00:01
Welcome to Kevin's English Room Podcast!
Hello!
Alright, next question.
Okay, come on.
What is your favorite type of pasta?
Okay.
Just one?
Just one.
And the answer could be, for now.
Oh, for now.
You don't have to give the ultimate number one pasta for the rest of your life.
I feel like framing it like that would make the question easier for you to answer.
Yeah, thank you.
Don't want to overthink the answer, right?
For now, what's your number one best type of pasta out there?
Bongole, the white one.
Bongole?
What was that?
The crams.
But what?
I don't know a single word you're saying.
The crams, you know.
Oh, the...
The one with the crams.
The white one.
What?
The white one.
You have red one and white one.
What, the white one?
Yeah.
You have red one and white one.
Carbonara?
No.
I said bongole.
Bongole?
Bongole.
Yeah, it's a...
Bongole?
Yeah.
Bongole.
You've seen that one before.
Oh, I have.
Yeah, yeah.
And you have red one and white one.
True.
Oh, true.
And I said white one.
Okay.
Yeah.
Oh, well, what's so good about it?
Taste.
What's the basic taste of this pasta?
Have you had...
I don't think I've ever had this dish before in my life.
Yeah.
Have you had, then, like, aqua pazza before?
No.
No.
The only pastas I've had...
Carbonara...
Peperoncino...
Bolognese...
Done.
Okay, that's right.
Okay, okay.
That's difficult.
Okay.
Okay.
That's the only reference for it.
Have you had...
like, something...
wine...
mushi?
Any kind of, like, kai?
Asari no waimushi.
Or, like, murugai no...
You know, I think I have.
Yeah.
Yeah, I think I have.
That's very close to that.
The pasta flavor?
Yeah.
Wow.
It's basically you cook with the...
so, red wine or white wine...
with garlic...
Okay.
and some seafood in it...
Okay.
and salt...
All right.
and parsley...
and then...
you put pasta in it...
and it's done.
03:02
I can't believe...
the guy that just answered...
that his favorite hamburger...
was how he described in the last episode...
is the same guy...
as he would say...
you like a pasta that has...
just barely any flavor?
Barely any flavor?
Barely any flavor?
Like, it doesn't have any flavor in it?
Like...
Has it?
I mean, it's...
It's seafood...
Well, I mean, what flavor does it have?
Like, you just explained to me...
Seafood, salt, wine, garlic...
and olive oil.
That's the taste.
Well, I mean...
I guess you have some...
I'm not sure.
Yeah.
Basically, that's the taste.
I mean, that's so different...
from, like, the hamburgers...
that you've enjoyed.
Really?
Like...
Yeah.
Like...
What?
Like...
Really?
Yeah.
Like...
I feel like...
the kind of guy that would love...
the bongole...
the bongole picture.
Yeah, that's it.
Yeah, yeah.
I feel like the guy...
that would love a bongole...
would love hamburgers...
with, like...
with, like...
like...
like...
healthy...
like a veggie...
veggie burger, you know?
Really?
Yeah.
It's not a healthy taste, actually.
Oh, is it?
It's more like punchy.
Oh, really?
You feel the garlic...
and you feel the...
like a...
saltiness from those seafood.
I see.
It's actually like a...
It's...
Yeah.
Those ones.
Okay.
Yeah.
Right.
And also...
I think...
for the hamburgers...
I like it...
not too...
much things added.
All right.
I prefer it simple.
You like it basic.
Yeah, like...
meat.
You like it minimum.
Just good meat.
Yeah.
Double, by the way.
Good cheese.
I like that.
Good buns.
Okay.
You don't like so many things added.
Yeah.
Yeah.
You don't need that.
So this is...
too much for me.
This picture's too much?
Yeah.
They're more like simple bongoles.
I see.
Let me...
They're all too much.
Are they all too much?
Yeah.
Oh.
Like, this is a bit...
close.
That's a soup.
Yeah.
That looks like a chicken noodle soup.
Yeah.
They have...
because it's wine.
Wine soup.
They have soup.
Yeah.
It's more like...
Yeah.
Damn.
For now, yes, this is the one.
Oh, okay.
Yeah.
Well, never had it.
I'm going to try it.
Yeah, you should try it.
06:00
Yeah, yeah, yeah.
I'm going to see how I feel.
Yeah.
Can you buy that in the grocery store?
Like, little by little pack or something?
Not possible.
Because there's clams, right?
Not possible, right?
Probably.
Right.
But you can find it in, like, any, like, restaurant.
Restaurants?
Even, like, family restaurant.
Oh, really?
Oh.
Might not the same, but...
Yeah.
All right.
I can get the basic flavors, right?
Yeah, yeah, yeah.
Do you need the shells?
What do you do with the shells for this?
You just throw it away.
Oh, just throw it away?
Yeah.
You don't need shell.
Okay.
What do you...
How do you...
How do you handle these shells?
Like...
You put it inside.
Oh, I see.
So wouldn't it be better if it was just gone from the first place?
Like, have the inside in the pasta without the shells?
Yeah, but I guess they need it when you cook.
Oh.
In the beginning, they have it.
I see.
And then when you cook it, like, they open.
It opens.
So...
Okay.
And then, yeah, after that, you can actually put it out if you want to, but...
All right.
Yeah, it's the way they cook it, so...
I see.
What's yours, then?
Mine, my best kind of pasta would be a...
So there's only two types of pasta that I feel like meeting all the time.
Okay.
That is carbonara or bolognese.
Okay.
That's it.
That's the only two types of pasta that I would ever need in my life.
The best types of carbonara would be, like, the creamy, cheesy, heavy...
...heavy types of carbonaras.
Like, cream-heavy?
Cheese-heavy.
Cheese-heavy.
Yeah, cheese-heavy.
Okay.
Cream...
If it's too creamy, a lot of the recipes that I find are too creamy.
Yeah?
Like, they put, like, a pack of cream in it.
Uh-huh.
That makes me...
It gives me a headache.
Oh.
I don't like that.
But I like it cream...
I like it cheese-heavy.
Cheese-heavy, okay.
Yeah.
Okay.
Yeah.
You know the ones that we made?
Yeah.
At the kitchen right there?
Yeah.
I like that.
That's a pretty, like...
That's a...
It's up there.
Okay.
In the top ones that I've made.
I like that.
Okay, yeah.
I don't find those kind of types of carbonaras usually in, like, the shops out there, restaurants
out there, the way I like them.
And for Bolognese, I like it really...
It's like a strong flavor of that Bolognese.
A strong flavor of meat.
And also a strong flavor of the...
A little bit of wine.
I like that.
Okay.
Yeah.
Yeah.
Yeah.
I like it thick as well.
Right.
I don't like the soft types of sauce.
I like it really thick, heavy...
Salt?
Pepper?
Texture.
I'm talking about the texture.
Texture.
Like it tangles with those pastas.
I like that.
09:00
I see.
Yeah.
I see.
So, do you prefer, like, hot pastas?
I do.
I think it's...
If anything, I like it hard.
Yeah.
Yeah.
Okay.
Yeah.
Okay.
I see.
Yeah.
Rather than, like, a soft, beaten...
Yeah, like, too...
Overboiled pasta, I would have it underboiled.
Yeah.
Okay.
I see.
Yeah.
Right.
Okay.
Right.
Yeah.
Is that...
Okay.
Yeah.
That's just a question that I wanted to ask you.
Yeah.
I'm just trying to build a relationship of getting to know you more and...
Yeah.
Yeah.
So, it's a simple...
It's a friendly question.
That's all.
Okay.
Okay.
Oh, thank you.
Yeah.
Yeah.
Yeah.
Get to know each other more.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Thank you.
Thanks for listening, guys.
Okay.
Thank you.
Thank you for listening.
Yeah.
I mean...
How did we get so awkward in 20 seconds?
How did this room get so awkward so quickly?
We never know.
All right.
Thanks for listening, guys.
Thank you.
Bye-bye.
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