Pratique du Shadowing: I Cooked Every EXOTIC Hot Pepper - Apprendre l'anglais à l'oral avec la vidéo
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Today we're cooking the world's spiciest foods with the most exotic hot peppers.
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It is so painful.
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We'll be starting off mild, but as the video progresses,
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the peppers will get exponentially hotter until we reach genetically modified spice bombs whose only purpose is to inflict maximum pain.
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Each pepper will be used to cook an iconic dish from around the world.
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Will I survive?
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Let's find out.
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Starting off in Japan with the shishito pepper.
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At only 100 Scoville, the most spicy of the day is literally 22 ,000 times more spicy.
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Now, before we cook, I unfortunately agreed to a challenge.
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Today, I'm going to be tasting each of these peppers raw.
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Yes, including the extremely spicy ones.
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Then I'll try a spice antidote method, like in this case, milk, and I'll rank it to see if it actually works.
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We're in good shape ooh ooh there actually is a little kick to
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that i mean
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that right there is a classic completely got rid of any spice i'll give milk a 9 out of 10
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but something tells me
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that today we're gonna be pushing my spice tolerance to the limit how is this really the least spicy with
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that time to cook
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and this right here is my favorite method for shishito peppers
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we're basically gonna do a quick marinade got some salt
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and black pepper then i like to throw in a bunch of asian flavors like chili crisp,
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fresh garlic, ginger, and sesame oil.
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Now, let's get them on the grill.
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Whoa, really just looking for some nice char on these bad boys.
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That's how you know you're doing it right.
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I don't know why it would be going off right now.
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Finishing them off with some sesame seeds, charred lemon, and the rest of that marinade.
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Time to eat.
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Okay, everybody, preventative Pepto -Bismol.
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Pepto -Bismol on three one, two, three.
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Pepto -bismo.
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Now that we got that out of the way, pepper number one.
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As you guys know, this is a shishito.
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Very mild in terms of spice, but if you saw the peppers we have coming up later, your mind will be blown and you'll be very terrified.
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I'm a little nervous.
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Where'd you even get all these peppers?
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I got it, guy.
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All right, so you just let me do the talking.
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This guy's pretty sketchy.
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What you want, bro?
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You got that hot stuff we talked about?
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You got everything you need i got that habanero
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that new stuff from china only if you can handle it hey you can look
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but you can't touch you got anything like really hot come
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back here over 1 million scoval pop these aren't even legal in 49 states you got the money
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all right get out of here serious yeah come on let's go quickly oh
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that guy seems pretty hardcore they say one out of ten of these are spicy
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so let's see who gets lucky
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that marinade just oh that's soft is it really one out of ten i've heard one out of ten
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and i think that's bs because mine was really spicy
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and i think yours was too what's yours sophia tastes like
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a bell pepper that's very spicy though i feel like these are
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so underrated i always see them on the menu
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and never get it
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but now i'm gonna get them more often overall i'd say
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we're off to a pretty strong start let's keep it moving
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with a significant jump to 5 000 scoville the jalapeno is
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widely considered the most popular hot pepper in the world
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while spicy it's a basic pepper literally nothing like some of the peppers we'll be trying later
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which are so unique
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and obscure only a select amount of people have ever tried
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them okay it is time to taste our raw jalapeno for the antidote.
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We have some fresh honeycomb.
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We're only at 5 ,000 Scoville, so I feel like this should still be manageable.
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Time to taste.
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A big bite.
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Oh my god.
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Is this really the second pepper?
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All right, honey.
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The honey helps substantially.
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I'd give that honey, like, realistically an 8 out of 10.
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That works pretty well.
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Given how hot this was at only 5 ,000 Scoville, I am in huge trouble.
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I'm honestly still in pain right now, but for our jalapeno dish, we're of course making a tex -mex classic the one
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and only jalapeno popper we'll remove the seeds like so
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and time to add our filling it's got cream cheese cheddar green onion
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and some seasonings for a super creamy interior next up of
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course we need to wrap in bacon just going around like
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so leaving us with this beautiful army of bacon wrapped poppers
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finishing with a little honey cajun rub just for a little extra kick of flavor
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and we'll get them on the smoker and just like
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that they should be done perfectly smoked and crispy bacon with
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that creamy interior these for me are the ultimate game day snack the one
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and only jalapeno hot but not spicy it's almost sweet now
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that it's been cooked i'm not really getting a lot of
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spice on this one i think the big difference here the
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cream cheese like the dairy on the inside cuts down on the spice the fresh version was shockingly spicy.
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Still, in generally safe territory here.. let's move on we've shot
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up by 700 to 35 000 scoville heat units a truly
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symbolic staple ingredient in southern italy all right pretty significant jump
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here to 35 000 scoville we have yogurt as our antidote let's give it a shot not
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that bad oh oh my god spoke too soon
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that does help this is way hotter than i think it'd
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be for this early in the video yogurt's like solid nine out of ten
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but geez i'm in big trouble anymore i'm downgrading this to a seven it's
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so hot still now to cook with these calabrian chili peppers
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we're making quite possibly the most iconic pasta dish in the world the one
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and only spicy rigatoni made famous at least to me by
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the hugely popular restaurant carbone it starts with a bunch of
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these freshly chopped calabrian chilies along with these pickled Calabrian chilies for even more depth and spicy flavor.
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Just sauteing up some onions, adding in the chilies, some garlic, and a whole bunch of tomato paste.
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Now we'll add the vodka.
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In with the heavy cream, and we mix.
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Thin it out with a little pasta water, a little bit of sugar, and a little salt. And black pepper.
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A little butter.
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Looking good.
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Kyle, bring out the cheese wheel.
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Is a Parmesan wheel necessary?
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Absolutely not.
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But when you have one in your fridge, you'll find yourself putting it on everything.
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And in with the pasta.
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I feel like this is gonna get messy.
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Channeling my inner cuisine.
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There it is.
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Calabrian chili spicy rigatoni.
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Let's see how it stacks up.
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We have made a huge jump to 35 ,000 Scoville.
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Once again, I think the dish was holding back the spice in a good way.
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It tastes amazing.
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It's a nice spice level.
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I think the cream in the pasta is really, like, subduing that chili, and I'm kind of excited to have some spicier dishes.
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No, I'm good on that.
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Go, we're subduing the spice.
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Come on, Kyle.
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What's going to happen?
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It's pretty spicy.
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I stand corrected that pepper is extremely spicy.
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However, the dish does not reflect that.
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What are you doing, Kyle?
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I'm eating a chili bar.
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Why are you doing that?
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It's so hot.
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With that said, let's move on.
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At 100 ,000 Scoville, bird's -eye chili might look small, but it packs a huge punch
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and is extremely popular in many asian cuisines all right we've
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made it to 100 000 scoville for antidote we have some
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lime apparently the acidity helps with the spice here goes nothing
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who said this was an antidote spreading the spice everywhere oh
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my i'm giving this like a one out of ten
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that was a horrible idea let's cook okay now to cook with our bird's eye chilies, we're starting with an extremely cool piece of meat.
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This is an insanely marbled Wagyu A5 top round, and our goal is to make some extremely premium and extremely spicy Chinese hot pot.
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We got some Heidi Lau hot pot soup base, if you know you know.
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Now to kick it up a notch, we of course need to add those bird's eye chili peppers.
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We're just starting to boil, and this right here is a proper hot pot meal.
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Thinly sliced meat and all sorts of sides.
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This is something I ate weekly when I lived in Asia.
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Now let's make the perfect bite.
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We'll grab a nice thin slice of beef.
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We'll get it in the hot pot and it'll literally cook in just a few seconds.
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So very quickly, I'm going to add more of our bird's eye chili peppers to the sauce.
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We'll give that a mix, at which point our beef is already done.
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Give it a quick dip in that bird's eye chili sauce, and it's time to take a bite.
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I love hot pot.
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Yeah, this is my favorite Chinese meal.
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Got a little kick to it.
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It really does have a kick.
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This is that sort of spice that kind of makes my nose water a little bit.
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It's spicy, but it's not too spicy.
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Eating one of these little Thai chili peppers in raw form or just by itself, way too excessive.
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But in this context, it is absolutely phenomenal.
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I think we're just going to sit here
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and crush this entire hot pot meal in the meantime let's
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move on at 350 000 scoville we are no longer in
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fun territory even just the shape of this one you can
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tell it's about to get real it just looks scary if peanut butter as our
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antidote oh peanut butter is good just marinating in the peanut butter i do
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that like a six out of ten move on let's cook these little beasts
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and what we're making is some fiery jerk chicken scotch bonnets are native to the caribbean
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and a key ingredient in authentic jamaican jerk seasoning And we'll assemble the marinade.
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Jerk chicken can feel daunting due to all the required ingredients, but it's actually a pretty simple process.
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For spices, it's nutmeg, allspice, cinnamon, salt, and black pepper with a bit of brown sugar. And blend.
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So much flavor going on, but that is going to be spicy.
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We've got our beautifully broken down chicken here
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that we'll throw into a bowl and we'll completely cover in that crazy flavorful marinade.
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And we'll let this marinate.
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It's been 48 hours and this is what it looks like smells
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so good and you can just tell it is completely packed with flavor
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and let's get it on the grill the key here is high enough heat
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so we can get that great color while making sure
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that it doesn't burn almost done cooking
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so finishing with a barbecue sauce I made with some of
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that reserved marinade and
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that right there is the color we're looking for deep flavor from the long marination time
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so much texture on the outside the only question is how
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spicy will this actually be all right guys we have made
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a significant jump over 300 000 scoville in this little pepper right here i'm scared
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but no here's just have a bite no i'm serious everybody
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right in the comments say kyle have a bite jerk chicken
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that has a kick such a deep complex flavor in there
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that comes quick
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that heat i'm honestly starting to sweat we're officially in hot pepper territory the flavor is
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so good it makes it worth it this is the spice
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that i love because it's hot but it's really enjoyable there's
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so many other flavors going on in there yeah it definitely
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doesn't need to get hotter unfortunately it's about to next up we have not your average habanero at
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550 000 scoville this is an extremely unique habanero over one
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and a half times hotter than a typical habanero it has a deeper
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and more complex flavor selectively bred for its unique flavor
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and appearance all right time to try 500 000 scoville heat
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units on this not your average habanero i don't know
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if it's hotter less hot or what is going on with it
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but i am terrified
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and i have one question kyle why is there ginger in
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front of me right now i heard online it can alleviate spice by confusing your taste buds
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that sounds like complete bs here goes nothing
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definitely the hottest one of the day
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so far it started tasting like a cucumber initially the cucumber
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flavor is gone let's try the ginger oh spicy ah oh
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my god huh ginger zero out of ten bring up the
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milk pal get the milk milk is way better than ginger i was like
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that much who is hot as hell they're gonna get hotter
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from here move on now to cook with our red savina habanero we start with some beautiful
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and super high quality iberico pork belly we start with some nice thin slices
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and we're making one of my all -time favorite korean dishes
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spicy pork belly bulgogi these little slices should be perfect
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and let's assemble the marinade we got the soy sauce some fish sauce, some mirin, some jam, some sugar,
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a bunch of garlic, some black pepper, adding some Korean dried and fresh peppers.
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But our true source of heat is what comes next.
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Just by slicing into it, I'm getting that distinctive fruity aroma you see with habaneros.
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And finally, we'll add the pork belly as well as the onions.
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Now we just mix in all of those incredible
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and spicy flavors that's the color we're looking for it already
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smells insane we've let it marinate a couple hours time to cook just a splash of oil
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and in with
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that spicy meat keeping the heat high for some nice caramelization
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as you can see we're starting to get some beautiful color we'll finish with some fresh green onion
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and season with a touch of sesame oil as well as sesame seeds.
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And we should be good to go.
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An extra spicy red savina habanero version of one of my all -time favorite dishes.
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Let's taste.
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All right, guys, we've crossed over 500 ,000 Scoville.
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I actually don't think I've eaten anything this spicy.
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What do you think we changed that?
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I am not eating that.
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Okay, let's do it.
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It started off so sweet, so yummy.
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That's a little bit too hot it's still enjoyable to me any spicier
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and i would not be able to finish this it's really good though the dish is like a 10 out of 10.
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what's that it's the only thing
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that i can do at this point od on alka seltzer
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it's gonna be a fun birthday tomorrow hey guys everybody wish
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kyle a happy birthday i'm gonna count how many comments there are
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and the amount of comments will let us know how many
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people like you we'll let the pain continue let's move on we've crossed the threshold of 1 million Scoville heat units,
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the ghost pepper is truly one of the most famous and feared in the world.
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It just looks deadly.
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You know that moment right before you do something really, really stupid?
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That's where I'm at right now.
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Our antidote is sesame oil.
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One million Scoville.
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My heart is beating so fast.
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Oh, mamacita.
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It took a while to creep up on me.
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Oh, my lanta.
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This is a different kind of heat.
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Oh, it just hurts.
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Ow.
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I feel high.
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It's just pain.
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I think the sesame oil is actually pretty good, though.
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I give it like an 8 .5 out of 10.
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Who's actually watching this video, please, and I mean this genuinely, let me know.
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Drop a comment, do something to show me
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that you actually appreciate this type of content
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because this is by far the worst pain I've ever been in in a video, and it's not even close.
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It's time we make the world's spiciest curry.
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And this will require not one, not two, but three whole ghost peppers.
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We're making the most notorious curry in the world.
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Now I'm going to very carefully slice these up.
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Gloves are absolutely mandatory on this one.
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Just the smell coming off of this is deadly.
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It almost doesn't even smell natural.
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It's like chemically just concentrated spice.
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But either way, we should be good to move on.
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We'll go in with the onions as well as the ghost peppers.
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Oh my god.
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This is almost worse than eating.
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And we'll go in with the chicken.
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this is safe
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so from here all you gotta do is just mix your chicken adding in the garlic ginger
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and green onions next we'll add our seasonings still extremely spicy
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but i have to say at this point it's actually starting
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to smell incredible now we'll add in the diced tomatoes
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and some chicken stock and we'll let this simmer to finish cooking
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that was an absolute whirlwind i have no idea how people
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make this in india without smoking out the entire building
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because this was rough though visually it does look pretty good
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based on what just happened in this kitchen i am very worried right now not just inhaling it
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but like it's seared your eyes cheers oh man it's starting definitely a little too hot
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but it's weirdly addictive my hands started sweating my body has
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heat flashes going on right now my stomach right now feels
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like it's burning a little bit i kind of like it
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but i will say we're still in somewhat positive territory yes it's excessively hot but it's still delicious.
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Okay, guys, we have finally reached truly exotic territory.
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At 1 ,050 ,000 Scoville heat units, it's Peach Mamp BBG.
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To give you a sense of the headspace of the person who named this pepper, that stands for Peach Mojo Addicted Mutation Pepper Bubblegum.
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We find ourselves here once again.
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Okay, Kyle, please bring out the antidote.
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What?
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This is not an antidote it's great for spice says who what about it it's cold it's crunchy it's juicy
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and it just might fix extreme spiciness i will say there's some fruity notes to it almost like a habanero Why?
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It's a whole different feeling.
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Just like a...
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I will say, the cucumber cools me down.
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I feel high.
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Oh my god, the cucumber's like a seven.
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All right, let's move on.
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And for this one, we're making some truly spicy carne asada.
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This is flap steak with those long muscle fibers, perfect for absorbing our spicy carne asada marinade.
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And I'm adding three of our peach MAMP BBG peppers.
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And from here, we'll assemble the rest of our carne asada.
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Soy sauce, olive oil, a few oranges, a few limes, onion and garlic, oregano, cilantro, salt, black pepper,
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and I'll give it a good mix.
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And we'll let this marinate.
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Okay, it's been several hours and I have to say it smells amazing.
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You can just see it is packed with flavor.
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Let's get it on the grill.
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Keeping the heat high to develop some good crust i'm very interested to see
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if intense heat from all those peach man bbg peppers will
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remain after the cooking process i have to say this is
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looking mouth -watering as long as it's still edible in terms
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of its spice level taking some nice thin slices against the
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grain assembling a simple taco with the beef onion cilantro
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and some salsa that does include a bit of
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that pepper let's see what the team thinks time for the
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peach mojo addicted mango mango i don't know peach mojo addicted
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mama pepper bubble gum i can't even think anymore all right good enough my mouth is
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so hot right now i can't even tell
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if this is spicy to be fair the salsa is pretty spicy but like
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that last one was just 10 times harder than this thing
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i actually like it it does have a kick though it's a manageable kick carne asada is nice
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because it has some acidity you are cooking it over open flame which i believe kind of dumps down the spice level.
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Despite the extreme amount of pain I'm already in, I will say that taco was very solid.
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This next one looks almost as wild as its name.
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We've made it to the Big Mustard Mama.
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At 1 .1 million Scoville, we are now solidly in super hot territory.
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Developed by the renowned pepper farmer, Troy Primo, I am very concerned.
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Kyle, why is there oranges in a cup and a knife next to me?
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Fresh orange juice relieves spice.
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So basically you're saying I have to take a bite of a hot pepper, and I'm about to eat it with four oranges
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that I apparently need to juice myself that sounds awesome y 'all ready for this
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what is this what did i just eat ah it's like freaking rocket fuel oh
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that big mama big old mama oh hot mama hot mamacita
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the thing about these hot peppers i realize you take a
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bite you get hit with this like extreme feeling you feel
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it in your ears feel down to your little tippy toes
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no lips anymore tongue gone bubbling in your stomach sweating now let's cook with this i guess
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and for this one i got an extreme rib recipe planned i can almost guarantee
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that these will be the hottest ribs ever made on earth
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due to this little bottle right here very carefully crack this thing open oh
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that is deadly this powder is made out of smoked then
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dried big mama peppers in powdered form the heat is even more concentrated
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and we'll get it on the grill now this is where
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things are about to get real let's assemble our glaze
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and it all starts with our big mustard mama with it all finely chopped smell is just
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so intense in the room having flashbacks of taking a bite
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out of this thing from here we'll add in some barbecue sauce some mustard a bit of honey
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and we'll gently heat to let that spicy concoction come together just like
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that our ribs are done time to glaze two layers of heat here with the fresh peppers in the sauce
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and the powdered peppers seasoned on there this rack of ribs might look pretty
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but it's hiding an excessively spicy secret tastes like gasoline okay the problem with this pepper is
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that it's not just insanely spicy it's that gasoline flavor
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that i really don't like oh wow oh i'm just overwhelmed right now with spice i think the takeaway is
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that pepper is way too spicy
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but more importantly the flavor is just not there can we
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just let's just move on okay what dying over here after
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that calabrian chili everything went downhill for me we've made it
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to our next pepper this is the deceiver at over 1 .2 million scoville the deceiver is exceedingly rare
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and i mean just look at it terrifying the deceiver it's
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a nice optimistic fun sounding name a little antidote here apparently we have coconut milk does
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that work now apparently it's one of the best
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i need a can opener now shut up i'm on kyle i need to hold my lanta
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bring it the milk here's
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that can opener dude bring it the milk no bring the milk
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and the best give me that milk it's available for 59
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that was hotter than anything else i've had today what would
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you rate the coca milk zero two the more i do
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this the more i appreciate milk Milk's been moved to a 10.
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Oh, my lips are just slaughtered right now.
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Like, no more lips.
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We're in the bathroom.
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See you guys on the next one.
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Now, to cook with the Deceiver, we're taking the world's spiciest ramen challenge to the next level.
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On its own, the 2X Spicy Bulldog Ramen is already ridiculously spicy.
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This might be aggressive.
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Something tells me that this spice packet paired with the Deceiver is going to be something else.
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We'll go in with the ramen and just cooking it according to the instructions.
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adding in that deadly sauce.
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But we can't forget about the deceiver.
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This is definitely a bad idea, but just chopping up the deceiver and keeping it completely raw so that we can really experience the heat level,
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adding that all into mix.
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Even just the smell of this is absolutely horrifying.
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This is going to be ridiculously spicy.
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And now we just give it a quick stir fry.
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barely breathe right now oh my lord all it took was
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30 seconds to thicken up the sauce it is finally time
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to eat we might be actually in huge trouble like genuinely
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oh no immediate hand sweating oh this sucks this sucks it's another not good flavor it has
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that gasoline flavor in it and it's even hotter my mouth is like salivating and mucusing i don't it's disgusting.
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It only gets spicier from here.
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I'm going to go ahead and say that was the hottest of the day for sure.
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Like this feels to me like an even bigger step up.
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And you barely even had a bite.
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Let's move on.
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Okay.
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We're arriving in some truly diabolical territory.
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This pepper right here is XP crossing 1 .3 million Scoville.
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This is the most gnarly looking pepper I have I've ever seen in my life with those crazy vibrant red hues.
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Oh, yep, we're screwed.
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Whoever made this is sick.
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Ice cream, I'll give 6 .5.
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That pepper is not sold to the public.
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It's specifically meant for professionals.
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Starting to regain my senses.
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There was a point I genuinely thought I might have overdosed on pepper.
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I feel like I've just risen above my body.
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Let's cook.
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And to cook this one, we're making what might just be the hottest Nashville hot chicken of all time.
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To assemble, we go in with the butter.
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We got some ghee, a whole bunch of cayenne, some brown sugar, a touch of paprika, some garlic powder, salt black pepper
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and of course our secret ingredient xp chopping it up nice
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and fine and adding into the sauce i have to say
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that combination with the melted butter smells incredible at this point
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but i know it's deadly now the only other thing we need is of course our fried chicken
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and that right there is perfection serving up this fried chicken right on top of white bread
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and just smothering it in
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that xp extra spicy nashville hot sauce time to see how xp stacks up in cooked form
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it's really hot but the pepper can't actually get on the meat enough it's actually pretty good
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which i think means you have to take a bite how bad is it it's almost not bad actually
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if i take a bite of this pepper then i won't
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think you're a wimp i'm scared it tastes like poison oh it hurts i will say one thing, Max.
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The what?
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I get it now.
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It is so painful.
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I'm crying.
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I'm sweating.
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I can't feel my mouth.
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Oh, I'm actually sweating now.
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With all that said, let's move on.
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Next up, Death Ridge Chocolate.
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We've hit the 1 .5 million Scoville milestone.
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This pepper by famed pepper farmer Jacob Death Ridge looks demonic.
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Why is there just ice, Kyle?
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Death Ridge Chocolate.
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it's like okay here we go death ritual doesn't do anything
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i need milk i give it up to you take me
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ah ice cream cow oh my god i should getting a 1 .5 out of 10 it's nice
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because it's cold
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but it's just like water it mixes everything around oh my king i like the seltzer all right let's cook
451
and for this one we are making the world's spiciest beef jerky Starting with this flap steak.
452
It's choice grade, but the marbling is out of control, which should be perfect for this extra spicy snack.
453
You can see that because we cut this against the grain, no matter what, it's going to be just so insanely tender.
454
We'll add our meat to the bowl, chopping up our deathridge hot pepper nice and fine, adding it to the marinade with some garlic,
455
some honey Cajun seasoning, Worcestershire and soy, followed by lime juice and honey giving it a good mix
456
and we'll let this marinate for a few hours just like
457
that we should be fully marinated time to dry i know it'll be excessively spicy
458
but the meat at this point just looks
459
so flavorful we'll fully load up the dehydrator
460
and i'll see you guys in about five hours it's been six hours let's check on
461
that jerky i have to say it looks phenomenal just
462
so tender before we taste the world's spiciest jerky as you
463
guys might imagine filming these videos is not always easy it
464
can be painful it can be spicy a lot of work goes into it from the whole team so
465
if you are interested in supporting our channel max jerky is
466
by far the best way to do it exclusive to people
467
that are still watching at this point deep into a long
468
form video we are going to be offering a massive 35
469
discount on all of our products we don't usually do this
470
but i'd love for all of you to try it
471
if you're interested head on over to max jerky .com
472
and use code spice 35 and we appreciate the support death ridge chocolate jerky oh nice sounds delicious yeah
473
oh it's got that kick using a rich
474
and fatty cut like flap is typically not recommended for jerky
475
but when it's fresh oh it's extremely juicy the flavors are on point it's excessively spicy
476
but it is absolutely delicious this one also doesn't have like a good flavor
477
when you get into this excessive spice range it's just all about the spice i can barely taste anything now
478
but the texture was amazing i might die if i eat
479
that it's just spicy everywhere somehow this is not even close
480
to the spiciest of the day let's move on okay we've
481
reached a point where i am genuinely terrified this right here
482
is a chocolate seven pot primo at nearly 1 .8 million
483
scoville we're officially just about maxing out how spicy hot peppers can get.
484
For some reason I have toothpaste here.
485
Kyle, why do I have toothpaste here?
486
This is a Kyle special.
487
I did not read this online.
488
You brush it out, all the spice rinses out.
489
I think we've officially lost the plot here.
490
Oh my god, this is the worst one yet.
491
oh it's minty oh oh ah oh no it just hurts
492
so bad right now it makes you feel alive is the
493
one thing i'll say i feel like i recognize my mortality
494
etc i'm gonna be honest this is way harder than i
495
was expecting it to be there's milk splatters everywhere look at me i'm a mess Now that I'm fully traumatized by spice, time to cook.
496
And we'll need a big old pot of water, and we're making a crab boil from hell.
497
In with the onions, garlic, a bunch of creole and crab boil seasoning, along with some Old Bay.
498
Now, unfortunately, I only have one chocolate seven -pot primo left that we'll throw in there.
499
But have no fear, because I have an entire bag here of regular seven -pot primos,
500
which are just as spicy so we'll throw in the entire lot
501
and with the potatoes the corn we've let those go for a bit now we'll throw in the sausage
502
and with the shrimp
503
and finally these beautiful pieces of snow crab it should be
504
done let's see what we got now we'll baptize this in some flavored garlic butter easily my favorite part
505
and give them a good mix we'll dump this out on
506
some butcher paper to fully enjoy the experience layering in those
507
nearly 2 million scoville seven pop primo peppers over the top
508
one of my all -time favorite meals let's see how this
509
super spicy version tastes the question is did spice actually absorb
510
into all this this actually feels like the perfect spice level
511
it could use more heat to be fair we diluted those
512
seven pop primos in a whole bunch of water a whole bunch of food
513
but to me this is a very enjoyable spice level Let's see if a seven -pot primo is still spicy once cooked.
514
Definitely still spicy, but it is a little bit muted in a good way.
515
It's really spicy, but it's not as hot as that last one.
516
All I gotta say, though, guys, is we've come this far.
517
It is time to survive the final pepper.
518
I'm hurting right now.
519
I update my ranking.
520
It's equally as hot as the last one.
521
We finally arrived.
522
The Carolina Reaper.
523
Debatably the hottest pepper in the world, depending on who's the one ranking.
524
But needless to say, it's deadly.
525
How pickles? acidic sweet crunchy cold since when does that help with spice i was running out of ideas sick
526
north of 2 .2 million scoville heat units carolina reaper the
527
last spicy food i'll be eating for a very long time i'll tell you that much
528
it's very hot extremely spicy i'm doing okay i mean it's
529
like extremely hot i can barely talk my mouth is numb
530
but it is nothing like the last one i might have gotten a dud let's try the pickles.
531
I don't really know how much the pickles are having with the spice.
532
I give them a solid five.
533
We learned something here.
534
Either you can become immune to spice or possible for there to be potentially a dud.
535
But what I think that means for our last round of cooking, we got to do something a little interesting.
536
Our final dish is chicken wings.
537
And with what we have in front of me here, have no fear.
538
It's going to be hot.
539
Yes, we're using each
540
and every hot pepper of the day for this final deadly dish combined into one absolutely diabolical paste
541
oh my lord that is pungent
542
but it kind of looks like a party now we'll finish the sauce starting with some butter
543
and of course a whole bunch of franks we've mixed it up into this beautifully silky texture
544
and now we'll bring the heat something tells me this might not be a good idea literally adding all of
545
that in let's assemble in with the crispy wings just completely
546
dousing in our death sauce made out of every single spicy pepper tossing to combine
547
and there we have it the most absurd chicken wing spice fiasco the world has ever seen kyle
548
and sofia i apologize in advance got a little bit of
549
everything in this one this one smells spicy from here it's like a pepper puree on the outside oh
550
and there's seeds too not just the pepper oh yeah i
551
don't know it all went in there cheers guys initial taste is good are you sure about
552
that oh yeah oh no i have shivers on my body
553
oh yeah oh no i have shivers on my body oh
554
yeah oh no i have shivers on my body oh yeah
555
oh no oh yeah this is the last time i'm eating
556
spicy food i think we need to shut this video down thank you all
557
so much for watching head on over to maxjerky .com be
558
sure to use code spice 35 buy a bunch of jerky tell us all
559
that this was worth it
560
and we'll see you next time we're taking tomorrow off guys i feel so bad for tomorrow kyle yeah
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « I Cooked Every EXOTIC Hot Pepper ». Les mots qui reviennent le plus souvent : pepper, spicy, hot, spice, scoville. Cette vidéo contient 560 phrases et 6028 mots à répéter en shadowing. La partie parlée dure 34:44. Le locuteur parle à un rythme naturel d’environ 174 mots par minute, proche d’une conversation courante. Seuls 77 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| spicy adjectif | /ˈspaɪsi/ | épicé, piquant |
| pepper nom | /ˈpɛp.ə/ | poivrier |
| spouse nom | /spaʊ̯s/ | époux, épouse |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| chili nom | /ˈt͡ʃɪli/ | piment |
| antidote nom | /ˈæn.tɪ.doʊt/ | antidote, contrepoison |
| marinade nom | /ˌmɛɹɪˈneɪd/ | marinade |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| jerky nom | /ˈd͡ʒɝki/ | charqui, jerky |
| deceiver nom | /dɪˈsivɚ/ | trompeur, trompeuse |
| deadly adjectif | /ˈdɛdli/ | mortel, fatal |
| sesame nom | /ˈsɛsəmi/ | sésame |
| assemble verbe | /əˈsɛm.bəl/ | assembler, rassembler |
| peach nom | /ˈpiːt͡ʃ/ | pêche |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| break down verbe | tomber en panne | |
| bring up verbe | élever | |
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| come up verbe | se montrer, sortir du bois | |
| find out verbe | découvrir, savoir | |
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
| go off verbe | exploser | |
| shut up | /ʃʌt ʌp/ | tais-toi! informal, taisez-vous! formal or plural |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Where'd you even get all these peppers?
- You got that hot stuff we talked about?
- Why are you doing that?
- What do you think we changed that?
- Kyle, why do I have toothpaste here?
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 have/has + participe passé — une action passée qui compte encore maintenant | i've heard · have ever tried · it's been cooked |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | will be blown · should be done · been cooked |
Prononciation à surveiller
Le locuteur utilise 179 contractions et formes réduites, comme we'll, I'm, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: shiver /ˈʃɪvɚ/, instruction /ɪnˈstɹʌkʃən/, crush /kɹʌʃ/
- Mots longs — placez bien l’accent: habanero /ˌ(h)ɑbəˈnɛɹoʊ/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/, excessively /ɪkˈsɛsɪvli/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/, ingredient /ɪnˈɡɹiːdi.ənt/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: habanero /ˌ(h)ɑbəˈnɛɹoʊ/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chili /ˈt͡ʃɪli/, jerky /ˈd͡ʒɝki/, peach /ˈpiːt͡ʃ/, ginger /ˈd͡ʒɪnd͡ʒɚ/, chop /t͡ʃɑp/
- /r/ anglais — langue recourbée, sans frotter la gorge: marinade /ˌmɛɹɪˈneɪd/, garlic /ˈɡɑɹlɪk/, habanero /ˌ(h)ɑbəˈnɛɹoʊ/, primo /ˈpɹiː.moʊ/, marinate /ˈmæɹɪneɪt/
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 spicy, pepper, spouse.
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.