Pratica di Shadowing: The Boston Restaurants Guide for a Chef's Perfect Day - Impara a parlare inglese con i video
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205 frasi
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I know it's weird to eat at your own restaurant, but this is really good.
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Swahdi krap.
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Hi, my name is Bung Bunnag.
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I'm a co -owner of Mahaniyom and Mirai Bar in Boston.
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Today, I'm gonna show you what I eat when I have a perfect day in Boston.
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So the first stop, we're gonna go to Rubado in Quincy.
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This is where I start my day.
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So I always grab the breakfast after I drop my kids from school.
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Let's check out inside.
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Hey man!
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How you doing?
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How are you?
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Good, good.
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What do we have?
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Well, let's start with the cha chubao, fried chicken bolo bau the lava egg yolk, Hong Kong French toast, that's my favorite.
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Okay.
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Yep.
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And let's throw in the pork and century egg congee.
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All right, that's a good one.
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That's the traditional route.
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Can I get a yunjang? Of course.
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Hot or cold?
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Hot with the milk and sugar.
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All right, man.
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Here is the order.
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We got your faves, man.
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We got the fried chicken bolabao.
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We do a kind of unique marinade and mix tofu marinated, our slaw, tasty sauce, classic bolabao, French toast.
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This is the lava egg yolk with the molten custard inside.
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It kind of oozes out as you go, condensed milk and cookie crumbs on top.
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Your favorite, your tasseu bao, kind of a twist on a classic.
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We have some caramelized onions in there and everything.
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And then the congee with the century egg and pork, That's like the classic Cantonese Chinese dish.
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So, yeah, it's yummy.
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Can you tell me a little bit about your background and how you start the Rubairo?
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Yeah, yeah, yeah.
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This space here was my mom's bakery for 20 years before I took over.
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I was doing the chef thing thing for a while.
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And then it was about how do we kind of take my experience as a chef
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and my identity as a Chinese American and put it into a menu.
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And this is kind of what came out of it.
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You know, it's really meant to be kind of undeniably delicious, but also representative of, you know, I think YM as a chef,
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but also as a person.
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The name actually came from, so my mom had a rock band.
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It was named Contempo.
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And when she came to this bakery and she opened, she named it Contempo Bakery, but it's for contemporary tempo.
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So Roboto is the musical term for change of tempo.
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Okay.
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So we wanted to kind of honor the legacy of my mom, but also, you know, I think put something new into the world.
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Man, I'm hungry now.
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Yeah, all right.
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You enjoy.
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Thank you.
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Thank you.
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All right, we have a lot of stuff here.
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So, start with the bolo bao.
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The pork is so good.
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The bao is so fluffy, so soft.
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And the char choux inside is like really, really tasty.
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So, the next one, I have the pork and century egg congee.
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And I always put everything on top so like a scallion, cilantro and white pepper.
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So the first thing you gotta mix it all up.
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It's just like so good because like it's so easy to eat.
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And the century egg, it's like a preserved egg.
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Some people call a thousand years old egg.
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And this one is when you need some sweet.
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This is it.
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This is it.
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It's a lava egg yolk french toast.
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The egg custard is like delicious the condensed milk on top, the crunchy of the toast.
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Mmm, very good, really good.
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And this is the Yunyan, it's a Hong Kong style drink that is mixed between the black tea and the coffee.
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It's like a boba tea and then you get a coffee too.
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So it's get me going in the morning.
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The last but not least, really, really good fried chicken sandwich.
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What I like to do is I always like squeeze it a little bit.
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You know, try to get this all in one bite.
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The sweet on top is so good.
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The crumb, the crunchy of the chicken, the sauce.
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Very, really good.
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Alright, I have a lot of things to finish here.
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I'll see you at my next spot for lunch.
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We are here in Sofa in an Austin location.
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This is the second stop that I always come and grab lunch.
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Let's go check inside.
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Hello.
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Hi, good morning.
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How are you doing?
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I'm good.
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How are you?
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Thank you for having me.
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Can I start with the morning blunt, the cornbread, and the tahini brown water croissant?
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For lunch, can I get two of the sausage pita and chai tea hot, please?
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I'm so excited.
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I got an opportunity to meet
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Chef Amber over here.
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She's going to show us how she make the sausage pita and show us a little bit inside on the kitchen.
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All right, so we have our house -made yufka here.
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We make this every day.
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And then this is our feta butter.
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That's the base of the sandwich here.
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And it's butter, feta, a little bit of Hungarian wax peppers that have been roasted and pureed, and a little bit of smoked salt.
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And then our sausage meat, which is a mix of beef and pork, tomato,
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oregano, coriander, and a little bit of orange and then it kind of gets cooked way down until it's nice and soft.
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Looks so good already.
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Yes.
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So this is like a Turkish flatbread
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so it's supposed to be really really thin and
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when you fold it up you get like a little bit of these layers.
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Chopped pepperoncinis and kalamata olive.
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Every time I come in I order five of them
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because I gotta get it eat it over here
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and then bring it home and eat it for the next day so this is one of the best.
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This is so exciting.
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So it's a lot of food, but I'm going to start with my favorite sausage pita.
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Beef and pork, the meat, the olive and a little spicy.
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And the pita.
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This is hands down my favorite.
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It's so good.
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And this is also the drink.
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Just a regular chai latte, but they blend the spice, the chai themselves so it's like it's
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so good this morning bun so what they do is they use like a croissant dough
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and I just like put in the tin top with the spice
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and the orange the crunchy so good I have a lot of stuff to finish
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but we're gonna save some for my team and next we're gonna go to my restaurant Mahaniyong Hi guys,
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so this is a very exciting one because you are at my place called Mahaniyom Thai Tapas Bar in Buk Lai.
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You want to come check it out?
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Let's go!
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So I'm gonna make today, it's called Mek Kala Martini.
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It's basically like a dirty martini.
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I'm gonna start off with the saline solution, dry vermouth, pineapple infused condenser gin,
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and this is my martini
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so i want to show you a fan favorite from Mahaniam okay i'm gonna start with a crab curry
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so this is a southern thai style curry so we have like a vermicelli with the bean sprouts,
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Thai basil and with the curry that we make in -house.
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I know it's really good to eat at your own restaurant but this is really good.
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Always when you come to Mahaniam you gotta order Nang Gai Thot which is like a fried chicken skin.
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Next one we have pomelo salad or yum somo.
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It's a fruit salad that's still spicy and super tasty. So refreshing.
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And then we have here is a pla head, which is like a classic mushroom salad.
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It's always so good that we like smoke the mushroom.
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And then my last one,
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we have pla luizuun, which is a fan favorite is a whole franzino topped with all the herbs perfect with my martini
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well we got a little bit of the taste of my restaurant
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and now we're gonna go to the last stop that where i always go eat after work
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Guys, here we are at the last stop at JM Curly.
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You know, I'm usually not here when the sun is out, but we're going to check them out.
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This is the stop that I always come afterwards.
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Hello!
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How are you?
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How are you, man?
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Good to see you.
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You got a burger today?
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Yes.
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Can you have a little bit?
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Okay.
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Just tip it right there.
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Who wants it out?
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Thank you so much man.
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Let's do it.
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We're gonna have the burger today.
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You show you, that's what you get.
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This is the always, I always come here for the late night burger.
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A shot and a beer today is no shot.
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No shot, not yet, not yet.
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It's a little bit early, but we got you.
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Yes.
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I did actually took the liberty and get a couple more items.
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I know usually you guys with a big crew, you get a little more family style set up.
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So we're gonna do the front strap, the wings, and a side fried pickles.
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Usually that's how we accommodate your whole crew.
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Cheers.
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Cheers, bud.
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Okay well I will have Oscar talk about what inside the burger because it's so good.
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I'm gonna eat while you're talking about it.
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Oh fantastic.
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Well the way we're doing it's been like the same same recipe for the past 15 years now.
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We do the Russian dressing pickle brine, caramelized onions,
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white mustard cheese and I don't want to give away the recipe of the blend of the jug
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but there's no trimmers on it so.
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And what do we have over here?
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Our beautiful beer mac and cheese, fried pickles is a great setting and our bedded buffalo wings which are fantastic.
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Yes, you know this.
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I love this chicken.
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And my favorite or my favorite pick is the Crunchwrap.
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Crunchwrap is absolutely the last serve.
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It's an awesome, awesome setup.
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Why is it called JM Curley?
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JM Curley, well, he was named after a very famous politician in Boston.
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He is one of the pioneers on like pushing like the after provision laws
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and like the adrenaline liquor laws and stuff like that.
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Even though we still have a lot of regulations, you know this?
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There's so many rules.
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No happy hours still.
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No happy hours.
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We don't have happy hours.
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And if you want to know about how much the liquor license cost.
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My name is Oscar and I'm running for office.
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Salute to that.
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Salute to that.
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Yes.
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Thank you so much for hanging out with me at What I Eat when I have a perfect day in Boston.
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And come check out my restaurant Mahaniyom in Buklai and also Merai in Buklai.
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Thank you.
205
you
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Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione si basa sul video “The Boston Restaurants Guide for a Chef's Perfect Day”. Le parole che ritornano più spesso: egg, eat, favorite. Questo video contiene 205 frasi e 1827 parole da ripetere con lo shadowing. Il parlato dura 11:44. Chi parla ha un ritmo naturale di circa 156 parole al minuto, vicino a una conversazione quotidiana. 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 |
|---|---|---|
| fry verbo | /fɹaɪ/ | friggere |
| chef sostantivo | /ʃɛf/ | chef, capocuoco |
| toast sostantivo | /toʊst/ | pane tostato, toast |
| sausage sostantivo | /ˈsɔsɪd͡ʒ/ | salsiccia, salame |
| salad sostantivo | /ˈsæl.əd/ | insalata |
| curry sostantivo | /ˈkʌ.ɹi/ | curry |
| lava sostantivo | /ˈlɑvə/ | lava |
| bakery sostantivo | /ˈbeɪ.kə.ɹi/ | panetteria, forno |
| butter sostantivo | /ˈbʌtɚ/ | burro, butirro |
| delicious aggettivo | /dɪˈlɪ.ʃəs/ | squisito, delizioso |
| pepper sostantivo | /ˈpɛp.ə/ | peperone |
| cheers | /t͡ʃɪəz/ | cin cin, alla salute |
| olive sostantivo | /ˈɑ.lɪv/ | oliva |
| blend verbo | /blɛnd/ | mescolare, amalgamare |
| spouse sostantivo | /spaʊ̯s/ | sposo, sposa |
I phrasal verb che sentirai
| Parola | Pronuncia | Significato |
|---|---|---|
| check out verbo | investigare | |
| give away verbo | regalare, dare via | |
| hands down avverbio | ad occhi chiusi | |
| set up verbo | /ˌsɛt ˈʌp/ | preparare, installare |
| take over verbo | usurpare |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- What do we have?
- Can I get a yunjang?
- You want to come check it out?
- You got a burger today?
- Can you have a little bit?
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Frasi relative who / which + frase — un’informazione in più su una persona o una cosa | meat, which is · Thot which is · head, which is |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | was named · have been roasted |
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | have been roasted · it's been |
Pronuncia a cui fare attenzione
Chi parla usa 38 contrazioni e forme ridotte, come I'm, gonna, we're. Pronunciale nella forma breve, così come le senti.
- I suoni “th”: thin /ˈθɪn/, vermouth /vɚˈmuθ/
- I suoni “sh” e “zh”: chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, mushroom /ˈmʌʃˌɹuːm/, regulation /ˌɹɛɡjʊˈleɪʃən/, dish /dɪʃ/
- Parole lunghe — attenzione all’accento: regulation /ˌɹɛɡjʊˈleɪʃən/, politician /ˌpɑ.ləˈtɪʃ.ən/, accommodate /əˈkɑməˌdeɪt/, adrenaline /əˈdɹɛnəlɪn/, caramelize /ˈkaɹ(ə)məlʌɪz/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: hungry /ˈhʌŋ.ɡɹi/, herb /hɜːb/, tahini /tɑːˈhiː.ni/
- Consonante finale — senza aggiungere una vocale dopo: chef /ʃɛf/, toast /toʊst/, sausage /ˈsɔsɪd͡ʒ/, salad /ˈsæl.əd/, delicious /dɪˈlɪ.ʃəs/
- /æ/ — più aperta della “e”: salad /ˈsæl.əd/, sandwich /ˈsæn(d).wɪd͡ʒ/, afterwards /ˈæf.tɚ.wɚdz/, strap /stɹæp/, crab /kɹæb/
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 fry, chef, toast.
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.