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0:00
Oh my Christ, what the hell?
0:00
That's good.
0:04
Oh, it makes me feel like I've got a hangover.
0:06
Oh my God, it tastes like, um, it does, it just tastes, it tastes like guts.
0:16
So yeah, we'd have this at, you know, any sort of event, I guess this is the drink that's the best petrol.
0:24
How are you?
0:24
Good, are you?
0:24
Yeah, good Becki.
0:47
Yeah.
0:51
What's your name?
0:51
Zan are like, what is it?
0:51
I think it's like lamb guts.
0:51
Got, got.
0:51
Yeah, but just think about it as a better version of black pudding.
0:51
Okay.
0:51
I don't, yeah, I don't, I don't eat black pudding.
0:50
So it's delicious.
0:54
It usually comes with neeps and tatties and we celebrate Robert Burns and we like get swords and toast the haggis and usually we end up quite drunk.
0:55
Get a sword into the gut.
0:59
Yeah, you toast a haggis?
1:12
Okay, yeah.
1:14
That's Scotland for you.
1:14
That's us, but you just got to go for it.
1:14
So let's do this.
1:14
Oh, you ready?
1:14
Smells like fall.
1:14
Embrace it.
1:14
Worst things have happened.
1:14
Okay, um, it does, it does, it just tastes, it tastes like guts.
1:14
It tastes like that.
1:14
Told you that you can't think that that is horrible.
1:25
And what do we have here?
1:25
A Cornish pasty.
1:28
Shall we crack in?
1:28
Sure, I may, it may.
1:28
Bang.
1:31
Or do we like bite it or like that's not good.
1:36
Oh, it's thick, isn't it?
1:36
A lot, mm, dry.
1:41
Well, you warmed up the guts, but you didn't warm up the pastry, I guess.
1:41
Isn't looking so bad now, is it?
1:41
I'm just going to go back to my haggis.
1:51
You're literally, oh my god, you're snorting.
1:53
What the hell?
1:54
I don't have any food today.
1:54
This is gorgeous.
1:56
You're not even eating your own food.
1:59
Tell me more about this.
1:59
What's in this?
2:01
Tell me, tell me the origins, give me the history.
2:02
The Cornish pasty was brought about from where's Cornland?
2:08
Cornwall.
2:13
I will declare the dry Cornish pasty as the winner over the intestines of a god knows what animal.
2:23
I'm going to stick by haggis, but I would say that you do need neeps and tatties to make it extra delicious.
2:27
Ah, mac and cheese pie.
2:27
What are they?
2:30
Oh my gosh.
2:30
If you had a mac and cheese pie?
2:32
No, they are, I don't even know what this is.
2:34
Is this a scotch egg?
2:35
Can I tell you more about the mac and cheese pie?
2:38
Yeah.
2:38
What's going on with all that?
2:39
Good.
2:39
It's literally like you have pie crust and then you have mac and cheese on the inside.
2:43
Usually I have it with ketchup and it's super, okay, Slotty.
2:50
It's, yeah, that is, glad you love it.
2:50
Honestly, you're in for such a treat.
2:50
Okay, that isn't as if you didn't have enough carbs, you've just wrapped it.
2:50
Oh yes, when you're feeling, when you're feeling fluffy and you know what, I'm going to have pie pastry, I'm going to have carb, I'm going to have cheese, I'm going to be a...
3:06
So this is a pork pie similar to the porridge pasty.
3:10
Okay.
3:10
Not made in Cornwall.
3:10
Where is it made?
3:13
That's Manchester.
3:16
That's what I thought.
3:16
All right, let's crack it open.
3:19
Look at the size comparison.
3:21
I know how you guys doing with your BMI.
3:24
Oh wow.
3:24
You keep heating up Scottish foods and you're not heating up England.
3:28
Like that is, that is so cold.
3:29
Oh wow, okay.
3:29
This does look really good.
3:37
You need some ketchup.
3:37
Yeah.
3:37
However, that is delicious.
3:47
Mm, do you like it, Slotty?
3:40
You know what, that is so good.
3:47
Wow, okay.
3:50
Shall I crack this open?
3:50
Yep.
3:50
I'm a stone cold pork pie.
3:56
Is it meant to be that hard?
3:56
Right, I'll make you use my finger to this bad boy.
4:01
Okay, again, quite dry.
4:02
It's not as bad as I thought.
4:06
No, I think Scotland win there.
4:06
That is amazing.
4:10
Wow.
4:13
I could, I'm just going to go back to my mac and cheese pie.
4:13
Yeah, oh yeah.
4:13
Just me alone, me and my bag having a good time.
4:22
That is so good.
4:22
Scotland.
4:28
My gosh, that's a lot of red.
4:28
That is a lot of red and orange, I like it.
4:33
No, well, this is British, so it's called Tyson, the great British pop.
4:36
Never heard of it.
4:42
Oh, I love that.
4:46
Mm, needs some ice and some alcohol.
4:46
Oh, wow, I like that a lot.
4:46
Ties are for the win.
4:50
Here we go.
4:50
Have you heard of Iron Brew?
4:52
Um, yes.
4:52
I don't live under a rock.
4:54
This is key for when you're hungover.
4:54
Oh, really?
4:57
Yeah, yeah, yeah.
4:57
So the next day, you'll generally drink three or four of these to try and make things better again.
5:02
Okay.
5:02
A strong man's strength.
5:02
Now you have to wait, you have to, why isn't it right until you open it?
5:06
Listen to that crack.
5:07
Oh, okay.
5:10
Oh my Christ, what the hell?
5:14
That's good.
5:14
Oh, it makes me feel like I've got a hangover.
5:17
Oh my God, it tastes like piss.
5:25
Wow, that tastes like actual piss.
5:22
That is horrible.
5:22
You're going to have a lot of Scottish people after you.
5:25
That doesn't go with anything, but I really feel like you can have this when you need energy, you can have it on a hangover.
5:31
It's not reliant on alcohol.
5:33
It's going to give you a good buzz.
5:33
It's going to get your dentist happy.
5:37
All right, yeah, Christ.
5:37
Okay, fine.
5:37
Should we agree to this?
5:40
Great.
5:41
It's a draw, it's a draw, fine.
5:47
What the hell?
5:47
Hello, Old Speckled Hen.
5:59
Oh wow.
6:03
Scottish famous whiskey, English pale ale.
6:03
Whiskey, whiskey aged three years because we've had a couple more years on top, but yeah, nice.
6:11
Is whiskey Scottish?
6:24
Oh yeah.
6:31
This is kind of stuffed in born drinks.
6:31
Old Speckled Hen.
6:31
Tell me more about that.
6:31
Owes its name not to a bird, but to a car.
6:31
Standard English trying to be quite posh.
6:31
You just tell it how it is.
6:31
Okay, should we crack it open?
6:31
Should we go with whiskey first?
6:31
Okay, cheers.
6:31
So is this meant to be like on ice?
6:29
I guess it could be.
6:36
Wow, that is strong.
6:51
Oh, that's spicy.
6:51
So yeah, we'd have this at, you know, any sort of event, I guess this is the drink that's the best petrol.
6:51
I think, what the hell, it tastes like petrol.
6:51
Strong stuff.
6:51
Wow, do you like it?
6:56
No.
7:03
No, fair enough, but I can appreciate that it's some sort of luxury.
7:03
You can tell I'm not a beer.
7:03
Oh, spillage is lickage.
7:03
All right, can you tell me anything about Old Speckled Hen?
7:03
I can't, I'm afraid, sorry, no.
7:04
Yum.
7:04
I feel like what I need for this is to be in a beer garden with some sun.
7:09
Yes, but I just feel it's like less intense, where it's like, if I were to drink that, I'd be like having a one woman party, you know what I mean?
7:14
I'd be ready on your own.
7:16
Yeah, yeah.
7:17
Crying into some Ben and Jerry's.
7:27
Yeah, probably.
7:27
Or some haggis.
7:27
Yes, whiskey and haggis.
7:27
Yeah, that might actually add to the flavor, I think.
7:27
I would, hence why people get so drunk when we have Robert Burns parties.
7:30
I actually really like this now.
7:34
I actually vote Scotland.
7:38
Sorry, I'm actually going to vote England.
7:38
We can't do this.
7:38
We can't keep, I think we're swapping.
7:45
No, it's what usually, um, Glaswegians, and I don't know about the Edinburgers, but Ouijas in the street of Glasgow, maybe around 11:00 PM at night, will drink this and only this tonic wine.
8:00
You know that they're drinking it because your whole mouth turns purple and it's a really, really classy, classy drink.
8:06
Yes, green.
8:06
It's classy, doesn't it?
8:11
So we're going to have a really good time after this.
8:11
Okay, on the other end of sophistication, we have the gin and tonic.
8:14
This might illustrate our differences in the best way possible.
8:17
What's the, um, percentage in this one?
8:21
Let's see, 15%.
8:24
Okay, quite good, yeah.
8:24
Okay, oh, it smells like Rubina.
8:43
Cheers.
8:43
Cheers.
8:43
Oh wow, and you like that?
8:43
I mean, I wouldn't say I love it, but I'd say I appreciate that part of my culture.
8:43
It's very sugary, isn't it?
8:48
I'll always back people if they want to drink this.
8:51
You guys got a sugar problem up there.
8:51
We don't have tea.
8:53
Let's wash that one.
8:56
Just wash it down with a lovely gin and tonic.
8:57
There we go.
8:57
Okay, here we go.
9:02
So good.
9:02
That's lovely.
9:02
I can smell the freshly cut grass.
9:06
I just want to be by a pool.
9:06
I can hear the Wimbledon tennis balls.
9:10
Yeah, that's so good.
9:10
I actually have to stop because I will download it.
9:14
I think we both have to agree on this one.
9:16
I think we do.
9:17
Yes, I think ding, ding, ding.
9:17
Come to the dark Great Britain together.
9:30
Yeah, united front.
9:38
Sorry.
9:38
Oh my God, there's still some line.
9:41
This is a, it's a crumpet.