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[Assistant] Okay, and then we'll start to create the sauce. 200 grams of oyster sauce, sugar and salt, cornstarch to help thicken it.


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[Assistant] So now this last step is your typical Chinese slam bam thank you man put it all together. So we'll cook the noodles, we'll fry the noodles, we'll make the sauce, we'll toss it and then we'll serve it. Once we add


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[Assistant] So this is our beautiful crispy egg noodles. Pickles and XO.


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[Assistant] Evolves and changes at the table as well. It starts off crunchy and crispy and really moist and then it turns slippery and soft by the end of it.


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[Assistant] Yeah, I guess it's a bit of a sweet feeling because we worked so well as a team together yesterday and today we've got to go head to head.


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[Assistant] The prayer is on right now. I think at the start of the week when we're all cooking, Gordon's eyes are on lots of people.


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[Assistant] When I normally take a class of sprout, we have an idea of what the dish is going to be. We've got a recipe.


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[Assistant] Today, it's none of that. It is, we're blindly being led towards the end, and you've gotta keep up with Gordon.


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[Assistant] I run to Gordon's bench and have a taste of his macadamia puree, and it is silky, it's smooth, so that texture has to be perfect.


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[Assistant] I have to say I'm a little bit worried about my macadamia puree, but I really need to keep this pace because Gordon is not slowing down for anyone.


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[Assistant] I'm still shelling my piece and I look up and Gordon's already onto his capsicum. I've got to catch up yet.


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[Assistant] But today, there is no time for perfection. I've just gotta try and keep up.


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[Assistant] If I don't hurry up and get onto this capsicum, I'm gonna fall further behind and I could be in real trouble.


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[Assistant] Normally my cooking school, I'm making sure that my knife skills are spot on. But today, I've just gotta try and keep up.


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[Assistant] I've wasted 30 seconds looking for a whisk that I'd already used earlier, so I need to make up the time here. I'm gonna steal Gordon's.


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[Assistant] The potatoes are on the fish, but they're being held on with a thin layer of egg white, and that is it. They're not exactly super glued on, so my trickiest part of this challenge, I think, is getting the fish into the pan where the potato's just going everywhere.


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[Assistant] I don't know what this plate's gonna look like, so I need to kinda wait and see what Gordon does before I can completely do mine. But after we finish, we've only got 10 seconds, so this is the toughest part of the challenge.


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[Assistant] Good luck mate. Thanks guys. Overall I'm really happy with my dish. I think it looks pretty similar.


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[Assistant] But the standard of this competition is so high that even a good dish can still get you into elimination or be eliminated. So any time when you can skip elimination is huge. So I'm hoping I've done enough today.


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[Assistant] Mate, how was that for you? Ah, it was a lot of fun. I had such a great time.


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[Assistant] I think, uhm, in my normal line of work, when we're teaching a cooking class to other home cooks or catering, both things are very planned out to a tee. So I do kind of miss this rush of just like bang, bang, more of that restaurant style ala carte kind of stuff. It was good fun. Brilliant.


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[Assistant] Yeah, well I certainly felt like I'd run a marathon by the end, but it was great.


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[Assistant] To know I'm safe from this week's elimination, I know how good all these other cooks are, so this is the perfect way to finish my week in the kitchen.


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[Assistant] Having Gordon here all week was amazing. What a way to kick off the competition. If this is what we're doing in week one, I'm a little bit scared, but excited for what's to come.


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[Assistant] This brought great joy to the kingdom, for they finally got an heir to the throne.


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[Assistant] But the minute she laid eyes on the newborn prince, her joyous smile turned into a frown.


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[Assistant] He appointed guards to keep watch around the clock. Inneros grew up within the enclosure of the fortress.


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[Assistant] But my father wanted me to marry an eligible prince, so I decided to go on a little adventure before my fate gets sealed. Inneros was very impressed by her bravery. You tell me, what brings you here?


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[Assistant] The king and his army were waiting by the shore to take Elena back to the palace.


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[Assistant] On seeing a stranger with her, they arrested Inaros.


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[Assistant] Inaros had to reveal his true identity. He also expressed his desire to marry Elena. That is, if they would approve of it.


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[Assistant] The king grew fond of Inaros, and called for the wedding to be planned.


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[Assistant] Both the kings and queens met for the marriage alliance. A royal wedding was planned for Inneros and Elena.


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[Assistant] Inros told her about the prophecy that the Fairy Godmother foretold.


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[Assistant] He also mentioned that as Elena had saved him from the crocodile the second of his fates was already defeated. I don't believe in all this.


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[Assistant] But I do believe in love, and I want to spend the rest of my life with you.


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[Assistant] And so they got married, and the kingdom celebrated and rejoiced.


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[Assistant] Long live the prince and princess! Together, Elena and Inaros dedicated their life for the welfare of the public.


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[Assistant] She noticed something creeping in the shadows slowly slithering towards her husband. As it got closer, she noticed that it was a serpent.


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[Assistant] It sprang towards the milk and drank it in haste. After finishing the last straw, it fell asleep.


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[Assistant] The clever and witty Elena anticipated an encounter with a snake and had had a bowl of milk mixed with magical herbs kept by her side that would put it to sleep.


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[Assistant] Then, she ordered the guards to take the snake and throw it in a swamp miles away.


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[Assistant] Thus, she had defeated the third and final fate of Inaros, and protected him all the while with her intelligence and forward thinking.


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[Assistant] Together, they overcame their obstacles and fear, and were now braver than ever.


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[Assistant] What happened Dan? You didn't attend the meeting this morning. I'm really sorry Mr. Taylor for being late. It's just that my car broke down on the way here. I got a flat tire.


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[Assistant] I wanted to, but I'd forgotten to plug in my cell phone the night before, so it ran out of power while I was in the car.


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[Assistant] I find this hard to believe, Dan. You're just making excuses. Because I think you did not prepare for the presentation.


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[Assistant] On the contrary, Mr. Taylor, I had prepared all my notes and had practiced my presentation. I can assure you of that.


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[Assistant] I'm really sorry about this, and I promise it won't happen again. I really hope so, Dan.


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[Assistant] I think it will probably be Shirley. She's been working here for years and she can always be relied upon no matter what.


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[Assistant] Oh really? He's only been here for a year though. He hasn't got the same experience as Shirley by far.


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[Assistant] I think Shirley has the experience needed to not panic in moments of stress and to know exactly what to do.


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[Assistant] I think maybe Shirley would be more passionate about her work if she was provided new responsibilities to dig her teeth into.


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[Assistant] The fact that she stayed working here for so long is testament to how much she cares for the job.


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[Assistant] Maybe it's just time that she's now afforded new challenges that will reinvigorate her passion for the work.


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[Assistant] What do you usually do in the evening, Peter? I try to exercise as much as I can. I like to go to the gym after work. I love it. And I meet a lot of my friends there.


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[Assistant] That's very good. How often do you go to the gym? Three times a week. That's why you're in such a great shape. Thanks. You seem pretty fit too. Do you workout too? Yes, I workout a lot. I guess I'm a real fitness freak. For me, staying in shape and exercising is what I enjoy the most.


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[Assistant] Since I started this workout routine, I feel strong and healthy. And I also play tennis.


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[Assistant] I like tennis too. Oh? Do you want to play sometime? That would be great. How well do you play? Pretty well I guess. Well alright, but I'm not very good. No problem, I won't play too hard.


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[Assistant] Yes, I've been training every day for months for the big race, and I wasn't really sure how I would manage it when I first started it.


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[Assistant] It wasn't easy, and sometimes I really felt like giving up.


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[Assistant] It certainly was. While races are about beating your opponents a lot of the time, I'm more interested in beating myself and doing better each time.


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[Assistant] Yeah, it was really scary. He told me to give my wallet over to him or he'd hurt me.


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[Assistant] I dropped the wallet. I didn't want to, but I didn't think it would be worth getting physically hurt over.


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[Assistant] Luckily, once he had my wallet, he ran off and I wasn't hurt at all. Other than grazed palms from the platform.


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[Assistant] I got home safely after that, and made sure to cancel all of my cards as soon as I got in.


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[Assistant] In ancient Greece, headaches were considered powerful afflictions. Victims prayed for relief from Asclepius, the god of medicine.


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[Assistant] And if pain continued, a medical practitioner would perform the best-known remedy— drilling a small hole in the skull to drain supposedly infected blood.


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[Assistant] This dire technique, called trepanation, often replaced the headache with a more permanent condition.


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[Assistant] Fortunately, doctors today don't resort to power tools to cure headaches, but we still have a lot to learn about this ancient ailment.


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[Assistant] But we'll come back to them in a minute, because while primary headaches account for 50% of reported cases, we actually know much more about secondary headaches.


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[Assistant] These are caused by other health problems, with triggers ranging from dehydration and caffeine withdrawal to head and neck injury and heart disease.


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[Assistant] Doctors have classified over 150 diagnosable types, all with different potential causes, symptoms, and treatments. But we'll take just one common case, a sinus infection, as an example.


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[Assistant] The sinuses are a system of cavities that spread behind our foreheads, noses, and upper cheeks.


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[Assistant] When our sinuses are infected, our immune response heats up the area, roasting the bacteria and inflaming the cavities well past their usual size.


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[Assistant] The engorged sinuses put pressure on the cranial arteries and veins, as well as muscles in the neck and head.


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[Assistant] Their pain receptors, called nociceptors, trigger in response, cueing the brain to release a flood of neuropeptides that inflame the cranial blood vessels, swelling and heating up the head.


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[Assistant] This discomfort paired with hypersensitive head muscles creates the sore, throbbing pain of a headache.


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[Assistant] Not all headache pain comes from swelling. Tense muscles and inflamed, sensitive nerves cause varying degrees of discomfort in each headache.


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[Assistant] While the cause is clear in secondary headaches, the origins of primary headaches remain unknown.


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[Assistant] Scientists are still investigating potential triggers for the three types of primary headaches— recurring long-lasting migraines, intensely painful rapid-fire cluster headaches, and most common of all, the tension headache.


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[Assistant] As the name suggests, tension headaches are known for creating the sensation of a tight band squeezed around the head.


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[Assistant] These headaches increase the tenderness of the pericranial muscles, which then painfully pulse with blood and oxygen.


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[Assistant] For example, in dehydration headaches the frontal lobe actually shrinks away from the skull, creating forehead swelling that doesn't match the location of the pain in tension headaches.


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[Assistant] Scientists have theories for what the actual cause is, ranging from spasming blood vessels to overly sensitive nociceptors. But no one knows for sure.


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[Assistant] Meanwhile, most headache research is focused on more severe primary headaches.


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[Assistant] Migraines are recurring headaches which create a vice-like sensation on the skull that can last from four hours to three days.


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[Assistant] Cluster headaches, another primary headache type, cause burning, stabbing bursts of pain behind one eye, leading to a red eye, constricted pupil, and drooping eyelid.


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[Assistant] What can be done about these conditions, which dramatically affect many people's quality of life?


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[Assistant] Tension headaches and most secondary cases can be treated with over-the-counter pain medications such as anti-inflammatory drugs that reduce cranial swelling.


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[Assistant] If you're fascinated by the mysterious things that go on in our heads, we think you'll love The Man Who Mistook His Wife for a Hat.


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[Assistant] In which renowned neurologist Oliver Sacks recounts some of his patients' most bizarre and captivating case histories. You can download an audio version of this book for free at audible.com slash TED-ED. Every free trial created encourages Audible to continue supporting TED-ED's nonprofit mission.


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[Assistant] Let's take five, guys. On second thought, we better take a couple of days.


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[Assistant] So what are you thinking in dessert? I think bananas. Thinking about like a caramelized white chocolate cream and with passion fruits as well. Oh, there you go.


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[Assistant] The barbecue component for this dish is gonna be grilled bananas. Uh, I'm gonna get that bit smoky caramelized and a bit charry. It's gonna be beautiful with the Dorcha cream.


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[Assistant] So I see this little bowl that looks nice and red like tomato sauce. So bend down and have a smell. It smells like tomato sauce.


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[Assistant] I'm fairly certain it's tomato sauce, but could it be ketchup?


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[Assistant] So I'm looking along and I see this particular one. I have a bit of a smell.


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[Assistant] I know what this is. It's white, it's peppery, it's beautiful and smooth. It's horseradish. Is it wasabi?


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[Assistant] So this is what I want to try and show today is that this is who I really am when I'm cooking. I am cool, calm and collected.


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[Assistant] This dish is basically a rice noodle in the shape of a circle and you fill it with things.


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[Assistant] So I've got one perfect noodle, now I need to make another three, so there's enough for one each for all of the judges.


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[Assistant] I need to put some of this chicken on the rice noodle, a little bit of the hoisin sauce, some spring onions, and with some of the herbs, roll it up and put it on the plate.


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[Assistant] Walking into the judges with my condiments and my dish, I can't help but feel really proud and really happy to be presenting this to them.


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[Assistant] With, uhm, Chinese five-spice chicken. And I've made a hoisin sauce and a chilli oil.


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[Assistant] I was starting to doubt if I could calm myself and if I could think clearly in this place.


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[Assistant] And yesterday I went home and I looked in the mirror.


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[Assistant] It's that I liked and the bits that I didn't like and I've tried to incorporate that into today's cook.


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[Assistant] My father followed his orders and killed my mother.


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[Assistant] Why are white blood cells important for us? Coz they give burgers for free. No.


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[Assistant] Besides red blood cells, platelets and plasma, our blood also contains white blood cells. White blood cells or leukocytes are important for us as they are a very essential part of our immune system. They protect us from diseases and infections. Let's look at the 5 major types of white blood cells.


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[Assistant] They are neutrophils, basophils, eosinophils, lymphocytes and monocytes. Wow.


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[Assistant] Neutrophils ingest or engulf harmful invaders and kill them. This process is called phagocytosis.


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[Assistant] Eosinophils are involved in combating parasites. Lymphocytes create antibodies to fight the invaders.


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[Assistant] Last but not least, monocytes clean up dead or damaged cells and dead microorganisms. Hence, they are also known as garbage trucks of our immune system.


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[Assistant] Cuz burger types matter. Nah.


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[Assistant] This classification is based on the presence, absence, or combination of specific antigens in our red blood cells.


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[Assistant] If we have A antigen, then our blood type is A. If we have a B antigen, then our blood type is B.


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[Assistant] If we have both antigens, then our blood type is AB. And lastly, if we neither have A nor B, then our blood type is O.


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[Assistant] But what is the use of these blood types? Our immune system produces antibodies against the antigens we don't have. So, during transfusion, if wrong blood is injected. Our antibodies will recognize the unknown antigen as an invader and start attacking it.


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[Assistant] It's a form of acupressure. No. In order to deliver oxygen and nutrients to each and every cell of our body. Our heart pushes blood through tubes called blood vessels. As the blood moves, it exerts force on the vessels walls.


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[Assistant] Why does the reading have two numbers? It is because our heart is constantly contracting and relaxing. During a phase called systole our heart contracts to push the blood through arteries.


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[Assistant] So, the bigger number indicates the systolic blood pressure. Whereas during diastole, our heart relaxes, decreasing the pressure. So, the smaller number indicates the diastolic blood pressure.


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[Assistant] Our blood mainly consists of a liquid called plasma. Red blood cells, white blood cells and platelets. However, the color of our blood is basically because of red blood cells. Each of the red blood cells contains hemoglobin. Hemoglobin is an iron-rich protein.


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[Assistant] When hemoglobin binds with oxygen, the interaction between them gives our blood its red color.


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[Assistant] Moreover, like human beings, not all animals have red-colored blood. This is because the blood of some animals such as octopuses, spiders, etc. has hemocyanin instead of hemoglobin.


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[Assistant] Hemocyanin is a copper-containing protein. When hemocyanin binds with oxygen, their interaction gives the blood a blue color. The blood of some lizards has biliverdin, instead of hemoglobin, which give their blood a green color.


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[Assistant] Captain Miller gave me complete descriptions of the uniforms and masks. It's been confirmed. Huh. Said they were magicians, did they? That's amusing.


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[Assistant] I wonder what the captain said when he found out his shipment was missing.


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[Assistant] I intercepted satellite information. I'm positive. Right on schedule.


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[Assistant] She is not a princess, son. Look at her muddy, dirty dress. She has no servants with her.


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[Assistant] I'll put her to a test. Tonight, we'll offer her a royal bed to sleep.


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[Assistant] Lesson 31 – The Sculptor Speaks


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[Assistant] First listen and then answer the following question. What do you have to be able to do to appreciate sculpture


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[Assistant] Appreciation of sculpture depends upon the ability to respond to form in three dimensions


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[Assistant] Many more people are, form blind, than color blind. The child learning to see. First distinguishes only two-dimensional shape. It cannot judge distances, depths.


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[Assistant] Later, for its personal safety and practical needs, it has to develop—partly by means of touch—the ability to judge roughly three-dimensional distances


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[Assistant] But having satisfied the requirements of practical necessity, most people go no further


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[Assistant] Though they may attain considerable accuracy in the perception of flat form, they do not make the further intellectual and emotional effort needed to comprehend form in its full spatial existence.


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[Assistant] This is what the sculptor must do. He must strive continually to think of, and use, form in its full spatial completeness


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[Assistant] He gets the solid shape, as it were, inside his head he thinks of it, whatever its size, as if he were holding it completely enclosed in the hollow of his hand.


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[Assistant] He mentally visualizes a complex form from all round itself


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[Assistant] He knows while he looks at one side what the other side is like


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[Assistant] He identifies himself with its center of gravity, its mass, its weight. He realizes its volume as the space that the shape displaces in the air


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[Assistant] And the sensitive observer of sculpture must also learn to feel shape simply as shape, not as description or reminiscence


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[Assistant] He must, for example, perceive an egg as a simple single solid shape, quite apart from its significance as food, or from the literary idea that it will become a bird.


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[Assistant] And so with solids such as a shell, a nut, a plum, a pear, a tadpole, a mushroom, a mountain peak.


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[Assistant] A kidney. A carrot. A tree trunk


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[Assistant] From these he can go on to appreciate more complex forms or combinations of several forms


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[Assistant] I love Claire Smith so much. She has so many fine details go into what she makes. So her dish today is gonna be tough.


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[Assistant] I'm so nervous watching Jess. She really needs to get the meringue domes in the oven. How do you put this on a micro scale, Jess?


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[Assistant] Jess, you're calm, confident and capable, remember.


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[Assistant] You got much more to do, Jess? Get that done in no time.


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[Assistant] My dish is going to be quite nostalgic and something that I love to eat and my family likes to eat as well.


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[Assistant] Today's pressure test is a personal challenge because I want to put up something that is amazing, is wonderful, full of flavour, but also to show that I have evolved as a cook.


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[Assistant] I'm doing that wrapped in pistachios and hibiscus flowers and then semolina biscuits with clotted cream. It's um, flavours that I grew up with and, you know, and especially the ice cream, it's, we always have it around the festivity times like Ramadan and that's um, yeaah, very nostalgic to me.


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[Assistant] I'm generally known for rustic dishes and putting up really nice homestyle dishes, but today I'm gonna take it a little bit further and put a little bit of finesse on it.


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[Assistant] I want those judges to go, wow, it needs to be plated up beautifully and I need to nail it because one of us is going to go home.


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[Assistant] And as we say in Arabic, sahteen. Shukran.


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[Assistant] Matt, would it be alright if I stayed here? Gloria might need me.


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[Assistant] Show me a smile. I just want to take your picture for my records.


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[Assistant] I found dozens of stiletto darts at the scene of the kidnapping man.


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[Assistant] Whatever they are, the kidnapping is threatening war between the tribes. They're blaming each other for the theft?


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[Assistant] Righto. They think it's some sort of power play.


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[Assistant] It's quite remarkable really. A reptilian man of some kind. He had the characteristics of a dinosaur. Let's take a primitive reptilian, like a dinosaur.


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[Assistant] Quite right. And no one's discovered these, uh, dinosauroids, if you will, because of the unexplored territory here.


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[Assistant] No matter what it is, we've got to find the young one soon.


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[Assistant] A primitive creature like that could die quickly outside of its environment.


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[Assistant] What an amazing cook yesterday was.


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[Assistant] How you feeling today Calum? That was the tastiest plate of food that you've put up in a competition yet.


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[Assistant] And Sarah, you're the most recent immunity winner. Can you go the old two for two? Oh, I'm gonna give it my all. It's on. It's on, Laura.


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[Assistant] Well you all know why you're here. You're cooking for immunity from Sunday's elimination. So today you've only got one job. Cook the best dish and win that immunity.


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[Assistant] Before we get started guys, this isn't a regular auction. It's a reverse auction.


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[Assistant] Everything costs 60 minutes to start with. So you see over there? We're at 60. As each item comes up to sell, the clock will start to count down. As the hand goes down, so does the price. You feel me?


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[Assistant] And they minus what the time is on the clock. From there, 120 minutes, so on and so forth. Just to be clear, if it stops at 45, that's how many minutes you pay.


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[Assistant] Rightio, next up we're calling this the miscellaneous pantry. I've got minigas.


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[Assistant] Corn products, the citruses, and then a bunch of different rices also. We are going to start with the vinegars.


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[Assistant] Next item, an abundance of citrus. Start the clock.


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[Assistant] Hooters hand, finger limes, grapefruit, orange, lime, kaffir lime. Oh, I wouldn't leave it too late.


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[Assistant] You've got your silken tofu, your vinegars which you went hard at, your greens, and also those Indian spices. Sarah Tiong.


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[Assistant] 60 minutes on the clock, one hour, you've got some coral trout, citrus, you've got your root veg, and your Asian herbs.


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[Assistant] Callum, you've got 75 minutes on the clock, you've got that whole chook there, you've got nightshades, European herbs, and varieties of corn.


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[Assistant] Jess, wow. So young, but man, you can hold yourself in an auction.


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[Assistant] You've got eggs, rice, stone fruit and middle eastern spices well played. Jess, you've got a hundred minutes on your clock and your time starts now.


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[Assistant] I think it actually suits Jess, because she does have that time. So I've actually got a lot of faith in Jess.


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[Assistant] At the end of the day, it's a big cook. As we all know, getting that immunity for an elimination challenge is just vital for survival. Should we get the first issue?


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[Assistant] How's the egg look? Please say perfect. It looks perfect.


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[Assistant] I actually liked that she didn't play around with the tofu because with that burst of vinegar, that kind of buttery nature of those leeks.


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[Assistant] It's just a nice sort of cleanse at the end. Those three sauces acted really well with each other and then that tofu just ran it off.


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[Assistant] It's an interesting day, the old MasterChef time auction. One of the toughest challenges that you'll face in this kitchen. There were two dishes that definitely stood out.


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[Assistant] Thanks so much, it's good to be here. Hey, congratulations mate, your first Michelin star. Thanks buddy. It's gonna feel good, doesn't it? It does mate, it's like, uh, lifetimes of work all sort of distilled into one moment of, uh, getting a phone call, so yeah, pretty good.


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[Assistant] Okay guys, so first we're gonna start with the protein. We've got the coral trout. Eggs.


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[Assistant] Free range RSPCA approved chicken and silken tofu.


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[Assistant] Starting with the chicken, we're gonna start at 60 minutes. First paddle in the air buys the chicken.


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[Assistant] There's a couple of egg lovers there. Are you ready? And, let's go.


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[Assistant] You've got chicken, quail and duck eggs in this beautiful basket.


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[Assistant] There are no eggs under bench, so if you want to make desserts or pasta...


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[Assistant] Our next item on the auction list today is this coral trout. Sarah, Laura, you are the only participants.


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[Assistant] By not bidding of course, you will get the silken tofu for free.


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[Assistant] It's almost like there was too many options at the start, so they were looking at, well if I got the fish I could do this, and if I got the chicken I could do that, and then it gets their wheels spinning too much, and then it's actually hard to focus in and know what they're gonna call.


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[Assistant] I bet you had the first crack at that. Well, my mother would be screaming at the television saying, no, Curtis, ladies first, but I'm going to do it. Look at that, I've filled it all onto the cracker.


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[Assistant] Look, I think as a chef, it's quite difficult to imagine how the dish is going to eat when all the components come together.


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[Assistant] And to put an egg in the middle of noodles, well it's a bold thing to do, frankly, because you don't, you're not getting to taste it yourself as the chef. And I think the richness of the egg yolk and that aggressive spice of the chilli oil work really nicely together.


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[Assistant] I think if she had a butter base to that and a nice hot pan and sort of be giving it a chance of crisping the skin, she would have stood a much better chance.


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[Assistant] The chicken for me is a little overcooked, so it sort of has a bit of a floury or merely kind of a texture. But if I can push that to one side, the sweetness, the spice, the herbaceousness, the taste of it's actually pretty good. Good flavours for me.


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[Assistant] I thought Laura displayed a lot of skill in these oils that she's made.


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[Assistant] The cleverness in the cooking, the texture in the leeks, the brightness that she got from the vinegar, the beautiful texture of the tofu, I think it's a very clever dish.


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[Assistant] Jess. We all love your homemade noodles. We all love the bold juice of the egg. And we all love the aggressive chili oil you served. But. Wow. There is no but. You're the winner. Well done.


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[Assistant] Thanks for having me, guys. Did you have a good time? Really good fun. And I think Jess, you've proved that in the MasterChef kitchen, when you don't first succeed, you try and try and try and try and try and try and try and try again and you get it right.


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[Assistant] What keeps you up at night? Pondering deep questions, excitement about a big trip? Or is it stress about unfinished work, an upcoming test, or a dreaded family gathering?


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[Assistant] For many people, this stress is temporary, as its cause is quickly resolved. But what if the very thing keeping you awake was stress about losing sleep? This seemingly unsolvable loop is at the heart of insomnia, the world's most common sleep disorder.


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[Assistant] Almost anything can cause the occasional restless night— a snoring partner, physical pain, or emotional distress.


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[Assistant] But in most cases, sleep deprivation is short-term.


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[Assistant] Eventually, exhaustion catches up with all of us. However, some long-term conditions like respiratory disorders, gastrointestinal problems, and many others can overpower fatigue. And as sleepless nights pile up, the bedroom can start to carry associations of restless nights, wracked with anxiety.


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[Assistant] In this condition, the brain is hunting for potential threats, making it impossible to ignore any slight discomfort or nighttime noise.


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[Assistant] Our brain's primary source of energy is cerebral glucose, and in healthy sleep, our metabolism slows to conserve this glucose for waking hours. But PET studies show the adrenaline that prevents sleep for insomniacs also speeds up their metabolisms.


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[Assistant] When these cycles of stress and restlessness last several months, they're diagnosed as chronic insomnia.


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[Assistant] And while insomnia rarely leads to death, its chemical mechanisms are similar to anxiety attacks found in those experiencing depression and anxiety. So suffering from any one of these conditions increases your risk of experiencing the other two.


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[Assistant] Fortunately, there are ways to break the cycle of sleeplessness. Managing the stress that leads to hyperarousal is one of our best understood treatments for insomnia, and good sleep practices can help rebuild your relationship with bedtime.


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[Assistant] Make sure your bedroom is dark and comfortably cool to minimize threats during hyperarousal. Only use your bed for sleeping, and if you're restless, leave the room and tire yourself out with relaxing activities like reading, meditating, or journaling.


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[Assistant] This clock, or circadian rhythm, is also sensitive to light, so avoid bright lights at night to help tell your body that it's time for sleep.


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[Assistant] In addition to these practices, some doctors prescribe medication to aid sleep, but there aren't reliable medications that help in all cases. And over-the-counter sleeping pills can be highly addictive, leading to withdrawal that worsens symptoms.


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[Assistant] But before seeking any treatment, make sure your sleeplessness is actually due to insomnia. Approximately 8% of patients diagnosed with chronic insomnia are actually suffering from a less common genetic problem called delayed sleep phase disorder, or DSPD.


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[Assistant] People with DSPD have a circadian rhythm significantly longer than 24 hours, putting their sleeping habits out of sync with traditional sleeping hours. So while they have difficulty falling asleep at a typical bedtime, it's not due to increased stress. And given the opportunity, they can sleep comfortably on their own delayed schedule.


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[Assistant] Our sleeping and waking cycle is a delicate balance and one that's vital to maintain for our physical and mental well-being.


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[Assistant] For all these reasons, it's worth putting in some time and effort to sustain a stable bedtime routine. But try not to lose any sleep over it.


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[Assistant] For more tips on how to get a better night's rest, check out this TED-ED blog post with 7 practical sleep hacks from a neuroscientist. And if you wanna watch more TED-ED videos about sleep, check out this playlist.


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[Assistant] I made contact with survivors of the attempted coup against the Federation. With our branch nearly wiped down, it's dangerous for us to remain on Earth any longer.


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[Assistant] Actually, I'm optimistic. The reality is, there are more and more people who are trying to find a way to speak out about their feelings in a different way from us and celestial beings.


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[Assistant] Who knows what wild animals look in the dense darkness of this place. We cannot sleep on the ground. There! We should be safe up there.


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[Assistant] The tree is big enough, and its branches are wide enough for us to rest comfortably on them.


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[Assistant] But originally, VEDA was made for we innovators to use.


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[Assistant] Dialogues that are to come.


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[Assistant] Even though they understood each other, even so, one day Louise and I...


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[Assistant] Well, the three best students in the entire grade are eligible to do some program in biology next month.


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[Assistant] But I am the fourth in my class, so I won't be able to make it into the program.


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[Assistant] I recently found out that two of the top three students have been cheating all year long.


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[Assistant] Well, that's the problem. I'm not sure what to do. Would it be okay to report them?


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[Assistant] But I'd rather talk to them first and give them the chance to come clean and make things right. If they refuse to do so, I will report them.


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[Assistant] You can say that again. Let's make a list. First, the walls need painting.


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[Assistant] Yes it does. Then those old ugly curtains need to come down, and the windows need to be washed both inside and out.


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[Assistant] I'll give it a little silicone spray lubricant to loosen it up. So, what else should we add on the list?


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[Assistant] That will be easy to fix. Another problem is the floor. It's really damaged and needs to be repaired. It has large cracks and wide holes.


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[Assistant] Okay, I've added them to the list. The garage and the yard also need a good cleanup.


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[Assistant] They can be completely transformed with just a little trim, paint, and creativity.


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[Assistant] Okay? What about all this old furniture? Shall we throw it out?


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[Assistant] Well, it was a very rewarding job. I had a great team and colleagues, and I worked in a friendly and flexible atmosphere.


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[Assistant] I'm fortunate to be a healthy man so I can do a lot of activities. I can go out a lot. I'm just taking up golf, you know.


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[Assistant] It's a wonderful sport for an old man like me, and it's very relaxing.


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[Assistant] That's right. I had a lovely time. I visited a lot of countries.


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[Assistant] Oh, Monica, don't hurry to grow up and try to make the most of this phase. It's the most amazing part of your life, believe me. You're fifteen. Once you reach adulthood, you'll spend all your time wishing you could go back.


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[Assistant] What do you want to talk to me about Mr. Patrick? Is there a problem? Austin?


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[Assistant] That's right! I was feeling under the weather and dizzy, but I'm okay now. Well...


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[Assistant] Paul had also called in sick yesterday, so work was very difficult for me with two people off. Uhm, I'm truly sorry about lying to you, Mr. Patrick. That's right, I wasn't sick.


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[Assistant] I just needed to see my brother because he's gotten himself in some trouble. He got into a hit and run accident and he needed my help.


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[Assistant] He fled the scene because he didn't have insurance and panic. I didn't tell you the truth because I was afraid you might not let me take the day off. I do apologize about that.


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[Assistant] I would have understood it was an emergency. I know your family is very important to you. So next time this happens.


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[Assistant] Please tell me the truth and never lie to me again. I'll let it go this time. I will. I've learned my lesson. I will never lie to you again. Thanks for being so understanding.


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[Assistant] But I need to get promoted. That's why I'm working so much.


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[Assistant] I will get a salary increase and I'll be able to buy the kids so many wonderful things. We'll be able to live a more comfortable lifestyle.


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[Assistant] We could go over to Woolman Rink in Central Park. Then we can go to a movie and have dinner somewhere in the city after that.


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[Assistant] Well, I do apologize for any inconveniences this may have caused you.


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[Assistant] I'm really sorry, but I'm afraid we can't offer you a discount.


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[Assistant] As the brown carpet that was delivered to you is a better grade than the one you selected.


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[Assistant] Naturally, we will replace all the damaged items and the wrong carpet. And please, accept my sincere apologies.


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[Assistant] I painted my sneakers to make them look more trendy. Do you like them?


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[Assistant] That's the style that I like. And I feel comfortable this way.


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[Assistant] It's really important to me not to look different. Not to stand out. You know?


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[Assistant] It's a home cooked casserole with tomatoes, carrots, and peas.


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[Assistant] It's really tasty and very healthy. I'll just go and get your dad from the garage.


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[Assistant] I've made you a healthy lunch though, so at least I'll know you'll be well fed at lunchtime. Let me bring it to you.


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[Assistant] I've made you a salad sandwich with a hard boiled egg, just how you like it. Some extra fruits and cucumber sticks.


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[Assistant] Oh Pablo, you poor thing. This isn't good at all. I'm taking you straight to see the doctor. I'm really concerned about you.


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[Assistant] I think I read in your notes that you're experiencing chest pains.


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[Assistant] I just need to make some observations and maybe run some tests, and we'll soon work out the problem.


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[Assistant] Can you tell me a bit more about your lifestyle and diet?


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[Assistant] Oh, he eats well, doctor. I make sure of that. He has plenty of fruits and vegetables.


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[Assistant] Okay, that's great. I'm just going to listen to your heart. That all sounds good.


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[Assistant] Pablo, can you tell me a bit more about the pain and how it feels?


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[Assistant] Okay, this sounds more like a case of indigestion than anything else.


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[Assistant] Oh, thank goodness! That's such a relief! Okay, Pablo, I think we need a word.


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[Assistant] Boys your age don't normally get indigestion and when they do, it's usually because they've eaten far too much junk food. I think you know what I'm talking about. Pablo? Is that true?


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[Assistant] I'm glad to hear that, Pablo. Wise decision, my boy.


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[Assistant] If you were to carry on, your health problems would end up much worse than a touch of indigestion. That's for sure.


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[Assistant] Mother, can I have some money to buy myself a new bag? How much is it? Fifty dollars.


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[Assistant] Isabella, I can't just give you $50 for another new bag. I gave you money earlier this week, and you already have so many bags.


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[Assistant] But I don't have this bag. You're so unfair.


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[Assistant] Why can't you be more like Jane's mother? She has new things all the time!


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[Assistant] You should be happy and want to buy things for me as a reward for my good results at school. I am incredibly happy and proud of you.


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[Assistant] Isabella, I'm not having this conversation now. I'm tired and I have an appointment.


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[Assistant] I'll be back in a couple of hours or so, but your grandmother is here.


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[Assistant] Fine, walk away. You obviously don't care that much about me.


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[Assistant] Isabella, my child, please come over here. What is it, Grandma? Do you need something?


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[Assistant] You are an intelligent and beautiful child from loving parents, but you treat them so badly. I can't work out why.


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[Assistant] Well, yes. And do you realize some families have more money than others? Yes?


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[Assistant] Do you think they made it happen by accident? I don't know.


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[Assistant] No, your father worked extra hours and missed out on precious family time to earn enough for you to take up the clubs.


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[Assistant] No. She wears the same clothes almost every day and spends all day cleaning, tidying, and sorting. And are you beginning to see why? I think so.


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[Assistant] Good. Your mother doesn't wear the same clothes every day out of choice.


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[Assistant] I hear you shouting at them that they aren't good enough and that things are not fair.


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[Assistant] Oh, I know I can be so mean sometimes.


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[Assistant] I can see you are beginning to see the error of your ways.


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[Assistant] Oh Grandma, I've been awful. I couldn't see what was right in front of me.


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[Assistant] I feel terrible. Help me, Grandma! What can I do to make things right?


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[Assistant] Yeaah, I really don't want to, but I know you're right. Thank you so much, Grandma. I'm going to put this right.


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[Assistant] Isabella, I have been thinking and I've decided to give you the fifty dollars for your bag.


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[Assistant] You deserve it for studying so hard and making us so proud.


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[Assistant] And how I haven't seen what is right in front of me. You guys. And you're the best.


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[Assistant] Thank you for everything you've always done for me.


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[Assistant] Thanks for watching, and be sure to subscribe to our YouTube channel for more videos like this.


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[Assistant] Not your very first. Between you, you've obviously cooked hundreds of these.


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[Assistant] Hands up who likes mystery boxes. Oh yeaah. That is a full house. I don't.


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[Assistant] I love that you all love mystery boxes. And I know you're gonna love this one especially. Because... Melissa's chosen all the ingredients.


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[Assistant] This is my worst nightmare. Listen, I'm half Italian and I specialize in indigenous ingredients. I don't cook with taro. These are not ingredients that are in my kitchen. I'm totally in that.


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[Assistant] I am the most excited about the Barathoff between Khan and Brendan. This will be the ultimate of all Barathoffs.


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[Assistant] At the beginning there I thought hang on a second, bit too much on the smoke, but actually not, it's the butter and it's playing through the richness of this sauce. And then a crunch of the spring onion. Great cooking, Reynolds. I think, you know, I love your dessert dishes, but I really love your savory dishes, mate. Crack them on.


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[Assistant] Pulls are all together, uh, and balances everything beautifully. Well done.


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[Assistant] So, in a MasterChef first, we have a broth off.


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[Assistant] Completely unprompted, which is why it's really exciting, and from two people that we know make really delicious broths. So, Can, tell me what you've done first.


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[Assistant] I've just gotta say, I mean, I'm looking at that thinking, could I do that in 75 minutes? Probably not.


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[Assistant] That's the reality. And the all important broth in the broth off could possibly be in the top five for me, that.


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[Assistant] It's just a tiny fraction overcooked. But apart from that, the agrodolce does it. It just wants a little bit more. But you know what? I really love the crunchy texture of that taro. The lift from the coriander and the agrodolce and the fish together is bloody delicious. Well done mate. Thanks guys.


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[Assistant] More than delicious. This is double delicious. This is clever.


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[Assistant] The chicken feet gives a richness to this that otherwise would not be there. It is, like, so good. It makes the dish.


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[Assistant] You five are cooking for immunity from Sunday night's elimination. Get out of here.


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[Assistant] We're just looking at our wonderful city, Melbourne, and how good is Legends Week? Rick Stein, Claire Smith, Donovan Cook.


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[Assistant] The question is, who will it be today?


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[Assistant] His cookbooks have been game changers and have sold millions.


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[Assistant] You have to prepare and cook three different street food style dishes. One must be vegetarian. The other two must use protein.


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[Assistant] Now remember what's at stake. The least impressive team will find themselves in tomorrow's elimination. And from there, one of you will go home. Your turn.


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[Assistant] To feed 360 people in three hours and we were genuinely thrilled that one team rose to the occasion and knocked it out of the park. Their food was bang full of flavour, it was colourful and it nailed the brief absolutely. That team was


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[Assistant] Melissa knows yum cha and she knows that these little taro croquettes are a classic. So ultimately it's going to be really difficult to make sure that what I cook meets the standard of what she's thinking of.


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[Assistant] I'm so stoked that Melissa and I share this love of yumcha. It's one of my favourite Sunday brunches. And I, oh, she's a fan, I'm a fan, I'm a fan of her.


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[Assistant] Today I'm going to be doing deep-fried taros stuffed with whiting and an aromatic sour sauce. The taro is steaming away so now I'm going to move on to the sauce and for that I want to braise the chicken feet. Run away!


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[Assistant] So this is deep fried taro stuffed with whiting and an aromatic and acidic sauce.


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[Assistant] And last week, that was an absolute game changer, wasn't it? The whole week spent with Nigella. That's what you call a learning week. Let's get this week underway. All I can say is this week is going to be epic. And when I say epic,


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[Assistant] Come on, let's move it. Ten seconds to go. Nine. Eight.


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[Assistant] If there wasn't enough pressure in the kitchen already, we tell you it's Legends Week this week, and we bring Rick Stein into the kitchen. But, a beautiful mystery box, and a very serious bunch you were today. So,


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[Assistant] Let's see how you went. Remember, we're only tasting the five most impressive looking dishes and we're only looking for one winner. First dish we'd like to taste belongs to...


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[Assistant] Congratulations, Loretta. What a great way to kick off Legends Week. Well done. For the rest of you, it's now time for this week's invention test.


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[Assistant] Underneath these two covers are two ingredients that combine to create the most powerful of all food pairings. They're the two ingredients that help turn Rick into the legend he is. And they are...


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[Assistant] But remember, all of these potatoes are going to be good for one thing or the other. You just can't have one generic potato that's brilliant at all things. But some of my favourites, uh, the Dutch Cream, King Edward's, couple of Sabegos, Golden Sabego, Sabego, Kestrel. Brilliant.


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[Assistant] And you know, we love the idea of fish and chips. You know, I think all of us love a good fish and chips, but we don't want to see 19 fish and chips.


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[Assistant] We're loving the planning, the concentration, the time flies. 15 minutes down already, one hour to go. Let's move, come on.


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[Assistant] Wow. Right, fold up, fold up. I love this. Just tasted it, tastes amazing. But now I'm panicking for you. You do it, you gotta do it quick. Get in there, come on. 22 minutes, let's go.


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[Assistant] I don't know what's going on, there is some brilliant cooking, applied focus, some great technique, and some really interesting and different dishes between you. So we're very excited to get this tasting underway.


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[Assistant] Now the good news is, obviously, so three best dishes join Larissa in this week's immunity. Unfortunately, the three least impressive dishes will find their makers cooking off in a pressure test. And as Matt said earlier on today, you don't want to be there. So, first dish up.


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[Assistant] Fish is cooked beautifully, the fondants are soft and I like the sauce.


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[Assistant] Okay, good, so you're happy with that? Looks good. Yeah, it looks very pretty.


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[Assistant] We have to extend a massive thank you to you, Rick Stein. I think you'd have to agree that on behalf of all of us, you are our favourite food commentator, our favourite food storyteller. I'm right, aren't I? Yeah?


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[Assistant] We've shared many a journey with you, and on top of that, you're a fabulous restauranteur. So, with that said, we can't wait, I think on behalf of all of us, to visit you at Bannister's, either at Molly Mook or at Paul Stevens. So, thank you so much.


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[Assistant] Knowing that Rick has picked the ingredients to go in this mystery box, he loves his seafood, so I'm praying that there's seafood in that box.


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[Assistant] This is such a beautiful, fresh box of food. I'm so excited to work with it. There's a cuttlefish, fresh tomatoes, basil, all those beautiful Italian flavours. What more could I ask for?


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[Assistant] Oh my gosh. I'm talking to Rick Stein about fudgies. Does he even know what I'm talking about right now?


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[Assistant] If possible, I'd like to do a few different textures of it. I've got some crosshatched, I've got some of the tentacles, I've got some really thin strips to just chuck in the pan really quick. So I'm sort of going to piro that cuttlefish on the plate and show all of


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[Assistant] Uhm, and I'm just gonna cook it up a few different ways. I'm using part of the head from the tube and different sections of the tentacles. I put them flesh side down and pop a little aluminium pan over the top of that just to sort of keep them down so they don't curl up straight away.


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[Assistant] Oh my gosh. I know my fish so well. Standing in front of everyone is freaking me out. Garfish, rainbow trout, kingfish, barramundi, ling, cod, maybe.


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[Assistant] The key to my mash is butter. This mash has to be super silky, creamy and rich.


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[Assistant] So add some more butter and some more milk and sort of cook it down more. I think applying the heat to it is sort of helping it cook those little bits out and making it extra smooth.


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[Assistant] I'm making a basil lacha paratha with a tomato curry. A what? You're making a lacha paratha, right? Which is a flaky bread. Flaky bread. With basil. With basil. Right. And I'm going to be serving it with a tomato curry. I'm going vegetarian.


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[Assistant] This burrata has to be flaky, it has to be buttery and it must absolutely melt in your mouth.


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[Assistant] And I think to me that is spiritual. This is almost like seeing God. I'm happy that you liked what I cooked.


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[Assistant] What's the plan about? About VEDA. You see?


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[Assistant] We've concluded that the Federation, or rather the innovators, have been using VEDA to control information. If we can take VEDA back...


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[Assistant] Why did pirates wear eye patches? To show off. No. Huh?


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[Assistant] I knew it. I thought it was fish and chips. This is great. I'm really looking forward to this.


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[Assistant] Nicole, your turn. Uh, it's a fish pie with bento piece.


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[Assistant] The honey bees will sting us if we cut this tree! Oh yes!


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[Assistant] Let's listen and move your body. Are you ready?


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[Assistant] The change is going to have to begin with each and every one of us.


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[Assistant] I've done crispy chicken feet with a master stock dressing.


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[Assistant] Why can't dogs eat chocolates? Cuz, I would love to have all the chocolates for myself. Alright, now listen.


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[Assistant] Chocolate and other cocoa products contain a toxic component called theobromine. The darker the chocolate, the more theobromine and the more it is harmful.


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[Assistant] But I eat chocolate, and I'm completely fine. Heh. Our body quickly metabolizes with theobromine.


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[Assistant] Moreover, if large quantities of chocolate are ingested by the dog, the effects can be much more severe. The heart rate of the dog might be twice its normal rate, increasing the blood flow. This can prove to be lethal to the dog.


[User] Please transcribe this text

[Assistant] The Innovator's giant mothership finally appears. Do the Meisters standing against it have any chance at victory? Next episode, Flower of Life. With every flash of light, a life disappears.


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[Assistant] The federation government shouldn't have to give in to petty resistance. For any dialogues in the future.


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[Assistant] Of course you do. It's the reason we were born. It's why we exist.


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[Assistant] I am faithfully executing Iolia Schenberg's plan. Something no human can do.


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[Assistant] And only we can, for we are the innovators.


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[Assistant] After all, one of the Gundam Meisters is being held there too.


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[Assistant] Razolas was attacked by mobile suits? Damn federation. Attacking without any warning like that.


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[Assistant] No. In fact, I think we should push for an earlier start. A lot of our comrades' lives are on the line.


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[Assistant] Thanks to them, we were able to rescue our comrades who were still alive in there. Besides, this is a great opportunity.


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[Assistant] After all, they're the kind of people who share the same ambitions and ideals as we do.


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[Assistant] So first, after I cut, I press it with my hand.


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[Assistant] Very delicate process to make one. We use the exact recipe from Taiwan from the owner itself.


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[Assistant] I've confirmed the information from level 2 about the Maester still being alive, and the allies have just shown up.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] What's the matter? I have a fever. fever fever


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[Assistant] What's the matter? I got my arm broken. Get one's arm broken. Get one's arm broken.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] What's the matter? I have a stomachache. Stomachache. Stomachache.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] Get some rest. I hope you get better soon.


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[Assistant] When I think of Chinese dumplings, the first flavour combination that comes to my head is orange, cinnamon and star anise.


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[Assistant] Because these dumplings need to just hold together while they cook in the broth. By then they're not perfect.


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[Assistant] There's two minutes to go. I get the dumplings out of the broth. So I cut one open. It is perfect. I get them on the plate. Now it's time to garnish.


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[Assistant] Pork and black sesame dumplings with a broth of cinnamon bark, star anise and orange.


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[Assistant] Passion fruit curd, a orange jelly and burnt meringue.


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[Assistant] Late in January 1975, a 17-year-old German girl called Vera Brandes walked out onto the stage of the Cologne Opera House. The auditorium was empty.


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[Assistant] This was the most exciting day of Vera's life. She was the youngest concert promoter in Germany, and she had persuaded the Cologne Opera House to host a late-night concert of jazz from the American musician Keith Jarrett. Fourteen hundred people were coming.


[User] Please transcribe this text

[Assistant] And in just a few hours, Jarrett would walk out on the same stage, he'd sit down at the piano, and without rehearsal or sheet music, he'd begin to play.


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[Assistant] But right now, Vera was introducing Keith to the piano in question. And it wasn't going well.


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[Assistant] So Jarrett looked at the instrument a little warily, played a few notes, walked around it, played a few more notes, muttered something to his producer, and the producer came over to Vera and said, If you don't get a new piano, Keith can't play.


[User] Please transcribe this text

[Assistant] The opera house had provided the wrong instrument. This one had this harsh, tinny upper register, because all the felt had worn away. The black notes were sticking.


[User] Please transcribe this text

[Assistant] The white notes were out of tune, the pedals didn't work, and the piano itself was just too small. It wouldn't create the volume that would fill a large space, such as the Cologne Opera House. So Keith Jarrett left. He went and sat outside in his car.


[User] Please transcribe this text

[Assistant] Leaving Vera Brandis to get on the phone to try to find a replacement piano. Now she got a piano tuner, but she couldn't get a new piano. And so she went outside, and she stood there in the rain, talking to Keith Jarrett, begging him not to cancel the concert.


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[Assistant] And he looked out of his car at this bedraggled, rain-drenched German teenager, took pity on her and said, never forget. Only for you.


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[Assistant] And so a few hours later, Jarrett did indeed step out onto the stage of the opera house. He sat down at the unplayable piano and began.


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[Assistant] Within moments, it became clear that something magical was happening. Jarrett was avoiding those upper registers. He was sticking to the middle tones of the keyboard, which gave the piece a soothing, ambient quality.


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[Assistant] Audiences continue to love it because the recording of the Colm concert is the best-selling piano album in history and the best-selling solo jazz album in history.


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[Assistant] Keith Jarrett had been handed a mess. He'd embraced that mess, and it soared.


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[Assistant] We don't want to be asked to do good work with bad tools. We don't want to have to overcome unnecessary hurdles. But Jared's instinct was wrong. Thank goodness he changed his mind. And I think our instinct is also wrong.


[User] Please transcribe this text

[Assistant] I think we need to gain a bit more appreciation for the unexpected advantages of having to cope with a little mess.


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[Assistant] Cognitive psychology from complexity science, from social psychology, and of course, rock and roll. So cognitive psychology first.


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[Assistant] We've actually known for a while that certain kinds of difficulty, certain kinds of obstacle can actually improve our performance. For example ...


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[Assistant] The psychologist Daniel Oppenheimer a few years ago teamed up with high school teachers, and he asked them to reformat the handouts that they were giving to some of their classes.


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[Assistant] At the end of the semester, students were given exams.


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[Assistant] And the students who'd been asked to read the more difficult fonts.


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[Assistant] had actually done better in their exams in a variety of subjects. And the reason is the difficult font had slowed them down.


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[Assistant] Forced them to work a bit harder, to think a bit more about what they were reading, to interpret it, and so they learned more. Another example.


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[Assistant] The psychologist Shelley Carson has been testing Harvard undergraduates for the quality of their attentional filters. What do I mean by that? What I mean is, imagine you're in a restaurant, you're having a conversation,


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[Assistant] There are all kinds of other conversations going on in the restaurant. You want to filter them out. You want to focus on what's important to you. Can you do that? If you can, you have good, strong, attentional filters. But some people really struggle with that. Some of Carson's undergraduate subjects struggled with that. They had weak filters. They had porous filters.


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[Assistant] But no, when Carson looked at what these students have achieved, the ones with the weak filters were vastly more likely.


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[Assistant] To have some real creative milestone in their lives, to have published their first novel, to have released their first album.


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[Assistant] These distractions were actually grist to their creative mill. They were able to think outside the box, because their box was full of holes.


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[Assistant] Let's talk about complexity science. So how do you solve a really complex problem? The world's full of complicated problems. How do you solve a really complicated problem? For example, you're trying to make a jet engine.


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[Assistant] There are lots and lots of different variables, the operating temperature, the materials, all the different dimensions, the shape.


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[Assistant] You can't solve that kind of problem all in one go. It's too hard. So what do you do? Well, one thing you can do is try to solve it step by step.


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[Assistant] So you have some kind of prototype, and you tweak it, you test it, you improve it. You tweak it, you test it, you improve it.


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[Assistant] Now, this idea of marginal gains will eventually get you a good jet engine, and it's been quite widely implemented in the world. So you'll hear about it, for example, in high-performance cycling. Web designers will talk about trying to optimize their web pages. They're looking for these step-by-step gains. That's a good way to solve a complicated problem. But you know what would make it a better way?


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[Assistant] You add randomness early on in the process. You make crazy moves. You try stupid things that shouldn't work.


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[Assistant] And that will tend to make the problem-solving work better. And the reason for that is the trouble with the step-by-step process, the marginal gains, is they can walk you gradually down a dead end. And if you start with the randomness, that becomes less likely, and your problem-solving becomes more robust.


[User] Please transcribe this text

[Assistant] So the psychologist Katherine Phillips, with some colleagues, recently gave murder mystery problems to some students. And these students were collected in groups of four, and they were given dossiers with information about a crime, alibis and evidence, witness statements and three suspects. And the groups of four students were asked to figure out who did it, who committed the crime. And there were two treatments in this experiment.


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[Assistant] In some cases, these were four friends. They all knew each other well. In other cases, three friends and a stranger.


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[Assistant] You can see where I'm going with this. Obviously, I'm going to say that the groups with the stranger solved the problem more effectively, which is true, they did. Actually, they solved the problem


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[Assistant] The conversation to accommodate that awkwardness.


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[Assistant] The three friends on The Stranger, they had a 75 percent chance of finding the right answer. That's quite a big leap in performance. But I think what's really interesting ...


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[Assistant] Is not just that the three friends and the stranger did a better job, but how they felt about it. So when Catherine Phillips interviewed the groups of four friends, they had a nice time. They also thought they'd done a good job. They were complacent.


[User] Please transcribe this text

[Assistant] When she spoke to the three friends and the stranger, they had not had a nice time. It's actually rather difficult, it's rather awkward. And they were full of doubt. They didn't think they'd done a good job, even though they had.


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[Assistant] And I think that really exemplifies the challenge that we're dealing with here. Because, yeah, the ugly font, the awkward stranger, the random move, these disruptions,


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[Assistant] Help us solve problems. They help us become more creative. But we don't feel that they're helping us. We feel that they're getting in the way. And so we resist. And that's why the last example is really important. So I want to talk about somebody from


[User] Please transcribe this text

[Assistant] The background of the world of rock and roll. And you may know him, he's actually a Tedster. His name is Brian Eno.


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[Assistant] Behind some of the great rock and roll albums of the last 40 years. So he's worked with David Bowie on Heroes, he worked with U2 on Actual Baby and The Joshua Tree, he's worked with Devo, he's worked with Coldplay, he's worked with everybody. And what does he do to make these great rock bands better? Well, he makes a mess.


[User] Please transcribe this text

[Assistant] He disrupts their creative processes. It's his role to be the awkward stranger. It's his role to tell them that they have to play the unplayable piano. And one of the ways in which he creates this disruption is through this remarkable deck of cards. I have my signed copy here. Thank you, Brian. They're called the oblique strategies. He developed them with a friend of his. And when they're stuck in the studio,


[User] Please transcribe this text

[Assistant] Brian, you know, will reach for one of the cards. He'll, he'll draw one at random and, uhm,


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[Assistant] He'll make the band, follow the instructions on the card. So this one, ah.


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[Assistant] Change instrument roles. Yeah, everyone swap instruments. Drummer on the piano. Brilliant. Brilliant idea.


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[Assistant] Look closely at the most embarrassing details, amplify them. Make a sudden, destructive, unpredictable action. Incorporate.


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[Assistant] Now, they've proved their worth in album after album. The musicians hate them.


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[Assistant] So Phil Collins was playing drums on an early Brian Eno album. He got so frustrated, he started throwing beer cans across the studio.


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[Assistant] Carlos Alomar, great rock guitarist, working with Eno on David Bowie's Lodger album. And at one point he turns to Brian and says, Brian, this experiment is stupid.


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[Assistant] But the thing is, it was a pretty good album, but also, Carlos Alomar, 35 years later,


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[Assistant] Now uses the oblique strategies. And he tells his students to use the oblique strategies. Because he's realized something. Just because you don't like it, doesn't mean it isn't helping you.


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[Assistant] The strategies actually weren't a deck of cards originally. They were just a list. A list on the recording studio wall. A checklist of things you might try if you got stuck. The list didn't work. You know why?


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[Assistant] On whatever was the least disruptive, the least troublesome, which of course, misses the point entirely.


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[Assistant] And what Brian Eno came to realize was, yes, we need to run the stupid experiments.


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[Assistant] We need to deal with the awkward strangers. We need to try to read the ugly fonts. These things help us. They help us solve problems. They help us be more creative. But also, we really need some persuasion if we're going to accept this. So however we do it, whether it's sheer willpower, whether it's the flip of a card, or whether it's a guilt trip from a German teenager, all of us, from time to time, need to sit down


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[Assistant] And try and play the unplayable piano. Thank you.


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[Assistant] Good morning, now there's a bright and chirpy bunch of people, isn't there? Welcome to this week's immunity challenge.


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[Assistant] And most of all, welcome back to Legends Week.


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[Assistant] I hope you're ready to rumble because in just a short while one of you is going to cook against a bonafide legend of the kitchen.


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[Assistant] But don't despair, we're not going to send you into battle alone. You'll have someone standing beside you who's a master chef legend in his own right.


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[Assistant] Please welcome your mentor for today from Season 8, one of our most successful contestants from some young guys in Noosa, Sunshine Beach, Matt Sinclair.


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[Assistant] Matt, great, you could be part of Legends Week. Are you pumped? Yeah, what an honour. It's a first crack at the immunity pin, so, ready to go. And you're in a unique position of being on both sides of the immunity challenge. You cooked against a professional chef, and you won. I did. And you also cooked as a professional chef against a contestant, and you won. And on top of that,


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[Assistant] And you have to bring us a delicious, savory dish using only these three pieces of equipment.


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[Assistant] You'll only have 45 minutes to make it. Your time starts now.


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[Assistant] That often when you give less ingredients, less time, you end up with much better cooking. Now there's another one to add. Hardly any cooking equipment. Because look at what you've done. Absolutely brilliant. And we are truly excited, the four of us. Now remember,


[User] Please transcribe this text

[Assistant] As our professional legend, you're gonna have 60 minutes. No problem. But that's not all tarty. You also...


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[Assistant] As always, we're going to be tasting your dishes in a blind tasting, so Matt, George and I will have no idea who's cooked which dish. We're going to score your dishes out of 10.


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[Assistant] Tati, you score higher than Donovan and that immunity pin's yours. So Donovan, with that in mind, it's time for you to head to the storeroom and of course you won't find out what ingredient Tati's picked from the garden until it's your time to cook.


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[Assistant] It's really lovely having Donovan cook in the kitchen. I mean, number one, he's a proper legend, but we share it, all of us, a lot of history and a lot of stories. So we kind of get a little wistful, you know, about the past, but also excited about the dish that he might cook. And I also think that Tati's, it's the perfect partnering, isn't it?


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[Assistant] The pleasure for me in this one is the fennel and the mussels particularly. They're beautifully prepared, beautifully cooked.


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[Assistant] Great little hit of chilli in there. The sauce is delicious. It's very French. There's lots going on. There's basil, there's chilli, there's aniseed flavours, got a little hum of chilli, but it's almost like a vegetable nage with a touch of tomato. Delish, but not familiar, really.


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[Assistant] Tati, I loved the green chilli and coconut sauce, it was really well balanced, little hint of sweetness, beautiful, well done. 7 out of 10.


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[Assistant] Diabetes mellitus has been a scourge of the developed world with an estimated 400 million people worldwide suffering from this disease, and 50% more predicted within 20 years. Its early symptoms, which include increased thirst and large volumes of urine, were recognized as far back as 1500 BCE in Egypt.


[User] Please transcribe this text

[Assistant] While the term diabetes, meaning to pass through, was first used in 250 BCE by the Greek physician Apollonius of Memphis.


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[Assistant] Type 1 and type 2 diabetes, associated respectively with youth and obesity, were identified as separate conditions by Indian physicians somewhere in the 5th century CE.


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[Assistant] But despite the disease being known, a diagnosis of diabetes in a human patient would remain tantamount to a death sentence until the early 20th century, its cause is unknown.


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[Assistant] What changed this dire situation was the help of humanity's long-time animal partner, Conus lupus familiaris, domesticated from gray wolves thousands of years ago.


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[Assistant] In 1890, the German scientists von Mering and Minkowski demonstrated that removing a dog's pancreas caused it to develop all the signs of diabetes, thus establishing the organ's central role in the disease.


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[Assistant] The exact mechanism by which this occurred remained a mystery until 1920, when a young Canadian surgeon named Frederick Banting and his student Charles Best advanced the findings of their German colleagues. Working under Professor MacLeod at the University of Toronto, they confirmed that the pancreas was responsible for regulating blood glucose.


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[Assistant] Successfully treating diabetic dogs by injecting them with an extract they had prepared from pancreas tissue.


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[Assistant] By 1922, the researchers working with biochemist James Collip were able to develop a similar extract from beef pancreas to first treat a 14-year-old diabetic boy, followed by six additional patients.


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[Assistant] The manufacturing process for this extract, now known as insulin, was eventually turned over to a pharmaceutical company that makes different types of injectable insulin to this day. Banting and McLeod received the Nobel Prize for Medicine in 1923 for their discovery.


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[Assistant] But Banting chose to share his portion with Charles Best for his help in the initial studies involving dogs.


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[Assistant] But while medical experimentation on animals remains controversial, in this case at least, it was not just a matter of exploiting dogs for human needs. Dogs develop diabetes at the rate of two cases per 1,000 dogs, almost the same as that of humans under 20.


[User] Please transcribe this text

[Assistant] Most canine cases are of type 1 diabetes, similar to the type that young children develop following immune system destruction of the pancreas. And genetic studies have shown that the dog disease has many similar hallmarks of the human disease.


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[Assistant] This has allowed veterinarians to turn the tables, successfully using insulin to treat diabetes in man's best friend for over 60 years.


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[Assistant] Many dog owners commit to managing their dog's diabetes with insulin injected twice daily.


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[Assistant] Regimented feedings and periodic blood measurements using the same home testing glucose monitors used by human patients.


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[Assistant] And if the purified pig insulin commonly used for dogs,


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[Assistant] I've used the blackberries with balsamic to reduce it and do a glaze over the quail and a warm bulgur salad with mulberries and barberries.


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[Assistant] I didn't mean to- yes, I know.


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[Assistant] Okay, I get it. Uh, mister? Call me Ian. It's Ian Vashti. Mr. Ian. So what's a guy like you doing here anyway?


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[Assistant] Well, you can see for yourself. We spent over three years building everything here, and now it's all...


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[Assistant] And today we're going to be looking at


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[Assistant] Onomatopoeia. Now, don't run away. It's a very long Greek word, but it means something quite simple. It means words that imitate sounds. Okay? So, like a cat,


[User] Please transcribe this text

[Assistant] In your language, you... I'm sure you have words for these sounds as well.


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[Assistant] They may be different because of your language having different vowel sounds in it and so on. You probably have words for sounds, but they won't be exactly the same probably as the English version.


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[Assistant] Okay, so I've divided them into three categories. Sounds of animals, sounds that humans can make, sometimes embarrassing.


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[Assistant] And other, other sounds. Okay, so let's start with the animals. So, we've already had the cat sound. Meow. So that's the kind of spelling we have for that. For a dog, it's either bark or woof, and you can sort of make the sound or try to wa, wa, wa, wa, wa. That's the sort of bark sound.


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[Assistant] Woof, that's the woof sound. Okay? So that's the dog. This one,


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[Assistant] Okay? So, in normal speak, we don't go around using the words like this. We don't actually imitate the animal sound. We just say it normally, like meow, bark, woof, bar.


[User] Please transcribe this text

[Assistant] But you can actually make the real sound if you...


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[Assistant] Can, if you want to, but not in normal conversation.


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[Assistant] People might think you're a little bit strange if you start going around making the actual


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[Assistant] Animal sounds, so be careful how you use them. Okay. So that's a sheep. Moo.


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[Assistant] Is a... Can you guess what makes that sound? Moo, moo. Oh dear, can't do that one very well. That is a cow. Okay?


[User] Please transcribe this text

[Assistant] And children actually call them moo cows.


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[Assistant] They put the sound of the cow with the name of the cow, and they say, oh, look, moo cows. So they put the sound with the name. Okay? Also with the bar,


[User] Please transcribe this text

[Assistant] With the baby sheep, the lamb, they say, ah, bar lambs, bar lambs. So they put the sound the animal makes with the name of the animal. Okay. This one, winnie and nay, is for a horse or a pony. I don't know if I can do this. Nay!


[User] Please transcribe this text

[Assistant] Okay, so that's a horse or a pony. The pony is a smaller version of a horse.


[User] Please transcribe this text

[Assistant] Okay, can you guess what makes this sound? Quack, quack, quack, quack. In normal speech, you just say quack, but you can make it more like quack, quack, quack, quack, quack, quack, quack, quack. That's a duck. Okay?


[User] Please transcribe this text

[Assistant] A duck, a bird. Right. Hissss, and normally you just say hiss, make a short s sound, but if you're going to imitate the thing, hissss, and that would be like a snake,


[User] Please transcribe this text

[Assistant] Or sometimes a cat makes a hissing sound as well, so anything making a hissing sound.


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[Assistant] This one, howl or yowl, nice round, open vowel sound.


[User] Please transcribe this text

[Assistant] So it could be a dog who's very unhappy. The owner has left the dog


[User] Please transcribe this text

[Assistant] A domestic dog, but it can also be a wild animal like a wolf. Okay, so quite a fun one to do that. I've always enjoyed howling. Okay, so moving on to humans.


[User] Please transcribe this text

[Assistant] This one, you may already have seen a lesson that contains this word.


[User] Please transcribe this text

[Assistant] Burp, belch, both mean if you have some air inside you when you've been eating and you have to let the air come out. I can't do it because I haven't got any air to come out.


[User] Please transcribe this text

[Assistant] Okay. Right, so that's, uhm, burp or belch to let out some air from your stomach. Clap. Can you guess what that is? To clap?


[User] Please transcribe this text

[Assistant] An audience clap after someone has performed. Uh, slap.


[User] Please transcribe this text

[Assistant] The air coming up at regular intervals, uhm, it's very difficult to stop. Hick up, hick up, hick up. Okay? Hick up.


[User] Please transcribe this text

[Assistant] To sneeze when you have a cold or if your nose just tickles, a funny feeling in your nose and you go...


[User] Please transcribe this text

[Assistant] Like that, and it's... I suppose it sort of imitates the sound.


[User] Please transcribe this text

[Assistant] There's a lot of S's and Z's in there, so it's that sort of sound. Like that. Okay.


[User] Please transcribe this text

[Assistant] Mumble. If people don't speak very clearly, and they sort of mumble, like this, and they're talking quietly to each other, and you can't hear them properly, but you can hear this funny sound going on. Mumble, mumble, mumble, mumble, mumble, mumble.


[User] Please transcribe this text

[Assistant] That's to mumble. Don't mumble because if you're speaking to someone and you mumble, they won't be able to hear what you're saying.


[User] Please transcribe this text

[Assistant] Okay? Mutter, similarly, mutter, mutter, mutter, mutter. If two people are muttering in the corner of the room.


[User] Please transcribe this text

[Assistant] Or when someone repeats a sound, uhm, stutter, stutter. If they can't get the sound out properly, it's a very unfortunate thing to have a stutter, and people have to have coaching to get


[User] Please transcribe this text

[Assistant] Out of doing it. Stutter. If, say, with a word like


[User] Please transcribe this text

[Assistant] When it's like that, the person can't get the word out properly.


[User] Please transcribe this text

[Assistant] And with stammer as well. M-m-m-m-m-m-mother. So the M for stammering.


[User] Please transcribe this text

[Assistant] Okay, and then finally, if you're very tired or very bored, which I hope you're not at this moment, but if you get tired and you do this,


[User] Please transcribe this text

[Assistant] Oh, and it's a good idea to cover your mouth when you do this, but I didn't cover my mouth because I wanted you to see yawn. Oh, yawn. So that's the yawn.


[User] Please transcribe this text

[Assistant] When you open your mouth and breathe in a lot of air, when you're tired or bored.


[User] Please transcribe this text

[Assistant] Okay, you need some fresh air or you need to go to bed. Okay.


[User] Please transcribe this text

[Assistant] Finally, a few other sounds which come more from objects, inanimate objects rather than animals and people. So, bang,


[User] Please transcribe this text

[Assistant] Bang, bang, bang, bang. Any sound like that. Clatter. Oh, if I do this.


[User] Please transcribe this text

[Assistant] That's a clattering sound. Clatter, clatter, clatter, clatter, clatter. Okay? Click!


[User] Please transcribe this text

[Assistant] That could be a click. Oh, no, that's not really clicky enough. That's more of a click. It's quite a sharp sound, a click. Click your fingers. We say clicking your fingers. Okay.


[User] Please transcribe this text

[Assistant] Crash! That's when something quite big and probably made of metal or pottery


[User] Please transcribe this text

[Assistant] Plates, cups and saucers, cars, crash.


[User] Please transcribe this text

[Assistant] Quite a loud noise and a lot of damage, probably. Okay, with a crash.


[User] Please transcribe this text

[Assistant] Crash. If you think of dropping a whole pile of plates on a hard, tiled floor, crash, and they all break, and it makes a terrible noise. Okay. Ping, ping.


[User] Please transcribe this text

[Assistant] If you put a meal in the microwave and give it five minutes, say, and then it's ready, and the microwave goes bing, and you know that it's ready. Okay? Bing. And ring, ring, ring, ring, ring, ring.