– 英语/中文 双语歌词

歌词与翻译

[中文]

- 我给我们准备了一些蛋糕。

为了让我们为这一集做好准备，

我得到了一个美味的草莓蛋糕，

是的！ - 哇，看看那个！

- 是的，这就是我所说的。

- 哇！ - 嗯，今天，我们要做馅饼。

今天，我们值得 要在三点尝试三个馅饼

不同的价位

来找出哪一个是最合适的 最值得的是它的价格！

你喜欢哪一个 馅饼或蛋糕更好，为什么？

创建您的三段文章，

您可以将其提交到我的 Dropbox。

- 好吧，这就是我更喜欢馅饼的原因。

我更喜欢馅饼，因为 它通常不那么甜，

，我更喜欢馅饼，因为 纹理中有更多对比度

， 句号，段落结尾。

- 轮到我了，食物是关于 分享经验、

以及什么食物更擅长 分享经验比蛋糕？

- 我只是说，更多时候，

我更想吃馅饼。

- 我想结束辩论

，但不必全力以赴。

- 好吧，我想做的就是 今天分享一些馅饼。

- 想摇晃它吗？ （欢快的音乐）

- 我叫迈克尔·奥斯本，

我是 Pie 'N Burger 的老板。

我们会努力的 今天我们的几个经典

水果派，我们将 以苹果和波森莓为特色。

- [Andrew] 你能给我们简单介绍一下

Pie 'N Burger 的历史吗？

- [迈克尔] 馅饼和汉堡 1963 年秋天开始。

食谱是一样的 开始的食谱，

，它们实际上早于餐厅。

我在这里已经 45 年了，我们做事的方式

与 当我们用很多相同的成分打开

时，我们就这样做了。

- 那么当您加入时，

您在餐厅中的角色是什么？

- 我当时 18 岁 我是一名夜厨，

所以，呃，是的。 - [安德鲁] 真的吗？

- 是的，我当时在南加州大学

上大学。

我带着这个想法开始在这里工作

我会在这里一对夫妇 几年赚点钱，

然后我要 继续当一名牙医吧。

- 哇，现在您正在发送 人们去看牙医。

- 是的，完全正确。 - 馅饼是怎么做的？

- [迈克尔] 首先， 一切都与成分有关。

我们只使用金牌面粉，

我们只使用C&H糖， 我们从不使用猪油，

我们使用非常高等级的猪油 蔬菜起酥油。

所以，我们用手揉面团。

当我们制作面团时，我们 喜欢让面团静置

几天，然后有点失灵。

我们所有的馅饼几乎都是 充分浓缩水果。

没有水果味 真的添加到他们，

没有机器，你知道，全手工完成。

- [安德鲁]你只有 后面那个搅拌机？

- [Michael] 我们只使用它 制作一些清淡的配料，

鲜奶油之类的东西 我们在常规的馅饼制作中不会使用任何

任何过程。

- 其他所有内容 馅饼是手工制作的吗？

- 一切都是手工制作的， 我们测量每个馅饼，

我们将输入准确的值 每次一定量的水果，

，然后我们在上面铺上一层外壳。

我们使用的烤箱 在 Pie 'N Burger，

，我们使用披萨甲板烤箱。

我们就在甲板表面烹饪

并且我们在一点点烹饪 温度慢一点。

它允许馅饼与烹饪直接接触

烤箱的表面，

，它会烹饪外壳的底部

，这样你就不会得到那种面团的质地，

你实际上会注意到 馅饼壳底部有一点棕色

。

- [Andrew] 你有没有被问过

你更喜欢馅饼还是蛋糕？

- 取决于我猜的那一天。

总体来说我更喜欢馅饼。

- 哇，我们要做馅饼，

我们要做汉堡，就是这样， 馅饼和汉堡，故事结束。

（笑） - 是的！

（收银机叮叮声） - Pie 'N Burger 的苹果派。

如果我们要吃馅饼，我们就要摇晃。

- 这实际上看起来非常好。

- 你想要一些吗？ - 我只是要，

是的，我要取样。

（史蒂文呻吟）

我已经准备好参与这个馅饼了。

- 好的。 （欢快的音乐）

- 哦，看那个，一个 真的是你的干净利落！

- 看看它如何保持 起来了，不会散架。

我真的可以做一些 体操这个东西。

- 做一些体操。 （安德鲁喘息）

（笑） （欢快的音乐）

- [安德鲁] 嗯。 - 哦，那味道是真的！

（笑） - 是啊！

- 苹果的实际味道如何！ - 做馅饼的东西

， 是美味的外皮。

- 结束了，是的，是的。 - 很多时候

当太多的时候 地壳，刚刚干了。

这仍然是美味、嫩滑、

最后烘烤的美食。

我的意思是，有什么吗 比苹果派更健康？

- 也许会，去 你奶奶的房子。

- 如果她有一个苹果怎么办 你什么时候到的馅饼？

- 天哪，那是一部电影！

续集是波森莓派。

- [迈克尔] 我们加热一些 将博森莓放在炉子上

，将其稍微融化。

为了获得一致性，我们使用 单独速冻水果。

这样我们就可以得到 冬天的博森莓

不一定 一个生长季节。

现在我们得到了 来自智利的博森莓。

（收银机叮叮声） - 从视觉上看，

ya hafta 喜欢红色馅饼。

这可能是一座灯塔。 - 干杯。

哦，嗯，再咬一口，

哇，恰到好处的外皮。

馅饼炸玉米饼？ - 馅饼炸玉米饼？

来吧，馅饼玉米卷吧。

哦，是的，我无法低估

这个馅饼上的皮的数量是多么完美。

- 哦好吧，我们没有 以错误的方式做这件事，是的。

馅饼和汉堡。 - 谢谢。

我简直就像在天堂一样。 （生菜嚼碎）

天啊。

- 好吧，让我们吃完这些汉堡吧，

然后我们就要去 路上，我们要去休斯敦！

（史蒂文吸气） 你看到那一口了吗？

哟，安德鲁！ - 是的。

- 馅饼事实！

这是一个事实 你，我们在休斯顿。

- 作为小甜点，

我们有一些芝麻球，哦！ - 哇！

- 嗯，嗯，嗯，亚当有 在秋千上度过了一段美好的时光。

- 馅饼事实，历史学家 相信早期的馅饼面团，

主要由水和面粉组成，

并且可能很厚， 主要是为了

保护里面的食物， 并且并不总是被吃掉。

- 所以馅饼过去只是 其他食物的半食用盒。

- 没错。 - 我很高兴他们想出了

如何吃面包皮。 - 接下来，

我们要去一家餐馆 称为下腹。

- 弱点！ - 在我的肚子下。

- 我们只是要一些 馅饼，但不仅仅是一些馅饼，

因为它将是—— - 胡萝卜蛋糕派！

这是蛋糕派。 - 这是一个里面有蛋糕的馅饼。

- 没错，我们卡住了 本集中的一些蛋糕。

蛋糕还是馅饼？

好吧，你退出节目了！

（时髦音乐）

- 我叫 Chris Shepherd，

休斯顿 Underbelly 餐厅的厨师/老板。

今天我们要做的是 胡萝卜蛋糕炸馅饼。

- 这是蛋糕还是馅饼？ - 从技术上讲，

但它是一个馅饼，炸馅饼

只是这里南方的主食。

- [史蒂文]你能告诉我们吗 休斯顿有什么馅饼？

- 众所周知的问题是蛋糕还是馅饼，

是的，但我们这里是馅饼。

所以 Underbelly 的重点是 休斯顿美食的故事。

这也是最多的 文化多元化的城市，

基本上是通往毒品的门户 人们来到休斯敦。

你知道，他们会进来并 品尝一些东西，然后说，

“我真的很喜欢这种味道，”我会说，

“这是韩国菜，你 需要去长角。”

现在，让我们 让维多利亚向你展示一下

并引导您完成 炸馅饼方面的事情。

- 我是维多利亚·迪尔蒙德， 我是糕点总监。

自从 Underbelly 开业以来，我就在这里工作，

到现在已经快六年了。

整个下腹部 前提是关于局部性。

所以，现在是胡萝卜季节。

我们有胡萝卜，我们把它们全部切碎

并制作一个非常传统的胡萝卜蛋糕。

然后我们做馅饼 外壳，未提炼的猪肉脂肪，

它基本上是肾脏周围的脂肪。

它比外部脂肪坚硬得多，

所以它有点像受到肉的保护。

这是主要部分 面团、面粉、

未提炼的猪肉脂肪， 一些盐，泡打粉，

和冷水，就可以了 搅拌机中的所有内容。

我试着让它静置过夜，

或者至少对于几个人来说 在我使用它之前几个小时。

我们将它们卷成小块 球并将其滚出。

所以我们有了我们的圈子，

然后我们放了蛋糕 和奶油芝士糖霜，

将其折叠起来，将其捏在两侧

，就像一个小肉馅卷饼一样， 然后我们炒它。

你总是希望它们出来是GBD，

金黄色，棕色，美味。

馅饼从油炸锅中出来后，

在上面撒上肉桂和糖，

然后放在装有蜜饯山核桃

和金橘酸奶油冰淇淋的盘子上。

（收银机叮叮声） - 所以我们向厨师

询问了推荐的饮料搭配。

维多利亚给了我们这个可爱的 Topo Chico，

但厨师克里斯是 和威士忌一起去。

- 我喜欢它。 - 我也喜欢它，干杯。

- 我不知道我们应该怎么做，

因为这是手抓饼，但我 不会和你牵手，

所以我要起飞 有点像中心块。

哦，看到里面了 这让我走了，（发出声音）。

在这里，两面都有顶级面包皮，

这就像双赢。 - 准备好吃馅饼了吗？

- 是的。 （史蒂文咂舌）

- 太好了。

有点像弗兰肯斯坦 甜点实验，

，但它毕竟不是怪物。

我认为从来没有 是

馅饼与蛋糕争论的真正答案。 - 答案是蛋糕派。

- 哦。 - 哦，给你！

嗯，将冰淇淋和馅饼一起放入

，你就会得到柑橘味。

- 拥有那种活力 那个橙色的金橘，

真可爱，这是什么？

- [维多利亚] 就在 如果你需要更多的馅饼。

- 什么，哦，哦耶！ - 这是醋派，

，这是巧克力柑橘派。

- 哦，是的。 （维多利亚笑）

- 哦，这是所有冰淇淋伴甜点中最好的部分

。

我爸爸会花 25 分钟就像这样

和一碗冰淇淋。

冰淇淋就像，

最美味 我吃过的奶油冰棒。

- 馅饼休息，克里斯·谢泼德 实际上建议我们，

当我们在休斯顿时， 尝试一些越南卡真美食

，因为这是休斯顿必做的事情！

（充满活力的音乐）

- 忙着吃饭，所以 这是一个事实。

- [画外音]根据 美国馅饼委员会，

每年在美国杂货店购买超过 1.8 亿个馅饼

。

这已经足够圈出馅饼了 地球仪，还有剩菜！

- 现在，我们要去一个供应南瓜派蛋糕的地方

。

没错，我们吃了蛋糕派 现在我们要吃馅饼了。

南瓜派蛋糕。 - 南瓜。

- Boom，我们去吃馅饼吧！

现在是晚上 8:00，我起床了！

- 我们来吃馅饼吧。 （演唱《暮光之城》主题曲）

（快节奏音乐）

- 欢迎来到三兄弟 面包店，我叫罗伯特·朱克。

今天我们要尝试一下 南瓜派蛋糕。

我们的山核桃派被乡村生活杂志

评选为邮购中最好的山核桃派

。

的作者之一 休斯顿纪事报，Greg Morago，

想写一篇关于此的文章。

开始和我的妻子

谈论让我做一些不寻常的事情。

我做了南瓜派蛋糕， 我们确实是开玩笑。

美食频道发现了这件事，

然后它就真的像病毒一样传播开来。

- 这是馅饼还是蛋糕？

- 这确实是个问题。

（笑）

- 如果这是蛋糕中的狮虎？

- 更像是甜点中的火鸭。

- 正是如此。

- 有哪些口味 这东西里面？

- [罗伯特] 苹果派 配苹果香料蛋糕，

山核桃派配巧克力蛋糕，

和南瓜派配南瓜香料蛋糕。

- [Andrew]所以还有

三种不同类型的蛋糕，我明白了。

- [罗伯特] 是的，首先你必须 从做馅饼开始。

所以，我们做馅饼皮的面团，

把馅料放进去，把馅饼放进去 格子工作，烘烤他们关闭。

然后我们拿到馅饼后 准备好了，我们冷却一下，

我们准备好面糊 对于蛋糕面糊，

然后我们将它们倒入平底锅中，

将馅饼倒入平底锅中，

用面糊覆盖它们，将它们烘烤。

我们让它们冷却 它们从烤箱中出来，

，然后我们开始构建 它，苹果在底部，

山核桃在中间，南瓜在上面，

将奶油芝士糖霜放在中间，

坚果放在旁边，然后 我们在上面淋上焦糖。

- [安德鲁]一般来说 说到所有甜点，

您更喜欢吃馅饼还是蛋糕？

- [罗伯特]我想我更像是一个蛋糕控。

- 是的！ - 真的，哇！

- 所以你必须明白这一点 我每天都在这里工作，对吧，

，我正在努力减肥。

我只是喜欢没有 锦上添花，只是蛋糕。

（收银机叮叮声） - 我们将在一个蛋糕中的三个蛋糕中放入

三个馅饼。

- 南瓜、山核桃、苹果。 - 南瓜-佩克-苹果。

- 哦，pumpecap，pumpecanple。

- 亚当在此之前告诉我，

有一条规则，就是不能吃东西

比你的头还大？

太晚了，我们今天违反了规则！

因为那东西比我的头还大。

- 你明白了吗？我会拿另一个。

- 这就是他们实际上的样子 用于切馅饼。

- [安德鲁]哦，是的。

首先一点南瓜， 然后一点苹果。

- 南瓜。 - 南瓜应用程序，泵。

- 南瓜！ - 干杯，史蒂文。

- 干杯。 （优雅的音乐）

- 真的很好听！ - 当你吃冰沙时，

你会将

香蕉和苹果放在一起 其他口味一起。

这就像非混合的一样 冰沙的版本。

不过这很有趣，因为 一开始只是一个笑话。

这才是真正的创造力发挥出来的时候。

- 我知道我们要进去 我们吃了三个馅饼，

三个蛋糕，但我忘了 关于结冰成分。

- 是的。 - 因此，

不仅是最热门的馅饼口味，

也是最棒的糖霜，可以说，

是奶油芝士糖霜。

- 我想单独尝试山核桃派。

（优雅的音乐）

- 太棒了，是的，你永远不会 无聊吃这个馅饼。

总有另一个 味道回来。

但就像 3.14 一样，

没有接地 这个馅饼的结论。

（史蒂文大笑） 这就是 pi 的工作原理，

对，已经有一段时间了。

Adam，你想尝试一下吗 Pumpca-papple，泵。

- 南瓜！ - 南瓜。

（笑） 你在做什么？

- 必须承认，你可能有 这一集赢得了我的心。

派帮我拿蛋糕， 不，我只是，但是，是的，馅饼。

哪个馅饼最值得 按它的价格给你吗？

- 对我来说，最值得的馅饼

是 Pie 'N Burger 的一片馅饼。

这是一本名为“我刚刚吃了一个汉堡”的美味书的最后一章

。

- 我的值得获胜者，Underbelly。

我们同时得到了蛋糕和馅饼。

- 热气腾腾、酥脆可口、美味可口，

如果你回到那里，

无论填充多少， 那将是一个很棒的馅饼。

- 但要感谢南瓜派。

鲍比，你明白了！ - 你做到了。

- 就像登陆月球一样。

- 特别值得的道具 到南瓜派。

Adam，谁是你值得的赢家？

- 哦，我们到了酒店， 是时候睡觉了。

下周来吗？ - 我们是吸血鬼。

- 不，我们实际上是在吃河粉 我们现在正在做

，但是你会看到的 下周，预告预告！

你们一直在要求它。

- 他们一直在问河粉吗？

- 我们要小睡一下，

摆脱那些不好的双关语， 下周你就会见到我们。

（笑）

- [画外音]哦，是的！

[英语]

- I got some cakes for us.

To prepare us for this episode,

I got a delightful strawberry cake,

yeah! - Whoa, look at that!

- Yeah, that's what I'm talkin' about.

- Wow! - Mmm, today, we're doin' pie.

Today on Worth It, we're gonna try three pies

at three drastically different price points

to find out which one is the most worth it at its price!

Which one do you like better, pie or cake, and why?

Create your three paragraph essay,

you can submit it to my Dropbox.

- Okay, here's why I like pie better.

I like pie better because it is usually less sweet,

and I like pie better because there is more contrast

in texture available, period, end of paragraph.

- My turn, food is about sharing experiences,

and what food is better at sharing experiences than cake?

- I'm just saying, more of the time,

I'm more down to have pie.

- I wanna end the debate

without having to get all up in arms.

- Okay, all I wanna do is share some pie today.

- Wanna shake on it? (upbeat music)

- My name's Michael Osborn,

I'm the owner here at Pie 'N Burger.

We are gonna be trying several of our classic

fruit pies today, and we'll feature apple and boysenberry.

- [Andrew] Can you tell us a little bit

about the history of Pie 'N Burger?

- [Michael] Pie 'N Burger started in the fall of 1963.

The recipes are the same recipes that started,

and they actually predated the restaurant.

I've been here 45 years and we do things

exactly the same way that we did when we opened

with a lotta the same ingredients.

- So when you joined,

what was your role with the restaurant?

- I was 18 years old and I was a night cook,

so, uh, yeah. - [Andrew] Really?

- Yeah, so I was in college

at the University of Southern California.

I started working here with the idea

that I would be here a couple years to make a little money,

and then I was gonna go on and be a dentist.

- Wow, and now you're sending people to the dentist.

- Yes, exactly. - How are the pies made?

- [Michael] First of all, it's all about ingredients.

We only use Gold Medal flour,

we only use C&H sugar, and we never use lard,

we use a really high grade vegetable shortening.

So, we knead the dough by hand.

When we make the dough, we like to let the dough sit

for several days and sort of seize up.

All of our pies is almost a full concentration of fruit.

There's no fruit flavors really added to 'em,

no machine, you know, all hand done.

- [Andrew] You only have that one mixer in the back?

- [Michael] We only use it to make a few light toppings,

whipped cream and things like that, we don't use any of it

in our regular pie-making process whatsoever.

- Everything else about the pie is handmade?

- Everything is handmade, we measure out each pie,

we'll put in the exact amount of fruit every time,

and then we'll layer a top crust on it.

The oven that we use here at Pie 'N Burger,

we use a pizza deck oven.

We cook right on the deck surface

and we cook at a little bit slower temperature.

It allows the pie to come in contact

directly with the cooking surface of the oven,

and it cooks the bottom of the shell

so you don't get that doughy texture,

you actually notice a little bit of brownness

on the bottom of the pie shell itself.

- [Andrew] Are you ever asked about

your preference of pie versus cake?

- Depends on the day I guess a little bit.

I have a preference to pie overall.

- Wow, we're gonna go do the pie,

we'll do the burger, that's it, Pie 'N Burger, end of story.

(laughing) - Yes!

(cash register dinging) - Apple pie at Pie 'N Burger.

If we're goin' pie, we're goin' shake.

- That actually looks really good.

- Do you want some? - I'm just gonna,

yeah, I'm gonna take a little sample.

(Steven groaning)

I'm ready to get into this pie.

- Okay. (upbeat music)

- Oooh, look at that, a clean cut by yours truly!

- And look how it holds up, it's not falling apart.

I could really do some gymnastics with this thing.

- Do some gymnastics. (Andrew gasps)

(laughing) (upbeat music)

- [Andrew] Mmmm. - Oh, that tasted real!

(laughing) - Yeah!

- How apples actually taste! - The thing

that makes pie, pie, is the delicious crust.

- Is the end, yes, yep. - A lot of the times

when there's too much crust, it's just dried out.

This is still a delicious, tender,

baked treat just at the end.

I mean, is there anything more wholesome than apple pie?

- Maybe like, goin' to your grandma's house.

- What if she had an apple pie when you got there?

- Oh my god, that's a movie right there!

And the sequel is boysenberry pie.

- [Michael] We heat some boysenberries on the stove

to melt 'em down a little bit.

To get consistency, we use individually quick frozen fruit.

That way we're able to get boysenberries in the wintertime

when it's not necessarily a growing season.

And right now we're getting boysenberries from Chile.

(cash register dinging) - Visually,

ya hafta love a pie with a red filling.

This could be a lighthouse. - Cheers.

Oh, mmm, gimme another bite,

wow, just the right amount of crust.

Pie taco? - Pie taco?

Go ahead, pie taco it.

Oh yeah, I can't understate how perfect

the amount of crust is on this pie.

- Oookay, alright, we did not do this the wrong way, yep.

Pie 'N Burger. - Thank you.

I am literally in heaven. (lettuce crunching)

Oh my god.

- Alright, let's finish up these burgers,

and we're headin' to the road, we're goin' to Houston!

(Steven inhales audibly) You see that bite?

Yo, Andrew! - Yeah.

- Pie fact!

Here's a pie fact for you, we're in Houston.

- And as a little dessert,

we got some sesame balls, ooo! - Whoa!

- Mmm, mmm, mmm, Adam's havin' a good time on the swing set.

- Pie fact, historians believe that early pie doughs,

which mostly consisted of water and flour,

and could be quite thick, were primarily meant

to protect the food inside, and weren't always eaten.

- So pies used to just be semi-edible boxes for other foods.

- That's right. - I'm glad they figured out

how to eat the crust. - Next up,

we're headed to a restaurant called Underbelly.

- Underbelly! - Under my belly.

- We're just gonna have some pie, but not just some pie,

because it is going to be-- - Carrot cake pie!

It's cake pie. - It's a pie with cake in it.

- That's right, we stuck some cake in this episode.

Cake or pie?

Okay, you're off the show!

(funky music)

- My name's Chris Shepherd,

Chef/Owner here at Underbelly in Houston.

Today we're doin' the carrot cake fried pie.

- Is that a cake or a pie? - Technically both,

but it's a pie, fried pie

is just a southern staple around here.

- [Steven] Can you tell us about what pie is in Houston?

- Proverbial question is cake or pie,

right, but here we're pie.

So Underbelly is focused on the story of Houston food.

It's also the most culturally diverse city,

basically the gateway drug to people coming into Houston.

You know, they'll come in and taste something and be like,

"I really like this flavor," and I'll say,

"Well this is Korean, you need to go up on Long Point."

Now, at this point, let's let Victoria kind of show you

and walk you through the fried pie aspect of things.

- I'm Victoria Dearmond, I am the Pastry Director.

I've worked here since Underbelly opened,

almost six years now.

Underbelly's entire premise is about locality.

So, right now it is carrot season.

We've got the carrots, we shred 'em all

and make a very traditional carrot cake.

Then we make the pie crust, unrendered pork fat,

it's basically the fat around the kidneys.

It's much firmer than the outside fat,

so it's kind of, like, protected by meat.

That's the main part of the dough's, the flour,

the unrendered pork fat, some salt, baking powder,

and cold water, just get everything in the mixer.

I try to let it sit overnight,

or at least for a couple hours before I use it.

We'll roll 'em into small balls and roll those out.

So we have our circles,

then we put our cake and cream cheese icing,

fold it up, pinch it around the sides

like a little empanada, and then we fry it.

You always want them to come out GBD,

golden, brown, delicious.

After the pie comes outta the fryer,

sprinkle cinnamon and sugar on top,

then goes on a plate with candied pecans

and kumquat sour cream ice cream.

(cash register dinging) - So we asked the chef

for the recommended drink pairing.

Victoria gave us this lovely Topo Chico,

but then Chef Chris is goin' with the whiskey.

- I love it. - I love it too, cheers.

- I don't know how we should do this,

since it's a hand pie but I'm not gonna hold hands with you,

so I'm just gonna take off kind of like the center chunk.

Oooh, seeing the inside of this makes me go, (slurping).

Here, you have top crusts on both sides,

that's like a win-win. - Ready to eat the pie?

- Yeah. (Steven clicks his tongue)

- That's ridiculously good.

Kind of like a Frankenstein dessert experiment,

but it's not a monster after all.

I don't think there's ever been a real answer to the

pie versus cake debate. - The answer is cake pie.

- Oh. - Oh, there you go!

Mmm, throw in the ice cream with the pie

and you get, like, that citrus-y flavor.

- Having that zing of that orangey kumquat,

it's delightful, what's this?

- [Victoria] Just in case you need more pie.

- What, oh, oh yeah! - This is vinegar pie,

and this is a chocolate citrus pie.

- Oh yeah. (Victoria laughs)

- Oh, this is the best part

of any ice cream accompanied dessert.

My dad will spend 25 minutes goin' like this

with a bowl of ice cream.

Ice cream is like,

the most delicious creamsicle I've ever had.

- Pie break, Chris Shepherd actually advised that we,

while we're here in Houston, try some Viet-Cajun food

because it's the thing to do in Houston!

(energetic music)

- Too busy eating, so here's a fact for you.

- [Voiceover] According to the American Pie Council,

over 180 million pies are bought

at US grocery stores every year.

That's enough pies to circle the globe, with leftovers!

- So now, we're goin' to a place

that serves pumpecapple piecake.

That's right, we had cake pie and now we're goin' piecake.

Pumpecapple piecake. - Pumpecapple.

- Boom, let's go eat some piecake!

It is 8:00 PM right now and I am up!

- Let's get that pie. (singing Twilight Zone theme)

(fast-paced music)

- Welcome to Three Brothers Bakery, my name's Robert Jucker.

Today we're gonna be tryin' the pumpecapple piecake.

We got voted by Country Living Magazine

for our pecan pie as the best pecan pie

mail order has to offer.

One of the writers for the Houston Chronicle, Greg Morago,

wanted to write an article about that.

Started talkin' to my wife

about having me do somethin' unusual.

I made the pumpecapple piecake, we really did it as a joke.

The Food Network found out about it,

and then it just really went viral.

- Is it a pie or is it a cake?

- Well that's really the question.

(laughing)

- If this is the liger of piecake?

- More like the turducken of desserts.

- That's exactly what it is.

- What are the flavors inside of this thing?

- [Robert] Apple pie with an apple spice cake,

pecan pie with a chocolate cake,

and pumpkin pie with a pumpkin spice cake.

- [Andrew] So there are also

three different kinds of cake, I see.

- [Robert] Yes, first you gotta start with makin' the pie.

So, we make the dough for the pie shells,

put the filling in, put the lattice work on, bake 'em off.

Then after we get the pies ready and we cool 'em off,

we get the batter ready for the cake batter,

and then we pour 'em in the pans,

dump the pies into the pans,

cover them up with batter, bake 'em off.

We let those cool when they come outta the oven,

and then we start to build it, apple on the bottom,

pecan in the middle, pumpkin on top,

put the cream cheese icing in between,

nuts around the side, and then we drizzle caramel on top.

- [Andrew] Generally speaking across all desserts,

are you more of a pie guy or a cake guy?

- [Robert] I think I'm more of a cake guy.

- Yessss! - Really, wow!

- So you hafta understand that I work here everyday, right,

and I'm trying to lose some weight.

I just like 'em without icing, just the cake.

(cash register dinging) - We're going to have

three pies in three cakes in one cake.

- Pumpkin, pecan, apple. - Pum-pec-apple.

- Oh, pumpecap, pumpecanple.

- Adam was telling me before this,

there's a rule to not eat something

that's bigger than the size of your head?

Too late, we're breaking the rule today!

'Cause that thing is bigger than my head.

- You got that? I'll take the other.

- This is what they actually use to cut the piecake.

- [Andrew] Oh yeah.

First a bit of pumpkin, then a little bit of apple.

- Pumpecapple. - Pumpkinapp, pump.

- Pumpecapple! - Cheers, Steven.

- Cheers. (elegant music)

- It's really good! - When you eat a smoothie,

you're putting together, like,

bananas and apples and other flavors together.

This is just like the non-blended version of a smoothie.

It's funny though, because it started as a joke.

That's when true creativity comes out.

- I knew going in that we were having three pies,

three cakes, but I forgot about the icing component.

- Yes. - So not only

is this the greatest hits of pie flavors,

but the greatest frosting, arguably,

is the cream cheese frosting.

- I wanna try the pecan pie by itself.

(elegant music)

- Wonderful, yes, you're never bored eating this piecake.

There's always another flavor to come back to.

But just like 3.14,

there is no ground conclusion to this piecake.

(Steven laughing) That's how pi works,

right, it's been a while.

Adam, would you like to try the pumpca-papple, pump.

- Pumpecapple! - Pumpecapple.

(laughing) What are you doing?

- Gotta admit, you may have won me over with this episode.

Pie takes the cake for me, nah I'm just, but yeah, pie.

Which pie was the most worth it to you at its price?

- For me, the most worth it pie

was Pie 'N Burger's slice of pie.

It's the last chapter on a delicious book

called "I Just Ate a Burger."

- My worth it winner, Underbelly.

We got both cake and pie in a pie.

- Hot, crispy, delicious filling,

and if you went back there,

regardless of the filling, that's gonna be a great pie.

- But shoutout to the pumpecapple pie.

Bobby, you figured it out! - You did.

- It's like landing on the moon.

- Special Worth It props to the pumpecapple pie.

Adam, who's your worth it winner?

- Ooh, we're at the hotel, it is time to sleep.

Next week comin' up? - We're vampires.

- No, we're eating pho, actually we're doin' it right now

but you'll see that next week, teaser alert!

You guys have been asking for it.

- They've been askin' pho it?

- We're gonna take a nap,

get rid of the bad puns, you'll see us next week.

(laughing)

- [Voiceover] Oh, yes!

重点词汇

词汇	含义
cakes /keɪks/ A2	noun - 蛋糕 (dàngāo) - 甜点，通常由面粉、糖和鸡蛋制成
delightful /dɪˈlaɪtfəl/ B1	adjective - 令人愉快的 (lìng rén yúkuài de) - 令人高兴的
strawberry /ˈstrɔːberi/ A2	noun - 草莓 (cǎoméi) - 一种甜美的红色水果
pie /paɪ/ A2	noun - 馅饼 (xiàn bǐng) - 有外壳和馅料的烘焙食品
texture /ˈtekstʃər/ B1	noun - 质地 (zhìdì) - 表面或物质的触感、外观或一致性
contrast /ˈkɒntræst/ B1	noun - 对比 (duìbǐ) - 与其他事物截然不同的状态
sharing /ˈʃeərɪŋ/ A2	noun - 分享 (fēnxiǎng) - 分配或分配某事的行为或过程
experiences /ɪkˈspɪəriənsɪz/ B1	noun - 经历 (jīnglì) - 给某人留下印象的事件或发生
debate /dɪˈbeɪt/ B1	noun - 辩论 (biànlùn) - 关于特定主题的正式讨论
ingredients /ɪnˈɡriːdiənts/ A2	noun - 配料 (pèiliào) - 混合物的成分
classic /ˈklæsɪk/ B1	adjective - 经典的 (jīngdiǎn de) - 经过一段时间的判断，被认为是最高质量和杰出的
feature /ˈfiːtʃər/ B1	verb - 特色 (tèsè) - 突出（某人或某物）
predated /priːˈdeɪtɪd/ C1	verb - 早于 (zǎoyú) - 早于存在或发生
ingredients /ɪnˈɡriːdiənts/ A2	noun - 配料 (pèiliào) - 混合物的成分
crust /krʌst/ A2	noun - 外皮 (wàipí) - 馅饼或蛋糕的外层
tender /ˈtendər/ B1	adjective - 嫩的 (nèn de) - 容易切割或咀嚼的

重点语法结构

• I got some cakes for us.

  ➔ 一般过去时，所有格代词

  ➔ 句子使用一般过去时（“got”）来描述一个完成的动作。“some”表示一个不确定的数量，而“us”是一个所有格代词，表示蛋糕是给谁的。

• Which one do you like better, pie or cake, and why?

  ➔ 选择疑问句，比较形容词，从属连词

  ➔ 这是一个提供两个选择（“派或蛋糕”）的替代疑问句。“better”是一个比较形容词。“why”引入一个从句，询问原因。

• I like pie better because it is usually less sweet, and I like pie better because there is more contrast in texture available, period.

  ➔ 比较副词，从属连词，并列连词，陈述句

  ➔ “better”作为比较副词修饰“like”。“because”是从属连词，引入原因。“and”是并列连词，连接两个分句。“period”表示一个完整想法的结束。