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0:00
Okay, guys.
0:09
That's disgusting.
0:14
Hi, I'm Mila Fisher and this is Snack Wars.
0:15
The UK versus Australia for Lad Bible.
0:23
Okay, I'm so frightened by that.
0:23
What's that?
0:25
That's called a spotted dick.
0:25
My gosh, you wouldn't want to order that at a restaurant.
0:29
How embarrassing.
0:29
Um, and that's a lamington.
0:31
Okay, I'm starting with this, guys.
0:33
If you're watching this at home, this is the greatest thing you're ever going to taste.
0:40
M. Amazing.
0:40
Look at that.
0:40
It's a sensation.
0:44
Oh my gosh, that's so good.
0:44
This is a really good lamington.
0:47
They're not always this good.
0:51
Okay, this is amazing.
0:51
I grew up eating these.
0:54
These are like an Australian, you know, national dish.
0:56
Everybody loves them.
0:58
They're at like fairgrounds at school lunch.
1:03
I actually read that the the guy that they're named after is literally called Lord Lamington.
1:07
Yeah, Lord Lamington.
1:07
That's it.
1:07
Little Lord Lamington strikes again.
1:10
Okay.
1:10
This is a spotted dick.
1:15
What is the cream on top?
1:15
I Is this What is this?
1:18
It's custard.
1:18
This is custard.
1:19
Yeah.
1:21
Okay.
1:21
I'm tasting it.
1:26
Oh my gosh, this is so yummy.
1:30
Oh, this is so good.
1:36
Oh my gosh, this is so delicious.
1:36
Okay, don't be mad at me, but I'm going to have to go with the Aussie Lamington.
1:43
Uh there's just too much nostalgia for me around this dish.
1:45
Like, I grew up having it as a kid, and Lord Lamington is just a great catchphrase.
1:49
And I'm sorry, but it's too embarrassing to ask anyone for spotted dick.
1:53
Really, until they change the name of this dessert, it's it's going to suffer.
2:00
Oh, this is so exciting.
2:00
Okay, guys.
2:04
This is great.
2:04
This is the best day.
2:06
What are these?
2:07
So, these are traditional kind of fruit boiled sweets.
2:10
Oh, these are just boiled seeds with a sherbet.
2:14
Okay.
2:14
And these are Australian jelly snakes.
2:15
And obviously, everyone knows the rule of a jelly snake, which is you eat the head first.
2:21
M. So good.
2:21
These used to be 5 cents.
2:21
I used to get like 10 of them for that.
2:25
Oh my gosh, it's so good.
2:27
Okay, sorry.
2:30
Relax.
2:32
I never had any sweets in my house when I was a kid.
2:35
My mom was really healthy and she used to have like a permaculture garden and everything was very organic even before organic was on trend.
2:40
So I get very excited around anything made with E numbers and gelatin and corn syrup.
2:48
Okay, bold sweets.
2:48
I'm gonna go with the lemon.
2:54
Oh my gosh, that's amazing.
2:59
Okay, I'm going to say even though these are really flavorful and I highly recommend them, but I'm into the jelly snake cuz I feel like it's just it's just more fun.
3:08
You can swing it around.
3:12
Okay, this is great.
3:12
I'm going with a jelly snake.
3:14
Jelly snakes for Australia.
3:17
Oh.
3:17
Oh.
3:17
Throw another shrimp on the barbie.
3:20
This is a temp.
3:20
Wait, what's what's that?
3:25
So, this is jellied eels.
3:26
That's disgusting.
3:28
Wait, what is in that for real?
3:28
Look at it.
3:29
What is that?
3:29
Oh my gosh.
3:29
What is it?
3:31
Let's ask Gemini.
3:31
Hey, Gemini.
3:31
What do jellied eels taste like?
3:37
The taste is quite distinct.
3:37
It's savory, slightly fatty with a firm texture.
3:43
And the jelly adds a cooling element.
3:46
Is the person thinking of trying it for the first time?
3:50
Absolutely.
3:53
Okay, guys.
4:05
That's disgusting, guys.
4:05
It tastes like eels.
4:07
Surprisingly, I'm sticking with this room.
4:10
Sona Barbie.
4:11
Okay.
4:14
Oh, fairy bread.
4:14
Okay.
4:14
This is an Australian sensation.
4:18
Fairy bread.
4:20
Hundreds and thousands with butter.
4:20
Not margarine.
4:22
You can't use margarine.
4:22
It's disgusting.
4:24
And this is the British cuces.
4:26
Is this a cucumber sandwich?
4:28
Correct.
4:28
Yeah.
4:29
But what do you put in?
4:29
It's cream cheese.
4:31
Cream cheese.
4:32
Wow.
4:33
Oh, this is going to be tough, guys.
4:36
Okay.
4:36
I think fairy bread is a uh World War I snack when we couldn't afford spreads, but this was sort of like at kids parties and and then it just became kind of like a a national snack.
4:48
I mean, it's just uh it's really good.
4:53
M cuz it's like sweet, but it's also savory.
5:00
M. It's really good.
5:00
Okay.
5:00
And then the English Cuke sandwich.
5:05
It's kind of you have it with a cup of tea and is it like sort of British royalty?
5:13
Yeah, it's kind of it's an afternoon tea dish.
5:15
And I was actually reading about it earlier.
5:16
Apparently cucumbers because you would have them as a member of the upper class because they were out of season often.
5:22
So if you could have cucumbers all year round, it was pretty, you know, it proved it was a status thing.
5:27
Yeah.
5:28
Tell that to my kids.
5:28
He won't touch a freaking cucumber.
5:30
Okay.
5:34
M. I'm amazing.
5:38
That's really good.
5:38
I'm going to have to say I prefer the cucumber sandwich.
5:40
I'm sorry, Aussies.
5:42
Maybe it's because I'm not five anymore.
5:45
UK has it.
5:45
This round goes to the UK.
5:48
I'm sorry, Aussie.
5:49
Aussie Aussie.
5:49
Oi.
5:49
Oi.
5:49
No.
5:55
This is amazing.
5:55
Wait.
5:55
Is this a trifle?
5:57
This is a trifle.
5:57
Yeah, it is.
5:58
And this is a spider float, guys.
6:02
This is like an Australian drink that you used to get when you went on a, you know, you go to a milk bar in Australia.
6:07
And it's got a ice cream and soda, right?
6:11
Yeah.
6:11
Cream and soda.
6:12
Cream and soda.
6:16
Oh my gosh, that's so good.
6:16
Wait, what's in a trifle?
6:18
I'm going to ask Gemini.
6:23
It's a delicious looking trifle.
6:23
I can see a layer of creamy custard with what looks like raspberry or berry sauce topped with whipped cream and fresh raspberries.
6:33
Is that what you're having?
6:37
Delicious.
6:39
Yep.
6:42
Gemini, how would I make a savory extravagant version of a trifle?
6:47
That sounds interesting.
6:47
For an extravagant savory trifle, you could start with a base of truffle infused mashed potatoes or parsnips.
6:54
Then add a luxurious layer of slowbraised beef or duck with a rich sauce.
6:58
Follow that with a savory custard like a sharp cheddar and herb and top with crispy shellots or panchetta for crunch.
7:04
Gemini, please show me a photo of this savory trifle.
7:12
Oh guys, that's amazing.
7:17
I'm not going to lie.
7:17
I wish I was eating this and not that.
7:20
Okay, guys.
7:20
This is controversial, but despite having enjoyed a spider float and look forward that to having one as a kid a lot, I'm going with a trifle.
7:30
I think it's got a little more effort in it.
7:32
It's flavorful.
7:32
It's summery.
7:35
I think it goes with champagne or procco.
7:37
It comes in a really nice giant cup.
7:42
It's like a giant glass really.
7:42
You could just just take a big sip out of it.
7:49
M. Shang.
7:51
Yep.
7:51
THE TRI THE WINNER.
7:54
IN this episode of Snack Wars, Australia won.
7:57
Yay.
8:00
Round of applause.
8:02
Yes.
8:02
Yes.
8:04
What's better, Tim Tams or Penguins?
8:06
That's not a debate.
8:06
No, it's in the air.
8:06
Pick up a penguin.
8:10
Ah, safest bet is Tim times to be honest with you.
8:12
Even the English have to admit Tims are better than penguins.
8:14
Don't be silly.
8:16
Silence in the room.
8:18
English crew ahead of you.
8:20
Get the out.
8:21
Yeah.
8:21
Yeah.
8:21
Yeah.