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[Assistant] And then speaking, that's right. So, so when, uhm, when you, uhm, when you came to the UK to live, what, what were your first impressions when you first came and, and, you know, settled in?


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[Assistant] Yes, oh that's good, because I think watching the television with subtitles on is a very good idea.


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[Assistant] I do that too, because I don't always hear what someone has just said. Sometimes you get some quite comic


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[Assistant] Yes, yes, definitely. So, in London of course, as you say, there's a very wide, uh, diversity of people.


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[Assistant] Was, was not very, you know it was more difficult to understand them.


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[Assistant] So you think that the rainfall level in London is lower actually than it is in Poland?


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[Assistant] That's good, that's good. And what about food? Is there any difference between food in Poland and the


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[Assistant] So, do you have a favourite one?


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[Assistant] Oh, that's nice. And what about, uhm, I think what...


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[Assistant] That sounds great. That's lovely. So, uhm, is there anything, uhm, about the English language or the culture that you still find


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[Assistant] Yeah, exactly. So, okay. Oh, that's interesting. Yes. So, yes, and phrasal verbs, of course, there are hundreds, and whenever you put a different preposition with the verb, it changes the meaning.


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[Assistant] To overlook, uhm, is either to not to notice something.


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[Assistant] And they're learning English through engVid, and they're working really hard, and they're thinking maybe of coming to the UK.


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[Assistant] Okay, so just go for it and come and absorb the language and you don't even notice perhaps sometimes that you're improving, but you are because it's so gradual. Yes, exactly.


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[Assistant] Okay, well thank you very much, Camilla. That's been really interesting. Thank you for coming. Thank you. And we wish you all the best with your ongoing stay here and your life here and your work and everything. Thank you very much. Thank you.


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[Assistant] Wukong, we might have something heavy enough for you. Bring it here.


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[Assistant] If we spend all that money, we'll be poor again. What'll we do then?


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[Assistant] It's a pleasant dream, but everything depends on if.


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[Assistant] You always say that, but we never win anything. What will you do if you win a lot of money?


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[Assistant] I don't want a mink coat. I want to see the world.


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[Assistant] It's a pleasant dream, but everything depends on if.


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[Assistant] Welcome back to the MasterChef Kitchen. Welcome back to Secrets Week. Ahh.


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[Assistant] Everyone's smiling, but the biggest smile of all is almost, uh, impossible to look.


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[Assistant] That shiny pin, Sandy, you are cooking some amazing food. Yesterday was absolutely brilliant. Two of the best dishes so far this year. Thank you. And you've got the pin to prove it.


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[Assistant] It's the first time you've seen the MasterChef kitchen empty like this. Industrial kitchen set up behind us can only mean one thing. Today is a service challenge.


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[Assistant] And here's the thing, your starters need to leave the pass on the three hour mark.


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[Assistant] Rosa and Olympia are your secret weapons. They're a hands-on part of your team. So our advice, just for a change guys, is to listen to their advice.


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[Assistant] Hopefully everything's going as planned, but with half an hour to go, it's time to switch your brain from prep to service. Let's go. Come on guys, come on.


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[Assistant] And I like it, it looks really clean, really beautifully cooked.


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[Assistant] I just love how tender that beef cheek is. I mean, you barely touch that, and uh, it just starts falling apart.


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[Assistant] And in a good way because all those chunks look really kind of beautiful and that is a beautiful, beautiful, beautiful plate of food.


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[Assistant] Every day I come in and go, right, today's the day, I'm only going to taste a little bit, like George does. And then I have a dish like this and it just goes out the window.


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[Assistant] If anybody's worried about the gelatin, and I think Anoushka was, no problem at all. Absolutely perfect.


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[Assistant] For interrupting your day and taking your time out of your busy kitchens to come in and tutor, mentor and generally inspire both teams. Brilliant stuff and I hope it's not the last time we see you here in the MasterChef kitchen guiding our teams to success. So well done and thank you very much again indeed.


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[Assistant] My grandmother had 11 children, so she seemed to just be cooking all day long.


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[Assistant] So, from about the age of nine, I can remember sort of helping her in the kitchen. And she was my nonna.


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[Assistant] We'll go 100 mil. The bigger it is, the longer it's going to take to set. So get onto that ASAP.


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[Assistant] We're aiming for about 80 portions of beef and it's quite a bit to get to because I've still got to sear the beef cheek before it gets in the pressure cooker.


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[Assistant] The critical point of the main is the nice and tender service.


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[Assistant] Nonna doesn't use pressure cookers because she likes low and slow. That's kind of the heart and soul of Italian cooking. But we've got a clock to meet and a deadline. We've got to get it in there. Yep, go for it.


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[Assistant] I'm holding my breath as we play it off.


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[Assistant] Nona Rosa wasn't comfortable with our decision to do beef cheeks, but we've backed ourselves and it's looking great.


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[Assistant] The Dragon King of the Eastern Sea is here to see you. Let him in.


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[Assistant] Contradictory person, like he is a person who like hates war. He's very anti-war because he was a very young child when, you know, World War II was happening. His dad had a factory which helped manufacture


[User] Please transcribe this text

[Assistant] Pro-war? But he was like, if I can make a profit from something, then I will make a profit from something. Uhm, so Miyazaki is the son of a person who...


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[Assistant] There's like bits where we talk about Hayao Miyazaki's love for nature and, and humanity and like all this stuff. But he's also very gently nihilistic at like certain points. Love reading essays by him because he's also like very cutting and very to the point. Like it's hilarious because there is I think the foreword is by


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[Assistant] Lesson 143. A Walk Through the Woods


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[Assistant] Hundreds of people come from the city to see our town and to walk through the woods.


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[Assistant] Visitors have been asked to keep the woods clean and tidy. Litter baskets have been placed under the trees. But people still throw their rubbish everywhere. Last Wednesday, I went for a walk in the woods. What I saw made me very sad.


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[Assistant] I counted seven old cars and three old refrigerators.


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[Assistant] The litter baskets were empty, and the ground was covered with pieces of paper, cigarette ends, old tires, empty bottles, and rusty tins. Among the rubbish I found a sign which said,


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[Assistant] Anyone who leaves litter in these woods will be prosecuted.


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[Assistant] Lesson 143 A Walk Through the Woods


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[Assistant] Hundreds of people come from the city to see our town and to walk through the woods.


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[Assistant] Visitors have been asked to keep the woods clean and tidy. Litter baskets have been placed under the trees. But people still throw their rubbish everywhere. Last Wednesday, I went for a walk in the woods. What I saw made me very sad.


[User] Please transcribe this text

[Assistant] I counted seven old cars and three old refrigerators.


[User] Please transcribe this text

[Assistant] The litter baskets were empty, and the ground was covered with pieces of paper, cigarette ends, old tires, empty bottles, and rusty tins. Among the rubbish I found a sign which said,


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[Assistant] Anyone who leaves litter in these woods will be prosecuted.


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[Assistant] Chapter 16, Wukong gets tricked.


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[Assistant] He found the Tang Monk traveling alongside a stream.


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[Assistant] When he looked inside, his eyes opened wide. He pulled out the headband.


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[Assistant] Asked Wukong. The monk nodded. Wukong put the headband on.


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[Assistant] Wukong pulled out his iron bar and lunged at the Tang monk.


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[Assistant] The monkey waited until the Tang monk had turned his back. Again, he raised the iron bar. But the Tang monk saw Wukong's shadow.


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[Assistant] The Tang monk looked furious as he recited the spell. Wukong's head pounded.


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[Assistant] I'm sorry, Master, said Wukong.


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[Assistant] The two traveled for a few more weeks. They arrived at a wide river.


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[Assistant] Everyone, it's Emily Fox. Today's video is gonna be the best and worst plus some special recommendation and


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[Assistant] So at this point, I've read about a hundred books from these three categories and I thought it would be fun to talk about the best and worst ones to just get some recommendation because obviously fall is a time of the year where I read and I think most of us read these categories the most.


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[Assistant] We'll be putting on the screen a bunch of the ones that I have read as I'm talking so you can get a little bit of an idea of the kind of books that I have read and also so you can feel free to leave some of your recommendations in the comment section because the more the better.


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[Assistant] But obviously I can never stick to a specific number so it's a bit more than that. I attempted to have like specific prompts for each of them to give you an idea. We'll obviously give you a little summary and then my thoughts and we'll do the same with the ones that I've hated because just because I hated them doesn't mean that you will feel the same although some of them probably.


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[Assistant] The ones that I have enjoyed the most. The first one, I have recommended this book so much to so many people since starting BookTube, and it is The Kind Worth Killing by Peter Swanson. I feel like we have read a ton of domestic trailers in the last couple of years, they just keep coming out, and it's always the same idea of like, drunk wife.


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[Assistant] You're following, uh, these two people that meet randomly at the bar and airport. There's this man, he just learned that his wife is cheating on him and then this woman just sits down next to him, they start talking and they end up


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[Assistant] So, I really enjoyed it, uh, if you're looking for a new messed up, uh, trailer to Raid During the Fall, I highly recommend this one. I've recommended this book so much, but,


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[Assistant] Years later, it is still one of my favorite ones and actually my favorite one by this author. The next one is the most unique book in my recommendation section and it is The Library at Montchart.


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[Assistant] Which is one of the best but weirdest horror books I've ever read. To be honest, I don't think I've read normal.


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[Assistant] You know, a horror book. They're always like, a little out there. I actually did a video about the weirdest books that I've read on booktube. I'll link that down below if you are interested, looking for more recommendations. Some of them are like, bad weird. Some of them are good weird. And that one is the best ba- good weird.


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[Assistant] Ever. Uh, if you've read this book, you know what I'm talking about. I'm gonna try to summarize the plot, but like, bear with me, it is so weird. Uh, there are a few different point of views in the beginning, like the first half took me like a week to read and the second half one day.


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[Assistant] So you're starting and you're following this, uh, young woman. She's been kidnapped, so have been, like, her siblings.


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[Assistant] Uh, they're all living in the library at Machar under father, who is kind of a god.


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[Assistant] And they're learning superpowers, like she's learning all the languages ever, uh, including like supernatural ones and, uh, father is really, really cruel to everyone. There's another story that you're following, uh, you're following a man that is trying to solve a murder. At one point, the story is even told through the eyes of a lion, like,


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[Assistant] Weird, weird, but the second half, things start making sense and it's really, really interesting. And like I said, I've never read it in the book like this. I don't think I will. Um, it's very unique. I think it's a little gruesome. I feel like I remember some scenes. I know some people were asking me.


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[Assistant] Uh, to mention that if I can remember, I think that one's a bit more out there. Uh, but I highly recommend this. If you're looking for a really interesting different book to pick up during the fall.


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[Assistant] This has been becoming more and more popular for a good reason. I feel like everyone tells me that they've read it and it was really weird, but somehow they enjoyed it.


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[Assistant] These other series were books by him, but I think this one is the safest choice.


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[Assistant] I don't even want to tell you the plot, but really vaguely, because it's better to go blind, but very vaguely following this like 40 year old man, uhm, and one day he gets kidnapped, and when he wakes up his wife is not his wife, his son doesn't exist, nothing makes sense, and...


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[Assistant] Lots of twists. I really, really enjoyed it. Obviously it reads like a movie. So like the writing isn't super prosy and the character is a little like 2D.


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[Assistant] But, uh, if you are in a slump and you just want something that stresses you out, this author in general,


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[Assistant] Is it? I will continue to read everything else he comes out with. His old stuff is weaker, but uhm, this one specifically, I highly recommend it. I mentioned earlier that I made my dad read this book. It's the only book, the only author I've been able to make him read. He read that one and then, uh, Recursion.


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[Assistant] And you loved both of them, read them super super fast. So yes, fantastic. Still a fan of those. The best mystery I have read on booktube.


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[Assistant] Yeah, the girl with the dragon tattoo. I am so late, but I read this this year and it's easily one of the best books that I've read this year. The plot is a little hard to summarize because it begins with a lot of like info about this, uh, journalist, financial journalist, which seems like, oof, that's going to be heavy to read about, but it becomes super interesting because he is hired by a really rich man to solve a like mystery murder.


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[Assistant] Uh, his family basically, they had a party and this relative of him,


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[Assistant] It has to be someone around him and it's been years and years and years and he doesn't want to die and, you know, leave his money to someone that...


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[Assistant] Murdered someone else. So do read it, please, if you haven't.


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[Assistant] Next two books on my shelves. I will be reading them like literally ASAP. Uh, but I really, really enjoyed it. Easily five stars. I can't believe it took me so long to read this and I can't wait to continue. If you're like me and you still haven't picked them up, you need to.


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[Assistant] They're so good. Like so, so good. I was not expecting that. Like literally, this was randomly one day I read it because I was doing like a one week, one shelf. Basically, I put the number of all my shelves in a jar, pick one up and it was my random shelf and I was not excited to read any of the books on there. So I read like the first chapter of a couple ones and could not put this one down.


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[Assistant] Highly recommend. I wanted to include a cozy mystery because I've realized throughout the last couple of years that I'm a big fan of them. Like they just work for me somehow. And the perfect author for that specific category has to be Megan Miranda. All the Missing Girls is my favorite by her. I'll put on the screen some of her other books in the order that I've liked them the most, at least.


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[Assistant] But they all happen in like small town, which again, so it seems to be a team that I really like also did the video on that topic. Actually, we'll link that down below, but all of our books seems to have also a


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[Assistant] Like she plays with timelines, and this one specifically, there have been two murders ten years apart in this small town, and you're following it backward, like the second murder, basically ten, uh, two weeks, two weeks, fifteen days after, and then you go back to the day where it happened.


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[Assistant] I really enjoyed it. Uh, surprisingly again, kind of cozy-ish and I just like her as an author. It seems to be pretty solid all the time. I say that because the last one that she published was a little weaker, but this one I do recommend if you are in the mood for like cozy mysteries. I feel like during the fall you crack a window, you have a blanket. I need a book like that.


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[Assistant] I needed to include one Stephen King book because everyone is always asking me for my favorite by him and it is The Long Walk, which is not his usual style, which is probably why I liked it because I did a video talking about all the books that I've read by him, also linking that, and I realized that I don't really like him.


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[Assistant] All that much. Uh, if you want something more classic by him, I do recommend Pet Sematary. I think that's probably closer to his usual stuff that I also still liked. But The Long Walk is the one that I enjoyed the most. Uh, you following?


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[Assistant] 100 teenage boys that are engaging in the long walk for some reason, uh, they decided that they wanted to take the risk to walk until there's only one left standing. Basically you can't stop to, you know, pee, you can't stop to sleep, uh, and if you stop, uh, you get a few chances after that you're just shot in front of everyone.


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[Assistant] But if you survive, the last one do get to, like, choose whatever they want. So I guess that's the reason they're doing it. Seems still stupid to me. But they do. Uh, I did think it was totally horrifying. I could not put it down. My legs were hurting just reading the book.


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[Assistant] The ending does suck, as it's always the case in his books, I feel like. But, uh, in my personal opinion, this is his best one. At least the best one that I've read. Would recommend that one. It's less famous, so...


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[Assistant] You might not have read it, do recommend it. I tried to move the ring light so it wouldn't, uh, blind you in my glasses, but I need them to read, so quickly some special recommendation behind our eyes. If you don't mind,


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[Assistant] Like supernatural kind of trailers, I would recommend this one. The ending is so far-fetched, but it worked. It sounds like something I would absolutely hate because


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[Assistant] It does sound like a domestic thriller, as you're following this single woman who, uhm, single mother, I should say, and she drinks a lot, and she kisses her future boss, who turns out is married, and it sounds like I would absolutely hate it, but it worked. I didn't watch TV show, uh,


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[Assistant] So I can't really tell you if it's as good, but uhm, it worked. I don't know, I can't explain it. So many people hated it, but I liked it somehow.


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[Assistant] Novela? Like it's a hundred and something pages? Uh, if you like podcasts, I read A Night's Swim earlier this year and did really enjoy it.


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[Assistant] The last time I lied, which is my favorite by Raleigh Sager. The Santa Motel, which I read earlier, uh, this year also, recently, uh, think ghost supernatural. Sharp object, because obviously I need to mention Gillian Flynn, uh,


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[Assistant] I also really like the TV show. I think I'm kinda associating both together at this point because I read it just before I watched the show and it's really messed up, but...


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[Assistant] I love it, she writes really morally grey female characters that are interesting, I just, I need it too. And then the push, so if you like, mom doesn't know if their child, usually daughter, in this case daughter, uh, is supernatural, evil, I don't know what's going on, or if it's the mom that's crazy.


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[Assistant] Do you recommend this? This one is the best one that I've read with that trope. So now that we talk about the best ones and some special recommendation, it is time to bash some books. Uhm, the worst ones that I've read


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[Assistant] Easy. But I wanted to have like specific reason why, because you will see a team and then you can leave me also some recommendations, but also know if my taste is similar to yours. Let's start with the worst one that I've read this year, Survived Tonight. This is, I think, the only book I gave one star to this year.


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[Assistant] I have given less one star rating this year because I have been forcing myself to put down books I'm hating.


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[Assistant] I used to be so stubborn and never DNFed books, but that has changed for the, for the best. Uh, but survived a night because it's the author, I think it's the fifth book that I read by him. And you might've noticed that I mentioned, uh, the last time I lied by him in the special section, special mentions.


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[Assistant] I've been hoping another book by him would work for me, but his female characters suck.


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[Assistant] Uhm, specifically this one is full of just cliché. It's cliché after cliché after cliché. You're following this young girl, she's at university and her roommate slash best friend got murdered by the campus killer and she probably saw it but she doesn't remember and she wants to just leave the campus, quit everything and then she


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[Assistant] Catches a ride with a stranger. She's really off her meds. And then it's like.


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[Assistant] It was bad, it was terrible. The ending was horrible. And then there's the after ending too, which, spoiler free obviously, but like, it's even worse.


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[Assistant] I haven't hated a book like this in a while. It's just straight up horrible. Straight up horrible. If you want to hate read it, maybe do that, but I-


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[Assistant] I am so mad at this book. Uhm, so bad. So bad. Nine Perfect Strangers.


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[Assistant] I really liked Big Little Lies by her. I think the best part of it was that the characters were super likeable, so I was hoping that I would feel similarly with this one.


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[Assistant] No, uh, every single character is horrible. I hated every single one of them. I'm pretty sure they're not meant to be likable, but it doesn't matter. Like, you need to have something in a book to make you want to read it, the writing is very average, the story's straight up bad, and then the characters are bad, so I'm just...


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[Assistant] Hated it. And then recently I looked up the ending and I did the right thing because it kept going in that direction and it was awful. I know it is now a TV show. Apparently they have made some changes so I can't compare. I haven't watched it. I have no interest in watching it after reading the book. It was so bad.


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[Assistant] Uhm, so yeaah. Hated that one. I also wanted to mention Cabin at the End World by Paul Tremblay because...


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[Assistant] You know, enter, enter, enter. You found a family that are going to a cabin at the end of the world, basically, uh, really isolated in the forest. And then a group of people come and, uh, hold them hostage, I guess. And then they try and force them to do certain things. Otherwise, uh, the end of the world is going to happen.


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[Assistant] So like, you don't know, are they crazy? Is it true? Like, I like that idea, but, uh, the book is like 200 something pages and the ending is so...


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[Assistant] I hate when that happens, like when you're like super into it, you're like, I don't even care what the ending is, like I just want an ending. Uhm, and no.


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[Assistant] Look, I understand that like, shock value was- is a thing, like lately authors are trying to really surprise you and it's supposed to make it better, but like,


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[Assistant] Apparently I draw the line there. Apparently that's my line. So yes, not a fan of it. Could not finish it. Did look up the ending. I'm glad I didn't finish it. I just, it felt more like family drama with like a who did it kind of murder thing and


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[Assistant] No. No. The ratings on Goodreads are really bad, so I feel reassured it's not just me, but like, so bad.


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[Assistant] And finally, uh, Karen Slaughter is an author. That is definitely a me thing. I feel like people either give her five stars or also feel similarly as I do that she just goes too far. Uhm, I read


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[Assistant] Pretty girls by her, and then I accidentally read The Good Daughter. Basically was looking for a new audiobook at my library, clicked that one, had great reviews, did not realize it was the same author and I was traumatized a second time. I just feel like she has a lot of gratuitous.


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[Assistant] You will know me, I really don't like whenever a mystery is basically family drama, there's no mystery. Like, there's no mystery whatsoever, it's just boring. One by one, by far her worst work.


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[Assistant] Silent patient, so much hype for nothing, so not worth it. Mallory, that's a perfect example of a book that should've stayed as standalone, and they decided to have a second book.


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[Assistant] I will hate you. Like, I don't care if it's aliens, ghosts, I don't care. I just want you to do your job and tell me what happened. If you leave it open, I see it as you had no idea how to finish your own book and you're making me do the work and it's not satisfying. Like, just do it.


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[Assistant] Just finish the damn book. It's just a pet peeve of mine. We all have those. But yes, uh, these are some of the best and worst books that I've read since I started booktube in the mystery, thriller and horror categories.


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[Assistant] I do really like these, but I feel like I'm often disappointed and I don't know if it's because I have read so many and I grew up reading so many that I struggle to find ones that will really blow my mind, but I feel like I still find some that I really, really enjoy.


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[Assistant] You just have to find like your specific categories, I guess, for each of them and then focus on them and you'll have more five stars. But yes, these are my recommendations, my best, my worst. I would love to know in the comment section if you have read some of these, your opinions on them, and obviously some recommendations for me.


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[Assistant] And everyone else because fall is the time where I just cracked that window. My neighbor has this huge apple tree that is completely red right now and it's just scream falls. It's cold actually today. So I know what I'm doing in a couple of hours. I will be sitting down with a book because I'm going to be reading a bunch of mystery trailers from now on until like December.


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[Assistant] And I can't wait. So I hope you enjoyed this video. Thumbs up, subscribe. I will be putting more videos on the screen when you check out. And I will see you very soon in the coming video. Bye.


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[Assistant] Today's elimination is going to take place in two rounds. Round one is an old favourite. The blind taste test.


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[Assistant] Could be a complete dish, could be a sauce, a fruit, a herb. Could be absolutely anything.


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[Assistant] Okay, we're looking for not just what it is, but what the flavour is.


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[Assistant] Larissa, you're right. Christina, you're right. Ben, you're wrong. Sorry.


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[Assistant] Who's cooked which dish until the very end of the challenge.


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[Assistant] We've invited someone you know and love to run the floor while we're having our massages.


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[Assistant] Please welcome, for the second time this week, Bo!


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[Assistant] Well, secret week and a secret tasting for us. We won't know who's cooked which dish. Yeah, but you know what?


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[Assistant] But that's the question, is it? How safe do you go in that situation? Cause safe can be simple, but if it's simple, it's gotta be perfect.


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[Assistant] Some nice flair in how they've plated it, but also really reassuring flavors. And this is a dish that you'd be very pleased if you ordered it off the menu in a restaurant. Oh, it's a dish that you want to pull.


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[Assistant] I like the milkiness of the ricotta and I like the way they push the pine nuts right to the edge because I think that adds another flavor.


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[Assistant] You want that pasta to be gossamer thin, satiny, beautifully laminated. Yeah. And this is thick and tough. Yeah, for sure. Right.


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[Assistant] Absolute booming dish. All the textures, the crunch of the nuts, the chew of the caramel, the Christmas of the pastry, the cool of the ice cream. Ah, it's absolutely delicious.


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[Assistant] I think it's a really, really lovely dish. It shows skill and generosity, which is a great combination.


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[Assistant] I like, I like that kind of lemongrassy hit of flavour in the sauce.


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[Assistant] And when you can pull out some of those crispy bits off the head, the legs that I had, that was really nice. It's very simple.


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[Assistant] We said at the beginning of this tasting, simple, perfect.


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[Assistant] But why do the pork at all? Why not just take some care of your mushrooms and your corn and the pumpkin has had some care and is maybe, you know, roasted down so it gets chewy.


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[Assistant] We don't know which of you cooked what, but what we do know


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[Assistant] The two of you kept the momentum going from yesterday with some really great cooking. The two dishes we absolutely loved.


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[Assistant] Beautiful looking dish. Lamb perfectly cooked. We love the smoke across that tahini yogurt dressing. And the little pops of sweetness from that onion marmalade. Wonderful. Steph.


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[Assistant] What a brilliant dish, that is you loading up flavour, uhm, pastry, super sure, super toasty, and that star anise ice cream inspired combination with just enough star anise flavour to keep us wanting more. Well done.


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[Assistant] And the pastor? Joe, you did enough today. Well done. Congratulations.


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[Assistant] Yes, absolutely, I have been there many times. I know it sounds like a very simple bit of advice, but I think when you're in this state you kind of want to impress. But do what you know today.


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[Assistant] Aha! Sometimes it's better to do what you know.


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[Assistant] Okay, it's nice, it adds a bit of richness and texture.


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[Assistant] Star anise is one of the most sharpest anesthetic flavors and Steph has used it whole, crushed, powdered. I just hope we don't end up getting a lot of star anise in that ice cream.


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[Assistant] Uhm, so my sambal just kicking along. It went pretty well.


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[Assistant] And now, uh, I'm going on to cooking all my broths.


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[Assistant] Right, let's divide you into teams. Pretty simple. Straight down the gap.


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[Assistant] High hopes, Joel. Oh, these are high hopes, because it was a tough mise en place, but at the end of the day, the customers don't care, we don't care, because we're sitting here, let's get the first dish in, and let's enjoy it.


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[Assistant] You know what, I am absolutely salivating right now. It does, it's, yeah, just, just even that contrast there, you know, and there, it's just, it all makes sense.


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[Assistant] Blue team, congratulations, you're safe, well done, great cooking. Good stuff, well done. Well done guys, that was awesome.


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[Assistant] Green team, it was little things, yeah. Details. The cooking that you produce today is the stuff you need to build on tomorrow. You need to go for gold. Because we're going to the Gold Coast.


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[Assistant] And butterflied prawns with turmeric, garlic, butter.


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[Assistant] So we're just gonna butterfly them and do a beautiful sort of simple butter with some aromats in there.


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[Assistant] I'm doing 20 prawns to a tray, so I'm just counting the 20 as I go. My brain's gone.


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[Assistant] I have to prepare 150 prawns. I have to butterfly them open. They need to be pressed down so that they are properly butterflied.


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[Assistant] I'm planning to cook the Butterfly Prawn shell side down to protect the flesh, but we just need to be really careful not to overcook them. They're such a beautiful produce, you don't want to wreck that.


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[Assistant] As I'm pulling the cooked prawns off, I'm just basting them with that beautiful turmeric, garlic, butter while they're still hot. The heat will allow the butter to sort of be sucked into the meat inside and it will be beautiful.


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[Assistant] But Tati hasn't started the dressing yet, and I'm still working on the chutney that'll go on the lamp.


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[Assistant] Waleed has finally started the tamarind glaze for the eggplants, but nothing's really finished. Waleed! Waleed!


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[Assistant] Abby has done a fantastic job on these prawns. They look gorgeous. The turmeric, garlic, butter, because of the fresh turmeric in it is giving the prawns a golden hue. I want to eat that.


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[Assistant] I'm just proud of everybody, and I'm especially proud of my captain. You've done a great job, brother.


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[Assistant] If the prawns stay closed, there's a danger they're gonna keep cooking in their shell once we take them off the grill. And they won't be able to absorb the flavor from Tessa's ginger vinaigrette.


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[Assistant] What are you making? Uh, I'm gonna do pan-fried prawns. I've got pickled carrots. This is my tarragon and parsley with chamula, which is what I'm using in the garden. Lemon juice and roast garlic as well.


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[Assistant] Pan-fried prawns with a tarragon and parsley chumula.


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[Assistant] The Black Wind King has a new robe that is a Buddhist treasure. And I hope he likes the pill I made for him. It will make him live forever.


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[Assistant] I brought you a gift to celebrate your new Buddhist treasure.


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[Assistant] I made it just for you. It will make you live forever.


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[Assistant] You've got 60 minutes to bring us a delicious dish using one or more of these ingredients.


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[Assistant] We're only going to be tasting the five most appealing dishes.


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[Assistant] The best dish straight into this week's immunity challenge for a shot at the pin.


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[Assistant] They'll also set out the second challenge tonight and therefore avoid the pressure test tomorrow where someone will go home. So let's get cracking. Your time starts


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[Assistant] On one hand, a brilliant box because wonderful Queensland producer. On the other hand, hard because nothing green, nothing fresh.


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[Assistant] Fried oyster, fresh crab meat, lychee vinaigrette.


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[Assistant] The whole thing of, of poaching it and then frying it so it's got gooey, oozy centre. If she gets it right, it'll be a hard dish to go past.


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[Assistant] Well, what a spectacular way to kick off Queensland Week.


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[Assistant] You, cooking under the shadow of the beautiful story bridge. But a tricky mystery box.


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[Assistant] So let's get the tasting underway. First dish we'd like to taste belongs to...


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[Assistant] The combination of crackling beer batter, the fresh oyster and the sweetness of the lychee granita is a really lovely, lovely combination. It brings out the saltiness of the oyster.


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[Assistant] Pork belly, great, crunchy. I really like it with that heavily sweet relish and the freshness of the fresh lychee. I think that's really good. You can convince me that pork belly was a breakfast dish.


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[Assistant] But I think also, we know there's squeaky, we know there's crunchy, and we know there's creamy from the crab meat and the mayonnaise. So hopefully you've got a cracker on your hands.


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[Assistant] The fact that the coconut and the crab look so similar, you kind of don't know what you're going to get. Are you going to get squeaky chew or are you going to get, um, soft crab meat. Mayonnaise. Other thing is, unlike many dishes I think any of you have had before, that's exciting. You want to go back again and go, what's going on? Why is this working so well? So Simon?


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[Assistant] On the surface it sounds brilliant, doesn't it? We're just going to give you some amazing Queensland produce and you're going to cook with it, but an interesting selection of ingredients that made it really, really hard.


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[Assistant] And I think what we loved about the winning dish today was really the dish that said you wouldn't know this was in a mystery box. You might think this was in an open pantry. It was complex in terms of flavor, in terms of balance of sweetness, of creaminess, of crunch, of squeakiness.


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[Assistant] The person who is going forward to the mini challenge, we all know who it is.


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[Assistant] Simon, congratulations, amazing, amazing start to Queensland week. For the rest of you, it's time for today's second challenge that will be a little bit harder than the first one.


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[Assistant] You'll get an idea of what's coming next. Just over there.


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[Assistant] How are we going? Uhm. Actually, what have you actually done?


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[Assistant] In which case, I'll talk to Tati, you concentrate, because you've got so much to do, Sandy. Tati, you're way, way, way behind, you've got an hour to go. Yes, I know. So you need to get this chili con carne done and cooking, because at the moment you've got lots of pots not doing anything over there.


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[Assistant] Oh dear. Contestants. Contestants. Two bits of news. Number one, fifteen minutes to go. Number two, here come your four hundred diners. Come on guys. Come on guys.


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[Assistant] That is delicious, sticky, messy, the sort of thing you need to eat outside without tablecloths or napkins. See the chicken is beautifully cooked, the freshness of the slaw with it, what a great dish.


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[Assistant] But we are in Brisbane, which is the home of savoury mince. There's a crowd of savoury mince experts and they're gonna go, save me from this mince, not savoury mince.


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[Assistant] I think the one thing we all want to see is everyone have a fair chance, but there's been a problem with Larisha and Steph's oven, um, pork fat from their pork belly? Yeah, and it's obviously...


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[Assistant] Little bit fried. But your advice was, you've got six fries, so I think that's good.


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[Assistant] That's a good spring roll. Delicious. Crispy, crunchy, hot.


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[Assistant] The British team's loaded. Baked potato, Sunday roast roll in a brioche bun.


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[Assistant] Well done guys. Uhm, now it comes down to the team that raised the most money tonight.


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[Assistant] You raised over $5,000 for Second Bite to continue their amazing work reclaiming fresh, nutritious food and redistributing it to those in need. So well done. Great work. Well done guys.


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[Assistant] And the team that made the most money.


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[Assistant] With one thousand and forty-five dollars. And also going into the immunity challenge is the blue team.


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[Assistant] I love the way it's presented, and I think the cuttlefish has been cooked really well, and there's all those really interesting flavours in there.


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[Assistant] Unit 18. What's her job?


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[Assistant] A job is work that someone does for money. What's your job?


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[Assistant] Driver, der, I, ver, driver.


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[Assistant] A worker or construction worker is usually someone that works in manual or industrial labor.


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[Assistant] A farmer is a person who raises animals or grows crops on a farm.


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[Assistant] A waiter in the singular usually refers to a man.


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[Assistant] And a waitress refers to a woman.


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[Assistant] A student is a person who is studying at a school for the time being. She is a student.


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[Assistant] ee-cher teacher


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[Assistant] Head teacher. H-a-d-t-e-cher.


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[Assistant] A head teacher is someone who is in charge of a school.


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[Assistant] A principal is someone who is in charge of a school. Principal is another word for a head teacher.


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[Assistant] A soldier is a person who works in the military.


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[Assistant] Especially a person who is not an officer. What's his job? He is a soldier.


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[Assistant] An actor is someone whose job is acting in plays or films. Actor, in the singular, usually refers to a man.


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[Assistant] What's Joe's job? He is an actor.


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[Assistant] What's your job? I'm a teacher. What's your job? I'm a teacher.


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[Assistant] What's your job? I'm a, an, plus, occupation.


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[Assistant] What's Lily's job? She's a reporter.


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[Assistant] So, we want you to see these four ingredients like core ingredients. So you've got sugar snaps, oyster blade, beetroot and shiitake mushrooms. Normally, you just have to use one core ingredient. Yesterday, you had to pair two ingredients to make one delicious dish. But today,


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[Assistant] We want you to take three of these ingredients, bring them together in one delicious dish, fit to beat those standing around you. You can choose any of the ingredients you use, you don't have to use the one you bought.


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[Assistant] Something's clicked in Ben's head, you know that? Absolutely. Brilliant.


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[Assistant] The freshness of the peas, the acidity of the pickle, absolutely spectacular. They all just go to make the beef a carrier for all those fantastic flavours. We said on Sunday that that was the best dish you've cooked so far in the competition. Today your clips in.


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[Assistant] Momentum is a powerful thing in this kitchen. Well done.


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[Assistant] What you gotta learn is, if that custard is rubbish, it doesn't go on the plate. And you stand by the other elements.


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[Assistant] The thing that really rules this dish is that is...


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[Assistant] Love the fact you reference the classic tartare by putting the egg yolk in there, but I love this idea that this is all about freshness and brightness and it's a thoroughly modern dish.


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[Assistant] Picking, you know, tiny nasturtiums that give you a little pepper bite. Above all, those little purple society garlic flowers that go so well with the beef and with the sugar snaps.


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[Assistant] If I was a top professional chef, and I'm obviously I'm not, I would be quaking in my boots.


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[Assistant] Because any one of you could win the bin today judging by how you are cooking. But what makes it more terrifying is that one of you has actually won this round.


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[Assistant] And one of you has run it with their best dish of the competition so far. A dish so beautiful, so tasty, so undeniably brilliant. It deserves that white jacket. You know it's you Tessa. Come and get it.


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[Assistant] Tessa, congratulations. Now all that stands between you and the pin in George's pocket is today's professional.


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[Assistant] More recently, he was head chef and part owner of, I think probably one of the most famous cafe groups in Melbourne, Top Paddock and Kettle Black.


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[Assistant] At North Bondi Fish in Sydney, please welcome... Jessie McTavish!


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[Assistant] Jesse, good to see you again. Good to see you guys. Thanks for having me. Cooking on the edge of Bondi Beach. Not a bad view from the north end, is it?


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[Assistant] Tessa Rudy is cooking beautiful food, and she's gonna have Maddie Sinclair, the cider in the kitchen. That's no mean double act. Absolutely.


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[Assistant] You're telling us you love salt and vinegar more than you love.


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[Assistant] Lots of freshness, colour. I just hope there's enough onion flavour in this soup to really make you think, it's an onion soup.


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[Assistant] Is that not almost the definition of a modern cheese course right there?


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[Assistant] That sometimes you'll get that kind of bright, herbaceous celery leaves flavour, and the next moment you get really sweet onions, caramels, and the flavour that I think we're all looking for in the soup is there in this dish, along with a little touch of chive.


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[Assistant] Wow, what an interesting rant too. Matty, how's it going with the cook?


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[Assistant] Jesse, what a great idea to make a lighter, more modern French onion soup, but one with an Australian twist. That gives you a total score of 22. Tessa, the magic number for you is 23 or more. Get that, you win the pin.


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[Assistant] Jesse, fantastic. Thank you so much for coming in and being such a great sport.


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[Assistant] Good morning. Welcome to Burley Heads on the Gold Coast. Pretty spectacular, isn't it? Not many places like this on the planet. And welcome also to James Brady. He's the head chef of one of the Gold Coast's best seafood restaurants, Rick Shor's, which is just behind us.


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[Assistant] That's a good eh. Good stuff. Tessa, your very first time in Elimination, is that right?


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[Assistant] Yeah, I feel pretty nervous right now. You did well yesterday. The food was bloody good. But those prawns were a real mistake, right?


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[Assistant] You gotta remember in a kitchen, if you're the chef, if you're standing at the pass, you're the last checkpoint before the customer. Absolutely. Captain's job. Take it on the chin and crack on.


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[Assistant] James, have we got one person that's finished all their prawns already? We have. Simon down the end here has finished and is onto his snapper. Well that was really quick.


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[Assistant] Come on, Christina. Yeah. You need time to do those two bugs, yeah?


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[Assistant] Bugs are really good. No bones. That's looking nice. Who's this, Ben?


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[Assistant] Well the only problem here, we've got a bit of damage on the bottom of the bug. That's not right.


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[Assistant] Who's is this? This is Christina. Yeah, I think so.


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[Assistant] Here we go. It's gonna be close. That tips it over the edge, right? Well it's that versus that. And these are better than those.


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[Assistant] Were well and truly overcooked.


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[Assistant] I think that's a spectacular looking seafood platter. I think lots of colour, lots of texture. You kind of want to dive in. Well it's ticked off.


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[Assistant] I think that's a spectacular looking seafood platter. But is it cooked properly?


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[Assistant] Everything's cooked beautifully. That blue summer crab's spot on. I mean, it's sweet, perfectly cooked. I don't think any of us could cook that any better. That is absolutely on point. Love it.


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[Assistant] The standouts for me, the tataki of tuna. Beautifully cooked, great texture. Love the crust of sesame seeds. Love that popcorn prawn with the wasabi mayo. I think it's really delicious.


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[Assistant] Prawn's really tasty. That tempura or battered bug meat is delicious.


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[Assistant] Well, we're never gonna say it's a good thing to be dressed in black and in an elimination, but can we tell you, with that kind of backdrop, it makes the best of a bad situation.


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[Assistant] And an amazing venue, I think you'd all agree. I mean, perched right on the ocean.


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[Assistant] Rick Shores, James Brady, thank you for giving up your time and your experience too. Thank you. It's been, you know, a really fantastic time. Please join me in thanking James Brady from Rick Shores. Thank you, James.


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[Assistant] It's time for a very special Queensland Masterclass.


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[Assistant] I wanna be there really badly and I'm hoping that today we'll show that.


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[Assistant] Seeing these rosset sprouts on the store, I've never seen anything like this before.


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[Assistant] I see this sort of funky piece of artwork that is done naturally, uh, and I really just want to keep that integrity. I love pushing the boundaries when it comes to food. I want to try something new and a little bit different, a little bit out there.


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[Assistant] Today I'm gonna make, uhm, lamb that's gonna be marinated in rosemary. I'm gonna confit and grill the leeks. Brussels is gonna be marinated in yogurt and roasted. And then probably, uhm, pasta puree. The first thing I'm gonna do is I'm gonna confit my leeks.


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[Assistant] Today I'm cooking roasted Brussels sprouts with a parsnip puree and lamb rack. So the next thing I get onto is the Brussels sprouts.


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[Assistant] I haven't, but I actually don't know. What are you trying to achieve by doing that? I suppose there are two questions to ask.


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[Assistant] There's a huge risk to do this because I'm using all of my Brussels sprouts.


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[Assistant] I know serving a whole Brussels sprout stalk to the judges is a huge risk and so I'm really worried. I just hope that everything cooks through in the oven.


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[Assistant] I'm really, really happy with those Brussels sprouts, they're looking wicked. They look slightly prehistoric, which is kinda cool.


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[Assistant] I'm really glad the risk has paid off so far, but I must admit.


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[Assistant] It doesn't look great, like it's an ugly bit of food. I just have no idea how I'm gonna make this look on a plate.


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[Assistant] I've had to use every single ingredient. Uhm, I'm really happy with what I came up with. It's not the prettiest looking dish, but I think it's a bit of fun. I think it's a bit quirky and it's definitely down my alley.


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[Assistant] I'm so happy they called my name out. Uh, I hope they love the dish. I put a lot of love into this dish and it's very much me on a plate. But I hope this giant thing works out.


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[Assistant] Simon, what have you cooked? I've cooked pasta sprouts on the stem.


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[Assistant] Absolutely wrapped. I came in with a really wonderful clear mind. The mystery box suited my style of cooking and I'm glad I got to put up a dish that I was really proud of.


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[Assistant] Come on, Rolly. Keep going, mate. Ha ha ha!


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[Assistant] Come on, guys. Finish off. Last little bit. Go on, Taylor. Keep going.


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[Assistant] I suppose the main thing for me is nostalgia. Memory.


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[Assistant] I just remember that walk to the sweet shop with a few pence in your pocket and on the way to the shop you're thinking, cut.


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[Assistant] Do I go for the bar of chocolate or do I go for the pecan mix?


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[Assistant] All of those child-like emotions of curiosity, excitement, joy, playfulness, and without memory, we have no imagination. And without imagination,


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[Assistant] Careful, not too, too much, otherwise you're all gonna be going hyperactive.


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[Assistant] To fall down the rabbit hole into your nostalgic, sweet wonderland.


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[Assistant] You know caraway and spearmint have the same aroma molecule? It's called carbo-plastic-carbo-minus. And if you taste caraway seeds, think about spearmint.


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[Assistant] It's the same. Has it used this piece of information for you?


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[Assistant] And also I think that it's got a slight molasses character to the syrup which gives it a bitterness.


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[Assistant] Yeah, I totally agree. The focus on, because the mint flavour in the ice cream comes through nicely, but the way you served it, those two ice creams have also started to mix together.


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[Assistant] So you're not, it just becomes a little bit muddled.


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[Assistant] It's funny because normally I'd say that panna cotta was too elastic, was too, wasn't delicate enough. But when you have it with the ice cream,


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[Assistant] There's something very warm and comforting.


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[Assistant] There's nothing much more in the morning nostalgic than cereal. Whether it's doing a puzzle on the back of the packet or whether it's finding a toy in the cereal box.


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[Assistant] There's always the opportunity to be a bit playful with this as well. And that playful nostalgia will make a difference.


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[Assistant] Be careful about the tannic. You want to extract the flavour from the tea without making it too tannic.


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[Assistant] Okay, guys! Six minutes! Six minutes to go!


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[Assistant] Yeah, yeah, yeah, yeah, yeah. Nice. Yeah, I've captured that serial element.


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[Assistant] It's got a comfort to it, it's got a nice balance with the freshness from the fruits, and just, it, it works as a dish.


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[Assistant] I like the flavor of the actual sorbet, it's got a beautiful kind of refreshing nature to it.


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[Assistant] And those little beetroot crisps are surprisingly concentrated.


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[Assistant] For me, the cereal doesn't really come through, and the texture of the parfait, it's a bit crumbly, and I think you could have done more with the raspberries.


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[Assistant] The caramel, the sauce and the combination of the chocolate and the romaine works wonderfully.


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[Assistant] But it's nice and crisp and you've got some acidity running through that creme fraiche which is very well received. Tartie.


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[Assistant] I think the, the, the filling hasn't set enough.


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[Assistant] I like the mix. Particularly the, uhm, crumb.


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[Assistant] Vanilla mousse with the cola. So use the cola to flavour the mousse a little bit with some beautiful fresh-fries, Grace.


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[Assistant] I'm gonna mess with this cola a little bit more and make a cola caramel. I take the rest of that cola, pop it into a pot and reduce it right down till it's really, really thick and syrupy. Good idea.


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[Assistant] This dish could be top three. I've got some really interesting, um, flavours. My beautiful cola vanilla cream with some beautiful fresh raspberries.


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[Assistant] Some of that spearmint sugar. I really gently pick up my brandy snap twill and I pop it


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[Assistant] I've made a bit of a play on your brandy snap basket, I guess. I've made a cola cream and raspberries, a brandy snap twill, and there's spearmint sugar and a cola caramel. Okay.


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[Assistant] I am blown away firstly that Heston ate my food, but secondly,


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[Assistant] I've actually done pretty well in invention tests so far. Today I'm going to have to try and cook a sweet dish and it must feature some breakfast cereal.


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[Assistant] The first thing that's coming to mind is like a honey nougat parfait, because it's quite sweet. But add the rice bubbles, it'll create a lovely crunch and will make it not quite so sweet.


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[Assistant] Rice bubbles will just be stirred through the nougat ice cream before it goes into the freezer.


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[Assistant] Uhm, I'm making honey nougat parfait with some rice bubbles.


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[Assistant] Heston and Georgia have come by my desk and they said something about texture, but I don't know how else to make it and I need to get it in the blast chiller.


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[Assistant] And just need to keep moving. I pop some of my parfait mixture into these lovely log moulds.


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[Assistant] I've got my raspberries and I've got my sauce ready to go on site.


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[Assistant] And I know it's not going to come cleanly out of the mould. It's not set enough. So I think, well, I'll just get some Quinelles.


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[Assistant] My cornels don't look fabulous. It's actually a really rough texture, this nougat, so they're not as beautiful as a lovely log would be. But right now, I just need to get something tasty up for the judges.


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[Assistant] Presenting my dish to the judges, I'm really not happy with the plating.


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[Assistant] Doesn't look great and it could have looked so good if that mould hadn't worked. I'm just hoping that the flavours speak for themselves.


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[Assistant] I've made a honey nougat parfait with some fresh raspberries and a raspberry syrup.


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[Assistant] I did put them in moulds but they just didn't freeze enough.


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[Assistant] Nice, mate. Oh, the little rosemary.


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[Assistant] But the visibility is still out to a good 500 metres. Once it gets below that 300 metre mark, we look at putting it on condition two, which will restrict travel away from the base.


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[Assistant] Extremely low temperatures, as low as minus 35 degrees. Something like this is over and above what we've already planned.


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[Assistant] Go, go, go, go! Alright, so, so we need flour.


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[Assistant] No, it's all gonna be too far. It's not fair, it's it.


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[Assistant] Uhm, no, I took it too far, so I'm gonna redo it. Come on, Derek.


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[Assistant] Not as sharp as I'd like to see, but things do take longer when conditions are like this. Long way to go.


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[Assistant] The snow and ice conditions you get in Antarktica aren't like really anywhere else in the world. You just gotta manage it. We got the spare tyre. There we go.


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[Assistant] It's windy, there's blowing snow, and that affects your visibility. It gets quite difficult to drive.


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[Assistant] It's, uh, kinda getting to the point where, uh, it's really only a couple of options. What do you reckon? We have to make a call to either make camp for the night, or push on, try and make up a bit more time.


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[Assistant] The reality is we have to stop everything, stay where we are, hunker down, keep everybody


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[Assistant] The wind carries with it, blowing snow and extreme cold.


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[Assistant] When things do get bad, you need to be able to manage the situation and keep things under control.


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[Assistant] Is that the best we can do really, for now?


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[Assistant] Welcome back to Book Break. I've got a really interesting selection of books to talk to you about today. These are nine books that are sparking really important conversations, and we should just be talking about these books to as many people as possible.


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[Assistant] I can guarantee that every single book on this list will teach you something, will open your mind to something, will spark a thought, spark an idea. So the more conversations we have about these books, the better.


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[Assistant] The first book I've got here is A Bigger Picture by Vanessa Nakate. This is my proof copy here, the finished cover is going to look like this.


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[Assistant] One of the biggest injustices about climate change is that it's the people who are contributing to the problem the least, who are suffering the worst effects. So particularly people from the global south, where climate change is already devastating communities. And yet people from the global south, and people of colour in general, are so often erased from the conversation.


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[Assistant] So as Vanessa Nakate says, we are on the front line, but we are not on the front page. So this book contains Vanessa's very personal story of finding her voice, and also looks at the much bigger picture, the links between climate change and racism, sexism,


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[Assistant] As well as being great on a personal level, the reason that I think so many of us should be talking about this book in this series is because it will change the way we talk on a larger scale, therefore causing less damage to each other.


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[Assistant] Cracking the menopause while keeping yourself together by Mariela Frostrup and Alice Smalley takes a look at a topic that we do not talk about enough, menopause.


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[Assistant] As something that roughly 50% of the population are going to go through at some point in their life.


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[Assistant] But I feel like I hear this same story over and over again, and it's basically about how magical and experienced pregnancy is. This book is a lot more honest. It's not fear mongering, but it's also not sugarcoating, and it includes so many different stories that it shows you pregnancy and birth and parenthood is going to be a different experience.


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[Assistant] And that's really reassuring. Next here I've got Uncomfortable Conversations with a Black Man by Emmanuel Acho. So this book is a really empathetic, essential guide to systemic racism.


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[Assistant] Emanuel actually also has a video series of the same name, and in there and in the book he dives into concepts such as cultural appropriation, reverse racism, white privilege, with a very open and generous approach. Over the last few years, conversations around systemic racism have become more prevalent, which is fantastic,


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[Assistant] So this book is a really deep and personal exploration of


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[Assistant] What it feels like to be black and British, of the biases that exist in our society, and how that led to his specific treatment during his mental health crisis. But the book is also about recovery.


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[Assistant] David Harewood went on to become a critically acclaimed actor, so amongst all of the very difficult, very upsetting questions and stories in here, there is also a running thread of hope.


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[Assistant] But women have not yet been taught how to think like a breadwinner. There is a lot of cultural conditioning for us to break through, so this book really takes you through step by step how women can earn more.


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[Assistant] Even these days, a lot of women who are the breadwinners for their family can sometimes feel like it's a position they were unwillingly forced into, or sometimes that's the way people talk about them, but actually being a breadwinner should be an incredibly empowering experience.


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[Assistant] This book will show you how. Scary Smart by Mo Gordat is all about artificial intelligence, a conversation which definitely I've heard more and more people fretting about, but we don't know what to do about it. This book gives you the facts.


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[Assistant] These machines are going to be scary smart. And I'm not just talking about their IQ. AI that becomes a billion times as intelligent as humans will also be able to feel more emotions than we can ever feel. But it doesn't have to be as terrifying as that sounds.


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[Assistant] In this book, Mo Gorda explains how we, the everyday readers of this book, not just the policymakers, not just the top scientists, we can make a difference to protect the future of humanity.


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[Assistant] After all, these machines are going to be powered by the data they have been fed from us, the humans. And finally I'm going to finish off with a fiction recommendation, State of Terror, which is a political thriller written by Hillary Clinton along with Louise Penny.


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[Assistant] The book is fiction, but fiction that doesn't fall far from the truth. It describes a tumultuous period in American politics, a country recovering from a damaging presidency and an increased international threat.


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[Assistant] All sound a little bit familiar. This is a fantastic page turning high stakes thriller that will leave you a little worried about what goes on behind closed doors.


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[Assistant] So those are the books that I think we all need to be talking about at the moment. I would love to hear any recommendations that you have of really important books at the moment, do leave them in the comments below. I will also leave a link here to a playlist of all of our other non-fiction book recommendation videos, so do click through and have a browse, and I'll see you next time.


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[Assistant] How, how are you doing? This is going to be quite the serious reading vlog. We have a mission. It's a very serious mission. Cadets, are you ready? Are you suited, belted, buckled, brimming with anticipation? Okay, good. We are on a mission to track down


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[Assistant] As dangerous and tiring and frustrating as it may be, be perfect spooky.


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[Assistant] Books. This is not an easy task, and it is one many of us have perished to along the way.


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[Assistant] Fright. Horror. In last week's vlog, if you want to check it out, I read Nevernight, which, as amazing as it was, I was obsessed with it, was not necessarily the spookiest gothic halloween book of my dreams I tried to read.


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[Assistant] I'm in the middle of like three spooky movies right now, so that is the goal. Alright, so I'm reading The Bloody Chamber, which we talked about by Angela Carter, which is amazing. Highly recommend. I think it's perfect, like it's exactly what I'm looking for. Uhm.


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[Assistant] We'll see if it's exactly my cup of tea. It's also like historical fiction, which I don't know if I'm in the mood for right now. The other one we have in is Strange Practice by Vivian Shaw. This is the one I'm like leaning the most towards because it sounds the most spooky, the most Halloween-y. I think this is about a girl and she either like accidentally becomes a necromancer,


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[Assistant] So I'm gonna add all four of these to the literal list as well. The first one is My Dark Vanessa by Kate Elizabeth Russell. This was a very wonderful gift from Mary at Mary Among Stories. Thank you so much, she gave me this for my birthday.


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[Assistant] So violent, so gruesome, it really gets under your skin, it's actually quite frightening.


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[Assistant] Uhm, oh, I guess to make the goal clear, like that is the goal. I wanna be so scared. I wanna be frightened beyond belief this week. I want a piece of media to absolutely terrorize me.


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[Assistant] We'll see, but these are definitely all gonna go on that list because I just want to have something to refer to as well for spooky reading no matter the season, but these are the ones that I kind of have my eye on for this week to absolutely


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[Assistant] But uhm, and then it's the weekend because I'm starting this vlog off on a Thursday. So.


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[Assistant] Oh, I'm excited. Uhm, but yeaah, that was my little mini Halloween haul, so I'm gonna make some marinated tofu for dinner, which is really good, and then put it in naan with tomatoes, cucumber, and I'm gonna make like a ranch dressing with probably some vegan mayonnaise.


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[Assistant] Eat her delicious baking, and it was delicious. It's like a pumpkin loaf with nuts and cinnamon, I think.


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[Assistant] Uhm, and it was good. It was a little too good. Grandma, I know you're watching this. It was too good. You're gonna make me eat the whole loaf in one sitting. Anyway, I have some very good reading updates, so I... I'm just not... I just can't.


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[Assistant] Fall. Forest. It's just like, I would literally die for this language. Like this just, it like does something. Like I feel like I feed on it. Like it's just delicious. It is so good. It's so tantalizing and so like,


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[Assistant] When the withered blackberries dangled like their own dour spooks on the discolored brambles.


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[Assistant] There were crisp husks of beach mast and cast acorn cups underfoot in the russet slime of dead bracken, where the reins of the equinox had so soaked the earth that the cold oozed up through the soles of the shoes, lancinating cold of the approach of winter that grips hold of your belly and squeezes it tight. Now the stark elders have an anorexic look. There's not much in the autumn wood to make you smile, but it is not yet, not quite yet.


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[Assistant] Only there is a haunting sense of the imminent cessation of being. The year, interning, turns in on itself. Introspective weather, a sick room hush.


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[Assistant] Does that give you like chills? Like I think when you read something like that, you just can't, you can't get out of it. You can't go back.


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[Assistant] And read something else whose language just doesn't even, like, scratch the surface of what Angela Carter-


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[Assistant] Uhm, but she gets kind of stuck in his world where he takes birds from the woods, puts them in cages, and hangs them in his, like, cottage in his little room, uhm, to hear them sing and stuff like that.


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[Assistant] Even the homely wood bluets that you cook like tripe.


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[Assistant] With milk and onions and the egg yolk yellow chanterelle with its fan vaulting and faint scent of apricots all spring up overnight like bubbles of earth.


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[Assistant] Unsustained by nature, existing in a void. And I could believe that it has been the same with him. He came alive from the desire of the woods.


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[Assistant] So anyway, this is like the best thing I've ever read. Uhm, and that's that on that. So I did finish the Lady of the House of Love last night. This is one that I couldn't put down. This is about vampires. I think it's also like a retelling of Sleeping Beauty, but...


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[Assistant] Rambling on about this, but this is giving me everything in a Halloween Spooky October read that I want.


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[Assistant] That is the Bloody Chamber, and then for my updates on the other two audiobooks that I was talking about, I started The Ghost Bride by Yang Shi Chu, and I decided to put it down just because it wasn't giving me what I wanted. I got a couple hours into that.


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[Assistant] Uhm, but it just wasn't like the spookiness that I wanted, so. I am.


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[Assistant] The book opens with a vampire being attacked in a way that, I don't know if it turns him human, that's like my guess right now, but there's also murders going on in the human world by people dressed as like monks or stuff like that, it's kind of a religious thing.


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[Assistant] Um, and I think these two worlds are about to intertwine. It's definitely a bit just like more like campy and fun rather than like the serious like blood curdling.


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[Assistant] Uhm, and I do need to add a bunch more to my literal shelves today because I want it to be more organized, so I think we're gonna give Strange Practice a little bit more time to see if I'm into it, but I did also start A Court of Mist and Fury last night because


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[Assistant] Like I said, I was in the mood for it. And it'll be a nice balance, I think, once I do find, like, a very spooky, scary, unsettling book just to have something fun. First of all, I gotta say...


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[Assistant] Everyone says to keep going, and like this one's already a lot better.


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[Assistant] And I'm only on chapter two, but what I do have to say is that-


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[Assistant] Divided. I feel like no thought went into this. It was just like boom boom boom. So.


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[Assistant] Uhm, yeaah, like I said, I'm really only 12 pages through if you've never heard.


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[Assistant] Uhm, and I've been talking a lot in different vlogs, I'm like honestly for a year now, about trying to find really good Little Red Riding Hood.


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[Assistant] So many people, when I picked up The Bloody Chamber, they were like, oh my gosh, you have to read The Company of Wolves, like, you're gonna love it.


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[Assistant] So I'm really, really excited and this is, I think it's going to be a really good way to finish off this story. So I'm just going to finish this up and then we will be done. Our first very spooky book.


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[Assistant] Okay, so I'm back from my walk now. I am freezing. I'm so cold. We actually saw not one, not two, but three weddings in the park today because it's just a perfect October day. It's really cold though.


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[Assistant] Uhm, but it was so nice, someone had like pumpkins down their aisle, like down their wedding aisle, it was just lined with so many pumpkins. And like the bridesmaids were carrying like very Halloween-y looking flowers, so I just got back as you see I'm in bed with my new blankie.


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[Assistant] This was amazing, this was wonderful, 5 stars, no doubt about it.


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[Assistant] Uhm, I just checked it off on literal and I was like, they have half star options is what I wanted to scream about when I saw that. I freaked out because that's what I've been wanting to do for so long is give like, you know, half a star.


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[Assistant] Checked off the list, so I think now what I'm gonna do is, uhm, proof my video for tomorrow and then I want to pick a new book because this was amazing and made me want to read.


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[Assistant] So so much. So I might post a poll on Instagram to get you guys to vote, and I'm gonna go through my little stack of inspo, uhm, on my bedroom floor and pick a new one.


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[Assistant] I'm 84 pages through, I have to say I'm really not into this yet, like I'm on the second short story, and like they are vaguely spooky and creepy and there's a lot of like twists.


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[Assistant] Okay, so this is part of my spooky shelf, and then dark academia, but


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[Assistant] Okay, hi. So I have some updates and I think I definitely found my next spooky book. It is one that I originally put on


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[Assistant] Yesterday, and I was like, okay, I picked the right one because it also just sounded so interesting, like...


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[Assistant] It's so windy. It's another very windy, cold day. How much the French Revolution and the violence specifically that occurred during the French Revolution under, like, the guise of justice and retribution and towards the movement, like, inspired the monk and what goes on in here. So, like I said, I'm 30 pages through.


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[Assistant] And they go to church and they see that the church is just absolutely packed, like people are lined up out the door.


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[Assistant] And they're like, what is going on? Why is it so crowded? Why is it so stuffy? And then they start talking to two men who are staying at the church who are going to church.


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[Assistant] Ambrosio, who everyone loves. He's like the most righteous man. Everyone has to have him as their confessor. He's just like the most pious, wonderful,


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[Assistant] God-like man you will ever hear from. And so they listen to his sermon and they're like, you know what, you're right. And the niece, Antonia, who's like 15 or something, she literally falls in love with him from hearing him preach like his sermon.


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[Assistant] Plots and strange things happening in this like, monastery.


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[Assistant] in Madrid that really should not be happening and it's just a little, it's just a little dark and creepy, like it just started and it's already so good so this is definitely gonna be one that I...


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[Assistant] So, Feyre is now completely with Risen. I'm gonna try not to make...


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[Assistant] People have to train their minds to like, you know, build a mental shield or something.


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[Assistant] Control thing. In this one, Farah has to train with Rhysand.


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[Assistant] Those sections or those training montages of that because to me it's just so abstract and they always use just like such meaningless language to me. They're always like, oh.


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[Assistant] You know, someone's clawing into my mind, there's like a hand going...


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[Assistant] Through my mind and I have to like create a wave of myself to wash it away. I'm like this is really- It just seems really meaningless to me and I don't really get anything out of that because I'm like-


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[Assistant] Or a sci-fi series I've had where people have to, like, build up their mental wall or their mental shields against attacks on your mind. It just... never. I just never buy it. So. Anyway.


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[Assistant] Fast-paced, honestly, it's very accessible, even though this was published in 1796, like, I feel like I'm just flying through it, like, the language is so easy to read, it's very communicable, and it's just so, like,


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[Assistant] Scott Base, New Zealand's permanent Antarctic research station, supports nearly 100 missions over the busy season.


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[Assistant] The Mount Erebus team lost 11 flight days to bad weather.


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[Assistant] And after spending 12 weeks trying to create an image of the magma flow inside Antarctica's most active volcano, they only have 36 hours left.


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[Assistant] With their time on the ice ending in less than two days, resetting the gear for one last data point is a $100,000 gamble.


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[Assistant] The Dry Valleys team has been tirelessly crisscrossing some of the only parts of Antarctica not covered in snow and ice.


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[Assistant] Traversing 50 square miles on foot.


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[Assistant] Over the past few weeks, they've sampled soil and microbial life.


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[Assistant] Scott Base Choppers will be here to pick up the team in 15 hours.


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[Assistant] This valley is 30 miles from the ocean and it's so cold and dry that dead organic tissue can be preserved for decades or longer.


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[Assistant] The U.S. Coast Guard Cutter Polar Star's mission is to clear a path through the sea ice so shipping vessels can resupply the continent with vital food, fuel, and equipment.


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[Assistant] The crew is in the final stretch of their mission, and the shipping vessel Ocean Giant is bearing down on them.


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[Assistant] But before the 15,000 ton behemoth can get to shore, Captain Walker still has to carve a turning basin out of the ice.


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[Assistant] The polar star is specifically designed for this task, but she can't do it all at once. The ship has to cut a series of herringbone notches along a loop, then smash out all the ice in the middle.


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[Assistant] It's a precision maneuver, like trying to perform surgery with a sledgehammer.


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[Assistant] The polar star suddenly has no propulsion, and with just 24 hours before a resupply ship arrives, the crew has to scramble to figure out why.


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[Assistant] These cracked mounting brackets hold thrust bearings, which help the propellers drive the whole ship forward.


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[Assistant] If they fail, there's nothing to keep the shafts from driving the engine forward toward the bow of the ship.


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[Assistant] Craig and Kurt have made the 5-hour hike to their last sample site.


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[Assistant] The temperature has dropped 10 degrees and wind has increased to 20 miles per hour.


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[Assistant] The often violent winds in the dry valleys move organic material from place to place, allowing these microscopic ecosystems to survive. But they can also whip up dry sand at up to 90 miles per hour.


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[Assistant] 60 miles from the Dry Valleys on the shores of Cape Evans.


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[Assistant] There's a structure that's been painstakingly preserved in the harsh conditions for over a hundred years.


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[Assistant] Built by pioneering explorer Robert Falcon Scott in 1911.


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[Assistant] And Barbara Ballard Breen and her team are here to open it and create a 3D model that will give researchers all over the world virtual access to this extremely remote piece of history.


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[Assistant] In June of 1910, Scott and his comrades embarked on an Antarctic expedition bent on reaching the South Pole.


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[Assistant] This base camp was built to house all 16 men.


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[Assistant] Barbara Ballard Breen and her team are here to create a virtual version of a historic hut that's over 100 years old in order to help protect it. Here we go.


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[Assistant] And she's about to step inside for the first time.


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[Assistant] On October 24, 1911, British explorer Robert Falcon Scott and 16 men left this hut on an expedition to the South Pole.


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[Assistant] They were the second group ever to make it there, but on their way back they were caught in a blizzard that lasted nine days. On March 29th, Scott wrote in his journal,


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[Assistant] We shall stick it out to the end, but we are getting weaker, of course, and the end cannot be far. It seems a pity, but I do not think I can write more. Months later, the party was found frozen to death over a hundred miles from the safety of this shelter.


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[Assistant] In the Dry Valleys, Craig and Kurt are out of time.


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[Assistant] They only have five hours until the chopper arrives, and they still have a six mile walk back to camp.


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[Assistant] Craig and Kurt are wearing waterproof boots. But anything deeper than a few inches could flood them. And that's a recipe for potential frostbite.


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[Assistant] After 14 days in the field, the team is returning to Scott Base, and they're bringing data that could help provide a warning if the planet reaches a tipping point in the future.


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[Assistant] For the last 24 hours, the Polar Star's engineers have been working non-stop to get the ship up and running in time to rendezvous with the ocean giant.


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[Assistant] It's been a long grueling season for the Mount Erebus team, and they should be packing for home.


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[Assistant] But it's been 24 hours since they reset the instruments at Site 92. And this is their last chance to get the data. And the gear itself, back in one piece.


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[Assistant] Graham's last data point is just one of 132 he needs to create his final model.


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[Assistant] But when all 132 are combined, it'll create a picture of the volcano's inner structure, magma reservoir, and flow. Until the data set is complete, the volcano remains a mystery.


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[Assistant] Barbara and her team have photographed every inch inside Robert Falcon Scott's historic hut. But they still need images of the outside.


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[Assistant] The Polar Fox drone is outfitted with three high-definition cameras to document the landscape without leaving a single footprint behind.


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[Assistant] The Antarctic Treaty of 1959 establishes and protects Antarctica as a continent of peace and science.


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[Assistant] Particularly in Antarctic specially protected areas. Or aspas. Like this one.


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[Assistant] The team's mission has been a huge success, and their preliminary 3D modeling is already underway.


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[Assistant] The polar star's emergency welds are holding together, and the turning basin is nearly complete.


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[Assistant] The basin is open, but it's still full of floating ice.


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[Assistant] And the ocean giant is now just five miles away.


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[Assistant] The polar star has to guide the container ship to shore at a distance of less than 1,000 feet. And if they collide, it could sink her instead.


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[Assistant] The problem is it's really hard to know that something's actually happening before it actually does.


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[Assistant] In the dry valleys. It's gone really well, uh, we've knocked off pretty much all of our sample sites.


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[Assistant] The dry valleys are unlike any place else on earth.


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[Assistant] Every step you take is actually an exceptionally unique one.


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[Assistant] You know, this guy's probably been sitting here for a couple of hundred years.


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[Assistant] You know, they've come a long way to get here. These guys are not very good at navigating when there's a storm.


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[Assistant] When they get lost and they just, they continue to walk until they die.


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[Assistant] It's really difficult to get from the ocean into this valley. It's one of these, uh, dry valley mysteries.


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[Assistant] Move on to our next slides. Still got quite a lot to go.


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[Assistant] When you're hiking, what you have to be really careful of is that you don't sweat because as soon as you stop and you're not generating that heat and you start doing some work, that sweat automatically becomes a disadvantage.


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[Assistant] But what we're seeing now is that Antarctica is the key that has the ability to and will affect the rest of the planet.


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[Assistant] Just fantastic opportunity to get out of the wind and just relax a little bit. I'm exhausted. We need to get back in a respectable hour.


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[Assistant] Invariably, we do very, very long hikes.


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[Assistant] It's going to be much quicker for us to cross this stream than it is to walk around the entire, like, probably an hour and a half difference. And it also will get us there about the same time as the helicopter. There's a little deep bit right there, see? Yeaah.


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[Assistant] I mean, the only way to get across that is you gotta strip down, take your shoes off, and wait across.


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[Assistant] You gotta do it fast and get your socks and boots back on.