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[Assistant] C4, as the name suggests, involves a molecule with four carbons, produced by a CO2-specific enzyme in a different physical location than rubisco. That molecule is then moved to where rubisco is, converted back to CO2, and handled as normal. Waste oxygen doesn't actually get anywhere near rubisco, and the whole process works more efficiently.


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[Assistant] CAM, meanwhile, keeps oxygen and rubisco apart in time instead of space. It exchanges oxygen for carbon dioxide at night, stores the CO2 as malic acid, and then converts that into sugars by day. This is seen mostly in succulents that live in dry conditions. The nighttime gas exchange means more efficient water use, too. But in spite of how effective these forms of photosynthesis are at solving C3's deficiencies,


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[Assistant] They haven't replaced it. Only about 3% of land plant species are C4 photosynthesizers.


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[Assistant] Well, about 6% of plants use camp. Those C4 plants have had a lot of success, including as food crops. But their abundance doesn't mean C3 just goes away. Because evolution doesn't have a delete button. C3 still works well enough that the genes for it still get passed on, so it


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[Assistant] Is that as soon as marsupials are born, they have to climb from the birth canal all the way up to the teat in the pouch and latch on. That's all while they're still basically just an embryo. They then finish developing in the pouch over the coming months. So what's the evolutionary reason to make your offspring parkour their way up your body?


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[Assistant] We don't know for sure. The split between placental mammals and marsupials mostly involves differences in soft tissues. Those don't get preserved well in the fossil record, so we don't totally understand how the split happened. The best evidence we have are differences in embryonic forelimbs and, maybe, in teeth. These features are thought to be important to the immediate


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[Assistant] Post-birth climbing clamp that marsupial young go through.


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[Assistant] Is that giving birth super early lets marsupials respond to harsh or changing conditions.


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[Assistant] A placental mammal's pregnancy is a significant investment of time and energy. But it's thought that a marsupial can more easily stop when things get bad and try again later. But ultimately, to the question of why did some mammals start giving birth to helpless little blobs that have to free solo their way up to the first meal or die, the answer is…


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[Assistant] We don't know. Next, the recurrent laryngeal nerve, which controls most movement in the vertebrate voice box, is wrapped around part of the aorta. Put another way, a nerve from your throat makes a detour down to your heart before heading up to your brain. This is true even in the longest necks of the vertebrate world. A giraffe's RLN theoretically only needs to travel about 10 centimeters from the larynx to the brain. Instead, it reaches all the way down to the aorta and back,


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[Assistant] A small handful of the same genes control where and when parts of the body form in all animals. And there's not much room to mess around with that pattern. And as it happens, the RLN forms next to and at the same time as the aorta. This results in the two looping through one another.


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[Assistant] Only starts to form later on in the process, gradually separating the brain and the heart as it grows during the rest of gestation and thus making the RLN.


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[Assistant] Imagine an ancestor with no neck to speak of, like an ancient fish. And instead of a larynx, it has gills. In a body like that, the distance from the heart to those gills would have been negligible. Thus, the random looping of these parts would have made no difference to survival. Consequently, that developmental pattern would have been passed on even as fish gave rise to descendants that would one day become giraffes. So because evolution can't predict what changes will occur in the future,


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[Assistant] Now our eyes are the main way that we detect certain frequencies of electromagnetic radiation. You know, how we see stuff. And we vertebrates do it backwards. Our photoreceptors, the structures in our eyes that receive light,


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[Assistant] are behind the nerves that actually send that light information to our brain. In other words, light has to pass through these nerves to reach the photoreceptors. Then that information is transmitted by the nerves, which converge in a hole in the retina to get to the brain. Which means, in addition to being inefficient, our method of vision leaves a subtle blind spot. The eyes of cephalopods, octopuses, squid, and the like, evolved independently of vertebrate eyes. And they actually have all their parts arranged in an order that makes sense.


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[Assistant] Like most features, they arose as a result of gradual changes. And those changes didn't know they were making an eye.


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[Assistant] Our early fish-like ancestors evolved primitive light-detection organs from tissue that extended out from the brain. That tissue effectively turned inside out as it developed into an eyeball across evolutionary time. It would have started out as neural tissue with a little bit of light sensitivity, located on the top side of a transparent body. Eventually, that gave rise to slightly more light-sensitive nervous tissue in specific spots under patches of transparent skin,


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[Assistant] Which catches light more efficiently than a flat patch. Eventually, the focusing ability of eyeballs as we know them would prove advantageous enough to convergently evolve in these two totally different lineages. It's just that the cephalopod ones turned out


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[Assistant] So sure, we can look at our eyes now and go, geez, that's dumb. But it was kind of a logical result,


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[Assistant] They're pretty great. Bipedalism is pretty unique to humans, at least as far as mammals go. But going from horizontal to vertical over a relatively short stretch of evolutionary time means that our bodily architecture just


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[Assistant] They evolved underwater, where buoyancy mostly took care of the weight problem. Initially, they functioned simply as protection for what we now call the spinal cord,


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[Assistant] This arch was great for supporting the weight of a bunch of guts all slung underneath a horizontal vertebral column. However, making the switch to bipedalism a few million years ago


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[Assistant] …meant trying to basically use that bridge as a skyscraper. Individual vertebrae needed to be cushioned for the weight of a whole body smooshing them together. And that spinal arch had to change shape.


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[Assistant] Giving us the S curve we have now. Our forward-curving lumbar region helps keep our center of gravity directly over our legs for balance. Switching to full-time bipedalism allowed our ancestors to travel across land further than any other species of primate


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[Assistant] Because our feet are a mess too. The bones in our feet evolve to handle entirely different stresses. Now they just get slammed into the ground and have to support an entire body. Another quirk of bipedalism is that birth is much harder with our narrow pelvises


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[Assistant] Yet, as inconvenient and difficult as standing upright can be, enough human babies survive that our genes for being like this will keep getting passed on. Coming down from the trees may have had many advantages,


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[Assistant] In conclusion, evolution works with what it's got, and only well enough to get by. It's not efficient. It's just…


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[Assistant] Can be downright fascinating. Thanks for watching this episode of SciShow, which was brought to you by this month's president of space, Matthew Brandt. Your generous support means a lot to us, so thank you. And that goes for all our other patrons, too.


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[Assistant] You guys are the best. If you'd like to get involved, check out patreon.com slash SciShow.


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[Assistant] Okay, make a left here. No wait, I meant make a right! C'mon, speed up!


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[Assistant] Don't worry about it, just drive. Oh no, the light is about to change! Step on it!


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[Assistant] Whatever, just turn right here. The freeway will be packed at this hour. Let's take a side street.


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[Assistant] Go on. Get out of our way! Move! Move!


[User] Please transcribe this text

[Assistant] No wait, I meant make a right. Come on, speed up.


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[Assistant] Geez. What's the rush? Don't worry about it. Just drive.


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[Assistant] Oh no, the light is about to change. Step on it!


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[Assistant] Whatever. Just turn right here. The freeway will be packed at this hour. Let's take a side street.


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[Assistant] Gone! Get out of our way! Move! Move! What's your


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[Assistant] Here, I know a shortcut. Just go down here, and we'll cut through Ashburn Heights. Let's go! Let's go! Watch out for that lady!


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[Assistant] Yes! We made it! Five-fifty-eight. Just before the library closes. You're such a geek.


[User] Please transcribe this text

[Assistant] Okay, make a left here. No wait! I meant make a right! C'mon, speed up! Geez!


[User] Please transcribe this text

[Assistant] Don't worry about it, just drive. Oh no, the light is about to change! Step on it!


[User] Please transcribe this text

[Assistant] Whatever, just turn right here. The freeway will be packed at this hour. Let's take a side street.


[User] Please transcribe this text

[Assistant] Go on. Get out of our way! Move! Move!


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[Assistant] Here, I know a shortcut. Just go down here and we'll cut through Ashburn Heights. Let's go! Let's go! Watch out for that lady.


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[Assistant] Previously on MasterChef Australia


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[Assistant] But one contestant will be eliminated.


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[Assistant] Nigella brings her fabulous fat A to life.


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[Assistant] Matt turns the humble cauliflower into a mouth-watering masterpiece.


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[Assistant] And the goddess of the kitchen returns with her homestyle ginger and walnut carrot cake.


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[Assistant] Bring your A game. To make Gordon happy. A talented amateur, dying to become a pro, will be their only goal. Close your eyes, taste the magic. You've nailed it. But, put one foot wrong. Let's wake up a bit, shall we? And there'll be no mincing words. Show me what you've got.


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[Assistant] What I would say about this dish is that it has a historical importance in the culinary canon.


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[Assistant] And I love recipes which allow for that sort of wide range of creativity.


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[Assistant] You are here to cook, so you should be delighted. The more you get to show what you can do, the more you get to feel your way with the ingredients, the better it is. And uhm, look forward to tasting.


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[Assistant] Can I just ask you what this is? Because I know it went through, uh, uh, very traditions.


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[Assistant] I adore watching you work. Uh, you've got such assurance and a quiet confidence and a well-earned confidence. It's really beautiful and it's very inspiring. Thank you. You know, so thank you.


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[Assistant] Beautiful, like a whisper of a dream of a desert. Heaven.


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[Assistant] Well I love, love, love that ice cream. I mean, to do, uh, pistachio ice cream so quickly.


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[Assistant] You've got such a determination and a very delicate palette.


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[Assistant] Samira, you gave yourself quite a big task, and I was so anxious, but you really pulled it off.


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[Assistant] I am gonna start off, I'm cooking what I term a kind of refined middle eastern nachos. I'm cooking a Lebanese inspired dish, a fattah with beef and aubergine. Eggplant, you call it, in these quarters.


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[Assistant] This is on my table at home so often. It's one of those dishes you, you know, you sit with all your friends and everyone's just digging in and taking some. And for me, that's at the heart of cooking, this sharing and eating together and being together. So that's what I'd like to share with you.


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[Assistant] Always. Now, I'm doing a cake that is, it's not a kind of Masterchef-y cake. It's slightly rustic looking, it's quite old fashioned, I cook it an awful lot. It's a carrot cake with ginger and walnuts. Not a double layered one, it's a bit ramshackle.


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[Assistant] Yes, and that's what it's starting with. So in fact I take, it's so interesting because the bread I get at home is a different shape, a pita bread which I cut into triangles a bit like their nacho style.


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[Assistant] So my first challenge of the day is turning this on. I want it not to be too hot. It's a giant ring, rather big pan. I'm just gonna put some olive oil, regular olive oil.


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[Assistant] Uhm, and I've got a sort of Turkish red pepper flake. It's called a lepo pepper. Have you ever come across it? You can see it looks like little chips of terracotta tiling. And it's lovely and lemony and got a real fruity heat.


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[Assistant] So this is really three layers. So first layer, which is the pitta chips, and then


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[Assistant] It's very, very simple, old-fashioned grandma cake, you know, a bowl and a wooden spoon.


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[Assistant] So I'm cooking a Lebanese inspired dish, a fattah with beef and eggplant. Right, so I'm going to tumble in these little cubes. This is only one eggplant.


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[Assistant] I'm gonna use some of this beautiful Aleppo pepper here. Not quite as much now, I'm gonna add some more later.


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[Assistant] And beef. So it's 500 grams of minced beef.


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[Assistant] Because, I'm gonna show you, this is my rather messy way of getting, uh, pomegranate seeds out. I have got some there that I've done before, but just, I hit myself regularly doing this.


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[Assistant] Some toasted pine nuts. I like quite a lot of crunch at the top. Pomegranate seeds.


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[Assistant] And this isn't just, you know, to make it look beautiful, it does make it look beautiful, but that sour, sweet fragrance of the pomegranate and the sort of resiny, uh, nuttiness of the pine nuts is perfect.


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[Assistant] Bit more of the Aleppo pepper. This is so beautiful.


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[Assistant] But the final touch, its glory, is that beautifully shredded mint.


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[Assistant] Okay, so this is a, this is a carrot cake, but it's not at all like the carrot cakes you may have eaten. It's kind of ramshackle and it's, uh, slightly more English. It's a ginger and walnut carrot cake. So I'm gonna, it's very, very simple, old fashioned grandma cake, you know, a bowl and a wooden spoon. Okay, sugar.


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[Assistant] And, because I don't want too much sweetness, and actually, you know, ginger is so wonderfully peppery, but obviously it's candied, it's going to be sweet. And will you roughly chop it? Yes. Thank you. And while you're doing that, I've got some plain flour here.


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[Assistant] Okay, some salt, fine salt, fine sea salt is better, bicarb, baking powder and a lot of ground ginger.


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[Assistant] And that's, I mean, that's how, I see, I think. Is that done? That's done. You're kidding me. I mean, that's how easy cooking can be. And I think you get all the flavour from this. Yes it is. Good. I'll scrape if you hold.


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[Assistant] It is the one job I, I just don't have the temperament for.


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[Assistant] To this icing first is some cornflour. You call it cornflour, not cornstarch? If I add cornflour, you don't taste it, but it really helps keep the icing together. Because otherwise sometimes it doesn't stand, it starts slightly coming apart. So I do the cornflour.


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[Assistant] Yes, I mean it's a teaspoon but I mean you can't taste it. And I've got some cream cheese here and I'm going to beat in half at a time because it's quite important not to over beat because even though you want it smooth and soft you don't want it to go liquidy. I'm doing this because I'm using it again for the same thing.


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[Assistant] If you would, and I'm going to show you what I do next which adds a little oomph.


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[Assistant] Okay, so what I want is to add ginger to that, just peeling it.


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[Assistant] That's nice, huh? It's old fashioned looking, isn't it? Right, so... Not too fine a greater.


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[Assistant] Okay, so we're gonna get a bit of kitchen towel.


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[Assistant] And I make it like a swizzle swag bag. Oh.


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[Assistant] And I pour the juice in, because I want the gingeriness in, but I want to keep it smooth.


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[Assistant] And this is quite a great ingredient, I think, in cooking that candied ginger. Yeah, and some walnuts. And some more walnuts. They're happy.


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[Assistant] Because you, you need to be confident, but confidence can't come unless you're competent. So that you can serve your own particular way of cooking best. And Christian, I can't wait to see you in London for afternoon tea and cake.


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[Assistant] So Nigelic, you love brunch, what do you think makes a special brunch a great brunch?


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[Assistant] Look, I think it's interesting you've not gone with anything kind of classic.


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[Assistant] Perfect panna cotta. Wobbling across the floor. Delicious. Thanks guys. Thank you. Good luck.


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[Assistant] They're hoping that these lighter, colder style dishes are going to peel. Or maybe...


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[Assistant] Those three dishes are great brunch. Perfect for today. I'm sure they'll be popular. I'm not sure that's a brunch dish, personally. It looks like something for dinner. You know, maybe it's been very popular, but I don't know. I think maybe they might have missed a trick. I'm not so sure about that.


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[Assistant] Brioche. I'm getting a bit of smoke off the salmon, that's great. I think the softness of the brioche palm, the softness of the fish works well together. I think that's a really ripper combination.


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[Assistant] We really wanted more punch in those mushrooms. However...


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[Assistant] Your standout dish was your smoked salmon brioche bun.


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[Assistant] We loved it for its tenderness. We loved it even more because you went through the effort of making your own brioche buns.


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[Assistant] That's impressive under any circumstances. Under the pressure of a brunch battle, that is wonderful. And that's what convinced us that you, Red Team, deserve the win. Congratulations.


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[Assistant] Red team, you're all safe, including Brendan. Unfortunately, blue team, that means you will be going to tomorrow's elimination.


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[Assistant] So we gotta think smart, quick and fast because the customers is my fiscal year.


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[Assistant] So today, I'm gonna be the captain of this great team, and that's what I do in my life. I'm a restaurant manager, that's what I do. Please, come up with ideas.


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[Assistant] It should be something really common and comfortable for them to eat when they're out for brunch. Something really delicious and simple. I think that would be spot on. I like that one. I think this makes salmon really good.


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[Assistant] Unfortunately, Brendan is gone. We are a man down, but that doesn't mean that we cannot push it through. So come on Red Team, you gotta do it for him.


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[Assistant] I'm making an Italian dish with a little bit of a twist.


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[Assistant] We got a sour Rayleigh panna cotta with yogurt. And then we got a nice crunchy onion roasted granola with fresh berries.


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[Assistant] I'm making panna cotta with the Greek yoghurt because I want a sweet but not too sweet. It's brunch after all.


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[Assistant] Service starts. I'm running the pass today and I feel like I'm home. I'm so confident and so comfortable.


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[Assistant] The dockets are coming up, I'm cooling the pots and the guys are working on their dish.


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[Assistant] Yoghurt panna cotta is doing that very well. It's sweet but not too sweet. It's a classic combination of yogurt and muesli, but set in a different form.


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[Assistant] Jess is plating them up while Ben and Loki, they're assembling the smoked salmon on brioche.


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[Assistant] Service is done. I feel incredible. I feel so excited. But at the same time, I'm concerned about Brendan. My team need to win this team challenge.


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[Assistant] We want you to cook something inspired by the dish that made you fall in love with food.


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[Assistant] Each of you are here today because you love food.


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[Assistant] Today we wanna understand where your love of food comes from. We want you to cook something


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[Assistant] But I don't think Matt likes jam, so you're lucky. You're lucky he's not here, I thought.


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[Assistant] You don't want them heavy, like, you know, when you pick them up and you're like, wow.


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[Assistant] We're looking at these right now and I'm slightly concerned.


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[Assistant] 75 minutes of corn fritter. Are they gonna be light? Are they gonna be delicious?


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[Assistant] Hopefully you made the adjustments to make them light and flavourful.


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[Assistant] It definitely has got the flavour of matcha, which I love.


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[Assistant] I imagine it as this sponge that just sort of disappears when you eat it. You know, a lot of effort went into a batter, but it isn't light, isn't fluffy, and isn't delicate, but it should be. Bummer.


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[Assistant] I'm excited by this one, because I love a Leamington. I know Gary loves a Leamington too.


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[Assistant] You told us that wonderful story at the bench about your grandmother's stall and would she be happy with that?


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[Assistant] Silky smooth, but nice bitter chocolate mousse. He's 100% safe. Yeah, Reese well done.


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[Assistant] Jenny, you know you had problems. Matcha cake was dense and undercooked.


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[Assistant] He seems to be folding his pastry all at once without resting. The others are just folding at once and then resting and then folding it again.


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[Assistant] If he overworks it, it's not gonna rise. It's gonna be really dense.


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[Assistant] Today's pressure test is a Maggie Beer recipe. It's the Apple and Rosemary Tarte Tatin with custard and ice cream.


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[Assistant] You're looking really good, Samira. Stay focused. Good, Samira.


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[Assistant] Michelle was going really well, but I think she's a bit frazzled at the moment. Her caramel's gone a bit too dark. I just hope it doesn't make everything too bitter at the end of the dish.


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[Assistant] Your ice cream is so good, your custard will be great. Fantastic. Thank you.


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[Assistant] I think today that's going to be my biggest challenge is narrowing it down to one option.


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[Assistant] I think low-key is going to be a real challenge, but I never thought that there would come a day that I'd be cooking for Nigella Lawson. I don't even want to look Nigella in the eye because I'm afraid I'm just going to fangirl completely.


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[Assistant] I'll have to see once I get in there. I'm not sure what I'm gonna do with them yet.


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[Assistant] I see fennel and shallots and lots of things that are just marriage when it comes to calamari.


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[Assistant] To start, I've got this beautiful calamari.


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[Assistant] I'm going to utilise this whole calamari. I'm going to char the calamari itself. I'm going to showcase how you can utilise the whole thing. So with all the guts and the eyeballs, I'm going to make a squid sauce and it's going to be on the bottom.


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[Assistant] Time in the MasterChef kitchen really flies by.


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[Assistant] It's just gonna be a bit of a trial and error today and I'm gonna see what tastes the best.


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[Assistant] I want this really hot. And then I'm gonna throw all the, uh,


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[Assistant] Putting up a dish that simple, it really does come down to the fine tuning of each element.


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[Assistant] The ink sauce is a really intense, delicious sauce. But I think that I can incorporate lemon in this as well.


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[Assistant] So there's some lemon leaves that I'm just going to crush so all their natural oils come out of it. Then I'm just going to put it in the sauce just to give another way of utilizing the lemon.


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[Assistant] So good. I think the dish still needs more lemon, and I'm gonna use the segment itself. I'm gonna do a little dice in the actual dish itself. And we'll just freshen up the whole dish.


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[Assistant] You're going all out. You're really putting me to shame. Do you want me to grab a weight for that so then you can do other things? Do you want me to grab one?


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[Assistant] There's a lot going on there. Maybe my dish is going to be too simple. Putting up a dish that simple does need another element. Kalamari and Spaniel work great together.


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[Assistant] Come on, Alana. I'm gonna do the calamari just over the rack. I would prefer it to be over coals, but in this instance, this is the best I can do. Grilled squid? Oh, so good.


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[Assistant] I'm going to throw my calamari legs on first because they're going to take a little bit longer to cook.


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[Assistant] Then I'm going to cook my body and my wings and just cook it to about medium.


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[Assistant] I'm just gonna slice the calamari as long as I possibly can and as thin as I can. So it gets a really nice curl and I've got a lot more to play with.


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[Assistant] I know it's all gonna taste delicious together, but I've gotta make it look good as well. So I'm just gonna put a small spoonful on the bottom, then twirl up all those calamari, and make sure there's a good amount of barbecue fennel, and a good amount of dressing, and it's seasoned well.


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[Assistant] The fact that you cooked so honestly, like I think that's just, it's so refreshing to see and keep it up. You're doing so well. Thank you.


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[Assistant] I think the experience for Loki today would have been the best confidence boost that'll really push him throughout the whole competition. And I think he deserves it.


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[Assistant] I really like the flavours in Alana's dish, but I'm concerned because she hasn't used the lemon yet and that's the hero ingredient in today's challenge.


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[Assistant] The biggest name in food in the world.


[User] Please transcribe this text

[Assistant] Legend is a word that often suffers from overuse.


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[Assistant] His reputation might inspire awe and fear in equal amounts, but he's also nurtured


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[Assistant] Sashi, you were amongst the most excited. Why? I got goosebumps now.


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[Assistant] The good news is that Gordon's here all week.


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[Assistant] What are you expecting to see from this batch of cogs? Passion. Vision.


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[Assistant] Get the lamb right, and put something crunchy and delicious on there, who knows, maybe, maybe that, yea, upstairs, that's where you wanna be, on the balcony.


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[Assistant] Well done. Great week last week. You're starting off this week just as well. Well done.


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[Assistant] And I think that, it's that combination. You could take the lamb off the dish and it would still be a spectacular dish because that puree is so satiny and there's so much lamb flavour, uhm, in the jus. Well done.


[User] Please transcribe this text

[Assistant] But uhm, you hear you've got no spice, you've got a limited selection of flavours and you put up...


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[Assistant] Three mystery boxes, two wins, you know where you go, up to the gantry, and all white immunity. You go, brilliant. Well done Saki!


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[Assistant] Well what a smashing start to Gordon Week.


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[Assistant] Well done, Sashi. You can relax for the rest of the day. For the rest of you, there's a whole lot more cooking for you with the invention test.


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[Assistant] And it's one that we're all really excited about because the dish that we want you to recreate is one of the world's most popular.


[User] Please transcribe this text

[Assistant] Seems such a simple dish, but it's really the perfect balance of sweet and sour, of creamy and crunchy, of rich meatiness and freshness. Here's a clue. One of Gordon's restaurants has sold over two million of them. Any ideas?


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[Assistant] Just as let you down because it's too thick and so the heat just hasn't penetrated you all the way through.


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[Assistant] Well Ben, it looks like you are preparing for pressure testing.


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[Assistant] There was some great cooking today.


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[Assistant] And we've seen some genuinely spectacular dishes. Great work. We were looking for the best two dishes to join Sashi in this week's immunity challenge.


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[Assistant] And we're also looking for the three least impressive dishes to go into tomorrow's pressure test.


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[Assistant] Tomorrow is a Gordon Ramsay pressure test. That's the pressure notching up five or six more levels. Go back, get some rest, see you in the morning.


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[Assistant] You know, it's great to be here. Let's get that right. Uhm, I don't think you guys realize how big this program is outside Australia. We work on the American MasterChef. But right now, the Australian version is a phenomenon. And the good news for me is that in this room is some serious talent.


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[Assistant] Every time you're standing still, do nothing, there's something wrong. Fill in those gaps, push yourself, and keep an option up your sleeve.


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[Assistant] So here we have a amazing array of ingredients that I grew up with.


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[Assistant] These scallops take seconds to cook. Screw them up and it's like eating the inside of a bloody golf ball. The rack-o-lamp.


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[Assistant] That's the best. That's the Rolls-Royce cut, okay? So from a chef's point of view, it won't get any better than that. If you're uncertain, using that cut, bypass it. It is so unforgiving.


[User] Please transcribe this text

[Assistant] Right, all of you, get out of your comfort zone. It's a competition. And I've traveled to taste greatness. Understood?


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[Assistant] What would I do? I'd go straight for the lamb. If you can show me that you can cook that lamb beautifully, pink, with a wonderful crust on there, you're gonna head further than the immunity, trust me. Right. Your 75 minutes starts now. Let's go.


[User] Please transcribe this text

[Assistant] And that money shot for me is slicing through that first rack of lamb. Pink, caramelize that fat down, and make that pea puree amazing.


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[Assistant] So you've got a cauliflower crust on the rack of lamb. Where did you see this? My mind.


[User] Please transcribe this text

[Assistant] It's just gonna cook. It's gonna bleed. If you haven't sealed this, the blood's gonna drip through the cauliflower. Take off.


[User] Please transcribe this text

[Assistant] Give me an insight to the dish. Doing a kebab with a... Doing a kebab? Hold on, with a rack of lamb? No, no, not with a rack of lamb. That's like a $60 kebab.


[User] Please transcribe this text

[Assistant] Don't find me around trimming it all, but the lamb needs to rest.


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[Assistant] Tick over. Pete Crust, be careful. Yeah, it's a P that...


[User] Please transcribe this text

[Assistant] Gotcha. Where's the other two lamb chops? Where are they?


[User] Please transcribe this text

[Assistant] A what? A breadcrumb. A breadcrumb. Okay, good. Love that idea. Dry, not wet. Yes? Smart.


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[Assistant] If you're going to become the next master chef in this country, trust me, you're going to be a baker, savoury, fish cook. So the fact that you're out of your comfort zone is good news.


[User] Please transcribe this text

[Assistant] And then a touch of oil. A touch of oil. And then 30 seconds before they come out, a touch of butter in there, so you get that nice caramelization.


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[Assistant] Just under two minutes to go. Make it count. Come on, guys. Ooh, looks lovely.


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[Assistant] Reese, you know, you're a daband in the bakery department. Uhm, so, bit of a shock for me. Seasoned.


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[Assistant] Beautifully, on point. Lamb cooked, you know, superbly. You've got the balance absolutely spot on with the bichon, the puree. Uhm, what would I change? Maybe take one layer of fat off. You can see just a little bit too much fat left in there. But, you've nailed the hero, that's the lamb.


[User] Please transcribe this text

[Assistant] Uhm, here's the thing, close your eyes, taste the magic, because the seasoning's on point. The flavor you got out of the lamb, beautiful. But the dichotomy of the mixes of the cauliflower, breathtaking.


[User] Please transcribe this text

[Assistant] We teach our cooks how to, you know, assemble cauliflower three, four, five ways like that. You've nailed it. But the jus and the tenderness of the lamb is absolutely spot on.


[User] Please transcribe this text

[Assistant] Right, the next dish we'd like to taste belongs to Gina.


[User] Please transcribe this text

[Assistant] Charming. Delicious. Lamb cooked beautifully. But the seasoning's on point. But for me, clearly the lamb's the hero, but the Yorkshire pudding's the die for.


[User] Please transcribe this text

[Assistant] That's a perfect gastropub, unique dish that you'd expect to pay fifty, sixty dollars for.


[User] Please transcribe this text

[Assistant] Overcooked the lamb. We'd never eat that. It's grey, it's gone.


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[Assistant] The secret of a rack of lamb is in its resting. I said to you all, get it in, let it rest.


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[Assistant] But I'm dying to taste the scallop sauce with the leaves of the cauliflower, which I'd normally serve to my frickin' rabbit.


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[Assistant] Such a shame. Because the flavor profile is beautiful.


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[Assistant] And you had the guts to use the scallops, which weirdly were, because it's sweet. The leaves and the scallops on top of the lamb is the big hit for me.


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[Assistant] Young man, I'm gonna be honest with you. That is worth travelling 17,000 kilometers for, let me tell you. Delicious.


[User] Please transcribe this text

[Assistant] The smartness with the beer batter and what you've done with the cauliflower. Lamb nailed. Sauce with the beer. You know, you've got balls, clearly. And you know how to dress food and turn chefs on.


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[Assistant] First of all, well done. All five of you. Five great dishes. Showed great finesse. A lot of confidence. And at this stage in competition, putting that on a plate now, man, it's gonna be a great year.


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[Assistant] Congratulations goes to... Sashi. Well done.


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[Assistant] You just made cauliflower one of the most sexiest vegetables anywhere in Australia. Because right now, every time we see you next, it's the man that launched the cauliflower donut. Well done.


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[Assistant] Question, attitude. Every chef has a burger with personality. So come out of the comfort zone, and more importantly, get creative. Get that blend. Rice, chuck, short rib, fat, butter, seasoning. But be smart with it.


[User] Please transcribe this text

[Assistant] Big question for me tonight is, will they fry and taste their blend first before they sandwich it together? If they don't, it's on a tightrope, dangerous line. If they do, smile.


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[Assistant] Okay, good. Good luck. Thank you. Sounds amazing.


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[Assistant] Right, Samira, tell me all of that. It takes us.


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[Assistant] It's 75 minutes, not seven and a half weeks. Get that lobster cooked. Push up.


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[Assistant] Thank you. So, Samir, describe the burger please.


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[Assistant] But even the bread is good. How you've made bread like that, toasted it, and got that to blend. You've got the ratios right. You've actually nailed the burger. And the seasoning and the heat's beautifully done.


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[Assistant] So that worries me, you're already apologizing. So what are you apologizing about?


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[Assistant] The actual burger is still raw. So, uh, yeaah.


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[Assistant] You know, could come out of any great gastropub. Love it.


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[Assistant] To push you. To get the best. So, dust yourselves down. Get a grip. And focus. The journey back is way more exciting than the journey at the top. That's what's going to make Australia's next MasterChef. Understood? Yes Chef. Understood? Yes Chef.


[User] Please transcribe this text

[Assistant] Let's go, let's go, let's go. 60 seconds! Chloe, Michelle, Ben. Do not mess up. Earth to Ben. Oh, cut myself.


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[Assistant] The team has to fall in behind and play their role. I think that's the biggest thing. I'm excited to see what you deliver under pressure on the big stage tonight. Should be good. We're looking forward to it. Good luck.


[User] Please transcribe this text

[Assistant] Our dessert today is going to be a mango sorbet, served with a yogurt panna cotta, a mix of both nuts and grain trail, and then finished with a berry coulis.


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[Assistant] You get a tray ready and then we've got the sugar syrup. We just want to coat everything with the sugar syrup and then it goes in the oven.


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[Assistant] Mains have gone out and now everyone's purely focused on getting the dessert together.


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[Assistant] We have the coulis, the trail mix, which has a few different elements in it, fresh pineapple, the panna cotta, and then finish with the sorbets.


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[Assistant] My kids love when I make burgers. I feel excited. I feel very excited and determined.


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[Assistant] I'm thinking how am I going to feed all of that in 75 minutes?


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[Assistant] I know that it's going to be hard to pull it off, but I'm determined to put up a really good dish.


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[Assistant] Once the buns have doubled in size, I sprinkle some sesame and nigella seeds on top and pop them in the oven. And keep my fingers crossed.


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[Assistant] I feel nervous about Gordon trying my dish. And I'm trying to smile as wide as I can.


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[Assistant] Billy Pilgrim can't sleep because he knows aliens will arrive to abduct him in one hour.


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[Assistant] He knows the aliens are coming because he has become unstuck in time.


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[Assistant] Causing him to experience events out of chronological order.


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[Assistant] Over the course of Kurt Vonnegut's Slaughterhouse 5, he hops back and forth between a childhood trip to the Grand Canyon, his life as a middle-aged optometrist, his captivity in an intergalactic zoo, the humiliations he endured as a war prisoner, and more.


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[Assistant] The title of Slaughterhouse-Five and much of its source material came from Vonnegut's own experiences in World War II.


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[Assistant] As a prisoner of war, he lived in a former slaughterhouse in Dresden, where he took refuge in an underground meat locker while allied forces bombed the city.


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[Assistant] When he and the other prisoners finally emerged, they found Dresden utterly demolished.


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[Assistant] After the war, Vonnegut tried to make sense of human behavior by studying an unusual aspect of anthropology— the shapes of stories, which he insisted were just as interesting as the shapes of pots or spearheads. To find the shape, he graphed the main character's fortune from the beginning to the end of a story.


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[Assistant] The zany curves he generated revealed common types of fairy tales and myths that echo through many cultures.


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[Assistant] But this shape can be the most interesting of all. In a story like this, it's impossible to distinguish the character's good fortune from the bad.


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[Assistant] Vonnegut thought this kind of story was the truest to real life, in which we are all the victims of a series of accidents, unable to predict how events will impact us long term.


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[Assistant] He found the tidy, satisfying arcs of many stories at odds with this reality, and he set out to explore the ambiguity between good and bad fortune in his own work.


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[Assistant] When Vonnegut ditched clear-cut fortunes, he also abandoned straightforward chronology. Instead of proceeding tidily from beginning to end, in his stories, all moments— past, present, and future— always have existed, always will exist.


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[Assistant] Tralfamadorians, the aliens who crop up in many of his books, see all moments at once. They can see where each star has been and where it is going, so that the heavens are filled with rarefied, luminous spaghetti. But although they can see all of time, they don't try to change the course of events.


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[Assistant] While the Tralfamadorians may be at peace with their lack of agency, Vonnegut's human characters are still getting used to it.


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[Assistant] In The Sirens of Titan, when they seek the meaning of life in the vastness of the universe, they find nothing but empty heroics, low comedy, and pointless death.


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[Assistant] Then, from their vantage point within a chronosynclastic infundibulum, a man and his dog see devastating futures for their earthly counterparts, but can't change the course of events.


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[Assistant] Though there aren't easy answers available, they eventually conclude that the purpose of life is to love whoever is around to be loved.


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[Assistant] In Cat's Cradle, Vonnegut's characters turn to a different source of meaning. Bokonism, a religion based on harmless lies that all its adherents recognize as lies.


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[Assistant] Though they're aware of Bocconism's lies, they live their lives by these tenets anyway, and in so doing develop some genuine hope. They join together in groups called caruses, which consist of people we find by accident but stick with by choice, cosmically linked around a shared purpose.


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[Assistant] These are not to be confused with grandfaloons, groups of people who appoint significance to actually meaningless associations, like where you grew up, political parties, and even entire nations.


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[Assistant] Though he held a bleak view of the human condition, Vonnegut believed strongly that we are all here to help each other get through this thing, whatever it is.


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[Assistant] We might get pooped and demoralized, but Vonnegut interspersed his grim assessments with more than a few morsels of hope.


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[Assistant] His fictional alter-ego Kilgore Trout supplied this parable.


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[Assistant] Because of their limited intelligence, they never came close to guessing that they were making champagne.


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[Assistant] In spite of his insistence that we're all here to fart around, in spite of his deep concerns about the course of human existence, Vonnegut also advanced the possibility, however slim, that we might end up making something good. And if that isn't nice, what is?


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[Assistant] If we've managed to pique your interest, you can download an audio version of Slaughterhouse 5 for free at audible.com slash TED-ED. And thanks. Every free trial started through this link helps support TED-ED's nonprofit mission.


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[Assistant] Hey doc, well, I think I might need glasses. I'm getting headaches and I really struggle to see things that are far away.


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[Assistant] Uh, question mark, and I can't quite make out the other symbol, but I think it's the peace sign.


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[Assistant] Yeah, I know. My vision is really blurry at times.


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[Assistant] Hey doc. Well, I think I might need glasses. I'm getting headaches and I really struggle to see things that are far away. But I've always had 20-20 vision.


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[Assistant] Three, uh, question mark, and I can't quite make out the other symbol, but I think it's a peace sign.


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[Assistant] Yeaah, I know, my vision is really blurry at times.


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[Assistant] Hey doc, well, I think I might need glasses. I'm getting headaches and I really struggle to see things that are far away.


[User] Please transcribe this text

[Assistant] And I can't quite make out the other symbol, but I think it's the peace sign.


[User] Please transcribe this text

[Assistant] Yeaah, I know. My vision is really blurry at times.


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[Assistant] In this video, we'll tell you about a couple special matrix operations called the matrix inverse and the matrix transpose operation. Let's start by talking about matrix inverse.


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[Assistant] And as usual we'll start by thinking about how it relates to real numbers.


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[Assistant] It turns out that real numbers have this property that every number have and that each number has an inverse. For example, given the number 3,


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[Assistant] There exists some number, which happens to be 3 inverse, so that that number times 3 gives you back the identity element 1.


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[Assistant] Right, and so, you know, three inverse, of course, this is just one third, right? And given some other number, you know, maybe 12,


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[Assistant] There's some number which is the inverse of 12 written as 12 to the minus 1 or really this is just 1, 12. So that when you multiply these two things together,


[User] Please transcribe this text

[Assistant] Right, the product is equal to the identity element 1 again.


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[Assistant] And what we want to do in the rest of the slide is figure out what does it mean to, you know, compute the inverse of a matrix. Here's the idea.


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[Assistant] Uhm, if A is an m by m matrix, and it has an inverse, I'll say a little bit more about that later, then


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[Assistant] The inverse is going to be written a to the minus 1.


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[Assistant] And A times its inverse, A to the minus 1, is going to be equal to A inverse times A.


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[Assistant] This is going to give us back the identity matrix. Okay?


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[Assistant] Only matrices that are m by m for some value of m have an inverse. So a matrix that is m by m, this is also called a square matrix.


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[Assistant] Matrix, and it's called square because the number of, uhm, rows is equal to the number of columns.


[User] Please transcribe this text

[Assistant] Right, and it turns out only square matrices have inverses. So A is a square matrix, it's n by m, and if it is inverse, then it satisfies this equation over here. Let's look at a concrete example. So, let's say I have a matrix 3, 4, 5,


[User] Please transcribe this text

[Assistant] So it's a square matrix, and so this matrix could have an inverse. And it turns out that


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[Assistant] And if I take this matrix and multiply these together, it turns out what I get is the 2 by 2 matrix.


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[Assistant] Identity matrix I, I can write this as I two by two. Okay? And so on this slide, you know, this matrix is the matrix A, and this matrix is the matrix A inverse. And it turns out that here I've computed A times A inverse. It turns out if you compute A inverse times A, you also get back the identity matrix. So,


[User] Please transcribe this text

[Assistant] It turns out that sometimes you can compute inverses by hand, but almost no one does that these days. And it turns out there's very good numerical software.


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[Assistant] So again, this is one of those things where there are lots of open source libraries that you can link to from any of the popular programming languages to compute inverses and matrices.


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[Assistant] Let me show you a quick example of how I actually computed this inverse. And what I did was I used software called Octir.


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[Assistant] So let me bring that up. We'll see a lot more about octaves later, but let me just quickly show you an example. I'm going to set my matrix A to be equal to that matrix on the left, so I'm going to type 3, 4, 2, 16.


[User] Please transcribe this text

[Assistant] So that's my matrix A, right? It's this matrix 3, 4, 2, 16 that I have down here on the left. And the software lets me compute the inverse of A very easily. So Pn of A equals this.


[User] Please transcribe this text

[Assistant] And so this is, right, this matrix here, 0.4 minus 0.1 and so on. This is giving me a numerical solution to what is the inverse of A.


[User] Please transcribe this text

[Assistant] The result of that is this matrix, and this is 1, 1 on the diagonal, and uh, you know, essentially what, 10 to the minus 17, 10 to the minus 16, so up to numerical precision, up to a little bit of round off error.


[User] Please transcribe this text

[Assistant] In my definition of the inverse of a matrix, I had this caveat, right? First, A must always be a square matrix, but I had this caveat of if A has an inverse.


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[Assistant] Exactly what matrices have an inverse is beyond the scope of this linear algebra review, but one intuition you might take away is that just as the number zero doesn't have an inverse,


[User] Please transcribe this text

[Assistant] It turns out that if A is, say, the matrix of all zeros,


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[Assistant] Then this matrix A also does not have an inverse because, you know, there's no matrix, sorry, there's no A inverse matrix so that this matrix times some other matrix would give you the identity matrix. So this is a matrix of all zeros. And there are a few other matrices that are probably similar to this that also don't have an inverse.


[User] Please transcribe this text

[Assistant] It turns out that I don't, in this review, I don't want to go too deeply into what it means for a matrix to have an inverse, but it turns out that for our machine learning applications, this shouldn't be an issue. Or more precisely, for the learning algorithms where this may be an issue, mainly whether or not an inverse appears, I'll tell you that


[User] Please transcribe this text

[Assistant] And to give a, just to, to wrap up the terminology, a matrix that don't have an inverse is sometimes called a singular matrix or degenerate matrix. And so, you know, this matrix over here is an example. The 000 matrix is an example of a matrix that's singular or a matrix that's degenerate.


[User] Please transcribe this text

[Assistant] That's what I get here on the right. This is a transpose, which is written as a superscript T.


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[Assistant] And the way you compute the transpose of a matrix is as follows. To get a transpose, you want to first take the first row of A.


[User] Please transcribe this text

[Assistant] 1, 2, 0, that becomes this first column of the transpose and then I'm going to take the second row of A, 3, 5, 9, and that becomes the second column of the matrix A transpose.


[User] Please transcribe this text

[Assistant] And another way of thinking about how to compute the transpose is, is as if you're taking this sort of


[User] Please transcribe this text

[Assistant] 45 degree, you know, axis and you're mirroring.


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[Assistant] Or you're flipping the matrix along that 45 degree axis. Okay?


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[Assistant] So here's a more formal definition of a matrix transpose.


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[Assistant] Then b is going to be an n by m matrix with the dimensions reversed. So here we have a 2 by 3 matrix and so the transpose becomes a 3 by 2 matrix.


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[Assistant] And moreover, bij is equal to aji. So the ij element of this matrix B is going to be the ji element of that earlier matrix A. So for example, b12 is going to be equal to


[User] Please transcribe this text

[Assistant] Look at this matrix B, B12 is going to be equal to this element 3, right? First row, second column. And that's equal to this, which is A21, second row, first column.


[User] Please transcribe this text

[Assistant] Right? And, uh, well, which is equal to 2. And, uh, it's another example. B3, 2.


[User] Please transcribe this text

[Assistant] And so that wraps up the definition of what it means to take the transpose of a matrix, and in fact that concludes our linear algebra review.


[User] Please transcribe this text

[Assistant] So by now hopefully you know how to add and subtract matrices as well as multiply them and you also know how, what are the definitions of the inverses and transposes of a matrix. And these are the main operations you need in linear algebra for this course.


[User] Please transcribe this text

[Assistant] But uhm, if you, but there's no need to memorize all the definitions we just went through. And if you download a copy of either these slides or of the lecture notes from the website, from the website, from the course website, and use either the slides or the lecture notes as a reference, then you can always refer back to the definitions to figure out, you know,


[User] Please transcribe this text

[Assistant] That can deal with a lot more data, a lot more features, and a lot more training examples. And, uh, later on, after linear regression, we'll actually continue using these linear algebra tools to derive more powerful learning algorithms as well.


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[Assistant] Like I try not to, you know, overwhelm myself, but I really don't want to go home today. I've sacrificed all this time that I could have spent with my children. I've got to make this worthwhile.


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[Assistant] This is my one chance to really shine and do something for myself.


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[Assistant] It seems like an impossible task, but I'm gonna fight as hard as I can.


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[Assistant] It's really difficult because you have no recipe.


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[Assistant] We don't know what the dish looks like, we don't know what it's going to look like in the end and what you've got ahead of you.


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[Assistant] I'm neck and neck with Gordon. We've just gotta watch him like a hawk. It's a really fine line today. I could spend too long perfecting things, but then I could fall behind. It's a really high pressure environment.


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[Assistant] So I have no idea what to do. I don't want to ruin this.


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[Assistant] I don't know how it's going to be presented, whether it's going to be a large piece of Marin, whether it's going to be cut, and so I don't want to ruin the integrity of the meat.


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[Assistant] I realized that I still gotta extract the meat from the claw.


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[Assistant] I have no idea how to take this shell off. Chloe, just open it up. How do I get this off?


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[Assistant] If we fall behind... Watch, it's gonna go round the pan twice. We've only got ten seconds to catch up.


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[Assistant] He's a seafood expert. Each man for their own in this kitchen, but Ben, he's such a good bloke. I'm just really grateful for that.


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[Assistant] I've fallen behind, but I'm trying to get this best done as quickly as possible.


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[Assistant] Gordon's telling us to season even though I'm supposed to follow every instruction that he gives us. Lightly seasoned.


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[Assistant] Stroke! I know, Ben. He's really good at filling fish. Release! On the ribcage.


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[Assistant] There's things that I'm concerned about, like is the pasta cooked? Is my sauce reduced enough? Does it have enough flavour? But how many people can say they've cooked with Gordon Ramsay?


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[Assistant] There could be so many things wrong with this dish. Is my pasta overcooked? Is it undercooked?


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[Assistant] It's, it's been quite difficult, especially yesterday, like...


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[Assistant] Right, today's going to work like this. Gordon will prepare and cook a dish in front of you. You have to cook it at the same time. You've got to watch Gordon, you've got to listen, and most of all, you've got to keep up.


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[Assistant] If you fall behind, he won't slow down. He'll keep going.


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[Assistant] Your time ends 10 seconds after Gordon finishes.


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[Assistant] Well Gordon, this is, uh, your Ravioli.


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[Assistant] So I guess this will, uh, set the bar. Uh, shall we? Please. Thank you. This looks beautiful. Stunning. I ate this at Royal Hospital Road a couple years ago.


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[Assistant] It was incredible watching you from up the top. You did so well. Thank you. Uhm, Gordon?


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[Assistant] Awesome, great start. Let's get the next dish in. Go Chloe.


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[Assistant] You had to keep up with Gordon Ramsay. It was almost impossible, but you all


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[Assistant] Put up a dish and we're so proud of the three of you. Well done guys.


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[Assistant] 100% miss you even more. Uhm, you've been a shining light ever since you walked in here. Your big smile on your face and your kids are going to be so excited to see you. But more importantly, you've done them proud by stepping outside of the comfort zone and doing something for you.


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[Assistant] Surprise. Today's elimination is a pressure test.


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[Assistant] Right guys, time to taste. I've got a couple of extras for you.


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[Assistant] You want to survive this, you want to walk away with pins still, yeah? And not walking out with the pin. It's never happened before.


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[Assistant] Ben is killing it with the whole caramelization. Good chopping of bones, good caramelization. Let's go, yeah?


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[Assistant] What, what are you cooking there? What is that? Uh, it's a soup. Come to me. Is that what it says in the recipe?


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[Assistant] Why are you taking it off the heater? I don't wanna burn it. Mate, you're not gonna burn it. You're just moving stuff around. Stop panicking.


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[Assistant] Loki, you're just moving stuff around. Stop panicking. Calm down and get it together. Come on, Loki.


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[Assistant] Consomme delicious. Got meatiness about it, but lightness and fragrance. Chicken cooked beautifully.


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[Assistant] The ratio chicken to moose is out, no doubt about it. In terms of the flavour of the moose, it's quite nice. Let's get the next dish in.


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[Assistant] What this says to me, this plate of food is a lot of panic and stress. And the vegetables are literally all over the shop.


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[Assistant] Good point, Matt, but there's one last dish to go and who knows what might happen.


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[Assistant] The consomme is disappointing. It lacks so much flavour. And you know, the veg are, you know, really rushed.


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[Assistant] Unfortunately, not all of you have done so well.


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[Assistant] If I call your name, please step forward. One of you is going home.


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[Assistant] Your chicken had next to no moose.


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[Assistant] Loki, your chicken was overcooked. Or not. Your consomme was flat. And your vegetables, they lacked care.


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[Assistant] Everyone knows I love Gordon Ramsay. So I'm thinking, oh my god, what am I gonna do to impress him?


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[Assistant] Still shopping, so I'm going to cook what I know. Where you going? Yorkshire puddings. Yorkshire puddings. Stop it! You're doing a Yorkshire pudding! The time pressure's definitely getting to me. Better get moving.


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[Assistant] Yep, simple little acronym. And the next word is Fortune 500 Company. Fortune 500 Company.


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[Assistant] Cause we'll come back and explain all of the important vocabulary.


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[Assistant] Definitely, but he did use some interesting phrases and we can talk about those now.


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[Assistant] Our first word for language takeaways is implement. Implement. Implement.


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[Assistant] Let's listen to some examples of this word to help us understand its meaning.


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[Assistant] This is an excellent word to use when you wanna talk about your job responsibilities. Right. Oversee.


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[Assistant] We heard some excellent phrases in this dialogue, some phrases that sound really natural, hey?


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[Assistant] So we have a few examples of how this phrase works. Let's listen.


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[Assistant] So this is a really relaxed and natural way of saying, how are you?


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[Assistant] Yes, I know a lot of students sometimes say, what is your job?


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[Assistant] And that is, it's kind of correct, but not really. It doesn't sound very natural. Right. So you want to use, what do you do, or?


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[Assistant] Yes, tell us about your job, tell us what you do, and use some of the great phrases you learned today to describe your answer.


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[Assistant] I'm just skimming anything off the top that's any impurities. Taste this evening and get it going.


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[Assistant] The Wind in the Willows Episode 74 Saved by Water Rat


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[Assistant] Rat stuck out a brown paw. He grabbed Toad by the neck. Here you go, Toad, said Rat. Rat pulled Toad into his hole.


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[Assistant] Well, you're safe now, said Rat. Rat patted Toad's head. Then Toad smiled proudly.


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[Assistant] Said Rat, holding up a paw. First, go change your clothes.


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[Assistant] You look like a washwoman, said Rat.


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[Assistant] Toad held up a corner of his dress.


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[Assistant] Now, Rat, said Toad, getting angry.


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[Assistant] Then he saw himself in the mirror. Oh my, said Toad.


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[Assistant] He ran to the bedroom to wash up.


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[Assistant] Toad put on some of Rat's best clothes. He looked in the mirror again.


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[Assistant] Look at this hole. You've ruined my favorite pair of jeans.


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[Assistant] Honestly, that team relay is one of the toughest challenges in this kitchen.


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[Assistant] And as the weeks pass, what you have to understand is it gets tougher and tougher. Joe, how do you digest a day like yesterday?


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[Assistant] That was a tasty little start to the day, wasn't it? And in a few hours, we're gonna get four versions of that that we hope are as good.


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[Assistant] You have three hours to recreate that Peach Melba.


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[Assistant] The contestant that makes the least impressive dish will send its maker home.


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[Assistant] Right, listen up. You gotta make the sponge. You gotta temper the chocolate. You gotta measure off the syrup. Make the jelly. So much to do. 60 minutes to go.


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[Assistant] It's got a sense of space about it, hasn't it? You can see each element.


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[Assistant] And then eventually you get in as it matched the expectation.


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[Assistant] Really good. Yeaah, I can, I can smell the peach from here.


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[Assistant] So Lisa and Joe, it comes down to the two of you. To be honest, there was very little between your two dishes.


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[Assistant] However, Joe, your peaches were a little soft and your twill could have been crisper.


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[Assistant] We're sorry, Joe. That's why you are going home.


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[Assistant] The wild wooders are too strong for us.


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[Assistant] Who am I? Yelled Toad. I am Toad! Toad Hall is my house!


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[Assistant] Wings and things sounds easy, but it's a, it's a heck of a dish.


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[Assistant] I run into the pantry, I know it has to be wings, I get a few wings here and there.


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[Assistant] The tricky thing about wings is you have to marinate it quite beautifully.


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[Assistant] My mom always tells me, if you wanna marinate anything, just marinate with lemon, ginger, and garlic, and you'll get that really beautiful flavor when you fry it all.


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[Assistant] Next, I gotta get started on my sauce for the khani sweet and sour chicken.


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[Assistant] Time is going so fast. I know I've got my chicken bang on, but my sides, I'm still thinking, oh, I should go well with that, but keep it simple, I'm gonna go for an apple salad.


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[Assistant] Being a dessert person, I haven't cooked wings for so long. I'm feeling the pressure right now. I'm hoping I get it done in time. I mean, I've got all of my elements together. It's just about assembling it together and getting it on the plate.


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[Assistant] Oh, that pin is just tormenting me. I feel like it's calling for me. I'm just hoping for the best today.


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[Assistant] How's your chicken, Jessie? Really good!


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[Assistant] I'm loving the taste of my sauce. It's really nice and sweet and sour.


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[Assistant] I cooked a sweet and sour honey sticky chicken with a fusion salad which is a fresh apple that's got kind of like a palm sugar and lemon flavour to it.


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[Assistant] No, I haven't cooked that before. Yeaah, I didn't really know what I was doing.


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[Assistant] Round one is over, and now it's just the moment of truth.


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[Assistant] I'm just ecstatic, I- I'm in shock. I just can't believe that...


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[Assistant] The one thing I want to do is look in the mirror and see myself wearing this chef's clothes. It's just, it's a once in a lifetime. It's amazing.


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[Assistant] There's a lot of things I could work with, but I'm finding it so hard to decide.


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[Assistant] I think great things do come in small packages, but...


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[Assistant] It is really hard to work with small packages.


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[Assistant] Well, I needed eggs more than anything in this challenge, so...


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[Assistant] I could do a lime pot, make a satellite pastry, uh, make a curd out of that, cause I've got the eggs.


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[Assistant] I don't need the gelatin, I can also do a, um, a meringue with that, torch it.


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[Assistant] Today I'll be making a lime tart with Brazil nut praline and a Swiss meringue. You got this.


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[Assistant] I gotta make the phablet pastry first for the tart. I got this dress. Oh, it's gonna be absolutely amazing to be having Shannon mentoring me through my cook today.


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[Assistant] I have made this dish before, maybe not with Brazil nuts, but definitely the lime with the tart casing and the Swiss meringue.


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[Assistant] I don't have enough butter, which I just realized now, so I gotta half my recipe


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[Assistant] If I don't have enough butter, then I might not get a curd and I'll just have a pastry with nothing else in it. So it's quite crucial that I get these ratios right. There we go.


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[Assistant] I'm working really fast. I'm brushing my pastry today.


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[Assistant] I've got my pastry done. Jackie's time has started and I gotta get a move on. I just don't look at her yet.


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[Assistant] I'm feeling like I'm going at the right pace. I've got a lot of my elements.


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[Assistant] It's important to get it nice and perfect because I'm against a professional chef.


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[Assistant] I don't have enough butter to start over again. I'm stressed out. I am actually so nervous.


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[Assistant] It's important to get it nice and perfect because I'm against a professional chef. I don't have enough butter to start over again. I've got to whip this curd together and hopefully that butter can emulsify.


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[Assistant] I'm just gonna leave it aside and work on my other elements.


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[Assistant] This dish is just a Jess dish. She's a brilliant little cook.


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[Assistant] I'm going to have to push because time is not my best friend today.


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[Assistant] Time is flying so fast. I felt like it just started and I'm already at the finishing line. I'll have to go check on my current.


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[Assistant] I do like that look as well. It's emulsified, but it's still a little bit too runny. But it's finally pipable to go into the top cases.


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[Assistant] I've got my praline paste in my tarts, now I gotta pipe in my lime curd.


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[Assistant] The final thing that I can do is torching the meringue on top to get that really nice color. I don't want it too burnt, I just want a nice golden color.


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[Assistant] It's finally over. I'm really proud with the dish I've put up today. It's excitingly simple for the first time, so I'm really happy.


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[Assistant] It feels so amazing that I came so close to getting an immunity pin. I got to cook against a beautiful chef today and I couldn't ask for anything more.


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[Assistant] I am. It's sticky chicken wings with a tabbouleh salad.


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[Assistant] This is my first pressure test. I'm up against Adele and Jenny. And I know that they are strong cooks. They're not gonna give up today. So I'm gonna work as hard as I've ever worked before. I'm not gonna go down without a fight.


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[Assistant] Yep. I taste the white chocolate coffee dough pot.


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[Assistant] 75 minutes to put four dishes up is just absolutely insane. I'm going to go through the recipe, try and circle temperatures and times and just work cleanly, organize them meticulously. It's not rocking and it's gonna be, I'm gonna be pushing it but


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[Assistant] You know, I'm just gonna try and remain as focused as I can and just push through.


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[Assistant] I've done the base of the Ruby Chocolate Cheesecake. The next thing I need to move onto is my cheesecake filling.


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[Assistant] I'm so fortunate to be one of few people to work with an ingredient that's new and it's rare. Well done, Chloe.


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[Assistant] I'm trying my best because I really want to do the Ruby Chocolate Cheesecake justice.


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[Assistant] My ruby, uh, cheesecake's in the fridge and now I'm doing the brownie mixture. Good job, Chloe.


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[Assistant] I'm thinking about my kids and my husband and today I'm just going to cook for them.


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[Assistant] Once the dark chocolate's melted, the next thing I need to do is add the extra virgin olive oil to the chocolate and stir until fully incorporated.


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[Assistant] I've done my brownies, my cheesecake and my mousse and I've gotta really get through this and get my chocolate chip cookie dough pot on the go.


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[Assistant] I have one dish to do. The white chocolate coffee dough pot. Nigella's was beautiful and decadent.


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[Assistant] Once the dough is completed and come together, I add the white chocolate chips.


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[Assistant] I want a nice biscuit consistency on the outside and the top. And nice and gooey on the inside.


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[Assistant] I've never felt that amount of pressure ever. Like that was exhilarating, stressful, and now I want a nap. That was amazing, I love it.


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[Assistant] Walking the dishes up to the judges, my heart's just racing.


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[Assistant] I just don't wanna go home. I'm just not ready.


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[Assistant] I knew coming into this competition would be hard, uhm, but definitely being away from my family, like...


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[Assistant] Well, let's have supper, said Rat. We'll wait for Badger and Mole. Badger and Mole? said Toad. I forgot all about them. Where are they?


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[Assistant] They're camped out by Toad Hall, said Rat. The wild wooders threw them out.


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[Assistant] Yes? Said Rat. You are lucky. They are very good friends.


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[Assistant] Chloe and Jenny are motoring. They've already got their cheesecake base done. Adele hasn't even started. She's still topping up her ruby chocolate. And I'm a little bit worried for her.


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[Assistant] Good job, Adele. Keep moving, keep moving. Adele, she's doing so well. She's picking up the pace. I'm really proud of her.


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[Assistant] I think Jess is really playing to her strengths. She's a little firecracker 19. She's like the energiser bunny. She just runs and goes and goes and goes. It's awesome. Quick reminder Jess, you've already had 10 minutes.


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[Assistant] The Wind in the Willows Episode 84 Mole's Story


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[Assistant] Mole's friends were shocked. They all looked at each other.


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[Assistant] Ready? So I want to take over from you because I want you to fill out the form.


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[Assistant] Are we going with the figs? They're, they're caramelized. Guys, caramelized.


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[Assistant] I just wanna taste, cause I'm hoping it's gonna blow my mind.


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[Assistant] I have been assigned to do dessert with Kristen. So today we're going to make vanilla panna cotta with honeycomb and roasted figs.


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[Assistant] Are the panna cottas in the fridge yet? Cooling down. Sorry? Cooling down and then transferring the pasta in the fridge. Five minutes now. Oh my god.


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[Assistant] The panna cotta is nearly finished. It's going in right now. It's gonna set in time. Yes, it is. Has to. There is no other chance. Panna cotta is ready. I'm happy. Behind. Blast Tila. So, excuse me.


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[Assistant] Five more minutes in the fridge. I want one. But I don't have this time. I've got to do more of the panna cotta and set three.


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[Assistant] Just listening to the judges, our desire was really, really delicious. I couldn't be much happier, to be honest.


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[Assistant] No, don't use the blunt knife. Use the sharp knife.


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[Assistant] Looks like you wanna go ahead with the blunt knife only.


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[Assistant] See, you are finding it difficult to cut the apple now. Now, try cutting with a sharp knife.


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[Assistant] Look, the apple gets cut very easily. Confused, right? Let me explain.


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[Assistant] That means the pressure will be directly proportional to force and inversely proportional to area.


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[Assistant] Now, we applied the same amount of force on both the knives. Then, why was the result different?


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[Assistant] As a result, the force of our hand falls over a larger area of the knife, producing less pressure. Hence, it is difficult to cut with a blunt knife.


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[Assistant] Let's, let's also put into perspective the pressure of Gordon in the kitchen during prep. I mean, that's, I'm really proud that they could do 150 of these. That's fantastic.


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[Assistant] You've just done a service with Gordon Ramsay. Exhausted? Yeah. Alighted?


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[Assistant] Gordon, when we came and visited you at the pass, it looked like a bit of a rollercoaster.


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[Assistant] The deliciousness, what we experienced at the table. Let's see how you went.


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[Assistant] Loki, you've got a big decision tomorrow, yeah? Do you play your pin, take your chance, or leave it for later?


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[Assistant] Gordon, once again, a massive thank you from all of us. You've been truly inspiring. And, uh, please come back, huh? Yeah? We love having you. Mmm, yes.


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[Assistant] They were relieved to hear that the company would not be making any layoffs.


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[Assistant] We are huddling as a team and we're picking out who would be best to go and I'm just keeping quiet.


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[Assistant] And then Aldo is just saying, yep, Jess has got photographic memory. And I'm like,


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[Assistant] The more I ask, the more it just sticks into my head. So we're gonna smoke the cherries.


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[Assistant] Jenny, you don't worry about anything, just stop hitting the cherries.


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[Assistant] Chloe and I, we are working on the simple syrup for the macerated smoked cherries.


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[Assistant] I'm feeling really stressed right now.


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[Assistant] I'm absolutely stressing so much. There's so much at stake today. I'm in charge of dessert and this is my responsibility.


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[Assistant] It is a cherry pit ice cream with a dark chocolate ganache and smoked cherries.


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[Assistant] I've got all my elements nearly there. I've got my ganache ready. The coconuts are toasted. And I've also got the cherries that are already smoked. Oh, I'm feeling a lot of pressure. I mean, a lot of my elements are done. The ice cream is somewhere.


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[Assistant] I'm thinking maybe there's just too much mixture in one churner. I get another ice cream machine, pour a little bit of each mixture into another churning bowl and get them running. And I'm just hoping that it's enough time for it to all churn.


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[Assistant] You ready to rock and roll Jesse? Alright, let's go, let's go. Come on guys. This is all done by memory. I'm at the pass. It has to look exactly how I pictured it.


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[Assistant] I feel like I haven't done enough, but it all comes down to the flavor of the ice cream. I'm just hoping that it was just enough.


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[Assistant] I feel so responsible for this. I'm very disappointed but I'm really proud of our team. It was tough luck today and we're just gonna have to fight tomorrow.


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[Assistant] Well, I was just wondering, you see, I know I've used up all my vacation days this year, but my sister's getting married and the wedding is overseas and, well...


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[Assistant] Well, sir, I was just hoping I might be able to take some unpaid leave this year.


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[Assistant] I was thinking of taking off from September 1st until the 30th. Would you be okay with that?


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[Assistant] Mr. McKenna, do you have a second? I need to talk to you about something.


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[Assistant] Well, I was just wondering. You see, I know I've used up all my vacation days this year, but my sister is getting married. And the wedding is overseas, and, well...


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[Assistant] Well sir, I was just hoping that I might be able to take some unpaid leave this year.


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[Assistant] I was thinking of taking off from September 1st until the 30th. Would you be okay with that?


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[Assistant] Well, I was just wondering, you see, I know I've used up all my vacation days this year, but my sister's getting married and the wedding is overseas and, well...


[User] Please transcribe this text

[Assistant] I was thinking of taking off from September 1st until the 30th. Would you be okay with that?


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[Assistant] So in order to make insurance work, it takes a lot of developments. And it's not easy and obvious. The concept of insurance, as we pointed out, goes back to ancient Rome. But it doesn't seem to have taken over. It wasn't managing most risk. It was a narrow scope of risk.


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[Assistant] If you look at the history of insurance, insurance developed because of specific


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[Assistant] Technical advances, like the development of actuarial theory. So it was in the 1600s that they produced the first life tables. And what they were, it showed the probability of dying at each age.


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[Assistant] That's what you need to know if you're doing a life insurance policy. What is the probability that the insured will die? Nobody had any statistics anywhere in the world on that until the 1600s.


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[Assistant] So they started doing life insurance, but it didn't take off well. And fire insurance. It wasn't, uh, widely


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[Assistant] Uhm, accepted because people mistrusted it and didn't understand it. Even in my family, my grandfather, who owned a farm in Michigan,


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[Assistant] Uh, lost their house to a fire and they weren't insured. So, uh, this is part of our family. My family moved into the chicken coop and lived there because they, they came home one day, they were on an outing and they came home and the house was gone. Uh, it completely burned down when nobody was there.


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[Assistant] So, uh, there's some milestones in insurance history about how we can get things going so that it works. In 1840, Morris Robinson, who was the head of the Mutual Life of New York,


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[Assistant] And these had to be pillars of the community type people, and so they had to be paid very well. So the idea was, he was going around hiring exemplary men, I assume they were all men in those days.


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[Assistant] Uh, and he had to make door-to-door call. It's unusual. You get a man that looked like someone you'd heard of as a...


[User] Please transcribe this text

[Assistant] But you needed salesmen, because people, uh, resisted the idea of paying for something like insurance, which seems abstract and, uh, you can easily forget the risks.


[User] Please transcribe this text

[Assistant] Uh, it turned out that you had to pay these guys a lot. They had to keep coming back and reaffirming. They had to pay another visit to you because you would tend to stop paying on the insurance after some years when you hadn't had a claim.


[User] Please transcribe this text

[Assistant] If you stop paying your insurance, you lose the cash value. And it's also a saving vehicle as well. Why combine insurance with saving? Well, because it seems to affect the psychology of the purchase.


[User] Please transcribe this text

[Assistant] And Viviana Zelizer, who is a sociologist at Princeton, did a big study of how insurance was marketed in the 19th century. Uh, and she said that, uh,


[User] Please transcribe this text

[Assistant] Talking particularly about life insurance, uh, women were the main beneficiaries of life insurance. Because men were the breadwinners, out earning an income, and they tended to die young in those days. Uh, but women seemed to be, according to her studies,


[User] Please transcribe this text

[Assistant] Objecting to life insurance, saying no, I don't want that.


[User] Please transcribe this text

[Assistant] So why would a woman say that in the 19th century? Well, partly because Viviana Zelizer concludes they were fundamentalist Christian and they believed in the power of prayer.


[User] Please transcribe this text

[Assistant] And they thought, women thought that insurance was some crazy gimmick scheme.


[User] Please transcribe this text

[Assistant] And they wanted to trust the, in the Lord, rather than in some thing that looked like gambling. So one woman said apparently, you know this insurance policy, it looks like I'm making a bet that my husband will die. And she said, that will incur God's wrath. I should stay out of that.


[User] Please transcribe this text

[Assistant] Uh, because, uh, uh, I'm challenging God to take my husband, and I should not do that.


[User] Please transcribe this text

[Assistant] So they, they developed a different sales pitch. And the new sales pitch was, don't try to explain probability theory. Don't try to explain how this business works. You come to the wife and you tell her,


[User] Please transcribe this text

[Assistant] I have a mission. Okay. My mission is to help your husband protect you from beyond the grave. If God forbids something horrible were to happen to your husband.


[User] Please transcribe this text

[Assistant] You know he would love and protect you if he could. I'm making it possible.


[User] Please transcribe this text

[Assistant] So these are little inventions, they're marketing inventions, but they're important. Now we don't need life insurance as much because people live longer. Really life insurance is to protect families against the death of a father or mother while young.


[User] Please transcribe this text

[Assistant] Yeah, if, if, if they didn't have the insurance.


[User] Please transcribe this text

[Assistant] The seller of the property has no incentive to tell you about the flood that we had 20 years ago.


[User] Please transcribe this text

[Assistant] You know, you can't see the damage anymore, so, uh, you might not know. There's no incentive.


[User] Please transcribe this text

[Assistant] They want a thousand dollars a month for insurance. What are we talking about here? This is crazy. Why is that? Then, yeaah, it makes an impression on people.


[User] Please transcribe this text

[Assistant] You know, I talk a lot about human psychology and human failures, but there is a certain element of rationality, and that moment happens when you're about to sign the papers for your insurance, and you say, wait a minute, you want me to pay a thousand dollars a month just for the flood insurance add-on?


[User] Please transcribe this text

[Assistant] Then it makes you think, and uhm, most people will make somewhat rational response to that.


[User] Please transcribe this text

[Assistant] You are very clever. You played a very smart trick.


[User] Please transcribe this text

[Assistant] Would you ever forgive a person who kills a member of your family? In September of 2019,


[User] Please transcribe this text

[Assistant] Dallas police officer, Amber Geiger, was sentenced for murder. And then the brother of the victim forgave her. Brent Jean was 18 years old, and I joined the rest of the country watching on television in awe at that act of grace. But I also worried


[User] Please transcribe this text

[Assistant] I worried that people who are African-American, like Brent Jean, are expected to forgive more often than other people.


[User] Please transcribe this text

[Assistant] And I worried that a white police officer like Amber Geiger receives a lesser sentence than other people who commit wrongful killings. But because I'm a law professor, I also worried about the law itself.


[User] Please transcribe this text

[Assistant] The law leans so severely towards punishment these days that it's part of the problem. And that's what I want to talk about here.


[User] Please transcribe this text

[Assistant] The powerful example of one individual's forgiveness makes me worry that lawyers and officials too often overlook the tools that law itself


[User] Please transcribe this text

[Assistant] Creates to allow forgiveness when the principle should be the cornerstone of a thriving society.


[User] Please transcribe this text

[Assistant] I worry that lawyers and officials do not adequately use the tools of forgiveness, by which I mean letting go of justified grievance.


[User] Please transcribe this text

[Assistant] And those tools are many. They include pardons, commutations, expungement, bankruptcy for debt.


[User] Please transcribe this text

[Assistant] And the discretion that's held by police and prosecutors and judges.


[User] Please transcribe this text

[Assistant] But I also worry, I worry a lot. I worry ...


[User] Please transcribe this text

[Assistant] That these tools, when used, replicate.


[User] Please transcribe this text

[Assistant] The disparities, the inequities along the lines of race and class and other markers of advantage and disadvantage. Biases or privileged access


[User] Please transcribe this text

[Assistant] Or at work, when United States presidents pardon people charged with crimes.


[User] Please transcribe this text

[Assistant] Historically, white people pardoned four times as often as members of minority groups. For the same crime, same sentence.


[User] Please transcribe this text

[Assistant] Forgiveness between individuals is supported by every religious tradition, every philosophic tradition. And medical evidence now shows the health benefits of letting go of grievances and resentments. As Nelson Mandela