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  • Action.

    開拍。

  • Uh, okay...

    呃,好。

  • Sorry, I lost my train of thought.

    抱歉,我想不起來要說什麼。

  • Bananas.

    香蕉。

  • [Carla makes BA's best banana bread.]

    [卡拉做最好吃的香蕉麵包]

  • Okay guys, not only is this BA's best banana bread, this is one of the BA's bests that I've made the mosts times.

    好的各位,這不僅是 Bon Appetit 最棒的香蕉麵包,這也是我做過最多次的食譜。

  • I have made this recipe, for this banana bread, dozens, hundreds, let's just say hundreds of times.

    這一道香蕉麵包食譜我做過,幾十次,我們直接說幾百次好了。

  • It always comes out perfectly.

    它每次出爐都很完美。

  • It always makes me very happy.

    這總是讓我非常開心。

  • I've never made it here in the test kitchen though, so it's all gonna be, like, different.

    但我從沒在實驗廚房做過,所以這一切都會不同。

  • First things first, the time that you make banana bread is when you have bananas that look like this, and the people that you live with are like, ew, disgusting, why are there brown spots all over my bananas.

    首先,想做香蕉麵包的時候,你一定要有長得像這樣的香蕉,然後你的室友會說:「 好噁心喔,為什麼我的香蕉上面有咖啡色的點點?」

  • They're actually very sweet when they get to this stage.

    它到了這個階段其實非常甜。

  • The starches change and they're not...

    它的澱粉含量會改變。

  • They get more like pudding-like.

    它會變得更像布丁狀。

  • That's really the first thing, that is the first step is like, you want overripe bananas.

    這是第一件事,第一步是你要有過熟的香蕉。

  • If they're not overripe, your banana bread will lack moisture, it will also lack sweetness, it will lack banana-ness, and the whole point is the bananas.

    你的香蕉麵包會缺乏水分,也會缺乏甜度,它會缺乏香蕉味,而這整個重點就是香蕉。

  • Okay, next thing, before you start getting into your mixing, cause everything goes pretty quickly, prep the pan.

    好接下來,在你開始混合食材之前,因為一切都進行蠻快的,先備好烤模。

  • I have to say the metal is a great choice, because it conducts heat even better than glass, so I think we're gonna get beautiful browning on the banana bread, and that's a lot of Bs.

    我必須說,金屬烤模是很棒的選擇,因為它傳導熱的功效與玻璃更佳,所以我想我們的香蕉麵包會有很漂亮的焦化,有好多 B 的音。

  • So before I put any batter in my burnished metal banana bread pan...

    那麼在我把麵糊放進擦亮的香蕉麵包金屬烤模前...

  • All right, light coating...

    好的,薄薄地噴一層。

  • Lightly coating my arm, lightly coating the floor.

    薄薄地噴在我手上,噴在地板上。

  • So then the recipe says to put the parchment paper, which we obviously tore to fit with a long overhang, or a generous overhang on the long sides, which is these sides right here, and that is for making...

    食譜寫說要放好烘焙紙,當然我們要撕到垂落在較長的一邊,較長的這邊要垂落很多,就是這一邊,這個用意是...

  • Banana hammock is different, I know that that has another meaning, but later, we will make a banana bread hammock through our lifters.

    香蕉吊床不一樣,我知道那有另一個意思,但等一下我們會用升降機做香蕉麵包吊床。

  • What is that called when you have to be taken off the field, and they come and they get you...

    你受傷時必須下場,然後他們會來把你帶走,那個東西叫什麼...

  • Stretcher?

    擔架嗎?

  • -On a stretcher. -A stretcher, yes.

    -用擔架。 -擔架,對。

  • It's like a stretcher, or a banana bread gurney, or a banana hammock.

    這就像是擔架,或是香蕉麵包推車,或是香蕉吊床。

  • Maybe a bounteous border for my banana bread.

    這是香蕉麵包的高大邊界。

  • But yes, this will help with the lifting that has to happen later.

    對,這有助於等下舉起的動作。

  • Sorry, backing up, another thing that you wanna do before you do anything is take some butter out of the fridge, because it needs to be softened.

    抱歉,倒帶一下,在開始前的另一件事情是,你要從冰箱拿出一些奶油,因為它需要軟化。

  • The reason for softening butter is so that it whips with the sugar in the right way.

    讓奶油軟化的原因是,它會正確的與糖打發。

  • So actually, the sugar and the butter together make a whole cutting motion, the butter is getting cut through with the little tiny razors of the sugar, and that actually incorporates a lot of air into the butter.

    所以其實,糖和奶油放在一起,它會出現切割的動作,奶油會被小小的糖粒切割,那其實會讓奶油包含更多空氣。

  • So when you press into the butter, your finger should make an impression, and it does.

    那麼當你壓下奶油時,應該會出現手指的指印,它確實有出現。

  • This is pulling back, and I'm getting a little peak, which is...

    這會讓我窺探到一點點...

  • We're right on the edge.

    這個恰好適合。

  • So if you push in, and your finger makes an impression that stays there, but it doesn't, like, smush everything out, you have softened butter.

    如果你壓下去,且手指指印不變,卻沒有將它壓扁,你就有一塊軟化的奶油。

  • Have I made this with half all-purpose, half whole wheat?

    我是否使用一半中筋麵粉和一半全麥麵粉?

  • Yes, I have.

    是的,我有。

  • You may do that, you will not get the same rise.

    你可以這麼做,卻不會有相同的高度。

  • A little bit of kosher salt and baking soda.

    加一點猶太鹽,以及小蘇打。

  • Okay, whisk together all-purpose flour, salt, baking soda, for the sour, and that just gets set aside.

    好,混合中筋麵粉、鹽巴和小蘇打,做出酸度,然後把它放在一旁。

  • So, softened butter, half a stick, dark brown sugar.

    那半條軟化的奶油,黑糖。

  • Have I used light brown sugar at home in a pinch?

    我在家是否有用一撮紅糖呢?

  • Yes, I have.

    是的,我有。

  • What you miss out on is a little bit of that darker...

    那樣會缺乏一丁點...

  • Molasses richness of the dark brown sugar.

    黑糖濃郁的糖蜜。

  • Totally fine.

    完全沒關係。

  • We're using plain yogurt.

    我們要用原味優格。

  • You can use mascarpone, which is how the recipe is written.

    你可以照食譜寫的用馬斯卡彭乳酪。

  • You could use sour cream.

    你可以用酸奶油。

  • These are all good alts.

    那些都是很好的替代品。

  • I'm gonna beat this energetically, butter and sugar.

    我要使勁地打發這個,奶油和糖。

  • And like I said before, the little crystals of the sugar are being lashed about through this beating action, so that's why the recipe says to do this for four minutes, which seems like an insane amount of time.

    如我所說,小小的糖粒會透過打發的動作去切割,這也是為什麼食譜寫要打發四分鐘,看起來是很誇張的一段時間。

  • It's actually the perfect amount of time to mash your bananas, so just be cool about it.

    其實這是把香蕉弄糊的最佳時間,所以別太在意。

  • Actually set a timer, because people don't think that four minutes is real, but this is a really important part of getting the nice height on the banana bread.

    事實上,你要設定鬧鐘,因為大家會低估四分鐘的時間,但這部分很重要,才能得到香蕉麵包漂亮的高度。

  • So the times that I've made this at home and I didn't get a great rise, two reasons:

    我在家做的時候沒做到很棒的高度,有兩個原因:

  • Baking soda could have been a little too old, or I was a little too impatient with the whipping, which is a thing that happens.

    小蘇打可能放得太久,或者我在打發時沒有耐心,這件事經常發生。

  • So I'm really excited, I don't have a potato masher at home, I only have forks, so I'm very excited about this tool, which is the perfect tool.

    我很興奮,因為我家裡沒有馬鈴薯搗碎機,我只有叉子,所以我很期待用這個設備,這是完美的設備。

  • The other thing that happens when you mash bananas is they kinda go from...

    你在搗香蕉時會發生另一件事,它會從...

  • Matte, using that word again...

    暗沉色,又用了這個形容詞...

  • But it's not like bananas are juicy, but when you mash them well enough, they get really shiny and softened, and you wanna get to that point.

    我的意思不是香蕉很多汁,但當你將它搗成糊狀,它會變得很亮很軟,你要的就是這種效果。

  • You don't have to go crazy smooth on this.

    你不需要搗得超級滑順。

  • There can be pieces of banana.

    裡面可以有香蕉塊。

  • All right, so those are ready now.

    好,這些準備好了。

  • So when we were working on the development for BA's best banana bread, first we started with what we always start with with BA's best, which is, what is whatever recipe we have to make?

    我們在研發 BA 最棒的香蕉麵包時,我們每次在研發食譜時總會先問,我們要做的某某食譜是什麼東西?

  • What is banana bread?

    香蕉麵包是什麼東西?

  • And then everybody goes through what banana bread is to them.

    然後大家會解釋香蕉麵包對他們而言是什麼。

  • The banana bread to me was a recipe from Fannie Farmer's baking book that my mom made my whole life growing up.

    香蕉麵包對我而言,是 Fannie Farmer 烘焙書中的一個食譜,那是我媽在我小時候做的。

  • It did not have nuts in it, and it did not have raisins in it, and it didn't have an icing or anything like that.

    它裡面不含堅果,也不含葡萄乾,它也沒有糖霜之類的。

  • It was just very tall, and very moist, and very delicious.

    它的高度很高,非常濕潤並非常美味。

  • Moist is a word that a lot of people have a problem with, but it is a word that's important with banana bread.

    許多人很不喜歡「濕潤」這個形容詞,但這個詞對香蕉麵包來說很重要。

  • Hold on, I wanna scrape down my sides, cause I feel like we're getting close.

    等等,我想把邊緣的刮下去,因為我覺得好像快好了。

  • About 30 seconds.

    再大約 30 秒。

  • Yeah, it's very aerated, you can see that it changed so much in color, and it also gained volume, right?

    對,它變得很蓬鬆,你可以看見它的顏色改變很大,而且體積也變大,對吧?

  • So that's how you know there's air in there, that's what that space is.

    這樣就知道它裡面有空氣,所以才有那個空間。

  • All right, this is looking really lovely, and nice and light, and creamy.

    好,這看起來很棒,很漂亮、輕薄又濃郁。

  • There's a little bit, you can see there's a little bit of graininess, don't worry about it.

    你會看見一丁點顆粒,別擔心。

  • Two large eggs are gonna go in one at a time.

    要同時打入兩顆蛋。

  • True story.

    真的。

  • Second egg.

    第二顆蛋。

  • Bingo-bango.

    賓果。

  • Wow, she looks broken.

    哇,它看起來破掉了。

  • It's gonna be fine, this has happened to me many times.

    沒事的,我經歷過好多次。

  • So what is happening is the...

    會發生的原因是...

  • It could be a little bit of the temperature change too between the eggs being a little bit colder than the butter mixture was, and I think it caused some of the fat to bead up, and we also added a lot of liquid, which is kind of just doing its own thing in that mixture.

    有可能是溫度的變化,蛋比奶油糊還要冷一點,我想這導致一些脂肪結成塊,我們也加入了許多液體,而它也在做自己的事。

  • But this is...

    不過這是...

  • Trust I've made this many times and the same thing sometimes happens, and then it's all fine.

    相信我做過很多次,有時候也會發生這種事,然後它會沒事的。

  • Yeah, you gotta lower your speed, unless you don't mind a ton of flour kind of kicking back into your face.

    對,你必須降低速度,除非你不介意有很多麵粉,會噴到你的臉上。

  • The other thing, I don't have one of those flour slides, but this is always a moment when the roundness of the bowl and the roundness of this bowl, with the thing, and then I get a lot of flour on the surface of my counter.

    而且我沒有讓麵粉滑入的工具,但因為這個碗的圓弧狀,加上這個碗的圓弧狀所形成的界線,我的流理台會灑上很多麵粉。

  • I'll try to gather it in the middle.

    我會試著集中在中間。

  • And then I don't wanna over-mix at this point, because once...

    到了這階段我不想要過度攪拌...

  • See, now it's all creamy and beautiful emulsion.

    你看,現在它呈現濃郁又漂亮的乳狀。

  • We made our batter, and it looks amazing.

    我們做好麵糊了,看起來很棒。

  • I don't wanna over-mix here, because once you have liquid and flour coming together, you have created gluten, and we don't want a tough banana bread, we want like a deliciously tender...

    我不想要過度攪拌,因為當液體結合麵粉,就會形成麩質,而我們不想做出太硬的香蕉麵包,我們要好吃的嫩度。

  • Okay, and now the bananas go in.

    好,現在加入香蕉。

  • So if you were doing those extras, you would do it at the last stage.

    如果你要加入額外的食材,就要在最後的步驟加入。

  • The walnuts, the pecans.

    核桃或胡桃等。

  • Banana peanut, I mean, why not?

    香蕉花生蛋糕,為何不?

  • All right, this looks gorge.

    好的,這看起來很漂亮。

  • Batter's goin' in.

    放進麵糊。

  • Ever since I wrote my book, I've been thinking about this a ton.

    自從我寫書後,我便經常在想這件事。

  • Basically everything I know about anything about cooking, I learned from somebody else.

    基本上我知道的所有烹飪技巧,都是從別人身上學到的。

  • And then even the things that you think you came up with on your own, then you tell somebody about it, and they're like, oh yeah, I do that.

    即使是你以為自己想要的東西,你告訴別人後,他們會說:「哦對,我也會這麼做。」

  • So it does not surprise me...

    所以這不會讓我感到意外...

  • Obviously, that there's something going on here that I learned from someone, I just wish I could remember who it was so I could give them credit.

    顯然我目前的技巧是學別人的,我只希望想得起來是誰,我才能歸功給他。

  • It was me.

    那人是我。

  • Was it?

    是嗎?

  • It was definitely me.

    肯定是我。

  • Okay, Brad taught me this thing, and you can do this with any...

    好,Brad 教我這麼做的,而且你可以用在任何東西上...

  • Loaf cake, pound cake, any kind of thing like that, is just to give it a little crispy topper, like a little added crunch, I take Sugar in the raw, or...

    長條蛋糕,磅蛋糕,任何那樣的東西,讓它有一點脆皮,增添一點脆度,我會用原糖。

  • You could even use granulated sugar, and sprinkle that over the top of the cake, and then when it bakes, you just get a little bit of a...

    你甚至可以使用細砂糖,並灑上蛋糕的上方,它經過烘焙,會有一丁點...

  • Texture differential, and it looks a little bit sparkly, and it's a little bit crunchy.

    不同的口感,而且也會有點閃亮,並有點脆度。

  • Sometimes I add a little bit of flaky salt too, if I'm feeling very sassy.

    有時候我也會加一點粗鹽,如果我特別想耍帥。

  • It is an adaptation with respect to the original, but I just really like what happens when it bakes.

    這是向原版致敬的版本,但我很喜歡它烘焙後的口味,你等下就知道。

  • You'll see, if you don't do it, it's totally fine, it's gonna be amazing.

    如果你不這麼做也沒關係,它也會很好吃。

  • Alright, now it's going in the oven, which is set to a predetermined temperature that I can't remember.

    如果你不這麼做也沒關係,它也會很好吃,好的,現在要把它放進烤箱,我想不起來它預熱的溫度是多少。

  • -350. -350.

    -176 度。 -176 度。

  • For 60 to 65 minutes.

    烤大約 60 至 65 分鐘。

  • I like to go sideways, because I feel like the heat is more even across than if you go the long way and the oven is cooler in the front and hotter in the back.

    我喜歡橫著放,因為我覺得橫著放,熱度會比較均勻,而且烤箱前面比較涼,後面比較熱。

  • It has been 60 to 65 minutes.

    已經過了 60 至 65 分鐘。

  • The time has come to banana hammock this banana bread the hell outta this pan.

    該來把這塊香蕉麵包吊出烤模了。

  • The time has come to airlift this banana bread right outta the pan.

    該來把這塊香蕉麵包空運出烤模了。

  • But look how beautiful before we do that, all of those little sparkles, and the little crunchles.

    但在那之前,你看它多漂亮,那些小亮點和脆皮。

  • And then these cracks are normal, so if your banana bread cracks, it's totally fine.

    這些裂痕是正常現象,如果你的香蕉麵包有裂痕,沒關係。

  • The reason that it cracked is because it rose, and then it falls back down.

    它有裂痕是因為它膨脹,然後又縮回去。

  • So as it rises, it sort of pulls the batter apart, and that creates a little seam, and then as it falls back down, it settles back into place.

    當它膨脹時,會稍微撕裂麵糊,而那會產生小裂痕,當它再縮回去時,就會固定住。

  • So that's why it has a crack.

    這就是裂痕出現的原因。

  • It's just all part of the natural leavening.

    這只是自然發酵過程的一部分。

  • And then we have our beautiful lifter.

    然後這邊有漂亮的擔架。

  • So if you didn't have the parchment, which speaking from experience, sometimes happens, while it's still warm, you should just cut around the outside of the bread, let it cool.

    如果你沒有烘焙紙,我之前有過這種經驗,它還溫熱的時候,你要直接切下蛋糕周圍,讓它冷卻。

  • This cools in the pan for a whole hour, and then you're just gonna invert it onto your hand, and then back onto the board.

    讓烤模冷卻一個小時,然後你就能直接倒在手上,再倒回砧板上。

  • But we did have parchment, 'cause we're in the test kitchen, we have everything.

    但我們有烘焙紙,因為我們人在實驗廚房裡,我們什麼都有。

  • It looks really gorgeous, it's perfect, it's perfectly risen, and really nice browning.

    這看起來很美,它很完美,它很完美地膨脹並焦化地很棒。

  • Mine doesn't get this brown in the glass pan, so "note to the wiser"—if that's how that expression goes—a metal pan will give you even better browning.

    我用玻璃烤模沒有焦化成這樣,所以「學聰明點」,有這句俗語嗎,金屬烤模會焦化得更棒。

  • So then in my house, the first slice is...

    然後在我家,第一片總是...

  • It's on a little bit of an angle, you know?

    要切好角度,你懂嗎?

  • So the first slice is all about tidying up the edge.

    第一片的重點是讓邊緣整齊。

  • Also known as a Scooby snack, that is for the cook.

    這也稱為 Scooby 點心,給廚師吃的點心。

  • But it's really gorgeous, it's very...

    但這非常漂亮。

  • It's very tight-crumb, you can see all those threads of the banana itself, that darker brown is the banana fiber, I guess, and then the top piece is the best.

    它非常扎實,你可以看見香蕉本身的紋路,深褐色就是香蕉的纖維吧,然後外皮最好吃。

  • It's like a muffin top.

    這跟馬芬的頂端一樣好吃。

  • I've never had it cold, because I always can't wait until it cools down, so my first slice is usually warm.

    我從沒吃過冷的,因為我總是等不及它冷卻,所以我的第一片通常是熱的。

  • But yeah, don't cut your banana bread too thinly, because then it will crumble.

    不過你一定不能將香蕉麵包切得太薄,因為它會碎掉。

  • I like a nice thick slice of banana bread.

    我喜歡一片厚厚的香蕉麵包。

  • It's just perfect, it's the perfect shape.

    很完美,這是完美的形狀。

  • Everything about it's perfect.

    它一切都很完美。

  • Super moist, all the way cooked through.

    超級滋潤,裡面都有熟透。

  • One of the things that we had to troubleshoot when we were working on the banana bread recipe, you know how sometimes with some banana breads after you cook it, it has this kind of rubbery, under-baked, like, wet sand across the bottom?

    我們在研發這款香蕉麵包食譜時,碰到的其中一個問題是,你知道有些香蕉麵包烤過之後它會有嚼勁和沒煮熟的口感,底部會有濕濕的顆粒感。

  • That was a thing, it's about moisture content, and about leavener, and about temperature in the pan and the oven, and we totally figured it out, because there's none of that here, and it's really evenly firm top to bottom.

    有這種問題,那跟食材的滋潤度、膨鬆劑以及烤模與烤箱的溫度有關,而我們完全解決這件事,因為這塊完全沒發生,而且它從上到下都很紮實。

  • It's perfect, it's BA's best.

    它很完美,這是 BA 最棒的食譜。

  • This is the only banana bread.

    這是唯一好吃的香蕉麵包。

  • We have softened butter, also great with cream cheese.

    這邊有軟化奶油,它搭配奶油起司也很棒。

  • And day after, I highly recommend popping this in the toaster, on like a low toast setting.

    隔天吃的話,我非常建議將它放進烤麵包機,用低溫烤。

  • Warm it up, crispen it up, and then your butter will melt in, and then your butter will melt in, or your cream cheese will soften.

    讓它加熱,把它變脆,然後奶油就會融化,或是奶油起司會融化。

  • Everything sweet should have something a little bit salty, because life isn't just sweetness, you know what I mean?

    所有甜品都要有一點鹹度,因為人生不只有甜蜜,你懂我意思嗎?

  • Leone, are you a banana bread, lover of the banana?

    Leone 你愛吃香蕉麵包或香蕉嗎?

  • -I am. -Are you?

    -我愛吃。 -是嗎?

  • Yeah, but I gotta ask before I look or...

    對,但我必須先問你...

  • Nuts or no nuts?

    有堅果還是沒堅果?

  • No nuts, how do you feel about that?

    沒堅果,你覺得怎麼樣?

  • Okay, rock and roll, proceed.

    好非常好,請繼續。

  • -So this is a nice slice with butter and salt, but if you would like it plain Jane, I could... -Toast it?

    -這一片有加上奶油和鹽巴,但如果你喜歡吃原味的話 -有加熱嗎?

  • Fix that up for you.

    我可以幫你調整。

  • -We were talking about toast -In a cast iron?

    -我們才剛講到加到加熱 -用鑄鐵鍋嗎

  • -Delicious though. -Delicious banana bread.

    -但很好吃。 -很好吃的香蕉麵包。

  • So moist.

    很滋潤。

  • Very moist, great flavor.

    非常滋潤,口味很棒。

  • -Very banana-y. -Which I like.

    -很有香蕉味。 -我喜歡這點。

  • Not too sweet.

    不會太甜。

  • No, this is very nice, and I'm kinda picky with my banana bread.

    不會,這非常好吃,而且我很挑剔香蕉麵包。

  • -I am too, and this one -Not too sweet.

    -我也是。 -不會太甜。

  • Yeah, and this one's ruined me for all others.

    對,而且這款讓我不想吃其他的。

  • It only has brown sugar.

    它只有用黑糖。

  • It's delicious.

    非常美味。

  • So it doesn't go too, like, crazy cake.

    而且它沒有太像蛋糕。

  • -But basically, it's cake. -Basically.

    -但基本上算是蛋糕。 -基本上算是。

  • I mean when you get right down to it.

    如果你硬要說的話。

  • Ooh, that little bit of salt.

    哦有一丁點鹽巴。

  • Do you know people who don't like bananas?

    你知道有不喜歡香蕉的人嗎?

  • Are you familiar with this group of people?

    你知道有這群人嗎?

  • Yeah, probably Rapo.

    知道,可能是 Rapo。

  • He hates them.

    他很討厭。

  • I don't think Morocco likes them either.

    Morocco 好像也不喜歡。

  • He doesn't, he hates them.

    他不喜歡,他很討厭。

  • And you know who else hates bananas?

    你知道還有誰討厭香蕉嗎?

  • Martha Stewart hates bananas.

    瑪莎,史都華討厭香蕉。

  • Really?

    真的嗎?

  • Yeah, she hates them.

    對,她討厭它。

  • -Gaby! -That was great.

    -Gaby! -那真好吃。

  • Hey Gaby!

    嘿 Gaby!

  • Do you like bananas?

    妳喜歡香蕉嗎?

  • Banana bread is one of my all-time favorites.

    香蕉麵包是我史上最愛的食物之一。

  • I do like nuts on it.

    我喜歡有加堅果的。

  • -You do the nuts? -Yes.

    -妳會加堅果嗎? -對。

  • We just were talking about the nuts.

    我們剛才正在聊堅果。

  • -It's sometimes, like, optional. -Yeah.

    -可以自己選擇。 -對。

  • What kind of nut?

    哪一種堅果?

  • I like walnuts, or, like, pecans.

    我喜歡核桃,或是胡桃。

  • Interesting, so you don't make the BA's best banana bread.

    真有趣,所以妳不會做 BA 最棒的香蕉麵包。

  • No, but I'm gonna start making it.

    不會,但我會開始做。

  • Yeah, you are.

    對妳一定要。

  • We used to have bananas in the kitchen, but then...

    我們廚房裡之前有香蕉,但後來...

  • Yeah, I stopped ordering them.

    對,我停止訂購了。

  • -They got outlawed by Gaby, because they would go overripe, right? -Mm hmm.

    -Gaby 禁止訂購它們,因為它會變得過熟,對吧?-嗯哼。

  • So do you ever freeze them?

    妳會將它冷凍嗎?

  • -It's good, isn't it? -I do.

    -好吃,對吧? -我會。

  • Do you use them frozen here?

    妳有用冷凍的做這個嗎?

  • No, they were fresh.

    沒有,那是新鮮的。

  • I use them frozen.

    我會用冷凍的。

  • It's great when they're...

    那樣做很好吃。

  • The ones I had at home were practically liquified.

    我家裡的香蕉幾乎變成水狀。

  • Oh, my god, it's so good.

    天啊,這真好吃。

  • People don't like bananas, though.

    但有人不喜歡香蕉。

  • I heard that.

    我有聽說。

  • Yeah, people have very strong anti-banana feelings.

    對,有人非常討厭香蕉。

  • I don't like those people.

    我不喜歡那些人。

  • I know, but Chris Morocco's one of them.

    我知道,但 Morocco 是其中一人。

  • Oh, really?

    真的嗎?

  • The man hates bananas.

    那男人超討厭香蕉。

  • I forgot about that, yes.

    我忘了這件事,對。

  • And then one time he had to do a, like, yo-nana recipe, you know, where you take the frozen banana and try to make, like, ice cream out of it?

    然後有一次他必須做一個香蕉食譜,就是把冷凍的香蕉,做成冰淇淋 。

  • Yeah.

    對。

  • He almost went insane, it was like the worst week of his life.

    他幾乎快瘋了,那是他人生中最糟的一週。

  • I have a theory that people that have reactions like that with bananas, must be like, probably when they were little...

    我覺得對香蕉有這種反應的人,他們小時候肯定是...

  • That's what Brad said.

    Brad 也這麼說。

  • -Either they have like green, or too much -Exactly.

    -可能他們吃到青色的,或是吃太多 -沒錯。

  • Bad experiences with bananas.

    有不好的香蕉經驗。

  • Texture.

    還有口感。

  • I can eat them if they're green, and I can eat them if they're overripe.

    它若是青色的我也會吃,它若是過熟我也會吃。