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[Assistant] So imagine someone, when, you know, they're standing up and then suddenly they start to move around and then fall over to the ground.


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[Assistant] Marco and I have a couple of examples of this word for you.


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[Assistant] It's like, make yourself comfortable, relax, sit down.


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[Assistant] And then a good host would always offer a drink, right?


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[Assistant] So they would say, can I offer you a glass of wine?


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[Assistant] Alright, and then I would use our next phrase. Here you are.


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[Assistant] You know what? This is a really, really great phrase. A lot of people who are learning English don't say this, but it's really common, really natural, and if you use it, it'll sound really great.


[User] Please transcribe this text

[Assistant] Alright, Merlot is probably like the most common red wine, right?


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[Assistant] Uhm, and Merlot was actually the great variety.


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[Assistant] Yeah. Well, right now, uhm, I'm really liking to drink Tempranillo, which is a Spanish wine.


[User] Please transcribe this text

[Assistant] Yeah, uhm, you almost never find it outside of Canada, but there is one region in the western part of the country that makes really, really good wines, especially some nice, uh, Pinot Noirs and some good white wines. Uhm, Okanagan Valley, check it out.


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[Assistant] Yeah, so visit our website, EnglishPod.com. Leave all your comments. Tell us about how you welcome people into your house.


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[Assistant] It's an icy twist on a MasterChef classic.


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[Assistant] Today's Mindy Challenge is going to take place in two rounds.


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[Assistant] Win round one and you will have the chance to cook against a professional for that pin.


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[Assistant] Behind us are two cabinets filled to the brim with gelato.


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[Assistant] The way it works is you choose a gelato to taste, name that gelato, get it right, and you stay in the hunt. Get it wrong, and you're out.


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[Assistant] The last contestant standing gets a chance to cook against a professional and win that second or alternatively first pin.


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[Assistant] Well, Chloe is out of the running to cook against a professional. Ben Rees-Kristen, your dream is still alive.


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[Assistant] Kristen, congratulations, you've earned the white jacket. Now all you've got to do is earn that pin. But standing in your way is quite some professional.


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[Assistant] You know, when it comes to pastry-loving contestants down in Victoria, they either go and work with Darren Purchase or Bertrand Purchase, or to this professional.


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[Assistant] And what makes it so special is the amazing selection of patisserie from the flakiest croissant


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[Assistant] To a totally decadent salted caramel rhubarb and hazelnut gateau. Please welcome, from Millstone Patisserie, Alice Wright.


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[Assistant] You're not short on determination are you? You opened Millstone at... 24?


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[Assistant] But you didn't start out as a pastry chef, did you? No.


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[Assistant] You know, Strange Kitchen, the gantry, the pressure, it'll end up quite even I think.


[User] Please transcribe this text

[Assistant] The combination of the fruits and that kind of salty macadamia crumb is, is delicious. Chocolate flavour in the cremeux is there. Sadly, the texture is more like someone's melted the neapolitan chocolate stripe.


[User] Please transcribe this text

[Assistant] We've got hot caramel, I think it's one of those little, uh. Do you remember that Peter Gilmour? The Peter Gilmour, those, the textures of chocolate, which I believe was a dish that Peter Gilmour brought into MasterChef in Season 4.


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[Assistant] There's a nice big well underneath, he'll be very happy. Looks good now. Mmm, that, that's perfect. Pull some more, George. More, come on, more, more. Ah, here we go.


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[Assistant] You know, just boosted, highlighted by raspberries or matcha or something like that. The danger here is this dish kind of deadens the impact of my chocolate.


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[Assistant] But, you know, it hits all those sweet buttons. There's a lot of sugar there, there's a little bit of freshness from the apple.


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[Assistant] Alice, I scored your dish 6 out of 10.


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[Assistant] Alice, that gives you a total score of 18 out of 30.


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[Assistant] Cresta, that means you need 19 or more to win the pin.


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[Assistant] Let's see how you went. Kristen, I scored your dish, 6 out of 10.


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[Assistant] Focus right in on what's going on here, cause there's so much going on.


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[Assistant] Right, tuck in guys. Tease it apart.


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[Assistant] You know what, achievable 100%, but you're gonna have to be organized and smash it out of the park. You got it? Yes. Right guys, step back into line.


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[Assistant] Excellent. If you can continue this you will nail it.


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[Assistant] Complacency doesn't exist in this kitchen, yeah? You don't want to slip behind. 45 minutes down, 2 hours to go. Come on.


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[Assistant] What does it say? Read it out loud. Read it out loud.


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[Assistant] It's not just some purine, a bit of duck and some kale leaves. There's a lot going on on the dish so you've gotta be restraining the amount.


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[Assistant] You know, okay, the chestnut puree's not there, but I get a bit of that chestnut flavour from the sauce.


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[Assistant] I mean you brought so much energy to this kitchen. Your smile, your presence makes us so, so happy. Never change, please. Thanks.


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[Assistant] You've also given us some incredible dishes. The crab with the exo sauce. The Korean chicken with extra crispy skin. The coriander noodles. I mean, how can we forget them? You've brought us some cracking dishes and we're gonna miss you. But Lisa, we're sorry now it's time to say goodbye.


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[Assistant] So we're going to focus on the buzzing. In one of the earliest studies of the subject in 2010, they found that around 68% of participants experienced some kind of phantom buzz. This was before most people carried smartphones in their pockets, so the researchers studied medical staff who always carried phones or pagers on vibrate mode.


[User] Please transcribe this text

[Assistant] In the years since then, researchers have found some factors that make you more or less likely to feel the vibrations in the first place. Like, a younger age?


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[Assistant] Keeping your phone on vibrate and keeping it in a breast pocket. But these mystery vibrations themselves don't seem to be doing any harm.


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[Assistant] Phantom phone vibes are likely a false alarm in something called our signal detection system, which is exactly what it sounds like. Our brains receive some sort of vague stimulus like a light touch or dull noise.


[User] Please transcribe this text

[Assistant] In the case of phantom phone vibrations, our brain has interpreted some other stimulus as a notification. That stimulus could be a familiar noise or a commonplace muscle twitch.


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[Assistant] Phantom vibes happened totally independently of the participant's anxiety. On the other hand, a different study in 2014 looked specifically at tech employees and found that phantom vibes were associated with job stress and burnout. So there's no clear answer yet, but if you notice yourself checking on a blank screen more often, ask yourself if you've been feeling stressed lately.


[User] Please transcribe this text

[Assistant] $150. What about this other one over here?


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[Assistant] I don't know. Still a bit pricey. Thanks anyway. Okay.


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[Assistant] Yeah, this dress is really nice. How much is it?


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[Assistant] $150? What about this other one over here?


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[Assistant] Hmm, that's a bit out of my price range. Can you give me a better deal?


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[Assistant] Well, I don't know. I think I'll shop around.


[User] Please transcribe this text

[Assistant] That's still more than I wanted to spend. What if I take both dresses?


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[Assistant] I don't know, it's still a bit pricey. Thanks anyway.


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[Assistant] Can you give me a better price on this car? I really don't have that much money.


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[Assistant] $150. What about this other one over here?


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[Assistant] That's still more than I wanted to spend. What if I take both dresses?


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[Assistant] I don't know. Still a bit pricey. Thanks anyway.


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[Assistant] Previously on MasterChef Australia, an offsite team challenge had red and blue cooking at two of Melbourne's top restaurants.


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[Assistant] They both delivered some dynamite dishes. This definitely could make it on the quota menu.


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[Assistant] I'm trying to remain as far as possible. They're fighting for a place in the top ten.


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[Assistant] I'm not going home without a fight and without a big bang, so bring it.


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[Assistant] All I can think of is curry, like cinnamon and curry, but that doesn't make sense for a sweet dish.


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[Assistant] I was a little worried before having picked cinnamon, but I'm just thinking of classic flavours.


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[Assistant] Apple crumble pops into mind, but I'm gonna do a bit of a twist.


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[Assistant] I'm thinking I'll do a play on the crispy roti, try and get some cinnamon sugar through the layers, caramelise some apple, maybe do like a frozen ice cream element to it. Cinnamon ice cream. That's smart. Come on, hit up, hit up, hit up, hit up, come on.


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[Assistant] I use both the cinnamon quills and the powder because I want the flavour to be quite prominent in the ice cream.


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[Assistant] Once I'm happy with the anglaise, both the taste and the texture, I cool it down as much as I can and get that straight into the churner.


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[Assistant] My dish is a sweet cinnamon roti with cinnamon ice cream, caramelised apple and a cinnamon caramel.


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[Assistant] So the ice cream's in the churner, and I've just worked on the roti dough, so that's just gonna rest for a little bit, and we'll get on to the apples next.


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[Assistant] I'm going to put cinnamon in every element of this dish but my hope is to balance it out perfectly because if you use too much it can be overpowering.


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[Assistant] I get the apples into a pan with a bit of butter, brown sugar, cinnamon, and a little bit of rosemary. And it's smelling really good.


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[Assistant] My apples are done. I roll out the roti dough. I sprinkle some cinnamon sugar. And the most crucial part of this is to get it as thin as possible so it's nice and flaky.


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[Assistant] It's nice and flaky, a bit soft at the same time on the inside, but it's got that flavor of cinnamon through it. So I'm happy with that.


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[Assistant] Top 10's in the back of my mind, I really wanna make it. Yeah, it'd be devastating to go home at 11. Come on, Brendan!


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[Assistant] And wedge some apple slices into the little crevices. A bit of the rosemary. And it's smelling really good. I'm really proud of myself.


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[Assistant] Caramelised apple and a cinnamon caramel.


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[Assistant] Well, it's not, it's not something I really cook with much, so in my mind, like I was thinking I should play to my strengths, so like roti's something that I, I love to eat with my food and I'm just trying to think of classic flavors too, so like an apple crumble, like cinnamon's quite prominent in that. So I thought if I play with both, come up with a dish that works for me.


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[Assistant] This is gonna be a massive challenge. End sweet week at the same time. There's nowhere to hide. This is gonna be huge.


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[Assistant] Oh no way. I pull out a red apron and it says Captain on it. I get even more nervous


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[Assistant] I'm captain of the Sweet Week team challenge and there's a lot riding on this going into the next elimination. It's the top 10 after that, so there's a lot of pressure today. How are you guys feeling about the challenge?


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[Assistant] Khan's pretty confident the cauliflower will hit the brief. Go for it.


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[Assistant] The two mains we're doing are a spiced roast cauliflower and a raisin salsa. Ben and I will go on to the Mauritian masala recipe my Nan gave to me. So I'm going to try and play with that. Do like a chicken and pineapple. The pineapple, the sweet element in that. Sammy's really good with naans, so we'll get the naans done.


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[Assistant] Let's go Red Team, come on, push, let's go guys. There's no stopping, let's go, just keep pushing.


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[Assistant] For mains we've decided to make chicken and pineapple maruchan masala with naan and erota as well as a spiced roasted cauliflower with a raisin salsa.


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[Assistant] Why are you that kind with that cauliflower? Uhm, if you give me a minute.


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[Assistant] We've decided to make chicken and pineapple maritian masala, as well as a spiced roasted cauliflower with a raisin salsa.


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[Assistant] I'm a bit rattled at this stage, like I'm getting really stressed out. Push guys, let's go Red Team, come on! There's so much still to do. We've got this B. And we really need to push. Yeah.


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[Assistant] Yeah, yeah, yep. So depending on if the naan's like, um, crunchy or soft. Right. Yep.


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[Assistant] Oh man. I'm really worried at this stage. The masala needs to be sweet, but there's a lot of spices in it. I shouldn't have done that. I'm captain, I need to pull it all together.


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[Assistant] Mmm. Tastes good. There's a lot of relief right now. Alright guys, coming through hot.


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[Assistant] There's pineapple and the sweetness through it, and I hope it's hit the brief. Alright guys, speed it up, let's go!


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[Assistant] Not just that, I just want to do a good job because I've seen people come in. These are actual guests. I want them to enjoy their meal.


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[Assistant] This is a good moment now, I feel like we're back on track. Okay guys, here we go. Becks Becks Becks coming through Becks!


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[Assistant] Sending out food to real guests in one of the best restaurants in Melbourne. It's definitely scary. But I'm feeling proud.


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[Assistant] I'm thinking using flavours of Vietnam. Ginger and lime, maybe like a mousse.


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[Assistant] Today I'm making a ginger and lime mousse with a cucumber and Thai basil granita, some pickled cucumber and a coconut snow.


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[Assistant] The idea of this dish is that it's inspired by the flavors of a Vietnamese salad.


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[Assistant] I'm not really familiar with this equipment, so I just hope by the end of today's cook it's all frozen.


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[Assistant] There's five minutes until service and my dessert's mostly made up of frozen elements. So I'm gonna leave them until the very last minute before I take them out of the freezer.


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[Assistant] Yeah, I'm doing the moment of truth and I'm opening the door.


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[Assistant] Nothing in there's frozen. My grenade is still liquid. I think we might be in trouble.


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[Assistant] No, it's water. Nothing in there frozen.


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[Assistant] My elements haven't frozen. My grenade is still liquid. I think we might be in big trouble. I'm devastated that these haven't frozen, but I just need to get something else on the plate.


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[Assistant] As I'm playing up the dish, I definitely have concerns about the grenadier.


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[Assistant] It's not how I wanted it, but visually I'm happy with what we've played it up today. I just hope the judges enjoy it.


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[Assistant] The spices are going to burn before the cauliflower is cooked.


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[Assistant] So make nine for this many people. Samira's done an amazing job.


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[Assistant] Lovely. I love that kind of ugly Street Fighter vibe that this dish has got. And it's kind of exciting. I love it. You know? Good stuff.


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[Assistant] I think the miss here is that we want more of that granita. It needs to have some chilli or some heat through it or a little bit of salt through it.


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[Assistant] I think we all felt it was good enough to be on the menu at Koda. It hit the brief of savory and sweet.


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[Assistant] And that idea of that little beetle leaf parcel, that's the sort of touch that takes a dish from ordinary to extraordinary.


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[Assistant] Blue Team, not one dish of the day, but two outstanding dishes. And that's why, Blue Team, you win today's challenge. Well done!


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[Assistant] In this example, I've drawn only two positive examples and two negative examples, but you can think of this as a simplified version of a more complex learning problem where we may have a bunch of positive examples in the upper right and the lower left, and a bunch of negative examples denoted by the circles. And what we'd like to do is learn a nonlinear


[User] Please transcribe this text

[Assistant] Concretely, what this is, is really computing the target label y equals x1, x or x2. Or actually, uhm, this is actually the x1, x0, x2 function, where x0 is the alternative notation for not x1 or x2.


[User] Please transcribe this text

[Assistant] It turns out that the specific example we use works out a little bit better if, uhm, if we use the x nor example instead. These two are the same of course. It means not x1, x, not x1, x or x2.


[User] Please transcribe this text

[Assistant] And so we're going to have positive examples that either both are true or both are false. And, uh, we'll have, uh, that's y equals one, y equals one. And we're going to have y equals zero if only one of them is true.


[User] Please transcribe this text

[Assistant] x1 and x2 that are again binaries, so it's either 0 or 1. And let's say our target labels y are, you know, x1 and x2.


[User] Please transcribe this text

[Assistant] So can we get a one unit network to compute this logical AND function?


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[Assistant] In order to do so, I'm going to actually draw in the bias units as well, the plus one unit.


[User] Please transcribe this text

[Assistant] And what this means is that I'm assigning a value of minus 30 to the value associated with x0, this plus 1 going into this unit.


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[Assistant] And a parameter value of plus 20 that multiplies into x1 and a value of plus 20 for the parameter that multiplies into x2.


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[Assistant] So concretely, this is saying that my hypothesis h of x is equal to g of


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[Assistant] Just to remind you, the sigmoid activation function g of z looks like this. It starts from zero, rises smoothly, crosses 0.5, and then asymptotes at 1. And to give you some landmarks, if the horizontal axis value z is equal to 4.6, uh, then


[User] Please transcribe this text

[Assistant] The sigmoid function is equal to 0.99. This is very close to 1. And kind of symmetrically, if it's negative 4.6, then the sigmoid function there is equal to 0.01. This is very close to 0.


[User] Please transcribe this text

[Assistant] If x1 and x2 are both equal to 0, if you look at this, if x1 and x2 are both equal to 0, then the hypothesis will output g of negative 30. So it's only very far to the left of this diagram, so it'll be very close to 0. If x1 equals 0 and x2 equals 1,


[User] Please transcribe this text

[Assistant] Then this formula here evaluates to g as the sigmoid function applied to minus 10.


[User] Please transcribe this text

[Assistant] Minus 30, plus 20, plus 20, so that's g of positive 10, which is therefore very close to 1. And if you look in this column,


[User] Please transcribe this text

[Assistant] This is exactly the logical and function. So this is computing h of x is, you know, approximately x1 and x2. In other words, it outputs 1 and x2.


[User] Please transcribe this text

[Assistant] If and only if x2, x1 and x2 are both equal to 1.


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[Assistant] So by writing out our little truth table like this, we managed to figure out what's the logical function that our little neural network computes.


[User] Please transcribe this text

[Assistant] This network shown here computes the all function, just to show you how I work that out. If you write out the hypothesis, you find that it's computing g of minus 10 plus 20x1.


[User] Please transcribe this text

[Assistant] When we learn about if-else statements, comparison and equality operators, and Boolean values, we also need to learn about logic. And in particular, about Boolean logic. So, let's do that in this video.


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[Assistant] So, basically, Boolean logic is a branch of computer science which uses true and false values to solve complex logical problems.


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[Assistant] And in order to do that, it uses several logical operators to combine true and false values. So much like we use arithmetic operators to combine numeric values.


[User] Please transcribe this text

[Assistant] Now we're only going to scratch the surface here and talk about the most basic logical operators, which are the AND, OR, and NOT operators. And note that Boolean logic is actually not specific to JavaScript. This is all true for all programming.


[User] Please transcribe this text

[Assistant] But anyway, let's now understand how these operators work and use an example to illustrate it.


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[Assistant] So here we have two Boolean variables that can either be true or false.


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[Assistant] So A is that Sarah has a driver's license. And B is that Sarah has good vision. So both of these are of course conditions that can be true or false. Because Sarah could have no driver's license and she could have no good vision. Right?


[User] Please transcribe this text

[Assistant] And of course, on the other hand, she could also have a driver's license and could have good vision.


[User] Please transcribe this text

[Assistant] Now, using the AND operator, like a and b, we can combine these two Boolean variables like Sarah has a driver's license and good vision. Okay, but now, what will be the result of this operation?


[User] Please transcribe this text

[Assistant] For that, we use a so-called truth table, which looks something like this.


[User] Please transcribe this text

[Assistant] Here we have the two possible values for each of the variables a and b, which gives us four possible combinations of results. And so then all we have to do is to plug in the value of our variables and get the result of the end operation from this table.


[User] Please transcribe this text

[Assistant] So what we can see from this table is that only if both A and B are true, the result of the operation will be true as well.


[User] Please transcribe this text

[Assistant] And that makes sense, right? After all, it's called the AND operator. And so, again, what the AND operator does is to return true only if both A and B are true.


[User] Please transcribe this text

[Assistant] In all other situations, if either A or B are false, then A and B will also be false. And we can also generalize this to more operands, so to more than just two values. We could do A and B and C, and the result would be true only if all of them are true.


[User] Please transcribe this text

[Assistant] And if one of them is false, then the result is immediately false as well.


[User] Please transcribe this text

[Assistant] Now I know that all of this might look a little bit confusing, but don't worry, we will have an example a little bit later in this lecture and we will also use this in practice in the next one. And after some practice, you will internalize all of this and you won't even need any truth tables.


[User] Please transcribe this text

[Assistant] Now, moving on, on the other hand, we also have the OR operator, which kind of works in the opposite way.


[User] Please transcribe this text

[Assistant] So with our current example, we could use the OR operator to determine whether Sarah has a driver's license or good vision.


[User] Please transcribe this text

[Assistant] And just by thinking about this, we can already intuitively imagine that the OR operator will be true if just one of the variables is true. And in fact, a look at the truth table confirms exactly that.


[User] Please transcribe this text

[Assistant] So unlike the AND operator and the OR operator, even if one of the variables is false, the outcome will still be true.


[User] Please transcribe this text

[Assistant] Or in other words, if either A or B is true, then the OR operation becomes true as well. And that's why it's called the OR operator. And once more, if we have multiple variables, it's enough for one of them to be true to make the whole operation become true as well.


[User] Please transcribe this text

[Assistant] Okay, I hope this makes sense. And once again, I can assure you that it will make sense once we start using this in practice.


[User] Please transcribe this text

[Assistant] Anyway, we finally also have the NOT operator.


[User] Please transcribe this text

[Assistant] Which is a lot simpler, because it doesn't combine multiple values. Instead, the NOT operator acts on only one Boolean value. And it basically just inverts it. So if a is true, it will become false. And if it's false, then NOT a will become true. Simple as that.


[User] Please transcribe this text

[Assistant] And that's basically how these three most important logical operators work.


[User] Please transcribe this text

[Assistant] But of course, the best way to understand it is to use a more practical example.


[User] Please transcribe this text

[Assistant] So let's go again back to using the h, and this time we set it to 16. And then we have our two Boolean variables. The first one is h is greater or equal to 20. And the second one is h is less than 30.


[User] Please transcribe this text

[Assistant] So let's determine the value of each of them. So if h is 16, then h is greater or equal to any must be false. Right? And of course it is.


[User] Please transcribe this text

[Assistant] And h is less than 30 is true, because 16 obviously is less than 30. Okay? So that's the baseline basically. And now we will start to combine these variables a and b using some logical operators.


[User] Please transcribe this text

[Assistant] So the first exercise is the NOT operator. So NOT A. And we know right now that A is false. Right? So the result of NOT A, as we just learned, is true. Because all it does is to invert the logical value of the variable.


[User] Please transcribe this text

[Assistant] Next one we have A and B. Now we already know that A is false and B is true. So I'm just putting these values here again to make it a bit easier to follow. Okay. So we have basically false and


[User] Please transcribe this text

[Assistant] So from a look at our truth table here at the right side, we can easily determine that the result of this must be false.


[User] Please transcribe this text

[Assistant] And so that's exactly what we learned before. So when we have the end operator, it's enough for one of the operands to be false to make the result of the operation also false. Now we have A or B and so let's check out the truth table in this case.


[User] Please transcribe this text

[Assistant] And so, in this case, we actually get true. And so, this shows that it is enough for one variable to be true for the whole expression to be true as well.


[User] Please transcribe this text

[Assistant] Next up, let's check not A and B. And we already know that not A is true and B is true. And so, this time, for the first time, we are combining multiple operators here. And, yeaah, we already know that true and true will of course be true as well.


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[Assistant] And just as a side note, the not operator actually has precedence over the or and and operators. So basically the values are inverted first and only then they are combined using and or.


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[Assistant] We know that A is false and B is true. So not B must be false, right? Then false or false is also false. And actually that's the only way in which the or operator can be false. If all of them are false, basically.


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[Assistant] So I hope that made sense to you and so in the next lecture we will actually use these operators in code. And then it will make even more sense to you.


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[Assistant] So by then, we probably won't even need the truth tables anymore, because it will become quite intuitive how both of these operators actually work.


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[Assistant] But anyway, let's now move on and I see you in the next video.


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[Assistant] I leave the mystery box. To my surprise, I see three empty white plates and a small mystery box. What is this?


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[Assistant] I work a lot with ginger, so I'm pretty comfortable with ginger.


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[Assistant] Today, I'm gonna incorporate coriander and ginger chutney over the bara mandi.


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[Assistant] Wrap it up in banana leaf and steam the fish and serve it with pickled cucumbers and crispy parmandi skin.


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[Assistant] Before I wrap the fish in my banana leaf, I need to soften them so that it's pliable to work with. We have to cook three identical dishes.


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[Assistant] All my elements are ready. My crispy skin, pickled cucumber, and coriander and ginger oil. I was going to plate the baramandi in the banana leaves.


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[Assistant] But I have decided I'm not going to. Because today's brief...


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[Assistant] Sashimi what do you call this? Coriander, ginger, steamed bara.


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[Assistant] With pickle, cucumber and crispy skin on top.


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[Assistant] Yeah, I work a lot with Ginger. So, Ginger was like a gift for me.


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[Assistant] Because I wanted to have a, like a uniform look, so...


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[Assistant] I'm making a sambal with chilli oil, beans and duck. So the duck is going to be a very simple pan sear duck, but the main ingredient will be sambal beans.


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[Assistant] No, I'm using the peanut oil and making the sambal so that you gonna have that oil coming out. It becomes the chilli oil. Alright.


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[Assistant] It's a little confused that I'm eroding the oil, but when you cook sambal, a layer of oil will be floating on top.


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[Assistant] That is full of flavour. So, I think I'll be able to pull out a dish that highlights oil.


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[Assistant] While the sambal is cooking, I'm going to pan sear the duck and put it in the oven.


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[Assistant] Then I start cooking my beans. I love my beans to be crunchy, so I'm boiling them for a few minutes and blanch them in cold water so it has the nice bite.


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[Assistant] Come on, Sausage, let's plate up nice, mate. I start plating up the dish. The beans are crunchy, the sambal is not very spicy, and it looks amazing.


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[Assistant] I love the oil dripping out from the sambal. That is what I want. My duck is cooked perfectly. Hopefully the judges love it.


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[Assistant] I heard the oil, uh, sambal oil came out very well. I can see the oil floating out from it and, uh, it looks nice actually. But there's a lot of amazing cooks. Now at this stage, everyone cooks very well. So it's very hard to say who's in the bottom today.


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[Assistant] I love dates and I think they work really well with, um, game.


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[Assistant] The first thing I do is start breaking down the dark for the dew.


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[Assistant] So I'm going to make, uh, a date ju to go to the dock.


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[Assistant] I'm gonna spend a lot of time packing flavor into my jus. I wanna put up something absolutely delicious.


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[Assistant] I have to get this dish done. I'm really stressing out.


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[Assistant] I should be cooking the duck by now, so I'll be down for a while. I have been so focused on the date juke.


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[Assistant] I'm running out of time and if I don't get this duck cooked properly then I could be in the elimination.


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[Assistant] I'm really worried that basically you're gonna get no time to rest it. They are completely rare.


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[Assistant] I'm almost out of time and I need to get the doc on the fight.


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[Assistant] I have all my other elements done and I'm really happy with them.


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[Assistant] I cut into the duck and it's nice and pink, but I know that it hasn't rested for long enough.


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[Assistant] I should have put that duck on a lot, a lot sooner than I did.


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[Assistant] I feel that I'm definitely in the bottom and I could very likely be facing elimination.


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[Assistant] I rested on the plate and it was very... lost me now.


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[Assistant] I'm going to make a confit salmon, roasted tomatoes and tomato tea. I have chosen to go with oil because I like to confit things. Once I've filtered my salmon, I place it into sous vide bags along with olive oil, salt and fennel prongs and move on to making my tomato tea.


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[Assistant] There's salmon's finished comfying. It looks really good. I'm really happy with the tomato tea and comfied tomatoes. And I'm so proud of my efforts.


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[Assistant] Prawns, peas and a celery cream. So if you'd like to source it up.


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[Assistant] I've never actually seen Sashi this frantic before. Usually he's really calm and cool and collected, very military.


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[Assistant] But uhm, he's cracked at the old canned pineapple, which I love.


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[Assistant] You only need three raviolis, right? Come on, three.


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[Assistant] I'm going to make like a duck noodle soup, uhm, with like a lemongrass, chilli and coriander broth.


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[Assistant] You know, my father's saying we cook a million times, but this is definitely a different scenario, so I'm glad he's here.


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[Assistant] I'm going to make raviolo with a mushroom and chicken broth with a parmesan oil and some mushrooms on top. It would be absolutely mind-blowing to have my dish featured on the menu.


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[Assistant] I'm making a ricotta and mushroom raviolo with a chicken and mushroom broth. I want it to be a brilliant dish and, you know, really show how far I've come.


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[Assistant] I have hated mushrooms my whole life, but being completely drawn to them and I'm starting to love them, the umarminess, what you can do with them.


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[Assistant] I've played my superpower. I can't risk being in the bottom and going to a pressure test.


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[Assistant] A bit of a safety rope. I'm a resource. And why is that? Well, because these guys are cooking so well. I mean, can't. I was in awe of how far you've come since Adelaide. Incredible. You should be incredibly proud. Sashi, I've always admired your cooking and your attitude. You're always smiling. I love working with you.


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[Assistant] You normally just cook from the heart, soul, and you cook dishes that you would love to eat. And today I think that, you know, presentation let you down and let our palates down a bit after that. Yep. But uhm, pick yourself back up and learn and get back to the drawing board and start cooking some great dishes. Yes.


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[Assistant] There's little bursts of finger line there.


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[Assistant] Sensational. That tops everything off. And then the texture of that meringue that you didn't bake.


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[Assistant] You both know what dish you're doing already? It's coming together right.


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[Assistant] You do that, you're good at it. And then everything is cut beautifully on that fast. That sits on a beautiful layer across the top. Has to look perfect on that, Philip. Got your beautiful sauce happening here, the stock. Make that absolutely sing.


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[Assistant] Well, you can go obviously where the bloodline is, go there, and then you can skin it that way. That will allow the fish to cook evenly.


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[Assistant] Two brilliant cooks, but only one spark in round two.


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[Assistant] Good evening. Pizza house. This is Marty speaking. May I take your order?


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[Assistant] We have a two for one special on large pizzas. Would you like a large pizza instead?


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[Assistant] Thank you, bye. Sir! Wait! I need your address!


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[Assistant] Good evening, Pizza House, this is Marty speaking, may I take your order?


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[Assistant] It should be. Okay. So, uh, the problem with pizza is that, uh, yes, it comes from Italy.


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[Assistant] Alright. But the problem is that now this confusion worldwide, pizza and Pizza Hut, American pizza, Italian pizza, that is not the same thing. It's not the same. It's not the same. Okay. So Pizza Hut is an Italian pizza. No, no. Oh my god.


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[Assistant] Italians make food, but they're not good at branding it. Okay. Americans are very good at branding food. So they have Starbucks and Pizza Hut and blah blah blah. The problem is that since they have to brand it, they don't change the name. So they do this Pizza Hut that is totally different from Italian pizza.


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[Assistant] How is it different? Have you ever seen the two of them? Have you ever compared them? Yeaah, yeaah. They are very different, that's true.


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[Assistant] The crust, uh, the tomato sauce, uh, and then the mozzarella cheese, and that's the basic, and then you can build on top of it with some variations. Make a pizza is basically take everything that you have on the table and put it on it.


[User] Please transcribe this text

[Assistant] That's the main difference, but I'm not saying I'm against American Pizza. I'm saying that you just should change the name to another thing. What do you suggest we should call it?


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[Assistant] Uhm, I like it as an exotic experience because I like the fact that it's so much stuff in it that you cannot even tell the difference between the ingredients.


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[Assistant] We do, and another thing is that we have a whole pizza, like, if I order one pizza, it's not like, I share, everybody has one slice of it, we order one pizza, you order your pizza, she order her pizza, and so on. Pizza is personal. Pizza is personal. Don't mess with my pizza, Marco Zero.


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[Assistant] I know once I was, uh, eating pizza, look, I had a Japanese friend who ordered a pizza from Pizza Hut.


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[Assistant] This is the most important day in the kitchen so far. Three rounds. Welcome to the world of the one inch cube.


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[Assistant] And because of that, we are gonna give you each three chances.


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[Assistant] To win your way into finals week and join SASHI. So, today will take place over three rounds.


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[Assistant] The first round is a MasterChef Classic.


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[Assistant] It's a taste test, but not just any taste test.


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[Assistant] It's a classic dish recreated especially for this round.


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[Assistant] You take it in turns to taste it and name one of its ingredients. Get it right, stay in the game. Be one of the first three to get it wrong. You're going to round two to five to stay in the competition.


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[Assistant] Let's find out who's gonna go first. A knife blocker. Right, hand on the knife.


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[Assistant] Oh, would there be preserved lemon in Gary's tajou? You hate it.


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[Assistant] In round two, your palates will be tested again, but on a whole nother level.


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[Assistant] Welcome to the world of the one inch cube.


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[Assistant] This is a piece of fruit that has been shaped into a one inch cube. In a moment we will reveal thirty one inch cubes for you to taste and to name.


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[Assistant] Yes, it's a blind taste test and only one of you will be safe.


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[Assistant] The first two people to guess incorrectly will go into the final round from where one of you will go home.


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[Assistant] Ben, you were first down in round one, so you'll go first with the one-inch cubes. Jess, you're second. Rhys, you're first.


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[Assistant] Banana. That's absolutely right. Your least favourite thing? Banana race.


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[Assistant] That is tuna and not raw salmon. That means you, Reece, in the third round with Jess.


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[Assistant] How are you going to make sure that granita sets in time?


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[Assistant] So you're setting it in a metal tray, nice and thin, therefore maximizing the surface area so it freezes more quickly.


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[Assistant] Genius. I love it. Well done. Get a move on, Jess. Get it in, Jess.


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[Assistant] Is there anything more tense than this final cook?


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[Assistant] Yeah, that kind of natural onion sweetness combined with that kind of buttery caramel sweetness, that was lovely.


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[Assistant] I found that there was way too much oil on this dish. Yeah.


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[Assistant] Watching you cook, you seem really happy.


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[Assistant] Nice. You've just gone. You've gone fantastic. Let's have a go. The question is whether using ingredients you're not familiar with has helped you or hindered you.


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[Assistant] I reckon today, if Jess had worked with ingredients that she knows and loves, she would have beaten this.


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[Assistant] And I'm just worried that working with two ingredients that she's not familiar with may have cost her.


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[Assistant] I'm really bamboozled with this one. This is out there because it's not sweet in any shape or form. It's clever. It's modern. It's challenging.


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[Assistant] Every year there's an elimination that sends shot weights through the whole competition and for us it's today because you have been an absolute standout in this competition. You stamped your authority on so many challenges.


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[Assistant] It's a brilliant kind of riotous plate of food, not only in colour but also in terms of flavour.


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[Assistant] Your performance in the kitchen says to us is you have a phenomenal future. You can cook savoury, you can cook sweet.


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[Assistant] Well Reece, I'm sorry to say it's time now to say goodbye.


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[Assistant] What could be better than a master class with a very special guest? Curtis Stein.


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[Assistant] I'm gonna do vegetarian chilli with everybody's favourite nachos.


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[Assistant] So I'm just gonna use one pan for everything. So I'm just gonna put about a tablespoon of oil in here. I'm gonna fry up onions, one red, red onion.


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[Assistant] And also one red capsicum diced. It's basically a flavour base. So we're cooking these down for five minutes.


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[Assistant] Garlic, I always put in garlic after I've cooked the onions because I think there's a danger you burn the garlic otherwise. And that means we keep the sweetness, we keep the flavour of the garlic.


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[Assistant] So, you can already start smelling that combination. Then, into that bass.


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[Assistant] 800 grams of black beans, again you could use kidney beans, but I think black beans give a lovely colour to this dish, and one 400 gram can of tomatoes. And we're going to cook this down slowly and gently.


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[Assistant] So, there's our base. It's already starting to smell delicious. Half an hour's elapsed. I'm just going to throw in some frozen corn. Frozen corn's so beautifully sweet. I think along with frozen peas, it's one of those great things to have in the freezer.


[User] Please transcribe this text

[Assistant] And then the juice of limes to taste. Uhm, I reckon normally about one lime for each avocado you're using. Before you use the limes, check the no seeds, take the seeds out, that'll save you a lot of time. Picking through the guacamole. And there's our guacamole and that's done. So we'll put that into a beautiful display bowl.


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[Assistant] I'll match a mix into the tray, about half full here.


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[Assistant] Swim them out. Now! We could just go poof and lay them all there, that's kinda cool. Or we could be, very now, we could stegosaurus it by just putting the corn chips in there.


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[Assistant] And then a hundred grams of cheese, put a little bit of extra cheese on the end.


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[Assistant] This is all basically gonna melt down onto everything. I'll preheat them up into 160 fan forced, 180 if you don't have a fan forced oven.


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[Assistant] Okay, into the oven, uhm, about 15 minutes or until the cheese melts. Now we're gonna do one other thing which is I think loads of fun.


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[Assistant] And then my own guilty secret, a dude food essential, cheese and bacon balls. And all we're gonna do, you can use a stick blender or a pot blender, and we're just gonna put, never mix them.


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[Assistant] And that's what we're after. We're after the essential nature. So, in they go.


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[Assistant] Now, you may laugh. You may laugh, but...


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[Assistant] Back in the early days, when people were making chocolate soil, they'd just use chocolate ripple biscuits. Because it was easier.


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[Assistant] So if there's a cheaper, quicker, easier way...


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[Assistant] Subtly crushed in there. That's the way we go. Chop on, same deal.


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[Assistant] So here we have our vegetarian nachos. Now we're gonna finish it off with


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[Assistant] Alright, a little bit of extra cheese. Let's pop some lime cheeks through the corner. A couple over there. More of those little sliced up coriander stalk. So we'll put some of those on.


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[Assistant] And the leaves from that coriander stalk that I've um picked up earlier.


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[Assistant] And so here it is, my vegetarian nacho.


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[Assistant] From what I'm looking at, I can't tell who's gonna win.


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[Assistant] Khan, Riz, and Chloe know their flavors very well. Any of them going, it's gonna be a big loss for us.


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[Assistant] This battle between Jazz and Riz is very intense. Both of them are amazing cooks. It's going to be a very close fight.


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[Assistant] Just make sure the ju got a good balance of flavors. Yeah.


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[Assistant] Get everything on the plate. Come on, Riz. Make sure all your elements are there.


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[Assistant] We have some fantastic sustainably sour snapper and they are delicious to bake or roast.


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[Assistant] We've got grilled Marin tail. We've got the Marin Tartare underneath. Marin is grilled over nice hot coals. It's semi-cooked. You don't want to cook it all the way through.


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[Assistant] We've got smoked brown butter cauliflower, pickled daikon, marinated shiitake, pickled dulse, a few sea vegetables,


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[Assistant] We're about 90 steps here. 90 steps. Jess, you alright?


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[Assistant] The important part for this bitch, really, is you've got ten sub-recipes here, so each part is very, very, plays an integral part to how the dish eats. Seasoned, layered, it's got acidity, it's got umami, and it's got that fresh sherry balance and that little bit of finishing oil in there.


[User] Please transcribe this text

[Assistant] The thing that really brings it all together is that Sherried Mushroom Consomme, which is so well balanced, seasoned, layered. It's got acidity, it's got umami.


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[Assistant] It's gotta be the consomme. That's a very complex recipe. It's really classical. It's got some great technique in there. You've gotta be sure of what you're doing, but just don't rush it.


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[Assistant] Have you checked all the measurements on this? Did you weigh it when you reduced it down?


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[Assistant] Jess, a little bit behind. A little bit behind. I think there's two, there's two things here. One is getting ready in time, and the other one is how good and how well balanced and how well executed is the whole thing.


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[Assistant] Look after it and care for it like it's the last thing on earth. Because that brings everything together. The rest of the jobs, there's lots to do, lots of care. And this is all about finishing now.


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[Assistant] Yeah, it's setting the challenge at this point and the competition's quite important because, you know, although there's 90 steps and there's 50 ingredients and...


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[Assistant] To pull this off with panache and finesse, you're gonna come out with something that's quite pure.


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[Assistant] Yeah, well I, I really enjoyed watching your work. I thought, you know, you struck me as someone that really was able to work with, obviously it's a very complex recipe, but you were agile and you were tasting and you were adding a little bit and taking it away. So we were very focused and uhm, and really pushed on.


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[Assistant] The tartar's a little bit fine and a bit kinda mushy. It's lacking a little bit of balance.


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[Assistant] It looks like it's been caringly plated. It's delicate tough. It's done with finesse, the marron. It's got an amazing kind of smoky kind of note to it.


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[Assistant] I don't know how she pulled it off because she was at least 20 minutes, 30 minutes behind everyone else.


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[Assistant] Broth was really nice and rich. He really coloured his mushrooms. Yeah.


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[Assistant] I think the broth is excellent. The tartare's a little bit rough.


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[Assistant] It's just some of the execution and balance on the rest of the dish.


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[Assistant] That's the thing, when you go through it, you've got the broth, when you've got one that's a little bit ahead of the other two, and then you've got the whole thing together as an experience in balance and seasoning and texture.


[User] Please transcribe this text

[Assistant] And the way it's put together, you know, for me there's one that stands out and then there's two that are very, very close for different reasons and I think it's going to be very difficult.


[User] Please transcribe this text

[Assistant] Incredible challenge. I mean, that was a tough day, you know. I think you all had ups and downs and, you know, at one stage or another, we weren't sure if you were going to get the dish to the table in time or at least a complete dish.


[User] Please transcribe this text

[Assistant] Yeah, I thought you all did incredibly well. And, you know, you should be really proud. So well done.


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[Assistant] All six of us are good cooks. Whoever I get, it's gonna be a very tough challenge.


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[Assistant] My dish, classic fish and chips. I love fish and chips.


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[Assistant] I've also had TV dinners before. As a police officer in Singapore, doing night shifts,


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[Assistant] When I was working in the police force, this is what we get.


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[Assistant] Flavors, flavors, flavors. Me and Khan are going against each other. It's going to be interesting. It's going to be a real cook-off today.


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[Assistant] I'm a very competitive person. I like this kind of competition. Cooking against someone, one on one kind of a thing. It actually puts me in my game.


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[Assistant] Fish and chips is classic for me. I will go to a fish and chips shop. I always like to have lots of tartar sauce. I love my tartar sauce with fish and chips. So I'm making something similar. My dill and caper sauce. Dill, capers, sour cream, lemon zest, and a little bit of salt.


[User] Please transcribe this text

[Assistant] The dill and caper sauce is ready. So, I'm starting with my pistachio crumb for the dish.


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[Assistant] A crunch element for fish and chips is very important. So...


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[Assistant] I'm julienning the potatoes into thin strips and deep frying them. Even though I have a fondant potato, I felt that you should have a crunchy potato to go with it.


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[Assistant] Kyle has got some amazing feedback. Everything has been positive for him. I am pretty nervous now.


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[Assistant] Uh, we will get sometimes fish and chips, sometimes we will get some rice with curry, so it can be anything. Were there any good ones? Uh, the vegetable curry was not bad.


[User] Please transcribe this text

[Assistant] I'm also getting very good feedback. It's gonna be a very close fight between me and Khan. Whether I've done enough, I'm not sure.


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[Assistant] Khan has done an amazing job, and I'm very lucky to survive.


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[Assistant] Hi, I'm John Green, this is Crash Course English Literature, and this is Romeo and Juliet, written in 1595 or 1596 and often called the greatest love story


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[Assistant] Which, when you think about it, is a very strange thing to say about a play that features, like,


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[Assistant] Yes, that kind. Several people get killed, including Juliet's cousin who is offed by Romeo, and that means Romeo has to flee. Juliet takes a sleeping potion to avoid another marriage, and then Romeo comes back, finds her sleeping, thinks she's dead, kills himself, and then she wakes up and kills herself, and then the families end the feud.


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[Assistant] Yay. That we consider this romance says quite a lot about humans. Mr. Green, Mr. Green, but they love each other so much, you know, it's like his life literally isn't worth living without her. Yes, me from the past, her being a woman that he's known for like a few hundred hours. And yet,


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[Assistant] Every year, thousands of people write to Juliet, care of her hometown of Verona, Italy, and the citizens of Verona write back. You, in fact, when you're in college, will go to Verona and visit all the touristy Romeo and Juliet sites, and that very night, you will be in a Veronese nightclub, and you will meet a girl named Antonia, and you will believe that you really love her, and that it is the kind of love that can last a lifetime. I'm gonna hook up with her? No. At the end of the night, you lean in to kiss her like, and no.


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[Assistant] Unhonest desire, neglecting the authority and advice of parents and friends, attempting all adventures of peril for the attaining of their wished lust.


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[Assistant] Abusing the honorable name of lawful marriage. So Brooke's poem is just an ordinary story about naughty teenagers who receive the standard punishment for their naughtiness, which is of course death. And of course, as you know from watching contemporary horror movies, if you're a woman and you want to live to the end,


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[Assistant] I mean, Romeo and Juliet are obviously hot for each other, but they're also kind of polite about it. I mean, witness the physical distance between them in their most amorous scene. I mean, their most amorous onstage scene. I mean, obviously they do, they do do it. And they use the kind of sacred metaphors that etiquette experts in Shakespeare's day recommended for courtship. I mean, Romeo calls Juliet a holy shrine, and then Juliet welcomes the Fortation by calling him a


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[Assistant] Alright, let's go to the Thought Bubble. So Shakespeare sets the play in Verona, Italy, which isn't a surprise since the source material sets it there as well, and also because Shakespeare set most of his plays away from England. If you're going to talk about morality and values, like individuals' responsibilities to their own interests versus their responsibilities to their families and the larger social order, for instance,


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[Assistant] It's much safer to say it in faraway Italy.


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[Assistant] Romeo and Juliet is a love story, but it's also a political story.


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[Assistant] The Montagues and Capulets consistently ignore the proclamations of the Prince of Verona, and arguably, Romeo's biggest hurdle to marrying Juliet is that the Prince exiles him and promises to execute him should he return to the city. Should you be loyal first to your own feelings, or to your family, or to your faith, or to your Prince?


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[Assistant] These are not just questions of will that hot girl go out with me, they are in fact questions that were central to Elizabethan England. And as the critic Northrop Frye pointed out, whenever Shakespeare wanted to write about the problems of feuding nobles, he either set his plays in the distant past or in a land far, far away.


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[Assistant] It's no coincidence that in Protestant England, much of Romeo and Juliet's tragedy is facilitated by a slippery Catholic friar. The stereotype of Italians as passionate and impulsive goes back a long way to well before Shakespeare, and that helps explain Romeo and Juliet's actions. I mean, would English lovers act like this?


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[Assistant] Probably not. They'd be too busy being pale and avoiding the rain and eating shepherd's pie and whatnot.


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[Assistant] But this is just what those Italians would do. Thanks, Thought Bubble. Okay, let's turn briefly to the play's structure. Romeo and Juliet, you'll be surprised to learn, is a tragedy. And Shakespeare's tragedies follow the same structure first described by Aristotle in the 5th century BCE. Tragedy occurs when a mostly good character or characters of noble extraction hear Romeo and Juliet make an error.


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[Assistant] Getting married so quickly, ignoring the family feud, and are brought low.


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[Assistant] Double suicide. Shakespeare wouldn't have read Aristotle, but he probably would have been familiar with Latin criticism of the poetics. Now I don't want to generalize about Aristotle, and I know that he has a vocal group of supporters among Crash Course commenters, but it is widely known that Aristotle was 100% wrong 100% of the time. If you watched our series on world history, for instance, you'll recall that Aristotle believed that some people were just naturally


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[Assistant] But while this narrative of tragedy that noble people suffer when they act badly isn't actually reflected very often in the real world, it remains a really


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[Assistant] I'm gonna leave you in there, but keep it PG. Dear star-crossed lovers, you go pretty much all the way back in literature. You're very helpful for thinking about, like, fate and free will, but you're also kinda sexy. So if you want to think about free will, but also give people high-quality entertainment,


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[Assistant] In fair Verona where we lay our scene, From ancient grudge break to new mutiny, Where civil blood makes civil


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[Assistant] That line would be iambic pentameter, but something keeps messing it up. Specifically, Romeo's


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[Assistant] And I know that when we first encounter Shakespeare, the language can seem difficult. That's because, unlike French or Italian, English has evolved a lot since the 16th century. Also, Shakespeare was constantly using words in new ways, as in this play, for instance, when he became the first person ever to describe a hot girl as an angel. But the difficulty and the slowness of the reading allows you to pay attention to the genius of Shakespeare's language.


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[Assistant] It's more like translation than reading, but if you stick with it, you will find yourself in Shakespeare's world. Actually, it might help a little to imagine the places they were originally staged, because the Elizabethan Playhouse was very different from theaters of today. There were a few indoor private theaters and a couple more in palaces and at the ends of court, but Shakespeare's company typically performed in large theaters like The Globe.


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[Assistant] Now, I don't know if these thatched roofs inspired Rockmaster Scott and the Dynamic Three to record their hit song, The Roof is on Fire, however,


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[Assistant] The roof was often on fire, particularly when plays necessitated cannons. And as there was limited water and firefighting resources, it was sometimes necessary to let the William Faulkner burn. So if you had the cash for it, you sat in tiered benches in the galleries with a good view of the stage. But if you had less money, you stood in the pit. And you usually stood there for more than three hours. These weren't short plays. Well, except for Macbeth. Ah!


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[Assistant] Ah, I should have said the Scottish play. Romeo and Juliet wasn't performed at the Globe, but probably at a theater called the Curtain, slightly older but otherwise very similar, although on the good side of the River Thames. Shakespeare referred to it as the Wooden O. It was rediscovered earlier this year by archaeologists working in London. Theaters like the Globe and the Curtain were dirty, they probably didn't smell very good, and while cell phones didn't go off in the middle of


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[Assistant] Today you go to the theater and everyone gets quiet when the lights go down, but there were no lights! There also weren't any microphones. There was nothing to focus attention on the stage except the play itself, so people drank and ate.


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[Assistant] Eight and jeered at the actors if they thought their performances were bad. So Romeo and Juliet may be an amazing work of poetry, but it also pandered to the popular tastes of the time. I mean, Renaissance theater wasn't like high art.


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[Assistant] Fate and duty and human frailty. And the idea that something can be both fun and smart still resonates today. I mean, isn't that why you watch Crash Course? And yes, I went there. We are of Shakespearean quality!


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[Assistant] Next week we'll delve further into the themes of Romeo and Juliet and discuss whether it's really love or lust at the heart of their relationship. Thanks for watching, I'll see you then.


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[Assistant] Now that you're familiar with the fundamentals of the JavaScript language, we need to talk about JavaScript releases, or versions, before moving on.


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[Assistant] And we briefly talked about this in the intro video, but now let's go into more depth, because it's really important to know about how JavaScript releases work and how we can use them.


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[Assistant] It's important for your work as a web developer and also because you will see these topics coming up in the developer community all the time. And so you want to be able to understand what's going on.


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[Assistant] And the best way to start understanding JavaScript versions is by looking at the history of JavaScript. So let's do that.


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[Assistant] And let's start at the beginning of the internet itself. So quickly after the internet was invented and the first web browsers were developed, developers wanted to start making websites more interactive. In other words, they needed a programming language for the browser.


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[Assistant] So in 1995, the Netscape Navigator, which by the time was the dominant browser, hired a guy named Brandon Icke to create the very first version of JavaScript in just 10 days.


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[Assistant] It was called Mocha, so not JavaScript yet, but it already had many of the fundamental features that modern JavaScript has today.


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[Assistant] So that's very impressive that he basically created this first version in really just 10 days.


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[Assistant] Then in 1996, Mocha was renamed to LiveScript, which was then again renamed to JavaScript for one simple reason. To attract developers from the hottest language at the time, which was Java.


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[Assistant] So the Java in JavaScript was really just for marketing reasons, because the language itself has basically nothing to do with Java. Now some beginners think that this is the case, but actually no. JavaScript and Java are two completely different languages.


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[Assistant] Also in 1996, Microsoft launched the Internet Explorer, which basically copied JavaScript from Netscape. But they called it JScript for legal reasons, because, well, you actually cannot just go around and copy other people's programming languages.


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[Assistant] Now, what this means is that we now had two very similar but competing languages, which of course is never a good idea in the long run.


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[Assistant] And so with the internet growing like crazy around this time, people realized they needed to standardize JavaScript. So the language was submitted to an independent standard organization called ECMA, which in 1997 released ECMAScript 1 or ES1.


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[Assistant] This was the very first official standard for the JavaScript language. And with this, every browser could now implement the same standard JavaScript.


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[Assistant] In the real world, we usually use the term ECMAScript to refer to the standard, while JavaScript is used when we talk about the language in practice as it's implemented in browsers.


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[Assistant] Now fast forward to 2009, after a lot of complications and disagreements about where the language should be headed, ES5 was released with a lot of great new features.


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[Assistant] And then finally, another six years later, the much-awaited new version ES6 was launched in June 2015. And this was the single biggest update to the language ever.


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[Assistant] So it contained a ton of new exciting features which we will explore throughout this entire course. This was and still is a really big deal for JavaScript and for the whole web developer community.


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[Assistant] Now, you will also see ES6 being called ES2015, which is actually the official name. But most people just call it ES6, and so that's what I'm gonna do here as well.


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[Assistant] And actually the reason for ES6 being called ES2015 officially is that in 2015 ECMAScript changed to an annual release cycle. So right now there's going to be a new release every single year.


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[Assistant] The reason for that is that they prefer to just add a small number of new features per year, instead of shipping a huge new version every couple of years, like it happened with ES6. And so this way, it's gonna be much easier for everyone to keep up to date.


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[Assistant] Now, there is one particularity about JavaScript releases, which is pretty unique for any programming language. And that is backwards compatibility all the way to ES1. So what does that actually mean?


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[Assistant] Well, basically it means that if you were to take some JavaScript code written back in 1997 and put it in a modern browser with a modern JavaScript engine today, it would still work just the same.


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[Assistant] So again, the JavaScript engine that's in our browsers today is able to understand old code written 25 years ago without having to rely on version numbers or anything like that. It just works.


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[Assistant] And it works this way because of the fundamental principle that's baked into the JavaScript language and its development, which is to not break the web.


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[Assistant] This means that there is almost never anything removed from the language, but only added in new versions. And actually, we cannot really call them new versions even, because they do not contain breaking changes like when other languages move to a new version.


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[Assistant] Instead, new versions are always just incremental updates which add new stuff. And so I like to call them releases and not versions.


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[Assistant] The ECMAScript committee who works on updating the language does all this so that old websites basically keep working forever.


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[Assistant] Just imagine they removed some important feature that made a website from 2008 work just fine. If you then wanted to visit that page, it would be broken. And that's why we, fortunately, have to don't break the web principle.


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[Assistant] Now of course this comes with problems, because there are tons of old bugs and weird things in the language.


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[Assistant] Remember that Brendan Eich made the very first version in just 10 days. And no one back then could even imagine what JavaScript would be used for one day.


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[Assistant] The initial goal of JavaScript was just to add some simple dynamics to pages, not to write whole web applications in a browser like we do today.


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[Assistant] But anyway, these bugs and weird quirks in the language have been giving the language a bad reputation among many programmers, who can't really take JavaScript serious because of this.


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[Assistant] But here's the thing. We can actually go around many of this weird stuff by simply learning the modern JavaScript that matters today and just ignore most of the old weird stuff. And so that's exactly what we're going to do in this course.


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[Assistant] So next time your friends start hating on JavaScript, and believe me, this actually happens, then just tell them about the amazing things that you can build with it.


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[Assistant] Okay, but now there is one more thing that we need to talk about here, and that is forwards compatibility.


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[Assistant] So what do you think would happen if we took this totally made up code from the year 2089 and tried to run it in today's browsers?


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[Assistant] Well, you're probably right. It would not work at all. There would be errors left and right and nothing would work. That's why we say that JavaScript is not forwards compatible. Basically because current browsers do not understand code from the future.


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[Assistant] And this actually brings us to our next topic, which is how can we use modern JavaScript today?


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[Assistant] Because browsers that users are using might be old. And there is no forwards compatibility, right? So to answer the question how we can use modern JavaScript today, we need to consider two distinct scenarios. Development and production.


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[Assistant] So the development phase is simply when you're building the site or application on your computer.


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[Assistant] To ensure you can use the latest JavaScript features in this phase, all you have to do is to use the most up-to-date version of the Google Chrome browser. This will then ensure that all the features I show you in this course will work for you as well.


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[Assistant] The second scenario is production, which is when your web application is finished, you deploy it on the internet, and it's then running in your user's browsers. And this is where problems might appear.


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[Assistant] Because this is the part that we actually can't control. We cannot control which browser the user uses. And we also can't assume that all our users always use the latest browsers. Right?


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[Assistant] Now the solution to this problem is to basically convert these modern JavaScript versions back to ES5 using a process called transpiling and also polyfilling.


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[Assistant] We will use a tool called Babel later in the course to transpile our code, but for now, during the course, we won't need that. Again, because you're using the most up-to-date browser during development.


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[Assistant] Transpiling back to ES5 is only necessary after your app is developed and you want to ship it to your users.


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[Assistant] Alright, so now let's take a look at how different JavaScript releases can be used today.


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[Assistant] So first off, ES5 is of course fully supported in all browsers today, all the way down to Internet Explorer 9 from 2011. So we can assume that ES5 is safe to be used at this point, which is the reason why we use it as a target for transpiling.


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[Assistant] Now about the newer releases ES6, ES7, and all the way to ES2020, as of mid 2020, they are actually quite well supported already in all modern browsers. And we usually call all the current versions together ES6+.


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[Assistant] So right now that's from ES6 to ES2020 and basically all together they are the modern JavaScript.


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[Assistant] Now, it's in this modern JavaScript, so in this ES6+, where transpiling comes in, as I mentioned earlier. Again, because it's not safe to assume that all our users are using these modern browsers, and we don't want to break our app for them, right?


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[Assistant] And by the way, if you want to stay up to date with what features are currently supported in which browser, you can check out the ES6 compatibility table. It's really interesting. The link is actually on my resources page on jonas.io.


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[Assistant] Well, because most browsers actually start implementing new features even before they enter the official ECMAScript specification.


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[Assistant] That's possible, because as new features are proposed, they have to go through four stages. Starting with stage one, where they are first submitted, all the way to stage four. At which point they enter the language officially.


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[Assistant] But when a feature is at stage three, browsers can be pretty sure it will eventually pass to stage four. And so they're going to start implementing that feature while still in stage three.


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[Assistant] There is a lot more to be said about this, and actually I find this really fascinating, but I'm gonna stop here. You can find tons of information about this online if you want to learn more. And a great place to start is actually, once more, this compatibility table that's up here on the slide.


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[Assistant] But anyway, as these new features start coming out, I will simply add new videos about them to the course in order to keep it updated. With the annual release cycle, this is now way easier to do, because there will be no drastic changes to the language like ES6 was.


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[Assistant] Okay, and now to finish, let's quickly talk about how versions or releases are taught in this course.


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[Assistant] So as I said earlier, I will teach you modern JavaScript right from the beginning of the course.


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[Assistant] Now, I used to teach this course starting with ES5 and then moving to ES6 in the middle of the course. But now, after a couple of years, it was time to fully move to modern JavaScript. However, it's also super important to learn how some things used to be done before we had this fancy modern JavaScript.


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[Assistant] For example, in this section, I already showed you the modern const and let for variable declarations, but also how we used to use var before. And there will be many more examples like this.


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[Assistant] First, you will better understand how some features in JavaScript actually work behind the scenes. For example, ES6 classes, which hide all the implementation details of object-oriented programming in JavaScript. Also, many tutorials and example code that you will find online are still written in ES5 today.


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[Assistant] Plus, as a developer, in many jobs, you will actually have to work on older code bases. And it's totally possible that that code base might still contain a lot of ES5 code.


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[Assistant] Okay, so I hope that made sense. And that's it for this lecture and for this section. So see you in the next one.


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[Assistant] So I hope that you studied the last lecture really well, so that you really understood what we did there with our foot processor function.


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[Assistant] Now, in JavaScript, there are different ways of writing functions. And each type of function works in a slightly different way. But don't worry, they are still all very similar. So let's find out now.


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[Assistant] So the functions that I showed you in the last lecture are called function declarations. Because we simply use the function keyword to declare a function. A bit like we declare a variable.


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[Assistant] Let's now write another function declaration, and this time a function to calculate an age based on a given birth year.


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[Assistant] So, let's again use the function keyword and we're going to call this one colchH1 and that's because we're going to have another one later.


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[Assistant] So as I said, we want the person's birth year as an input to this function. And what is an input? Well, it's just a parameter in this function. And a parameter, remember, is a bit like a local variable that's only available inside of this function.


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[Assistant] Then the function body with the curly braces, and now the code that we want to create here. So, how do we calculate an h? Well,


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[Assistant] Just like we did before, we take the current year, which once more let's suppose it's 2037, and then minus the person's birth year.


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[Assistant] And then remember to take this value now out of the function, we return it using the return keyword.


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[Assistant] So we calculate the h first and then we return that value. And actually we can simplify this and basically return all in one go. So there's actually no need to store this value here in a variable if all we do is then later return that value.


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[Assistant] So in fact, we can just take this value here, get rid of this, and then simply return the result of this expression here. So basically of this operation.


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[Assistant] Okay, so we're taking the birth year that we're gonna receive, and then use that to calculate the age. And, uh, so once again, this is a generic function, which is then gonna work for any birth year that we give it.


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[Assistant] So of course, let's now call or invoke or execute this function. And again, I can use all of these three words interchangeably. They all mean the same.


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[Assistant] So, cogH1, and then remember to call the function, we use parenthesis, and then we specify the actual value of the parameter, which is called the argument. Remember? So let's say 1991.


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[Assistant] Now some people use the word arguments and parameters as if they were the same.


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[Assistant] And actually that's not a big deal, but to be really precise, the parameter is, again, the kind of placeholder in the function, and the argument is then the actual value that we use to fill in that placeholder that is the parameter.


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[Assistant] Anyway, this will now create a value, right? And the value that this will create is the value that's returned from the cogH function. So basically this returned value. And so, once again, we need to capture or to save that value into a variable. So let's call this one h1.


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[Assistant] And just to make sure that it works, let's quickly check it out in the console.


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[Assistant] And indeed, we get 46, just like we did before.


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[Assistant] Okay? So that is a function declaration. But now, let's create a function expression. So that's the other type of function that exists, and it looks like this.


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[Assistant] Instead of writing a function with the cork age name, we simply write function basically without a name.


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[Assistant] And then we still define the parameter. We still define the function body, which is going to be the same as this one, because we want another corkH function here.


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[Assistant] So we write a function like this, and then what we have to do is to store all of this here into a variable. And that variable will then be the function. So let's call it cogH2.


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[Assistant] Again, we did write the function in a very similar way, but we didn't give it a name here. So it's a function without a name, basically, which is also called an anonymous function.


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[Assistant] So all of this here is basically an expression, and remember that an expression produces a value. And so we use that value and store it into CogH2. And this will then be the function. And I know that sounds very confusing, but it will make sense, trust me.


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[Assistant] Now to call this function, we actually do it in the exact same way.


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[Assistant] And so we should get twice the 46 value here. And yes, indeed.


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[Assistant] So the function expression works the exact same way as the function declaration. So we call it in the same way. We capture the returned value in the same way. And then of course the result is also the same because the function body is the same.


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[Assistant] But it's very important to know that we have these two type of functions in JavaScript. Because in some places we will actually need to write them like this. As you will see as we go through the course.


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[Assistant] So again, this part here that I just highlighted, this function here, is in fact an expression. And remember that expressions produce values. And so we just assign this whole value here then to this variable. And so this variable will then hold this function value basically.


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[Assistant] And one big implication of what I just said, so that this here is just a value, yeaah, is that in fact, in JavaScript, functions are actually just values. So just as a number or a string or a boolean value.


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[Assistant] So a function is not a type, okay, it's not like a string or a number type, but it's also a value. And so if it's a value, we can store it in a variable.


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[Assistant] So just keep this in mind, because it will become very important later when we really dig deep into functions.


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[Assistant] Now besides these technical differences, you might be wondering what is the big deal? So what's the big difference between function declarations and function expressions? Well, the main practical difference is that we can actually call function declarations before they are defined in the code. So let me show that to you.


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[Assistant] So here is the declaration, right? This is the function declaration. And as I just said, we can call them, uh, in the code before they are defined. So now we're calling it first and then defining it later. So let me show you that that still works.


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[Assistant] And indeed we still get the same result. But if we attempt to do the same with the expression,


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[Assistant] Okay, and internally, uh, this happens because of a process called hoisting, but more about that in a future section.


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[Assistant] Okay, for now, just keep in mind that you can call a function declaration before you define it, even though that might not be such a good idea in many cases. But you can do it if necessary.


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[Assistant] Alright, now another question that you might have in your mind is which of the two types of functions should I use when I write my own functions?


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[Assistant] And well, the answer is that oftentimes it's really just a matter of personal preference. And so different developers prefer different formats.


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[Assistant] Personally, I prefer to use function expressions because this then forces me into a nice structure where I have to define all the functions first at the top of the code and only then I can call them.


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[Assistant] So this makes the code a little bit nicer and more structured. I also like to have everything stored in variables. So both values and functions. But again, that is just my own personal preference. And many other developers don't agree with this and prefer to use function declarations.


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[Assistant] So if you also prefer function declarations, that's fine, so just use declarations then. It's absolutely no problem.


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[Assistant] However, even if you prefer one over the other, you still need to know about both the function expressions and function declarations.


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[Assistant] So you cannot just pick one and then forget the other one. Because both have their place in JavaScript. And so it's really important that you know how to use and how to distinguish both function declarations and expressions.


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[Assistant] This is the finale dish and you need to cook like you're in the finale! Because you've only got 30 minutes to go! Come on!


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[Assistant] And today we're gonna be bringing you another great sports lesson.


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[Assistant] I know we have a lot of listeners from Russia, so this is a very popular sport in Russia, Czech Republic.


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[Assistant] And this is actually kind of like the ball that you use in hockey.


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[Assistant] And this is what the players do. This is what they...


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[Assistant] So in basketball you have a ball, in soccer you have a ball, in hockey you have a puck. Okay, our next word.


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[Assistant] So I can say a key game is a really important game.


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[Assistant] Okay. So let's take a look at our last word now. Finals.


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[Assistant] Finals. The finals. So the finals are the last games.


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[Assistant] Okay. For example, in the World Cup in soccer,


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[Assistant] So now we're ready to listen to our dialogue, and it's gonna be a little bit faster than usual.


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[Assistant] So let's take a look at some of the vocabulary that we heard in the dialogue in Language Takeaway.


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[Assistant] It's a noun, exactly. And it's... So in the beginning of a match, the two players will stand face to face. Yes. Right? That's why it's called kind of a face-off.


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[Assistant] Okay, let's take a look at our next word.


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[Assistant] Yeah, it's really interesting because it's different from the way that you would say check or revise, right?


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[Assistant] This is actually kind of a violent move.


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[Assistant] So what do you do? So basically in hockey, you take your body and you hit another person with it.


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[Assistant] With your body, right. You can't use your arms or your legs or your hands. You can only hit them like with your shoulder or your hip, called a hip check.


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[Assistant] Our next word, goalie. Goalie. Goalie. Goalie. A goalie is a person. Right.


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[Assistant] And probably the bravest of the hockey match.


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[Assistant] A goal. Okay, so the goalie prevents the goals. Alright, very interesting. Now, our fourth word is related to goalie.


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[Assistant] It's a noun here. So the goalie makes saves.


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[Assistant] Makes a save, right? Okay, we have some examples so we can understand this form of using save.


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[Assistant] Now let's take a look at our last word, breakaway.


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[Assistant] Okay, so you have two words there that we know already, break.


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[Assistant] He's far away from the other players. Right, right, so he's going away from the other players by himself. Okay, so break away. Alright, so we've looked at a lot of hockey language here, and I think it's time now to listen to our dialogue again. This time we're gonna slow it down a little bit.


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[Assistant] Okay, this dialogue is interesting because we have commentators narrating or describing what's happening.


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[Assistant] Exactly they are, because some actions are happening in that moment, but we notice something a little bit strange.


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[Assistant] Okay, let's listen to this sentence that we previously heard in the dialogue.


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[Assistant] This is because if you notice, the actions are very, very brief. And fast. And fast. And exciting. Exactly. So you don't really have enough time to say, for example, he is shooting.


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[Assistant] Yes. Because it's only one quick action. He shoots the puck very fast.


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[Assistant] Right? Or for example, you wouldn't really say, he is passing.


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[Assistant] Right. It's just one quick action. He takes it and passes it, and the action is finished.