Shadowing Practice: I Tried EVERY Seafood with Steak! - Learn English Speaking with Video
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On today's video we are taking surf and turf to a whole nother level.
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As you can clearly see we have every single type of seafood you can think of
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but the question is which one will pair up perfectly with steaks?
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We're about to find out as we're gonna be ranking them from 1 to 10 to find out
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which one is worth your hard -earned money.
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And with that being said we're starting from the least expensive all the way up to the most expensive.
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Now check out these.
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These are simple humble sardines.
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They are actually pricey.
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We're not using this one.
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We're starting with this one that costs one dollar.
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The other ones that look pretty I got it from Portugal.
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This one is just from my basic grocery store.
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There's nothing wrong with it, it's inexpensive.
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Now what I'm about to do is to pair this up with steaks
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and give it to the judges so that we can find out
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if this is actually good with steak or a complete disaster.
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Wow, I'll keep my mouth shut and let the judges decide
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It's a little off
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Like the sardine adds like a saltiness to the steak
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So it makes it like extra savory
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Which normally is a good thing
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But for here I think it's just a little bit overpowering
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I enjoy the saltiness of the sardine with the steak I mean I think it was a good combination
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The sardine adds an extra savoriness and umaminess to the steak
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It wasn't bad
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It's $1 sardine gets.
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I'm giving it a seven.
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Honestly, it wasn't that bad.
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I got a seven as well.
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I enjoyed the flavors with the steak and the sardine.
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I'm giving it a four.
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I did not like the combination.
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Plus the sardines made the steak oily.
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Not a fan.
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Dungeness crab.
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Take a look at this one.
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It's alive, everybody.
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It comes from the cold ocean water, which makes the meat extra tasty.
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So Mark, what is the best way to cook this in the easiest possible way?
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15 minutes in a boiled water and it's ready to go.
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So first things first, we pop the head off.
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Comes nice and easy.
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Gills is the only thing you don't eat.
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Legs off.
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I gotta say that sounds satisfying.
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The legs are the most priced part using scissors.
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Go on one side.
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Once you cut it, pop the top.
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Wow, just like that.
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Beautiful dungeon scrap.
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Well that's good by itself, but I'm wondering what will happen when we pair up with steaks.
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Cheers!
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Mm -mm.
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Wow, I actually really liked that.
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That was really good.
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That was pretty good.
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What I can say, that steak was flavorful.
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I couldn't really feel the crab.
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I felt like a subtle sweetness, but for me, it was kind of like mixing the textures of that nice, juicy, tender steak and that crab.
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It was a little bit weird.
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I've never had that combination together like that, so the textures threw me off, but the flavors were good.
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I thought it was really good.
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I mean, the texture of the steak and the crab mixed together was a little different than we're normally used to,
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but honestly, that crab meat was really good, really fresh, really flavorful.
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I mean, I really can't complain.
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It was really good.
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and the Dungeness crab gets, I'm gonna give it a six.
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The steak was just too overpowering.
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I'm giving it a five.
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It was only steak.
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I'm also gonna give it a five.
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I thought the flavors were good, but the textures did not mesh well.
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Not a good combo.
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Sea urchin.
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It's known as uni, found on California's west coast, and when you go to Japan, you see this paired up with steaks all the time.
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So I really have high hopes for this one.
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This one is alive, even though it doesn't look like it's alive,
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but if you grab a little bit of lemon and you squeeze it on top, they start moving everybody because of the acidity of the lemon.
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Now here's the thing, I love sea urchin but I'm not an expert at it.
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Mark!
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Flip it upside down, find the mouth, the beak.
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Super crunchy.
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Wow look at the interior, there's a lot of things.
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And now what happens Mark?
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Just flip it here.
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Well that doesn't look very appetizing huh?
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Then now what happens?
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We got to clean this up right Mark?
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Yes.
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How do you do that?
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Take your twizzers and just break extra shell.
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Fun fact about urchins, if you look inside no matter where they come from
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which species they are it's always five pieces inside
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i'll be honest with you as you're cleaning it up doesn't look very appetizing
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but i had these brother and i know i like them
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so i cannot wait to see what the judges are actually going to be think about this
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because pairing it up with some steaks i absolutely love it
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but here's what we got for the judges let's see what they think
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I really like the creaminess of the uni in combination with that steak.
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That is a way better pairing than that crab we had earlier.
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Way better texture.
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Yes.
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With both of them.
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They actually meshed together so well.
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Instead of the last dish where they were kind of fighting each other.
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That was way better.
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No, this one definitely had a better flavor to it.
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I mean, the uni has such a more pronounced flavor compared to the crab
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that it really stands out more with the steak.
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So, I mean, in my opinion, this one was way better.
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No, yeah, it had a very stronger flavor it's not mild compared to the dungerous crab
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and the uni gets i have to give
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that one a nine it was
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so good compared to the last one like how could i not an eight just
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because i know there's probably something better
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but the combination of this one i don't know
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if someone can beat this i gave it a nine as well like felix
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i liked it a lot this time the textures
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and flavors were perfect together goose net barnacles they look strange but tastes amazing.
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In some countries, they are one of the most expensive foods.
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Now to eat them, you simply boil them with water and salt for about 12 minutes.
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And I love how they change color.
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Now to eat them, it's kind of simple.
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Pinch the top and also the bottom and you pull it out.
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I gotta try it.
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Oh, this one is meatier.
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This one's actually better than the one I had in Portugal.
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But we're not finished with this one here because we actually have more things on this round.
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Abalone.
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Abalone is a prized sea snail.
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It's very hard to catch and can be grilled or steamed but also eaten raw.
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So this one I already washed and also took it out of the shell.
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Now go ahead and beat it up a little bit so
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that we can tenderize it and then I'll slice it super thin.
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And we also have a conch.
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Now what we want is this part right here.
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So you first break the shell for the pressure to release and then you just pull it out like this.
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And also gooey duck, a giant clam with a long neck.
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I know it looks kind of funny because of its shape but there's nothing to make fun about.
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It can live up to a hundred years.
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It looks crazy and I don't know how to clean it.
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Mark!
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To clean this bad boy right here all you're gonna do dip it down in a hot water.
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Oh it kind of shrinks when you do that huh?
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You would have thought that they would do that in cold water but apparently they do that in hot water.
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Put in a cold water so we prevent it from cooking.
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Got it.
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So it stays nice and raw.
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Take your shocking knife, put it in a shell,
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one side, other side, open it up and if we did it right it should just come up.
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I gotta be honest this is one of the most craziest ones so far.
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And we're gonna make a salad out of the body and we're gonna keep the siphon for such streaming for later.
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Let's do it.
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Now he grabs everything and put it in a bowl.
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He grabs his signature shellfish sauce.
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He throws it in a bowl, mix it all together and here's where the magic happens.
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Put it on top of some beautiful steaks, give it a nice little torch and that is going to be the judge's bite.
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Cheers.
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Cheers.
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Wow.
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I really like the flavor of that sauce and
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that seafood with the steak bro
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that was a amazing bite what i like about this bite was all the textures
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that abalone was very firm and then there was like this gooey duck
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that was more a little softer overall like it complemented very well i knew instantly
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when i took a bite that i had the cupid mayo and that's definitely my favorite so this really is good
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and the shellfish salad gets i'm gonna give it an eight i really like the sauce
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that it was mixed in with i really put it all together i give it an eight as well
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and i'm gonna give it a nine
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Honestly, it was incredible.
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I wish I could have more of it.
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Now let's get right back to it.
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This is langoustine.
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As you can see they are alive everybody.
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It looks like a tiny lobster.
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The meat is very sweet, the shell is very thin and it's usually used in fine dining.
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One thing you don't want to do is to overcook them.
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But here we have the main lobster.
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Maybe the most famous lobster ever.
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This one is literally bigger than my face.
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Mark, come on over, brother.
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All right, show me how to do it.
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What do you do?
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So you treat it like a regular shrimp.
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Basically, you pop the tail.
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You do a twist and pull.
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Beautiful.
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Beautiful like this.
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Great job.
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You can keep the tail on for the looks.
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A dash of soy sauce, a scoop of caviar, and finish with some green onion.
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Here goes nothing.
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Cheers.
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Cheers.
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Mmm.
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Mmm.
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I love the texture of it having it raw.
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I never have this raw.
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The pop.
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Yeah.
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Salmon roe is just phenomenal.
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Now, we tried it like this.
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The guys are getting a fully cooked one.
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We're going to combine it with the steak, a little bit of langoustine, some salmon caviar goes on top,
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a tiny bit of green onions, and that's their bite.
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Let's see what they think of it.
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Cheers.
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Wow.
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Wow.
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Okay.
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I just feel like a lot of savoriness.
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I guess some soy sauce, those salmon roe popping in your mouth.
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tender, succulent bite, and I like that.
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The bite overall is very savory, but I felt the langoustine like slightly sweet.
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This is like an Asian serve and serve.
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I mean, the langoustine is sweet, savory, the steak is nice and tender.
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You really can't go wrong here.
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and the langoustine gets a nine i really like
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that one the savoriness from the sauce and the langoustine
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and everything combined it was really good bite to be honest
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i'm gonna have to agree with him nine
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it was just the most well -balanced bite
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i'm also gonna give it a nine it was it was fantastic guys i got nothing else to say
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and now we have this beauty alaskan king crab
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which you can clearly see it's massive known for its huge legs one leg can feed one person
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now fishing for this is extremely dangerous.
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And if you think we're done for this bite no check out what lies underneath it.
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Now this is caviar.
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Caspian Ossetra caviar.
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Now as you know caviar is fish eggs specifically this one it's from a sturgeon fish.
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It's less salty than cheaper caviars.
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It is extremely expensive.
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This jar was five thousand dollars.
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Now if you wonder why this one is so expensive it's because the fish must be at least 15 years old.
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It's like fine wine the longer it takes the better it is.
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That's why the price is so high.
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Mark please take it away y 'all this one is fully cooked obviously right?
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It's blanched it's ready to eat find the joint twist some scissors.
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So using a scissor makes the job really really easy.
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Super easy and the quality comes out perfect.
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That's a big chunk of meat.
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I see you start getting into caviar.
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Yes.
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First things first, before you put caviar on anything, you want to try it on its own.
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Cheers, brother.
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Muzzletop.
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Ooh.
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Never gets old.
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Before we do anything else.
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Uh -huh.
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You going to give me something?
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I like it, everybody.
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Like I always like to say, there are two times in life you'll never forget.
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First time you try caviar, and first time you try caviar without thinking how much it cost you.
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Ah I like that better.
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Now here's what I'm gonna do for the final bite.
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I'm gonna go ahead and grill this delicious crab.
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Super sweet absolutely delicious.
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Don't let the caviar outshine this all right.
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This is amazing all right.
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We're pairing it up with some steaks with a little bit of garlic butter a generous amount of caviar
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and just to be fancy piece of gold.
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And here's your final bite.
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Cheers.
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Cheers.
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Okay, damn.
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King crab is the sh.
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That was so tasty.
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Like, honestly, nothing there is overpowering.
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You get the most perfect balance of fish and beef together.
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The caviar is nice.
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That king crab is soft.
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That steak is perfect.
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Like, everything together was amazing.
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It was definitely really good.
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I mean, honestly, from all the ones that we've had today, none of them come together as good as this one did.
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The charcoal, the sweetness from the king crab, and just like that nice mild caviar.
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Everything was just, just worked together.
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I don't know.
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Not gonna lie guys, I think this might be my favorite.
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And the king crab grits.
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Guys, this was the best bite all day.
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It's a 10 for me as well.
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That was overall the best bite for me.
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I'm also giving it a 10.
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Guys, that was perfection in a bite.
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That's all I can say.
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Wow, a 10 overall?
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Seriously?
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If you had to pay for it, you still give it a 10?
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Nah, nah.
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I'm giving it a 1.
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Let's take price in consideration because that's important.
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If you were paying for it, which one is really worth it based on prices?
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Be honest, I think it's a sardine.
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The sardine?
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You're nasty, bro.
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That was not good.
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I enjoyed it, though.
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That was not good.
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There you go.
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Let me know in the comments down below which combination was your favorite and if I miss any.
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Most importantly, if you want some caviar, you know exactly who to look for.
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All of Mark's information will be on the link in the description down below.
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I hope you guys enjoyed this video.
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If you did, hit that thumbs up.
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If you're not a subscriber, be sure to subscribe.
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and we'll see you guys on the next one.
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Take care, everybody.
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Bye -bye.
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Woordenschat en spreektips bij deze les
Deze spreekles is gebaseerd op de video “I Tried EVERY Seafood with Steak!”. Deze woorden komen het vaakst terug: steak, caviar, crab, bite. Deze video bevat 328 zinnen en 2827 woorden om na te spreken. Het gesproken deel duurt 13:33. De spreker praat snel, ongeveer 209 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 80% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
15 woorden uit de video die het leren waard zijn, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| steak zelfstandig naamwoord | /steɪk/ | biefstuk, steak |
| bite werkwoord | /baɪt/ | bijten |
| crab zelfstandig naamwoord | /kɹæb/ | krab |
| cheers | /t͡ʃɪəz/ | proost |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| texture zelfstandig naamwoord | /ˈtɛkst͡ʃə(ɹ)/ | textuur |
| shell zelfstandig naamwoord | /ʃɛl/ | schelp |
| tender bijvoeglijk naamwoord | /ˈtɛn.dɚ/ | gevoelig |
| salmon zelfstandig naamwoord | /ˈsæmən/ | zalmkleur |
| lobster zelfstandig naamwoord | /ˈlɑb.stɚ/ | zeekreeft, kreeft |
| thin bijvoeglijk naamwoord | /ˈθɪn/ | dun |
| delicious bijvoeglijk naamwoord | /dɪˈlɪ.ʃəs/ | heerlijk, lekker |
| tail zelfstandig naamwoord | /ˈteɪ̯l/ | staart |
| duck zelfstandig naamwoord | /dʌk/ | eend |
| salad zelfstandig naamwoord | /ˈsæl.əd/ | salade |
Phrasal verbs die je zult horen
| Woord | Uitspraak | Betekenis |
|---|---|---|
| find out werkwoord | ontdekken, onderzoeken | |
| check out werkwoord | onderzoeken | |
| come out werkwoord | /ˌkʌm ˈaʊt/ | uitkomen |
| come together werkwoord | /ˈkʌm tʊˈɡɛðɚ/ | bijeenkomen, samenkomen |
| slow down werkwoord | afremmen |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- We're not using this one.
- We're starting with this one that costs one dollar.
- I'm giving it a seven.
- How do you do that?
- You going to give me something?
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | being said · can be grilled · is formulated |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | I've never had · have noticed · we've had |
| Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding | water, which makes · bloating, which makes |
Uitspraak om op te letten
De spreker gebruikt 71 samentrekkingen en verkorte vormen, zoals I'm, gonna, we're. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: thin /ˈθɪn/, underneath /ˌʌndɚˈniθ/, thumb /ˈθʌm/
- De klanken “sh” en “zh”: shell /ʃɛl/, delicious /dɪˈlɪ.ʃəs/, mesh /mɛʃ/, shock /ʃɔk/, wash /wɑʃ/
- Lange woorden — let op de klemtoon: complicated /ˈkɑm.plɪˌkeɪ.tɪd/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, consistency /kənˈsɪs.tən.si/, phenomenal /fɪˈnɒmɪnəl/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: crab /kɹæb/, cheers /t͡ʃɪəz/, salad /ˈsæl.əd/, mild /ˈmaɪld/, seafood /ˈsiːfuːd/
- /æ/ — opener dan de Nederlandse “e”: crab /kɹæb/, salmon /ˈsæmən/, salad /ˈsæl.əd/, gap /ɡæp/, rank /ˈɹæŋk/
- /g/ — een harde plofklank, geen Nederlandse “g”: grill /ɡɹɪl/, gap /ɡæp/, signature /ˈsɪɡ.nə.t͡ʃə/, grocery /ˈɡɹəʊ.s(ə.)ɹi/, garlic /ˈɡɑɹlɪk/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als steak, bite, crab.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.