로딩 중...
영어학습소
영어학습소
홈
테디잉글리시
수능
Shadowing
재생 속도
0.5x
0.75x
1x
1.25x
1.5x
시작 지점을 클릭하세요
0:05
Turn my lips into a cat's.
0:13
Hi, I'm Gordon Ramsay.
0:13
Hey guys, I'm Naisha Arrington and I'm Paul Ainsworth and this is Snack Wars on Lad Bible.
0:18
Uh, finally we get to settle a huge debate because we are professional chefs and everyone thinks that the U.S. snacks are way better than the English snacks.
0:26
Now I'm of course the final judge because I'm actually Scottish.
0:30
I'm not English, I'm not American, so I'll have the final say on who has produced the best snack.
0:39
Now, a youthful traditional.
0:39
The big question is, are you jam on first or cream on top?
0:46
Interesting.
0:46
The right answer's happening right now.
0:48
Great, there you have it.
0:50
Why is that so?
0:50
In Devon they would go cream first then jam, uh, but in Cornwall we go jam first cream on top.
0:59
And what am I eating that's on a biscuit?
1:01
Where it's gone.
1:04
Naisha, this is what you call food from the gods.
1:10
This, I'm into this.
1:10
No disrespect, does it make any difference whether you're on top or on the bottom, there's a cream?
1:18
It still goes in, yeah, absolutely.
1:18
But I live in Cornwall, so it makes a huge amount of difference.
1:18
But why not just put the lid on, turn the thing upside down?
1:18
Yeah, you could, you could do that, but again, stop trying to get me in deep water.
1:18
The beautiful potted cream English scone, uh, up against a Pop-Tart.
1:18
Love these, I grew up eating these, but I mean visually it's cream, it's crimpy.
1:18
Yeah, granddad's toenails standing next to this.
1:18
Look, I need to cut these things for years.
1:42
I don't know why, but my grandma used to get my granddad's toes every Christmas.
1:47
Seriously.
1:49
You know what?
1:49
I wish I could have met your granddad.
1:52
I smell flavor profile.
1:54
Yeah, uh, to be fair, you know, it's unfair.
1:57
I think in a different round it may have stood a chance, but I mean, it's against it.
2:01
If around there's, yeah, oh you didn't even fix it, yeah, any round, yeah, I mean I don't want to come on, I don't want it, that's an insult to Pop-Tarts.
2:08
No, come on.
2:10
So just try.
2:10
I try a little bit.
2:13
I'm trying it.
2:13
I try a little bit.
2:22
Whoa, have a taste.
3:34
First impressions, what is it?
3:34
It's pork fat.
3:36
It's basically, yeah, it's like a, but why does it smell?
3:39
Because we've been in there for 12 years.
3:40
Yeah, wow, it smells rancid, but it doesn't when you've had 15 cans of 10, etcetera, it makes sense.
3:54
Up against the good old American beef jerky.
3:54
I mean, sorry.
3:54
Now look at this, that's great.
3:54
Got that.
3:54
Yeah, it's nice.
3:54
That is a nice snack.
3:54
Okay, yeah, point the US, yes, yes.
3:54
I love a hot Cheeto.
4:39
This is a snack.
4:44
This is a USA snack I can get behind.
4:44
It's spicy.
4:44
Look a little bit more enthusiastic.
4:44
No, because um, this isn't the best representation.
4:44
This is the wrong flavor, it should have been pickled.
4:44
What do you have here?
4:44
What is that?
4:44
No, hold on, taste those first.
4:44
Come on, they are this is a classic American snack.
4:39
Are you kidding me?
4:41
That's up against the Monster Munch.
4:59
I promise they come out quicker to go in.
5:02
Right, where are we going?
5:02
Cheetos, Monster Munch.
5:04
I'm going with Monster Munch all day.
5:06
Cheetos, 100%.
5:06
You know why?
5:06
Because the flavor carries through this, it's all up front and then it dies out.
5:11
I like the way it levels off gently at that fresh chili coming true.
5:15
Beautiful.
5:15
Those really look that sticky.
5:18
I'm more concerned why there's only six Monster Munch.
5:26
It's barely a handful of tight bastards.
5:26
Yeah, this one goes to Flaming Cheetos.
5:26
I have to say that.
5:26
Oh dude, you know why?
5:26
No, but because in America we use them, we use them for coating sometimes, we blitz them and blend them and we we changed, you have changed.
5:39
Once upon a time your two feet stood in this great land, yeah, man.
5:45
Now you are, you're in Hollywood.
5:45
I had 25 Monster Munch in my packet back in the 90s.
5:49
Jesus.
5:49
Oh wow.
5:53
Okay, so this is beautiful white Haricot Blanc beans, tomato fondue sauce.
6:00
And here's the nice thing, the kind of things you can do with baked beans.
6:00
Yeah, you know, Chili's, HP Sauce, Gruyere Cheese, congratulated.
6:00
I mean seriously, but everyone in the UK will grow up with this quick go-to snack, baked beans on Toasties.
6:00
What the, what here we are, why, how?
6:00
Not for me.
6:00
Two starches, why would I want to put a bean?
6:30
I can have one or the other.
6:34
Beans on toast, yeah, but when you're when you when you're when you're a student and you've got not much money, you're starving, this stuff fills you up, Chef.
6:42
Yeah, I respect it, right?
6:42
But for me, this is new to me, I've never experienced the bean on a toast.
6:48
No, no, hold on, it's beans plural, more than one.
6:56
We're going to fold more than two beans, it's beans, multiple beans.
6:56
I'm not saying I dislike it, but um, I have a feeling I'm going to like this one more.
7:31
Oh, oh, yeah, 100%, we got this.
7:31
Okay, Paul, first impressions, visually, what does it look like?
7:31
To be fair, yeah, this is uh, I am a massive fan of an American hot dog, um, Frenchie's ketchup does look good.
7:31
Yeah, I'm more up for slicing hot dog in half.
7:31
Yeah, I mean, I mean, what's going on there?
7:31
Yeah, so do you know the Campo stretching it out and literally a hot dog food too?
7:31
He sliced the thing in half, you eat a round hot dog.
7:37
Gino, he's downstairs learning again.
7:39
It is nice, I do, I do like that, that is a, that is a crackling snack, everybody makes no beans on toast, but it's it's a good snack.
7:48
Our jewelry's amp, it's hot dog.
7:50
Absolutely right, Naisha, he's worth.
8:03
Oh fun, a Saturday night treat.
8:06
Busy, what do you think?
8:06
They look fun.
8:06
I'm excited.
8:08
I love that there's an array of little uh colors and flavor profiles.
8:10
The advert at the time was really good as well.
8:16
Really.
8:16
Yeah, I've been strong, I can't defend this because I I hate licorice.
8:26
I can't say that I've actually had this.
8:29
Scary, okay, come on.
8:29
Toxic waste, nuclear fusion, huh?
8:43
Turn my lips into a cat's.
8:49
I still can't get mine at the package honestly.
8:52
Oh my God, it comes with a smooth bucket as well.
8:56
I think this is fair to say it's the liquor store.
8:58
Yeah, yeah, any day for this game, the USA one, yes.
9:03
I told you in your face, points, Mark, Jesus, you okay?
9:07
Because Hollywood here has forgotten his roof, is that scum with the jam on the crazy?
9:15
Such a processed diet.
9:18
But look you, that was fresh ingredients.
9:19
Oh my God, the scratches.
9:19
I can still smell of you taking your feet on your shoes off, have a fresh start because honestly.
9:28
Thanks.
9:29
Um, there's more and stuff going inside my granddad's cosby back, buddy.
9:38
How would you say that in a in a lilting English accent?
9:38
Jelly tots.
9:38
Jelly tots.
9:38
I love how suddenly you said it perfect.