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0:00
You know, after a wash, when you take your socks, yeah, you put that in your mouth, yeah.
0:03
It's literally the same taste.
0:05
Amazing.
0:05
No, no, no, no, incredible.
0:07
Bonjour, bonjour.
0:11
Yes.
0:11
How's it going?
0:11
Yeah, not bad, not bad.
0:14
Sorry for my...
0:15
You're French?
0:15
I'm French, yeah.
0:18
You're born in France, you're going to be bringing some good snacks to the table today.
0:20
Yeah, yeah, yeah.
0:20
And we know the winner before you, when we start, so we'll say, let's see, let's try and get off from the right foot.
0:28
Bang.
0:28
This is what we're talking about.
0:32
Wow.
0:32
You know, I've been like literally craving for that.
0:36
That looks scary, Vinnie.
0:36
That's just that, that looks like my wife.
0:40
Should we go with yours first?
1:03
Yeah.
1:08
Would you mind?
1:08
Can I just introduce you to the incredibly stupid little baby ghost?
1:08
Here we go.
1:08
Look at the, look at the thinness of it.
1:08
That's vintage paper.
1:08
I feel like the flavor is there, but it says it's a Monster Munch, yeah.
1:03
It's not a monster.
1:03
And what is this word, gout?
1:06
Main other than scout.
1:08
No good.
1:08
Peace.
1:12
Taste barbecue.
1:12
Okay, eat enough of them, you don't want to get gout on the barbecue.
1:16
You're loving it, isn't it?
1:16
Not particularly, Vinnie.
1:21
Not doing it for me.
1:21
All right, okay, let's move to your family.
1:21
Let's go over this, come on.
1:21
You do it together.
1:21
Here, convenient.
1:21
This has started off quite aggressive, yeah.
1:28
Absolutely, let's be friends.
1:29
We'll be friends.
1:29
Let's be friends, come on, okay.
1:32
Right, Vinnie, let's just break this down together, okay?
1:35
Look, look at the size difference, look at this.
1:37
You've got crunch, you've got more texture.
1:41
Is that meant to be a monster?
1:44
The flyer is scary, they're two different uh, kind of crisp, okay.
1:47
We have to agree with that.
1:50
Get off the fence, really?
1:50
Okay, more texture, more complexity, more crunchy.
1:54
This is literally melting in my mouth.
1:56
The size of the pack is bigger and I kind of find the barbecue taste in it.
2:01
We're not going to agree on that.
2:01
This is the one.
2:01
Okay, I'm going British Walkers Monster Munch for me.
2:04
They've got all bases covered.
2:07
This was a decent crisp, but I think the name lets it down.
2:12
Well, Monster Munch, it's not, nothing monstrous about it, is it?
2:11
About the goal, the guard.
2:13
You see, one, two, three, away, boom, on toast, boom.
2:16
Okay, I don't mind.
2:25
Should we do the French one?
2:25
Come on, let's go.
2:26
Yeah, I'm excited.
2:33
There's no cheese on toast, but sure.
2:33
What flavor is good?
2:36
The baguette, that's some British bacon, that's not French baguette.
2:43
It's time to get no technical.
2:43
Do you see the mixture, radiant butter?
2:43
The flavor, did you see that?
2:43
That is a wonderful dish.
2:43
You've got the, the fresh sharpness of the radish, some intense flavor, yeah, creamy butter and you know what, I feel beautiful empty when I do, yeah.
2:54
Even though there's butter in it, I feel like we both feel healthy.
2:57
We want to look healthy but we feel it, yeah.
3:00
Now the British option, beans on toast, yeah, Vinnie, on behalf of myself from the British club public, keep your chins up, okay.
3:09
This is the one.
3:09
This is the heartbeat of Britain.
3:15
Toast looks good.
3:15
I just don't know how you can compete with this, Vinnie.
3:19
The bean companies, Heinz, you bleep that out.
3:21
They are renowned for coming after people that badmouth them on, on social media.
3:23
So children, you know, I'll give it to you, yeah, beans on toast because this is famous.
3:30
I need to come out and, you know, I might have to face all your community after, I don't want to be in trouble with anyone.
3:36
Beans on toast, guys, well done.
3:38
Thank you for your honesty, yeah.
3:40
And I have to be honest, yes.
3:42
Boom.
3:42
We've won.
3:48
German crumpets, what is that?
3:48
Crepe, crap, chocolate crepe.
3:55
Vinnie, just let you know, the queen would have crumpets.
3:55
Yeah, I'm not the queen.
3:55
I can't imagine Queen would have.
3:58
Might look like the queen, but I'm not doing that.
3:59
This looks something you put in a packed lunch for the kids.
4:04
This is what you eat in the morning with a cup of tea, a nice cup of coffee.
4:04
Okay, LadBible, see what your crumpet's like.
4:04
Oh, that's a good crumb.
4:04
I'm the feeling I'm eating a SpongeBob.
4:04
It's spongy, it's got butter on it and it's got some pretty decent jam.
4:04
We've got stuff going on here.
4:04
I actually think I actually think that Bubble has stitched you up a little bit by putting such an inferior product up against the British crumpet.
4:20
You can grab that for snacks.
4:27
It's dry.
4:29
That's right, you know what, I've bought a lot of the fresh ones, if you have the fresh one, it's like this pancake.
4:33
Oh, I actually feel sorry if you've been here.
4:35
You can't, but you can't compete with this.
4:37
I'm literally giving you to read to you, the crumpet for me has got more going on.
4:42
In fact, I want some more.
4:42
There's a little cranberry that bubble, here we go.
4:45
Oh, okay, okay, agree.
4:49
Nonsense.
4:54
I'm not going to lie to you, Matt, I'd never had absent before.
4:54
Okay, okay, but I know for a fact this is some proper stuff, okay.
4:59
I've had it a few times so we might just...
5:01
Ah, you added before, normally after about 35 pints, so okay, cheers.
5:09
All right, here we go.
5:13
This is a smaller meaty or spam, you know that small flavor in there, yeah.
5:16
Next to no flavor for something which is like slight warmth going on, you know.
5:21
For six years personal tour, I would be struggling to doing that, I can't literally finish later, yeah.
5:25
Come on, you might as well, come on, come on, are you driving and I'm just like trying to out, like I'm yeah, but yeah, to get Vinnie drunk and he'll be uh, you know, a little swaying.
5:38
Now we're onto the Old Speckled Hen, yeah.
5:40
So what's that?
5:41
It's a, it's an, it's an English ale.
5:41
I prefer lager.
5:46
Um, yeah, but look, the flavor will definitely be there.
5:56
Amazing.
5:56
No, no, no, no, incredible.
5:56
It's literally, you know, after a wash when you take your socks, yeah, you put that in your mouth, yeah.
6:03
It's literally the same, clear winner for me, Old Speckled Hen, up the British.
6:09
Before, you know what, I'll give it to you, yes, he's conceived.
6:12
I'll give you two, absolutely.
6:12
Up here for thinking, down here for dancing, there we go.
6:18
I know what that is, that's it.
6:23
I think we're going to be struggling with this one in England.
6:24
No, no, no, no, no, let's start with yours, yeah.
6:26
I want to have a better taste after so, you know what, let's start with yours.
6:30
Let's have a quick look.
6:30
It's got bits in there, here we go.
6:42
Let's be honest, come on.
6:46
It's incredible.
6:46
Yeah, okay, yeah.
6:49
This is the best.
6:49
I feel a bit stitched down there with bread and nice bread and butter, just bread and baguette.
6:57
You take some baguette butter, take it enough, so the French one for this one, right?
7:06
Oh god, bang, bang.
7:06
This is what I'm talking about, my friend.
7:10
Now they're giving us the school snacks, okay, yeah.
7:13
Okay, should we start with yours?
7:13
Yeah, come on, let's do it.
7:15
So the idea is, Vinnie, you've got ham, cheese and biscuit and you can build your own.
7:23
It's not the most elegant of food, yeah, Vinnie, I'm going to admit it, but I'm going to adjust the taste mainly, okay?
7:25
You, you dive in.
7:33
It's very plain.
7:33
It's plain, isn't it?
7:40
It's plain, personally, there's not a lot of flavor going on, the cheese is plasticky, especially to a man, a French man, cheese in France is exceptional.
7:47
I actually thought this is a bit of an insult, uh, to my, my lovely colleague.
7:53
You need to pick your battles, people, okay.
7:54
So do we just unpeel it?
7:56
Yeah, Vinnie, yeah.
7:56
Oh, look at that, look quite a delicate little unpeeling process.
8:00
Oh, wow, this is really fun already and you know what's the funny thing, they put jokes in there, there's jokes and then how many people check those koalas sleeps 20 hours a day, is it a stipend or a question?
8:10
It's a question.
8:12
Does the koala sleep 20 hours a day?
8:12
Yes, yes, hilarious, yeah.
8:16
You learn, you, you educate yourself while you eat, ah, instead of stacking biscuits.
8:24
Okay, listen, just have it, come on, you know what, you want some flavor now, yeah, okay, you want some flavor.
8:32
It's good, it's good though, now don't be nice if you spread that is good, yeah.
8:42
Literally where we won, I think for that, no, for that, how to make them both better, we should have one point each, would you agree?
8:47
No, no, no, no, no, no, no, no, I'm not giving you that way for like some Legos or I don't know what it is.
8:52
No, fair, fair point, a clear winner for me, okay, cool.
8:58
I tried, people, I tried.
9:01
Yes.
9:01
Get in there.
9:09
Sorry, Vinnie, we won.
9:06
We won.
9:06
You know, he's into that, literally we've won.
9:09
Thank you.
9:12
It's a pleasure, merci beaucoup, with my honor to sit here on the Last Bubble table for snack wars.
9:19
My friend Vinnie here is going to have a shot, um, yeah, that is for you, but we all know there was real winner is France.
9:30
Bang, bang, oh mate, I don't even need to try these.
9:38
Oh my god, oh it's been so long, ah there, holy yo, yeah, I'm taking leaves from.