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Marissa DuBois is also a successful content creator with a large following on TikTok, Instagram, and YouTube

Everyone enjoys a Meal Deal from time to time – everyone except Spanish police, it seems, who took aim at Tesco to remind people to not eat the paella sandwich. In a viral post to X/Twitter, the Guardia civil force encouraged people to celebrate World Paella Day with the nation's favourite dish – and "not those things they sell out there". The tweet included a photo of the limited-edition sandwich with "prawn, chicken and chorizo on sun-dried tomato bread". It didn't take long for fellow X users to chime in with their takes, with one writing: "As an Englishman, I apologise for any offence caused by my country." Another said: "A paella…sandwich? The Spanish police are correct. The end times are upon us. I’m American and even I understand how wrong this is." Meanwhile, a third person wrote: "I’m not of any Spanish or Latin descent, but I have to agree that a paella sandwich is unequivocally the Devil’s work." It comes after the popular pizza joint Domino's created pizzas based on national dishes earlier this year using AI. Spain's dish featured paella with clams and prawns – finished with a sprinkle of spring onions, while France had Coq au Vin braised chicken, with diced potatoes and rosemary garnish. The UK was given a Beef roast dinner speciality pizza, including potatoes on a bed of gravy, covered in horseradish sauce. A Domino’s spokesperson previously said: “Passing the reins to AI, pizzas generated varied from a somewhat delicious looking Roast Dinner to Carbonara and a clam and prawn loaded Paella pizza. “Signature dishes were also generated for host nation Ukraine in the form of Chicken Kyiv pizza. “And Australia, to see what the country that has competed in the competition since 2015 – to everyone’s bewilderment – would serve up. “And it’s Fairy Bread pizza. “A country and party staple of bread spread with margarine and covered in hundreds and thousands.” Sam Wilson, AI mastermind at Domino’s said: “Pizza brings everyone together, just like Eurovision. “So we challenged AI to generate the perfect pizza for each nation. It’s no surprise the classic Sunday Roast was Britain’s pizza of choice, but we didn’t expect Fairy Bread for Australia. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

MINNEAPOLIS--(BUSINESS WIRE)--Sep 11, 2023--

Pamela Anderson has revealed how her makeup free style is "all about self-acceptance".

Ex-Navy SEAL Robert J O'Neill who 'killed Osama Bin Laden' allegedly assaulted a guard with racial slurs after a drunken night at a bar on August 23

NEW YORK--(BUSINESS WIRE)--Jul 24, 2023--

If Quordle is a little too challenging today, you've come to the right place for

Pretzels, or brezel or brezen in German, are the most iconic German food. Ornaments of pretzels adorn every bakery, and images of them can be found on medieval church windows in Freiburg, where I come from,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Often, a pretzel works better as a soother for an upset baby than a dummy. They are a part of my upbringing and heritage. And still, there is no better snack after a long shopping spree through my hometown of Freiburg than a brezel from the bakery at the tram stop. “Disclaimer about lye: I am giving two options for the finish. One is using lye, which involves a very dangerous chemical, solid sodium hydroxide. The other option uses baking soda, which is bicarbonate of soda, and is not dangerous at all. The results are different in colour and taste, but without a direct comparison, the bicarbonate of soda pretzel can stand its ground. If you intend to use lye, I’d recommend baking a few batches of pretzels with bicarbonate of soda, but treat it as if it was lye, to practise the handling and have everything in the right place before starting.” Soft pretzel Makes: 8-10 Ingredients: For the starter: 100g bread flour 2g salt 1⁄8 tsp instant yeast 65ml water For the dough: 400g bread flour 9g salt 20g honey 5g instant yeast 25g unsalted butter, room temperature 180ml water Coarse salt crystals, for sprinkling For the lye or bicarb dipping solution: 2L water 8g salt 80g bicarbonate of soda or 80g sodium hydroxide pellets Method: 1. Prepare the starter the day before baking. Combine all the ingredients in a bowl and mix with your hand or a spatula until all the flour is incorporated. Cover with clingfilm and leave to stand at room temperature for about two hours. Then put the starter in the fridge overnight until you need it – it will be good to use for up to three days. 2. About one hour before making the main dough, take the starter out of the fridge. 3. To make the main dough, combine all the ingredients except the salt crystals and the starter in a bowl and mix with your hand or a spatula. The resulting dough will be very stiff. Knead the dough on a work surface for about 10 minutes. Don’t use any additional flour, you won’t need it anyway. The resulting dough should be smooth and a bit elastic. Put the dough into a bowl, cover and prove at room temperature for about two hours. Fold the dough once after one hour. 4. Meanwhile, prepare the dipping solution. Use a big stainless-steel pan and stainless-steel spoons for dipping. Cover your normal work surfaces in case the lye spills. When dipping, keep the baking sheets very close to the lye pan and the oven. Always wear protective gloves and goggles when working with sodium hydroxide and lye. Never ever touch sodium hydroxide pellets with your skin. 5. If using bicarbonate of soda, bring the water to boil. Switch off the heat, add the salt and stir. Then add the bicarbonate of soda – there will be a bit of frothing and splashing, so be careful. Leave to cool. 6. If using sodium hydroxide, put the water in the pan and then add the sodium hydroxide pellets. Sodium hydroxide creates a lot of heat when it dissolves. 7. Once the dough has proved, divide it into pieces weighing 85 grams each. Roll each piece of dough into a cylinder. Once all the pieces have been rolled, start again with the first piece, to roll it into a long strand with thin ends and a belly in the middle. Aim for a length of 60 centimetres. Make sure you don’t tear your strands – if there is too much resistance in the dough, move on to the next strand. You will need several cycles to reach the length required. 8. Now shape the pretzels – the bakers use a slinging method, but there is a simpler, slower way to do this. Make sure the ends of the little arms are well attached to the middle bit. 9. Place the pretzels onto lined baking trays, cover and leave to prove at room temperature for about 45 minutes. Uncover the pretzels and put them in the fridge for 30 minutes, so that a skin can form. Preheat the oven to 230C fan/gas mark 9. 10. Take the pretzels out of the fridge. Dip each pretzel in lye or sodium carbonate solution for about five seconds. Transfer the pretzel back onto the lined baking sheet. One sheet will hold four to five pretzels. Once the sheet is full, slash the thickest part of the pretzels with a sharp serrated knife and sprinkle with salt crystals. Transfer to the oven immediately and bake for 12–15 minutes. Leave to cool on a wire rack. Repeat with the remaining pretzels. 11. Because of the salt, these pretzels are best eaten fresh. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘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’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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