Amazon begins offering physical products in games, VR
Amazon said Tuesday it launched a new service that will allow customers to purchase physical products while playing video games or interacting in virtual reality
2023-05-10 01:45
iHeartMedia, Anthem Blue Cross and Blue Shield and Common Threads Launch Nutrition and Cooking Skills Program at Brookside School 54 in Indianapolis
INDIANAPOLIS--(BUSINESS WIRE)--May 9, 2023--
2023-05-10 01:22
'Sexist' ball girl outfits, silencing the women's finalists and small birthday cakes: Madrid Open causes controversy
One of the most prestigious tennis tournaments outside of the four grand slams, the Madrid Open attracts the biggest names in the sport.
2023-05-10 00:51
PETLIBRO Introduces The Revolutionary Cat Water Fountain With APP Real-time Hydration Monitoring
SAN JOSE, Calif.--(BUSINESS WIRE)--May 9, 2023--
2023-05-10 00:28
Boundary Bay Veterinary Specialty Hospital Moves to Surrey
SURREY, British Columbia--(BUSINESS WIRE)--May 9, 2023--
2023-05-10 00:20
Utah grief book author charged with husband's murder
Kouri Richins said she wrote the book to help her three children cope with the loss of their father.
2023-05-09 23:54
Can’t-believe-it’s-so-quick aromatic shrimp curry
This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater
2023-05-09 23:54
UnCruise Adventures’ Summer Flash Cruise Sales Will Save Guests Thousands in Airfare Credits
JUNEAU, Alaska--(BUSINESS WIRE)--May 9, 2023--
2023-05-09 23:50
Biden to become first sitting US president to travel to Papua New Guinea
President Joe Biden will travel to Papua New Guinea during a trip to the Indo-Pacific region this month, the White House announced Tuesday, marking the first visit of a sitting US president to the Pacific country.
2023-05-09 23:25
What’s Trending Today: Sum 41 Breaks Up, Nintendo Switch Sales Slow, Emperor’s Watch
Welcome to Social Buzz, a daily column looking at what’s trending on social media platforms. I’m Caitlin Fichtel,
2023-05-09 23:25
Under Armour Issues Full-Year Profit Warning as Woes Linger
Under Armour Inc. fell in early trading after its full-year earnings outlook missed analysts’ estimates, with the athletic-gear
2023-05-09 22:25
Lobster Subs – a Longtime Quiznos Fan Favorite – Return to Canada Locations This Spring
DENVER--(BUSINESS WIRE)--May 9, 2023--
2023-05-09 22:24