ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: Gigi Hadid Makes Pasta Dinner | Now Serving | Vogue
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And then I'm making more and then we're all trying it.
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No?
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No?
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That's my French no. Hey Vogue, it's Gigi.
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We are here today to make a couple of my favorite things, an Arnold Palmer and a pasta dish that I make more than most.
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Can't wait to show you.
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The ingredients for today's Arnold Palmer are pretty simple.
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Black tea, honey, lemons, water.
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You can always kind of mix and match flavors with this, so it's fun.
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Let's start with boiling the water.
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Now we wait it out.
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The running theme here today is that Gigi doesn't measure a lot.
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It's going to be a lot to taste.
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You need a cook from the heart, people.
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That looks good.
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It's a huge pitcher.
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Let's just say four for this.
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We'll go about halfway up. That looks good.
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That's a big cup of tea.
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Just make sure again that the sugars from the honey are breaking down.
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My first memory of modeling, it was a baby guess campaign.
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I remember funny things like looking into the sun and thinking
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that if I could keep my eyes open while looking at the sun, that made me a really good model.
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I think that with experience and time,
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you just start to really understand your place in the process and also how to make everyone's job easier.
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And then of course just like being and becoming more confident in myself as I've gotten older, especially with a child now.
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I think that so many life lessons come from obstacles
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and getting through things and once you find those new confidences in yourself from your personal life.
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I think that they kind of trickle into every part.
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Our honey is dissolved in the bottom.
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We're going to put this in the fridge so
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that it starts to cool down and become the iced tea while we make lemonade.
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Let's get our lemonade supplies.
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How cute is that?
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I mean, anything yellow just gets me.
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And look at this.
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You knew, Jess.
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Did you know my favorite color was yellow?
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You can just feel it.
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We're gonna chop some lemons, halfsies.
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Music when I shoot is really based on the creative of the day, the storytelling, the character, what she would listen to, what I want to feel,
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what I want my eyes to show.
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So I need to be excited about the creative.
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I have half the time I used to.
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I am so lucky to get my baby girl half the time.
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And when she's with her dad is really when I work.
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So I fit in jobs that inspire me that I'm creatively aligned with.
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And that's kind of the non-negotiable these days.
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All right, we're going to start juicing these babies.
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Get everything you can.
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It's really wild to think that I've been on 50 international Vogue covers or just like 50 covers at all.
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When I really think about that, I think about like how many days I've spent with these teams.
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Each day comes down to like an experience, right?
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I don't see just the photo of the cover.
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I remember the trip and the hotel we stayed at and just the personalities behind the image.
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Okay, last one.
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With our juice king here.
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That's what it's called.
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And me, the juice queen.
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And that will be four cups.
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Perfect.
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All right, time to put it all together.
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This is going to be a tasting situation.
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Let's add some lemon and see how we go.
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I'll just go faster.
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You know, we get messy.
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That's part of the fun.
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We're going to add a little more water there.
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You can add water.
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You can't take it away, so it's like salt.
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I'm going to put more honey in it, too.
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All right, guys.
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We're going bobbing for tea bags.
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Well, I think one of the best things about being a
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mom is just getting to experience all of life through little eyes.
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How present they are, how excited they are, and the questions they ask makes you look at everything in a new way.
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Did we put four in there or three?
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Oh, four!
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An amazing part about being a mom is
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that at times we're all gonna feel like maybe it's something that we can't handle or can't get through, and the more that you do it,
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the more confidence you have in yourself and it's just an amazing feeling.
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That's really good.
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A little one of these, a little one of that.
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Heaven.
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Pasta, shall we?
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This recipe came into my life during COVID.
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It was kind of towards the end when you could start traveling a bit.
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And we hosted my mom's best friend and her husband who made us this recipe.
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So now in our house, we call it Tim's Pasta.
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Shout out, Tim.
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It's Tim's Pasta, Gigi's version.
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Prosciutto, tomatoes, cilantro, or parsley.
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And spaghetti, you'll need Parmesan cheese, olive oil.
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It's really an olive oil, garlic kind of sauce that then you crisp up the prosciutto in.
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And red pepper flakes.
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I think that's also one of my additions, but I love a little spice.
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Add that too.
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Let's start.
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Chop up your tomatoes however you want.
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I'm going to cube them, but tomatoes taste the same in any shape.
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The natural chef in my household is my dad.
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He can cook for 50 people like that, and the biggest thing I learned from my dad is cook with your heart.
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He's not a big measurer either.
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It's really about tasting and smelling and feeling it out and just cooking as another form of being creative.
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So let's just get all our tomatoes together.
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I've just been a student of television cooking for my entire life.
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Any day I was home from school, if I wasn't watching Forensic Files, I was watching cooking.
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I remember when I first came to New York, one of my biggest goals besides anything in modeling is that I wanted to be on cooking shows.
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Over the years since learning this recipe I've cut prosciutto a lot of different ways.
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I'm going to show you my technique of how I've figured
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out a way to get different kind of like stacks
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and thinness on the prosciutto you'll see because
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when it then fries up you'll have kind of like thicker chewier parts
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and then thinner crispier parts and all of those coming together is really great.
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So I call this my prosciutto flower.
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We are going to start taking them singularly
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and as we put them down on the board we're going to rotate them into a flower.
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Don't ask me more about why this works
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because I don't fully even know why I came up with this but it's just what I do.
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Whenever I land in New York there's a couple things
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that I can eat at any time of day regardless of my jet lag.
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One of them is the Soondale North bean and cheese burrito.
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I also can get a acai bowl from Sun Life which is an OG Malibu spot
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and was also my sister Bella's first job.
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She worked at the smoothie counter so I used to get friends
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and family discount on that and that acai bowl is nostalgic for me.
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So first we go here And now we go the opposite.
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So in the middle here, you're getting kind of like chunkier pieces.
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And then on the edges, they're thinner.
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Usually if I have time to cook, it's when I'm on mom duty.
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So there's a lot of yapping with a five-year-old.
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Sometimes she wants to help.
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Sometimes she just wants to see the food appear.
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In which case we do a lot of art on the countertop.
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So I'll be cooking here she'll be watercoloring crayons play-doh
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that kind of stuff on to our cilantro i do not have the the genetic disadvantage of cilantro tasting like
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so oh i've also done it with arugula before
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when i've been out of this stuff that's also good it's kind of anything
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that gives it like a peppery freshness start my first chop
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we're gonna get into the flames of it all i'll see you assume.
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All right, time for pasta.
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So there's a method to the madness.
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Let's start with getting the pasta cooking because we really want that done before our prosciutto is done.
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Shooting the Vogue France cover is always exciting.
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Willie Vanderpere is someone who I've had amazing experiences with.
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Load our pasta in there.
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Willie shot my first Prada campaign.
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I've done some wonderful creative
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editorials with him and I just find him to be such a calm lovely spirit
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and I can't wait to see it we're gonna toast our pine nuts this is something
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that you want to stay close to pine nuts can
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burn quickly a lot of my dad's cooking is beautiful Palestinian food
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that of course my teta cooked a lot and she was the chef
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that taught him
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so anytime we're making Middle Eastern food Palestinian food um she's with us it's comforting to me
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and i love an eggs and zaatar
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and i have a huge uh jar of zaatar in my kitchen
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that i cook with a lot please hold on the pine nuts
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but don't hold too much like you you can get a
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little bit distracted you can be like oh those need more time
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and then you'll turn around they're burnt okay i can kind of start smelling oh these are browning There we go.
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Olive oil.
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Let's go like half a cup depending on how much you're making.
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Please hold again.
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You want to make sure
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that it looks like however much oil you put could really coat all of the pasta you're making.
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We're going to let that start to heat up
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and then i always take a little piece of prosciutto
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and see if it starts to sizzle that's
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when you know it's ready let's try the pasta huh yeah that's perfect
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so we will see this when the prosciutto is done okay that's starting to bubble
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and crisp up so let's add our prosciutto two utensils can also be two forks whatever you got
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and kind of start to break up the parts that are too stuck together.
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We're getting different textures, different chunkiness, chewiness.
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This is the piece that I added first so it's a little bit more red, brown and that's how you know it's getting to the right texture.
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I do not wear an apron when I'm cooking.
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I don't usually look like this when I cook at home.
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okay this is getting nice and crispy but see how like there's pieces
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that are chunkier like this those get really chewy
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and then the smaller pieces get really crispy it's
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so delicious we're almost here with the crispiness
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so we're gonna add garlic per person let's add like a clove
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and a half we're doing this for about four people i'm gonna say that's oh
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so so good and gonna go like a good pinch
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that will start to get the oil spicy now it's time
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for the pasta we're gonna turn the heat off go for it coating all the pasta in the oil
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if you just pour it in
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and leave it right in there then the pasta will start to get crispy
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so we're gonna start to add our parmesan We going in with the big guns.
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Then I like to add my pine nuts.
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There's crispiness and then there's a lot of freshness with the greens.
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I've definitely made this for my man.
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He loves this.
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Okay, we can plate this.
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All right, guys, let's taste it.
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You want to give your guests, obviously, the pasta, but the best part and what everyone will come back for are these crunchies, I'm telling you.
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They're heaven.
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A little tomato on top.
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A little more greens.
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A little pine nuts.
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A little cheese.
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It's good every time.
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I swear.
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Can I make more bowls?
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You guys ready?
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Dimitri!
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Oh my god.
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See?
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Oh my god, this is so good.
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Mmm.
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Pardon my thingies, but they're clean.
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Ladies' voice good right girl talk about the textures what we getting what we getting that tomato girl
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period cheers cheers cheers cheers cheers maria cheers thanks everybody we're gonna finish this off camera
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so you don't have to watch us all right guys
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that was so fun thank you
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so much for joining me my dream come true of hosting
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my own cooking show i loved it i hope i don't have cilantro in my teeth, but please make your own version of me and Tim's pasta
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and let me know if you add any cool substitutes to it.
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Cheers.
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Love you all.
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คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้
บทเรียนฝึกพูดระดับ B2 นี้ใช้วิดีโอ “Gigi Hadid Makes Pasta Dinner” เป็นสื่อ คำที่ถูกพูดซ้ำบ่อยที่สุด: pasta, add, prosciutto, cooking วิดีโอนี้มี 220 ประโยค และ 2147 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 13:34 ผู้พูดพูดด้วยความเร็วเป็นธรรมชาติ ประมาณ 158 คำต่อนาที ใกล้เคียงกับบทสนทนาในชีวิตประจำวัน 82% ของคำอยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ ส่วนที่เหลือควรดูไว้ก่อนเริ่มฝึก
คำศัพท์สำคัญในวิดีโอนี้
คำที่ยากที่สุด 15 คำในวิดีโอ พร้อมคำอ่านและความหมาย:
| คำศัพท์ | คำอ่าน | ความหมาย |
|---|---|---|
| pasta คำนาม | /ˈpɑ.stə/ | พาสตา |
| cheers | /t͡ʃɪəz/ | ไชโย, ชนแก้ว |
| tomato คำนาม | /təˈmeɪ.toʊ/ | มะเขือเทศ |
| pine คำนาม | /paɪn/ | สน |
| cilantro คำนาม | /sɪˈlɑntɹoʊ/ | ผักชี |
| crispy คำคุณศัพท์ | /ˈkɹɪs.pi/ | กรอบ |
| olive คำนาม | /ˈɑ.lɪv/ | กอก, มะกอก |
| lemon คำนาม | /ˈlɛmən/ | มะนาว |
| garlic คำนาม | /ˈɡɑɹlɪk/ | กระเทียม |
| crayon คำนาม | /ˈkɹeɪ̯.ɑn/ | สีเทียน, สีชอล์ก |
| dissolve คำกริยา | /dɪˈzɑlv/ | ยุบ |
| smoothie คำนาม | /ˈsmuːði/ | สมูทที |
| rotate คำกริยา | /ˈɹoʊ.teɪt/ | หมุน, หัน |
| obstacle คำนาม | /ˈɑbstəkəl/ | อุปสรรค, ขวากหนาม |
| pinch คำกริยา | /pɪnt͡ʃ/ | หยิก |
กริยาวลีที่คุณจะได้ยิน
| คำศัพท์ | ความหมาย |
|---|---|
| heat up คำกริยา | อุ่น |
ประโยคที่ควรฝึกพูดซ้ำ
ประโยคสั้น ๆ ที่สมบูรณ์จากวิดีโอ ซึ่งนำไปใช้ในบทสนทนาประจำวันได้:
- Can't wait to show you.
- Let's start with boiling the water.
- Did you know my favorite color was yellow?
- Did we put four in there or three?
- Can I make more bowls?
ไวยากรณ์ในวิดีโอนี้
โครงสร้างที่ผู้พูดใช้บ่อยที่สุด พร้อมคำพูดจริงจากวิดีโอ:
| โครงสร้าง | ในวิดีโอ |
|---|---|
| Present perfect have/has + กริยาช่อง 3 — เหตุการณ์ในอดีตที่ยังเกี่ยวข้องกับปัจจุบัน | I've gotten · I've been · I've spent |
| Passive voice be + กริยาช่อง 3 — เน้นสิ่งที่เกิดขึ้น ไม่ใช่ผู้กระทำ | is dissolved · is really based |
| Relative clauses who / which + อนุประโยค — ข้อมูลเพิ่มเติมเกี่ยวกับคนหรือสิ่งของ | Life which is · someone who I |
การออกเสียงที่ควรระวัง
ผู้พูดใช้รูปย่อและรูปลดเสียง 79 ครั้ง เช่น we're, I've, gonna ให้พูดแบบสั้นตามที่ได้ยิน
- เสียง “th”: smoothie /ˈsmuːði/, thingy /ˈθɪŋi/
- เสียง “sh” และ “zh”: prosciutto /pɹəˈʃuː.toʊ/, freshness /ˈfɹɛʃnəs/, negotiable /nɪˈɡoʊʃəbəl/, shout /ʃaʊt/
- คำยาว — ลงเสียงหนักให้ถูกพยางค์: arugula /əˈɹuɡələ/, creatively /kɹiˈeɪtɪvli/, negotiable /nɪˈɡoʊʃəbəl/, singularly /ˈsɪŋɡjəlɚli/, disadvantage /ˌdɪsədˈvæntɪd͡ʒ/
เสียงที่คนไทยมักออกเสียงยาก:
- เสียงท้ายคำ — ออกเสียงให้ครบ ไม่เปลี่ยนเป็นตัวสะกดแบบไทย: cheers /t͡ʃɪəz/, olive /ˈɑ.lɪv/, freshness /ˈfɹɛʃnəs/, dissolve /dɪˈzɑlv/, halfsies /ˈhæfsiz/
- /v/ — ไม่ใช่ /w/ ให้ฟันบนแตะริมฝีปากล่าง: olive /ˈɑ.lɪv/, creatively /kɹiˈeɪtɪvli/, dissolve /dɪˈzɑlv/, disadvantage /ˌdɪsədˈvæntɪd͡ʒ/, flavor /ˈfleɪvə/
- /z/ — เสียงก้อง ไม่ใช่ /s/: cheers /t͡ʃɪəz/, parmesan /ˈpɑːmɪˌzæn/, zaatar /ˈzɑtɑɹ/, dissolve /dɪˈzɑlv/, halfsies /ˈhæfsiz/
วิธีฝึกกับวิดีโอนี้
- ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
- เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
- อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง pasta, cheers, tomato เป็นพิเศษ
เทคนิค Shadowing คืออะไร?
Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ