logo
Huge container washes up on beach and Brits are floored at what's inside

Huge container washes up on beach and Brits are floored at what's inside

Daily Mirror20 hours ago
Ines Rae recently shared a video of what she found on a beach, and people have been left floored. A huge container washed up and people are gobsmacked at what was inside
Every now and then weird and wonderful things get washed up on beaches in the UK from amazing artefacts to pig heads. However, one recent find at an unnamed beach left Brits totally floored, as a huge container was spotted on the shore.

Singer Ines Rae recently drew people's attention to the situation on TikTok as she shared a video of a new find, and it left her and her friends pretty gobsmacked. She admitted she "coudn't believe" what they found as they were strolling across a beach, and onlookers were left equally perplexed as it seemed so completely random.

In the footage, viewers are shown a huge container that looks pretty heavy and full but, when they opened it up, they couldn't believe what was inside. It's the latest in a string of bizarre finds washed up at local beaches.

In the footage, Ines is heard saying it made her "feel sick", as she couldn't believe how much food poured out of the container. Inside, she said she saw what could only be described as "noodles" that even featured some fresh tomatoes and other vegetables.
She said: "I'm so confused right now. We've just found noodles on the beach. There's a whole cucumber. I don't know what to do with it."

Ines admitted she thought the situation was "quite odd", but they couldn't help but laugh after finding it. Though the experience was surreal, many people were quick to chime in with their thoughts, and the clip has been viewed hundreds of times.
One person said: "Me and dad went crabbing and found a whole onion." A second added: "I'm sorry, but that laugh has me dead."
A third replied, joking: "Did you eat it?" Meanwhile, a fourth also added: "The forbidden pot noodle."

Someone else thought they may have an explanation though, adding: "Discarded from a cargo ship. It is a common practice at sea. Usually poured out, someone dropped the whole thing."
Little you may know, this explanation could be possible, as cargo ships are allowed to discharge certain food waste into the sea, but only under specific conditions and regulations, according to the International Maritime Organization (IMO). Food waste is allowed to be discharged if it is ground or macerated into small particles and if the ship is at a great enough distance from land.
Generally, the rule is 12 nautical miles, but this can vary, particularly in special areas or near ice shelves. According to reports, food should be processed, normally by grinding or macerating it into small particles that can pass through a screen with openings no bigger than 25mm.
Naturally, in some areas, such as the Antarctic and Arctic, there are stricter regulations regarding the disposal of garbage, including food waste. There are all sorts of rules that should be followed.
However, in this case, it's not clear what happened and the story remains a mystery. All the beachgoers know is there were a lot of noodles left on the beach.
It just goes to show you never know what you're going to come across when you go for a relaxing beach walk. Sometimes the strangest things can turn up.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Admit it: no one really likes eating fish
Admit it: no one really likes eating fish

Spectator

time28 minutes ago

  • Spectator

Admit it: no one really likes eating fish

As I sit under the sole tree on a Spanish beach, watching my fellow Brits shudder at the writhing horror show contained in the restaurant's seafood display, it strikes me the middle classes don't actually much like the dead-eyed edibles under the waves – we're just conditioned to pretend to because eating them is supposedly chic. Sure, we extol fish as a sustainable and sophisticated source of high-quality protein, vitamin D and what sounds like K-pop's next girlband, omega-3. It's the well-informed, thinking man's dinner, akin to choosing a Tesla before Elon Musk's meltdown phase. But let's be honest: the glassy stare (I'm still talking about the fish), the slimy skin (still fish) and the teeth that could make a dentist cry (fish) do not scream yum. 'We love seafood in Spain,' my Spanish friend Pablo says, happily confirming my suspicions with no prompting. 'But I find it mind-boggling that you guys live on an island and hate it. Japan is the exact opposite.' Is it a deep-rooted fear of the unknown that we don't like? Or a deep-rooted yet ultimately warped infantilism that means we prefer eating things with cute faces, after the cute faces have been removed? Or are we simply more squeamish than other nations? Perhaps the truth lurks somewhere in the depths of our culture: 'That smells fishy to me,' a detective might say in a cop show – our mistrust right there in the vernacular. From films all the way back to Twenty Thousand Leagues Under the Sea, when Captain Nemo challenged Ned Land to an underwater bushtucker trial, to Bill Murray's blowfish in Charlie's Angels, we instinctively understand that seafood is nothing more than an endurance test – and that, somewhere along the way, it's morphed into a middle-class pretension, designed to set us apart from the, er, shoal we swim in. Of course, some people have made entire careers out of our supposed love of fish, transforming towns into one-man industries and providing the BBC with hours of what looks like quite reasonably priced telly. I ask Rick Stein what he thinks. 'The idea that no one really likes fish has oppressed me since I started cooking,' he says. 'But I am conscious of people not sharing my enthusiasm; a builder who worked for me in the early days asked if I cooked real food or just fish.' For Rick, it was the 'wonderful oysters and crabs' of childhood holidays on the Cornish coast that ignited his passion, which was compounded by the catches coming in off the local boats in Padstow. As he points out: 'The Seafood Restaurant has been open for 50 years this year so one or two other people might disagree with you.' Fine – but why is it considered classy to like gross things? I remain unconvinced that an oyster is any different, in both taste and consistency, to a sorry day out with the team at Thames Water. Frogs' legs weren't eaten out of choice, they were eaten because French monks got bored of Lent. There's a reason snails are drenched in garlic. Is there an element of Brit grit – a kind of officer-class, stiff-upper-lipness – the middle-class psyche aspires to? A facet of semi-conscious social coding whereby swallowing a repulsive organism sets you apart as a leader, a visionary, maybe even a bit of a sexy masochist? (A truly posh person would simply eat whatever they want, whenever they want it, beaked things for breakfast and tailed for tea, but that's another story.) Which brings us back to Pablo, who's warming up to his theme. He reckons 'the only fish most people will eat in the UK has to be deep-fried or processed beyond recognition'. And the facts support his statement: there are 10,500 chippies in the UK, as according to the National Federation of Fish Friers, whereas SeafoodSource counts just 1,000 fishmongers. It helps explain why the furthest most of us will go in the supermarket is a block of salmon – which retailers instinctively understand must be presented in non-fishy chunks the way Americans cut all meat, to avoid any indication that it used to breathe, and drenched in an Asian-inspired sauce that's surely the precursor to how our lab-grown slabs will be sold in 2050. A similarly confused approach is there on the lunchtime high street too: how else to account for the success of Itsu, a chain that twists its offerings into such childish contortions a Japanese tourist could fairly assume it was a kids' restaurant, or a practical joke in an elaborate gameshow (I once shared a lift with a brain behind Itsu, who didn't see the funny side). Perhaps it's time for us to admit to who we really are, to do away with the knackering middle-class curse that has us constantly striving to stand out from the crowd, and order something that we'll enjoy eating because it's tasty and not because we're supposed to like it. All of which brings me back to that beach in Spain and the honest holidaymaker's one true meal – the classic Benidorm full English.

Mac and cheese tastes extra rich when you add four ingredients Anthony Bourdain loves
Mac and cheese tastes extra rich when you add four ingredients Anthony Bourdain loves

Daily Mirror

time29 minutes ago

  • Daily Mirror

Mac and cheese tastes extra rich when you add four ingredients Anthony Bourdain loves

The late great Anthony Bourdain has the perfect mac and cheese recipe which is perfectly rich, creamy and delicious - guaranteed to pick you up out of a bad mood or a tough day Few things in life are as comforting as a steaming bowl of gooey, rich and cheesy pasta. Whether it's a tough day at the office or the wet weather has you feeling mardy, a hefty bowl of creamy carbs can be exactly what the doctor ordered - metaphorically speaking. ‌ Mac and cheese fits perfectly into this category, with its hearty and filling nature, it's the food equivalent of having a hug, but while the dish's name implies all it takes is some pasta tubes and hefty grating of cheddar to master a great mac and cheese, it takes a little more culinary skill. ‌ Luckily, the late great Anthony Bourdain has come out to rescue home cooks in need of some guidance with the perfect recipe which could pick your mood up. ‌ One person who tested the mood boosting meal was Sofia Antona, a food influencer on TikTok. She opened the video saying: "I was in such a grumpy mood today, so I took myself to Tesco to make Anthony Bourdain's macaroni and cheese from his book Appetites: A Cookbook. "It's my go-to as it uses a really nice blend of cheddar, mozzarella, parmesan and gruyere, so it's super cheesy and comforting." The chef known for cutting the frills out of cooking to create the best out of a few simple ingredients has seemingly pulled out of the bag once again with a delicious recipe that's not going to take you hours or leave you with a huge mess. To make a full-sized dish that will feed around four, he kicks things off by boiling around a 1lb of elbow macaroni and some heavily salted water until it just turns al dente. At this point, it's important not to overcook the pasta as it will be heading back into the oven later, which will cause it to soften more. ‌ Next, melt five tablespoons of unsalted butter in a pan until it starts to foam, then gently sprinkle in the same amount of plain white flour, continuing to stir steadily to create a roux. The mixture should start to form a loose dough-like texture. Keep gently moving it around the pan on a medium-high heat until the mixture starts to darken. Here you're looking for the roux to become a rich golden brown so it can develop a much deeper, nuttier texture. ‌ Once it's looking nice and golden, bit by bit, add around a litre of milk, whisking continually and gently adding all the milk. Once fully combined, move back to a wooden spoon and gently cook out until it's just under a boil. The sauce should continue to thicken to around the consistency of heavy cream. ‌ Once you have the sauce, known as a Béchamel, you can start to flavour it up. Bourdain adds two teaspoons of mustard powder and cayenne pepper as well as 1teaspoon of Worcestershire sauce. Next, add around 110g of grated good-quality parmesan (saving a few handfuls for on top) and gruyère, 140g of cheddar and 85g of torn fresh mozzarella. By combining four different cheeses, the final result will be rich and highly decadent. Once the cheese has completely melted, throw 110g of sliced ham and mix in the macaroni. This should give your dish an extra salty kick. Add to a baking dish, finish with the leftover cheese and bake in a 190C oven for around 20 minutes until golden brown and gooey. Leave to cool down so it doesn't burn your mouth and tuck in, although you should be warned it may leave you wanting a nap soon after.

Aussie influencer who threatened to 'go on strike' is brutally roasted online: 'Best news I've heard all day'
Aussie influencer who threatened to 'go on strike' is brutally roasted online: 'Best news I've heard all day'

Daily Mail​

time4 hours ago

  • Daily Mail​

Aussie influencer who threatened to 'go on strike' is brutally roasted online: 'Best news I've heard all day'

An influencer who threatened to 'go on strike' and stop posting content until she is respected as a TikTok star has been slammed online. Veronica B went viral this week after she shared a list of her demands while on stage at the AIIMS Creator Hub with 100 other influencers in Sydney on Wednesday night. She has since been roasted online by those who can't wait to see her go, with many celebrating the news on social media. 'That's the best news I've heard all day,' one person commented. 'My wife's farts are more interesting than influencers opinions lol,' said another. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. 'Don't threaten me with a good time,' a third joked. One user wrote, 'Oh no, I'm devastated… (sarcasm at its finest)…' while someone else added: 'It's not an airport. You don't have to announce your departure.' 'I'll bring the beer. Where's the party?' read another message. 'I'm more interested in the air speed velocity of an unladen swallow,' yet another commented, while one person wrote: 'You promise?' Veronica, known for her skits about Middle Eastern stereotypes, made headlines on Thursday for the stunt, which saw her attempt to rally a group of influencers. She said she 'doesn't know how the world would survive' without influencers, and moaned she was 'sick and tired' of being treated 'like a joke'. 'I'm sick and tired of us influencers being treated like we're a joke... We deserve more rights and we deserve to be taken seriously,' she said. Veronica, who has 578,500 followers on TikTok, was cheered on by 100 other influencers as she said it was 'hard work' being an influencer. She has since been roasted online by those who can't wait to see her go, with many celebrating the news on social media 'As content creators and influencers, I don't know how this world would survive. How would people know where to eat if we didn't do restaurant reviews?' she continued. 'How would people know how to do their makeup if we didn't do Get Ready With Me videos? How would people know what to wear if we didn't do outfit hauls? 'I've decided to start an Australian Influencer Union.' Veronica also came under fire in December 2024 when she said it was 'hard work' being an influencer during a viral interview at the Sydney TikTok Awards.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store