Shadowing Practice: $1 vs $10,000 Mystery Box Challenge - Learn English Speaking with Video
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Today, I'm cooking against the biggest chefs on YouTube to see who can cook the best dish using
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this $10 ,000 box of mystery ingredients.
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But first, let's see who can survive these $1 ingredients.
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You guys ready?
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Born ready.
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Let's go, baby.
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Let's go.
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On the count of three, lift your boxes.
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One, two, three.
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What is that?
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Is that a Baby Bell?
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I like ramen.
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Jalapeno.
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I love peppers.
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In the $1 mystery box, we have instant ramen, canned corn, Baby Bell cheese, and jalapeno.
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I think we're missing some ingredients.
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Where's the protein?
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Before we cook, the rules are simple.
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For round one, we will have just 10 minutes to make a dish that includes all of these ingredients.
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What?
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10 minutes?
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Only three of us will make it to the $10 ,000 mystery box.
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I came here from Japan.
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And only three people?
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I actually came all the way from Japan for 10 minutes.
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And don't worry, we will have access to a shared pantry with all the cooking basics.
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Who's the judge?
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You'll find out soon.
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Let's get 10 minutes on the clock.
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Your time starts now.
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Let's go.
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Uh, corn, jalapeno, what am I supposed to do with corn, noodles, this, and the jalapeno?
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I have no idea.
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Miso, let's make soup.
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I'm going to taste everything first.
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Nobody else is tasting their food.
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You're out of here.
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What are you making?
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I don't know, something.
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I have no idea.
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Water, water, water.
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I'm going to use this water.
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Let's boil it up.
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So I'm making a crispy ramen.
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That's the corn, jalapeno, and cheese fondue.
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I'll start by slicing up my jalapeno.
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I am making ramen -crusted jalapeno poppers with corn
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and baby bell cheese oh this is the best cheese
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i'm making a sweet corn soup with a ramen cheese crisp
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and jalapeno oil i need to cook quick
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so i need to fry stuff i'm making ramen
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and corn fritters with a crispy crunch i'm gonna use this ramen for something
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that i've never done before i'm gonna fry it we don't have enough time why the bowl is
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so big i am making miso ramen
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it's gonna be a good creamy miso ramen something's burning over there oh oh
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i forgot it called you're burning bash no no
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No, no, it looks good.
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What do we even have here?
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Chef, what the heck is this then?
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This one's skin.
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I got to do my fritters.
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This goes inside, followed by some jalapeno.
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I'm going to put the seeds in.
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Hopefully, the judges like it a little bit spicy.
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Oh, wow, that time is ticking.
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Time's going to go quick.
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A little bit of butter.
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This is going to be good.
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I am so excited for this dish.
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Chef, I need help.
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I need help with these tight glows.
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I need this blended up.
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Thanks to Chef Rush, we have perfectly broken down noodles.
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I really wish I had more of this baby bell.
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As a matter of fact, yes.
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Oh!
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Guga, that's cheating.
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It's a $1 box.
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You can't do that.
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I better hurry up.
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I'll put the cheese right in the middle, and I'll grab a little bit more of that fritter, and that goes straight into the fryer.
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Right now, I am making good miso soup.
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Where's sugar?
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Oh, sugar.
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I add sugar.
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I got to get my corn going, get it roasted, get it going.
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In we go, a little corn.
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I'm going to use most of my corn here, but I'm going to save some of it for later.
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And I want to put some of that juice, too.
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It's sweet.
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A little starchy.
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It's going to help thicken everything up.
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I think secretly the best ingredient is the ramen packet.
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I've done competitions like this before, and the one thing I know is that somebody always forgets to put one of the ingredients in their dish.
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Time to fill these little poppers.
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We're going Baby Bell directly inside the popper for a little extra pop of cheese.
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We'll close her up.
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That is perfect.
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Time to dredge into the wet.
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Now we'll go into the dry.
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I really hope it sticks together.
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And in we go.
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We're done with this.
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Crispy, crispy, crispy.
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That goes in.
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I'll crush it, then mix it with a seasoning.
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Let's see how this tastes.
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Yes!
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That just goes on the bottom like that.
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I'll add my sauce right here.
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Guys, only five minutes.
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What?
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Five minutes!
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Just so you guys remember, when the time is up, one of us will be eliminated in this round.
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Five minutes.
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I am finishing up my roasted corn.
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Now I'm ready to do my fondue.
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Wow, you got a lot going on here, chef.
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You're running very low on time.
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Oh my goodness.
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Take a look at that fritter.
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How you doing over there, Bayashi?
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What is going on with your ramen, Bayashi?
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Almost done.
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Bayashi, you're going back to Japan.
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What?
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Now we're going to make our sauce.
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A little buttermilk sauce.
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This might not work in the time that we have left.
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I need to turn this into a nice cheese crisp.
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I do not have very much time left.
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On top of here, I'm going to go crushed up bits of ramen.
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I'm currently prepping my cheese to make my fondue.
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It'll be a quick, simple fondue.
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How do you have time for fondue?
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I'm him.
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So that's it.
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That's what you want when you're looking for a fondue.
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A nice, consistent pull.
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Oh, jeez.
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Max, what are you doing?
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What's up, babe?
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Max, why?
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Chef, I thought we were friends.
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Are you okay?
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Three minutes.
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Three minutes.
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This better make a cracking noise.
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Ooh.
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Oil going in for my herb oil.
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Nice and spicy jalapeno oil.
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Let's go, let's go, let's go.
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Oh, no. You all right?
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Yeah, it's slippery.
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Come on.
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Two minutes.
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Two minutes.
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I'm putting my fondue in my mess like a bird feeding this baby.
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I got to make my soup now.
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Got to get it silky smooth through this fine strainer here.
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I got to make it to the next round.
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One minute on the crack! oh boy are you all right max
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i'm struggling what we're making is a baby bell wax sauce container
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i spent a little too long on my cheese crisp come
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on come on come on i'm gonna cut chives maashi can i borrow some chives yeah sure 30 seconds i'm
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so nervous chef that presentation's looking crazy it's stuck i'm not gonna finish you're gonna finish Smash it.
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I hope you're happy.
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Oh, nice.
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Perfect.
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Ten.
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Ten seconds?
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Nine, eight, seven, six, five, four, three, two, one.
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Hands up.
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Let's go.
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Wow.
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I don't want to back to Japan.
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Take a look at Max.
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What did you do?
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What is this, Max?
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It was Chef Raj.
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Sabotage.
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Max set me up.
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Max, you're filthy.
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You taught me everything I know.
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Congratulations on making a dish.
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Hopefully, all of us made a dish, including all of those mystery ingredients. Did we?
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I hope so.
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Are we ready to meet the judge for round one?
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Yes!
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The judge for round one, who will decide which one of us will be eliminated, is...
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us.
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What?
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We are judging ourselves on this one.
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Together, we need to vote one person out.
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That's messed up.
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None of you guys are voting me out.
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Why is that?
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Why do you think?
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Why is Bashi smiling?
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I'm not smiling.
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A little nervous.
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Why don't we start with Chef Rush?
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Today I made for you a crispy ramen nest with charred corn and jalapeno and on top, a cheese fondue.
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I think it's safer if you leave while we talk about your dish.
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Gladly.
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Visually, what do we think?
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It is very big, but this is very small.
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What is this?
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I cannot tell what that is.
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Barm Oli.
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I like the crunch.
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That tastes way better than it looks.
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Yeah, there's a lot going on there.
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There is something like a little off about it.
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Oli and it's bomb.
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You don't like it, Bayashi?
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I like it.
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You make no sense, Bayashi.
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Let's move on.
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What I have made for you all is what I like to call the ramen -crusted jalapeno popper.
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And as you can see, we have made a Baby Bell wax bowl right in the center for our buttermilk ranch.
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Max, get out of here.
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In the middle, I think it's very creative.
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I don't like the brown on the brown.
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You don't want your food and the plate to be the same color.
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It doesn't stand out that way.
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Mmm, I love it.
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It's gooey and cheesy on the inside.
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You get those little pops of sweetness in the corn in the middle there.
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It could have a little bit more seasoning inside.
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Also, he didn't take out this part.
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That was my first bite.
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You ate this dim.
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Amazing.
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Nick, what is this?
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I've made for you guys a sweet corn soup with a ramen cheese crisp and jalapeno oil.
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Enjoy.
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I'm leaving.
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Visually, it looks so nice, right?
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Did he overdo it, though?
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That's really good.
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I can't believe this dish is only $1.
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What I love most is the textures.
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We have that creamy soup, then you have, like, the pop from the corn, the crunch from the crisp, a little bit of freshness.
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The problem I have with this dish is that he didn't make enough puff for all of us.
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It's not enough.
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This is me.
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I made for you guys a street corn fritter with crispy noodles on the bottom.
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And for the sauce, sour cream with the ramen seasoning.
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Hey, I love you all.
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Leave.
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I'll share with Bashan.
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Whoa!
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A little bit salty.
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Extremely salty.
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Really salty.
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I thought it was going to be just like a clump of cheese in the middle, but it's actually nice and soft.
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I would have cut these in half and made them into another one.
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They're way too big.
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You would have got a better crunch from it.
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I actually think the best part might be the crispy ramen on the bottom.
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Last one.
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I made spicy miso -comb ramen with fried egg.
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Enjoy!
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Okay, get out of here.
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Not very creative.
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He just used the ramen as ramen, right?
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To be totally fair, he may have not understood what we were doing.
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It's super sweet.
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Is it supposed to be a dessert?
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Can we crack the egg and see if it runs?
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It's a little runny.
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We'll accept that.
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It tastes like a dessert, and at the same time, the corn is burned, and also the egg,
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the crispy edges, is a little bit too much.
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I agree it's not the best.
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I also don't know that it's the worst dish.
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That's all I'm going to say.
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Who's he referring to?
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All right, guys, head on back to your stations.
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Each of us has an iPad.
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There are five buttons with each of our faces.
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On the count of three, we are all going to vote for who we think should be eliminated.
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One, two, three, vote.
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What?
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I'm sorry, Bayashi.
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Seriously?
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Why?
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You tried your best.
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I think it lacked a little bit of originality.
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It was sweet, so we didn't expect that.
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It was more like a dessert ramen.
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Dessert ramen?
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It was a little sweet.
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Yes, I add sugar.
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Nick, why'd you vote for me?
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Because of how salty it was, I could only take one bite.
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After that, I felt it was inedible.
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I'm going to remember that.
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Bayashi, you travel 18 hours.
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Oh, no. Love you, Bayashi.
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Love you, too.
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I'm very sorry.
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I'm going to remember this.
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Good luck, guys.
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Bye, Bayashi.
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And now there are four.
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Welcome to round two.
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The three of us who survived this round will get to cook with a $10 ,000 mystery box.
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For this round, we'll have 20 minutes, and the rules are the same.
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You must use every ingredient in this box somewhere in your dish.
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You ready to lift?
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Let's go.
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Chef Roche, give us a countdown.
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Three, two, one.
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Whoa!
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What?
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What is that?
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In our $100 mystery box, we have a whole chicken, sourdough bread, fresh honeycomb, finger limes, and a whole jackfruit.
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I'm allergic to these, actually.
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Why are you laughing, Chef?
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You out.
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I just have to cook without probably tasting it.
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This thing is big and huge.
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This is going to be a tricky one.
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I'm just grateful we finally have some meat here.
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Let's get 20 minutes on the clock.
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Time starts.
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Now, let's go.
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How are we possibly going to combine all this into one dish?
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I have a good idea of what I'm going to make.
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I'm going to start by breaking down my chicken.
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First, butcher the chicken.
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Look at us all breaking down our chickens here, huh?
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That's right.
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All I need are the thighs because obviously they taste best.
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Got my chicken right here.
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Done.
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What am I supposed to do with this?
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Cougar.
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It doesn't break.
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What do you got to say now, Max?
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What is wrong with this man?
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Yeah!
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Say something, Max!
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I'm impressed.
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Got my chicken.
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Devoned it really quick.
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I have my chicken, so I'm going to make a honeycomb glaze.
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And then I'm going to make a citrus salad.
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I never thought of you as a salad guy.
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I like salad.
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Just with me.
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Going with a little bit of a curveball here, I'm going to attempt tacos.
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My thought is that sweet can work with something more acidic.
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Maybe we'll throw into a slaw, but we're still figuring that one out.
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The key to cutting open a jackfruit is actually putting some oil on the blade of your knife.
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It goes through like butter.
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I'm going to make a chicken katsu sandwich with jackfruit and finger lime.
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Jackfruit is a really fun ingredient, but it's definitely a curveball.
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Look at it!
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I've never seen anything.
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What is this?
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I am going to be making a French toast with fried chicken.
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It's kind of like a chicken and waffles, but with French toast.
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Only 15 minutes left.
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Remember, we need to use all five ingredients in our dish.
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The question is, what are we doing with the bread?
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My bread will double as the breading for my fried chicken and as the toast for my actual sandwich.
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Do you think it makes sense to try turning mine into a taco shell?
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You know what?
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For you, yes.
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You're that guy.
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Is that a good thing or a bad thing?
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I can never tell if you're making fun of me or if you're on my side.
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A little bit of both.
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Chicken into the bag.
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Now I'm going to try to use this ring here and kind of squeeze out some sourdough just like so.
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cheese.
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If I don't cook this chicken right now, it won't cook in time, and we don't have a lot of time.
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Voila.
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As that's going, I'm gonna start working on my French toast.
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Now that I have my rings, I'm gonna roll them out, leaving us these little discs.
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Are you marinating chicken?
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I am.
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You got less than 20 minutes here.
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Yeah, I knew that.
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That's a quick marinade.
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I gotta start my sauce.
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What goes in a katsu sauce?
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I gotta remember.
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Ketchup.
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Wow, that's hot, chef.
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That It might be too hot.
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The video's too hot.
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Where's the ketchup?
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Where's the ketchup?
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Where's the ketchup?
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Does anyone have ketchup?
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Chef, do you know where the ketchup is?
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Um, Jeff, what is going on over there?
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Whoa!
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Chef!
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Don't blow things up!
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It's hot.
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You can't be talking, Gooby.
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You almost broke the table earlier.
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Ah, I found the ketchup.
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Katsu sauce.
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Ketchup.
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Oyster sauce.
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My jackfruit is going in.
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Wow, that is crispy right there.
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It's handy -dandy.
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We're gonna go on with our bread, just like so, and we're gonna get our rolled up bread in the oil.
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I hope this works.
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I'm going to make a fire.
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Did you say a fire?
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Oh, chef!
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You want to see some real fire, chef?
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I want to see some real fire.
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Whoo!
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That's what I'm talking about, baby!
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Uh, brown sugar.
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Brown sugar.
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Where's the brown sugar?
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I can't find anything today.
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That goes down.
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Two pieces of bread.
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Done.
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Here I got my French toast.
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I really want to soak that bread in for that extra deliciousness of flavor.
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A little brown sugar.
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This looks good.
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Oh, ten minutes left.
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Ten minutes?
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Oh, man.
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This is crazy.
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Boom, boom, boom.
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Soak that bread really good.
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Sourdough's here.
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Doing the chicken.
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I am good to go.
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All right, what we're making here is a little slaw.
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Oh, that's getting dark.
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Almost burnt the chicken, but I think it's perfect.
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Gotta make my breadcrumbs from scratch, of course.
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Chef Rush, how you doing?
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I don't know if I'm gonna finish.
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Sticks up on you really fast.
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Chef, what do I have to do to buy some jackfruit off you?
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30 push -ups.
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30 push -ups?
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All right, I'm doing it.
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Count them, Chef.
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Three, four, five!
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27, 28, 29, 30.
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All right, jackfruit me, baby.
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I lied.
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Hey, it's a competition.
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I'll remember that.
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I guess I do need to open this, huh?
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I'll add a little bit of extra butter because it's soaking up that butter.
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That French toast is going to be fire.
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Dredge, let's go, let's go, let's go.
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This is a tricky one because in the first round, there were only four mystery ingredients.
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This one, there are five, and I feel like someone's going to mess it up.
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Wow, that actually breaded really well.
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Let's go, baby.
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I somehow need to use these finger limes.
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I've never used them.
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I've never seen them.
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I'm trying to make a crema.
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This is a piping bag.
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I've never used one of these either.
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On the plus side, take a look at that taco shop.
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Fried chicken looking nice and crispy.
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Google, we're both frying chicken.
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Great mind, think alike.
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Five minutes.
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Five minutes?
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Time is going by really fast.
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It's hard to kind of keep it up.
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Finger limes in.
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All right, we're piping.
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I would love to measure my blood pressure right now.
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I'll grab some brown sugar, put that right on the top.
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I'm stealing this pan.
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No!
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That's Guga's pan.
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I don't care.
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Put them out right here.
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Boom, boom, boom.
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Here we go.
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Come on.
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Chicken back in.
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We got to flavor the chicken.
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That's some perfect chicken right there, I have to say.
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My fried chicken is done.
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Has anybody figured out what to do with the honey yet?
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I'm putting it in my katsu sauce.
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Honey and fried chicken.
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Chicken, honey.
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Chicken, honey.
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Honey into the chicken.
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I'll caramelize the brown sugar right on top.
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Doesn't take long.
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We don't want the sugar to taste bitter.
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We just want it to caramelize.
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Oh, some of the honey for the money right there?
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That looks fantastic.
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Three minutes left.
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Hurry up.
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So scary, chef.
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I smell something burning.
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I've created such a mess.
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Really hope this chicken is cooked.
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My finger lime has to go on the top of the end.
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I cannot forget that.
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I'm going to put the finger limes everywhere so I see them and don't forget.
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One minute.
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One minute.
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I don't think my breadsticks are toasting time.
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Time to plate.
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French toast goes down.
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Boom.
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30 seconds left.
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30 seconds.
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Jackfruit, slaw, come on, baby.
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Katsu, in the middle.
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Wow.
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Fried chicken goes right on top.
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This is when the hands start to shake.
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10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
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Hands up.
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Oh, that's tough.
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Why am I out of breath?
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I'm the one who did push -ups.
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You guys ready to see the judge for round two?
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Yes!
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Let's bring him out.
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I am the judge.
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I could really go for a sweet ramen right now, boys.
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Well, lucky for you, Max.
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For round two, the judging is blind.
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Whew.
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He has no idea who made what.
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Time to judge.
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Are you nervous?
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Very.
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I have no idea whose dish is whose.
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I'm going to start this one.
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Looks very crispy.
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Lots of color, very purple.
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Let's eat.
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While Bayashi takes his first bites, you probably noticed this is the biggest set we've ever built.
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And that's all thanks to Grand Theft Auto 6 from Rockstar Games.
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And since today's all about mystery boxes, I made this bonus one.
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Inside is the Prairie Burger, which comes from the Chasey's fast food chain that only exists in the game.
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It's got four meats, 30 ,000 calories, and a bun shaped like a cowboy hat.
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GTA 6 comes out November 19th, so pre -order the Ultimate Edition now on PlayStation 5 or Xbox Series X or S.
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Now, it's time to see which of these four chefs is going home.
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Little bit sour for me.
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The chicken is tender.
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Nice seasoning.
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Good, but very messy.
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Okay, next.
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I love fried chicken.
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Smells sweet.
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I thought everyone don't like sweet.
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oh let's try hmm this is good honey bread
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but this chicken is also little sweet like my ramen the number three this fancy salad looks beautiful
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so much color listen very crispy
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and chicken hmm I got bones oh no
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I almost choked luckily taste is pretty good nice chicken salad just a little dangerous Last one.
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Chicken Katsu Sando.
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Japanese like me.
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It's beautiful.
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Chicken is crispy.
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Red is also crispy.
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Mayonnaise is nice.
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Good Chicken Katsu Sando.
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Come here.
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This is very difficult, but I have decided the worst dish is… This one.
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Bayashi, do you know who that is?
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You?
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I love the dish, but because of this bones, you are all done.
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Now you judge with me.
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Really?
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Let's eat.
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Back to your station.
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Yes, chef.
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Welcome to round three.
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In front of us is a mystery box filled with $10 ,000 of random ingredients.
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And right now, all of us have to cook the best dish of our life.
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Nick, this is worth more than me.
597
That's right, Max.
598
As we know, the judges for this round will be Chef Rush and Bayashi.
599
But you never know, there could be another twist.
600
Excuse me?
601
On the count of three, lift your boxes.
602
One, two, three.
603
Oh, my God.
604
What?
605
Is that a blue lobster?
606
Yes.
607
Look at that piece of meat.
608
I think this might be worth more than $10 ,000.
609
In the $10 ,000 box, we have A5 Wagyu beef, blue European lobster, black burgundy truffles, Almas caviar, and the world's most expensive chocolate bar.
610
I don't think I need to remind us all that we have to use everything in our dish,
611
in addition to anything you want in the pantry, and make something that'll impress
612
Chef Russian Bayashi.
613
For round three, we get 30 minutes on the clock, and time starts now.
614
Just so you guys know, this is not regular Wagyu.
615
It's Matsuzaka Wagyu, the most expensive Wagyu in the world.
616
I've never tried Almas caviar, apparently it means diamond.
617
And this little tin costs more than my first car.
618
I'm going to start cooking, man.
619
I'm making what I call a billionaire's BLT.
620
It involves turning this wagyu into bacon, but with under 30 minutes, that's going to be tough.
621
That caviar is unbelievable.
622
I'm making a surf and turf tortelloni with a chocolate truffle sauce and caviar.
623
I love making fresh pasta, but I am also a little nervous about finishing the time.
624
Just look at this.
625
I am making a truffle wagyu with fried lobster tail.
626
That is beautiful wagyu.
627
I never had the chance to cook it and I'm finally going to get one.
628
Guli, you've cooked every type of Waggie.
629
What are you talking about?
630
You don't understand how rare this one is.
631
So we're going to salt up the beef, trying to turn this into bacon.
632
We're going to let this beef gently cure and move on to the lobster.
633
I'm going to be a little lazy today when I make my pasta.
634
We got no time for homemade pasta.
635
I'm going to just try to shortcut and put it in a food processor.
636
That's okay.
637
It's so much easier to make pasta like this.
638
Come on, get in there.
639
It's a huge lobster.
640
My pasta dough is done.
641
That's it.
642
Easy.
643
Sparkling water goes into my batter so I can deep fry my lobster.
644
My lobster goes into the tempura batter and then into the fryer.
645
All right, the key to the best BLTs are obviously the tomatoes.
646
So we're going to start with these beautiful heirloom tomatoes, kind of just roughly chopping them up.
647
I'm doing something really cool.
648
I'm making a chocolate Bordelais sauce, which is this French sauce that's normally made with bone marrow.
649
But instead of bone marrow, I'm using Wagyu fat.
650
I've got most of my ingredients prep, but I am worried about that reducing in time.
651
Beautiful, nice and crispy.
652
I don't want to overcook it.
653
My lobster is finished.
654
You're already done?
655
I'm not going to put anything on the pan because this has plenty of fat already.
656
We should hear a sizzle.
657
Yes.
658
So we have to use those truffles.
659
Basically, we're making a little truffle mayonnaise.
660
We're just going to literally go directly into the mayo.
661
I have a whole pile of truffles, so we're going heavy.
662
I am cooking this wagyu.
663
It's looking beautiful.
664
The smell that is coming out of this thing is amazing.
665
I need to take my lobster out.
666
I'm actually going to let it continue just carry over cooking
667
because i'm taking out a little bit early here
668
and in the meantime i need to sear off some wagyu beef
669
while i also roll out pasta at the same time i can figure
670
that out lobster done i hope
671
you have 15 minutes 15 minutes still gotta cook a whole another steak let's go let's go let's go
672
and we flip we gotta cook the steak i am
673
so overwhelmed right now nick you have no idea oh what a beautiful lobster
674
so i'm going with a very very thin piece of the
675
beef to almost kind of make like a bacon out of it i want to let
676
that slowly render so it gets crispy now break down God, it's lobster.
677
I'll quickly baste my wagyu, and to take up a notch, I'll put a little bit of truffle there.
678
So basically, truffle butter.
679
I'm infusing my bordelais with lobster shells to get a little extra pop of flavor in there.
680
All those extra lobster shells, in they go.
681
Oh, my gosh.
682
Under 10 minutes, guys.
683
Under 10 minutes?
684
Oh!
685
Wow.
686
I'm actually searing my steak, steak that will go inside a pasta filling, and that might sound strange,
687
but I'm looking for that beautiful golden brown caramelized flavor inside the pasta.
688
And I'm not going to get it if I don't pre -cook the beef.
689
Are you going to have enough time?
690
I actually don't know.
691
Let's go, let's go, let's go.
692
I don't think I've sweat this much since MasterChef.
693
Are you crazy trying to make pasta now?
694
You have no time for that.
695
I should not have chose pasta.
696
What are you doing right now, Nick?
697
Big pasta sheet.
698
Now we're just going to slice up beautiful lobster tail.
699
I want the fat of my wagyu a little crispier, everybody.
700
So I'm just going to torch it just the way they do it in Japan.
701
Guga, you sound very in control.
702
I am very in control.
703
I'm jealous.
704
Oh, look at that crust, baby.
705
That's what we're talking about.
706
We'll add in a little bit of maple syrup.
707
I'm going to glaze the beef.
708
I'm starting to get a little shaky, guys.
709
We're running low on time, Nick.
710
What are you doing over there?
711
I'm going to chop the claws into here as well for the filling.
712
That's a nice blend right there.
713
Pasta water right now.
714
Let's go.
715
Oh, that's starting to get real dark.
716
Okay.
717
Is it burnt or is it perfect?
718
I don't know.
719
Why did I choose tortelloni?
720
Why would I not have just done ravioli?
721
I really think you bit off more than you can chew today.
722
I think I did.
723
Better try hardy because I'm about to start plating.
724
Why is Google plating? i haven't even cooked my pasta yet oh
725
you better hurry up papa
726
i can cook my pasta in five minutes 30 seconds tortelloni here
727
we go one over push it down squeeze it into the corners pinch them around
728
and they're cute little tortellonis look at
729
that that's adorable we shave some truffles beautiful wagyu pasta's going in oh my gosh
730
i almost forgot the chocolate the chocolate goes into my border
731
lace my chocolate is in the chocolate is gonna go around the plate just like that
732
because this chocolate is bitter i don't want to go over the steak 225
733
you guys better hurry up come on pasta please
734
we're going down with the truffle mayo right in the center of the plate
735
now we're going to slice up the beef tried a fancy presentation
736
that i experienced in japan trying to make a rose out of beef
737
if that's medium then i'm skinny
738
i gotta let it go to literally the last second very
739
carefully starting to add some of those beautiful pieces of lobster interlaced between
740
We'll grab that salty caviar, and I'm gonna put that right on the top of my rows.
741
Finish my sauce with a little diced shallot.
742
This is my cubed wagyu fat, a little bit of chopped parsley, and that is my sauce.
743
It's got the chocolate and a little truffle in there.
744
A little bit of chili oil right on top of my lobster.
745
There's just a lot going on right now.
746
One minute remaining.
747
Nick's pasta's still in the water.
748
I gotta take it out.
749
Oh, shoot, the caviar.
750
Oh, I almost forgot the caviar.
751
Come on, pasta.
752
Tiny bit of that sauce for some acidity.
753
30 seconds I don't know if this is great
754
or terrible looking 10 9 8 7 6 5 4 3 2 1 heads up
755
yeah baby before they make their decision I want all of you to vote right now in the comments
756
Who do you think is going to win?
757
You have five seconds to write your comment.
758
Four, three, two, one.
759
Lock it in.
760
And now, go ahead.
761
I give you guys the Billionaire's BLT with the Wagyu bacon, blue lobster, caviar, and truffle mayo down the inside.
762
Hope you enjoy.
763
And remember, he did vote you out.
764
Yes, of course I remember.
765
Really sweet.
766
Really sweet.
767
Let's check, see if we can all five ingredients in.
768
Ragu, lobster, truffles, caviar, whores to chocolate.
769
Oh no, you're right.
770
He forgot the best part.
771
I think it's burnt.
772
I also was a $5 ,000 piece of beef that he turned into bacon.
773
All right.
774
I've made for you and everybody watching a surf and turf tortelloni with chocolate bordelais and golden caviar.
775
Enjoy.
776
Visually, it looks great.
777
Very nice on tortellini.
778
So you want to try the sauce first?
779
Yeah. So much flavor.
780
Pasta.
781
that's a quick turnaround for 30 minutes with your pasta lobster has a good chew
782
it could use a little bit more salt yeah i like it what's up guys i believe
783
that we have great ingredients you don't want to mess it up
784
so i have spicy lobster tempura with japanese wagyu a5
785
and i let all of the ingredients shy by themselves enjoy
786
this is a man's meal right here especially
787
you're going to talk about a ten thousand dollar plate google knows
788
i like to eat i want to go for the lobster first wow good tempura
789
i would like to have a dipping sauce to go with it especially with the spice
790
now the steak whoa i ain't gonna lie that's cooked perfectly
791
that fat is rendered all the way across they're still
792
that medium rare look at all the ingredients i see the wagyu
793
i see lobster i see caviar
794
i see the truffles unless they're shocking somewhere else besides the shavings
795
i'm nervous there's not enough i ugly think we make a decision yes time to see how
796
How many of you guessed right?
797
Bashi, you ready?
798
Ready.
799
The winner is...
800
Google!
801
Yes, yes, yes!
802
Yes!
803
Yes!
804
Woo!
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Vocabulary and speaking notes for this lesson
This speaking lesson is built on the video “$1 vs $10,000 Mystery Box Challenge”. The speaker keeps coming back to these words: chicken, ramen, chef, lobster. This video has 802 sentences and 5419 words to shadow. The speech runs for 27:09. The speaker talks fast, about 200 words per minute, so expect linked and reduced sounds. Only 77% of the words are among the 3,000 most common in English, so the vocabulary is demanding.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| chef noun | /ʃɛf/ | The presiding cook in the kitchen of a large household. |
| lobster noun | /ˈlɑb.stɚ/ | A crustacean of the Nephropidae family, dark green or blue-black in colour turning bright red when cooked, with a hard shell and claws, which is used as a… |
| sauce noun | /sɔːs/ | A liquid (often thickened) condiment or accompaniment to food. |
| dish noun | /dɪʃ/ | A vessel such as a plate for holding or serving food, often flat with a depressed region in the middle. |
| pasta noun | /ˈpɑ.stə/ | Dough made from wheat and water and sometimes mixed with egg and formed into various shapes; often sold in dried form and typically boiled for eating. |
| corn noun | /ˈkɔːn/ | Any cereal plant (or its grain) that is the main crop or staple of a country or region. |
| ingredient noun | /ɪnˈɡɹiːdi.ənt/ | One of the substances present in a mixture, especially food. |
| beef noun | /bif/ | The meat from cattle or other bovines; especially, that from adults. |
| mystery noun | /ˈmɪs.t(ə.)ɹi/ | Something secret or unexplainable; an unknown. |
| fry verb | /fɹaɪ/ | To cook (something) in hot fat. |
| honey noun | /ˈhʌni/ | A sweet, viscous, gold-colored fluid produced from plant nectar by bees, and often consumed by humans. |
| boom verb | /bum/ | To make a loud, hollow, resonant sound. |
| toast noun | /toʊst/ | Bread that has been toasted (cooked lightly by browning). |
| finger noun | /ˈfɪŋɡɚ/ | A slender jointed extremity of the human hand, (often) exclusive of the thumb, and the corresponding part, irrespective of including a thumb, in many other… |
| soup noun | /sup/ | Any of various dishes commonly made by combining liquids, such as water or stock, with other ingredients, such as meat and vegetables, that contribute the food… |
Phrasal verbs you will hear
| Word | Pronunciation | Meaning |
|---|---|---|
| break down verb | To stop functioning. | |
| do over verb | /ˈduˌoʊvɚ/ | To cover with; to smear or spread on to. |
| get out of verb | To leave, exit or escape from; to become free of. | |
| go down verb | To descend; to move from a higher place to a lower one. | |
| hands up | /hæn(d)ˈzʌp/ | Put your hands up (if you wish to participate). |
| take out verb | To remove. | |
| carry over verb | To transfer (something) to a later point in time. | |
| come out verb | /ˌkʌm ˈaʊt/ | To be discovered; to be revealed. |
Sentences worth repeating
Short, complete lines from the video that you can reuse in everyday conversation:
- What do we even have here?
- How do you have time for fondue?
- Max, what are you doing?
- Visually, what do we think?
- Nick, why'd you vote for me?
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect have/has + past participle — a past action that still matters now | i've never done · have perfectly broken · I've done |
| Passive voice be + past participle — the focus is on what happens, not who does it | will be eliminated · is burned · should be eliminated |
| Relative clauses who / which + clause — extra information about a person or thing | one who did · sauce, which is |
| Superlatives the -est / the most … — the top or bottom of a group | the biggest · the best · the worst |
Pronunciation to watch
The speaker uses 214 contractions and reduced forms, such as I'm, don't, we're. Say them the short way, as you hear them.
- The “th” sounds: thin /ˈθɪn/, smooth /smuːð/
- The “sh” and “zh” sounds: chef /ʃɛf/, dish /dɪʃ/, shell /ʃɛl/, crush /kɹʌʃ/, gosh /ɡɑːʃ/
- Long words — get the stress right: ingredient /ɪnˈɡɹiːdi.ənt/, eliminate /ɪˈlɪm.ɪ.neɪt/, visually /ˈvɪzju.əli/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/, unbelievable /ˌʌnbɪˈliːvəbl̩/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
- Record yourself and compare with the original, paying attention to words like chef, lobster, sauce.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.