ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: I Cooked Every EXOTIC Hot Pepper

Today we're cooking the world's spiciest foods with the most exotic hot peppers.

It is so painful.

We'll be starting off mild, but as the video progresses,

the peppers will get exponentially hotter until we reach genetically modified spice bombs whose only purpose is to inflict maximum pain.

Each pepper will be used to cook an iconic dish from around the world.

Will I survive?

Let's find out.

Starting off in Japan with the shishito pepper.

At only 100 Scoville, the most spicy of the day is literally 22 ,000 times more spicy.

Now, before we cook, I unfortunately agreed to a challenge.

Today, I'm going to be tasting each of these peppers raw.

Yes, including the extremely spicy ones.

Then I'll try a spice antidote method, like in this case, milk, and I'll rank it to see if it actually works.

We're in good shape ooh ooh there actually is a little kick to

that i mean

that right there is a classic completely got rid of any spice i'll give milk a 9 out of 10

but something tells me

that today we're gonna be pushing my spice tolerance to the limit how is this really the least spicy with

that time to cook

and this right here is my favorite method for shishito peppers

we're basically gonna do a quick marinade got some salt

and black pepper then i like to throw in a bunch of asian flavors like chili crisp,

fresh garlic, ginger, and sesame oil.

Now, let's get them on the grill.

Whoa, really just looking for some nice char on these bad boys.

That's how you know you're doing it right.

I don't know why it would be going off right now.

Finishing them off with some sesame seeds, charred lemon, and the rest of that marinade.

Time to eat.

Okay, everybody, preventative Pepto -Bismol.

Pepto -Bismol on three one, two, three.

Pepto -bismo.

Now that we got that out of the way, pepper number one.

As you guys know, this is a shishito.

Very mild in terms of spice, but if you saw the peppers we have coming up later, your mind will be blown and you'll be very terrified.

I'm a little nervous.

Where'd you even get all these peppers?

I got it, guy.

All right, so you just let me do the talking.

This guy's pretty sketchy.

What you want, bro?

You got that hot stuff we talked about?

You got everything you need i got that habanero

that new stuff from china only if you can handle it hey you can look

but you can't touch you got anything like really hot come

back here over 1 million scoval pop these aren't even legal in 49 states you got the money

all right get out of here serious yeah come on let's go quickly oh

that guy seems pretty hardcore they say one out of ten of these are spicy

so let's see who gets lucky

that marinade just oh that's soft is it really one out of ten i've heard one out of ten

and i think that's bs because mine was really spicy

and i think yours was too what's yours sophia tastes like

a bell pepper that's very spicy though i feel like these are

so underrated i always see them on the menu

and never get it

but now i'm gonna get them more often overall i'd say

we're off to a pretty strong start let's keep it moving

with a significant jump to 5 000 scoville the jalapeno is

widely considered the most popular hot pepper in the world

while spicy it's a basic pepper literally nothing like some of the peppers we'll be trying later

which are so unique

and obscure only a select amount of people have ever tried

them okay it is time to taste our raw jalapeno for the antidote.

We have some fresh honeycomb.

We're only at 5 ,000 Scoville, so I feel like this should still be manageable.

Time to taste.

A big bite.

Oh my god.

Is this really the second pepper?

All right, honey.

The honey helps substantially.

I'd give that honey, like, realistically an 8 out of 10.

That works pretty well.

Given how hot this was at only 5 ,000 Scoville, I am in huge trouble.

I'm honestly still in pain right now, but for our jalapeno dish, we're of course making a tex -mex classic the one

and only jalapeno popper we'll remove the seeds like so

and time to add our filling it's got cream cheese cheddar green onion

and some seasonings for a super creamy interior next up of

course we need to wrap in bacon just going around like

so leaving us with this beautiful army of bacon wrapped poppers

finishing with a little honey cajun rub just for a little extra kick of flavor

and we'll get them on the smoker and just like

that they should be done perfectly smoked and crispy bacon with

that creamy interior these for me are the ultimate game day snack the one

and only jalapeno hot but not spicy it's almost sweet now

that it's been cooked i'm not really getting a lot of

spice on this one i think the big difference here the

cream cheese like the dairy on the inside cuts down on the spice the fresh version was shockingly spicy.

Still, in generally safe territory here.. let's move on we've shot

up by 700 to 35 000 scoville heat units a truly

symbolic staple ingredient in southern italy all right pretty significant jump

here to 35 000 scoville we have yogurt as our antidote let's give it a shot not

that bad oh oh my god spoke too soon

that does help this is way hotter than i think it'd

be for this early in the video yogurt's like solid nine out of ten

but geez i'm in big trouble anymore i'm downgrading this to a seven it's

so hot still now to cook with these calabrian chili peppers

we're making quite possibly the most iconic pasta dish in the world the one

and only spicy rigatoni made famous at least to me by

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the hugely popular restaurant carbone it starts with a bunch of

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these freshly chopped calabrian chilies along with these pickled Calabrian chilies for even more depth and spicy flavor.

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Just sauteing up some onions, adding in the chilies, some garlic, and a whole bunch of tomato paste.

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Now we'll add the vodka.

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In with the heavy cream, and we mix.

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Thin it out with a little pasta water, a little bit of sugar, and a little salt. And black pepper.

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A little butter.

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Looking good.

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Kyle, bring out the cheese wheel.

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Is a Parmesan wheel necessary?

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Absolutely not.

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But when you have one in your fridge, you'll find yourself putting it on everything.

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And in with the pasta.

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I feel like this is gonna get messy.

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Channeling my inner cuisine.

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There it is.

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Calabrian chili spicy rigatoni.

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Let's see how it stacks up.

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We have made a huge jump to 35 ,000 Scoville.

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Once again, I think the dish was holding back the spice in a good way.

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It tastes amazing.

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It's a nice spice level.

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I think the cream in the pasta is really, like, subduing that chili, and I'm kind of excited to have some spicier dishes.

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No, I'm good on that.

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Go, we're subduing the spice.

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Come on, Kyle.

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What's going to happen?

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It's pretty spicy.

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I stand corrected that pepper is extremely spicy.

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However, the dish does not reflect that.

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What are you doing, Kyle?

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I'm eating a chili bar.

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Why are you doing that?

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It's so hot.

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With that said, let's move on.

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At 100 ,000 Scoville, bird's -eye chili might look small, but it packs a huge punch

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and is extremely popular in many asian cuisines all right we've

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made it to 100 000 scoville for antidote we have some

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lime apparently the acidity helps with the spice here goes nothing

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who said this was an antidote spreading the spice everywhere oh

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my i'm giving this like a one out of ten

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that was a horrible idea let's cook okay now to cook with our bird's eye chilies, we're starting with an extremely cool piece of meat.

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This is an insanely marbled Wagyu A5 top round, and our goal is to make some extremely premium and extremely spicy Chinese hot pot.

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We got some Heidi Lau hot pot soup base, if you know you know.

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Now to kick it up a notch, we of course need to add those bird's eye chili peppers.

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We're just starting to boil, and this right here is a proper hot pot meal.

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Thinly sliced meat and all sorts of sides.

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This is something I ate weekly when I lived in Asia.

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Now let's make the perfect bite.

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We'll grab a nice thin slice of beef.

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We'll get it in the hot pot and it'll literally cook in just a few seconds.

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So very quickly, I'm going to add more of our bird's eye chili peppers to the sauce.

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We'll give that a mix, at which point our beef is already done.

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Give it a quick dip in that bird's eye chili sauce, and it's time to take a bite.

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I love hot pot.

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Yeah, this is my favorite Chinese meal.

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Got a little kick to it.

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It really does have a kick.

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This is that sort of spice that kind of makes my nose water a little bit.

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It's spicy, but it's not too spicy.

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Eating one of these little Thai chili peppers in raw form or just by itself, way too excessive.

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But in this context, it is absolutely phenomenal.

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I think we're just going to sit here

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and crush this entire hot pot meal in the meantime let's

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move on at 350 000 scoville we are no longer in

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fun territory even just the shape of this one you can

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tell it's about to get real it just looks scary if peanut butter as our

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antidote oh peanut butter is good just marinating in the peanut butter i do

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that like a six out of ten move on let's cook these little beasts

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and what we're making is some fiery jerk chicken scotch bonnets are native to the caribbean

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and a key ingredient in authentic jamaican jerk seasoning And we'll assemble the marinade.

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Jerk chicken can feel daunting due to all the required ingredients, but it's actually a pretty simple process.

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For spices, it's nutmeg, allspice, cinnamon, salt, and black pepper with a bit of brown sugar. And blend.

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So much flavor going on, but that is going to be spicy.

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We've got our beautifully broken down chicken here

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that we'll throw into a bowl and we'll completely cover in that crazy flavorful marinade.

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And we'll let this marinate.

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It's been 48 hours and this is what it looks like smells

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so good and you can just tell it is completely packed with flavor

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and let's get it on the grill the key here is high enough heat

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so we can get that great color while making sure

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that it doesn't burn almost done cooking

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so finishing with a barbecue sauce I made with some of

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that reserved marinade and

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that right there is the color we're looking for deep flavor from the long marination time

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so much texture on the outside the only question is how

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spicy will this actually be all right guys we have made

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a significant jump over 300 000 scoville in this little pepper right here i'm scared

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but no here's just have a bite no i'm serious everybody

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right in the comments say kyle have a bite jerk chicken

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that has a kick such a deep complex flavor in there

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that comes quick

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that heat i'm honestly starting to sweat we're officially in hot pepper territory the flavor is

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so good it makes it worth it this is the spice

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that i love because it's hot but it's really enjoyable there's

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so many other flavors going on in there yeah it definitely

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doesn't need to get hotter unfortunately it's about to next up we have not your average habanero at

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550 000 scoville this is an extremely unique habanero over one

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and a half times hotter than a typical habanero it has a deeper

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and more complex flavor selectively bred for its unique flavor

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and appearance all right time to try 500 000 scoville heat

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units on this not your average habanero i don't know

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if it's hotter less hot or what is going on with it

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but i am terrified

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and i have one question kyle why is there ginger in

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front of me right now i heard online it can alleviate spice by confusing your taste buds

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that sounds like complete bs here goes nothing

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definitely the hottest one of the day

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so far it started tasting like a cucumber initially the cucumber

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flavor is gone let's try the ginger oh spicy ah oh

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my god huh ginger zero out of ten bring up the

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milk pal get the milk milk is way better than ginger i was like

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that much who is hot as hell they're gonna get hotter

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from here move on now to cook with our red savina habanero we start with some beautiful

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and super high quality iberico pork belly we start with some nice thin slices

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and we're making one of my all -time favorite korean dishes

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spicy pork belly bulgogi these little slices should be perfect

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and let's assemble the marinade we got the soy sauce some fish sauce, some mirin, some jam, some sugar,

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a bunch of garlic, some black pepper, adding some Korean dried and fresh peppers.

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But our true source of heat is what comes next.

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Just by slicing into it, I'm getting that distinctive fruity aroma you see with habaneros.

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And finally, we'll add the pork belly as well as the onions.

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Now we just mix in all of those incredible

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and spicy flavors that's the color we're looking for it already

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smells insane we've let it marinate a couple hours time to cook just a splash of oil

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and in with

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that spicy meat keeping the heat high for some nice caramelization

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as you can see we're starting to get some beautiful color we'll finish with some fresh green onion

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and season with a touch of sesame oil as well as sesame seeds.

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And we should be good to go.

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An extra spicy red savina habanero version of one of my all -time favorite dishes.

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Let's taste.

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All right, guys, we've crossed over 500 ,000 Scoville.

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I actually don't think I've eaten anything this spicy.

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What do you think we changed that?

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I am not eating that.

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Okay, let's do it.

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It started off so sweet, so yummy.

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That's a little bit too hot it's still enjoyable to me any spicier

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and i would not be able to finish this it's really good though the dish is like a 10 out of 10.

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what's that it's the only thing

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that i can do at this point od on alka seltzer

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it's gonna be a fun birthday tomorrow hey guys everybody wish

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kyle a happy birthday i'm gonna count how many comments there are

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and the amount of comments will let us know how many

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people like you we'll let the pain continue let's move on we've crossed the threshold of 1 million Scoville heat units,

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the ghost pepper is truly one of the most famous and feared in the world.

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It just looks deadly.

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You know that moment right before you do something really, really stupid?

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That's where I'm at right now.

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Our antidote is sesame oil.

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One million Scoville.

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My heart is beating so fast.

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Oh, mamacita.

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It took a while to creep up on me.

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Oh, my lanta.

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This is a different kind of heat.

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Oh, it just hurts.

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Ow.

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I feel high.

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It's just pain.

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I think the sesame oil is actually pretty good, though.

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I give it like an 8 .5 out of 10.

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Who's actually watching this video, please, and I mean this genuinely, let me know.

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Drop a comment, do something to show me

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that you actually appreciate this type of content

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because this is by far the worst pain I've ever been in in a video, and it's not even close.

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It's time we make the world's spiciest curry.

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And this will require not one, not two, but three whole ghost peppers.

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We're making the most notorious curry in the world.

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Now I'm going to very carefully slice these up.

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Gloves are absolutely mandatory on this one.

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Just the smell coming off of this is deadly.

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It almost doesn't even smell natural.

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It's like chemically just concentrated spice.

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But either way, we should be good to move on.

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We'll go in with the onions as well as the ghost peppers.

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Oh my god.

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This is almost worse than eating.

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And we'll go in with the chicken.

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this is safe

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so from here all you gotta do is just mix your chicken adding in the garlic ginger

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and green onions next we'll add our seasonings still extremely spicy

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but i have to say at this point it's actually starting

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to smell incredible now we'll add in the diced tomatoes

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and some chicken stock and we'll let this simmer to finish cooking

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that was an absolute whirlwind i have no idea how people

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make this in india without smoking out the entire building

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because this was rough though visually it does look pretty good

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based on what just happened in this kitchen i am very worried right now not just inhaling it

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but like it's seared your eyes cheers oh man it's starting definitely a little too hot

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but it's weirdly addictive my hands started sweating my body has

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heat flashes going on right now my stomach right now feels

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like it's burning a little bit i kind of like it

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but i will say we're still in somewhat positive territory yes it's excessively hot but it's still delicious.

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Okay, guys, we have finally reached truly exotic territory.

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At 1 ,050 ,000 Scoville heat units, it's Peach Mamp BBG.

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To give you a sense of the headspace of the person who named this pepper, that stands for Peach Mojo Addicted Mutation Pepper Bubblegum.

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We find ourselves here once again.

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Okay, Kyle, please bring out the antidote.

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What?

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This is not an antidote it's great for spice says who what about it it's cold it's crunchy it's juicy

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and it just might fix extreme spiciness i will say there's some fruity notes to it almost like a habanero Why?

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It's a whole different feeling.

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Just like a...

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I will say, the cucumber cools me down.

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I feel high.

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Oh my god, the cucumber's like a seven.

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All right, let's move on.

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And for this one, we're making some truly spicy carne asada.

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This is flap steak with those long muscle fibers, perfect for absorbing our spicy carne asada marinade.

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And I'm adding three of our peach MAMP BBG peppers.

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And from here, we'll assemble the rest of our carne asada.

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Soy sauce, olive oil, a few oranges, a few limes, onion and garlic, oregano, cilantro, salt, black pepper,

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and I'll give it a good mix.

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And we'll let this marinate.

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Okay, it's been several hours and I have to say it smells amazing.

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You can just see it is packed with flavor.

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Let's get it on the grill.

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Keeping the heat high to develop some good crust i'm very interested to see

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if intense heat from all those peach man bbg peppers will

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remain after the cooking process i have to say this is

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looking mouth -watering as long as it's still edible in terms

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of its spice level taking some nice thin slices against the

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grain assembling a simple taco with the beef onion cilantro

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and some salsa that does include a bit of

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that pepper let's see what the team thinks time for the

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peach mojo addicted mango mango i don't know peach mojo addicted

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mama pepper bubble gum i can't even think anymore all right good enough my mouth is

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so hot right now i can't even tell

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if this is spicy to be fair the salsa is pretty spicy but like

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that last one was just 10 times harder than this thing

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i actually like it it does have a kick though it's a manageable kick carne asada is nice

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because it has some acidity you are cooking it over open flame which i believe kind of dumps down the spice level.

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Despite the extreme amount of pain I'm already in, I will say that taco was very solid.

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This next one looks almost as wild as its name.

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We've made it to the Big Mustard Mama.

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At 1 .1 million Scoville, we are now solidly in super hot territory.

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Developed by the renowned pepper farmer, Troy Primo, I am very concerned.

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Kyle, why is there oranges in a cup and a knife next to me?

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Fresh orange juice relieves spice.

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So basically you're saying I have to take a bite of a hot pepper, and I'm about to eat it with four oranges

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that I apparently need to juice myself that sounds awesome y 'all ready for this

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what is this what did i just eat ah it's like freaking rocket fuel oh

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that big mama big old mama oh hot mama hot mamacita

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the thing about these hot peppers i realize you take a

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bite you get hit with this like extreme feeling you feel

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it in your ears feel down to your little tippy toes

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no lips anymore tongue gone bubbling in your stomach sweating now let's cook with this i guess

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and for this one i got an extreme rib recipe planned i can almost guarantee

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that these will be the hottest ribs ever made on earth

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due to this little bottle right here very carefully crack this thing open oh

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that is deadly this powder is made out of smoked then

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dried big mama peppers in powdered form the heat is even more concentrated

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and we'll get it on the grill now this is where

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things are about to get real let's assemble our glaze

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and it all starts with our big mustard mama with it all finely chopped smell is just

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so intense in the room having flashbacks of taking a bite

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out of this thing from here we'll add in some barbecue sauce some mustard a bit of honey

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and we'll gently heat to let that spicy concoction come together just like

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that our ribs are done time to glaze two layers of heat here with the fresh peppers in the sauce

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and the powdered peppers seasoned on there this rack of ribs might look pretty

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but it's hiding an excessively spicy secret tastes like gasoline okay the problem with this pepper is

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that it's not just insanely spicy it's that gasoline flavor

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that i really don't like oh wow oh i'm just overwhelmed right now with spice i think the takeaway is

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that pepper is way too spicy

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but more importantly the flavor is just not there can we

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just let's just move on okay what dying over here after

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that calabrian chili everything went downhill for me we've made it

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to our next pepper this is the deceiver at over 1 .2 million scoville the deceiver is exceedingly rare

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and i mean just look at it terrifying the deceiver it's

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a nice optimistic fun sounding name a little antidote here apparently we have coconut milk does

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that work now apparently it's one of the best

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i need a can opener now shut up i'm on kyle i need to hold my lanta

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bring it the milk here's

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that can opener dude bring it the milk no bring the milk

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and the best give me that milk it's available for 59

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that was hotter than anything else i've had today what would

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you rate the coca milk zero two the more i do

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this the more i appreciate milk Milk's been moved to a 10.

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Oh, my lips are just slaughtered right now.

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Like, no more lips.

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We're in the bathroom.

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See you guys on the next one.

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Now, to cook with the Deceiver, we're taking the world's spiciest ramen challenge to the next level.

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On its own, the 2X Spicy Bulldog Ramen is already ridiculously spicy.

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This might be aggressive.

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Something tells me that this spice packet paired with the Deceiver is going to be something else.

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We'll go in with the ramen and just cooking it according to the instructions.

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adding in that deadly sauce.

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But we can't forget about the deceiver.

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This is definitely a bad idea, but just chopping up the deceiver and keeping it completely raw so that we can really experience the heat level,

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adding that all into mix.

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Even just the smell of this is absolutely horrifying.

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This is going to be ridiculously spicy.

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And now we just give it a quick stir fry.

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barely breathe right now oh my lord all it took was

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30 seconds to thicken up the sauce it is finally time

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to eat we might be actually in huge trouble like genuinely

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oh no immediate hand sweating oh this sucks this sucks it's another not good flavor it has

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that gasoline flavor in it and it's even hotter my mouth is like salivating and mucusing i don't it's disgusting.

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It only gets spicier from here.

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I'm going to go ahead and say that was the hottest of the day for sure.

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Like this feels to me like an even bigger step up.

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And you barely even had a bite.

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Let's move on.

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Okay.

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We're arriving in some truly diabolical territory.

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This pepper right here is XP crossing 1 .3 million Scoville.

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This is the most gnarly looking pepper I have I've ever seen in my life with those crazy vibrant red hues.

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Oh, yep, we're screwed.

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Whoever made this is sick.

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Ice cream, I'll give 6 .5.

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That pepper is not sold to the public.

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It's specifically meant for professionals.

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Starting to regain my senses.

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There was a point I genuinely thought I might have overdosed on pepper.

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I feel like I've just risen above my body.

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Let's cook.

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And to cook this one, we're making what might just be the hottest Nashville hot chicken of all time.

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To assemble, we go in with the butter.

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We got some ghee, a whole bunch of cayenne, some brown sugar, a touch of paprika, some garlic powder, salt black pepper

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and of course our secret ingredient xp chopping it up nice

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and fine and adding into the sauce i have to say

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that combination with the melted butter smells incredible at this point

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but i know it's deadly now the only other thing we need is of course our fried chicken

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and that right there is perfection serving up this fried chicken right on top of white bread

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and just smothering it in

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that xp extra spicy nashville hot sauce time to see how xp stacks up in cooked form

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it's really hot but the pepper can't actually get on the meat enough it's actually pretty good

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which i think means you have to take a bite how bad is it it's almost not bad actually

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if i take a bite of this pepper then i won't

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think you're a wimp i'm scared it tastes like poison oh it hurts i will say one thing, Max.

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The what?

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I get it now.

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It is so painful.

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I'm crying.

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I'm sweating.

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I can't feel my mouth.

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Oh, I'm actually sweating now.

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With all that said, let's move on.

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Next up, Death Ridge Chocolate.

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We've hit the 1 .5 million Scoville milestone.

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This pepper by famed pepper farmer Jacob Death Ridge looks demonic.

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Why is there just ice, Kyle?

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Death Ridge Chocolate.

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it's like okay here we go death ritual doesn't do anything

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i need milk i give it up to you take me

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ah ice cream cow oh my god i should getting a 1 .5 out of 10 it's nice

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because it's cold

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but it's just like water it mixes everything around oh my king i like the seltzer all right let's cook

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and for this one we are making the world's spiciest beef jerky Starting with this flap steak.

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It's choice grade, but the marbling is out of control, which should be perfect for this extra spicy snack.

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You can see that because we cut this against the grain, no matter what, it's going to be just so insanely tender.

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We'll add our meat to the bowl, chopping up our deathridge hot pepper nice and fine, adding it to the marinade with some garlic,

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some honey Cajun seasoning, Worcestershire and soy, followed by lime juice and honey giving it a good mix

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and we'll let this marinate for a few hours just like

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that we should be fully marinated time to dry i know it'll be excessively spicy

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but the meat at this point just looks

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so flavorful we'll fully load up the dehydrator

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and i'll see you guys in about five hours it's been six hours let's check on

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that jerky i have to say it looks phenomenal just

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so tender before we taste the world's spiciest jerky as you

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guys might imagine filming these videos is not always easy it

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can be painful it can be spicy a lot of work goes into it from the whole team so

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if you are interested in supporting our channel max jerky is

466

by far the best way to do it exclusive to people

467

that are still watching at this point deep into a long

468

form video we are going to be offering a massive 35

469

discount on all of our products we don't usually do this

470

but i'd love for all of you to try it

471

if you're interested head on over to max jerky .com

472

and use code spice 35 and we appreciate the support death ridge chocolate jerky oh nice sounds delicious yeah

473

oh it's got that kick using a rich

474

and fatty cut like flap is typically not recommended for jerky

475

but when it's fresh oh it's extremely juicy the flavors are on point it's excessively spicy

476

but it is absolutely delicious this one also doesn't have like a good flavor

477

when you get into this excessive spice range it's just all about the spice i can barely taste anything now

478

but the texture was amazing i might die if i eat

479

that it's just spicy everywhere somehow this is not even close

480

to the spiciest of the day let's move on okay we've

481

reached a point where i am genuinely terrified this right here

482

is a chocolate seven pot primo at nearly 1 .8 million

483

scoville we're officially just about maxing out how spicy hot peppers can get.

484

For some reason I have toothpaste here.

485

Kyle, why do I have toothpaste here?

486

This is a Kyle special.

487

I did not read this online.

488

You brush it out, all the spice rinses out.

489

I think we've officially lost the plot here.

490

Oh my god, this is the worst one yet.

491

oh it's minty oh oh ah oh no it just hurts

492

so bad right now it makes you feel alive is the

493

one thing i'll say i feel like i recognize my mortality

494

etc i'm gonna be honest this is way harder than i

495

was expecting it to be there's milk splatters everywhere look at me i'm a mess Now that I'm fully traumatized by spice, time to cook.

496

And we'll need a big old pot of water, and we're making a crab boil from hell.

497

In with the onions, garlic, a bunch of creole and crab boil seasoning, along with some Old Bay.

498

Now, unfortunately, I only have one chocolate seven -pot primo left that we'll throw in there.

499

But have no fear, because I have an entire bag here of regular seven -pot primos,

500

which are just as spicy so we'll throw in the entire lot

501

and with the potatoes the corn we've let those go for a bit now we'll throw in the sausage

502

and with the shrimp

503

and finally these beautiful pieces of snow crab it should be

504

done let's see what we got now we'll baptize this in some flavored garlic butter easily my favorite part

505

and give them a good mix we'll dump this out on

506

some butcher paper to fully enjoy the experience layering in those

507

nearly 2 million scoville seven pop primo peppers over the top

508

one of my all -time favorite meals let's see how this

509

super spicy version tastes the question is did spice actually absorb

510

into all this this actually feels like the perfect spice level

511

it could use more heat to be fair we diluted those

512

seven pop primos in a whole bunch of water a whole bunch of food

513

but to me this is a very enjoyable spice level Let's see if a seven -pot primo is still spicy once cooked.

514

Definitely still spicy, but it is a little bit muted in a good way.

515

It's really spicy, but it's not as hot as that last one.

516

All I gotta say, though, guys, is we've come this far.

517

It is time to survive the final pepper.

518

I'm hurting right now.

519

I update my ranking.

520

It's equally as hot as the last one.

521

We finally arrived.

522

The Carolina Reaper.

523

Debatably the hottest pepper in the world, depending on who's the one ranking.

524

But needless to say, it's deadly.

525

How pickles? acidic sweet crunchy cold since when does that help with spice i was running out of ideas sick

526

north of 2 .2 million scoville heat units carolina reaper the

527

last spicy food i'll be eating for a very long time i'll tell you that much

528

it's very hot extremely spicy i'm doing okay i mean it's

529

like extremely hot i can barely talk my mouth is numb

530

but it is nothing like the last one i might have gotten a dud let's try the pickles.

531

I don't really know how much the pickles are having with the spice.

532

I give them a solid five.

533

We learned something here.

534

Either you can become immune to spice or possible for there to be potentially a dud.

535

But what I think that means for our last round of cooking, we got to do something a little interesting.

536

Our final dish is chicken wings.

537

And with what we have in front of me here, have no fear.

538

It's going to be hot.

539

Yes, we're using each

540

and every hot pepper of the day for this final deadly dish combined into one absolutely diabolical paste

541

oh my lord that is pungent

542

but it kind of looks like a party now we'll finish the sauce starting with some butter

543

and of course a whole bunch of franks we've mixed it up into this beautifully silky texture

544

and now we'll bring the heat something tells me this might not be a good idea literally adding all of

545

that in let's assemble in with the crispy wings just completely

546

dousing in our death sauce made out of every single spicy pepper tossing to combine

547

and there we have it the most absurd chicken wing spice fiasco the world has ever seen kyle

548

and sofia i apologize in advance got a little bit of

549

everything in this one this one smells spicy from here it's like a pepper puree on the outside oh

550

and there's seeds too not just the pepper oh yeah i

551

don't know it all went in there cheers guys initial taste is good are you sure about

552

that oh yeah oh no i have shivers on my body

553

oh yeah oh no i have shivers on my body oh

554

yeah oh no i have shivers on my body oh yeah

555

oh no oh yeah this is the last time i'm eating

556

spicy food i think we need to shut this video down thank you all

557

so much for watching head on over to maxjerky .com be

558

sure to use code spice 35 buy a bunch of jerky tell us all

559

that this was worth it

560

and we'll see you next time we're taking tomorrow off guys i feel so bad for tomorrow kyle yeah

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คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้

บทเรียนฝึกพูดระดับ B2 นี้ใช้วิดีโอ “I Cooked Every EXOTIC Hot Pepper” เป็นสื่อ คำที่ถูกพูดซ้ำบ่อยที่สุด: pepper, spicy, hot, spice, scoville วิดีโอนี้มี 560 ประโยค และ 6028 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 34:44 ผู้พูดพูดด้วยความเร็วเป็นธรรมชาติ ประมาณ 174 คำต่อนาที ใกล้เคียงกับบทสนทนาในชีวิตประจำวัน มีเพียง 77% ของคำที่อยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ คำศัพท์จึงค่อนข้างยาก

คำศัพท์สำคัญในวิดีโอนี้

คำที่ยากที่สุด 15 คำในวิดีโอ พร้อมคำอ่านและความหมาย:

คำศัพท์	คำอ่าน	ความหมาย
spicy คำคุณศัพท์	/ˈspaɪsi/	เผ็ด
pepper คำนาม	/ˈpɛp.ə/	พริกไทย
spouse คำนาม	/spaʊ̯s/	คู่สมรส
flavor คำนาม	/ˈfleɪvə/	รสชาติ, รส
chili คำนาม	/ˈt͡ʃɪli/	พริก
onion คำนาม	/ˈʌn.jən/	หอมใหญ่, หัวหอม
garlic คำนาม	/ˈɡɑɹlɪk/	กระเทียม
sesame คำนาม	/ˈsɛsəmi/	งา
assemble คำกริยา	/əˈsɛm.bəl/	รวมตัว
peach คำนาม	/ˈpiːt͡ʃ/	ท้อ, พีช
pasta คำนาม	/ˈpɑ.stə/	พาสตา
ginger คำนาม	/ˈd͡ʒɪnd͡ʒɚ/	ขิง
slice คำนาม	/slaɪs/	ชิ้น
sweat คำกริยา	/swɛt/	เหงื่อออก
marinate คำกริยา	/ˈmæɹɪneɪt/	หมัก

กริยาวลีที่คุณจะได้ยิน

คำศัพท์	คำอ่าน	ความหมาย
bring up คำกริยา		เลี้ยงดู, ฟูมฟัก
hold back คำกริยา		ออมมือ
shut up	/ʃʌt ʌp/	หุบปาก

ประโยคที่ควรฝึกพูดซ้ำ

ประโยคสั้น ๆ ที่สมบูรณ์จากวิดีโอ ซึ่งนำไปใช้ในบทสนทนาประจำวันได้:

Where'd you even get all these peppers?
You got that hot stuff we talked about?
Why are you doing that?
What do you think we changed that?
Kyle, why do I have toothpaste here?

ไวยากรณ์ในวิดีโอนี้

โครงสร้างที่ผู้พูดใช้บ่อยที่สุด พร้อมคำพูดจริงจากวิดีโอ:

โครงสร้าง	ในวิดีโอ
Present perfect have/has + กริยาช่อง 3 — เหตุการณ์ในอดีตที่ยังเกี่ยวข้องกับปัจจุบัน	i've heard · have ever tried · we've shot
Passive voice be + กริยาช่อง 3 — เน้นสิ่งที่เกิดขึ้น ไม่ใช่ผู้กระทำ	will be blown · should be done · been cooked

การออกเสียงที่ควรระวัง

ผู้พูดใช้รูปย่อและรูปลดเสียง 179 ครั้ง เช่น we'll, I'm, we're ให้พูดแบบสั้นตามที่ได้ยิน

เสียง “sh” และ “zh”: shiver /ˈʃɪvɚ/, instruction /ɪnˈstɹʌkʃən/, crush /kɹʌʃ/
คำยาว — ลงเสียงหนักให้ถูกพยางค์: habanero /ˌ(h)ɑbəˈnɛɹoʊ/, jalapeño /ˌhɑ.ləˈpeɪn.joʊ/, excessively /ɪkˈsɛsɪvli/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/, ingredient /ɪnˈɡɹiːdi.ənt/

เสียงที่คนไทยมักออกเสียงยาก:

เสียงท้ายคำ — ออกเสียงให้ครบ ไม่เปลี่ยนเป็นตัวสะกดแบบไทย: spouse /spaʊ̯s/, kyle /kaɪl/, assemble /əˈsɛm.bəl/, peach /ˈpiːt͡ʃ/, slice /slaɪs/
/v/ — ไม่ใช่ /w/ ให้ฟันบนแตะริมฝีปากล่าง: flavor /ˈfleɪvə/, deceiver /dɪˈsivɚ/, excessively /ɪkˈsɛsɪvli/, shiver /ˈʃɪvɚ/, excessive /ɪkˈsɛsɪv/
/z/ — เสียงก้อง ไม่ใช่ /s/: glaze /ɡleɪz/, exotic /ɪɡˈzɑtɪk/, cheers /t͡ʃɪəz/, apologize /əˈpɑləˌd͡ʒaɪz/

วิธีฝึกกับวิดีโอนี้

ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง spicy, pepper, spouse เป็นพิเศษ

เทคนิค Shadowing คืออะไร?

Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ

เทคนิค shadowing: อ่านคู่มือฉบับเต็มทีละขั้นตอน →

ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: I Cooked Every EXOTIC Hot Pepper

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