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[Assistant] Looking down at this pan, I'm really proud of the paler I've put up. I was a little bit out of my comfort zone today.


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[Assistant] I had to improvise a bit at the end of my cook, but I think I did get those flavours in there.


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[Assistant] I'm really happy with the colors, the seafood's popping out. I'm proud of what I've put up.


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[Assistant] I, I felt good about working with that fish today and the squid and the prawns, so I'm, I'm excited.


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[Assistant] I like being under pressure because it's when I go, it's, it's now or never. Let's make or break. And I think I perform my, hopefully my best.


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[Assistant] I said to you last week, I was so worried about not having a high in this competition, but when I made that lemon verbena Vacheron of Claire Smith's.


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[Assistant] That was an absolute high. So, I think I can go out with my head held high.


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[Assistant] A new set of skills and a new set of friends and I couldn't ask for much more than that.


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[Assistant] Repair my car, make an appointment.


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[Assistant] Well, Lara, can you start getting started as soon as you can on your fish and your other stuff? Because you just get started on prepping all your fish and everything else.


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[Assistant] I can talk to you about anything, and uhm, I can answer your questions.


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[Assistant] You should have starting soon image in the beginning next time. Oh, okay. Thank you for letting me know. Oh, recommend some books.


[User] Please transcribe this text

[Assistant] So, what else are you cooking in the future? They're so helpful to me.


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[Assistant] So it's pretty good. Um, some salads I can teach you too. Uh, let's see. When will your new drama to be aired?


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[Assistant] You've liked me for more than 10 years. Do you have any tips for studying abroad? Uhh, I can't give any more tips because I've never studied abroad.


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[Assistant] I don't want to sing, actually, because I've been singing for a long time tonight. Rehearsal and show are at the same time, so actually the vocals are a bit tiring.


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[Assistant] I don't know, I just think if you can really listen within, one day you'll know that it's not, if it's not the right thing,


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[Assistant] Anyway, anything that's 濕濕的, anything that's noodle-like, 它就中用. Okay, happy Lun, happy birthday. It's so nice that you get to be older one year. It's a real blessing. I hope this year,


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[Assistant] Once he goes on stage, he's so comfortable that he makes you feel comfortable. Uhm, and he has a very sunshine smile, so I like that about him. It was very nice to see him, and uhm, I got to meet his wife.


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[Assistant] I will start my school two days later, which is a new environment for me. What should I do to relax myself? I am so nervous. Understand that nervous is so normal.


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[Assistant] New environment? Yeah, you don't know what's gonna go on, you don't know what to expect, you don't know who you're gonna meet. It's gonna be nervous. But, uh... And it means, you know...


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[Assistant] But you'll get past it and then all of a sudden you'll be like, oh, it's easy. And then you'll see newcomers and then you'll be like, you'll be like, um, let me help you, you know, so you'll be fine.


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[Assistant] I grew up there. When I was in my most informative, most important year. Uhm, I forgot what my problem was. Damn. I missed it. I left. Sorry. Uhm, oh, here. How's your life now? My life is pretty good. Good enough, right? What else do you want? You know, like uhm, everyone's healthy. You know, my family's all, all, all healthy. Uhm, everyone's in one piece.


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[Assistant] Ups and downs and- or- or times when you're very tired and stuff, then I-


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[Assistant] That's life, right? You just gotta keep going. Uhm.


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[Assistant] You look really tired, my dear. Aw, Stella. Stella. Malaysia Stella.


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[Assistant] Me being here in such a beautiful hotel, like I just thought it was a great opportunity for me to do this. And it makes me happy, so I'm actually not tired. But I did drink coffee at like 6pm. I might not be able to sleep, I hope I will.


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[Assistant] Will you cooperate with Raymond Lam next time? I don't know. How do I know? Can you do a house tour?


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[Assistant] I didn't finish my university because I was 19 and I went to Hong Kong for, for pocket.


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[Assistant] You're gonna have to do it. So just do it. You know? You know what I mean? And then on the side, like, think of something that you really like to do. And then, uhm, brush it up. And do something different. Don't follow people.


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[Assistant] There's too many house tours. I'm not gonna do a house tour. Uh, brr. You have more questions, huh?


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[Assistant] Uuuh, have you thought of a fan meeting in Vancouver? I've never thought of that.


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[Assistant] I think I'm so busy in Vancouver. Vancouver's not a good time for me to have a fan meeting. Uhm...


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[Assistant] Let's see. Is it hard memorizing scripts?


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[Assistant] Good luck. Good luck, uh, Stella. Buh-buh-buh-buh-buh.


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[Assistant] I understand that's a dilemma. That's a hard decision. I think your family loves you so much and they really trust you.


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[Assistant] Like me doing this, please subscribe, click on the notification bell, and I hope you like it. Thank you!


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[Assistant] You've taken this fight before? Yes. Every time I have a chance, I come here and fight one. It's a romantic thing.


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[Assistant] No, no, no. Nor first class either. What? No, no.


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[Assistant] It's mystical, you know, and they develop this sensibility with the plane. There's no Intel inside here. There's no software. They have GPS, but that's about it.


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[Assistant] It's beautiful, you know, they have to sense everything. They know when the sound of the plane is not right. It's just man and machine.


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[Assistant] And uhm, after that the drug trade began and everything with the coca plantations. This climate is good for it? Yeaah, it's very good. Since 1999, there was no police or army force here, so it was just occupied by the FARC.


[User] Please transcribe this text

[Assistant] And then by the paramilitaries who try to... So that's when the real violence began.


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[Assistant] What we say here is that the drug trade just made everything work. There's no judge here. There's a few institutions here. Right.


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[Assistant] Basically, you know that the state is here just because the army is here. So I think here we're gonna make the, the major.


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[Assistant] Around 1,500, 2,000 in the municipality. The FARC were in Minneapolis for 20 years. And they were the central authority here.


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[Assistant] They're providing, uhm, free education.


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[Assistant] The thing is that people think that if you think that drugs should be legalized, you're saying that they're good. No.


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[Assistant] We're not saying that, but we're just getting rid of one problem. The problem that the major has here.


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[Assistant] One is drug addiction and the other is drug trafficking. We can get rid of one. We're not going to get rid of the other. We have to deal with it. Forever.


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[Assistant] The Guajira is a very rugged terrain, but it's desert, uh, there's not that much water.


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[Assistant] So this is really fresh and traditional. So this is breakfast. This is breakfast for them.


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[Assistant] Much better. It's a good end to a fun day.


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[Assistant] Clams. Right. Chibi-chibi, which is a small kind of clam. Uh. Lobster. Fish. Yeaah. Crunch.


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[Assistant] Anything left on your list, Tweep? Anything?


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[Assistant] No imagination? Why can't I be as smart? You're too dumb? Why can't I be as frightening? You're too laughable! What?


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[Assistant] You're obviously a failure at being a villain like you are at everything else. Failure? You think I'm a failure? You not!


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[Assistant] Last of the red-hot villains tricking kids. Just you wait, LB!


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[Assistant] You gotta admit, it's a catchy tune.


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[Assistant] Root stew, you say? That sounds like an interesting dish.


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[Assistant] Hmm. I believe the king has been adversely affected by some, uh, noxious substance that was mixed in his, uh, Gruntleberry juice.


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[Assistant] Your majesty, I took the liberty of examining the King's Gwendelberry Juice. It most assuredly was, uh, poison. But with proper care and a cheerful environment, he should be himself in, uh, uh, no time.


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[Assistant] We're not entirely sure yet. However, I've discovered they infuse some of my, uh, uh, contrivances with special potentiality.


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[Assistant] There's one slight drawback, your highness. The effect of the duplication is of a non-infinite permanency. He means that after a while, the duplicate disappears. Oh dear. But I'm absolutely certain that with a little tinkering, I can make the effect, uh, uh, permanent.


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[Assistant] Would you try? Absolutely, Your Majesty.


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[Assistant] Ah, good morning. Morning. Welcome to a brand new week in the MasterChef kitchen. I'm sure you've, uh, only just started to touch down after the dizzying heights of Legends week. Larissa? Yep. I think you won Rickstein over with your char-grilled cuttlefish.


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[Assistant] You got to cook against Donovan Cook in the immunity challenge. And then, you served your Luxor up to Yoten Otelangi. How does, how does that start your week off?


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[Assistant] You're not really listening to me, are you? You're just thinking about those mystery boxes, which is okay. We understand. Ready to find out?


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[Assistant] We don't even know some of what is going to happen this week. Because this week is Secrets Week.


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[Assistant] That's it. That's it. So simple as. I like it. So take us through it. Let's have a look.


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[Assistant] Yep. A beautifully smooth go. Just pass it around, just so you get a feel for it.


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[Assistant] So what are these dumplings called?


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[Assistant] Ah, Xiaolongbao. Xiaolongbao? Yeah. These little kind of, uhm, almost gelatin-like pieces. So I presume when they get hot, they melt. Correct.


[User] Please transcribe this text

[Assistant] Right, so how many pleats are you going to put in that dumpling? We need at least 18 pleats.


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[Assistant] Now we're looking, they've certainly got bigger. And you can see all of that broth in there.


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[Assistant] And then you get all that lovely broth out. And then you drink the...


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[Assistant] Edward, thank you so much indeed for showing us a little bit of the secret art of making dumplings.


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[Assistant] It's our tea. Dumplings, the filling prawn.


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[Assistant] Should be, because it's dumpling time for the judges. And of course we're looking for the five most impressive looking dishes. Best dish goes into this week's immunity. And the rest of you, today's invention test.


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[Assistant] The winner really is the dumpling skin.


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[Assistant] The broth is absolutely cracking. You know when you have a little honey and lemon when you don't feel very well?


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[Assistant] You know in the boxing game that they say styles make fights.


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[Assistant] So this is going to be an interesting fight, because I love this one too. And I love the thicker skin, and that beautiful chicken broth.


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[Assistant] Well you know what's interesting, because we thought they were going to taste brilliant, but the filling particularly is really quite pasty. So it's just, the texture is just a bit off. How long did you cook them for?


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[Assistant] Great finish to that challenge because out of it we tasted some delicious dumplings.


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[Assistant] These two have voted, they know exactly what they like in two different dishes. Christina. Derek. So it comes down to the two of you. One vote each. It's now up to me.


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[Assistant] Christina. Derek. One vote each. So it's now up to me.


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[Assistant] Christine, are yours fresher, more textural? And I think what Matt loved was the orange, was the cinnamon, was that broth.


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[Assistant] And for Derek, I think what George loved, lots of szechuan, big flavours, big hip. What did you just say? Triple D. Derek's delicious dumplings.


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[Assistant] If you don't cook again today, straight into the immunity challenge where you may.


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[Assistant] For the rest of you though, it's time for this week's invention test. And because this week's all about secrets, today we want you to share


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[Assistant] One of your culinary secrets with us. Could be a secret family recipe. Could be a secret ingredient. Your choice.


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[Assistant] But you have to deliver that idea and deliver us a delicious dish.


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[Assistant] I heard that you've been writing down a recipe. Is that with your mother-in-law's?


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[Assistant] And the parmesan over the top, you can't underestimate how delicious that is.


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[Assistant] Uh, not very delicious squiggly jelly things, but in terms of identifying them as a flavour, almost impossible.


[User] Please transcribe this text

[Assistant] The pistachio ice cream that I thought was going to be the saviour on that dish. If I close my eyes strangely, I can't really taste, uh, pistachio.


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[Assistant] But for three of you, the news isn't quite so good. If I call your name, please step forward. You are in tomorrow's pressure test.


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[Assistant] Leah and Nushka, I'm sorry, but tomorrow one of you will be leaving the competition. See you later guys.


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[Assistant] They were okay, but definitely not as not. Yeah, not as then. And it's all done.


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[Assistant] I've learned so much from this masterclass. Well, I guess one, how to eat dumplings properly, because I didn't know I was supposed to pierce the side before. And two, just the precision that he does them with. You make sure it's all perfect before you start folding.


[User] Please transcribe this text

[Assistant] I'm gonna make, uh, pork and prawn wontons in a Szechuan chili and black vinegar sauce. Traditional, keep it simple.


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[Assistant] First thing I get onto is the dough. Really important, I need to make sure it's soft and that it's rested and I need to get that on straight away.


[User] Please transcribe this text

[Assistant] I'm working at speed, got my dough on, and need to get onto my filling. I've got these beautiful large prawns, peel those, and then put that aside, get onto mincing my pork.


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[Assistant] Definitely not like what we're showing today, but... So everybody's watching you now.


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[Assistant] I'm terrified because I got into this competition on dumplings.


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[Assistant] I guess I really need to leave my game today. Uhm, I'm gonna roll out my wontons now.


[User] Please transcribe this text

[Assistant] I've got my dough ready, I've got my meat ready, now I've just got to put it together. We've got, uh, it's a dumpling rolling pin. But...


[User] Please transcribe this text

[Assistant] I've been motoring this whole time, but time's just flown by today. I cooked these off. Nothing splitting. Happy days.


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[Assistant] Really confident in my flavours today. I know that there's lots of fat in those dumplings.


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[Assistant] I've only put four on the plate. I'd love to put eight more, but hey, it's just not enough time to fold.


[User] Please transcribe this text

[Assistant] Are you happy? I'm happy, yes. What's the dish? Pork and prawn wontons. With a black weininger sesh fried sauce.


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[Assistant] I guess I can retain the title of Dumpling Master of the House.


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[Assistant] The blinking response to a sudden loud noise is scientifically termed as the acoustic startle reflex eye blink. It is a protective mechanism we have developed due to evolution.


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[Assistant] In ancient times, we were very vulnerable to attacks. And many a time, the loud sound meant that we were either being attacked or injured by a falling rock. Now, our eyes being extremely sensitive, they needed protection first.


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[Assistant] Hence, whenever an intense noise suddenly reaches our ears, within 3 to 8 milliseconds, a cluster of giant neurons called caudal pontine reticular nucleus gets activated.


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[Assistant] Which eventually activates motoneurons in our brainstem.


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[Assistant] These motor neurons inform the facial nerves and muscles to close our eyes tightly. Thus preventing them from any kind of harm.


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[Assistant] Air mainly consists of gases such as nitrogen and oxygen.


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[Assistant] It is present in our surroundings, lungs, mouth, nose, etc. When we speak, air from our lungs passes through the vocal folds making them vibrate.


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[Assistant] Being lighter, sound travels faster in helium as compared to air.


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[Assistant] Hence, when we inhale helium and try to speak, the sound produced travels faster.


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[Assistant] Now, I bet you that the television will not switch on instantly after you clap.


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[Assistant] Do you know why the sound took more time to reach the television?


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[Assistant] Hence, they vibrate faster, leading to increase in speed of sound.


[User] Please transcribe this text

[Assistant] Now, during winter season, the temperature of air decreases.


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[Assistant] With the decrease in temperature, the kinetic energy of the molecules also decreases.


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[Assistant] As a result, the speed of sound decreases during winter season.


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[Assistant] No, but I can eat cakes and watch a movie at the same time! Alright, now listen.


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[Assistant] Some of them may even associate letters, numbers, or words with colors.


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[Assistant] We don't actually know why this happens, but researchers think that when we are born, we have more connections between the sensory areas of the brain. However, as we mature, most of the connections are blocked or pruned so that we experience the senses separately.


[User] Please transcribe this text

[Assistant] But in some people, these connections don't get pruned efficiently. So they may experience two or more senses simultaneously.


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[Assistant] There's 25 minutes to go. I need to need the door. I need to boil them. I need to get them on a plate.


[User] Please transcribe this text

[Assistant] There's 12 minutes on the clock and, uh, I'm just getting my dumplings in and they need to be there at least 6 to 7 minutes.


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[Assistant] I just want to punch more, um, Asian aromats in there and balance it with some vinegar.


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[Assistant] I take the dumplings out of the pot. They look plump, they look really nice and lovely. And I'm just hoping that they are cooked inside.


[User] Please transcribe this text

[Assistant] Pork and chicken dumplings with chicken broth and Asian almonds.


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[Assistant] I'm making pistachio shortbread with pomegranate and rosewater jelly and pistachio ice cream.


[User] Please transcribe this text

[Assistant] Pistachio paste is a really great ingredient, but it is a bit of a risk because I've never used that before.


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[Assistant] It's not the best ice cream I've ever made, but it's too late to change the plan and to do something else.


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[Assistant] Pistachio shortbread with pomegranate and rose water syrup and pomegranate jelly.


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[Assistant] The big secret is Vegemite. I am putting it in my duck ragu.


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[Assistant] There's Vegemite in it. It's just kind of a faster way to build those kind of umami flavors.


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[Assistant] Having Donovan cook in the MasterChef kitchen was amazing. We've learnt so much from him.


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[Assistant] He can't be, he must be. He can't be, he must be. He can't be ill, he must be tired.


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[Assistant] He can't be here. He must be tired. It can't be my new hat. It must be my old one.


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[Assistant] It can't be my new hat. It must be my old one. She can't be Danish. She must be Swedish.


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[Assistant] She can't be Danish. She must be Swedish. He can't be a dentist. He must be a doctor.


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[Assistant] He can't be a dentist. He must be a doctor. She can't be 40. She must be 50.


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[Assistant] She can't be 40. She must be 50. It can't be the 20th. It must be the 21st.


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[Assistant] It can't be the 20th, it must be the 24th.


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[Assistant] He can't be the youngest, he must be the oldest.


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[Assistant] He can't be the youngest. He must be the oldest. He can't be reading. He must be sleeping.


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[Assistant] He can't be reading, he must be sleeping.


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[Assistant] I'm so happy about that. She's such a great help. She helped Tessa get a pin, so I'm hoping she'll do that again.


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[Assistant] Matt's ketchup is a beautiful sauce. It has notes of smoky and sourness from the tamarind. I'm pairing that with pork and pineapple. I think those flavors would work really well together.


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[Assistant] So I'm making bao buns and I'm making that with crispy pork belly and a pineapple salsa.


[User] Please transcribe this text

[Assistant] The pork belly is in the oven and now I have to get straight onto the dough for the bao bun.


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[Assistant] It's early stage one for making this bowbind. There's still so many steps to go to get it done.


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[Assistant] But the bigger the risk you take, the better result you get, and I'm gonna push myself to get it done. I want that pin so bad.


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[Assistant] Go Larissa! The dish I'm making today is crispy pork belly with a pickled pineapple salad and a baoban.


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[Assistant] The pork belly's in the oven. I'm just about to check my bow buns, so let's just see how they are now. Larry, you need to hustle. I check on my bow bun dough. Oh no.


[User] Please transcribe this text

[Assistant] And it's just not proving properly.


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[Assistant] Oh nice, back up. Good, good, good. My plan B is to make some yoga flatbreads, they're very quick and easy to make. Yeaah, Larry. Thinking smart, I want to get these pins so badly, I want to fight as hard as I can, and if I can just be very smart about it, I have a very good chance.


[User] Please transcribe this text

[Assistant] I'm not 100% happy with the dish, no bad ones, so I'm not too sure how they're gonna react to that.


[User] Please transcribe this text

[Assistant] Crispy pork belly with flatbread, a pickled pineapple salsa and your chutney.


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[Assistant] mutton


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[Assistant] beef, beef cabbage, cabbage


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[Assistant] potato


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[Assistant] wood


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[Assistant] would like


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[Assistant] take one's order size


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[Assistant] bowl one large bowl of


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[Assistant] tofu, tofu meat, meat dumpling, dumpling porridge, porridge


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[Assistant] onion, onion


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[Assistant] fish, fish pancake, pancake


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[Assistant] answer


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[Assistant] different


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[Assistant] cake candle


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[Assistant] blow blow blow out


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[Assistant] Blow out. if


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[Assistant] Will The UK


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[Assistant] The United Kingdom Candy Lucky


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[Assistant] popular


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[Assistant] get popular cut up idea bring good luck to


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[Assistant] The genetic record shows us that all modern humans are descended from a small population of approximately 600 breeding individuals.


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[Assistant] We enter one of the longest, coldest glacial stages on record.


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[Assistant] It looks like four to six potential locations in Africa that would still be supportive of hunter-gatherer populations.


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[Assistant] The genetic record shows us that all modern humans are descended from a small population of approximately 600 breeding individuals.


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[Assistant] This darkish material here is ash from a fireplace.


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[Assistant] And the vast majority of this material is, is burnt shell.


[User] Please transcribe this text

[Assistant] So clearly there was quite a bit of, uh, of cooking of shellfish that was taking place at this, this exact spot. 76,000 years ago. Somebody had a nice shellfish dinner there.


[User] Please transcribe this text

[Assistant] You go out to collect shellfish at the wrong time, you're dead. You have to be able to time your access to the coastline so that you are here when the tides are right to collect those shellfish.


[User] Please transcribe this text

[Assistant] Those are the times that you want to be collecting shellfish. All the shellfish are exposed. So this water, which you see here, is out there at that point where that rock is. So the smart coastal hunter-gatherer knows how to use the moon to signal to them when to come to the coastline to collect the shellfish.


[User] Please transcribe this text

[Assistant] The systematic use of coastal resources does suggest a cognitive complexity.


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[Assistant] This site documents a change in the way that people made stone tools. At the bottom of the sequence, they made stone tools with this rough quartzite material and then right at about 71,000 years ago,


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[Assistant] which occurs just about there in the sequence they make a shift to making stone tools on this silcrete


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[Assistant] panda, panda zoo, zoo


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[Assistant] elephant


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[Assistant] koala lion giraffe animal


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[Assistant] lazy, lazy smart, smart


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[Assistant] Beautiful.


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[Assistant] scary


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[Assistant] Kind of.


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[Assistant] Australia


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[Assistant] Africa


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[Assistant] South Africa


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[Assistant] pet, pet, leg, leg,


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[Assistant] shy shy


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[Assistant] save, save


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[Assistant] symbol, symbol


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[Assistant] Forget.


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[Assistant] place place water water


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[Assistant] Danger. Danger.


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[Assistant] Down, down.


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[Assistant] cut down tree kill


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[Assistant] Kill. Ivory. Over.


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[Assistant] be made of Julie Becky


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[Assistant] Thailand. Thai.


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[Assistant] He wasn't dreaming, officer. I was telling him to drive slowly.


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[Assistant] Well next time you'd better take my advice.


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[Assistant] He wasn't dreaming, officer. I was telling him to drive slowly.


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[Assistant] Well next time, you'd better take my advice.


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[Assistant] At this stage of the game, I know that Turkana Boy is not an ape. He is a very early, true human.


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[Assistant] And so here we have a modern human skull. The faces are very similar to one another, but Turkana Boy's skull is a bit more primitive and has a lower forehead and a much smaller brain capacity.


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[Assistant] Turkana boy and erectus. That's something that if you were to see from a hundred feet away, you'd think, well, there's a...


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[Assistant] Large naked man there, or woman, or you know, but it's a human.


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[Assistant] From what the evidence suggests, I have just always imagined him not knowing what was wrong with him.


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[Assistant] And there's a sadness to it. But ultimately from that comes this immortal being.


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[Assistant] Stone tools represented a momentous change because once you had tools in your hands, all the foods in the world could open up to you. That represented a tremendous survival advantage.


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[Assistant] In the crevices at my feet, there were thousands of fragments of stone from tool making.


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[Assistant] And there were several scars where Homo erectus struck huge flakes.


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[Assistant] We also see evidence that they could recognize flaws. They could see which ones would break if they took them away. So they simply discarded them here. What's amazing about that is you could imagine an early Homo erectus sitting right here making decisions.


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[Assistant] This is a fossil forehead and brow ridge of a Homo erectus. And on the brow ridge, you can see the bite mark of a carnivore. Well this reminds us that these Homo erectus individuals weren't at the top of the food chain.


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[Assistant] For Korean Americans, according to the stereotype anyway, it used to be that you grew up to be a doctor, a lawyer, an engineer. There were a specific set of rules and expectations.


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[Assistant] Thanks to some remarkably bad Koreans though, things are beginning to change. I went to one year of law school and I walked out. So you're a bad Korean? I'm a bad Korean.


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[Assistant] Roy Choi is a second generation Korean American. He lives in Los Angeles. He's the owner, operator of four groundbreaking and much loved food trucks. Among the first to harness the strange and terrible powers of social media to alert customers to where to find delicious food.


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[Assistant] When the Los Angeles riots happened in 1992, Roy was 22 years old. And this plaza's rooftop played a central role for Koreans defending their town. But let's back up a bit.


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[Assistant] After the Immigration Act of 1965, thousands of Koreans began arriving in LA.


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[Assistant] The first to arrive were mostly middle class, college educated, hoping to make a lateral move into American society. But unless you had a medical or engineering degree, that turned out to be tough.


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[Assistant] They found work as merchants, store owners, open liquor stores, groceries, massage studios, dry cleaners.


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[Assistant] They did that in an area that was, as it's called, underserved.


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[Assistant] In April of that year, they were acquitted. For me, it was a holy shit, I never saw that coming moment. For African Americans, it was a somewhat ruder surprise. To say people were angry would be an understatement.


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[Assistant] The LAPD were completely unprepared for what happened next.


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[Assistant] Where did the forces of law and order set up their perimeter? Not here.


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[Assistant] Koreatown was left to its own devices.


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[Assistant] The official borders are 3rd Street on the north end, Olympic Boulevard to the south, Vermont Avenue in the east, and Western Avenue to the west. That's three square miles, left pretty much to burn or fend for itself.


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[Assistant] This rooftop quickly became the command post for rapidly improvised Korean defense forces.


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[Assistant] They armed themselves, set up crude but effective command and control, communication and patrols.


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[Assistant] Only a quarter of Korean-owned businesses survived, either destroyed outright during the riots or abandoned afterwards by owners who felt the entire underpinning of their contract with America had shifted.


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[Assistant] Yet today Koreatown is bigger and better and forever changed by what happened in 1992.


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[Assistant] Dongyeol Jang, however, is as unwaveringly old school as you get.


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[Assistant] Roy and I sit down with Roy Kim, whose grandfather opened the place in 1978.


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[Assistant] Like most Korean restaurants at the time, you didn't mess with the original. Ever. And like most Korean father-son relationships, you obeyed dad's wishes no matter what.


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[Assistant] We start with banshan. All those delicious little freebie plates of pickles, preserves, kimchi, a spicy squid snack or two. No banshan, no meal.


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[Assistant] Korean parents? Well, let's just say they veered towards the strict. Moms and dads were not, shall we say, conflicted about corporal punishment. I love that you both immediately recognized this.


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[Assistant] That's beautiful. Roast gooey, thin sliced ribeye.


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[Assistant] And bulgogi. Thinly sliced fat marbled beef. Barbecued. Table size.


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[Assistant] And this, kimchi bulgogi bokkeumbap. Basically, kimchi fried rice, but it fries into the pan like paella, or so many great rice dishes, where that outer layer of crispy stuff is just the best.


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[Assistant] What do you do if you're a locavore in LA? You look around.


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[Assistant] What's local and delicious, artisanal and authentic, and as iconically LA as it gets? If you're Roy Choi, you see tacos.


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[Assistant] And with Kogi Truck, Roy Choi brought one of the first great mutation mashups of Korean and Mexican to the people.


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[Assistant] What started as one truck became four trucks and three brick and mortar restaurants to go with them.


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[Assistant] Roy trained at the Culinary Institute of America and interned at Le Bernardin in New York City. He runs his trucks like you'd expect of someone with that background.


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[Assistant] Every lunch shift and every evening, the truck's locations are sent out over Twitter. The locations change every day, and people flock, quickly, to find them, as the lines can get long. Very long.


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[Assistant] Across town in Venice is A-Frame, Roy's first brick and mortar.


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[Assistant] It's heavily influenced by local takes on Hawaiian cooking. Not that you'd necessarily notice. Every dish designed to be eaten with the hands. What's good? The baby back ribs are air dried, braised, then breaded and fried.


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[Assistant] Ling cod tacos treated like shawarma. Beer can crackling chicken. It's brined rotisserie that air dried like pickled duck, then fried.


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[Assistant] Meanwhile, not too far away on Sartell, a Kogi truck pulls up, stops, reverses back to the corner.


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[Assistant] Before the awning is even up, there's already a line. Hungry people have been waiting in cars around the corner ever since the Twitter announcement 30 minutes ago.


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[Assistant] Double Caramelized Korean BBQ Short Rib on Fresh Corn Tortilla with Salsa Roja, Cilantro Onion Lime Relish, and a Napa Cabbage Romaine Slaw in a Chili Soy Vinaigrette.


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[Assistant] Why should you be excited about food trucks? Because they allow creative chefs like Roy, without a lot of money, to start creating and selling their stuff, introducing themselves to the world, without having to gather up a million dollars or credulous partners. And they're affordable. They're democratic.


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[Assistant] Look, how do I put this? Good Korean kids grow up to be doctors, lawyers, or engineers goes the story. There are expectations. But,


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[Assistant] What if you're a bad Korean? What if you were Korean American and you just didn't give a-


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[Assistant] What if you looked around, asked yourself, who am I, who am I supposed to be, where do I fit in society, and were unsatisfied with the answers you were getting?


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[Assistant] What if you were an insanely talented artist and a small startup company called Facebook asked you to do some murals in their offices and they paid you with stock and you became ridiculously wealthy and you still didn't give a f- Well then, you might be David Cho.


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[Assistant] I wanna know, you were on record, you said, you know, the young people are looking to follow your road to success, your advice is, whatever you do, don't


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[Assistant] Standing tall and prominent amongst the many Asian and Central American restaurants in the community, One Place holds an unexpectedly cherished position in the collective memories of many second generation Korean Americans.


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[Assistant] I am personally unfamiliar with the Sizzler brand. Though I know it by name, but never have I managed to actually cross its doors. Thank you.


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[Assistant] This is a judgment-free zone, where there are no mistakes. A world to explore incongruous combinations without shame or guilt. Free of criticism from snarkologists. Because there are no snarkologists at Sizzler.


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[Assistant] Something Dave Cho and Roy Choi have in common is that they may be Korean-American, but they are also very much creatures of L.A.


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[Assistant] And what is LA? LA is Mexican, Central American, Filipino, Vietnamese, Thai, Samoan, Bangladeshi.


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[Assistant] Everybody has left their mark, continues to shape the town, determine its character.


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[Assistant] K-Town exists right upside its Latino neighbors, and I guess it's natural that both Cho and Choi identify very much with Mexican street culture.


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[Assistant] Estevan Oriol is a photographer, chronicler of everything iconic at the crossroads of hip hop, design, tattooing, fashion, and lowriding.


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[Assistant] We're seeing a crossover with the food.


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[Assistant] Ideal lowriding is about getting appreciated by the people who best appreciate the traditions and techniques. The getting it right. For that, you head to East LA.


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[Assistant] It's a slow moving piece of art. And you treat the car like a piece of art. Acutely aware of the dangers. Cops for whom you are a target. Potholes. Other cars.


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[Assistant] Within the borders of Koreatown, it's not just Koreans. There are new arrivals every day.


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[Assistant] Here at Sawada, step right in for some curry goat, samosas, tandoori chicken.


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[Assistant] Oh yea, and this. Lowry fish curry with no small amount of chilies.


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[Assistant] A few blocks over, the iconic Filipino fast food chain, Jollibee's. Laugh all you want, but ask any Filipino. They love this drive through mutation for specialties like this fried spam sandwich thing. But it's the desserts where it gets really crazy.


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[Assistant] Oh, look at that. What is, what, what is that? It's a hollow-hollow. Oh yeaah. Hollow-hollow. Dig deep and you hit delicious stratas of red beans, white beans, and chickpeas. Cubes of red and green jello, young white coconut, shaved ice, and is that flan? It makes no goddamn sense at all. I love it.


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[Assistant] Part of every Pinoy Filipinos life. Halo, halo. Nutsy, man. I gotta take a picture of that. It's oddly beautiful.


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[Assistant] He may be a Korean gone bad, but Dave Cho still tries best he can to be a good son.


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[Assistant] He bought them this house in Los Feliz and visits for family meals often.


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[Assistant] The Chos are devout Christians, which is not unusual in the Korean community, but they are unusual in that they're both artists of a sort. Jane treats the house like an ongoing art project, drawing sunglasses on family pictures, stapling angels to Dave's paintings that have hung in the White House,


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[Assistant] Getting crazy with the glue gun, adorning wreaths with Happy Meal toys, sticker bombing the kitchen with birds, cows, spaceships piloted by her three boys.


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[Assistant] Japchae, vermicelli noodles with shiitake mushrooms and vegetables. Avocado egg rolls, fried squid and shrimps. Potato pancake.


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[Assistant] Often at the Cho House, there's a few Mexican dishes sprinkled in as well. It is always a great meal, I can tell you that. Thanks mom, this is delicious.


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[Assistant] During the riots of 92, Jim and Jane Cho worked as real estate agents and property managers, so the destruction in Koreatown had a direct impact on their lives.


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[Assistant] The shows watched from home as the chaos unfolded on TV.


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[Assistant] After the riots, Jim wrote a letter to the editor that was published in the LA Times.


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[Assistant] To take a peek into the dark heart of the Korean psyche, maybe it helps to get familiar with Han. It's a concept that for non-Koreans can be difficult to fully grasp.


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[Assistant] Wow, I mean, it's been described to be in a way that made us sound benign. This is a burning, uh, sense of injustice, desiedgment, and desire for revenge.


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[Assistant] Main drag of K-Town. Another mini-mall among many.


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[Assistant] Myungin Dumplings, where they serve a mix between Korean and Chinese. Each plate handmade to order, my friends. Opened in 2007 on Olympic Boulevard,


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[Assistant] It's run by Yoo Jin, a Korean by way of Shenyang province in China.


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[Assistant] And mandu. Smaller with thinner dumpling skins. Served with red chili paste.


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[Assistant] So, would this be classically post-drinking food or pre-drinking food?


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[Assistant] If that sign does not sing to you, then we cannot be friends.


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[Assistant] I'm not Asian. I'm a white boy from the suburb, but I noticed something over time in my K-Town adventure. Similar anecdotes, you might say. You know, they've done this quite a bit, so they came up with a new one. I was very aware that all my Korean friends, no matter how creative or successful, seem strangely haunted by something, but I never knew this.


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[Assistant] What the hell that's about, I can only guess.


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[Assistant] Pretty much any Korean you meet anywhere, you can take it for granted they like food. That they're passionate about food. Particularly their food. Which of all the immigrant cuisines has probably been messed with the least.


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[Assistant] Unlike many other new arrivals, Koreans seem to have been the most unwilling to accommodate Western tastes. Maybe that's why it took us so much time to love this stuff.


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[Assistant] Beverly Tofu House, like so many of K-Town's finer establishments, is tucked away in the corner of a strip mall.


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[Assistant] Sundubu is the thing to get. A fiery, tongue searing, ass burning tofu soup that'll make you forget every bad thing you ever thought about tofu.


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[Assistant] Koreans can well remember when nobody was interested in their food. Now it's confusingly okuram.


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[Assistant] Must be strange for the owners who've just been doing what they've been doing for years.


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[Assistant] What does it mean to be Korean-American? Does one create one's own world? I don't know that I'm any smarter about that now than when I first came to K-Town in the middle of the night and discovered a strange and fabulous and delicious slice of America I'd never known was there. But I'm trying to figure it out.


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[Assistant] He said that he, he told me that he, I'm tired.


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[Assistant] I'm tired. What did he say? What did he tell you?


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[Assistant] What did he say? What did he tell you? He said that he was tired. He told me that he was tired. He said that he was tired. He told me that he was tired. I'm reading. I'm reading. What did she say? What did she tell you?


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[Assistant] What did she say? What did she tell you? She said that she was reading. She told me that she was reading. She said that she was reading. She told me that she was reading. We want our dinner. We want our dinner. What did they say? What did they tell you?


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[Assistant] What did they say? What did they tell you? They said that they wanted their dinner. They told me that they wanted their dinner. They said that they wanted their dinner. They told me that they wanted their dinner. I've finished my homework.


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[Assistant] I've finished my homework. What did he say? What did he tell you?


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[Assistant] What did he say? What did he tell you? He said that he had finished his homework


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[Assistant] We see the launching of the career that ultimately led to homo sapiens.


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[Assistant] Lucy was terribly important because she was really an amalgam of different characteristics of ape and human.


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[Assistant] And I gently tapped it with my sneaker, and this is what fell out of the ground. And it is the, this is your, the top end of your shin bone.


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[Assistant] So the kneecap would sit right in here, and very close by, in two pieces, I found this bone, and when you put them together, and you see how they move and articulate,


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[Assistant] It has all the hallmarks of, uh, of an upright person.


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[Assistant] This is Lucy's pelvis. And, uh, in a, and you can see how different the chimpanzee is. And the reorientation of these, these hip bones.


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[Assistant] In a, in a chimp they're facing straight forward.


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[Assistant] So here's, this is, this is what everybody's sitting on in their living room right now. So they're not identical.


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[Assistant] But clearly these two resemble each other much more closely, right? Then either one of these resembles the pelvis of an ape.


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[Assistant] post post office office


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[Assistant] post office police


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[Assistant] police station hotel restaurant bank


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[Assistant] hospital, hospital street, street


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[Assistant] pay, pay


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[Assistant] payphone


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[Assistant] near, near, across,


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[Assistant] across, across from, across from front, front


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[Assistant] in front of


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[Assistant] behind, behind town, town around, around


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[Assistant] Turn right. Turn left.


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[Assistant] crossing neighborhood


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[Assistant] spend


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[Assistant] spend time


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[Assistant] climb


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[Assistant] often


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[Assistant] sunshine


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[Assistant] Enjoy Enjoy


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[Assistant] Enjoy reading!


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[Assistant] easily easily money money


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[Assistant] It's just a very simple idea that the rate of change in DNA sequences is more or less constant over time. And that's an extraordinarily powerful concept because it means that you have a way of determining when two species last shared a common ancestor.


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[Assistant] Hello. I'm Gill at www.engvid.com, and today's lesson is on irregular past tenses. Okay? And in particular, irregular past


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[Assistant] Participals, okay, of irregular verbs. So, let me just show you some examples to make it clearer what I mean. Okay.


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[Assistant] What we're doing, we're looking at three different tenses to show how the verb changes. So, the present simple of the verb, then the past simple, and then when we use the present perfect,


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[Assistant] That's when you have to use the past participle. And what happens is sometimes it's the same for both the past simple and the present perfect, but with other verbs.


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[Assistant] It's different. So, I just have two examples here to show you. One verb where it's the


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[Assistant] And one verb where it's different, just to illustrate. And then in the second part of the lesson,


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[Assistant] We will have a list of two separate sets of verbs, and I will test you on your knowledge of the past participles of those, and they're listed under same


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[Assistant] And different, just to clarify which ones stay the same, which ones are different. Okay. So, let's have a look at some examples and then it should all become clearer. So, first of all, this is the present simple. I catch a cold every winter.


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[Assistant] Every winter, I... Achoo! I'm sneezing. Oh, terrible. Every winter, I catch a cold.


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[Assistant] So, for something that happens regularly, that is one way.


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[Assistant] That we use the present simple when something happens regularly. Every, every winter I catch a cold. So the verb is to catch. Okay?


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[Assistant] So then, if we put it into the past tense, the past simple, and we say last month, I caught a cold last month. Okay? So, caught is the irregular past simple form of the verb to catch. I caught a cold


[User] Please transcribe this text

[Assistant] Last month. I caught a cold last month, but I'm much better now.


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[Assistant] That sort of idea. Okay. So, then the third example here is using the present perfect, which involves using this word, have as an auxiliary, as an extra verb. So, I have caught another cold.


[User] Please transcribe this text

[Assistant] Oh dear, I only had a cold. I caught a cold last month, and now I have caught another cold.


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[Assistant] That's one cold after another, so this is in the more recent past.


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[Assistant] The present perfect using have, I have caught another cold, um, meaning just recently.


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[Assistant] So, you can see here that court...


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[Assistant] It stays the same. It's the same. So, it's an example where the past simple and the present perfect stay the same.


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[Assistant] But let's have a look now at an example where there's a change and where they're different. Okay? So, back to the present simple again, and the verb is to write, which is an irregular verb. So, I write to my cousin once a year. I have a cousin who is not on email and it makes it rather


[User] Please transcribe this text

[Assistant] inconvenient to keep in touch with her.


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[Assistant] Writing letters and putting them in the post, I find a terrible, uh,


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[Assistant] Job these days, I'm so used to using email for everybody, but I have a cousin.


[User] Please transcribe this text

[Assistant] So, uhm, I have to write a letter to her. I write to my cousin once a year.


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[Assistant] Okay, so again, that's the... Using the present simple for a regular action every... Once a year.


[User] Please transcribe this text

[Assistant] Is the regular action I write. Okay, so then if we move to the past simple, last week I wrote to my cousin.


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[Assistant] Last week, so that's the past simple. So, the form there for the past simple is rote, from right to rote, but then if we use the present perfect,


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[Assistant] Using the auxiliary half.


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[Assistant] Today, I have written to my cousin.


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[Assistant] So, recent past, it's a completed action. I have


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[Assistant] Written, thank goodness I've got that letter written and posted.


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[Assistant] And it's gone now, so that's a job done for the year. So, I have written... So, you can see there that this form is not the same.


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[Assistant] They're the same here. I caught, I have caught, but with right, I wrote, I have written.


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[Assistant] So, you can see how past simple.


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[Assistant] And present perfect with different verbs, sometimes they stay the same, other times they're different. Okay.


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[Assistant] So, let's move on to the second part of the lesson, and we'll have a look at two lists of verbs, and I will test you on your knowledge of the past participles.


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[Assistant] Okay, so let's have a look at these, which are the verbs which stay the same in the past simple and the present perfect.


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[Assistant] And I will just write that form in, but just to give you an opportunity first, uh, to think


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[Assistant] So, to send, I send in the present.


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[Assistant] Yesterday I sent. It's always useful to think of some words like yesterday or last week, I to help you to form the simple past tense. Okay. Right, so make, the verb to make. Yesterday I


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[Assistant] Made. Okay, so these are all irregular, so they're not going to be, uhm, with e-d on the end, they're going to be different. Sometimes it means that the consonant changes, like from make k to d, d to t. Sometimes a vowel will change from one vowel letter to another. So, let's carry on. I pay


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[Assistant] Paid, so that changes from an A to an I, and then with a D added. Okay?


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[Assistant] Next one, to say. Today I say, yesterday I


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[Assistant] Said, so that's pronounced said, not said. This is pronounced paid, but that's not pronounced said. Paid,


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[Assistant] Said, so there's a different pronunciation there.


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[Assistant] Okay, good. Next one. To think, today I think, yesterday I...


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[Assistant] O-u-g-h-t often appears in English words. I thought, I thought, I think, I thought.


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[Assistant] And of course, with the present perfect, you would say, I have sent, I have made, I have paid, I have said, I have thought, so it stays the same in the present perfect. Okay? Let's carry on.


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[Assistant] I stand, today I stand here in front of a camera.


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[Assistant] So, from A to OO, and we lose the N. Stand, stood, and I have stood as well. Okay. Buy, today I buy some oranges. Yesterday I


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[Assistant] I bought, so it's a bit like thought. Thought, bought. Okay?


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[Assistant] Next one, tell. I tell, I tell my friends something today, yesterday I...


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[Assistant] Told. So the e changes to o.


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[Assistant] Two L's change to one L and we add a D. Tell, told, and also I have told. Just the same. Okay?


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[Assistant] Bring, I bring, yesterday I...


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[Assistant] Another one of those, brought. We have thought, bought, brought. Okay?


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[Assistant] Right, next column. Lose. I lose. I lose my keys all the time. Yesterday I


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[Assistant] And then I, I have lost, I have lost my keys again. I lost, I have lost.


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[Assistant] Stays the same. Okay, to have. Today I have something. I have, uhm, a bottle of water.


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[Assistant] And also with the present perfect, I have had, have had.


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[Assistant] So the verb to have appears twice like that.


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[Assistant] To sell. Today I sell my car. Yesterday I


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[Assistant] I sold and then...


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[Assistant] A week later I might say to a friend, I have sold my car. Okay?


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[Assistant] Today I meet, yesterday I


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[Assistant] Met, so one e rather than two. Yesterday, I met somebody famous, and then I can say, I have met that famous person. I have met.


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[Assistant] Okay. Sit. Today I sit. Yesterday I


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[Assistant] Today I find my keys. I lost them now, I find them. Yesterday I...


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[Assistant] In a strange place, in the fridge. What were they doing in the fridge? I found my keys in the fridge.


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[Assistant] Okay? So, find, found, have found.


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[Assistant] Leave. I leave. I leave. Yesterday I...


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[Assistant] Left, left. Okay? And I have left.


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[Assistant] Next one, hear. I hear something. I hear something. What do I hear? Yesterday I...


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[Assistant] Heard, so the vowel sound changes, ear, uh, hear, heard.


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[Assistant] It's spelt h-e-a-r plus a d, but the vowel sound changes. I hear, I heard, and I have heard.


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[Assistant] Right, and finally for this one, before we move on to the different ones, teach. I teach English. Yesterday I


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[Assistant] I taught, I taught French yesterday. I didn't really, but today I teach English. Yesterday I taught French. I have taught English for many years. Okay? Teach, taught, have taught.


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[Assistant] Okay, so those are all the ones that stay the same, and now let's have a look at the ones that change in the past participle.


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[Assistant] Okay, so let's have a look at the verbs that change from the past simple.


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[Assistant] To the present perfect using have. So, here are some examples. So, forget today, I forget. Yesterday, I


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[Assistant] Forgot, so e changes to o, I forgot. And oh dear, I have


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[Assistant] Forgotten, forgotten. Okay? So that's where it changes.


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[Assistant] In the present perfect. I have forgotten. Right. Next one. I give, today I give, yesterday I


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[Assistant] I gave with an A, I to A, I gave yesterday, and I have


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[Assistant] Given, so it's back to give with an N on the end. I gave, I have given.


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[Assistant] I knew, so O to E. I knew. Yesterday, I knew. And I have, if you're thinking of a friend,


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[Assistant] You met 20 years ago. I have uhm my friend for 20 years. I have


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[Assistant] So it goes from I to A to U. I sing, I sang, I have sung.


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[Assistant] Next one, eat. I eat bread every day. Yesterday I


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[Assistant] Et, this is a funny one, the way it's pronounced. I et or some people say ate. It could be either.


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[Assistant] It's a bit like this again, but with a bit of extra added.


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[Assistant] Eaten, I have eaten something, and it's made me feel, ooh, ill. So, eat, ate, eaten. Next one, the verb, the important verb to be,


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[Assistant] Of course, this is going to change depending on the person you're using, but I am.


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[Assistant] So, it's back to be with another en on the end. So, that's quite different. Was, were, been. I have been. We have been. Okay? The verb to do. I do. Yesterday I


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[Assistant] Do, did, done. I have done. Right, next one. Take. Today I take, yesterday I


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[Assistant] Back to take, again, taken. So, often this one goes back to looking more similar to the first one. Take, took, taken.


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[Assistant] Today I ring, yesterday I...


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[Assistant] Rang my friend, and I have...


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[Assistant] Wrong. Ring, rang, rung. I have rung.


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[Assistant] Okay, next one. Drive. Today I drive to work. Yesterday I


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[Assistant] Drove to work. I drove. And I have dr... Driven. Back again to the I, drive, driven. Drive, drove, have driven.


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[Assistant] Okay, next one, break.


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[Assistant] Broke and I have, this time it stays very similar.


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[Assistant] Broken, broken with an N on the end. Okay, next one.


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[Assistant] Broke, broken, speak, spoke, spoken. Some of them.


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[Assistant] Uh, are very similar. You can see similarities in the way they change. Okay. Okay, run. I run every day. Yesterday I


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[Assistant] Run, so run, it's back to the same. Here, I have run.


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[Assistant] Okay, next one, see. I see. Yesterday I...


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[Assistant] I saw, it's a bit different, aw, saw, and I have...


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[Assistant] Seen, so it's back to C with an N added. And then finally, drink, I drink, yesterday I


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[Assistant] Drank with an A, and I have...


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[Assistant] Drunk, drink, drank, drunk. Okay? Right, so.


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[Assistant] I hope that's been a useful overview of these different verbs, irregular verbs, and how some of them change in the past participle when combined with have, and some of them don't change, they stay the same.


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[Assistant] And do the quiz there to test your knowledge on this, and thank you for watching.


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[Assistant] Best. Chapter 4. Secret Formulas.


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[Assistant] When the other students went to bed that night, Wukong stayed awake.


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[Assistant] At three o'clock in the morning, he crept quietly through the dark temple. He entered Saboti's room.


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[Assistant] As the monkey listened to his teacher's words, powerful light filled the room.


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[Assistant] Now Wukong knew how to live forever.


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[Assistant] For the next few years, Wukong meditated and practiced the secret formulas.


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[Assistant] Soon his mind and body were powerful, and he could change shape or size.


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[Assistant] Said the student. Wukong stood up.


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[Assistant] He muttered a quick spell and made a sign with his hands. Suddenly, Zack! The monkey was gone!


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[Assistant] He shouted. Everyone stopped cheering. Wukong quickly turned back into himself. Saboti's eyes flashed with anger.


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[Assistant] He yelled. So Bodhi waited for the other students to leave.


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[Assistant] I'm sorry, said Wukong. Bye. Saboti kept talking.


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[Assistant] Wukong hung his head. Goodbye, Master.


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[Assistant] After a short journey, Wukong arrived at the fruits and flower mountain.


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[Assistant] Last week, my four-year-old daughter, Sally, was invited to a children's party. I decided to take her by train. Sally was very excited because she had never traveled on a train before. She sat near the window.


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[Assistant] A middle-aged lady got on the train and sat opposite Sally. Hello, little girl, she said. Sally did not answer, but looked at her curiously. The lady was dressed in a blue coat and a large funny hat. After the train had left the station,


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[Assistant] She put away her compact and smiled kindly. But you are still ugly, Sally said. Sally was amused, but I was very embarrassed.


[User] Please transcribe this text

[Assistant] Last week, my four-year-old daughter, Sally, was invited to a children's party. I decided to take her by train. Sally was very excited because she had never traveled on a train before.


[User] Please transcribe this text

[Assistant] A middle-aged lady got on the train and sat opposite Sally. Hello, little girl, she said. Sally did not answer, but looked at her curiously. The lady was dressed in a blue coat and a large funny hat. After the train had left the station,


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[Assistant] She put away her compact and smiled kindly. But you are still ugly, Sally said. Sally was amused, but I was very embarrassed.


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[Assistant] They're delicious. In my prized possession, those little...


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[Assistant] He's a dandy. He's a dandy. A Sunday dandy. Last time I did, I did 2 tartes, les pralines roses and the Linzer torte. I made a crème caramel. I made salade d'orange au rhum. Alright. Vieux rhum. I made les pruneaux au vin rouge. Right. With the crème fraiche. And then the huge cheese tart that was about like 15 kinds of cheese. Right.


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[Assistant] There you go, Canadian caviar. Sturgeon, Acadian caviar.


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[Assistant] So, uh, tell me about the great Canadian rail system. It's purely emotional. Really? There's nothing rational about it.


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[Assistant] I mean, it's like the old cruise ships are, you transport your comfort, you know?


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[Assistant] Which is kinda cool in our day and age. Comes back to service, doesn't it?


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[Assistant] More for less is the next best thing to something for nothing.


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[Assistant] Algorithms, big data, the cloud, are giving us more for less. Are we heading toward a friction-free utopia?


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[Assistant] Or toward a nightmare of surveillance. I don't know. My interest is in the present. And I'd like to ...


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[Assistant] Both the promise and the danger of efficiency, like the humble potato.


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[Assistant] The potato originated in the Andes, and it spread to Europe from the ancient Inca. The potato is a masterpiece of balanced nutrition. And it had some very powerful friends. King Frederick the Great of Prussia was the first enthusiast.


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[Assistant] He believed that the potato could help increase the population of healthy Prussians. And the more healthy Prussians, the more healthy Prussian soldiers.


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[Assistant] But he came to enjoy it. He thought they were making him a healthier person. And so when he was released, he took it on himself to spread the potato to friends. And he had some powerful friends. Benjamin Franklin advised him to hold a banquet


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[Assistant] At which every dish included potatoes. And Franklin was a guest of honor.


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[Assistant] Even the king and queen of France were persuaded.


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[Assistant] To wear potatoes, the, uh, potato flowers, pardon me. Uh, the king, uh, the king wore


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[Assistant] Potato flower in his lapel and the queen wore a potato flower in her hair. That was a truly great public relations idea. But there was a catch. The potato was too efficient for Europe's good. In Ireland, it seemed a miracle. Potatoes flourished, the population grew. But there was a hidden risk.


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[Assistant] Ireland's potatoes were genetically identical. They were a very efficient breed called the lumper.


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[Assistant] From South America, that affected one potato would affect them all.


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[Assistant] The problems of efficiency today are less drastic, but more chronic. They can also prolong the evils that they were intended to solve. Take the electronic medical record. It seemed to be the answer to the problem of doctors' handwriting, and it had the benefit of providing much better data for treatments.


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[Assistant] In practice instead, it has meant much more electronic paperwork, and physicians are now complaining that they have less rather than more time to see patients individually.


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[Assistant] Efficiency also bites back with false positives. Hospitals have hundreds of devices registering alarms. Too often, they're a crying wolf. It takes time to rule those out, and that time results in fatigue, stress and, once more, the neglect of the problems of real patients. There are also false positives in pattern recognition.


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[Assistant] So precious time is required to eliminate misidentification. False negatives are a problem, too.


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[Assistant] Algorithms can learn a lot fast, but they can tell us only about the past. So many future classics get bad reviews, like Moby Dick.


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[Assistant] Or are turned down by multiple publishers, like the Harry Potter series. It can be wasteful to try to avoid all waste.


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[Assistant] This piece could fire a shell every four seconds. That wasn't so unusual, but what was really brilliant was that because of the recoil mechanism,


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[Assistant] It could return to the exact same position without having to be re-aimed. So the effective rate of firing was drastically increased. Now this seemed to be a way for France to defeat Germany the next time they fought.


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[Assistant] Predictably, the Germans were working on something very similar. So when the First World War broke out, the result was the trench warfare that lasted longer than anybody had expected. A technology that was designed to shorten war prolonged it.


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[Assistant] The really difficult inventions are the physical and chemical ones. They mean bigger risks.


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[Assistant] They may be losing out because hardware is hard. It's much harder to scale up a physical or chemical invention than it is a software-based invention.


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[Assistant] Think of batteries. Lithium-ion batteries in portable devices and electric cars are based on a 30-year-old principle. How many smartphone batteries today will last a full day on a single charge? Yes, hardware is hard.


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[Assistant] It took over 20 years for the patent on the principle of dry photocopying by Chester Carlson in 1938 to result in


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[Assistant] Had to go through what most corporations would never have tolerated. There was one failure after another, and one of the special problems was fire.


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[Assistant] In fact, when the 914 was finally released, it still had ...


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[Assistant] A device that it was called a scorch eliminator, but actually it was a small fire extinguisher built in.


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[Assistant] My answer to all these questions is inspired in efficiency. Data and measurement are essential, but they are not enough.


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[Assistant] Let's leave room for human intuition and human skills. There are seven facets of inspired inefficiency.


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[Assistant] First, take the scenic route. Say yes to serendipity. Wrong turns can be productive.


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[Assistant] I was approaching a toll bridge crossing the Great River and the toll collector said I could not turn back.


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[Assistant] So I paid my 50 cents, that's all it was at the time, and I was in Muscatine, Iowa.


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[Assistant] I had barely heard of Muscatine, but it proved to be a fascinating place. Muscatine had some of the world's richest muscle beds. A century ago, a third of the world's buttons were produced in Muscatine, 1.5 billion a year.


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[Assistant] The last plants have closed now, but there is still a museum of the pearl button industry that's one of the most unusual in the world.


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[Assistant] But buttons were only the beginning. This is the house in Muscatine, where China's future president stayed in 1986 as a member of an agricultural delegation. It is now the Sino-US Friendship House, and it's a pilgrimage site for Chinese tourists. How could I have foreseen that?


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[Assistant] Sometimes it can be more efficient to do things the hard way. Consider the internet of things. It's wonderful to be able to control lights, set the thermostat, even vacuum the room.


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[Assistant] Without leaving one seat, but medical research has shown that actually fidgeting, getting up, walking around is one of the best things you can do for your heart. It's good for the heart and the waistline. Third,


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[Assistant] Monetize your mistakes. Weight forms can be created by imaginative development of accidents. Tad Leske, an architect of the Metropolitan Opera at Lincoln Center, was working on a sketch, and some white ink fell on the drawing. Other people might just have


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[Assistant] Throwing it away, but Lesky was inspired to produce a starburst chandelier that was probably the most notable of its kind of the 20th century. Fourth, sometimes try the hard way. It can be more efficient to be less fluent.


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[Assistant] Psychologists call this desirable difficulty. Taking detailed notes with a keyboard would seem to be the best way to grasp what a lecturer is saying, to be able to review it verbatim.


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[Assistant] However, studies have shown that when we have to abbreviate, when we have to summarize what a speaker is saying, when we're taking notes with a pen or a pencil on paper,


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[Assistant] We are processing that information. We're making that our own and we are learning much more actively than when we had just, when we were just transcribing what was being said.


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[Assistant] Get security through diversity. Monoculture can be deadly. Remember the potato? It was efficient until it wasn't. Diversity applies to organizations, too.


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[Assistant] And it's useful sometimes in screening employees, but remember, the environment is constantly changing.


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[Assistant] So we need to supplement whatever the algorithm tells us by an intuition and by looking for people with various backgrounds and various outlooks. Six, achieve safety through redundancy in human skills.


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[Assistant] Why did two 737 MAX aircraft crash? We still don't know the full story. But we know how to prevent future tragedies. We need multiple independent systems. If one fails, then the others can override it.


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[Assistant] We also need skilled operators to come to the rescue and that means constant training. Seventh, be rationally extravagant.


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[Assistant] Thomas Edison was a pioneer of the film industry as well as of camera technology. Nobody has done more for efficiency than Thomas Edison. But his cost-cutting broke down.


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[Assistant] His manager hired a so-called efficiency engineer who advised him to save money by ...


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[Assistant] Using more of the film stock that he shot, having fewer retakes. Well, Edison was a genius, but he didn't understand the new rules of feature films. And ...


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[Assistant] The fact that failure was becoming the price of success.


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[Assistant] They were superb dramatists, and Stroheim was also a memorable actor.


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[Assistant] But they couldn't live within their budgets, so that was not sustainable. It was Irving Thalberg


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[Assistant] A former secretary with intuitive genius who achieved rational extravagance, first at Universal and then at MGM, becoming the ideal of the Hollywood producer. Summing up, to be truly efficient, we need optimal inefficiency. The shortest path may be a curve rather than a straight line. Charles Darwin understood that.


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[Assistant] When he encountered a tough problem, he made a circuit of a trail, the sandwalk that he built behind his house.


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[Assistant] A productive path can be physical, like Darwin's, or a virtual one.


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[Assistant] Or an unforeseen detour from a path we had laid out.


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[Assistant] Too much efficiency can weaken itself, but a bit of inspired inefficiency can strengthen it. Sometimes the best way to move forward is to follow a circle. Thank you.


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[Assistant] We tried to fight him but he was too powerful. He stole most of our things and kidnapped many of us.


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[Assistant] Who is he? Where does he live? He is called the Demon of Chaos.


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[Assistant] He came from the north. Wait here!


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[Assistant] Yes, let me introduce him to you. His name is Carlos. We're gonna get married next week.


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[Assistant] Here's another report about Karen Marsh. Listen. Karen Marsh, the latest. At her London hotel today.


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[Assistant] Miss Marsh told reporters she might retire. She said she couldn't make up her mind.


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[Assistant] Yes, let me introduce him to you. His name is Carlos. We're gonna get married next week.


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[Assistant] Here's another report about Karen Marsh. Listen. Karen Marsh, the latest. At her London hotel today.


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[Assistant] Miss Marsh told reporters she might retire. She said she couldn't make up her mind.


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[Assistant] Feeling very excited, privileged, thankful to you, thankful to everybody because I think the team played a huge part.


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[Assistant] Oh, look at their name on there. Oh, it's so cute. Oh, well, they're matching lips.


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[Assistant] The dessert for this challenge is a vanilla bean panna cotta with vinaigrette, figs and honeycomb.


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[Assistant] There is a bit of risk having to set a panna cotta in such a short amount of time, but I'm really working hard to make sure it's perfect.


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[Assistant] I want a tight deadline. This panna cotta needs to set straight away. Once it's in the mould, it will set quicker in the fridge.


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[Assistant] Bit of pressure there. Italians are so passionate about their food. And if we do anything wrong or offensive, it could get us in trouble. Four, four times 12 is 48, yeah?


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[Assistant] So that makes up 40. Careful getting them out then. And now I'm gonna get onto the honeycomb.


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[Assistant] There's a lot of pressure on making this dessert look absolutely beautiful on the plate.


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[Assistant] Careful not doing it too, uh, too long because that's a mouth. Trying to get 40 panna cottas out at the same time is absolutely ridiculous. I need all hands on deck. We need to get these panna cottas out now.


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[Assistant] So this is an amount of honeycomb we want, yeaah. So if you get like a small amount. Okay, vinaigrette is ready. Thank you.


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[Assistant] Perhaps we can ask the sage Erlang to capture him, said Guan Yin.


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[Assistant] Sun Wukong is the monkey who was born from a rock 300 years ago. I don't know how he became so powerful.


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[Assistant] It's taking quite a bit. Uh, scampi shells are tougher than, uh, like an ordinary prawn shell though they look like a prawn.


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[Assistant] The Peach Festival is tomorrow, said the Queen.


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[Assistant] Go to the peach garden now and pick plenty of ripe peaches.


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[Assistant] That's ridiculous. We should have beaten them up.


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[Assistant] I won't cause any more trouble for the Jade Emperor.


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[Assistant] I was traveling west with a monk to get scriptures from Buddha.


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[Assistant] With the country's best nonners in their corners, both teams delivered some bellissimo dishes. Elegant sophistication.


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[Assistant] From the city to the sea and across this great sunshine state.


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[Assistant] Alright guys, here's how it's gonna work. You all taste the same thing at the same time.


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[Assistant] And then write down what you think it is. The first four that get it wrong go into round two.


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[Assistant] Right guys, blindfolds off. Write down your answer.


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[Assistant] A little clue, this one's not an ingredient. It's a dish.


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[Assistant] It wasn't. It's not fried rice. It wasn't. It's pad thai. Ah. Please join Joe. You're in round two.


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[Assistant] That's right. I think safe and perfect. You've got to meet the two together, please. Shall we get the first dish in? Yeah.


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[Assistant] I really love it. I think it's, it's just packed full of flavour and salty caramel, star anise, and a really buttery shortbread, um, you know, sweet pastry. That is fabulous.


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[Assistant] For me the, the sambal, it's not my big problem here. My problem is the fact that, take the time to prepare the head properly.


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[Assistant] You've removed all the legs, which are the bits that we all want to eat, uhm, and you haven't cleaned it correctly.


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[Assistant] For putting yourself out there, coming on this crazy adventure and cooking some delicious food.


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[Assistant] And the three of us can't wait, can't wait to pop past your place for one of those fancy craft beers and delicious food. It's, it's a tangible dream, man. It really is. All right. But for now, sorry, Carl, it's time to say goodbye.


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[Assistant] Journey to the West, Chapter 14, A Promise to Protect.


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[Assistant] The Tang monk took a step back. Was this strange monkey telling the truth?


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[Assistant] The Tang monk relaxed. He looked at the rocks.


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[Assistant] He pushed aside shrubs and brambles and pulled himself over large boulders


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[Assistant] Said Wukong. The monk took another step back.


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[Assistant] He gasped as the entire mountain rose into the air.


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[Assistant] Wukan stood under the mountain, holding it up with his hands.


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[Assistant] He jumped out and the mountain crashed down behind him


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[Assistant] The Tang monk rode the horse as Wukong walked. The monkey told the monk about himself.


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[Assistant] He quickly changed into a tiger. The Tang Monk Goat.


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[Assistant] The monkey's body grew so big that his head reached the clouds.


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[Assistant] And I can become tiny, said Wukong.


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[Assistant] The two traveled farther until they saw a group of men blocking the road.


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[Assistant] wheel letter


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[Assistant] Really, this beach is what made Noosa. I've been a regular at the Noosa Food and Wine Festival since 2004. We love it. It's a food lover's paradise.


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[Assistant] So, what are you doing today? When you're Surfside in Australia, there's really only one way to cook and that is obviously on a barbie.


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[Assistant] Today, you are gonna be far out of flames, not just for the three of us, but for hundreds of guests.


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[Assistant] Because this is the biggest challenge you've probably faced so far.


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[Assistant] To help you, we've invited two very special friends along to just guide you.


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[Assistant] Matt, Elena, welcome and congratulations, Elena. Got married and...


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[Assistant] Now mate, you chose to have your first restaurant up here in beautiful Noosa. When did you first start coming up here?


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[Assistant] So Joe, in terms of where you are, you've almost done your prawns. The meat smells fantastic. You're in a really good place. And just make sure every element is there. You know what these team challenges are like. Tiny details. Difference between... Yeaah.


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[Assistant] How fantastic. The Noosa Serve Club full to the gunnels with punters and the food coming from the green and the blue team looks brilliant.


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[Assistant] I reckon that combination, that's, um, the best thing we've eaten in Queensland so far from the comparison.


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[Assistant] Those prawns actually split, do they split all those prawns? They have, but they've barbecued them. So they went to all the trouble of splitting the prawns, the green team, and they've barbecued them together. So it'll be interesting to see how they taste.


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[Assistant] Really lovely, well-balanced dish, and in fact, for me, the green team have done a great job, apart from one glaring error, and that's killing the pause.


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[Assistant] We asked you to put on a barbecue for 300 Nusa Locals and we are so happy because that food was fantastic.


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[Assistant] We honestly think that was the best food we've seen.


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[Assistant] And you know what happens to the losing team into tomorrow's elimination.


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[Assistant] Lamb eye fillet with smoked tahini yoghurt, onion marmalade and jus.


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[Assistant] Fresh ricotta and pine nut ravioli with tomato, basil and parmesan. Thank you, Nick.


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[Assistant] Jeez, that looks good, doesn't it boys? Yeah, it's fantastic.


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[Assistant] Braised pork ribs with corn emulsion and miso pumpkin. Thank you, Nick.


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[Assistant] So Simon, let's get this done. Come on you. I'm really excited about the green team's menu today.


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[Assistant] For our sides, we're doing pickled eggplant with mushrooms and a pineapple sunshine salad.


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[Assistant] I'm in charge of plating the prawn dish, and as they're coming off the barbecue, they're quite closed off and I'm just having a bit of trouble trying to open them up as they're meant to be butterflied.


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[Assistant] Hopefully they'll still be able to soak up some of that ginger vinaigrette.


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[Assistant] Right guys, once you've been shown how to make the dish, you'll head across town to the joinery in West End where you'll make it.


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[Assistant] You're going to have two and a half hours to prep the dish. We'll be judging you on how closely your dish resembles Shannon's, both in taste and of course presentation. Whoever brings us a dish that's least like Shannon's will be going home.


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[Assistant] Right guys, time to head into Montrachet with Shannon. We'll see you over in the joinery. Off you go. Good luck guys.


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[Assistant] Guys, you still got a lot to do. You need to get that mousse out of the mould. You need to obviously spray it. There's so much to do. It's gonna be down to the wire. Yes?


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[Assistant] I'm sure you've done some really difficult things in your life.


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[Assistant] It's an incredible effort. What I'm getting is really fruity passion fruit, a sponge that's cooked properly, a mousse that's light, a sorbet that's, that's, that's well executed as well.


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[Assistant] That's a delicious dessert now. A really, really good job. So, let's get the next dish in.


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[Assistant] There's a definite difference, isn't there, in terms of the closest to...


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[Assistant] Who do you speak to when you get to phone home? Who's the person you want to speak to first?


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[Assistant] I think it's not even about balance, Matt, there's a problem with ratios. Look at that, it's like...