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1·For coffee in Chile means a sachet of Nescafe and tepid water producing a lumpy gloop of extraordinary vileness .

因为在智利，咖啡就是雀巢速溶粉末加温水冲出来的液体，令人生厌。

2·Because cutting the fat content of chocolate tends to jam up the pipes-what you might call the Augustus Gloop effect.

因为降低巧克力中的脂肪含量往往会堵塞管道——这可以称之为奥古斯塔斯·格鲁普效应。

3·They exposed the gloop to 10 minutes of cold air, allowed it to warm up again for a set period of time, and repeated the sequence three times.

他们让菌体在冷空气中暴露10分钟，然后让它在一段时间内重新温暖起来，这样子重复三遍。

4·Cheese is easy, I'm no stranger to the grater. But chocolate you have to melt over a pan of hot water--the main challenge being not to dive into it like Augustus Gloop in Willy Wonka's factory.

擦奶酪丝我轻车熟路，但巧克力必须漂在一锅热水上溶化--挑战在于：不能让巧克力像电影里的格鲁普一样沉入水中。