[User] Please transcribe this text

[Assistant] Similar to modern-day diving birds like ducks and cormorants. Nowadays, we know there was a whole group of these birds, the Hesperornithiformes. But while many modern diving birds can still fly, most Hesperornithiformes definitely couldn't.


[User] Please transcribe this text

[Assistant] But I am kind of glad that ducks still have wings. Now, around 66 million years ago, the Mesozoic era ended with a mass extinction that brought an end to most dinosaurs, including all the groups of ancient birds we've been talking about.


[User] Please transcribe this text

[Assistant] The only dinosaurs that made it through to our present Cenozoic era were early members of crown group birds.


[User] Please transcribe this text

[Assistant] Birds as we know them. And those survivors were equipped with familiar bird features like toothless beaks and pygostyles.


[User] Please transcribe this text

[Assistant] And they passed those traits onto their descendants, which are all the birds that have existed since. But they didn't stop getting weird. For example, in Europe during the Paleocene Epic, over 56 million years ago,


[User] Please transcribe this text

[Assistant] The largest animals on land were birds called Gastornis. These birds stood up to 2 meters tall and weighed over 150 kilograms. As you might imagine, they didn't fly.


[User] Please transcribe this text

[Assistant] But they walked on strong back legs like an ostrich. Gastornis has such an unusual skull that, for a long time, paleontologists weren't sure what they ate. Some thought they might even have been giant apex predators. But more recent evidence, including detailed study of the structure of their jaws, suggests that they were huge herbivores.


[User] Please transcribe this text

[Assistant] Filling a similar role to modern-day mammals like deer and wildebeest. A bird that can't fly may seem unusual, but it's not limited to ostriches and penguins. Flightlessness is estimated to have evolved in birds more than 150 times. From South America's terror birds to Madagascar's elephant birds,


[User] Please transcribe this text

[Assistant] It's actually kind of a thing. So it seems a little odd now, but flightless megabirds have been a winning strategy for tens of millions of years. Now, the last entry on our list are the Pelagornithids, the bony-toothed birds. That's right! Teeth are back!


[User] Please transcribe this text

[Assistant] Like I said earlier, birds as we know them don't have teeth. So what do you do when evolution has taken away your ability to develop teeth?


[User] Please transcribe this text

[Assistant] But you really need teeth to catch your food. Well, Pelagornophids grew bony spikes right out of their beaks. They didn't have true dental tissue, but the spikes were probably still useful for grabbing food like fish and squid. And this wasn't an isolated group.


[User] Please transcribe this text

[Assistant] They lived all over the world from the Paleocene to the Pliocene, a legacy of over 50 million years. And strangely enough, there are still birds with false teeth today. Some waterfowl, like geese, have similar but smaller spikes in their beaks. But the bony-toothed birds didn't just have huge fake teeth.


[User] Please transcribe this text

[Assistant] They had huge bodies. The largest species are estimated to have been 20 to 40 kilograms, with wingspans over 6 meters across.


[User] Please transcribe this text

[Assistant] Making them some of the biggest flying birds of all time. For comparison, among today's flying birds, albatrosses are the largest, with wingspans of 3.5 meters. And great busters are the heaviest at 19 kilograms.


[User] Please transcribe this text

[Assistant] Now, that's impressive, but it does kind of leave us wondering why they didn't get even bigger. After all, the largest pterosaurs had 10-meter wingspans and weighed at 250 kilograms.


[User] Please transcribe this text

[Assistant] So there must be a reason birds can't match them. And it might be because they were birds. See, as birds evolved, they inherited their dinosaur ancestors' beefy back legs, useful for running, grabbing, and, of course, for kicking off the ground to take flight. But a heavier bird needs bigger leg muscles to get off the ground.


[User] Please transcribe this text

[Assistant] And bigger leg muscles are heavy, which means the bird needs stronger wings, so it needs even bigger legs to get off the ground and...


[User] Please transcribe this text

[Assistant] You get the idea. So those legs help birds get into the air, but they also weigh them down. Big pterosaurs, on the other hand, are thought to have used their wings to take off, sort of like a jumping push-up.


[User] Please transcribe this text

[Assistant] So, they're using their wing muscles for takeoff and for flight. So, birds' legs, which have been so important over 150 million years of running,


[User] Please transcribe this text

[Assistant] But also their limitations. All birds started off with the same set of features, and since then, they've had to work with the hand or wing that they were dealt. But evolution has gone wild, pushing that bird body to the limits, producing strange, unexpected, and sometimes surprisingly successful forms. The evolutionary story of birds is one of untold diversity.


[User] Please transcribe this text

[Assistant] And it includes a lot more than what first comes to mind when you think of


[User] Please transcribe this text

[Assistant] Now, if you enjoy not just the beauty of what evolution comes up with, but also the elegant work it takes to discover it all,


[User] Please transcribe this text

[Assistant] You might like Music for Scientists. Music for Scientists is an album of appreciation for everyone who spends their time doing science, and communicating about it, too. And it was inspired by all that beauty and elegance in the world around us, from the tiniest microbes to the vastness of space. If you think you'd enjoy Music for Scientists, you can find it at the link in the description.


[User] Please transcribe this text

[Assistant] The stuff that Kirsten makes is crazy. Everything is so articulate and just so beautiful. So given that she's here, I know today's going to be a hard challenge.


[User] Please transcribe this text

[Assistant] Today's definitely the most important illumination we've had so far. Number 11's not where you want to go home, so I know there's going to be a hell of a fight today. I shouldn't take all of them, should I?


[User] Please transcribe this text

[Assistant] For the first time ever, the scores were tied. Six out of ten. But it wasn't enough to get her over the line. I'm sorry, Kristen. No in.


[User] Please transcribe this text

[Assistant] If you keep cooking like this, you're losing this challenge.


[User] Please transcribe this text

[Assistant] I don't have a recipe, so I don't know. But then, the other should have died.


[User] Please transcribe this text

[Assistant] There is so much smoke coming off Sarah's grill right now. It's filling the kitchen and it's huge in here. I really hope that doesn't affect the flavour too much.


[User] Please transcribe this text

[Assistant] Tamarind chilli caramel sauce is the most important element on the plate because it brings the sweetness to the dish. It needs to be perfectly balanced.


[User] Please transcribe this text

[Assistant] For the kingfish, I need to get the fillets off and then I need to pin bone and portion them as well. It's a lot of work, but I have to get it done.


[User] Please transcribe this text

[Assistant] There is so much pressure today. Adam's handed over his restaurants to us. I'm hoping that my dish does it justice.


[User] Please transcribe this text

[Assistant] There's a few pieces that are salvageable, so I save those. Luckily I've portioned much more than I need, and I'm not gonna run out of fish.


[User] Please transcribe this text

[Assistant] The fish is finally getting cooked. We get that onto the pass. Jess is spooning the caramel onto the plate.


[User] Please transcribe this text

[Assistant] So I wanted to give some examples both from the past and from the things that are talked about now. So, uh, the first example I like is limited liability.


[User] Please transcribe this text

[Assistant] Uh, I'm going to credit New York State with inventing the full dimension of this idea in 1811. However, it precedes, uh, the idea of limited liability precedes 1811.


[User] Please transcribe this text

[Assistant] And I don't know what country could be given credit for discovering it.


[User] Please transcribe this text

[Assistant] Here is the idea, well actually it goes back in a way to bottomry, which I talked about. The idea is that investors, in order to be encouraged to invest in businesses, should have protection against liability for what the managers of the business do.


[User] Please transcribe this text

[Assistant] They should have limited liability. So the example we gave before is if you're in ancient Rome and you are considering investing in a trade, a trip where they're going to send out a ship to trade goods,


[User] Please transcribe this text

[Assistant] If the ship sinks you are not liable. You don't have to pay the loan back. That's an example.


[User] Please transcribe this text

[Assistant] But it was never enunciated as clearly as in 1811. So New York State passed a new law then that said, investors in stocks can never be pursued for the mistakes of the, uh, of the company invested in.


[User] Please transcribe this text

[Assistant] Uh, so what we're going to do is allow it, well already they had shares, you could buy shares in businesses, but you only are liable for what you put in, initially, and no more worries.


[User] Please transcribe this text

[Assistant] But before this law, there was doubt about that. Apparently the idea of going after shareholders for the sins of a company was rare.


[User] Please transcribe this text

[Assistant] People had to worry about it. So this is what could happen before 1811 in New York. You could buy shares in some company and then the company commits a crime.


[User] Please transcribe this text

[Assistant] And, uh, then they come after you to pay up for the crimes of the, of the managers. And you say, I didn't know, you know, I just bought some share. I didn't know who these guys were. And they would say, what? Tough luck.


[User] Please transcribe this text

[Assistant] Pay up or go to debtor's prison. That's what they would potentially do. And they had debtor's prison. There was a different idea than a buck. The idea is, if you invested in this company, you are responsible. And we're not going to forgive you. So when New York State passed the law,


[User] Please transcribe this text

[Assistant] There was a lot of controversy and a lot of people in other states said, this is crazy. People are not responsible for what they invest in and what happens. This is going to lead to wild, uh, transgression of our laws and our, uh,


[User] Please transcribe this text

[Assistant] Massachusetts passed a law, similarly around the same time, reaffirming that shareholders are responsible for what they invest in. You are party to the crime. Uh, so what happened? Well, almost all the business went to New York.


[User] Please transcribe this text

[Assistant] And New York became a mecca for business.


[User] Please transcribe this text

[Assistant] And eventually, gradually, state by state, they all did it. They all passed limited liability laws. There were a few failed spectacular failures, you know, corrupt businesses.


[User] Please transcribe this text

[Assistant] So many good businesses started this way. So I think this was an invention and it was an experiment in human nature. The idea that you, the problem is that people, if you are responsible for everything you get involved in, then you won't do it. You won't supply capital to some business.


[User] Please transcribe this text

[Assistant] Uhm, David Moss was a graduate, I mentioned him before, a graduate student here at Yale who wrote a, his dissertation and then a book about, about, uh, uh, called When All Else Fails, The Role of Government in Risk Management.


[User] Please transcribe this text

[Assistant] Uh, he describes the controversy in 1811.


[User] Please transcribe this text

[Assistant] Uh, the real genius of limited liability is that it makes it possible for you to make an investment in some


[User] Please transcribe this text

[Assistant] Enterprise. And then it's just fun thereafter. No more work, or you could lose what you put in. But you know exactly what you put in. So, what, what Moss said in his book is that it's really behavioral. No, this is human factors engineering.


[User] Please transcribe this text

[Assistant] Nobody knew when they tried limited liability what would happen. It might encourage corruption.


[User] Please transcribe this text

[Assistant] Uh, it might not affect the supply of capital. But we discovered that


[User] Please transcribe this text

[Assistant] That's because investors tend to, if they're not limited liability, they overestimate the miniscule probability of loss. Just as when they buy lottery tickets, they overestimate the minimal probability of winning.


[User] Please transcribe this text

[Assistant] Is created a sort of lottery effect.


[User] Please transcribe this text

[Assistant] People are basically, you know, you're driven toward fun things and you don't like things that make you worry. So let's make it. Buying a share in some startup company is like buying a lottery ticket.


[User] Please transcribe this text

[Assistant] And now you probably won't get rich. Almost certainly you won't get rich. But hey, it's fun. Uh, and so...


[User] Please transcribe this text

[Assistant] Just like lotteries, I don't know why people, when I go to the train station I have to stand in line at the, uh, little store there behind people buying.


[User] Please transcribe this text

[Assistant] Lottery ticket. I can't imagine why, to me, why anyone would buy those because your chance of winning is so low. But people do buy them. They just, it makes their day. I guess they have fun. You buy a lottery ticket in the morning and then, what do you, you turn on television? I don't know. There's some television


[User] Please transcribe this text

[Assistant] You should not hold a diversified portfolio. Especially if you have some wealth.


[User] Please transcribe this text

[Assistant] They'll go after you. One of those companies is going to go down, and they'll go after you.


[User] Please transcribe this text

[Assistant] So, don't hold a diversified portfolio. Once they discovered that, uh,


[User] Please transcribe this text

[Assistant] I've got my cheesecake still in the freezer. I've been dreading this moment. I have to check if these cheesecakes are set.


[User] Please transcribe this text

[Assistant] Just feels great to be back in the kitchen with friends and with like-minded people who love food and cooking as much as I do.


[User] Please transcribe this text

[Assistant] I want to play to my strengths today. I love making broths and I love my noodles. I was very disappointed to leave the competition, especially making a noodle dish that put me in the pressure test in the first place.


[User] Please transcribe this text

[Assistant] I feel like I have unfinished business, so today I'm gonna fight for it and try and get back in. If I was to cook a broth at home, usually six hours. Today I need to do it in 60 minutes.


[User] Please transcribe this text

[Assistant] I decide that the best way is to use a pressure cooker. It's gonna seal those juices and compact the flavour in that short period of time.


[User] Please transcribe this text

[Assistant] I'm cooking pan seared crayfish with turmeric stained rice noodles with the broth.


[User] Please transcribe this text

[Assistant] I make sure I squeeze all the juices out when I strain it. And I put the spices that I made on the pan into it. I'm making sure that has a good balance of sweetness, depth of flavor. That's the broth and I'm just seasoning it now. The judges, they always say that flavor wins. Extract as much flavor as you can. That's what I'm aiming for.


[User] Please transcribe this text

[Assistant] I did a bad noodle dish just before I left. I'm feeling good about this cook. I've done a good noodle and I love my broth so I'm just so happy that I can put up a good dish.


[User] Please transcribe this text

[Assistant] A monthly column in Australia's leading premium food and lifestyle magazine, Delicious. $250,000 to kickstart their food dream and the title of Australia's next MasterChef.


[User] Please transcribe this text

[Assistant] Tomorrow night, it's all about survival.


[User] Please transcribe this text

[Assistant] Cuz ocean water reflects blue color of the sky.


[User] Please transcribe this text

[Assistant] You are right, but not completely. The main reason for oceans to be blue. Is the way water molecules absorb and scatter the colors of sunlight. Sunlight has seven visible colors. They are red, orange, yellow, green, blue, indigo and violet. Yea, I saw them in a rainbow.


[User] Please transcribe this text

[Assistant] Now, when sunlight falls on the ocean, it passes deep into the water.


[User] Please transcribe this text

[Assistant] While, blue, indigo and violet colors are not absorbed much. Instead, they are scattered, making the ocean appear blue to us. However, as the blue shades penetrate deeper into the ocean, eventually they also get absorbed. Hence, at greater depths, the ocean is completely dark.


[User] Please transcribe this text

[Assistant] I've managed to cook two days and survive, and I've come to this third day with Samira and Chloe. I feel I've achieved so much in this competition, but I still feel I need more to do. I have been in law enforcement for many years, and now I'm a prison officer.


[User] Please transcribe this text

[Assistant] I think that taught me how to be organized and focused. But the real inspiration comes from my family.


[User] Please transcribe this text

[Assistant] I need to make sure the sacrifices they have made for me to stay in this competition is worthwhile.


[User] Please transcribe this text

[Assistant] I just come every day and I do my best in every cook, so I'll try my best to win the superpower. I'll go all out for it.


[User] Please transcribe this text

[Assistant] Any kind of advantage is useful. And being the 10th year superpower, I'm very sure this is going to be massive. Who knows? It might even help me to win MasterChef this year.


[User] Please transcribe this text

[Assistant] Milk, butter, cheese. Good ingredients, but in terms of making a dish, I can't think of anything. Nothing comes to my mind.


[User] Please transcribe this text

[Assistant] Shall I cook? Shall I not cook? The pressure is building.


[User] Please transcribe this text

[Assistant] If I could see some kind of protein or spices, I can come up with something.


[User] Please transcribe this text

[Assistant] What can I do with canned food and dairy? I have very limited options, but time is also a big factor. I see canned lichese and canned pineapples. Click on my mind.


[User] Please transcribe this text

[Assistant] I'm going for a tropical dessert as my dish today.


[User] Please transcribe this text

[Assistant] So, first thing, I start doing the on-glaze. Yeah. It's not my favorite to do desserts, but when things happen, you have to be ready for anything.


[User] Please transcribe this text

[Assistant] So far in this competition, I've done two desserts on my own. They are not my best dishes.


[User] Please transcribe this text

[Assistant] So today, I'm taking a big risk making a dessert. Hopefully it pays off.


[User] Please transcribe this text

[Assistant] As I'm mixing the on glaze for the coconut ice cream, there's a lot of foam on the top. I can't really see whether the custard is thickening up.


[User] Please transcribe this text

[Assistant] I don't really use temperature, I go by touch and feel.


[User] Please transcribe this text

[Assistant] I can see lumps forming. This is not good. It's starting to curd up. No. I need to save it. I get a strainer. Come on, come on, come on. But, it's too late.


[User] Please transcribe this text

[Assistant] In today's survival challenge, the least impressive dish will go for elimination at the end of the week.


[User] Please transcribe this text

[Assistant] For my tropical dessert, I have no time to start again to do ice cream.


[User] Please transcribe this text

[Assistant] I have very limited options with the first food pantry, canned food and dairies. I got no clue what I'm doing. I'm in trouble. Come on mate, keep working.


[User] Please transcribe this text

[Assistant] I only have about 45 minutes to come up with a dish.


[User] Please transcribe this text

[Assistant] Come on, mate. Come on. So now, I'm making a lychee sorbet and a coconut shortbread.


[User] Please transcribe this text

[Assistant] Good thing about canned lychee is it has all the flavors inside, it has gulkos, it has syrup.


[User] Please transcribe this text

[Assistant] What I need to do is put it in a blender, blitz them up into a smooth puree, and let it churn for at least half an hour to 40 minutes. As I'm working, I will come with more ideas to finish up the dish.


[User] Please transcribe this text

[Assistant] I'm starting to think of other elements to add on the dish. I'm thinking grilled pineapple with the custard in the center. I start with custard.


[User] Please transcribe this text

[Assistant] Cook it down and add some crushed pineapple. I made it into a pineapple custard. I'm trying to keep it as tropical as possible. I have a dish in mind, but I need time to do a lot of prep.


[User] Please transcribe this text

[Assistant] I got custard going on, pineapple going on, sorbet, shortbread. Is that enough? Are you happy with all of that?


[User] Please transcribe this text

[Assistant] 15 minutes left, I need to get my pineapple custard into the blood chiller as quickly as possible.


[User] Please transcribe this text

[Assistant] Idea, make a caramel with vinegar. I thought of salted caramel.


[User] Please transcribe this text

[Assistant] I've done a salted caramel in Shannon Bennett's challenge, which put me through to my second immunity pin. Now I'm back in track.


[User] Please transcribe this text

[Assistant] I can smell the superpower. It's coming so close to me. Little bit more and I'll be able to battle out for the superpower.


[User] Please transcribe this text

[Assistant] My tropical dessert. I put a grilled pineapple in the center. I take my shortbread out of the oven.


[User] Please transcribe this text

[Assistant] I want to use a big piece of the shortbread. But the center still looks slightly under. I'm not gonna take the risk.


[User] Please transcribe this text

[Assistant] So I take the cooked bits around the side and make them into crumbs.


[User] Please transcribe this text

[Assistant] Today was a bit of a tough one. I lost control in the beginning stage. I managed to pull myself back. I'm relieved that I managed to put up a decent dish.


[User] Please transcribe this text

[Assistant] Hopefully I've done enough to go to tomorrow's final cook for the superpower.


[User] Please transcribe this text

[Assistant] We caramelized pineapple, pineapple custard, and some coconut shortbread.


[User] Please transcribe this text

[Assistant] But now I feel confident in doing desserts in this competition.


[User] Please transcribe this text

[Assistant] This is amazing. I'm going to be the final two battling out for superpower tomorrow. I'm gonna give all out.


[User] Please transcribe this text

[Assistant] It's the 1920s. Johnson & Johnson is well established for their production of large cotton gauze dressings that are sterile and sealed against germs. A first of its kind.


[User] Please transcribe this text

[Assistant] ...cuts a small square of the sterile gauze and secures it to her finger with an adhesive strip.


[User] Please transcribe this text

[Assistant] Earl is forced to make so many of these bandages for his clumsy wife, he devises a method for a small production of them.


[User] Please transcribe this text

[Assistant] In order to keep the adhesive part from sticking together, he lines them with a crinoline fabric.


[User] Please transcribe this text

[Assistant] Johnson & Johnson begins production of Earl's Invention.


[User] Please transcribe this text

[Assistant] In a brilliant marketing move, they distribute, for free, an unlimited number of Band-Aids to all the Boy Scout troops across America. It doesn't take long for them to become a household item.


[User] Please transcribe this text

[Assistant] It is estimated that Johnson & Johnson has since made more than a hundred billion Band-Aids.


[User] Please transcribe this text

[Assistant] It's always been our pantry staple, so I think if I give that to him, he'll be able to give a good one with that, don't you?


[User] Please transcribe this text

[Assistant] Do you think there's some point where the average market participant, the average investor should avoid trying to make their own decisions about financial markets and should rely on, on expertise or do you think that uhm, it's imperative that everyone really achieve


[User] Please transcribe this text

[Assistant] The level to where they can take control of their own financial future.


[User] Please transcribe this text

[Assistant] This happened because the food which fell on the cloth had turmeric in it. The color of turmeric is yellow.


[User] Please transcribe this text

[Assistant] It is a natural indicator which tells us whether a substance is an acid or a base.


[User] Please transcribe this text

[Assistant] Now, let us get back to those two bottles. One contained a lemon juice, while one contained a soapy solution.


[User] Please transcribe this text

[Assistant] When we pour the lemon juice on the turmeric powder, we see that the color of turmeric powder is still yellow. This is because lemon juice is an acid.


[User] Please transcribe this text

[Assistant] Turmeric does not change its color when it comes in contact with an acid. Indicating that the lemon juice is an acid.


[User] Please transcribe this text

[Assistant] However, when we pour this soapy solution on the turmeric powder. We see that the color of turmeric powder turns red. This is because soap is a base. When turmeric comes in contact with a base, it changes its color from yellow to red. Indicating that the soapy solution is a base.


[User] Please transcribe this text

[Assistant] That is why a turmeric stain turns red when it comes in contact with any kind of base. Topic, photosynthesis and transpiration.


[User] Please transcribe this text

[Assistant] Why is the upper surface of a leaf more green and shiny than the lower surface?


[User] Please transcribe this text

[Assistant] Yes, it is. You don't believe me? Why don't you check it? The upper surface of a leaf is more green and shiny.


[User] Please transcribe this text

[Assistant] While the lower surface is comparatively less green and shiny. See, I told you. Do you know why? Okay, let me tell you.


[User] Please transcribe this text

[Assistant] You must be aware that chlorophyll, which helps the plant to prepare food. Is responsible for the green color of the leaves.


[User] Please transcribe this text

[Assistant] But why is the upper surface more green than the lower surface?


[User] Please transcribe this text

[Assistant] Hence, to trap maximum sunlight. There's more chlorophyll on the upper surface as compared to the lower surface.


[User] Please transcribe this text

[Assistant] Hey, you forgot. You also wanted to know why is the upper surface of the leaf shinier, right? It is due to the process called transpiration. Transpiration is the loss of water from leaves, stems, etc. in the form of water vapor.


[User] Please transcribe this text

[Assistant] Now, to make sure that the plant does not lose a lot of water, the leaves are covered with a shiny, waxy coating called a cuticle.


[User] Please transcribe this text

[Assistant] But being more exposed to the sun, the upper surface will tend to lose more water. Therefore, the upper surface of the leaf is covered with a thicker cuticle as compared to the lower surface. Hence, the upper surface of the leaf is shinier than the lower surface. Topic, light and sound.


[User] Please transcribe this text

[Assistant] Don't go out tonight. A huge storm is coming.


[User] Please transcribe this text

[Assistant] Haha, I told you. Don't get scared, it's just thunder. Do you know why you saw the lightning before you heard the thunder? I will tell you.


[User] Please transcribe this text

[Assistant] An interesting fact is that lightning and thunder occur at the exact same time. Then why do we see lightning first?


[User] Please transcribe this text

[Assistant] This is because a light travels faster than sound. The speed of light is 300 millimeters per second, while the speed of sound is only 340 meters per second.


[User] Please transcribe this text

[Assistant] As a result, we first see the lightning, shortly followed by the sound of thunder.


[User] Please transcribe this text

[Assistant] Why do we use a black umbrella in summer?


[User] Please transcribe this text

[Assistant] See? I warned you. At least now use the black umbrella.


[User] Please transcribe this text

[Assistant] Now, do you notice the heat? No, right? Do you know why?


[User] Please transcribe this text

[Assistant] This is because in summer season, the temperatures are quite high.


[User] Please transcribe this text

[Assistant] Topic, respiration. Why is it not good to sleep under a tree at night?


[User] Please transcribe this text

[Assistant] No. Please don't sleep under that tree. It is quite harmful. Oh.


[User] Please transcribe this text

[Assistant] See, you are not able to breathe properly, right? Do you know why? Wait, I will tell you.


[User] Please transcribe this text

[Assistant] This is because during the day, in the presence of sunlight, plants take in carbon dioxide and release oxygen in the process of photosynthesis.


[User] Please transcribe this text

[Assistant] However, they even respire simultaneously


[User] Please transcribe this text

[Assistant] In this process, plants take in oxygen and release carbon dioxide.


[User] Please transcribe this text

[Assistant] But the production of oxygen is more than the production of carbon dioxide.


[User] Please transcribe this text

[Assistant] Hence, if we sleep under a tree during daytime, we may get a good amount of oxygen, thus giving us a nice sleep.


[User] Please transcribe this text

[Assistant] However, at night, plants do not perform photosynthesis due to the absence of sunlight.


[User] Please transcribe this text

[Assistant] But respiration still goes on. Oh. Hence, as compared to oxygen, the proportion of carbon dioxide around the trees is more.


[User] Please transcribe this text

[Assistant] Thus, if we sleep under a tree at night, we may feel suffocated due to lack of oxygen.


[User] Please transcribe this text

[Assistant] Moreover, inhalation of excess carbon dioxide is harmful to human beings. Therefore, it is not good to sleep under a tree at night.


[User] Please transcribe this text

[Assistant] Why are cloudy nights warmer than clear nights? Hey, look at the weather outside. It is too cloudy. No, don't go near that bonfire.


[User] Please transcribe this text

[Assistant] Now, during a clear night, that is, when there are no clouds. This heat easily escapes through the atmosphere into space, resulting in cooling of the earth.


[User] Please transcribe this text

[Assistant] Please listen. Fine, then bear the consequences.


[User] Please transcribe this text

[Assistant] I had warned you. Do you know why this happened?


[User] Please transcribe this text

[Assistant] This happened because curd contains lactic acid in it. When curd is stored in containers made up of metals like copper or brass. The lactic acid present in it reacts with the metal and forms metallic salts.


[User] Please transcribe this text

[Assistant] These metallic salts are harmful. They make the curd unfit for human consumption.


[User] Please transcribe this text

[Assistant] Therefore, to prevent metals from reacting with acids present in food. The metal containers are coated with a thin layer of tin. Tin is also a metal.


[User] Please transcribe this text

[Assistant] Why is a laboratory thermometer not used to check body temperature? Oh, you have got fever. Why don't you check your body temperature using a thermometer?


[User] Please transcribe this text

[Assistant] A clinical thermometer is different from a laboratory thermometer.


[User] Please transcribe this text

[Assistant] Oh, seems like you have made your choice. A clinical thermometer has a kink.


[User] Please transcribe this text

[Assistant] Now in a laboratory thermometer, this kink is absent. This is because a laboratory thermometer is meant to measure immediate temperature.


[User] Please transcribe this text

[Assistant] Hence, after recording our body temperature, until we check it, the mercury will fall, thus not giving us an accurate reading.


[User] Please transcribe this text

[Assistant] Topic? Huh? Turgor pressure. Why does it touch me not plant clothes?


[User] Please transcribe this text

[Assistant] Another name for it is, Touch Me Not Plant. Ohhh.


[User] Please transcribe this text

[Assistant] Poveni are present at the base of each leaflet. They consist of cells filled with water.


[User] Please transcribe this text

[Assistant] This water applies pressure against the walls of the cells. This pressure is called the turgor pressure.


[User] Please transcribe this text

[Assistant] Next topic, specific heat of water. Why is water used in hot water bags?


[User] Please transcribe this text

[Assistant] Oh, looks like your leg is hurting. Use this hot water bag. It will give you some warmth and provide you relief.


[User] Please transcribe this text

[Assistant] Do you know how a hot water bag gave you warmth for such a long time? Oh. This is due to a concept called specific heat.


[User] Please transcribe this text

[Assistant] As compared to other liquids like milk and acetone, the specific heat of water is much higher.


[User] Please transcribe this text

[Assistant] Now, did you know that water will take a long time to cool down as compared to milk and acetone?


[User] Please transcribe this text

[Assistant] Yeah, you know, pizza is one of my favorite foods and the favorite food of many people.


[User] Please transcribe this text

[Assistant] Yeah, but you know, there's some very special language that you've gotta use. You gotta know this language, uh, when you want to order a pizza.


[User] Please transcribe this text

[Assistant] Alright, we've got some great pizza words for you today. Uhm, and the first one we have is a medium pizza.


[User] Please transcribe this text

[Assistant] So you could say, I'd like a 12 inch pizza.


[User] Please transcribe this text

[Assistant] It's my favorite. Uhm, a pizza is not a pizza unless it has pepperoni.


[User] Please transcribe this text

[Assistant] Yes, little green or black balls. You can also find them in a martini.


[User] Please transcribe this text

[Assistant] Alright, another ingredient, ham.


[User] Please transcribe this text

[Assistant] The top of a pineapple looks like a tree.


[User] Please transcribe this text

[Assistant] That's my favorite part of the video.


[User] Please transcribe this text

[Assistant] Yeah, thin crust, and I just, I really love that bread part. It's so important to a good pizza.


[User] Please transcribe this text

[Assistant] Okay, my, alright, the first phrase we have, uhm, I think is my favorite. Uh, this is the way that Marty answered the phone, right?


[User] Please transcribe this text

[Assistant] Cause a lot of people when they answer the phone say, I'm Erica. Like, hello, I'm Erica.


[User] Please transcribe this text

[Assistant] Exactly. So guys, remember this. You'll sound really, really great when you use this on the phone. This is Marty speaking.


[User] Please transcribe this text

[Assistant] It's a more polite way of asking, do you want?


[User] Please transcribe this text

[Assistant] So okay, can you put pineapple and ham on a pizza?


[User] Please transcribe this text

[Assistant] Although, I must tell you, I like Tabasco on my pizza. And I know that's wrong, I know. I'm sorry.


[User] Please transcribe this text

[Assistant] Because it contains gold. No. Some scientists suggest that when sperm whales eat animals like squids. They digest most of their body parts. However, their sharp beaks are indigestible which can cause irritation in the digestive tract.


[User] Please transcribe this text

[Assistant] Thus, whale's digestive system produces a waxy substance called ambergris. Ambergris covers the sharp beaks, helping them to pass through the tract easily.


[User] Please transcribe this text

[Assistant] Now, some people thought that whales vomited this ambergris. However, a research suggests that it is expelled from the other end. Then, over time, this ambergris reacts with air, salty water, etc. and hardens to form a waxy rock. This waxy rock or ambergris is used by some perfume companies. Eww, but why?


[User] Please transcribe this text

[Assistant] This ambergris helps the perfume to stick to our skin, making perfume last longer. Hence, perfume companies pay thousands of dollars for just a pound of ambergris.


[User] Please transcribe this text

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


[User] Please transcribe this text

[Assistant] When the judges said that we can make anything that we like, as long as it's fit for a king, I thought of a noodle dish, but I think I might go the dessert route.


[User] Please transcribe this text

[Assistant] I wanna do a play on a cheese platter, but in a dessert. I'm just gonna do a blue cheese cheesecake, I'm gonna do some spur juice, grapes, a pumpkin seed praline, and then I'm gonna also do a twill.


[User] Please transcribe this text

[Assistant] It's basically what I like to do with my friends. We like to drink wine, eat cheese, and it's indulgent.


[User] Please transcribe this text

[Assistant] Uhm, I'm making a baked blue cheese cheesecake.


[User] Please transcribe this text

[Assistant] I need to start getting everything ready for plating. I grab my cheesecake out of the fridge.


[User] Please transcribe this text

[Assistant] It's not right. This is not what I expected at all. I'm really disappointed. It's not the consistency that I was looking for.


[User] Please transcribe this text

[Assistant] Dressed in black, today decides who goes through to finals week.


[User] Please transcribe this text

[Assistant] With Sashi in this year's top 5.


[User] Please transcribe this text

[Assistant] Khan, is this far enough? Are we going the whole way? It's never enough, like we're all human and we all want more. Ben?


[User] Please transcribe this text

[Assistant] You are correct. Bayleaf. Bayleafs.


[User] Please transcribe this text

[Assistant] You are correct, well done. Salt? Salt. Is in the tagine.


[User] Please transcribe this text

[Assistant] I'm sorry Jess, there is no sugar in the tajine.


[User] Please transcribe this text

[Assistant] You're good. Quince is in the tajing. Well done.


[User] Please transcribe this text

[Assistant] Jess and Rhys, you're in the third and final round, where you'll be cooking for your place in the competition.


[User] Please transcribe this text

[Assistant] I'm loving how you're moving around in the kitchen. In the first 15 minutes you have done a lot. Why savoury?


[User] Please transcribe this text

[Assistant] It's roast chicken through and through, isn't it? It's roast chicken, onions, all the things that work, parsley works. There's lots of elements alike. Everything that's on the plate.


[User] Please transcribe this text

[Assistant] One's kind of comfortable, roast chicken based. Be the most familiar to people. And the other one's pushing the boundaries a little bit. Oh, I think there's one that has just swayed me. Sure.


[User] Please transcribe this text

[Assistant] It's been a long, tough and emotional day. It was do or die. Everything.


[User] Please transcribe this text

[Assistant] Was on the line. And to be honest, as judges, we never


[User] Please transcribe this text

[Assistant] Enjoy being in a position of deciding between two dishes that are so different.


[User] Please transcribe this text

[Assistant] What are you doing? That sounds delicious. Chook chicken. That's my favourite at the moment. I'm gonna do a red braised chicken with spring onion pancakes, which is one of my favourites.


[User] Please transcribe this text

[Assistant] Did you have fun with Matt? Was it good? Yeah, it was great. Excellent stuff. This is...


[User] Please transcribe this text

[Assistant] Properly home-cooked, what I'm about to give you. Red braised chicken with spring onion pancakes.


[User] Please transcribe this text

[Assistant] This is a really easy dish actually. I'm not going to salt the chicken because there's a lot of salt in the soys, but I've basically broken the chicken down very carefully, taken the skin off. And we're just going to caramelise. Little wings. In with the chicken pieces.


[User] Please transcribe this text

[Assistant] Right, while that's going, I just need to crush some of this sugar because I want it to, I want to build a caramel in the pan.


[User] Please transcribe this text

[Assistant] So powder of that sugar. So chicken brown enough. I'm just going to take that out for a second. Shots of coloured. Just pop those out of the pan.


[User] Please transcribe this text

[Assistant] Now I'm going to season that fried chicken with a bit of the Sichuan pepper.


[User] Please transcribe this text

[Assistant] That'll take a few seconds. So as it melts, stir it into itself and just drag off any of that sediment that's on the bottom. We don't want that to burn. And then what we're going to do is just knock it back with a little bit of rice wine vinegar.


[User] Please transcribe this text

[Assistant] And as it reduces, chuck in a couple of spoons full of chilli soy bean paste. And then back in with the chicken and the shallots. Looks good already. Alrighty.


[User] Please transcribe this text

[Assistant] So we'll chuck in a few cinnamon quills, dry mandarin peel, and you can pre-soak this if you want. A few star anise.


[User] Please transcribe this text

[Assistant] I'm also going to put in a good amount of very thinly sliced ginger and garlic. Chilis.


[User] Please transcribe this text

[Assistant] Also got, there's about five or six shiitake mushrooms that have been pre-soaked. Alright, so in they go. Right, so all I've got here is light soy, dark soy, Shaoxing rice wine, and a bit of that mushroom liquid. Essentially about equal quantities, right?


[User] Please transcribe this text

[Assistant] We'll put a bit of ginger juice in, so I'll put in a couple of tablespoons, and we'll see how the flavours develop. And now we're going to cook that for about 10 to 15 minutes. So essentially,


[User] Please transcribe this text

[Assistant] I want a little bit of reduction, but I also want to keep the top of that nice and moist, so the cartouche, which is this piece of paper, will do that. Right, let's make this, uh, spring onion bread.


[User] Please transcribe this text

[Assistant] So I've got two cups of just all purpose flour and a good pinch of salt. Almost a teaspoon in fact. And then hot water is to activate the gluten.


[User] Please transcribe this text

[Assistant] And I'm gonna add a cup and a quarter, and I don't want it to be, uh, too dry, alright? I want it to feel just really beautiful. And it's important, obviously, to knead, but to rest. That's, that's kind of...


[User] Please transcribe this text

[Assistant] Even though it's not smooth yet, you'll see as it relaxes what happens, alright? In a bowl.


[User] Please transcribe this text

[Assistant] Just cover that dough with cling film and give it at least a 15 minute rest. Alrighty, while that's resting, let's just come back to this chicken. I just want to take out these little pieces of breast meat.


[User] Please transcribe this text

[Assistant] Because I know that they are going to be overcooking if I leave them any longer. And just leave the legs in for another five to ten minutes. Couple of things I need to help her. Jess, you can do this. Smash that


[User] Please transcribe this text

[Assistant] Spring onion. So what I've done, let me lift this up, is I've taken the white from the spring onion. Yeah.


[User] Please transcribe this text

[Assistant] That's that. And then we need to loosen it down with some oil. And then I'm just going to brush that on the bread. So enough oil, probably, oh more, no be generous. Because we're going to brush that on the dough itself. So yea, great. And give it a stir. You're a legend. Bit of flour. Because we'll spread ourselves out, why not? And then what I do is cut that dough down the middle.


[User] Please transcribe this text

[Assistant] Right. So now you gotta roll them into big wide discs. Big wide balls? Yeah. While you're doing that Jess and rolling, I am just gonna take out these.


[User] Please transcribe this text

[Assistant] Legs, and I'm going to reduce the sauce down a little bit. Not too much, but just enough to get a bit of a glaze going on. So the wingtips.


[User] Please transcribe this text

[Assistant] Bit of the spring onion paste. A few spring onions.


[User] Please transcribe this text

[Assistant] So I, I fold it like this. So just fold it nicely like a fan. And then roll it this way.


[User] Please transcribe this text

[Assistant] Sauce over the top of the chicken. Okay, time to plate up.


[User] Please transcribe this text

[Assistant] So the spring onion pancake, which we'll chuck on there. And of course the chicken red braised.


[User] Please transcribe this text

[Assistant] Well Curtis, we just have to say thanks very much for coming in. Any bits of final advice for the contestants before they head in?


[User] Please transcribe this text

[Assistant] That is worth travelling 17,000 kilometres for, let me tell you. Delicious. Thank you.


[User] Please transcribe this text

[Assistant] Woah, sorry I'm late everyone. Wow, we are really doing well tonight.


[User] Please transcribe this text

[Assistant] I've not done much pressure tests. I've only done one so far. This finals week, the pressure test is going to be massive. I'm going to go there with confidence and determination.


[User] Please transcribe this text

[Assistant] I've given up so much of my time and my family commitments to be here. So I want that effort to be worthwhile.


[User] Please transcribe this text

[Assistant] Pretty sad. We have become more than friends. We have become more like family. But, it's a competition.


[User] Please transcribe this text

[Assistant] Somebody has to go back home and we are all fighting for our place in the competition today.


[User] Please transcribe this text

[Assistant] Are very complicated. I'm double nervous now.


[User] Please transcribe this text

[Assistant] Today my plan is to read the recipe carefully. Make sure I follow the recipe exactly. Don't make any silly mistakes.


[User] Please transcribe this text

[Assistant] I'm rushing to start the cook. I want to start as soon as possible. I read a couple of lines, I start pouring in the sunflower oil, dump the mushroom. Then I realized.


[User] Please transcribe this text

[Assistant] I just messed up the first step. I forgot to measure the oil. I can't believe my nerves have started kicking in.


[User] Please transcribe this text

[Assistant] I'm telling myself not to make that mistake again, slow down a bit, read the recipe properly, measure every single thing precisely and accordingly.


[User] Please transcribe this text

[Assistant] Measurements is very important in this recipe. I'm going to really now look into all the measurements and make sure I put the right amount.


[User] Please transcribe this text

[Assistant] I want to have the golden color from the caramelization in the mushroom so that that color will reflect on my stock.


[User] Please transcribe this text

[Assistant] One hour is gone and I have not done much. My mushroom is still caramelizing and my other element is still half way through the process.


[User] Please transcribe this text

[Assistant] I got a lot more to go and I just feel that it's not enough time.


[User] Please transcribe this text

[Assistant] I've made another mistake. My marination should be liquid, not thick. It's gonna make my shiitake mushrooms too sweet.


[User] Please transcribe this text

[Assistant] I can't use that for my mushrooms. I need to stop doing mistakes.


[User] Please transcribe this text

[Assistant] So, I'm going to redo the whole thing again. I have to do it, I don't want to take the


[User] Please transcribe this text

[Assistant] Change the whole marination for the mushroom or I have to fix this.


[User] Please transcribe this text

[Assistant] But, all depends on what ingredients I've left now. I have a little bit of dashi and mirin left.


[User] Please transcribe this text

[Assistant] I'm going to add that to make the marination a bit more liquid.


[User] Please transcribe this text

[Assistant] I have to now trust my taste, my intuition.


[User] Please transcribe this text

[Assistant] I think I've got the right texture now, so I'm gonna go with that.


[User] Please transcribe this text

[Assistant] So I'm going up and down the recipe. Whatever I can do, I'm trying to do at the same time. While I'm doing the pickled daikon, I'm also trying to squeeze in my cauliflower.


[User] Please transcribe this text

[Assistant] For my smoked confit cauliflower, I take 500 grams of cauliflower florets. Mix it with 180 grams of brown smoked butter.


[User] Please transcribe this text

[Assistant] It's been 45 minutes and now my consomme is looking pretty good. I think it's ready to break the rough.


[User] Please transcribe this text

[Assistant] I slowly use a spatula to move the raft create a hole.


[User] Please transcribe this text

[Assistant] It looks beautiful. The color is very similar to the color which Ashley brought in today.


[User] Please transcribe this text

[Assistant] I'm very relieved that my consumer turns out to be good. It is so clear. It's beautiful. The color is amazing and I'm very happy with the flavors. Oh, that's very good.


[User] Please transcribe this text

[Assistant] Jess don't even have to give me her recipe. So nice of her to help me out. It's good that I get the page from Jess because there are some details of measurements that I need to weigh before I can pour the consomme out. So it's good that I still can get something from Jess. Thank God.


[User] Please transcribe this text

[Assistant] I read the recipe, I took the measurements, I memorized it, then I give it back to her.


[User] Please transcribe this text

[Assistant] I need to grill the marinate and I want to finish this dish as perfectly as possible. This is not a time to slow down and slack.


[User] Please transcribe this text

[Assistant] I'm cooking it based on what I see from Ashley's plate.


[User] Please transcribe this text

[Assistant] I cut through the tail, I see it's not cooked well. If the marinate is undercooked, I'll be in trouble.


[User] Please transcribe this text

[Assistant] From what I look, the marinate is cooked well. Looks pretty similar to what I saw in Ashley's plate. Hopefully it says cooked through inside the pieces I've cut.


[User] Please transcribe this text

[Assistant] I become George today. I'm starting using tweezers.


[User] Please transcribe this text

[Assistant] I'm so focused, so concentrated that I could see my hands shaking while I'm placing my elements.


[User] Please transcribe this text

[Assistant] Uh, I would safely say that's the most beautiful plate of food I have put up in this competition. So, uh, it looks very delicate. Unlike me.


[User] Please transcribe this text

[Assistant] The pressure got to me a few times, but I managed to put everything on the plate. Hopefully, the Marin is cooked well.


[User] Please transcribe this text

[Assistant] This find, this competition itself is a privilege for me. It's a blessing. Uh, I didn't expect to come this find, the competition, but I don't want to go at this stage. I'm so close to the finals.


[User] Please transcribe this text

[Assistant] Was very tough for me. Luckily, my wife supported me on that. So, I'm thankful to her and...


[User] Please transcribe this text

[Assistant] Hopefully I make justice to the risk I've taken to make sure that I pursue a dream that I love. So that is the biggest risk I've taken.


[User] Please transcribe this text

[Assistant] Welcome, well I detect a few smiles, a bit of buoyancy, I like that, but I think there's some nerves as well. This week is all about survival.


[User] Please transcribe this text

[Assistant] Every time you cook, you're at risk of going straight into the elimination at the end of the week.


[User] Please transcribe this text

[Assistant] Ben and Kristen are already there. By the end of today, three more of you will be joining


[User] Please transcribe this text

[Assistant] It will be all worth it. Because they're gonna win.


[User] Please transcribe this text

[Assistant] The 10 year superpower. The most powerful advantage ever in MasterChef.


[User] Please transcribe this text

[Assistant] Reese, imagine getting the super power and keeping hold of that immunity pin. It'd be a good place to be.


[User] Please transcribe this text

[Assistant] I like this bit, it says ingredients, chicken parts.


[User] Please transcribe this text

[Assistant] So some rules. You have 75 minutes to bring a MasterChef version of these retro TV dinners. You've got an open pantry and the gardens in play. Bring us the best version of the retro dish and you survive another day. But, you send your opponent into elimination.


[User] Please transcribe this text

[Assistant] Get creative, your time starts now. Good luck. Bye guys.


[User] Please transcribe this text

[Assistant] Yep, fantastic. So you're starting a new challenge... ...to beat Jess.


[User] Please transcribe this text

[Assistant] If you don't want to end up in that elimination at the end of the week. So, we know there's been some great cooking. First up, carp.


[User] Please transcribe this text

[Assistant] Right. And you were hedging your bets, weren't you, between two different ways of cooking the fish? Yep.


[User] Please transcribe this text

[Assistant] What, what are you guessing with the beef? There's digital thermometers in the, in the equipment shelves.


[User] Please transcribe this text

[Assistant] Well, there's a lesson in that, isn't there? And thank goodness you didn't carry on with what you were cooking, because that stands out, you know, head and shoulders above, I think, what you were going to give us, and something I think we'd all be happy to sit in front of the TV and eat. Good stuff.


[User] Please transcribe this text

[Assistant] I love that silky smooth custard on the bottom, the jus is delicious.


[User] Please transcribe this text

[Assistant] Probably doesn't make much sense to you when we say early on in the competition, when we get to top 8, that's where it really happens. And what we mean, very selfishly, is that where it happens for us.


[User] Please transcribe this text

[Assistant] Because we get delicious food, you turn the corner and guess what? You've turned the corner and you're putting up some amazing food. And we threw a bit of a curveball at you with this challenge.


[User] Please transcribe this text

[Assistant] But remember what's at stake. At the end of today, three of you are safe to pursue that superpower and three of you will join Kristen and Ben in the elimination at the end of the week. Sashi Khan, let's start with you. Khan.


[User] Please transcribe this text

[Assistant] Flavour plus. And we loved that little crispy herb crust on the top of the fish. Absolutely wonderful. Sashi, again.


[User] Please transcribe this text

[Assistant] Great little crust. Those pistachios, wonderful. So how do we split it? It's a tough one. But it came down to...


[User] Please transcribe this text

[Assistant] The crunch, the texture, and that lovely recreation of the tartare sauce, which was not tartare sauce at all. Sashi, congratulations. You are safe.


[User] Please transcribe this text

[Assistant] So close that you are in this week's elimination, so join the others.


[User] Please transcribe this text

[Assistant] You live to fight another day for the other. Sorry, you're in the elimination at the end of the week.


[User] Please transcribe this text

[Assistant] Sassy, sassy, sassy, something on the floor on a bench. Rest me on the floor. Looks like what?


[User] Please transcribe this text

[Assistant] Survival Week's been absolutely massive and being in this competition so long, I definitely don't want to go home now and I'll put it all on the line.


[User] Please transcribe this text

[Assistant] The ice cream is the center of the snow egg itself. It's smooth, beautifully soft and creamy.


[User] Please transcribe this text

[Assistant] I've gotta make sure I get this spot on so the ice cream is stable.


[User] Please transcribe this text

[Assistant] I'm definitely feeling under the pump at the moment. Uhm, this is hectic.


[User] Please transcribe this text

[Assistant] I had to take a year off work as a tradie. Last year I was diagnosed with ulcerative colitis, which is an autoimmune disease of the bowel.


[User] Please transcribe this text

[Assistant] My lovely wife Caitlin has just been one of the biggest supports to me. She's been my rock, really has.


[User] Please transcribe this text

[Assistant] After two major surgeries, I made a big sacrifice to come on MasterChef. I postponed my final surgery to have my ulcerative colitis finally reversed.


[User] Please transcribe this text

[Assistant] Getting into the competition means being able to give back to her. I just didn't think I'd ever have this opportunity again.


[User] Please transcribe this text

[Assistant] Having health issues has taught me to grab the bull by the horns and to take every opportunity.


[User] Please transcribe this text

[Assistant] As I unmould the meringues, they're firm to the touch. They look perfect. I'm really happy. These meringues are so important to this dish. They actually form the snow egg.


[User] Please transcribe this text

[Assistant] I'm so stoked to get this right. I'm gonna get them on a tray and get them into the fridge.


[User] Please transcribe this text

[Assistant] Add some liquid back in to give it a nice consistency.


[User] Please transcribe this text

[Assistant] These tweets haven't worked out, but I'm not sure I've got enough time to get another one done.


[User] Please transcribe this text

[Assistant] My first tweedles didn't work out and I'm not sure I've got enough time to get another one done. Without these tweedles on the dish, I'll be going home. They're way too thin.


[User] Please transcribe this text

[Assistant] I'm not taking a chance not having those twills right. It's a crucial element for the dish. I've gotta remake these twills. The dish needs them.


[User] Please transcribe this text

[Assistant] I've got some twill mix left over, I've gotta get a thicker layer of twill mix onto the oven trays and get them into the oven.


[User] Please transcribe this text

[Assistant] I'm sure my wife Caitlin would be so proud of me making a dessert like this.


[User] Please transcribe this text

[Assistant] I've got a feeling that she's gonna be arseing for this at dinner parties. Oh ho. Five seconds to spare.


[User] Please transcribe this text

[Assistant] Thank you. I can't wait to tell the boys at the pub that I've made Peter Gilmore's Snow Egg. I'm really happy with the meringue texture and the flavours overall. I think I've got them bang on.


[User] Please transcribe this text

[Assistant] I keep hearing Reese telling me, go faster, go faster.


[User] Please transcribe this text

[Assistant] Oh my god, I can't go any faster.


[User] Please transcribe this text

[Assistant] I've managed to get my meringue. I'm ready to put it into a popping bag.


[User] Please transcribe this text

[Assistant] I would like to get the snow perfect. It's such a beautiful dessert. I hope I can get it perfect.


[User] Please transcribe this text

[Assistant] Yeah, they've come out good, I think. I'm not the meringue wizard, but it did look...


[User] Please transcribe this text

[Assistant] I'm squeezing the puree and I look at the scales and I've only got 50 grams. I can't get enough puree.


[User] Please transcribe this text

[Assistant] I hope that it doesn't affect the flavor too much. One of us will be going home today. It's frightening.


[User] Please transcribe this text

[Assistant] It's very nerve-racking at this moment. I'm really trying to rush through things.


[User] Please transcribe this text

[Assistant] I've spent so much time making sure that every element is as perfect as it can be.


[User] Please transcribe this text

[Assistant] I hope I have done enough to keep myself safe today.


[User] Please transcribe this text

[Assistant] I'm happy with my granita and my ice cream, but I'm a bit concerned I've only got half of the amount of guava puree with the vanilla cream. I'm not sure if there is enough guava flavor in the full


[User] Please transcribe this text

[Assistant] Oh, well, the monster was very scary, that's for sure. You will have to tell me who won, monster or I.


[User] Please transcribe this text

[Assistant] Hi, I'm John Green. This is Crash Course Literature. So the two books most often cited as the great American novel are The Adventures of Huckleberry Finn


[User] Please transcribe this text

[Assistant] And this slender beast, The Great Gatsby by F. Scott Fitzgerald. The U.S. is a country founded on the principles of freedom and equality. Huck Finn is a novel about slavery and radical inequality.


[User] Please transcribe this text

[Assistant] So today we're going to focus on the American dream and how it plays out in The Great Gatsby. Spoiler alert! Some petals fall off the daisy. So let's begin with the characters. From the first chapter, we know three things about our narrator Nick Careaway. By the way, get it? Care-away.


[User] Please transcribe this text

[Assistant] Is the American dream. Finally, three, Nick is rich, and he got rich not by working, but by having a rich ancestor who paid someone off to serve in the Civil War on his behalf, which allowed Nick's ancestor to spend the Civil War making money. So how's that for equal opportunity? And then there's Gatsby, about whom we learned absolutely nothing in chapter one, except for the aforementioned foul dust floating in the wake of his dreams.


[User] Please transcribe this text

[Assistant] And that he had a quote, extraordinary gift for hope.


[User] Please transcribe this text

[Assistant] This extraordinary gift for hope is the essential fact of Gatsby, and also many romantic leads, from Romeo to Edward Cullen to Henry VIII, who might have given up on several of his wives, but never gave up on the idea of love. All of these people share a creepy belief that if they just get the thing they want, the thing being a female human being, then they'll finally be happy. We have a word for this. It's called objectification.


[User] Please transcribe this text

[Assistant] That's the best thing a girl can be in this world. A beautiful-


[User] Please transcribe this text

[Assistant] Now look, it's difficult to argue that Daisy is a good person. After all, in the novel's climax, she allows Gatsby to take the fall for something she did. But she's a product of a much older American system, one that, for instance, allows rich people to pay poor people to go fight the Civil War for them. Oh, it's time for the open letter?


[User] Please transcribe this text

[Assistant] An open letter to the heroic past. But first, let's see what's on top of the secret compartment today. Oh, it's a champagne glass. I love champagne. Stan.


[User] Please transcribe this text

[Assistant] There are champagne poppers in here. You put explosive miniature champagne bottles in my champagne glass instead of champagne! Dear heroic past, like champagne poppers, you're always a little bit underwhelming.


[User] Please transcribe this text

[Assistant] Best wishes, John Green. From that dinner party it's clear that wealth consumes the rich, but there's also a moment where it becomes clear that wealth consumes the poor. Daisy tells a story about her butler that he used to polish silver for a big family in the city night and day until the caustic silver polish ruined his nose.


[User] Please transcribe this text

[Assistant] Alright, let's go to the Thought Bubble. So whenever Nick is hanging out with the mega-rich Tom, the parties are always awful. And everybody always wants the kind of status and wealth that Tom Buchanan has, which is hilarious because of course Tom is a horrible asshat who makes Paris Hilton look like charming and grounded.


[User] Please transcribe this text

[Assistant] He has a smile that makes you feel he is irresistibly prejudiced in your favor.


[User] Please transcribe this text

[Assistant] To Fitzgerald, that had become the American dream by the 1920s. Everyone wanted enough money to buy fancy cars and enough whiskey to crash them.


[User] Please transcribe this text

[Assistant] But Gatsby, tellingly, doesn't drink. He's never even used his pool. Well, until the very end of the novel. All the money he's acquired and all the parties he throws are about one thing and one thing only. Winning back Daisy Buchanan.


[User] Please transcribe this text

[Assistant] There's a flashback in the novel to Gatsby's first meeting with Daisy, and when you hear Gatsby tell that story, it's very telling that it's hard to understand whether Gatsby is falling for Daisy.


[User] Please transcribe this text

[Assistant] Gatsby's car is yellow, his tie, the buttons on Daisy's dress. At one point, Nick, who's third wheeling it big time in this scene, describes some flowers as smelling like pale gold.


[User] Please transcribe this text

[Assistant] Corky champagne. It was twist-off champagne, but I still have the bottle cap. So just as the green light is an enchanted object, gold and yellow are enchanted colors in Gatsby, and also, for the record, in real life. I mean, think of golden opportunities or golden ages or your golden youth or the golden arches. Unless you're at McDonald's, gold is the color that conflates


[User] Please transcribe this text

[Assistant] In the novel The Great Gatsby, it's a bit different. In the novel, yellow is the color not only of wealth, but also of death. Myrtle Wilson's house is yellow. The eyes of Dr. T.J. Echoberg, which stare over so much death in the novel in so many ways, are ringed in yellow glasses. Gatsby's car, that fatal missile,


[User] Please transcribe this text

[Assistant] Now that may seem like symbol hunting to you, but I'd argue it's really important to understand that Fitzgerald is using gold to decouple the ideas of wealth and greatness. And instead, he's associating richness with corruption and amorality, and finally, death.


[User] Please transcribe this text

[Assistant] In the roaring 20s and today, wealth was seen as profoundly good. It was seen as an end that justified most means. Wealth was the American dream.


[User] Please transcribe this text

[Assistant] But the foul dust that trailed in the wake of those dreams, the casual destruction, the cyclical violence, the erosion of altruism, make it clear that at least to Fitzgerald, wealth isn't simply good. The last chapter of The Great Gatsby is one of the saddest passages in American literature, showing how difficult it is to distinguish between guilt and innocence.


[User] Please transcribe this text

[Assistant] We understand that much will be lost in pursuit of this dream, not just that butler's noses will be ruined, but that vast valleys of ashes will pile up outside of our cities as we consume ever more stuff. We know this is unsustainable. We know that these parties can't last forever and that we won't be able to drive home in our three-wheeled cars. But still we press on.


[User] Please transcribe this text

[Assistant] Next week we'll consider whether Gatsby's quest, and ours, is a heroic one, but for now I just want to encourage you not to dismiss the characters in this novel simply because they may seem different from you.


[User] Please transcribe this text

[Assistant] At one point, Nick recalls all the people who would go to those great parties and sneer most bitterly at Gatsby on the courage of Gatsby's liquor. Let me submit to you that those of us who would sneer at Gatsby do so on the courage of his liquor. Because the truth is, we all share his ambition. Thanks for watching. I'll see you next week.


[User] Please transcribe this text

[Assistant] I'm worried about Ben's twirls. Like, they're not thick enough, gonna crack easily.


[User] Please transcribe this text

[Assistant] Well, we have three words for you now. Uhm, the first one, really simple. Huck. Huck. Huck. Huck. P-U-C-K.


[User] Please transcribe this text

[Assistant] Exactly. You could also maybe say a key player.


[User] Please transcribe this text

[Assistant] That's right. Uhm, and the winner of the finals wins the championship.


[User] Please transcribe this text

[Assistant] It reminds me of a classic, classic game.


[User] Please transcribe this text

[Assistant] We have five phrases in language takeaway today. Uhm, and the first one is face off. Face off. Face off.


[User] Please transcribe this text

[Assistant] To check. So an interesting verb here, hey?


[User] Please transcribe this text

[Assistant] Uhm, the goalie prevents the puck from coming in the net.


[User] Please transcribe this text

[Assistant] So the goalie stops the other team from getting a goal.


[User] Please transcribe this text

[Assistant] That's right. When he stops a goal, he makes a save.


[User] Please transcribe this text

[Assistant] Yeah, a little bit unusual here that save is a noun instead of a verb, but I think those examples were helpful.


[User] Please transcribe this text

[Assistant] Well imagine a group of hockey players all fighting to get the puck, right? And then one player breaks off.


[User] Please transcribe this text

[Assistant] Breaks out of the group. Yeah, yeah. And he skates down the ice and he has the puck.


[User] Please transcribe this text

[Assistant] Alright, well let's look at it in Grammar Breakdown.


[User] Please transcribe this text

[Assistant] I noticed that he's using the present simple, right?


[User] Please transcribe this text

[Assistant] Yeah, even though the action is now, it's in present simple.


[User] Please transcribe this text

[Assistant] Yes, I think we can see a few more examples of this. Uhm, let's listen again.


[User] Please transcribe this text

[Assistant] Here, we can hear that he is using the present simple again because these are very short actions that finish quickly, right?


[User] Please transcribe this text

[Assistant] That's happening now. That's really exciting. It's common to use present simple.


[User] Please transcribe this text

[Assistant] Yeah, but Marco, you have an example of, uhm, of some present progressive here, right?


[User] Please transcribe this text

[Assistant] It's happening for more than one second. Yeah.


[User] Please transcribe this text

[Assistant] Or when we want to show that it's really exciting.


[User] Please transcribe this text

[Assistant] No, uhm, but actually all Canadians love hockey.


[User] Please transcribe this text

[Assistant] Like, we start playing hockey when we're about two years old.


[User] Please transcribe this text

[Assistant] But you know what, I must tell you that I am not a good Canadian.


[User] Please transcribe this text

[Assistant] Uhm, you know what? The puck is so small it's hard to see where it is on the ice and it's cold and these guys are fighting and anyway.


[User] Please transcribe this text

[Assistant] Yeah, uhm, many times and I just find that the puck is really small.


[User] Please transcribe this text

[Assistant] Yeah, so visit our website, EnglishPod.com, and you'll find some interesting stuff about hockey, right?


[User] Please transcribe this text

[Assistant] And, uh, these receive inputs from other locations. And the neuron also has an output wire called the axon. And, uh, this output wire is what it uses to send signals to other neurons or to send messages to other neurons.


[User] Please transcribe this text

[Assistant] To the, to some different neuron. And here, this axon, that is this open wire,


[User] Please transcribe this text

[Assistant] And, uh, your eyes, if some sensor, like your eye, wants to send a message to your brain, what it does is it sends its pulses of electricity to a neuron in your brain, like so.


[User] Please transcribe this text

[Assistant] And the neuron does some computation and outputs some value on its output wire.


[User] Please transcribe this text

[Assistant] But because x0 is always equal to 1, sometimes I draw it and sometimes I won't, just depending on whatever is more notationally convenient for that, for that example.


[User] Please transcribe this text

[Assistant] This is a neuron, or an artificial neuron, with a sigmoid or a logistic activation function. So this activation function in the neural network terminology, this is just another term for that function, for that nonlinearity g of z. That equals 1 over 1 plus e to the negative z.


[User] Please transcribe this text

[Assistant] And, uh, here we have three neurons which have written, you know, 81, 82, 83. I'll talk about those indices later.


[User] Please transcribe this text

[Assistant] And once again, you know, we can if we want add in this a zero and uh, add an extra bias unit there.


[User] Please transcribe this text

[Assistant] There's always outputs the value of 1, and then finally we have this third node at the final layer, and there's this third node that outputs the value that the hypothesis h of x computes.


[User] Please transcribe this text

[Assistant] To introduce a bit more terminology in a neural network, the first layer, this is also called the input layer, because this is where we input our features, X1, X2, X3.


[User] Please transcribe this text

[Assistant] The final layer is also called the output layer, because uhm, that layer has the neuron, this one over here, that outputs the final value computed by a hypothesis. And then layer two in between, this is called the hidden layer.


[User] Please transcribe this text

[Assistant] The term hidden layer isn't a great terminology, but uhm, the intuition is that, you know, in supervised learning, where you get to see the inputs and you get to see the correct outputs, whereas the hidden layer values you don't get to observe in the training sense. So if it's not x, then it's not y, and so we call those hidden outputs.


[User] Please transcribe this text

[Assistant] And uhm, later on we'll see neural networks with more than one hidden layer, but in this example we have one input layer, layer one, one hidden layer, layer two, and one output layer, layer three. But basically anything that isn't an input layer and isn't an output layer is called a hidden layer.


[User] Please transcribe this text

[Assistant] To explain the specific computations represented by a neural network, here's a little bit more notation. I'm going to use a superscript j subscript i to denote the activation of neuron i or of unit i in layer j. So, concretely, this


[User] Please transcribe this text

[Assistant] So here are the computations that are represented by this diagram. This first hidden unit here


[User] Please transcribe this text

[Assistant] Has its value computed as follows. A21 is equal to the sigmoid function, or the sigmoid activation function, also called the logistic activation function, applied to


[User] Please transcribe this text

[Assistant] Has this activation value computed as sigmoid of this? And similarly,


[User] Please transcribe this text

[Assistant] And so the dimension of theta 1, which is the matrix of parameters governing our mapping from our three input units to our three hidden units. Theta 1 is going to be a three input unit.


[User] Please transcribe this text

[Assistant] Then the matrix theta j, which governs the function mapping from layer j to layer j plus 1, that will have dimension s j plus 1 by s j plus 1. Uh, just be clear about this notation, right? This is s subscript j plus 1, and that's s subscript j, and then this whole thing.


[User] Please transcribe this text

[Assistant] Okay, so we've talked about what the three hidden units do to compute their values. Finally, this, uh, loss, uh,


[User] Please transcribe this text

[Assistant] So this final, in the upper layer, we have one more unit which computes h of x, and that's equal, can also be written as a 31, and that's equal to this.


[User] Please transcribe this text

[Assistant] And you notice that I've written this with a superscript 2 here because theta superscript 2 is the matrix of parameters or the matrix of weights that controls the function that maps from the hidden units, that is the layer 2 units, to the one layer 3 unit, that is the output unit.


[User] Please transcribe this text

[Assistant] Which defines a function h that maps from x's input values to hopefully to some space of predictions y. And these hypotheses are parameterized by parameters that I'm denoting with capital theta.


[User] Please transcribe this text

[Assistant] Okay, I'm happy to be here. Yeah, I've been here before. I love Bondi. I love icebergs. I actually, every single time I'm in Sydney, I try to make it out here. So it's kind of really weird that I'm gonna be in the kitchen today.


[User] Please transcribe this text

[Assistant] I've eaten icebergs before, I know the calibre of the food that they serve. The thought of having to cook a dish that's good enough for icebergs, kind of a little bit scary.


[User] Please transcribe this text

[Assistant] I do have a couple of ideas running through my head. I want to speak to Chef Monty about it.


[User] Please transcribe this text

[Assistant] So between my two ideas, I like the fig one a lot more, but I can't really do a fig dessert without good figs, so I need to try the figs.


[User] Please transcribe this text

[Assistant] All I can think about is this dish needs to be good enough to get me to the semi-finals. And I tasted the figs, they're not-


[User] Please transcribe this text

[Assistant] I think that my biggest challenge today is gonna be balance, uhm, making sure that the blue cheese is really balanced with everything else, just because it's such an overwhelming flavour. For my blue cheese mousse, I'm gonna melt blue cheese in milk and cream, and then put some gelatin in it.


[User] Please transcribe this text

[Assistant] The mousse really needs to work because it brings the dish together, it balances everything else out because it's a savoury kind of element that just helps with all the sweetness that's happening on the plate. So if this gelatin doesn't set then this dish is just not gonna work.


[User] Please transcribe this text

[Assistant] I'm making a salted crumb, which I'm gonna put on the bottom of my dish. I'm also doing two different types of almond praline. And I'm using whole almonds to make a rocky, chunkier praline. And I'm using slithered almonds to make kind of like a praline dust.


[User] Please transcribe this text

[Assistant] Next, I add my figs and then over the top of the ice cream will be the chunkier almond crumb and then a plume of blue cheese mousse on the side. Service please. Uhm, these four are ready.


[User] Please transcribe this text

[Assistant] Uuuh. Top 3 is a huge deal. If I get there, it's gonna be crazy.


[User] Please transcribe this text

[Assistant] Hello everybody. This is going to kind of be a face reveal video, but also kind of not.


[User] Please transcribe this text

[Assistant] Two million people are now subscribed to my channel, which is more people than live in Latvia. That's pretty weird to think about, but what's maybe even more weird to me is imagining if all of you got together in the same place. If you guys did that, we'd be the fifth biggest city in the entire US. Bigger than Phoenix, Philadelphia, and San Diego. If I wanted to count all of your names and spend one second on each name, it would take me nearly four years to actually finish listing all of you.


[User] Please transcribe this text

[Assistant] Or it cannot be if you'd rather not have it spoiled for you. If you're the type of person that would like to see who has been creating all of these videos for the past two years, you can see my face reveal by going and following me on Instagram at Joseph underscore Piscenti. The link is also in the description, and yes, that's my real name, and yes, I'm actually a human and not a robot. Well, yet.


[User] Please transcribe this text

[Assistant] Cosmic Encounter. It's diplomacy in space that'll make your friends love you or hate you.


[User] Please transcribe this text

[Assistant] Halo 2 was a pretty big memory for me too, because I probably spent nearly all of 7th grade and middle school playing it. Are you reading anything interesting right now? I just finished up reading through A Storm of Swords, and I'm trying to finish the Song of Ice and Fire books before the new Game of Thrones season next year. Speaking of that, what are your favorite TV shows? Well, obviously Game of Thrones, but I'm also pretty partial to It's Always Sunny, Trailer Park Boys, and Adventure Time. There were so many other questions that have been asked, and I'm sorry, I just don't have enough time to get to all of them right now.


[User] Please transcribe this text

[Assistant] Our sun is a huge star, which emits a tremendous amount of light. However, like our sun, there are so many stars in the universe that counting them is almost impossible. So, if there are so many stars, the space shouldn't be black or dark, right?


[User] Please transcribe this text

[Assistant] This expansion is causing the visible light emitted by the stars to stretch out so much that when it reaches our eyes, they cannot detect it. As our eyes cannot detect any visible light, the space appears black to us.


[User] Please transcribe this text

[Assistant] Moreover, light has a specific speed limit.


[User] Please transcribe this text

[Assistant] So, light from far, far away stars has not even reached us. Thus, the space appears black.


[User] Please transcribe this text

[Assistant] Why do we yawn? Human beings, including some animals yawn.


[User] Please transcribe this text

[Assistant] What? Animals also yawn? Absolutely.


[User] Please transcribe this text

[Assistant] During yawning, which is also called oscillation, we take a deep breath of air. Hence, a theory suggested that it helps our body bring in more oxygen and give out carbon dioxide.


[User] Please transcribe this text

[Assistant] However, it is incorrect. A prevailing research suggests that yawning regulates our brain's temperature. Our brain works best at certain temperatures. But when we perform various activities throughout the day, our brain gets exhausted and sleep deprived.


[User] Please transcribe this text

[Assistant] Both exhaustion and sleep deprivation increase our brain's temperature.


[User] Please transcribe this text

[Assistant] Hence, to cool it down, we yawn. While yawning, we stretch our jaw and propel blood through blood vessels to the brain. Along with this, we inhale air through our mouth and nose. Air cools the blood going to the brain which in turn decreases our brains temperature.


[User] Please transcribe this text

[Assistant] How does blood clot? With the help of glue. Not at all. Our blood consists of red blood cells, white blood cells, platelets, clotting factors, etc. suspended in a liquid plasma. Hey, I too have a plasma, look.


[User] Please transcribe this text

[Assistant] Hence the clotting factors take part in a complex chain of chemical reactions and create fibrin strands.


[User] Please transcribe this text

[Assistant] These strands crisscross one another and create a mesh that tightly holds the loose plug together and makes it strong. Red blood cells and white blood cells also get trapped in the mesh thus creating a blood clot that completely stops bleeding.


[User] Please transcribe this text

[Assistant] How does it form? Wait, I'll explain. Each of our eyes consists of a transparent lens. Is it similar to my camera lens?


[User] Please transcribe this text

[Assistant] Our eye lens is made up of water and protein. They are arranged in such a way that keeps the lens clear and lets light pass through it. Hence, a sharp image is formed on the retina.


[User] Please transcribe this text

[Assistant] However, as we age, the protein begins to clump together making the lens cloudy.


[User] Please transcribe this text

[Assistant] In such situations, when light from an object enters our eye. The clumped protein blocks or scatters the light. As a result, a blurred image is formed on the retina, thus making it hard to see. Topic. Breathing. Why do we get hiccups? Easy peasy.


[User] Please transcribe this text

[Assistant] When we inhale, our diaphragm contracts helping us take in air into the lungs.


[User] Please transcribe this text

[Assistant] When we exhale, it relaxes, helping us give out air.


[User] Please transcribe this text

[Assistant] However, sometimes this contraction does not happen properly.


[User] Please transcribe this text

[Assistant] Eating too much too quickly causes our stomach to swell, causing discomfort to our diaphragm. Due to this, our diaphragm contracts irregularly in a jerky way, making us suck air suddenly. This air rushes through our voice box, making the vocal cords to close suddenly, creating a hiccup.


[User] Please transcribe this text

[Assistant] Things are bumping into each other and spattering off of one another and so it's a very sort of chaotic


[User] Please transcribe this text

[Assistant] I see rubble field all moving together around Saturn.


[User] Please transcribe this text

[Assistant] Every particle is attracted to every other particle and the more massive ones have a bigger pole and the closer you are the more the pole is.


[User] Please transcribe this text

[Assistant] The closer you are to Saturn, more quickly you need to move to stay in orbit. If you're not moving really fast, you'll fall into the planet.


[User] Please transcribe this text

[Assistant] Even over very small distances, the inside particles are moving faster than the outside particles, stretching them out along these ring arcs. So you'll never get the rings coalescing back into a solid body.


[User] Please transcribe this text

[Assistant] The tidal effect is any gravitational interaction where one side is getting tugged on more than the other side. So if I had a big massive object right here closer to this shoulder, it would pull more on this shoulder than this one, which is further away, and it could pull me apart.


[User] Please transcribe this text

[Assistant] If you've heard the phrase spaghettification, black holes pulling on your feet more than your head and stretching you out into a long strand of spaghetti.


[User] Please transcribe this text

[Assistant] The thing that's so exciting about finding both the salt and the carbonates in the E ring is that those are the kinds of things that suggest a liquid ocean inside of Enceladus. And just like on Earth, where life formed in the oceans, we believe, it could very well be true that life is formed inside of Enceladus.


[User] Please transcribe this text

[Assistant] This is a really exciting possibility, but it's by no means solved because we don't see the sodium in the plume coming out. These observations suggest some other explanations we don't know. We have to keep exploring.


[User] Please transcribe this text

[Assistant] From a distance, it almost looks like the rings are a solid body, you know, just a sort of stately march around the planet. But it's not that way at all. It's a very chaotic, uh, messy process.


[User] Please transcribe this text

[Assistant] The rings themselves are very thin, only about 30 feet. So it's as though you were on a shallow lake, only 30 feet deep, and then a mile high wave comes right at you. It's really remarkable.


[User] Please transcribe this text

[Assistant] We're herding them, just like the Moons shepherd the rings. For example, Prometheus and Pandora herd the F-Ring. I'm like Prometheus, I'm on the inside and, uh, my partner is on the outside, that's Pandora. And we're keeping these cattle in line, just like the Moons keep the rings in line.


[User] Please transcribe this text

[Assistant] When a moon interacts with a ring particle, it can kick it into a higher orbit. Further from Saturn?


[User] Please transcribe this text

[Assistant] The moons can shepherd the particles in the rings so that you get gaps and edges and very clear divisions between the rings. So the rings are completely dominated by the moons from the beginning to the end.


[User] Please transcribe this text

[Assistant] It is true that we go billions of miles out to try to see what's out there, but it's because it tells us how we formed, what our own backyard is like, what our solar system is like.


[User] Please transcribe this text

[Assistant] We learn more about what's possible in other worlds. We learn more about what's possible here on Earth.


[User] Please transcribe this text

[Assistant] So this is a Saturn, and it's tilted 27 degrees, so it's facing me. I can see the rings from above. Saturn moves


[User] Please transcribe this text

[Assistant] So now he is here and I could see the rings in profile as a straight thin line. Then he moves on the other side and you can see the ring from down below.


[User] Please transcribe this text

[Assistant] Come on, Khan, come on. Perfect portions, Khan.


[User] Please transcribe this text

[Assistant] We had a Malaysian style pineapple tart. They had bags of flavour and the pastry was fantastic.


[User] Please transcribe this text

[Assistant] Yes I did! Yeah, I'm just gonna get onto the gluten free one.


[User] Please transcribe this text

[Assistant] Previously we've had service challenges and we've served the public, but this time it's like a whole new level, like we're cooking for royalty, the future king of England.


[User] Please transcribe this text

[Assistant] Last time Prince Charles was in Perth, my mum was selected to bake his birthday cake, and now I'm cooking for him. Let's go guys, come on. Oh man, I just wanna cook well today.


[User] Please transcribe this text

[Assistant] So we've got four canapes. One is a halal lamb. So she's gonna work on like a date and desert lime chutney. With a fried roti base. Okay.


[User] Please transcribe this text

[Assistant] Samira's only just started on the shortbread base for the kangaroo dish.


[User] Please transcribe this text

[Assistant] Alright, we need to get this jam on too. And a Davidson plum jam for the kangaroo dish.


[User] Please transcribe this text

[Assistant] It has to all be really good. We're cooking for his royal highness, uhm. It's so hot right now too, so there's heaps of pressure.


[User] Please transcribe this text

[Assistant] The blue team had a bit of a slow start, but just as I think was kind of picking up the pace and working well.


[User] Please transcribe this text

[Assistant] Today for the gluten free canapé, I'm making a zucchini pickle on ricotta with Northern Territory green ants and a fresh cucumber base.


[User] Please transcribe this text

[Assistant] I know we started off a bit slow, but I'm happy with our direction and I think if we keep working fast, everything will work out. So many cucumbers, I thought it'd be... I'm nearly there.


[User] Please transcribe this text

[Assistant] So I start to assemble the lert-free canopy. I pipe into the cucumber bases some of my ricotta mixture.


[User] Please transcribe this text

[Assistant] On top of that, I'm putting little fluorite kind of stuff shapes of the zucchini pickle, a drizzle of the sea parsley oil, and some green ants on top.


[User] Please transcribe this text

[Assistant] Just keep pushing. Come on guys, get everything up and fighting up, let's go!


[User] Please transcribe this text

[Assistant] People are looking quite serious around us. I'm freaking out. I think Prince Charles is here.


[User] Please transcribe this text

[Assistant] It's really difficult because as much as we want to work really fast and get these canapes flying out. Let's go guys, we've got to speed it up. We need to stay really attentive to the detail on every single canapé.


[User] Please transcribe this text

[Assistant] Collectively there's two teams going into elimination tomorrow, and I don't want to be one of them. Guys, we're not even like halfway there through service.


[User] Please transcribe this text

[Assistant] Overall, we've all tasted our canapes and they taste really good, but also they look good. So I'm happy with them. Alright, service please. It's the lamb.


[User] Please transcribe this text

[Assistant] Service please. Guys, we're done, that's it.


[User] Please transcribe this text

[Assistant] I finally get to meet Prince Charles myself. Mum's had her time, but now it's mine. And yeaah, it's a good feeling.


[User] Please transcribe this text

[Assistant] I will, yeah. Hey mum if you're watching, Prince Charles says hello.


[User] Please transcribe this text

[Assistant] It was a massive thing for Mum when she made the cake for His Royal Highness and today I cooked for him, so, yeah, uhm, I'm gonna remember this day forever.


[User] Please transcribe this text

[Assistant] It's pretty scary to think that we're under an hour away from future King of England arriving. The most incredible cook ever. Remember this for the rest of our lives.


[User] Please transcribe this text

[Assistant] Yeah, it makes copies of documents. We often call it a copier.


[User] Please transcribe this text

[Assistant] Well, good advice, Marco. And our last word in vocabulary preview, malfunction. Malfunction. Malfunction. Malfunction. Let's break down this word. Alright. Function.


[User] Please transcribe this text

[Assistant] Okay, more or less, it's not working properly.


[User] Please transcribe this text

[Assistant] Okay, well why don't we listen to the dialogue and find out what isn't working properly.


[User] Please transcribe this text

[Assistant] Alright, three words for you here in Language Takeaway, and we heard all of these in the dialogue.


[User] Please transcribe this text

[Assistant] So this guy needs to get a copy ASAP.


[User] Please transcribe this text

[Assistant] So it's an acronym and you can say it like ASAP or


[User] Please transcribe this text

[Assistant] Yeah, uhm, but something crazy. Crazy, right? For example, when I was in university, there was this guy in our building and we took all of his bedroom furniture, so his bed, his desk, everything, and put it down on the football field.


[User] Please transcribe this text

[Assistant] Yeah, this is a, you know, this is so common and I think it would be helpful to understand how it's used. So let's hear some examples.


[User] Please transcribe this text

[Assistant] In this dialogue, there's some great language that can be used in many different patterns or in many different ways. So in today's putting it together, we're going to show you how to use three of these patterns.


[User] Please transcribe this text

[Assistant] Mmm, enter a place using force.


[User] Please transcribe this text

[Assistant] So for example, you might break out of jail.


[User] Please transcribe this text

[Assistant] I don't know what it is, but you know what, if I turn on a computer, it will suddenly get a virus. And even if I'm very careful, it still breaks.


[User] Please transcribe this text

[Assistant] You are much, uhm, better at computers and technology than I am.


[User] Please transcribe this text

[Assistant] That's right, you can find us at EnglishPod.com and Marco and I are always around.


[User] Please transcribe this text

[Assistant] Okay guys, thanks for listening and until next time. Bye.


[User] Please transcribe this text

[Assistant] Topic, respiration. Why should we not overwater potted plants?


[User] Please transcribe this text

[Assistant] Yikes! So do the roots know how to swim in water?


[User] Please transcribe this text

[Assistant] I'm really happy to be in top 5 right now, but at the same time I'm really nervous, I've got knots in my stomach. I know we've made finals week, but I wanna make the finals.


[User] Please transcribe this text

[Assistant] Herbs and spices to make it all work together. So right now I'm racking my brain to figure out what I can do with this box. That is beautiful.


[User] Please transcribe this text

[Assistant] I know it's the highlight of my box. Mum has a butcher shop though, and if I cook that wrong, she's gonna kill me.


[User] Please transcribe this text

[Assistant] Then I get started on my sorbet. It's basically just pureed strawberries with some sugar and water.


[User] Please transcribe this text

[Assistant] I've made a strawberry sorbet before. I haven't really worked with strawberries and beetroot in the same dish, but I know how beetroots work, so hopefully I can make it work together.


[User] Please transcribe this text

[Assistant] We've only got 60 minutes for this challenge, so I have to move so fast and then make sure that everything's done. It's top five now, like an advantage to top five is so big. I want that advantage.


[User] Please transcribe this text

[Assistant] I'm feeling pretty happy right now. It's time to get started on my candy beetroots.


[User] Please transcribe this text

[Assistant] Today I'm making Bates and Berries.


[User] Please transcribe this text

[Assistant] I know I'm in top 5, but I want to make the finale. I want a chance to win that advantage.