Latest news with #HotCrossBuns
Yahoo
28-05-2025
- Business
- Yahoo
Dave Attell Brings Unfiltered Comedy to Rivers Casino Philadelphia
Tickets for the June 28 performance are on sale now PHILADELPHIA, May 28, 2025--(BUSINESS WIRE)--Acclaimed comedian Dave Attell, known for his dark humor, quick wit and unique observational style, is bringing his unfiltered comedy to Fishtown. Tickets for the performance on Saturday, June 28, in The Event Center at Rivers Casino Philadelphia are on sale now, starting at $59. Showtime is 8 p.m. Attell is best known as the host of Comedy Central's "Insomniac with Dave Attell," which earned him a cult following. More recently, his Netflix comedy special "Hot Cross Buns" premiered last year to huge numbers and rave reviews. "We're thrilled to welcome comedy legend Dave Attell to Rivers Casino for a night of nonstop laughs," said Shannon Redmond, vice president of marketing for Rivers Casino Philadelphia. "His bold humor has earned him widespread respect as a top comedian in the industry, and his show is a must-see event for comedy fans." Attell's film credits include Chris Rock's cult film "Pootie Tang," "Funny People," "Scary Movie 4" and "Los Enchiladas" as well as the Amy Schumer films "Trainwreck" and "I Feel Pretty." He's appeared on numerous late-night talk shows and released several stand-up specials, including "Dave Attell: Road Work" and "Bumping Mics with Jeff Ross & Dave Attell." Entertainment Weekly named Attell one of the 25 Funniest People in America. Tickets to see Attell in The Event Center at Rivers Casino Philadelphia can be purchased at ABOUT RIVERS PHILADELPHIA Located along the Delaware River waterfront in Fishtown, Rivers Casino Philadelphia features more than 1,500 slots, 75 table games, 36 hybrid and automated gaming seats combined, a 28-table poker room and a designated sportsbook area for live sports betting. Rita's Italian Ice and Dunkin' are among the popular grab-and-go locations in the casino's Marketplace. The casino also offers an array of distinctive restaurants and bars — among them are Sapore, a welcoming Italian kitchen; Mian, featuring authentic Asian cuisine; Jack's Bar + Grill; and FLIPT, which serves classic burgers and shakes. Guests will also enjoy riverfront views, live performances in The Event Center, free parking and daily promotions and giveaways. Riversuites at The Battery is the casino's luxury boutique hotel. For additional information and current offers, please visit View source version on Contacts Jeff ShurillaFor Rivers Philadelphia215-764-2376 (cell)jeff@ Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
18-04-2025
- Health
- Yahoo
Pet owners, beware: Easter dangers to your furry friends
CHICOPEE, Mass. (WWLP) – Easter is right around the corner, which means it's time for festivities, fun, Easter egg hunts, and brunches, however, it can take a turn for the worse for your pets. Where are the Easter egg hunts in Massachusetts this weekend? The Westbrook Veterinary Hospital states that Easter can pose a high risk to our pets due to the candy, flowers, and meals associated with the holiday. Here is a list of a few safety tips that you can follow to keep your pet safe on Easter. All types of chocolate are potentially life-threatening if pets eat some. Chocolate contains methylxanthines, which are caffeine-like stimulants that affect gastrointestinal, neurologic, and cardiac function, and can cause vomiting, diarrhea, hyperactivity, seizures, and an abnormally elevated heart rate. The high-fat content that is in lighter chocolates can potentially lead to inflammation of the pancreas. Chocolate bunnies are a staple when it comes to Easter, so if you received chocolate this Easter, make sure you keep it out of your pet's reach. It's tempting to share your Easter brunch or dinner with your pet, but high-fat foods like ham can cause severe GI distress. Eating turkey or turkey skin can cause a life-threatening condition in pets known as pancreatitis, so it is important to keep your feast on the table. Xylitol is a sweetener that is found in gum, candy, and peanut butter and is highly toxic to our pets. If this sweetener is eaten, it can cause hypoglycemia, which is a sudden drop in blood sugar. This can cause your pet to suffer depression, loss of coordination, and seizures. Raw, uncooked yeast ferments the carbohydrates in the dough, which produces ethanol and carbon dioxide. This process can continue in the stomach if eaten, which leads your pet to become disoriented, bloated, and ataxic. Alcohol poisoning can be as deadly for pets as it is for humans. Hot Cross Buns is also another food that is associated with Easter and contains raisins or currants, which are both toxic to pets. If ingested, it can cause vomiting, diarrhea, and in some cases, kidney failure. Typically in Easter baskets, filler is placed inside to help support the items in the basket and to make it more festive, but if your pet ingests some, it can cause choking hazards and even intestinal blockage. If you are sending a floral arrangement for someone with a cat, specify that it contains no lilies, and if you are receiving an arrangement, sift through and remove all dangerous ones. If your pet has lethargy, vomiting, or diarrhea, they might have ingested a flower or plant that is not good for them. Lilies also harbor a fungus that makes dogs extremely sick. WWLP-22News, an NBC affiliate, began broadcasting in March 1953 to provide local news, network, syndicated, and local programming to western Massachusetts. Watch the 22News Digital Edition weekdays at 4 p.m. on Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Independent
14-04-2025
- General
- The Independent
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter
Hot cross buns are an Easter specialty with a light, enriched crumb that's studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, we prefer a traditional semi-sweet, flour-based 'cross' etched across the top. This recipe from our book ' Milk Street Bakes ' mostly sticks to tradition but amps up the flavor. We enrich the dough with tangy buttermilk instead of regular milk, along with orange zest and a little Lyle's Golden Syrup for its bittersweet caramel notes. Lyle's Golden Syrup is an amber-hued sweetener common to the U.K.; mild clover honey works equally well if you can't find the iconic green can of syrup. We plump the currants in bourbon, which enhances the flavors in the spice mix, then use the currant-flavored bourbon to make a shiny glaze. The work is spread over a couple days so the buns can be baked and served for breakfast or brunch. If you wish to bake the buns the same day, after shaping them, let them rise at room temperature until just shy of doubled, about an hour. Halfway into rising, heat the oven and prepare the egg wash and piping mixture. Once doubled, brush the buns with egg wash and pipe on the crosses, then bake and glaze as directed. Store extra buns in an airtight container up to three days; rewarm wrapped in foil in a 300°F oven for 10 to 15 minutes. Don't heat the buttermilk to bring it to room temperature. Buttermilk curdles easily; it's best to let it stand at room temperature. And don't forget to pat the currants dry after draining their soaking liquid. Additional moisture can make the rather sticky dough difficult to handle when shaping. Hot Cross Buns Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room temperature 1 large egg, plus 1 large egg yolk 3 tablespoons Lyle's Golden Syrup (see headnote) or honey 1 tablespoon grated orange zest 411 grams (3 cups) bread flour, plus more for dusting 2¼ teaspoons instant yeast ¾ teaspoon table salt ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 57 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperature __ For the egg wash and piping mixture: 1 large egg 34 grams (¼ cup) bread flour __ For the glaze: Bourbon, as needed 2 tablespoons Lyle's Golden Syrup or honey Instructions: To make the dough, in a small microwave-safe bowl, stir the currants and bourbon. Microwave, uncovered, on high until warm, about 30 seconds, stirring once. Stir again, then set aside until plump, about 15 minutes. Drain in a fine-mesh strainer set over a small bowl; reserve the liquid. Turn the currants onto a paper towel-lined plate and pat dry; set aside. In a 2-cup liquid measuring cup or small bowl, whisk the buttermilk, whole egg, egg yolk, golden syrup and orange zest. In a stand mixer with the dough hook, mix the flour, yeast, salt, cinnamon, allspice and nutmeg on low until combined, about 20 seconds. With the mixer running, add the buttermilk mixture; mix until a shaggy dough forms, about 45 seconds. Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; if the dough climbs up the hook, occasionally push it off. With the mixer running on medium-low, add the butter 1 piece at a time, mixing until almost fully incorporated, about 30 seconds; scrape the bowl as needed. Knead on medium-low until shiny and once again elastic, 3 to 5 minutes. Scrape the dough off the hook. With the mixer running on medium-low, add the currants in 2 batches. Knead until distributed throughout the dough, 1 to 2 minutes. Detach the bowl from the mixer and use a silicone spatula to scrape the bowl and gather the dough at the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, mist a 9-by-13-inch baking pan or baking dish with cooking spray. Line the pan with a 12-by-16-inch piece of parchment positioned so the excess overhangs the pan's long sides. Mist the parchment with cooking spray; set aside. When the dough has doubled, lightly flour the counter and turn the dough out onto it. Divide into 12 portions, each about 77 grams (2½ ounces). Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Place seam-side down in the prepared pan, arranging them in 3 rows of 4. Mist a sheet of plastic wrap with cooking spray and drape over the pan, then cover loosely with a kitchen towel. Refrigerate for at least 8 hours or up to 24 hours. About 2 hours before you are ready to bake, remove the buns from the refrigerator. Let stand at room temperature, covered, until almost doubled, 1½ to 2 hours. About 1 hour into rising, in a small bowl, beat the egg for the wash until well combined; set aside. In another small bowl, combine the flour and 2½ tablespoons water; whisk until smooth. The mixture should form a thick paste that falls slowly from the whisk and mounds on itself in the bowl; if too thick, whisk in more water a few drops at a time. Transfer to a quart-size, zip-close bag. Press out the air and push the mixture to one corner; twist the bag to keep the batter contained in the corner; set aside. Heat the oven to 350°F with a rack in the middle position. When the buns have doubled, brush them with egg wash (you will not need to use all of the egg). With the piping mixture still pushed to the corner of the bag, use scissors to snip off ⅛ to ¼ inch from the tip of the bag. Pipe a continuous line across the center of each row of buns, then pipe a continuous line down the center of each column of buns, creating a cross on the center of each bun. Bake until the buns are deep golden brown, 30 to 35 minutes. Meanwhile, make the glaze. Measure the bourbon reserved from soaking the currants, then supplement with additional bourbon to total 3 tablespoons. In a small saucepan, combine the bourbon and syrup. Simmer over medium, stirring, until lightly syrupy and reduced to about 3 tablespoons, about 2 minutes; set aside off heat. When the buns are done, set the pan on a wire rack and immediately brush with the glaze. Cool for 10 minutes. Using the parchment sling, lift the buns from the pan and set directly on the rack. Serve warm or at room temperature.
Associated Press
14-04-2025
- General
- Associated Press
Bourbon-plumped currants enhance the flavor of hot cross buns for Easter
Hot cross buns are an Easter specialty with a light, enriched crumb that's studded with currants and flavored with a gentle mix of warm spices and a hint of citrus. While some versions are drizzled with icing, we prefer a traditional semi-sweet, flour-based 'cross' etched across the top. This recipe from our book ' Milk Street Bakes ' mostly sticks to tradition but amps up the flavor. We enrich the dough with tangy buttermilk instead of regular milk, along with orange zest and a little Lyle's Golden Syrup for its bittersweet caramel notes. Lyle's Golden Syrup is an amber-hued sweetener common to the U.K.; mild clover honey works equally well if you can't find the iconic green can of syrup. We plump the currants in bourbon, which enhances the flavors in the spice mix, then use the currant-flavored bourbon to make a shiny glaze. The work is spread over a couple days so the buns can be baked and served for breakfast or brunch. If you wish to bake the buns the same day, after shaping them, let them rise at room temperature until just shy of doubled, about an hour. Halfway into rising, heat the oven and prepare the egg wash and piping mixture. Once doubled, brush the buns with egg wash and pipe on the crosses, then bake and glaze as directed. Store extra buns in an airtight container up to three days; rewarm wrapped in foil in a 300°F oven for 10 to 15 minutes. Don't heat the buttermilk to bring it to room temperature. Buttermilk curdles easily; it's best to let it stand at room temperature. And don't forget to pat the currants dry after draining their soaking liquid. Additional moisture can make the rather sticky dough difficult to handle when shaping. Hot Cross Buns Start to finish: 13 hours (1¼ hours active), plus cooling Makes 12 buns Ingredients: For the dough: 93 grams (⅔ cup) dried currants ⅓ cup bourbon 1 cup buttermilk, room temperature 1 large egg, plus 1 large egg yolk 3 tablespoons Lyle's Golden Syrup (see headnote) or honey 1 tablespoon grated orange zest 411 grams (3 cups) bread flour, plus more for dusting 2¼ teaspoons instant yeast ¾ teaspoon table salt ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon freshly grated nutmeg 57 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperature __ For the egg wash and piping mixture: 1 large egg 34 grams (¼ cup) bread flour __ For the glaze: Bourbon, as needed 2 tablespoons Lyle's Golden Syrup or honey Instructions: To make the dough, in a small microwave-safe bowl, stir the currants and bourbon. Microwave, uncovered, on high until warm, about 30 seconds, stirring once. Stir again, then set aside until plump, about 15 minutes. Drain in a fine-mesh strainer set over a small bowl; reserve the liquid. Turn the currants onto a paper towel-lined plate and pat dry; set aside. In a 2-cup liquid measuring cup or small bowl, whisk the buttermilk, whole egg, egg yolk, golden syrup and orange zest. In a stand mixer with the dough hook, mix the flour, yeast, salt, cinnamon, allspice and nutmeg on low until combined, about 20 seconds. With the mixer running, add the buttermilk mixture; mix until a shaggy dough forms, about 45 seconds. Increase to medium-low and knead until sticky and elastic, 8 to 10 minutes; if the dough climbs up the hook, occasionally push it off. With the mixer running on medium-low, add the butter 1 piece at a time, mixing until almost fully incorporated, about 30 seconds; scrape the bowl as needed. Knead on medium-low until shiny and once again elastic, 3 to 5 minutes. Scrape the dough off the hook. With the mixer running on medium-low, add the currants in 2 batches. Knead until distributed throughout the dough, 1 to 2 minutes. Detach the bowl from the mixer and use a silicone spatula to scrape the bowl and gather the dough at the center. Cover with plastic wrap and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, mist a 9-by-13-inch baking pan or baking dish with cooking spray. Line the pan with a 12-by-16-inch piece of parchment positioned so the excess overhangs the pan's long sides. Mist the parchment with cooking spray; set aside. When the dough has doubled, lightly flour the counter and turn the dough out onto it. Divide into 12 portions, each about 77 grams (2½ ounces). Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Place seam-side down in the prepared pan, arranging them in 3 rows of 4. Mist a sheet of plastic wrap with cooking spray and drape over the pan, then cover loosely with a kitchen towel. Refrigerate for at least 8 hours or up to 24 hours. About 2 hours before you are ready to bake, remove the buns from the refrigerator. Let stand at room temperature, covered, until almost doubled, 1½ to 2 hours. About 1 hour into rising, in a small bowl, beat the egg for the wash until well combined; set aside. In another small bowl, combine the flour and 2½ tablespoons water; whisk until smooth. The mixture should form a thick paste that falls slowly from the whisk and mounds on itself in the bowl; if too thick, whisk in more water a few drops at a time. Transfer to a quart-size, zip-close bag. Press out the air and push the mixture to one corner; twist the bag to keep the batter contained in the corner; set aside. Heat the oven to 350°F with a rack in the middle position. When the buns have doubled, brush them with egg wash (you will not need to use all of the egg). With the piping mixture still pushed to the corner of the bag, use scissors to snip off ⅛ to ¼ inch from the tip of the bag. Pipe a continuous line across the center of each row of buns, then pipe a continuous line down the center of each column of buns, creating a cross on the center of each bun. Bake until the buns are deep golden brown, 30 to 35 minutes. Meanwhile, make the glaze. Measure the bourbon reserved from soaking the currants, then supplement with additional bourbon to total 3 tablespoons. In a small saucepan, combine the bourbon and syrup. Simmer over medium, stirring, until lightly syrupy and reduced to about 3 tablespoons, about 2 minutes; set aside off heat. When the buns are done, set the pan on a wire rack and immediately brush with the glaze. Cool for 10 minutes. Using the parchment sling, lift the buns from the pan and set directly on the rack. Serve warm or at room temperature.
Yahoo
23-02-2025
- Yahoo
Woolworths teams up with iconic US brand, crash shuts down major Aussie road, China takes aim at Albanese government
Hello and welcome to Yahoo's live news blog this Monday. Woolworths is set to release its highly-anticipated collab with Cinnabon, bringing limited-edition hot cross buns to shoppers in the lead up to Easter. There is major traffic chaos in Sydney this morning after a crash shut off CBD-bound traffic on one of the city's busiest roads. Southbound traffic was halted after a car was crushed when colliding with a truck during peak hour traffic. Follow along as we bring you regular updates throughout the day. The young hiker who was lost in the Kosciuszko National Park for nearly two weeks has shared new details about his ordeal, saying a group of hikers ahead of him inadvertently saved his life. Hadi Nazari, 23, feared he was going to die when he ended up alone in dense bush in late December. He had no food and was surviving on the land's fresh water and a few berries. But after stumbling across a hiker's hut, he was handed what he believes was a life-saving boost. "I found a visitors book [in the hut], started reading through people's journals and their journeys, and got up to the last entry on the 27th of December. It said, 'We've left two muesli bars, so enjoy," he told the ABC's 7.30. "They were the most tasty muesli bars ever, they were Uncle Toby's, maybe caramel," Hadi recalled with a smile. "I want to say a big thanks to the group of hikers who left those bars, and a big, big thanks to those people who are part of the hut building association. It just saved somebody's life." After 13 days, a group of hikers found Nazari who was then airlifted to safety. There's been plenty of fanfare after the collaboration was shared weeks ago, and we're just days out from Woolworths' hot cross bun collab with US icon Cinnabon. Fans shared their delight at the news earlier in the year, with the limited-edition release coming this Friday. Bakery merchandise manager Donald Keith said while Woolies has explored many 'trending' flavours over the years, the new buns are 'pretty unique'. 'We've partnered with the Cinnabon team to use their bespoke 'Cinnabon cinnamon' flavour and combined this with an indulgent cream cheese-style filling to bring something completely new to our range,' he said. 'We've seen a lot of hype from customers about our collaboration with Cinnabon and wanted to serve up a surprise by bringing these Hot Cross Buns to shelves early. View this post on Instagram A post shared by Nectorious Papi (@nectoriouspapi) There is major traffic chaos in Sydney's north this morning after a car was crushed on one of the city's busiest roads. A collision with a truck and car occurred during peak hour traffic on the Spit Bridge, closing southbound lanes towards the CBD. There is a huge build up of traffic along what is a notoriously busy route taken by Northern Beaches commuters. Images show commuters exiting buses stuck in the traffic several kilometres away, before appearing to walk back in the direction they came. Photos shared online show the car in a badly-crumpled state, however NSW Fire and Rescue have told local outlet the Manly Observer the male driver appears to only have sustained minor injuries. 🚗 MOSMAN: Heavy traffic is causing delays in both directions on Spit Rd due to a car crash on The Spit Bridge.❌ 2 of 3 southbound lanes of the road are closed.🕙 Allow plenty of extra travel time.📱 You can find out more about this incident here 👉 — Live Traffic Sydney (@LiveTrafficSyd) February 23, 2025 China has accused Australia of making 'hyped' claims and 'unreasonable accusations' over its live fire naval drills in international waters between Australia and New Zealand. Australian Defence Force officials says they are monitoring two People's Liberation Army Navy (PLA-N) frigates and a replenishment vessel in the Coral Sea. The flotilla has since navigated down the east coast, passing within 270km of Sydney, and conducted two live fire drills in the Tasman Sea on Friday and Saturday. Australia has formally protested the live fire exercises, the first of which forced at least two commercial flights to alter their courses at short notice. Deputy Prime Minister Richard Marles said on Saturday that Chinese authorities had not given a 'satisfactory' explanation. In a statement, Chinese defence ministry spokesman Wu Qian disputed the Australian government's version of events, saying it had issued repeated safety notices. 'China's actions are in full compliance with international law and international practices and will not affect aviation flight safety,' Mr Wu said. 'Australia, knowing this well, made unreasonable accusations against China and deliberately hyped it up. We are deeply surprised and strongly dissatisfied with this.' Read more from NCA NewsWire here. Do you have a story tip? Email: newsroomau@ You can also follow us on Facebook, Instagram, TikTok, Twitter and YouTube. The young hiker who was lost in the Kosciuszko National Park for nearly two weeks has shared new details about his ordeal, saying a group of hikers ahead of him inadvertently saved his life. Hadi Nazari, 23, feared he was going to die when he ended up alone in dense bush in late December. He had no food and was surviving on the land's fresh water and a few berries. But after stumbling across a hiker's hut, he was handed what he believes was a life-saving boost. "I found a visitors book [in the hut], started reading through people's journals and their journeys, and got up to the last entry on the 27th of December. It said, 'We've left two muesli bars, so enjoy," he told the ABC's 7.30. "They were the most tasty muesli bars ever, they were Uncle Toby's, maybe caramel," Hadi recalled with a smile. "I want to say a big thanks to the group of hikers who left those bars, and a big, big thanks to those people who are part of the hut building association. It just saved somebody's life." After 13 days, a group of hikers found Nazari who was then airlifted to safety. There's been plenty of fanfare after the collaboration was shared weeks ago, and we're just days out from Woolworths' hot cross bun collab with US icon Cinnabon. Fans shared their delight at the news earlier in the year, with the limited-edition release coming this Friday. Bakery merchandise manager Donald Keith said while Woolies has explored many 'trending' flavours over the years, the new buns are 'pretty unique'. 'We've partnered with the Cinnabon team to use their bespoke 'Cinnabon cinnamon' flavour and combined this with an indulgent cream cheese-style filling to bring something completely new to our range,' he said. 'We've seen a lot of hype from customers about our collaboration with Cinnabon and wanted to serve up a surprise by bringing these Hot Cross Buns to shelves early. View this post on Instagram A post shared by Nectorious Papi (@nectoriouspapi) There is major traffic chaos in Sydney's north this morning after a car was crushed on one of the city's busiest roads. A collision with a truck and car occurred during peak hour traffic on the Spit Bridge, closing southbound lanes towards the CBD. There is a huge build up of traffic along what is a notoriously busy route taken by Northern Beaches commuters. Images show commuters exiting buses stuck in the traffic several kilometres away, before appearing to walk back in the direction they came. Photos shared online show the car in a badly-crumpled state, however NSW Fire and Rescue have told local outlet the Manly Observer the male driver appears to only have sustained minor injuries. 🚗 MOSMAN: Heavy traffic is causing delays in both directions on Spit Rd due to a car crash on The Spit Bridge.❌ 2 of 3 southbound lanes of the road are closed.🕙 Allow plenty of extra travel time.📱 You can find out more about this incident here 👉 — Live Traffic Sydney (@LiveTrafficSyd) February 23, 2025 China has accused Australia of making 'hyped' claims and 'unreasonable accusations' over its live fire naval drills in international waters between Australia and New Zealand. Australian Defence Force officials says they are monitoring two People's Liberation Army Navy (PLA-N) frigates and a replenishment vessel in the Coral Sea. The flotilla has since navigated down the east coast, passing within 270km of Sydney, and conducted two live fire drills in the Tasman Sea on Friday and Saturday. Australia has formally protested the live fire exercises, the first of which forced at least two commercial flights to alter their courses at short notice. Deputy Prime Minister Richard Marles said on Saturday that Chinese authorities had not given a 'satisfactory' explanation. In a statement, Chinese defence ministry spokesman Wu Qian disputed the Australian government's version of events, saying it had issued repeated safety notices. 'China's actions are in full compliance with international law and international practices and will not affect aviation flight safety,' Mr Wu said. 'Australia, knowing this well, made unreasonable accusations against China and deliberately hyped it up. We are deeply surprised and strongly dissatisfied with this.' Read more from NCA NewsWire here.
