List of All Articles with Tag 'd'

TOKYO Japan's Mitsubishi Heavy Industries said on Wednesday it expects to double its defence revenue to about 1

Maria Angela Macchia jams a 10-foot pole topped with an electric comb into the upper reaches of a

Even after a record stretch of asset sales that total at least $6.6 billion in just two years,

Ukraine may not be able to meet domestic and export demand for wheat in the years to come if Russia’s attacks on its export routes and facilities continue, the UN World Food Programme (WFP) has warned. “If attacks on food infrastructure and the blockage of sea export routes continue, it will dramatically impact the agricultural production outlook over years to come, and may, in a worst-case scenario, lead to wheat production being unable to meet domestic and export demand,” said the WFP’s Ukraine director Matthew Hollingworth on Tuesday. Since mid-July this year, there have been 31 documented attacks on Ukraine’s grain production and export facilities, according to an upcoming report by the UN Human Rights Office (OHCHR), said Mr Hollingworth. Of these, “28 of these attacks were in Odesa oblast alone”. The province has critical Black Sea and the Danube River terminals essential for global trade, the top official told the UN Security Council (UNSC). Countering the charges, Russia’s UN envoy Vassily Nebenzia told the UNSC that Moscow only targets military infrastructure and not civilian facilities – a claim that has been questioned by Kyiv, its allies and independent experts monitoring Russia’s full-scale invasion. Before the war, Ukraine comprised nine per cent of global wheat exports, 15 per cent of maize and 44 per cent of sunflower oil, said Mr Hollingworth. The UN has blamed Russia’s invasion for sparking a worsening global food crisis that has trickled on to a domino effect on Asian and African nations reeling after the Covid-19 pandemic. Russia was actively preparing to steal grain supplies and starve the Ukrainian population of food for months before Vladimir Putin ordered last year’s invasion, according to new evidence compiled by human rights experts. When Russian tanks did roll across the border on 24 February 2022, they deliberately targeted grain-rich areas and food production infrastructure first, found the recent report by international human rights law firm Global Rights Compliance. UN officials are trying to revive the Black Sea grain deal, which Russia quit in July, a year after it was brokered by the UN and Turkey. Moscow complained that its own food and fertiliser exports faced obstacles and said not enough Ukrainian grain was going to countries in need. However, UN chief Antonio Guterres warned earlier this month that it will be difficult to revive the Black Sea deal, under which nearly 33 million metric tons of Ukraine grain were exported. This comes as Russian forces hit port infrastructure in Ukraine’s southern city of Odesa on Tuesday evening, the regional governor said. “The invaders hit the port infrastructure of Odesa. People were not injured,” Odesa governor Oleh Kiper said on Telegram. Russia used Ð¥-31 missiles, the southern military command said on Telegram. It also reported strikes on the Belgorod-Dniester district in the region, with missiles hitting open surface and administrative buildings. Read More The US and the Philippines conduct joint air, sea patrols in South China Sea not far from Taiwan Britain's Conservative government set to start cutting taxes ahead of likely election next year The White House says it's concerned Iran may provide ballistic missiles to Russia for use in Ukraine Germany's defense minister unveils more help for Ukraine's fight against Russia's invasion Poland set to get more than 5 billion euros in EU money after commission approves recovery plan NATO head says violence in Kosovo unacceptable while calling for constructive dialogue with Serbia

OpenAI will bring back Sam Altman and overhaul its board to bring on new directors including Larry Summers,

South Korea is avoiding the global trend toward long-term agreements on liquefied natural gas due to high prices,

The European Central Bank has written to about 20 lenders to warn them that it will impose fines

The ousted leader of ChatGPT-maker OpenAI is returning to the company that fired him late last week, the latest in a saga that has shocked the artificial intelligence industry

By Tom Westbrook SINGAPORE Asian stocks backed away from 2-1/2-month highs on Wednesday and the dollar found support

Mollify 150 million potentially jittery users, placate belligerent US regulators and keep high-profile founder Changpeng Zhao onside. These

Barclays said on Wednesday it no longer expects the U.S. Federal Reserve to raise interest rates in January,

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