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SAN DIEGO--(BUSINESS WIRE)--Aug 29, 2023--

Max Verstappen said he was fortunate to avoid a high-speed shunt with Sergio Perez after accusing his Red Bull team-mate of forcing him off the road in Saturday’s sprint race at the Austrian Grand Prix. Verstappen survived the early drama to win a chaotic 24-lap dash in damp conditions at Red Bull’s home race in Spielberg and extend his championship lead from 69 points to 70. But despite racking up yet another victory on his probable gallop to a hat-trick of world championships, Verstappen expressed his disappointment with the conduct of Perez in the other Red Bull. “The exit of Turn 1 was not really nice,” said Verstappen on his way back to the pits after he crossed the finish line 21 seconds clear of the Mexican. “That could have been a big shunt so we need to have a chat about that because it was not OK.” Verstappen was referencing the flashpoint between the Red Bull drivers which arrived after only a few hundred metres. The Dutchman started from pole position, but he was unable to prevent a fast-starting Perez from muscling his way past on the run to the opening right hander. That could have been a big shunt so we need to have a chat about that because it was not OK. Max Verstappen Perez took the lead, but the Mexican then ran wide on the exit of the first bend allowing Verstappen the opportunity of a slingshot back past. Verstappen drew alongside his team-mate, but he ran out of room, briefly dropping two wheels on the grass. “He pushed me off, man,” yelled Verstappen over the radio. “What the f***.” However, on the long drag to the third bend, Verstappen managed to maintain enough momentum to launch an aggressive move down the inside of Perez. Verstappen, late on the brakes, ran deep into the right-hander, but he managed to make the move stick. And this time, it was Perez who felt aggrieved. “What is wrong with Max, man?” he said. As Verstappen raced off into the distance, Perez then lost out to Nico Hulkenberg before eventually finding a way past the Haas driver. The inquest started immediately after the flag dropped with Perez going over to Verstappen, while the world champion still had his crash helmet on. The debrief continued into the weighing room as the team-mates spoke for a couple of minutes before revealing their verdicts. “Max was angry that I went into Turn 2 but I did not see him,” said Perez. “I had a very bad Turn 1 so I tried to protect [the lead] and once I realised he was there, I opened up the door and gave him the place back. It is all fine. We just spoke about it. The visibility was very bad out there.” Verstappen was up next. “It was a hairy moment out of Turn 1,” he said. “When you get forced on to the grass it is very slippery but I managed to keep my car under control.” Moments later, Verstappen headed to the official press conference for the top three finishers. Sitting alongside Perez, he moved to downplay the row. “It might have compromised the result but it didn’t,” said Verstappen. “We don’t need to make this a big story. “This is what happens sometimes. We talk about it. We clear it. And it is fine. That is how human beings work. Question, answer, solve it, done. You don’t need to write a whole article about it, I hope.” Behind Verstappen and Perez, Carlos Sainz took third for Ferrari, while George Russell and Lewis Hamilton finished eighth and 10th for Mercedes. Lando Norris started third and ended a disappointing ninth. Hamilton fought back from 18th on the grid after he had three qualifying laps deleted for exceeding track limits. Russell started 15th but managed to make up seven places and take the final point after his roll of the dice to move to slick tyres – the first driver to do so – with nine laps to run paid off. Saturday’s result has no bearing on Sunday’s 71-lap Grand Prix, with Verstappen on pole as he bids to land his seventh victory from the nine rounds so far. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lewis Hamilton to start sprint race from 18th at Austrian Grand Prix Made us look like amateurs – Max Verstappen hits out over raft of deleted laps Lewis Hamilton calls for change, claiming new rule would ensure a ‘real race’

Elon Musk is once again making a useless change, and Twitter will no longer be

Western styles are becoming the protagonists of 2023 fashion. From the emergence of the “Coastal Cowgirl” trend on TikTok to the many cowboy references found in the spring and fall 2023 runway collections, it’s clear that fashion is ready to giddy up. But, while it may seem like it’s suddenly everywhere, it’s never really gone out of style.

European Union regulators have hit Google with fresh antitrust charges, saying the only way to satisfy competition concerns about its lucrative digital ad business is by selling off parts of the tech giant’s main moneymaker

This week’s new entertainment releases include an album from country pop duo Dan & Shay, the return of Jennifer Aniston and Reese Witherspoon for season three of “The Morning Show” and you can own “Barbie” — for a price

We asked Myron Mixon—a.k.a. the winningest man in barbeque—for some tips to help you nail it this barbecue season.

By Jorge Garcia LOS ANGELES A Los Angeles food bank created to support low-income families is now coming

Food delivery platforms DoorDash, Grubhub and Uber Eats are challenging in court New York City's new minimum wage law for app food delivery workers.

Angelina Jolie and Brad Pitt's son was captured on camera exiting a vehicle accompanied by their adorable canine companion

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’