List of All Articles with Tag 'ci'

4-1 going into Monday night, which means 32-21 on the year JAGUARS (+3) over NINERS The San Francisco 49ers were off this week, which means we're missing the we

By Foo Yun Chee BRUSSELS Big Tech firms will face new European Union rules to clearly label political

The Earth is home to truly stunning natural features, but sometimes you need a new perspective to appreciate it all over again. Thankfully, the experts at NASA are on hand to remind us just how incredible our planet is with the release of new photos showing the “blood of Earth”. The incredible images seem to show it bleeding, with dramatic red liquid appearing to cascade over the surface. However, it’s nothing at all to do with blood – which is probably just as well. Instead, the first picture shows the Laguna Colorada in the Bolivian Andes in South America from space. Remarkably, the image was taken by an astronaut onboard the International Space Station (ISS) using just a Nikon digital camera. The fact that it was taken more than 400 kilometres away from Earth on a handheld device is pretty staggering, and it offers a look at a natural phenomenon which we’d never otherwise get to see. The first picture shows the impact of red algae flourishing in the shallow water of the laguna, while the second shows the Betsiboka River Delta in Madagascar. This time, the red colour comes as a result of the iron-rich sediment. It’s pretty awe-inspiring stuff, and it’s not the first time that red “blood” has been seen running from our planet, either. Antarctica’s Blood Falls is a bizarre geographical feature in the McMurdo Dry Valleys region of the continent, and it’s one of the strangest natural phenomena you're likely to see. It features a flow of water the colour of blood that can be seen seeping out from a glacier into the ocean. The mystery behind it has fascinated members of the scientific community for decades, but a solution has now been found. Sign up for our free Indy100 weekly newsletter How to join the indy100's free WhatsApp channel 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

AMSTERDAM Executives from a group of Europe's largest "photonic" computer chip companies have called on the European Union

LONDON Britain will place legal liability for self-driving cars that crash with the company that makes it rather

The Premier League confirm the refereeing appointments for matchweek 12 of the season. Anthony Taylor and Michael Oliver among the officials to take charge of big games.

Priscilla Presley has revealed that she initially had some doubts about Sofia Coppola's new biopic.

It’s one of the questions which has fascinated scientists for hundreds of years, but how did the dinosaurs really go extinct? Well, new research might have just solved the mystery once and for all. Of course, most people are familiar with the fact that an asteroid struck the Earth around 66 million years ago, but fewer people might know that the object measured a whopping 10 to 15 kilometres wide and landed in Mexico’s Yucatan Peninsula. Fewer people still might know that while it sparked all sorts of devastation, including earthquakes and megatsunamis, and now experts have revealed that what might have really proved fatal for the dinosaurs was the dust that it caused. We’re not talking a little bit of dust, either. Trillions of tons of the stuff was released into the atmosphere when then asteroid struck. The damage done by this dust is explored in the new report published by Nature Geoscience. So much was released, in fact, that it caused a “global winter”, with huge clouds of silicate dust and sulphur causing temperatures to drop by 15C. The lack of light would have caused entire ecosystems to collapse, causing 75 per cent of species to be rendered extinct. The effects of the dust could have blocked out sunlight for as long as two years, which according to the Belgium researchers who led the study is what would have killed off dinosaurs gradually – rather than being killed off straight away by the asteroid. It is, however, what eventually led to other life forms emerging and ultimately the development of the human race. "Dinos dominated Earth and were doing just fine when the meteorite hit," co-author of the study and planetary scientist Philippe Claeys said. "Without the impact, my guess is that mammals - including us - had little chance to become the dominant organisms on this planet." Sign up for our free Indy100 weekly newsletter How to join the indy100's free WhatsApp channel 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

Chelsea head coach Mauricio Pochettino insists he was not calling out Arsenal's Mikel Arteta when criticising managers for their hypocrisy around VAR.

Sporting KC are moving on in the postseason.

Shares in IT services and consulting company Atos spiked by more than 16% on Thursday after Onepoint said

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider