List of All Articles with Tag 'style'

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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’

Dior’s haute couture runway show in Paris saw the French fashion house tap into the most exclusive trend of the moment: quiet luxury. Brought to the fore by HBO television show Succession – which put the spotlight on the ultra-wealthy – quiet luxury is all about sleek, understated clothes that ooze elegance and wealth. Dior’s latest show took place at the Musée Rodin in Paris, a grand 18th-century mansion that displays Auguste Rodin’s work, most notably the famous sculpture The Thinker. In keeping with creative director Maria Grazia Chiuri’s continued dedication to feminism, the collection was themed around female narratives and representation in ancient mythology. The show opened with a model wearing a classic white gown with caped sleeves trailing to the ground. This set the aesthetic tone – models wore lots of long, flowing gowns in muted colours – mainly whites, earthy tones, navy or grey hues. There was lots of layering, sheer panels and flowing skirts – but everything was so precisely tailored that silhouettes were kept crisp and sharp. After all, this was a couture collection – seen as the pinnacle of craftsmanship, garments are one-of-a-kind and require a lot more skill, time and money to produce. While clothes were mainly left plain – as is the trend within quiet luxury – there was the odd subtle accent. Think intricate knotwork, heavy beading and floral appliques, adding to the overall feeling of wealth and glamour. The styling was kept simple – models wore their hair in low ponytails with a centre parting – and Dior made the case for a new trend: wearing one statement drop earring, instead of a pair. The show closed with a model wearing a heavily embellished caped gown – like a more formal, red carpet-ready version of the opening look. Celebrity guests on the front row also wore silhouettes and simple designs that felt like quiet luxury. Australian actor Elizabeth Debicki – who plays Diana, Princess of Wales in The Crown – kept things chic and French-inspired with her outfit, wearing a black beret with netting over the top, a simple white tank top and a black leather skirt. House ambassador Natalie Portman wore a white strapless gown with watercolour-style pastel accents. A familiar face on the Dior front row, actor Rosamund Pike had her hair slicked back, and donned a black dress with an off-the-shoulder neckline. At the end of the show, designer Maria Grazia Chiuri took a brief bow, her own outfit another prime example of understated luxury: a simple yet impeccably tailored navy suit. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live The history of royal fashion at Wimbledon Cardi B and Tracee Ellis Ross sit front row at Schiaparelli show in Paris Affected by someone else’s drinking? 3 key pieces of advice for loved ones of alcoholics

Though they’re sometimes used interchangeably, grilling and barbecuing describe distinct methods of outdoor cooking.

Your cat's weird snacking habits may be related to compulsive behavior condition—or they might just like the crinkly sound.