Latest news with #Tabasco
Reuters
a day ago
- Business
- Reuters
Mexican authorities seize more than 3 million liters of stolen fuel
MEXICO CITY, May 30 (Reuters) - Mexican authorities said they seized more than 3 million liters (792,516 gallons) of illegally stored fuel at a property in the country's southeast state of Tabasco, the latest in a string of major fuel-related seizures across the country. The seizure on Thursday is part of Mexico's ongoing battle against fuel smuggling, which includes both the theft of fuel from state-run oil firm Pemex's pipelines and imports under false classifications to evade taxes. "Eighteen vehicles, three pieces of machinery, and 3,904 metal-structured containers containing the hydrocarbon, identified as a petroleum derivative, were secured," Mexico's security cabinet said in a joint statement on Thursday. Mexican President Claudia Sheinbaum said on Friday the seizures have to do with a recent system of "traceability" of fuel imports from their origin until they reach the point of sale. State-owned Pemex has for years faced rampant theft of crude and refined products through illegal pipeline taps across Mexico, resulting in massive losses. Over the past weeks, authorities have discovered 1.5 million liters of fuels in two raids in the state of Tabasco and 10 million liters in the state of Tamaulipas from a ship from the United States that had arrived weeks before in Mexico.
RTÉ News
2 days ago
- General
- RTÉ News
Kevin Dundon's airfryer striploin steak sandwich: Today
Striploins are perfect for lunch, using the air fryer to make it even simpler. Ingredients Serves 4 4 Striploin beef 2 tbsp sunflower oil 2 baby cos lettuce, sliced 2 tbsp. extra virgin olive oil 2 handful salad leaves 100g Cherry tomatoes, 100g coleslaw Homemade burger sauce: 200ml mayonnaise 100ml tomato ketchup 1 tbsp dijon mustard 1 tbsp gherkin pickle juice ½ tsp smoked paprika 1 Dash of Tabasco sauce Salt and pepper 4 baguette bread Salt and pepper Method In a bowl, combine the burger sauce ingredients, check the seasoning and set aside. Preheat the air fryer grill. Drizzle the steaks with oil on both sides and rub to coat well. Season with salt and pepper to taste. Sear on each side for 2-3 minutes for rare, 4 minutes for medium or 5 minutes for well done. Add the cherry tomatoes to cook and warm up. Remove the steaks from the pan and loosely cover with foil to rest for 2 minutes. This will allow the cooking juices to settle. Spread some olive oil over the bread and toast on the grill. Remove from the air fryer and add a few leaves of salad, the coleslaw, AND the warmed cherry tomatoes. Carve the steak into thin slices and place in the baguette. Drizzle the sauce and enjoy immediately.
Tatler Asia
5 days ago
- Entertainment
- Tatler Asia
Stars with taste: 9 foodie celebrities who live to eat
2. Florence Pugh Above Florence Pugh always leads the pack of foodie celebrities. There are fan bases dedicated to Florence Pugh enjoying food, from her obsession with Krispy Kreme doughnuts to the staple Tabasco sauce in her Valentino bag. Yes, this ultra-talented actress has range—on screen and in the kitchen. Pugh doesn't just make Sunday roasts; she makes cinematic events out of them on Instagram. She's been known to deglaze with sass, slice with style and wax poetic about trifles. 'Cooking with Flo' is an experience, not just a story—and fans eat it up like comfort food with a designer twist. 3. Timothée Chalamet Yes, that slim, Oscar-nominated body is full of European viennoiseries. Between filming movies and being fashion's favourite elf prince, Timothée Chalamet is famously a fan of Parisian pastries and New York bagels. He was spotted munching croissants in Montmartre and name-dropped Ladurée in interviews. Rumour has it he can distinguish between laminated doughs by smell alone. We can neither confirm nor deny this, but if that skill were true, then he has an obvious place in lists of foodie celebrities. 4. Rosé BLACKPINK's Rosé isn't just the chicest member of BLACKPINK; she's also a devout foodie. Whether she's in Tokyo sampling omakase or Paris enjoying Michelin-starred bites, she chronicles her food adventures with the precision of a magazine editorial. Her followers know the drill: ambient lighting, close-up shots and the occasional truffle. See more: K-dramas to leave you hungry: 14 best food-centric Korean series 5. Henry Golding Henry Golding loves durian. That alone should tell you a lot about him. Those who are not familiar with his body of work probably won't include him in a roster of foodie celebrities. However, he knows his grub. Born in Malaysia, raised in Britain and fluent in food culture, Golding is the leading man who'll make you swoon and crave laksa. His travels often double as culinary pilgrimages to hawker stalls in Penang or fine dining restaurants in Tokyo. And yes, he can eat sambal without breaking a sweat. 6. Gigi Hadid Forget runway diets—Gigi Hadid's homemade vodka pasta once broke the internet (and possibly Postmates). She's also been known to bake, meal prep and cook for friends, all while looking like she's posing for the cover of a magazine. Equal parts domestic goddess and MasterChef Celebrity Showdown contestant, Hadid proves that carb love is fashion-forward. 7. Padma Lakshmi As the former host of Top Chef , Padma Lakshmi has been professionally involved in the culinary world. And the queen of all foodie celebrities takes it to another level. Her personal socials are a feast of global home cooking, spice exploration and fierce commentary about the cultural meaning of food. Bonus points: she eats with the kind of relish that would make Anthony Bourdain proud. 8. Jason Momoa Is it any wonder the man who plays Aquaman eats like a king? Jason Momoa's food diary includes Guinness pints, artisanal baguettes and entire plates of sashimi devoured in one go. His motto seems to be: if it's good, order two. Possibly three. Preferably with beer. 9. Selena Gomez Selena's HBO Max show Selena + Chef gave us pandemic-era joy—and a surprisingly impressive range of dishes. With pro chefs guiding her from afar, Gomez learned to flambé, sauté and perfectly plate. It's humble, hilarious and surprisingly informative. Plus, it proves that kitchen chaos can still be chic.
Scotsman
5 days ago
- Entertainment
- Scotsman
I've eaten at all St Andrews' top restaurants, but this new addition is easily the best
This place is incredible Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... If Roy Brett was a sea creature he'd be a barnacle. Contributed He had his restaurant on Edinburgh's George IV Bridge for nearly 16 years, and he clung on with total tenacity, even though there were problems with the building's cladding that meant that scaffolding had to be up for five years. I mean, it's still there and continues to look a mess. For most of that time, you'd hardly know that there was a restaurant (and a hotel, the Radisson) behind the hoarding. Advertisement Hide Ad Advertisement Hide Ad Any less hardy chef would've thrown in the tea towel ages ago. He didn't, until they recently told him that further problems with the building would mean it'd have to close for a spell. And, so, Brett, who also has The Fishmarket in Edinburgh's Newhaven, has shipped out and is on the lookout for another home in the capital. In the meantime, you can also find him at his new Ondine venue in St Andrews. It's inside the glorious new five-star hotel, Seaton House. And, my goodness, he has swapped a grim view for a captivating one out to West Sands beach and the Old Course, from the vantage point of this honey-coloured Victorian building. Advertisement Hide Ad Advertisement Hide Ad The dining room is such a beautiful space, in pristine cream, with a turquoise-tiled marble oyster bar that's topped with bottles of Tabasco. Those who were regulars to Edinburgh's Ondine, will recognise parts of the menu. The fish goujons, for example, which my other half ordered for this starter. Brett has taken a simple and kiddy-ish treat (£21), and gussied it up for adults, with four sea-salted and panko-crumbed russet boomerangs of haddock and a vinegary, hot and limey sour Vietnamese dip on the side. Advertisement Hide Ad Advertisement Hide Ad While my other half finished that, I had the Wye Valley asparagus (£23) - a dish that had been elevated to something sybaritic that should've been eaten, spear by decadent spear, in a bubble bath. Or better, someone feed it to me. The veg had been sloshed in warm butter, with a chiffonade of chives, and there was a large dollop of Hollandaise on the side. No ordinary stuff though. This was fluffed up, so it coated each green spear with luxury yolky-coloured suds. Gaby Soutar We had three mains next. It's been a while since I've visited Ondine, so why not go loco? Mine was the lemon sole menueire (£38), which can be served on or off the bone. I went for the lazy girl's option, and the two slabs of fish arrived on top of each other, like a double mattress. They were golden and caramelised along their edges, and the meat was doused in an ocean's worth of brown butter and a gazillion tiny non-pareil capers. Advertisement Hide Ad Advertisement Hide Ad While I nibbled at this, my other half focused on the burlier monkish au poivre (£36), which had been treated like a steak, with its accompanying and very punchy peppercorn sauce, some spinach, a lemon wedge and curls of zest on top. Gaby Soutar Main course number three was the hand-dived Orkney scallops (£36), which were the biggest I've ever had. Each pearlescent monster was about the size of a scone. They were utterly delightful, especially with a dab of the accompanying bacon jam, which was rich and oniony. We shared a couple of their sides - crispy and salty medium-girth fries (£7) and some more spinach (£7), except this batch had been topped with pale Parmesan gratings and nutmeg. And sloshed with yet more butter, naturally. Advertisement Hide Ad Advertisement Hide Ad After all that artery-coating indulgence, we opted to share the lightest-sounding pudding, from choices that included Basque cheesecake and strawberry compote (£14), or chocolate and hazelnut ganache with creme fraiche (£14). I think we did the right thing, as the strawberry and blueberry sorbet (£14) was just what you want after a fishy and buttery feast. As well as a handful of raspberries, there were two vibrantly coloured golf-ball-sized spheres - one pale pink, and the other a vampiric magenta - of intense palate-clearing and sugar-boosting fruity-ness. Perfect. I've eaten in a lot of great St Andrews restaurants, but this place is easily my favourite. It's not just the food, but also those views - I mean, this has got to be the top seat in town - as well as the service, plush interior, and general sense of occasion. I can't think of anywhere better to be. I almost wish I could cling on and never leave, like a Roy-Brett-style barnacle.
Boston Globe
24-05-2025
- Business
- Boston Globe
In the midst of war, an American hot dog icon has found a foothold
'Overall, it's delicious,' Pozniak said after his first bite of the so-called New York hot dog, with mustard, ketchup and sweet pickle relish. 'I usually prefer more classic sauces like Tabasco or the standard ketchup and mayonnaise — that's what I'm used to. This pickle relish surprised me, but in a good way.' Hot dogs are ubiquitous in Ukraine. But for a long time, the market has been dominated by a kind of hot dog encased in a tubular panini and described, for a reason no French person seems to know, as the 'French' dog. The story of how Nathan's dogs — settled in their open, messy buns — found a foothold in the country is in many ways a reflection of how much Ukraine has tilted toward the West in past decades. Advertisement There are now 27 Nathan's Famous outlets in Socar gas stations in Ukraine. Despite the war, as much as possible, the lights have stayed on. Business is not booming, but it is OK. Advertisement A Nathan's Famous hot dog status honoring its Ukrainian and American heritage, in Kyiv. BRENDAN HOFFMAN/NYT More than almost anyone, Oleksiy Dronov, 48, is responsible for bringing Nathan's to Ukraine. The owners of Socar wanted a special kind of hot dog in their stores, which are a far cry from the typical American gas station establishment. (The flagship Socar carries Veuve Clicquot Champagne, aged filet mignon and caviar-flavored potato chips.) Most important, the dog had to be all beef, to meet the Muslim dietary requirements of the corporate headquarters in Azerbaijan. Dronov, who worked on the project for Socar, looked at hot dog chains in Denmark and Germany. One of Dronov's bosses had been to New York and tasted Nathan's Famous, which was founded in 1916 by a Polish immigrant to New York and his wife. 'He was under the legend already,' Dronov explained. In 2019, Dronov sent three emails to a generic Nathan's address on the company website, but the company wasn't interested. Then, he sent another email with a picture of a new billboard near his house advertising hot dogs at KFC. He asked Nathan's: If KFC was entering the market, why aren't you? Eventually, Dronov made contact with Oliver Powers, the vice president of franchise operations at Nathan's, and Socar signed a deal. Nathan's also made big plans for Ukraine: franchises and eventually free-standing Nathan's restaurants. But the timing was not great. Socar opened its first Nathan's Famous outlet during the pandemic, a time of masks and hypersanitariness, things that are terrible for hot dog sales. Then, Russia launched its full-scale invasion of Ukraine on Feb. 24, 2022. Powers was in Florida. He sent a text to Dronov: 'I hope you are OK.' Advertisement Oleksiy Dronov, who helped bring the Nathan's Famous hot dog to Ukraine, pictured in Kyiv on May 9. BRENDAN HOFFMAN/NYT Dronov replied: 'I'm in Kyiv, they're shooting on the outskirts of the city, some small groups are invading and being stopped.' He added, 'I wish I had a gun,' and appended the Ukrainian version of a smiley-face emoji. Powers told him to stay safe. They continued to trade messages throughout the toughest part of the war in Kyiv. On Feb. 28, Powers wrote: 'Are you OK, are you hanging in?' 'Yep, boss,' Dronov said. 'But since today, we can't really sell Nathan's.' Related : Many Socar stations were closed, emptied of gas. Imported products such as hot dog buns were running low. In those early days of the war, Dronov started volunteering, delivering food to older people. On March 4, the same day that Russian forces took over Ukraine's largest nuclear power plant, Dronov messaged Powers. 'Hi, Boss. I have a question,' he wrote. 'Our importer can't make logistics. Can we put on some plastic covers on the Nathan's light boxes and temporary switch back to local sausages available? In order to feed the people?' Powers, normally more of a stickler for Nathan's Famous rules, replied: 'Sure. Glad to see you are OK.' Powers is still friends with Dronov and other Ukrainians who helped Nathan's come to Ukraine. In an interview, he reflected on his experience. 'Everybody says to me, how do you have these relationships internationally with all these people? And you just sell hot dogs?' he said. But he added: 'When you work together, the one thing I've learned, we all have the same problems. We deal with the same issues.' He paused for a second, musing on the war. 'I hope it ends soon,' he said. Advertisement Eventually, Nathan's resumed selling hot dogs, the war became a fact of life and Dronov become a volunteer for the war effort. From a visiting U.S. team, he learned how to perform tactical medicine on the battlefield, and then he learned to teach tactical medicine to Ukrainians. These days, he spends much of his time doing that. Ivan Pozniak, an airline pilot, tried his first Nathan's Famous hot dog alongside his wife Zana Kobelska, on April 23. BRENDAN HOFFMAN/NYT As for Nathan's in Ukraine, gone are the dreams of holding a hot dog eating contest at the flagship store every Fourth of July like the one in Coney Island, which in 2021 featured a man who ate 76 Nathan's Famous hot dogs in 10 minutes. In Ukraine, the government has discouraged big gatherings like that. In 2023, Nathan's in Ukraine tried to celebrate the Fourth of July with an online hot dog eating contest. Only about 30 people entered, though, and the winner ate just five hot dogs in three minutes. For that celebration, the store ordered the hot dog statue, along with a large American flag. Someone put the small Ukrainian and American flags in the hot dog's hands. The statue and the flags have endured, unlike the online hot dog eating contest. At the flagship, most of the workers are women, as the men are away at the front. Ukrainian soldiers sometimes sit at the tables, eating Nathan's hot dogs while in uniform. Pozniak's wife, Zana Kobelska, 37, stops at the flagship whenever she can find an excuse. Before the war, working as a flight attendant, Kobelska said, she had visited the United States maybe 50 times. She said she had liked America all her life. 'But right now, because of the politics of Trump, it's not good, as it's not a democratic way,' she said. Advertisement Kobelska burst into tears and apologized. 'I still think that America is the best partner for Ukraine,' she said. But she said she felt a twinge when she walked past the Nathan's hot dog statue. She wanted to remove the American flag the statue was holding — not to throw it away or do anything bad with it, but just to put it somewhere else. She worried that maybe it did not belong alongside the Ukrainian flag anymore. This article originally appeared in .
