Movie fans have just realised there's a huge blunder in James Cameron's The Abyss, and once you see it, you can't unsee it. In a clip posted to Twitter, a huge tidal wave is heading towards the beach, however, while most people are running away, one guy in the corner is using his impending doom as a chance to pull his friend's swimming trunks down one last time. In the theatrical release, the scene was reportedly cropped so you could only see the motion from the tops of their heads. Sign up to our free Indy100 weekly newsletter

The rejection left Susanna Hoffs mortified as she had been excited about it and would take the cassette everywhere

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Jurgen Klopp praised the impact of Dominik Szoboszlai at Anfield after the summer signing came off the bench to fire Liverpool into the last 16 of the Carabao Cup. Liverpool had to come from behind to beat Championship leaders Leicester 3-1 after Kasey McAteer silenced Anfield just three minutes in. But after Cody Gakpo equalised early in the second half, Szoboszlai struck an unstoppable shot in the 70th minute, moments after coming on, with Diogo Jota wrapping it up with a late goal of his own. Szoboszlai’s rocket from the edge of the D was his second goal since his £60million summer switch from RB Leipzig and another marker into the impressive start the Hungarian has made on Merseyside. “I don’t have to tell him to shoot, he knows that better than me,” Klopp said. “He has a pretty good skill. The next (shot) he had which was slightly over was another grenade as well. It was a super goal.” The ease with which Szoboszlai has made himself at home at Anfield has been key to the strong start Liverpool, second in the Premier League, have made in all competitions as they look to have solved many of the midfield problems that dogged them last season. Asked if Szoboszlai had settled quicker than expected, Klopp said: “It’s so long ago that he’s here that I’ve forgotten what I thought but since the first minute of training it was pretty impressive. “That’s how it is. He’s a top bloke, a top guy and it’s easy to step into the team and the dressing room and stuff like this. “He’s a very naturally confident boy and that helps but it’s super hard work as well and that’s what you see today.” The night started badly for Liverpool when Konstantinos Tsimikas’ early free-kick was cleared and the Greece defender was then left on the deck by Marc Albrighton as Leicester raced away to score. But Klopp said what stood out to him was the way his players responded. It’s so long ago that he’s here that I’ve forgotten what I thought but since the first minute of training it was pretty impressive Jurgen Klopp “The headline is that we are 1-0 down but it was a completely different goal – I’m not sure if it was a foul or not but we could have defended a bit better in that first moment, and then it’s a good pass and a good finish. “Then it is all about the reaction. Our players responded well. We created massive chances that were difficult to miss, but we did, and the goalkeeper saved some and we hit the crossbar. “How (we didn’t score) I have no clue but at half-time it was clear we were going to make sure we didn’t get frustrated. We were not really chasing the game but playing the game and that’s what the boys did. It was a top performance.” It was only a second defeat of the season for Leicester as they chase an instant return to the top flight and Enzo Maresca said the performance was more important than the result. “I’m very, very proud of the players because to come to this stadium against this opponent and to continue playing in the way we want to play I think they showed they were very brave,” he said. “Even after 45 minutes when we were 1-0 up I was not focused on the result, it’s always important of course, but I told them before the game the focus for us is to go there and continue to play in the way we want.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Sean Dyche knows process to revive Everton will take time after another win Mauricio Pochettino hopes Chelsea can build momentum after ending winless run Marco Silva knows Fulham need to start taking their chances

Martha Stewart has been criticised for posting a photo of a small iceberg she took from Greenland to use in her cocktails. Posting on Instagram, the TV personality posted on social media about her recent cruise and captioned her Instagram pictures: “End of the first zodiac cruise... into a very beautiful fjord on the east coast of Greenland. “We actually captured a small iceberg for our cocktails tonight.” One commenter said: “So as the climate warms due to the profits of a couple thousand people, billionaires vacation to the melting icebergs, scoop them up and use them to keep their cocktails cold. That sounds like a line from a dystopian novel. Can’t make this s**t up". Another wrote: "Martha the ice caps are melting don’t put them in your drink." However, some people defended her. One wrote: "This is normal on those excursions. The ice is already floating, not part of the ice mass, it is slowly melting in the ocean. Every tour company does it. We did it in Alaska and Patagonia. We did NOT disturb the glaciers." Another said: "I love seeing her enjoy her life". The television personality has been posting lots of photos of her trip online, from photos of a fox from inside a Reykjavík, Iceland volcano, to a sky lagoon in the same area. But if she keeps up with this social media posting, she is bound to get an icy reception. Sign up to our free Indy100 weekly newsletter 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.

Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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