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There are some weird and wonderful things to be found on Google Street View, but one video got people particularly excited as they thought they found a giant snake skeleton. TikTok account @googlemapsfun posts clips of things they’ve found while exploring the world on Google Maps. In one recent clip which has been viewed over 2 million times, they revealed some of the “creepiest things Google Maps recorded without knowing it”. Firstly in the clip, they revealed in the woods of Russia there’s a giant “Bigfoot” captured on camera. Next, they purport to have discovered a 30m long snake skeleton in France that can be seen from satellites. They suggested the skeleton is of an extinct Titanoboa snake and posted an image of the animal. The voiceover said: “Somewhere in France, we can see something giant you can only see with satellites. “Hidden on Google Earth, users believe this to be a giant snake. It’s about 30 meters long and bigger than any snake caught before.” @googlemapsfun Follow for more!?? #googleearth #googlemaps #googlemapsfun But, unfortunately for excited TikTok viewers who were excited by the discovery, a fact-checking site has revealed that the skeleton is not what it seems. Sign up to our new free Indy100 weekly newsletter Snopes revealed that there is a snake skeleton in Saint-Brevin-les-Pins, a French city on the west coast near Nantes. But crucially, the skeleton is an art installation made of metal. The sculpture was created by Chinese artist Huang Yong Ping and measures in at 130 metres long. It is known as Le Serpent d’Océan and when the tide is out, it is visible from satellites. A local tourist website said: “Since June 2012 a huge snake, the work of the Chinese artist Huang Yong Ping, emerges on the beach of Mindin. “Its skeleton appears with each tide, resembling an archaeological excavation and its movement makes it look alive. Don’t miss it!” 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.

Wales midfielder Jordan James is targeting Euro 2024 qualification after enjoying the “best night of my life” against stellar Croatia trio Luka Modric, Mateo Kovacic and Marcelo Brozovic. Croatia have often carried the tag of having the best midfield in world football, but they had few answers in Cardiff last month as Wales beat them 2-1 to keep hopes of playing at Euro 2024 alive. James, the 19-year-old Birmingham midfielder, had a huge part to play in that victory alongside Ethan Ampadu, and Wales now meet Armenia and Turkey this week with automatic qualification in their own hands. “It was probably the best night of my life, as a collective and for me personally,” James said. “Seeing my family in the crowd and how proud they were, it was a massive win for the country. Hopefully we can do the same in the next two games. “I don’t think it gets much better than that, but we’ve still got a job to do. “On paper, that was the toughest game in the group, but we’re not going to take the next two games lightly. “We know what it means to the country to get to these big tournaments, so that’s our focus and hopefully we can do that. It was probably the best night of my life, as a collective and for me personally Jordan James “Coming into this camp now, we’ll look back on that Croatia game and take confidence into the next two.” Hereford-born James was capped by England at Under-20 level but qualifies for Wales through his father Tony, who played for his hometown club Newport. James only made his debut in March – coming on as a substitute in the 1-1 draw away to Croatia in Split – but has started the last two qualifiers, both of which Wales won. He has now won six caps – an incredible 164 fewer than Real Madrid star Modric – and quickly struck up an effective partnership with Leeds midfielder Ampadu. “It’s been great. As soon as I played with him the first time, we just clicked,” James said. “We just work off each other, I think you saw that against Croatia. When we didn’t have possession, we were solid, we did our job and that’s the main thing. “Ethan is a brilliant player and it’s very easy to play with him. I see him as a leader and I study how he plays because he’s somewhere I want to get to. I could see him being captain one day. “I’ve had massive trust from the gaffer (Rob Page) at such a young age. Playing for your country, there is a risk but he took it and I’m just trying to repay him for what he’s done for me.” Wales will secure a top-two place in Group D by taking maximum points from Armenia in Yerevan on Saturday and already-qualified Turkey at the Cardiff City Stadium three days later. Dropped points will leave Wales relying on favourable results elsewhere if they are to avoid the play-offs in March where the likes of Norway, Poland and Ukraine could be lurking. Armenia, ranked 95th in the world and 67 places below Wales, stunned Page’s side with a 4-2 Cardiff victory in June. James said: “There is a bit of revenge there because you don’t like losing. “We’re athletes, we want to compete, and we don’t like losing against any team. “It’s not nice and we want to get one back on them. But we know we’ve got a job to do. “We want to get it done and then focus on Turkey.” Read More Aston Villa defender Ezri Konsa ‘knew time would come’ for England call-up Rohit Sharma urges India to retain same mindset for World Cup semi-final Sol Campbell ‘happy in different space’ as he turns back on football management LaLiga president says Jude Bellingham ‘like he’s from a different planet’ Rory McIlroy aware ‘loose lips sink ships’ as progress made towards golf future ‘Drained and stressed’ Ronnie O’Sullivan withdraws from Champion of Champions

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Michelin-starred chef David Chang has poured cold water on the idea that grilling burgers on a barbecue is the optimum way to cook them. The founder of Momofuku Ko, which has two Michelin stars, said that barbecuing patties only serves to turn them into “carbonised crap”, but people keep cooking them like this because of the socialising that is associated with cooking outdoors. On his podcast The Dave Chang Show, the controversial chef suggested that using a griddle to cook burgers is a superior method. Chang, 45, said: “Grills suck for burgers. We have assumed as a culture that in summer, we eat a burger and it’s grilled. “I actually think the grill is a horrible thing for the burger… I think this viewpoint could get me in trouble,” he admitted, but pressed on with his argument against the grill. “The success rate of the griddle is better than the grill, and also there’s no clean up, you have nothing to worry about.” The Korean-American restaurateur continued: “A juicy burger is going to turn into a guaranteed grease fire [on a barbecue], why use it? This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised crap that’s on it. “You would need to cook a burger over charcoal for 12 hours to get that smoky flavour. “A backyard burger is an experience that you try to convince yourself is better than it actually is,” he claimed. “It’s the nostalgia, it’s the smells, it’s your friends. But if you actually take it out of the context, it’s not that good.” Chang went on to allege that the close relationship between burgers and grills “is a marketing lie”. “How many places where you think have a good burger, cook it on a grill?” he challenged. However, he did have some praise for barbecued foods. Chang said that grilling corn was “clearly the only champion” and he “can’t think of anything else” that makes corn taste quite as good. Chang has previously shared his opinions on burgers that landed him in trouble. In 2015, he provoked the ire of Australians when he wrote in his blog Lucky Peach: “You know who f***s up burgers more than anyone else in the world. Australians. Australia has no idea what a burger is. “They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.” He also laid waste to the use of wagyu – beef that comes from cattle that is bred in Japan and is highly prized for its marbled fat content – in burgers. In his “burger manifesto”, Chang wrote that it was “the dumbest burger in the world” to use wagyu. “It’s like 70 per cent fat content – it’s disgusting. Would you eat a ground bacon burger? That’s what you’re doing with a wagyu burger,” he said. “Or the idiots that have ‘kobe beef wagyu sliders with a trio of ketchup’ on their menu – that drives me insane.” The chef is also known for speaking candidly about his toxic behaviour while working in kitchens in the past. In his 2020 memoir Eat a Peach, Chang wrote: “When I’m angry, I seethe with such intensity that it can’t simply be emotional. It’s like I’m an animal registering danger.” Hannah Selinger, an award-nominated journalist, wrote in her essay for Eater that “in all my years of restaurant work, I had never seen anything like the roiling, red-faced, screaming, pulsing, wrath-filled man that was David Chang”. She worked as corporate beverage manager at the Momofuku restaurant group in 2008. Chang responded to Selinger’s essay and said that while he didn’t recall specific incidents mentioned by her, “they are entirely consistent with my behaviour at the time, which I did not begin to correct until several years later”. He added that “the bottom line is that I’m sorry”. Apart from his podcast, Chang also hosted Netflix’s travel and food series Ugly Delicious from 2018 to 2020. The show aired two series and featured celebrity guests including Jimmy Kimmel and Nick Kroll. Read More Walk this way... but not like that: How men’s walks became sexualised Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’ Influencers face backlash for promoting Shein factory during PR trip in China Budget Bites: Three light recipes that sing of summer Danny Dyer explains why he has a Toby Carvery Platinum Gold Card Three quick and easy plant-based fakeaways to create at home

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