Latihan shadowing: Science Nature and Exploration

Name: Science Nature and Exploration
Duration: 44 min 3 s
Description: Latihan bicara bahasa Inggris dengan “Science Nature and Exploration”. 1296 kalimat lengkap dengan penanda waktu tiap kata — dengarkan, tirukan dengan lantang, dan lihat kata mana yang benar-benar kamu ucapkan.

National Geographic
menengah
1296 kalimat
44:03

Dengarkan kalimatnya, lalu ucapkan dengan lantang

Kalimat 1

Dengarkan Shadowing

Transkrip lengkap

OK, Omar?0:05
Yeah.0:06
Man, it's soft.0:07
It's crumbling like mad.0:08
What's your foot, man?0:10
Just think about how great that foot is going to be.0:11
Surely it's an easier way down.0:13
Just be careful over there, because there's a beehive right on your left -hand side.0:15
No.0:20
Who stuck a beehive at the side of this?0:21
Look at them.0:24
Don't bother them, please.0:25

Tampilkan semua 1296 kalimat Tampilkan lebih sedikit

Don't bother them.0:26
Be careful.0:28
I'm in the state of Oaxaca, southern Mexico, the spiritual home of that delicious moale.0:39
Located nearly 300 miles southeast of Mexico City, Oaxaca is a bastion of indigenous culture and incredible produce.0:48
It's a food destination that's finally getting the tension it deserves.0:57
I'm on my way to meet the extraordinary Gabriela Camara, one of Mexico's most influential chefs.1:04
Now she's promised to show me a side of Oaxaca cuisine that very few people ever get to experience.1:10
Gordon!1:24
Gabriela!1:26
Wow.1:26
This is beautiful.1:28
Welcome.1:29
Gabriela Camara is one of Mexico's most respected chefs.1:31
When she was 22, her passion for farmed to -table cuisine led her to open Mexico City favorite, Contra Mar.1:34
Two decades later, she continues to put her own twist to time -honored traditions, making her the star of modern Mexican cuisine.1:42
Good to see you, Madani.1:50
How good to see you.1:51
My first time in Oaxaca.1:52
Oaxaca is a very complex part of Mexico.1:53
In Mexico, everybody's very proud of Oaxaca.1:58
Are you from here?1:59
I'm not from Oaxaca.2:00
I grew up closer to Mexico City.2:01
Right.2:03
But Oaxaca is the place for food.2:03
Everyone's talking about the moale, which, you know, I've never had a chance to master, but are they that good here?2:06
I mean, oaxaca is moale, moale is oaxaca.2:12
Moale is a rich, multi -layered sauce made from chili peppers, fruits, and multiple nuts and spices.2:15
It's very complex.2:21
It's very difficult to learn.2:23
I am very intrigued if you're going to master moale in a week.2:25
We'll see.2:29
While moale's very from kitchen to kitchen, many begin with chocolate.2:30
So, Gabriela introduces me to Reina Mendoza, the queen of cacao, to teach me how to make it from scratch.2:34
Hola.2:43
Reina.2:44
Hola, bienvenido.2:44
Gordon Ramsay.2:46
Mucho gusto.2:47
Pleasure meeting you.2:48
This is Contra Comal.2:49
And we, in general, they use comales to make everything, to make tortillas, roast different, you know, the chiles, the cacao.2:50
More here.2:58
Cuanto más, todo?2:59
Todo.3:00
Quieres que ponemos todo?3:00
Vamos a poner.3:01
This is a tradition.3:02
Yes.3:03
But it feels like a ritual.3:03
It's so much of a ritual.3:05
Cacao is really the beginning of the festive moale preparation.3:06
Right.3:11
It's very important.3:11
That smells delicious.3:13
So good.3:14
One of the really wonderful things about moale is you use a lot of ingredients.3:15
This corn, you use chiles.3:19
Chiles are the other really fundamental thing for moales.3:21
Garlic, of course.3:25
Garlic, onion, tomatoes, different herbs.3:26
So chocolate is essential in the moale.3:28
They have moales without chocolate.3:29
But this is more festive.3:31
It's more fancy.3:33
Listo.3:34
Listo.3:35
With the skins of the cacao beans removed, it's time to grind them, using a 50 -year -old tool that's been passed down through Reina's family.3:35
She's mixing the cacao, the cinnamon, and then she starts.3:44
All the ingredients should be in the center so they don't spread out.3:53
That's part of the technique.3:56
We can leave it to her or you don't trust her, right Reina?3:57
She doesn't really trust you.4:01
This is her metate.4:02
I'm here to work.4:04
Oh my lord.4:05
I want to see this.4:05
I can't wait to see this.4:06
Matt, how does she...4:08
To work with the metate, you have to work with the head.4:08
Trying to get a word in here is a nightmare.4:11
It's hard to get a word in any way, so that's not normal for me.4:12
But I sit, I listen, I learn, I'm going up to speed.4:15
Good job.4:20
Everyone thinks that Mexican cuisine is a simple, sort of rustic cuisine.4:22
This is...4:27
Well, this is why it's important for you to be in Oaxaca.4:28
Yeah.4:31
Because Oaxaca is so complex culturally.4:31
Yeah.4:35
And then the food is as complex as the culture is.4:35
Yeah.4:38
She says you need to relax because when we cook, we are transmitting our mood into the food.4:41
So slow down.4:52
Slow down and enjoy it, she's saying.4:54
That's the first time in my career I've been told to slow down.4:56
And that's the opposite to how I work.4:59
So I think I'm in for a tough week.5:01
That smells beautiful.5:05
Can we taste this now, please?5:07
Can we taste it now?5:08
We can taste it now.5:09
So traditionally in Oaxaca, chocolate is...5:10
No!5:13
It's to drink.5:15
But chocolate is prepared with water.5:16
Wow.5:18
That's just the start of the process that I need to go through to get a molle.5:19
Thank you.5:25
It smells festive with a cinnamon.5:26
It tastes so rich.5:30
And it tastes like there's milk or cream in there, but it's nice just water.5:32
That's down to the chocolate, right?5:34
Really good.5:38
Thank you.5:39
You're welcome.5:39
Delicious.5:40
Delicious.5:41
Chocolate is one of the very important ingredients and now you're going to go off on adventures to learn about other ingredients.5:42
In a week, you're going to come back and we're going to cook.5:48
And you're going to prove to me that you can cook Oaxacan meal.5:52
First stop, where are we going?5:56
Into the hills.5:57
Into the hills?5:58
It's going to be an adventure.5:59
Maybe you'll suffer a little bit.6:01
But you seem to enjoy suffering a little bit.6:02
You ready?6:06
I am.6:07
I've got only one week to learn about one of the world's most complex cuisines before I go head to head with Gabriella.6:12
Fortunately, she's arranged for some of her friends to help.6:19
Local guide, Carlos Guzman, is taking me to meet them.6:23
Now, Carlos, I'm here to meet a man called Omar to hopefully find some delicious ingredients.6:29
Yeah, just keep it straight.6:37
I can't go anywhere else, can I?6:38
Oh, f***, sorry.6:39
You are kidding me.6:42
Come on, stop it.6:44
No.6:46
Be careful.6:47
Be careful.6:47
You don't get that close, OK?6:47
Omar, Pepe!6:51
What's up, Gordon?6:52
Are you coming down?6:53
Where's the buffet?6:54
This way.6:55
Come on down.6:57
Surely there's a road down.6:58
Fifteen miles that way.7:00
Seriously?7:01
Yeah.7:02
Come on, come on.7:03
Are you crazy?7:04
No, you have to rappel down, man.7:05
Oh, f***.7:07
Let's go, Captain.7:09
I came here determined to unlock the secret of Molle.7:11
If I'd known the first step was to scale a cliff, I may have sent one of my sous chefs.7:15
Gordon is coming down.7:20
Watch out.7:22
You're like that, man.7:25
One is tip by one.7:28
OK, Omar.7:30
Yeah.7:31
OK.7:31
Man, it's soft.7:32
It's crumbling like mad.7:34
What's your foot, man?7:36
Just think about how great that foot is going to be.7:37
It's hard to get your feet in because it just slips away.7:39
Surely it's an easy way down.7:44
Just be careful over there because there's a beehive right on your left -hand side.7:46
Hey, f***.7:50
Who stuck a beehive inside of this?7:51
Look at them.7:54
Don't bother them, please.7:55
Don't bother them.7:57
F***.7:58
Be careful.8:00
F***.8:01
There you go.8:10
F***.8:11
Good job.8:12
Glad to hear how.8:13
Some call Omar Alonso the unofficial mayor of Oaxaca.8:15
Man, good to see you guys.8:19
His friend Pepe Carazosa grew up on this land and has foraged it since he was a child.8:20
So these ingredients are somewhat unique, right?8:27
This is the only place where you can find them.8:29
Right.8:31
And it's very unique how you find them and where you find them because it's not like they're laying around somewhere, you know?8:31
Gotcha.8:36
So are these mainstream ingredients or is this a wild ingredient?8:37
This is a wild ingredient and we are right here.8:40
What's the axe for?8:43
Chopping out a cactus?8:44
No.8:45
What about right there?8:45
What the hell?8:47
What?8:48
The tree trunk?8:48
You see that?8:49
Oh, these serious?8:51
Yeah.8:53
Inside here?8:54
It's like breaking a piñata, you know?8:55
You break it and you see what's in it.8:57
There's ingredients in here.8:58
There's food in there, yeah.8:59
No, we just need to get it out.9:01
One.9:05
One.9:08
What the hell can be inside this log?9:10
Your price when you're cooking against Gabriela.9:12
Yeah.9:13
Pepe said this was like breaking a piñata.9:14
There you go.9:17
Uh, no.9:20
But I've never been to a birthday party and seen a blindfolded kid swinging an axe.9:21
Oh, you just killed our food, I think.9:28
P***, Pepe.9:30
Off you go.9:31
P***, p***.9:32
Well, look at the bright side.9:33
We're going to have plenty of firewood.9:34
Ah!9:38
Ah!9:39
What is that?9:40
What?9:42
A grub?9:43
That's a gusano, yeah.9:44
Here's another one.9:45
There's another one.9:46
It's pure protein.9:49
Protein?9:50
It's pure protein.9:51
A bloody worm.9:52
Yes.9:52
If this is what's inside of a Oaxacan piñata...9:53
Whoa, it's biting me.9:56
Please, don't invite me to your kid's next birthday party.9:58
Yes.10:04
Yes.10:05
I listen, I have a bad, bad, bad history of worms.10:06
We're not eating these things, Ro, are we?10:09
No, we're not.10:10
We've got to cook them now.10:10
You see how delicious they're going to turn.10:11
Pshh!10:13
Honestly, I don't think I've ever been so happy to eat cooked worms.10:14
This is it.10:19
This is it.10:20
No salt, no pepper, no...10:21
Nothing, nothing.10:22
Okay, pick your worm and then cook it the way you want.10:24
Pick my worm.10:26
Over easy.10:27
So I'll go for this one here.10:28
Okay?10:29
Pepe, that's yours.10:30
Yeah, that's just your Pepe.10:32
So when would you eat this?10:33
In the winter, when it gets cold.10:35
This will be the protein.10:37
People survive on these things in the winter?10:38
Yeah.10:39
Can you see that, laid on top of a delicious moly negro?10:40
Oh, yes, definitely.10:43
I'm not too sure.10:46
Well, this is what we want.10:47
The color.10:48
That texture, yeah, and the color.10:49
Ooh, they smell good already.10:50
All right, go for it.10:52
You go first, because you're our guest.10:53
I'm hoping they taste better than they look.10:55
Come on, because they don't look very appetizing.10:57
Any last words you would like to say?10:59
So you just take a bite, crunch it.11:02
Chew on it?11:04
Yeah, okay.11:05
I mean, the hills outside Oaxaca, and my guides, Omar and Pepe, are introducing me to one of their favorite snacks.11:17
Okay.11:24
I can't say I share their enthusiasm.11:25
It's very pasty.11:35
It's very mealy.11:37
Did it taste like a good meal?11:39
How does it taste?11:39
It's like butter to you.11:40
Butter, no, it tasted like sawdust.11:40
Gone warm, creamed up, and pepe.11:43
Salud.11:45
Wow, they're really good.11:49
Not for me.11:52
I feel kind of bad that you didn't like them, and I'm going to give it a second try if you're up for it.11:53
Something also very, very unique and interesting.11:58
Scop.12:01
It can't be difficult on the back of that.12:02
Liquid worm.12:04
If I'm going to compete on Gabriela's manor, even though they're not my cup of tea, I've got to think of a way of using those worms.12:06
For sure, it's going to be sweeter.12:15
Sweeter.12:16
Unique also.12:17
Right, but what are we looking for?12:18
We're looking for honey ants.12:19
Honey ants?12:21
Yes.12:21
Here?12:22
Yeah.12:23
Omar tells me that these ants come out at night and collect nectar from the plants and trees around them to produce their own kind of honey.12:24
That's the food for the rest of the colony.12:32
How do you get the honey from them?12:34
You just put it in your mouth, and as you put it in your mouth, they're going to pop.12:36
Bloody hell.12:39
The cool thing is that the ant doesn't die, so you just pop it, drink the honey, and then you just put the ant back into the hole.12:40
Really?12:46
Yeah.12:47
Oh, there's some ants.12:48
So that's a good sign.12:48
OK.12:50
Go for it.12:50
Just lay down on the floor.12:51
Got it.12:52
Oh, my God.12:53
Look how many we found.12:54
That's all honey?12:56
Yeah.12:57
It looks like a ball.12:58
Yeah, it's their belly.12:59
Really?13:01
Yes.13:01
And they're more hanging down here?13:03
Oh, that's good.13:05
And they're all at the top.13:06
Oh, my God.13:07
They're all there.13:08
There's a whole full of sacs.13:09
How beautiful are they?13:12
Wow.13:13
Wow, that's plenty.13:14
One, two, three, four, five.13:15
They're all different sizes, too.13:16
They're beautiful.13:18
And why aren't they biting?13:19
Because they're what happens.13:21
They're friendly.13:22
The actual sac is connected to the body.13:23
Mm -hmm.13:25
And they're like little bloons, aren't they?13:25
They look like amber, no?13:28
So just bite the belly.13:30
Mm -hmm.13:32
You just literally suck on its sac.13:32
Yeah.13:34
Oh, f***.13:37
F*** delicious.13:49
Yes.13:50
It tastes like sort of sweet, honey -stroke cider vinegar.13:51
From my main course, this one's my appetizer.13:55
It's a real f***.13:57
Oh.14:00
Oh, I did just go for it.14:01
It's pretty unique, isn't it?14:05
Yes.14:07
Ah.14:11
Man, he's still alive.14:13
Look, it's sweet.14:14
So how come it's so sweet?14:16
Because of what they collect at night.14:17
All of the flowers and the nectar from the different plants around them.14:19
And would you cook with them or just...?14:22
I think it would be really hard for you to collect a lot of them.14:24
Yeah.14:27
I mean, the ants were delicious, but I can't transport them because you suck that belly off the ant.14:28
That's a little treasure, a little nugget of magic that Oaxaca has as a secret ingredient that I can't take.14:34
That was delicious.14:40
I'm glad that you like it, but we're not quite done yet.14:41
We have another surprise for you.14:44
One more.14:45
One more.14:46
As tasty as that?14:47
Yes.14:48
That was way better than the worms, by the way.14:49
Yeah.14:51
You see that right there?14:52
That's a tree.14:54
Look deeper?14:56
What is that?14:56
It's a wasp hive.14:59
Stop it.15:00
Why are we...15:02
Why are we collecting wasps?15:02
There's larvae, but also honey in it.15:04
Wasps don't produce honey.15:07
They do.15:08
It'll be a surprise.15:09
Pepe, is he serious?15:10
See?15:11
You ready?15:12
But...15:14
Stop it.15:15
You've got to put that on first.15:16
Will they get angry?15:18
Let's say they wouldn't enjoy our company.15:19
Putting on a protective suit is never a good sign.15:22
Apparently, gathering the larvae requires a lot of courage and a touch of crazy.15:25
You see it?15:31
Yeah.15:32
All right.15:32
The plan is to tie a rope to the tree and shake it into all the wasps have left the nest.15:33
How many wasps are in there, roughly?15:39
I think 5 ,000, 6 ,000.15:41
5 ,000.15:42
5 ,000 wasps?15:43
Yes.15:44
So right now, they're all sleeping?15:45
Yes.15:46
They're cold because of the weather changed.15:47
Look at it.15:50
Wait, wait, wait, wait.15:52
Pepe, for f***'s sake.15:54
Pepe, don't shake it yet.15:55
Wait.15:57
Thousands of wasps inside that little nest.15:58
You don't want to piss off a hive anytime.16:02
They're coming out.16:05
They're coming out.16:06
Pepe, Pepe.16:07
Pepe?16:07
Pepe, run over here, please.16:08
Pepe, not yet.16:09
F***ing hide behind you.16:11
We ready?16:12
Ready.16:13
Yeah, Pepe, this is his back garden.16:13
So, you know, he was right up there tying the sort of lasso, and then we were tugging and pulling, and all of a sudden, they started coming out.16:15
Isn't this a bit crazy for ingredients?16:21
Yes.16:25
Okay, stop, stop.16:26
Okay, stop, stop.16:27
Check if the queen is gone.16:29
This is crazy.16:31
Wait, wait, wait.16:32
Are you coming out?16:33
Yes.16:34
Hold on.16:34
What's he doing?16:36
He's shaking it.16:37
F***ing f***ing.16:39
Did you see any wasps leaving?16:40
Yes, yes, there are wasps.16:41
Yes, there are wasps.16:42
F***ing f***ing.16:44
I'm going to bring the machete.16:44
He's going to, he's getting the machete.16:46
I'm a shetty.16:47
He's going to fight them.16:48
F***ing.16:49
I'm in the hills of Oaxaca, attempting to harvest wasp larvae for my final cook.16:57
What's running my shetty?17:03
He's going to, he's getting the machete.17:04
I'm a shetty.17:06
He's going to fight them.17:06
F***ing.17:08
But the two guys and with seem hell bent on making sure I don't get there.17:09
Five thousand wasps.17:16
Isn't that a dangerous thing to do down there?17:17
I think so.17:21
Oh, he got it.17:22
Are they all gone?17:24
They're all gone.17:25
It looks like it.17:25
This is as soft as paper.17:27
Layer by layer, you have to break it up.17:30
Oh, that's honey.17:32
This.17:33
Look, you see it?17:34
This bit here's the honeycomb.17:35
Yes.17:36
You want to get it off the branch?17:37
Okay.17:39
This is going to be your second weapon in the cookout at the end.17:41
There's the honey there, no?17:44
Oh, that looks good.17:46
Shall we?17:47
Shall we try it?17:48
So I had no idea that wasp would use honey.17:49
Ah, here, with everything?17:51
Yes, yes.17:52
You have to eat the whole thing.17:53
Cheers, guys.17:54
Wow.17:56
Mmm.17:58
That is so delicious.18:00
That is so sweet.18:02
Cracking this, like, paper mache, skull open and you've got these incredible little compartments that are laced with the most amazing honey, not as sweet as bee honey, but so18:03
delicious.18:14
Oh, my God.18:15
The honey is great, but the main ingredient is the larvae that you're going to find in there.18:15
Oh, my God, look at that.18:19
Oh, jeez.18:23
That's the larvae there.18:25
That's the larvae there.18:26
So that's the...18:28
So they're wasp eggs.18:28
Mm -hmm.18:30
And so what would you do with the larvae?18:30
So you cook them and then you make sauce with it.18:32
Wow.18:35
There you go.18:36
And so what's in here?18:37
You've got the larvae.18:38
What else is in there?18:39
Garlic, onion, chili, water, salt.18:39
Wow.18:42
Mmm.18:44
Wow.18:46
That is beautiful.18:47
It's definitely giving me some great ideas ahead of the final cook.18:48
Mmm.18:50
For me, it's interesting to see what Oaxaca has to offer and these ingredients are second to none.18:51
Yeah, we have it all.18:58
Delicious.18:58
Good job.18:59
Yep.18:59
Seriously.19:00
Bravo.19:01
Perfecto.19:02
Mmm.19:03
I'm starting to get up to speed with the Oaxacan DNA now.19:04
It's more than just chocolate.19:09
This has got incredible layers that are in abundance.19:10
With only a few days left until the final cook, I need to go big or go home if I'm going to have any chance of beating Gabriella.19:21
And that means I need to get my hands on a world -class moale.19:29
So I've asked Oaxacan foodie, Nicky, to introduce me to our local legend.19:33
Now, Nicky, you said you're going to take me to a guy that produces the best moale in Oaxaca.19:40
Yes.19:46
So he is right over here, Jorge.19:46
They call him el moale, because his moale is that good.19:48
Seriously?19:50
Yes.19:51
What, in here?19:51
Yeah, it's right here.19:52
You see the sign?19:53
Alfoncina.19:54
I can't wait.19:55
Alfoncina.19:56
This place looks beautiful.19:58
There's Jorge.19:59
Ah.20:00
Jorge.20:01
Hey.20:02
Good morning.20:03
Good morning.20:04
You good?20:05
Nice to meet you.20:06
Nice to meet you.20:07
Absolute pleasure.20:07
Yeah.20:08
So this is the...20:09
It's a family recipe.20:10
This is a family recipe.20:11
A family recipe.20:12
All upstairs, right?20:13
Big secret.20:15
Bueno, en este momento ya no es secreto.20:16
Now it's not a secret.20:18
Just between you and I.20:20
OK?20:22
I'll keep it a secret.20:22
Promise.20:24
OK.20:25
For the first step, Jorge has me blistered tomatoes and tomatillos.20:26
Me vas a ayudar limpiendo los chiles.20:31
See?20:33
Next, while I clean and remove the seeds from the chiles...20:33
En lo que yo estoy tostando acá fue volento todo.20:37
Jorge toasts different nuts and spices on the comal.20:39
I got up to speed with making chocolate.20:43
Mm -hmm.20:45
And what else is going into this?20:45
Thyme, oregano, sesame seeds, raisins, garlic, almonds, and cinnamon.20:48
And then the onions are going to roast on the cold?20:56
Exactly.20:58
There's nothing measured out.20:59
Jorge's just cooking with the eyes.21:01
Mm -hmm.21:03
Is that disconference?21:04
I think it's just practice, a lot of practice.21:05
Cooking with your heart is going to give a lot of flavor.21:08
Es el chile que limpiaste.21:12
So that's the chile that you just cleaned.21:13
So now you can mix everything together.21:15
Mix it all up?21:16
Yeah.21:17
One of the best batches I've ever had in my life, and I'll be cleaning.21:19
One of the cheapest.21:23
With the almost dizzying variety of spices and nuts, we add, of all things, roasted plantains.21:25
I mean, I just love the smell of this.21:34
It smells incredible.21:37
All in with the plantain, right?21:38
Exactly.21:39
Tell you what, I'm going to look at cardboard in a completely different way now.21:40
You know that?21:43
Honestly.21:44
Once the tomatoes have cooked, they're added to the toasted and roasted ingredients.21:45
So beautiful.21:50
It smells smoky.21:52
Las semillas que tú limpiaste de los chiles, ahora las vas a poner ahí.21:53
The seeds on the beginning?21:56
Yeah.21:58
Taking the seeds from the clean chili pods, Jorge has me light them on fire.21:59
Para que le dé el sabor.22:05
For a flavor.22:06
Perhaps the first time I've ever intentionally burned my food.22:08
So that smells good.22:12
It smells really good.22:13
So this is where the hard work really begins.22:14
Hold on a minute.22:16
Sí.22:16
Jorge's been cooking walle every day since she was 14.22:17
Not a day in a culinary school, and just that level of knowledge she has is extraordinary.22:20
It smells delicious, but it does look like something inside of a diaper.22:29
Doesn't it?22:33
Es importante también aprender a hacer mole, aprender a hacer tortillas.22:35
Porque regularmente el mole lo untas o lo embarras en tu tortilla.22:38
Now that you've learned how to make a proper mole, you have to learn how to make proper tortillas.22:42
Excellent.22:46
You ready?22:46
Gracias.22:47
Man.22:48
While Jorge finished the grinding and cooking of the mole, he sends me off to meet his mother, Elvia.22:51
Hola.22:57
Hola, Luira.22:57
Mira.22:59
Muy bien, y tú te presento a Gordon.23:00
She'll be showing me how she makes her soft tortillas.23:02
Sí.23:07
Es fácil.23:09
Mira.23:10
Sí.23:11
Ok.23:11
So now look.23:12
Right.23:14
Just a gentle press there, yeah?23:16
Yeah.23:18
Ah.23:22
No, no, no.23:23
No, no, no.23:24
No, no, no.23:25
What happened there?23:25
That's not right.23:27
Oh, así, pero con una mano.23:28
Just with one hand.23:29
You can't use both of your hands to put it down.23:31
Yeah.23:33
Ok.23:33
Apparently, two hands aren't always better than one.23:34
Leave it to the Oaxacans, and their complicated cuisine, to make a Michelin star chef feel like a total donkey.23:37
Oh, bollocks.23:45
Ok.23:47
Tranquilo.23:47
Tranquilo.23:49
Tranquilo.23:50
I've got it.23:53
I've got it.23:54
Watch.23:55
Ok, ok.23:55
Sí.23:56
Así.23:57
Te quedan mejor así.23:58
Sí.23:59
Ok, getting there.24:00
Slowly.24:01
We're getting there.24:02
It takes a few tortillas, but I finally start to get the hang of it.24:03
Sí.24:08
Ok.24:09
It's your last test.24:11
Ya.24:15
Ahí va.24:15
What's she saying?24:16
Get out.24:17
No.24:17
No.24:18
No.24:18
No.24:19
She says, you know, you're learning.24:20
It's going ok.24:21
Ok.24:22
I finally got Elvia's stamp of approval, but something tells me she's not offering me a job.24:23
You are an amazing artist.24:29
I mean, pretty clearly, it runs in the family, right?24:31
Absolutely.24:34
Is the Moli ready?24:34
No, aún no, pero hay algo que debamos enseñar.24:36
Apparently, there's one other thing that she wants to show us.24:39
After you, please.24:42
Man.24:43
Maki Moli can be an all -day process, and instead of me hovering around waiting for a taste, Elvia has found a way to keep me busy.24:44
Hola.24:54
Te presento a mi hermana.24:55
Pleasure meeting you.24:56
Acá es un temáscal para curar el cuerpo.24:58
This is a traditional healing practice.25:03
Oh, you want to heal my body?25:05
Yeah, that's right.25:06
Where?25:07
This is...25:08
Stop.25:09
You're going to get into this little oven right here.25:10
This is a...25:12
It's like a steam room.25:13
Yes.25:14
On the floor.25:15
Mm -hmm.25:16
Jorge's aunt, Elia, will be showing me a temáscal.25:17
So you're going to have to take your clothes off.25:20
Stop.25:22
It's the first step.25:22
Mama, I love you, daily.25:24
You want me...25:26
Yeah.25:27
Start naked in the neighborhood.25:28
Come on.25:29
All of your clothes.25:30
I wouldn't do that to the ladies.25:31
She has a blanket.25:33
Oh, a blanket.25:34
You can cover yourself with a blanket.25:35
Thank you.25:36
Okay.25:37
Close your eyes, mama.25:38
Que cierran los ojos.25:39
Man.25:43
Okay, get the blanket, girl, please.25:45
Just in case the neighbors are peeping.25:46
I see.25:48
I see.25:49
I see.25:50
I just want some more, eh?25:50
Elia begins rubbing me with a herb mix to open my pores.25:52
Or maybe she's seizing me.25:57
At this point, it's too early to tell.25:58
Oh, not too far down there.26:01
Not too far down there.26:03
Is it burning a bit?26:03
It is in my crack, yes.26:04
So she's going to go in first.26:07
Okay.26:09
Coming here.26:09
Mm -hmm.26:11
The things I do for food.26:12
The things I do for food.26:19
I'm in Mojaca, and my journey to tasting a delicious moley has taken a detour to a full body cleanse in a tiny sweat lodge.26:22
Now it's very steamy in here.26:32
She's laid down next to me now.26:34
Okay.26:36
Oh.26:37
Good.26:38
So she's holding my hand in the air where the hot steam is.26:38
Oh, f***.26:41
Woo.26:44
There we go.26:44
Okay, Gordon, you're ready.26:48
F***.26:50
Thank you.26:53
Teyden.26:54
I came for an amazing understanding how to make a moley.26:55
I had no idea I'd be getting naked in somebody's garden.26:58
Please, my, have some moley now.27:02
Of course.27:04
But I do have the magic, and I feel cleansed.27:04
How are you?27:10
I'm good.27:11
Oh, my Lord.27:13
Thank you.27:14
That is beautiful.27:15
Mm -hmm.27:16
Oh, my God.27:19
That's delicious.27:21
Yes.27:21
Very delicious.27:22
It's rich, charcoal, spicy.27:24
So what you're trying here is Oaxaca.27:29
Wow.27:31
So rich.27:32
Really good deed.27:33
Now take a jar for the final cook, because there's no way I can make that in one day.27:34
Caracasig.27:38
For the cooking.27:39
That is magic in a jar.27:41
Moley is the essence of Oaxaca cuisine.27:43
But that stuff doesn't take two, three hours to make.27:47
That takes sometimes days.27:50
So capturing that magic in that jar, I feel like I've got a bit of a head start.27:52
Where's my clothes?27:57
Oh, yeah, they're right over here.27:59
I think they're baking on top.28:01
Yes, yes.28:02
Thank you.28:02
It's the day before the final cook, and if there's one true Oaxaca ingredient other than moley that I need to compete against, Gabriela, it's mezcal.28:05
Make no mistake.28:15
mezcal is not the same as tequila.28:16
Both come from the agave plant, but mezcal is produced in small batches and considered more artisanal than tequila.28:19
Now, I know it's still early, but Gabri said there's a local man called Armando who produces one of the best mezcal anywhere in Mexico.28:28
Armando!28:39
Hey, Gordon!28:40
Hello, my friend.28:42
Hey, how are you?28:43
What a beautiful place.28:44
Welcome.28:46
Good to see you.28:46
Good to see you.28:47
Now, this is incredible.28:47
Agave for mezcal.28:49
Agave for mezcal.28:50
Yes.28:51
Now, Gabri said that you're producing some of the best mezcal anywhere in Mexico.28:52
What makes it so special here?28:57
It's not machines.28:58
It's all by hand.29:00
Your flavour profile is somewhat unique.29:02
It's smoky.29:04
Smoky?29:05
Look at this.29:05
Well, hola.29:06
This is how we harvest the gabbe.29:09
Wow.29:11
Everything's by hand.29:11
So they look like giant pineapples.29:12
Yes.29:14
It is.29:15
It's about 100 kilos each.29:15
Each one.29:18
Hey, friends, take a little break.29:18
The worker is here.29:21
What's that?29:22
It's time to take a break.29:23
Tea time.29:25
It's your turn.29:25
Go.29:26
Please.29:27
Gotcha.29:28
Right.29:30
So you're not going to make this easy, are you?29:30
Hatter, hatter.29:41
To get to the pina of the agave, Armando first has me removed the spiny leaves.29:43
Oh, my God, Gordon.29:49
I'm getting there.29:50
I think I will never hire you again.29:53
Give me time.29:55
OK, OK.29:55
It's slightly different to the kind of knives I use.29:56
Come on, Gordon.29:59
This is your first one.30:00
You have 40 more gabbes.30:00
40 more?30:02
Yes.30:02
So literally you go through 40 of these a day?30:03
It's around four tons a day for each guy.30:06
Do you have any blisters?30:10
Oh, my God.30:12
I know.30:12
That's a senorita hand.30:15
Hold on.30:16
That's a senorita hand.30:17
Hold on.30:18
There's chef's hands.30:18
I've got blisters, but come on.30:19
Senoritas.30:20
How do we get this into mezcal?30:21
Next step is cook the gabbe, grind the gabbe, and ferment it.30:22
Gotcha.30:27
So it's a long process.30:27
It's mezcal.30:29
It's not tequila.30:30
No.30:31
So you think it's the hard part?30:31
It's not.30:33
Seriously?30:34
Nah.30:35
Go on.30:35
Once we cut this, you have to lift it.30:36
We have to what?30:38
You have to pull it out with the hands from the ground.30:39
Hold on, man.30:42
Yes.30:42
How the hell do you pull that out of the ground?30:43
To remove the agave, Armando uses a koa, a long -handled blade that cuts the bulb from the roots left in the ground.30:46
You bastard.30:56
You're f***ing...30:58
Yeah, you're f***ing out my leg.30:59
Okay, go ahead.31:01
Just go ahead and...31:03
What did you think, Glenn?31:16
What do I think?31:17
Come on, surely.31:20
I've earned a drink now.31:21
Man, you're one tough cookie.31:23
Now, now for the majestic bit.31:26
The exciting part.31:29
Yes.31:30
Woof.31:33
Oh, that's enough of this.31:34
Thank you.31:35
Come on, Gordon.31:36
It smells slightly smoky.31:38
It's smoky, sweet.31:40
Here's to the blisters.31:42
For the...31:45
For the...31:46
For the...31:46
For the...31:46
For the land.31:46
This is how we...31:47
You put it back into the land.31:48
Yes, just a little bit.31:49
Let's see.31:50
Bless the land.31:51
Salute.31:52
Salute.31:53
What do you think?31:59
Wow.32:03
It's very smoky.32:04
Now I understand that process.32:05
That's the process.32:06
And it's sweet as well.32:07
That's the difference between the muskau and the killer.32:08
It's giving me some ideas for the cook.32:11
Maybe marinate.32:13
Maybe finish.32:14
Maybe you can marinate.32:15
Yeah?32:16
Definitely.32:16
But it's pure class.32:17
That's the labor of love right there.32:19
Salute.32:21
Salute.32:22
Gracias.32:22
Thank you.32:23
It's a powerful liquor, without doubt.32:23
And it's unique.32:25
Again, just another layer of what Oaxaca has to offer.32:26
I just got to put into practice now.32:30
And hopefully, do it justice.32:32
The day of the final cook has finally arrived.32:37
And I'm meeting Gabi at a local mezgal distillery.32:40
It's time to put all that I've learned to the test in a true Oaxacan showdown.32:44
Gabi!32:51
What happened to you?32:51
I've been busy, girl.32:53
So good to see you.32:54
It's very good to see you too.32:55
I'm good.32:56
Oh my god.32:57
How have you been?32:59
You started?33:00
Of course I started.33:01
What do you mean?33:01
I'm going to let you with?33:02
No way.33:03
Extraordinary week, by the way.33:03
Oh, good.33:04
Seriously, you said get out there and find something off the beaten track.33:05
And did you?33:09
Eww.33:11
It's the day of the final cook.33:19
And Chef Gabriela Kamaru and I will be duking it out using some of Oaxaca's most local ingredients.33:21
You said get out there and find something off the beaten track.33:28
And did you?33:32
Eww.33:34
Please tell me you haven't got these incredible worms.33:35
I don't.33:37
I'm hoping I have got up to speed with the DNA.33:38
Of Oaxaca cuisine, the moale.33:42
Magical, right?33:44
I had no idea how long a sophisticated moale takes to cook.33:45
And we were there all day.33:48
Yes.33:49
You didn't tell me how to get naked for a steam room after it.33:50
Come on, really?33:53
Did you get naked in front of the ladies?33:53
I had a towel.33:55
Because I'll bet you they were more and more mortified than you were.33:56
What happens in the steam room stays in the steam room.33:58
Right now, there's moale to be made.34:01
So I'm going to do moale three ways.34:05
OK.34:07
You spoke about the moale neglo with the chocolate, right?34:08
Yes.34:10
So I'm going to start off with braising my chicken.34:10
OK, girls?34:14
So you chose the chicken for the moale neglo.34:14
OK.34:16
And then I've got some pork and loin shoulder.34:17
And what's that going to be for?34:19
I'm going to shred that and put that inside the chili reino.34:20
OK.34:24
Look at you.34:25
You said get up to speed, right?34:26
Yes, I did.34:28
Tell me what you're doing.34:28
I am making moale neglo.34:29
Hold on.34:31
You're using this.34:33
Well, who sent you there?34:34
What do you think?34:35
I'm not going to use it?34:36
Of course I'm going to use it.34:37
Hold on a minute, girl.34:37
Yes, we're using the same base of the moale, this moale neglo.34:38
But you know what?34:44
It never is the same moale, because you always add things onto it.34:45
That's a big kick in the goonies for me.34:49
No, and you know what I'm doing?34:51
Go on.34:52
I'm using turkey instead of chicken.34:53
I'm not a big fan of turkey.34:55
Turkey was the bird that people had here before the Europeans got here.34:56
Really?35:00
I'm going to use the brown meat of the turkey, shredded.35:01
Right.35:03
Whenever you let me use the grill, because you're very...35:04
I was giving it a bit of space.35:09
Please.35:11
I get excited for these kind of stoves.35:12
Everything's smoky here.35:14
Yes, everything's smoky.35:15
Why is that?35:17
Is that because of the style of the cooking?35:17
We cook with fire here.35:19
Right, I've got some space here for you now.35:21
OK, I'm coming.35:22
Gabby definitely needs room on the grill, because in addition to her black moale, she's making a green moale.35:25
This is my pipián verde.35:32
All of that.35:33
Is that spicy?35:34
No, it's lovely.35:35
It's parsley, garlic, also dried shrimp.35:35
Right.35:38
And a yellow moale as well.35:38
That's three moales if you're keeping score at home.35:41
Is that too much color on the pumpkin?35:44
Are you happy with that?35:46
I'm happy.35:46
You sure?35:47
Yeah.35:48
I know the mezcal needs to be smoky, but do you want to smoke your pumpkins that much?35:48
Yes, I'm loving them.35:52
Just asking, that's all.35:54
If I was to deglaze the worms with a touch of mezcal...35:56
It's very Frenchy of you, but go ahead.36:00
I'm just hoping they're going to be a bit of a delicacy.36:02
Mezcal on tap.36:06
Come on, girl.36:07
That is beautiful.36:08
Frenchy, Frenchy.36:08
Ooh, there you go.36:10
Mmm.36:12
I really want to see what the Mexicans think of these.36:14
Just a little flambé.36:16
Come on.36:17
Mmm.36:18
Oh, my God.36:19
Smell in there.36:21
Thank goodness for garlic, I tell you.36:24
I never thought I'd say that, but those worms look delicious.36:26
If I'm going to go down today, I'm going to go down in flames, OK?36:29
I'm going to be hungry.36:31
How are you doing with your dishes?36:32
Yeah, I'm a little bit behind.36:34
I need to fry my chili relleno.36:35
This will fry the chili relleno.36:37
That takes a long time.36:39
You're late.36:40
You are on it, aren't you?36:41
I am.36:42
I hope so.36:43
OK, can I go back on the stove now, please?36:44
Oh.36:46
You're hugging the stove?36:46
Well, that's...36:47
No, I'm not.36:48
Um...36:49
I only have this little tiny pot.36:49
Come on.36:52
With the guests due to arrive any minute and three moales in the works, we're both feeling the heat.36:53
Oh.37:00
Come on.37:01
OK.37:03
Give me more than OK, please.37:03
I mean, el moales made it.37:06
Come on.37:07
Yes.37:08
El moales started it.37:09
I'm finishing it.37:10
So yours is darker than mine.37:11
Because I didn't add tomato.37:12
Did you add tomato?37:13
I did, yes.37:14
I didn't.37:15
Tomatoes.37:15
Tomatoes.37:17
The wasp larvae sauce.37:17
Come on.37:21
You like that.37:24
There's no OKs there.37:25
You know that's good.37:26
It's really good.37:27
Then a little nutty.37:28
Nuttiness, like little...37:28
Exactly.37:30
A little bit at the end.37:30
Right.37:32
Oh, here's our guest.37:33
Hola, Gaby.37:34
Hola, hola.37:35
Hola.37:36
Hola.37:37
Hey.37:38
Hey, Capitan.37:38
Hola.37:40
Ahora sí, eh.37:41
Ahora sí van a probar.37:42
My new Oaxacan friends from the past week have arrived.37:43
While they almost killed me, the hard work was necessary, and I hope they can taste it in my dishes.37:48
It's ballsy of both you and me to be cooking Oaxacan food or Oaxacan experts.37:54
I know, I know.37:59
Are you starting to feel the pressure?38:01
I am.38:02
I'm nervous about this meal.38:03
Que su fresco.38:05
Just to finish those chile arero.38:06
Just a touch more chocolate on the chicken.38:08
You're fancing it up.38:11
I'm using every trick in the book just to stay in the same lane.38:12
Wow, those are your tricks.38:14
Madame, madame.38:17
Are you done?38:18
I didn't think I was going to say this, but I'm nearly done.38:19
So am I, my dear.38:22
Okay.38:25
Please.38:27
Move.38:29
Done?38:30
Amazing.38:31
That looks beautiful.38:32
You know what?38:32
We didn't make the tortillas.38:34
Oh, really?38:35
Oh, my God.38:36
We didn't make the tortillas.38:41
Oh, really?38:43
Oh, bollocks.38:43
Our Oaxacan experts are seated and waiting, but we're missing a fundamental element of any Mexican meal.38:45
Freshly made tortillas.38:52
Not too hard.38:53
You're already squishing it.38:55
Okay.38:56
Now the difficult part.38:57
That's too thin.38:59
Elvia.39:00
I don't know what good of a teacher Elvia was.39:02
Ay, ay, ay.39:05
Shall we?39:08
Yes.39:09
Oh, my God.39:09
The moales are hot and ready, so I guess we'll have to live without tortillas.39:10
It's time to find out if I've been able to scratch the surface of what I now know is one of the world's most complicated cuisines.39:15
So nice to see you all.39:23
Okay.39:25
First of all, I would like to apologize for the tortilla.39:26
Excuse me.39:29
Too thin.39:30
Yeah, my fault.39:31
And my three dishes.39:32
The first one is the chicken done with that mole negro.39:33
I put a little bit more extra chocolate in there, enriching it.39:35
The second dish is the beautiful chili areno with some braised pork, and that's with a almost like a tomato base moale.39:37
A bit sweeter.39:44
And the third dish is the tostada with the special worms, the protein.39:45
Camelize, glazed with a little bit of mescal.39:49
Madam.39:51
I made with your black mole.39:52
I put turkey in it, and I made it into tostadas with plantains, and then a pipián mole verde with shrimp, a little bit of nopales, the paddles, and then39:55
the mole amarillo with the grilled squash and the shoots and the blossoms of the squash.40:05
So it's a squashy dish.40:11
Salud.40:13
Salud.40:13
Gracias.40:14
Gracias por la comida.40:15
Enjoy.40:17
Please.40:17
Gracias.40:18
Gracias.40:19
Y una.40:24
Así sí, sí, sí, ha hecho mucho más.40:25
So they dig it in.40:31
I mean, I'm nervous just because these are the experts, you know?40:33
Sure.40:36
Look at the talent on that table.40:36
Which one was your favorite, Nikki?40:38
Chilarelleno, so usually really juicy, and this was a bit dry.40:40
But you know, we were really missing the tortillas.40:44
I'm more nervous about Mr.40:46
Mole in terms of what he thinks of my mole, el mole.40:48
No, no, no, I agree.40:51
I hope we didn't mess it up because I'm on the same boat as you.40:53
Sí, claro.40:56
Evidentemente lo pruebas y sabe a fiesta, sabe a...40:57
una gran reunión.41:02
Okay, we have a winner then.41:03
It's judgment time.41:05
You ready, girl?41:06
Let's go.41:07
Good luck.41:07
Good luck.41:08
Uh -huh.41:09
Okay.41:10
Now, this week's been all about the mole, right?41:13
So, uh...41:15
whatever the result is, trust me, I have an extraordinary week, let me tell you.41:17
But should we start off with the green mole?41:20
Well, green mole was amazing.41:23
It was definitely very original, the way we ate it in a tostada.41:25
We all felt like the worm was kind of lost in it because we didn't even feel it.41:28
It got lost with all the textures.41:33
And the one with the shrimp got a little bit of extra salt that we all liked.41:34
However, we decided that the winner for the green mole had to be the tostada.41:38
Oh!41:43
Wow.41:45
Good for you.41:46
That's a strong start.41:47
I'm impressed.41:47
Well, that repel was worth it after all.41:48
Told you.41:50
Okay, and then what did we think of the coloradito and amarillito?41:51
A few of us said that the amarillito was very original and we had never had it like that with squash.41:56
And for the chile relleno, we thought that the filling was a bit boring and that made the chile a little bit dry.42:02
So for the second course, we decided that the winner is the amarillito with the squash.42:08
Beautiful dish.42:18
Thank you.42:19
Thank you.42:20
So it all comes down to the mole negro.42:21
Gabi and I have each scored with one dish.42:24
The tiebreaker will be our versions of that complex black mole based on el mole's mole, which can only mean one thing.42:27
I think that whoever is going to decide who takes the win for the black mole has to be Jorge.42:35
Oh, my goodness.42:43
Oh, my goodness.42:44
Is it the turkey or is it the chicken?42:46
Chicken.42:49
The chicken.42:50
The chicken.42:51
Gordon!42:52
F***!42:53
Sorry, Gabi.42:55
Está bien, está bien.42:56
The foundation was set from you, let me tell you, for both these dishes.42:59
So you've been an amazing teacher and you guys have just helped me understand what Hacker has to offer from the heart.43:02
So I've had an amazing week.43:10
I'm so happy that you came.43:12
Muchas gracias.43:14
Gracias.43:15
You've been amazing.43:16
Muchas gracias a ustedes, de vera.43:16
Thank you so much for coming.43:18
No, no.43:20
Gracias.43:22
Yes.43:24
Take care.43:25
Girl, you're strong.43:26
Amazing.43:28
Muchas gracias.43:29
God bless all.43:30
Gracias.43:30
Gracias.43:31
Gracias.43:32
Bye.43:32
I've learned so much this week and now I truly understand why Oaxaca is the culinary capital of Mexico.43:34
I've scoured the countryside for delicious insects, prepared a complicated world -class moale with a certified master and harvested Spiney Agave for that smoky mezcal.43:42
The complex flavours, the rich history, is why this has to be one of my favourite destinations yet.43:55
And now, on to my next adventure.44:01

Terukur di klip ini

Kecepatan: 232 kata per menit — lebih cepat dari 87% katalog
Tingkat CEFR: B2
Kata yang perlu diketahui: enriching, foodie, plantain, asi, artisanal, hacer