Pratique du Shadowing: Chef Curtis Stone Showcases Foods From Around the World - Apprendre l'anglais à l'oral avec YouTube

B2
All right, so you're originally from Australia.
⏸ En pause
206 phrases
Si les phrases sont trop courtes ou trop longues, cliquez sur Edit pour les ajuster.
1
All right, so you're originally from Australia.
2
I am.
3
And you travel all over the world.
4
Yeah, I lived in England for about seven years,
5
lived in Europe for quite a while, bit of Southeast Asia.
6
So you know, my favorite way to travel is through your stomach.
7
So travel with a good appetite.
8
All right, so do you have a favorite?
9
No, not really.
10
You know what I mean?
11
There's good stuff from everywhere.
12
So I figure let's start in Europe.
13
All right, let's start in Europe.
14
We're in England, OK?
15
All right, is cabbage from England?
16
Cabbage, they serve a lot of cabbage in England, actually.
17
All right.
18
The English cuisine was quite a poor cuisine originally.
19
So this is called bubble and squeak.
20
It's predominantly potatoes.
21
Right.
22
There's a bit of cabbage chopped up and put through it.
23
And it's served hot.
24
So the bubble comes from when the potatoes and the vegetables are boiled,
25
then they're cooled, crushed up together.
26
And then the squeak comes from when you fry them.
27
So it's sort of bubble and squeak.
28
Bubble and squeak.
29
Sure.
30
And it's just vegetables and what's this stuff on top?
31
Potato.
32
OK.
33
A little bit of crispy bacon.
34
OK.
35
So it's really good with breakfast.
36
If you're going to have poached eggs or something like that,
37
A bit of bubble and squeak,
38
fried up in the morning is spot on.
39
What do you think?
40
I love it.
41
Okay, next, we're jumping all the way over to Africa, to Morocco.
42
This is a big tagine,
43
which is what they do a lot of their cooking in.
44
And these are called bastires.
45
And usually they're made with pigeon.
46
But I was in Hollywood Boulevard for like 25 minutes this morning.
47
I couldn't catch one.
48
I've done this with chicken.
49
It's filo pastry.
50
And if you break into it, you see this.
51
And where is this from, Morocco?
52
This is from Morocco.
53
OK.
54
Now, Morocco has got all these different influences from all over the world.
55
So the Portuguese, the Spanish influence, the African influence.
56
And this has got all these funny flavors.
57
There's egg, there's potato, there's chicken,
58
there's saffron, all these spices,
59
and then sugar and cinnamon on top.
60
So it's a bit of a weird combo.
61
OK.
62
I'm going to let you taste it first.
63
You're gay, Malin, I'm impressed.
64
Mmm.
65
What do you think?
66
Amazing.
67
With cinnamon and chicken.
68
Yeah, it's bizarre, isn't it?
69
Very weird combinations, but good.
70
Now, let's skip right over to the South...
71
Southeast Asia.
72
OK.
73
You're gonna love this one.
74
I don't know if I will.
75
We've got all sorts.
76
I see what's there right now.
77
Now, these are little deep-fried scorpions.
78
Mm-hm.
79
We've got some frog's legs around the outside of the plate here.
80
Uh-huh.
81
These are little, um, ocean white worms.
82
Uh-huh.
83
OK, see that?
84
Beautiful.
85
Where is this from?
86
These are water beetles.
87
Who eats this stuff?
88
Southeast Asia.
89
So this is Thailand.
90
Uh-huh.
91
Yeah.
92
Scorpions.
93
Are you game to try?
94
Who would even think to let's fry them up?
95
No, I'm not game.
96
What's that?
97
This is a water beetle.
98
No. Does anybody want to try?
99
Does anybody want to try a water beetle?
100
Is anyone game enough?
101
Come on down.
102
Right here in the front.
103
Come on back here.
104
Come around.
105
Come around then.
106
Wow.
107
You either really want to be on TV, or you're really.
108
It's a.
109
OK.
110
Oh my god.
111
What's your name?
112
I'm looking at a shake.
113
Molly.
114
Molly.
115
Yes.
116
Do you have a next of kin we can contact, or anything?
117
Because look what you're eating.
118
Well, he said he'd eat it if I eat it.
119
Well, but so.
120
All right.
121
Go, Molly.
122
You first.
123
Me first?
124
OK.
125
What's the best place to start?
126
The head or the wing?
127
In your mouth.
128
OK.
129
OK.
130
Oh, god.
131
I can't believe you're doing that.
132
Oh, Molly, no. No. It doesn't taste like anything, really.
133
It's kind of crunchy.
134
Are you going to eat one or not?
135
You said you would.
136
I was only joking.
137
Yeah.
138
But let's give her a finger at the board.
139
Yeah.
140
Put it down.
141
Thank you, Molly.
142
All right, you want to wait.
143
Stay in case you want to eat.
144
Wait, stay with me, because I might want you to eat something else.
145
You're going to eat the scorpion?
146
Ready for the scorpion?
147
I am a Scorpio, so.
148
Oh, that's gross.
149
All right.
150
All right, so now we're skipping to dessert,
151
which is supposed to be delicious.
152
It is delicious.
153
What is this?
154
This is one of my favorite desserts in the world.
155
Comes from Australia, so we're in Australasia now.
156
And this is called a pavlova.
157
Now, in Australia, everybody's auntie makes a good pav.
158
You know, it's what your auntie shows up to a christening or a party or Aunt Pat.
159
She's always doing a good pav.
160
So plenty of fruit.
161
What's in it?
162
What is that?
163
It's basically a meringue.
164
So it's egg whites and sugar.
165
You whisk it up, and then you cook it really slowly in the oven,
166
covered in cream, plenty of fruit.
167
So there's just nothing but cream and meringue in there?
168
Cream and meringue.
169
So it's one on the Weight Watchers diet.
170
Yeah, exactly.
171
I'll have a little tiny, tiny bite.
172
Yeah, no, it's got plenty of sugar.
173
But it tastes really good.
174
You must have had this before, Alan.
175
I have not.
176
But the only reason Portia came today is because it's here.
177
Is she here?
178
Yeah, because she knew you were here and cooking this.
179
So she loves this.
180
It's delicious.
181
It's very, very rich.
182
Very rich.
183
It is, isn't it?
184
You can't have too much.
185
But the berries are good.
186
The berries are good.
187
I like the berries.
188
The berries break it up a bit.
189
So you know, that's my advice.
190
Whenever you're traveling, travel with a hungry belly.
191
All right.
192
And find your way through the food.
193
All right.
194
And where's the place that,
195
oh, Southeast Asia has the scorpions and stuff like that.
196
That's Thailand.
197
Oh, Thailand.
198
OK.
199
Well, and you ate it, and you're still OK.
200
All right, we'll keep an eye on you throughout the show.
201
All right, Take Home Chef airs on TLC.
202
And be sure and pick up a copy of Curtis's book,
203
Cooking with Curtis, which is right here.
204
And we'll check in with Mike Holmes and see how the Twos family home is looking after this.
205
Don't go away.
206
you

Télécharger l'application

Notation IA pour chaque phrase que vous prononcez

Scanner pour télécharger
Scanner pour télécharger
Download on theApp Store
Get it onGoogle Play
TRENDING

Populaires

About This Lesson

In this lesson, you will practice your English listening and speaking skills by watching Chef Curtis Stone's delightful exploration of culinary traditions from around the world. Focus on how he describes various dishes, such as the English classic "bubble and squeak" and Moroccan tagines. This video will enhance your vocabulary related to food and cooking and improve your pronunciation. By actively engaging with the content, you can perfect your speaking abilities and expand your language skills. This lesson is particularly useful for those preparing for the IELTS speaking practice, as it includes rich, descriptive language.

Key Vocabulary & Phrases

  • Bubble and squeak: A traditional English dish made mainly from potatoes and cabbage.
  • Tagine: A dish from North Africa, typically slow-cooked in a conical earthenware pot.
  • Bastire: A flavorful pastry often filled with meat, traditionally made with pigeon.
  • Filo pastry: A very thin unleavened dough used for making pastries.
  • Poached eggs: Eggs that have been cooked without their shells in simmering water.
  • Crispy bacon: Bacon that has been cooked until it is crispy in texture.
  • Travel with a good appetite: An expression indicating that one should be open to trying new foods while traveling.

Practice Tips

As you watch the video, try using the shadowing technique to mimic Chef Curtis Stone’s pronunciation and intonation. This involves listening to a small segment of the transcript and then repeating it aloud immediately after, imitating his tone and rhythm. Since this video features a conversational style at a comfortable pace, it's perfect for practicing your speaking skills.

Pay attention to the way Chef Stone emphasizes certain words and phrases, such as "bubble and squeak" and "tagine." Try to shadow speak those specific terms, as these are essential for describing food culture, which may come up in your IELTS speaking practice. Focus on speaking clearly and confidently, gradually building up to longer phrases.

Consider practicing in front of a mirror or recording your voice, allowing you to notice any areas for improvement. By incorporating the shadowspeak method during your lessons and using engaging resources like this video, you can effectively learn English with YouTube while expanding your culinary vocabulary!

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.

☕ Offrez-nous un café