– 英语/中文 双语歌词

歌词与翻译

[中文]

我们的计划是什么 节奏？

我只是好奇。

因为我真的- 我确实认为今晚我们需要

步伐。

确实如此。

因为通常 当我们出去时，

基本上是 大量饮酒。

禁止进食。

对。 然后

最终我们吃饭了。

这有点相似 今晚

将会发生什么。

我的意思是天啊。

你认为我已经 以前做过。

我没想到 将会是一整瓶

。

我是盖尔·西蒙斯，很特别

Food Lion 杂志项目总监、评委 关于布拉沃的顶级厨师。

这是一条漫长的路 到达这里

实际上是 20 点开始 几年前发现

我想工作 在食品工业中。

我搬到了纽约并且 我去了

烹饪学校，当我觉得我 我留下了一些很好的

经验 厨房和

去上班 Jeffrey Steingarten，

，美食评论家 在《时尚》杂志上。

是通过杰弗里 我才知道

许多最 才华横溢的厨师和周围的

个美食人 这个国家，

因为他工作了 与他们一起参与

个不同的项目。

我

认识的人之一是 丹尼尔·布鲁德.

所以丹妮尔只有

时有 3 家餐厅，但是 在全国各地开设了更多

家， 写书，

有很多活动，并且 他的营销总监

需要一些帮助，所以 他给了我这份工作。

这不是我的工作 预期服用，

因为我认为我 我只是想成为

一名美食作家。

当丹尼尔·布鲁德 为您提供了一份工作，

您接受了这份工作。

>来自在 Danielle 工作 三年来，

我去上班 食品和葡萄酒杂志。

大约一年 进入工作岗位后，

Bravo 来到了食品和 向他们询问

是否愿意帮助合作 美食秀和美食和

美酒让我继续 屏幕测试。

看看这是否 是我们的事情

可以一起做， 布拉沃选择了我。

三周后，我 拍摄《顶级厨师》，

我猜剩下的 是历史。

我认为最重要的之一 关于

顶级厨师的奖励是，之后 13 季，我们可以

量化成功程度 获奖者是

和其他几位 参赛者也是。

有类似的东西

在美国开设了 100 多家餐厅， 自从我们开始了来自参赛者的节目

以来 你仍然无法否认

的影响有多大 这个节目和

它的厨师们一起度过了 关于我们的行业。

我遇到了两个最亲近的人 美食

和葡萄酒杂志上的女朋友 镇上的办公室，

在标志性的时间和 生活建设。

来的女孩们 和我一起度过

的夜晚 Nilou Motamed 和

Sarah Rosenberg。

这两个人是谁？

制作人的 选择代替我的

个朋友。

她没有 任何朋友。

我们做得很好 不过剧本。

自然。

告诉我更多信息 关于你自己。

我们三个人得到 经常在一起。

我们有一个很大的 一群喜欢

吃喝的朋友， 喜欢旅行。

没有人是安全的。

他有 以前做过。

所以他知道。

好吧，我们要去哪里， 盖尔？

我们要去哪里？

哦，我们要去海军。

告诉我们一点 更多关于。

哦，对了。

她正在发帖。

不，我要出去。

我完成了。

你的是什么 Instagram 策略？

闭嘴。

好吧，我们就这样 去海军。

卡米尔·贝塞拉的 苏豪区的餐厅。

卡米尔排在第三位 顶级厨师季，

她是一名参赛者并且 她表现不错，但

在这个赛季表现不佳。

我看得出来她是 一位出色的厨师，

她真是一位出色的厨师 此后我们与此人和

保持联系 这个季节，她很有创意

，而且 她

做得很好，海军就是这样 一个很酷的小地方。

我选择去海军 具体来说，因为我

认为这是一个隐藏的 纽约市的宝石。

它确实是其中之一 那些

我可以吃几个的地方 每周几次。

完全不麻烦。

房间的气氛 非常舒适且

有机。

我喜欢这样 闻起来有点烟味。

确实有味道 在这里很好。

只是， 这不是一个很酷的

小情况吗？

这真的很性感，因为 你完全可以在这里有

外遇 注意到了，注意到了。

你是什么？

你觉得我们怎么样 应该这样做，因为我们

会得到 有一些事情

因为我们喜欢搬家 是的。

这是一个进步。

大约一点。

当然。

那你为什么不呢 只要喜欢，

不管你怎么想。

小应用程序，对吗？

我会描述 卡米尔的食物

是超级季节性的。

简单。

非常干净。

味道鲜美。

她喜欢玩 有质感。

我们从扇贝开始 svechice 有大量

石灰，很多 香草和鳄梨。

真的很好。

实际上是巴维塔。

巴维塔就是狗屎。

成功。

超级脆。

她知道什么 她正在做。

她可不傻。

我非常喜欢 扇贝 svechice 是

的好方法 开始我们的夜晚。

新鲜干净的一口

的开始将是一个非常 漫长的夜晚就在我们面前。

你可以直接拿起它 随时随地。

我们也有她 肝吐司，

，她刮的 巧克力上。

你认为那是 会有一种奇怪的，

甜蜜的效果，但

它是苦乐参半的

非常适合搭配巧克力 肝脏的丰富性。

我们吃了一些沙拉 我特别喜欢这个

亚洲梨和 萝卜沙拉。

我所期望的 又粗又脆，

但她把萝卜刮了 和亚洲梨

薄薄地成圆形， 在曼陀林上，以及

然后穿上它 美丽的橄榄油和

一些，她是什么 称为香橼。

哪个，她实际上 被描述为甜

柠檬水醋汁 真的把

这道菜放在一起了。

有点 一个启示。

就像新鲜的一样。

她就像，她明白了。

你知道我的意思吗？

再见，感谢您的光临。

感谢您邀请我们。

我们很快就会见到你。

再见。

>我们从那里步行 到 ZZ 的蛤酒吧。

ZZ's Clam Bar 是由

经营的 我有三个好朋友 我的成员 Rich Tarrizzi、

Mario Carbone 和 杰弗里·扎拉兹内克。

这是一种非常特别、

的神奇 鸡尾酒场所。

鸡尾酒总监， 调酒师，

Thomas，是一位总 性格。

他太有才华了。

他们通常不是 周一开放，

，但我们还是去了。

这太棒了，因为我们 必须骑上

美丽的大理石吧台。

我们不应该坐着，

这不是 通常我们的坐姿。

我们挡住了视线，

我们分散了穷人的注意力 托马斯从他的作品中。

但是，今晚 一个特别的夜晚。

这是香菜和 墨西哥辣椒汁龙舌兰酒。

这就是我的果酱。 是的，还有自制的

石榴糖浆。

太好了。

这太令人难以置信了。

我的整张脸都着火了。

不是， 不是不辣。

把那个婴儿递过来。

不是不辣。 这是香蕉。

食物绝对是 这里很漂亮，但是

你去喝鸡尾酒。

你简直不敢相信 令人惊叹且富有创意，

真的很疯狂 鸡尾酒是。

托马斯，是个疯子 科学家，他是个天才。

我们开始思考 我们会尝试一瓶

或两瓶鸡尾酒。

也许在这三个之中 我们中，我们有五个

来感受一下 他们多么棒啊。

但是我们当然结束了 喝了八杯，

八杯鸡尾酒 在那个酒吧。

那么托马斯，你愿意吗？ 说一下

的菜谱，非常马虎 夜晚是有

八个不同的 连续喝鸡尾酒吗？

正确。

是的，这取决于 我想你是什么样的冠军

。

我的意思是我能做到 八杯鸡尾酒。

哇。 那太丑了。

嗯。 所以我要

制作的下一个 你是开心果。

我简直疯了 对于这款开心果

鸡尾酒， 金橘在上面。

另一个令人惊叹的 组合。

哦，天啊。

这就像意大利人 彩虹饼干。

太好了。

这就像甜点。

我们也吃了一些 ZZ 的奇妙事物。

我们有这些美丽的， 完美的带血的小日本

沙丁鱼 橙子和其他柑橘类水果。

我们度过了这美妙的时光 扇贝菜。

活扇贝 被切成薄片，然后

淋上 棕色黄油。

我们有一些 龙虾 svechice

因为您在

的很多酒吧工作过 旧金山历史

最糟糕和

最好的接送线路是什么 你听说过吗？

这是一个男人 和一个女孩说话。

这是一些东西 你是芒福德吗？

因为我想要 使你的儿子。

哦。 但为什么？

太糟糕了， 就像她很困惑一样。

我什至不知道她是否 知道乐队是谁。

对。 哦。

无论如何，乐队 也很烂，所以。

是的，整件事。

但我们必须离开 你，你不觉得吗？

托马斯，谢谢你。

任何时间。 感谢您拥有我们。

等待，使用 或 没有搅拌。

这很合适，

实际上，只是 让它像那样。

感觉很好。

我们正在制作 现在喝一杯。

>我们从那里出发 到莉莉小姐的7A。

你清醒吗，阿拉娜， 现在正在开车吗？

因为我不是。

听着，阿拉娜，我知道

你吸倒了

开心果 我把它喝下去了。

我把它喝下去了。

我击倒了 开心果女士们。

嘿女士们， 我们接下来要去哪里？

这是最糟糕的， 那是最糟糕的。

女士们，不，不是这样。

就像丽莎·明内利 出来了。

嘿女士们， 接下来我们去哪里？

我们走了。

我们要去哪里？

接下来我们要去哪里？

我们要 莉莉小姐的7A。

这是加勒比海 餐厅里有

一家很棒的朗姆酒酒吧，我和 碰巧与 Paul Salmon 是

的好朋友， 业主。

他打开了它

作为第二个 莉莉小姐在纽约。

还有一位小姐 莉莉在休斯顿街。

他还拥有 Rockhouse，

，这是一个非常特别的 牙买加的酒店。

我们很高兴 在莉莉小姐的7A。

我也是。 我很高兴有

你们。

非常感谢 非常感谢有我们。

每次- 将脚趾

浸入此处的沙子中。

是的，我知道。 我能感觉到。

我能感受到阳光 在我脸上。

他们的厨师 Adam 非常棒 很酷并且总是

突破界限 加勒比食物。

做有趣的事 与它有关的东西。

一直在努力 向人们介绍更多

，因为 实际上并没有很多

家加勒比餐厅 在曼哈顿。

首先 我们的辣椒虾。

给你，给你。

耶。

享受吧。 首先出现在表

上的是其他一些 招牌菜。

辣椒虾， 超级辣。

还有他们的安静小狗。

然后，亚当带来了 我们这盘疯狂的咖喱羊颈拼盘

，

他只是在尝试 在菜单上。

太棒了。

哦，这玩意儿不错。

太好了。

太好了。 我的天啊。

哇。

真的很好吃。

就好像 我们从来没有吃过。

真是太有趣了 吃的方式。

完美的事情 与您一起分享美味的

鸡尾酒。

非常好。 我知道。

没有。 太好了。

这个尺寸真好。

每个人都想要这个。

她就是这么说的。

她就是这么说的。

第二。

好吧，我们出去吧。

妈的。 那好吧。

我们走吧。

保罗也跟着来了 我们的下一站。

现在，乐趣开始了。

我们已经成功 从 Lily 7A 小姐手中绑架了 Paul Salmon

。

我的意思是他有 和朋友一起吃饭。

我知道。

我们确实 绑架了你。

是的。

以尽可能最好的方式。

我知道。

我们正在说话 你去塔尔德。

这是一个公园斜坡。

但 Talde 的运营者是 Dale Talde，

顶级厨师的参赛者 很久以前。

从那时起，他就建立了 公园坡的一个帝国。

我们到达布鲁克林。

我们把车停在了 在 Talde 和

前面，我不得不换鞋。

我穿了很多高跟鞋。

我喜欢鞋子。

但是有一件事 我不相信

那是烹饪 穿着高跟鞋

时可以避免。

里面的每个人 正在观看，

你的朋友 正在观看。

我的帮助是，

你在犯傻 我们现在。

我不敢相信 你是我的老板。

她就是这么说的。

好的，我们开始吧。 并走进高大的日子。

我聚集了 我的一些

最亲密的朋友在一起。

其中许多人在 餐饮业

以某种身份， 许多人不这样做。

这真的很有趣 小组，我只知道

总是为他们服务 一个小聚会。

非常感谢。

谢谢你。

你准备好了吗？ 欢迎。

是的。 我们已经准备好这样做了。

我只是半清醒。

这将会使 那就更好了。

一切都会好的 味道更美味，对吧。

没错。

戴尔有点像 就像一个烹饪

冒险家。

他喜欢 尝试玩。

这就是为什么我知道如果 我给了他一些来自越南的

东西的想法 我喜欢做饭，

他会钉它们。

他做到了。

非常他妈的好，呵呵。

这就像一个版本 我在

越南吃过的一道菜。

水煮虾 一个年轻的椰子，

在椰子水中， 配莳萝、泰国罗勒、

辣椒，然后蘸酱 在辣椒石灰盐中。

您满意吗 怎么出来的？

当我看到这张照片时，我 以为它来自

1940 年代西贡的度假村，

如果您在 一个富裕的度假胜地。

所以我尝试复制 你说的话。

这是鸡尾酒虾。

东南亚风格。

干杯。

就是这样。

很好。

就是这样。

我们应该制作更多吗？

哦，天哪，我们是 会赚更多。

好吧， 让我们做更多。

他做了汤 椰子水、姜、

辣椒、大蒜。

柑橘，然后是你 把虾放进去煮。

他们煮得很快， 我的意思是天气真的很热。

这么快。 他们做饭真的很快。

我们意识到，当您 谈论那种液体

它必须是这样

跳跃的美味，因为它煮得很好 快点。

这么快。

这是我的椰子虾 生姜和辣椒，

酸橙，盐，罗勒，

莳萝 这个需要吗 你回越南了吗？

这完全需要我 回到越南。

其他几道菜 我们一起制作了

Bunso，其中

是非常传统的 越南煎饼。

有点像十字架 介于煎饼和

煎蛋卷之间 用鱼露、虾、

猪肉和一些葱， 一些新鲜的香草。

他把一些国家 火腿以及

给它一点 具有美国特色。

我们还制作了 Nasi Goreng 是

印度尼西亚人 炒饭菜。

我喜欢他的制作方式 就在塔尔德这里。

你做油炸食品 米饭放在锅里。

可能是 6 或 700度。

还有他的锅 真的很严重。

这真的很有趣。

我从来没有真正

用炒锅煮过 之前那个尺寸。

这就像一部芭蕾舞剧。

整天跳舞。

就这样，你明白了。

但你可以闻到那股味道 几乎，那个角色。

胡椒，哦，是的。

角色来了 离锅。

闻起来很香。

这是真的 零食风格，

真正的零食 生活就在这里。

这是零食。

这是零食 一路走来。

然后他开了一个酒吧 大约 20

种不同成分 每个人都可以

定制他们的 炒饭与。

真是太有趣了 这道美味的炒饭和

每个人都可以 来到酒吧，

有点像 周日酒吧，但

改为 印尼炒饭。

我必须再做一次。

太有趣了。

我希望你吃饭并且 畅饮并享受。

感谢您的光临。

[英语]

And what's our plan for pacing?

I'm just curious.

Because I truly- I do think we need to

pace tonight.

That's true.

Because usually when we go out,

it's basically a lot of drinking.

No eating.

Right. And then

eventually we eat.

That's kind of similar to what's going to

happen tonight.

I mean holy shit.

You think I've done that before.

I did not think that was going to be a whole

fucking bottle.

I'm Gail Simmons, special projects director at

Food Lion magazine, judge on Bravo's Top Chef.

It was a long road to get here and

it actually started 20 years ago discovering

that I wanted to work in the food industry.

I moved to New York and I went to culinary school

and when I felt like I had gotten some good

experience I left the kitchen and

went to work for Jeffrey Steingarten,

who is the food critic at Vogue magazine.

It was through Jeffrey that I came to know so

many of the most talented chefs and

food people around the country,

because he worked with them on so

many different projects.

And one of the people I

came to know was Daniel Boulud.

So Danielle only had three restaurants at

the time, but was opening many

more around the country, writing books,

had tons of events, and his marketing director

needed some help, so he offered me the job.

It wasn't the job I anticipated taking,

because I thought I was just gonna go be

a food writer.

When Daniel Boulud offers you a job,

you take the job.

>From working at Danielle for three years,

I went to go work at Food and Wine Magazine.

And about a year into the job,

Bravo came to Food and Wine to ask them

if they'd help partner on a food show and Food and

Wine sent me on a screen test.

To see if this was something we

could all do together, and Bravo chose me.

Three weeks later, I was shooting Top Chef, and

I guess the rest is history.

I think one of the most rewarding things about

Top Chef, is that after 13 seasons, we can

quantify how successful the winners have been,

and several of the other contestants, too.

There were something like over 100 restaurants that

have opened in America, since we started the show

that are from contestants and you still can't deny

how much of an impact this show and

it's chefs have had on our industry.

I met two of my closest girlfriends at the Food

and Wine Magazine offices in town,

at the iconic Time and Life building.

The girls who came along with me for

the night were Nilou Motamed and

Sarah Rosenberg.

Who are these two people?

That the producer's chose to stand in as my

friends.

She doesn't have any friends.

We're doing well with the script though.

Natural.

Tell me more about your self.

The three of us get together a lot.

We sort of have a big crew of friends that love

to eat and drink, love to travel.

No one will be safe.

And he has done it before.

So he knows.

Okay, where are we going, Gail?

Where are we heading?

Oh we're going to Navy.

Tell us a little bit more about.

Oh right.

She's posting.

No I'm getting out.

I'm done.

What's your Instagram strategy?

Shut up.

All right we're going to Navy.

Camille Becerra's restaurant in SoHo.

Camille was on the third season of Top Chef,

she was a contestant and she did well but

not great in the season.

I could tell she was a great cook and

she's just a great person and

we stayed in touch after the season and she is so

creative, and she has done so

well, and Navy is such a cool little spot.

I chose to go to Navy specifically, because I

think it's such a hidden gem in New York City.

It really is one of those places that

I can eat several times a week.

It's totally unfussy.

The mood of the room is so comfortable and

organic.

I like the way it smells a little smokey.

It does smell good in here.

It's just, isn't it a cool,

pretty little situation?

It's really sexy because you could totally have

an affair here Noted, noted.

What are you?

What do you think we should do because we're

gonna just get a few things

because we're like moving Yeah.

It's a progressive.

Around a bit.

Of course.

So why don't you just do like,

Whatever you think.

Little apps, right?

I would describe Camille's food

as being super seasonal.

Simple.

Very clean.

Bright flavors.

She loves to play with texture.

We started with a scallop svechice which had tons

of lime, lots of herbs and avocado.

Really good.

The bavitas actually.

The bavitas are the shit.

Make it.

Super crunchy.

She knows what she's doing.

She's no dumb dumb.

I absolutely loved the scallops svechice was

a great way to start our night.

A fresh clean bite at the beginning of what

was gonna be a very long night ahead of us.

You can just pick it up and whenever you want.

We also had her liver toast,

which she shaves chocolate onto.

You think that's gonna have a strange,

sweet effect, but

it's a bittersweet chocolate that

really goes well with the richness of the liver.

We had a few salads that I loved especially this

Asian pear and radish salad.

That I expected to be chunky and crunchy,

but she shaved the radish and the Asian pear so

thinly in rounds, on the mandolin, and

then dressed it with a beautiful olive oil and

some, what she called a citronet.

Which, she actually described as a sweet

lemonade vinaigrette that really brought the dish

together.

It was a bit of a revelation.

It's just like fresh and.

She's like, she gets it.

You know what I mean?

Bye, thanks for visiting.

Thank you for having us.

We'll see you soon.

Bye.

>From there we walked to ZZ's Clam Bar.

ZZ's Clam Bar is run by

I have three good friends of mine, Rich Tarrizzi,

Mario Carbone, and Geoffrey Zalazneck.

It's a really special,

kind of magical cocktail place.

The cocktail director, mixologist,

Thomas, is a total character.

He's so talented.

They're usually not open on Mondays,

but we went anyway.

It was amazing because we got to saddle up to that

beautiful marble bar.

We should not be sitting,

here this is not usually how we sit.

We're blocking the view,

we're distracting poor Thomas from his work.

But, tonight's a special night.

So this is cilantro and jalapeno juice tequila.

That's my jam. Yeah with house made

grenadine.

That's so good.

That's unbelievable.

My whole face is on fire.

It's not, it's not not spicy.

Pass that baby over here.

It's not not spicy. It's bananas.

The food is absolutely beautiful here, but

you go for the cocktails.

You can not believe how stunning and creative and

really insane these cocktails are.

Thomas, is a mad scientist, he's a genius.

We went in thinking we would try one

or two cocktails.

Maybe among the three of us, we'd have five

to get a feel for how awesome they are.

But of course we ended up drinking eight,

eight cocktails at that bar.

So Thomas, would you say the recipe for

a really sloppy night is to have

eight different cocktails right in a row?

Correct.

Yeah, it depends on what kind of champ

you are, I think.

I mean I can do eight cocktails.

Wow. That's ugly.

Mm. So the next one I'm

making for you is the pistachio.

I absolutely went crazy for this pistachio

cocktail that had kumquats on top of it.

Another amazing combination.

Oh, my God.

This is like an Italian rainbow cookie.

So good.

It's like a dessert.

We also ate some amazing things at ZZ's.

We had these beautiful, perfect little Japanese

sardines with blood orange and other citrus.

We had this fantastic scallop dish.

Live scallop that had been thinly sliced and

then drizzled with brown butter.

And we had some lobster svechice

Since you've worked at

a lot of bars in your history in San Francisco

what's the worst and

best pickup line you've ever heard?

It was a guy talking to a girl.

And it was something like are you Mumford?

Because I wanna make your sons.

Oh. But why?

It was so bad, like she was so confused.

I don't even know if she knew who the band was.

Right. Oh.

Anyway, the band sucks too, so.

Yeah, whole thing.

But we do have to leave you, don't you think?

Thomas, thank you.

Any time. Thank you for having us.

Wait, with or without the stir.

That was appropriate,

actually, just make it like that.

It feels good.

We're making a drink right now.

>From there we headed to Miss Lily's 7A.

Are you sober, Alana, to be driving right now?

Because I am not.

Listen, Alana, I know

you sucked down

Pistachio I downed it.

I downed it.

I downed the pistachio ladies.

Hey ladies, where we going next?

That's the worst, that the worst.

Ladies, no it like.

Like the Liza Minnelli coming out.

Hey ladies, where we coming next?

We're going.

Where are we going?

Where we coming next?

We're going to Miss Lily's 7A.

It's a Caribbean restaurant with

a great rum bar and I happen to be really good

friends with Paul Salmon, the owner.

He opened it

as the second Miss Lily's in New York.

There's another Miss Lily's on Houston Street.

He also owns the Rockhouse,

which is a very special hotel in Jamaica.

We're so excited to be at Miss Lyly's 7A.

Me too. I'm happy to have

you guys.

Thank you so much for having us.

Every time- Dip your toes

into the sand here.

Ya, I know. I can feel it.

I can feel the sunshine on my face.

Their chef Adam is super cool and is always

pushing the boundaries of Caribbean foods.

Doing interesting things with it.

Always trying to introduce people to more

of it because there actually isn't a ton

of Caribbean restaurants in Manhattan.

Start you off with our pepper shrimp.

Here, there you go.

Yay.

Enjoy. What came to the table

first were a few other signature dishes.

The pepper shrimp, which is super spicy.

Also their hush puppies.

And then, Adam brought us this crazy platter

of curried goat neck,

which he's just trying out on the menu.

It was awesome.

Oh, this shit is good.

It's so good.

So good. Oh my God.

Wow.

That's really delicious.

It's as though we've never eaten.

It was such a fun way to eat.

The perfect thing to share with a great

cocktail by your side.

Very good. I know.

No. So good.

This is such a good size.

Everyone wants this.

That's what she said.

That's what she said.

Number two.

All right, let's get out.

Shit. Oh well.

Let's go.

Paul came along with us for our next stop.

Now, the fun begins.

We've successfully kidnapped Paul Salmon

from Miss Lily 7A.

I mean he was having a meal with friends.

I know.

We literally abducted you.

Yes.

In the best possible way.

I know.

We're talking you to Talde.

It's a Park Slope.

But Talde is run by Dale Talde who was

a contestant on Top Chef a long time ago.

Since then, he's built an empire in Park Slope.

We got to Brooklyn.

We pulled up in front of Talde and

I had to change my shoes.

I wear a lot of heels.

I love shoes.

But there's one thing I don't believe in and

that's cooking in high heels

when it can be avoided.

Everyone insides watching,

your friends are watching.

My assistance’s like,

you’re making a fool of us right now.

I can't believe you’re my boss.

That's what she's saying.

Okay, here we go. And walk into tall day.

I had gathered together some of my

closest friends.

Many of whom work in the restaurant industry

in some capacity, many who don't.

It was a really fun group, who I just know

are always up for a little party.

Thank you so much.

Thanks for this.

Are you ready? Welcome.

Yeah. We're ready to do this.

I'm only half sober.

Which is gonna make it even better.

And everything is gonna taste yummier, right.

Exactly.

And Dale is sort of like just a culinary

adventurer.

He likes to experiment to play.

That's why I knew that if I gave him a few ideas

of things from Vietnam that I love to cook,

that he would nail them.

And he did.

Pretty fucking good, huh.

This is like a version of a dish that I had in

Vietnam.

Shrimp poached in a young coconut,

in the coconut water, with dill, Thai basil,

chillies, and then dipped in chili lime salt.

Are you happy with how it came out?

When I saw the picture, I thought it was from like

1940s resort in Saigon,

if you're in an affluent resort.

So I tried to replicate what you said.

It's a cocktail shrimp.

Southeast Asian style.

Cheers.

That's what's up.

That was good.

That's what's up.

Should we make more?

Oh hell yeah we're gonna make more.

All right, let's make more.

He made a broth of coconut water, ginger,

chilis, garlic.

Citrus and then you poach the shrimp in it.

They cook pretty fast, I mean it's really hot.

So fast. They cook really fast.

We realize that when you talk about that liquid

it had to be so flavorful from

jump because it cooks so quickly.

So quick.

This is my coconut shrimp with ginger and chili,

lime, salt,basil,

dill Does this take you back to Vietnam?

It totally take me back to Vietnam.

Few of the other dishes we made together were

Bunso which

are a very traditional Vietnamese pan cake.

It's sort of like a cross between a pancake and

omelette that you usually use fish sauce, shrimps,

pork and some shallots, some fresh herbs.

He put some country ham as well to

give it a little bit of an American twist.

We also made Nasi Goreng which is

an Indonesian fried rice dish.

I love how he makes it here at Talde.

You make the fried rice on the wok.

Which is probably 6 or 700 degrees.

And his woks are really serious.

It was really fun.

I'd never actually

cooked on a wok that size before.

It's like a ballet.

Dance all day.

There you go, you got it.

But you can smell that almost, that char.

The pepper, oh yeah.

And the char coming off the wok.

Smells great.

This is real Munchies style,

real Munchies life right here.

This is Munchies.

This is Munchies all the way.

Then he set up a bar of probably 20

different ingredients that everyone could

customize their Nasi Goreng with.

It was so fun to have this great fried rice and

everyone could just come up to the bar,

sort of like a Sunday bar but

instead with Indonesian fried rice.

I have to do that again.

That was so much fun.

I hope you eat and drink and enjoy.

Thanks for coming.

重点词汇

词汇	含义
pacing ˈpeɪsɪŋ B1	noun - 来回走动或以稳定速度移动的行为
culinary ˈkʌlɪnɛri B2	adjective - 与烹饪或厨房相关的
marketing ˈmɑːrkɪtɪŋ B1	noun - 推广和销售产品或服务的过程
quantify ˈkwɒntɪfaɪ C1	verb - 表达或测量某物的数量
seasonal ˈsiːzənəl B1	adjective - 与一年中的特定季节相关的
texture ˈtɛkstʃər B2	noun - 表面或物质的感觉、外观或一致性
svechice ˈsvɛtʃɪs C1	noun - 一种菜肴或烹饪方式，通常指特定的烹饪风格
citronet ˈsɪtrənet C1	noun - 一种甜柠檬汁醋
mixologist mɪkˈsɒlədʒɪst C1	noun - 擅长调制混合饮料的人
kumquats ˈkʌmkwɒts B2	noun - 小型柑橘类水果，连皮可食
curried ˈkʌrid B1	adjective - 用咖喱香料烹制的
Nasi Goreng ˈnɑːsi ɡəˈrɛŋ B1	noun - 印度尼西亚炒饭
wok wɒk B1	noun - 亚洲烹饪中使用的碗形大锅