Pratique du Shadowing: I Cooked Against Uncle Roger - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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Nick: Today I'll be competing against Uncle Roger.
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We'll be cooking each other's most famous hometown dishes.
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The challenge will be judged by the toughest chef on the Internet, Chef Rush.
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The stakes are high.
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If I lose, Uncle Roger will take away my uncle title.
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If Uncle Roger lose, I won't have MSG for one week.
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Chef Rush: Chef Nick. Uncle Roger, you have 30 minutes to prepare the dish of your dreams.
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And your time starts now.
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-Nick:Okay. -Uncle Roger:Lobster.
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Nick:So what's happened here is Uncle Roger is giving me everything I need to make one of his favorite hometown dishes.
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I've done the same. Giving him all the ingredients he needs to make a lobster roll.
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Uncle Roger: Oh, New England lobster roll.
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Nice. Nick: Uncle Roger's char kway teow.
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Uncle Roger: Char kway. Teow. Not bad pronunciation.
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Not bad. Niece and nephew. This is the first time a white guy ever made char kway teow on YouTube. Historic moment.
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Okay, so this.
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Nick: Here is basically the Malaysian version of pad Thai.
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So I'm not shooting completely in the dark here, but I have never tasted nor made this dish.
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Uncle Roger: I'm gonna treat lobster like my ex-wife.
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Okay. Lobster. Thank you for your service.
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And now it's dead.
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Nick:What is this?
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Uncle Roger:That Chinese sausage.
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Nick:It smells very strong.
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I'll just slice in a nice angle like this.
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Now that my sausages are prepped out, I want to start cooking my cockles.
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These are beautiful small clams from New Zealand.
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Uncle Roger: That had to get ingredient. Good job.
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Chef Rush: It's been five minutes and no cooking yet.
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Uncle Roger:Relax, Chef Rush. Cooking about preparation.
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You don't want premature cooking.
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You know what I mean? Okay, now the water boiling.
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I'm gonna put lobster in there, put it back on steam for maybe 6 to 8 minutes.
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Nick:6 to 8 minutes? Doesn't sound like enough time to me.
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Uncle Roger: Steam for ten minutes.
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Nick: These cockles are going to cook very quickly, so I don't want to fully cook them through now. I just want them to begin to open up and I'll finish cooking them in the wok.
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Uncle Roger: While lobster cooking, we gonna make the brown butter.
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Nick: The brown butter is a very difficult part of this lobster recipe and one that I'm wondering whether or not Uncle Roger will struggle with.
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I know he's an uncle, but making brown butter takes precision.
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Uncle Roger: Brown butter that brown. Very easy.
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It's a bit of MSG in there.
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Put some milk powder in there.
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Chef Rush: Ten minutes down. You hurry up.
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Ten minutes left.
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Uncle Roger: Don't worry, Chef Rush. This lobster roll make.
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I'm gonna put protein powder in there.
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Your favorite.
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Chef Rush: You got 20 minutes left.
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Nick: My cockles have already opened up, so I'm going to take these off the heat right now.
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We'll finish cooking them later.
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Let's check in on Uncle Roger's lobster.
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The one thing I'll say is he's put way too much water in the pot and the lobster is not looking good. He also left the rubber bands on, which is going to give terrible flavor to the lobster roll.
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Uncle Roger: What you doing?
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Nick: You left the bands.
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Oh. Uncle Roger: The lobster gonna taste like rubber.
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Uncle Roger really stuck this time.
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Nick: That is a technique that I have never seen before.
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Uncle Roger: It's not technique. Don't learn from this.
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Nick: Because I don't have very much time right now. I am going to cook both of my noodles in the same pot.
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I don't know if Uncle Roger is going to be upset at me for this, but I think the rice noodles might take just a moment longer to cook, so I'm going to put those in first.
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Now for the chow mein noodles.
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With the system I'm using, I'm going to cover the top with this strainer.
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Then in go my chow mein noodles.
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Uncle Roger: I think butter, nice and brown.
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Tasting the brown butter.
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Uncle Roger f*ucked up again.
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Nick: Uncle Roger, are you okay?
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Uncle Roger:Yeah.
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I undercooked the brown butter.
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The lobster going to taste horrible.
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Sorry, Uncle Nick.
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Nick: This is the most famous dish from all of New England.
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You have to do it properly.
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Uncle Roger: The New England ancestor crying.
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Oh, no. Uncle Nick, do you have another lobster?
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Nick:What? Uncle Roger:This one overcooked?
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Nick:No, it's not. Uncle Roger:What? Nick:That's not done.
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Uncle Roger:How do you tell? Nick:When it's all the way nice and red, like this color here, the kind of lighter red color.
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Then it's done.
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Uncle Roger: But you want to leave it slightly undercooked because you're going to cook a bit longer in brown butter?
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Nick:No. Uncle Roger: No?
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Okay. A little bit more.
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Nick: I've already salted my water, but I also want to add just a touch of MSG into that, just to give that some nice extra Uncle Roger inspired flavor.
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Uncle Roger:Good, good. Nick:I'm going to take these noodles out and rest them here.
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Uncle Roger, what do you think of my method of cooking both noodles in one?
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Uncle Roger: I think that noodle overcooked.
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Nick: I think so too.
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Uncle Roger: We all f*cked up today.
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Okay... Nick: I'm going to cook these rice noodles for the second time.
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This time I need to watch more carefully.
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I will say the lobster actually looks pretty well cooked.
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Uncle Roger: Oh, thank you.
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Nick: Good job. Good job.
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Uncle Roger: Trial and error.
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Chef Rush: 15 minutes down. 15 minutes to go.
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This better be perfect.
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Uncle Roger: This is the scariest judge ever.
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Oh, forgot Ice bath.
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Ice bath. Nick: And speaking of ice bath, I'll rinse them under cold water now to stop the cooking process.
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Uncle Roger: Uncle Nick, keep copying me.
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Hurry up, Uncle Roger.
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Gonna be slow on purpose.
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So Nick, overcook his noodle.
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Nick: I'm not cooking these noodles again.
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Uncle Roger: Sabotage. Sabotage.
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This lobster claw.
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Pull and twist.
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Remember, this is lobster.
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You always have to take it out.
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This lobster full of.
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Nick: The female lobster. Those are eggs.
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Uncle Roger: Those are eggs.
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Oh, okay. Don't matter.
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You don't want to eat egg anyway.
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Nick: You know my favorite part?
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What? Uncle Roger: Let's see if Uncle Roger remember how to do this.
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How do you open the claw?
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You make it look so easy.
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Nick:Stand back.
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Nick: That is a beautiful lobster claw.
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You should save that for the top of your roll.
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Take the tail. Tail?
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That's not the tail.
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Uncle Roger: Oh, no.
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Nick: Do you remember what I taught you?
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Thank you. Uncle Roger: Crack it open.
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Nick: Nope. I'll give you a hint.
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Fork. Uncle Roger: Ah. Okay.
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Okay. Where is the fork? Where is the fork?
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So you step it and scoop it out.
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Paul Twist.
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Nick: Leverage. Beansprouts? Where are my beansprouts?
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Uncle Roger: Why are you wasting food Uncle Nick?
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Chef Rush: Beansprouts. You're welcome.
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Nick: Thank you, chef.
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I'm so scared of him.
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It is finally time for me to cook.
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And I'm going as quickly as I can because my uncle title is in the hands now of Chef Rush, and he is hungry.
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My wok is very nice and well seasoned, and I think Uncle Roger would be proud.
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Manny: Uncle Roger, I've ever been proud of Nick?
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Uncle Roger: Every day. Every day.
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I'm proud of him. You know, he just wins.
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Streamy. You know what I mean?
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Mayonnaise in the bowl. Put the lobster in there.
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Brown butter go in.
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Nick: Perfect. Brown butter. Good, good, good.
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Perfect Brown butter.
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Uncle Roger: Mix them all together, sprinkle a bit more MSG, squeeze of lemon, finely chop some celery because Uncle Roger liked the crunch in there.
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Mhm. Taste test.
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Mhm. Nick: Once that pork lard is hot and goes my Chinese sausage which I'm going to cook for about two minutes, get it nice and crispy.
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Do we have.
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Uncle Roger: Some salt here. Salt. Salt?
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Nick: I sure hope we have salt.
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Uncle Roger: Cooking channel with no salt.
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Nick: And own a salt company.
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Oh, yeah. Once. That's nice and crispy.
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I'm going to move that off to the side.
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In goes my egg. Let's get that nice and fluffy.
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We didn't have any garlic chives, so instead I'm using these green onions in they go.
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Chef Rush: Less than ten minutes left.
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Uncle Roger: Oh, no, no, no.
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Usually I just talk on my channel.
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Today I actually have to cook.
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I don't like this.
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Nick: Uncle Roger's recipe says five peeled green prawns.
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I'm going to go off script and leave them with the shells on.
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Uncle Roger:What?
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No. How are you going to eat prawn shells?
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Nick: Extra flavor.
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Uncle Roger: Okay. Okay.
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Nick: These are going to cook very fast, so I do not want to let them go for too long.
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And these ones are beautiful.
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Almost as beautiful as Uncle Roger's ex-wife.
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Uncle Roger: What? Have you seen the Lord of the ring?
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She looked like Gollum. That's terrible.
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Nick: Can't forget about the whites of the onions, which I'll add in now and then.
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I know that when I add my sauce in, I want to put it onto the side of my pan.
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See all those flames giving us that extra flavor?
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Then I'll go off script again and give a little bit of that water from the cockles.
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And of course, all of those cockles themselves.
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Uncle Roger: No cockle is supposed to take out of Shell.
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Nick: I like it like that.
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Uncle Roger: Are you trying to make paella.
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Nick: Now and then to finish in.
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Go. My noodles. Wow, this looks good.
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It's time to taste. I still want a little bit more seasoning.
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Uncle Roger, come show me your tossing.
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Uncle Roger: You put too much in there, you know.
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Nick: Oh, that's why he's the uncle.
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Uncle Roger: Don't distract me. I'm trying to finish up your lobster roll.
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Chef Rush: Two minutes left.
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They better be on the plate.
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Uncle Roger: Chef Rush is going to love this.
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Uncle Nick going down today.
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Nick: I noticed this dish was traditionally served on a banana leaf.
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So I'm going to try to impress the judge today by placing it over this beautiful leaf as a prop. I really hope he likes it.
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Chef Rush:Five, four.
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Three, two, one.
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Hands up! Nick: Woo! Oh, my God.
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Uncle Roger: What do you think?
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Chef Rush: It's a little small for me.
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Uncle Roger: What? It's for one normal people portion.
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You're not.
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Chef Rush: Normal. No, that's true.
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Yeah. Time to see who's the better chef.
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First up, we have Uncle Roger's lobster roll.
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It looks pretty solid.
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Roll is toasted, looks juicy.
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It's a little bit rubbery. Not much.
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Could use a little bit more sauce to go along with it because the bread is soaking it up. Not the best lobster roll I ever had, but definitely not the worst.
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Next up, Nick's Char-kway-teow.
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Char kway. Uncle Roger: Teow.
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Chef Rush: Char kway. Teow.
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Uncle Roger: Char kway. Teow.
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Chef Rush: Nick's noodle dish.
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I love the little fake leaf.
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I love the bowl.
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I love these whole prawns.
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It smells very flavorful.
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I'm getting a lot of flavor profiles popping me in my mouth.
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A little spicy. Beautiful looking prime.
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Okay. That was melt in your mouth.
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They would cook perfectly on this one.
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I think I've made my decision.
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Chef Nick. Uncle Roger, after tasting both dishes.
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I've decided. It's a tie.
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Chef Rush: So I need more from both of you.
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You guys, when I make fried rice.
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Oh, my God. Ten minutes on the clock starts now.
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Uncle Roger: Let's see who can make better fried rice.
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Nick: But it just so happens that I have a trick under my sleeve today.
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You see, I'm going to try to beat Uncle Roger with his own worst enemy.
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Uncle Roger: What is that? No, that Jamie Oliver Fried rice recipe.
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Oh, Uncle Roger don't like this Jamie Oliver recipe.
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Will he make our ancestor cry again?
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Look at this.
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If Nick beat me with Jamie Oliver recipe, Uncle Roger gonna quit.
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Chef Rush: You quit fucking around.
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You got eight minutes left.
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Nick: The great thing about Jamie Oliver's fried rice recipe is it only has one, two, three, four, five ingredients.
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This I can definitely do in just ten minutes.
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Uncle Roger: Egg fried rice. Uncle Roger.
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Make too many time. Now I'm gonna challenge myself with new technique.
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First, we whisk the egg to whisk it to a really, really fine, very important step.
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Make it even finer.
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Use the colander.
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Nick: I know Uncle Roger doesn't like Jamie Oliver, and especially doesn't like this recipe.
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And that's why I'm using it here today.
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Uncle Roger: Well, you want to torture Uncle Roger like that?
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Nick: I know it's not traditional, but I'm going to follow this recipe.
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Other than one change today, I'm going to add just a touch of MSG.
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Uncle Roger: Msg cannot save Jamie Oliver's food.
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He doesn't even.
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Nick: Have any soy sauce in here.
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Uncle Roger: Yeah, that's the problem.
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Speaker6: Okay, maybe two changes now.
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Uncle Roger: Niece and nephew, pay attention.
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This super cool technique with right hand and pour egg in there in thin trade with left hand.
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Nick: What on earth is Uncle Roger doing with his eggs?
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Uncle Roger: Egg shred free.
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Oh, have you seen this before?
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Niece and nephew.
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Nice and crispy.
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Impress. Impress.
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Nick:Hm. He doesn't put the eggs in first.
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Why doesn't he put the eggs in first?
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Uncle Roger:I don't know.
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Ask him. Ask him.
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Nick: My eggs are in, so I'll let those get nice and fluffy and then begin to mix them up. I actually think I'm going to be able to make this taste pretty good.
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Chef Rush: 4.5 minutes left.
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Uncle Roger: Uncle Roger waste too much time making the fancy egg.
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Nick:My egg has gotten nice and fluffy and it's looking really, really good.
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Once the egg is cooked, I'll go in with some of my day old rice.
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Uncle Roger: What that hate crime.
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Hate crime. Youtube Cancel Uncle Nick.
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Nick: Time to move this rice around a little bit.
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And while I do it, I'll hit it with just a little bit of MSG.
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Uncle Roger: I know what you're thinking, Uncle Nick.
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So far ahead of you.
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It's easy to be fast if everything wrong.
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Some sexy spring onion.
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Nice and long cut at the bias.
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See, this is one of my favorite Asian ingredients.
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Chinese sausage. Since Nick have this from his last challenge, Uncle Roger gonna use this. Oh, so this is vegetable oil.
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Don't be like Jamie Oliver and use olive oil.
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Garlic, go in. Shallot. Chinese sausage.
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Go in and you start to get fragrant crack egg at.
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Nick: I just wanna admit it... I just wanna...
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At this point, I'm...
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Chef Rush: Two minutes left.
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Uncle Roger: Oh, Uncle Roger don't know if I'm gonna finish.
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Nick: One of the final steps of Jamie Oliver's recipe is to take this tofu and then crumble this around my whole wok.
293
I don't understand this part at all.
294
I'm also going to toss in a few green onions.
295
And at this point, we really need to get this on the plate.
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Uncle Roger: Almost done. Toss a few more time.
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Chef Rush: Get it on a plate.
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Nick: I haven't cooked this fast since MasterChef.
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Five, four.
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Chef Rush: Three, two, one.
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Hands up. Uncle Roger: Initially, Uncle Roger worried.
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Uncle Nick going to follow Jamie Oliver recipe 100%.
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But he takes all the mistake Jamie Oliver make and then improve with proper technique and ingredients. Maybe he actually stand a chance.
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Nick: It was so bad I couldn't follow it.
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Chef Rush: This is Chef Nick.
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New and improved.
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Jamie Oliver's fried rice.
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Nice color profile.
309
Looks good. Smell of green onions.
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It's melting in my mouth presentation wise.
311
I love that he had the little playfulness to put it into a to go container.
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Overall, it's a very solid fried rice.
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I don't know if Uncle Roger gives Jamie Oliver enough credit.
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So with that said, we all know no one makes fried rice better than Uncle Roger.
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So we got to see if he brought his A-game today.
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Presentation on it is top notch.
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I love the shredded eggs.
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That takes a lot of skill.
319
Added some protein.
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Now let's taste lots and lots and lots of flavor.
321
He's not all hype. He knows his way around some fried rice.
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This one's going to be tough.
323
The winner of the day's challenge is.
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Nick. Uncle Nick.
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No. Nick: I can't.
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Uncle Roger: Give me all of a fight.
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Right.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 327 phrases et 2883 mots à répéter en shadowing. La partie parlée dure 13:02. Le locuteur parle vite, environ 221 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 72 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots moins courants de la vidéo, avec leur prononciation et leur sens :
- uncle /ˈʌŋ.kl̩/ (nom) — oncle, tonton. The brother or brother-in-law of one’s parent.
- chef /ʃɛf/ (nom) — chef cuisinier, chef. The presiding cook in the kitchen of a large household.
- lobster /ˈlɑb.stɚ/ (nom) — homard, langouste. A crustacean of the Nephropidae family, dark green or blue-black in colour turning bright red when cooked, with a hard shell and claws, which is used as a…
- butter /ˈbʌtɚ/ (nom) — beurre. A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk).
- fry /fɹaɪ/ (verbe) — faire frire. To cook (something) in hot fat.
- dish /dɪʃ/ (nom) — assiette, plat. A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle.
- egg /ɛɡ/ (nom) — œuf. An approximately spherical or ellipsoidal body produced by birds, insects, reptiles, and other animals, often housing an embryo within a membrane or shell…
- flavor /ˈfleɪvə/ (nom) — goût, saveur. The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
- technique /tɛkˈniːk/ (nom) — technique. The practical aspects of a given art, occupation etc.; formal requirements.
- onion /ˈʌn.jən/ (nom) — oignon, ognon. A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice.
- sausage /ˈsɔsɪd͡ʒ/ (nom) — saucisse. A food made of ground meat (or meat substitute) and seasoning, packed in a section of the animal's intestine, or in a similarly cylindrical shaped synthetic…
- ingredient /ɪnˈɡɹiːdi.ənt/ (nom) — ingrédient. One of the substances present in a mixture, especially food.
- bath /bɑːθ/ (nom) — bain, baignoire. A tub or pool which is used for bathing: bathtub.
- tail /ˈteɪ̯l/ (nom) — queue. The caudal appendage of an animal that is attached to their posterior and near the anus or cloaca.
- leaf /lif/ (nom) — feuille. The usually green and flat organ that represents the most prominent feature of most vegetative plants.
Les verbes à particule que vous entendrez
- go off (verbe) — exploser. To explode.
- hands up /hæn(d)ˈzʌp/ — haut les mains !, mains en l'air !. Put your hands up (if you wish to participate).
- open up (verbe) — ouvrir. To open.
- do in (verbe) — tuer, zigouiller. To kill or end; to defeat.
- finish up (verbe) — fignoler. To complete the last details of a task.
- go down (verbe) — descendre. To descend; to move from a higher place to a lower one.
- look at (verbe) — regarder. To observe or watch.
- stand back (verbe) — reculer. To maintain distance.
Prononciation à surveiller
Le locuteur utilise 93 contractions et formes réduites, comme I'm, don't, I'll. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: bath /bɑːθ/, thin /ˈθɪn/
- Les sons « sh » et « zh »: chef /ʃɛf/, dish /dɪʃ/, shell /ʃɛl/, presentation /ˌpɹɛzn̩ˈteɪʃn̩/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, preparation /ˌpɹɛpəˈɹeɪʃ(ə)n/, traditionally /tɹəˈdɪʃ.ə.nə.li/, pronunciation /pɹəˌnʌn.siˈeɪ.ʃən/
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 uncle, chef, lobster.
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | If I lose, Uncle Roger will take · If Uncle Roger lose, I won't have |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've done · have never tasted · have already opened |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | will be judged · are prepped · is toasted |
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.