh, my gosh.
1004
What are you doing?
1005
Oh, whoops.
1006
That's too much rice.
1007
Presentation is key.
1008
Make sure you don't get it on the table.
1009
Now, wait, wait, wait, Nick, wait.
1010
Bon appetit.
1011
As you can see here, we have butter chicken, a chicken macaroni with some great aromatic spices, pilau rice, and we have a garlic naan.
1012
What about his cutlery, then?
1013
Sorry about that, Nick.
1014
Thank you.
1015
Why would you give me one plastic knife and then two silver utensils?
1016
It's very good.
1017
Can't hear out of my right ear.
1018
I would eat this whole entire dish.
1019
No way.
1020
Does he just say things to people?
1021
Try it.
1022
We are the real deal.
1023
This is, and I'm not just saying this to make them feel good, a restaurant quality Indian dish
1024
and even though the rice is a little overcooked i'm gonna put beta squad in a tier
1025
thank you
1026
so much for this opportunity our next youtuber is zach king
1027
he's known for his videos where he creates mind -blowing visual illusions
1028
and he asked me for hibachi
1029
so i have some hibachi chefs setting up in his backyard
1030
and he thinks i'm about to cook it for him but i'm not zach I'm back from a galaxy far, far away.
1031
I'm currently filming a Star Wars project.
1032
All right, Nick, I got you the full setup.
1033
Everything you need to hibachi.
1034
You're cooking.
1035
I'm cooking?
1036
Uh -oh.
1037
I've never made hibachi.
1038
I don't care.
1039
Oh, no. I feel like every hibachi dinner starts with fire.
1040
Something like this.
1041
Hibach! That didn't work.
1042
Hibach!
1043
Oh, yeah!
1044
Whoa!
1045
Oh, it's just burnt down my backyard.
1046
I almost just lit your backyard on fire.
1047
Okay, time to cook.
1048
I think before I do the rice, I need to do the vegetables.
1049
Oh, that's probably hot.
1050
Oh, the volcano thing.
1051
I got to do the volcano thing.
1052
Oh, yeah, yeah, yeah, yeah, yeah.
1053
Oh!
1054
It's more just like a fire.
1055
It didn't really work.
1056
Oh, you're starting with some butter now.
1057
Yeah, for the shrimp.
1058
All right, shrimp.
1059
Oh, I can't see a thing.
1060
We want these shrimp nice and pink, but I got some steak to do.
1061
Steak's going down right now.
1062
We have a beautiful piece of A5 Wagyu here.
1063
We're going to put it right on there in the center.
1064
I don't want to overcook that either.
1065
No, definitely don't.
1066
Veggies, I'm just going to kind of stack them.
1067
Leave them there in the corner.
1068
Noodle time.
1069
You ready for the show?
1070
Habash, habash.
1071
Nice, nice.
1072
The shrimp is getting nice and pink here.
1073
Your shrimp is already a little bit overcooked.
1074
They're overcooked?
1075
We'll just stack them.
1076
We got the steak.
1077
I like mine more rare, medium rare.
1078
Just going to do some soy sauce on the veggies garlic
1079
oh raw garlic on top of everything I'm plating the shrimp
1080
some of these look a little burnt I'm gonna say these are done too
1081
and oh what has happened here oh wow oh you burnt
1082
the wagyu there's too much happening at once all right eggs
1083
let's go oh no shell one -handed one -handed this is not going well Zach now does
1084
that look good to you well it's cooking so fast it's
1085
so hot we're gonna just put the rice in here I
1086
will give you credit for this you have really good heat proof hands.
1087
I do feel like it needs a lot of butter.
1088
All the Havajis have to laugh.
1089
Oh, I'm so sorry, guys.
1090
I don't want to offend you.
1091
Now, I feel like these are definitely going to be done.
1092
Oh my goodness, those are so burnt.
1093
Look at those crispy noodles.
1094
I know he didn't mean to do this, but this is going to be the best bite of his whole plate.
1095
I'm going to try it.
1096
Is it good?
1097
It's amazing.
1098
I feel like they mix it all together.
1099
Like the veggies into the rice?
1100
Yeah. Do they?
1101
Do they not?
1102
I'm not going to lie.
1103
I'm pretty hungry.
1104
That looks good.
1105
Hold this, Nick.
1106
Okay.
1107
I brought something just in case.
1108
I don't know.
1109
You always have tricks through your sleeve, so I have a trick.
1110
The Sriracha Osmo, there you go.
1111
Let it influence you in no way.
1112
Got it.
1113
This is my home cooked first time ever hibachi dish.
1114
We've got fried rice, chow mein, shrimp, and A5 Wagyu.
1115
The first thing we have to do, of course, is cut into this steak here.
1116
See if it's cooked perfectly.
1117
Okay.
1118
It's a bit raw.
1119
Let me put it back on the grill for you here.
1120
I think I got to get everything.
1121
You got to get a little bit of everything.
1122
Don't you think?
1123
Yep.
1124
I'm taking a huge bite here.
1125
Okay.
1126
Okay.
1127
Hmm.
1128
That's not good.
1129
What was that?
1130
Hmm.
1131
Why are you laughing?
1132
I love the crispy noodles.
1133
Even if you didn't mean to make those, those are very, very good.
1134
Fried rice is good.
1135
You got nice char in the vegetables.
1136
The cons, there's eggshell in the fried rice.
1137
Oh, man.
1138
The shrimp are way, way overcoated and your workstation wasn't the neatest.
1139
Normally, I'd give this a very hard C tier, but because of your outfit, I'm gonna bump Zach King up to a B tier.
1140
Oh, thank you.
1141
Let's go.
1142
Good job.
1143
Our next YouTuber is Preston.
1144
You've probably seen him making all kinds of gaming and challenge videos on YouTube, and he requested ramen.
1145
Dude, I'm so excited to try this ramen.
1146
This is where the magic happens.
1147
Oh, you got the talk ramen, dude.
1148
Before cooking, one other thing.
1149
You're cooking me the ramen.
1150
No. It was a trap.
1151
It was a trap.
1152
Do I at least get you to be like my guider?
1153
No. I might end up being the worst.
1154
Normally if I was making ramen, this is all I would need.
1155
There's a whole lot of extra ingredients.
1156
I'm gonna turn the burner on.
1157
Is this wireless?
1158
Does it got like wifi or what?
1159
It's gonna be tough to make ramen without knowing how to turn on a stove.
1160
I could figure this out.
1161
All right, what about knives?
1162
Do I get knives?
1163
Well, it's your kitchen.
1164
Let me find a knife.
1165
Let me find a knife.
1166
I'm gonna find some knives over here.
1167
How did you do that?
1168
Should've known that.
1169
We're going to start by boiling some water.
1170
That I do know how to do.
1171
We are putting our noodles in.
1172
We chop some onions here.
1173
Just don't wash them.
1174
We'll just chop them.
1175
You're cutting them a little on the thick side, but it could be worse.
1176
I think they've kind of been boiling for a pretty good amount of time.
1177
I'm going to lower the heat here.
1178
I'm putting in my first little bit of seasoning.
1179
I know you're more of a vanilla guy, so I'm going to start a little bit light, and I'm going to taste the broth.
1180
It's got a little bit of a kick to it, actually.
1181
But that's actually really fire.
1182
Which one was that?
1183
I think that was the Samyang ramen.
1184
A little bit of miso for some good luck.
1185
Not what it's for.
1186
I'm thinking that maybe I'm going to need some of this.
1187
I'm going to saute it.
1188
At least I think that's the correct word.
1189
So we're going to take this saucepan over here, which is a little bit wet.
1190
I like that you're getting creative and frying in chili oil.
1191
I've never prepared one of these things before, so I'm just going to kind of tear it.
1192
Oh, that's dirty.
1193
We're respectful in this house.
1194
Notice the ramen is still cooking.
1195
I would love a timer on the screen for how long this ramen's been cooking.
1196
We're all about the efficiency on our cooking.
1197
Is it supposed to smoke like that?
1198
Watch this flip.
1199
Mayday.
1200
The chili oil is...
1201
It's getting, like, in the throat.
1202
Put that in there.
1203
We're going to give it a little bit of lime zest.
1204
Presentation's not looking good yet, but we can flip that, and we can make sure that the bok choy is on top.
1205
I'll make sure to rotate that one so the dirt's not facing upwards.
1206
Now I'm going to add some fried garlic.
1207
We're going to go with the whole egg over in here.
1208
Interesting choice.
1209
Nick's got a big mouth.
1210
He can fit that whole thing.
1211
Then we have the bamboo shoots, which I love these.
1212
I just have to figure out how to open it.
1213
Yeah, there we go.
1214
Oh, buddy.
1215
You don't have a can opener?
1216
Oh, we can pluck one out now with a chopstick.
1217
There it is.
1218
Boom.
1219
We're just going to go for the one.
1220
One bamboo juice.
1221
We're not going to need a garnish.
1222
Now we're going to go with some nori.
1223
It's almost like the mustache of the ramen bowl.
1224
Oh, you got it, dude.
1225
Do you know what I'm wearing right now?
1226
You're wearing Naruto socks right now, and we took out the Naruto fish cake.
1227
It smells awful.
1228
It smells horrible.
1229
Oh, gosh, it does.
1230
I think it's a pretty thin slice.
1231
And then one right over here.
1232
Oh, no, you just spilled uncooked ramen.
1233
Don't look at that.
1234
Well, it's a little bit of a crunch feature laying the mushrooms down finally some sriracha
1235
Sorry big moment here s You be sub now presenting the spiciest most amazing
1236
Subscribe ramen for everybody watching subscribe to Nick's channel I thought I would get a little bit of brownie points
1237
if I did the sub plug smart The first thing I'm
1238
confused about is the entire unpeeled egg more of like the decoration Second, these Naruto fish cakes are cut three times too thick.
1239
The ramen, I'm worried, is going to be very overcooked.
1240
I'm going to guess this has been cooking for around 20 minutes longer than it should have been.
1241
These noodles are some of the most overcooked ramen noodles.
1242
That's got a good smell.
1243
It's actually very well balanced, surprisingly.
1244
I know you didn't mean to do that, but it's pretty well balanced.
1245
I got to take into account how messy this whole area is here.
1246
This is awful.
1247
But your broth was very tasty.
1248
With everything taken into consideration, Preston is getting C -tier.
1249
Hey!
1250
Are you happy with that?
1251
Yes, I am!
1252
70 % is all you need to pass.
1253
Our next YouTuber is FaZeRug, known for his gaming, challenge, and family videos.
1254
And he's requested dumplings.
1255
Yo.
1256
Nick!
1257
Welcome, welcome.
1258
Thank you for coming.
1259
I am so excited for these dumplings.
1260
I know, I know.
1261
Why dumplings, though?
1262
Because I love them.
1263
Well, that's good, because you're making me dumplings huh like me by myself i got either really viral dumpling roller yes i've seen
1264
that on tiktok The only problem is I've never seen it completed.
1265
It just falls through.
1266
It simply does not work.
1267
Oh, gosh.
1268
Okay.
1269
I am a rookie in the kitchen, but I've watched so much Food Network.
1270
I've watched so many TikToks.
1271
I've watched a lot of your videos, but can it translate to me in the kitchen?
1272
I'm going to start by chopping up some of these garnishes.
1273
Can I just say really fast?
1274
Really solid knife skills.
1275
Thank you.
1276
There we go.
1277
Like, I don't know kitchen etiquette.
1278
You know what I mean?
1279
Throw it wherever.
1280
I think we got to chop these up into like small pieces.
1281
Should I back up?
1282
You should back up.
1283
Cool.
1284
Hold on.
1285
You see all the shells of garlic that you're chopping into everything, right?
1286
But you like the shell of garlic from what I did my research on you?
1287
No. That should be good right there.
1288
So we're going to work on the cabbage now, along with some green onions. In we go.
1289
Watch the fingers.
1290
Gentle, gentle, gentle.
1291
You're going to bruise the onions if you cut them like that.
1292
You can bruise onions?
1293
And you didn't wash them, right, or anything?
1294
I thought they came washed.
1295
Throw it in the bowl.
1296
Next is the pork.
1297
There goes the pork.
1298
I like that sizzle.
1299
Oh, shoot.
1300
Why is it sticking to the bottom?
1301
Bro, this is a disaster.
1302
We're going to start with some white pepper.
1303
You know what?
1304
I'm going to tell you this right now, okay?
1305
This is the first time I've seen anybody cook their pork before making the dumpling filling.
1306
Oh, yeah.
1307
I do things in reverse sometimes.
1308
No, it's not like that, though.
1309
Yeah, yeah, no. This is the rug way.
1310
Get some soy sauce.
1311
It'll help to open the top.
1312
Oh, yeah, probably.
1313
That smells really good.
1314
Don't you like the smell of that?
1315
Smells amazing.
1316
Smells good.
1317
We're going to add vinegar.
1318
It's time for the fun part.
1319
Grab the dumpling wrapper and use the device.
1320
And we are going to wet the inside.
1321
We're going to take a decent amount.
1322
We don't want to overfill it because then it won't fold.
1323
Moment of truth.
1324
I've always wanted to do this.
1325
Oh, my gosh. Is it stuck?
1326
Wait.
1327
Stop it.
1328
Stop.
1329
Oh, yo, we did it.
1330
That's kind of insane.
1331
Let's see if we can go two for two.
1332
Let's get that ginger in there too.
1333
Here we go.
1334
No, we rejected it.
1335
One way or another.
1336
Yo, that's actually not bad.
1337
Your steamer's ready.
1338
Whoa, whoa, whoa.
1339
Ooh, okay.
1340
All right, let's make a few more maybe.
1341
A couple more, yeah.
1342
It's time to put the dumplings in the steamer.
1343
Close it up and we let them steam for about two and a half minutes.
1344
I think they're done.
1345
Wow dude look at how shiny
1346
and moist they look I'm just gonna go on with a little bit of chili oil okay oh
1347
that looks good now to finish some green onions it's a little messy
1348
but as for the taste let's see oh my gosh
1349
delicious really yeah oh my gosh I was very nervous
1350
that you cook this pork here
1351
but it's good you develop some extra caramelization extra flavor in the pork
1352
that i've never tasted in a dumpling before
1353
which i love the flavor though is a lot better than
1354
these visuals i don't understand why you rush the plating taking all of
1355
that into consideration i'm going to give face rug b tier
1356
oh oh my gosh yes our next youtuber is mkbhd the biggest
1357
and best tech reviewer on the internet
1358
and i am making an in -n -out burger what's up nick how's it going I'm good.
1359
Why did you ask me to make you an In -N -Out burger?
1360
We don't have them on the East Coast, so every time I go to California, I get In -N -Out, but I'm not in California.
1361
Exactly, you don't have to be in California because I can make it anywhere.
1362
How close do you think this will be to the actual In -N -Out burger?
1363
What makes that question tough to answer for me is the fact that you're making me the In -N -Out burger.
1364
Oh, everybody on your team seems really amused about that.
1365
You love In -N -Out.
1366
You love In -N -Out, you can do it.
1367
Get cooking, so I don't get instructions.
1368
Do you need instructions for a burger?
1369
Well, there's a lot more than a burger here.
1370
Let's make a whole bunch of sauce.
1371
We're starting with a base of mayo.
1372
If you can't figure out how to squirt mayo out of the thing, we have bigger problems.
1373
Already, I'm impressed that you knew that the base of the sauce will be mayonnaise.
1374
But then I'm going to ruin it with no idea how to do the rest of the ratios.
1375
I'm going to go by color.
1376
Start with a little bit of mustard and see what that does to the color.
1377
You're going for that orange in -and -out color.
1378
Exactly.
1379
This is already mostly yellow, so I think we need more red.
1380
Oh, we're getting somewhere.
1381
Can I get a spoon, sous chef?
1382
Appreciate you, dog.
1383
Do you cook ever?
1384
I cook.
1385
I don't chef.
1386
I follow instructions.
1387
I have cut part of my finger off with a knife before.
1388
Just letting you know.
1389
I don't know why that would be helpful for me.
1390
I don't think I've ever seen anybody cut a lemon down the middle like that.
1391
How else do you cut a lemon?
1392
It's not far off.
1393
I'm starting to get optimistic here.
1394
See if you can figure out a pepper grinder.
1395
Oh, it's a grinder.
1396
I didn't realize.
1397
I'm glad you said
1398
that i'm really happy with where we are with the sauce
1399
i'm gonna cut some tomato slices you're cooking with really great precision
1400
so far i edit videos man let's get some lettuce the technique you're using
1401
when you hold stuff is bad the result of it is good hey so do you want your onion
1402
like raw like just the rings
1403
or do you want like chopped caramelized let's go caramelized i was hoping you wouldn't ask
1404
that okay watch your finger oh yep yep every time he's
1405
close to the finger check out the dice that's very impressive why are you crying oh
1406
because i don't cut onions very often let's turn this on
1407
all right let's start with a third stick of butter
1408
and just start to melt this down i think you're a
1409
better cook than you're letting on there's just no way
1410
that you just know how to do all this a little
1411
salt finally someone's using enough salt this is going weirdly very well.
1412
I don't like the way you said that.
1413
Those are caramelized onions.
1414
Can the sous chef move this out the way?
1415
Call me the sous chef again.
1416
You are down one grade.
1417
I would like a double -double, please.
1418
You want a double -double?
1419
Is there a time limit here?
1420
There's no time limit per se, but you are making fast food.
1421
Salt, pepper, seasoning, I like it.
1422
Let's get back to the pan.
1423
Ooh, this is cooking fast.
1424
How about we don't set off the fire alarm?
1425
I don't even think I have a fire alarm.
1426
That's not legal.
1427
I would smash them as hard as you can.
1428
Did you just break the spatula?
1429
watch his next video be a tech review on this spatula now you're cooking
1430
that is satisfying i'm curious everyone in the comments below
1431
if anyone looks at these burgers
1432
and thinks they look burnt in my opinion this is what you want you want a nice crust on there
1433
and i'll put the cheese on
1434
so quick toast to the buns yeah finish the melting process
1435
how do you even know to do this it's definitely been in the instructions before i'm very impressed
1436
that you do
1437
that now the rest is just purely based on how i think they do it at in
1438
and out i hope i don't get points off if this is wrong, but this feels like the way it should be.
1439
Sauce looks very good.
1440
Caramelized onions on, next.
1441
Burger's going on that.
1442
Get some good lettuce on here.
1443
Some tomato on the top.
1444
That's a double -double.
1445
Stand right there, stand right there.
1446
Order 67.
1447
No. Order 68, 69.
1448
Order 60, yeah, there you go.
1449
That's your order here?
1450
Thank you so much.
1451
They ordered our most famous item, the In -N -Out double -double.
1452
Two patties, two slices of cheese, lettuce, tomato, our secret sauce, and some grilled onions on it.
1453
I'm so nervous right now. Are you?
1454
What if it's not good? it.
1455
These will be cooked.
1456
Not bad.
1457
Yeah.
1458
Okay.
1459
Cheers.
1460
I hope I get a good grape for this.
1461
It tastes really good.
1462
Let's bring up the ratings chart.
1463
It's a little too salty, but it's still S tier.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 1368 phrases et 11866 mots à répéter en shadowing. La partie parlée dure 51:46. Le locuteur parle vite, environ 229 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 76 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant. 229 de ses 1368 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| tier nom | /ˈtɪɚ/ | rang |
| fry verbe | /fɹaɪ/ | faire frire |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| butter nom | /ˈbʌtɚ/ | beurre |
| chef nom | /ʃɛf/ | chef cuisinier, chef |
| knife nom | /ˈnaɪ̯f/ | couteau |
| cookie nom | /ˈkʊki/ | cookie, biscuit |
| steak nom | /steɪk/ | bifteck, steak |
| pasta nom | /ˈpɑ.stə/ | pâtes, pâtes alimentaires |
| gosh | /ɡɑːʃ/ | bon sang |
| taco nom | /ˈtɑkoʊ/ | taco |
| pizza nom | /ˈpi.tsə/ | pizza |
| dish nom | /dɪʃ/ | assiette, plat |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| tomato nom | /təˈmeɪ.toʊ/ | tomate |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| figure out verbe | cerner | |
| back up verbe | reculer | |
| clean up verbe | nettoyer | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| heat up verbe | chauffer | |
| bring up verbe | élever | |
| burn down verbe | carboniser | |
| check out verbe | mater, regarder |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- How do you even make a fried chicken sandwich?
- Did you just hit yourself with chicken?
- You're gonna break it apart?
- Do you know what I'm wearing right now?
- Don't you like the smell of that?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect continu have/has been + -ing — une action commencée avant et toujours en cours | ramen's been cooking · has been cooking |
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | if I were you, I'd try |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | you've also broken · have trusted · I've had |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | be ranked · was based · be cut |
Prononciation à surveiller
Le locuteur utilise 539 contractions et formes réduites, comme I'm, gonna, don't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
- Les sons « sh » et « zh »: chef /ʃɛf/, gosh /ɡɑːʃ/, dish /dɪʃ/, delicious /dɪˈlɪ.ʃəs/, shrimp /ʃɹɪmp/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, surprisingly /səˈpɹaɪzɪŋli/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, carbonara /ˌkɑɹbəˈnɑɹə/, avocado /ˌɑvəˈkɑdoʊ/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hungry /ˈhʌŋ.ɡɹi/, horrible /ˈhɔɹ.ɪ.bəl/, herb /hɜːb/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: sandwich /ˈsæn(d).wɪd͡ʒ/, chop /t͡ʃɑp/, cherry /ˈt͡ʃɛɹi/, texture /ˈtɛkst͡ʃə(ɹ)/, vegetable /ˈvɛd͡ʒ.tə.bəl/
- /r/ anglais — langue recourbée, sans frotter la gorge: fry /fɹaɪ/, garlic /ˈɡɑɹlɪk/, shrimp /ʃɹɪmp/, cherry /ˈt͡ʃɛɹi/, ingredient /ɪnˈɡɹiːdi.ənt/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme tier, fry, onion.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.