Shadowing Practice: Uncle Roger Think This $1623 Fried Rice WASTE OF MONEY - Learn English Speaking with Video
Les maken...
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The ingredients for this regular bowl of fried rice cost us a total of $22.92.
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The ingredients for this expensive bowl of fried rice cost us a total of $1,623.49.
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$1,600 for fried rice?
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Haiya, are you crazy woman?
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Uncle Roger think this is gonna be a complete waste of money.
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That is 75 times more expensive.
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I could fly all the way to China, buy a bowl of fried rice, and fly it back here, and it still wouldn't cost as much as this bowl of fried rice.
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$1,600 you can traffic Chinese chef, lock him up in your basement
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and make him cook fried rice for you every day And this channel got budget for expensive fried rice, but no budget for electric bill,
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haiya Why you cook in darkness?
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So what makes this fried rice so rich?
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Well, we took all the ingredients of a regular bowl of fried rice Soy sauce, spam, egg, mushroom, onion, garlic, sesame oil, rice and butter Hmm,
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few things Uncle Roger don't agree with but normal Uncle Roger think this normal ingredient, if you have good technique, it's gonna make amazing fried rice already But you know what?
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Uncle Roger have open brain, give this niece a chance Maybe the expensive fried rice actually tastes amazing
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And replace them with all the most expensive versions of those ingredients
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that we could find No matter where they came from in the world Okay y'all,
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all of our ingredients See they can't even turn on that light back there They spend all money on ingredient,
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trying to save money on electric bill Let's get unboxing We know this unboxing,
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no need to use this fancy editing Kobe beef certificate of authenticity with the ship's name,
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an ID number, a DNA management number and oh so much information This beef got birth certificate Fuiyoh,
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this beef more legal than Uncle Roger My birth certificate is just blurry photo of baby in middle of rice view
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It was just the one piece of beef for $350
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Yeah that how much Kobe beef cost That it's like from the region
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that it says it was But that marbling is insane Yeah Uncle Roger agreed
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that beef look really good See how much marbling
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that white reining inside the beef This cow
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so fatty it look like it's gonna die of heart attack in two days
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That how you know this beef good A5 Wagyu ribeye You've probably heard of Wagyu before
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but Kobe beef is the highest quality of Wagyu that you can find.
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Kobe beef comes from one specific strain of cattle called Tajima Gyu cattle raised only in the Hyogo prefecture.
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And A5 is the highest grade possible known for maximum marbling, texture, color, and fat quality.
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But this steak a bit thin.
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Thin steak very easy to overcook.
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I hope you don't it up.
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The rice, $260.
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If the steak got birth certificate, what this rice gonna have?
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LinkedIn profile.
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Bubble wrapped for ultimate protection.
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This rice so fancy, it come in condom and then paper bag.
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We imported this special- The rice Uncle Roger buy in just big ass plastic sack on grocery store floor.
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It's also known as snow camellia rice.
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So the rice comes from Uonuma inside the Niigata prefecture, widely considered the best rice grown in the UK.
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Yeah, yeah, yeah.
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Not just Napa Valley.
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I'm going to think these Japanese people, I think they're bullshitting a little bit.
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Because Uonuma Everything they do, everything's so special It creates old glossy,
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slightly sweet texture There are very fancy Sesame oil Dark roasted gold Why does sesame oil look like tequila?
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The amber color Alrighty, next up I'm really excited for this What is this?
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It is a special salt Scent all the way from the Philippines
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Asin Tibuk
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If you know what they got I've never heard of this
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before This is really cool I'm going to be too poor This is the type of thing where you guys, you could see a child just like licking the whole thing, not realizing- Why it looked like crystal ball?
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Uncle Roger can use that to tell your future.
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Mmm.
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Oh, you broke.
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I seen tabuok sea salt imported from the Philippines.
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So this salt is one of the rarest and most labor intensive foods in the world.
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It's made using an ancient coconut ash filtration system.
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Coconut husks are soaked in seawater for months and then burned into ash.
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Seawater is filtered through that ash to create a brine and
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that brine is slowly boiled in clay pots until it hardens into salt.
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Uncle Roger are gonna start bullshitting people by repackaging this MSG for $400 a bag
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and then come up with some bullshit story like, oh, this MSG is harvested from the youngest sugar cane in the rural jungle of Indonesia.
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Indonesia They pick sugarcane not by size but by the smell of their leaf
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And then they ferment it by the hand of kidnapped orphans Come have a try
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This one's labeled so I know what this one is It is our fancy Japanese sake
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Why you use sake for fried rice?
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Haiya For what?
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So luxurious Plastic Fried rice you want it dry Sake gonna make it wet Just drink the sake,
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don't cook with it, just drink Decide beyond sake, so instead of just buying rice,
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they run farming competitions, select the winning harvest And then build a sake around that year's best possible rice
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Uncle Roger realized if you want to rip off people, all you need is drone shot All these expensive ingredients so far,
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all got drone shot We have our gear cow Gi for fried rice?
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What the hell?
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You can't just throw every expensive thing in there haiya It
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need to match Every ingredient Japanese then suddenly India Just throwing
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all expensive thing in there What you gonna throw in there next?
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A Rolex is it?
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Wagyu beef already so fatty Just use some of
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that fat to cook your rice with You can maximize the use of your expensive Wagyu And notice
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that sound effect Gir cow They show one Indian ingredient Then
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they need to use Indian sound effect You ever notice they never do this for white people thing?
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Oh, Uncle Roger using my secret ingredient Ketchup and mayonnaise It's certified non-GMO and it's lactose free Lactose free butter Lactose free?
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If Uncle Roger is spending $500 on butter I want all the lactose, make me shit myself I want to get my money's worth I first learned
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that clear soy sauce exists actually From another former Buzzfeeders video When it goes into the mixture, I ate only What?
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You mean it like transparent?
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I feel like if you covered this up
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and I didn't know what color it was I would have totally thought it was just normal soy sauce Wow, this is soy sauce?
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Whew, Uncle Roger never seen this before I think I'm too poor for this I've never tasted it,
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I've never seen it in the store So I'm really excited for this one But that not transparent, that brown?
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I don't know why, maybe this is dumb of me
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That looks just like regular soy sauce Almost looks like the color of sesame oil What colorblind producer make this mistake?
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Transparent and brown, he cannot tell difference And here also another problem Fried rice supposed to be about balance Some strong flavor,
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some weak flavor But in this one, every ingredient strong flavor If everything's strong,
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then nothing is strong These are what some people call it $20 for 12 eggs Beautiful colors, you can see it looks like Easter The quality
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and the richness of the color of the yolk indicates the quality of the chicken's diet.
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While the color of the shell- No, no, that wrong.
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Color of yolk, very easy to manipulate now.
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You just have to give food coloring to the chicken food and then the yolk gonna be nice and bright and orange.
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You can never go wrong with onion or garlic, except of course when it's springtime and you have fresh ramps available.
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Ramp?
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What is that?
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These are very fancy and hard to come by because they're a garlic green that only grows
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wild in the forest apparently on the east coast of the US.
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Uncle Roger never even hear of RAM before
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I too poor So niece and nephew please go pre-order my cookbook
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If I sell enough cookbook maybe in future I can afford
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one RAM This book we don't have expensive fried rice
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But we have one of Uncle Roger's favorite XO fried rice
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Trust me this book definitely gonna improve your fried rice technique
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Because I don't just give you recipe I also give you
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building block There's a whole chapter called Up Your Fried Rice
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Game One of the things you can make is this crispy rice bit You deep fry some grain of rice
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and then sprinkle in your fire rice Then your fire rice is going to have crunch Uncle Roger promised you all,
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if I get on New York Times bestseller list I'm going to recreate this expensive as hell fire rice, okay?
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So let's get on that list, go click link in description Ramps are also known as wild leeks
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and they're an ultra-seasonal forage plant Found in Northeast American forests A mature plant takes years to establish a plant
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If it's harvested by white people, that how you know it's going to be expensive Rips kind of tastes like if scallions, garlic and onions had a baby.
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So we really only need one vegetable to do the job.
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Scallion, onion, garlic have baby.
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Why don't you just use scallion, onion and garlic?
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Just cook them three together.
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We have some more very exciting perishable- Truffle, of course.
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I'm a big fan of mushrooms.
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Everything expensive, of course they're gonna shave truffle on there.
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This is probably the scariest part of today, of cooking this expensive piece of meat.
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I'm gonna get my cast iron nice and hot while I season the meat.
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Okay, cooking the steak first Seasoning steak,
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good Make sure you dry the steak also
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This is a thin piece of meat
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so we're only going to cook it for a couple of minutes on each side Yeah,
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make sure you don't overcook This white woman just seeing her retirement fun turn into fried rice With our ramps,
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we're gonna treat them kind of like a scallion chopping up the whites and separating them from the leafy green part
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Why are knives so funky?
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All this cooking show with the colorful knife Nice.
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Of course it gets a little more of our fancy salt.
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This fire is going to be so salty.
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I'm really bad at estimating the volume of this salt.
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Wait no MSG?
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Just can spend $1,600 on exotic ingredients.
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But MSG too hard to find?
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What?
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Uncle Roger like to cook egg together with rice and everything else because the egg fragrance
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is gonna seep into rice You don't want to overcook them too much so I'm gonna remove them right now So now we have
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that same wok we were using earlier for the eggs getting it hot again and going to add some ghee
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And this is where we're gonna be combining all of our lovely
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So wait wait no your fire too small Fired rice most
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important element I don't care how much you spend most important
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element is heat wok hay is priceless you cannot just buy
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with money you have to buy with big fire look at
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that the tiniest little fire in there it's like four birthday
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candle under your wok haiyah how you gonna make good fried rice $1600 on ingredient
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but cook on this pussy ass stove why
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i love using butter for my fried rice so i'm very happy that we're using ghee Butter for fried rice, wrong.
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You ever wonder why isn't Joelle moving her walk around more?
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It's because my left arm is really weak.
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Why so weak?
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My best.
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We have our ramp white.
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Go to gym.
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These until they're a little tender and fragrant.
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White rice, this was cooked and then left in the fridge overnight to dry out a little bit.
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That's all rice correct.
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I don't know, something about it.
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Maybe it's the shape of the grain or how they're staying separated.
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Since this is a lot of rice, I'm adding a little more ghee.
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At least ghee got high smoke point, so at least that better that butter.
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We're going to deglaze with some of our fancy sake.
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No, sake is going to make rice wet.
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I'm going to add some of our fancy salt.
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Okay, fine, I guess.
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I like a lot of salt on my fried rice, so.
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Next, we're adding our ramp greens.
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More ramp.
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That's expensive ingredients.
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You got to get a bit much.
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A piece, you know.
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Now we're going to season it with our light soy sauce.
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It's so interesting that I don't think this is going to change the color a ton the way
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that dark soy sauce normally would.
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Okay.
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Now pour it around the rim.
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Don't pour straight on rice.
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Our egg going in.
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Okay.
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And I like to break it up so that every bite gets a little bit of egg.
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This is our very orange yolk.
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And to finish it off, we're topping it with our sesame oil.
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No, no, no, no, no. If you're using that expensive sesame oil, please turn off fire first before you add.
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Expensive sesame oil is so delicate.
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You're wasting it now.
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This is gonna add so much nice fragrance.
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Now that our rice is pretty much done, we need to prepare our steak to go on top.
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Okay, let's see, let's see.
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This steak is so easy to cut.
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It's so easy to cut.
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And then you just sawing it like tree Slicing stick,
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just one fluid front back That it I'm truly barely putting any pressure And What?
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No, no
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No, no This one make Angkor just sad I have to
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put my leg down from chair You destroyed this beautiful wok you beef There almost no pink in there Oh my god,
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okay shirt little bit of pink here But
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that already medium This not medium rare
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And then the rest of the steak over here It all brown and grey Noooo Haiya How much that meat again?
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$350 $300 beef The Wagyu farmer gonna get heart attack seeing this What she doing?
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No!
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See this what happened when your steak too thin The heat just go through the whole steak
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If Uncle Roger cooking steak this thin I gonna throw steak in freezer Maybe like 10-15 minutes
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And then whack it on highest heat possible
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That way we develop nice crust But then because the inside still cold from freezer It's not going to be overcooked Listen, nephew, if you know steak,
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let Uncle Roger know if my technique can work The best way is to reverse sear, but this steak too thin for
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that Slicing through At the home stretch here We have the ragi
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which we do dice because we want every little bite of fried rice Okay, dice okay Some of that delicious Good shape for fried rice I'm just going to toss it in here
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Get it nicely incorporated Wait, but then now See, because the steak already kind of overcooked, we have to turn heat off But when you toss rice,
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we've stow off Now the rice just getting colder, getting clumpier By the time you serve this fried rice to people, it already not fresh So fancy See,
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you can't even see any steam coming out from there I
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can't believe how many dollars This rice just room temperature I cook very casually You're wasting all the ingredients,
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you're wasting your money Time to plate this up Honestly, this rice reminds me of something one of my aunties used
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to say where every wasted grain of rice is a drop of sweat from your ancestors harvesting it.
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And Uncle Roger have a saying, money cannot replace good technique.
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That saying is incredibly true today.
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Here goes nothing.
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And then we have our very fragrant nori on the very top.
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Okay, nori and truffle, actually nice combo.
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The flavor work together.
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The dish, it looked beautiful, Uncle Roger agreed Colour quite nice and light And I'm sure it tastes decent also But does it taste $1600 decent?
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I don't think so
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So I suppose I should start with the cheap as we've been doing before moving on to the expensive
229
But I'm not gonna lie The cheap one smells really good Yeah, because they got Spam In terms of the amount of Cheap
230
one look pretty nice too actually The Spam Nice colour So let's just give it a try Cheap one look more cheerful,
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more approachable It like the girl next door Expensive one look
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like high class escort It look like I have to fly this fried rice to Dubai
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and buy some handbag for it Before it let me try Cheers That's really good Oh my gosh Man,
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that's kind of hard to see We've got wildly different results It is so good, what Uncle Roger say This normal ingredient If you have good technique,
235
it's gonna make amazing fried rice already.
236
Now we have our big boy, our adult 401k maxed out savings, maybe trust fund, um fried rice.
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Yeah let's give it a try.
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I feel like I have to get a little bit of everything.
239
Okay.
240
Whoa.
241
Man, I'm not gonna lie.
242
The texture of this tastes expensive
243
Yeah of course because the rice short grain
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And people usually associate short grain rice with more expensive I will be honest though I don't know
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if I'm getting a ton of the sake soy sauce expensive Yeah
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because Sesame oil of course not because you burn it to shit
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And it's too many flavor you're not gonna be able to taste all the expensive ingredient flavor individually this waste of money.
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I'm not gonna lie.
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If you were to give me fried rice, not tell me how much anything costs, I'm blindfolded.
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I think I would choose the cheap one.
251
What?
252
This is a really cool- I, uh.
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I'm so glad that now I know what these levels- I mean, that's what Uncle Roger expected, but you just waste so much money preparing this.
254
Give Uncle Roger that sake.
255
I want to get drunk and forget this video.
256
Thank you.
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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “Uncle Roger Think This $1623 Fried Rice WASTE OF MONEY”. Deze woorden komen het vaakst terug: rice, fried, Uncle, Roger, expensive. Deze video bevat 256 zinnen en 3113 woorden om na te spreken. Het gesproken deel duurt 18:45. De spreker praat in een natuurlijk tempo van ongeveer 166 woorden per minuut, dicht bij een alledaags gesprek. Slechts 78% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| fry werkwoord | /fɹaɪ/ | bakken, braden |
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
| steak zelfstandig naamwoord | /steɪk/ | biefstuk, steak |
| sesame zelfstandig naamwoord | /ˈsɛsəmi/ | sesam |
| garlic zelfstandig naamwoord | /ˈɡɑɹlɪk/ | knoflook |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| onion zelfstandig naamwoord | /ˈʌn.jən/ | ui, ajuin |
| grain zelfstandig naamwoord | /ɡɹeɪn/ | koren, graan |
| lactose zelfstandig naamwoord | /ˈlæk.toʊs/ | lactose, melksuiker |
| yolk zelfstandig naamwoord | /joʊk/ | dooier, eidooier |
| harvest zelfstandig naamwoord | /ˈhɑɹ.vəst/ | oogst |
| certificate zelfstandig naamwoord | /səˈtɪf.ɪ.kɪt/ | certificaat, attest |
| truffle zelfstandig naamwoord | /ˈtɹʌf.l̩/ | truffel |
| texture zelfstandig naamwoord | /ˈtɛkst͡ʃə(ɹ)/ | textuur |
| marble zelfstandig naamwoord | /ˈmɑɹ.bəl/ | marmer |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| come up with werkwoord | bedenken, verzinnen |
| turn off werkwoord | uitzetten, uitschakelen |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- Haiya, are you crazy woman?
- I hope you don't it up.
- Why you use sake for fried rice?
- You mean it like transparent?
- Why don't you just use scallion, onion and garlic?
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 | are soaked · is filtered · is harvested |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | You've probably heard · I've never heard · I've never tasted |
| Overtreffende trap the -est / the most … — het hoogste of laagste van een groep | the most expensive · the highest · the best |
| Present continuous am/is/are + -ing — iets dat nu of in deze periode gebeurt | they're bullshitting · is spending · we're using |
Uitspraak om op te letten
De spreker gebruikt 94 samentrekkingen en verkorte vormen, zoals gonna, I'm, don't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: mushroom /ˈmʌʃˌɹuːm/, filtration /fɪlˈtɹeɪʃən/, perishable /ˈpɛ.ɹɪ.ʃə.bəl/, luxurious /lʌɡˈʒʊəɹi.əs/, casually /ˈkæʒuəli/
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, certificate /səˈtɪf.ɪ.kɪt/, approachable /əˈpɹəʊ.t͡ʃə.bəl/, camellia /kəˈmiːli.ə/, perishable /ˈpɛ.ɹɪ.ʃə.bəl/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: blindfold /ˈblaɪ̯ndfɔʊ̯ld/, deglaze /diːˈɡleɪz/, forage /ˈfoɹɪd͡ʒ/, handbag /ˈhændˌbæɡ/, mayonnaise /ˌmeɪ.əˈneɪz/
- /æ/ — opener dan de Nederlandse “e”: lactose /ˈlæk.toʊs/, scallion [ˈskæ.lɪ.ən], transparent /tɹænsˈpæɹənt/, spam /spæm/, ancestor /ˈæn.sɛs.tɚ/
- /g/ — een harde plofklank, geen Nederlandse “g”: ingredient /ɪnˈɡɹiːdi.ənt/, garlic /ˈɡɑɹlɪk/, grain /ɡɹeɪn/, ghee /ɡʰiː/, fragrant /ˈfɹeɪ.ɡɹənt/
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 fry, ingredient, steak.
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.