[User] Please transcribe this text

[Assistant] So you got your cayenne peppers, getting some sweetness in there, some sourness of the vinegar. Also add in a few more flavors like chipotle.


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[Assistant] The immunity pen, it's so glossy and beautiful. I just want to get my hands on it and it seems within reach right now.


[User] Please transcribe this text

[Assistant] Chicken looks great. Nothing crispy and golden. Exactly how I wanted it to be.


[User] Please transcribe this text

[Assistant] I'm feeling pretty confident. It's hot buffalo, it's punchy. You got the blue cheese sauce to calm the mouth down afterwards. I think it'll be a winner. Winner winner chicken dinner.


[User] Please transcribe this text

[Assistant] This challenge is mine. I love fried chicken and I enjoyed that whole cook. I'm so pumped to bring that chicken up to the judges.


[User] Please transcribe this text

[Assistant] Uhm, I love cooking fried chicken. That just like, makes me happy.


[User] Please transcribe this text

[Assistant] It's all silent except for a few crunches of the wings that they're biting down on.


[User] Please transcribe this text

[Assistant] I'm so happy that the judges love my dish. I could be in with a good chance to cook against the chef.


[User] Please transcribe this text

[Assistant] From the tasting, it seems that Derek and I are pretty much neck and neck, and that's hard.


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[Assistant] It's really weird, the judges just came back in and they've separated themselves into two twos and I don't know what that means.


[User] Please transcribe this text

[Assistant] Oh my god. I'm actually really happy that Derek and I both get the opportunity to go against the chef. And there's two pins available. This is massive.


[User] Please transcribe this text

[Assistant] Can't believe it's Max Sharrod, that's so cool. We're so lucky to be cooking against Max today, I can't wait.


[User] Please transcribe this text

[Assistant] Oh my god, he worked at Noma. This is crazy.


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[Assistant] Derek and I decide on orange. Your time starts now.


[User] Please transcribe this text

[Assistant] Tessa, what are you thinking? I'm thinking pork belly with the orange. I'm gonna mix it with some fennel.


[User] Please transcribe this text

[Assistant] I am going to cook pork belly today. We need to hero orange and I think that it will be able to work with the pork belly.


[User] Please transcribe this text

[Assistant] I'm gonna use some fennel and some carrots, get some fondant potatoes happening. I want the judges to notice me, to take me seriously. So I need to produce a dish that's amazing.


[User] Please transcribe this text

[Assistant] So I'm going to make an orange juice, some sauteed oranges on the side, and I'm also going to incorporate the oranges and more of the vegetable sides of things. Yep.


[User] Please transcribe this text

[Assistant] It's so cool cooking against Max. Uhm, I'm really excited to see what he dishes up with orange and to see if my dish comes close to his. The pork is in the oven.


[User] Please transcribe this text

[Assistant] The fonded potatoes are pretty much done. I might turn them off the heat. I've gotta do the orange honeyed carrots. I've gotta do the orange and pork jus. And I've gotta finish the pork as well. Good work.


[User] Please transcribe this text

[Assistant] My pork's cooking away in the oven. I pour the milk in to make sure that it renders down the fat and the muscles properly so the pork is nice and soft by the time I pull it out. It's time to start my orange juice. I render the pork fat, add some orange juice and some rind and I'm gonna let that simmer down. Cass, that smells amazing.


[User] Please transcribe this text

[Assistant] Uhm, pork belly with a carrot and orange puree, sauteed carrots, fondant potatoes, orange and pork jus, onions and fennel.


[User] Please transcribe this text

[Assistant] I'm taking a look at my pork now and it looks beautiful.


[User] Please transcribe this text

[Assistant] The middle one is looking particularly good. The meat looks nice and soft on all of them, but I think that one's got the best crackling. Beautiful.


[User] Please transcribe this text

[Assistant] I need to get all my elements in front of me. I just have so many elements that I wanna start to get on the plate.


[User] Please transcribe this text

[Assistant] I got to start plating my dish. I need to make it look as beautiful and visually appealing as I possibly can.


[User] Please transcribe this text

[Assistant] My scores from the judges were just unbelievable. I'm chomping at the bit to just find out what Max is gonna get.


[User] Please transcribe this text

[Assistant] It's really awesome. And yeah, I, I just really made myself proud. So yeah, it's really cool.


[User] Please transcribe this text

[Assistant] when, when month, month January, January February, February


[User] Please transcribe this text

[Assistant] September, September. October, October.


[User] Please transcribe this text

[Assistant] happy, happy, happy birthday, happy birthday.


[User] Please transcribe this text

[Assistant] Festival.


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[Assistant] time Have a good time.


[User] Please transcribe this text

[Assistant] there, there.


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[Assistant] Alright, so see for you guys, and we have to think about means, size,


[User] Please transcribe this text

[Assistant] I think we have to work super hard and super smart to be able to execute that. Alright guys, find your section. I don't want to be the first captain of the first team challenge to send Basu into elimination.


[User] Please transcribe this text

[Assistant] Then we've got a prawn curry, which Sandeep will be doing. Great idea.


[User] Please transcribe this text

[Assistant] And then we've got, uhm, so we're going to do the fish and chips or, uhm, beef at a fly head.


[User] Please transcribe this text

[Assistant] Yes George. So get complacent guys, keep working hard.


[User] Please transcribe this text

[Assistant] That's beautiful, felt so much better.


[User] Please transcribe this text

[Assistant] When we start getting down the tables, guys, bring them out, take them all out. 10 minutes is gonna fly, guys. Time is flying now. Yep, get them all out for me. Sandy, I'm gonna get that curry done, mate. Let's go. We're all pushing them really, really hard now.


[User] Please transcribe this text

[Assistant] Keep going, guys. Come on, guys. Push! Okay, start doing this. Dish on the plates. Let's go.


[User] Please transcribe this text

[Assistant] Uh, we've got a beautiful seafood spread. We've got, uh, Sandeep's prawn curry here.


[User] Please transcribe this text

[Assistant] We've got baked and smoked salmon here with some crispy skin on top. A potato gratin. Yep. A Thai salad.


[User] Please transcribe this text

[Assistant] Some flatbread to dunk into your prawn curry. And now we've got some beautiful sticky date pudding with butterscotch and an orange creme fraiche.


[User] Please transcribe this text

[Assistant] Enjoy guys, thank you. I'm so happy with what we've done, but... Shall we?


[User] Please transcribe this text

[Assistant] I don't know if we've done enough today compared to the red team because I know the red team have done such beautiful food today.


[User] Please transcribe this text

[Assistant] Your neck is the part of your body which connects your head to your body.


[User] Please transcribe this text

[Assistant] Your shoulders. Connect your neck and the tops of your arms. Touch your shoulder.


[User] Please transcribe this text

[Assistant] Your arms are the two long parts of your body that have shoulders at the top and have hands at the end.


[User] Please transcribe this text

[Assistant] Your hands are the parts of your body at the end of your arms.


[User] Please transcribe this text

[Assistant] Your fingers are the five long thin parts at the end of each hand. Show your fingers.


[User] Please transcribe this text

[Assistant] Is the front part of your body below your waist.


[User] Please transcribe this text

[Assistant] Leg. L-e-g. Leg.


[User] Please transcribe this text

[Assistant] A person's legs are the long part of their body that they use to stand on or run. Shake your legs.


[User] Please transcribe this text

[Assistant] Your knees are where your legs bend.


[User] Please transcribe this text

[Assistant] One foot, two feet.


[User] Please transcribe this text

[Assistant] Your feet are at the bottom of your legs.


[User] Please transcribe this text

[Assistant] They support our weight when we stand.


[User] Please transcribe this text

[Assistant] Your toes are the five short parts at the end of each foot. Touch your toes.


[User] Please transcribe this text

[Assistant] Touch your nose. Touch your nose. Clap your hands.


[User] Please transcribe this text

[Assistant] Clap your hands. Clap your hands.


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[Assistant] Your 身体 body


[User] Please transcribe this text

[Assistant] Shake your body. Shake your body.


[User] Please transcribe this text

[Assistant] In our next lesson, we will learn words and expressions related to animals.


[User] Please transcribe this text

[Assistant] Buy, bought, bought. Find, found, found. Get, got, got.


[User] Please transcribe this text

[Assistant] Some of the best food we've ever had. That's a restaurant quality dish.


[User] Please transcribe this text

[Assistant] This is a very, very, very special place. And today's about one thing. To become part of the class of 2019, you need one of these.


[User] Please transcribe this text

[Assistant] To get your hands on one of these, you just need to cook us your signature dish in 60 minutes and have us love it. You get three yeses, you get an apron.


[User] Please transcribe this text

[Assistant] You have three no's and I'm sorry, this year isn't for you.


[User] Please transcribe this text

[Assistant] But, if we see a glimmer, a spark of what we think


[User] Please transcribe this text

[Assistant] Could be great potential. And you get one yes from any of us. You'll cook again tomorrow.


[User] Please transcribe this text

[Assistant] It's a little bit too soft. Not having the crunchy edges. You lose some of that texture and that contrast. For me, it's a no.


[User] Please transcribe this text

[Assistant] I think we've been tough on some dishes, which I think you have to be because quality of food.


[User] Please transcribe this text

[Assistant] The great thing about, I think, a dumpling, you can taste a dumpling without the, you know, the chili oil, and it still tastes delicious when you know it's a great dumpling.


[User] Please transcribe this text

[Assistant] Very elegant, bang on trend, and most importantly, totally delicious, and exactly the food I think we really wanted to see this year.


[User] Please transcribe this text

[Assistant] Yeah, it's pretty emotional as well, I think. Because you've been watching the show for a long time, yes?


[User] Please transcribe this text

[Assistant] Last ravioli, is this how you cook? Are you all modern?


[User] Please transcribe this text

[Assistant] I love the creativity, I love the idea, but I just feel that you have to have your fundamentals right. And then you can move on to the fun stuff. That patty in there should be absolutely delicious. And it's not a great flavor, it's a little bit grainy. So I'm gonna give you a no.


[User] Please transcribe this text

[Assistant] Which is a pity because Radish Rite is delicious, the rice are great, the greens are great, the spicing in the ragrosh is spot on. I'm gonna say there's enough here to cook again.


[User] Please transcribe this text

[Assistant] I wanna see you cook again. I wanna see you bring us some flavors that are gonna make these boys go, that's what we want.


[User] Please transcribe this text

[Assistant] I like him, I like him already. Uhm, what's the dish?


[User] Please transcribe this text

[Assistant] Great. You know, rather than talking about who you are, what you cook, I'd love for the boys and us to taste this now and then maybe we can have a chat afterwards if that's okay.


[User] Please transcribe this text

[Assistant] Oh, that looks very pretty. Very pretty, yeaah. Guys, get stuck in.


[User] Please transcribe this text

[Assistant] Ah, it's so nice of a proper height person in this kitchen. Here you go. Thank you. Well done. That looks...


[User] Please transcribe this text

[Assistant] What do you reckon? Oh my god.


[User] Please transcribe this text

[Assistant] Interesting selection of, you know, lots of different cultural backgrounds. What's your name?


[User] Please transcribe this text

[Assistant] The 250th April we've given away.


[User] Please transcribe this text

[Assistant] There's some really good things about this. Tenderness of the lamb, that hummus is fantastic. What I'm slightly concerned about, I find some of the spicing quite harsh and quite dry. But I'm going to say yes, but I think probably one of the boys will say no because I think you need to cook again.


[User] Please transcribe this text

[Assistant] Right, the three ingredients I picked. Lemons, because they so remind me of my childhood. There was always a lemon tree in the backyard. Tarragon, I love it for that aniseed flavour.


[User] Please transcribe this text

[Assistant] I'm proud of us boys. I think that is a ripping first mystery box for our contestants. I mean, there's so many ways you can go here and everything pretty much works.


[User] Please transcribe this text

[Assistant] That is delicious. I mean the contrast of flavour, the crisp crunchy coating.


[User] Please transcribe this text

[Assistant] The freshness of that, Brussels sprouts, is just perfect. They work together in harmony.


[User] Please transcribe this text

[Assistant] The next dish we'd like to taste belongs to...


[User] Please transcribe this text

[Assistant] It was definitely a unanimous, uuuh, ah, when we looked at your, uh, chicken dish, cause it's glossy, shiny, and I'm salivating as, as we stand here. I'm sure the boys are. What have you cooked?


[User] Please transcribe this text

[Assistant] Tim, that puree for me I love as well. The shards of chicken skin are waste. Leave the skin on the breast and focus in on that puree which you nailed already. You definitely would have been at the top.


[User] Please transcribe this text

[Assistant] It's the type of dessert I want to end on after I've had some incredible chicken dinners. Anushka, that's ripping cooking. Well done. Thank you.


[User] Please transcribe this text

[Assistant] Jess? Yep? Why are you holding your head? Someone's going home.


[User] Please transcribe this text

[Assistant] That's right. There's a black apron in there, guys. This is a surprise elimination. Today, one of you is going home.


[User] Please transcribe this text

[Assistant] You know what? You earned it. So that's the power that you have to make and, you know, well done.


[User] Please transcribe this text

[Assistant] Right, let's see what you're cooking with.


[User] Please transcribe this text

[Assistant] Black mystery box, black ingredients. You've got beautiful blackberries, eggplant, black tahini, dark chocolate, black garlic, black tomatoes, beautiful, amazing, delicious, native, gorgeous Australian Marin.


[User] Please transcribe this text

[Assistant] Great ingredients. So many possibilities. This is just magic.


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[Assistant] One thing I'm gonna tell you guys, don't be scared of that black apron, embrace it. This is the first time you're wearing it, yes. Will it be the last time? No! You shouldn't be scared of that black apron. If anything, that black apron should be scared of you.


[User] Please transcribe this text

[Assistant] Yeah, of course, but you know what, if you remove the idea that you are wearing that black apron and focus in on that incredible box of ingredients, you're gonna do really well.


[User] Please transcribe this text

[Assistant] And Gary and I were super concerned. 160 degrees, you're pushing the temperature up where potentially things can curdle. That is yum. Thank you.


[User] Please transcribe this text

[Assistant] It's like you made a curry sauce but without any spices. It's delicious.


[User] Please transcribe this text

[Assistant] Really good ice cream. That ice cream's delicious.


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[Assistant] It's something I've never tasted before in terms of a combination and I'm thrilled. You are another ripper.


[User] Please transcribe this text

[Assistant] Now that was a challenge. All black mystery box. Surprise elimination. Double whammy.


[User] Please transcribe this text

[Assistant] One of you is about to go home and three of you will go into tomorrow's pressure test.


[User] Please transcribe this text

[Assistant] But guys, it's not all bad news. There was some great cooking out there today.


[User] Please transcribe this text

[Assistant] A chance at a pin along with Abby in this week's immunity challenge.


[User] Please transcribe this text

[Assistant] We love the fact that smile's still on your face, Huda, and we've loved having you here.


[User] Please transcribe this text

[Assistant] Don't go badly. Don't go badly.


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[Assistant] Oh, how good does that marin sail look? Oh, it's beautiful. Isn't that fantastic? So lucky to cook with this. Sauce for this? Garlic and burnt butter. Simple.


[User] Please transcribe this text

[Assistant] I'm gonna take my chocolate soils out. Ooh. Ooh.


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[Assistant] You've been accused of a crime you did not commit. It's impossible to prove your innocence.


[User] Please transcribe this text

[Assistant] If you insist that you're innocent anyway, you'll likely be found guilty and executed. But if you confess, apologize, and implicate others for good measure, you'll go free.


[User] Please transcribe this text

[Assistant] Salem was settled in 1626 by Puritans, a group of English Protestants. Life was strict and isolated for the people of Salem. Battles with their Native American neighbors and groups of French settlers were commonplace.


[User] Please transcribe this text

[Assistant] That winter, two cousins, nine-year-old Betty Paris and 11-year-old Abigail Williams, started behaving very strangely. A physician found nothing physically wrong, but diagnosed the girls as under an evil hand.


[User] Please transcribe this text

[Assistant] Puritans believed that the devil wreaked havoc in the world through human agents or witches who blighted nature, conjured fiendish apparitions, and tormented children.


[User] Please transcribe this text

[Assistant] Accounts describe 12 so-called afflicted girls contorting their bodies, having fits and complaining of prickling skin. Four of the girls soon accused three local women of tormenting them.


[User] Please transcribe this text

[Assistant] On February 29th, the authorities arrested Sarah Good, a poor pregnant mother of a young daughter, Sarah Osborne, who had long been absent from church and was suing the family of one of her accusers.


[User] Please transcribe this text

[Assistant] Tidjuba denied harming the girls at first, but then she confessed to practicing witchcraft on the devil's orders and charged Good and Osborn with having forced her.


[User] Please transcribe this text

[Assistant] Osborne and Goode both maintained their innocence. Osborne died in prison while Goode's husband turned against her in court, testifying that she was a witch or would be one very quickly.


[User] Please transcribe this text

[Assistant] Good's four-year-old daughter was imprisoned and eventually gave testimony against her mother. Meanwhile, Good gave birth in jail.


[User] Please transcribe this text

[Assistant] Tituba was held in custody until May and then released. These three victims were just the beginning.


[User] Please transcribe this text

[Assistant] As accusations multiplied, others, like Tituba, made false confession to save themselves.


[User] Please transcribe this text

[Assistant] The authorities even reportedly told one accused witch.


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[Assistant] That she would be hanged if she did not confess and freed if she did.


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[Assistant] They were not particularly interested in thoroughly investigating the charges.


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[Assistant] In keeping with their church's teachings, they preferred that the accused confessed, asked for forgiveness, and promised not to engage in more witchcraft.


[User] Please transcribe this text

[Assistant] The court accepted all kinds of dubious evidence, including so-called spectral evidence in which the girls began raving when supposedly touched by invisible ghosts.


[User] Please transcribe this text

[Assistant] Complicating matters further, many of the jurors in the trials were relatives of the accusers, compromising their objectivity.


[User] Please transcribe this text

[Assistant] Those who dared to speak out, such as Judge Nathaniel Saltonstall.


[User] Please transcribe this text

[Assistant] When his own wife was accused, the governor of Massachusetts colony suspended the trials. Sentences were amended, prisoners released and arrests stopped.


[User] Please transcribe this text

[Assistant] Some have speculated that the girls were suffering from hallucinations caused by fungus or a condition that caused swelling of the brain.


[User] Please transcribe this text

[Assistant] What we do know is that adults accepted wild accusations by children as hard evidence.


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[Assistant] Today, the Salem witch trials remain a cautionary tale of the dangers of groupthink and scapegoating.


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[Assistant] And the power of fear to manipulate human perception.


[User] Please transcribe this text

[Assistant] Weaponized accusations of witchcraft were around for millennia before reaching the village of Salem.


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[Assistant] Travel to the ancient city of Alexandria and follow the tragic story of Hypatia, a renowned scholar and political advisor brought down by a charge of witchcraft.


[User] Please transcribe this text

[Assistant] Did you blanch the sand fire and the salt bush and the cacao? No.


[User] Please transcribe this text

[Assistant] That is amazing. I love that crunchy saltbush on the top.


[User] Please transcribe this text

[Assistant] That's what I've been trying to tell you!


[User] Please transcribe this text

[Assistant] I better get out of here. This could be catching. Get well soon!


[User] Please transcribe this text

[Assistant] Where am I gonna find anybody stupid enough to wanna help Dweeg? Beside me, that is.


[User] Please transcribe this text

[Assistant] Gosh, what do you want? Your twig needs your help.


[User] Please transcribe this text

[Assistant] Sure! What self-respecting household doesn't keep a can of roots in a cupboard in case a bunch of slugs drop in?


[User] Please transcribe this text

[Assistant] She's just as gorgeous as she is in any of her shows. I think we're all a bit starstruck right now.


[User] Please transcribe this text

[Assistant] Nigella said to cook food that we would love to eat at home. I do really like indulgent food like she does, so I'm hoping that she really appreciates this dish today.


[User] Please transcribe this text

[Assistant] So we're making a tart that's filled with star anise custard and then topped with a star anise ice cream as well.


[User] Please transcribe this text

[Assistant] Being fourth, I'm at the pointy end of this challenge and I need to make sure that everything's there so we can get a dish up for Nigella. Just one problem, I'm looking around.


[User] Please transcribe this text

[Assistant] So, I'm starting to think that Sandeep might not have given me the right ingredient that we're meant to be heroing today. This is my worst nightmare. I've rocked up to school without my pants on. And I've got no idea what to do.


[User] Please transcribe this text

[Assistant] Now, I was told that my hero ingredient was star anise, and then I hear people talking about Pistachio. So I'm a little bit confused. So I think...


[User] Please transcribe this text

[Assistant] So, imagine you're cast away on the MasterChef Desert Island. You can only cook one thing to eat every day for the rest of your life. That's what we want you to cook us today. It's your Desert Island dish.


[User] Please transcribe this text

[Assistant] I would stop laminating that, I'd try and fix that. You know, you gotta get what you gotta get.


[User] Please transcribe this text

[Assistant] Well, what's the dish?


[User] Please transcribe this text

[Assistant] I had no idea it was going to look as, well like this.


[User] Please transcribe this text

[Assistant] Tasting the dish, I can absolutely see why you picked this for this challenge. There's real potential there. Once you get over the, uuuh, being in the Martian kitchen, we're seeing us eat some great food for you. It's really exciting. Really exciting.


[User] Please transcribe this text

[Assistant] And that's the long version. The short version. Delicious.


[User] Please transcribe this text

[Assistant] We asked you to bring us a dish that you loved, a dish that you could eat every day for the rest of your life. And four of you did just that. If I call your name, please step forward.


[User] Please transcribe this text

[Assistant] Well done Dee, we all agreed unanimously that was the dish of the day. Fantastic.


[User] Please transcribe this text

[Assistant] Joe, what would you do? I have no idea. I think it would depend on, you know, what Tim's thinking looking at these ingredients. If he's got an idea, then, you know, maybe it's worth sticking with that. Or if he's got no clue, then maybe it's worth playing that pin. Common sense from Joe, I like it.


[User] Please transcribe this text

[Assistant] I think we might need to create something a bit, uh, to complement this because I made this pistachio come already.


[User] Please transcribe this text

[Assistant] You see, before now, I've had various courses out. Not as big as this one, certainly.


[User] Please transcribe this text

[Assistant] Oh, quick YouTube video reminders on improving the voice, but people said, well, you know, doesn't really work for me. And then on investigation, you find out that people weren't doing exercises regularly.


[User] Please transcribe this text

[Assistant] Now you do need to do vocal workouts just as regularly as you do any other kind of physical workout. You need to be as regular as like eating meals, like brushing your teeth every day at a fixed time, you know. Ideally, you'd be doing these sorts of exercise.


[User] Please transcribe this text

[Assistant] regularly and you will notice a drastic difference if you do this. So please make sure you are doing things regularly and you will improve your voice.


[User] Please transcribe this text

[Assistant] Now understanding where your diaphragm is underneath the sternum, making sure that it's being utilized by deep breathing will give you much more power and efficient breath, so you don't need to breathe as many times when you're speaking.


[User] Please transcribe this text

[Assistant] Make sure you put your hands on your abdomen, feel your hands rise as you breathe. You know you're doing it correctly then. It's also important to relax, banish tension from your body, particularly around your shoulders, your neck, and of course the mouth itself.


[User] Please transcribe this text

[Assistant] And you do this by doing your daily exercises like head rolls, moving your shoulders around, actively telling your mind to banish tensions and stresses.


[User] Please transcribe this text

[Assistant] Really important to release the tension in the jaw. And you can do this simply by putting your hands either side of your face and massaging the jaw. As you gently open it, massage forward. And this will help to release the jaw and get rid of tension.


[User] Please transcribe this text

[Assistant] Humming is wonderful too, of course it encourages vibration in your cheeks, chin, neck area, and of course the vibrations will also resonate in your chest cavities as well.


[User] Please transcribe this text

[Assistant] So please remember your humming exercises that we've talked about. And to perk up the lips, trills are wonderful, so a mixture of all these exercises should be included in your daily voice workout.


[User] Please transcribe this text

[Assistant] Use drinking straws sideways in the mouth between the teeth to try to bring the voice forward and to practice clarity when you've got something in your gob. But you can do exercises with the straw in the correct way. Simply slide up and down the scale, humming through a straw.


[User] Please transcribe this text

[Assistant] So you take a deep diaphragmatic breath and simply do something like this.


[User] Please transcribe this text

[Assistant] So you're putting a restriction in the amount of air you can breathe out and the air that doesn't go through the straw tones up your vocal cords. You're putting a bit of pressure there, but be very careful when you do this exercise, you do not strain. If it hurts, stop. Finally today,


[User] Please transcribe this text

[Assistant] A word about noisy places. Now I am the sort of person that likes peace and quiet generally, but sometimes obviously I go to noisy places. Parties, busy railway stations, award ceremonies, noisy bars with music in the background. You know the kind of thing I mean.


[User] Please transcribe this text

[Assistant] I tend to avoid these sort of places if I can, generally because they aren't that healthy for mind or body. The last thing I want to do as a voiceover is pick up nasty germs, giving me a cold or flu. And that's not saying I want to be a recluse, it's just that I prefer quieter social situations.


[User] Please transcribe this text

[Assistant] Here's a quick tip if you're in a noisy situation and you can't get out of it and you want to have a conversation with someone. Simply raising the volume of your voice or even full on shouting can put a great strain on your vocal folds.


[User] Please transcribe this text

[Assistant] A handy tip is to raise the pitch of your voice temporarily, but using the same energy you normally use. Now when people shout, they do tend to raise the pitch a bit as well. Weirdly, if you simply raise your pitch and mock sounding like you are shouting, keeping the energy the same, it really does cut through a noisy situation.


[User] Please transcribe this text

[Assistant] Particularly if you're in a busy bar, with music throbbing around in the background. A higher voice does tend to penetrate the bassy air better.


[User] Please transcribe this text

[Assistant] No, it's called illusory shouting. It's an illusion. It's a technique often used by actors as well who also need to protect their precious voices on stage. So you don't strain your voice. If you're in a noisy situation, simply raise the pitch a bit.


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[Assistant] Okay, the best situation is of course to avoid these areas altogether or to invite the people you are socializing with to a quieter place. See you tomorrow.


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[Assistant] I'm really glad the judges are doing a mystery box. It gives them a little taste of their own medicine, I think.


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[Assistant] There we go. Found them. I think kohlrabi would be a good little one to take. It's an unusual flavour and really unique. I've decided to get coriander seeds as well. Tea vote.


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[Assistant] The saltiness ends up working really well with everything. And then pepperiness from that nasturtium. I love it.


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[Assistant] I love that, Gary. Fantastic, love it. I'd have more.


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[Assistant] And the last dish we'd like to taste is George.


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[Assistant] Full of flavour, wonderful salt, savoury, sweet elements to it. Thank you very much. Thank you handsome.


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[Assistant] Definitely can beat them without a shadow of a doubt. We have a lot more practice in this kitchen now. They haven't been in this kitchen for quite some time.


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[Assistant] Remember this mate? All too well, all too well. Going up against mentors with a relay. It's so good to see them back in the kitchen. I'm cooking in position number one. Casting sugar.


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[Assistant] I reckon I can get the ball rolling and do all the heavy lifting and the hard work at the start just to make sure everyone is set up for a good cook throughout the relay. I'm going to beat you out of here because it makes me look better. Yeah, right.


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[Assistant] Uhm, this is nail biting now and I am really nervous. Today, you will be cooking.


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[Assistant] You haven't got a dish if you use that.


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[Assistant] But first, they'll have to make it through round one.


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[Assistant] But when it comes to the crunch, it's really delicious. That is just magic.


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[Assistant] Alright, let's get down to business. Are you ready? Yeah, not really, no. You better be, because your time starts now!


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[Assistant] You know, doing a lot of sterilization and just trying to take care of their loved ones and themselves and trying to keep this world a healthier place.


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[Assistant] So I've just been really, really busy with being at home taking care of the kids and


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[Assistant] And, and just all the household chores and sterilizing, sterilizing, sterilizing.


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[Assistant] Uhm, now I am in Hong Kong, and uhm, I am going to update you guys that uhm, in the following months you'll see a lot more video content. Uhm, no matter if it's like singing, or if it's cooking, or if it's exercise, or you name it, there's gonna be something interesting. So, I just wanted to say thank you for still supporting me.


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[Assistant] Uhm, please click on the notification bell and subscribe. Thank you so much with all my heart. See you guys around soon. Bye bye!


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[Assistant] Can they do enough to beat the professional ship and win the third immunity pin of the season? 9 out of 10.


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[Assistant] Every second, every minute counts. Because if you make them count, one step closer to one of these.


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[Assistant] Keep yourself safe. Yeah. You've seen it's awesome power. And one of you can today. Just don't burn light.


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[Assistant] The next dish we'd like to taste belongs to Jess.


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[Assistant] Right Simon, hit in the game man, you've got lots of great ingredients here to pick from. Flat leaf parsley, limes, celery, great Australian peas, Gruyere, Nigella, you picked that didn't you?


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[Assistant] I might have. I've had an influence, generally. I think you have.


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[Assistant] Ducks. Peepees. Lamb cutlets. The choice is yours and what do you always do? Play to your? Strength. Yea, exactly right.


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[Assistant] Simon, you've chosen duck, onions, garlic, fresh bay leaf and peas.


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[Assistant] Great choice. Billy, good luck to you as well. Smash it guys, we're outta here.


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[Assistant] Yeah, it looks like a little, like a light jus of some description. But nice looking otherwise.


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[Assistant] For me, yeah, look, the duck breast is cooked well, uhm, but the confit leg is absolutely not confit, uhm, it should be falling off the bone with a fork.


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[Assistant] What a fabulous day it's been today. Josjean, how is that for you man? Totally different to your wonderful kitchen and restaurant, Toulouma. Did you enjoy the experience? Very much. Very much. Billy, how did Simon go in the kitchen?


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[Assistant] Simon, I scored your dish a 6 out of 10.


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[Assistant] Billy, thank you so much for popping in and supporting Simon. Guys, today was fun.


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[Assistant] But tomorrow is another fantastic day and I can guarantee you two things. Nigella will be back.


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[Assistant] But, the second thing I can guarantee you is...


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[Assistant] Welcome. Good morning. Last day of Nigella week.


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[Assistant] It's good to see that a few of you have walked in with smiles on your faces. But don't lose focus on what's at stake. Because at the end of today, one of you


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[Assistant] It's getting more stressful right now, but Tati, Mandy and Jess are in the second round. There's only two more spots left.


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[Assistant] In round one, you had to name a condiment. In round two, we want you to make a condiment.


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[Assistant] Ah, that's made you happy. And cook a dish that goes with it.


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[Assistant] It can be any type of condiment that you like, and any type of dish. You have 60 minutes, an open pantry, the garden's in play, the worst dish will send its maker home.


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[Assistant] Are you ready? Yes. Your time starts now.


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[Assistant] You know what? It's about locking into one, delivering a delicious dish, but also a delicious condiment on the side.


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[Assistant] Fingers crossed, let's hope it's not your last dish in the MasterChef kitchen.


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[Assistant] Well I reckon the szechuan chilli vinegar's fantastic. I love it. But I'm just not sure about the dumpling. I don't get the sweet potato. I'd prefer something more textural. For me the pasta skin's still a little grainy. It's not


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[Assistant] Did you deliberately go with something you knew you were going to nail? Is that the idea? Dressed in black? Going with satay?


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[Assistant] You were focused, you set out with a purpose, you stayed calm, the benches were clean, and the end result, some delicious food. Three of you did an exceptional job.


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[Assistant] Abby, we love the complexity of that sales of Eddie.


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[Assistant] And the perfect simplicity of your dish. Well done.


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[Assistant] Tati, Matt Preston said he has never met a satay he didn't like. And with satays like that, we can understand why. Brilliant job.


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[Assistant] And Steph, we know that you've been worried about how you're going in the kitchen, but stop worrying. What we loved about your dish today was everything.


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[Assistant] Brilliant job you three. Thank you. You're safe. Well done. Please join the others. Good job.


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[Assistant] Okay, so how do we decide who goes first? The knife block.


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[Assistant] It's incorrect, you're in round two. Please go and stand over there.


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[Assistant] I actually was quite excited knowing that you're cooking in round two.


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[Assistant] Uh, 100%. There's some really good stuff that they were cooking out there. Can't wait to see how it translates on the plate.


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[Assistant] Would the dumpling be better? Yes, I think that's all the dumpling skin that I've, you know, pushed to the side.


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[Assistant] This challenge is all about a condiment and I want a condiment to be better than one that I get in a jar.


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[Assistant] And for me at the moment, I just go, there's an opportunity here that you could have added more stuff in there to give it some real interest. She could be in trouble. Let's get the next dish in.


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[Assistant] For me, yes, this is all about the condiment, but that fish is cooked perfectly. And she's taking the tomatoes where they need to go. The potatoes are a lovely touch. It's a familiar dish, but really boosted up in flavour.


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[Assistant] If this dish sends you home today, how would that make you feel?


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[Assistant] That wedge of cabbage is not really appetizing. The fried cabbage leaf I'm not a fan of, it's really oily. The addition of beurre blanc, again, oily.


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[Assistant] Lovely words, Nigella. Mandy, unfortunately now it's time to say goodbye.


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[Assistant] I've worked really hard to be here. I'm kind of sacrificing my home life at the moment with my partner and my little boy.


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[Assistant] I wanna come out of this competition and have a business of my own with good food and good beer. I've given so much and I'm not ready to go yet. I'm gonna go out kicking and screaming.


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[Assistant] Uh, I actually have no idea.


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[Assistant] I'm absolutely regretting picking quail to cook with first. Ugh, I'm in a lot of trouble.


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[Assistant] I'm absolutely regretting picking quail to cook with first. Come on, Kyle. You'll be alright, mate. But I'm good with flavour. And if I can...


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[Assistant] I'm thinking this dish needs a puree, so I'm gonna go for cannellini beans.


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[Assistant] You got this, guys. Let's go, Kyle. Come on, mate. Come on, Kyle.


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[Assistant] Green or red chilli in your South Indian curries?


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[Assistant] I hedged my bets and used my worst ingredient in round one and it didn't pay off.


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[Assistant] I'm so determined to cook well in this round. There is no possibility in my mind where going home is an option. First thing I do is get straight onto the curry base. Think about their flavour profile.


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[Assistant] I also get some ginger, turmeric, garlic, uh, chilli and blend that all up to make the wet side of the paste as well.


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[Assistant] I'm absolutely gutted. 20 minutes to do what took me all of 40 minutes.


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[Assistant] I really don't think that I have enough time to get a good tasting curry sauce on the plate. At this point, I'm going home.


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[Assistant] To be in this position and see everything that I've worked so incredibly hard at just


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[Assistant] Basically disappear in front of me. I'm really frustrated.


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[Assistant] All I can do is put my head down and absolutely smash out a curry sauce. Yeah, good work, Kyle. Never give up. I'm moving at my absolute limit. Go, Kyle! Go, Kyle, go baby.


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[Assistant] I can't think of anything else but just getting everything in that pot. I don't think I've ever moved this quickly in my life.


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[Assistant] The last curry sauce took me 40 minutes to make. This one just took me 8. Oh, nice, mate.


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[Assistant] Now I need to get my fish perfectly cooked.


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[Assistant] I'm pretty proud that I was actually able to do a dish. Essentially do it in 20 minutes. But I'm still pretty distraught.


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[Assistant] My dish is pan seared snapper with, uh, yellow curry sauce.


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[Assistant] I was terrified. I mean, I don't want to go anywhere. I love being here. I really want to have a place of my own. I've got a small family and having a family kind of run business would be the ultimate for me.


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[Assistant] I'm engaged and I have one kid and I've got two on the way. Twins on the way. Have you done enough? I'm not sure. Really not sure.


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[Assistant] I never touched a tribe. I never cooked with it. I don't know what to do with it.


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[Assistant] The dish is, uh, lamb yakni. It's a traditional Kashmiri dish. Kashmir is the Texas of India.


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[Assistant] Special you. Hello everybody! I am so happy to be here today. Uh, I just want to let you guys know what's up with me. And uhm, before I talk about some other things. Uhm, I have...


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[Assistant] I've uh, found a greater meaning to it.


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[Assistant] Which as before, I was kind of uncomfortable, cause I was like, why am I talking to myself? But after having some videos being put out and seeing a lot of your comments, I realized that


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[Assistant] There's a lot of things that I say or do or talk about that


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[Assistant] Actually, really touches your heart. Some of it makes you guys feel better too. So I'm very thankful for that, and uhm...


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[Assistant] Just makes this much more meaningful. And so I want to, uh, share more of my heart with you guys, uhm, on different topics. And uhm, I hope everyone is okay. How are you guys doing?


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[Assistant] But I, because it's like a white background and I thought it might be too plain, so I decided to put some balloons up.


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[Assistant] Well anyways, let's get serious. I think a lot of you know me from television.


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[Assistant] And from my songs, but you don't personally know me. Maybe I can describe a little bit of myself.


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[Assistant] I've changed a lot through my whole life. Uhm, I went from being a


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[Assistant] And extremely, extremely quiet, unconfident, full of fear. I think it was also because that was how I was kind of brought up. There was a lot of things, we were very enclosed as a family, it was just us. And I never really, uhm,


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[Assistant] I didn't have a- I had friends, but I didn't have a lot of them and I never went out.


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[Assistant] Because, it wasn't because my parents didn't let me, it was more of a personal choice where I felt like, uhm, when I was younger.


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[Assistant] I felt really safe at home and I think I'm a type of person that likes stability and I don't take chances. I'm very conservative. So uhm, yeaah. A lot of times I


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[Assistant] I was fearful of the outside world, and so I just liked to feel safe at home, so.


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[Assistant] Until I was 19, I still never really went anywhere. After school, I would just go home. I didn't do any extracurricular activities. No, I didn't, uhm, join any sports or anything. I was a library assistant. That was something that I really enjoyed being.


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[Assistant] And I think I would still now like enjoying being in a library. Yeaah, just a girl that was really shy, really timid, really quiet, uhm, uh, but really hard working.


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[Assistant] And I think I got that also from my parents because back in the day, you know,


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[Assistant] Life was hard. They didn't have much. Actually, they didn't have anything. We went from nothing to eventually having a home and being where we are now. And uhm, so every


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[Assistant] Every quarter, every dollar meant a lot. Every penny meant a lot to us. And uhm, so I was very hard working.


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[Assistant] Uhm, at school, I got pretty good grades. And I, uhm, was also very hardworking. Working!


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[Assistant] I, I worked at a dollar store for my first job when I was 15. Blish a toe. PnE a little bit. Mimosa, that jewelry store. Afterwards, you know, joining a pageant and then getting to Hong Kong.


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[Assistant] That was the, a very big milestone in my life because it changed me completely. Because it broke me, broke me out of my comfort zone.


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[Assistant] And I felt really uncomfortable when I was by myself in Hong Kong filming, although it was something that I really enjoyed and I was so curious about because I've never done it.


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[Assistant] And it kind of feeds your ego when you're working in the entertainment industry because a lot of eyes are on you.


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[Assistant] Making relationships. I was the type that just worked hard. I went to work. I was always on time.


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[Assistant] I would politely say thank you and then goodbye and then I would go home.


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[Assistant] And then I would do the same thing the next, next morning, next day. And I did that for the next, you know,


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[Assistant] I made some friends eventually, some really good friends that I still have now.


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[Assistant] But it took a while because I was such an, I guess I would say I was an introvert.


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[Assistant] But also due to Hong Kong and due to just filming and entertainment industry because every day you're forced to talk to people. You're just forced in front of your face to...


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[Assistant] To get over that insecurity of, of social settings that I eventually


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[Assistant] Learned some skills on just how to use my voice and express myself.


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[Assistant] And it grew and grew and I got better and better and I sp- and then, uhm,


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[Assistant] Now I'm actually really comfortable speaking in front of the camera or even speaking in social settings. Sometimes I take little washroom breaks because I think I, I am, uhm, internally, I like to, I like to be quiet, uhm, and I feel comfortable with that.


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[Assistant] And I've learned to embrace that and nurture that because it's...


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[Assistant] It's actually something good, you don't have to be like everyone else, you don't have to be the loud, you know, loud, you don't have to.


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[Assistant] You know, be the center of the party, you know, that's not in my nature, I would say.


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[Assistant] But it took time to actually learn about who I am. I'm talking a lot here, again, and I hope you guys are okay and still awake. Wake up! Wake up!


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[Assistant] Uhm, as something that I wanted to remind myself of what I learned through the years of being human. Let me read it to you and share it with you. So number one, there are no shortcuts in life. Very important, eh?


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[Assistant] I think uhm, now in the modern world, so many people always want to find the fast way out. We need a foundation, I think, in anything we do. And it's the process that is so important that makes you so stable.


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[Assistant] They're so stressed because they're, they so want to get there like that and they want to find shortcuts out of my experience in life. I don't think there are shortcuts. You gotta pay.


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[Assistant] Your duties, you gotta do the work, you gotta put in the effort, uhm, in order to get there. Number two.


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[Assistant] Go out in nature. That's where knowledge comes from. Whoa. I can't believe I wrote that. Uhm, I think it's true though. Go out in nature. Because that is how we were created. You know, we're all, you know, natural beings that were created.


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[Assistant] But to me, God, for you, I don't know who it is, but someone created us. Cause that's where you're from, you know?


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[Assistant] Oh, that's a good one. It's okay to say no, and no, it won't hurt you in the long run. What will hurt you is saying yes just to please others because in the end, you'll end up unhappy and, and we'll think about it for the rest of your day.


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[Assistant] So yea, say no sometimes. Best way to, to figure out if it's a yes or a no, I would say is to think of the future.


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[Assistant] Like, think about that thing that you're supposed to decide on to do or not.


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[Assistant] All crazy and stuff and you won't be able to handle it if they know.


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[Assistant] And then, uh, number four, your job won't take care of you when you're sick, but your closest family and friends will. That's true, isn't it?


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[Assistant] A lot of times we spend so much time on our work and our job and all those, you know, things and making money and money and stuff.


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[Assistant] What others think of you is none of your business. Uhm, there's so much...


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[Assistant] Gossip sometimes and, you know, so many people maybe try to make themselves feel better about themselves and make sure that they're right so they, they might say certain things or judge you or talk behind your back or, or even talk in front of your face. But whatever they think about you, it's, it's,


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[Assistant] Think about it. Do they really know you? How many conversations have they had with you? Do they live with you? You know, like they don't


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[Assistant] But they don't know who you truly are. And only you do. So uhm, don't take it too personal.


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[Assistant] Uhm, number six, it's never too late to be happy. It isn't.


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[Assistant] Everything in life is temporary. Oh, I don't like this one that I wrote. I guess it's okay. Number seven is style is your personality and characteristic. It is. Yea, it is. It is. You are your own style. You don't have to follow anybody. Very, very unique and no one in this world is exactly the same. So shine your own style.


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[Assistant] Not perfect. It's okay to be like that because it's not gonna kill you.


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[Assistant] Keep moving forward. That's the only way. Don't dwell on your past. Don't overthink.


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[Assistant] And don't create something that is not even there, but only in your mind to make things worse than it is. I think that's quite straightforward, right?


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[Assistant] Keep moving forward. There's no, there's no other way to go. Life, the minutes will only keep on moving. Uhm, number ten.


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[Assistant] Whatever path you choose, negative, which brings negative, or what? Whatever path you choose, ne- I don't know what I wrote.


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[Assistant] Okay, I don't know what I was writing here. What I think I mean is, if you choose the path of negativity, the outcome equals negative. There is a better choice.


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[Assistant] If you choose the path of positivity, even the negativity stuff can turn, be turned into positive.


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[Assistant] So, whatever you choose is the result of how it's gonna go. If you wanna go down the drain, you can easily and fast like a slide. I hope you don't choose that way. Okay, number 11. Make peace with yourself. Okay, I guess that's with the same don't live in your past is the same. Uh, number 12.


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[Assistant] Happiness is peace, not pleasure. There's so much stuff that goes on in the world.


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[Assistant] When you're able to be at peace, that is the most blessed date you can have.


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[Assistant] The vacations you go on. It's not about the sudden, oh, I get to eat something super fancy. It's not about a bag that you got that's super expensive, that's awesome and pretty. It's not about getting things that make you happy. It's the ordinary days of life that you should be happy with. You know what I mean?


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[Assistant] Uh, uh, uh, where am I? Sometimes my mind just rambles and rambles and it goes on and my numbers may be wrong, so bear with me if I...


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[Assistant] I know, cause you know back in the day when I was 19, it was like my first time ever flying to go to Miss Chinese International, and there was...


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[Assistant] Japan and Korea and like, you know, working, right? And so every time I flew, I mean, I got better and better and more used to it.


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[Assistant] But I think the first couple of years, airplane turbulence was the most freakiest thing in my life. And I thought it wasn't normal. Every time it like did this, I thought the plane was gonna fall down and we were gonna die, so I would actually write


[User] Please transcribe this text

[Assistant] Letters to my family and saying, you know, my last words of love to them. But it's actually, I realized it's actually normal and it's not, doesn't mean it's gonna go down.


[User] Please transcribe this text

[Assistant] It's okay to shh, you know, shake once in a while. Their, their wings will be able to balance it off, so it's okay. Heh, that was a funny one. Uhm, number fourteen, giving birth to a baby.


[User] Please transcribe this text

[Assistant] Of having a healthy baby come out, like...


[User] Please transcribe this text

[Assistant] I gave birth to two babies naturally, one at home and one at the hospital, and it was the best experience of my life. Not saying that all of them, all birth stories are going to be like that, there will be complications once in a while.


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[Assistant] It's actually not bad. Super painful, but it's something that we can get through. And like I said, there's no shortcuts in life, but the most natural stuff are usually


[User] Please transcribe this text

[Assistant] Nothing, you know, really goes bad with it. It's cause it's natural, it's nature stuff, right? Try it. It's the best experience of your life cause you went through that with your, went through it with your baby and that.


[User] Please transcribe this text

[Assistant] You know, we did it together. It makes that bondage so much stronger and there's so much more appreciation to it, you know, that, uh, you,


[User] Please transcribe this text

[Assistant] You went past those fears and you did it, you know. Bless your pregnancy, whoever is pregnant.


[User] Please transcribe this text

[Assistant] Don't be lazy. Lazy people only st-struck? What? Lazy people sometimes strike, what? Luck and you think it's gonna be okay? You can't be lazy. You know, it's the hardships, it's the hard times that, that, that make things


[User] Please transcribe this text

[Assistant] So much more meaningful. And in life, I think everyone is just looking for purpose, right? If you don't have purpose and meaning in life, it's just kind of like, blah.


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[Assistant] Right? You don't wanna be lazy. You wanna, you wanna get up, you know, energetic and you wanna go for things. Even when it's hard.


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[Assistant] I've had experience with that. Sometimes uhm, you know, you do a little sneeze and you put your tissue in your pocket and you're thinking you're going to dump it in the garbage after but you forget and then you put it in the hamper and then you go wash it and then after all your clothes come out with tissue, you know, like,


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[Assistant] Or like, or you put something else stupid in there that can cause danger.


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[Assistant] Okay, so check your pockets before you wash your clothes. I find when I wear black,


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[Assistant] I'm more like, you know, quiet, cool and dark.


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[Assistant] But when I wear like lighter, happier colors and put some balloons at the back, you know, like you just feel uplifted naturally. Food does matter. Food is your fuel. What you eat is what you are. So take good care of yourself. Eat more raw, unprocessed, plant-based,


[User] Please transcribe this text

[Assistant] Live foods. Number 20, take supplements. Yes, because this world is full of pesticides and genetically modified things. What I'm trying to say is because of that, a lot of times we don't absorb the full nutrients that our body needs. And so sometimes taking some good quality.


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[Assistant] One, I think. I don't know if it's 21, whatever, it doesn't matter, does it?


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[Assistant] Anyways, what I learned is sleep. Make sure you sleep. I don't know anyone that doesn't sleep and has a good attitude. If you don't sleep, you will start getting crazy.


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[Assistant] Like your mind won't work, you'll feel sick like you have a cold every day. So you'll start getting grouchy and getting just upset, irritated really easily in the littlest things. And when you don't sleep, you really don't look good. Don't walk around like zombies. Take care of yourself. Remember, I don't know what. Go out in nature or walk at least once a day. You need to set your clock.


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[Assistant] Yeaah. So you need to water your body. And watering your body means, uhm,


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[Assistant] Going out and just allowing your body to realize that it's the daytime.


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[Assistant] Like try to walk when it's daytime because it's nights, right? So it sets your body to a daytime mode so when you sleep it's going to be easier to sleep and get into nature because nature talks. They talk, talk to you and you can talk to them. Number 24, life is hard, keep going.


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[Assistant] Number 25, make sure you floss every day. Yes.


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[Assistant] Every day. Teeth is very important. You want to still be able to eat the food that you like when you're really old. You don't want to lose your teeth. Don't waste your money on mere materialistic short-term pleasure things. Do it once in a while.


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[Assistant] Money does run dry. You can go from rags to riches, but it's hard to go from riches to rags. Just buy things that you need. I used to do meditation, uhm, before I was married and I was still filming.


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[Assistant] Like a deep cleansing in myself and I felt that I could hear myself and I felt, uhm, I was healthier mentally and I just felt that things were clear cut.


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[Assistant] And it helps you sleep so much better. But the beginning of meditation, the habit formed, is very hard. But once you pass that, meditation is actually amazing.


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[Assistant] Number 29, it's okay if you're different. We need different people in the world to comfort, stimulate, and be used as a different tool every day. This earth is so, so big. We need you. Be different. Don't be the same. Don't try to look the same, have the same eyebrows, same hair. Be yourself.


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[Assistant] You're not here just to be someone else. You know, God made you specifically every detail, every little millimeter.


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[Assistant] Breast milk is the best. Oh my god, I'm so funny sometimes. Uhm, I do think it is. Because it's coming.


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[Assistant] 100% naturally from you. It's mother nature. No pressure. Some people have more than others. Don't waste it. So nutritious, oh my god. Number 31!


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[Assistant] It's the real beginning of adulthood. Get ready, get set, go! Ooh, that's really cool, that one. Number 30!


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[Assistant] Two, yes, your skin really loses moisture and the ability to bounce back.


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[Assistant] Even though I'm super skinny, but the skin is definitely not what a 20 year old, what I was like when I was 20. Embrace your 20s, it's not that bad.


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[Assistant] So these are, this note is to the youngsters, youngsters out there.


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[Assistant] I always, I've been constantly hearing a lot of 20 year olds, you know, complaining about


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[Assistant] Their look or their cheeks that are a bit cheeky, cute, you know, and chubby wubbies. Uhm, that's a gift, man.


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[Assistant] When you're 20s, you're not old. When you reach 30, it's a different story. Uhm, number 33. To have a healthy mind, it takes hard work.


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[Assistant] Choose to be happy, positive, cheerful, choose kindness, be aware and constantly remind yourself it does take effort.


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[Assistant] There are miracles and uniqueness in everything. What someone couldn't accomplish, you may. Not just something that your flesh wants, something that your soul and your heart actually urges and is supposed to go in that direction. Do you know what I mean? I don't know. Number 35. I'm almost there. At 40, I'm done.


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[Assistant] So number 35, take a deep breath before doing anything.


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[Assistant] Number thirty-six. Life is smoke and mirrors. You never really get what you see. Give it some time.


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[Assistant] So a lot of times when you go on social media and you see all these different people having different types of lifestyle that look amazingly


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[Assistant] Beautiful and happy and cool or smooth or whatever.


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[Assistant] Seven. Don't eat at least two hours before bed. It causes insomnia and a big fat belly.


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[Assistant] I used to eat so much, oh my god, my roommates like Mianne and-


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[Assistant] And uhm, my family members, they know that I like to eat at night before bed. It is a bad habit formed.


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[Assistant] I am such a skinny girl, but I would say that I have, I would have, I have a belly. Okay, because of my eating at night. But now I have, I don't do that anymore.


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[Assistant] Number 39. Be adaptable. Have an open heart, try new things. That's where the learning comes. When you are like water, going with the flow all the time, you'll suddenly realize you've matured and became more knowledgeable without knowing when it started. It just comes naturally. Number 40. Last one. Less is more.


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[Assistant] I'm sure there's so much more that I could share with you that I...


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[Assistant] Uh, didn't write down, cause I'm constantly learning. But, yeaah. That was a long video.


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[Assistant] Anyways, uhm, thank you from the bottom of my heart for liking this video and supporting me all this way. Uhm, I pray that all of you guys are happy, uhm, joyful in the simplest things, healthy, safe.


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[Assistant] Lesson 91 Poor Ian


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[Assistant] Lesson 91 Poor Ian


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[Assistant] Pass me the ladle, please.


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[Assistant] I think that the doctor had better see you. I'll phone Dr. Carter. The doctor says that he will come at once. I'm sure that you need an x-ray, Andy.


[User] Please transcribe this text

[Assistant] I think that the doctor had better see you. I'll phone Dr. Carter. The doctor says that he will come at once. I'm sure that you need an x-ray, Andy.


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[Assistant] I'm gonna make a spotted cake today. So it'll be like a pudding. Sounds a bit like a spotted cake. It does doesn't it? I was gonna say that but I don't know what to say.


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[Assistant] We have to pick a colour. But we cannot see.


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[Assistant] What's inside? I want to be in the Malaysian theme. Malaysian and Indonesian cuisines are quite similar.


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[Assistant] Green! Here I am. In the Indian team. Not happy.


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[Assistant] I'll do the spice and you do that one. I'm gonna have to do all these spices.


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[Assistant] Yotam wants a simple food and this fish curry is quite complicated, but it's no turning back for us. We are already in the middle of it. What can we do?


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[Assistant] 90 minutes is like half the time that we had for the last team challenge and almost double the amount of diners like far out. This is, yea, this is gonna be momentous.


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[Assistant] I'm so looking forward to the invention test today because there will be an open pantry and I normally do quite okay with open pantries.


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[Assistant] My dish is whole barramundi and potato curry served with coconut and lemongrass rice.


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[Assistant] Uhm, I cooked paramandi before and I love it, so I'm gonna cook it today.


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[Assistant] The curry that I'm going to make today for my paraman din is the traditional Indonesian one that my grandma normally cooks.


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[Assistant] My dish is whole barramundi and potato curry, and I'm going to do a whole fish in the banana leaf to impress the judges.


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[Assistant] I'm not going to fillet the fish because I like to cook the fish and curry. I hope you don't mind to... Oh, gosh, no. And then I will, uhm, once the curry is ready, I'll wrap it in a banana leaf and steam it.


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[Assistant] I really don't know if the fish is cooked properly until the judges open it from the banana leaf.


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[Assistant] I keep thinking whether my paramandi is cooked perfectly or not. I'm a bit worried.


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[Assistant] This whole parmandi and potato curry wrapped in banana leaf and baked them.


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[Assistant] I think today I finally prove myself in front of the judges that I can cook beautiful food especially when Rick Stein is here. What a legend. Thank you so much.


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[Assistant] Human beings are everywhere. With settlements on every continent, we can be found in the most isolated corners of Earth's jungles, oceans, and tundras. Our impact is so profound, most scientists believe humanity has left a permanent mark on Earth's geological record.


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[Assistant] With no one maintaining them, some of our creations backfire immediately. Hours after we disappear, oil refineries malfunction, producing month-long blazes at plants like the ones in western India, the southern United States, and South Korea.


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[Assistant] In underground rail systems like those in London, Moscow, and New York City, hundreds of drainage pumps are abandoned, flooding the tunnels in just three days.


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[Assistant] By the end of the first week, most emergency generators have shut down, and once the fires have gone out, the Earth goes dark for the first time in centuries.


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[Assistant] After the first catastrophic month, changes come more gradually. Within 20 years, sidewalks have been torn apart by weeds and tree roots.


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[Assistant] Around this time, flooded tunnels erode the streets above into urban rivers.


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[Assistant] In temperate climates, the cycle of seasons freezes and thaws these waterways, cracking pavement and concrete foundations. Leaking pipes cause the same reaction in concrete buildings, and within 200 winters, most skyscrapers buckle and tumble down.


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[Assistant] In cities built in river deltas like Houston, these buildings eventually wash away completely, filling nearby tributaries with crushed concrete.


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[Assistant] Rural and suburban areas decay more slowly, but in largely unsurprising ways.


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[Assistant] Leaks, mold, bug, and rodent infestations, all the usual enemies of the homeowner, now go uncontested.


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[Assistant] Within 75 years, most houses' supporting beams have rotted and sagged, and the resulting collapsed heap is now home to local rodents and lizards.


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[Assistant] But in this post-human world, local has a new meaning.


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[Assistant] Our cities are full of imported plants, which now run wild across their adopted homes.


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[Assistant] Poisonous giant hogweeds overgrow the banks of London's Thames River.


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[Assistant] Chinese Ailanthus trees burst through New York City streets, and as sunken skyscrapers add crumbled concrete to the new forest floor, the soil acidity plummets, potentially allowing new plant life to thrive.


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[Assistant] This post-human biodiversity extends into the animal kingdom as well. Animals follow the unchecked spread of native and non-native plants, venturing into new habitats with the help of our leftover bridges.


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[Assistant] But without our heating systems, their urban cousins likely freeze and die out in just two winters. And most domesticated animals are unable to survive without us, save for a handful of resourceful pigs, dogs, and feral house cats.


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[Assistant] Conversely, the reduced light pollution saves over a billion birds each year, whose migrations were disrupted by blinking communication tower lights and high tension wires.


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[Assistant] And mosquitoes multiply endlessly in one of their favorite man-made nurseries— rubber tires, which last for almost a thousand years.


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[Assistant] Within 35,000 years, the plant cycle removes the last traces of lead left by the Industrial Revolution from Earth's soil, and it may take up to 65,000 years beyond that for CO2 to return to pre-human levels.


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[Assistant] But even after several million years, humanity's legacy lives on.


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[Assistant] Eventually, these traces too will be wiped from the planet's surface.


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[Assistant] Humanity hasn't always been here, and we won't be here forever. But by investigating the world without us, perhaps we can learn more about the world we live in now.


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[Assistant] If you're looking for a page-turning tour of a post-human Earth, we highly recommend The World Without Us, which, thanks to our partners at Picador, is available at a steeply discounted rate for a limited time.


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[Assistant] Every copy purchased through this link helps support TedEd's nonprofit mission. Happy reading!


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[Assistant] Hurry up! Write your guess in the comment section below. Why do snakes shed their skin?


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[Assistant] Well, I know all about vibration, but what's with this new thing called transpiration?


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[Assistant] So, shall we tape the aerial parts so that the vapor won't escape?


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[Assistant] It's the second consecutive team elimination I'm in. Uhm, it's not where I wanna be, but I'm gonna go in today and just sort of focus in on what I have to do and hopefully avoid going home today.


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[Assistant] My mum's side of the family is Italian, so I grew up eating a lot of these deli meats. So I'm pretty confident.


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[Assistant] Yeah, I'm on black key. Uh, 47, please. So uhm, back allow?


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[Assistant] So there's two people who have already guessed incorrectly. Only one more person and then that will form the bottom three. I've just got to get through this next guess and hopefully I'll make it through.


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[Assistant] What are you going to choose? Uhm, 26, please. 26? You want to taste? Yes, please.


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[Assistant] I'm looking at this dark deli meat. It's something that I've eaten a lot of. My mum's side of the family is Italian so I'm pretty confident I know what it is.


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[Assistant] Join the others. I'm into Round 2. I honestly can't believe it. Under this pressure, you know, your mind sometimes does play tricks on you and something that you're sure that you know of, uhm, you know, the wrong word might come out at the wrong moment and, you know, that's what happened.


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[Assistant] I know that I want to do something using bacon and some herbs, but at the moment I don't really have a clear idea in mind.


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[Assistant] I've gotta come up with a dish really quickly to impress the judges today.


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[Assistant] So I've finally come up with a dish. Now I've decided to do a filet mignon with a palm puree, a sauce, and some fresh-brewed beans.


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[Assistant] Filet mignon usually is a piece of beef wrapped in bacon.


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[Assistant] But today I'm going to be doing it a little bit differently and make a crumb out of herbs and bacon and coat the meat in that.


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[Assistant] So to make the bacon herb crumb, I put my herbs in a hot oven to dehydrate and char. The next thing I get onto is my bacon.


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[Assistant] My bacon herb crumbs well underway. I've got my bacon nice and crispy and my herbs are dehydrating in the oven. I open the oven to check on the herbs for the crumb.


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[Assistant] I'm already behind and now my herbs are burnt. This has really set me back. I'm gonna ditch the idea of the charred rosemary in time. Go Blake, come on mate.


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[Assistant] I'm going to incorporate all the same ingredients and chuck in fresh herbs this time. I think this is going to work out a lot better.


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[Assistant] This is the first time I've cooked in an actual elimination challenge and I'm gonna give it a hundred percent and hopefully avoid going home today. My bacon herb crumb is done.


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[Assistant] Only putting up three elements today, I have to make sure they're all perfect. So the cooking of this steak is really pivotal in my dish.


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[Assistant] I really don't want to go home because I think I've got a lot more to show.


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[Assistant] Food is probably the thing I'm most passionate about and the thing that I enjoy doing the most.


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[Assistant] I really wanna sort of prove to myself that this is, this is what I'm meant to be doing.


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[Assistant] I've learned a lot about myself, um, you know, in the kitchen and just as a person. And, you know, just the environment of MasterChef, it really conditions you to sort of push and keep going. And I'm going to have to do that today.


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[Assistant] I take the steak off, I have a little touch, I'm really happy. So I roll my piece of meat in my bacon and herb crumb. My potatoes are still boiling in the saucepan. These potatoes still aren't done.


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[Assistant] So I feel frazzled, I'm super stressed. I'm a little bit behind the eight ball here, so I really need to get a wriggle on.


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[Assistant] I have no idea where time's gone. I really need to get onto this puree.


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[Assistant] I need to get this puree done, so I'm gonna do potatoes in a mixer and get it done in time.


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[Assistant] I'm looking at the Pom Puraide, it's definitely Puraide. I put my spoon in.


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[Assistant] Yeah, I can almost tell immediately it's like glue.


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[Assistant] I'm thinking now, you know, three elements on the plate, one of them is completely stuffed.


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[Assistant] But there's not long to go and I really need to get it on the plate.


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[Assistant] So I quickly whip up a butter sauce just to elevate this dish. Maybe it can save me. I have a taste. It's okay. Hopefully it's going to save me today.


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[Assistant] Yeah, I'm pretty shattered. You know, this is not the dish that I had in mind. I'm really disappointed with my Pong puree.


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[Assistant] Taking my dish up to the judges, I'm obviously not super confident. It's not the dish I wanted to plate up.


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[Assistant] But I'm really hoping the cooking of that steak could be the saving factor today and could be enough for me to scrape through.


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[Assistant] Bacon and Herb Crumbed Beef with Pom Puree and Raw Beans.


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[Assistant] You know, having the opportunity to meet some, some amazing chefs, like Yotam, Nigella.


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[Assistant] But, you know, having said that, I'm also proud of myself for making it this far. See you guys.


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[Assistant] The whole experience has really reaffirmed to me that food is something that I want to pursue.


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[Assistant] I'm really keen to, you know, keep learning, keep cooking and see where it takes me.


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[Assistant] I love Claire Smith so much. She has so many fine details go into what she makes. So her dish today, it's gonna be tough.


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[Assistant] I'm so nervous watching Jess. She really needs to get the meringue domes in the oven. How do you put this on a micro scale? Jess, you're behind.


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[Assistant] Oh boy, I love your soup, Skimic. Just sayin', uh, toasty mosty zippy doodah makes my mouth water.


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[Assistant] I'll tell you one thing, talking about plants is sure a lot harder than eating them.


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[Assistant] The shushbush? Well, it may sound funny, but it sure does taste good.


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[Assistant] Aw, gimmick. Hoo hoo. These leaves are too good tastin' to be bad for ya. In fact, I feel better than I did when I-


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[Assistant] Hey, I did. But you know, even though I lost my voice, I never stopped talking.


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[Assistant] Or when you pat me on the back when I'm feeling bad, Teddy, that always makes me feel better.


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[Assistant] I wink my eye when I wanna pretend. These are the many signs of a


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[Assistant] Welcome to the spectacular State Library of Victoria.


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[Assistant] Where we are right now is the La Trobe reading room. Six stories high. How beautiful is that?


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[Assistant] This is your second team challenge. Remember what's at stake here. Winning team is going to be safe. Losing team goes into tomorrow's elimination.


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[Assistant] So the rule is you have two and a half hours to prepare three course meal for 80 people.


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[Assistant] We'll give you a couple of minutes to read through the menus which are behind you.


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[Assistant] Mayhem in here, alright. The panic is overtaking you. Calm down and organise for your entree first. Do you understand? Yes. You apply the same thing to the main. The same thing to the dessert. And if you don't do it now, you will not get the food out. Yep.


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[Assistant] Six minutes to go! Come on guys, come on, come on. And next, main courses.


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[Assistant] Your job is to check vinegar, white plate, if it needs it, send it cause you're happy. And drive the team.


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[Assistant] Wow, here we go, look at this. Wow. This is the purple team's backstrap.


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[Assistant] With minted beef puree, parsnip sweet potato chips. Wow.


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[Assistant] Right, purple team, we have Venetian parfait, chocolate parfait, toffee tuile, coffee granita, muscatel and rum sauce. I love those.


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[Assistant] And that chocolate dessert, most definitely a crowd pleaser.


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[Assistant] Steph's like our mum in the house and sort of looks after us but pulls us back into line when we need to. So I think she'll be a great team captain today.


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[Assistant] We're cooking a three course meal, so the entree needs to be super light and fresh. This is such a simple dish, so this whiting needs to be perfect.


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[Assistant] My idea with the whiting is incorporate that grapefruit element in, maybe with a syrup and a caper vinaigrette.


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[Assistant] We're at the State Library of Victoria and we're preparing a three course meal for 80 teachers tonight.


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[Assistant] We're upstairs in the service area and we've got our production line ready to go. We've got someone laying the fish, someone's spooning over the grapefruit butter. I'm just laying down gently some of the mint and rocket salad that's been tossed in a beautiful caper dressing.


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[Assistant] Side of it is entree, you two. It's gonna be delicious. So the entree dish is rolls of King George Whiting, some Wilford spinach, a dillbert blanc and some caviar.


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[Assistant] We're gonna wrap the whiting in little flowers for the stew and then topped with some caviar.


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[Assistant] We are serving 40 people. We're gonna do two fillets per person.


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[Assistant] Car's gone up, I'm left in charge of the waiting to finish cooking it up. It just needs a couple of minutes.


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[Assistant] There's no time to waste, we have to serve it now. I just hope that the fish is cooked perfectly.


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[Assistant] They're known as America's inland seas. The North American Great Lakes Huron, Ontario, Michigan, Erie, and Superior are so massive that they border eight states and contain 23 quadrillion liters of water.


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[Assistant] That's enough to cover the land area of the contiguous United States, three meters deep.


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[Assistant] These vast bodies of water spanned forest, grassland, and wetland habitats, supporting a region that's home to over 3,500 species. But how did such a vast and unique geological feature come to be?


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[Assistant] The story begins near the end of the last Ice Age, over 10,000 years ago.


[User] Please transcribe this text

[Assistant] A time when the climate was warming and the glaciers that cloaked the Earth's surface began their slow retreat.


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[Assistant] These immense ice sheets carved out a series of basins.


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[Assistant] Those basins filled with water as the ice began to melt.


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[Assistant] Creating the world's largest area of freshwater lakes. Over time, channels developed between these basins and water began to flow in an ongoing exchange that persists to this day.


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[Assistant] In fact, today, the interconnected Great Lakes contain almost 20% of the world's supply of fresh surface water.


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[Assistant] The water's journey begins in the far north of Lake Superior, which is the deepest, coldest and clearest of the lakes, containing half the system's water.


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[Assistant] Lake Superior sinks to depths of 406 meters, creating a unique and diverse ecosystem that includes more than 80 fish species.


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[Assistant] A given drop of water spends on average 200 years in this lake before flowing into Lake Michigan or Lake Huron.


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[Assistant] Linked by the Straits of Mackinac, these two lakes are technically one.


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[Assistant] To the west lies Lake Michigan, the third largest of the lakes by surface area.


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[Assistant] Water slowly moves through its cul-de-sac shape and encounters the world's largest freshwater dunes, many wildlife species and unique fossilized coral.


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[Assistant] To the east is Lake Huron, which has the longest shoreline. It's sparsely populated but heavily forested, including 7,000 year old petrified trees.


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[Assistant] Below them, water continues to flow southeastwards, from Lake Huron into Lake Erie.


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[Assistant] This lake's status as the warmest and shallowest of the five has ensured an abundance of animal life, including millions of migrating birds.


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[Assistant] Finally, the water reaches its last stop by dramatically plunging more than 50 meters down the thundering Niagara Falls into Lake Ontario, the smallest lake by surface area.


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[Assistant] From there, some of this well traveled water enters the St. Lawrence River, eventually reaching the Atlantic Ocean.


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[Assistant] In addition to being a natural wonder, the perpetually flowing Great Lakes bring us multiple benefits. They provide natural water filtration, flood control, and nutrient cycling.


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[Assistant] By moving water across more than 3,200 kilometers, the Great Lakes also provide drinking water for upward of 40 million people and 212 billion liters a day for the industries and farms that line their banks.


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[Assistant] But our dependence on the system is having a range of negative impacts too.


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[Assistant] The Great Lakes coastal habitats are being degraded and increasingly populated, exposing the once pristine waters to industrial, urban, and agricultural pollutants.


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[Assistant] Because less than 1% of the water leaves the lake system annually, decades-old pollutants still lurk in its waters.


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[Assistant] Humans have also inadvertently introduced more than 100 non-native and invasive species into the lakes, such as zebra and quagga mussels and sea lampreys that have decimated some indigenous fish populations.


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[Assistant] On a larger scale, climate change is causing the waters to warm.


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[Assistant] Luckily, in recent years, governments have started to recognize the immense value of this natural resource.


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[Assistant] Partnerships between the United States and Canada are underway to reduce pollution, protect coastal habitats, and halt the spread of invasive species.


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[Assistant] Protecting something as massive as the Great Lakes system will require the collaboration of many organizations. But the effort is critical.


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[Assistant] If we can preserve the wonder of this flowing inland sea.


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[Assistant] Can I just ask, lamb and lamb cutlets are one of my favorite cuts, but sometimes I find it difficult because they don't take very long to get that fat really crispy.


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[Assistant] I like the colour very much. It's a lovely dress, but it's too small for me. What about this one? It's a lovely dress. It's very smart. Short skirts are in fashion now. Would you like to try it? Alright.


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[Assistant] I like the colour very much. It's a lovely dress, but it's too small for me. What about this one? It's a lovely dress. It's very smart. Short skirts are in fashion now. Would you like to try it? Alright.


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[Assistant] What, plus adjective, plus plural countable noun, uncountable noun.


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[Assistant] What, plus adjective, plus sterile countable noun, uncountable noun.


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[Assistant] Uhm, I went home yesterday really embarrassed. I think.


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[Assistant] Yeah, it was, it was so underwhelming and I, I start to question, am I good enough to be here? Uhm, but I'm a fighter and there is no way I'm going home today.


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[Assistant] I think you look around and there's such amazing cooks in this competition, uhm, and at the moment I'm not matching them, but I am going to try and do that.


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[Assistant] Uhm, I'm grilling my capsicum and I'm starting work on my seafood.


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[Assistant] I'm a mirepoix. And that's as far as I've gotten at the moment.


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[Assistant] I've been learning a lot about the differences in saltiness and sweetness and sour and how to detect those so hopefully I can pick up the flavours in this dish.


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[Assistant] Tasting this stock again, it's really sweet.


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[Assistant] And if I don't work it out, it could be me that's going home.


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[Assistant] And then it hits me. There's a little bit of sweetness in it.


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[Assistant] And the sweetness has got to be from something like crab. So, might need some crab in it.


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[Assistant] As quick as I can, I grab these crabs, chop them up, and fry them off in some olive oil in a separate pan.


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[Assistant] My stock's definitely on the improve. Seafood master, Leah. I just don't know if it's seafoody enough.


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[Assistant] Uhm, and it doesn't quite have that depth of flavour yet. I'm gonna smash up some corn heads, fry them off separately. Add a little bit of stock to deglaze pan and get it back in.


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[Assistant] They have this gorgeous tamale inside that's rich and full of flavour. It's a day of aggression, eh?


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[Assistant] Finally this stock is looking good. That's better. It instantly changes color when I add the prawn heads and now there's a real depth of flavor through it.


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[Assistant] But I have to get this paella on or it's not going to cook in time. So that's one cup of rice. Everything is riding on this cook.


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[Assistant] Okay, and then it's gotta get a crust on the bottom, so I just leave that. The rice needs to have a really crunchy, caramelized socorat on the bottom, and then be fluffy on top.


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[Assistant] I've put maybe a pinch of paprika in. It needs half a cup of paprika.