Luyện nói tiếng Anh bằng Shadowing qua video: FINALLY A DISH JAMIE OLIVER DO WELL?
Đang tạo bài học...
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Pasta, cream, bacon What?
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Cream?
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Carbonara with cream and bacon Haiyaa, Jamie, you messed up Asian food so many times Now you want to mess up Italian food, is it?
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Carbonara is like Italian version of egg fried rice
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Because everybody thinks they can make it But so many people mess it up Hi guys,
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we're gonna make spaghetti carbonara Here we go again Cheese, bacon, what's not to love right?
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But it's really controversial I want to give you what I think is the most authentic recipe
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So first up guys Authentic Jamie Oliver and Authentic Those two completely opposite concept It like sun versus moon
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My ex-wife versus nice person I only need five ingredients Guanciale Guanciale okay Cheek of Oh fuiyoh
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This is the first time Uncle Roger is saying fuiyoh for Jamie This one guanciale correct ingredient Okay, I thought he was going to use bacon.
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Earlier he said he used bacon.
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Pasta, cream, bacon.
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See it's all about the fat.
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It's salted, it's got pepper, it's dried and it's aged.
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Of course it's similar to smoked bacon.
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No, it's not similar.
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Actually, but you can see this is quite...
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One smoked, one cured.
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Try and get them to not cut off the fat.
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Smoked bacon is going to overpower the whole cup of Nara.
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Then most people use Parmesan.
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But actually, the more classic is Pecorino Romano What?
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Cheese, it's crum- Correct again?
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Jimmy Olive Oil getting two things in a row correct?
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Is this what they call Mercury Retrograde?
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I can't believe it's salty, free range organic egg Pasta Wait, what, what, what, what?
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Free range organic egg Pasta Who put egg on table like that?
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Why you smash egg on chopping pot?
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Uncle Roger never seen anyone do this before, what is this weird behaviour?
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Just why you trying to get the egg to stand upright?
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This way of putting egg down, it almost feels AI generated Pasta Pasta fine, spaghetti ok, black pepper correct?
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Garlic No garlic, no no no no no,
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wrong Two hands, twist it into the water Pull back a little bit That look like pasta portion for two people.
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Carbonara sauce it make from egg.
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One egg for two people, that's too little.
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And twist it into the water.
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By twisting it, it won't stick together.
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Put a tiny amount of salt in this water because the cheese and the guanciale is salty.
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This beautiful pasta...
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Very good point again, cheese and guanciale both salty.
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So don't salt water too much.
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Eight minutes to cook.
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So I've got my guanciale.
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I'm gonna remove the skin.
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Haiya, remove skin correct, but Jamie, you wasting so much guanciale.
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Guanciale very expensive especially in America This how you're supposed to remove skin, don't remove fat He's so rich he can just leave
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that big ass chunk of guanciale on there I'm gonna remove the skin
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and I'm gonna take a nice centimeter slice of the guanciale Roughly chop this Yeah
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that thick enough rough chop good The pan is cold, turn it on to a medium 80g guanciale, again little bit stingy 80g that enough for one person,
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for two people too stingy The reason I want it cold is
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because I want to render the fat out The guanciale goes into the pan
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Nice guanciale go in pan dry correct Because guanciale a lot of fat,
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a lot of oil gonna come out Jamie Olive Oil actually getting many things right so far That big surprise, but do you know what is never surprised? this video sponsor ExpressVPN
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And you should too And if niece
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and nephew use Uncle Roger's special link You get up to 4 extra months of service
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So go to expressvpn.com slash uncle roger And this pan is getting hot Give the garlic a crack No,
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no garlic As this starts to sizzle The fat will just pull out some of that perfume from the garlic What?
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Nobody describe garlic smell as perfume Perfume attract women
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Garlic do opposite of that Garlic is less like perfume More like magic the gathering Then there's the black pepper Peppercorn,
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good, and he using pestle and mortar, nice, keep it fresh Get a little sieve, this is one of the most important things No, no No one really does it, okay?
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No need to do this This is much milder What we have here is the inside part, the peppercorn, which is hotter,
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perfect When you use pestle and mortar to crush black pepper Some chunk bigger, some chunk smaller That unevenness is nice part about carbonara,
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haiya It's very nice texture some big, some small.
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One tip, toast the black pepper first.
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You're gonna get the flavor out even more Even more fragrant, the black pepper This technique Uncle Roger learned
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when they're making pho They toast spices first For a good
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hot carbonara The guanciale is getting golden Now let's get on to the eggs Eggs are really really delicate Is
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that why you smash it down on chopping board earlier?
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And if you don't treat these right You end up with stir-fried noodles
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and we don't want that but incorrect bowl
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and i'm gonna crack the egg straight into there uncle roger
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would use two eggs a little pecorino for two portion
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so like 20 grams wait just 20 gram what the hell hiya jamie why
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so stingy 20 gram of cheese use more gram this cheese
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not cocaine carbonara the main flavor come from pecorino uncle roger
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use like 40 to 50 gram per person Half pecorino
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and half parmigiano Because if you use so much cheese and it all just pecorino It's gonna be too strong, too salty Parmigiano, balanced flavor,
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little bit And I know niece and nephew are gonna say Uncle Roger, you say to use feeling But why when you cook carbonara you don't use feeling?
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Ah yeah, because this white people food Uncle Roger don't have
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so much experience I still have to measure
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So we're gonna have a little whisk up We've got dark
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guanciale We've got the fat that's come out of it And that's what you want You want attitude and colour Now...
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Attitude?
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How food can have attitude?
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Uncle Roger never met plate of pasta before that tell me to fuck off You want attitude?
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Buy Uncle Roger cookbook Because every recipe, delicious, taste tested multiple times
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But before every recipe starting There are little paragraphs from Uncle
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Roger in there To tell you what Uncle Roger think of this dish
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So you can get better at cooking
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and laugh at the same time It will be dream come true
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if Uncle Roger get on New York Times bestseller list I'm gonna remove that garlic Turn
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Okay at least he removed garlic But then why bother adding in there?
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And the water Turn heat off and put pasta in, correct?
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Use the water to stop the frying Bit of water Wait, wait, wait That water What that weird shit he doing?
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Bit of water, bit of water Bit of water, bit of water Bit of water, bit of water Do you use tong to transport water?
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Jamie, you ever hear of cut?
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Who do this?
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Is that how you drink water also Jamie?
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Just tonguing it in your mouth?
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Bit of water, bit of water That water
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and the fat He just making whole mess now Haiyaa Stop
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abusing your kitchen cleaner First you just smash raw egg on counter And now you're just spraying water everywhere
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This guy really too rich, unlimited cleaner That is what's going to emulsify to become a creamy sauce We're not frying anymore, can you hear that?
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Okay but that correct Quiet No frying at all Only then can we think about adding our egg. That right.
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If fire is still on and you add egg, you're gonna just get scrambled egg As we toss,
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we add some more liquid Haha,
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that's the cream You get the cream through the emulsification of the cooking water And the fat
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But he's using big S word like emulsification You get the cream through the emulsification of the cooking water Emulsification, just white people way of saying,
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oh your sauce gonna feel nice No frying at all, only then can we think about adding our egg The thing that cooked the egg is the heat from pasta,
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not from fire That's why your egg never gets solid because it's not that hot
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Jamie Oliver really like his sound effect Ha ha, woo, yeah Editor clip that up,
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the ha ha, so we can use the sound effect for future video Ha ha!
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Technique and timing.
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So as simple as this is, it's technical.
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Get your friends, your family, get them around the table.
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Glass of wine.
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Look at that guys, look at that.
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Carbonara!
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You see carbonara, but Uncle Roger hear metal tong scraping non-stick pan.
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Haiya!
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Another rich people behaviour.
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He can afford to use non-stick pan one time, then throw it out.
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Ha!
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Wah!
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I'm so excited.
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Spaghetti.
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carbonara with a beautiful little finishing of pecorino.
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That is as classic as I can give you guys from chefs, from nonnas.
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It's about quality ingredients, the guanciale, the pecorino romana, quality eggs, the pepper, the technique of the pepper,
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good pasta and then the sensitivity of cooking it right.
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Come on.
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There's a little platter for two people and of course the most important thing
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when you eat pasta is don't watch it eat it correct
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don't let carbonara sit too long it's gonna get all greasy and hot that my friends is a thing of joy
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see
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when jamie make decent food he actually eat multiple bite of
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it compare this to his pad thai to his fried rice to his pho he barely take one bite
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and then we joe finish overall minor mistake with the garlic, two little cheese, two little egg, but ingredient technique mostly correct.
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Jamie you finally make one dish that Uncle Roger think is okay, but Uncle Roger still cannot forget all the other time you mess up Asian dish.
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Jamie, Uncle Roger gonna be in London soon.
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Let's film video at my restaurant together.
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You can make Italian food pretty decent, so let our team at Kawan show you how to make Asian food properly.
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What you think?
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What you think?
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Thank you.
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Từ vựng và ghi chú luyện nói cho bài học này
Video này có 155 câu và 1902 từ để luyện shadowing. Phần lời nói dài 11:25. Người nói nói với tốc độ tự nhiên, khoảng 166 từ mỗi phút, gần với hội thoại hằng ngày. Chỉ 78% số từ nằm trong 3.000 từ tiếng Anh thông dụng nhất, nên từ vựng khá khó.
Từ vựng quan trọng trong video
15 từ đáng học trong video, kèm phiên âm và nghĩa:
| Từ | Phiên âm | Nghĩa |
|---|---|---|
| uncle danh từ | /ˈʌŋ.kl̩/ | bác, chú |
| pasta danh từ | /ˈpɑ.stə/ | mì ống |
| garlic danh từ | /ˈɡɑɹlɪk/ | tỏi |
| bacon danh từ | /ˈbeɪ.kən/ | thịt muối, thịt lợn muối xông khói |
| pepper danh từ | /ˈpɛp.ə/ | tiêu |
| fry động từ | /fɹaɪ/ | chiên, rán |
| gram danh từ | /ˈɡɹæm/ | gam |
| technique danh từ | /tɛkˈniːk/ | kỹ thuật, kĩ thuật |
| egg danh từ | /ɛɡ/ | trứng |
| chop động từ | /t͡ʃɑp/ | chặt, chém |
| perfume danh từ | /ˈpɝfjuːm/ | mùi thơm, hương thơm |
| ingredient danh từ | /ɪnˈɡɹiːdi.ənt/ | thành phần |
| salty tính từ | /ˈsɔlti/ | mặn |
| twist động từ | /twɪst/ | vặn, xoắn |
| dish danh từ | /dɪʃ/ | đĩa |
Phát âm cần chú ý
Người nói dùng 42 dạng rút gọn, ví dụ gonna, don't, I'm. Hãy nói theo dạng ngắn đúng như bạn nghe.
- Âm “th”: authentic /ɔˈθɛn.tɪk/, thick /θɪk/, bother /ˈbɑðɚ/, gather /ˈɡæðɚ/, fuiyoh /ˌθʊɪ̯˦˨ ˈjɔː/
- Âm “sh” và “zh”: dish /dɪʃ/, smash /smæʃ/, delicious /dɪˈlɪ.ʃəs/, chef /ʃɛf/, controversial /ˌkɑn.tɹəˈvɝ.ʃəl/
- Từ dài — đặt trọng âm cho đúng: ingredient /ɪnˈɡɹiːdi.ənt/, controversial /ˌkɑn.tɹəˈvɝ.ʃəl/, unlimited /ʌnˈlɪm.ɪ.tɪd/, sensitivity /ˌsɛn.səˈtɪv.ə.ti/, carbonara /ˌkɑɹbəˈnɑɹə/
Cách luyện với video này
- Nghe hết video một lần, chưa cần nói, và ghi lại những từ bạn chưa biết.
- Bắt đầu ở tốc độ 0,75×, nói đuổi từng câu, rồi quay lại tốc độ bình thường khi đã quen.
- Ghi âm giọng mình rồi so với bản gốc, chú ý các từ như uncle, pasta, garlic.
Phương Pháp Shadowing Là Gì?
Shadowing là kỹ thuật học ngôn ngữ có cơ sở khoa học, ban đầu được phát triển cho chương trình đào tạo phiên dịch viên chuyên nghiệp và được phổ biến rộng rãi bởi nhà đa ngôn ngữ học Dr. Alexander Arguelles. Nguyên lý cốt lõi đơn giản nhưng cực kỳ hiệu quả: bạn nghe tiếng Anh của người bản xứ và lặp lại to ngay lập tức — như một "cái bóng" (shadow) đuổi theo người nói với độ trễ chỉ 1–2 giây. Khác với luyện ngữ pháp hay học từ vựng bị động, Shadowing buộc não bộ và cơ miệng phải đồng thời xử lý và tái tạo ngôn ngữ thực tế. Các nghiên cứu khoa học xác nhận phương pháp này cải thiện đáng kể phát âm, ngữ điệu, nhịp điệu, nối âm, kỹ năng nghe và độ lưu loát khi nói — đặc biệt hiệu quả cho người luyện IELTS Speaking và muốn giao tiếp tiếng Anh tự nhiên như người bản ngữ.