00:00
Welcome to Kevin's English Room Podcast!
Hello everybody.
Hello everybody.
How are you?
Oh, I'm good.
I'm really good.
Oh.
How are you, man?
I'm... I'm really good.
That's really good.
Yeah.
I'm actually really good.
Yeah, but I'm good too.
Me too, man.
I'm... I guess I'm more better than you are.
Oh, okay. You're... Oh, you're... Oh, are you...
[laughing]
I'm good too. Like, I'm really good.
Yeah, I'm really good.
Like, I'm feeling energized.
Yeah.
Healthy.
Yeah, me too.
Like, I'm... I'm... I'm on point.
Like, I am...
On point.
Yeah, me too. I'm on point too.
And you're... you're a lot more on point than I am.
I'm more on point.
Okay.
[laughing]
I mean...
You were late for 20 minutes for the recording, man.
I don't know how you're on point right there.
[laughing]
I'm sorry, I was late.
Okay.
Uh-oh.
I didn't have time.
Oh, okay.
Oh, you didn't have time?
Yeah, thank you.
Oh, okay. Then...
I'm so sorry.
Oh, no problem, man.
I mean, you're not from this country, right?
I'm not from this country.
Oh, it's okay. No problem.
I'm sorry, but...
Oh, right. I'm gonna let you off this time.
Oh, thank you. Thank you.
No, no problem.
Oh, thank you for serving. Thank you.
[laughing]
Yeah, we just watched a video...
Yeah.
...of this French model getting away from trouble by using her French accent and...
...really quickly being inspired from that.
Yeah, yeah, yeah.
Okay.
So...
Oh, yeah!
[laughing]
Yeah.
The tomato boy!
Yes.
Oh, wait, hold on. Wait.
Oh, oh.
Oh.
Right.
Uh...
All right. I'm sorry, guys.
The audio was not connected to the microphone.
So, like, the voice...
The audio quality was probably from the iPad mic.
Sorry about that, guys.
But now we're going high quality.
Now we're high quality.
Right.
So, this one was from tomato-tenin...
...Mu-san, a tomato-tenin from Atlanta.
All right.
Mu-san.
"Please tell me about your recent troubles."
Okay.
"I...
That was great, Hengen."
Thank you.
"I'm 44 years old, but...
...I feel like I've eaten a handful of things within reach of my age."
Okay.
"I've started to value who I eat with, not what I eat."
I love it.
"I've had a lot of opportunities to eat alone,
and recently I've been having stomachaches,
so I don't want to eat anything."
Okay.
"That's a problem."
"So, if you don't mind,
I'd like you to decide what I should eat tonight.
Or, if there's a food you're into right now, please let me know.
I'll go to the supermarket and buy it."
Okay.
"Thank you for calling me."
Great.
Nice.
Okay.
Should...
03:00
Should we take into account the Natsu-bate?
Or, like, the...
Or should we just...
No.
...blast out everything that we love?
Everything we love.
All right.
Okay.
But...
Let's just think about the season.
All right.
Not like those, you know...
Like winter food.
Got it.
Got it.
Sure, sure, sure.
Okay.
Do you have any food,
"whos" that you are into right now?
Like, typically, especially...
Wait, what?
No.
Forget about that.
No, I'm sorry.
I don't speak English very well.
I don't speak English as, you know, very...
Is this going to happen every time?
Is this going to happen?
Like, are you going to...
I'm sorry.
Are you going to go into, like, this French mode every time you make a mistake?
Is it like...
I don't know.
Oh, I know, I know.
You told me that you're not from the country.
I didn't understand fully English conversation.
All right.
I'm going to let you off this time.
I'm going to let you off this time.
But...
Yeah, yeah, yeah, yeah.
Oh, yeah, no problem.
No problem.
So, you're asking just in general?
Yeah, I mean...
No?
Like, recently.
Ah, okay, got it.
So, I am into...
This isn't dinner, but just...
Okay, okay.
Yeah, general.
In general, food in general.
I have stopped taking milk and I am... I have fully transferred to the soy milk.
Oh, really?
Yeah, I am...
Fully?
Yeah, see, from one pack a day.
Yeah.
And then transitioned to one pack of milk, one pack of soy milk, one pack of milk.
Like, alternating it each day.
Now, I'm fully soy milk every day.
Fully soy milk.
Yeah.
Wow.
Hedging that lactose intolerant life.
Yeah, all right.
Sure.
Other than that, I am doing...
Oh!
You know how Kake-chan gave us the takenoko?
Yeah.
I made a takenoko gohan.
Oh, great.
Takenoko takikomi gohan.
Oh, great.
So, nigo no rice.
Nigo no rice.
And then put like, I think it was shoyu, mirin, sake, something like that.
Yeah.
And then shiitake.
Shiitake.
Yes, that's how the Americans say it, shiitake.
06:01
Shiitake mushrooms.
Yeah, shiitake mushrooms.
This is terrible.
Shiitake and then the most important.
Most important?
Chickens?
No.
Was that takenoko?
Takenoko, yeah.
Takenoko.
Takenoko.
And then, yeah.
And the recipe also said, agedofu.
Agedofu.
No, agedofu?
No, no, no, no, no.
Yeah.
Age.
Age.
Kakiage.
No, no, no, no, no, no.
That's udon.
Age, right?
The futon.
Futon?
The one that looks like a futon.
You know what I'm talking about, right?
Yeah, I know.
The brown...
What was it called?
The brown...
That's age.
Kitsuneage?
No, that's age.
No, it's not called the age.
That's called age.
That's an action, man.
The futon?
No, that's called age.
No, it can't...
No.
I don't think it's called the age.
Aburaage?
Yeah.
Aburaage, yeah, yeah.
There you go.
Aburaage, yeah.
That's the same thing.
Oh, it's the same thing?
Yeah.
You call it the age?
Yeah, I also call it age.
That's so confusing.
Oh, really?
There are so many age things.
Yeah, like karaage.
Karaage is age.
Yeah, of course.
Kakiage is age.
Yeah.
I don't know.
That's really confusing.
I like the aburaage.
Aburaage, okay.
Yeah, the recipe said to put the aburaage, but I didn't.
But it was so good.
Oh, nice.
Yeah, the okoge at the bottom.
Oh.
So good.
I love that.
Even after I finished eating the one that Kage-chan gave me,
I actually bought it for myself and then made it.
It's so good.
Oh, wow.
Yeah.
Oh, great.
Right.
Yeah.
I've also been cutting back on my sugars as well.
I'm doing the, what, the jyuroku jikan?
Not diet.
Not jyuroku jikan.
No, I'll probably die.
The jyuroku jikan diet.
So I'm also being careful with my toshitsu as well.
So, oh, great.
I guess it's quite surprising for the people that you are making that,
that, you know, authentic Japanese.
I know, right?
I know.
Very Japanese, right?
Yeah.
Takenoko takikomi gohan.
Yeah, so Japanese.
Yeah, so Japanese.
But I love it.
It's so good.
Oh, great.
Great.
What's your reason?
Okay.
I don't know why, but it comes up,
it comes up in my mind, so I'm saying this.
It's called kyofutei.
Oh, kyofutei.
Yeah, it's called kyofutei.
It's like a Turkish hambagu.
Okay.
Yeah.
I guess you can find the recipes on the internet, so.
It's a jingisukan hambagu.
09:03
So, lamb.
Yeah, so you buy lambs, you know, grocery store,
and you chop into like, into...
Slice?
Into like, like mince.
Oh, okay.
And then you, you make a hambagu and basically that's it.
That's that.
So, it's like a lamb hambagu.
Yeah, that's a lamb hambagu.
What's the sauce?
Yeah.
I remember there are a typical special sauce for that kyofutei.
It was a little spicy.
It wasn't me who made that.
Okay.
That was my mom.
Okay.
Made that, so I don't know.
Oh, got it, got it.
The recipes, but I guess you can find that on the internet.
Google.
Yeah, on the computer.
On the computer.
On the computer, right?
Right.
Or smartphones.
The smartphones.
Great.
So.
The internet.
Yeah.
By the way, that was really, really good.
Okay.
Especially like these hot days.
It's, it's light compared to those beef hambagu.
Okay.
Yeah.
And kind of sawayaka.
Okay.
And perfect with beer.
Mm-hmm.
I guess that's the summer food.
So, like the lamb itself is, I guess, kind of light.
Yeah.
And less a burai, I guess, maybe.
Hmm.
Yeah.
Okay.
That's a recommendation from me.
Okay.
Yeah.
It was really good.
Nice, nice.
What was it called again?
Kyofute.
Kyofute.
Yeah.
So, I guess in katakana you can just do kyofute.
Yeah, kyofute.
Okay.
Yeah, I'm not sure about the spelling.
Ah.
But, yeah.
It's probably, it's Google.
It's smart, right?
Yeah, yeah.
So you probably get the results.
Yeah, yeah, yeah.
Got it.
So for me, it's takinoko gohan.
Yeah.
And for the average child, it's kyofute.
Yes.
All right.
There's your dinner.
So today's dinner, takinoko gohan and kyofute.
What a collaboration.
I know.
Yeah, right.
Or just separate the two.
Yeah.
Well, right.
All right.
Thanks for listening, guys.
Thank you.
Bye.