Perfect starts by Texas and Oklahoma have setup the 43rd meeting between the Red River Rivals where both teams will be ranked

FREMONT, Calif.--(BUSINESS WIRE)--May 17, 2023--

TL;DR: The Complete iCollege 2023 CompTIA Certification Course Super Bundle is on sale for £55.53,

By Mohi Narayan, Laura Sanicola and Ahmad Ghaddar NEW DELHI/WASHINGTON/LONDON Global refiners are raking in hefty gains, fuelled

Violence broke out in parts of Haryana during a procession by hardline Hindu nationalist groups.

Tristan Tate said, 'A 14-year-old and a 1-year-old have gone missing, and as we speak, police resources are being used to watch and listen to me'

As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

Orthopedic surgeon Justin Saliman, who is rumored to be dating Sofia Vergara, had been previously married to an actress in 2008

Mikel Arteta has hit back at criticism of his tactical tweaks at the start of the 2023/24 season, admitting that Arsenal can't play the way they did last year.

Former U.S. star midfielder Tab Ramos was hired as an assistant coach by the New England Revolution, whose staff has been in transition

CHICAGO--(BUSINESS WIRE)--Sep 20, 2023--

A researcher has figured out that the Earth’s first continent was formed 3bn years ago, in a new paper that sheds fresh light on the early stages of the planet’s life. Jane Greaves, an astronomy professor in the School of Physics and Astronomy at Cardiff University in Wales, was examining continent formation on distant stars and planets. It is thought that exoplanets with continents that formed in a similar way to Earth’s are more likely to be habitable, and perhaps even contain alien life. In the process, she calculated when several distant planets’ continents were born, as well as those a little closer to home. Continents on Earth sit on top of the planet’s hot, viscous mantle. Heat from the inner core stops the mantle from solidifying. The reason the core is hot is because it contains radioactive elements that came from neutron star collisions billions of years ago such as forms of Uranium, Thorium and Potassium. By analysing how many materials like this are present on Earth and on other planets, we are also able to estimate when the continents formed. On Earth, that was about 9.5 billion years since the beginning of the universe. Meanwhile, in Greaves' sample, the first continents appeared 2bn years before Earth’s on the exoplanets of younger, so-called thin disk stars. Older, thick disk stars analysed in her work produced rocky planets with continents that appeared even earlier: about 4 to 5bn years before Earth’s. “The outlook seems very promising for finding rocky exoplanets with continents, given that nearby Sun-like stars have already produced a few candidate hosts,” she wrote. The study, “When were the First Exocontinents?” is published in Research Notes of the American Astronomical SocietySign 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.