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Taylor Swift's bracelets are mysteriously blinking again after masters purchase: Truth behind the viral claim

Taylor Swift's bracelets are mysteriously blinking again after masters purchase: Truth behind the viral claim

Indian Express04-06-2025
Taylor Swift announced this week that she has gained control of her debut music catalogue, which was earlier owned by Big Machine Records and then sold to Shamrock Capital. To celebrate the moment, the Cruel Summer singer broke her long social media silence with a heartfelt, handwritten note, also updating fans about her upcoming work and the much-awaited announcement on Taylor's Version. But right after the announcement, a strange theory started floating around the internet. Some TikTok users claimed their Eras Tour bracelets suddenly lit up and began flickering with multiple colours. People posted videos showing their bracelets glowing, and soon, many were convinced that Taylor was sending some kind of magical signal through the bracelets to celebrate getting her big win against Scooter Braun.
Also read: Taylor Swift drops 7 major updates on Reputation and music masters; paid jaw-dropping amount
'My bracelet is lighting up, she did it!!!' a fan posted on social media. 'Swift is a genius, whoah,' another chimed in. These are the same wristbands that lit up during the concerts, synced perfectly to the music. Swifties jumped on the trend, sharing videos of their bracelets glowing, even those that had been tucked away in drawers or boxes. 'So, did everyone else's Eras Tour bracelets start blinking again today?' one asked. Reports say Taylor Swift shelled out around $360 million, with a big chunk coming from her insanely successful Eras Tour. So it didn't take long for fans to believe she'd been planning this all along—that right after reclaiming her masters (Taylor Swift, Fearless, Speak Now, Red, 1989, and Reputation), these bracelets automatically triggered the lights. But then, someone on TikTok dropped a more realistic explanation that quickly put the brakes on all that excitement.
Saw this on TikTok and had to see for myself. Is it possible that Taylor Swift Eras Tour bracelets from 2023 are lighting up to celebrate Taylor now owning all her own music again?! Amazing! A marketing genius! #TaylorSwift #ErasTour pic.twitter.com/na3I1UhfpF
— Thom Cordeiro™ (@Thom_Cordeiro) May 31, 2025
One TikTok user suggested that some fans, wanting to save Swift's bracelets, might have put the little plastic tab back in to keep the battery alive. Then, after Swift's announcement, or maybe just by accident, those tabs got pulled out again, and suddenly the lights came back on. So, maybe there's nothing mysterious going on here after all. Still, not everyone's buying that it's fake. Taylor hasn't said a word about the whole thing yet, but who knows, she might try something like this down the road if she knew the celebration would be this huge. The 14-time Grammy winner wrote in a letter, 'The times I was this close, reaching out for it, only for it to fall through. I almost stopped thinking it could ever happen after 20 years of having the carrot dangled and then yanked away.' She added, 'That's all in the past now. I really get to say these words: All of the music I've ever made now belongs to me.'
Also read: Taylor Swift finally owns all her master recordings: the story, and why this is significant
Taylor also addressed the frenzy around the Rep TV announcement, something fans have been eager to see in the works for years. But the pop star revealed she hasn't even started on it yet. 'I know, I know. What about Rep TV?' Swift wrote in her letter. 'Full transparency: I haven't even re-recorded a quarter of it. The Reputation album was so specific to that time in my life, and I kept hitting a stopping point when I tried to remake it.' Among all her early albums, Reputation is the one she never thought of changing. 'Not the songs, not the photos, not even the music videos.' That's why she's been holding off, though she didn't rule out a Taylor's Version down the road: 'There will be a time (if you're into the idea) for the unreleased vault tracks from that album to hatch,' she wrote. Meanwhile, the TTPD crooner said she's almost done recording her debut album, adding, 'Those two albums can still have their moments to re-emerge when the time is right, if that would be something you guys would be excited about. But if it happens, it won't be from a place of sadness or longing for what I wish I could have. It will just be a celebration now.'
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'I'm just there to support him': Taylor Swift says she has no idea if she's pissing off Chiefs' fans when she cheers on Travis Kelce
'I'm just there to support him': Taylor Swift says she has no idea if she's pissing off Chiefs' fans when she cheers on Travis Kelce

Time of India

time2 hours ago

  • Time of India

'I'm just there to support him': Taylor Swift says she has no idea if she's pissing off Chiefs' fans when she cheers on Travis Kelce

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These famous pancakes make people wait for hours in line but don't have to: Check the viral recipe
These famous pancakes make people wait for hours in line but don't have to: Check the viral recipe

Economic Times

time3 hours ago

  • Economic Times

These famous pancakes make people wait for hours in line but don't have to: Check the viral recipe

Synopsis Golden Diner in Manhattan's Chinatown became famous for its pancakes after a TikTok video sparked huge crowds, with people willing to wait hours to try chef Sam Yoo's unique creation. Combining classic diner flavors with innovative techniques, these yeast-risen buttermilk pancakes are topped with a special maple-honey syrup, salted butter, and berry compote. NYT News Service Golden diner Pancakes. The chef Sam Yoo drenches his pancakes with maple-honey syrup and tops them with a berry compote and salted maple-honey butter. Food styled by Susie Theodorou. (Christopher Simpson/The New York Times) NEW YORK -- A few weeks ago, Golden Diner, a restaurant in Manhattan's Chinatown, began taking reservations for weekend brunch, years after the wait for a table could stretch to two, sometimes three, hours. But the crowds have not diminished. Everyone is willing to stand in the shadow of the Manhattan Bridge for chef Sam Yoo's pancakes. In 2019, Yoo opened Golden Diner, where his takes on classic diner dishes weave in playful Asian inflections like a highway zipper merge done right. Diners regularly filled the seats at the counter and small tables along it, and then, in October 2023, someone posted the pancakes on TikTok, then others did as well. The masses arrived, lines outside grew, sales jumped. What Yoo thought might be a blip turned into a pivotal moment. "I never created the pancakes to go viral or for the Instagram crowd," he said. "As a chef, I needed them to be beautiful because you eat with your eyes first, but I wanted to know, 'Is it balanced? Is it familiar but refreshing in taste and concept?'" After researching and testing countless batches of pancakes, he landed on what has become a new classic. Along with the internet rise of the Golden Diner pancakes came copycat recipes. Yoo declined to share his version until now. It's a game-changing one that combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese souffle pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted maple-honey butter, both inspired by Korean honey-butter chips and reminiscent of Werther's hard candies. A berry compote completes the meal with its fresh tang. To fully experience Golden Diner pancakes is to make -- then eat -- all four components together. No single step is difficult, but the execution takes some coordination and delivers the high that restaurant cooks get during brunch service. Yoo said he is still recognized as "Mr. Pancake," but now spends most of his time in midtown Manhattan, where he's the chef and owner of the new Golden Hof -- Korean Bar & Grill. His Golden Diner chef de cuisine, Danny Ugolick, oversees the kitchen downtown, which now revolves around pancake production. On Saturdays and Sundays, Ugolick expects about 350 diners for brunch, which means about 280 pancake orders. Each order includes two pancakes, so to turn out about 1,120 pancakes over two days, the cooks prep 60 quarts of berry compote once a week; 60 pounds of maple-honey butter every other day; 35 quarts of maple-honey syrup daily; and 100 quarts of batter twice a day. They can cook only eight pancakes at a time while also making other brunch dishes. "It's mainly about time management, risk management," Ugolick said, but it's far simpler at home: Because you're not cooking hundreds of orders, you can start the batter and, while it rests, make the butter, syrup and berry compote. And since you're probably cooking with just one skillet, but want to serve everything at once, you finish the pancakes in the oven. Yoo doesn't include any butter in his batter and cooks it in an ungreased nonstick skillet so it develops a dry crust that softens when soaked with the syrup. At the restaurant, the batter is browned on the bottom, then slid under a salamander, a professional broiler, to cook through before the round is flipped. At home, you can brown both sides of a single pancake, then slide it onto a rack-lined pan in the oven so the center cooks through and the outsides stay crackly as you work. The syrup, which has a savory depth from soy sauce, requires only whisking, as does the butter. The compote is nearly as easy. To retain the berries' freshness as they thicken, Yoo cooks them hot and fast with sugar and cornstarch. Everyday pancakes, these are not. Ugolick isn't on TikTok and still hasn't seen the videos that transformed his work life. "I'll be very honest -- I've never ever been a pancake person," he said, but added that this recipe "has opened people's eyes to what a pancake can be." When Yoo was creating the restaurant's menu, he wanted waffles, but pancakes made more sense logistically for the small kitchen. He never thought they'd be the hit they are. "It's all a little crazy," he said. They're so good that they are, in fact, worth hourslong waits in New York -- and definitely worth making at home everywhere. --Recipe: Golden Diner Pancakes This game-changing pancake recipe from Sam Yoo, the chef and an owner of Golden Diner in Manhattan's Chinatown, combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese soufflé pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted honey-maple butter, both inspired by Korean honey-butter chips and reminiscent of Werther's hard candies. A berry compote completes the meal with its fresh tang. Recipe from Sam Yoo Adapted by Genevieve Ko Yield: 4 to 6 large pancakes with toppings (3 to 6 servings) Total time: 1 hour, 45 minutes Ingredients: For the Pancake Batter: 2 1/4 teaspoons/7 grams active dry yeast (one 1/4-ounce packet) 2 cups/260 grams all-purpose flour, divided 1 1/4 cups/300 grams buttermilk 2 tablespoons sugar 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 1/4 cup/60 grams canola oil or other neutral-tasting oil For the Maple-Honey Butter: 1/2 cup/113 grams unsalted butter, softened 3 tablespoons honey 2 tablespoons pure maple syrup 3/4 teaspoon fine salt For the Maple-Honey Syrup: 1/2 cup/113 grams unsalted butter 1/3 cup/100 grams honey 1 1/2 tablespoons maple syrup 1 teaspoon soy sauce 1/2 teaspoon fine salt For the Berry Compote: 14 ounces/400 grams mixed berries, such as blueberries, raspberries and stemmed strawberries, cut to the same size as the small berries 1/3 cup/67 grams sugar 1 1/2 teaspoons cornstarch Preparation: 1. Start the pancake batter: In a small bowl, whisk the yeast with 1 cup flour. In a small saucepan, heat the buttermilk with 1/4 cup/60 grams water over medium-low heat, stirring often, until lukewarm (about 100 degrees), about 5 minutes. Pour the buttermilk into the flour and whisk until smooth. Cover with plastic wrap and let sit for 1 hour to create a preferment. This will give the pancakes a deeper flavor and some additional rise. 2. Meanwhile, make the maple-honey butter: In a medium bowl, whisk the butter, honey, syrup and salt until smooth. Keep at room temperature if using within a few hours. Otherwise, refrigerate in an airtight container for up to 1 week. Soften the butter and whisk it again before serving. 3. Make the maple-honey syrup: Combine the butter, honey, syrup, soy sauce and salt in a small saucepan. Heat over medium-low, whisking often, until the butter melts completely. While whisking, add 1 1/2 tablespoons water. Keep whisking until emulsified, then reduce the heat to the lowest setting to keep warm. 4. Make the berry compote: In a large bowl, gently mix the berries, sugar and cornstarch until the berries are evenly coated. Heat a large, deep skillet over high until very hot. A drop of water sprinkled on the pan should immediately sizzle away. Add the berry mixture and cook, stirring once in a while, until the blueberries look like they're about to pop, about 2 minutes. Remove from the heat. 5. Finish the pancakes: Heat the oven to 350 degrees with a rack in the center. Set a metal rack in a sheet pan and place on the center oven rack. 6. After the preferment has proofed for an hour, whisk the remaining 1 cup flour with the sugar, baking soda and salt in a small bowl. In a large bowl, whisk the eggs and oil until smooth. Scrape the preferment into the egg mixture, then add the dry ingredients. Gently stir with the whisk until no traces of dry ingredients remain. It's OK if the batter is lumpy. 7. Heat one or two 7- to 8-inch nonstick skillets (5- to 6- inches across the bottom) or extremely well-seasoned cast-iron pans over medium until very hot. Nonstick works best because you won't be greasing the pans at all. Fill each pan with batter to about 1/3-inch depth. Smooth the top to ensure the batter reaches the edges of the pan and forms a nice round. Cook until the bottom is crisp and evenly golden brown, 2 to 4 minutes, turning down the heat if the bottom browns too quickly. Flip and cook until the other side crisps and browns evenly, 1 to 3 minutes, tucking in the edges to give the pancake a nice dome. 8. Transfer the pancake from the skillet to the rack-lined pan in the oven for the centers to cook through, 2 to 5 minutes. To check, poke a paring knife in the middle and peek to see if any wet batter remains. Repeat with the remaining batter, reheating the pan between pancakes. You can serve the pancakes as they're done or keep the earlier batches in the oven until all of the pancakes are ready. 9. To serve, center one or two hot pancakes on serving plates and evenly drench with the maple-honey syrup right away. Spoon the berry compote on top, then scoop maple-honey butter over the berries (see Tip). Serve immediately. Tips: At Golden Diner, the butter is formed into the football shape known as quenelles. You can do the same if you want: Use one spoon to scoop a round of soft maple-honey butter along its long side, then run another spoon of the same size against the first spoon to shape the butter into a football. This article originally appeared in The New York Times.

Wordle today #1513: Get hints and answers to today's puzzle August 10, 2025
Wordle today #1513: Get hints and answers to today's puzzle August 10, 2025

Time of India

time5 hours ago

  • Time of India

Wordle today #1513: Get hints and answers to today's puzzle August 10, 2025

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