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[Assistant] What? No rainbow water? Oh, I paid a bundle for this incredible device, and now I have nothing. Nothing. My apologies, Professor. I'm afraid I got carried away.


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[Assistant] When it comes to legends, few measure up to this great chef.


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[Assistant] She was the first woman in the UK to win three Michelin stars, which she held for ten years straight while running Gordon Ramsay's flagship restaurant.


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[Assistant] Since then, she's opened up her own restaurant, which has been awarded two Michelin stars.


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[Assistant] She was chosen to cater Harry and Megan's wedding. Please welcome.


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[Assistant] Cooks, listen up. Two and a half hours to go. Don't take your foot off that pressure. Kill pressure with more pressure. Two and a half hours. Let's go. Come on.


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[Assistant] Guys listen up, make sure you read that last page to your recipe, so you know exactly where each of your elements need to be, things that need to be in the fridge, things that need to be on your bench, ready for service.


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[Assistant] The flavor of the jelly, even though you had to sort of melt it down and redo it, it's actually quite nice.


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[Assistant] Yeah, agree. I think that what I'm getting is that those slices are thinner.


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[Assistant] This is just minute little details, I think, as a first attempt. It's a tasty dessert.


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[Assistant] There's no disaster here. It's really nice.


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[Assistant] This man helped redefine fine dining. Getting their hands on it. Please welcome the legend, that is...


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[Assistant] It's AumSum Time. Why do some people have a fear of flying?


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[Assistant] Oh, stop bluffing. When airplanes fly at higher altitudes, the air pressure inside the airplane is more than the air pressure outside. Hence, the cabin slightly expands, thus creating stress which flows through the cabin's material.


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[Assistant] Now, when the windows were square or rectangular, this dress caused tension to build up at the corners of square windows. This tension produced cracks in the cabin, thus leading to crashes. Oh. So sad.


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[Assistant] Hence, this design flaw was corrected by making windows oval.


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[Assistant] What happens if a plant is struck by lightning? It will start glowing like a disco ball.


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[Assistant] No! Lightning is a massive flow of charge which carries thousands of volts of electric current.


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[Assistant] Yeah dude, it is really terrifying!


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[Assistant] Now, many times airplanes get caught in a heavy lightning storm. However, airplanes are designed to handle the lightning strikes.


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[Assistant] Eventually it exits off through another extremity such as tail.


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[Assistant] Why does airplane food taste bad? I don't know. Wait, I'll explain. Our ability to perceive taste is affected by a few factors such as humidity, air pressure, etc.


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[Assistant] This makes the air in the airplane quite dry.


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[Assistant] Also, to maintain the air pressure inside and outside the airplane, the air pressure inside it is decreased. Decreased air pressure and dry air dries our nose and mouth.


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[Assistant] Dry nose cannot properly smell odors.


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[Assistant] Yea dude, I'm not able to smell the burger. Now, smell of food helps us to understand the flavor and ingredients of the food.


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[Assistant] Also, dry mouth reduces the sensitivity of our taste buds. As a result, we cannot perceive the taste of food properly.


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[Assistant] You'll guess in the order that you're standing in. That means, Simon, you'll be first. When it's your turn to come up, you'll have a look, you'll pick a number. Once you've made a choice, you're locked in. You can smell, you can touch, and you can taste the ingredient, then make your decision on what it is. Right, let's do it.


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[Assistant] Simon, Kristina, Anushka, congratulations. The three of you are safe. Head up to the gantry.


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[Assistant] Which is great. I like it. Uhm, you know, and, and do the, we'll do all the flavors go together, 100%. Yeah. Uhm, you've just got to pull out all stops. Go for it and come on, just get it done now.


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[Assistant] Bit nervous. What's it like to know that you're cooking for your Tamil Talangi?


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[Assistant] Well that's no question about it. She walked in this morning, looked a little bit defeated, but she has stood up and given us a plate of deliciousness. So great start. Let's get the next contestant in.


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[Assistant] Right, let's get the final dish in. Good luck mate. Thanks guys.


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[Assistant] Uhm, we know from the way you made that mashed potato, it's gonna be glue.


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[Assistant] Let's cut to the chase. Like, you know, as well as we do, that dish wasn't up to standard.


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[Assistant] It's also the home of Ned Kelly's armour from the siege of Glenrye.


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[Assistant] There are photographs, music scores, diaries, letters, and one of the reasons why I love coming here.


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[Assistant] The most amazing collection of menus.


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[Assistant] In fact, there are thousands of them, from the dining rooms of grand ships that arrived here, from racing carnivals, from society balls, and of course, state receptions.


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[Assistant] On your way and you pass menus from two of the most famous state dinners ever held in this great state.


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[Assistant] The first was held for Edward Prince of Wales. They would go on to become Edward VIII, May 1920.


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[Assistant] And the second was on the occasion of the Queen's state visit in 1954. Your job today is really, really simple.


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[Assistant] But you're not just cooking for us. You're also cooking for 80 people.


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[Assistant] And these are people that probably spent their fair share of time right here.


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[Assistant] Wow. Well here's the entree from the Burgundy team. Whiting in a buttered grapefruit sauce with a herb salad.


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[Assistant] Oh my. Look at that. Finally the purple team's on tray. I mean, almost a complete, uh, course cycle behind. But, you know, this Whiting with wilted spinach, a Dilber Blanc and caviar, it looks super retro.


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[Assistant] Everything on this plate is trying to balance the intense richness of that ganache-like parfait. The freshness of the grapes, fantastic.


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[Assistant] Well, for the burgundy teams, Bomb Alaska. Almond, coffee and cherry. Smell of burnt sugar.


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[Assistant] Last time challenge, you put up some of the very best food you've ever seen in a challenge of that style. But today, not so successful.


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[Assistant] So, let's see how you went.


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[Assistant] Let's just go straight into ideas. When we get down into the kitchen we start planning our menu straight away.


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[Assistant] Kyle has a really clear idea of some of the dishes that he wants to get started on, so I'm feeling pretty confident.


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[Assistant] It's so hectic in this kitchen, so we're all trying not to lose our heads, but I think he's keeping it together really well.


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[Assistant] Plating up for service is something that I've never done before, but I'm having a blast up here, especially with the three other boys. You good, Joe? Yeah, man. You good, mate? Looks beautiful. The meat looks amazing.


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[Assistant] It looks like a piece of art right there on the plate. I'm so happy with it. I can't believe that we managed to pull it off.


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[Assistant] I never took it personally, but when I saw that, uhm, on the bands, I was like, oh my god.


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[Assistant] Hey! Wake up! Wake up! There's someone lying on our back lawn!


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[Assistant] You're among friends. You certainly are.


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[Assistant] What is it, Mr. Holbeinly? Does dinner have something to do with your message? It is my message!


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[Assistant] Thank you, Prince Aaron, and Princess Aruzia. We're pleased to be here.


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[Assistant] I don't think that matters, Princess. The good spirit of everyone in your kingdom is plain to see, and that's what counts.


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[Assistant] Hand stop Getang Raiders from stealing food from the kingdom.


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[Assistant] We can't figure out how the Getangs avoid the king's soldiers or who's giving them secret information. We hope you'll join us for the adventures of Teddy Ruxpin.


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[Assistant] I mean, at home these don't make it off the grill without being eaten.


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[Assistant] So just to confirm, that flower had bicarb as well.


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[Assistant] So in there, just to confirm, treacle, sugar and butter. It's that real dark muscovado sugar, which is delicious. Okay.


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[Assistant] Don't adjust your set. This is an English lesson.


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[Assistant] But we're looking today at haiku, which is a Japanese form of poetry, but lots of English poems have been written in the haiku form.


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[Assistant] First of all, I'd like to thank my students, Cooney and Megu, for their help.


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[Assistant] Japanese, I hope it was okay. So, this is a poem about a frog jumping into a pond and making a splash. So, it's a very simple, straightforward scene.


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[Assistant] It's just a description of something in nature, and Haiku is often describing something in nature.


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[Assistant] And you might think, well, why... How is Haiku going to help me learn English? Okay, so uhm, it's a very, very short kind of poem.


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[Assistant] You can see it's three lines, not many words, so it's a manageable, short thing to read every now and then.


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[Assistant] Uh, if you find some on the internet or whatever, and to find if there is a word in there that you don't know, you can look it up and then you've learned a new word.


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[Assistant] With haiku, there is often a philosophical aspect. It's a description of something in nature.


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[Assistant] But there's also there's something there for you to think about. So, uhm, okay, let me just summarise. So, the haiku comes from Japan, originally.


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[Assistant] It started in the 9th century, so that's a long time ago. Uhm, Basho, who wrote this poem


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[Assistant] Lived in the 17th century, and he's very famous as a writer of haiku, and as a poet generally. Okay.


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[Assistant] One of the things about haiku is it always... It's usually in three lines, and the number of syllables is five, seven, five.


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[Assistant] Some poets, some haiku I've read in English don't always follow that number of syllables, but uhm...


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[Assistant] Basically, they're usually three lines very short.


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[Assistant] So, they're very quick and easy to read, and it doesn't take a lot of time to read a haiku and think about it a little bit and maybe learn a new word or two.


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[Assistant] So, let's count the syllables, shall we? Just to be clear what syllables are. So, four, roo, ee, kay, yah. That's five.


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[Assistant] The number of syllables, because rhythm is very important in poetry. Okay?


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[Assistant] So, uhm, now we get onto an English version, and because of copyright rules and all that sort of thing, I decided I would write one of my own.


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[Assistant] So that I can give myself permission to use it in this lesson. Okay.


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[Assistant] So here it is, and I've drawn a tree because that is relevant to the poem.


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[Assistant] So, and you might like to count the syllables just to check that I got it right. So, what do I do now?


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[Assistant] Waving in the breeze. Okay? So, waving is this sort of...


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[Assistant] Thing, the breeze is the wind. The breeze, a breeze is a very


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[Assistant] Small wind, not a very strong wind, just a gentle little wind. Okay, so here's the tree with one leaf left on it.


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[Assistant] So, it's a scene from nature, if you've ever seen a tree with just one leaf left.


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[Assistant] And you're looking and thinking, is that going to be blown off soon, or will it stay there all winter? But apart from being a scene from nature, you might think, well, that's quite philosophical as well, because


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[Assistant] If you relate it to a human person who is feeling alone.


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[Assistant] Like the last leaf on the tree, maybe the last person in their family, uhm, what do I do now? I'm the last leaf on the tree.


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[Assistant] Waving in the breeze. So, it has a kind of philosophical element as well if you start thinking about the deeper meaning of it.


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[Assistant] Okay, so I'm not really a poet, so that just proves that you don't have to be a poet.


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[Assistant] So, I'm going to encourage you to try to write one of your own and just follow the number of syllables. Write one in English and post it in the comments on


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[Assistant] On the engVid website. But before we finish this lesson, I just have one more haiku to show you.


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[Assistant] Uh, written by a friend of mine who has given her permission for us to use.


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[Assistant] Her poem, and it's actually quite a funny one, so you can have humour.


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[Assistant] So, let's have a look at that. Okay, so here is an example of a modern haiku written by my friend Sarah Lawson, who has given us permission to use her poem.


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[Assistant] That's the copyright symbol there to show that it's her copyright, her property.


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[Assistant] And it's quite a humorous poem, it's quite funny, but I probably need to explain a little bit to explain why it's funny.


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[Assistant] So anyway, we're in London here filming, and London is a big city, uh, with a lot of traffic, and there are often traffic jams.


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[Assistant] Very slow, the cars can't move very quickly, they get stuck. So, uh, the first line, a London gridlock, and a gridlock is when the traffic just gets so stuck it can't move.


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[Assistant] If you have crossroads or something and the traffic, they're trying to get through the traffic lights in both directions, and they're just stuck there waiting and waiting for ages. So, that's a gridlock, a London gridlock. But still, the drivers went from tooting to barking.


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[Assistant] Okay, now, if you don't know London, you may not be familiar.


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[Assistant] With these two place names, two-ting, uh, which is in the southwest.


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[Assistant] of London, and barking, which is north-east.


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[Assistant] Okay, so if you're literally going from tooting to barking, you're going from there


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[Assistant] To there, right across London, through the middle and out the other side. So it's a long, long way.


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[Assistant] So, that's the literal meaning. Tooting is a place. Barking is a place.


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[Assistant] In addition to that, there's a double meaning here. Tooting, there is a verb, to toot.


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[Assistant] Toot and it's the kind of word that imitates the sound. So, when you're in a car and you sound the horn, usually


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[Assistant] Press the middle of the steering wheel or something and go... That's tooting. So,


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[Assistant] The double meaning is there's the place called tooting, but there's also the sound and the action, the verb, tooting. The drivers are tooting.


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[Assistant] Okay, making a lot of noise trying to get through. And also, barking is the place, but


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[Assistant] Is also, uhm, it's an idiom.


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[Assistant] For somebody who is going a bit crazy because the full term is barking mad. Okay? So,


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[Assistant] If somebody is barking mad, you imagine them barking like a dog.


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[Assistant] Maybe not literally, but they just say strange things and they do strange things.


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[Assistant] People just use the word barking. He's barking. That man is barking. And it means barking mad.


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[Assistant] You know, very strange person.


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[Assistant] So, that's the double meaning of this line. Uhm, the place... Place is on either side of London, but also they're tooting their horns, and the... The traffic itself, because they can't get where they want to be very quickly, it is driving them mad.


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[Assistant] They're going mad because they can't get through to their destination.


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[Assistant] But I hope... I hope you can see the humour in that.


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[Assistant] So, that's just to show how a haiku can be funny, can be a joke.


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[Assistant] So, again, I'd like to suggest that you give it a try and see if you can write a haiku either


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[Assistant] Well, in your own native language, uh, but also definitely in English. Try to write one in English and


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[Assistant] Post it on the engVid website in the comments section, and that would be a lot of fun to see what you've all written, and for you to all see each other's


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[Assistant] Haikus, so. Okay, so I hope that's been interesting, and uhm...


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[Assistant] There's a quiz. I'm sure there's going to be a quiz on this, so please look for the quiz.


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[Assistant] And, uh, there may be a resource sheet about poetry more generally. So, uhm, that's all for now, so see you again soon. Bye.


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[Assistant] Garden, G A R D E N.


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[Assistant] T L A N T


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[Assistant] Plant, PLANT. PLANT. PLANT.


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[Assistant] That qi shi kou mian zhe O-I-A-O-I-A, qi shi shi you de yi zi.


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[Assistant] E-u-s-h. 拼音法。Eu is 不的拼音。S-h 很像十的拼音。Fa-yin 也很像度十。合起來。


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[Assistant] Grass. Cao. Cao píng. G-R-A-S-S.


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[Assistant] 同样,G2是工人的拼音手字母,我们就可以联想。


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[Assistant] So, grass means grass.


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[Assistant] C-A-C-Q-U-S. C-A-C-Q-D-C-A-T-T.


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[Assistant] Flower, hua, hua duo, F-L-O-W-E-R. F-L-O-W, flow, is niu dou ne yisi.


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[Assistant] Ni Ni, Dai He Hua, Er Ai, Er Wan.


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[Assistant] Nini is lily and lily.


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[Assistant] Mony J-A-S-M-I-N-E.


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[Assistant] So uhm, uh, uh, uh, uh, uh,


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[Assistant] M-I-N-E, my, shi wo de, de yi si.


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[Assistant] Sunflower. Sunflower. Sun. Sun. Sun. Sun. Sun. Sun.


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[Assistant] So, sunflower means sunflowers.


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[Assistant] What a beautiful flower.


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[Assistant] So uhm, uh, uh, uh,


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[Assistant] So uhm, uh, uh, uh, uh,


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[Assistant] It is.


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[Assistant] Hey, that is not the actual position of the star.


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[Assistant] See, I told you. Do you know why this happens? Huh?


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[Assistant] In the earth's atmosphere, the air closer to the earth's surface is denser due to gravity.


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[Assistant] This forms different media of air. The layer of air closer to the Earth's surface forms the denser medium, while the layer of air higher up in the sky forms the rarer medium.


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[Assistant] Why yes precisely. Teddy, how come gimmick always uses such complicated ways of saying simple things? I guess it's just part of being a genius, Grubby. I'll get the basket.


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[Assistant] I'll get the sandwiches. I'll get the picnic blanket. I'll also get the grundleberries and the cake. And the cheese and the crackers and the ice cream. Robbie, you can't take ice cream. It'll melt.


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[Assistant] Oh, well in that case, why don't we eat it right now?


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[Assistant] Mmm, these donuts sure are good. Grubby, you just had ice cream. Yea, but I was afraid the donuts might melt on the way too.


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[Assistant] I don't think it's gravity, gimmick. I think it's bugs. Hey Teddy, what kind of bugs are they? They've got spots on them. Those are ladybugs.


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[Assistant] Well I don't think walking away with all our food is very ladylike.


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[Assistant] Hey Amanda, won't you get a new spot now that we're taking the food to the bug fair?


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[Assistant] Gee, he sure looks strong, even if he does only have six legs.


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[Assistant] But we wound up becoming good friends. What do you need bugs for anyhow, Wully?


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[Assistant] I feel like my old self again. Gee, where did Amanda go?


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[Assistant] Have Gimmick and his pals left yet? Yeah, boss. They went on a... picnic. Excellent! That will give us plenty of time! For what?


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[Assistant] Oh my god, this is crazy. I don't have a clear idea of what I'm cooking. I see those beautiful eggplants and I think


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[Assistant] Boom! I've got an idea. I'm going to cook an eggplant curry.


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[Assistant] Now I need to get onto the eggplant. I slice it up really thinly.


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[Assistant] My chapati dough's ready. My eggplant's grilled. I really need to get on to making the rest of this curry.


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[Assistant] I think I've managed to really toast those spices and the eggplant's soaked up all that tomato juice. It's really beautiful. I would love to go into a round two today. Who knows who the legend is, but I'd love to give it a crack.


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[Assistant] I love the orange juice with the carrots.


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[Assistant] First of all, a fruit is formed from a flower. A flower consists of ovary.


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[Assistant] Ovule, petals, sepals, stamens, etc. Most of these parts are attached to receptacle.


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[Assistant] Now, usually after fertilization, the ovule forms a seed and the ovary swells to form a fruit. Whereas, the remaining parts of the flower fall off.


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[Assistant] Now, a strawberry flower has multiple ovaries. When fertilization occurs, all the ovaries form fruits but they don't swell.


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[Assistant] Instead, the receptacle of the strawberry flower swells to form the red edible part of the strawberry. And the tiny fruits get embedded on the surface of the enlarged receptacle. While the remaining parts fall off.


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[Assistant] Thus, the seeds on the outside of the strawberry are actually tiny fruits, each of which contains a seed.


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[Assistant] But this means we can't change Wooly back to his normal size.


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[Assistant] Oh my, this is a pleasant surprise. I wonder who this could be from. Pity they didn't leave a card.


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[Assistant] He might, Grubby, if you ask him nicely. Do you think it'll work now, gimmick? Oh yeah!


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[Assistant] Thank you. We've been practicing for the Royal Banquet.


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[Assistant] Hmm, you may have a point there, Grubby. I must speak to him about that.


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[Assistant] Yes, farmers are the backbone of the kingdom, especially in these difficult times. We are happy that we could be of help.


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[Assistant] And because of the shortage of food, Getang raids are on the rise.


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[Assistant] Yes, our soldiers try to protect the kingdom, but they can't be everywhere at once. No matter what we do, the Katangs always manage to attack an undefended sector, like that farm back there.


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[Assistant] Teddy, it seems we might have a spy in our midst.


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[Assistant] What's your mother like? She is easy going.


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[Assistant] Someone is lazy if they do not like to work hard or make an effort. What's he like? He is very lazy.


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[Assistant] Interesting. Interesting. If someone or something is interesting, it attracts your attention. What's John like? He is very interesting.


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[Assistant] If someone or something is boring, it does not attract your attention.


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[Assistant] What's Amy like? She is very boring.


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[Assistant] What's your cousin like? What's your cousin like?


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[Assistant] What's your older brother like? What's your older brother like?


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[Assistant] What's John like? What's John like?


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[Assistant] Of course! An excellent tactical decision! Come, there's not a moment to lose!


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[Assistant] Meanwhile, I shall attend to another matter. When we were aloft in the airship, I noticed a gaping hole in our west wall. This could leave us open for another gatang attack.


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[Assistant] Simple. I read the instructions on the arm. It says pull to open secret door.


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[Assistant] Hmm, this is no ordinary hole.


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[Assistant] It's a deliberately constructed passageway.


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[Assistant] To my surprise, that hole I went to investigate was not a hole at all, but rather a tunnel. It led to a chamber that contained this book. It looks very old.


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[Assistant] That's the first clue. You summon me, Your Majesty? Yes, Minstrel. Could you sing the song you sang earlier? Oh, I'm flattered, Your Highness.


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[Assistant] Oh, that's good, cause I kinda like this painting. It says, we are here.


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[Assistant] And it's got a nice picture of a vault, and a moat, and a-


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[Assistant] But not the king's walls. Picky, picky, picky.


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[Assistant] How did a life form of your astounding simplicity ever figure that out?


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[Assistant] I taste Edward's dumpling and it melts in my mouth. It's the best dumpling I've ever eaten.


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[Assistant] When I think of Chinese dumplings, the first flavor combination that comes to my head is orange, cinnamon and star anise. Have you got any vinegar, Joe?


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[Assistant] Hearing Matt and what he just said to me, I'm getting a bit concerned now.


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


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[Assistant] I'm really experimenting in this mystery box, putting these sesame seeds in the wrappers, but I have nothing to lose. I really want this top five position, so I'm gonna go all out.


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[Assistant] At the moment I'm just getting the filling ready for the pork dumping. I'm using pork mince. I'm going to add some vegetables to it. I have a wombok, a carrot, some spring onions.


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


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[Assistant] I need a nice little fresh salad on top to garnish this dish, just to really top it off.


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


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[Assistant] May I feel like I've turned a corner in this competition? I just really hope this is the start of something fresh for me.


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


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[Assistant] When we are embarrassed, ashamed or shy, we blush.


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[Assistant] Blushing is governed by our sympathetic nervous system. Its functioning is not under our control.


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[Assistant] What? I cannot control my own sympathetic nervous system?


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[Assistant] Absolutely. Now, when we are ashamed or shy, it causes us immediate stress. When something causes immediate stress, our sympathetic nervous system considers it as a threat. To defend the threat, this system orders our adrenal glands to release a hormone called adrenaline. Adrenaline speeds up our breathing rate.


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[Assistant] It expands the blood vessel so that more blood and oxygen can be reached to our body parts, thus preparing our body for fight or flight.


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[Assistant] Now, as the blood vessels on our face are very close to our skin surface, they make our face appear red. That is, we blush.


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[Assistant] Also, don't forget to subscribe to our YouTube channel.


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[Assistant] And then in 86 I wrote a letter to Paul Bowles and said I had to meet him and take his picture and he wrote back and he said come and visit. Well I never left.


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[Assistant] The Tangier that I see is Paul Bowles, and I still see it. I still feel it. You can still find the magic.


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[Assistant] If you get nervous when you go in a room and you touch the light switch and the lights don't come on, you shouldn't be in this country.


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[Assistant] So with the help of King Nogbert's carpenters, we fixed the airship and sailed home. But the most important thing to happen at the castle was the discovery of the crystal book. Even though we still have to learn to read it, it's written in a strange ancient language. I wonder what it all means.


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[Assistant] Chapter 1, Bob Characteristics. As we all know,


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[Assistant] I think the fobs are right, gimmick. We've seen colorful fobs all over Grundo.


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[Assistant] Not quite, Grubby. Research means gathering the correct information.


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[Assistant] That's because we haven't started yet. The real research begins when we get to Rainbow Falls. Oh no! Boundaries!


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[Assistant] Something strange is going on. Those bounders are usually working at twigs this time of day.


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[Assistant] Well that's more likely, but it makes me wonder if Tweek isn't at home. Where is he, and what's he up to?


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[Assistant] You're right, Wooly. Maybe we should take the eggs back to Gimmick's house for the night.


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[Assistant] We'll need to find something large enough and soft enough and warm enough to do the job. How large?


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[Assistant] Well, about as large as, uh, a grubby, and about as soft as, uh, grubby, and, uh, just as warm as a grubby.


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[Assistant] So that explains why colorful fobs can be found throughout the land.


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[Assistant] Don't hurry up unless you've got a good reason. There's a natural order for everything.


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[Assistant] When gimmick tries to invent an automatic music machine, we have a new mystery to solve. Why do the crystals glow the way they do?


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[Assistant] Please join us and find out in an upcoming story of the adventures of Teddy Ruxpin.


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[Assistant] Okay, silly. Hi everyone! Welcome.


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[Assistant] So I decided, since my name is called Summ, which means heart, uhm, to draw a heart and draw the name Summ on it. And I've chosen to actually use the


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[Assistant] My food's here! Do you hear the door? My food's here!


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[Assistant] What are your coping ways when you feel like there's 10 years left until you're gonna finish your project?


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[Assistant] Anyways, it was so fun embroidery my first time. My thoughts about it are...


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[Assistant] And I learned that I'm not focused. So now what I have to improve on in life is focus, mental clarity, and uhm,


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[Assistant] Uhm, I wish all of you to have a beautiful heart and just peace and uhm, all the best to everybody! Bye bye!


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[Assistant] Today's going to take place over two rounds. In round one, you'll cook against each other.


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[Assistant] Win, and you go through to round two, where you'll cook against a professional. Beat the professional, and this will be all yours.


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[Assistant] So for today's challenge, you have to choose one of our sources.


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[Assistant] And make a dish that goes with it perfectly. Right guys, come up, have a taste.


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[Assistant] I really love this. This is just sensational. And the idea of taking Gary's sauce and turning it into your own. You've absolutely done there. It's got texture. It's delicious. Really delicious.


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[Assistant] Next up, we'd like to taste Derek's.


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[Assistant] Cause all the, all that sauce in the pressure cooker was delicious, yea?


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[Assistant] When people ask us about the things that we love about MasterChef, obviously it's the people, but then dishes that reference the person. And that's what you've done right here, right now.


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[Assistant] For you, this shell you need to take back, wash, and put it on your mantelpiece at home. As a reminder, the day when Sandeep blew our socks off with deliciousness.


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[Assistant] We're not gonna turn around. We're not gonna have a conversation. Because... It's pretty simple, isn't it?


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[Assistant] You have to choose one of them. What? Okay. That you and the secret chef must feature in their dish. Yeah. Let's find out what you're choosing from.


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[Assistant] Alright, well we know Sandeep's cooking. He's cooking for that immunity ping. We do know he picked lemon that they both have to feature in their dishes. But the frustrating bit, because you two know I hate secrets, who is the chef? It could be...


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[Assistant] Just gorgeous. The corny's delicious and obviously I'm a corn freak. Uhm, I love it. It's a cracking dish.


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[Assistant] Andy, it's been great to have you back in the MasterChef kitchen. I'm sure it was a surreal feeling for you to walk back in here, but also fantastic for you guys to see this man in action.


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[Assistant] Your challenge is to create a four course Italian menu.


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[Assistant] I was always going down to visit Chris down in London, and I could share a bed with Johnny.


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[Assistant] Things happened really quickly after that. Loads of different record companies, the ones that had stonewalled me, they all came back and said, oh, found your demo again. It's amazing.


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[Assistant] We got lots of offers, but it was always going to be Parliament, the home of the Beatles. They had Radiohead, they had...


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[Assistant] I was lucky enough to meet Dave Holmes, and he came on as the US manager. But very quickly, he was just the overall mastermind.


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[Assistant] Our friendship's really changed definitely from the early days.


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[Assistant] First time it was because I got really ill. It was basically exhaustion. I always remember it was the day of the Brit Awards.


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[Assistant] So then I came back, and we made Russian blood to the head.


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[Assistant] When I came back, I was not coming back as a manager. Dave Holmes was doing that much better than I ever could. I was coming back as a bandmate.


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[Assistant] Your mind can go to the worst case scenario.


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[Assistant] I remember it as being a healing time for him and I think he started to smile a bit more around then.


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[Assistant] Their debut album Parachutes has clocked up an incredible 3 million worldwide. Not bad for four lads with an average age of 22.


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[Assistant] I stumbled across, after dropping off my children to school, I stumbled across this beautiful


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[Assistant] With uhm, a cappuccino that I already devoured. Uhm.


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[Assistant] I don't know, I just wanted to shoot another video here talking to you guys. Uhm, I really think it's nice.


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[Assistant] Uhm, anyone, you know, especially I think if you're, if you're a mom, right? So, uhm, it's been a long time since I've actually drove anywhere farther than my home area. So today was quite a nice surprise when, uhm, my friend, uh, asked me out on a friendly date. And, uh, brought me driving.


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[Assistant] More people. Like, there's so many people here. And I'm still in my own little cubicle.


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[Assistant] Uhm, I did have this on before. I wanted to say that I don't know if you guys notice


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[Assistant] Like literally this microphone inside connected to our brains. Do you know how much chatter chatter and


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[Assistant] Overwhelming to hear all this chitter chatter because our brain seems to never stop. I don't know about you, but for me it's always, I could be drinking water.


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[Assistant] And I'm trying to be aware of my thought patterns.


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[Assistant] When any type of thoughts arise and it's out, if I stop and I look at it as an observer or try to, uhm,


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[Assistant] It will not only take over your mental space, but it will take over your body.


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[Assistant] And it makes you feel better as a person because it makes you feel, uhm,


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[Assistant] And the words that come out of your mouth, uhm, really take notice of it.


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[Assistant] Uhm, don't let your words come out in ways that, uhm,


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[Assistant] I really believe in when you, uh,


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[Assistant] And take a deep breath and remember that everything that's happening is actually not that bad.


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[Assistant] I trust in myself that I'll be able to take care of it. Or I trust in my, yeaah, I trust in myself and, uh,


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[Assistant] Uh, so anyways, I just had such a wonderful time just coming out, sitting down and having, I finished my, finished my coffee and boy do I love this. This is so cute.


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[Assistant] And I woke up today kinda feeling like I'm a bit tired. You know, I was making my lunch boxes for my child.


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[Assistant] Art, if you download the app, then it will bring you to a virtual experience. Anyways, you wanna come walk with me?


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[Assistant] Uh, I can't be thankful enough that there are days like this where I suddenly just get to go off on my own and just go for a walk. It's getting chillier here now. Uhm.


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[Assistant] I love wearing long coats, so right now I have my little furry brown coat going on. And, uh, yeaah, just walking around.


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[Assistant] Just want to breathe in everything and just enjoy this moment before I pick up my kids.


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[Assistant] So yea, you scan this, and then afterwards, you look up on the ceiling, and then the ceiling starts to move.


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[Assistant] So anyways, just wanted to say hi again.


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[Assistant] Nothing much. There's a police over there.


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[Assistant] I always swap polices, I don't know why I have like harsh radar for policemen. Not like I'm doing anything wrong, I'm not. It's just I always bump into policemen.


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[Assistant] Which is good, makes me feel safe. That means I'm in a safe place. They're always around me.


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[Assistant] Not like I finished it now, but I'm just letting my soul be free and do what I love.


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[Assistant] I may not be the best speaker ever, but I'm growing up and I'm learning to be me more and more. I stumble across things and I make mistakes.


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[Assistant] I hope you guys have been loving my videos because I've been enjoying it so much just randomly.


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[Assistant] Doing these videos and no, I don't have any planning. Every time I do it, it's just like spontaneous and my friend that's doing it, uh, Karen lab is, you know, just going with me in every.


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[Assistant] Did you like that song? I kinda liked it. I feel like I'm a Disney character in like this beautiful space.


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[Assistant] Whoa, that sounded horrible. Man, is my nose plugged.


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[Assistant] Anyways, that was a kind of nice Disney song, Me Oh Me, you know?


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[Assistant] Homo erectus have a slightly smaller brain, slightly bigger jaw, but it's basically us.


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[Assistant] Here we got Orectus, the first species that looks like us. And I think only cooking can explain the magnitude of this change.


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[Assistant] Now for the first time we had a species that was committed to living on the ground. Because they lose their climbing adaptations. Well, how were they sleeping?


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[Assistant] They had to be able to protect themselves from wild animals.


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[Assistant] These things are compatible with the reduced cost of digestion produced by cooking food. Nothing else is.


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[Assistant] Humans have this wonderfully calm temperament compared to chimpanzees, say. Where did it come from? We were drawn to a common place, the fireplace.


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[Assistant] They had a more forward position of the pumps when they ran.


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[Assistant] I think the answer to that was a very clever set of innovations and that is endurance running and high activity in the middle of the day.


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[Assistant] Quadrupeds can gallop for about 10 to 15 minutes and then they overheat. But hominids can cool down by sweating. They use their entire body like a dog's tongue.


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[Assistant] So if that's the case, then what we see in Indonesia makes sense. It's kind of a body that existed before human bodies became more modern.


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[Assistant] Mark Stoneking asked himself why.


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[Assistant] The answer that seems obvious is that when we had body hair all over our bodies, we had one type of lice. But then we became hairless until we only had hair on our heads and in our pubic region. And so therefore you would have this hairless geographic barrier to contact between the two.


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[Assistant] Because the pubic lice is actually more closely related to gorilla lice. Now how it is our ancestors got pubic lice from gorillas, I wouldn't care to speculate.


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[Assistant] Nonetheless, one needs Gorilla Lice in order to really work this whole thing out.


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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 means that you have a way of determining when two species last shared a common ancestor.


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[Assistant] And just to make sure our hotels were right, that we knew the set of rules of what quarantine meant, checking our passports, blah blah blah blah blah.


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[Assistant] Garbage bin, you know, and stuff like that. And then using toilet paper rolls to color, stick stuff, and make things into cutesy-gootsy little, little beings. Suddenly be able to reflect, to wind down.


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[Assistant] And then I feel uncomfortable after and then it eats me up inside. But I'm, but I'm growing up and I'm learning. I'm learning to set some boundaries. And sometimes I don't set it.


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[Assistant] Right, or what makes you comfortable instead of trying to please other people and living their lives. We only have one life. We need to live our life, not other people's lives. We're not living for other people. We need to live for ourselves. Okay?


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[Assistant] It's just like when you go on an airplane and, and if there's like a...


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[Assistant] Uhm, if you haven't, click on the link to subscribe, click on the notification bell, and uhm, comment below.


[User] Please transcribe this text

[Assistant] All I knew was that this town was going down and no one was showing up.


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[Assistant] This was the command post. From here, you know, you could look and you could see if fires were going on.


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[Assistant] South Central's that way. So you could almost feel it like a tidal wave coming.


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[Assistant] Our parents, our uncles, our families, these stores, this town stays alive.


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[Assistant] And the table side cooking, I think people overlook that a lot. You know, this is like Crepe Suzette, filleting a Dover soul.


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[Assistant] For me, Kogi was always one truck in my mind. But then the lines got big, you know, and it evolved.


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[Assistant] Within our food media landscape, we've romanticized certain compositions of what a great chef and a great kitchen are supposed to look and smell and feel like.


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[Assistant] Twice a day, every day, unless I'm doing something crazy like this. It's kinda like I have a huge Las Vegas hotel, but the hallways are the streets.


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[Assistant] It's a trippy state of romanticism. Like, I'm very hard ass too. Like, you pack your own shit, you get what you get. If you complain, I take the food out of your hands, I give you your money back. But, within those rules, there's a lot of love. There's a lot of care.


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[Assistant] You can get tacos across the street. Korean bibimbap right next door. And then get goat stew. You can pray to Muhammad or Buddha.


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[Assistant] Decisions, decisions. Here we go. Uh, we'll take one aloha burger and then one spam little big bite. Uh, let's do a halo-halo. That's it.


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[Assistant] Yeah, you can fast food. It's fast food, but it's made by like, it was just a single family owned restaurant.


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[Assistant] They're different because of the ingredients we couldn't find, but never thinking about pleasing the American palate, just to make ourselves happy.


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[Assistant] You know, I wouldn't have to explain myself if I just said I was a CPA. Right. Never.


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[Assistant] I think we should actually look to our proud ancestry and how we evolved in East Africa and say, that's how we survive that, we can survive the future.


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[Assistant] So we have a complete change of our ideas. From this slow drying out to this incredible change between wet and dry, wet and dry.


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[Assistant] I think we should actually look to our proud ancestry and how we evolved in East Africa and say, that's how we survive that, we can survive the future. Because we are that creature. Because we are that smart.


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[Assistant] I'm extremely angry with the LAPD for their outrageous actions.


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[Assistant] How can the owner of a business just sit back and watch his life be burned to the ground?


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[Assistant] Now it's Korean culture. K-pop and Psy, all over the world in France, you know?


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[Assistant] YouTube is such a fascinating avenue to, to, uhm, just share, uhm, different, uh,


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[Assistant] You were very athletic and you were super cutesy. And then you did, uhm, the skipping rope. And I just, when I saw you, I just saw a lot of my, me and, me and you.


[User] Please transcribe this text

[Assistant] You have to believe, right? Yea, you have to believe with it, you have to be in sync with it. Like some people, they think, uhm, okay, I'm gonna stick this picture up, I'm gonna look at it everyday.


[User] Please transcribe this text

[Assistant] At the other times while they're not looking at it, they're thinking of negative thoughts that are hindering them. So it actually has to be a true


[User] Please transcribe this text

[Assistant] Belief that you really see that this is gonna happen in the future. And that actually, uhm, makes me think back of when I was 5, 6, 7, 8, 9 years old.


[User] Please transcribe this text

[Assistant] And then in my mind, I'd imagine myself walking and going like this and flying like on wire work flying down and then Jackie Chan or Leon Lai comes and shows up.


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[Assistant] Yeah, but it has to be a real belief, not a insecure belief.


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[Assistant] I would say it has to be a true belief and that's how the law of attraction actually kickstarts and starts rolling. So that's really good.


[User] Please transcribe this text

[Assistant] Oh my god, I was too, but I'm going to tell you because I have experience now I'm 30 something, almost 40. Okay? No, no, no. Literally, I'm almost 40. Like, if you round it up, it's not to the 30s, it's to the 40s. I need to Google you after this. Yeah, okay, don't.


[User] Please transcribe this text

[Assistant] But at twenties, that is the time when you're, you're trying things out, you're searching, right? And you have all the, all the time to do that.


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[Assistant] You feel lost, maybe you feel frustrated or whatever. Maybe you don't even feel that way, but I did at that 20 year age, right? But that's so great because once you reach 30,


[User] Please transcribe this text

[Assistant] Because life is like that. Life just moves on and it's unpredictable and it's exciting.


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[Assistant] Really a bummer and we don't look forward to the future and that law of attraction practice that you used to have is a done deal.


[User] Please transcribe this text

[Assistant] So you need to keep that, get that back, you know? The unknown is the best thing because with every unknown, your


[User] Please transcribe this text

[Assistant] This was the best thing I've ever learned, and I keep it in my mind all the time, is whatever happens in life,


[User] Please transcribe this text

[Assistant] Like right now I'm interviewing you and the next thing maybe, you know, like whatever, right? I don't know how this day is going to unfold. We really don't know. But with everything, we're just literally absorbing information, absorbing learning experiences.


[User] Please transcribe this text

[Assistant] Even through communication or even through a sip of coffee, like, try to really taste your coffee. Try to really, when I'm talking to you, like, slow down. Talk to me. Like, connect with me. You know, like, every little thing, find liveliness to it and you'll, you'll just,


[User] Please transcribe this text

[Assistant] But what about those other 99 or 199 of them? You know what I mean? Do you know what I mean?


[User] Please transcribe this text

[Assistant] Like for, for example, like today, you know, if I'm like, oh I wanna, my plan is to...


[User] Please transcribe this text

[Assistant] It's equal. Everyone doesn't know what's going to happen the next day. And it's up to you to, to enjoy your days because...


[User] Please transcribe this text

[Assistant] Kind of tell yourself, maybe just give it some space or let go, or at least, even if you don't let go, set a little boundary there.


[User] Please transcribe this text

[Assistant] Yeah. As to how much they can enter your body. Yeah. Cause this is what I've been uhm, going through is uhm, I'm a people pleaser.


[User] Please transcribe this text

[Assistant] Okay, so, I'm a people pleaser, I think. I do believe. I don't want to label myself as that, but I notice myself a lot of times I don't want to hurt people, uhm, I'm afraid to say something that will maybe make them feel uncomfortable, so I'll just say yes. Or I'll just go with it. But inside then I struggle. And I don't even realize what I'm struggling with.


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[Assistant] So uhm, how did we get to this topic? What's wrong with me today? I can't even remember what I say.


[User] Please transcribe this text

[Assistant] And control what's in your world, you know? And welcome what's in your world. You don't have to welcome everybody else's world in your world.


[User] Please transcribe this text

[Assistant] But how are you doing it? By just clear-cut avoiding it, but not dealing with your pro- like your emotions, or you- I think that- Do you know what I mean? Like-


[User] Please transcribe this text

[Assistant] Uhm, I know the stresses that come with it, I know the comparisons that come with it, and I know the loud noises and loud voices from outside.


[User] Please transcribe this text

[Assistant] that come with it that may make you lose track or fall off balance.


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[Assistant] I just, you need to find your quiet moments where you start spend, I would, my greatest advice to you would be you need to, uh, start spending more time with yourself.


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[Assistant] I mean it's busy and there's a lot of people but you don't have to be competitive. You don't have to think you're not good enough. You just have to work.


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[Assistant] Like you're, you're, you're, you're, you're a Lady Gaga. Let yourself be the Lady Gaga. But don't...


[User] Please transcribe this text

[Assistant] Put all these other thoughts in there for the slow jiggle. Just do what you gotta do, what the goal does. I just really like right now to...


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[Assistant] And then I try to hear the leaves that are crispy when I'm walking with my boots. And then I try to feel like my jacket.


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[Assistant] live in the present moment and focus on what's happening now, then that means I'm really giving all I have in the now, and that will cho gao with the energy and power that will, that will be good for the future now. So, and I think that's why there's so many, I was, I'm lost, I was lost before, you know? And, but I'm trying to like, learn what it means to even be alive.


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[Assistant] Yeah, I am. I'm slowing down, but that slowing down is good for me in the future because it's going to prepare me for whatever God has in store for me. I'll be ready because I'm prepared. I'm, I'm getting a stronger heart and a stronger awareness of who I am and what thoughts come up and I'm able to control that much better.


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[Assistant] And not let things get to me so I can use my power and not waste it on anything else. So all my pockets are empty and I could, I could, I could have, I could fill it out. So it's like, if I'm looking at my daughter's unicorn, like we could take no, we could take no, uhm, how do you say it? Like you don't have to take notice of this.


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[Assistant] So this unicorn actually is alive. Like, it has life.


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[Assistant] Like this ball at the back that says Jeremy on it? Like it serves a purpose. It's here to decorate this tree and cause our family to have this beautiful Christmas and just warm feeling.


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[Assistant] Then you start kinda being very thankful and grounded in life.


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[Assistant] And when you do anything, when you're acting in the future, when you're singing in the future, when you get married in the future, you'd be able to love that moment and you won't live with any regret.


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[Assistant] And maybe I could fill in a little bit of gaps for you, so that you can maybe have a better day, you know?


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[Assistant] I hope I'm doing that. But anyways, I'm finding, finding this YouTube channel so much more cool than I thought it was. So, I'm...


[User] Please transcribe this text

[Assistant] I'm thinking of continuing. Please continue, oh my god. Like, yeaah, really. And, and just letting, letting people kind of grow with me. Cause through that time I'm gonna grow, I'm gonna learn more and I'll share more. And, yeaah, it's really cool. Anyways, okay. Thank you for watching this. Thank you for watching.


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[Assistant] It's AumSum Time. Why do we sometimes drool in our sleep?


[User] Please transcribe this text

[Assistant] Cuz we dream about burgers. Heh. Nah.


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[Assistant] There are various reasons behind this. Firstly, improper sleeping position. When we sleep on our stomach or on our side, gravity tends to pull the saliva out of our mouth


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[Assistant] Now, when we are unconscious in sleep, our body helps us swallow the saliva. However, if it fails to do so, the saliva leaks out, thus causing drooling.


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[Assistant] Secondly, during certain allergies, excess saliva is produced. Now, this does not prove to be a problem during the day because we consciously swallow the saliva. However, when we are unconscious in sleep, if our body fails to swallow the excess saliva, it leads to drooling.


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[Assistant] Lastly, when our nose is blocked due to cold or flu, we open our mouth to breathe. Now, in such situations, if we sleep on our stomach or on our side, the saliva easily makes its way out of our mouth, thus causing drooling. Why do we sometimes talk in our sleep?


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[Assistant] Cause we order food in our sleep. Oh, umso. You're just unbelievable.


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[Assistant] Sleep talking or somniloquy is defined as talking during sleep without being consciously aware of it.


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[Assistant] When we sleep, we go through four stages of sleep. The first three stages are associated with non-REM sleep. While the fourth stage is REM sleep.


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[Assistant] Because in REM sleep, we dream, and to prevent us from acting out our dreams, our body releases two neurotransmitters, glycine and GABA, which paralyze our muscles, thus preventing us from accidentally hurting ourselves.


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[Assistant] However, sometimes in this REM stage, the muscles of our mouth and vocal cords escape the hold of glycine and GAPA.


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[Assistant] How do dolphins sleep? By covering their face with fins. No. Like humans, dolphins are mammals.


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[Assistant] Just like security guards right? Oh, just listen. Each eye of a dolphin is directly connected to the opposite hemisphere of the brain.


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[Assistant] Now, while sleeping, a dolphin shuts down one hemisphere and the opposite eye. In the meantime, the other active hemisphere keeps track of internal bodily functions like breathing and the open eye looks out for predators.


[User] Please transcribe this text

[Assistant] After two to four hours, the dolphin swaps the sleeping task. It awakens the closed eye and resting hemisphere and shuts down the active hemisphere and the open eye.


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[Assistant] We will have to sell our beds. No. How long have you gone without sleeping? 16 hours? 18 hours? Don't you feel tired, longing to sleep?


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[Assistant] You start looking pale and make impulsive decisions. Continuing to stay awake can lead to hallucinations. Making it difficult to understand what is real.


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[Assistant] He taught me how to live forever. He also taught me how to change into other things. Show us what you can do!


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[Assistant] It takes a special breed to live in a province like Quebec. It gets cold in winter, and winters are long.


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[Assistant] It takes a special kind of person for whom frozen rivers, icy, wind-whipped streets, deep, seemingly endless forests are the norm.


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[Assistant] I love Montreal. It is my favorite place in Canada. The people who live there are tough, crazy bastards, and I admire them for it.


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[Assistant] Toronto, Vancouver, I love you, but not like Montreal. Why? I shall explain.


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[Assistant] Neither rain nor sleet nor driving snow nor plague of locusts prevent the mail carrier from delivering my junk mail.


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[Assistant] Here in Montreal, this simple task of delivering the mail in winter comes with its own set of hurdles. I see hurdles. I gotta ask, do you have special equipment for this?


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[Assistant] What is the most perilous aspect of the job? Would it be dogs or, uh, icy stairs?


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[Assistant] It's one thing to have to work outside in this wintery mess, but it takes a strange and wonderful kind of mutant to actually find it pleasurable. Like, well, these two gentlemen.


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[Assistant] Fred Morin and David McMillan, restaurateur, chefs at the legendary Joe Beef, bon vivant, raconteur, historians of their beloved Great White North, princes of hospitality.


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[Assistant] And what do men like us do for fun when the rivers turn to ice three feet thick, when testicles shrink, and most of us scurry for warmth and shelter? If they were like so many other Canadians, they would go ice fishing on the St. Lawrence River.


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[Assistant] Like many of their ilk, they'd seek one of the temporary small towns of sled-borne cabins, drill a hole in the ice, and wait. But these are not normal men.


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[Assistant] After a suspiciously stunned looking fish emerges from the deep, previously roof and all by an eager producer no doubt, it is ignored. Because Fred and Dave do things differently. No crudely fried fish and breadcrumbs for these large living 19th century men.


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[Assistant] Oh, look at this. Like, say a consomme of oxtail to begin. Followed perhaps by a chilled lobster a la Parisienne.


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[Assistant] What's that you ask? An iconic Escoffier-era classic of gastronomy?


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[Assistant] Oh, look at that sauce, holy crap. The devilishly difficult Lievre à la Royale. A boneless, wild hair in a sauce of its own blood, a generous heaping of fresh black truffle garnished with thick slabs of foie gras seared directly on the top of the cabin's wood stove.


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[Assistant] Really, is there a billionaire or a despot anywhere on earth who at this precise moment is eating better than us? No. No.


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[Assistant] Look at that. Époisses, Saint-Marcelin. Cheese. There must be cheese. In this case of voluptuously reeking époisses, who some less hearty outdoorsmen might call overripe, but not us. This is awesome. Right here.


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[Assistant] Chartreuse, of course, and a dessert as rare as it gets. A dinosaur-era monster, long believed extinct.


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[Assistant] Once every few decades, maybe every century, a nation will produce a hero.


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[Assistant] A heretofore unencountered hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade, innovator, he is one of the most influential chefs in North America.


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[Assistant] He is also a proud Quebecois. And perhaps he, more than anyone else, has defined for a new generation of Americans and Canadians what that means.


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[Assistant] He is an unlikely ambassador for his country and his province. But maybe not so unlikely. I mean...


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[Assistant] To a lesser extent, the tradition continues today. Carl continues to trap, usually called on by provincial officials to trap beaver and clear away dams and control what could become a destructively overpopulated situation.


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[Assistant] Marta, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of Celine Dion, is a big believer in honoring history and tradition.


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[Assistant] If you still trap beavers, you should, if at all possible, cook them and eat them. Not just strip them of their pelts. And as incredible as it might seem, you can cook beaver really, really well.


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[Assistant] Beaver tail on the other hand is not actually beaver at all, rather a quick spoon bread type of thing that in our case goes somewhat awry during an inadvertent inferno.


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[Assistant] There's a joke around here somewhere, but to tell you the truth, the stuff is just too good.


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[Assistant] And that generally does not spell good time for me.


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[Assistant] But no, these hardy culinarians of the north like to frolic in the snow and ice. More accurately, they like to obey their genetic Québécois imperative to risk dental and maxiofacial injury.


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[Assistant] Hockey rinks pop up all over the city to accommodate Montrealers desire to risk teeth, groin, and limb. And right behind Fred and Dave's restaurant, Joe Beef, a pick-up game of chefs, cooks, and hospitality professionals is underway.


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[Assistant] Some of these guys that put a chair in will be a little long and a tooth to be out there swinging sticks at each other and, uh,


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[Assistant] Right, and this young one is already being indoctrinated. Hello young man.


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[Assistant] Hot cocoa in Styrofoam cups? Uh, no.


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[Assistant] And of course, the finest wines known to humanity.


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[Assistant] There's an allegory here, somewhere. I'm reaching for it. Something about Fred and Dave's reckless abandon coupled with precision and technique. A hockey metaphor, perhaps. Ah, the hell with it. Ooh, look! Sausages!


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[Assistant] Montreal to Quebec City by rail. 160 miles of wintry vistas whip past the windows, evocative for some of another time.


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[Assistant] I'm not sure about Dave McMillan, but in Fred Moran's perfect world, we would all travel by rail. It would still be the golden age of rail travel.


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[Assistant] Fred is what one might call conservatively an aficionado.


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[Assistant] Printed ephemera, collectibles. Fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. But it's something more than just nostalgia. It's also an appreciation for a dying art.


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[Assistant] In those halcyon days of cross country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants.


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[Assistant] We are presented with a perfectly serviceable omelet. There may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer.


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[Assistant] Hold on, wait a minute. I gotta get an in-action photograph here. Hold on. Canadian Rail. Something all these people are gonna like be expecting.


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[Assistant] One of the oldest European settlements in North America.


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[Assistant] Samuel de Champlain, known as the father of New France, sailed up the St. Lawrence and founded the site in 1608. When the fighting started with you-know-who, Quebec City was the French stronghold and told a bitter end when the French fell at the Plains of Abraham.


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[Assistant] The French may have lost that one, but some things French have stayed firm, unbowed.


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[Assistant] Resiliently unchanged by trends or history.


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[Assistant] The Continental is the kind of place about which I am unreservedly sentimental.


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[Assistant] A hipster free zone of French continental ocean liner classics such as...


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[Assistant] Caesar salad, tossed fresh to order, table side. And beef tartare, also prepared table side, as one must.


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[Assistant] Shrimp cocktail. Not a deconstructed shrimp cocktail, mind you. A shrimp cocktail. The way Jesus wants you to eat them. All served by a dedicated professional.


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[Assistant] No, that shit doesn't happen a year. Like I said, professionals.


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[Assistant] Scappy Newberg. When's the last time you saw the word Newberg on a menu?


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[Assistant] Awesome. Absolutely awesome. But for me, that most noble of dishes, Dover sole. This appears to be one of the few remaining servers alive who knows how to take that fish off the bone, sauce it, and properly serve it. Thank you very much.


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[Assistant] Another thing entirely. The younger, wilder, l'affaire et ketchup, which I am reliably informed means everything's cool in local idiom.


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[Assistant] I'm all swollen up like the Michelin tire dude and ready to burst in a livery omnidirectional mist. Hotel motel time for me.


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[Assistant] This is a question that has been wrestled with for some time.


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[Assistant] Quebec is certainly part of Canada, but in many ways, both culturally, spiritually, and linguistically, it's very much another thing entirely. There's a lot of history, much of it contentious.


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[Assistant] Go back far enough and you get a clearer picture of why.


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[Assistant] The French arrived on the shores of Quebec City in the early 16th century, but succumbed to the military might of Great Britain in the mid-18th. Thus began a gradual but steady persecution of all things French.


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[Assistant] The Québécois have struggled mightily to hang on to their French heritage and language. The issue of succeeding entirely, a notion that persists to some extent, even today.


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[Assistant] Journalist Patrick Lagasse meets me for lunch at Bistro and Sur Masson to help me understand a little bit of what many Québécois feel is at stake.


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[Assistant] Don't get me wrong, my last name is Bourdain. Eileen French. Hard. I am...


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[Assistant] Now, signage, for instance, must by law be principally in French. French first in all things.


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[Assistant] The Anglo-Canadians treated French-speaking Quebecois like second-class crap for much of history, so I get it. I'd be pissed too. I'd want my own thing, and when I got it, I'd want to make sure there's no backsliding to the bad old days.


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[Assistant] French first is something most would agree with. How far and how rigorously you want to go with that? Well...


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[Assistant] No matter how you feel about Quebec as either separate from or as essential part of greater Canada, any reasonable person loves this place.


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[Assistant] Wilenskis, an old school corner institution around since 1932, serving up press beef bologna and salami sandwiches, or specials as they call them, along with egg creams and milkshakes. So uhm, the sa- the special? An appropriate beverage and, and cream?


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[Assistant] The special is always served with mustard. It is never cut in two. Don't ask why, just because. That's the way it's always been done. A little respect for tradition please.


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[Assistant] Over time, many of these cabins became informal eating houses. Dining halls for workers and a few guests, where a lucky few could sit at communal tables and enjoy the bounty of the trees and forests around them.


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[Assistant] And insane extreme. Creating his own kaban asuk, open only during maple season and serving food stemming directly from those humble yet hearty roots.


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[Assistant] It makes perfect sense in one way. I mean, 130 acres produce about 32,000 gallons of maple sap, which run through these tubes to here, where they're cooked down to about 800 gallons of syrup, which is more or less what they use per season here. Nothing leaves the property.


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[Assistant] And it makes sense while you're here to raise hogs and cattle on the property, and maybe keep a cabin or two around for any friends who get too loaded to sleep it off.


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[Assistant] This? Is there really any reason for this?


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[Assistant] You celebrate Canadian history, you celebrate Canadian traditions, you celebrate Canadian, uh, ingredients in a way that no one else has. Are you some kind of patriot? Is that what's going on here? Is it, is it national?


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[Assistant] Sponge maple toffee, maple donuts, beaver tails, maple cotton candy, but, but, but wait, there's more! Almond croissant, whipping biscuits, some nougat,


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[Assistant] Next, a whole lobe of foie gras with baked beans on a pancake cooked in duck fat, of course.


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[Assistant] And now the main course, a homegrown, smoked right out front, local ham, with pineapple and green beans, amadine.


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[Assistant] And chicken. But with Marta, a chicken is never just chicken.


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[Assistant] And practically prehistoric old school Canadian classic. Maple syrup is heated, then poured on snow, becoming a kind of taffy.


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[Assistant] But the preferred delivery mechanism does present some issues.


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[Assistant] Finally, there's maple meringue cake and maple ice cream with chocolate shards.


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[Assistant] If there's one thing you always need on a cold, snowy night, it's yet another hearty meal.


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[Assistant] I meet back up with Fred and Dave at Liverpool House, the sister restaurant to Joe Beef.


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[Assistant] But tonight, after a full week of Franco-Canadian full-on assaults on our livers and our lights, Fred and Dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and insanely delicious fare by their brilliant chef Omar, who's from Pakistan.


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[Assistant] Yes, he did say donkey meat. Is there something wrong with that?


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[Assistant] It all comes around in the end. The circle of life.


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[Assistant] Fred and Dave and Marta Picard are joined by the original god of Montreal gastronomy, the great chef Normand Laprise, to watch their beloved Montreal Canadians lay waste to the Carolina hurricanes.


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[Assistant] All the while eating, of course, and drinking, as it turns out, the finest wines known to humanity.


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[Assistant] So that we can drink our tears while laughing. Nah.


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[Assistant] Now, since the same disorder produces tears as well as laughter. It suggests that a common area of the brain is controlling laughing and crying.


[User] Please transcribe this text

[Assistant] However, if we freeze onions before cutting, then the temperature of onions drops. Due to this, the sulfoxides and enzymes react slowly, producing less gas and thus, reducing the amount of crying. We can even wear tight goggles so that the gas doesn't reach our eyes.


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[Assistant] It is also said that below the onion roots, there's a bulb where the concentration of chemicals is more. Hence, to avoid crying, we should first cut and throw that part.


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[Assistant] Also, cutting an onion under running water washes away the chemicals. Hence, we can also use this method to reduce crying while cutting onions.


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[Assistant] Cuz there isn't enough chocolate in the world.


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[Assistant] Not at all. When we experience any strong emotions such as extreme happiness or sorrow,


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[Assistant] It activates our brain's limbic system, which helps control emotions.


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[Assistant] This system informs our lacrimal glands present below our eyebrows to produce tears. Thus making us cry.


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[Assistant] Now, crying is more than just a physical response. It is observed that emotional tears contain natural pain killers like endorphins. That helps stabilize our mood.


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[Assistant] Some studies even show that tears produced during emotions contain stress hormones like ACTH and encephalon.


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[Assistant] So, crying might be our body's way of getting rid of such stress hormones, helping us feel better.


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[Assistant] Cuz they cannot crack a joke! Ha ha ha! No!


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[Assistant] This chemical is volatile, that is, it easily evaporates at normal temperature, forming a gas.


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[Assistant] When this gas reaches our eyes, it reacts with the substance that keeps our eyes lubricated and forms mild sulfuric acid.


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[Assistant] I agree with you completely that this, this province 40 years ago was in some respect an English city. So we needed to have language laws for signage and stuff.


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[Assistant] But, every bureaucracy produces byproducts of stupidity. And that was it. And you know what? It will not stand.


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[Assistant] Horses can sleep lying down. But being massive in size, they wouldn't be able to get up and run from predators.


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[Assistant] Also, lying down for long restricts blood circulation, putting pressure on their organs. Hence, through evolution, they developed a mechanism called stay apparatus, in which they lock the ligaments and tendons of their legs to avoid falling.


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[Assistant] Thus, helping them take small naps while standing.


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[Assistant] But, yes. Hello everyone and welcome back to my channel. I am Carolyn. If you are new here and if you're not new here then welcome back. Today I have a whole video dedicated to bookshelf reorganization.


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[Assistant] Anyway, so now I have new glasses and I can see so much better now and I really really love them, so happy with them. I got them from Warby Parker, that is a company that is not sponsoring this video, I wish they were, but I have wanted their glasses for years and years and years


[User] Please transcribe this text

[Assistant] And I just never got new glasses from them. And finally I was like, you know what, this is my time to buy myself Warby Parker glasses and they're so


[User] Please transcribe this text

[Assistant] Aren't sponsoring this video. I wish they were. But anyway, just thought I would let you know in case you wanted to know where they're from. They're called the Simons and I have them in the gold.


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[Assistant] Story highlight, it's just called on the page and then it's actually the one that's on the page 2 with the picture of Fyodor Dostoevsky on the little icon because I had not enough space on my first on the page story highlight. It got full so I needed to make another one.


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[Assistant] Leo Tolstoy used to draw in his manuscripts, like inside his words, and I just think that that's so...


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[Assistant] And it has the original illustration that you can find on the actual serialized pamphlets. They're like that green.


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[Assistant] Tone to the covers and they're just so cool. So that's what the readers would get every month with a new Pickwick update to the story.


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[Assistant] He's so handsome. Oh my gosh. So yeah, I hope you guys are excited about these. I am so excited about them. I ordered...


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[Assistant] Uhm, structured and the way that his eye sockets and the light and contrast of his face, it's...


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[Assistant] The weird artist in me that just loves kind of diving into a person that I admire and really playing around with their portrait and, you know, seeing


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[Assistant] Uhm, or you can have both when you use it as a bookmark. And then the next one, this is an update that I did to Charles Dickens. So the original is actually over here, I'll show you that first. So this is the original


[User] Please transcribe this text

[Assistant] The whole experience is a bit more exciting. It's like I don't have to stick with just one design. I can change them and add different things. Maybe down the line I'll put him on a different page or I'll do a different typed manuscript. Maybe I'll do...


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[Assistant] Yes, I'm not gonna say anything else. Uhm, I'll leave you guys there. I'm going to go continue to


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[Assistant] I'm gonna, I'm gonna do that. Okay, so those are the ones that you couldn't see because my camera didn't shoot that high. But I'm just going to move these over and then move all of my books over.


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[Assistant] Just so that I have more room towards where my classics begin.


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[Assistant] And then once I do that, I will rearrange my penguins a little bit.


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[Assistant] I look so good. Time to put my little tchotchkes and embellishments back.


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[Assistant] So this is the wall that I was just talking about. This is where I keep some of my Pan Macmillan collector's library editions with my on the page other portraits because I think they go really well together since they're around the same size.


[User] Please transcribe this text

[Assistant] And I just absolutely love their covers, so my


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[Assistant] Design behind this section, this little display, is whenever I have an author I try to put them next to a book.


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[Assistant] That either they have written or, like, for instance, uhm, we have F. Scott Fitzgerald, but I don't have a copy of one of his books in the Pan Macmillans, so I put him next to Poems by Thomas Hardy because I just liked the look.


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[Assistant] Of it, honestly, I just loved the cover of Thomas Hardy and I kind of felt like it went with


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[Assistant] Then Agonist Grey by Anne Bronte, next Anne Bronte, then we have Midsummer Night's Dream, next to Shakespeare, so they're kind of


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[Assistant] Either I like the cover, so I am just going to add some of my new author portraits. I might have to take a few of the books away to fit them, so I'm going to figure out what I want to do with that, but


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[Assistant] Pride and Prejudice by Jane Austen and then we have Jane Austen on the cover or on the page of Pride and Prejudice and then we have Emma by Jane Austen and then Great Expectations, Charles Dickens and then Anna Karenina. I think what I'm going to do is I want to put the new version of Dickens up here but I also think I want to put either that side or this side


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[Assistant] I think I might do this side of Tolstoy next to Anna Karenina and I want to put him here because this is the view that you see.


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[Assistant] At least only a little bit when I film, because this is like the corner where I film. Uhm, so I think...


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[Assistant] I might take away Emma and then just have Jane Austen next to Pride and Prejudice and maybe, ooh, you know what I'm gonna do? I'm gonna move this over.


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[Assistant] Yeah, I love that. Okay, I think I might take the Thomas Hardy away because I haven't done a Thomas Hardy portrait. I definitely want to, but I kind of feel like it doesn't necessarily make sense why he's here.


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[Assistant] And move some people over, replace it with the importance of being earnest.


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[Assistant] Okay, yeah, I love how that looks. Okay, this is as tall as my tripod goes, so we're at somewhat of an awkward angle, but I think...


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[Assistant] It would only be fitting to put Fyodor Dostoevsky next to this skull because this is actually Hamlet and I put it next to Poe because I don't have an addition of Poe's


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[Assistant] Poetry in the Pan Macmillan's and I don't have an edition of Fyodor Dostoevsky's, so of course I had to put them next to like a creepy skull because I feel like that just makes the most sense.


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[Assistant] Now for the left side, I am just going to add one of my older


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[Assistant] Uhm, this edition, this is actually Persuasion, but I love the cover so much, I don't have an edition, that's Virginia Woolf, of a Virginia Woolf book in the Pan Macmillan.


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[Assistant] So I put her next to Secret Garden and then next to her you saw was E.M. Forrester just cause I felt like the cover kind of went with their style of books.


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[Assistant] And then I sort of felt like the cover for Persuasion went kind of with...


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[Assistant] Yay! Oh my gosh, okay, I'm gonna now back up and show you what it looks like.


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[Assistant] Alright, so this is what it looks like. Oh my gosh, it looks so good. I'm really happy with how it came out. I think the one thing I want to do is just move persuasion.


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[Assistant] Love seeing all of my new portraits on display. So fun. And so you guys can see, like that's the...


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[Assistant] That's the corner that I film in, so you can have prime.


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[Assistant] But I think that this might be it for my reorganization for tonight. I think I'm gonna read a bit more of War and Peace and then talk to you guys about it because I haven't- I'll talk to you over here. Hello. So you can see me. I haven't actually filmed


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[Assistant] A few of them on my shelves now, so I'm super excited to read, uh, to read his, his novels. And this is just going to further my


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[Assistant] Journey to the West, Chapter 13, The True Scriptures.


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[Assistant] Five hundred years passed. Wukong stayed trapped under the mountain. A thick layer of moss covered the monkey.


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[Assistant] One day, Buddha sat in the thunderclap monastery in the western paradise. He was talking to his students.


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[Assistant] Said the monk. He walked over to the woman.


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[Assistant] Said the monk, looking down at the glowing robe.


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[Assistant] Someone cried. The emperor and everyone else in the room bowed. Guan Yin rose higher and then disappeared.


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[Assistant] The next morning there was a huge feast. The Tang Emperor sat next to the monk.


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[Assistant] Later that day, the Tang monk got ready for his journey. He put the special robe into a bag.


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[Assistant] He traveled for over a month when he came to a big mountain. Slowly his horse walked up a steep trail.


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[Assistant] Said the Tang monk. He looked around uneasily.


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[Assistant] Time's started, so we run into the kitchen and start planning with our nonna. So we've got starter.


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[Assistant] You can't buy these kind of experiences. An Italian nonna with all of these years of experience in her own restaurant standing there at the stovetop just chatting. How was your grandson?


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[Assistant] Do you want to make a basil oil? Yeah, cool. Alright, I'm on it.


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[Assistant] So to make the basil oil, I really just put grapeseed oil in, add the basil leaves. Is that enough basil do you think?


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[Assistant] Time is flying. I've emulsified the basil oil with the eggs like I normally would with a mayonnaise.


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[Assistant] And it's not thick like a mayonnaise normally would be, it's more of an emulsion. So it's now time for us to plate up.


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[Assistant] Mayonnaise or emulsion. I'm just hoping this is what Christina had in mind when she asked me to make it. It's a little runny.


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[Assistant] Unit three. outgoing, outgoing, better, better, loudly, loudly, quietly, quietly, hard-working, hard-working, competition, competition, fantastic,


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[Assistant] care about, care about, serious, serious, mirror, mirror, kid, kid, as long as, as long as, necessary, necessary, be different from,


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[Assistant] laugh, laugh share, share loud, loud similar, similar be similar to, be similar to primary, primary primary school, primary school


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[Assistant] information information Tara Tara Sam Sam Nellie Nellie Larry Larry


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[Assistant] Why would we do that? If he's here, we can keep an eye on him.


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[Assistant] I have an invitation from the Jade Emperor. He would like you to come to live in Heaven.


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[Assistant] It's a huge batch. I need to work out the ratio of the gelatin and I need to get that done as soon as possible and put it in the fridge.


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[Assistant] I'm trying to work out the gelatin ratio because you can make it or break the dish.