Практика Shadowing: I Tried EVERY Seafood with Steak! - Изучайте разговорный английский по видео

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On today's video we are taking surf and turf to a whole nother level.

As you can clearly see we have every single type of seafood you can think of

but the question is which one will pair up perfectly with steaks?

We're about to find out as we're gonna be ranking them from 1 to 10 to find out

which one is worth your hard -earned money.

And with that being said we're starting from the least expensive all the way up to the most expensive.

Now check out these.

These are simple humble sardines.

They are actually pricey.

We're not using this one.

We're starting with this one that costs one dollar.

The other ones that look pretty I got it from Portugal.

This one is just from my basic grocery store.

There's nothing wrong with it, it's inexpensive.

Now what I'm about to do is to pair this up with steaks

and give it to the judges so that we can find out

if this is actually good with steak or a complete disaster.

Wow, I'll keep my mouth shut and let the judges decide

It's a little off

Like the sardine adds like a saltiness to the steak

So it makes it like extra savory

Which normally is a good thing

But for here I think it's just a little bit overpowering

I enjoy the saltiness of the sardine with the steak I mean I think it was a good combination

The sardine adds an extra savoriness and umaminess to the steak

It wasn't bad

It's $1 sardine gets.

I'm giving it a seven.

Honestly, it wasn't that bad.

I got a seven as well.

I enjoyed the flavors with the steak and the sardine.

I'm giving it a four.

I did not like the combination.

Plus the sardines made the steak oily.

Not a fan.

Dungeness crab.

Take a look at this one.

It's alive, everybody.

It comes from the cold ocean water, which makes the meat extra tasty.

So Mark, what is the best way to cook this in the easiest possible way?

15 minutes in a boiled water and it's ready to go.

So first things first, we pop the head off.

Comes nice and easy.

Gills is the only thing you don't eat.

Legs off.

I gotta say that sounds satisfying.

The legs are the most priced part using scissors.

Go on one side.

Once you cut it, pop the top.

Wow, just like that.

Beautiful dungeon scrap.

Well that's good by itself, but I'm wondering what will happen when we pair up with steaks.

Cheers!

Mm -mm.

Wow, I actually really liked that.

That was really good.

That was pretty good.

What I can say, that steak was flavorful.

I couldn't really feel the crab.

I felt like a subtle sweetness, but for me, it was kind of like mixing the textures of that nice, juicy, tender steak and that crab.

It was a little bit weird.

I've never had that combination together like that, so the textures threw me off, but the flavors were good.

I thought it was really good.

I mean, the texture of the steak and the crab mixed together was a little different than we're normally used to,

but honestly, that crab meat was really good, really fresh, really flavorful.

I mean, I really can't complain.

It was really good.

and the Dungeness crab gets, I'm gonna give it a six.

The steak was just too overpowering.

I'm giving it a five.

It was only steak.

I'm also gonna give it a five.

I thought the flavors were good, but the textures did not mesh well.

Not a good combo.

Sea urchin.

It's known as uni, found on California's west coast, and when you go to Japan, you see this paired up with steaks all the time.

So I really have high hopes for this one.

This one is alive, even though it doesn't look like it's alive,

but if you grab a little bit of lemon and you squeeze it on top, they start moving everybody because of the acidity of the lemon.

Now here's the thing, I love sea urchin but I'm not an expert at it.

Mark!

Flip it upside down, find the mouth, the beak.

Super crunchy.

Wow look at the interior, there's a lot of things.

And now what happens Mark?

Just flip it here.

Well that doesn't look very appetizing huh?

Then now what happens?

We got to clean this up right Mark?

Yes.

How do you do that?

Take your twizzers and just break extra shell.

Fun fact about urchins, if you look inside no matter where they come from

which species they are it's always five pieces inside

i'll be honest with you as you're cleaning it up doesn't look very appetizing

but i had these brother and i know i like them

so i cannot wait to see what the judges are actually going to be think about this

because pairing it up with some steaks i absolutely love it

but here's what we got for the judges let's see what they think

100

I really like the creaminess of the uni in combination with that steak.

101

That is a way better pairing than that crab we had earlier.

102

Way better texture.

103

Yes.

104

With both of them.

105

They actually meshed together so well.

106

Instead of the last dish where they were kind of fighting each other.

107

That was way better.

108

No, this one definitely had a better flavor to it.

109

I mean, the uni has such a more pronounced flavor compared to the crab

110

that it really stands out more with the steak.

111

So, I mean, in my opinion, this one was way better.

112

No, yeah, it had a very stronger flavor it's not mild compared to the dungerous crab

113

and the uni gets i have to give

114

that one a nine it was

115

so good compared to the last one like how could i not an eight just

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because i know there's probably something better

117

but the combination of this one i don't know

118

if someone can beat this i gave it a nine as well like felix

119

i liked it a lot this time the textures

120

and flavors were perfect together goose net barnacles they look strange but tastes amazing.

121

In some countries, they are one of the most expensive foods.

122

Now to eat them, you simply boil them with water and salt for about 12 minutes.

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And I love how they change color.

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Now to eat them, it's kind of simple.

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Pinch the top and also the bottom and you pull it out.

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I gotta try it.

127

Oh, this one is meatier.

128

This one's actually better than the one I had in Portugal.

129

But we're not finished with this one here because we actually have more things on this round.

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Abalone.

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Abalone is a prized sea snail.

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It's very hard to catch and can be grilled or steamed but also eaten raw.

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So this one I already washed and also took it out of the shell.

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Now go ahead and beat it up a little bit so

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that we can tenderize it and then I'll slice it super thin.

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And we also have a conch.

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Now what we want is this part right here.

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So you first break the shell for the pressure to release and then you just pull it out like this.

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And also gooey duck, a giant clam with a long neck.

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I know it looks kind of funny because of its shape but there's nothing to make fun about.

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It can live up to a hundred years.

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It looks crazy and I don't know how to clean it.

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Mark!

144

To clean this bad boy right here all you're gonna do dip it down in a hot water.

145

Oh it kind of shrinks when you do that huh?

146

You would have thought that they would do that in cold water but apparently they do that in hot water.

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Put in a cold water so we prevent it from cooking.

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Got it.

149

So it stays nice and raw.

150

Take your shocking knife, put it in a shell,

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one side, other side, open it up and if we did it right it should just come up.

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I gotta be honest this is one of the most craziest ones so far.

153

And we're gonna make a salad out of the body and we're gonna keep the siphon for such streaming for later.

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Let's do it.

155

Now he grabs everything and put it in a bowl.

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He grabs his signature shellfish sauce.

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He throws it in a bowl, mix it all together and here's where the magic happens.

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Put it on top of some beautiful steaks, give it a nice little torch and that is going to be the judge's bite.

159

Cheers.

160

Cheers.

161

Wow.

162

I really like the flavor of that sauce and

163

that seafood with the steak bro

164

that was a amazing bite what i like about this bite was all the textures

165

that abalone was very firm and then there was like this gooey duck

166

that was more a little softer overall like it complemented very well i knew instantly

167

when i took a bite that i had the cupid mayo and that's definitely my favorite so this really is good

168

and the shellfish salad gets i'm gonna give it an eight i really like the sauce

169

that it was mixed in with i really put it all together i give it an eight as well

170

and i'm gonna give it a nine

171

Honestly, it was incredible.

172

I wish I could have more of it.

173

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174

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190

Now let's get right back to it.

191

This is langoustine.

192

As you can see they are alive everybody.

193

It looks like a tiny lobster.

194

The meat is very sweet, the shell is very thin and it's usually used in fine dining.

195

One thing you don't want to do is to overcook them.

196

But here we have the main lobster.

197

Maybe the most famous lobster ever.

198

This one is literally bigger than my face.

199

Mark, come on over, brother.

200

All right, show me how to do it.

201

What do you do?

202

So you treat it like a regular shrimp.

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Basically, you pop the tail.

204

You do a twist and pull.

205

Beautiful.

206

Beautiful like this.

207

Great job.

208

You can keep the tail on for the looks.

209

A dash of soy sauce, a scoop of caviar, and finish with some green onion.

210

Here goes nothing.

211

Cheers.

212

Cheers.

213

Mmm.

214

Mmm.

215

I love the texture of it having it raw.

216

I never have this raw.

217

The pop.

218

Yeah.

219

Salmon roe is just phenomenal.

220

Now, we tried it like this.

221

The guys are getting a fully cooked one.

222

We're going to combine it with the steak, a little bit of langoustine, some salmon caviar goes on top,

223

a tiny bit of green onions, and that's their bite.

224

Let's see what they think of it.

225

Cheers.

226

Wow.

227

Wow.

228

Okay.

229

I just feel like a lot of savoriness.

230

I guess some soy sauce, those salmon roe popping in your mouth.

231

tender, succulent bite, and I like that.

232

The bite overall is very savory, but I felt the langoustine like slightly sweet.

233

This is like an Asian serve and serve.

234

I mean, the langoustine is sweet, savory, the steak is nice and tender.

235

You really can't go wrong here.

236

and the langoustine gets a nine i really like

237

that one the savoriness from the sauce and the langoustine

238

and everything combined it was really good bite to be honest

239

i'm gonna have to agree with him nine

240

it was just the most well -balanced bite

241

i'm also gonna give it a nine it was it was fantastic guys i got nothing else to say

242

and now we have this beauty alaskan king crab

243

which you can clearly see it's massive known for its huge legs one leg can feed one person

244

now fishing for this is extremely dangerous.

245

And if you think we're done for this bite no check out what lies underneath it.

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Now this is caviar.

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Caspian Ossetra caviar.

248

Now as you know caviar is fish eggs specifically this one it's from a sturgeon fish.

249

It's less salty than cheaper caviars.

250

It is extremely expensive.

251

This jar was five thousand dollars.

252

Now if you wonder why this one is so expensive it's because the fish must be at least 15 years old.

253

It's like fine wine the longer it takes the better it is.

254

That's why the price is so high.

255

Mark please take it away y 'all this one is fully cooked obviously right?

256

It's blanched it's ready to eat find the joint twist some scissors.

257

So using a scissor makes the job really really easy.

258

Super easy and the quality comes out perfect.

259

That's a big chunk of meat.

260

I see you start getting into caviar.

261

Yes.

262

First things first, before you put caviar on anything, you want to try it on its own.

263

Cheers, brother.

264

Muzzletop.

265

Ooh.

266

Never gets old.

267

Before we do anything else.

268

Uh -huh.

269

You going to give me something?

270

I like it, everybody.

271

Like I always like to say, there are two times in life you'll never forget.

272

First time you try caviar, and first time you try caviar without thinking how much it cost you.

273

Ah I like that better.

274

Now here's what I'm gonna do for the final bite.

275

I'm gonna go ahead and grill this delicious crab.

276

Super sweet absolutely delicious.

277

Don't let the caviar outshine this all right.

278

This is amazing all right.

279

We're pairing it up with some steaks with a little bit of garlic butter a generous amount of caviar

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and just to be fancy piece of gold.

281

And here's your final bite.

282

Cheers.

283

Cheers.

284

Okay, damn.

285

King crab is the sh.

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That was so tasty.

287

Like, honestly, nothing there is overpowering.

288

You get the most perfect balance of fish and beef together.

289

The caviar is nice.

290

That king crab is soft.

291

That steak is perfect.

292

Like, everything together was amazing.

293

It was definitely really good.

294

I mean, honestly, from all the ones that we've had today, none of them come together as good as this one did.

295

The charcoal, the sweetness from the king crab, and just like that nice mild caviar.

296

Everything was just, just worked together.

297

I don't know.

298

Not gonna lie guys, I think this might be my favorite.

299

And the king crab grits.

300

Guys, this was the best bite all day.

301

It's a 10 for me as well.

302

That was overall the best bite for me.

303

I'm also giving it a 10.

304

Guys, that was perfection in a bite.

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That's all I can say.

306

Wow, a 10 overall?

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Seriously?

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If you had to pay for it, you still give it a 10?

309

Nah, nah.

310

I'm giving it a 1.

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Let's take price in consideration because that's important.

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If you were paying for it, which one is really worth it based on prices?

313

Be honest, I think it's a sardine.

314

The sardine?

315

You're nasty, bro.

316

That was not good.

317

I enjoyed it, though.

318

That was not good.

319

There you go.

320

Let me know in the comments down below which combination was your favorite and if I miss any.

321

Most importantly, if you want some caviar, you know exactly who to look for.

322

All of Mark's information will be on the link in the description down below.

323

I hope you guys enjoyed this video.

324

If you did, hit that thumbs up.

325

If you're not a subscriber, be sure to subscribe.

326

and we'll see you guys on the next one.

327

Take care, everybody.

328

Bye -bye.

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Лексика и советы по произношению к этому уроку

Этот урок разговорной практики построен на видео «I Tried EVERY Seafood with Steak!». Чаще всего повторяются слова: steak, caviar, crab, bite. В этом видео 328 предложений и 2827 слов для шедоуинга. Речь длится 13:33. Говорящий говорит быстро, около 209 слов в минуту, поэтому звуки часто сливаются и сокращаются. Только 80% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

Слово	Произношение	Значение
steak существительное	/steɪk/	бифште́кс, стейк
bite глагол	/baɪt/	отку́сывать, откуси́ть
crab существительное	/kɹæb/	краб
cheers	/t͡ʃɪəz/	за ва́ше здоро́вье, за твоё здоро́вье
flavor существительное	/ˈfleɪvə/	вкус, арома́т
texture существительное	/ˈtɛkst͡ʃə(ɹ)/	строе́ние, структу́ра
shell существительное	/ʃɛl/	ра́ковина, раку́шка
tender прилагательное	/ˈtɛn.dɚ/	не́жный, чувстви́тельный
salmon существительное	/ˈsæmən/	оранжево-ро́зовый цвет, сомон
lobster существительное	/ˈlɑb.stɚ/	ома́р, ло́бстер
thin прилагательное	/ˈθɪn/	то́нкий
delicious прилагательное	/dɪˈlɪ.ʃəs/	вку́сный, ла́комый
tail существительное	/ˈteɪ̯l/	хвост
twist глагол	/twɪst/	скрути́ть, скру́чивать
duck существительное	/dʌk/	у́тка, се́лезень

Фразовые глаголы, которые вы услышите

Слово	Произношение	Значение
find out глагол		узнава́ть, узна́ть
check out глагол		проверя́ть, прове́рить
go ahead глагол	/ˌɡoʊ əˈhɛd/	дава́й, приступа́йте
come out глагол	/ˌkʌm ˈaʊt/	выходи́ть, вы́йти
come up глагол		поднима́ться, подня́ться
move forward глагол		продвига́ть, продви́нуть
slow down глагол		замедля́ть, заме́длить

Фразы, которые стоит повторять

Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:

We're not using this one.
We're starting with this one that costs one dollar.
I'm giving it a seven.
How do you do that?
You going to give me something?

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	being said · can be grilled · is formulated
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	I've never had · have noticed · we've had
Придаточные определительные who / which + предложение — уточнение о человеке или предмете	water, which makes · bloating, which makes

Произношение, на которое стоит обратить внимание

Говорящий использует 71 сокращённых и редуцированных форм, например I'm, gonna, we're. Произносите их коротко, так, как слышите.

Звуки «th»: thin /ˈθɪn/, underneath /ˌʌndɚˈniθ/, thumb /ˈθʌm/
Звуки «sh» и «zh»: shell /ʃɛl/, delicious /dɪˈlɪ.ʃəs/, mesh /mɛʃ/, shock /ʃɔk/, wash /wɑʃ/
Длинные слова — следите за ударением: complicated /ˈkɑm.plɪˌkeɪ.tɪd/, consideration /kənˌsɪd.əˈɹeɪ.ʃən/, importantly /ɪmˈpɔɹ.tənt.li/, consistency /kənˈsɪs.tən.si/, phenomenal /fɪˈnɒmɪnəl/

Звуки, трудные для русскоязычных:

/w/ — губы округлены, это не /v/: twist /twɪst/, wash /wɑʃ/, squeeze /skwiːz/, sweetness /ˈswitnəs/
Звонкие согласные в конце слова — не оглушайте их: crab /kɹæb/, cheers /t͡ʃɪəz/, salad /ˈsæl.əd/, mild /ˈmaɪld/, seafood /ˈsiːfuːd/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как steak, bite, crab.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →

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Лексика и советы по произношению к этому уроку

Ключевая лексика этого видео

Фразовые глаголы, которые вы услышите

Фразы, которые стоит повторять

Грамматика в этом видео

Произношение, на которое стоит обратить внимание

Как заниматься с этим видео

Что такое техника Shadowing?