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In this video, I'm tasting the most exotic foods from all around the world, including this $2 ,500 Tasmanian crab,
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this $25 ,000 caviar, a six -figure trio of the rarest lobsters on earth, and so much more.
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All starting with this $1 item.
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I can't wait for this.
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Here we go.
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Pink velvet bananas.
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These are from India, where they grow in the wild and apparently taste like vanilla custard.
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The first thing I notice is that if you look real close, they're like fuzzy.
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They are soft and fuzzy.
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Oh, feel that.
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Oh, that's nice.
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We just kind of peel it off like a normal banana.
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Oh, cool.
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What is that?
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They're filled with all these black seeds on the inside.
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Not bad.
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Kind of reminds me of like vanilla marshmallow.
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I get like a creamy sort of melon flavor.
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And at the end of each round, Guga
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and I will also have to agree on whether all of
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these exotic foods coming up are worth their exotic price or not.
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I think it's fair to say that pink bananas are worth the $1.
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Moving on to our $5 item, we've got this black silky chicken.
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These chickens are from China and have a rare genetic mutation that turns the meat and bones completely black.
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I thought it'd be fun for us to turn this into charcoal fried chicken.
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What?
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We'll start by making a quick wet dredge with some buttermilk, egg, and some charcoal powder.
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Then we'll whisk it up.
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Sorry, Nick.
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And once that's mixed, we'll make our dry dredge and prepare all our chicken just like you would any normal fried chicken.
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And now it's time to fry.
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It's like Jack Black.
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While these are cooking, our dipping sauce will be my brand new Osmo Magic Sauce.
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You can think of it like a hot sauce that you can put on everything.
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If you haven't tried it yet, go get some at your local Walmart before it's gone.
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Ooh, I like it.
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Spicy, sweet, everything.
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Go, go.
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I think it's done.
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Look at that.
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Oh!
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Nick, you shouldn't be holding hot oil with a broken foot.
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Safety first.
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The big dunk.
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Ooh!
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Let's hear the crunch.
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It's so crispy.
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It is, but it's not as good as regular chicken, so I'd say this one is not worth the money.
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For our $10 item, we have durian.
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No, Nick!
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This is from Malaysia, and it's known as the king of fruits, but it smells so bad that it's banned from hotels, public transit, and airports all across Southeast Asia.
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Durian is the most confusing fruit in the world.
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You either love it or you hate it.
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I happen to love it, he happens to hate it.
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Yes, with a passion.
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Let's see if we can change your mind.
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To cut into it, follow along the seam.
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Oh boy, it's about to get bad in here.
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I gotta work gloves for this, because if I don't, The smell could stay on my fingers for days.
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And you want to eat it?
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We wedge it open.
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They're not that easy to open.
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Oh, it's always looked a little bit like a chicken breast to me.
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And durian has become extremely expensive and hard to get in many places because people love it so much.
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I've always described the smell as everything bagel hot garbage.
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That's the perfect description.
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At one point, durian was my least favorite food.
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But then I was eating it in Malaysia one day and something crazy happened.
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Suddenly, it tasted like beautiful, soft, creamy vanilla custard and ripe tropical banana.
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I love it.
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How can you like it even if you have to wear gloves?
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I'm going to try.
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I'm already telling you, it's not worth it.
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Don't do it.
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It's so good.
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No, it's not.
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It's so good.
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Don't do it.
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I can't stop eating it.
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We need to decide, is durian worth the money?
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No. I'll make you a deal.
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You taste this durian, we'll say it's not worth the money.
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You don't, it's worth the $10.
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I can't.
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This one's controversial, but I think durian is well worth the ten dollars next
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up our 25 item rare eggs here we have an ostrich egg
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and an emu egg both from south africa because they ship
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so far and they're
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so incredibly delicate every time i've ever ordered these they come in a diaper
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if you think about it it's a baby ostrich i never thought about it like
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that you can't just crack these into a bowl like normal eggs
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so we'll use a knife to open it up wait the membrane's still there dude let's peel
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that back whoa oh my gosh look at the size of the yolk i can't believe
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that comes from one egg i've always liked the look of the emu egg even better
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because of how green it is it looks like a dinosaur
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egg before we whisk these i just want to show you
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the difference in size look how this normal chicken egg compares to just the yolk and
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when i crack it in look at the difference i thought
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a lot about what we should make with these eggs i've seen these videos online of people making amurice
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and i know it looks hard
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but i've always wanted to try guga egg me please yes
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chef whisk whisk whisk create those curds in the middle of the egg
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and then we'll peel once in a
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while just around the outside here i've tried it for five weeks in a row
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and i could never get it it's impossible to do it
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right once the edge sets i'm going to come around and then start folding don't mess it up oh that's perfect
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come on rice oh my god nick it looks perfect boom wow look at it
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and the sauce
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that is emu ostrich on rice money i love the texture
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of the egg it's runny it's flaky We could not have treated those eggs in any better way.
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I agree.
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Rare eggs, definitely worth $25.
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Next up is our $50 food, pufferfish.
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Wow.
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In Japan, this is known as fugu, and it's one of the most dangerous foods you can eat.
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Just one pufferfish has enough poison to take out 30 adults.
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And before you get nervous, don't worry.
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We're not going to eat this cute little guy.
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He's too cute.
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Instead, I flew all the way to Japan and went to the fish market to pick up the biggest pufferfish they had.
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I was planning on bringing it all the way back home for this video until i found out
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that the last person who did that is now in jail
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but we were able to get our hands on some atlantic pufferfish
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which is this meat right here that's the filet of
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that little guy nick i thought it'd be fun for us to make some pufferfish hand rolls
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but first i've got two bonus exotic foods to add to
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this wasabi oh the real thing not easy to find
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and second sea urchin i know this is one of your
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favorite food it's true the sea urchins actually came in live this morning
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but to save a little bit of time we've already opened them all up Kuga, show them how you grate fresh wasabi.
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All you do is grate it on some shark skin.
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To build the hand roll, we'll take a little bit of rice and put it down on one half of the seaweed, then a few pieces of puffer fish, a generous portion of our sea urchin, and then whatever other toppings you want.
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And of course, don't forget the wasabi.
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Let's roll it up.
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The best part about this hand roll, it's a lot safer than the one in Japan.
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But let's see if it's worth $50.
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It's a little weird.
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The puffer fish tastes like nothing, it's like chewy.
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Puffer fish is not worth the money.
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Much better as a pet.
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They're so cute.
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Moving on to our $100 box, we've got fresh cacao pods.
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Beautiful.
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These are from Ecuador.
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They're the first step to making chocolate.
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I love how many different colors and sizes they come in.
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You already know this, but when I went to Ecuador to make the world's largest chocolate bar, definitely one of my favorite records ever, I was in the cacao fields with some of the farmers, and they taught me how to karate chop the pods open.
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Luckily, my friend Guga used to be a master in Brazilian jiu -jitsu.
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No joke.
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Perfect chop beautiful on the inside too these seeds here taste like a mix between lychee mango pineapple
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and a little lemon mmm so good oh look at those
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that is a fresh one oh my goodness
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when it's fresh it's foamy like the frothy milk on top of a coffee
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if you suck off all that fruit
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that seed on the inside is what we use to make chocolate but
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because I literally just made it a few weeks ago I'm
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gonna show you in 10 seconds how it's made all you do is ferment these beans then roast them
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and peel off the shells then you blend that down into a fine paste, add in some sugar, temper, and you've got fresh chocolate.
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$100 for those cacao pods.
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Was it worth it?
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I'd rather just buy chocolate.
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I agree.
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Cacao pods are not worth the money.
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Moving on to our $250 item.
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We've got queijo figuera.
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Oh, wow.
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This cheese you're about to see is from Brazil and has won gold at the World Cheese Awards.
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It's also gone extremely viral online for its unique look.
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And I got the whole wheel.
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Come on in, Beatriz.
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This cheese is
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so incredibly hard to find we had a subscriber very kindly fly all the way from brazil with the wheel
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i don't know what they're saying
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you don't understand what it is in front of you there's
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the label fully legitimate wheel of cheese here i still can't believe it this is
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so rare it's hard to get it even in brazil you
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smell it it smells horrible smell like stinky feet it's very moldy huh yes it is look at it
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and listen we get one cut oh is it as good
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as we thought it's better no i can't believe you got it smell it oh my gosh it smells
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so good yes the inside is good the outside is like
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stinky feet it smells nutty it smells buttery it's like this perfect combination between cheddar cheese
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and gruyere i think it's the best smelling cheese i've ever
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smelled let's first take a little taste Look how holy it is.
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A little bit more like Swiss cheese than I thought it would be.
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A little Swiss, a little Gruyere, smells like cheddar.
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Super buttery.
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Incredibly nutty.
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And you can feel the funkiness.
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Yeah, it's a little weird.
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What are you going to do with it?
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I've got a pretty good idea in mind.
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Of course, what else could I expect?
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Should we dive in?
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Yes, let's go.
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Let's dip.
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Look at how beautiful that looks. That cheese is amazing.
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I got to get a baguette up in here.
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Is that too much?
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I don't think so.
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oh i'm gonna melt look at
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that i really truly think this is the first time anyone's
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ever used this cheese to make a cheese fondue brazil will
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be proud is queijo figuera worth 250 dollars yes a hundred
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percent even more i would pay even more confirmed this cheese
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is absolutely worth the money now for our 500 item get
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ready a plastic swordfish wait no we got a whole swordfish Of course you did.
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You may be thinking to yourself, swordfish isn't that exotic, but with the sword on, it is.
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Fishermen always cut these off at sea because they're extremely dangerous when you leave them on.
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In fact, this is the first time I've ever seen a swordfish with the sword on.
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Not for me.
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One almost took me out.
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It's a shame it didn't.
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We're gonna cook this in the coolest way possible by cutting out a perfect ring.
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Look at that.
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Then we just need to make the second cut.
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Now we salt bake.
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This might make me love swordfish again.
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All you do is combine a bunch of salt in a bowl with a couple of egg whites, a small splash of water, and then mix it all together.
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Most restaurants charge hundreds of dollars to do this to fish, but you can do this all by yourself at home with just a few simple ingredients.
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You know your salt is ready when you can grab some and it holds together like this, but then crumbles back easily like wet sand to put it together add salt to the bowl
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and then spread up the sides like this
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and in goes our fish we cover the fish in the
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bowl it's going to get a little messy now you'll see
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what's going to happen in just a moment just trust the process here
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and this next part is going to be a team effort i'm going to push this down
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and then gugga ready flip the reason we salt bake it traps all
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that moisture in there as it cooks and it should come out beautifully steamy
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and soft and flaky optionally you can also finish it off with a little fish scale design
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and gugga go bake this That was quick.
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Yes, Chef.
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I'm just reaching into my pocket here.
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Whoa!
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Is that the swordfish sword?
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A little sharpen.
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It's not going to cut it, man.
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It's cutting.
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I'll be honest, I didn't think it was going to cut it either.
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Ow!
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What?
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I'm just kidding.
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I can't believe this is weird.
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Do the honors.
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Whoa!
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That worked extremely well.
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Open that up.
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Can we take a bite?
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Yeah, but first let's take this out.
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Whoa! it's fall apart.
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That's how you know that it's tender.
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That does not happen normally.
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Let me just get a slice for both of us.
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Are you cutting the swordfish with the swordfish?
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Just to show how fall apart flaky it is.
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Wow.
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See that?
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Cheers.
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Cheers brother.
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Whoa that is delicious.
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It's so juicy.
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I can't believe how juicy it is.
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There is water dripping off my hands.
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It's the best swordfish I've ever had by far.
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Me too.
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Keep in mind we only took out one piece and we have an entire swordfish back there.
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Was it worth the $500?
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Yes.
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Swordfish worth the money.
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Next Next up is our $1 ,000 item.
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A box?
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Not just any box.
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This is elvish honey.
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And I also got some full honeycomb frames to show you what it looks like before it's placed into the fancy bottle.
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That looks expensive.
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They only harvest from the cave once a year.
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So we got bottle 131 out of only 200.
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That's a real cool bottle.
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I say we try a little bit all by itself.
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Open up like a baby bird.
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Doesn't taste like normal honey at all.
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Not very sweet.
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It tastes a little bit like honey flavored medicine in the most beautiful way though
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and it's very smooth too it's not a thick honey it's
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a little bitter towards the end quickly i want to turn
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it into one of my favorite sweets of all time honeycomb
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candy i love honeycomb candy this is going to be the
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most special honeycomb candy you ever have makes it real good
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if we're only at a thousand i cannot wait to see what's coming up next keep watching
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because we still have almost two hundred thousand dollars worth of exotic foods including one
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that is so rare it should be considered priceless get ready for this
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because this part's fast pour the baking soda we stir watch it puff up like this
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that is awesome and then quickly we go on to our baking sheet wow oh
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and just wait to see how it looks after we crack it open let's let it cool how good does
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that look it smells incredible here we go oh that could not have broken any better let's taste it
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oh oh it's so good i can't believe how light
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and airy it is sweet
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but not too sweet the snap the crunch definitely worth the
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money moving on to our $2 ,500 item a Tasmanian giant
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crab this is one of the largest crab species on earth
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and almost nobody outside of Australia has ever tasted one how
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did you get it all the way over here alive in
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all my years of making YouTube videos this was the most
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difficult thing we've ever tried to find it's actually also the
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entire reason I wanted to make this video look how beautiful this crab is
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but here's the crazy thing this one's tiny this is a
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baby it don't look like a baby to me we also managed to get one
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that is five times bigger than this and
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because of how special it is i thought it'd be fun to give it to somebody watching and you
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and i can cook the baby one let's do it how
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do you want to cook it i thought the one
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and only way to honor this very expensive crab was to cook him entirely in butter
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and you know i love butter we could have steamed him
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or boiled him but no
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that wouldn't have been right we got to give him flavor
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i think we need more butter stop eating the butter yes
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the more the better i think that's good i think
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so let's let it melt we cannot risk this going wrong let's just stand here
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and watch this is going to be real cool to watch by now our crab should be done cooking
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so i'm going to carefully transfer him to a baking sheet
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that smells so good smells like heaven and once most of
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that butter has drained off we'll break into it whoa this
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orange stuff right here that's the best part doesn't look the
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best part i want each of us to get a claw i'm gonna crack into it you made
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that look easy what i find
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so amazing is the meat looks exactly like the claw
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and now that we have our claws we dip those into all
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that crab miso that looks weird just trust me get it all in there get all
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that orange stuff that's the best part of the crab right
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there try it oh wow this is better than alaskan crab where does this rate on the crab
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that you've had in your life number one it's tender it's
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so sweet though it's really sweet this is weird
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and it looks weird
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but it tastes really good hold on stay there don't move
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why do you have a string on your head a string tilt your head down what is
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that what did you put on top of my head how would i have done
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that what is that
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but the big question worth the money two thousand five hundred dollars me it's good
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but not worth the money moving on to our five thousand
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dollar item black winter truffles that's a lot of truffles these truffles came from italy
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and they've been hunted down just for us by special italian truffle hunting dogs this is enough truffles
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that i probably should have had a security guard at our door today that's true we'll know
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if this is a real fresh winter truffle
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if it's black on the inside
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because the summer ones are white here we go oh make
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it rain nick the inside of the truffle is almost like an art piece
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and the smell like the forest let's first try it plain.
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It's so good.
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It's earthy.
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I would even say it's a little bit like chocolate.
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And now we're going to make a beautiful handmade truffle pasta.
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We'll whip together a quick simple pasta dough.
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This one step will take us about an hour, but I'm going to show it to you in just seconds.
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We'll cut it into portions and then roll it out into a beautiful pasta sheet where it'll eventually be cut into spaghetti.
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Try not to get distracted along the way like we did.
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And then finally cooked.
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Once it's been beautifully plated, we'll chop it off with some herb oil.
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And of course, more black winter truffle.
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Tell me when.
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Keep going.
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Don't stop.
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Nick, keep going.
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Tell me when.
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Google, seriously.
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No. Google, tell me when.
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Keep going.
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Google, this is Nick.
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Keep going.
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Yes.
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Don't stop.
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Nick, keep going.
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I'm going to stop here.
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Nick.
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I can't.
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Time to see if it's actually worth the money.
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I'm going to go ahead and say it.
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Yes, yes.
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No. It's so good.
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You cannot disagree.
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I don't like that much truffle.
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Don't use that much.
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You didn't say when.
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You're paying for it.
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Then I get to decide.
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Black winter truffles are not worth $5 ,000.
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our ten thousand dollar food is japanese fruit
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but not just one we got a full japanese fruit basket
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all right japan grows the most famous fruit in the world
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fruit there isn't food it's more of a gift in fact many of the stores in japan
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that sell fruit look like jewelry stores do you even know
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what all of these fruits are muskmelon dragon fruit mango strawberry
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white strawberry custard apple horned melon sudachi loquat melon pear
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and yellow dragon fruit i only had this one here
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and i remember how much it cost how much was it
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it was about 2 500 just for the melon the record
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melon sale in japan was 36 500 for two it may look crazy
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that a basket like this could be ten thousand dollars
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but to be honest with you all it actually cost us
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even a little bit more to get this whole spread here my favorite without question this mango close your eyes
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and think about the moment that you cut open the best mango of your life and the smell of it
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this smells like that without even opening it's so incredibly fragrant wow
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if you look up close you'll see there's literally an identification code on this mango i didn't know about
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that that's cool the reason they have this is
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because how strict the growing process is a melon plant grows 10 melons
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and in japan they cut off nine so
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that all the plant's energy goes into one perfect melon they
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hand massage it they polish it they align it with the sun
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and that's how you get this before we make what i
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want to make let's just try it plain i definitely want
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to try the melon we also have to try the strawberries
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look at how they're packaged how much are these these strawberries alone cost hundreds of dollars i like these so much
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that i eat the whole thing the greens no you don't
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eat the grease oh it's like perfect i'm gonna cut my mango see how it cuts like butter
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so golden beautiful vibrant you'll see as i cut this
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that it just begins to flow with mango juice wow look at
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that yeah it's so juicy and meaty this one mango was about
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385 dollars wow
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when i squeeze this i just want to show you how
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juicy this really is quickly do the honors with the melon
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look at this melon will you cut us a slice let's
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go just wait till you see what we're gonna make with
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these mmm it's juicier than the mango here's what i want
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to do with the rest of our fruit have you ever seen those japanese fruit jelly cakes
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that looks really cool but i've never had it let's not make them wait
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and watch us cut all this fruit let's just bring them on in
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this has now been fully set in the fridge gonna heat it up to loosen it a little bit moment of truth.
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Oh, wow.
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Look at the colors.
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That one is so cool.
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Let's open a couple more.
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Wow.
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Wow.
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Look at it.
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Wow.
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Look at the strawberries in there.
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Let's cut into it.
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I got to cut very carefully here wow it is perfect that's
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so cool it's jello but it just tastes real it's like the best version of jello
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but is it worth ten thousand dollars if you're paying for it yes but
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if i have to pay for it maybe you buy just
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an individual fruit ten thousand dollars for the whole japanese fruit
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basket not worth the money moving on to our 25 000
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box we have almas caviar i've never seen this We'll be right back before.
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This caviar only comes from Iran, and almas means diamond in Persian.
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I only see black caviar.
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This one is white.
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Well, that's because it's just super rare.
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It comes from 60 to 100 plus year old fish called albino beluga sturgeon, a species that's been around since before the dinosaurs went extinct.
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I have a really fun thing we can make with this, but before that, I say we take a little taste.
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That's about a thousand dollars right there.
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Smells expensive.
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That's good.
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I know you like it.
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I can see it in your face.
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One more taste.
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Why not?
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Let's really slow down and try to describe the flavor because most people never get to taste this in their entire life.
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It is creamy, salty, savory.
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Yeah, it really doesn't taste fishy.
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It's like a salty butter.
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Almost as much butter as we used to cook the crab earlier in the video.
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I like this butter better though.
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As crazy as this might sound, I think we should make some caviar nachos.
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That sounds great should we make them wait while we do it or should we just
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look at those are you kidding me as you can see
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we even added a couple different types of caviar in there
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oh i'm glad he's out i'm gonna take another bite to have another a little bit for you
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and the rest for me it's good
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but it's not 25 000 dead almost caviar is not worth
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the money for our fifty thousand dollar box we have wagyu
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beef that's it no we got an entire wagyu cow yes
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i knew he'd be happy yes doing it right in front
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of you is an entire wagyu cow straight from australia the
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second best wagyu in the world behind japan you got the
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ribeye the tenderloin the shank i can't believe it we even
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got the tail the head looks kind of different though it's not a I didn't want to scare them
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so what do we do with it let's cook the best part
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which is the picanha but wait I want to give you five seconds to see
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if you can identify where the picanha is five four three
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two one tell them where it is number seven be honest in the comments
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if you got it right picanha is possibly the most famous food from all of Brazil
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because it's very rare to get it wagyu I don't know
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how you got it oh I got it for my friend
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Tom hey guys let me just clean off the board real quick.
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That was cool.
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Our idea with the steak is that we have
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so much beautiful honey left from earlier in the video
486
that we might as well use it to make a honey dipped picanha.
487
For now we're going to squeeze all of this honey out of the honeycomb
488
and then we're going to dip the picanha in all that honey.
489
It's going to soak up tons of sweet and delicious flavor
490
and once it's dipped and fully coated in all of that beautiful special honey we'll rest it on a tray.
491
Oh my goodness Guga.
492
And now we cut out a big portion of steak.
493
The next step is to put it on this japanese charcoal grill we've been preparing this grill all day long
494
and now it's at that perfect temperature
495
that beautiful crust the caramelization from the honey now things just speed up
496
and it's where you need to flip more often
497
if not you will definitely burn your steak that's it take
498
it off the final step is to drop some of those hot charcoals into these beautiful herbs here
499
and just wait a moment you'll see it start to smoke
500
i can smell it we're going to use this to blast
501
the picanha with flavor just before we cut into it once we got some smoke i will place
502
that honey picanha over you hear
503
that sizzle wait wait wait not yet with our rosemary brush
504
wow a little bit more honey over the top i know i know i know cover it up trap
505
that smoke and now all that's left google will get a few nice slices it's perfect
506
and then for plating i'm gonna lay it down back
507
and forth some compound butter quick torch wow
508
and now we eat it tastes like heaven you know what
509
i'm gonna ask you is a 50 000 wagyu cow worth
510
it 50 000 no a little wagyu yes a whole wagyu
511
cow not worth the money for our 100 000 item the moment i know you've all been waiting for
512
we have the rarest lobsters anywhere in the world no way
513
yes way the blue lobster is extremely rare at one in
514
two million the calico lobster is one in 30 million
515
and this pink albino lobster one in 100 million i've never
516
seen anything like this before how beautiful are these the blue one is just
517
so shiny it's almost fluorescent they are very pretty
518
and extremely unique how can we possibly explain to them how rare this is.
519
I was thinking the same thing, so Captain Kurt, come on in.
520
Captain!
521
How are you?
522
This is crazy!
523
Captain Kurt is a great friend of mine who also happens to be a lobsterman.
524
How rare are these?
525
To have all three of them in one kitchen is unheard of.
526
The odds of having all of these lobsters right here is one in six sextillion.
527
That's 21 zero.
528
I don't even recognize that number.
529
I've never seen this before in my life.
530
So really, we should have marked this box priceless.
531
Yes, you wouldn't want to cook these.
532
I can't cook these?
533
No. Blue lobsters are poisonous.
534
Wait, is that true?
535
No, absolutely not.
536
Oh.
537
Don't worry, I've got something else in mind.
538
But first, Captain Kurt is going to bring them back to the aquariums where they came from.
539
They're safer there than going back into the ocean because they stand out so much that they're.. eaten really easily by predators.
540
This here is a blue Normandy lobster.
541
Not as blue, but it's still blue.
542
This type of lobster is always blue, meaning we can cook one without feeling bad about it.
543
And most chefs consider them to be the best tasting lobsters in the world.
544
I love the colors of the tail.
545
It looks like a jewel.
546
We've been cooking all day, so I didn't want to make us wait and I already broke the whole thing down.
547
No way.
548
This took about three hours, but I think we got out every single piece of meat in the lobster.
549
Enjoy.
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
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100 YouTubers Cooked For Me
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10 Levels Of Spicy Food
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Too Much Butter...
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Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “$1 vs $100,000 Exotic Food”. Le parole che ritornano più spesso: Nick, Guga, worth. Questo video contiene 604 frasi e 5614 parole da ripetere con lo shadowing. Il parlato dura 25:47. Chi parla va veloce, circa 218 parole al minuto: aspettati suoni legati e ridotti. Solo il 79% 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 |
|---|---|---|
| honey sostantivo | /ˈhʌni/ | miele |
| butter sostantivo | /ˈbʌtɚ/ | burro, butirro |
| crab sostantivo | /kɹæb/ | granchio |
| mango sostantivo | /ˈmæŋɡəʊ/ | mango |
| bake verbo | /beɪk/ | cuocere (al forno), infornare |
| exotic aggettivo | /ɪɡˈzɑtɪk/ | esotico |
| lobster sostantivo | /ˈlɑb.stɚ/ | astice, aragosta |
| flavor sostantivo | /ˈfleɪvə/ | sapore, gusto |
| strawberry sostantivo | /ˈstɹɔˌbɛɹi/ | fragola |
| crack sostantivo | /kɹæk/ | crepa, fessura |
| incredibly avverbio | /ɪŋˈkɹɛdɪbli/ | incredibilmente |
| banana sostantivo | /bəˈnænə/ | banana, banano |
| pasta sostantivo | /ˈpɑ.stə/ | pasta, impasto |
| peel verbo | /piːl/ | pelare, sbucciare |
| pod sostantivo | /ˈpɑd/ | buccia, baccello |
I phrasal verb che sentirai
| Parola | Pronuncia | Significato |
|---|---|---|
| come up verbo | venire fuori, emergere | |
| cut out verbo | smetterla, finirla | |
| fall apart verbo | cadere a pezzi | |
| take out verbo | cavare, cacciare | |
| come around verbo | /kʌ.məˈɹaʊnd/ | ripensarsi, tornare in sé |
| find out verbo | scoprire | |
| go ahead verbo | /ˌɡoʊ əˈhɛd/ | procedere, andare avanti |
| open up verbo | aprire |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- I've seen these videos online of people making "omurice".
- We're not gonna eat this cute little guy.
- What else could I expect?
- How do you want to cook it?
- Why do you have a string on your head?
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect continuous have/has been + -ing — un’azione iniziata prima e ancora in corso | we've been preparing · We've been cooking |
| Frasi condizionali if + frase, will/would + verbo — una condizione e il suo risultato | if you look up close you'll see · if not you will definitely |
| “Used to” used to + verbo — un’abitudine o uno stato passato che non è più vero | used to be · used to cook |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | haven't tried · has become · I've always described |
Pronuncia a cui fare attenzione
Chi parla usa 170 contrazioni e forme ridotte, come gonna, don't, I'm. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: thick /θɪk/, smooth /smuːð/
- I suoni “sh” e “zh”: sheet /ʃit/, gosh /ɡɑːʃ/, delicious /dɪˈlɪ.ʃəs/, chef /ʃɛf/, passion /ˈpæʃən/
- Parole lunghe — attenzione all’accento: incredibly /ɪŋˈkɹɛdɪbli/, beautifully /ˈbju.tɪ.fə.li/, controversial /ˌkɑn.tɹəˈvɝ.ʃəl/, legitimate /lɪˈd͡ʒɪt.ɪ.mət/, identification /aɪˌdɛn(t)ɪfɪˈkeɪʃn̩/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: honey /ˈhʌni/, horrible /ˈhɔɹ.ɪ.bəl/, harvest /ˈhɑɹ.vəst/, herb /hɜːb/, honeycomb /ˈhʌniˌkoʊm/
- Consonante finale — senza aggiungere una vocale dopo: crab /kɹæb/, bake /beɪk/, exotic /ɪɡˈzɑtɪk/, crack /kɹæk/, pod /ˈpɑd/
- /æ/ — più aperta della “e”: crab /kɹæb/, mango /ˈmæŋɡəʊ/, crack /kɹæk/, banana /bəˈnænə/, candy /ˈkæn.di/
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 honey, butter, crab.
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.