Pratica di Shadowing: $1 vs $10,000 Mystery Box Challenge - Impara a parlare inglese con i video
Scegli una modalità di pratica
Ogni modalità apre una sala di pratica a schermo intero.
804 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
1
Today, I'm cooking against the biggest chefs on YouTube to see who can cook the best dish using
2
this $10 ,000 box of mystery ingredients.
3
But first, let's see who can survive these $1 ingredients.
4
You guys ready?
5
Born ready.
6
Let's go, baby.
7
Let's go.
8
On the count of three, lift your boxes.
9
One, two, three.
10
What is that?
11
Is that a Baby Bell?
12
I like ramen.
13
Jalapeno.
14
I love peppers.
15
In the $1 mystery box, we have instant ramen, canned corn, Baby Bell cheese, and jalapeno.
16
I think we're missing some ingredients.
17
Where's the protein?
18
Before we cook, the rules are simple.
19
For round one, we will have just 10 minutes to make a dish that includes all of these ingredients.
20
What?
21
10 minutes?
22
Only three of us will make it to the $10 ,000 mystery box.
23
I came here from Japan.
24
And only three people?
25
I actually came all the way from Japan for 10 minutes.
26
And don't worry, we will have access to a shared pantry with all the cooking basics.
27
Who's the judge?
28
You'll find out soon.
29
Let's get 10 minutes on the clock.
30
Your time starts now.
31
Let's go.
32
Uh, corn, jalapeno, what am I supposed to do with corn, noodles, this, and the jalapeno?
33
I have no idea.
34
Miso, let's make soup.
35
I'm going to taste everything first.
36
Nobody else is tasting their food.
37
You're out of here.
38
What are you making?
39
I don't know, something.
40
I have no idea.
41
Water, water, water.
42
I'm going to use this water.
43
Let's boil it up.
44
So I'm making a crispy ramen.
45
That's the corn, jalapeno, and cheese fondue.
46
I'll start by slicing up my jalapeno.
47
I am making ramen -crusted jalapeno poppers with corn
48
and baby bell cheese oh this is the best cheese
49
i'm making a sweet corn soup with a ramen cheese crisp
50
and jalapeno oil i need to cook quick
51
so i need to fry stuff i'm making ramen
52
and corn fritters with a crispy crunch i'm gonna use this ramen for something
53
that i've never done before i'm gonna fry it we don't have enough time why the bowl is
54
so big i am making miso ramen
55
it's gonna be a good creamy miso ramen something's burning over there oh oh
56
i forgot it called you're burning bash no no
57
No, no, it looks good.
58
What do we even have here?
59
Chef, what the heck is this then?
60
This one's skin.
61
I got to do my fritters.
62
This goes inside, followed by some jalapeno.
63
I'm going to put the seeds in.
64
Hopefully, the judges like it a little bit spicy.
65
Oh, wow, that time is ticking.
66
Time's going to go quick.
67
A little bit of butter.
68
This is going to be good.
69
I am so excited for this dish.
70
Chef, I need help.
71
I need help with these tight glows.
72
I need this blended up.
73
Thanks to Chef Rush, we have perfectly broken down noodles.
74
I really wish I had more of this baby bell.
75
As a matter of fact, yes.
76
Oh!
77
Guga, that's cheating.
78
It's a $1 box.
79
You can't do that.
80
I better hurry up.
81
I'll put the cheese right in the middle, and I'll grab a little bit more of that fritter, and that goes straight into the fryer.
82
Right now, I am making good miso soup.
83
Where's sugar?
84
Oh, sugar.
85
I add sugar.
86
I got to get my corn going, get it roasted, get it going.
87
In we go, a little corn.
88
I'm going to use most of my corn here, but I'm going to save some of it for later.
89
And I want to put some of that juice, too.
90
It's sweet.
91
A little starchy.
92
It's going to help thicken everything up.
93
I think secretly the best ingredient is the ramen packet.
94
I've done competitions like this before, and the one thing I know is that somebody always forgets to put one of the ingredients in their dish.
95
Time to fill these little poppers.
96
We're going Baby Bell directly inside the popper for a little extra pop of cheese.
97
We'll close her up.
98
That is perfect.
99
Time to dredge into the wet.
100
Now we'll go into the dry.
101
I really hope it sticks together.
102
And in we go.
103
We're done with this.
104
Crispy, crispy, crispy.
105
That goes in.
106
I'll crush it, then mix it with a seasoning.
107
Let's see how this tastes.
108
Yes!
109
That just goes on the bottom like that.
110
I'll add my sauce right here.
111
Guys, only five minutes.
112
What?
113
Five minutes!
114
Just so you guys remember, when the time is up, one of us will be eliminated in this round.
115
Five minutes.
116
I am finishing up my roasted corn.
117
Now I'm ready to do my fondue.
118
Wow, you got a lot going on here, chef.
119
You're running very low on time.
120
Oh my goodness.
121
Take a look at that fritter.
122
How you doing over there, Bayashi?
123
What is going on with your ramen, Bayashi?
124
Almost done.
125
Bayashi, you're going back to Japan.
126
What?
127
Now we're going to make our sauce.
128
A little buttermilk sauce.
129
This might not work in the time that we have left.
130
I need to turn this into a nice cheese crisp.
131
I do not have very much time left.
132
On top of here, I'm going to go crushed up bits of ramen.
133
I'm currently prepping my cheese to make my fondue.
134
It'll be a quick, simple fondue.
135
How do you have time for fondue?
136
I'm him.
137
So that's it.
138
That's what you want when you're looking for a fondue.
139
A nice, consistent pull.
140
Oh, jeez.
141
Max, what are you doing?
142
What's up, babe?
143
Max, why?
144
Chef, I thought we were friends.
145
Are you okay?
146
Three minutes.
147
Three minutes.
148
This better make a cracking noise.
149
Ooh.
150
Oil going in for my herb oil.
151
Nice and spicy jalapeno oil.
152
Let's go, let's go, let's go.
153
Oh, no. You all right?
154
Yeah, it's slippery.
155
Come on.
156
Two minutes.
157
Two minutes.
158
I'm putting my fondue in my mess like a bird feeding this baby.
159
I got to make my soup now.
160
Got to get it silky smooth through this fine strainer here.
161
I got to make it to the next round.
162
One minute on the crack! oh boy are you all right max
163
i'm struggling what we're making is a baby bell wax sauce container
164
i spent a little too long on my cheese crisp come
165
on come on come on i'm gonna cut chives maashi can i borrow some chives yeah sure 30 seconds i'm
166
so nervous chef that presentation's looking crazy it's stuck i'm not gonna finish you're gonna finish Smash it.
167
I hope you're happy.
168
Oh, nice.
169
Perfect.
170
Ten.
171
Ten seconds?
172
Nine, eight, seven, six, five, four, three, two, one.
173
Hands up.
174
Let's go.
175
Wow.
176
I don't want to back to Japan.
177
Take a look at Max.
178
What did you do?
179
What is this, Max?
180
It was Chef Raj.
181
Sabotage.
182
Max set me up.
183
Max, you're filthy.
184
You taught me everything I know.
185
Congratulations on making a dish.
186
Hopefully, all of us made a dish, including all of those mystery ingredients. Did we?
187
I hope so.
188
Are we ready to meet the judge for round one?
189
Yes!
190
The judge for round one, who will decide which one of us will be eliminated, is...
191
us.
192
What?
193
We are judging ourselves on this one.
194
Together, we need to vote one person out.
195
That's messed up.
196
None of you guys are voting me out.
197
Why is that?
198
Why do you think?
199
Why is Bashi smiling?
200
I'm not smiling.
201
A little nervous.
202
Why don't we start with Chef Rush?
203
Today I made for you a crispy ramen nest with charred corn and jalapeno and on top, a cheese fondue.
204
I think it's safer if you leave while we talk about your dish.
205
Gladly.
206
Visually, what do we think?
207
It is very big, but this is very small.
208
What is this?
209
I cannot tell what that is.
210
Barm Oli.
211
I like the crunch.
212
That tastes way better than it looks.
213
Yeah, there's a lot going on there.
214
There is something like a little off about it.
215
Oli and it's bomb.
216
You don't like it, Bayashi?
217
I like it.
218
You make no sense, Bayashi.
219
Let's move on.
220
What I have made for you all is what I like to call the ramen -crusted jalapeno popper.
221
And as you can see, we have made a Baby Bell wax bowl right in the center for our buttermilk ranch.
222
Max, get out of here.
223
In the middle, I think it's very creative.
224
I don't like the brown on the brown.
225
You don't want your food and the plate to be the same color.
226
It doesn't stand out that way.
227
Mmm, I love it.
228
It's gooey and cheesy on the inside.
229
You get those little pops of sweetness in the corn in the middle there.
230
It could have a little bit more seasoning inside.
231
Also, he didn't take out this part.
232
That was my first bite.
233
You ate this dim.
234
Amazing.
235
Nick, what is this?
236
I've made for you guys a sweet corn soup with a ramen cheese crisp and jalapeno oil.
237
Enjoy.
238
I'm leaving.
239
Visually, it looks so nice, right?
240
Did he overdo it, though?
241
That's really good.
242
I can't believe this dish is only $1.
243
What I love most is the textures.
244
We have that creamy soup, then you have, like, the pop from the corn, the crunch from the crisp, a little bit of freshness.
245
The problem I have with this dish is that he didn't make enough puff for all of us.
246
It's not enough.
247
This is me.
248
I made for you guys a street corn fritter with crispy noodles on the bottom.
249
And for the sauce, sour cream with the ramen seasoning.
250
Hey, I love you all.
251
Leave.
252
I'll share with Bashan.
253
Whoa!
254
A little bit salty.
255
Extremely salty.
256
Really salty.
257
I thought it was going to be just like a clump of cheese in the middle, but it's actually nice and soft.
258
I would have cut these in half and made them into another one.
259
They're way too big.
260
You would have got a better crunch from it.
261
I actually think the best part might be the crispy ramen on the bottom.
262
Last one.
263
I made spicy miso -comb ramen with fried egg.
264
Enjoy!
265
Okay, get out of here.
266
Not very creative.
267
He just used the ramen as ramen, right?
268
To be totally fair, he may have not understood what we were doing.
269
It's super sweet.
270
Is it supposed to be a dessert?
271
Can we crack the egg and see if it runs?
272
It's a little runny.
273
We'll accept that.
274
It tastes like a dessert, and at the same time, the corn is burned, and also the egg,
275
the crispy edges, is a little bit too much.
276
I agree it's not the best.
277
I also don't know that it's the worst dish.
278
That's all I'm going to say.
279
Who's he referring to?
280
All right, guys, head on back to your stations.
281
Each of us has an iPad.
282
There are five buttons with each of our faces.
283
On the count of three, we are all going to vote for who we think should be eliminated.
284
One, two, three, vote.
285
What?
286
I'm sorry, Bayashi.
287
Seriously?
288
Why?
289
You tried your best.
290
I think it lacked a little bit of originality.
291
It was sweet, so we didn't expect that.
292
It was more like a dessert ramen.
293
Dessert ramen?
294
It was a little sweet.
295
Yes, I add sugar.
296
Nick, why'd you vote for me?
297
Because of how salty it was, I could only take one bite.
298
After that, I felt it was inedible.
299
I'm going to remember that.
300
Bayashi, you travel 18 hours.
301
Oh, no. Love you, Bayashi.
302
Love you, too.
303
I'm very sorry.
304
I'm going to remember this.
305
Good luck, guys.
306
Bye, Bayashi.
307
And now there are four.
308
Welcome to round two.
309
The three of us who survived this round will get to cook with a $10 ,000 mystery box.
310
For this round, we'll have 20 minutes, and the rules are the same.
311
You must use every ingredient in this box somewhere in your dish.
312
You ready to lift?
313
Let's go.
314
Chef Roche, give us a countdown.
315
Three, two, one.
316
Whoa!
317
What?
318
What is that?
319
In our $100 mystery box, we have a whole chicken, sourdough bread, fresh honeycomb, finger limes, and a whole jackfruit.
320
I'm allergic to these, actually.
321
Why are you laughing, Chef?
322
You out.
323
I just have to cook without probably tasting it.
324
This thing is big and huge.
325
This is going to be a tricky one.
326
I'm just grateful we finally have some meat here.
327
Let's get 20 minutes on the clock.
328
Time starts.
329
Now, let's go.
330
How are we possibly going to combine all this into one dish?
331
I have a good idea of what I'm going to make.
332
I'm going to start by breaking down my chicken.
333
First, butcher the chicken.
334
Look at us all breaking down our chickens here, huh?
335
That's right.
336
All I need are the thighs because obviously they taste best.
337
Got my chicken right here.
338
Done.
339
What am I supposed to do with this?
340
Cougar.
341
It doesn't break.
342
What do you got to say now, Max?
343
What is wrong with this man?
344
Yeah!
345
Say something, Max!
346
I'm impressed.
347
Got my chicken.
348
Devoned it really quick.
349
I have my chicken, so I'm going to make a honeycomb glaze.
350
And then I'm going to make a citrus salad.
351
I never thought of you as a salad guy.
352
I like salad.
353
Just with me.
354
Going with a little bit of a curveball here, I'm going to attempt tacos.
355
My thought is that sweet can work with something more acidic.
356
Maybe we'll throw into a slaw, but we're still figuring that one out.
357
The key to cutting open a jackfruit is actually putting some oil on the blade of your knife.
358
It goes through like butter.
359
I'm going to make a chicken katsu sandwich with jackfruit and finger lime.
360
Jackfruit is a really fun ingredient, but it's definitely a curveball.
361
Look at it!
362
I've never seen anything.
363
What is this?
364
I am going to be making a French toast with fried chicken.
365
It's kind of like a chicken and waffles, but with French toast.
366
Only 15 minutes left.
367
Remember, we need to use all five ingredients in our dish.
368
The question is, what are we doing with the bread?
369
My bread will double as the breading for my fried chicken and as the toast for my actual sandwich.
370
Do you think it makes sense to try turning mine into a taco shell?
371
You know what?
372
For you, yes.
373
You're that guy.
374
Is that a good thing or a bad thing?
375
I can never tell if you're making fun of me or if you're on my side.
376
A little bit of both.
377
Chicken into the bag.
378
Now I'm going to try to use this ring here and kind of squeeze out some sourdough just like so.
379
cheese.
380
If I don't cook this chicken right now, it won't cook in time, and we don't have a lot of time.
381
Voila.
382
As that's going, I'm gonna start working on my French toast.
383
Now that I have my rings, I'm gonna roll them out, leaving us these little discs.
384
Are you marinating chicken?
385
I am.
386
You got less than 20 minutes here.
387
Yeah, I knew that.
388
That's a quick marinade.
389
I gotta start my sauce.
390
What goes in a katsu sauce?
391
I gotta remember.
392
Ketchup.
393
Wow, that's hot, chef.
394
That It might be too hot.
395
The video's too hot.
396
Where's the ketchup?
397
Where's the ketchup?
398
Where's the ketchup?
399
Does anyone have ketchup?
400
Chef, do you know where the ketchup is?
401
Um, Jeff, what is going on over there?
402
Whoa!
403
Chef!
404
Don't blow things up!
405
It's hot.
406
You can't be talking, Gooby.
407
You almost broke the table earlier.
408
Ah, I found the ketchup.
409
Katsu sauce.
410
Ketchup.
411
Oyster sauce.
412
My jackfruit is going in.
413
Wow, that is crispy right there.
414
It's handy -dandy.
415
We're gonna go on with our bread, just like so, and we're gonna get our rolled up bread in the oil.
416
I hope this works.
417
I'm going to make a fire.
418
Did you say a fire?
419
Oh, chef!
420
You want to see some real fire, chef?
421
I want to see some real fire.
422
Whoo!
423
That's what I'm talking about, baby!
424
Uh, brown sugar.
425
Brown sugar.
426
Where's the brown sugar?
427
I can't find anything today.
428
That goes down.
429
Two pieces of bread.
430
Done.
431
Here I got my French toast.
432
I really want to soak that bread in for that extra deliciousness of flavor.
433
A little brown sugar.
434
This looks good.
435
Oh, ten minutes left.
436
Ten minutes?
437
Oh, man.
438
This is crazy.
439
Boom, boom, boom.
440
Soak that bread really good.
441
Sourdough's here.
442
Doing the chicken.
443
I am good to go.
444
All right, what we're making here is a little slaw.
445
Oh, that's getting dark.
446
Almost burnt the chicken, but I think it's perfect.
447
Gotta make my breadcrumbs from scratch, of course.
448
Chef Rush, how you doing?
449
I don't know if I'm gonna finish.
450
Sticks up on you really fast.
451
Chef, what do I have to do to buy some jackfruit off you?
452
30 push -ups.
453
30 push -ups?
454
All right, I'm doing it.
455
Count them, Chef.
456
Three, four, five!
457
27, 28, 29, 30.
458
All right, jackfruit me, baby.
459
I lied.
460
Hey, it's a competition.
461
I'll remember that.
462
I guess I do need to open this, huh?
463
I'll add a little bit of extra butter because it's soaking up that butter.
464
That French toast is going to be fire.
465
Dredge, let's go, let's go, let's go.
466
This is a tricky one because in the first round, there were only four mystery ingredients.
467
This one, there are five, and I feel like someone's going to mess it up.
468
Wow, that actually breaded really well.
469
Let's go, baby.
470
I somehow need to use these finger limes.
471
I've never used them.
472
I've never seen them.
473
I'm trying to make a crema.
474
This is a piping bag.
475
I've never used one of these either.
476
On the plus side, take a look at that taco shop.
477
Fried chicken looking nice and crispy.
478
Google, we're both frying chicken.
479
Great mind, think alike.
480
Five minutes.
481
Five minutes?
482
Time is going by really fast.
483
It's hard to kind of keep it up.
484
Finger limes in.
485
All right, we're piping.
486
I would love to measure my blood pressure right now.
487
I'll grab some brown sugar, put that right on the top.
488
I'm stealing this pan.
489
No!
490
That's Guga's pan.
491
I don't care.
492
Put them out right here.
493
Boom, boom, boom.
494
Here we go.
495
Come on.
496
Chicken back in.
497
We got to flavor the chicken.
498
That's some perfect chicken right there, I have to say.
499
My fried chicken is done.
500
Has anybody figured out what to do with the honey yet?
501
I'm putting it in my katsu sauce.
502
Honey and fried chicken.
503
Chicken, honey.
504
Chicken, honey.
505
Honey into the chicken.
506
I'll caramelize the brown sugar right on top.
507
Doesn't take long.
508
We don't want the sugar to taste bitter.
509
We just want it to caramelize.
510
Oh, some of the honey for the money right there?
511
That looks fantastic.
512
Three minutes left.
513
Hurry up.
514
So scary, chef.
515
I smell something burning.
516
I've created such a mess.
517
Really hope this chicken is cooked.
518
My finger lime has to go on the top of the end.
519
I cannot forget that.
520
I'm going to put the finger limes everywhere so I see them and don't forget.
521
One minute.
522
One minute.
523
I don't think my breadsticks are toasting time.
524
Time to plate.
525
French toast goes down.
526
Boom.
527
30 seconds left.
528
30 seconds.
529
Jackfruit, slaw, come on, baby.
530
Katsu, in the middle.
531
Wow.
532
Fried chicken goes right on top.
533
This is when the hands start to shake.
534
10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
535
Hands up.
536
Oh, that's tough.
537
Why am I out of breath?
538
I'm the one who did push -ups.
539
You guys ready to see the judge for round two?
540
Yes!
541
Let's bring him out.
542
I am the judge.
543
I could really go for a sweet ramen right now, boys.
544
Well, lucky for you, Max.
545
For round two, the judging is blind.
546
Whew.
547
He has no idea who made what.
548
Time to judge.
549
Are you nervous?
550
Very.
551
I have no idea whose dish is whose.
552
I'm going to start this one.
553
Looks very crispy.
554
Lots of color, very purple.
555
Let's eat.
556
While Bayashi takes his first bites, you probably noticed this is the biggest set we've ever built.
557
And that's all thanks to Grand Theft Auto 6 from Rockstar Games.
558
And since today's all about mystery boxes, I made this bonus one.
559
Inside is the Prairie Burger, which comes from the Chasey's fast food chain that only exists in the game.
560
It's got four meats, 30 ,000 calories, and a bun shaped like a cowboy hat.
561
GTA 6 comes out November 19th, so pre -order the Ultimate Edition now on PlayStation 5 or Xbox Series X or S.
562
Now, it's time to see which of these four chefs is going home.
563
Little bit sour for me.
564
The chicken is tender.
565
Nice seasoning.
566
Good, but very messy.
567
Okay, next.
568
I love fried chicken.
569
Smells sweet.
570
I thought everyone don't like sweet.
571
oh let's try hmm this is good honey bread
572
but this chicken is also little sweet like my ramen the number three this fancy salad looks beautiful
573
so much color listen very crispy
574
and chicken hmm I got bones oh no
575
I almost choked luckily taste is pretty good nice chicken salad just a little dangerous Last one.
576
Chicken Katsu Sando.
577
Japanese like me.
578
It's beautiful.
579
Chicken is crispy.
580
Red is also crispy.
581
Mayonnaise is nice.
582
Good Chicken Katsu Sando.
583
Come here.
584
This is very difficult, but I have decided the worst dish is… This one.
585
Bayashi, do you know who that is?
586
You?
587
I love the dish, but because of this bones, you are all done.
588
Now you judge with me.
589
Really?
590
Let's eat.
591
Back to your station.
592
Yes, chef.
593
Welcome to round three.
594
In front of us is a mystery box filled with $10 ,000 of random ingredients.
595
And right now, all of us have to cook the best dish of our life.
596
Nick, this is worth more than me.
597
That's right, Max.
598
As we know, the judges for this round will be Chef Rush and Bayashi.
599
But you never know, there could be another twist.
600
Excuse me?
601
On the count of three, lift your boxes.
602
One, two, three.
603
Oh, my God.
604
What?
605
Is that a blue lobster?
606
Yes.
607
Look at that piece of meat.
608
I think this might be worth more than $10 ,000.
609
In the $10 ,000 box, we have A5 Wagyu beef, blue European lobster, black burgundy truffles, Almas caviar, and the world's most expensive chocolate bar.
610
I don't think I need to remind us all that we have to use everything in our dish,
611
in addition to anything you want in the pantry, and make something that'll impress
612
Chef Russian Bayashi.
613
For round three, we get 30 minutes on the clock, and time starts now.
614
Just so you guys know, this is not regular Wagyu.
615
It's Matsuzaka Wagyu, the most expensive Wagyu in the world.
616
I've never tried Almas caviar, apparently it means diamond.
617
And this little tin costs more than my first car.
618
I'm going to start cooking, man.
619
I'm making what I call a billionaire's BLT.
620
It involves turning this wagyu into bacon, but with under 30 minutes, that's going to be tough.
621
That caviar is unbelievable.
622
I'm making a surf and turf tortelloni with a chocolate truffle sauce and caviar.
623
I love making fresh pasta, but I am also a little nervous about finishing the time.
624
Just look at this.
625
I am making a truffle wagyu with fried lobster tail.
626
That is beautiful wagyu.
627
I never had the chance to cook it and I'm finally going to get one.
628
Guli, you've cooked every type of Waggie.
629
What are you talking about?
630
You don't understand how rare this one is.
631
So we're going to salt up the beef, trying to turn this into bacon.
632
We're going to let this beef gently cure and move on to the lobster.
633
I'm going to be a little lazy today when I make my pasta.
634
We got no time for homemade pasta.
635
I'm going to just try to shortcut and put it in a food processor.
636
That's okay.
637
It's so much easier to make pasta like this.
638
Come on, get in there.
639
It's a huge lobster.
640
My pasta dough is done.
641
That's it.
642
Easy.
643
Sparkling water goes into my batter so I can deep fry my lobster.
644
My lobster goes into the tempura batter and then into the fryer.
645
All right, the key to the best BLTs are obviously the tomatoes.
646
So we're going to start with these beautiful heirloom tomatoes, kind of just roughly chopping them up.
647
I'm doing something really cool.
648
I'm making a chocolate Bordelais sauce, which is this French sauce that's normally made with bone marrow.
649
But instead of bone marrow, I'm using Wagyu fat.
650
I've got most of my ingredients prep, but I am worried about that reducing in time.
651
Beautiful, nice and crispy.
652
I don't want to overcook it.
653
My lobster is finished.
654
You're already done?
655
I'm not going to put anything on the pan because this has plenty of fat already.
656
We should hear a sizzle.
657
Yes.
658
So we have to use those truffles.
659
Basically, we're making a little truffle mayonnaise.
660
We're just going to literally go directly into the mayo.
661
I have a whole pile of truffles, so we're going heavy.
662
I am cooking this wagyu.
663
It's looking beautiful.
664
The smell that is coming out of this thing is amazing.
665
I need to take my lobster out.
666
I'm actually going to let it continue just carry over cooking
667
because i'm taking out a little bit early here
668
and in the meantime i need to sear off some wagyu beef
669
while i also roll out pasta at the same time i can figure
670
that out lobster done i hope
671
you have 15 minutes 15 minutes still gotta cook a whole another steak let's go let's go let's go
672
and we flip we gotta cook the steak i am
673
so overwhelmed right now nick you have no idea oh what a beautiful lobster
674
so i'm going with a very very thin piece of the
675
beef to almost kind of make like a bacon out of it i want to let
676
that slowly render so it gets crispy now break down God, it's lobster.
677
I'll quickly baste my wagyu, and to take up a notch, I'll put a little bit of truffle there.
678
So basically, truffle butter.
679
I'm infusing my bordelais with lobster shells to get a little extra pop of flavor in there.
680
All those extra lobster shells, in they go.
681
Oh, my gosh.
682
Under 10 minutes, guys.
683
Under 10 minutes?
684
Oh!
685
Wow.
686
I'm actually searing my steak, steak that will go inside a pasta filling, and that might sound strange,
687
but I'm looking for that beautiful golden brown caramelized flavor inside the pasta.
688
And I'm not going to get it if I don't pre -cook the beef.
689
Are you going to have enough time?
690
I actually don't know.
691
Let's go, let's go, let's go.
692
I don't think I've sweat this much since MasterChef.
693
Are you crazy trying to make pasta now?
694
You have no time for that.
695
I should not have chose pasta.
696
What are you doing right now, Nick?
697
Big pasta sheet.
698
Now we're just going to slice up beautiful lobster tail.
699
I want the fat of my wagyu a little crispier, everybody.
700
So I'm just going to torch it just the way they do it in Japan.
701
Guga, you sound very in control.
702
I am very in control.
703
I'm jealous.
704
Oh, look at that crust, baby.
705
That's what we're talking about.
706
We'll add in a little bit of maple syrup.
707
I'm going to glaze the beef.
708
I'm starting to get a little shaky, guys.
709
We're running low on time, Nick.
710
What are you doing over there?
711
I'm going to chop the claws into here as well for the filling.
712
That's a nice blend right there.
713
Pasta water right now.
714
Let's go.
715
Oh, that's starting to get real dark.
716
Okay.
717
Is it burnt or is it perfect?
718
I don't know.
719
Why did I choose tortelloni?
720
Why would I not have just done ravioli?
721
I really think you bit off more than you can chew today.
722
I think I did.
723
Better try hardy because I'm about to start plating.
724
Why is Google plating? i haven't even cooked my pasta yet oh
725
you better hurry up papa
726
i can cook my pasta in five minutes 30 seconds tortelloni here
727
we go one over push it down squeeze it into the corners pinch them around
728
and they're cute little tortellonis look at
729
that that's adorable we shave some truffles beautiful wagyu pasta's going in oh my gosh
730
i almost forgot the chocolate the chocolate goes into my border
731
lace my chocolate is in the chocolate is gonna go around the plate just like that
732
because this chocolate is bitter i don't want to go over the steak 225
733
you guys better hurry up come on pasta please
734
we're going down with the truffle mayo right in the center of the plate
735
now we're going to slice up the beef tried a fancy presentation
736
that i experienced in japan trying to make a rose out of beef
737
if that's medium then i'm skinny
738
i gotta let it go to literally the last second very
739
carefully starting to add some of those beautiful pieces of lobster interlaced between
740
We'll grab that salty caviar, and I'm gonna put that right on the top of my rows.
741
Finish my sauce with a little diced shallot.
742
This is my cubed wagyu fat, a little bit of chopped parsley, and that is my sauce.
743
It's got the chocolate and a little truffle in there.
744
A little bit of chili oil right on top of my lobster.
745
There's just a lot going on right now.
746
One minute remaining.
747
Nick's pasta's still in the water.
748
I gotta take it out.
749
Oh, shoot, the caviar.
750
Oh, I almost forgot the caviar.
751
Come on, pasta.
752
Tiny bit of that sauce for some acidity.
753
30 seconds I don't know if this is great
754
or terrible looking 10 9 8 7 6 5 4 3 2 1 heads up
755
yeah baby before they make their decision I want all of you to vote right now in the comments
756
Who do you think is going to win?
757
You have five seconds to write your comment.
758
Four, three, two, one.
759
Lock it in.
760
And now, go ahead.
761
I give you guys the Billionaire's BLT with the Wagyu bacon, blue lobster, caviar, and truffle mayo down the inside.
762
Hope you enjoy.
763
And remember, he did vote you out.
764
Yes, of course I remember.
765
Really sweet.
766
Really sweet.
767
Let's check, see if we can all five ingredients in.
768
Ragu, lobster, truffles, caviar, whores to chocolate.
769
Oh no, you're right.
770
He forgot the best part.
771
I think it's burnt.
772
I also was a $5 ,000 piece of beef that he turned into bacon.
773
All right.
774
I've made for you and everybody watching a surf and turf tortelloni with chocolate bordelais and golden caviar.
775
Enjoy.
776
Visually, it looks great.
777
Very nice on tortellini.
778
So you want to try the sauce first?
779
Yeah. So much flavor.
780
Pasta.
781
that's a quick turnaround for 30 minutes with your pasta lobster has a good chew
782
it could use a little bit more salt yeah i like it what's up guys i believe
783
that we have great ingredients you don't want to mess it up
784
so i have spicy lobster tempura with japanese wagyu a5
785
and i let all of the ingredients shy by themselves enjoy
786
this is a man's meal right here especially
787
you're going to talk about a ten thousand dollar plate google knows
788
i like to eat i want to go for the lobster first wow good tempura
789
i would like to have a dipping sauce to go with it especially with the spice
790
now the steak whoa i ain't gonna lie that's cooked perfectly
791
that fat is rendered all the way across they're still
792
that medium rare look at all the ingredients i see the wagyu
793
i see lobster i see caviar
794
i see the truffles unless they're shocking somewhere else besides the shavings
795
i'm nervous there's not enough i ugly think we make a decision yes time to see how
796
How many of you guessed right?
797
Bashi, you ready?
798
Ready.
799
The winner is...
800
Google!
801
Yes, yes, yes!
802
Yes!
803
Yes!
804
Woo!
Scarica l'app
Tutto ciò che serve per parlare fluentemente
Pronuncia con IAVoto per ogni frase
Pratica IPAPadroneggia ogni suono
VocabolarioCostruisci il tuo lessico
Gioco di vocabolarioImpara giocando
Stesso Canale
B24
I Ate The World's Best Burgers
Daily ConversationWorking Adults
B17
Brazil vs Norway Food
American AccentTeensDaily ConversationHigh School Students
B23
Testing Dry Aged Steaks
American AccentDaily ConversationWorking Adults
B12
I Ate The World's Best Pizza
American AccentDaily ConversationWorking Adults
B15
Norway vs England Snacks
American AccentTeensDaily ConversationHigh School Students
B22
100 YouTubers Cooked For Me
American AccentTeensDaily ConversationWorking Adults
B22
10 Levels Of Spicy Food
American AccentTeensDaily ConversationWorking Adults
B225
Fire Paan
American AccentDaily ConversationWorking Adults
B220
Too Much Butter...
American AccentDaily ConversationWorking Adults
B14
France vs Spain Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B16
I Tried Every Viral TikTok Food Hack
American AccentTeensDaily ConversationHigh School Students
B13
I Cooked Every Food From SpongeBob
American AccentTeensDaily ConversationHigh School Students
B21
I Ate The World's Best Sandwich
American AccentDaily ConversationWorking Adults
B16
I Trained A Rat To Cook Ratatouille
American AccentBusiness EnglishDaily ConversationUniversity Students
B17
France vs England Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B1$1 vs $100,000 Exotic Food
American AccentDaily ConversationWorking Adults
B14
World Record With Gordon Ramsay!
American AccentBusiness EnglishTeensDaily Conversation
B13
I Cooked Against My Girlfriend
American AccentTeensDaily ConversationHigh School Students
B23
I Cooked EVERY YouTuber’s Last Meals
American AccentDaily ConversationWorking Adults
B25
$1 vs $100,000 Plane Food
American AccentTravel EnglishDaily ConversationUniversity Students
FOR YOU
Video consigliato
B23
175 frasi
How To Make Real Tonkotsu Ramen
American AccentDaily ConversationWorking Adults
B13
97 frasi
Thanksgiving at home vlog
American AccentDaily ConversationWorking Adults
B21
821 frasi
Cooking Together Was the Worst Decision | MasterChef USA Season 9
Daily ConversationWorking Adults
B2560 frasi
I Cooked Every EXOTIC Hot Pepper
American AccentDaily ConversationWorking Adults
B14
364 frasi
I Cooked Against Robots
American AccentBusiness EnglishDaily ConversationUniversity Students
B11
131 frasi
1000+ Pepperoni on 1 Slice of Pizza CHALLENGE!!!
Daily ConversationWorking Adults
B12
815 frasi
I Ate Rare Food in Every Color!
American AccentDaily ConversationWorking Adults
B143 frasi
This is what I'm feeding my kids tonight #growyourownfood #offgridcooking
Daily ConversationWorking Adults
B113
31 frasi
CHú chuột đầu bếp bản gốc
Daily ConversationWorking Adults
B11
192 frasi
S.COUPS(에스쿱스) 쿡스쿱스 | 우리들의 바이브, HYPE VIBES 편 (with.민규)
Daily ConversationWorking Adults
B21
326 frasi
Matteo Lane & Nick Make Mac and Cheese
Daily ConversationWorking Adults
Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “$1 vs $10,000 Mystery Box Challenge”. Le parole che ritornano più spesso: chicken, ramen, chef, lobster. Questo video contiene 802 frasi e 5419 parole da ripetere con lo shadowing. Il parlato dura 27:09. Chi parla va veloce, circa 200 parole al minuto: aspettati suoni legati e ridotti. Solo il 77% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.
Vocaboli chiave di questo video
15 parole del video che vale la pena imparare, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| chef sostantivo | /ʃɛf/ | chef, capocuoco |
| lobster sostantivo | /ˈlɑb.stɚ/ | astice, aragosta |
| sauce sostantivo | /sɔːs/ | salsa |
| dish sostantivo | /dɪʃ/ | piatto, scodella |
| pasta sostantivo | /ˈpɑ.stə/ | pasta, impasto |
| corn sostantivo | /ˈkɔːn/ | grano |
| ingredient sostantivo | /ɪnˈɡɹiːdi.ənt/ | ingrediente |
| mystery sostantivo | /ˈmɪs.t(ə.)ɹi/ | mistero, arcano |
| fry verbo | /fɹaɪ/ | friggere |
| honey sostantivo | /ˈhʌni/ | miele |
| toast sostantivo | /toʊst/ | pane tostato, toast |
| finger sostantivo | /ˈfɪŋɡɚ/ | dito, dita |
| soup sostantivo | /sup/ | minestra, brodo |
| steak sostantivo | /steɪk/ | bistecca |
| lime sostantivo | /laɪm/ | lime, lima |
I phrasal verb che sentirai
| Parola | Pronuncia | Significato |
|---|---|---|
| hands up | /hæn(d)ˈzʌp/ | su le mani, mani in alto |
| take out verbo | cavare, cacciare | |
| figure out verbo | scoprire, rendersi conto | |
| find out verbo | scoprire | |
| go ahead verbo | /ˌɡoʊ əˈhɛd/ | procedere, andare avanti |
| go through verbo | attraversare | |
| mess up verbo | incasinare | |
| roll up verbo | arrotolare |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- What do we even have here?
- How do you have time for fondue?
- Max, what are you doing?
- Visually, what do we think?
- Nick, why'd you vote for me?
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | i've never done · have perfectly broken · I've done |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | will be eliminated · is burned · should be eliminated |
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | one who did · sauce, which is |
| Superlativi the -est / the most … — il massimo o il minimo di un gruppo | the biggest · the best · the worst |
Pronuncia a cui fare attenzione
Chi parla usa 214 contrazioni e forme ridotte, come I'm, don't, we're. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: thin /ˈθɪn/, smooth /smuːð/
- I suoni “sh” e “zh”: chef /ʃɛf/, dish /dɪʃ/, shell /ʃɛl/, crush /kɹʌʃ/, gosh /ɡɑːʃ/
- Parole lunghe — attenzione all’accento: ingredient /ɪnˈɡɹiːdi.ənt/, eliminate /ɪˈlɪm.ɪ.neɪt/, visually /ˈvɪzju.əli/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, unbelievable /ˌʌnbɪˈliːvəbl̩/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: honey /ˈhʌni/, hurry /ˈhʌ.ɹi/, heck /hɛk/, hardy /ˈhɑɹdi/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/
- Consonante finale — senza aggiungere una vocale dopo: chef /ʃɛf/, sauce /sɔːs/, dish /dɪʃ/, ingredient /ɪnˈɡɹiːdi.ənt/, beef /bif/
- /æ/ — più aperta della “e”: salad /ˈsæl.əd/, crack /kɹæk/, fancy /ˈfæn.si/, sandwich /ˈsæn(d).wɪd͡ʒ/, batter /ˈbætə/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come chef, lobster, sauce.
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.