[User] Please transcribe this text

[Assistant] I think the use of mint and blackberry and lamb and the salty bitterness of the ash and the peas are a good combination. Thank you.


[User] Please transcribe this text

[Assistant] There's definitely a change when you get to top 8 and it's reflected in terms of our expectations because, you know, the blood on the plate is a major problem.


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[Assistant] For me, it's a bigger surprise than any of those. That is delicious. Not only in terms of the execution, but the fact you actually want more porcini flavor. You're going back from the dust and saying, I can take more porcini because there's a bitterness in the mousse. I love the gnocchi. And for me, this is a dish that is as good as anything Reynolds put up at his peak. It's a really fine dish, so kudos to you.


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[Assistant] Thank you for some absolutely excellent dishes based on your mini mystery box.


[User] Please transcribe this text

[Assistant] But this mystery box isn't about finding the best dish, it's about finding which seven of you is safe, and which one of you is going through to elimination at the end of the week.


[User] Please transcribe this text

[Assistant] Ben, some flaws in terms of the peas and the milky sauce. When we get to this situation, we have to ask ourselves the same question, which dish we'd like to eat again.


[User] Please transcribe this text

[Assistant] Ben, that dish just didn't work. So that means, Ben, you'll cook no more this week until the elimination. I'm sorry. It's time to head to the gantry. We'll see you at the end of the week. No worries. Thanks.


[User] Please transcribe this text

[Assistant] Our contestants, they want to stay safe. You should get seven great dishes. I think salt's probably the easiest one, because, you know, not only in seasoning, but in terms of salt crass and hickling.


[User] Please transcribe this text

[Assistant] We can't wait to see what you've done. You know the deal. Six will survive. Go on to chase that amazing 10th anniversary superpower. One of you will join Ben on the gantry to cook no more this week until the monster elimination at the end of the week. Let's have the first dish come forward. First dish we'd like to taste belongs to


[User] Please transcribe this text

[Assistant] I would predict that this is the dish when your dad tastes it, he goes, you've excelled past me. Jess, well done, cause that is truly delicious.


[User] Please transcribe this text

[Assistant] Back to back, Jess. That's good. Two in a row. Fantastic start to the week.


[User] Please transcribe this text

[Assistant] There is a lot to love here. The steak, the puree, the brussel sprouts, the parmesan, bang bang bang, the crunchy peppery chips, fantastic. And I've got the taste of pepper and parmesan.


[User] Please transcribe this text

[Assistant] Now sashaying his way to the tasting table. Sashay!


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[Assistant] You know what's interesting? All the ingredients have all got big flavours. It's cooked down to a point where it's super mellow.


[User] Please transcribe this text

[Assistant] It's delicious and you know what it is? It's another dish from the Sashi Canon. You made a load of that sense.


[User] Please transcribe this text

[Assistant] I love this kind of jumble of summer there. I think it looks great with those cucumbers two ways and little dollops of yoghurt underneath.


[User] Please transcribe this text

[Assistant] I think what you've done really well is the lamb's quite salty and everything else is under-seasoned. So the seasoning's absolutely on point.


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[Assistant] I'm getting all these familiar flavors and I'm getting that pleasant fingerprint of preserved lemon. And who's I?


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[Assistant] And they ought to work together in this dish. Bizarrely, they kind of confuse, they confound. So you've missed the mark with deliciousness.


[User] Please transcribe this text

[Assistant] Great combination. Great combination. Back in the day. Has reason to drag it into the 21st century though.


[User] Please transcribe this text

[Assistant] Beautiful dish. Love it. You put another great strawberry dish.


[User] Please transcribe this text

[Assistant] into that cookbook for strawberries. It isn't strawberries and cream, it's strawberries and freshness and pepperiness. Uhm, you haven't used black pepper, you used pink, which is so much more intelligent. The fragrance works so well with the fragrance of the strawberries, especially those little wild strawberries there that have got a kind of an almost musky flavor. So you're starting with a flavor of mustard coming through. I love it.


[User] Please transcribe this text

[Assistant] Thank you. You and Jess are having a day out today, aren't you? I love it.


[User] Please transcribe this text

[Assistant] Smart learning for all. Topic, ultrasound. Why is ultrasound used in sonar?


[User] Please transcribe this text

[Assistant] No, a music system will make ordinary sound, so it is of no use. Don't fool me! I know that the music system is the right choice! Heh. Huh?


[User] Please transcribe this text

[Assistant] See, you're not able to find the ship. Now will you use a sonar?


[User] Please transcribe this text

[Assistant] Do you know how a sonar could locate the sunken ship? It was because of ultrasound. Ultrasounds are sounds having very high frequencies which start from 20,000 Hz.


[User] Please transcribe this text

[Assistant] So is ultrasound used in sonar because of its high frequency?


[User] Please transcribe this text

[Assistant] Due to its high frequency, an ultrasound can penetrate to a greater depth. Thus helping us to locate the depth of the sea, sunken ships, etc. But, I'm not able to hear the ultrasound.


[User] Please transcribe this text

[Assistant] It is because human beings can hear sound frequencies from 20 Hz to 20,000 Hz.


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[Assistant] As ultrasounds have frequencies higher than 20,000 Hz, we cannot hear them.


[User] Please transcribe this text

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


[User] Please transcribe this text

[Assistant] They've all got the superpower in their sights. But just two can make it through.


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[Assistant] Eyeframe needs to be on that sheet so quick.


[User] Please transcribe this text

[Assistant] Tomorrow night. And then there were two. Superpower or elimination. I want to win the superpower badly. Just one


[User] Please transcribe this text

[Assistant] Who will earn the biggest power in MasterChef history? I'm losing my mind, you gotta move it. And who will be headed to elimination? Oh god, I'm starting to panic here. I'm in a world of trouble.


[User] Please transcribe this text

[Assistant] Fourth is mental compartments. Uh, so, uh, Hirsch, Sheffrin and Richard Thaler, uh, said that


[User] Please transcribe this text

[Assistant] The theory says that you should care about what your whole portfolio does, what's its expected return, and what's its variance. But that's not the way people think.


[User] Please transcribe this text

[Assistant] In fact, Sheffrin and Statman said that people have two portfolios often, or maybe even more than two, mentally compatible. Let's just talk about two. You have a safe part of your portfolio that you will not risk, and you have a risky part that you can have fun with.


[User] Please transcribe this text

[Assistant] In fact, some people even said I talked to my spouse and we agreed that I can have fun investing for 20% of my, of our portfolio.


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[Assistant] Uh, and then he, at cocktail parties, he or she will boast about how the fun portfolio did, uh, rather than talk about the, they don't talk about the overall thing, that's boring.


[User] Please transcribe this text

[Assistant] Uhm, so option salesmen try to get you to buy a put on a single stock and they will advertise it to you in such a way that does not make any reference to the impact this will have on your whole portfolio, which is probably minuscule. Uh, they don't think that way.


[User] Please transcribe this text

[Assistant] Fifth is attention anomalies. And that is that we tend not to pay attention. Well first of all, psychologists have long understood that you can't pay attention to everything. You have to decide


[User] Please transcribe this text

[Assistant] Uh, the problem is that too many people watch the stock market every day. Uh, and if the market moves a lot then they will


[User] Please transcribe this text

[Assistant] Even pay more attention to it, even though our day to day move is irrelevant, generally.


[User] Please transcribe this text

[Assistant] There's a social basis for attention, and that is that you tend to pay attention to the same things that other people pay attention to.


[User] Please transcribe this text

[Assistant] Now this social basis for attention may have evolved for good reason. So for example, in a primitive caveman society, if somebody else is looking, what's that over there?


[User] Please transcribe this text

[Assistant] If everyone is paying attention to some stock, it creates the probability that it will be overpriced.


[User] Please transcribe this text

[Assistant] Uh, in finance we tend to talk about the no arbitrage assumption. That is that there's no way to make money without no ten dollar bills lying around on the sidewalk. Uh, that works counter to


[User] Please transcribe this text

[Assistant] This is a theory that is not so vulnerable to attention anomalies. Have you ever found a ten dollar bill lying on the sidewalk?


[User] Please transcribe this text

[Assistant] Probably not, right? Maybe you have once in your life. Doesn't happen very often. That's because somebody will pick it up before you got to it.


[User] Please transcribe this text

[Assistant] Sure, money machine, but when it comes to more ambiguous investing, then we become vulnerable to the attention anomaly. So some stocks get overpriced and others are just forgotten. They're underpriced just because people aren't thinking about them.


[User] Please transcribe this text

[Assistant] Uh, anchoring refers to a tendency in ambiguous situations to allow one's decisions to be affected by some anchor. So the famous experiment that Kahneman and Tversky did


[User] Please transcribe this text

[Assistant] Uh, involved a device called a Wheel of Fortune which you might see on quiz shows. Uh, uh, so what they did is they had a, uh,


[User] Please transcribe this text

[Assistant] They asked them questions that had numerical answers between 1 and 100. So one of the questions was, what percent of African nations belong to the United Nations? Okay? Uh, most people haven't thought about that.


[User] Please transcribe this text

[Assistant] Then they spin the wheel, but they said before you answer, I want, I'm just going to spin this wheel, ignore it. But they spin the wheel, and it comes up with a number between 1 and 100. And then, okay, now I want to hear the answer to your question.


[User] Please transcribe this text

[Assistant] Uh, amazing. So then after the experiment, they pointed it out, after the experiment was over, they said,


[User] Please transcribe this text

[Assistant] It was subconscious. They were influenced by it. That's anchoring.


[User] Please transcribe this text

[Assistant] So it's the same way, I think, with stock prices, that stock prices are anchored to past values. Nobody knows what this company is worth, but it was worth something yesterday, and so our opinions tend to be influenced by anchoring, just as they were in the Kahneman and Tversky experiment.


[User] Please transcribe this text

[Assistant] Know that stock prices are anchored to past values. They also like to do splits where they, if a stock reaches $60 a share, they'll split it so that it becomes $30 a share just because that seems to be a good solid anchor. I formed a company with my student here at Yale, Alan Weiss.


[User] Please transcribe this text

[Assistant] Uh, Kay Schiller Weiss Incorporated in, uh, 1991. And shortly after, in the late 1990s, we were trying to raise money for our company. And, uh, we went to an investment bank that was, heard us out. And, uh, he said, well, maybe we can come up with money for your business, but could you consider changing the name of your company?


[User] Please transcribe this text

[Assistant] I don't want it to be CSW Inc. We want it to be CSW.com. Now, if you know, this is the dot com bubble days in the late 1990s.


[User] Please transcribe this text

[Assistant] Uh, so we had a meeting at our company. Should we change the name? We had a website in the late 90s. So we could call ourselves dot com. We were selling on the web.


[User] Please transcribe this text

[Assistant] But we didn't do it. That was fake. That was trying to anchor us to the dot com stocks. But you know there was a horrible dot com bubble.


[User] Please transcribe this text

[Assistant] At the end of the 1990s, people would pay anything for a dot com company. So this didn't make a lot of sense. Seven is the representativeness heuristic.


[User] Please transcribe this text

[Assistant] One of the persons, for example, they describe a woman and said that she's sensitive, artistic. Okay? And then you're asked then, what do you, what would you just guess her occupation is? And the choices involve bank teller or sculptress.


[User] Please transcribe this text

[Assistant] Uh, rather than bank tellers. Now Kahneman and Tversky said that's totally wrong because there are so many more bank tellers than there are sculptresses. It's not a, uh, not a rational choice. But they look to see the best fit.


[User] Please transcribe this text

[Assistant] Uh, rather than what is statistically probable. So for example, 1929 stock market crash is still widely remembered. I don't know how well it is remembered for your generation, but you heard of it, right?


[User] Please transcribe this text

[Assistant] Uh, so you tend to look to see, is it 1929 again? And if it fits 1929, you exaggerate the probability that we're facing 1929 again.


[User] Please transcribe this text

[Assistant] The disjunction effect is the inability to make decisions in advance in anticipation of future information. So for example, uh, uh, Shafir and Throsky.


[User] Please transcribe this text

[Assistant] I actually did experiments with Samuelson's lunch colleague, Bette. But then they did a variation of the experiment. They asked people to


[User] Please transcribe this text

[Assistant] Decide in advance whether they'll take the second bet.


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[Assistant] And then most would not take the second bet.


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[Assistant] Before they knew the outcome of the first bet. What I'm saying is people couldn't understand


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[Assistant] How they will feel later. They don't anticipate their emotions later. So, uh, they can't work through a decision tree correctly.


[User] Please transcribe this text

[Assistant] Well, one thing that we can do is financial education. And that is important.


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[Assistant] Many people, there have been studies of the level of knowledge among the general population of financial, uh, basics. And the general conclusion is it is extremely low. For example, it's pointed out that people don't understand compound interest.


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[Assistant] But it goes even beyond that. They don't even understand int- a lot of people, maybe a minority. A lot of people, if you say, if the interest rate is 2% and there's no compounding, how much do you have after 5 years? They can't answer that. They'll say 2%.


[User] Please transcribe this text

[Assistant] So, I mean, I don't mean to be disparaging of these people, but there is a definite need for financial education. We also have to try to get


[User] Please transcribe this text

[Assistant] Uh, a standard for presentation of facts about investments to people that are done in a way that's not exploitive or, uh, manipulated. And we already have a lot of, they go back a long time, rules about how advertising can work in, uh, for financial products.


[User] Please transcribe this text

[Assistant] It's a difficult situation, but hey, we have a lot of young professionals who can work as regulators. And it's not just government regulation, it's also self-regulation within the industry. Things like better business bureaus and chambers of commerce that impose a higher standard on business.


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[Assistant] I'm not sure what it means. I think a lot of moms always do that to their kids. You look good, you look healthy. This is my partner, Anthony.


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[Assistant] I feel so relieved. I use chocolate in everything I make and I'm so glad she chose chocolate for me today.


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[Assistant] I'm really happy my mom chose chocolate. Chocolate is something that we both really like. She always eats it with her breakfast, so uhm, it'll be really great to incorporate that with my dish today.


[User] Please transcribe this text

[Assistant] What are you making Jess? Uhm, I'm gonna make a coffee and chocolate semifreddo with crystallized coffee, a coffee coated crumb, and a coffee buttercream as well.


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[Assistant] I so badly wanna like do my best today to get that advantage. It'll definitely make my mom really happy and proud of me. So overall I really wanna do my best. Make it nice, okay Jess? Yeaah.


[User] Please transcribe this text

[Assistant] This is uhm, I'm making my French coffee buttercream. Uhm, I'm making it on glaze and then I'm gonna cool that down, whip it up and I'm going to add the butter and that'll be the base of my French buttercream.


[User] Please transcribe this text

[Assistant] It's so ruined, I'm not sure how I can fix it. I think I'm just gonna have to ditch it. Today is definitely the day, out of all days, I didn't want to ruin anything, especially in front of my mom. Hey Jess!


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[Assistant] I'm happy with the flavors, but I feel like the dish is a little bit lacking. I'm just hoping the flavors come through.


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[Assistant] I can't believe my name is called out today. I didn't think my dish would be good enough for a top 3 dish, but I'm so happy.


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[Assistant] Everyone's getting everything, they know what they're doing and I'm there thinking, I don't know what to do. I'm so confused.


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[Assistant] I'm freaking out because I can't decide on a dish worthy enough to be in the Voodoo What menu.


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[Assistant] I feel like Chilling White Crabs really deserves to be on the menu because who doesn't like Chilling White Crabs if it's done well?


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[Assistant] For my chili paste, I've got garlic, ginger, lime, a bit of coriander root, and a bit of dried chili that I've rehydrated.


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[Assistant] The top dish will have a chance to fast track to finals with sashimi. The bottom three will cook in a pressure test tomorrow.


[User] Please transcribe this text

[Assistant] I was just in one last week and I can't be another one this week.


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[Assistant] My crabs are cooked and my sauce is done. I want to take the crab meat out of the shell as perfect as I can.


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[Assistant] I'm feeling so devastated. I've completely ruined my whole entire crap. I've butchered it. It's all messy and it's just all over the place.


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[Assistant] It wasn't a great cook for me and I'm just hoping I have more clarity in the next future cook.


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[Assistant] Ah, she's doing wonderful. And now she's very confident.


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[Assistant] That would be amazing. Finalist week is something that I'm looking forward to go since top 10. So I put my benchmark as final week.


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[Assistant] As I'm looking around the garden, I see some beautiful pomegranate. Couple of nice vegetables over there that I can use. So I'm gonna come with some kind of roast vegetables, with some purees. This is what running through my mind right at this moment. There's some curry leaves.


[User] Please transcribe this text

[Assistant] I got some, uh, carrots, eggplants, turmeric, lemon, capsicum.


[User] Please transcribe this text

[Assistant] Today I'm making some roast eggplant and carrot with capsicum and eggplant puree. First thing I've got to do,


[User] Please transcribe this text

[Assistant] It's to grill my vegetables like eggplant, capsicum and chilli over the flame.


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[Assistant] Grilling the vegetables over a flame, we're gonna give them a nice char taste, a smoky charness. Gonna give an amazing flavor.


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[Assistant] Yes, it's gonna be a mix of, uh, spices. More like an Indian, mediterranean kind of fusion. Yeah.


[User] Please transcribe this text

[Assistant] It's gonna be a slight variation from how I cook. Hope it works.


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[Assistant] Gary and George, they like the ideas of flavors, but they're not sure how it's gonna come together.


[User] Please transcribe this text

[Assistant] So I need to make sure all these vegetables and puree works together well.


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[Assistant] Khanh is an amazing cook. He has so much flavors in him. So he's a man to look out for.


[User] Please transcribe this text

[Assistant] Today I'm making some roast eggplants and carrot with capsicum and eggplant puree.


[User] Please transcribe this text

[Assistant] I'm gonna add more flavors to the roasted eggplants. So I blend some onion, chili, and turmeric to give some nice flavors to it.


[User] Please transcribe this text

[Assistant] Saute them over, uh, some oil. Put the eggplants together with them. Cook it for a couple of minutes. And cook until it's soft and juicy.


[User] Please transcribe this text

[Assistant] Half an hour into the cook, the judges don't feel that it's a complete dish.


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[Assistant] You need something to swipe up all the puree and juice. I need to think of something.


[User] Please transcribe this text

[Assistant] The judges feel that I need something more than vegetables on my plate. Something to scoop up all the purees and juice. So now I need to think of something.


[User] Please transcribe this text

[Assistant] Less than 20 minutes left in the cook. I thought might as well, you know, I give judges what they love. They love roti.


[User] Please transcribe this text

[Assistant] But I don't have a lot of ingredients that I need for a roti. I don't have yogurt.


[User] Please transcribe this text

[Assistant] So I'm using a simple ingredient. I'm using self-raising flour, egg, little bit of milk and water.


[User] Please transcribe this text

[Assistant] To mix them up into a wet dough, because I want the bread to be light and fluffy.


[User] Please transcribe this text

[Assistant] But today, it's not working to my favour. Come on. Come on, mate.


[User] Please transcribe this text

[Assistant] Finally, my first roti is done. I'm cooking my second one. I need at least two rotis on the plate for the judges.


[User] Please transcribe this text

[Assistant] I have both my purees on the plate. Put some carrots across both the purees.


[User] Please transcribe this text

[Assistant] Arrange the eggplants around the puree and the carrot. Drizzle some ricotta dressing. I take the bread and uh, I am not very happy with it. I'm not sure whether the roti is a good idea.


[User] Please transcribe this text

[Assistant] I'm feeling a bit shaky because it's not a best dish. I don't think I've got a good chance.


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[Assistant] It's really hard, especially with underbench staples, to make, you know, a really nice fluffy bread, especially with limited time, so he's gotta do it absolutely perfectly if he's got a shot today.


[User] Please transcribe this text

[Assistant] Uhm, yes, I'd like a medium pizza with pepperoni, olives, and extra cheese.


[User] Please transcribe this text

[Assistant] No, make the second one with ham, pineapple, and green peppers. Oh, and make it thin crust.


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[Assistant] Good job! That's amazing. How'd you go?


[User] Please transcribe this text

[Assistant] I'm hoping that I don't crash, that I just stay focused and stay calm.


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[Assistant] It smells so good. It looks complicated. I know it has a lot of different ingredients.


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[Assistant] I seek this kind of plump orangey red color. I think it's tomato. I give it a taste. I'm pretty sure it's apricots. Apricot? Jess?


[User] Please transcribe this text

[Assistant] A lot of the ingredients have already been picked and it's just getting harder and harder to pick out which ingredients which.


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[Assistant] I'm feeling a lot of pressure because this one guess is gonna be that ticket to whether I'll be in top 5 or I'll be in the bottom.


[User] Please transcribe this text

[Assistant] I'm really devastated. I definitely want to be in round two. There's something sweet in there.


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[Assistant] All I can taste is cheese, but I just, I can't really tell what type of cheese it is.


[User] Please transcribe this text

[Assistant] It's got a crumbly texture, but I still can't picture what it is.


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[Assistant] I can't believe I'm in the next round. I'm really devastated because if I'm going up against Reese or Ben...


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[Assistant] Such wonderful cooks and I am feeling the pressure at this point. I can just feel my dream just drifting away.


[User] Please transcribe this text

[Assistant] Rich is one of my closest friends in the house. To be fighting against him really makes me really sad. I don't know how I'm going to get through this cook.


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[Assistant] I'm trying to be extra creative with my dessert. I really wanna do different flavors that no one's really heard of.


[User] Please transcribe this text

[Assistant] I think the quince, the pears, the orange kinda works well together, so I'm just gonna go with that. Come on, Jed!


[User] Please transcribe this text

[Assistant] I'm cooking up against Reese and that really gives me a sign that this could be my last cook. So just kind of have fun with it.


[User] Please transcribe this text

[Assistant] What's an ice cream machine for, Jess? I'm going to make a orange and ginger ice cream. Thinking I might add something else.


[User] Please transcribe this text

[Assistant] Then I temper in the hot milk mixture and bring it back onto the stovetop.


[User] Please transcribe this text

[Assistant] To get the flavor in my ice cream, I'm gonna infuse orange zest and the bay leaves in the anglaise mixture. I've gone bay leaf crazy.


[User] Please transcribe this text

[Assistant] It is a risky move using quince. I've never used quince before. I'm not sure what it's supposed to taste like. But judging on how it tastes similar to pear, I'm hoping that it has a good flavor for this dish. I don't want to do something that is so classic like normal orange and vanilla or orange and chocolate. I just want to do something different.


[User] Please transcribe this text

[Assistant] Well I'm making a ginger, bay leaf and orange ice cream with, I was thinking with the potato because I can fry them up with a bit of coriander seeds and a bit of cinnamon and cumin to give that nice punch. And then with a granita which I'm gonna also use the quince. I'm gonna braise that in some liquid with the reserved lemons.


[User] Please transcribe this text

[Assistant] I'm gonna kinda poach it in a liquid and then use the actual liquid for the granita.


[User] Please transcribe this text

[Assistant] I'm gonna kinda poach it in a liquid and then use the actual liquid for the granita instead.


[User] Please transcribe this text

[Assistant] But I feel like it's time to kind of experiment. I know it's taking a risk. It's not coming so close to top five, but you know, it's that time of the competition where you gotta try new things.


[User] Please transcribe this text

[Assistant] I place sugar and water into the saucepan and bring it to a boil, then I add my diced up quince, a bit of my pear, and I add a bit of orange zest for that bitterness as well, and I'm gonna add some bay leaves. I was going to pair it up with some preserved lemon. Thought that preserved lemons would be quite sweet. Ooh.


[User] Please transcribe this text

[Assistant] Whilst my granita is in the gloss chiller, I'm gonna get onto my dehydrated piss.


[User] Please transcribe this text

[Assistant] To make my dehydrated pears, I'm gonna cut them really nice and thin.


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[Assistant] I've got my pear gyrating in the oven. I've got my ice cream churning and my granita in the blast chiller. Going on to my potato crisps.


[User] Please transcribe this text

[Assistant] Drop them into my oil that's been heated up to 180 degrees, and I crisp them up until they're nice and golden.


[User] Please transcribe this text

[Assistant] I'm really happy, it's nice and thin and it's really crispy, and I'm just gonna add some herb salt to that.


[User] Please transcribe this text

[Assistant] I take my grenade out of the blast chiller and I'm really happy it's frozen. It's nice and hard so I can scrape out nice shots of ice. Come on, Jessie.


[User] Please transcribe this text

[Assistant] In these last few minutes, I'm feeling really good, I'm in a good mind space, and I think I'm accepting the fact that, you know, there's always gonna be one person going home.


[User] Please transcribe this text

[Assistant] I gave it my all today. I don't know if I've done enough to be safe, but I'm pretty happy with my cook. Fingers crossed.


[User] Please transcribe this text

[Assistant] I'm walking my dishes to the judges and I'm worried.


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[Assistant] I think the judges will find it quite odd that I'm kind of mixing savory flavors and sweet flavors together, but I'm just hoping that they would like it as well.


[User] Please transcribe this text

[Assistant] I've cooked a orange and bay leaf ice cream with a quince and pear granita and some potato crisps on top.


[User] Please transcribe this text

[Assistant] It is a competition and there's only gonna be one winner, but it's the friendship that we've made together is something that you can't really win in anything. And it's a friendship that would last forever.


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[Assistant] Right away sir, your order will be ready shortly. Jean Pierre, we have a


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[Assistant] Yeah, another special. We're really packed tonight. We're running low on wine. Is there any left in the cellar?


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[Assistant] Table 7 has requested to see the chef. I think they are food critics from Cuisine Magazine.


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[Assistant] That smells so good, Rhys.


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[Assistant] Now, our top 8 fought to stay in the game.


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[Assistant] I'm running out of time. Ben was the first to head to elimination. You'll cook no more this week. And Kristen followed in his wake.


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[Assistant] To forge forward. Rediscovering of retro. They'll have to look back.


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[Assistant] Tomorrow night, three contestants, four pantry.


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[Assistant] The pressure is building. They're fighting for their survival.


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[Assistant] Keep it simple, punch the flavour into a really beautifully cooked chicken.


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[Assistant] In this section, we will continue learning important JavaScript fundamentals. And so that means that we will learn the basics of functions, objects, arrays, and also loops.


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[Assistant] So after this section, you will already have a good foundation to start writing your own small programs using the power of JavaScript. And I hope that sounds super exciting, and so let's get started.


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[Assistant] Matt, you wouldn't believe, but it's probably close to half a million.


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[Assistant] This is the original flavour from season 2 finale. The strawberry guava and custard apple.


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[Assistant] Absolutely. Yeah, so if you don't put enough full in, you don't get enough creaminess. You know, it's all a balance.


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[Assistant] Just breathe, okay? You gotta breathe. Otherwise you'll make mistakes.


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[Assistant] Woah. Sashi. Yup. Are you happy with your Moranx? The Moranx looks slightly smaller.


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[Assistant] What do you think is going to happen when you put them together to make a globe? Where are you going to put the ice cream?


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[Assistant] If I was you I'd be doing them again. Okay. Okay.


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[Assistant] Okay. It's hard because you're going to affect the ratio.


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[Assistant] Guys, the praline shul is the most important thing. Make sure you make enough of them. Make sure that they're the right thickness.


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[Assistant] That's good. You're remembering proportions. Excellent.


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[Assistant] And seeing you put them together and you kept so calm, you finished like a star.


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[Assistant] The texture of the meringue's spot on, ice cream's spot on. The flavour's there. Overall, it's pretty hard to fault.


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[Assistant] Thank you. It's freak life. It is, isn't it? Yeaah. That's super impressive. She's done really well.


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[Assistant] But, there's a little bit of a problem with the crane. With the fall.


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[Assistant] It is great. Yep. From the moment it seems split.


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[Assistant] It did melt quickly and it has thrown the balance out a bit. The ratio might be wrong. She might have put too much sugar.


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[Assistant] There's some good flavor, but it's such a shame. Snow eggs, grainy.


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[Assistant] What do you reckon? Ah, I was super impressed. I mean, you guys had less time to do it than they did in year two. And, uh, you all got all of the snow eggs up for us to taste.


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[Assistant] I've gotta say a big congratulations, Jess. You, uh, super impressed me today.


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[Assistant] Especially with your dish up and how under control you were and how calm and methodical you were. That's exactly what you need in a high pressure situation. Well done.


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[Assistant] I'm going to do one of my long-term signature dishes. My fascination of pork and seafood, but it's the latest variation of that. So I think there's a few interesting techniques in there for you guys.


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[Assistant] Coming up. What we're going to do is the combination and the idea of mixing pork and seafood. The man himself, Peter Gilmore. This is like an amami bomb in its own right. With a recipe. A little bit of the squid. You won't want to miss.


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[Assistant] Well today, what we're going to do is the combination and the idea of mixing pork and seafood.


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[Assistant] The very first thing we're going to do is make a consomme. This here is a smoked pig trotter stock. And we want to clarify that and make it really beautiful and clear. Now, these are dried shiitake mushrooms that we've sliced and dried ourselves. This is hamon.


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[Assistant] Hombu CB, uh, dried, and this is like an umami bomb in its own right. And then for the clarification, we have some chicken breast, and we have some egg white.


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[Assistant] Okay, so egg whites go into a bowl, which we'll lightly whisk later. All the ingredients, these ingredients here go into the food processor. So we'll just have to whack those all in. So chicken breast, kombu, shiitake, and pamon.


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[Assistant] What I'll do is I'll just start whisking. It's important to get a little bit of whisk action happening in the egg whites just to help incorporate a little bit of air. This helps with the clarification process. Alright mate, I'll get you to throw all that stuff in.


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[Assistant] Now when you, uh, start off with, uh, consomme, you always want to start off with cold stock. And so we're going to put it in and you're going to whisk constantly as it goes in.


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[Assistant] Okay, so the next thing we're going to do is we're going to prepare some of the extra ingredients that go into this dish. One of them is the shiitake mushroom. So just taking the skin off. Comes off quite easily really. And then uhm,


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[Assistant] To a nice sharp knife, we're actually, instead of slicing the shiitake down, we're gonna come across the shiitake. This changes the texture of the shiitake. And you can see, you can actually get it really thin and really beautiful.


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[Assistant] So we've got a cleaned piece of squid here. This is a lovely southern squid.


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[Assistant] This is going to be one of the other textures in the dish. Cutting the squid across the squid like this, we should get some really nice, just lightly curled pieces, but I want to keep it super, super thin. So just coming down and taking some strips. Alright, so that's that one.


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[Assistant] The next item is some, uh, some scallops. Again, I'm going to go across the scallop, okay, with the knife and, uh, just,


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[Assistant] Okay. But that's what you want to end up with a really nice strip of scallop. Okay. So that's that.


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[Assistant] So over here, you've just got about a kilo of butter. So as you can see, the butter's boiling away now. At this point, you want to stop it. You've got that beautiful nut brown colour just starting to happen on the foam.


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[Assistant] Okay, so at this point what I do is I just pour the whole lot over into a bowl.


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[Assistant] Just to stop the heat, okay, because we want to cool it down rapidly. Okay.


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[Assistant] I want to just take off some of the scum that's on top of here with a ladle.


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[Assistant] Now, uh, the next thing I'd like to do is I'd like to infuse this butter with some juniper, some bay and some jamon.


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[Assistant] So, very straight forward. I'm on straight into the butter. I like to put the juniper in a mortar and pestle, just give it a little break. Not a lot, just a bit of a bruise.


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[Assistant] That's it. Same with the bay leaf. Pop that in there and just bruise the bay leaves a little bit. Not much. And take all of these ingredients and pop them straight in.


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[Assistant] And how long would you leave it in there for? Now, what I would do with this, I would leave that because the butter's quite hot at the moment. I just let that infuse in there, uh, a couple of hours until it goes cold and strain everything else off and you're away. Now, pig jowl.


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[Assistant] Now essentially all I do with this is I take a cryback back.


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[Assistant] I'll pop it into a bag just like this with some chicken stock. And then I cook this overnight in the bag in a steam oven at 85 Celsius and it's cooked for at least eight to 10 hours. So in this case, I'm just going to grab a little tray and we're going to crack the bag open and uh, I'm going to show you how to trim up the jowl for this dish.


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[Assistant] What I want to do is I want to just cut the skin off because for this dish I don't really want the skin. So I'm just going to bring the knife through.


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[Assistant] And take it off and then we'll cut it into the width that I need for the dish. So probably looking at about there. So it's cold at the moment. We're going to take a little sieve and you're going to pour in the clarified butter. Okay.


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[Assistant] And again, just because we want to add more flavour, so it's already cooked.


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[Assistant] Alright, so we've got the cucumber here. Now this is, uh, frozen. What I'm gonna do is gonna take a grater.


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[Assistant] See cucumber? And we spread it out on the tray like this. Okay?


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[Assistant] That then goes into the dehydrator for 12 hours. After 12 hours, and like they do on TV, here's one I prepared earlier, uh, you get this.


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[Assistant] Now, first thing I'm going to do is I'm going to, uhm, drop my, uhm, beautiful sea scallops into this beautiful Hamon gingerbread and bay butter and the same with the squid.


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[Assistant] About 70 degrees. And you're basically poaching it in the butter. So just a few seconds. Scallops are done. Okay, they're gonna come straight out onto a little draining cloth. Okay. Then we're looking at the squid. The squid is just beautiful and tender. And then that's gonna come out also onto a little draining cloth. Okay.


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[Assistant] Next thing we're going to do is the shiitake mushrooms and we're going to just saute them very briefly. So we'll take the shiitake, the sliced shiitake, we'll pop that into the pan.


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[Assistant] And you can just see they're getting a little tiny bit of color and you can see how beautiful and fine they are like this. Okay. Again, onto a little draining cloth. Okay. Beautiful.


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[Assistant] The very last, uh, touch is this consomme that we've made and we've reduced by half is now thickened, gorgeous and really delicious. And we're just going to coat this.


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[Assistant] In this consomme just to give it that beautiful bit of moisture and smoky, gorgeous flavor as well.


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[Assistant] Then, we're gonna take a little bit of the hamon, juniper butter, and not much, I just want like a teaspoon, and just gonna drizzle that over the top and into and around the consomme. And then the last, uh, but not least, we're going to put on to our cucumber crackling, which goes on top. And that's it guys.


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[Assistant] This is my smoked pig jowl with squid, shiitake mushrooms, scallops and sea cucumber crackling.


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[Assistant] And today we have a great lesson for all our upper intermediate students. That's right. We're talking about airplane travel today. Airplane travel, right. So we're gonna be in an airplane.


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[Assistant] Yeah, usually the flight attendant or the captain will come on and say something, and, well, usually it's in English, so we gotta understand what they're saying.


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[Assistant] How can we describe this? Well, turbulence when you're in an airplane basically is air that is moving in all directions really fast.


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[Assistant] Okay. Right? Yep. It's the same thing if you're flying a kite and maybe some turbulence is in the air, your kite will maybe fall to the ground.


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[Assistant] So it's air that's moving in all directions, it's really turbulent.


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[Assistant] So the flight crew is basically the team.


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[Assistant] Right? It's all the people that are in the airplane. So it's basically the captain and the co-pilot and all the flight attendants, right?


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[Assistant] Okay, and what about our last word? Bumpy ride. Bumpy ride. A bumpy ride. Bumpy.


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[Assistant] Not smooth. So what would be an example of a bumpy ride?


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[Assistant] Okay, so now let's listen to our dialogue. We're gonna be listening to these people on an airplane and the captain is gonna give some instructions.


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[Assistant] Uhm, I don't know, a lot of adventure is going on, so we'll see what happens. Uhm, but I'm sure they're alright, don't worry everyone, I'm sure.


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[Assistant] Alright, so let's take a look at some of the words that the captain used in Language Takeaway.


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[Assistant] Right, so it would be fast-en. No. No, right?


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


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[Assistant] Okay, so what is lavatory exactly? Cause I'm always confused. What's the difference between bathroom, restroom, washroom, WC, lavatory.


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[Assistant] It's a bathroom. Yeah. Okay.


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


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[Assistant] So if I stole my luggage it means


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[Assistant] Okay, so usually in airplanes they will tell you to stow your luggage under your seat.


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[Assistant] Overhead bin or overhead compartment. Yes. Okay. And our last word. Refrain. Refrain.


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[Assistant] Something interesting about this, grammar wise, is it's usually followed by from, refraining from, and the verb that follows is always jaren, right?


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[Assistant] Right. Refrain from using the laboratory.


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[Assistant] Refrain from smoking. Okay. So refrain from...


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[Assistant] Alright, so some really great examples in language takeaway.


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[Assistant] And, uh, well now let's take a look at Fluency Builder and see some of these great phrases.


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[Assistant] So to remain seated. Really simple. To stay sitting. To stay on your seat. Don't stand up. Yes. This is really important in airplanes, right?


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[Assistant] A small area of turbulence. Now what would be another example of patch?


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[Assistant] Patch of grass. Usually in front of your house you have a little patch of grass.


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[Assistant] Okay, so patch of. And now our last phrase. Suspend.


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[Assistant] Stop for a short time. So you could suspend your work.


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[Assistant] Mhm. Okay, so suspend to temporarily stop.


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[Assistant] Okay, so we've covered a lot of vocabulary and some great phrases.


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[Assistant] So why don't we listen to our dialogue one more time and we'll come back and talk about lying.


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[Assistant] You don't get nervous? No, I get a little excited. Well, it is true that flying is actually very, very safe, right?


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[Assistant] Yeah, so flying is really safe and, you know, as long as you remain seated, you fasten your seatbelt and you, you know, you follow the instructions, you shouldn't have any problems.


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[Assistant] Flying tips at EnglishPod, we don't want you to get hurt. And we know that you travel a lot, so be safe, right?


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[Assistant] Okay, so come to our website EnglishPod.com where you can leave questions, you can also leave your comments.


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[Assistant] Hi, and welcome back. Again, my name is Paul Gruber, and this is the Pronunciation Workshop's 15th training session. Congratulations, you have made it to the final session.


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[Assistant] Try to hear it when I voice my Z endings.


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[Assistant] Try to hear it when I pronounce a correct th sound.


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[Assistant] Or bring my lips forward for an R or a W sound. Wuh.


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[Assistant] Okay, let's begin with some reading passages. You'll see that they start out easy and progressively become more difficult. For today, I wanted to give you some material that I thought was challenging. You will also find these passages in your workbook under session 15. Here we go. A foreign student.


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[Assistant] When a student from another country comes to study in the United States.


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[Assistant] He has to find out for himself the answers to many questions.


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[Assistant] And he has many problems to think about. Where should he live?


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[Assistant] Would it be better living in a dormitory or in a private room off campus?


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[Assistant] Should he spend all of his time studying or should he take advantage of the many cultural and social activities that are offered?


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[Assistant] At first, he may not feel that he fits in with the American culture.


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[Assistant] He may not feel confident when he speaks.


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[Assistant] Little by little, however, he learns how to handle himself in various situations.


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[Assistant] Finally, he begins to feel very secure and at home. Unfortunately, this long awaited feeling doesn't develop suddenly. It takes time.


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[Assistant] Very good. Okay, the next paragraph is on volcanoes.


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[Assistant] Volcanoes are holes in the earth's crust, which allow molten rock to escape from beneath.


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[Assistant] The molten rock or lava may flow out gently or it may be blasted high in the air with gas and ash in a violent explosion.


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[Assistant] Three quarters of them are found within a zone called the Ring of Fire.


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[Assistant] One edge of the zone stretches along the west coast of the Americas from Chile to Alaska. The other edge runs along the east coast of Asia from Siberia to New Zealand.


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[Assistant] Twenty percent of these volcanoes are located in Indonesia.


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[Assistant] Other big groupings are in Japan, the Aleutian Islands, and Central America.


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[Assistant] Very good. Okay, this next paragraph is about the Chinese language.


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[Assistant] Chinese is a most unusual language. It differs from English and most other major languages in that it has hundreds of different dialects.


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[Assistant] A person who lives in one section of the vast country of China often cannot understand a fellow Chinese who lives in another section.


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[Assistant] These two major dialects are Cantonese and Mandarin.


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[Assistant] Cantonese is a southern dialect. Mandarin, a dialect that originated in northern China, is spoken by more Chinese than any other dialect.


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[Assistant] Non-Chinese people often say that the Chinese seem to sing their language. Chinese sounds as though it is sung because many words are only one syllable long.


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[Assistant] And because the tone of voice changes for each word. As in English, many words have more than one meaning. The speaker's tone of voice indicates each word's specific meaning.


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[Assistant] Even more fascinating than the variety of spoken sounds is the Chinese written language. It has no alphabet. Instead, it employs signs called characters.


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[Assistant] Each spoken word in the language is represented by a separate character.


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[Assistant] Originally, the characters were drawings that depicted the meanings of the words.


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[Assistant] But over the years, they have simplified and most no longer look like the things they represent.


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[Assistant] Very good. Okay, this next paragraph is on the supercontinent.


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[Assistant] If you look at the map of the world carefully, you can see that the present day continents could be thought of as the pieces to a gigantic jigsaw puzzle.


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[Assistant] In your imagination, carefully put the pieces together to form the supercontinent.


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[Assistant] You will see that if you took away the South Atlantic Ocean and pressed South America,


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[Assistant] And Africa together, they would fit very nicely.


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[Assistant] You could continue removing oceans and seas and put other parts of the world together quite easily.


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[Assistant] Until you get to those last two pieces of Australia and Antarctica. Scientists believe that the continents of Australia and Antarctica were once linked together.


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[Assistant] They may have split slowly off from the super continent and then separated from each other as recently as 40 million years ago. Very good.


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[Assistant] Okay, the video for this session continues on Session 15, Part 3.


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[Assistant] B. Please go to that now. Session 15, Part B. I'll see you there.


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[Assistant] Hello and welcome to this Meta Marketing Analytics program. My name is Anke Oudenaert and I'm one of your instructors. In today's digital age, the saying knowledge is power has evolved to data driven knowledge is power.


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[Assistant] Every click, every view and every purchase in the digital world leaves a trace, a piece of data that holds a story.


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[Assistant] Marketing analytics is a crucial part of every marketer's job.


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[Assistant] Digital marketing budgets run into billions globally, and behind every dollar spent, there's an expectation of return. But how do you ensure that your hard-earned money is being put to good use? How do you know which part of your campaign was the most effective?


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[Assistant] Enter the fascinating realm of data and marketing analytics. This program is not just about numbers. It's about making sense of those numbers. We've designed this program together with our colleagues at Meta to introduce you to the world of data and marketing analytics.


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[Assistant] To help you prepare for the fascinating world of marketing analytics, we created a total of eight courses. Depending on the program you selected, you will go through all eight courses or a subset of five courses only.


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[Assistant] If you haven't worked much with data yet, our eight course program starts from the very beginning.


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[Assistant] If you already have foundational data analysis knowledge, the five core specialization program gets you up to speed on all things marketing analytics, or in other words, how data analytics can be specifically applied to marketing.


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[Assistant] Let's take a look at the eight courses. In the first course, we laid a foundation for marketing analytics.


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[Assistant] From how analytics fits into marketing to how and where data is collected for marketing purposes. If you don't have marketing experience yet, this course will catch you up on the major concepts that guide marketing decisions.


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[Assistant] The second course introduces you to data analytics and a framework we like to use to approach data analytics challenges. From obtaining to scrubbing data, exploring the data and the stories they tell, to modeling data to help you predict future outcomes.


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[Assistant] We'll also look at how you can create powerful insights and present the results of your analysis.


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[Assistant] This course is all about giving you the building blocks for data analytics. The next courses will give you the tools to actually execute analysis projects.


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[Assistant] In course three, we will focus on spreadsheets as a powerful tool in any analyst's toolbox.


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[Assistant] You learn how spreadsheets and SQL can help you in your data cleaning and exploration and how building models can predict what lies ahead.


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[Assistant] We'll cover data visualization as well, and you'll learn how to create images to help tell your data stories.


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[Assistant] In the next course, you'll be introduced to Python, a powerful coding language that's used by data analysts and data scientists.


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[Assistant] While you can get very far with spreadsheets, Python lets you go a step further. By the end of this course, you'll know the most important Python concepts and how to approach the key steps in a data analysis project using Python.


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[Assistant] Don't worry if you're new to coding. This course is built for beginners.


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[Assistant] We will cover all the basic principles and we'll walk you through some foundational methods marketing analysts use on a regular basis.


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[Assistant] In our sixth course, we'll focus on specific analysis models and methods often used in marketing.


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[Assistant] From segmenting audiences, planning and forecasting budgets, and evaluating the effectiveness of advertising campaigns,


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[Assistant] Marketers rely on data analytics. And in this course, you'll learn the common ways in which they approach data analytics challenges.


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[Assistant] In the seventh course, we covered the Meta Marketing Analytics tools. Meta offers a sophisticated marketing platform for advertisers, and that includes several analysis tools that can help marketers optimize their advertising.


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[Assistant] Understanding how these tools work and being able to use them effectively can have a huge impact on your marketing success.


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[Assistant] Then you'll be ready to take the Meta Marketing Science Certification Exam.


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[Assistant] In the final course, we don't cover new content, but we will give you all the information you need if you would like to take the test for the Meta Marketing Science Professional Certification, proving your skills in the application of marketing analytics with the Meta suite of analytics tools.


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[Assistant] For those of you who have a data analytics background, you may be enrolled in the five course specializations, skipping course two, three, and four.


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[Assistant] Our courses consist of video lessons with some readings along the way. They have a practical focus so that you get hands-on experience and will be prepared for the day-to-day role of a marketing analyst.


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[Assistant] You'll find many examples and case studies throughout our videos, and there are quizzes, exercises and projects to help you practice your skills.


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[Assistant] Marketing analytics is close to my heart. In fact, throughout my own career, I found that data and analytics have given me confidence in my marketing and decision-making. And more than once has marketing analytics helped me to persuade colleagues and managers to take certain actions that led to success.


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[Assistant] I really hope that with this program, you'll find the same passion for marketing analytics. And I hope that this program will lead you on a successful and exciting career path.


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[Assistant] This video is made possible by Dashlane. Stay safe online for free for 30 days by signing up at dashlane.com slash RLL.


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[Assistant] Right now, as you're watching this video, there are likely over 9,700 commercial airplanes flying around across the world, carrying over 1.2 million people throughout the skies. That's basically the entire population of Estonia, and that is just the average amount at any given time.


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[Assistant] On some very busy days during the high season in June, over 200,000 flights will take place across the world over a 24 hour period. And despite all of that metal flying through the sky in every direction all the time, collisions almost never happen.


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[Assistant] There's always a very choreographed dance happening above you up in the skies around the world 24 hours a day with tens of thousands of moving parts and people who plan it all out. And while the system is nearly perfect in keeping everything safe, it's still not one


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[Assistant] Accidents do happen and the incident that I'm about to tell you about had the potential to become the worst accident in the entire history of the aviation industry had a few things gone slightly differently.


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[Assistant] On January 31st, 2001, Japan Airlines had two flights whose destinies were soon to be horrifyingly intertwined.


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[Assistant] While JAL Flight 907 had just taken off from Tokyo Haneda towards Okinawa.


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[Assistant] Flight 907 was a Boeing 747 that was carrying 411 passengers and 16 crew on board. The two planes had an intersecting flight path over the Japanese island of Honshu, but they were supposed to pass each other by a completely safe distance of 2000 feet in elevation difference. Unfortunately, that's not exactly what happened though.


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[Assistant] Just 20 minutes after Flight 907 had taken off, the flight attendants began serving drinks and the plane's traffic avoidance collision system began sounding an alarm inside of the cockpit.


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[Assistant] The plane had just reached its cruising altitude of 39,000 feet, while flight 958 was approaching the intersection point at a lower 37,000 feet.


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[Assistant] Every commercial plane is equipped with a traffic collision avoidance system, or TCAS, that monitors nearby airspace and warns pilots of a potential threat all independently from air traffic control.


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[Assistant] The pilots onboard both planes received normal instructions from their TCAS, but Flight 907 was receiving conflicting instructions from Air Traffic Control in Tokyo.


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[Assistant] But instead, he accidentally told Flight 907 to descend. The pilot on the plane chose to listen to air traffic control over his plane's integrated TCAS, and therefore descended in altitude.


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[Assistant] Which put his plane onto a direct collision course with Flight 958. When Hachitani noticed that Flight 958 had remained at a steady altitude and was heading towards disaster, he ordered the pilot to turn right to get off the collision course. But for some reason, that message never reached the pilot.


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[Assistant] Hachitani's supervisor was a woman named Yasuko Momi, and while she did eventually notice her trainee's error, she also managed to make things even worse.


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[Assistant] And since there wasn't a Flight 957 in operation that day, nobody listened to it, and both planes remained on their dangerous collision course. And once the two planes were within visual proximity of one another, the pilots of both realized that something very bad had happened indeed.


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[Assistant] They literally only had seconds to formulate a plan and avoid a collision, and the consequences for failure would be absolute.


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[Assistant] Now, there are conflicting sources about exactly how close the planes got to each other.


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[Assistant] While data recovered by investigators on the two flights' TCAS systems revealed that the planes came more like 135 meters away from hitting each other. But regardless of the answer, they came terrifyingly close.


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[Assistant] When Flight 907 performed its last second evasive maneuver, several things happened inside of the cabin. Passengers and flight attendants who weren't buckled in flew up and smashed their bodies into the ceiling before falling back down.


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[Assistant] In total, 7 passengers and 2 crew members received serious injuries that required medical attention, while 81 more passengers and 10 crew members sustained minor injuries amounting to bruises or scalded skin from boiling water.


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[Assistant] Nobody aboard flight 958 was injured at all, which continued on its way to Tokyo normally.


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[Assistant] Years later, the ATC trainee on duty that day was sentenced to one year in prison, while his supervisor was sentenced to one year and six months for their roles in the incident.


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[Assistant] The ultimate lesson from the story is that while humans can design nearly perfect systems of transportation, humans themselves aren't perfect and multiple mistakes made by us can occasionally lead to a nightmare.


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[Assistant] In a similar sense, the internet is not a perfectly designed system and mistakes made by you, like using the same password for every website that you use, can lead to your own nightmare.


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[Assistant] If one website gets compromised, it means that all of your accounts on every website you use can be broken into.


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[Assistant] And I understand that it can be difficult to remember a different password for every single website, but you really ought to be doing that to protect yourself online, and Dashlane can help you out.


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[Assistant] Dashlane auto-generates different, complex passwords for every website that you use, and stores all of those in a central place locked behind only one super secure password that you need to remember. And then auto-fills those passwords in on your devices when you go to log in to websites.


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[Assistant] Plenty of other cool features too, like secure autofill for payment info, breach alerts whenever an account is compromised, a VPN with country selection, and dark web monitoring to see if your data is being bought and sold anywhere on the dark web. But best of all though is that all of this is available for a


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[Assistant] I use it, it'll help make your life easier, and you'll be supporting real life lore at the same time while you're at it. And as always, thank you for watching.


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[Assistant] I'm here in Bondi, amazing beach, amazing view, and I'll be cooking in iceberg today. It's a privilege.


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[Assistant] Iceberg has a very good reputation and putting their reputation at stake is a very huge responsibility.


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[Assistant] I'm not very good with Italian food. It's definitely not my strength.


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[Assistant] I hope I don't get pasta. I would love to do meat.


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[Assistant] Monty's way of cooking is very different from the way I cook.


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[Assistant] And have you done pasta before? Not in, uh, a big portion I have not done yet.


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[Assistant] Monty is suggesting I start the pasta. But I want to finish my pumpkins.


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[Assistant] Okay, so this goes into the oven. My pumpkin is roasting in the oven. I need to start on my pasta dough.


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[Assistant] The pasta dough for raviolo need to be soft and stretchy, unlike from a regular pasta. Usually, pasta need to be firmer with the dough, whereas raviolo need to be a bit more stretchy so that I can stretch and seal.


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[Assistant] I think we need more yolk. So I'm adding a little bit more egg to get the rice texture. Once I've done that,


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[Assistant] Today I'm cooking pumpkin raviolo with mushroom sauce and crispy pancetta. Mushrooms and pumpkin are in season, and iceberg is well known for seasonal produce. My pasta's are resting. Now it's time to start on the mushroom sauce. I'm cooking some white mushrooms. Caramelize them.


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[Assistant] I add bocce liquid and some rich stock. Let it cook for a while. I can move on to my crispy pancetta. My pancetta need to be roasted. Everything is taking longer than what I expected. I got so much of things to finish.


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[Assistant] Yes, before I start rolling pasta, I need to think of something else to enhance the dish. So, I might be looking at some olive oil with shiitake mushroom.


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[Assistant] Shiitake mushroom has a nice bite and flavor and I feel that


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[Assistant] It will go along with my mushroom broth and my raviolo.


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[Assistant] Before I can even start rolling out the pastas, I need to finish off my pumpkin. I need to add pine nut, ricotta, garlic, and rosemary. Uh, the pressure is, uh,


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[Assistant] Very high, yeaah. I'm really pushing for time.


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[Assistant] I have really underestimated pasta making. It's a very long process.


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[Assistant] After this, I need to roll out 30 pieces.


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[Assistant] My first raviola is made. Come on, Sashi, let's cook it, man. Now I need to boil it and add all the other elements. Hey, have you got your sauce?


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[Assistant] Not ready yet, but- Where's the sauce? Monty is on my back. Where's the cheddar?


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[Assistant] Finally, my test blades ready. Pumpkin raviolo and the shiitake mushroom. A bit of pancetta. The mushroom sauce.


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[Assistant] It looks beautiful. One down, I've got 30 more.


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[Assistant] I'm officially late for service. I'm so upset that I'm not able to keep up with the standards of iceberg.


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[Assistant] Luckily, I have 20 minutes window for the first course to be out.


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[Assistant] I have come so far in this competition and I'm not here to give up. I'm gonna make sure I serve all the customers in Iceberg today.


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[Assistant] So please, please, just a few minutes left. I'm so close. Last one, let's go all the way to the end. Come to the last batch of six, and I realise... Shit. I think I'm short of...


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[Assistant] In this competition, this challenge has been the most stressful one. Pasta, raviolo, heads off to those who are doing it day to day.


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[Assistant] Air pollution consists of toxic chemicals and other harmful particles that have an adverse effect on our health and ecosystem. But what causes air pollution?


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[Assistant] In today's episode, let us enter the filthy territory of air pollution and explore its lethal consequences on our lives, environment and the world. Zoom in!


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[Assistant] A tiny percentage of air pollution comes from natural sources like volcano eruption, dust storms, allergens and wildfires. And we don't have any control over pollution caused by any of these natural sources.


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[Assistant] But what we have control over is human activities that are responsible for most of the world's air pollution.


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[Assistant] Yes my friends, right from smoking cigarettes, to burning fossil fuels, to driving cars, and releasing toxic smoke from factories, tarnish the air you breathe and cause severe health and environmental problems.


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[Assistant] For example, when we burn fossil fuels like decomposed plants and organisms, they discharge carbon dioxide and other greenhouse gases into the air.


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[Assistant] These gases in turn trap heat coming from the sun in the earth's atmosphere. Resulting in a rise in global temperature and is a major factor behind global warming.


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[Assistant] This rise in temperature sets a chain of events and intensifies air pollution by increasing the level of smog in the environment.


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[Assistant] Smog is a type of air pollution that reduces visibility and makes the air hard to breathe.


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[Assistant] It engulfs the surrounding in a brown and grey haze, which is common in industrial areas and remains a familiar sight in cities like Los Angeles, California and Delhi in India.


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[Assistant] Apart from breathing issues, it can cause diseases such as lung cancer, respiratory infections and heart disease. You won't believe it, but according to the WHO,


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[Assistant] Nearly 2.4 million people die each year from air pollution.


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[Assistant] So my dear friends, it is our duty and responsibility to take the matter in our hands to save our planet and future generations.


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[Assistant] But, the most crucial question is, how can we help to reduce the ever increasing air pollution?


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[Assistant] Well, we can do that by spreading awareness amongst our friends and family about the consequences of burning fossil fuel and urge them to reduce its usage as much as possible. Even a small step such as switching off the lights.


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[Assistant] TV or any electrical device when not in use can help in reducing the level of air pollution.


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[Assistant] Also, one of the easiest ways to control air pollution is by limiting the use of private cars and vehicles and opting for the public transport system or walking or riding a bicycle whenever possible.


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[Assistant] And little by little, step by step, we will start to see the difference. And the world will be a healthy, happy place to be in once again. Trivia time!


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[Assistant] Did you know, the biggest single air polluter is road transport, such as cars.


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[Assistant] Not only that, air pollutants emitted from cars are believed to cause cancer and contribute to problems such as asthma, heart disease, birth defects and eye irritation.


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[Assistant] Also, air pollution is not a recent occurrence.


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[Assistant] But unfortunately, we didn't learn our lessons yet and are continuing to make the same mistake of harming our environment.


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[Assistant] Remember my friends, as the great Carl Sagan said and I quote,


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[Assistant] The earth is the only world known so far to harbour life. There is nowhere else, at least in the near future, to which our species could migrate.


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[Assistant] So, it's important to preserve and cherish the pale blue dot. The only home we've ever known. Think about it!


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[Assistant] Hope you enjoyed today's episode. Until next time, it's me, Dr. Binox, Zooming out!


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[Assistant] Hey kids, you liked my videos, didn't you? Before you go, don't forget to click on the subscribe button and the bell. So you won't miss out on my latest videos. See you!


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[Assistant] Semifinals today, it's nerve wracking and exciting only being one cook away from the finale.


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[Assistant] It's just so surprising to be here and I'm sure that, you know, that they just don't believe it either. We were told we were going to be doing a service challenge.


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[Assistant] I'm gonna give it everything I've got and really try and be a part of the finale. It's so close so I can taste it.


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[Assistant] So today I'm cooking, uhm, uh, surf and turf, which is crispy skin snapper with smoked celeriac puree and a Madeira jus. Come on, chop chop chop chop!


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[Assistant] Visualizing dish, uhm, I'm really sort of showcasing the fish, and the jus will, uhm,


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[Assistant] Very rich, uh, very thick. Beautiful color contrast. It's black in it. Black in it. No problem.


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[Assistant] Let's get the ice cream going. First day I was gone and I'm making sure I'm multitasking and there's a lot to do. I've got my jus for the main on and I'm also working on the dessert.


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[Assistant] The judges always say if you're going to reinvent a classic, it's either got to be just as good, if not better. I'm not better, left push mate. Everyone loves Pavlova and it's a classic. And uh, yeaah, I'm definitely taking a risk trying to elevate it today, but if I can make it better, it should get me through to the finale.


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[Assistant] I've got so many things on the go at the moment. Uhm, I've got my ice cream on glaze. I've got my champagne foam started. I've got my Madeira jus just working out. And uhm, yeaah, I'm really trying to, really trying to push hard now. This jus is really the main element on my dish. It's crucial.


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[Assistant] If I deglaze the pan and then get them back on the heat, get that stirring through and just give it another...


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[Assistant] I'm cooking a surf and turf and getting a lot of flavour into the veal jus really deep and heavy on the palate is what this sauce is all about.


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[Assistant] The sauce is the main, main element to the dish really. The most important thing to the sauce is the flavour.


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[Assistant] I just think I'm gonna see if I just can't get a little bit more colour going in that tomato paste. Really sort of heed Shannon's advice getting that coloured enough. I'm just concerned that I'm gonna fall behind. It's all becoming real how much I need to do.


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[Assistant] Gotta remain focused, remain calm, and don't slow down whatsoever.


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[Assistant] The jus been on for about an hour and a half now and I really feel that it's developing the way that I want it to. It's got a great colour to it. The flavours will develop with that colour. Well, it's starting to smell good. Alright, curd. Let's get on with it. Now I've got to get back to the rest of the elements for my pavlova.


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[Assistant] Well I intended on having it sort of two thirds cooked and then finishing it in the oven.


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[Assistant] In the back of my mind, I just know how many more things I've gotta do and how quickly time is running out to do them all.


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[Assistant] It's time to start my fish and I mean, I am sweating bullets. Hasn't gotten to it yet. I've got to fillet 23 portions of fish and make sure that they're all perfect.


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[Assistant] I've also got to pre-cook the skin side before service to get it nice and crispy. Come on, man! Filleting the snapper. I know what I'm doing, but I'm running out of time. Hurry! Hurry!


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[Assistant] Ben, what is going on? Cooking this dish for so many people is massive. Ben? You gonna make it? I'm concerned about this fish.


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[Assistant] I'm running out of time. And I still haven't started cooking my fish yet.


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[Assistant] The pressure is massive and I haven't even started cooking my fish yet.


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[Assistant] I'm worried. You've literally got 18 minutes. I'm feeling a little bit panicked. I don't wanna hurry the process and ruin the fish by cooking the crispy skin in a hot pan for a shorter amount of time.


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[Assistant] Come on man, come on! Ben, how are we? Heroes, uh, seasoned and, uh, smoked. You've smoked it? Yes. Excellent.


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[Assistant] The celeriac puree will really bring the entire dish together. A great flavor of smoke to complement the nicely baked fish and the beautiful rich and thick jus.


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[Assistant] Just focused on making sure these plates are exactly the same.


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[Assistant] I'm so stoked to be calling service and watching my plates go out for the first round. I'm just elated. Come on man, come on!


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[Assistant] Plating up, I want as best of a quenelle as I can do of the puree. One of each color of the carrots.


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[Assistant] And a few slices of the radishes are just scattered over.


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[Assistant] I know that the flavours are there. Service please. And once that jus goes on top of the fish, it should just all work together and be perfect.


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[Assistant] I pipe the passion fruit curd on the bottom of the plate. That's a nice technique. That's a nice technique.


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[Assistant] I take the berry ice cream, which looks fantastic, and spoon that on top of the passion fruit curd. I top the lot with one of these delicate meringues.


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[Assistant] I want the diners to experience a bit of fun with this dessert. The meringues have to be perfect enough that when the diner hits the meringue with a spoon, that outer crust just explodes and showers down into the champagne foam, revealing that beautiful soft silky marshmallow in the middle.


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[Assistant] I really hope the diners enjoy it and think about the simple path being taken to something new.


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[Assistant] How are you feeling? I don't know what to say. I'm just, my heart is racing. I'm shaking. I'm so excited.


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[Assistant] Without its iconic rings, Saturn would be just another planet. They are the key to its beauty.


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[Assistant] Since then, astronomers have applied everything they know about the original ringed planet in their hunt for more.


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[Assistant] But when we gaze at Saturn's rings, what exactly are we looking at?


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[Assistant] The perfection viewed from Earth masks a scene of chaos.


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[Assistant] Over time, ring hunters found not just one ring.


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[Assistant] Each ring is made of trillions of particles, ranging in size from a grain of dust to something as big as a house.


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[Assistant] They were easy to see since they're the brightest rings in the solar system. They glisten because they are so tightly packed and because the chunks are highly reflective, being almost 100% ice.


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[Assistant] F, and the last detected in 1980, G. All told, ring hunters had found a system that sprawled a whopping 180,000 miles in diameter.


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[Assistant] Yet incredibly, the rings form a single plane that is wafer thin, averaging less than 30 feet.


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[Assistant] But since their speeds and directions don't match exactly, and are sometimes changed by forces around them,


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[Assistant] Instead, the gravity of the planet and the velocity of the particles are in perfect balance.


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[Assistant] So that the particles are eternally falling or curving in towards the planet, but never getting any closer


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[Assistant] But Saturn is not the only source of gravity. The particles in the rings have their own.


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[Assistant] And it is relentlessly trying to pull them into a cluster to form something larger like a small moon.


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[Assistant] But the gravity of the particles works against the gravity of Saturn. It's an eternal war.


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[Assistant] Saturn's gravity pulls particles away from each other because of a universal law about the speed of objects in orbit.


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[Assistant] Even if one icy chunk is just a foot closer than another, there will be a tiny difference in speed. That difference is enough to prevent the particles from staying together.


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[Assistant] This perpetual battle of particles grouping into small structures being pulled away and regrouping has maintained the rings for millions, possibly billions of years.


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[Assistant] The balance of gravity holds the ring system in place.


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[Assistant] But the answer to this mystery is obvious to modern astronomers.


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[Assistant] The angle at which the rings are seen is constantly changing because the planet itself tilts 27 degrees.


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[Assistant] While Galileo's mystery was swiftly resolved by later ring hunters, one of the most fundamental questions about Saturn is hotly debated to this day. Where did the rings come from?


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[Assistant] One holds that the rings formed just after the birth of Saturn, four and a half billion years ago.


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[Assistant] The belief is Saturn's rings were created by a cataclysmic event. But was it a massive collision between a moon and an asteroid?


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[Assistant] Many believe that the rings were born when one of Saturn's moons was ripped to millions or billions of pieces by a powerful force called tidal effect.


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[Assistant] In less extreme places, like our solar system, the impact of tidal effect is only felt by large bodies like planets and moons.


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[Assistant] Anyone who has gone to the seashore has witnessed the moon's tidal effect on the earth.


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[Assistant] But the moon's tidal effect doesn't only pull the oceans, it pulls the entire planet.


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[Assistant] Planets also have a title effect on their moons. In fact, since planets are larger than moons, they have more gravity and create stronger title effects.


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[Assistant] Our moon is made of rock and metals, far too solid to be ripped apart by Earth's tidal effect.


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[Assistant] But some of Saturn's moons were loose conglomerations of ice, dust, and rock, sometimes called rubble piles.


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[Assistant] Some scientists believe one of these moons strayed too close to Saturn a hundred million years ago.


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[Assistant] But astronomers recently discovered particles joining a ring right before their eyes. They found that Saturn's outermost band, the E ring, only exists because of violent upheavals on one of Saturn's moons called Enceladus. What erupts from this extraordinary moon is water.


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[Assistant] Astronomers are in fact getting streams of new data on Saturn and its rings every day from a spacecraft launched in 1997 called Cassini.


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[Assistant] Cassini has captured images closer than ever before, revealing a wild world of shifting forms and surprising variation.


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[Assistant] To the astonishment of astronomers, Cassini revealed particles in one ring forming a towering wave.


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[Assistant] First seen in 2009, the wave rose at the edge of a ring to the terrifying height of more than a mile.


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[Assistant] Because it's so close to one of Saturn's rings, the gravitational pull of this tiny moon is strong enough to create the gigantic waves.


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[Assistant] These waves are only one way that moons put their mark on rings.


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[Assistant] Moons that create these edges and divisions are called shepherd moons.


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[Assistant] In Saturn's F ring, there's a moon on each side that actually herds the particles into the ring.


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[Assistant] These moons, Prometheus and Pandora, are in essence, Saturn's cowboys.


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[Assistant] If a particle strays out, Pandora's gravity pulls on it.


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[Assistant] This slows the particle down causing it to fall back to the ring.


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[Assistant] The overall effect is that the two moons confine the particles between them, creating a sharply defined ring.


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[Assistant] The glittering bands of Saturn sparked a quest for more rings. Yet they were the only known rings for centuries.


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[Assistant] Ring hunters dreamed of finding others, suspected there were more.


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[Assistant] And yet could see nothing visible like Saturn's.


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[Assistant] As the 20th century waned, a small team of astronomers focused a telescope on Uranus in hopes of learning about its atmosphere. They weren't ring hunters at all.


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[Assistant] Yet hundreds of years rolled by without another discovery to the enormous frustration of Ring Hunters.


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[Assistant] So in 1977, when a small team of researchers daked out the planet Uranus, their sole interest was its atmosphere.


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[Assistant] Stun scientists waited to see what would happen when the star reappeared on the other side.


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[Assistant] It was the first new ring system discovered in more than 350 years and it would open the flood gates.


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[Assistant] Two more ring systems would soon be discovered. One on distant Neptune.


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[Assistant] And one on the largest planet, Jupiter.


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[Assistant] But if rings are common, why did it take astronomers so long to find the others?


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[Assistant] Most of Saturn's rings are thousands of miles wide. By comparison, the majority of Uranus's rings cover less than two miles.


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[Assistant] What's more, the outermost rings of Uranus are so dim, ring hunters didn't find them until 2003. This is largely because there is almost nothing in them.


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[Assistant] It would be like a cosmic racetrack that stretched from the earth to the moon and back and it would have just a handful of cars on it.


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[Assistant] Unlike the icy chunks bigger than a car found in Saturn's rings, the particles in the rings of Jupiter are mainly the size of the finest dust.


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[Assistant] The rings, like the planet, are mammoth, sprawling nearly 300,000 miles in diameter.


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[Assistant] Yet incredibly, if you squashed all the particles into a single ball, it would be no wider than a football field, and perhaps as small as the distance of a first down.


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[Assistant] As impossibly faint as the bands of Jupiter are, it was the search for rings around Neptune that proved the most challenging for ring hunters.


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[Assistant] Using the same technique that had detected the rings of Uranus,


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[Assistant] The results were maddeningly inconclusive.


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[Assistant] Could it be that Neptune had some bizarre and mutant ring system?


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[Assistant] Ring hunters had never been so determined to solve the mystery.


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[Assistant] It captured the best images ring hunters had seen of the eighth planet from the sun. An incredible technological feat.


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[Assistant] So would they reveal that Neptune had no rings? Full rings?


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[Assistant] Or the mysterious partial rings that some astronomers had proposed.


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[Assistant] Scientists had tried to detect rings using the light of various stars passing behind Neptune. Some attempts saw dips in starlight.


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[Assistant] Not only were there complete rings, but there was something in the rings that had never been seen before. Arcs.


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[Assistant] Arcs were simply segments of a ring that were brighter and thicker than the rest of the ring.


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[Assistant] The incredibly small amount of material


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[Assistant] Explained why astronomers had not been able to detect the complete rings from Earth.


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[Assistant] The discovery of rings around Neptune meant that all of the gas giant outer planets had rings.


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[Assistant] It was a reflection of the natural order of the cosmos because the disk shape of rings is one of the most primordial forms in the universe.


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[Assistant] This is why the rings of Saturn can tell us about the origins of a much bigger ring system. The one around our sun.


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[Assistant] The first planets began to form in the debris disk.


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[Assistant] Debris that was within their gravitational influence was added on or whipped out into space.


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[Assistant] As a blueprint of our solar system, rings help us understand our own beginnings.


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[Assistant] Ringed planets in other solar systems.


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[Assistant] With the help of one of the world's most powerful telescopes, Kepler.


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[Assistant] Kepler is able to track about a hundred thousand stars at a time.


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[Assistant] It was designed to measure the tiniest changes in starlight.


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[Assistant] So that it could detect distant planets that pass in front of a star.