0:00

I hate cooking, but I like eating.

0:03

Aww yeah! So you know,

0:05

cooking for me has always been this

0:07

really fantastic way to connect to the

0:09

culture of any language I'm learning. So

0:11

everywhere we go, I try a new

0:13

one. And this one I discovered when

0:16

we were in York, which is this

0:18

really beautiful town in the north of

0:20

England. So let us take

0:22

you on a culinary adventure around

0:24

the world. We're going to explore

0:26

six different recipes from

0:28

five different countries, from UK

0:32

sweet treats. British food also gets a bad

0:34

rap, right? But their desserts are really good

0:36

and I used to be quite the sweet

0:39

tooth. To the hearty flavors of Ukraine. I

0:41

brought you a recipe which is a very easy

0:43

one. It's very traditional in our family and in

0:46

Ukraine as well. To the vibrant tastes of

0:48

Brazil. People from my state are kind

0:50

of proud about our food. So we

0:52

make everything like a World Heritage something.

0:55

Call right now, but they say that.

0:58

And finally, we have a gift for you. It's

1:00

a PDF with all six of the

1:02

recipes that we're going to talk about today.

1:04

So if any of them stood out to you,

1:07

you can try putting them at home. I would

1:09

usually say crepes. Careful, Duval, you're going to say

1:11

c***. You don't want to say c***.

1:14

No. Make you some c*** for breakfast.

1:22

Oh yeah, boys and girls, citizens of

1:24

the world. This is Ethan from Real Life

1:26

English, where every single week it is our

1:29

mission. Take you beyond the classroom to speak

1:31

English confidently and naturally to connect to the

1:33

world and to use your English as the

1:36

doorway to your greatest life.

1:39

Today's topic is near and dear to

1:41

my heart. Mate reminded us that hopefully

1:43

we have eaten before this episode

1:45

because otherwise we might be drooling all over

1:47

the microphone. Could you

1:49

define the word drooling? Drooling. It's

1:51

when you're salivating, like liquid comes out of

1:53

your mouth or gathers in

1:56

your mouth because something is provoking

1:58

you, your sensations. Yeah. Yeah, you

2:00

can say my mouth's watering, right? Ooh,

2:02

yeah. Or you can call something

2:04

a mouthwatering dish as an adjective. That's really

2:06

nice. It's more literal. Yeah.

2:09

So if something really looks

2:11

appetizing, you can say that that looks

2:13

really mouthwatering. And I love

2:15

this whole concept of combining cooking and language

2:17

learning because for me it's, I've had some

2:19

experience with this. My example was

2:21

with French. I got really obsessed with French

2:23

cooking for a while. So I

2:26

would have my whole ritual with my

2:28

French learning, cooking in French, maybe get

2:30

a nice bottle of French wine to

2:32

enjoy while cooking the dish and while

2:34

eating it. And I would

2:36

create this environment by putting on some French

2:38

music. I had my playlist that I listened

2:41

to while cooking. So I could feel like

2:43

I was thrown, yeah, exactly, thrown right into

2:46

a kitchen in Paris. And

2:48

I think a lot of English learners listen to

2:50

a lot of music in English already, but maybe

2:52

if you're learning English, you could try some American

2:54

dish or some British dish. We'll

2:56

give you maybe at least an example or two

2:58

today. And you could

3:00

have that one specific type of music you listen to

3:03

while cooking. Like for me, what would come to mind

3:05

in cooking American food might be some

3:07

50s, 60s jazz, like

3:09

Ella Fitzgerald. It might not only

3:11

be music, for example, if you

3:13

follow some chef, American and British

3:16

chef, it can be like the

3:18

actual video of a recipe and

3:20

you will be following. So

3:22

I used to do it with Jamie Oliver's videos.

3:24

What a great way to live your

3:26

English. And the videos were really nice. I

3:29

think I myself got into the world

3:31

of cooking because I had to, like

3:33

when I was 18, moved out of

3:35

my parents' house and

3:37

I just had to learn everything on my own.

3:40

So I don't know if I know how

3:42

to make so many fancy dishes or fancy

3:44

recipes, but I know

3:48

the practical ones and I think

3:50

I know how to make them good. Do you actually remember the

3:52

first dish you cooked on your own? I mean,

3:55

if you ignore stuff like eggs,

3:58

which is not a real dish. Well,

4:01

like omelet. Depends, yeah. Yeah, omelet.

4:03

It was interesting you said omelet

4:05

and I would say in my

4:07

accent at least I would say omelet. So cutting

4:10

out one of the E's in there. Omelet.

4:13

Yeah. Just like hamlet, like the play.

4:15

There you go. Hamlet, omelet.

4:17

It is interesting though,

4:20

it's good that you learn to cook easy but

4:22

not everyone takes that independence from home. Like in the

4:24

States, most of us get kicked out

4:26

of the house, not really. We go to university when

4:28

we're 18 and a lot of people

4:30

I knew would not take that as an opportunity

4:33

to learn how to cook. They would just rely

4:35

on ramen noodle, which is like that

4:37

you just throw it in boiling water and then throw

4:39

it in the... Super popular among students, right? Yeah. And

4:42

it's super cheap. Or mac and

4:44

cheese is a very popular

4:46

go-to snack or meal for

4:48

Americans. Mac and cheese, is

4:50

it like macaroni with cheese? Yeah. Okay.

4:54

That's right. And it's

4:56

like the one that we shortened the macaroni and it's short in the end

4:58

so it's mac and cheese. Mm-hmm. Okay.

5:01

Nice catch. But my mom, I think what

5:03

she did was really brilliant. When we were

5:05

teenagers, she had me and my brother, once

5:07

a week each of us had to choose

5:09

a dish, a recipe that we wanted to

5:11

make and give it to her. And she would,

5:14

when she went to the store, she would get all the ingredients and

5:16

everything and then we had to prepare a meal. Each

5:19

of us would have to prepare one meal a week. So

5:21

when I got to university, I already had

5:23

some experience under my belt. Not just experience,

5:25

right? Because I was going to ask you,

5:27

why is it that you love cooking so

5:29

much? Yeah. I suppose that instilled

5:32

in me more of a love for cooking. I

5:35

love having meat up on my

5:37

side when cooking and actually asking

5:39

her to join. So she's

5:42

my sous chef very often.

5:44

Do you have one of those stepping stools? Yeah.

5:48

She was younger when she was really little

5:50

and she used to use that. No,

5:52

she's tall enough. Right now she's like, yeah, she's

5:55

tall enough. Mm hmm. Actually, she's grown

5:57

up enough and she

5:59

already... try to make

6:02

pancakes on her own. Ooh. Nice.

6:05

So you're out because I know you mentioned when

6:07

we were preparing this episode that you don't like

6:09

cooking. You just do it

6:11

for sustenance, for survival, right?

6:13

For survival, not to starve, not to

6:15

make my family starve. Yeah. So

6:18

soon you'll have, hopefully she'll take more

6:20

to cooking than you do and you'll

6:23

have your personal chef there. She'll take over the

6:25

kitchen. Yeah, she'll take over the kitchen. Personal

6:27

chef. And like your evil plan. I'm

6:31

practical. Practical.

6:37

So we'll be looking at a few different

6:40

recipes. Each of us have brought different recipes.

6:42

I loved seeing your guys' choices because well,

6:44

I've lived in Brazil, so I recognized at

6:46

least one of the ones that Izzy brought

6:48

today. But Ksenia, one of

6:50

yours reminded me of other things

6:52

that I've had, but I've never

6:54

had the Ukrainian version. Okay. I'm

6:57

happy to share that with you. I'm

6:59

curious actually because Ethan, I saw yours and

7:01

I thought it was fancy compared

7:03

to the stuff I usually make. It's not

7:05

that fancy. It's elaborate, I would say. Elaborate,

7:08

right? Like maybe. It takes

7:10

some time to prepare it. So

7:12

I thought I would just start with the background here.

7:15

This dish is actually not from the United

7:17

States. I didn't bring any American dishes. Something

7:19

people should know about the United States is

7:21

most good food isn't American. It's one of

7:23

the great things about the United States is

7:25

we just have this melting pot of different

7:27

cultures. And so there's all this different cuisine and

7:30

then there's like fusion of different cuisines. So

7:32

people tend to think that food in the United

7:34

States has a bad reputation. But

7:36

in fact, we have like really world-class scrumptious

7:38

food that's multicultural. And a lot of times

7:41

you don't even have to break the bank

7:43

to go out for a meal. Break

7:45

a bank? What a nice expression. Can

7:48

you define that? If something breaks the bank, it leaves you

7:50

poor, leaves you penniless. You

7:53

may say about inexpensive food also, it costs an arm

7:55

and a leg. Yeah, a meal out can cost

7:57

an arm and a leg if you're not careful where you

7:59

go. So this one I picked up

8:01

actually when I visited the Night Kingdom for the

8:03

first time. I had the opportunity to go there

8:06

with my mom when I think it was like

8:08

16 years old, maybe 15 or

8:10

16, and we went to visit

8:12

my aunt who was living there. And

8:14

we traveled all around England and British food also

8:16

gets a bad rap, right? But their desserts are

8:19

really good and I used to be quite the

8:21

sweet tooth when I was a teenager. So

8:24

every time we went out for lunch or dinner,

8:26

I wanted to try something local, some local treats

8:29

like you have tea time there, you have

8:31

these really nice scones and clotted cream, which

8:34

is like almost like a butter or something

8:36

like that and jams and so on. So everywhere

8:38

we go, I try a new one. And

8:40

this one I discovered when we were in

8:42

York, which is this really beautiful town in

8:44

the north of England. I think I

8:46

just ordered it because the name is so fun to say.

8:48

Sticky Tuffy Pudding. Sticky Tuffy Pudding. And

8:52

when we went back to the United States, I was

8:54

like, okay, I have to look this up so I

8:56

can make it. And I would make it for any

8:59

get together we would have and it always was a

9:01

hit. It always got rave reviews,

9:03

like everyone loved it. So in

9:05

a nutshell, just to describe what it is, so

9:07

it's called Sticky Tuffy Pudding. Do you guys know

9:09

what a sponge cake is? Yeah, so the

9:12

sponge, as I know now, is like

9:14

a foundation for a cake. It's this

9:16

like fluffy thing, which turns into a

9:18

cake. Supposed to absorb what you put on

9:20

top of it. Yeah. You

9:22

don't want just a sponge cake like it needs

9:25

toppings or it needs things because otherwise it would

9:27

be quite dry. But it's nice for this because

9:30

just to describe to people what it is, it's basically

9:32

a cake that you make with dates. And

9:34

there's a lot of other things in it as

9:36

well. And you top it with caramel

9:38

sauce, with toffee sauce, which is similar

9:40

to caramel. And then you

9:43

also accompany it with cream. So

9:45

this isn't at all, we do whipped cream in

9:47

the States, but serving a dessert just with cream

9:49

that's not whipped. That's not very typical. And

9:52

ice cream, usually vanilla ice cream. You

9:54

have these things and it's nice that

9:56

it's like that spongy texture because it

9:58

absorbs all that cream. and toffee

10:00

sauce and ice cream. We'll

10:04

have to show what dates is for

10:06

those watching on YouTube, right? Yeah.

10:08

Not so comfortable. And so that's

10:10

interesting, like having a cake with dates.

10:13

Did anything else, you guys read this, did anything

10:15

else stand out to you as being out of

10:17

the ordinary? Not really. Yeah. Now I regret saying

10:20

that it was fancy because thinking of, I can

10:22

have most of the ingredients here. I could actually

10:24

make it. So yeah, maybe I can try

10:26

it. Oh, and by the way, I forgot to say

10:28

that we'll be sharing a PDF with you guys. We

10:31

have like a special present that we'll have all six

10:33

recipes that we're going to talk about today. So if

10:35

you want to cook any of them, you can do

10:37

that. And then as an added bonus

10:39

too, we're going to add all the vocabulary on

10:42

there with definitions. So even if you aren't a

10:44

cook, you don't want to cook them, but you

10:46

want to learn these different words and so on,

10:48

you'll find it's all there. So you can click

10:50

the link down in the description if you're on

10:52

YouTube or in the show notes here on any

10:54

other platform. Izzy and I will have to download

10:56

it too to get that recipe. For

11:00

me, the weird thing with this recipe is that

11:02

it has coffee, instant coffee

11:05

in it. And you actually, you have to

11:07

actually kind of like make the coffee and

11:10

you mix this with the dates, you kind

11:12

of blend everything together. So it absorbs that

11:14

flavor. But that reminds of an

11:16

Italian tiramisu. You also have instant coffee

11:19

there, right? There you go. But it's

11:21

not typical in American desserts, I would say

11:23

in American cakes. Yeah. Yeah. That's I guess

11:25

what's more unique about it is the instant

11:27

coffee. Yeah. And the tea, like you actually,

11:29

when you put everything together, you leave the

11:31

tea bags in there with the coffee, but

11:33

the recipe I used to do it didn't

11:35

have the tea, so I think you could

11:37

take it or leave it. You can leave

11:39

it out if you don't have British tea

11:41

regularly available or you just, you probably have

11:43

enough with coffee already there. And

11:46

so if you were to summarize your process for making

11:48

it, what would that be? Summarize it, put

11:50

on some good music and but

11:55

yeah, there's kind of like these different steps, but

11:57

I'd say don't let it intimidate you because it's

11:59

not. So it's just kind of like you do the

12:01

different things and like, I think there's different moments you

12:04

have to leave something you can prepare something else you

12:06

can prepare the sauce apart while something else is sitting.

12:08

And I used to do this while probably also doing

12:10

like the dinner so you could kind of do different

12:13

steps at the same time while something else is baking,

12:15

you do part of this and then you know you

12:17

come back. So I

12:19

think we can leave it at that so you guys can

12:21

check out the PDF if you want to learn there's a

12:24

bunch of really great vocabulary here as well. And

12:26

really, if you try it, it's going to blow

12:28

your mind. It's like such a tasty dessert. So

12:31

guys, I brought you a recipe which is very

12:33

easy one. It's very traditional in our family and

12:35

in Ukraine as well. And

12:38

some interesting facts before I shared the

12:40

recipe. When you hear the word pancake,

12:43

when I learned English at school, we

12:45

would call this thing a pancake. But

12:47

then when I was watching American movies

12:50

and everything, I saw that, okay, actually

12:52

pancakes are not those things because

12:55

I think you ate a

12:58

lot of pancakes in your childhood

13:00

with maple syrup maybe. So

13:03

those are like smaller in size and

13:05

a little bit sluffy. Yeah, those are

13:07

thick pancakes. And

13:09

people can also add bananas there

13:11

exactly to decrease the amount of

13:13

sugar just to use banana.

13:17

I now do these things also when

13:19

I prepare pancakes. My mom does that

13:21

as well for my nephews. Yeah, that's healthier.

13:23

And it adds this extra flavor,

13:25

banana flavor, which really

13:28

goes really

13:30

well with cinnamon, the banana with

13:32

cinnamon. Ah, it's a wonderful mixture.

13:34

With that word, your British came out, flavor. Flavor.

13:38

Yeah, I'm mixing my American and British

13:40

accent here. So the

13:42

funny fact with those pancakes,

13:44

sometimes the thin pancakes,

13:46

which I'm going to be talking

13:48

about today are sometimes called crepes

13:51

or I saw that pronunciation is

13:53

crepes because like it's coming

13:55

from French. I think crepes is actually more

13:57

correct. the

14:00

crepes. Careful, Davao, there you don't want to say

14:02

craps. You don't want to say

14:04

craps? No, make you some craps. What

14:06

a craps. There's some craps waiting for

14:08

you. Okay, so crepes are craps

14:20

and they can be sweet or savory. What

14:23

does that mean savory? Yeah, so savory

14:25

is when it is not sweet but

14:27

salty. So the sitties, again,

14:29

we have in Ukrainian a word

14:32

for pancakes or for craps,

14:34

which is muh-int-see. But when

14:37

we add filling, it is called liz-sneaky.

14:41

So it's a pancake with filling, but

14:43

a stein a pancake. Oh, fun fact,

14:46

another one about pancakes is that I

14:49

learned that in Britain, they have

14:51

pancake day. And this is like

14:53

a strove Tuesday, which precedes the

14:56

Ash Wednesday. So they

14:58

eat pancakes on these day. And actually

15:01

in Ukraine, there is a tradition, but

15:03

we have a whole week of strove

15:05

diet. So before Lent, this is

15:08

a pre-Lend period, the whole week,

15:10

we are supposed to prepare and

15:12

to treat our relatives

15:14

and friends and ourselves with

15:16

pancakes, those thinner pancakes. Do

15:19

you get sick of them? No. And

15:21

no, why do you know why not? Why

15:23

we're not getting sick and tired of that?

15:26

Because every day the filling is different. Nice.

15:29

Yeah, so I'll be

15:31

hearing one with the cottage cheese

15:34

filling. So I saw this, Ksenia, and

15:36

do you know in the States, we

15:38

have a very similar dish that's called

15:40

blintzes? I don't know if you've heard

15:42

of this. Maybe

15:44

because it comes from Russian name

15:46

for this food, because in Russian,

15:49

blintzy would be blinny. So blintzy

15:51

is like blintzy. It's a Russian

15:53

food, blintzes. So I think it

15:55

was inspired like American dish was inspired

15:57

by Russian immigrants in America, I guess.

16:00

Because it has a cheese filling and it

16:02

might even be cottage cheese and then usually

16:04

you top it with berries or jam or

16:06

something like that So you

16:08

might have you ever tried this? Yes,

16:10

I used to love them. I haven't had them in

16:12

many years though Okay, nice. So

16:15

everybody I guess knows how to

16:17

cook pancakes I won't go into

16:19

so much detail there and all

16:21

the vocabulary you can check on

16:23

that PDF we were imagining It's

16:26

just like an important thing because

16:28

when you prepare this in a

16:30

pancake It's important to swirl your

16:32

pan so that the batter spreads

16:34

evenly on the surface that makes

16:37

them really thin So

16:39

you have to master this thing? So

16:41

you take a ladle you

16:44

like pour half of it I guess

16:46

on the frying pan and you have to

16:48

make this swirling movement. So it's threaded

16:51

right coat the surface of the

16:53

pan Yeah, exactly

16:55

and it should be like baked from

16:57

on both sides So when for example

16:59

the edges turn golden brown, you know,

17:01

that's the time for flipping And

17:04

yeah when you are done with all

17:06

the batter and all your pancakes are

17:08

ready then it comes for Rolling

17:11

them with the filling right

17:13

and make those wraps I

17:15

guess and it can be in a form of a

17:17

roll when you do it like this You're

17:20

literally called rose, right? Yeah,

17:22

there was a cold rolls I guess in

17:24

English and the best thing is to serve

17:26

it with sour cream I don't know if

17:28

it's easy to find sour cream in Spain

17:30

and Brazil You can exchange

17:33

it with or change it with

17:35

the yogurt. So that's funny because it's

17:37

something that you also serve with my Second

17:40

recipe that I brought which is a Mexican

17:42

dish and they use a lot of sour

17:44

cream, but it's not so common here But

17:47

what I found that you can

17:50

use almost the same as creme fraiche. So what

17:52

is cream fraiche? It's like a French variant of

17:54

sour cream. It's more like yogurt. Like if you

17:56

guys haven't tried it Probably

18:00

It tastes like yogurt. Maybe you could use plain yogurt.

18:02

Yeah, plain yogurt would be fine.

18:04

Maybe find the one with the

18:07

higher percentage. Easy,

18:09

but do you have sour cream in Brazil? Yeah,

18:11

maybe it's not as easy to find. Like

18:14

Ethan said, I mean Barcelona, I don't know if it,

18:16

you guys, there's that version, right? The French

18:18

version, but here I can

18:21

normally use yogurt. So we have a

18:23

salad and that type of stuff. You have like the yogurt

18:25

dressing. Okay. So I should

18:27

say that all our Sundays,

18:30

we have pancakes for our

18:32

breakfast. Our Sunday breakfasts

18:34

are with these types of pancakes. I

18:36

want to try it. It sounds so

18:38

yummy. But so far we've had a dessert.

18:41

Would you say like yours Ethan is more

18:43

like true dessert or is it something that

18:45

you can eat maybe in the afternoon with

18:47

some tea? I think it's definitely a dessert.

18:49

I don't think that it's what we might

18:51

call like for your teatime or for afternoon

18:53

coffee, you might have something that's not so

18:55

sweet, right? It's like a muffin, for example,

18:57

or we even have something called coffee cake,

19:00

which is like not a super sweet cake

19:02

that you can accompany with coffee. But yeah,

19:05

I think sticky toffee pudding because it's got the

19:07

caramel sauce and the cream and everything. It's definitely

19:09

to finish off a meal and be like really,

19:11

you know, satisfied. Probably

19:13

the kids love it. Yeah, of course. All the

19:16

sugar. Sugar high. Yeah. Mine is

19:18

quite sweet as well. It's definitely

19:20

can be eaten for dessert, but

19:22

very often you'll see people actually

19:25

having it for dinner. So mine is

19:28

called Castola, which translate if you translate

19:30

it from Portuguese, that's a top hat.

19:33

You know, the top hat that, uh, yeah,

19:35

it's not a super fancy

19:37

dessert or a recipe,

19:39

though, it's super easy to make. And I

19:41

think it even came from a more humble,

19:44

has a more like humble origin, here

19:46

in my state of here

19:49

in Brazil. So the ingredients are

19:51

few, like you have need

19:54

bananas, cheese, specific type

19:56

of cheese, like something that you can grill, you

19:58

know, that's not going to melt entirely. if you

20:00

sit it on like a pan. And

20:02

that's something very unique for Brazil. I don't even

20:04

know if we have any cheese like that that

20:06

doesn't melt so much. It's like curd cheese,

20:09

right? Solid curd cheese that you can

20:11

slice. Yeah, I remember when we were

20:13

in Brazil and you were grilling

20:16

cheese, I was wondering, oh, I wouldn't

20:19

be able to find such. So here,

20:21

I don't know if you can get it

20:23

there, Cassinia, but we have something called halloumi

20:25

cheese, which is from Cyprus. And

20:28

it's very similar to the queso gallo that we

20:30

had in Brazil that they do on the grill.

20:32

But I don't know if you would use exactly

20:34

that cheese for this recipe. It looked like

20:36

the one you're using here is thinner, Izzy. No,

20:39

you can vary. There are so many

20:41

types of castola, and it's

20:44

actually meant to be something that you can use a cheese that

20:46

you have at home as long as you can. It's

20:48

not going to totally melt. What would be

20:51

your go-to cheese if you're making this at

20:53

home? Well, my go-to is mozzarella.

20:56

Oh, you can do it with mozzarella. There are

20:58

different kinds, right? There are different

21:00

types. The one that just melts

21:02

probably is not a good idea,

21:05

but there's kinds of mozzarella that

21:07

can hold some temperature. And it's

21:09

not going to be sitting there in the frying pan for

21:11

too long. You can just wait

21:14

until it browns a little bit. I

21:16

already want to try it. And it's

21:18

not a huge issue if it melts just a

21:20

little bit either. So again, bananas, cheese,

21:22

a thick slice, right? It's got to be

21:24

thick and enough to cover the

21:26

bananas. So you're going to, for example, in

21:28

my recipe, you just need two bananas. You

21:31

slice them in half, like long ways, right?

21:34

Yeah, there you go. Exactly. So then

21:36

you'd have four slices, like four

21:38

halves. And so

21:40

those are the halves that are going to first

21:42

go into the pan with butter. And

21:44

you want them to be just like a brown,

21:46

you know, the bananas, like really brown.

21:48

And caramelize them, right? Caramelize them

21:50

a little bit, but with their

21:53

own sugar. Like you're not going to add sugar at

21:55

this point. So that's actually all you do to start.

21:57

You just throw some butter, like a spoon of butter.

22:00

and the pan and then the bananas and then you

22:02

flip them and you have the bananas.

22:04

In the same pan, you just put

22:07

the cheese, the slice of cheese, which should

22:09

be large enough to cover the

22:11

entire surface of all the bananas, right? Because

22:13

you're going to lay the four halves side

22:15

by side. So you're going to have this

22:18

square, almost like the size of your hand

22:20

maybe, right? So you need

22:22

a large slice of cheese there for

22:24

that. And maybe this is something you

22:26

want to split and eat with

22:28

somebody else because it'll be quite big for a

22:30

single person. This is so uncommon

22:33

here to fry bananas. And

22:35

fry cheese. And fry

22:37

cheese, exactly. But no, we melt

22:40

cheese a lot, so it sounds a

22:42

little bit familiar, but frying banana, no.

22:44

We eat it like fruits, just like apples,

22:46

pears, you eat banana. I

22:50

try to actually deep fry bananas

22:52

and it's super tasty, like so

22:54

delicious. I

22:56

imagine it also has this sweetness and this

22:59

caramel. And this has

23:01

so few ingredients, but it looks totally decadent.

23:03

You could even put it on top of

23:05

a slice of toast or something, maybe to

23:07

suck up some of the juices from the

23:10

banana. Exactly, because you have the juices from

23:12

the banana, you have the butter. The

23:14

better the butter, the better the taste, right?

23:17

You use quality butter. And

23:20

also, a final ingredient there is

23:22

a mix of sugar and cinnamon,

23:24

cinnamon powder, right? Cinnamon

23:27

goes so well with banana. Yeah. It

23:30

almost sounds like banana French toast, but

23:32

with cheese instead of toast. That's

23:34

a popular mixture of sugar

23:37

and cinnamon powder. You guys have that.

23:39

We even call that cinnamon sugar. There

23:41

you go. Yeah, cinnamon sugar. It's a

23:44

really fancy name. Yeah. And by the

23:46

way, you just reminded me if I

23:48

can very, very quickly go with a

23:50

tangent with this sugar or pure extract.

23:52

So guys, has it ever

23:55

happened to you to mix between

23:57

vanilla extract and vanilla sugar? the

24:00

two of them together? No, I mean

24:02

like to confuse between them. So at

24:04

home I had like two packs and

24:06

one of like pure vanilla, vanilla extract

24:08

and another was vanilla sugar and once

24:10

I mixed them up and

24:12

I just totally spoiled my dessert because

24:14

it became bitter. You know when you

24:16

add too much vanilla, like pure vanilla

24:19

extract it like tastes really bitter but

24:21

there are like those special packages you

24:23

know with like vanilla and mixed with

24:25

sugar it you know you

24:27

can add the whole pack into your dish. Very

24:30

once happened to me I remember now. I

24:33

learned that the hard way when I was young because I thought

24:36

of vanilla as like vanilla ice cream or

24:38

vanilla that you have with desserts and I

24:40

remember finding when I was little a bottle

24:42

of vanilla extract in our pantry in

24:45

the place where you keep some food and

24:48

like drinking like a swig of it and

24:51

just being like Oh my god, poor kids. That

24:53

doesn't taste like vanilla. Well it

24:55

does taste like vanilla but it's just like not sweet at

24:57

all. So

24:59

yeah yeah the sugar, the cinnamon

25:01

sugar. So that's the final ingredient and

25:03

you're just gonna pour some of that on top

25:05

of your dish there which is gonna be Oh

25:07

we're gonna lay the cheese on top of the

25:09

bananas. That's how you finish it and there's

25:12

some butter melted butter in the pan

25:14

still you just like also drizzle some

25:16

of that on top of it. So

25:19

is it like a sandwich like you

25:21

have cheese banana and cheese right so

25:23

you have banana inside both cheeses? No

25:25

the first layer is the bananas actually

25:27

some people even pour the

25:29

cinnamon sugar first on the plate

25:32

and then the bananas on top of it and

25:34

then the cheese and then cinnamon sugar to finish

25:36

it to kind of coat it. That sounds so

25:38

tasty. Yeah you could even

25:40

maybe do that like inside of a Pongesia

25:42

like a Brazilian cheese bread to have like

25:45

the double cheese the extra cheese.

25:47

Many ways actually yeah like another

25:50

because he said toast

25:52

right you could maybe try with the

25:54

toast but ice cream is another interesting

25:56

combination. Yeah that was a lot of

25:58

sense and you got I love those

26:00

that are like the hot and cold. When

26:03

would you usually eat this? Is

26:05

it a dessert or it's breakfast? It's

26:07

a dessert. Well, it

26:09

can be for any time of the day. I've

26:12

eaten it in the morning, but probably

26:14

if I'm traveling or something, and I'm feeling like

26:17

having a really heavy breakfast. But

26:21

it is sugary, quite sugary and dense. I

26:24

just wanted to ask, is it something only homemade,

26:26

or you can actually buy it somewhere? Now,

26:29

most restaurants have it here as an option

26:32

for dessert or dinner. But specifically

26:34

from Pranambuco. I don't think I've

26:37

seen it before. I'd say so. People

26:40

from my state are kind of proud about our

26:42

food. So we make

26:45

everything like a World Heritage something,

26:48

I don't call it right now, but they say that. So

26:51

there's like multiple recipes. There's also the

26:53

bolu jiholu, look it up. And that's

26:55

another one that is protected,

26:58

the recipes protected by the UN

27:02

or something, because it's like World Heritage

27:04

food. I

27:07

think you could take maybe one

27:09

of the Ukrainian crates and put a

27:11

kartola inside of it and roll it

27:13

up. Yeah, it would

27:16

be so tasty. That's

27:18

a thought now. Nice, so we have

27:20

our last three recipes, which maybe we can just hint at,

27:22

but those are just going to be in the PDF because

27:25

we don't have time to go over all of them today.

27:28

And of course, if you guys enjoyed this, let us know

27:30

in the comments, we could do another episode like this,

27:32

sharing more recipes. I think all of us either

27:34

like to cook or cook for sustenance in Ksenia's

27:37

case. Yeah, like I remember

27:39

I said, like I

27:42

hate cooking, but I like eating. Exactly,

27:44

that's it. So

27:47

my second recipe, which would have been good,

27:49

all the things we shared were sweet, right?

27:51

They're at least like a bit sweet. So

27:53

this might've been good to share with. And I

27:56

think Ksenia, you also had something with savory, but

27:58

mine, as I said, was Mexican. So

28:00

I chose enchiladas. Enchiladas usually are like the,

28:02

the crepes that you share, like usually it's

28:04

something that you roll up, but the recipe

28:06

that I'm sharing in the PDF is one

28:08

that my mom taught me and the way

28:10

she does it is to make it

28:13

less tedious to make without

28:15

all the rolling is you do

28:17

it more like a casserole, which is where

28:20

you have like a tray and you do layers of something.

28:22

So it's almost like a

28:24

lasagna. You do Mexican tortillas and

28:27

then you do the filling. You can do

28:29

different fillings. The recipe I'm sharing has chicken

28:31

and vegetables, but you could do also if

28:33

you're vegetarian, just with vegetables and cheese, or

28:35

if you prefer beef or whatever, and

28:37

then you need the enchilada sauce, which you can buy if

28:39

you can find it where you live or you can just

28:42

make it. And then tortillas on top

28:44

and you melt cheese and it goes in the

28:46

oven. It's really nice dinner. So

28:48

that's one thing that I make quite often

28:50

here when we have people over for dinner

28:52

and of course serving it with guacamole and

28:54

sour cream, sour

28:56

cream earlier. Really

28:59

those dressings, those servings, they change the foot. Yeah. They

29:02

add that kick. My

29:05

favorite part of Mexican food is like

29:07

the salsa sauce, right? Which is actually

29:09

salsa stands for sauce, right? I

29:12

guess so. Sala in Spanish means

29:14

sauce. Yeah. Usually you say here

29:17

like Mexican salsa. It's

29:19

like that tomato sauce, like really rich. You have a

29:21

lot of different types of Mexican salsas too. Yeah.

29:24

But that's a typical one like pico de gallo. Probably

29:27

my favorite part of Mexican food. So

29:29

Cassenia, I believe you're, so we had a

29:31

dish from Mexico, from the UK, from Brazil,

29:34

from Ukraine, see, I believe

29:36

you're getting a South a bit from Ukraine.

29:39

Yeah. So I brought another recipe. So

29:41

guys, I already mentioned, I don't really like cooking. That's

29:47

why I try to go simple

29:49

and search for really simple

29:51

recipes. And This one is

29:53

my go-to recipe when I don't have anything to eat

29:55

and I have to feed my family with a helmet.

30:00

He at dinner or land. So

30:02

and this recipe I learned from

30:04

my mother in law my Turkish

30:06

mother in law. So this is

30:09

a traditional Turkish. sit at this

30:11

cold the Medici metro buses in

30:13

Turkish and this is a lentil

30:16

soup lead to liza type of

30:18

sled you. You have this chick

30:20

pea and Greenpeace. Rate beans.

30:23

Beans so of the but that

30:26

looks so beautiful and it adds.

30:28

Said. Shirt. Creamy. Texture to

30:31

this soup. so if you're a vegetarian

30:33

you can cook it chess with water

30:35

so lentils and water or but ira.

30:38

Yeah. Veggie broth. but if you

30:40

wanna make it like more hardy

30:42

hardy yeah that's the word like

30:45

ti vo you like really So

30:47

yes at Danny can use that

30:49

chicken broth. Ah basically the main

30:52

secrets Stacey will learn day recipe

30:54

in the city afraid But the

30:56

main secret is ah again serving.

30:59

To really make it pays Turkish.

31:01

As soon as you prepare the

31:03

soup. He should serve it.

31:05

Wheezed wedges of lemon and those

31:07

pepper flakes. You know, a lot

31:09

of pepper flakes. Ah so you

31:12

she squeezed lemonade to your soup

31:14

and ads days pep red pepper.

31:16

That really makes a difference. Yeah

31:18

because it's really plane if you

31:21

just cook lentils it has reached

31:23

flavor but it's it. Doesn't stand

31:25

out but this it out. This

31:27

lemon juice this pepper of really

31:30

makes it special for the geico.

31:32

My. Mouth is watering. no personal of the

31:34

his of it's really funny to you sir

31:37

that because it's a this that I grew

31:39

up with relay my grandmother was Lebanese and.

31:42

I. Didn't know how that we used to

31:44

go when. weird visit. Detroit's where. My

31:47

mom's family is from and she saw have some

31:49

family members. Will. go to i

31:51

target store and we tried their this

31:53

type of soup and i believe my

31:55

and my aunt was like very good

31:57

at like been flirtatious and like thing

32:00

getting recipes from places that have things we

32:02

really like. She got their Turkish soup recipe.

32:04

And so I also grew up

32:06

with this and the lemon thing is

32:08

what, it's just mind blowing. Yeah.

32:11

Yeah. Alright, Izzy, what's your last recipe? Okay.

32:14

So this is similar to what

32:17

Xena shared, but I think

32:19

I have my own take on

32:21

pancakes. Because this is a recipe

32:23

of mine. So we covered Brazilian

32:28

cuisine, right? We covered Mexican,

32:30

what else? Ukrainian.

32:32

British. Turkish. British. Yeah.

32:35

So those, right? We didn't repeat. And now

32:37

we're going to get into, I guess, Isian, the

32:40

world that is Izzy, cuisine, because

32:42

this is a recipe of my

32:44

own. So I actually adapted something

32:46

that I have here in Brazil

32:48

called crepioque. I used to

32:50

make this all the time when I lived

32:52

in Federalzanche. It

32:55

doesn't take much time and it's like pretty healthy

32:57

breakfast. And you

32:59

need an ingredient that is

33:03

tapioca flour, right? That's

33:05

what I brought to Ukraine because I knew I wouldn't

33:07

find it here. But I brought it

33:09

from Brazil. Ethan mentioned that, like

33:11

that it can be pretty difficult to find, I

33:13

think, in other countries. I looked up, I guess,

33:16

in the United States. It's

33:18

like everywhere, but in Europe, maybe it's

33:20

not as popular, right? I found it

33:22

on Amazon, actually.

33:25

It's probably quite a bit

33:27

more expensive than in Brazil, but it's

33:29

still not that expensive if you have a hankering or you want

33:32

to try it. You'll need that

33:34

ingredient. If you have that ingredient, tapioca flour,

33:36

I bet that you'll have everything

33:38

else on the list. It

33:40

is starchy, right? Like the tapioca, can you

33:42

define for people what it is, maybe?

33:45

Well, originally the ingredient is a

33:47

type of flour, not flour

33:49

like a rose flour, like a wheat flour

33:51

that used to make red cake, right?

33:53

So it's white and

33:56

it really feels like cornstarch,

33:58

right? the way

34:00

it looks. It's really simple. As Ethan said, it's

34:02

super easy to make and

34:04

I will share the recipe in a

34:07

PDF. But the feeling is actually what's

34:09

my contribution here to

34:11

this dish. Oh actually, no,

34:13

there's something else. In the batter they need

34:15

to mix which is again, banana. I

34:18

think Brazil is also famous for bananas.

34:21

You're a fan of banana. Yeah,

34:24

it's so easy. Nature is snack,

34:26

snack bar.

34:30

You peel it, eat it. So

34:33

you just kind of mash a banana, a single

34:35

banana and mix it in

34:37

the batter, the liquid

34:39

thing that you use for making the

34:41

pancake and you'll

34:43

see the recipe is super simple. But

34:45

the feeling is gorgonzola, blue cheese

34:48

and ricotta. That sounds

34:50

so good. You mix that because the ricotta is going

34:53

to make the ricotta totally like something

34:55

that you're not going to get sick of

34:57

eating because it is salty, quite salty in

34:59

Brazil. But with the ricotta, if it's not

35:01

salty ricotta, it's going to be something that you can eat

35:04

like a ton of going to be able

35:06

to eat so much of it. And with the

35:08

banana batter, it is just like the perfect combination.

35:11

It's not super sweet. It's just

35:13

like enough for making incredibly balanced and

35:15

something that you can eat. I love

35:17

that touch of blue cheese is like

35:19

gorgonzola on different recipes because it's like

35:21

if you just have like a little

35:23

bit, it gives it a really unique

35:25

flavor, right? Nice richness. Exactly.

35:28

I used to do a lot to the

35:30

Romeo and Juliet crepe yoca,

35:32

that has goyabada and then

35:35

cheese, like queso amineiro.

35:37

And that's really nice as well. Oh,

35:40

yeah. So let's jump now into

35:42

our game for today, which is

35:45

celebrity impressions. Basically

35:47

I'm going to send each of you, we'll take

35:49

turns, a sentence. It's

35:51

a silly, zany sentence. And

35:55

you'll have a celebrity that you need to

35:57

imitate saying that silly sentence. Mate

36:00

has been kind enough, our producer here in the

36:02

studio, to grab a couple of two for me

36:04

So I don't know what sentences or what celebrities

36:07

I'm gonna have to imitate. So we're all here

36:09

in the same boat Okay,

36:11

can you explain what the

36:14

zany means? Zany

36:16

means kind of crazy. It's similar to silly

36:19

Yeah, there's an emoji right? Like I think it's a

36:21

zany emoji. Just like the tongue is like the eye

36:24

or something, right? I have no idea That looks like

36:26

a zany emoji It's a

36:28

zany emoji All

36:30

right, so Ksenia, do you

36:32

want to do the honors? Okay You

36:35

will be guessing, right? I'll try. This is

36:37

her. Like, oh my god. This podcast is

36:39

so fat You guys are

36:41

like the best audience ever Probably

36:44

American maybe but yeah

36:48

Ficy, I don't know. I

36:51

don't know if it was anywhere near her Yeah,

36:54

let me try again Like oh

36:56

my god, this podcast is so fat. You

36:59

guys are like the best audience That

37:02

is nice. Like you gave me two

37:04

like the simple size got bigger. Take a

37:06

wild guess Not

37:09

Oprah, but no, but another famous

37:13

House, Ellen Ellen. Yeah, that

37:15

was my first actually. Yeah, I was gonna say Ellen

37:17

but I was like, no All

37:20

right, Izzy. I'm gonna send it to you now. You ready?

37:22

Ready I pull my hot

37:25

and so into this song even

37:27

though the lyrics are basically just

37:29

me complaining about airline food So

37:33

someone's coming from Britain Maybe

37:36

it's Adele Cockney

37:43

accent the cockney accent you'd have

37:46

is it the glottal tea the glottal tea Yeah,

37:48

there might not be there any heart heart is

37:50

all right. So hot hot and so About

37:54

yeah, yeah, that's what I remember.

37:57

She doesn't pronounce the tea the hour. Yeah

38:00

Cause like in American English with connective speech, you'd

38:02

have something with heart and so is like heart

38:04

and soul and go

38:06

to British Cockney accent. You have hot

38:09

and because you, the sentence was

38:11

ending with food. I

38:13

remembered this video. We made a

38:16

lesson on that where it's

38:18

super hard to recognize the accent, like

38:20

what she's saying, cause she's, she

38:22

has very thick accent there. Yeah. The

38:24

first time I ever heard her, I was

38:26

shocked because she has such beautiful lyrics and

38:28

she sings so beautifully. And then she has,

38:31

Cockney is not known for being the most

38:33

posh or the most eloquent sounding of

38:36

British accents. Let's say. Or elegant, right?

38:38

And the lyrics are quite, can be quite elegant.

38:42

Your turn Ethan. My best

38:45

beef, when people leave their shoelace for this

38:47

untied, it's a knockout for fast incense.

38:49

Okay. So can we, can we do this together? Like

38:52

Cindy and I just have a conversation.

38:54

Right. You were in the dark here, right? Yeah.

38:57

Yeah. This guy has a lisp, right?

39:00

He has a lisp. Yeah. Maybe since

39:03

Cindy and I did it twice, maybe we could

39:05

do it again. My best beef, when people leave

39:07

their shoelaces untied, it's a knockout for fast incense.

39:12

I have no idea. Okay. I

39:14

got Mike Tyson's probably the, and

39:16

if not Mike Tyson, that's it,

39:19

right? I was going to say

39:21

Arnold Schlesneger, cause the second time

39:23

sounded really German. He has

39:26

sort of like a cutting way of

39:28

speaking Mike Tyson. So, because then here

39:30

comes your second one. Really?

39:36

Okay. I'm going to try. Oh

39:42

my God. Is that a podcast microphone?

39:44

I can't believe I'm getting interviewed by

39:46

a microphone. This is literally the

39:48

highlight of my life. Okay. Now

39:52

it's got to be Arnold. Yeah. Nailed

39:57

it. It came. Yeah. It

39:59

was really good. Thanks.

40:03

Alright, I think it's my turn now. I can't believe

40:05

you were at his outfit. Could he

40:07

clash anymore with my existential dread? I

40:10

feel like you've listened to this person a lot

40:12

in your English learning, Cassania. I've

40:16

listened a lot in my English learning. There's

40:19

like a line there that gives it away. Yeah,

40:23

I've thought about it, but that

40:25

would be too easy because that line, could

40:28

it be anymore? Of course, it rings a

40:31

bell. Could you be any

40:33

closer? Yeah, could you be any

40:35

closer? It rings a bell. It's like

40:37

from Matthew Perry. Yeah, from Chandler.

40:39

Chandler from France. Of

40:42

course, I heard this

40:44

and I thought, oh, it's like Chandler from France, but

40:46

it would be too easy. Ethan. Okay,

40:51

I'm not watching anything, so I'm just doing this for memory. He

40:54

who must not be named is totally

40:56

afraid of spiders, especially the fuzzy ones.

40:59

Maybe it's like, hello.

41:02

What's the name of the actor who played

41:04

Harry Potter? It's that. Daniel

41:07

Redcliffe. Daniel Redcliffe.

41:09

It's him, right? Yeah. And

41:12

I was going to say, is Ron actually the he who must

41:14

not be named because he's the one who created spiders, right? I

41:17

think that's the joke there. Okay,

41:19

guys, so don't forget to download that PDF in the

41:21

description so you can get all these recipes. Even if

41:23

you're not a cook, then go and learn all the

41:25

different vocabulary. There's a ton more than what you picked

41:28

up here, and that's absolutely

41:30

free to download. So you can get that

41:32

right now. Clicking the link in the

41:34

description. And of course, also check out the

41:36

RealLife English app if you are not already listening to

41:38

this there. Or even if you are, we have

41:41

just recently added some fantastic

41:43

new features that you guys have been

41:45

asking for. So we added reminders. So

41:48

basically, if you're having trouble

41:50

picking up the habits to use the app every

41:52

day to study vocabulary so that you're never forgetting

41:55

it, you can use it naturally in conversation. You

41:57

can set up a schedule that works best for your study

41:59

time. Though you can have the goal of

42:01

staying ten minutes per day for example, and

42:04

you're gonna see that if you're consistent with

42:06

us consistency, it really is he. So if

42:08

you're already on the app than be sure

42:10

to check that out. Set it up if

42:13

you haven't already. If you're on the app

42:15

yet, then remember, even get all of the

42:17

most important vocabulary expressions from today's lesson and

42:19

never forget them. With will carry flash cards

42:22

you can have a conversation right now may

42:24

be as someone with their favorite dish for

42:26

his or be a great way to continue

42:28

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42:30

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42:33

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42:35

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42:57

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42:59

what unites. Us like great

43:02

food. His are greater

43:04

so one, two three

43:06

ah yeah.