Latest news with #Duke's
Hindustan Times
3 days ago
- Sport
- Hindustan Times
Australia end silence on shock Nathan Lyon axe for 3rd West Indies Test as historic milestone put on hold
In a shocking move, Australia dropped veteran spinner Nathan Lyon, who stood on the brink of history, from the playing XI for the third Test match against the West Indies in Kingston, as the tourists opted for a rare all-pace attack. Breaking the silence on the selection call that raised many eyebrows, national selector Tony Dodemaide explained that it was merely a data-driven decision. Nathan Lyon (R) of Australia walks off the field during the 2nd day of the 2nd Test between West Indies and Australia(AFP) On Friday, captain Pat Cummins hinted that Australia had yet to narrow in on their playing XI, which strongly suggested that team management was contemplating dropping Lyon for the Pink Ball Test. The speculations turned true on Saturday, when Cummins confirmed the line-up at the toss, with Scott Boland replacing Lyon. "Pink ball, so it's a little bit different to a normal Test," Cummins explained at the toss. This was Boland's first appearance in the format since the New Year's Test this year against India in Sydney. And for Lyon, this was the first time he was dropped from the playing XI since the 2023 Ashes for a reason other than injury. Nathan Lyon was 'disappointed' Speaking to the reporters in Kingston, Dodemaide explained that the stat-based call was a 'one-off', before confessing that Lyon, who stands just two wickets away from surpassing Glenn McGrath's career tally of 563 scalps and becoming the highest Test wicket-taker in Australian history, was "disappointed" by the decision. "He wants to play every game," Dodemaide said. "He's a great competitor, and he believes he can be effective in any conditions, but he's a team man as well. Understands the right thing for the team, and he'll do his best to support the guys. But I said it's a one-off. It's no reflection on performance for Nathan, it's simply the best way we think we can win this game. It's not something we generally want to do, and, fair to say, certainly wasn't front of mind when we first got here." Lyon boasts of an incredible record in Pink Ball Tests, taking 43 wickets at 25.62, with only teammate Mitchell Starc having more wickets than him in this variety of the format. But all those matches came at home, in Australia, with the Kookaburra pink. In the West Indies, it is the pink Duke's ball that is used. And the country hosted just one Day/Night Test match before, back in 2018, against Sri Lanka, where 32 of 34 wickets were picked up by the fast bowlers. "(The) limited data that we have on particularly the pink Duke's ball, we know that from the data that it actually behaves a little differently to the Kookaburra one, it doesn't go as soft," Dodemaide continued. "The history tells us that, and that's been our lived experience when we've been here for the past couple of days in terms of the practice sessions that we've had. "Based on all of that, we thought that spin would not really have a significant part in the game." Talking about the match, opting to bat first, Australia lost seven wickets for 68 runs in a dramatic collapse on Day 1 of the match as they got bundled for 225 runs at Sabina Park. West Indies finished the day on 16 for one — 209 runs behind — after Australia's Mitchell Starc bowled Kevlon Anderson off the inside edge in the pacer's 100th test.
Hindustan Times
6 days ago
- Sport
- Hindustan Times
Dukes no longer the lord it used to be; balls in ongoing Test series a disappointment: How is it different to Kookaburra
There was a time when Virat Kohli and Umesh Yadav, among others, advocated the use of Duke's balls for Test cricket in India. When Jasprit Bumrah insisted that he enjoyed bowling the most with the ball of the same make, compared to the Kookaburra used in most parts of the world or the SG Test, which is the preferred choice in India. London: India's Arshdeep Singh during a training session ahead of the third Test cricket match against England, at Lord's (PTI) Not anymore. The Duke's has been the object of much scrutiny and condemnation over the last three weeks. It has facilitated massive scores in both County and international cricket – at the start of the season, England discard Dom Sibley scored a triple-hundred for Surrey, who amassed more than 800 runs against Durham, while the runs have flowed in the ongoing Test series between England and India. The bowlers' woes have been heightened by the ball going out of shape very early and often, or becoming impossible to use as an attacking choice after 30 overs once it gets softer and does nothing off the seam. THE CONTROVERSY There have been numerous complaints from both India and England about the quality of the balls being used in this series. Players have constantly tried to engage the umpires in a bid to change the ball, which quickly and visibly goes out of shape but still passes the 'hoop test'. The umpires have rings through which they try to slide the ball to see if it has retained its shape. If the ball passes through the rings, they are deemed fit to be continued to be used. Ben Stokes, the England captain, called for Duke's rings to be used to test the shape of the Duke's balls while Rishabh Pant, the Indian vice-captain, said he was happy with any make so long as the rings were smaller! It's got to a point where players saying 'It is what it is' and getting on with the job, realising that their cries for a more responsive ball are falling on deaf ears. Not too long back, the Duke's used to be a handful even past the 60-over mark. It's hand-stitched and prominent seam assisted movement in the air and off the surface, and it was impossible for batters to feel set even if they were in their 70s or 80s. Now, batting has become fairly simple – if that is possible – after 30 overs. A similar trend was witnessed in Australia over the winter with the Kookaburra, but the pitches Down Under had a lot more for the bowlers, which made for a more even contest between bat and ball. Here in England, with a definitive slant towards Bazball and the need for flat tracks to facilitate that brand, surfaces have been dull and lifeless. Consequently, while the batting average in the first 30 overs of an innings throughout the series is in the mid-40s, which isn't inconsiderable, they climb to 100 between overs 31 and 80, when the second new ball is available. Because there isn't much by way of movement, batters have been more in control in the first eight innings if this series than ever before, translating to mor than 80%. All of this combines to serve a grim picture of the efficacy of the Duke's ball in its current avatar. Fall from grace? For sure. Here, meanwhile, is a look at some of the differences between the Duke's and the Kookaburra and what unique characteristic each of the cherries boasts: THE STITCHING The Kookaburra is largely a machine-stitched balls on the two outer rows even though the two inside halves are hand-stitched together. Its seam is embedded on the surface and therefore flattens out much more rapidly, which means it doesn't swing as much or for as long. The Duke's is a hand-stitched ball in its entirety. Consequently, the thread is more pronounced and lasts longer, which translates to the ball swinging more than its Australian counterpart (or, at least, it used to). THE SEAM The two halves of the Kookaburra are bound together by the hand-stitched middle rows, which therefore precludes holding the ball together firmly and prevents it from retaining its shape and hardness longer. The Duke's has six rows of stitching to hold the two cups which form the ball together, which makes it stronger and helps it stay harder and rounder for long periods. THE PITCH AND THE WEATHER Clearly, these variables have a big say in how the ball behaves. The Kookaburra doesn't reverse a great deal if the pitches aren't abrasive enough and there are no practice pitches on the playing arena. The Duke's, which retains its shine for extended periods owing to the lacquer, used to be a bowler's ally until recently, when its burgundy was visible even when the ball was 50 or 60 overs old. It tended to also move laterally when there was even a fair sprinkling of grass on the surface.
News18
08-06-2025
- Sport
- News18
Watch: Team India Hit The Field At Lord's To Begin Practice For 5-Test series
Last Updated: Head coach Gautam Gambhir and some players were seen assessing the Dukes ball as India stepped onto the field of Lord's to begin practice for the five-Test series against England. The Indian cricket team has begun its practice for the five-Test series against England, stepping onto the fields at the iconic Lord's on Saturday (June 7). The Board of Control for Cricket in India (BCCI) shared snippets from their sessions on Sunday morning, sharing what they called the 'first sight' of the side getting into the groove. The clip included shots from London and Lord's, before taking us to the indoor facilities of the stadium, where the team engaged in some stretching and warm-up football. Soon, the players stepped outdoors and were seen engaging in running and fielding practice. The most interesting thing in the clip was how head coach Gautam Gambhir, all-rounder Ravindra Jadeja, and others were deeply assessing the Duke's ball. The Duke's is used for Tests in England and behaves quite differently from the SG ball used in India and the Kookabura cherry deployed in Australia. The English ball has a more pronounced seam and a thick coating of laquer, which promotes swing for longer than usual — sometimes till the 30th over. I am always under pressure: Gambhir This series will be a big test of Gambhir's tactical acumen in Tests, having overseen big losses against New Zealand at home and Australia away. In the pre-tour press conference, he accepted that he has always been under pressure but denied feeling any extra for this tour. 'I am always under pressure," he said. 'Regardless of whether I would've won the Champions Trophy or not. Because being the coach, you want the results. It does not change with winning or losing,' Gambhir said. 'I am always under pressure irrespective of whether we got the results or not. If you had asked me this question after New Zealand, I would have said 'yes, I am under pressure'. After Australia, I would have said 'yes, I am under pressure',' he explained. 'After winning the Champions Trophy, I am still under pressure because me being the coach, you always want the results. Every game you are part of this team, you want to get the results for the country as simple as it can get,' he said. India's Test squad for England series: Shubman Gill (C), Rishabh Pant (VC, WK), Yashasvi Jaiswal, KL Rahul, Sai Sudharsan, Abhimanyu Easwaran, Karun Nair, Nitish Reddy, Ravindra Jadeja, Dhruv Jurel, Washington Sundar, Shardul Thakur, Jasprit Bumrah, Mohammed Siraj, Prasidh Krishna, Akash Deep, Arshdeep Singh, Kuldeep Yadav.
Epoch Times
20-05-2025
- General
- Epoch Times
French Onion Dip
View the Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that What You'll Need To Make French Onion Dip Jennifer Segal Butter: Adds richness and helps caramelize the onions for a deep, sweet flavor. Sweet Onions: Lend a mellow, caramelized sweetness that defines the dip. Look for varieties like Vidalia, Walla Walla, or Maui Dried Thyme: Brings an earthy, aromatic note to complement the sweetness of the onions. Cream Cheese: Provides a smooth, creamy texture, helps thicken the dip, and adds a subtle tanginess. Be sure it is softened before using (you can give it a quick blast in the microwave at 50 percent power). Sour Cream: Adds a tangy flavor and creamy consistency, balancing the richness of the onions and the mayo. Mayonnaise: Contributes to the creaminess of the dip. Always use a good-quality brand like Hellmann's or Duke's—it makes a big difference. Worcestershire Sauce: Adds a wonderful umami flavor, giving the dip a rich depth. Garlic Powder: Provides a subtle garlic flavor that complements the caramelized onions. Sugar: Helps intensify the natural sweetness of the onions. Fresh Chopped Chives: An optional ingredient that adds a fresh, mild onion flavor, and color as a garnish. Potato Chips And/Or Crudités: Perfect crunchy accompaniments for dipping. Step-By-Step Instructions Over medium heat, melt the butter in a large skillet and add the onions, salt, pepper, and thyme. Jennifer Segal Cook the onions, stirring often, until they are soft and caramelized, about 20 minutes. If they begin to burn, lower the heat. Towards the end, deglaze the pan by adding one tablespoon of water at a time, using just a few tablespoons in total, to scrape up any browned bits. Transfer the onions to a plate and let them cool. Jennifer Segal In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Jennifer Segal Mix until creamy and smooth. Related Stories 2/24/2025 2/3/2022 Jennifer Segal Add the cooled onions to the bowl. Jennifer Segal Mix until the onions are evenly incorporated. Jennifer Segal Serve the dip at room temperature, topped with chives, and pair it with potato chips and/or crudités. The dip can be made up to 3 days in advance and stored in a covered container in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes. Stir well and adjust the seasoning if needed. Jennifer Segal French Onion Dip Serves 8 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 3 tablespoons unsalted butter 2 large sweet onions, chopped (about 3 cups) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon dried thyme 4 ounce cream cheese, softened (see note) 1/2 cup sour cream 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/8 teaspoon sugar 2 tablespoons fresh chopped chives, for serving (optional) Melt the butter in a large skillet over medium heat. Add the onions, salt, pepper, and thyme, and cook, stirring often, until the onions are soft and caramelized, about 20 minutes. If the onions start to burn, lower the heat. Towards the end of cooking, deglaze the pan by adding one tablespoon of water at a time, using only a few tablespoons in total, to scrape up any browned bits from the bottom of the skillet. Transfer the onions to a plate to cool. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, and sugar. Mix at medium speed until smooth and evenly combined. Stir in the cooled onions until they are thoroughly incorporated. Taste and adjust the seasoning, if necessary. Serve the dip at room temperature, sprinkled with chives (if using), alongside potato chips and/or crudités. Jennifer Segal Notes Note: To quickly soften cream cheese in the microwave, remove the wrapper and place it on a microwave-safe plate. Microwave on 50 percent power in 5 to 10-second intervals until soft but not melted. This method ensures it softens evenly without turning runny. Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Remove the dip from the refrigerator about 30 minutes before serving to let it come to room temperature. Give the dip a good stir and adjust seasoning, if necessary. Nutrition Information Serving: 3.5 tablespoons, Calories: 287kcal, Carbohydrates: 11g, Protein: 2g, Fat: 27g, Saturated Fat: 10g, Cholesterol: 46mg, Sodium: 405mg, Fiber: 1g, Sugar: 7g This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Buzz Feed
13-05-2025
- Entertainment
- Buzz Feed
What's The Best Mayo? A Taste Test Of 8 Brands
Breaking mayo news from BuzzFeed Tasty office in New York City!!! After a multi-pronged evaluation and spirited debate that left several employees with mild stomach distress, we've officially crowned the MOST GOOD MAYO of them all. It's big. It's creamy. It's. So. Real. We know that all condiments are not created equal, so we set out to rank eight popular mayos from worst to best. Mayonnaise typically only needs three ingredients: oil, eggs, and an acid like vinegar or lemon juice. Seems simple — how much variation could there be?! We are about to find out... Before we dig in, let's define the gold standard: The ideal mayo is silky, creamy (not greasy), thick enough for dipping, and smooth enough to spread. Flavor-wise, it's all about balance — rich and eggy with a bright, tangy lift. Clean, craveable, and just indulgent enough. Now it's time to meet the contestants: We rounded up a mix of the iconic and the intriguing for our mayo taste test. First, the classics: Hellmann's (the undisputed staple), Duke's (a Southern favorite), Kewpie (the umami-packed Japanese import that's taken the world's pantry by storm), and Miracle Whip (the depression-era imitation mayo that is too iconic and chaotic to leave out). Then came the new wave of creamy contenders: Sir Kensington's (the artisanal disruptor), Molly Baz's Ayoh! (the it-girl, aesthetic newcomer), Generic (the no-frills wildcard), and Glen Powell's Smash Kitchen (the buzzy new celebrity entry we couldn't ignore). When stars start slinging mayo, you know Tasty has to taste test. Mayo, the ever-divisive condiment, is critical for three things: sandwiches, creamy salad dressings, and as a sauce for dipping! So it was vital we tried each mayonnaise in these three culinary situations: First, in a classic potato salad... Second, slathered on a simple tomato and white bread sandwich... And finally — because we are brave and this is for science — we tasted each mayonnaise on its own... To keep things as fair as possible, we did a blind taste test. To keep each brand a secret that only I would know, I gave them alphabetical aliases. I had probably too much fun naming each of them and got emotionally attached, only to devour them Yellowjackets style. Yikes. After turning our office kitchen into a potluck that was almost as pale as I am, it was time to taste. We rated each mayo for taste and texture, and gave our very honest opinions for each one. Turns out Google Forms are good for more than just HR surveys and event sign-ins; they're perfect for an in-depth condiment taste test, too! Another key factor in our ranking was cost. While price didn't influence the taste test, it absolutely matters when deciding which mayo to actually buy. I calculated the cost per ounce for each brand and included it in the rankings — and some of the results might surprise you. Quick note on pricing: These costs are based on what I paid here in NYC. For example, Molly Baz's mayo was only available at a specialty health store, so there was a slight markup. Prices may vary depending on your location and where you shop, but this breakdown should give a solid sense of overall affordability. And with that, here were the top four BEST mayos, ranked from "good" to "exceptional": 4. MIRACLE WHIP — You either love this nostalgic depression-era dupe for the actual condiment or you're deeply confused by it. In our tasting, most of us landed somewhere in between. Texture-wise, it fared surprisingly well: 'Very good texture! Rich and creamy without being gloopy,' said Ross. Raven praised its smooth spreadability, saying it 'mixes well with the flavors of the sandwiches and the potato salads.' One thing I will say is that this sauce is so gray compared to the others. The color reeeaally threw us off, TBH. Also, the sweetness. Nearly every taster commented on how sugary this stuff is, Sarah comparing it to 'a gummy candy but… mayo.' Ross put it bluntly: 'It's not gross, but this isn't mayo?? It's sugar sauce.' Megan said it reminded her of 'bread and butter pickles — and [she hates] bread and butter pickles,' while Sarah was ruthless, dubbing it 'sweet, but in a bland way. Like Tate McRae.' There were hints of vinegar, maybe mustard, maybe… who knows? It's definitely unique, and has its place, but mostly that place is in '50s-style ambrosia salad or in a very specific kind of chicken salad (i.e., Nicholas Sparks' Splenda one). OVERALL SCORE: 2.9/5 3. DUKE'S — Duke's is like the Dolly Parton of condiments — Southern, blonde, has a little bite, and a LOT of devoted fans. Even tasting it blind, Megan picked up on the "nostalgic" quality of it — it's a true classic mayo. When I tasted it blind, I called it "a good blank canvas for sauces or salads" and Claudia was into its signature punch: 'I actually love the saltiness of this one… it definitely has a STRONG vinegar taste. She gave it a 4/5 and admitted, 'this one lingers for sure.' One thing to note is that this was the most affordable mayo of the bunch, and even cheaper than the generic brand. We liked the tang, but when it came to texture, Duke's fell short. Sarah said it was 'thick, but not creamy. Very... goopy,' and Raven doubled down: 'It's really thick and not creamy in a good way. When you lick it on its own, it covers the whole tongue.' Ross described it as having a 'tannic quality that sticks on your tongue,' and Claudia just summed it up with: 'I can't get over the goopiness of this one.' OVERALL: 3/5 2. HELLMAN'S — If mayonnaise had a starter pack, Hellmann's would be in it — and in our taste test, this classic came very close to the top. It's got a creamy, familiar vibe that just feels right. Megan only had two words for the texture of this one, and she summed it up perfectly: 'So creamy!' Ross added, 'Very tasty! Perfect amount of salt and a little hit of acid without feeling overly rich or creamy. I liked this one a lot!' Some of us thought it was a bit underseasoned. Raven noted it was "not salty at all," and Sarah called it "bland." Still, the mild flavor profile worked in its favor — Megan 'didn't notice the flavor in the sandwich or the potato salad," but she conceded: "I feel like for mayo, that's the point.' Claudia liked the level of acidity in this sauce, saying: "I weirdly like the taste of this one better on the tomato sandwich than on the potato salad, maybe because it's a little more vinegary and acidic than some of the others we tasted. Overall, pretty average mayo! If I had to guess, I'd say this is the generic one."A few tasters did wish for a bit more oomph, though. I thought it was 'a little too fatty," arguing it 'needs more vinegar or something.' So, while it didn't wow across the board, it also didn't offend, which is kind of Hellmann's whole thing. Dependable, versatile, and hard to hate. If mayo were a boyfriend, this would be the nice guy your parents love. OVERALL SCORE: 3.8/5 Now it's time for the moment of truth... I only have one mayo in my (metaphorical) hands, and this condiment is the winner of America's Next Top Mayo... 1. KEWPIE — This Japanese import slayed the competition, with multiple testers giving it perfect 5's across the board. Megan didn't hold back: 'This is everything a mayo should be, IMO… I would serve this mayo to the queen.' Sarah went even further saying, 'I would die for this mayo in battle.' Texture-wise, Kewpie nailed that creamy-meets-luxurious sweet spot. 'The perfect texture — thick, but not TOO thick,' said Sarah. Ross agreed: 'SO THICK! So rich!' but added it wasn't gloopy, which is key. Claudia was also on board: 'Creamy and thick without being GOOPY. I hate goop!!' (Relatable. Sorry, Gwenyth.) Taste-wise, Kewpie delivered a complex flavor profile that stood out in every dish. 'Perfect level of acidity and umami,' I wrote, giving it a 5/5 for taste, concluding: 'Honestly, no notes.' Sarah praised the sweetness, while Claudia noted it was 'well-balanced,' even if she 'could use more salt (but [she's] a salty gal).' Ross thought the oil was sliiiightly stale, but still gave it a perfect score thanks to its 'eggy (not in a bad way!) and luxurious' flavor. OVERALL SCORE: 4.6/5 If you want a mayo that goes beyond background noise and brings star power to your sandwiches, salads, and even spoon-licking moments, this is the one. And even though it is slightly more expensive than Duke's or Hellman's, our score cards might convince you it's worth the extra cents. Long live KEWPIE. Kewpie stands out by using only egg yolks, which gives it a rich, custardy taste and silky texture — and clearly, we're obsessed. FINAL THOUGHTS: I asked my tasters which condiment worked best on a sandwich, in a salad, and as a sauce for dipping on its own. Most of us chose Kewpie mayo for all three, but a few chose Hellman's as their favorite dipping sauce and salad dressing. Claudia caused a small upset when she chose generic (*gasp*) as her preferred sandwich condiment! When I asked: "If you were being sent to a deserted island and could only take one stable emulsified sauce with you, which would you choose? What's your ultimate mayo?" the choice was almost unanimous: KEWPIE! So there you have it, folks. your favorite mayos, and our unfiltered thoughts. Eight sandwiches, four pounds of potato salad, and one too many spoonfuls of straight mayo later, we can say with confidence: Kewpie is the definition of elite. As for me, I'm officially on a creamy condiment cleanse starting… right now. Seriously, after this tasting, we were stuffed — and struggling to waddle back to our desks. And if you're suddenly craving a dish with that creamy goodness only mayo can supply, download the free Tasty app and search "mayonnaise" for hundreds of mayo-y recipes.
