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Cuauhtemoc ship: All about the Mexican navy vessel that collided with Brooklyn Bridge

Cuauhtemoc ship: All about the Mexican navy vessel that collided with Brooklyn Bridge

Hindustan Times18-05-2025

Cuauhtémoc, a Mexican Navy academy training ship, collided with the Brooklyn Bridge in Manhattan on Saturday. Videos captured the vessel—flying a massive green, white, and red Mexican flag—scraping beneath the bridge. Several people have reportedly been injured, and a search and rescue operation is currently underway.
'The Secretary of the Navy renews its commitment to the safety of personnel, transparency in its operations and excellent training for future officers of the Mexican Armada,' Mexican navy said in Spanish.
This is a breaking news story and will be updated with more information

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Father's Day 2025: Surprise your dad with this cajun-flavoured pork ribs recipe
Father's Day 2025: Surprise your dad with this cajun-flavoured pork ribs recipe

Hindustan Times

time9 hours ago

  • Hindustan Times

Father's Day 2025: Surprise your dad with this cajun-flavoured pork ribs recipe

When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. Also read | Recipe: Let spicy corn ribs give a makeover to Mexican street corn, BBQ corn cob If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Also read | Not able to perfect your steak? Here's all you need to know Serves 8 2 (3-pound) racks St. Louis-style pork spareribs 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Also read | This cauliflower steak recipe with nutty parmesan will become your next favourite meal Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving.

Family Trifecta: 3 officers in Army, Navy, IAF
Family Trifecta: 3 officers in Army, Navy, IAF

Time of India

time14 hours ago

  • Time of India

Family Trifecta: 3 officers in Army, Navy, IAF

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Containers from Wan Hai 503 likely to wash ashore on Ernakulam, Alappuzha and Kollam coasts between June 16 and June 18
Containers from Wan Hai 503 likely to wash ashore on Ernakulam, Alappuzha and Kollam coasts between June 16 and June 18

The Hindu

timea day ago

  • The Hindu

Containers from Wan Hai 503 likely to wash ashore on Ernakulam, Alappuzha and Kollam coasts between June 16 and June 18

Containers that fell overboard from the Singapore-flagged MV Wan Hai 503 are likely to wash ashore on the Ernakulam, Alappuzha and Kollam coasts between June 16 and June 18. The container ship had caught fire at sea on June 9 following an explosion. The Kerala State Disaster Management Authority (KSDMA) issued the update on Saturday citing the Coast Guard and the International Tanker Owners Pollution Federation Limited (ITOPF). The public have been advised to stay away from any suspicious object found on the coast. A distance of at least 200 metres should be maintained from them, the KSDMA said. The authority urged the people to alert the authorities about their presence on the emergency number 112. It may be recalled that a similar advisory had been issued in the case of the MSC Elsa shipwreck in May. Meanwhile, the Navy said that MV Wan Hai 503 is at present beyond the 1,000-metre sounding line (depth) at a distance of about 45 nautical miles from the coast. According to the Navy, the ship is being towed to deeper waters. The ship is stable, but with a tilt to port and smoke still rising from it. The tug Offshore Warrior is towing the vessel. Coast Guard ship Saksham is fuelling the tug so that it continues to operate without disruption, the Navy said. The Coast Guard said on Saturday that it was closely working with the Directorate General of Shipping to ensure that the container vessel remains at least 50 nautical miles from the Indian coast. The Coast Guard said it intended to make sure that this distance is maintained 'until a suitable fate is decided by the owners of the vessel in line with internationally accepted practices.' Salvage operations had moved forward in a big way after the vessel's towline was successfully transferred from Coast Guard ships to the ocean-going tug Offshore Warrior.

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