Prática de Shadowing: Now Serving With Millie Bobby Brown | Vogue - Aprenda a falar inglês com vídeo
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I can't be a Bon Jovi without good Italian food.
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Hi everyone, it's Millie Bobby Brown and I am with Vogue today to serve not only a luk but actually a meal.
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I'm wearing a Dolce Archive. Who, me?
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Yeah.
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The ingredients for my paella are one pepper, one onion, some garlic, chorizo,
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cubed chicken, canned tomatoes, our burrito rice, saffron, and chicken stock, and then some spices,
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paprika, chili flakes, depending on how spicy you like it.
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First, I thank the culinary gods.
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I say, Millie, you are gonna do a great job today no matter what
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don't put pressure on yourself i'm gonna start off by dicing
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some garlic my dad's a really good cook my mom doesn't really cook
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and my mom is here she's probably gonna be saying i make a really good spaghetti bolognese
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but mom that's the only thing that you cook dad has various different ingredients
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and he can just whip something up that makes total sense
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but you'd never think you'd put together
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so i learned probably from my dad we're gonna take this
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ring off it's all getting really serious chop chop chop away get it really small i hate the way
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when you chop garlic and you smell your fit the fit oh like i can't stand it
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so usually this is jake's job
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that feels about right my least favorite part of cooking sometimes
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I cry um sometimes just I'm really hardcore let's see what happens today
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but let's really hope not
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because I've got a really strong eye look going on I
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know people on here are gonna say what are you doing cutting an onion like
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that and I'm gonna say I don't know what I'm doing
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so I'm just gonna go in chop away guys
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if you're ever wanting something to get just a tiny bit smaller
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and you're cooking do my do my trick oh god do my trick you just
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it's such a great trick in my house i put a big bowl on the table
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and i put all the leftovers
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and feed it to my chickens they love it i have
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five hens they are great they're all named after the spice girls
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which i heard chapel road has chickens that are named after the spice girls
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which for me just feels like a segue into a really close friendship my chickens I had from
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babies I raised them I was actually told they were gonna die
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and then all of them survived so it's the power of love
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and Chapel Rhone I guess Chapel if you're watching this know
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that our chickens could get along posh would like to meet
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posh point 2 .0 okay I'm in a pretty good place where the onion is really diced
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my pepper right down cut the head off take the inside this is the part my chickens love the most
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always save that part I was four when I left Spain
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so it's always been a part of my life my first memory ever I had like a toy car
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that I would drive it was like a very small you know toy car.
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We lived on a hill and in Spain.
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My dad can confirm or deny this, but I lost control and I was going down the hill.
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My dad was chasing after me.
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And like, I think that was my first memory.
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I was like a really clumsy kid.
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So I would fall a lot, chip my teeth, split my head open.
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You know, it's all added to the creativity of who I am today, though.
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It's all made me smarter at least that's what my mom tells me
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so i'm like actually getting shit done whereas usually
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i am on the phone with my girlfriends dying laughing at some tiktok are we done with
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that oh my god the chorizo okay i hate hate hate
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cooking meat like it's my least favorite part of any cooking experience again leave
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that to my husband
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but here we are today millie has to overcome her fears fyi i don't usually do this
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so i'm gonna cut that like that
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and then i'm just gonna open it like that
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that feels right to me now it's just looking weird let's chop it up
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actually the smell is so delicious i do slice it
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because i don't like my dad also is the same we
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don't like it to be too big i usually just pile them on top just to make it go faster
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so we're now in a place where we have our diced veggies we have
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that that thing and we're going to use the stove now let's do it let's make magic happen voila
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Now we have my stove so what I like to do is I like to start off by turning it on
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medium heat put some oil in I will put my onions in put my garlic in
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and I'm gonna throw my saffron in the chicken stock to bloove it
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while I'm cooking now I'm going to add some salt for me i i loved baking
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and covid and until i smell like like it's walking
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then i kind of that incentivizes me to keep going it starts to smell bad that's
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when we've hit a road block i'm very much just like
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go with the flow just keep tasting as i go along and see
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if it needs more of anything i'm gonna let this caramelize
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anytime anyone wants to kind of go out for dinner i'm always like come over
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and it feels more intimate
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and it actually i feel like my love for food is
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like a way of saying like thank you for coming over
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so now i'm just gonna throw in the red pepper i'm gonna start with my least favorite part
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which is cooking the meat i have a very bad irrational fear around raw chicken
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and some might say millie go go be a vegetarian
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and i'm gonna say to that yeah i was a vegetarian for a really long time
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but i found out my body needs meat everybody's different and that's what was happening with me we have olive oil
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we have the chicken
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once it's cooked i usually leave it in the bowl i don't eat it that's jake always
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when we're like cleaning up after he goes you haven't even touched it
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so why do we put it in there and i'm like I know, I do this every time.
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But it's for the enjoyment of my other guests.
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I want everybody else to enjoy the chicken.
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I just seemingly can't.
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We're gonna add some salt and pepper.
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This is my paprika.
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I'm gonna put a little bit in now to give some of the veggies some flavor.
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I mean, I was on Hell's Kitchen.
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Yeah, that's right.
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I was the idiot sandwich.
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uh no i was a guest on there
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when i was like nine i love gordon i love his whole family oh
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but stanley tucci's a good chef but i've never tried his food so invite me over stanley
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all right something's happening it's definitely turning a different color next we're going to add in
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that chorizo so here we go i'm just gonna put in like not all of it
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and i really like the chorizo really crispy
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so this is the part where i take the most time
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and make sure that it's like really crispy
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and delicious next i'm gonna put in my canned tomatoes i'm just gonna pop this in
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and this actually helps soften the vegetables i just like to
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kind of mix this around get it moving in yum just
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wait have faith in me it's looking good it looks where it needs to be for me
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if you put in the rice sauce it picks up all
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the flavors of the oils i'm just gonna mix this together
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and i'm gonna add in chicken stock
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so i again like to do this kind of the same thing with the paprika
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but do it intermittently because the rice really soaks up fast
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and then you have to keep trying
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and make sure the rice is actually cooking
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and then you add more i kind of play it by ear at this point
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and you let the rice do the talk now i'm going to put in the peas
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i'm going to put in the blooming saffron and i'm going to put in the rest of my paprika
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lid is going to go on top of this
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while this is cooking
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and i'm going to keep looking at this in disappointment the
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wedding food process i i didn't do a tasting i didn't
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do anything our caterer was galateo the most like renowned beautiful catering company in in honestly europe
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so i was like you got this
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and to this day guests at my wedding say there was a pasta dish
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that was like so amazing what i really wanted the takeaway to be was
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that the food was the best food they've ever had at a wedding
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and i am taking taking that very proudly i very much i'm not a trad wife
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but i do love cooking
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and i love married life i love cooking with my husband
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jake also loves the farm he also loves cooking like we're a trad couple
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but like a trendy trad couple
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so now i'm going to pop the chicken in to the paella probably needs another like honestly 15 minutes um
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but we'll check like intermittently so
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What I would usually do at home is I would then go and let the dogs out, put my life jacket on my English Bulldog because she really likes the pool, but she doesn't realize that she can't swim.
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All right, I'm going to make you a drink.
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Let's do it.
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So now I'm going to show you my favorite drink, which is a Charlie Temple.
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I grew up in the industry, always going to like fancy dinners and meeting fancy people.
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And to feel fancy myself, I would order a Charlie Temple and now growing up
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and being 21 my still my preference is always gonna be
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a shirley temple i need a cold drink let's find like a really nice one to sit on top of
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that yeah that's what we want to see okay then i'm
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gonna do a splash i like to do a squeeze of lime and then i like to
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fill it all the way up okay I like to pop
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that in there one for me one for the drink
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and then I'm going to use the back of a spoon just to get
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that grenadine doesn't that look so good
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and guess what this doesn't do leave you questioning everything you
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did the night before always choose Charlie this is like the best drink ever
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so I'm very happy with this let's check the paella oh
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my gosh it looks amazing i'm gonna do a little taste test with the same charlie temple spoon just gonna
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my dad would like it however jake wouldn't
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so i'm gonna pour some more of this on
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because the rice is still too hard
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and then i'm just going to bring all of the sides
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into the middle this might be my segue into my cooking
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career we don't know like i could be the next stanley tucci We're going to let
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that do its thing again And it's also going to get crispy on the bottom
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Which is my favorite part of any paella Toss, toss Checking That's ready Alright,
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this is ready to be served So I'm going to tidy up So we can get taste testing Alright,
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we're back I clearly had way too much fun I'm going
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to make another This time I'm going to put two cherries in The rest is bright
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The reveal here we go this is our paella I'm gonna
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start in the middle why not now I'm going to put
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a little bit of parsley not one flake went on there a little lemon and voila that is my paella
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wow i'm getting hints of saffron i'm getting hints of tomato this is delicious good job me
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it's all working it's all giving it's all serving my kitchen at home does not work like this
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and And it usually has around 10 dogs running around me, eating everything that falls on the ground.
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This has been a really peaceful, enjoyable experience.
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I love limes.
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You know when Dakota's like, I love limes.
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I would like to take this home in memory of that amazing video.
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Thanks so much for watching, bye.
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I have a nephew and I perform popular to him.
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He fully giggles and laughs at me playing Elphaba and Glinda for him.
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He loves the power of Elphaba, like he can really sense, he feels it.
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But Glinda makes him laugh.
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Vocabulário e dicas de fala para esta lição
Este vídeo tem 178 frases e 2170 palavras para praticar shadowing. A fala dura 13:45. O falante fala em ritmo natural, cerca de 158 palavras por minuto, próximo de uma conversa do dia a dia. Apenas 79% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.
Vocabulário principal deste vídeo
15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| chop verbo | /t͡ʃɑp/ | picar, decepar |
| temple substantivo | /ˈtɛm.pl̩/ | templo |
| pepper substantivo | /ˈpɛp.ə/ | pimenta, pimenteiro |
| garlic substantivo | /ˈɡɑɹlɪk/ | alho |
| onion substantivo | /ˈʌn.jən/ | cebola |
| trick substantivo | /ˈtɹɪk/ | artimanha, truque |
| fancy substantivo | /ˈfæn.si/ | fantasia |
| delicious adjetivo | /dɪˈlɪ.ʃəs/ | delicioso, saboroso |
| chapel substantivo | /ˈt͡ʃæp.əl/ | capela |
| lime substantivo | /laɪm/ | lima, limão |
| tomato substantivo | /təˈmeɪ.toʊ/ | tomate |
| dice verbo | /daɪs/ | cortar em cubinhos, picar |
| hint substantivo | /hɪnt/ | dica, indício |
| flavor substantivo | /ˈfleɪvə/ | sabor, gosto |
| spouse substantivo | /spaʊ̯s/ | cônjuge, esposo |
Phrasal verbs que você vai ouvir
| Palavra | Significado |
|---|---|
| clean up verbo | dar uma limpeza, limpar |
| find out verbo | descobrir |
| get along verbo | dar-se bem, dar-se |
| go down verbo | descer |
| grow up verbo | crescer |
| pick up verbo | pegar |
| put together verbo | montar, construir |
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | we've hit · haven't even touched · i've never tried |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | are named · was actually told · is really diced |
| Verbo + -ing enjoy, keep, stop… + -ing — verbos seguidos da forma em -ing | loved baking · keep tasting · keep trying |
| Superlativos the -est / the most … — o maior ou o menor de um grupo | the most time · the most like · the best |
Pronúncia para ficar de olho
O falante usa 114 contrações e formas reduzidas, como I'm, gonna, we're. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “sh” e “zh”: delicious /dɪˈlɪ.ʃəs/, friendship /ˈfɹɛn(d)ʃɪp/, chef /ʃɛf/, dish /dɪʃ/, gosh /ɡɑːʃ/
- Palavras longas — acerte a sílaba tônica: vegetarian /vɛ.d͡ʒɪˈtɛ.ɹi.ən/, ingredient /ɪnˈɡɹiːdi.ənt/, creativity /kri.eɪˈtɪv.ᵻ.ti/, disappointment /ˌdɪsəˈpɔɪntmənt/, culinary /ˈkʌlɪˌnɛɹi/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como chop, temple, pepper.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.