Pratique du Shadowing: I Tried EVERY Seafood with Steak! - Apprendre l'anglais à l'oral avec la vidéo
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328 phrases
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On today's video we are taking surf and turf to a whole nother level.
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As you can clearly see we have every single type of seafood you can think of
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but the question is which one will pair up perfectly with steaks?
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We're about to find out as we're gonna be ranking them from 1 to 10 to find out
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which one is worth your hard -earned money.
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And with that being said we're starting from the least expensive all the way up to the most expensive.
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Now check out these.
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These are simple humble sardines.
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They are actually pricey.
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We're not using this one.
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We're starting with this one that costs one dollar.
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The other ones that look pretty I got it from Portugal.
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This one is just from my basic grocery store.
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There's nothing wrong with it, it's inexpensive.
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Now what I'm about to do is to pair this up with steaks
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and give it to the judges so that we can find out
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if this is actually good with steak or a complete disaster.
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Wow, I'll keep my mouth shut and let the judges decide
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It's a little off
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Like the sardine adds like a saltiness to the steak
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So it makes it like extra savory
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Which normally is a good thing
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But for here I think it's just a little bit overpowering
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I enjoy the saltiness of the sardine with the steak I mean I think it was a good combination
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The sardine adds an extra savoriness and umaminess to the steak
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It wasn't bad
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It's $1 sardine gets.
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I'm giving it a seven.
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Honestly, it wasn't that bad.
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I got a seven as well.
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I enjoyed the flavors with the steak and the sardine.
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I'm giving it a four.
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I did not like the combination.
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Plus the sardines made the steak oily.
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Not a fan.
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Dungeness crab.
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Take a look at this one.
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It's alive, everybody.
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It comes from the cold ocean water, which makes the meat extra tasty.
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So Mark, what is the best way to cook this in the easiest possible way?
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15 minutes in a boiled water and it's ready to go.
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So first things first, we pop the head off.
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Comes nice and easy.
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Gills is the only thing you don't eat.
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Legs off.
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I gotta say that sounds satisfying.
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The legs are the most priced part using scissors.
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Go on one side.
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Once you cut it, pop the top.
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Wow, just like that.
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Beautiful dungeon scrap.
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Well that's good by itself, but I'm wondering what will happen when we pair up with steaks.
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Cheers!
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Mm -mm.
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Wow, I actually really liked that.
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That was really good.
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That was pretty good.
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What I can say, that steak was flavorful.
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I couldn't really feel the crab.
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I felt like a subtle sweetness, but for me, it was kind of like mixing the textures of that nice, juicy, tender steak and that crab.
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It was a little bit weird.
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I've never had that combination together like that, so the textures threw me off, but the flavors were good.
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I thought it was really good.
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I mean, the texture of the steak and the crab mixed together was a little different than we're normally used to,
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but honestly, that crab meat was really good, really fresh, really flavorful.
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I mean, I really can't complain.
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It was really good.
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and the Dungeness crab gets, I'm gonna give it a six.
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The steak was just too overpowering.
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I'm giving it a five.
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It was only steak.
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I'm also gonna give it a five.
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I thought the flavors were good, but the textures did not mesh well.
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Not a good combo.
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Sea urchin.
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It's known as uni, found on California's west coast, and when you go to Japan, you see this paired up with steaks all the time.
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So I really have high hopes for this one.
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This one is alive, even though it doesn't look like it's alive,
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but if you grab a little bit of lemon and you squeeze it on top, they start moving everybody because of the acidity of the lemon.
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Now here's the thing, I love sea urchin but I'm not an expert at it.
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Mark!
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Flip it upside down, find the mouth, the beak.
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Super crunchy.
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Wow look at the interior, there's a lot of things.
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And now what happens Mark?
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Just flip it here.
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Well that doesn't look very appetizing huh?
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Then now what happens?
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We got to clean this up right Mark?
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Yes.
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How do you do that?
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Take your twizzers and just break extra shell.
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Fun fact about urchins, if you look inside no matter where they come from
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which species they are it's always five pieces inside
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i'll be honest with you as you're cleaning it up doesn't look very appetizing
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but i had these brother and i know i like them
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so i cannot wait to see what the judges are actually going to be think about this
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because pairing it up with some steaks i absolutely love it
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but here's what we got for the judges let's see what they think
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I really like the creaminess of the uni in combination with that steak.
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That is a way better pairing than that crab we had earlier.
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Way better texture.
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Yes.
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With both of them.
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They actually meshed together so well.
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Instead of the last dish where they were kind of fighting each other.
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That was way better.
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No, this one definitely had a better flavor to it.
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I mean, the uni has such a more pronounced flavor compared to the crab
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that it really stands out more with the steak.
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So, I mean, in my opinion, this one was way better.
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No, yeah, it had a very stronger flavor it's not mild compared to the dungerous crab
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and the uni gets i have to give
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that one a nine it was
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so good compared to the last one like how could i not an eight just
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because i know there's probably something better
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but the combination of this one i don't know
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if someone can beat this i gave it a nine as well like felix
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i liked it a lot this time the textures
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and flavors were perfect together goose net barnacles they look strange but tastes amazing.
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In some countries, they are one of the most expensive foods.
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Now to eat them, you simply boil them with water and salt for about 12 minutes.
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And I love how they change color.
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Now to eat them, it's kind of simple.
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Pinch the top and also the bottom and you pull it out.
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I gotta try it.
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Oh, this one is meatier.
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This one's actually better than the one I had in Portugal.
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But we're not finished with this one here because we actually have more things on this round.
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Abalone.
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Abalone is a prized sea snail.
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It's very hard to catch and can be grilled or steamed but also eaten raw.
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So this one I already washed and also took it out of the shell.
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Now go ahead and beat it up a little bit so
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that we can tenderize it and then I'll slice it super thin.
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And we also have a conch.
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Now what we want is this part right here.
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So you first break the shell for the pressure to release and then you just pull it out like this.
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And also gooey duck, a giant clam with a long neck.
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I know it looks kind of funny because of its shape but there's nothing to make fun about.
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It can live up to a hundred years.
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It looks crazy and I don't know how to clean it.
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Mark!
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To clean this bad boy right here all you're gonna do dip it down in a hot water.
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Oh it kind of shrinks when you do that huh?
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You would have thought that they would do that in cold water but apparently they do that in hot water.
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Put in a cold water so we prevent it from cooking.
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Got it.
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So it stays nice and raw.
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Take your shocking knife, put it in a shell,
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one side, other side, open it up and if we did it right it should just come up.
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I gotta be honest this is one of the most craziest ones so far.
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And we're gonna make a salad out of the body and we're gonna keep the siphon for such streaming for later.
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Let's do it.
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Now he grabs everything and put it in a bowl.
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He grabs his signature shellfish sauce.
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He throws it in a bowl, mix it all together and here's where the magic happens.
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Put it on top of some beautiful steaks, give it a nice little torch and that is going to be the judge's bite.
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Cheers.
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Cheers.
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Wow.
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I really like the flavor of that sauce and
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that seafood with the steak bro
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that was a amazing bite what i like about this bite was all the textures
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that abalone was very firm and then there was like this gooey duck
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that was more a little softer overall like it complemented very well i knew instantly
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when i took a bite that i had the cupid mayo and that's definitely my favorite so this really is good
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and the shellfish salad gets i'm gonna give it an eight i really like the sauce
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that it was mixed in with i really put it all together i give it an eight as well
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and i'm gonna give it a nine
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Honestly, it was incredible.
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I wish I could have more of it.
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Now let's get right back to it.
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This is langoustine.
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As you can see they are alive everybody.
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It looks like a tiny lobster.
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The meat is very sweet, the shell is very thin and it's usually used in fine dining.
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One thing you don't want to do is to overcook them.
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But here we have the main lobster.
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Maybe the most famous lobster ever.
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This one is literally bigger than my face.
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Mark, come on over, brother.
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All right, show me how to do it.
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What do you do?
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So you treat it like a regular shrimp.
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Basically, you pop the tail.
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You do a twist and pull.
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Beautiful.
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Beautiful like this.
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Great job.
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You can keep the tail on for the looks.
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A dash of soy sauce, a scoop of caviar, and finish with some green onion.
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Here goes nothing.
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Cheers.
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Cheers.
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Mmm.
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Mmm.
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I love the texture of it having it raw.
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I never have this raw.
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The pop.
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Yeah.
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Salmon roe is just phenomenal.
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Now, we tried it like this.
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The guys are getting a fully cooked one.
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We're going to combine it with the steak, a little bit of langoustine, some salmon caviar goes on top,
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a tiny bit of green onions, and that's their bite.
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Let's see what they think of it.
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Cheers.
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Wow.
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Wow.
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Okay.
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I just feel like a lot of savoriness.
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I guess some soy sauce, those salmon roe popping in your mouth.
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tender, succulent bite, and I like that.
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The bite overall is very savory, but I felt the langoustine like slightly sweet.
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This is like an Asian serve and serve.
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I mean, the langoustine is sweet, savory, the steak is nice and tender.
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You really can't go wrong here.
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and the langoustine gets a nine i really like
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that one the savoriness from the sauce and the langoustine
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and everything combined it was really good bite to be honest
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i'm gonna have to agree with him nine
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it was just the most well -balanced bite
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i'm also gonna give it a nine it was it was fantastic guys i got nothing else to say
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and now we have this beauty alaskan king crab
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which you can clearly see it's massive known for its huge legs one leg can feed one person
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now fishing for this is extremely dangerous.
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And if you think we're done for this bite no check out what lies underneath it.
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Now this is caviar.
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Caspian Ossetra caviar.
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Now as you know caviar is fish eggs specifically this one it's from a sturgeon fish.
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It's less salty than cheaper caviars.
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It is extremely expensive.
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This jar was five thousand dollars.
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Now if you wonder why this one is so expensive it's because the fish must be at least 15 years old.
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It's like fine wine the longer it takes the better it is.
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That's why the price is so high.
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Mark please take it away y 'all this one is fully cooked obviously right?
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It's blanched it's ready to eat find the joint twist some scissors.
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So using a scissor makes the job really really easy.
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Super easy and the quality comes out perfect.
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That's a big chunk of meat.
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I see you start getting into caviar.
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Yes.
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First things first, before you put caviar on anything, you want to try it on its own.
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Cheers, brother.
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Muzzletop.
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Ooh.
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Never gets old.
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Before we do anything else.
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Uh -huh.
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You going to give me something?
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I like it, everybody.
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Like I always like to say, there are two times in life you'll never forget.
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First time you try caviar, and first time you try caviar without thinking how much it cost you.
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Ah I like that better.
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Now here's what I'm gonna do for the final bite.
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I'm gonna go ahead and grill this delicious crab.
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Super sweet absolutely delicious.
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Don't let the caviar outshine this all right.
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This is amazing all right.
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We're pairing it up with some steaks with a little bit of garlic butter a generous amount of caviar
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and just to be fancy piece of gold.
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And here's your final bite.
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Cheers.
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Cheers.
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Okay, damn.
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King crab is the sh.
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That was so tasty.
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Like, honestly, nothing there is overpowering.
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You get the most perfect balance of fish and beef together.
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The caviar is nice.
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That king crab is soft.
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That steak is perfect.
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Like, everything together was amazing.
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It was definitely really good.
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I mean, honestly, from all the ones that we've had today, none of them come together as good as this one did.
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The charcoal, the sweetness from the king crab, and just like that nice mild caviar.
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Everything was just, just worked together.
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I don't know.
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Not gonna lie guys, I think this might be my favorite.
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And the king crab grits.
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Guys, this was the best bite all day.
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It's a 10 for me as well.
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That was overall the best bite for me.
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I'm also giving it a 10.
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Guys, that was perfection in a bite.
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That's all I can say.
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Wow, a 10 overall?
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Seriously?
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If you had to pay for it, you still give it a 10?
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Nah, nah.
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I'm giving it a 1.
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Let's take price in consideration because that's important.
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If you were paying for it, which one is really worth it based on prices?
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Be honest, I think it's a sardine.
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The sardine?
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You're nasty, bro.
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That was not good.
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I enjoyed it, though.
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That was not good.
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There you go.
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Let me know in the comments down below which combination was your favorite and if I miss any.
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Most importantly, if you want some caviar, you know exactly who to look for.
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All of Mark's information will be on the link in the description down below.
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I hope you guys enjoyed this video.
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If you did, hit that thumbs up.
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If you're not a subscriber, be sure to subscribe.
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and we'll see you guys on the next one.
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Take care, everybody.
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Bye -bye.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « I Tried EVERY Seafood with Steak! ». Les mots qui reviennent le plus souvent : steak, caviar, crab, bite. Cette vidéo contient 328 phrases et 2827 mots à répéter en shadowing. La partie parlée dure 13:33. Le locuteur parle vite, environ 209 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 80 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| steak nom | /steɪk/ | bifteck, steak |
| bite verbe | /baɪt/ | mordre |
| crab nom | /kɹæb/ | crabe, tourteau |
| cheers | /t͡ʃɪəz/ | à votre santé, santé |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| texture nom | /ˈtɛkst͡ʃə(ɹ)/ | texture |
| shell nom | /ʃɛl/ | coquille, coquillage |
| tender adjectif | /ˈtɛn.dɚ/ | tendre, sensible |
| salmon nom | /ˈsæmən/ | saumon |
| lobster nom | /ˈlɑb.stɚ/ | homard, langouste |
| thin adjectif | /ˈθɪn/ | mince |
| delicious adjectif | /dɪˈlɪ.ʃəs/ | délicieux, savoureux |
| tail nom | /ˈteɪ̯l/ | queue |
| twist verbe | /twɪst/ | entortiller, tordre |
| duck nom | /dʌk/ | canard |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| find out verbe | découvrir, savoir | |
| check out verbe | mater, regarder | |
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| come together verbe | /ˈkʌm tʊˈɡɛðɚ/ | affluer, s’assembler |
| come up verbe | se montrer, sortir du bois | |
| slow down verbe | ralentir, décélérer |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- We're not using this one.
- We're starting with this one that costs one dollar.
- I'm giving it a seven.
- How do you do that?
- You going to give me something?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | being said · can be grilled · is formulated |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | I've never had · have noticed · we've had |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | water, which makes · bloating, which makes |
Prononciation à surveiller
Le locuteur utilise 71 contractions et formes réduites, comme I'm, gonna, we're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, underneath /ˌʌndɚˈniθ/, thumb /ˈθʌm/
- Les sons « sh » et « zh »: shell /ʃɛl/, delicious /dɪˈlɪ.ʃəs/, mesh /mɛʃ/, shock /ʃɔk/, wash /wɑʃ/
- Mots longs — placez bien l’accent: complicated /ˈkɑm.plɪˌkeɪ.tɪd/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, consistency /kənˈsɪs.tən.si/, phenomenal /fɪˈnɒmɪnəl/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cheers /t͡ʃɪəz/, texture /ˈtɛkst͡ʃə(ɹ)/, signature /ˈsɪɡ.nə.t͡ʃə/, generous /ˈd͡ʒɛn(ə)ɹəs/, pinch /pɪnt͡ʃ/
- /r/ anglais — langue recourbée, sans frotter la gorge: crab /kɹæb/, texture /ˈtɛkst͡ʃə(ɹ)/, grill /ɡɹɪl/, rank /ˈɹæŋk/, routine /ɹuˈtin/
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 steak, bite, crab.
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.