Tears and hugs as urban singer Arturo Suarez returns home after El Salvador jail
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Hamilton Spectator
an hour ago
- Hamilton Spectator
Texas A&M's collie mascot Reveille X has eye removed after glaucoma diagnosis
COLLEGE STATION, Texas (AP) — Reveille X, Texas A&M's border collie mascot, had her right eye surgically removed after veterinarians diagnosed her with glaucoma, the university's president said Wednesday. The collie — also known as the 'First Lady of Aggieland' — was diagnosed with glaucoma after experiencing discomfort and cloudiness in her right eye, President Mark A Welsh III said in a message on the school's website . The veterinary team removed the eye out of an abundance of caution after discovering signs of abnormal tissue, he said. 'I'm grateful to report that Miss Rev has come through the surgery successfully, has been discharged and is resting comfortably,' Welsh said. Texas A&M's Reveille mascot dates back to 1931, when a group of cadets found an injured dog and sneaked her on to campus. The dog barked when buglers played morning reveille, earning her the Reveille name. Reveille X took over as the latest iteration of the mascot in 2021. A souped-up golf cart known as 'Rev Force One' helps transport the collie across campus. Welsh said Reveille will take a brief hiatus from engagements as she recovers. 'According to her veterinary team, we can expect Miss Rev to be back to enjoying all her favorite activities — cruising on Rev Force One, attending classes, cheering on the Aggies and keeping our campus squirrels in line — this fall,' he said.
New York Times
an hour ago
- New York Times
4 Rules for Better Burgers
The cookbook author Kenji López-Alt knows burgers inside and out. Here are his nonnegotiable rules for success. One tip: Cooking thinner burgers largely on one side helps with their browning and flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Published July 23, 2025 Updated July 23, 2025 As a professional chef, food writer and cookbook author, I've spent the last two decades of my career rigorously researching and testing recipes, techniques and widely accepted kitchen wisdom to fire out the whys of cooking. Over this time, I've operated multiple burger joints and even wrote a monthly column for Serious Eats called the Burger Lab, in which I isolated and tested every possible variable that can affect the flavor and texture of a burger. You know what I found? With good seasoning, a nice hot fire and a well-dressed bun, even a frozen precooked burger patty can end up tasting decent. But that doesn't mean you can't aim for something better. By The New York Times Cooking Here are the most important tips I've found for optimizing your burger experience, whether in the backyard or the kitchen. Working ground beef too much can cause it to become dense. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Ground beef is an amalgamation of proteins, fat and water: The more you work or knead it, the more those proteins tend to bond, forming a protein matrix that adds chewiness and structure. In bread, this can be a good thing, but with burgers, overhandling can create an unwanted dense texture. (Incorporating extenders, like eggs or breadcrumbs, or extra seasoning, like onions and herbs, also forces you to overwork the meat and distract from the beef flavor, so skip it.) Salting the outside of your patties keeps their texture lose and tender. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Salt breaks down muscle proteins and helps them to link up more easily. This is a good thing in sausages, which should have a firm texture, but with burgers, you want looseness. A burger should be tender, with plenty of pockets for juices and rendered fat to collect. Seasoning only their exteriors ensures optimal texture and gives your burgers a nice salty crust to bite into. Browning your patties deeply maximizes flavor. Ryan Liebe for The New York Times. Food Stylist: Simon Andrews. Whether you're making a big burger on the grill or a crisp-edged smash burger on a griddle, browning is flavor, and high heat is key. For thicker grilled or griddled burgers, wait until your pan or grill is hot before adding the patties, and cook them until they're well browned on both sides. For thinner patties or smash burgers, I let them spend most of their time on their first side, so they cook almost all the way through and develop a deep brown crust, before flipping and cooking the second side for just a moment. This maximizes flavor while maintaining juiciness. Preparing your buns ahead of time lets you get to eating so much faster. Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Don't let your patties sit around on the cutting board (or worse, a steam table). Burgers are at their best fresh from the fire, before any juices have had a chance to drip out. Instead, make sure your buns are toasted to minimize time between cooking and scarfing. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
CBS News
an hour ago
- CBS News
House fire in San Jose spreads to second home
San Jose Fire crews responded to a three-alarm fire that spread to a second home on Wednesday afternoon. The fire started at a single-story, single-family home on the 3300 block of Gavota Avenue around 2:30 p.m.. It then spread to a second house, the Fire Department said. San Jose Fire said all occupants were out of the first home.
