List of All Articles with Tag 'and'

According to an NBA insider, the 76ers could get a deal done for Damian Lillard if they were to offer one key player in a possible trade.According to ESPN NBA insider Brian Windhorst, the Philadelphia 76ers could end up trading for Damian Lillard if they are able to offer Tyrese Maxey in a deal....

Fernando Tatis Jr.'s egregious All-Star snub may have been an unofficial punishment for his use of PEDs. The MLB All-Star voting results have been released and, per usual, there are snubs aplenty. No fanbase is ever truly happy with the All-Star results, but few fandoms have more reason to ...

Damian Lillard and the Miami Heat are seeking partnership. And, despite Miami's lack of trade assets, the Heat are heavy favorites to land the disgruntled point guard.Damian Lillard, after years of speculation and ardent posturing about his 'loyalty' and 'commitment to the gr...

By Lucy Craymer WELLINGTON New Zealand's business confidence in the second quarter continued to pick up from low

A 27-year-old Indian woman has started a petition to put an end to the social evil of dowry.

The Trail Blazers don't have an obligation to accommodate Damian Lillard's request.

New York Mets owner Steve Cohen hinted at selling at the trade deadline if their struggles continued. But would they trade Max Scherzer or Justin Verlander?Does having the highest payroll in baseball equate to success? So far this season, the New York Mets have shown that that's not the cas...

The Miami Heat are trying to acquire Damian Lillard from the Portland Trail Blazers. As it turns out, they are also interested in a coveted free agent.The Miami Heat made an improbable run to the NBA Finals as the eighth seed in the Eastern Conference but were only able to win one game against t...

The first pick in the 2023 NFL Draft is expected to be the Carolina Panthers starting quarterback this season. Could veteran Andy Dalton push Bryce Young?It has been quite a dry spell for a franchise that reached Super Bowl 50 in 2015 and managed only one winning season and playoff campaign sinc...

Oakland Athletics slugger Brent Rooker had never been an MLB All-Star before. That was until he found out on Sunday.The Oakland Athletics are mostly in the news cycle due in part to their subpar record so far this season and the fact that they are on the cusp of relocating to Las Vegas. But, the...

Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

According to an NBA insider, four teams not named the Heat or Nets have looked into trading for Damian Lillard. Who are these teams?According to Chris Haynes, the Boston Celtics, LA Clippers, New Orleans Pelicans, and Minnesota Timberwolves are interested in trading for Damian Lillard. The Miami...