00:00
Welcome to Kevin's English Room Podcast! Yay! So, crepe is ready. Yes. Okay?
Let's... We're ready to consume that. Where shall we eat? Here? Yeah. Is that okay for you? Yeah. No problem.
Just eat here. Don't sit down here. Have my crepe on. What are you...? Crepe. It's not French. It's a very traditional
food. Right? You can't... You can't overcook the crepes. Otherwise, a bit too soggy. Okay. You can't have a soggy...
You can't have a soggy crepe. Okay. Got it? I got it. You have to let the ingredients cook itself.
You understand what I'm talking about? You hate soggy, by the way. I hate soggy. A soggy is the last thing that I would have in my kitchen.
Okay? Okay? Soggy cannot enter my house. Okay. Do you understand? Okay. Okay. Let's eat the crepes. What? Let's eat the crepes. Okay. Which one is mine?
I don't know. You forgot. Yeah. Sorry, sir. Unbelievable. Both are perfect. Are you... Are you a chef? Do you want to be a chef?
Yes, sir. You forgot which one to serve. Yes, sir. Sorry. You forgot. But both are my best works. Okay. Get your stuff. Get out of the kitchen.
You're fired. You're fired. You're off the show. One thing is, I'm sorry. I don't know about this show. You don't know? Oh, shit. I don't know how to act. You don't know? Oh, shit. You don't know Hill's Kitchen.
All right. Let's... You forgot which one. Did you seriously forget which one? Yeah. Okay. But I think both are the same. Same? All right. Got it. Finally, I put a little sauce on it. Right, right, right.
Okay. So, itadakimasu. Dozo. So, you were afraid that it was too sweet. Yeah. All right. Just try it. Yeah.
I just ate the crepe only. Okay. Good. Which is really good. I still haven't gotten to the caramel yet.
Like crepe itself is sweet, right? It is. It's got sugar in it.
You reached the cream? Yeah.
Okay. So...
Wow.
Okay.
It is an ordinary caramel sauce. Yeah. Really? Yeah. It's an ordinary caramel sauce. Is that already the usual one? Yeah. It's nothing special. Isn't that too sweet? The sweetness is the same. Wow.
03:14
A saltiness a little bit? No? Yeah. I think there's a little bit of saltiness in it.
I guess that's what makes this good. With the saltiness. Wow. But it's kind of too sweet to me. But it's not the extreme one. It's the usual one for you, right?
The sweetness level? Yeah. It's normal. I am okay with this. Oh, really? Yeah. It tastes good. The crepe, it's got the textures really great.
It smells good. And it goes very well with the caramel. And the nuts and bananas.
I didn't feel so much of the caramel sauce. Are you going to add some? No.
I mean, I only have this left, so... Yeah.
Maybe mine was the one with more sauce on it. Maybe. Maybe. Maybe. I didn't feel as much sweetness as you frightened me into. So, I was a little bit surprised.
I was expecting more of an extreme sugar experience. But it was okay. It wasn't that bad. Like, it wasn't that too sweet.
It was sweet though, to me. It's really sad that I forget which was the one. Now I can say that if you are too strong for sweetness, or it was simply the amount of sauce in it.
It could be that we switched accidentally. Right. Proper. So, that was the friends of India.
Yay! But, uh... It really dries your mouth. Yeah. Is it okay if I get some water? Sure.
06:02
Oh. Yeah.
Thank you. I have the same cup, by the way. Really? The same one? The exact same one. I bought at Ikea. No? I don't remember.
But, uh... The sauce itself is very, um... Thick, you know? So, I can imagine consuming too much of that would get you kinda too heavy, you know?
It's really thick.
Oh.
It's from... Brutal. Brutal?
Guys, "produit en portagne" that means it's made. It's product. Produced in... Bre... Bre... Bret... Tony. What was that? Yeah. It's the name of the region.
Which country is that? In France. France? Yeah.
What's caramel made out of? What? What's caramel made out of?
Uh... Sugar and milk. Yeah. Let's see ingredients.
Sugar. Cream. Milk. Milk.
Brutal. Ah, butane.
Glucose. Flour. Salt. Yes. Yes. Sorry, yes.
What I like is sugar and basically the milk. Sugar and milk? Yeah. Milk cream and butter. What else? Butter. And little glucose. Glucose? Yeah. And little flour. Flour. That's all. That's it? And you get caramel? Yeah.
I thought that was some... You know how chocolate is made from cacao? I thought there was some sort of special kind of... Yeah, yeah, yeah. Special something that gives it...
Yeah, special things like sugar and milk. Wow.
And little... Yeah. That's a surprise.
Alright. That's all? The most... The largest ingredient of it all is sugar, right? Uh... Sauce. It says sauce, right? No, it's S-U-C-R-E.
Sugar. Sugar. Sugar. Wait, where's the "c"?
The "c" here. Sugar. Sugar.
That's "suk". Yeah, yeah. Oh, you're really good at pronouncing that. Yeah. Oh, yeah. Sugar. Yeah, it's more "siu" but...
09:06
"Siu". Yeah, yeah, yeah. "Suk". "Suk". Yeah. "Suk". And this one?
Uh, so... C-R-E with accent. C-R-E. M-E. Okay. So, cream in English but uh...
Uh... "K" "K" "K" "Krem". "Krem". Yeah, yeah. It's quite... "Krem". "Krem". "Krem". Yeah, yeah, yeah. "Krem".
Oh, I think I'm getting it. Yeah. And this one? Uh, so it's B-E-U-R-R-E-R-R-R-R. Yeah. Okay.
"Bire"? Nah. "Bire"? "Bare". "Bare". "Bare". Yeah. "Bare". That would be better. "Bare" the...
That's not "Bare". "Bare" the... "Bare" the... So the "E" is "uh" sound. Got it. "E", right, right, right.
"Bughtalne"? Yeah. Oh! You can read French now. I think I'm getting it. Yeah. Yeah, I think I'm getting it.
You're really good at reading French.
So that was the Yamachan presented, uh, uh, uh, your hometown family sent you crepe episode.
Thanks for listening, guys. Bye-bye.
Bye.
