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[Assistant] Big bowl of rice, that piled on top. Well, we're gonna be happy. We're not gonna complain.


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[Assistant] There's certain food that inspires a low guttural moaning when you eat it. You know, that kind of grunting of pleasure. For me, that dal just has that. Kristo.


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[Assistant] And this curry tastes so different to any of the other curries we've seen in the 10 years of MasterChef and it's exciting.


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[Assistant] Oh, Brett looks like those tacos had a change of tact.


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[Assistant] The chicken, the spicing is quite flat, then you need some, a salad, I need some, I really need some lime juice.


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[Assistant] Today wasn't supposed to be about the top dishes, but we really have to give some of you a special shout out.


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[Assistant] Chloe, you brought us probably the biggest surprise of the day. Two delicious versions of Garman classics. Thank you.


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[Assistant] And finally, over the ten seasons of MasterChef, aspiring home cooks have tried to take the drizzle cake and turn it into a spectacular dessert.


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[Assistant] No one has done it as well as you did today, Gina. That was so beautiful, so delicious, so multi-faceted. Well done.


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[Assistant] Okay. I'm Jess, I'm 19 and I'm from Melbourne. I'm the youngest in the competition and I can't stop smiling, honestly, to be top 24 and seeing the judges in real life. It's so exciting.


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[Assistant] Yeah. I wanted to get this pineapple out as soon as possible.


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[Assistant] But it took me about 45 minutes to get that pineapple carved.


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[Assistant] The Sorbet needs at least 40 minutes to churn, and I haven't even started any of my other elements.


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[Assistant] It's my first cooking in the kitchen and I'm making a pineapple sorbet to go with my Indonesian biscuit. But it's taking me 45 minutes just to carve and puree this pineapple.


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[Assistant] I finally get it onto the heat with a bit of glucose and caster sugar to melt it until it dissolves. And then I get it churning straight away.


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[Assistant] I'm feeling really, really nervous. Sorry about the mess, oh my gosh. Hopefully I get all my elements together and hoping that it sets in time. I really don't want to be in the bottom three today.


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[Assistant] Now that I've got the pineapple sorbet in the churner, I'm working on completing my other elements. But there's a lot to do and I'm running out of time. Ugh.


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[Assistant] The sugar in my pineapple jam, my sorbet, my meringue, my caramel and my sponge sugar.


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[Assistant] The only element that's not sweet is my ginger crumbs. So that's gonna be really important for balance today.


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[Assistant] I need this crumb to work because otherwise the dish is just gonna be too sweet. Oh, come on, guess you can do this.


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[Assistant] I've only got a few more minutes left and I'm just feeling so frazzled. Okay. All my elements are not done. I'm just gonna check out my caramel. Oh, no. That's definitely burnt.


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[Assistant] I take my eyes off my sponge trigger for just a second and it's unusable. I gotta start again. Then I get my pineapple sorbet out and... Oh no. The ice cream's just not setting. So the ice cream is too soft. But I'm hoping I can put it in the blast chiller and breathe it up. It's just one disaster after another. I'm feeling like really


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[Assistant] Finally time's up, I'm feeling such a relief. I'm looking at my plate and, oh gosh, I didn't get time to put the crumb. I realize I've forgotten the crumb. I am devastated. I'm really worried it's gonna be too sweet.


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[Assistant] I forgot to plate my crumb and my sorbet hasn't set properly. I'm scared what the judges are gonna say.


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[Assistant] So, Rocky, what would your friends say when they tried this dish? They said it was very unique because everybody gets scared overcooking the prawns, but this is... You want them. You want to have some real bite to them. You don't want them to be... You know about Indian cooking, we overcook things, but there's a reason to it.


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[Assistant] A few dozen hours can affect the outcome of whole lifetimes, and that when they do, those few dozen hours, like the salvaged remains of a burned clock, must be resurrected from the ruins and examined.


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[Assistant] This is the premise of Arundhati Roy's 1997 novel, The God of Small Things.


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[Assistant] Set in a town in Kerala, India, called Aimanam, the story revolves around fraternal twins, Rahel and Etha, who are separated for 23 years after the fateful few dozen hours in which their cousin drowns, their mother's illicit affair is revealed, and her lover is murdered.


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[Assistant] While the book is set at the point of Rahel and Esther's reunion, the narrative takes place mostly in the past, reconstructing the details around the tragic events that led to their separation.


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[Assistant] Roy's rich language and masterful storytelling earned her the prestigious Booker Prize for The God of Small Things. In the novel, she interrogates the culture of her native India, including its social moors and colonial history.


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[Assistant] One of our focuses is the caste system, a way of classifying people by hereditary social class that is thousands of years old.


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[Assistant] By the mid-20th century, the original four castes associated with specific occupations have been divided into some 3,000 sub-castes. Though the caste system was constitutionally abolished in 1950, it continued to shape social life in India, routinely marginalizing people of lower castes.


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[Assistant] In the novel, Rahel and Esther have a close relationship with Velutha, a worker in their family's pickle factory and member of the so-called Untouchable cast.


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[Assistant] When Velutha and the twins' mother, Amu, embark on an affair, they violate what Roy describes as the love laws, forbidding intimacy between different castes.


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[Assistant] Roy warns that the tragic consequences of their relationship would lurk forever in ordinary things, like coat hangers, the tar on roads, and the absence of words.


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[Assistant] Roy's writing makes constant use of these ordinary things, bringing lush detail to even the most tragic moments. The book opens at the funeral of the twins' half-British cousin Sophie after her drowning.


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[Assistant] As the family mourns, lilies curl and crisp in the hot church. A baby bat crawls up a funeral sari. Tears drip from a chin like raindrops from a roof.


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[Assistant] The novel forays into the past to explore the characters struggles to operate in a world where they don't quite fit.


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[Assistant] alongside their nation's political turmoil. Amu struggles not to lash out at her beloved children when she feels particularly trapped in her parents' small town home, where neighbours judge and shun her for being divorced.


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[Assistant] Velutha, meanwhile, balances his affair with Ammu and friendship with the twins, not only with his employment to their family, but also with his membership to a budding communist counter-movement to Indira Gandhi's Green Revolution.


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[Assistant] In the 1960s, the misleadingly named Green Revolution introduced chemical fertilizers and pesticides and the damming of rivers to India.


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[Assistant] While these policies produced high-yield crops that staved off famine, they also forced people from lower castes off their land and caused widespread environmental damage.


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[Assistant] When the twins return to Imanem as adults, the consequences of the Green Revolution are all around them.


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[Assistant] The river that was bursting with life in their childhood greets them with a ghastly skull smile, with holes where teeth had been, and a limp hand raised from a hospital bed.


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[Assistant] As Roy probes the depths of human experience, she never loses sight of the way her characters are shaped by the time and the place where they live. In the world of The God of Small Things, various kinds of despair competed for primacy. Personal despair could never be desperate enough.


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[Assistant] Personal turmoil dropped by at the wayside shrine of the vast, violent, circling, driving, ridiculous, insane, unfeasible public turmoil of a nation.


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[Assistant] Keep probing the depths of the human experience with these animations.


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[Assistant] We've already discussed why academic writers engage with the work of others. They do it to learn what others have written, to advance knowledge, to situate their work within a particular ongoing conversation.


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[Assistant] And that's what's known as a school of citation. There are a number of schools of citation. I'm going to give an overview of them in this video and then our disciplinary consultants who come from the humanities.


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[Assistant] The social sciences and the natural sciences will give you more specifics about where you can find resources for those schools of citation.


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[Assistant] Disciplines, such as English for instance, we really work with language. It's really important not just to summarize what writers have said, but sometimes to take a really deep look at the exact language and terms and phrasings and


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[Assistant] In other disciplines, the language of certain writers and scholarship is not as important as, for example, the year when a study was conducted. So for the CSE, for the Council of Science Editors, when you cite work in that discipline,


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[Assistant] You probably put the year of study, because that's much more important, right? Because readers want to know if this was a study conducted in 1938 or 2012.


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[Assistant] APA is another primary school of citation. There are actually like 12 schools of citation that, that operate. Uhm, but I named just a few just to give you examples. So this one is the American Psychological Association.


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[Assistant] Think about, uhm, that schools of citation are there to help readers focus on ideas and make use of your contributions. Readers within particular disciplines are used to reading scholarship that looks a certain way, and when they are looking to advance a conversation,


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[Assistant] Work cited or bibliography or references, whatever the section is called, uh, in order to find resources for their own work.


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[Assistant] Schools of citation are also living and changing. The rules governing the MLA citation system are different today than they were 20 years ago.


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[Assistant] Groups of people who are in charge of these schools of citation revisit the guidelines, think about the guidelines and then make adjustments to them over the years. So just because you thought you knew what MLA looked like perhaps 10 years ago doesn't mean you still shouldn't be examining the most recent


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[Assistant] Edition or, or material for MLA. So.


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[Assistant] That means you don't, you shouldn't expect yourself to memorize what a school of citation looks like. What's really important is just to know where the resource is, to know where you go to consult. And finally,


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[Assistant] The advent of digital resources has added challenges because most of these schools of citation were created before


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[Assistant] Digital scholarship existed and before we had access to online materials of all kinds and so they've been trying to catch up uhm, and yet


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[Assistant] The vast range of the way material is presented in online formats.


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[Assistant] There are often, there's a disconnect between what a school of citation will suggest for how you treat those texts and what the texts actually look like. So that can sometimes be frustrating. So I guess what I want to say is just


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[Assistant] Do your best and try with the digital sources, but if you don't have certain information, like if you don't have a year of publication for that, or if you don't have paid numbers for that, just leave it blank when you don't have it.


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[Assistant] Let me say, that doesn't mean that you don't have to cite it. You still need to cite it, but you just might have to work harder to figure out how you can cite it if you don't have the information that a resource on the School of Citation is telling you you need. Please do look at the videos.


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[Assistant] You have 75 minutes to bring us a dish that features at least one of the ingredients chosen by Sasha. You also have a tray of pantry staples under your bench.


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[Assistant] Be careful in your seasoning, yeaah. You gotta balance the seasoning of everything. Have a play with that, Gina. Good luck.


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[Assistant] It's all about the broth. That, that, that's the heart of this dish. The depth of flavor you've got in the bread with limited ingredients is fantastic. And the seasoning across the dish because you've been shy with your seasoning in the meatballs and I think


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[Assistant] I love the colour of the syrup underneath. Combine that with those pickles. It looks nicely balanced between sweet and sour and crunchy.


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[Assistant] We've all, we've all had a lovely combination of chicken and something sticky whether in a Korean restaurant or whether it's a sweet and sour.


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[Assistant] Oh man. Thanks. Next dish we couldn't resist tasting was Denise's.


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[Assistant] The chicken is almost comfy soft. It falls off the bone. The pasta puree is so smooth.


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[Assistant] And all of your dishes showed creativity, they showed technique, and how good that you're inspired by the prospect of the reward of going straight into the immunity challenge, avoiding the invention test, and also avoiding the spectre of being in a pressure test. It was hard, but one dish we felt


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[Assistant] Just had the edge because the cooking was so spot on.


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[Assistant] Only one thing remains, Sashi. Head to the gantry. The rest of you, back to your benches.


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[Assistant] You know, the three of us love nothing better than a dish that's, that's perfectly cooked. There's one other thing we also love. We love being surprised.


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[Assistant] We love those dishes that are like, I don't know, like pasta parcel. Who knows what's in the middle, like a Jack in the box. Cut in as a culinary surprise that jumps out at us.


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[Assistant] Think of a delicious stuffing inside a rolled chicken breast.


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[Assistant] We want something that's going to give us that deliciousness, but also that ooh-ahh moment.


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[Assistant] That sauce, not bad. Just needs more flavour, you need to really amp up the flavour.


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[Assistant] I'm assuming this is a cappuccino.


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[Assistant] Nothing goes together. None of the flavors are clean. It isn't very well cooked. Oh man.


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[Assistant] The secret of success in the MasterChef kitchen is leaving off sauces that are too bitter or that you're not happy with and going with what you've got and what you've done is giving us a beautiful, clean, stripped-back dish.


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[Assistant] There were some not so good surprises today. We think that some of you muddled your ambitions with your abilities.


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[Assistant] We were looking for invention, it's an invention test, we always are. We were also looking for those twin elements of surprise, and also, as always, deliciousness.


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[Assistant] In the end, what divided those dishes was some...


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[Assistant] Pressure test is a whole different style of challenge. You can redeem yourself there.


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[Assistant] Wow, Thash is one of the first mystery box of the year. He deserves it. I'm so proud of him and he's definitely the one to watch.


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[Assistant] Today, you'll be cooking my Apple and Rosemary Tatata.


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[Assistant] Nigella has selected every ingredient in your box. You wanna see what she chose?


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[Assistant] I'm sure I don't need to remind you, you are cooking for Nigella. This is a week you will never forget. 60 minutes to go, come on.


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[Assistant] You know what it is? There's a cook that can cook to seriously nourish the soul which is...


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[Assistant] It's not something that you can just teach someone out of a book. It's something that's within you, and you've got that, and that is sensational.


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[Assistant] What a way to kick off Nigella week. And you guys should be smiling too. Because right now, you'll be cooking for Nigella again in this week's invention test.


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[Assistant] Snap, crackle, puff, ladies and gentlemen! 45 minutes to go, come on!


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[Assistant] Nature to be the snap, crackle and the pop.


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[Assistant] I love that, that's, it's just beautiful.


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[Assistant] Oh no. The next dish we'd like to taste belongs to Adele.


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[Assistant] I'm really worried for you because it's, there's problems here. It's just dry, dry plate of food.


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[Assistant] So popping candy can be a bit over the top, but it's good to be over the top in this dish. It's playful and, you know, the effects were there. Got it brief. Perfectly.


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[Assistant] It's a bit of pill to swallow, but your abilities, we know what they are. They're brilliant, brilliant, brilliant.


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[Assistant] Take a deep breath. See you back in this kitchen tomorrow. Razor sharp. Yes? Yes, George. Excellent. Get out of here.


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[Assistant] When I saw SnowEgg, I thought, how does anybody make such a dish so complex, but yet so beautiful?


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[Assistant] It made me more driven to make beautiful food like Peter Gilmore.


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[Assistant] The dish is a poached meringue and then inside you've got a brulee with the masala. Oops, keep it clean, keep it clean. Cherry granita and on top of this a caramel twill. Beautiful. I badly want to be in the top five.


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[Assistant] You get that really nice soft pillow meringue and then inside you've got that punch of the brulee.


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[Assistant] And then to kind of finish that off, you've got the freshness of the granita on the outside.


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[Assistant] I'm hoping the caramel will set enough to have that crack on the top. I was hoping it melts through.


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[Assistant] I'm thinking about the crack on the egg. I'm scared that she's gonna be a slop on top.


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[Assistant] Snap, crackle, pop. So I'm thinking a black sesame panna cotta. And then for that snap I'm gonna use a squid inked wheel.


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[Assistant] The squid ink twill is in the pan. It's really important to get that crack right through the squid ink twill and I take it out of the pan and I'm so happy.


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[Assistant] In the end, he was caught purely by chance. It wasn't good police work that caught him. It was a stroke of fantastic good luck.


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[Assistant] There's just nothing about him that caught your attention or would have made you look twice if you didn't know who he was and what he'd done.


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[Assistant] Who was he? What caused this? What went wrong in his life?


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[Assistant] In effect, what you're trying to do is build up a picture of this man from the cradle, almost, to the day he was arrested.


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[Assistant] I think it wasn't until the dust settled after he'd been arrested. Before the trial.


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[Assistant] Only then do you start looking at what you've got and beginning to understand that West Yorkshire Police had been struggling as badly as they had been. That the inquiry had gone as badly wrong as it did.


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[Assistant] The rank and file detectives working on the case were basically told if he's not got a Geordie accent, forget him.


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[Assistant] It was really tense. Everybody seemed to be on edge. Here was going to be a chance to hear from the man himself. I vividly remember.


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[Assistant] The court falling absolutely silent. Everybody wanted to catch every word that this man was about to say.


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[Assistant] I heard a voice, similar to a human voice, but with the words mixed up. It seemed to be coming from a gravestone. I climbed out and walked up towards the grave.


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[Assistant] It was something I felt was wonderful. I believed then and now that it was the voice of God.


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[Assistant] I looked down into the valley and thought about heaven, earth, and the universe, and how insignificant we all are.


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[Assistant] But I felt so important then, because I had been chosen to hear the word of God.


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[Assistant] He said that he was hearing voices coming from gravestones telling him to kill every prostitute you come across. Their arguments essentially came down to, he's insane.


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[Assistant] They saw Peter Sutcliffe as going off to a relatively cushy existence in a secure unit, not a proper prison.


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[Assistant] The prosecution's job was to pull that argument apart.


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[Assistant] There were lots of stories floating around about him having the knowledge to simulate paranoid schizophrenia. Not least because his wife Sonia had been diagnosed with the same condition a few years previously.


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[Assistant] So he would have known the symptoms, he would have known how to fake it, he would have known how to fool or try to fool the psychiatrists.


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[Assistant] There is the argument that only someone who is insane would do what he had done.


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[Assistant] Three years later, Peter Sutcliffe managed to convince the authorities. He may not have been mad at the time, but he was certainly mad now, and he needed a place in a secure psychiatric unit.


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[Assistant] Well I've got a snap with the sesame nougatine. And I've got a crack with a white chocolate dome. And the pop, maybe their heads will pop off with just surprise and delight.


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[Assistant] I'm really happy with the sesame nougatine, it's got a great little snap to it.


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[Assistant] Uh, the fact that she survived, uh, is, uh, you know, to my advantage and not to his.


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[Assistant] Uhm, there is that possibility and I sincerely hope so.


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[Assistant] If an animal's killed in the course of the commission of a criminal offence, then, you know, the public, uh,


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[Assistant] Uh, uh, uh, uh, revolted by this and then they will come forward and give information. Yet when human beings are involved, uh, particularly the typhids.


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[Assistant] We're investigating the murders of, which we're concerned with. Uhm, there's this, there's this fair attitude, we just couldn't care less.


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[Assistant] And dozens and dozens. There's no real evidence to support that that is so.


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[Assistant] In your own interests, it is now time for you to come forward and give yourself up. I'm anxious that we catch you before you've time to add another death to the appalling catalogue that you've already got to your credit.


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[Assistant] I don't think I can answer you more than to say that. I hope that we can draw this to a conclusion without anyone else having to die.


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[Assistant] But, I don't know that that will be the case. I, I think there is a grave danger that this man will strike again.


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[Assistant] Greater Manchester has the largest network of motorways in the country. Eight motorways, a total of 260 miles of carriageway.


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[Assistant] I've made a roasted pork with crackle, smoked pumpkin puree, and parsnip chips.


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[Assistant] I didn't feel the first one, I felt the second and the third blow. Whereas I felt the third one and my hands was on the top of my head.


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[Assistant] Then I remember grabbing his trousers. As I grabbed his trousers, it pulled away.


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[Assistant] And I heard him go back in the car. And as he drove off, his back real skidded on the back.


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[Assistant] I have no idea. Nothing looks familiar. I think we're lost.


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[Assistant] Just let me try to stand up. Oh, wait a second. You seem really familiar. I think I know you from somewhere.


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[Assistant] Ouch. My ankle. I think it's broken. You can't just leave me like this. Are you calling an ambulance?


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[Assistant] You've actually detected dozens and dozens of murders yourself. This, with respect, is your one notable failure. What is your own personal feeling about that?


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[Assistant] And if the man who's done these things is watching, then I beg you to give yourself up. You need a doctor's help. And if you give yourself up, you will get it.


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[Assistant] I had one or two glasses of eggnog, but nothing else.


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[Assistant] In previous videos we talked about the gradient descent algorithm and we talked about the linear regression model and the squared error cost function.


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[Assistant] In this video we're going to put together a gradient descent with our cost function.


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[Assistant] And that will give us an algorithm for linear regression, for fitting a straight line to our data.


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[Assistant] This was what we worked out in the previous videos. There's our gradient descent algorithm, which you should be familiar, and here's the linear regression model with our linear, linear hypothesis and our squared error cost function.


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[Assistant] What we're going to do is apply gradient descent to minimize


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[Assistant] The key term we need is this derivative term over here.


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[Assistant] So you need to figure out what is this partial derivative term, and plugging in the definition,


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[Assistant] Sum of the line goes 1 through n of this squared error.


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[Assistant] And all I did here was I just, you know, plugged in the definition of the cost function there. And simplifying a little bit more, this turns out to be equal to


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[Assistant] And all I did there was I took the definition for my hypothesis and plugged it in there.


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[Assistant] And, uh, turns out we need to figure out what is this partial derivative for two cases for j equals zero and for j equals one. So we want to figure out what is this partial derivative for, you know, both the theta zero case and the theta one case. And, uhm, I'm just going to write out the answers.


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[Assistant] It turns out this first term is, simplifies to 1 over m.


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[Assistant] And for this term, partial derivative with respect to theta 1, it turns out I get this term.


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[Assistant] And uhm, computing these partial derivatives, so that you know, going from this equation,


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[Assistant] Right, going from this equation to either of the equations down there. Computing those partial derivative terms requires some multivariate calculus.


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[Assistant] If you know calculus, feel free to work through the derivations yourself and check that if you take the derivatives, you actually get the answers that I got.


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[Assistant] But, uh, if you are less familiar with calculus, you know, don't worry about it, uhm, and it's fine to just take these equations that were worked out and, uh, you won't need to know calculus or anything like that in order to do the homework or to implement gradient descent and get that to work.


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[Assistant] Theta 0 and theta 1 get updated as, you know, this thing minus alpha times the derivative term. So this term here,


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[Assistant] So here's our linear regression algorithm. This first term here,


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[Assistant] That term is of course just the partial derivative with respect to theta 0, that we worked out on the previous slide. And this second term here,


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[Assistant] That term is just the partial derivative with respect to theta 1.


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[Assistant] That we worked out on the previous slide. And just as a quick reminder,


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[Assistant] You must, when implementing gradient descent, there's actually this detail that, you know, you should


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[Assistant] I'll be implementing it so the update theta 0 and theta 1 simultaneously. So, let's see how gradient descent works.


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[Assistant] One of the issues we saw with gradient descent is that it can be susceptible to local optima. So when I first explained gradient descent, I showed you this picture of it, you know, going downhill on the surface, and we saw how depending on where you initialize it, you can end up at different local optima, in one that, you know, here or here.


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[Assistant] But it turns out that the cost function for gradient, uh, cost function for linear regression


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[Assistant] It's always going to be a bow-shaped function like this. The technical term for this is that this is called a convex function.


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[Assistant] Not going to give the formal definition for what is a convex function, c-o-n-b-e-x, but informally, a convex function means a bow-shaped function, you know, kind of like a bow-shaped function.


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[Assistant] And so this function doesn't have any local optima except for the one global optimum and does gradient descent on this type of cost function which you get whenever you're using linear regression. It will always converge to the global optimum because there are no other local optima other than the global optimum. So now let's see this algorithm in action.


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[Assistant] As usual, here are plots of the hypothesis function and of my, uh, cost function j.


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[Assistant] And so let's say I've initialized my parameters at this value.


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[Assistant] Let's say, usually you initialize your parameters at zero, zero. Theta zero and theta equals zero. But for illustration,


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[Assistant] In this, in this particular implementation of Renison, I've initialized, you know, theta 0 at about 900, and theta 1 at about minus 0.1. Okay?


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[Assistant] And so this corresponds to h of x equals, you know, minus 900 minus 0.1x is this line. So out here on the cost function. Now, if we take one step of gradient descent, we end up going from this point out here,


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[Assistant] Little bit to the down and left, to that second point over there.


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[Assistant] And uh, you notice that my line changed a little bit. And as I take another step of gradient descent, my line on the left will change. Right?


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[Assistant] And I've also moved to a new point on my cost function.


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[Assistant] And as I take further steps of gradient descent, I'm going down in cost, right, so my parameters are following this trajectory, and if you look on the left, this corresponds to hypotheses that, you know,


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[Assistant] seem to be getting to be better and better fits to the data until eventually I've now wound up at the global minimum


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[Assistant] And this global minimum corresponds to this hypothesis, which gives me a good fit to the data.


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[Assistant] And so that's gradient descent and we've just run it and gotten a good fit to my data set of housing prices and you can now use it to predict, you know, if your friend has a house that costs, of size 1250 square feet, you can now read off the value and tell them that


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[Assistant] I don't know, maybe they can get $250,000, uh, for their house.


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[Assistant] Finally, just to give this another name, it turns out that the algorithm that we just went over is sometimes called batch gradient descent. And it turns out in machine learning, I don't know, I feel like us machine learning people were not always great at giving names to our algorithms.


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[Assistant] But the term batch gradient descent means that refers to the fact that in every step of gradient descent, we're looking at all of the training examples. So in gradient descent, you know, when computing derivatives, we're computing these sums, right, this sum of


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[Assistant] So in every step of gradient descent, we end up computing something like this that sums over our M training examples. And so the term batch gradient descent refers to the fact that we're looking at the entire batch of training examples. And again, this is really, maybe not a great name, but this is what machine learning people call it.


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[Assistant] And it turns out that there are sometimes other versions of gradient descent that are not batch versions but that instead do not look at the entire training set but look at small subsets of the training set at the time and we'll talk about those versions later in this course as well.


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[Assistant] You now know how to implement gradient descent, bolding and regression.


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[Assistant] If you've seen advanced linear algebra before, so some of you may have taken a class in advanced linear algebra, you might know that there exists a solution for numerically solving for the minimum of the cost function j without needing to use an iterative algorithm like gradient descent.


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[Assistant] Later in this course we'll talk about that method as well that just solves for the minimum of the cost function J without needing, you know, these multiple steps of gradient descent.


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[Assistant] That other method is called the normal equations method, but in case you've heard of that method, it turns out that gradient descent will scale better to larger data sets than that normal equation method. And now that we know about gradient descent, we'll be able to use it in lots of different contexts and we'll use it in lots of different machine learning problems as well.


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[Assistant] We'll later have exercises in which we'll ask you to implement gradient descent and hopefully see these algorithms work for yourselves. But before that, I first want to tell you in the next other videos, I first want to tell you about a generalization of the gradient descent algorithm that will make it much more powerful. And I guess I'll tell you about that in the next video.


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[Assistant] I don't know which direction to go. I hope someone comes by.


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[Assistant] I'll ask them for a ride. Badger will be very surprised


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[Assistant] It's the car I stole, cried Toad. It's all over. Back to prison for me. I'll be in chains.


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[Assistant] You have to know this, we all feel for you having to cook in an elimination, especially when you cooked so well yesterday.


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[Assistant] But it is a competition and unfortunately someone is going home.


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[Assistant] You have to get used to having to fight for your place in the competition and it's all about that change of mindset. You get that change of mindset right and you'll go all the way in this competition.


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[Assistant] Right, before we tell you who's safe and who's not, let's show you what was in Nigella's trifle. Vanilla beans.


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[Assistant] In round two, you get to cook with all the ingredients that Nigella used in her trifle. All 26 of them.


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[Assistant] But that's all you get. No pantry, no garden. You can make anything you like.


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[Assistant] Just as long as it isn't trifle.


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[Assistant] There's a reason why you're here. It's called Brilliant Advice and we love it. Remember the least impressive dish sends its maker home. You have 75 minutes. Your time starts now.


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[Assistant] And what about Tim? So he's, I mean look, he's been quite adventurous. He's making a bomb Alaska. Yes. I'm a bit worried though that these things need time, don't they?


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[Assistant] Yeah, yeah. I reckon you get a better texture out of it, making yourself like...


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[Assistant] I loved it. I absolutely loved it. And you know, it's a demonstration again that she's prepared to get her fingers into a recipe and just go, you know what, I'm gonna make that.


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[Assistant] The ice cream is brilliant. It's kind of roasty and toasty and interesting.


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[Assistant] The jelly is not very good at all because what he's done is cook the strawberries, so you've lost all flavour of the strawberries.


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[Assistant] Even though you came in this morning and faced that beautiful trifle from Nigella, it was a very long and a very tough day for the five of you. We certainly feel empathy for the position you're in. On the upside first of all,


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[Assistant] We just have to say that two of you did an absolutely spectacular job. First up, Huda. Wow.


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[Assistant] Look at that! There's a reason to smile today, isn't there? Turn the weather on and welcome to the Jackalope Hotel down here at Merrick's North on the Mornington Peninsula.


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[Assistant] This property is absolutely gorgeous. I think you'd agree. So I think you're going to have a smashing day, plus a suitable finish. How would you call it? Celebration of a great week with Nigella.


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[Assistant] And talking about simply quick, and I like the theme for this Masterclass, I'm going to do something based on my recent trip to India. I'm going to make some samosas with coriander chutney.


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[Assistant] So who's up first? We are. Oh then you two. Shall we do it?


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[Assistant] Right, uhm, what am I gonna do? I'm gonna do a bit of an Indian inspiration and make some samosas with coriander chutney.


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[Assistant] Alright, so I'll get into it. So first up, pastry. Very, very easy. Two and a half cups of flour. Good pinch of salt.


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[Assistant] And some ajuan seeds. And then six tablespoons full of, of ghee. So, 120 mils is perfect.


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[Assistant] And I always suggest make all pastry as much as you can in advance to give it a rest. And this one's a bit by feel, but it's about a cup of water.


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[Assistant] Give or take. And I don't want to over mix it, that's the key. So a very light mix.


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[Assistant] And I don't want to make it into a smooth dough because I want that shortening to be a little bit unevenly spread in the pastry because hopefully then you get a slightly lighter, uh, puffier dough.


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[Assistant] So next up we're going to make, uh, the filling for the samosa. Most of the fillings are boil the potatoes or fry the potatoes, smash them up. But I like the bhaji filling that you get in a dosa. So this is very similar to that, alright? Touch of oil.


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[Assistant] Shallots. Ginger. Little bit of garlic.


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[Assistant] And I've got this Indian bay leaf, just gonna break, and it's a big leaf, right. Little bit of chilli, put two of those in. Black cardamom, alright, which we're gonna put a little bit of that in, okay. I've got some green cardamom, I've got some cumin seeds, and then these are the, uh, taurdaal.


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[Assistant] And then what I've done is I've used Kefla because they're a really nice potato, but we've just peeled and boiled those. So in that goes.


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[Assistant] Bit of salt. Few, few curry leaves.


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[Assistant] So that's done. Just gonna let it cool down. Gonna smash it up a bit. So.


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[Assistant] Touch of salt. Uh, coconut. So this is quite young coconut. And then what we're gonna do is give that a blend with a little bit of the coconut water. And then we're gonna temper some spices and then add that to this green chutney.


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[Assistant] It's a very, very different colour. So then what we're going to do is hot pan, bit of mustard oil.


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[Assistant] Little bit of chilli. And what we want to do is warm that mixture.


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[Assistant] Until it starts to again release the aroma, it starts to pop, and then we're going to put in some curry leaves.


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[Assistant] Okay, so shall I chance it and put it all in?


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[Assistant] So I can feel this is rested through just because it feels right and nothing can replace that. I relate it to play dough or plasticine. It's got to have that kind of texture to it. And then what I do is I make little rounds. I do need some help. Who put their hand up then? Yeah, come on. Jenny. Right.


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[Assistant] So I'm just going to get you working. No, actually you can come up too, right? But stay here for a sec, alright? So you can have the pastry as thickened as thin as you want.


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[Assistant] So what I do is I know that I can wet that side of the cone. This is what I find easiest. And then you can fold that over. And then you have that little cone shape.


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[Assistant] Push the bhaji filling down into the little cone. Then I stick those two together. Alright?


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[Assistant] And then what I tend to do is I tip it upside down, but then what I do is I put two little...


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[Assistant] Things. Rather than trying to fold it, you know? And they should in a sense almost sit up like a little tortellini.


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[Assistant] Yeah, that's good, I like it. In, in the fryer it goes. Right, round of applause and, uh.


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[Assistant] A little bit of these black dial shallots, some green chilli. Touch of lemon juice.


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[Assistant] We need to get Sashi back up because I need to know whether they taste any good. Uh, who else? Oh Jess, up you come.


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[Assistant] The batter is beautiful. Jess, what do you think of the filling?


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[Assistant] On behalf of all of us, it must have been for you guys, and for us too, a wonderful experience. And uhm, I think unforgettable, right?


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[Assistant] The other flavors are mixing with another flavor.


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[Assistant] I am so relieved I'm safe for another week.


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[Assistant] The athletics residence. She's denied her scholarship. A bunch of her friends dump her. Fellow athletes abandon her. She loses her medals. Her records are revoked.


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[Assistant] So what's going on here? I'm making saffron and vanilla bean ice cream.


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[Assistant] And a cake with baklava crumb.


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[Assistant] I'm ready. Bring it on. Bring it on? I'm here for a reason, right? Yea? Gotta win that trophy, so let's start it. And Jenny?


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[Assistant] But it's not my time to leave. I think that I've got much more to give to this competition.


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[Assistant] I'm going to make sauteed coconut panna cotta with macadamia praline, mango kuli and fresh mango. It's not definitely an Italian dish.


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[Assistant] Gotta make sure that the panna cotta will be perfect at certain time.


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[Assistant] Just trying to do a really precise job. I wonder if everything will be spot on. Algar, keep pushing.


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[Assistant] Today I'm gonna do salted coconut panna cotta with macadamia praline and mango puli and fresh mango.


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[Assistant] Just waking up like in a beautiful Thai beach and having breakfast with the sticky mango rice pudding.


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[Assistant] So I got under my mango coulis, as well as, uh, Russian macadamia praline. I'm missing just the panna cotta.


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[Assistant] A good panna cotta needs to have the right amount of wobbling. A good wobble should shake a bit. Panna cotta shake!


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[Assistant] I'm so relieved. We love the wobbly. The panacote's got the beautiful wobble that I was looking for. If Manonashu see this, she'll be really proud. She'll be kneeling jeez.


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[Assistant] I'm so happy for everything. The plate is looking amazing. I'm on MasterChef. I'm putting the Z up there. I'm not really strong in the Z, so are you for real?


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[Assistant] I'm just praying, really, that got the right balance on my plate.


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[Assistant] Salted coconut panna cotta with russi macadamia praline. Mango coulis and fresh mango.


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[Assistant] Six years old, I saw this wobbly stuff and I touched it for the first time. And was it the panna cotta that you touched? You're a naughty boy. Always.


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[Assistant] I fell in love with the Thai flavors. I put my old memory in there and my new fresh memory that I'm really powerful to embrace. I think we need to do some eating. Do us a favor. Don't change. We love you. Always. Thanks guys. Enjoy.


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[Assistant] And it's certainly inspired the four of you because you put up absolutely spectacular dishes to get yourselves into the box seat to try and win that ever elusive pin. Imagine what a game changer that would be.


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[Assistant] Welcome Shannon, back to Mentor and do you think a big chance to get a pin going off today? Big chance, so I've got an ally on the judging panel now.


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[Assistant] Buttermilk pancakes, is that right? Yes. And what about our sorbet?


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[Assistant] Oh, we're all in, look. So what are you looking for? You just want it to start setting on the edge?


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[Assistant] This is a MasterChef first, you know that? That's why we're all here.


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[Assistant] What a pleasure it is for us to watch seemingly such a simple...


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[Assistant] We've never seen anybody make Kashmiri on the show before. It's a beautiful technique.


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[Assistant] So the two of you, the rules. Loki, you'll have 75 minutes to cook.


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[Assistant] Alana, because you're the professional, you get a little bit of a disadvantage. You only get 60 minutes.


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[Assistant] Loki, you usually have the choice between two pantries. But today, you have the choice between two ingredients.


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[Assistant] Alana, you also won't know what Loki's chosen until your time starts.


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[Assistant] It's a blind tasting, and of course we'll have no idea who's cooked which dish. So Lana, you're off to the storeroom, while Loki chooses his ingredient. Off you go.


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[Assistant] We tasted two completely different dishes. One all about elegance, and the other all about generosity. Loki, you cooked the... Kingfish. Kingfish with lemonbrock, is that right? That's right. Beautiful.


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[Assistant] So Alana, that means you cooked the calamari.


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[Assistant] Alana, as you are our guest, let's score your dish first.


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[Assistant] Attention to detail in terms of the spicing, absolutely de-li-cious.


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[Assistant] A traditional dosa is usually a process of two days. Today I've got 45 minutes, I don't have two days.


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[Assistant] I'm making, uh, savory pancake, uh, Indian dosa. Oh, wonderful. With, uh, coconut chutney and, uh, sweet chutney as well. Sure, nice.


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[Assistant] Everyone today is stinking sweet and I'm gonna do totally opposite and do savory.


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[Assistant] I want to bring the depth of flavors for the judges and Nigella.


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[Assistant] The coconut coriander chutney gives the creaminess and the freshness, and the green chutney gives the sourness and the sweetness. I want them to experience the different layers. I want to trick their mind and give them savory pancake that's made of rice flour, no eggs. A quick dose, huh? Yeah. Yeah. Good on you.


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[Assistant] But I also have to cook the perfect loza pancakes to have an opportunity to win that pin.


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[Assistant] I want it to be a crispy bottom and fluffy on top. So you put them on the hot pan and you oil it to give the crispy edges.


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[Assistant] Hot dosas with prune chutney and coconut coriander chutney. It's mind blowing. You just finger lick.


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[Assistant] I only got 45 minutes to make the dosa from my mum's recipe. I hope it has enough of the classic flavours to get me a win.


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[Assistant] What did you cook? I made dosa with a bun. So the two chutneys, you got coriander chutney and? Coriander coconut chutney with the cumin prune chutney. Cool. Do you want to taste first my jelly?


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[Assistant] I'm feeling joyful, excited, thrilled. I'm like jumping, I feel like jumping. It's like that kind of excitement. Well done. Excellent.


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[Assistant] That blew my mind. I'm scared of the professional chef.


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[Assistant] I don't know how I'm gonna beat Alana. I'm really worried. I'm not at that standard.


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[Assistant] I'm having so many thoughts about what could it be, like it's gonna be red meat that side, seafood this side.


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[Assistant] I'm feeling great. Many ideas are coming to me and I'm enjoying the feeling at the moment.


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[Assistant] I'm gonna take, uh, lemon and fish go really well together. Okay. I see a lovely kingfish there, and I grab it.


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[Assistant] I'm taking prawns, kippies, and mussels.


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[Assistant] Today I'm gonna do a kingfish with spicy shellfish lemon broth.


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[Assistant] Shellfish lemon broth is bubbling away and I have got, uh, cumin, coriander, chili powder, and, uh, some bay leaves, cardamom, all being, uh, fried off and then added to the broth here.


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[Assistant] Wow. Alana's back and the pressure is getting to me.


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[Assistant] The shellfish lemon broth is bubbling away and I need to fillet a kingfish.


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[Assistant] It's a massive piece of kingfish and I need to fillet it with precision. Go all the way through the rib cage.


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[Assistant] Today I'm cooking kingfish with spicy shellfish lemon broth.


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[Assistant] My broth is lemony. There's so much depth of flavor. Now I have to cook the fish perfectly.


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[Assistant] I wanna cook this kingfish perfectly. And I have a very crispy skin on the bottom. So I place that fish on a hot searing pan and hold the fish right to the bottom so that the skin gets crispier.


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[Assistant] Now don't overcook it, you have to cook it extremely quickly.


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[Assistant] I got the rice plated up and I'm getting the roti out as fast as I can.


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[Assistant] The immunity pin is on the line and Atlanta is all about elegance, the presentation.


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[Assistant] Generosity to beat Alana's dish is gonna be hard. I don't know if that's gonna happen today.


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[Assistant] I'm like, woah, if she's got 34, I don't know how I'm gonna beat that.


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[Assistant] I'm like, well, if she's got 34, I don't know how I'm gonna beat that.


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[Assistant] Feeling privileged to get the first immunity pin to set a mark in MasterChef.


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[Assistant] Three layers all cooked three different times with some chocolate sauce and raspberries. I've gone mum inspired.


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[Assistant] In this video we'll talk about matrix-matrix multiplication, or how to multiply two matrices together.


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[Assistant] When we talk about the method in linear regression for how to solve for the parameters theta 0 and theta 1 all in one shot so that without needing an iterative algorithm like gradient descent.


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[Assistant] When we talk about that algorithm, it turns out that matrix, matrix multiplication is one of the key steps that you need to know.


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[Assistant] So let's, as usual, start with an example.


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[Assistant] Let me again just work through this example and then I'll tell you a little bit what happens.


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[Assistant] The first column of this matrix on the right and I'm going to


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[Assistant] Take this matrix on the left and multiply it by, you know, a vector that's just this first column. Okay? And it turns out if I do that,


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[Assistant] I'm going to get the vector 11, 9. So this is the same matrix vector multiplication as you saw in the last video. I worked this out in advance, I know it's 11, 9. And then the second thing I'm going to do is I'm going to pull out the second column, this matrix on the right, and I'm then going to


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[Assistant] Take this matrix on the left, right, so take that matrix and multiply it by


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[Assistant] That second column on the right. So again, this is a matrix vector multiplication step, which is still from the previous video, and it turns out that if you multiply this matrix and this vector, you get 10, 14.


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[Assistant] And by the way, if you want to practice your matrix vector multiplication, feel free to pause the video and check this product yourself.


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[Assistant] Then I'm just going to take these two results and put them together and that will be my answer. So turns out the outcome of this product is going to be a two by two matrix and the way I'm going to fill in this matrix is just.


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[Assistant] By taking, you know, my elements 11, 9, and plugging them here, and taking 10, 14, and plugging them into the second column.


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[Assistant] So you basically look at the second matrix one column at a time, and you assemble the answers. And again, we'll step through this much more carefully in a second. But, uh, just want to point out also, this first example is a 2 by 3 matrix. I'm multiplying that by a 3 by 2 matrix.


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[Assistant] And the outcome of this product turns out to be a 2


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[Assistant] By two matrix. And again we'll see in a second why this was the case. Alright.


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[Assistant] That was the mechanics of the calculation. Let's actually look at the details and look at what exactly happened. Here are the details.


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[Assistant] I have a matrix A, and I want to multiply that with a matrix B, and the result will be some new matrix C.


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[Assistant] And uhm, it turns out you can only multiply together matrices whose dimensions match. So A is an M by N matrix, so M rows A.


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[Assistant] And I'm going to multiply that with an N by O matrix. And it turns out this N here must match this N here. So the number of columns in the first matrix must equal to the number of rows in the second matrix. And the result of this product will be a M by O matrix.


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[Assistant] Matrix, like the matrix C here. And uhm, in the previous video, everything we did corresponded to the special case of O being equal to 1. Okay, that was, that was to the case of B being a vector. But now we're gonna view of the case of values of O larger than 1.


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[Assistant] In order to get, uhm, what I'm going to do is I'm going to take the first column of B and treat that as a vector and multiply the matrix A


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[Assistant] Well the first column of B and the result of that will be a m by 1 vector and I'm going to put that over here. Then I'm going to take the second column of B


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[Assistant] Right, so this is another n by 1 vector, so this column here, this is right, n by 1, it was an n-dimensional vector. Gonna multiply this matrix with this n by 1 vector, the result will be a m-dimensional vector, which we'll put there, and so on.


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[Assistant] Okay, and so, you know, and then I'm gonna take the third column, multiply it by this matrix, I get a m dimensional vector.


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[Assistant] And so on until you get to the last column times, the matrix times the last column gives you the last column of C. Just to say that again, the i-th column of the matrix C is obtained by taking the matrix A


[User] Please transcribe this text

[Assistant] And multiplying the matrix A with the if column.


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[Assistant] So this is just a summary of what we did up there in order to compute the matrix C. Let's look at just one more example.


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[Assistant] Let's say I want to multiply together these two matrices.


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[Assistant] The first column of my second matrix, that was my matrix B, that was my matrix B on the previous slide, and I therefore have this matrix times that vector.


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[Assistant] And so, oh, let's do this calculation quickly. This is going to be equal to


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[Assistant] Right, 1, 3 times 0, 3, so that gives 1 times 0 plus 3 times 3. And the second element is going to be 2, 5 times 0, 3, so that's going to be 2 times 0 plus 5 times 3.


[User] Please transcribe this text

[Assistant] Let me write that in green. So this is 9, 15,


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[Assistant] Uhm, and then Nick's going to pull out the second column of this and do the corresponding calculations. So that's this matrix times this vector 1, 2.


[User] Please transcribe this text

[Assistant] Let's also do this quickly, so that's 1 times 1 plus


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[Assistant] And so that is going to be equal to, let's see, 1 times 1 plus 3 times 1 is 4, and 2 times 1 plus 5 times 2 is as well.


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[Assistant] So now I have these two, and so my outcome, so the product of these two matrices is going to be, this goes here, and this goes here.


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[Assistant] And you, you may notice also that the result of multiplying a 2 by 2 matrix with another 2 by 2 matrix, the resulting dimension is going to be that first 2 times that second 2. So the result is itself also a 2 by 2 matrix.


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[Assistant] Let's say as before that we have four houses whose prices we want to predict.


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[Assistant] So if you want to apply all three competing hypotheses to all four of your houses, it turns out you can do that very efficiently using a matrix-matrix multiplication.


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[Assistant] So, here on the left is my usual matrix, same as from the last video where, you know, these values are my housing prices, and I've put ones here on the left as well.


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[Assistant] And what I'm going to do is construct another matrix where here these


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[Assistant] The first column is this minus 4t and 0.25, and the second column is this 200, 0.1, and so on. Okay?


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[Assistant] And it turns out that if you multiply these two matrices, what you find is that this first column, you know, well how do you get this first column, right? A procedure for matrix-matrix multiplication is


[User] Please transcribe this text

[Assistant] The way you get this first column is you tick this matrix and you multiply it by this first column.


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[Assistant] And we saw in the previous video that this is exactly the predicted housing prices of the first hypothesis, right, of this first hypothesis here.


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[Assistant] And, uh, how about the second column? Well, how do you set the second column?


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[Assistant] The way you get the second column is, well you take this matrix,


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[Assistant] And you multiply it by this second column, and so the second column turns out to be the predictions of the second column.


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[Assistant] Hypotheses of the second hypothesis up there and similarly for the third column.


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[Assistant] And so I didn't step through all the details, but hopefully you just feel free to, you know, pause the video and check the map yourself and check that what I just claimed really is true.


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[Assistant] But it turns out that by constructing these two matrices, what you can therefore do is very quickly apply all three hypotheses to all four hull sizes to get, you know, all twelve predicted prices output by your three hypotheses on the four hulls.


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[Assistant] And even better, it turns out that in order to do that matrix multiplication, there are lots of good linear algebra libraries in order to do this multiplication step for you.


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[Assistant] And no matter sort of pretty much any reasonable programming language that you might be using, you know, certainly all the top ten most popular programming languages will have great linear algebra libraries. And there will be good linear algebra libraries that are highly optimized in order to do that matrix, matrix multiplication very efficiently.


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[Assistant] Including taking, taking advantage of any sort of parallel computation that your computer may be capable of. Whether your computer has, you know, multiple cores, or multiple processors, or, uh, so within a processor sometimes there's, there's parallelism as well called SIMD parallelism.


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[Assistant] Because you're going to be taking over these cafes in a brunch battle. Oh my god, it's brunch. Here they come. Pick up the phone.


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[Assistant] I have sacrificed a lot to come to MasterChef.


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[Assistant] And seeing Gordon Ramsay right in front of me now, is paid off.


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[Assistant] The choice of ingredients in the box. There's no spices for me to work with.


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[Assistant] It's a weird combination. What am I going to do with that? I'm feeling so nervous.


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[Assistant] I'm, uh, doing a lamb rack and also a beer-battered cauliflower.


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[Assistant] Yes, I think I have the potential. I can cook well. Good luck. Aldo, how are you doing? Hopefully the cauliflowers are cooked beautifully. It's almost like an Indian bakoda or a small doughnut. That's gonna be my secret weapon today.


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[Assistant] Uh, I'm making a classic, uh, lamb rack and beer battered cauliflower and a reduction of lamb and beer.


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[Assistant] There's no spices in Gordon's mystery box. It's making my life very difficult. I'm trying to introduce a lot of flavors into my dish without spices.


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[Assistant] To make the sauce, I put the offcuts of lamb into a small pot to render the fats out of the lamb and add some beer and let them cook together.


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[Assistant] So I'm gonna go all out to impress him with my sauce. It needs to be cooked perfectly. Cooking for Gordon Ramsay. Oh my god. I still have my goosebumps.


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[Assistant] My record lamp is done, I'm keeping it aside to rest.


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[Assistant] If you can be a winner on this challenge, it's an express ticket to immunity. I would love to be in the top five to be tasted by Gordon. And if I can win, I'm telling you, it's amazing.


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[Assistant] Hope I've done enough to impress Gordon.


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[Assistant] I've cooked a roast lamb with beer-battered cauliflower and a reduction of lamb and beer.


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[Assistant] I have impressed my hero. I'm feeling so proud.


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[Assistant] It's crazy having Gordon Ramsay in the kitchen. I'm petrified of him. I'm just gonna try and cook my best now so he doesn't yell at me.


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[Assistant] I made a chicken, a fried chicken burger with a herb mayo and a slaw. Uhm, I'll also do uhm, some chips with it.


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[Assistant] I'm gonna make sure that that chicken is crispy and there's a really, really, really good flavour combination with the coating.


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[Assistant] Having a chance to cook for immunity will be incredible. So I really want to be in the top two dishes today. I'm going to try my best and hopefully the fried chicken speaks for itself.


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[Assistant] Today I'm making a crispy fried chicken burger with a chilli mayo and a crunchy slaw. I'm also doing duck fat potatoes on the side.


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[Assistant] I'm tasting my finished chicken. Oh my god, that's yum. Ah, the chicken's perfect.


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[Assistant] I'm sure this means I get that chance to play for the immunity pin.


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[Assistant] A deep fried chicken burger with some mayo, a coleslaw and a light pickle on top. And duck fat potatoes.


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[Assistant] But now we're really pushed for time. It's not a lot of time to be able to get all these elements perfect.


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[Assistant] I definitely am concerned about my mushroom tart because I'm worried that the tofu's a little bit flavourless. So I'm also adding a little sauce on top and hopefully that'll just give it a little bit of an extra lift. Yep, we're ready to go.


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[Assistant] So for the main course, I want to mix the salad at the very last minute just before service. I want the salad to be refreshing. I really want a good balance of nuts to grains to herbs. I want them to feel like it's nutritious and delicious at the same time.


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[Assistant] The Dodd-Frank Wall Street Reform and Consumer Protection Act was passed into federal law on July 21, 2010 as a response to the financial crisis of 2007 to 2008.


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[Assistant] This act constitutes the most significant changes to U.S. financial regulation since the regulatory reform that followed the Great Depression.


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[Assistant] I'm doing great and I'm really looking forward to our lesson because we're going to the eye doctor today.


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[Assistant] It means it's difficult, it means that you have a hard time, so you can't really do it very quickly.


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[Assistant] Right, a little paper that says all the medicine that you need and then you can go to the drugstore and buy it.


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[Assistant] The first word on our language takeaway for today is 2020 vision.


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[Assistant] No, me neither, so I usually wear glasses as well. But yea, people that have 20-20 vision don't need glasses, they can see clearly.


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[Assistant] So if you're far sighted, you can see things that are near.


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[Assistant] Okay, so basically make out is to see clearly. Exactly. Make out. To see. Okay. And our last word for language takeaway today is blind as a bat. Blind as a bat. Blind as a bat.


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[Assistant] But this time, it's gonna be slower so we can pick up all these great words that we just talked about.


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[Assistant] Alright, great stuff on our dialogue, and with this, we can start now with putting it together.


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[Assistant] Right, uhm, the first one that we have today is what seems to be.


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[Assistant] Okay, so with these examples we can see how we can use the phrase, what seems to be, in many different ways.


[User] Please transcribe this text

[Assistant] Right. And with this phrase head on, we can combine it with other prepositions to indicate another place.


[User] Please transcribe this text

[Assistant] Okay, so for example, we can say, head on into the house, it's gonna rain soon.


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[Assistant] Or, I can also say, head on up to my room, I'll be there in a second.


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[Assistant] Okay, so talking about going to the eye doctor today, I have a question for our listeners.


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[Assistant] A challenge. What's it called when you can't distinguish colors?


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[Assistant] So what is that condition called? There's like a technical term. We want the technical term. We want the technical term. So we'll be looking for it on our comments page and be sure to, if you know the answer, post it.


[User] Please transcribe this text

[Assistant] Yeah, we hope to see you there, but until then, it's... Goodbye!


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[Assistant] In Margaret Atwood's near future novel, The Handmaid's Tale, a Christian fundamentalist regime called the Republic of Gilead has staged a military coup and established a theocratic government in the United States. The regime theoretically restricts everyone.


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[Assistant] But in practice, a few men have structured Gilead so they have all the power, especially over women.


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[Assistant] The Handmaid's Tale is what Atwood calls speculative fiction, meaning it theorizes about possible futures.


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[Assistant] This is a fundamental characteristic shared by both utopian and dystopian texts. The possible futures in Atwood's novels are usually negative, or dystopian, where the actions of a small group have destroyed society as we know it.


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[Assistant] Utopian and dystopian writing tends to parallel political trends.


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[Assistant] Utopian writing frequently depicts an idealized society that the author puts forth as a blueprint to strive toward. Dystopias, on the other hand, are not necessarily predictions of apocalyptic futures, but rather warnings about the ways in which societies can set themselves on the path to destruction.


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[Assistant] The Handmaid's Tale was published in 1985, when many conservative groups attacked the gains made by the second wave feminist movement.


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[Assistant] This movement had been advocating greater social and legal equality for women since the early 1960s.


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[Assistant] The Handmaid's Tale imagines a future in which the conservative counter movement gains the upper hand and not only demolishes the progress women had made toward equality, but makes women completely subservient to men.


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[Assistant] Gilead divides women in the regime into distinct social classes based upon their function as status symbols for men. Even their clothing is color-coded.


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[Assistant] And fertile women are subject to state-engineered rape in order to give birth to children for the regime.


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[Assistant] Although The Handmaid's Tale is set in the future, one of Atwood's self-imposed rules in writing it was that she wouldn't use any event or practice that hadn't already happened in human history.


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[Assistant] The book is set in Cambridge, Massachusetts, a city that during the American colonial period had been ruled by the theocratic Puritans.


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[Assistant] In many ways, the Republic of Gilead resembles the strict rules that were present in Puritan society. Rigid moral codes, modest clothing,


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[Assistant] Banishment of dissenters and regulation of every aspect of people's lives and relationships.


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[Assistant] For Atwood, the parallels to Massachusetts Puritans were personal as well as theoretical. She spent several years studying the Puritans at Harvard, and she's possibly descended from Mary Webster, a Puritan woman accused of witchcraft who survived her hanging.


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[Assistant] The details of Gilead, which we've only skimmed the surface of.


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[Assistant] Slowly come into focus through the eyes of its characters, mainly the novel's protagonist, Offred, a handmaid in the household of a commander. Before the coup that established Gilead,


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[Assistant] Offred had a husband, a child, a job, and a normal middle-class American life.


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[Assistant] But when the fundamentalist regime comes into power, Ofred is denied her identity, separated from her family, and reduced to being, in Ofred's words, a two-legged womb for increasing Gilead's waning population.


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[Assistant] She initially accepts the loss of her fundamental human rights in the name of stabilizing the new government.


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[Assistant] But state control soon extends into attempts to control the language, behavior, and thoughts of herself and other individuals. Early on, Offred says, I wait. I compose myself.


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[Assistant] She likens language to the formulation of identity.


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[Assistant] Her words also acknowledge the possibility of resistance and its resistance.


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[Assistant] The novel's exploration of the consequences of complacency and how power can be wielded unfairly makes Atwood's chilling vision of a dystopian regime ever relevant.


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[Assistant] You can download an audio version of this book or any other book on the TED-ED BookRecs list by visiting audible.com slash TED-ED. Every free trial encourages Audible to continue supporting our nonprofit mission. Thanks for watching and thanks for your support.


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[Assistant] Let's go, let's go, let's go. Sixty seconds! Chloe, Michelle, Ben, do not mess up. Earth to Ben. Oh, cut myself. Who will make it to the-


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[Assistant] Michelle, Chloe and Ben, let's get one thing right. Pressure's healthy. And for the two that make it through this... What an advantage.


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[Assistant] Over everybody on the balcony, handling pressure this early in the competition. To become Australia's next master chef, you need to handle pressure. So the earlier you get in that zone, the better.


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[Assistant] Today you're going to be executing a dish that I started 20 years ago. This year sees the celebration of restaurant Gordon Ramsay.


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[Assistant] Twenty years. I can't think of a more fitting challenge to celebrate MasterChef. Ten year anniversary and my twentieth year.


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[Assistant] Today, the dish we'll be making is an incredible ravioli of marrow.


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[Assistant] Served with a stunning shellfish bisque. Wow.


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[Assistant] Sat on a bed of delicious spinach, finished with a lemon vinaigrette.


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[Assistant] Right. All straight of you. Behind your benches. Let's go.


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[Assistant] Right, Michelle, Chloe, Ben, the best of luck to all three of you. May the best two talented amateur cooks survive. You heard the dish.


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[Assistant] A stunning ravioli of malt, served with a beautiful shellfish vinaigrette, on a better spinach, finished with a lemon vinaigrette. Ready?


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[Assistant] Right, let's go. First off, pans on. Shellfish stock onto the boil. All of you. Get a spoon.


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[Assistant] And now we're gonna make the pasta. Take the finer salt and season the flour. Flour into the bowl.


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[Assistant] I'd like to take two whole eggs and three egg yolks.


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[Assistant] Touch of olive oil into the yolks. We're gonna season and lightly whisk.


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[Assistant] Now, check your mix. It should come together nice and doughy. This is crucial, guys.


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[Assistant] Let's bounce back. Medic, let's get a glove on it please. Thank you.


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[Assistant] Now lightly flour the hands and work that pasta.


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[Assistant] Now, use your thumbs and the base of the hand.


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[Assistant] Let's start the shellfish bisque. Take the shallots, start peeling them. Gonna make a quick mirepoix. It's a sauce. Doesn't need to be fine diced.


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[Assistant] I said you were making a mirepoix. So don't fanny around, find icing, we don't need it. Olive oil into the pan.


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[Assistant] And a nice handful of three star anise. We're gonna make a nice fragrant bisque.


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[Assistant] Anybody listening? Yes, Gordon. Thank you. Yeah, come on, guys. Marin, trained and out. Keep the stock boiling.


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[Assistant] Michelle, mirepoix, carrots, shallots, garlic, fennel. Let's go. Now from there, take your marron. Twist the tail. Come on. Very carefully, take out your meat. Literally, out into the bowl.


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[Assistant] Open up the tail, pinch it together, and let that tail slide out of the shell.


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[Assistant] Michelle, start roasting those shells off.


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[Assistant] Get those shells in that bis, young lady. Well done. Chloe, open up and stick the carcass inside the pan.


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[Assistant] Chloe, let's go. Go and have a look if you're not sure. Chloe!


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[Assistant] Now, we're going with our chicken stock and our veal stock to give the bisque some body. Chicken stock in.


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[Assistant] To really make this a really...


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[Assistant] Take your marron, okay? Slice them in half.


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[Assistant] Take out the center in terms of the shit sack. Get rid of that. We know what the shit sack is, right? I do not want to eat that crunchy sack. And then dice the marron. Dice them up. Yes, Chef. Let's go, guys.


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[Assistant] Use the point of the knife. Let that do the work, guys. And Michelle loves her seafood. And then through and off.


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[Assistant] We only want one slap. Pressure is so high at this stage. Through and scalp. That's skin.


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[Assistant] The last third. There's no bones there. Oh, piss around with pin bones. That's what we're gonna puree.


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[Assistant] We're gonna start the filling of the ravioli. Take the mixer from the freezer, Michelle. Watch your fingers on the blade. Salmon goes in.


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[Assistant] What we're making now is a sea trout mousse to bring the ravioli together. Act like a chef now.


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[Assistant] Love the fact you're one handed. They're all doing so well. Nice squeeze of fresh lemon juice into the marron. One beautiful spoon of mousse. Blend the mousse into


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[Assistant] Right, Chloe, Michelle, Ben, take a spoon.


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[Assistant] I'm gonna shape a beautiful ball now. That's the start of ravioli. In. I'm gonna do three guys, okay? And then...


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[Assistant] Shape them beautifully. We never get down to the wire and make one. It goes in the water in verse. Get three done and serve me your best one to stay in this competition. Understood?


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[Assistant] It's time to taste that magical shellfish bisque. Get a sieve. Put the pan onto the stove and start getting that in there. Ooh. Just think of that pot of magic underneath that sieve. Take that bisque down to a glass. That is a super reduction. Look at mine. A glass. The most expensive sauce in Australia tonight.


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[Assistant] Michelle, Chloe, Ben, well done. You're doing a great job, all three of you. Now!


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[Assistant] For the most exciting part. Clear your benches.


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[Assistant] Ready? Let's go. Remember, someone's going home. And it doesn't want to be you. Oh boy. Now we can make some magic.


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[Assistant] Now, we start rolling. Let's go, let's go, let's go.


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[Assistant] Here's the magic. I wanna see your faces through there. I wanna see that transparency.


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[Assistant] Good job, Kevin. Lift it up, 12 o'clock, over, and in, and up into your hands, and you knit that together.


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[Assistant] The pasta's so thin you can see the marron running through the top of the pasta. Let's go, let's go, let's go. Gotta be quick, because here's where we get all the air out.


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[Assistant] Well done Chloe, good job. You guys are doing a great job. We cooked three beauties for one stunner.


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[Assistant] Reveille's poached for two and a half minutes. Spinach cooked for 30 seconds.


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[Assistant] You hold the lip, you put them in, and you spin them round.


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[Assistant] And then you just twist the pan here to stop from hitting the bottom. Come on. Come on. Let's go guys.


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[Assistant] Put the spinach in the centre of your plate. 30 seconds to go. Take your little claws and put them in the water for 30 seconds. The garnish claws guys, let's go.


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[Assistant] Well done. Thank you. Good job. Thank you very much. Well done. Chloe, well done. Michelle, well done. Thank you. Well done. Good. Well done. How's that hand? Okay.


[User] Please transcribe this text

[Assistant] Yeah, listen, uhm, well done. Tough gig. We... We went for it. I think what was exciting for me was just watching how composed you are. I said to you earlier, young man, that pressure's healthy.


[User] Please transcribe this text

[Assistant] And to nail this competition, you need to get used to pressure. Yeah, I love a good bit of pressure. You did something today that I've never seen anywhere. Not only were you focusing on your dish, you're actually helping Chloe as well, which tells me a lot about you in terms of the spirit, the generosity, and the fact that you're secure deep down, tucked away to


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[Assistant] Give somebody else your help, even though you may still be going home. Why?


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[Assistant] The pasta looks great. I can actually start to see the filling inside those sheets.


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[Assistant] So it's rolled beautifully, you can see the lip around the outside. Great technical skill there. Sores needs to be just...


[User] Please transcribe this text

[Assistant] 30 seconds more reduced down so it glazes ravioli as opposed to looking more like a sort of a moat. Yeah. Um, spinach cooked beautifully. But look, the attention to detail on those claws, getting them out intact, whole, on top. I didn't expect anyone getting them today, let me tell you. So yeah, I'm impressed.


[User] Please transcribe this text

[Assistant] Yeah, delicious. I mean, pasta on pointe, al dente. And then that richness, that bisque.


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[Assistant] So I thought the sauce visually looked a little bit too underwhelming, but it actually kicks a punch.


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[Assistant] The sauce is as good as mine. Sorry guys, you know, it is that good.


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[Assistant] I can give you 25 examples of what I've missed with my 4 kids over the last 10 years and it kills me.


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[Assistant] But you get to a certain level of success in life and there's a price to pay for that. So park that and continue on that journey if you're still here.


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[Assistant] Yeah, I mean visually, look, plating a little bit messy.


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[Assistant] You know, that, it's not a difficult dish to plate, so it needs that level of finesse. And just a little bit awkwardly shaped.


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[Assistant] But the pasta is absolutely spot on. For me it's all about the thickness. That's the most important. Claw, intact.


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[Assistant] Lacking in apple seasoning. Yeah. She played it safe. However, uhm...


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[Assistant] Tonight's not the night to play safe, when someone's going home. Let's get the final dish in. It's gonna be interesting, isn't it?


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[Assistant] Well done, first off. Thank you. I thought you did a great job. You finished 10 seconds behind us, which was not expected, being that far behind, so I want to commend you on staying up.


[User] Please transcribe this text

[Assistant] I think for me, watching you stand strong.


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[Assistant] And still bounce back five, six, seven minutes behind Chloe and Ben was pretty impressive. But you're a smart girl, so you weren't going to throw the towel in.


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[Assistant] There is depth in the flavor. There is a nice seasoning. She just ran out of time. And you can't rush a ravioli.


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[Assistant] You were only ten seconds behind me. So that was great news.


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[Assistant] There's nothing surprising about a pressure test. What it is is written clearly on the bottle. It says pressure.


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[Assistant] But today this is a jumbo sized bottle of pressure.


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[Assistant] Today, you have to cook like a chef.


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[Assistant] I ate this in Royal Hospital Road in 1999, I think.


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[Assistant] But also it's the chunkiness of the filling, isn't it? That ocean trout really just being a binder and not really being a filling but having a kind of structural role.


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[Assistant] The intensity of that bisque and all that hard work and all that time you put in there and every bit of shell going in there.


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[Assistant] And for me, it's the this that makes this dish so, so memorable.


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[Assistant] Uhm, so he's done a great job on that. The sauce is delicious. That's as good as, uhm, I think, I think everything, vinaigrette, pasta, uhm, and the intensity of that sauce, the depth and complexity.


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[Assistant] There's never a good day to leave the MasterChef kitchen, but...


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[Assistant] If you're gonna go home on any challenge, this is the challenge to go home on. You leave with an indelible memory of working with one of the greats.


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[Assistant] Today, two of you did an incredible job bringing us a source that was as good as Gordon's and a raviolo that matched his. That's why you're safe, Ben and Chloe. I'm sorry, Michelle, for your going home.


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[Assistant] Some serious faces there, some steely resolve, I'm sure. Because it's been an absolutely crazy week, and I'm sure your brains are still reeling from Cyclone Gordon.


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[Assistant] But Gordon Ramsay week is not over yet. Before we get there, all eyes are on one person with a shiny pin. Big decision to make for you, isn't it, Loki? Do you play the pin and stay safe, which is another week in the competition guaranteed or


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[Assistant] You don't know what's gonna walk through that door. You don't know what you're going to be cooking today.


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[Assistant] To recreate Matt Arbe's dish. The dish least like Matt's will send their maker home.


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[Assistant] Not wanting to put any pressure on you, but Chloe's already taking the skin off the chicken.


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[Assistant] So they could be in real trouble if they don't get it right at this stage.


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[Assistant] Yeah, and you look like you're on Cloud9. It's given you a bit of a confidence boost, hasn't it?


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[Assistant] The things that stand out for me are how well the chicken's cooked, how well the moose is seasoned, how well the herbs stand out, and how good that consummate is. It's beautifully seasoned, it's clear, it's light. I can think many people are going to do better than Joe.


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[Assistant] Where's all the chicken? I mean, there's a massive amount of moose.


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[Assistant] It's just lacking that essential punch and flavor that kinda holds this whole thing together.


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[Assistant] Does that feel good? Three hours of cooking and you put up that?


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[Assistant] You know what he's done? He's worked hard on being generous with the flavours. You know, the depth of flavour that he's got out of the consomme is outstanding. The mousse is well seasoned and the chicken is beautifully moist. Fantastic. Benson, a great job.


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[Assistant] I'm wondering whether it's a little bit overcooked. I've got a feeling it's overcooked. You can see the kind of fibrous nature of the chicken. Only one way to find out, isn't there?


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[Assistant] The consomme is the saving grace, but the rest of the dish in terms of balance is not that great. That lack of detail might cost her.


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[Assistant] There's three right at the bottom for me and they're all pretty much lineball. Although, I must say, I think I know who's going home today. Yeah, so do I.