Pratique du Shadowing: I Cooked Every Food From SpongeBob - Apprendre l'anglais à l'oral avec la vidéo
Création de la leçon...
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Squidward & Pearl: Where are we?
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Mr. Krabs: Why, we're at none other than the Krusty Krab.
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Pearl: Did you say Krusty Krab?
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Mr. Krabs: That's right, Krusty Krab.
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Home of the world famous Krabby Patty.
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Nick: You might know us as Nick and Babish, but today consider us SpongeBob and Squidward.
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Babish: As you can see from our beautiful surroundings, we are in Bikini Bottom and we're working at the one and only Krusty Krab.
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Nick: This is the entire Krusty Krab menu, and in this video, we'll be cooking all of the most popular items on this menu, plus a few fun specials.
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Babish: First up, Krabby Patty.
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Mhm. Squidward: One Krabby Patty extra onions.
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Spongebob: One Cryin Johnny coming up.
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First bun, then Patty, followed by ketchup, mustard, pickles, extra onions, lettuce, cheese, tomatoes and bun in that order.
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Whatever. Babish: Skillful. All right, so, Krabby Patty, famously secret formula.
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Luckily, we got it right here.
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Zoog. Chill, Gilligan.
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Sugar fufufu.
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Nick: Yeah, this is not going to be any help.
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Babish: Luckily, Nickelodeon posted a recipe on their website, so we're just gonna try that.
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We have. Nick: All the ingredients right.
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Babish: Here. Most alarmingly crab, which I highly doubt Mr.
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Krabs would be putting in his burgers.
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Nick: Imitation crab.
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There it is. If you watch the show carefully, it's clear there's no meat in the Krabby Patty.
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Babish: And the creator, Stephen Hillenburg, vegan.
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He passed away sadly. But before he did, he said that the Krabby Patty is vegan.
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All begins with some of this beautiful imitation crab stick.
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Nick: Which is just so creepy to look.
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Babish: At. It's like mozzarella sticks, but it crab.
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It's like. Nick: String cheese.
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Babish: That's what I meant. Not mozzarella sticks.
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String cheese.
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Nick: On top of that, we're going to go in with some seasoned breadcrumbs.
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Next two eggs one, two.
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Just a little bit of time.
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Babish: I feel like they were like we got to put something in there.
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Yeah. Let's just put time in and there's never enough of it.
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Am I right in the day time.
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Next up, some chopped white onion.
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Nick: And I will follow that with a bit of chopped celery.
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One of the cool things about this video is that since we're in Bikini Bottom, we also have all of the condiments that come from Bikini Bottom.
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Here I have Krusty Ketchup, Secret Formula.
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Babish: Sea Mustard, and Krabby Mayo, a tablespoon each, sea mustard and mayo, a little bit more than a tablespoon.
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Nick: And then to finish it off, a nice, generous sprinkle of salt.
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Easy to find sea salt in bikini bottom ocean humor.
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Babish: And then we have, uh, pepper.
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Much harder to find in Bikini Bottom.
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Nick: You're telling me?
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Babish: I am telling you.
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Babish: Whoa, whoa.
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Nick: It smells really good.
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Babish: There's a pickle smell to it, even though.
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No. Oh, my.
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Nick: Gosh, it smells amazing.
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Yeah. Let's see.
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Is this Patty? Whoa!
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Yeah. Patty.
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Who would have thought? And it smells incredible.
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Babish: It's safety right now, isn't it?
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Nick: There's egg, but, yeah.
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Babish: It's good. It's good.
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Smells amazing I like it.
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You know what? Maybe help us a little bit of oil.
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Nick: You know what? We forgot the oil.
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Babish: We are professionals.
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Yeah. Nick: Oh, that looks great.
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Babish: That looks right.
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Nick: And it smells great.
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Babish: It smells fantastic. It smells like coleslaw.
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Nick: It smells like a really good crab cake to me, to be honest.
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Babish: Oh, no. True. That's what we're making here is for like a good, quite literally.
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Nick: We're making crab cakes. Yeah.
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Babish: It just dawned on me.
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Nick: Yeah. So since the Krabby Patty is quite tall, we actually made some specially prepared buns that'll hopefully give us that iconic Krabby Patty look.
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Babish: They look like cartoons in real life.
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It's fantastic.
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Nick: Now that we've got our patties perfectly shaped out, we can place them down on this parchment. You remember any other Krabby Patty?
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Fun facts? Babish: One time, Mr. Krabs faked out Plankton by convincing him that the secret ingredient was indeed plankton. But it was just a ploy.
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Just a brilliant ploy.
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Nick: Oh, these buns we made!
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Oh, look how airy that is!
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Ooh, I've never seen bread like that.
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Maybe it bakes different at the bottom of the ocean.
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Babish: Bubbles. Oh, God.
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Nick: That's good. And this is the most perfect looking set of buns I've ever seen.
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Babish: Well, you haven't seen mine.
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You slice the buns, I'm gonna try a viral food hack.
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These patties are super delicate.
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They fall apart if I look at them wrong.
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So I've seen a lot of videos of people frying on parchment.
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Just parchment right in the pan.
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This might not be safe or good for you, so maybe you don't do it at home.
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But we're professionals, remember?
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Okay. It's frying.
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There's sizzle. This is working.
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Nick: I am done cutting our buns.
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So I'm going to go and get some of our nice red onion.
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As you can see from the clip, they don't use white onion.
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They use red onion.
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So we need to make sure everything is exactly as it is on the real thing.
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Babish: And they slice it hilariously thick, thicker.
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Nick: Than I would ever want on any sort of burger.
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But we have to do it like they do.
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Babish: Yeah, right. Accuracy is paramount.
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What's happening underneath here?
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Oh. Speaker7: I burned.
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Nick: It. Oh, that was good.
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Babish: Yeah. Mr. Krabs would fire me for any reason he could find.
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I'll just fry up one more here.
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How's that grill marks?
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Nick: I don't know, I have no idea how you got the grill marks on that, but congratulations.
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Babish: I have no idea either.
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And thank you.
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Nick: Can you do a good SpongeBob voice or.
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Babish: No, not SpongeBob at all.
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But I can do, I could do maybe I could do a Krabs.
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It's, um. Mr. Squidward.
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Nick: You're burning the other side.
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Babish: No! Okay, well.
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Nick: I am proud to say I have prepped out all of our ingredients for our Krabby Patties.
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Babish: That looks fantastic.
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That looks like a as if we're shooting a cooking show or something.
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Nick: Now for the assembly.
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First bun. Babish: Then Patty.
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Nick: Followed by ketchup.
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Babish: Mustard. Pickles.
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Onion. Nick: Lettuce. Cheese.
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Babish: Tomato bun.
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Ah, that's a Krabby Patty.
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Nick: That's a Krabby Patty.
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Now that we've successfully made a Krabby Patty, let's try out the jelly Patty.
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Fish1: Hey, buddy!
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What the heck is that?
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Spongebob: Why? This is a whole good sir.
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You see, I am a sponge.
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And we typically.
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Fish1: Not that that.
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Spongebob: It's just a little old Krabby Patty smothered in jellyfish jelly.
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I call it a Krabby Patty with jellyfish jelly.
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Fish1: Could I try some?
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Spongebob: Sure.
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Fish1: Amazing. I've got to tell someone about this.
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Hey, are you people.
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Hey, all you people!
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Babish: Hey, all you people!
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Sorry. Nick: Lucky for us, we've actually got a live jellyfish tank right here that we can use to make these jelly patties.
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Let's see. Babish: You can catch one first.
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Nick: There we go.
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Babish: Oh, that was easier than I thought.
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Nick: We got to catch them all. It's like Pokemon.
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I got two, I got one, dropped one.
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These jellyfish are actually beautiful.
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Now that I'm looking carefully at.
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Babish: Them majestic creatures.
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Nick: Ah, it got me.
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Babish: I know what to do.
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Nick: No, the thing I'm nervous about with these jelly patties is the texture.
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Yeah, jellyfish is kind of nasty.
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Babish: Texture is very important.
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Not as much as flavor.
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Nick: Let's see how this works.
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Babish: Oh, the poor jellyfish.
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The sad part is that SpongeBob just tickles the jellyfish until they goo, but we're just crushing these poor.
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Nick: Yeah, these guys weren't going to be tickled.
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And with the bun back on just like that, we have our jelly patty.
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Babish: I dare you to take a bite of that.
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Nick: At the end.
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Babish: Okay. All right, so we've made the Krabby Patty.
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We've made the jelly patty.
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Time for pretty patties.
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Spongebob: Pretty patties available in six designer colors.
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Mr. Krabs: Hi hi hi hi hi hi, hi, Mr.
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Squidward. Come look.
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Don't that look appetizing?
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Squidward: Mhm. Good sir.
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Pretty patties.
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Pretty patties.
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Spongebob: Stop it. Nick: They made him cry.
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Babish: Yeah. No they're mean. They're bad people.
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I didn't want.
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Nick: Us to have to make these pretty patties from scratch, given we have so many exciting things coming up, like the Krusty Pizza or the Kelp Shake.
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Babish: Triple Triple Goober Berries Sunrise Sundae.
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Nick: So I followed your recipe.
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Babish: Oh thank.
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Nick: You. And I made these pretty patties.
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Babish: Well, pretty is about all they are, if I remember correctly from my recipe, because they're very vegetal.
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The cheese is vegan, the patties are vegan, and they're mostly natural colors.
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Like the definitely food coloring in the buns, but like we have peas and spinach, carrots, beets, corn, potatoes and cabbage and sun dried tomatoes.
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Nick: I mean, these are really incredible.
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Babish: They're very.
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Nick: Pretty.
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Babish: Yeah, they don't taste awesome, but they're pretty.
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Nick: Let's save these for later to taste with all the rest of the stuff, but I'm excited to taste them.
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Babish: That's nice of you to say.
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Nick: You remember that time they turned a Krabby Patty into a pizza?
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Oh, yeah, we're gonna try that.
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Babish: All right. Pizza.
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Mr. Krabs: Of course we have pizza. Uh, Mr.
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car delivery squid will bring it right over.
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Squidward: Mr. Krabs, we.
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Don't serve pizza.
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Babish: I don't know if we can do that.
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Defies the laws of thermodynamics.
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Nick: I think we're off to a good start with this one.
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Here we have the pizza box.
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We just need the pizza.
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Let's make one. The key that we have to remember with this Krusty Krab pizza, of course, is that it only has Krabby Patty ingredients in it.
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The only two ingredients that we're going to be using that are not Krabby Patty ingredients, though, are this pepperoni and this mushroom.
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Babish: Which are visible on the Krusty Krab pizza.
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We have no other recourse.
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Nick: Let's first appreciate the cutter you're using here, the Mr.
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Krabs cutter.
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Babish: I don't even know where you found all this stuff.
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I mean, we're.
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Nick: In Bikini Bottom.
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Babish: Remember? Oh, yeah. Uh, I'm sorry.
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We found it right around the corner.
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Nick: So we're starting off with this incredible burger bun or pizza dough.
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Nice. Babish: That looks like a pizza.
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Nick: Let's toss this baby onto our tray.
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All right, go ahead. So next up, we're gonna press on the Krabby Patty burger meat.
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Babish: It's pretty kind of gross looking.
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Nick: But the idea is we want to press it out really thin on the bottom of our pizza so that it really is made up of a lot of Krabby.
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Babish: Patty. We're trying to be accurate here, folks.
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This isn't funny.
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Nick: This isn't funny at all.
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Babish: It's a serious business.
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This is our job.
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Nick: This is our job. I was gonna say that.
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Yeah. Now for a special trick.
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Boom! Obviously, we're using all Krabby Patty ingredients.
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So in comes the Krusty Ketchup instead of pizza sauce.
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Babish: I'm hypnotized right now.
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Nick: I actually think this pizza is gonna taste pretty good.
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Babish: I bet it's gonna taste like a crab burger.
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Cheese, tongue. Cheese it up.
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Nick: They have cheese at the bottom of the sea.
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Babish: I mean, they have squirrels. They have campfires and everything in there.
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Nick: And now there's a trick I want to do.
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We need to make this just like a burger.
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Yeah. And if we leave the crust naked, it doesn't make any sense.
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So I'm going to go around the crust first with some oil, and then we're gonna cover that all up with sesame seeds.
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Babish: All the folks at home. If you want to actually try this.
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This is a genuinely brilliant move that Nick came up with.
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Nick: It's the perfect, perfect way to make your crust like a burger.
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Babish: Which is what I'm looking for in a pizza.
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Nick: And now the toppings are very specific.
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It has seven pieces of pepperoni.
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Babish: And eight mushrooms.
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No more, no less.
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Where's a good spot for you?
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How about there? I mean, should we bake it?
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I want to eat it. So.
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Yeah, let's. Let's put it in the oven.
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Pizzas coming out. It looks.
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Nick: Beautiful. Here we go.
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Slide it right in.
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Babish: Box it up. Wow, that's the Krusty Krab pizza.
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Nick: Good delivery time.
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I'm just kidding. We're eating this ourselves, so.
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Much? It is thick.
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Babish: And this.
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Plastic. Cutter.
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Doesn't. Like it.
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Very much. There we.
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Go. Come on.
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Now. Almost.
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Nick: Oh, that looks good.
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Babish: Yeah, this looks fantastic.
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Nick: But let's save it till we finish the rest feast.
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Babish: Yeah, it'll stay nice and warm in this box.
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Not only do they turn the Krabby Patty into a pizza, they turn it into a hot dog that grabs this winner.
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Spongebob: Tastes just like a Krabby Patty.
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Maybe we can add them to the menu.
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I'm not. Mr. Krabs: Impressed.
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Spongebob: I made it with leftover ingredients.
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Mr. Krabs: Now I'm impressed.
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Babish: That reads fecal to me.
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Nick: We'll see how it tastes. The crusty dog looks kind of disgusting.
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Babish: Really disgusting.
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Nick: So we need to make it look really disgusting.
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Babish: That's gonna be easy.
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Nick: This is actually a bunch of those fake meat patties.
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Again, everything in SpongeBob is meatless and vegan, even though it seems like they're eating burgers and crab all the time in SpongeBob, it's actually sort of shaped like a banana. It's got a weird curve to it happens.
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Babish: To lots.
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Nick: Of guys. Shape it. Like what?
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Mm. It looks terrible.
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And that's what we want.
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Babish: Let's put it in the oven and see what happens.
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Nick: All right, here we go. And just like that, it's done.
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Babish: That's unfortunate.
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Nick: Oh we.
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Babish: Nailed it. Yeah.
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We really knocked it out of the park with this one.
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Nick: It's crusty.
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It's a dog.
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Babish: It looks like poop. This looks like poop.
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It goes into a top split.
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Nick: Bun and that's it.
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They don't put anything on this thing.
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That's the Krusty dog.
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Babish: It doesn't need anything. Look at it.
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It's perfect. All this food's got me pretty thirsty.
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I need something to drink. What about a kelp shake?
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Man1: It'll take decades to clean this hazardous material up.
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Man2: Yeah, sure. Feel sorry for whoever drank this.
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Ah ah. Nick: This one looks dangerous.
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Babish: Got to be careful.
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Nick: If we're gonna make a kelp shake, we might as well make some kelp rings.
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Babish: That makes perfect sense. So to make the kelp rings and kelp shake, we're going to need a little bit of kelp.
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Nick: And that's why we literally had to send a team out into the middle of the ocean in Alaska, the only place in the world where you can get kelp like this that you can get rings from.
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Babish: My only question is, did you get enough?
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Nick: What we have here is a special type of kelp called bullwhip.
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Babish: Kelp lives up to its name.
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Nick: Apparently it makes a cool sound when you cut it.
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Nick: Whoa! Oh, God! Babish: Didn't make a sound.
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Oh, hit. Me right in the face.
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Nick: This is how we're going to make our kelp rings.
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Babish: And this transparent part of the kelp will be used to make the kelp shake.
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Nick: This is the most satisfying thing I think I've ever cut in my entire life.
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Babish: I wish you guys could cut this with us.
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Nick: Go subscribe and maybe we'll let somebody come and cut some kelp with us.
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Babish: Maybe if you're cool.
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Nick: All jokes aside, though, did you know I'm on a mission to catch Gordon?
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Babish: How far away are you?
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Nick: We're close.
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Babish: Well, then subscribe already.
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What are you guys doing? Wait. Hold up, hold up, hold up your finger.
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Oh, dude. Perfect. Get at me.
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Nick: I don't know how else to describe these rings, other than the fact that they look and feel really cool.
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Do you think this is going to work?
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Babish: I think it's.
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Gonna. Look. It's sticking.
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Nick: I mean, this is exactly how they make them in the show.
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Babish: It's almost as if nature designed these to be breaded and deep fried.
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Nick: Ooh. How do they look?
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Babish: They're frying. Oh, my God, that's really hot oil.
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Look at that. That cooked in zero seconds.
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Take them right out. Yeah. When I close my eyes and think kelp rings, that's what I.
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Nick: That's awesome.
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You're doing a good job today.
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Manning the fry station. Spongebob.
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Babish: Thanks, Mr. Krabs.
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Nope. Nick: Can't do it. I'm Squidward.
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Babish: Uh, thanks, Squidward.
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Yeah. Nick: This is probably the thing I'm most excited to taste so far.
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Babish: Can't say I've ever had deep fried, breaded kelp.
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Nick: They crushed those.
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Babish: Nice dude kelp shake.
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Nick: We got the bottles there.
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Bottles? Let's make the actual shakes.
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Babish: Do it. So here's the kelp.
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Nick: If you blanch it in a little bit of boiling water, it turns much greener.
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Wow. Really cool, right?
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Babish: It's so much better looking than this yellowy nightmare over here.
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Nick: The powers of blanching.
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Babish: Yeah. So there are only two ingredients in a kelp shake.
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It's 99% kelp, then 1% some radioactive ingredient that gives the user green hair.
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Nick: I have that radioactive ingredient right here.
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Babish: Where'd you get that? Don't worry about it.
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I can't say I've ever blended kelp before.
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This is the first time for everything.
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Nick: This is really kind of nasty.
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I'm gonna add just a little bit of seawater from our fish tank.
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And of course, probably the most important part.
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This little vial of radioactive material.
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Babish: We have protection on or something.
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Nick: It's too late for that. Okay.
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Babish: Smoothie.
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Well. Okay. Yeah that's that's great.
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Nick: Mhm. This looks horrible.
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Babish: Smells like high tide. Wow.
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Nick: Wow. That smells terrible.
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Nick: Looks awful in the best way possible.
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And we made just enough.
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Babish: So...
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One serving?
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Well. Should we try it. Take a sip I'll see what happens.
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Babish: Oh my God. Oh, it tastes like, uh.
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What? Is everything okay?
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Am I okay? Nick: You're good, you're good.
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Babish: Okay. Feel hotter.
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Nick: You know, one of my favorite drinks in the summer is actually pink lemonade.
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Have you ever tried Inc.
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lemonade? Babish: No.
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Squidward: What are you doing?
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Patrick: I ran out of lemons, so I'm squeezing this.
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Squidward: That won't work.
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Okay. Huh? Wow.
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Patrick: Could use more firehose. Spongebob: For firetruck lemonade.
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Patrick: There you go. Spongebob: Yum.
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Babish: I don't know if I want to try it.
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It seems unpleasant. So now we got to make lemonade.
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And then what? Add squid ink to it?
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Nick: Yeah. So right here is a special jar of squidwards.
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My ink. Babish: You made that with your body?
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Nick: I didn't think about that when I said it.
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Brandon caught that.
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Babish: Now come on, Brandon.
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Brandon: I think I'm gonna have to phone a friend.
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Do you think I should listen to Nick or Babish?
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Patrick: Just do what I.
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Do when I have problems.
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Scream. Nick: We know how to make lemonade.
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We're professional.
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Babish: I mean, how do you. How do you do it?
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Nick: A lot of fresh lemon.
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Babish: Lots of fresh lemon.
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It's a little bit of water.
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Nick: Perfect. I got my Squidward special simple syrup.
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Babish: Did you make that with your body as well?
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Nick: My ho ho ho ho ho ho ho!
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Babish: Gorgeous jet black lemonade.
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Nick: Could I pour you a glass?
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Babish: Yes, please. Thank you.
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Parched. That was an interesting way to pour it.
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Nick: Thank you. Spongebob.
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Babish: Here you go. Squiddy.
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Little squid.
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Squid-stir.
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Nick: And with that, there's only one thing left to make before we feast the.
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Babish: Triple Goober Berry sunrise ice cream thing.
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Yeah. Fish2: And here's your triple Goober Berry sunrise, sir.
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Patrick: Yum. Well.
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Spongebob: Triple Goober Berry sunrise, huh?
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Well, I guess I could use one of those.
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Patrick: Now you're.
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Talking. Hey, waiter, we need another one over here.
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Fish2: There you go.
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Spongebob: Whew!
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Babish: So we got a mountain of ice cream here.
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Now we just got to make it into a triple Goober Berry Sunrise sundae.
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Put these. Nick: Arms on.
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Babish: We're using marzipan bananas because I am deathly allergic to bananas.
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Nick: So we're using fake bananas so you don't die.
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Babish: Thank you. Nick: And then the cherries.
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Wow, this is cool.
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Babish: Now, a little smile with this licorice.
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Nick: Put that baby on there.
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Yeah. Okay, okay. And then the eyes blue and then green and then pink.
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The last part, just a little touch of hair. Babish: Hair is overrated.
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And there it is.
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Babish: The triple Goober Berry sunrise.
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Sundae. Nick: Sundae I got it.
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I helped you. One more thing before we feast.
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We can't make a video of the entire Krusty Krab and not make one thing from the Chum Bucket. No.
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Let's make a chum stick.
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Babish: Sounds good.
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Plankton: There you are.
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I'm sure I've made a satisfied customer of you already.
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Fish Lady: That was appalling.
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What was in.
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That? Plankton: Oh, just the usual ingredients.
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Some jellyfish, squeezings, whale blubber, seahorse snout and a sprinkle of Ankara's.
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Fish Lady: Oh, barnacles.
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That's foul.
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There it is.
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Babish: Chumstick chumstick.
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Nick: I am not excited to taste that.
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Babish: That looks good, actually.
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What's in that, chum?
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Nick: Oh. Never mind.
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Are you ready to feast?
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Babish: I'm ready to feast.
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Nick: We just successfully made every single popular food from the Krusty Krab.
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It's incredible just looking down at all the different foods.
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I'm just a little scared.
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And you know what I'm even extra scared about if you look really close on the corner of this menu. What does it say?
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Babish: It says money back guarantee.
469
Nick: I'm just nervous about the fact that money back guarantee is so hidden.
470
Babish: Yeah, I think we're gonna get what we paid for.
471
Nick: Well, luckily, we made it all on our own.
472
Babish: Yeah, we didn't pay a dime.
473
Well, we did, but anyway, let's try it.
474
Yep. Nick: Here we go.
475
Babish: So we're gonna be writing things on an S tier scale.
476
Nick: So let's start with the kelp shake.
477
Just because you've already tasted that.
478
Babish: That's so gross.
479
Nick: So you.
480
Babish: Oh man.
481
Hard f! Nick: Next.
482
One. Let's just start from the top.
483
Good old Krabby Patty.
484
Babish: I'm gonna do the jelly one.
485
Nick: All right, you do jelly. I'll do Krabby.
486
Cheers. Yeah.
487
Babish: It's really solid. Especially especially considering he was using imitation crabmeat.
488
It tastes good.
489
Nick: It's pretty delicious.
490
Almost can't believe I'm saying this, but this is an A tier for me.
491
Babish: So the jelly patty, it's just gross.
492
It's cold and gelatinous and has a weird flavor.
493
I don't care for it.
494
Not much at all. I think that knocks it down a few notches.
495
I'm gonna bring it down to a C.
496
Nick: This one here we didn't actually make.
497
But this is a canned.
498
Bread, which.
499
Babish: I can't believe is a thing.
500
Nick: Oh, what the hell?
501
Oh, yeah. Babish: Brenda can. It's jiggly.
502
Look at that. You look at that crumb.
503
Nick: It looks more like a cake than a bread.
504
Babish: Dude, this smells only like molasses.
505
Is this a cake? It's bread.
506
I think it's cake.
507
Nick: Good God.
508
Nick: It looks okay. It looks like a good, moist gingerbread.
509
And it's horrible.
510
Babish: Worst of all, it's like it's spongy.
511
Nick: I'm giving this one a solid D tier.
512
Here easily. One other item here that we made off camera are these coral bits for cups of coral one teaspoon of salt.
513
Then you mix them up. And coral bits.
514
They're actually really cool.
515
Babish: Well coral is one of this world's most beautiful treasures.
516
Nick: How do we feel?
517
Babish: It's it's pretty good.
518
It reminds me of, like, tempura mushrooms or something.
519
Yeah. It's so pretty too.
520
That gets at some points. So so I'll give it a b b tier.
521
B tier. Nick: Yeah, I have.
522
Nick: Been dying to try the kelp rings.
523
Nick: Wait, I like it.
524
Babish: Dislike downvote.
525
No, no, I really like.
526
Babish: It. You actually like it?
527
Well. God. Babish: Holy.
528
Babish: What's happening here?
529
Nick: I really, really like it.
530
Babish: I like it too.
531
Nick: Let's both give it a rating since we disagree and we'll average them in the middle.
532
I'm going to give this an A tier.
533
Babish: A tier for this.
534
All right I'm giving it a C tier.
535
Nick: Then kelp rings get a B.
536
Babish: This guy's.
537
Nick: Next the Krusty.
538
Dog. I've had my.
539
Babish: Eye on you all day.
540
Nick: Oh my God. Horrible.
541
Speaker13: Awful.
542
Babish: It's so hard.
543
Nick: Oh, God, it's so salty.
544
Speaker7: It's so salty.
545
Oh, why does.
546
Babish: It taste like that too? It's got a weird off flavor.
547
Nick: That is horrible.
548
To listen to this.
549
Nick: Let's have something a little better than all the.
550
We've just eaten.
551
Babish: Have some burger.
552
Nick: Pizza looks.
553
Nick: Fantastic. Let's give it a shot.
554
Yeah. Nick: Here we go. Mm.
555
Looks amazing actually.
556
Mm mm. Nick: Are we gonna disagree again.
557
Because I love.
558
This. Babish: Okay.
559
Babish: It's growing on me actually.
560
Okay. Nick: The ketchup works as a sauce.
561
Let me just say. Which is.
562
Babish: Fascinating.
563
Nick: I mean, you know, what?
564
Am I gonna do it?
565
Nick: Am I going to rate this one last year?
566
Babish: Are you gonna do that?
567
Nick: Yeah. But we're split decision again.
568
So you got to give your rating now.
569
Babish: Um, the crabs put me off and the ketchup is a little too sweet for me.
570
Nick: Yeah, I fair.
571
Babish: I'm still gonna give it a B, so that's it.
572
An a. Nick: A tier. Still no idea.
573
Damn it. Nick: Sorry, there's not much left.
574
We've got the ink lemonade, which it looks like you want to start on next.
575
Nick: It's pretty bad. Yeah.
576
Babish: That's. It has a seafood essence.
577
Why don't put your bodily fluids into drinks that you sell to others?
578
I throw this in E because it's not making me physically sick, but it's pretty awful.
579
Nick: That's fair. Let's dive into the chum stick and the Uber berry sundae.
580
I'll let you do the honors with the nicer one.
581
Mm. Is it great?
582
Babish: It's brilliant. Perfectly composed, excellent mouthfeel.
583
I would put this in the S tier without question.
584
Nick: S tier we.
585
Got a first S tier.
586
Beautiful to look at and evidently beautiful to eat.
587
Yes. All right, I'm gonna have the chum stick, which looks absolutely terrible.
588
Oh, it's so gooey.
589
It wasn't good. Okay.
590
Babish: So what are you rating it?
591
Oh, are you okay?
592
Nick: Nick Chumstick definite left here.
593
And that just leaves us with one last incredible thing.
594
Probably the most beautiful thing of the entire video.
595
The pretty.
596
Patties. Nick: Yeah, I think I'm gonna go for the blue one.
597
Babish: I'm not sure if I would eat that.
598
Babish: Oh, my God, Nick.
599
Babish: Did you put a banana in your pants?
600
I told you, I'm allergic to bananas.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « I Cooked Every Food From SpongeBob ». Les mots qui reviennent le plus souvent : Nick, Babish, patty, Krabby, kelp. Cette vidéo contient 600 phrases et 4758 mots à répéter en shadowing. La partie parlée dure 24:33. Le locuteur parle vite, environ 194 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 74 % 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 |
|---|---|---|
| kelp nom | /kɛlp/ | laminaire, kelp |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| tier nom | /ˈtɪɚ/ | rang |
| jelly nom | /ˈd͡ʒɛli/ | gelée |
| burger nom | /ˈbɝ.ɡɚ/ | burger |
| shake verbe | /ˈʃeɪk/ | secouer, agiter |
| jellyfish nom | /ˈd͡ʒɛliˌfɪʃ/ | méduse |
| crab nom | /kɹæb/ | crabe, tourteau |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| triple adjectif | /ˈtɹɪp.əl/ | triple |
| bun nom | /bʌn/ | petit pain |
| bikini nom | /bɪˈki.ni/ | bikini |
| sunrise nom | /ˈsʌnɹaɪz/ | lever du soleil, potron-minet |
| berry nom | /ˈbɛɹi/ | baie |
| banana nom | /bəˈnænə/ | banane, bananier |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| hold up verbe | retenir | |
| come up verbe | se montrer, sortir du bois | |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| come up with verbe | inventer, imaginer | |
| fall apart verbe | tomber en morceaux | |
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
| make off verbe | /ˌmeɪk ˈɒf/ | fuir |
| pass away verbe | décéder, s'éteindre |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- Where's a good spot for you?
- I mean, should we bake it?
- What are you guys doing?
- Do you think this is going to work?
- How do you do it?
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 never seen · I've ever seen · haven't seen |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | was indeed · be tickled · is made |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the most popular · the most perfect · the most satisfying |
| Conseil avec « should » should + verbe — dire ce qu’il vaut mieux faire | should we bake · Should we try · should listen |
Prononciation à surveiller
Le locuteur utilise 170 contractions et formes réduites, comme I'm, we're, gonna. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thirsty /ˈθɝs.ti/, underneath /ˌʌndɚˈniθ/
- Les sons « sh » et « zh »: shake /ˈʃeɪk/, jellyfish /ˈd͡ʒɛliˌfɪʃ/, imitation /ɪmɪˈteɪ̯ʃən/, mushroom /ˈmʌʃˌɹuːm/, crush /kɹʌʃ/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, imitation /ɪmɪˈteɪ̯ʃən/, radioactive /ˌɹeɪdioʊˈæktɪv/, mozzarella /mɑt.səˈɹɛl.ə/, pepperoni /pɛpəˈɹoʊni/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: hazardous /ˈhæ.zɚ.dɪs/, humour /ˈhjuːmɚ/, heck /hɛk/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: jelly /ˈd͡ʒɛli/, jellyfish /ˈd͡ʒɛliˌfɪʃ/, ketchup /ˈkɛt͡ʃ.əp/, chum /t͡ʃʌm/, parchment /ˈpʰɑɹt͡ʃmənt/
- /r/ anglais — langue recourbée, sans frotter la gorge: ingredient /ɪnˈɡɹiːdi.ənt/, crab /kɹæb/, triple /ˈtɹɪp.əl/, sunrise /ˈsʌnɹaɪz/, berry /ˈbɛɹi/
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 kelp, ingredient, tier.
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.