MILAN Pirelli said on Thursday its operating profit grew 8.6% in the first quarter, as stronger pricing capacity

There’s a “runaway” black hole which has been speeding through the universe and mystifying the scientific community – or so we thought. Now, a possible explanation has been found that could explain the unusual, long star structures which have been observed over recent weeks. Last month, scientists thought they’d discovered something very unusual, with a trail of stars observed by the Hubble Space Telescope. Some believed then that they were the result of a black hole creating eye-catching formations. Yale University researchers also posited the theory that the formation after two galaxies merged together millions of years ago. Sign up to our new free Indy100 weekly newsletter However, a new possible explanation from scientists at the Instituto de Astrofísica de Canarias (IAC) suggests that it is in fact just a flat or thin galaxy. “The motions, the size, and the quantity of stars fits what has been seen in galaxies within the local universe,” said Jorge Sanchez Almeida, an IAC researcher who is the first author of the article, in a statement. “It’s a relief to have found the solution to this mystery, the new proposed scenario is much simpler. In one sense it is also a pity, because the existence of fleeing black holes is expected, and this could have been the first one to be observed.” The team published its findings in the journal Astronomy and Astrophysics under the title “Supermassive black hole wake or bulgeless edge-on galaxy?”. They compared the unusual feature to a galaxy IC5249 and found it to be similar. They found that it was surprisingly similar. The stars were moving in similar ways to those found in closer, comparative galaxies, researchers said. “We also looked at the relation between the mass of the assumed galaxy and its maximum velocity of rotation, and discovered that indeed it is a galaxy which behaves like a galaxy,” said Ignacio Trujillo, an IAC researcher who worked on the study. “It is an interesting object, because it is quite a large galaxy at a very large distance from Earth, where the majority of the galaxies are smaller.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Joel Hollendorfer will be placed in a state correctional facility and has also been credited with 571 days of time he already served in prison

What does a “smacked cucumber” look like? What is a “rutabaga”? Why does a “spiny caldereta” sound so threatening? Is “blackened” just a fancy word for “burnt”? These are some of the many questions diners have to grapple with when they look at a menu in some restaurants these days. But Britons are a shy bunch who would rather curl up in a ball and disappear than actually have to utter these queries out loud to a waiter. I would know – my husband is one of 41 per cent of diners who would choose to google an unfamiliar menu term under the table instead of asking for clarification, according to recent research from reservation service Resy. Whenever me and my husband come across an obscure word on a menu, my suggestion of asking the waiting staff to explain is swiftly shot down by the appearance of his phone, followed by a muttered definition from a search engine. Navigating a menu has become harder in recent years. It’s not just the use of lesser-known techniques, nor the use of alternative words for common ingredients (a rutabaga is a turnip and a cep is a porcini or pennybun mushroom, by the way). With Covid came menus only available via QR code, a development that’s now the bane of eating out – some restaurants still use them. It means having to point our stupid camera phones at stupid, alien-looking squares and scroll through the menu in stupid silence, as if we need to be even more enslaved to our devices than we already are. And then, if menus do get printed, they’re impossible to see because restaurants insist on turning their lights down lower and lower. Or they print the text in smaller and smaller typeface, making it a struggle to read even with 20/20 vision – which I haven’t had since I was 10. I’ll never forget trying to read the menu at the ever-trendy Smoking Goat in Shoreditch in 2019, me and five of my companions sat squinting in the dark with our phone torches on. Going to a restaurant should be a relatively easy endeavour, an experience free of stress and embarrassment. But recent menu trends might be off-putting to the customer, says Gavin Rankin of the Mayfair-based French brasserie restaurant Bellamy’s. “Restaurant menus are supposed to seduce you, to persuade you,” he tells me. “There’s a tendency now to list vegetables or ingredients nobody’s ever heard of, but I don’t like it and people don’t like having to ask questions about what something is because it makes them feel foolish. Restaurants aren’t out to humiliate the diner.” Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative Hugh Richard Wright, restaurant PR But could it be a good thing for menus to spark conversation between a diner and the restaurant? When I ask Rankin this, he blows a raspberry down the phone line, though not rudely – just in exasperation. “There’s something a bit… aggressive about it,” he says. “You can see on some menus they are deliberately choosing to list things that will force people to ask. Keep it simple, in my opinion. It’s different if you’re trying a really unfamiliar cuisine, but not when you go to an English or French restaurant. You should be able to look at a menu and be happy to eat 90 per cent of it with pleasure.” I’m someone who’s quite happy to have a chinwag with the waiter and ask questions about a menu. I also like it when a menu provides the opportunity to learn something new. But Rankin is right in pointing out that many diners don’t like asking questions at all, and menus shouldn’t force a diner into having to enquire about every single item. Hugh Richard Wright, leading restaurant PR and man-about-town with years of eating and consulting experience under his belt, says restaurants need to be mindful of striking the right balance with their menus. “A menu is more than just a list of dishes,” he says. “It should tempt you and excite you, so the descriptions should be tantalising. A menu that makes you want to have a conversation with your server is nice but it’s a balance. You don’t want to have everything explained to you and to go through every dish asking, ‘What’s this, what’s that’. That’s what a lot of places get wrong.” He adds that a menu should give the diner a “realistic impression of what you’re getting on your plate” – a reasonable enough expectation that some restaurants have foregone in favour of just listing ingredients. “For example, ‘pork, leek, kumquat’. It should describe how the pork is cooked. Is it pulled pork? Or roasted? Descriptors that give an idea of texture or flavour are important, but they don’t have to be complicated. It’s definitely possible to achieve a balance between having your menu be stylish and still informative.” David Paw, international editor at Resy, advises that we shouldn’t be put off by a sparse menu. “It may be deliberate,” he says. “The restaurant is setting up the chance for a guest and the front of house staff to engage in a dialogue. I lean into these moments as opportunities to have a chat about ingredients, techniques, and the kitchen’s creative process. I’d encourage diners to always try to ask for more information. Even frequent diners are always learning and expanding their food vocabulary.” It comes down to what kind of experience we’re looking for when we dine out. For some, like Paw and myself, it’s fun and exciting to come across new things on a menu. But for many, given that eating out nowadays is much more of a pricey indulgence than it used to be, relaxation is key, not being challenged. This isn’t to say that every single restaurant should acquiesce to simplicity, but it would be no small potatoes to consider ways to make a diner feel less like they need a thesaurus before sitting down. It doesn’t diminish a fine restaurant to make its menu more accessible – instead, it would make it so much more appealing, bringing incredible food to the many instead of the few. That said, we go to restaurants to eat food we wouldn’t normally cook ourselves, and often food that we’re not familiar with. There is so much joy to be had in allowing new flavours and textures to colour your palate, and the culinary world has never been more creative or diverse than it is right now. So in a time where suspicion of anything unfamiliar is rife, perhaps it would do us all some good to try something new on our plates. Next time you’re stuck, ask your waiter for assistance. I promise they won’t bite. Read More Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life Best burgers in London: Where to eat top patties in the city Why ‘chain’ restaurant shouldn’t be a dirty word Three ramen recipes to change your life

Ligue 1 striker Folarin Balogun opts for international play with the U.S. over England but at FC Dallas, Jesús Ferreira puts in excellent work to be considered the next U.S. no. 9.

ANNAPOLIS, Md.--(BUSINESS WIRE)--Nov 15, 2023--

Torino coach Ivan Juric became the latest victim of racist abuse in Serie A on Saturday after being targeted by opposition fans during his...

Meta Platforms Inc. lost a court fight with European Union regulators who demanded vast amounts of data to

Denver is hosting a conference this week that's being put on by a psychedelic advocacy group

What the papers say The Telegraph says Tottenham owner Joe Lewis has told chairman Daniel Levy he must sell Harry Kane if they can not get the England captain to sign a new contract at the club. The Mirror said this means Manchester United could be back in the market for the striker, while the Daily Mail says Bayern Munich are preparing a third bid to try and lure Kane to Germany. Former Liverpool midfielder Alex Oxlade-Chamberlain, now a free agent, is receiving interest from Brentford, Besiktas and Saudi Pro League clubs, the Mirror reports. Fulham are looking to sign Demarai Gray from Everton for £7million, while the Toffees value the winger at around £10m, the Sun reports. The Daily Express say Liverpool midfielder Fabinho’s £40m move to Saudi Pro League team Al Ittihad could be halted if his two French bulldogs are not allowed to join him. Social media round-up Players to watch Callum Hudson-Odoi: The Chelsea winger is close to joining former boss Maurizio Sarri at Lazio, the Gazzetta dello Sport said. Although Fulham are still hoping to keep the 22-year-old in England, with the Metro reporting he has agreed on personal terms with the club. Edson Alvarez: West Ham are confident that they will sign the Mexican midfielder from Ajax for around £40m, Football Insider said. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

Palestinians are struggling to figure out what to do in the face of Israel's demand that they leave northern Gaza ahead of an expected Israeli invasion

The Miami Seaquarium faces criticism for keeping Lolita in a small tank for 53 years, raising concerns about her well-being and treatment