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0:00
I've never had that before.
0:00
Are they French?
0:01
When did this come out?
0:05
Yeah, they're French.
0:03
Well, I've been here in Britain for 32 years.
0:05
Maybe it came out, made in Paris, under the Eiffel Tower.
0:14
Bonjour.
0:14
This is French.
0:14
This is French.
0:14
I'm Gino and hi, I'm Fred Sirieix and this is Snack Wars for Light Bible and today we are going to try Italian snacks versus French snacks.
0:14
I'm going to win anyway.
0:14
It's not about you winning.
0:14
It's not about winning, you know?
0:14
Okay, what's huh?
0:40
What's happening?
0:40
Go for it, open your eyes Fred and ready?
0:45
Yeah.
0:51
Alright.
0:45
Oh, it's all Italian.
0:45
You mean it's all Italian.
0:50
It can be all Italian, otherwise there is no snack war.
0:54
First of all, this is not a snack, this is a drink.
0:56
So Italian, this is an Aperol Spritz.
0:56
And what is this?
0:56
Some I don't know, this can't be French, there's a slice of lemon in it.
0:56
That's a French 75.
0:56
Oh, there's a French 75.
0:56
I'll tell you why it's not popular, the number is wrong.
0:56
If this was called French 69 you would have sold many more.
0:56
It's 75, the number is wrong.
1:15
Whoever invented this is an idiot.
1:21
Salut.
1:17
But what is in it?
1:19
It's champagne and lemon juice.
1:21
So it's like a Spritz.
1:21
Yeah, it's a French Spritz.
1:25
Okay, let's see.
1:30
First of all, I don't like champagne, you know that.
1:33
It's very fresh, yeah, very lemony and you know what, there's lovely bubbles coming up.
1:38
It's um, it looks like a celebration, doesn't it?
1:43
Does it?
1:43
Yeah, it does.
1:43
It looks like dirty cloud.
1:46
I was going to say it's quite cloudy though.
1:48
Yeah, this is the, at the end of the dishwasher, the crap that.
1:53
That doesn't look cool.
1:53
See this one looks already cooler.
1:56
Forget about the Del Boy stroke but we have to judge what's in front of us, Gino.
2:01
Okay, look, not good, your French 79 here.
2:04
75, 74, whatever.
2:13
Alright, let's try this one now.
2:13
I can't do straws by the way.
2:13
I spritz, I cannot, I cannot do straws.
2:13
I'll drink from the glass.
2:16
Can you do straws?
2:20
Of course, this is what you guys do in Italy, you're all doing that.
2:20
No, we don't do that, we yeah with all your sunglasses.
2:20
Mm, you can't Aperol Spritz, actually I think the Aperol Spritz win.
2:31
No, no, the cloudy dishwasher 75 Spritz, yes, point to Italy.
2:45
Zero, one, oh for Italy, point to Italy.
2:45
My God, now this is Vacherin Mont d'Or.
2:53
Oh, this is going to stink.
3:02
This is incredible, this is like the best sex you have ever had.
3:35
Can you say that about Gorgonzola?
3:35
No, but this is, the French have won, the French have won.
3:37
This is just incredible.
3:49
This is the cheese, this is incredible.
3:49
It smells like a bad fart.
3:49
It, huh, it smells like a bad, bad fart.
3:49
Look at that, look at that.
3:55
That's awesome.
4:02
Oh, come on, I like it.
4:02
I like, I like.
4:02
Okay, be a man.
4:02
Look at that cream, look how creamy this is.
4:02
I'm already convinced by the way, so I don't need to try and just good cheese, fantastic, excellent cheese.
4:02
There is a, this kind of bitter, kind of a pungent aftertaste with the Gorgonzola and maybe this is not the best Gorgonzola but this one is the king of cheese.
4:02
This is it, the Vacherin Mont d'Or wins the day.
4:02
Cheesy people, cheesy people.
4:02
Ah, that's interesting.
4:02
Two classic, now, now, now we're really going for a two classic.
4:02
I can see from your eyes that you're really disappointed about the look and about anything about your tart.
4:11
Is a, is a huge Tarte Tatin fan.
4:17
Okay, let's see, should we do let's try your, let's try the Tarte Tatin first.
4:17
See the problem with the Tarte Tatin, if you don't get the pastry right, the pastry is soggy and it's soggy, it's over.
4:17
When the pastry is soggy, it's like apple compote, isn't it?
4:26
It's just too cooked and the pastry is too wet, it's too soggy.
4:33
Really, it, it fails at the Tarte Tatin test.
4:39
It really fails.
4:39
You know what, it's something you get in school or in an airport.
4:39
So let's try this Tiramisu made with Savoiardi, Mascarpone cheese, Amaretto, an Italian super classic.
4:39
Okay, now you like Tiramisu.
4:39
The problem is, is it a good Tiramisu?
4:39
No, it's wet, it's over-soaked, um and it doesn't taste on anything.
4:57
No, this is a very badly made Tiramisu.
5:14
On balance, I think it's better than the Tarte Tatin.
5:14
Who is worse than this Tiramisu?
5:14
I, I 100% agree with you.
5:14
I mean, they're not good.
5:14
See, they're used to people coming here who don't know what they're talking about all our food so they eat and they just give a judge.
5:22
For me, this is insulting.
5:24
Yeah and that is even more insulting just because I know that you like this, is awful, awful.
5:29
So uh, definitely the Italians win because obviously they are, yeah, they're very bad both of them but the Italian is just one point, the French no.
5:38
Half point above that?
5:42
You want a half point each or half point for the?
5:44
No, no, no, I wanted the full point, first of all, full point to the Italians.
5:55
Three, two, one, Monster Munch.
5:55
Are they, they, they French Monster Munch?
5:55
I've never heard that before.
5:56
Are they French?
5:56
When did this come out?
6:02
Yeah, they're French.
6:00
Well, I've been here in the, in Britain for 32 years.
6:02
Maybe it came out, made in Paris, under the Eiffel Tower.
6:09
Bonjour.
6:09
This is French, this is French.
6:09
I've had Monster Munch once in my life before when I was doing Snack Masters.
6:09
Oh, okay.
6:09
Can you imagine I mean, Fonzies are the best and I'm not going to eat it now.
6:09
I'm going to have to, we shared the worse thing than a Fonzie, did you?
6:09
So I mean, Fonzie number one.
6:09
The Fonzie is not cheesy, isn't it?
6:39
Very cheesy.
6:42
It's so cheesy, it's almost sickly, like somebody's been sick in the bag.
6:44
That's why it's, yeah, but you kind of like that.
6:51
I like, I like flavor.
6:51
This one doesn't really taste.
6:58
You know how we're going to do this one because I really like Fonzies.
6:58
I know we have to agree but I agree to disagree with you and I'm sure you agree to disagree with me.
7:07
I think this one tastes better.
7:14
Can we get a point each?
7:09
Yeah, one point each.
7:13
It's a draw.
7:13
One point each, yeah, it's a draw.
7:19
Alright.
7:14
I love that, it's very cordial, very diplomatic.
7:26
Macaroon and see, now we're going very similar.
7:23
Although these are fields but you know what I mean, we are going into a very similar grounds, a very big classic from Basque country.
7:36
What's in them?
7:36
Uh, Gino, I'm actually sure this one is made with the almond flour, Sicilian almonds, sugar, it's like um, kind of a marzipan.
7:36
You need to have tea though.
7:36
Yeah, but you can get them soft, hard, you can get and you got to have a coffee, maybe because this is normally served traditionally with coffee on the side.
7:36
Yeah, you have your espresso and then you dip it.
7:36
You can get the almond, you get the almond, it's very tasty, it's full of flavor, lovely sugar here.
7:36
Good biscuit.
7:36
It's a good biscuit, I think this is good.
7:36
Now tell me about this one because I'm not a huge fan when I see these things.
8:10
Well, macaroon is, is a big classic so this is well known all over France but this is a big thing in French culture, yeah.
8:22
Oh, I think this is another level.
8:27
Mhm.
8:30
Is it, is it good, Fred?
8:34
I think it's a good one.
8:34
I think this is not the best macaroon I've had but I think if you compare to the amaretti, I think this is superior in, in, in the form that it's, that is presented here but they are two separate snacks.
8:45
There's two different snacks.
8:45
Now I think if we compare them one against each other because of the different flavors that you can get with the macaroons and the texture, I'm going to give the point to you.
8:58
I agree but this is more elegant, this is much more complex also to make than these ones because this is a dry biscuit.
9:05
Fred and Gino, in that round of snack was it was a draw.
9:11
You know why I hate draws?
9:11
Because there is no winner and there is no loser.
9:17
We don't have to win, we just have to just be friends.
9:19
That's, that's nice.
9:19
What, there's nobody home?
9:22
It's, is this, can we have a knife?
9:24
We need a knife.
9:24
No, it smells, smell it.
9:29
Smell that.