McDonald’s lovers had their minds blown after seemingly learning the purpose behind the buttons on the top of drink lids. This week, a video posted on the popular Twitter account Today Years Old went viral after it showed the reason for those fun-to-pop buttons on every McDonald’s soda. The plastic buttons – sometimes labelled “Diet”, “Cola”, “Tea”, and “Other” – allow workers to indicate what the customer ordered so that they’re given the correct drink. For example, if someone ordered a Diet Coke at a McDonald’s drive-thru, they’d be handed a drink with the “Diet” button pushed down on the lid, while the other buttons remained unpopped. However, true fast food fans will also notice the rectangular buttons on the plastic lid. In the viral video, which has more than two million views, a person shocked McDonald’s fans when they pushed down on the wrong circular button and used the rectangular one to correct their mistake. “I was today years old when…” they captioned the clip, which showed that if the rectangular button was pressed, the circle next to it immediately popped up. In the comments, many users concluded that the plastic lid is used like a “reset” button – if an employee accidentally indicates the wrong drink preference, they can use the rectangular button to make sure the customer is given the right drink. “What kind of sorcery is this?” tweeted one mind-blown person after discovering the purpose behind the plastic button. “This is a lie! This can not be true!?!?! Can it???” another user jokingly asked. “At this point I don’t even think I’m breathing correctly,” said someone else. Others took the opportunity to seemingly confirm the purpose of the button, with one person writing: “The cap is to mark what the drink is (let’s say the diff between Diet Coke and Coke) this allows you to redo if you pressed the wrong one.” “There is an undo function,” one person replied, while another said: “Whaaatt? Those were reset buttons?” Most recently, fans of the American fast food chain expressed their disappointment after learning “why McDonald’s fries taste different than everybody else’s fries”. TikTok user Jordan, who goes by @jordan_the_stallion8 on the app, revealed that McDonald’s beloved fries are cooked with “natural beef flavour”, making them not suitable for vegans. “It’s because McDonald’s cooks [its] fries with beef flavouring mixed within their vegetable oil,” Jordan said. “So that’s why the fries taste so good, but also so different from everybody else’s.” @jordan_the_stallion8 #stitch with @youraveragetechbro #fypシ ♬ original sound - Jordan_The_Stallion8 The TikToker then noted that the revelation was probably “bad news for vegetarians”. The realisation upset many vegan and vegetarian customers, with one person commenting: “Wait.. whaaaat!? I’m vegan and all I can eat from McDonald’s are fries.” “WTF. Never again,” another said. Others revealed that it is a well-known fact that McDonald’s fries are not vegan in the US. “I thought everyone knew this,” said one person, while someone else wrote: “This has been known for at least a decade.” The Independent has contacted McDonald’s for comment. Read More McDonald's found liable for hot Chicken McNugget that fell from Happy Meal and burned girl Woman shares dismay over ‘mouse-sized’ panini she purchased for $8 on vacation in Italy McDonald’s fans upset after ‘expert’ claims he knows why fries taste different What is coronation chicken? The story of the royal recipe and how to make it Woman shares dismay over ‘mouse-sized’ panini she purchased for $8 on Italy vacation Gordon Ramsay puts his spin on a traditional Maori dessert

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Ferrari’s Carlos Sainz beat Lando Norris and Mercedes’ tactical gamble in a frenetic finale to win the Singapore Grand Prix and end Red Bull’s bid to become Formula One’s ‘Invincibles’. Red Bull arrived at the Marina Bay Circuit with 14 victories from 14 rounds, but Sainz finally ended their crushing dominance with an impressive victory. Norris took second after holding off George Russell and Lewis Hamilton, who both stopped for tyres with 17 laps remaining in a gung-ho bid to take the win. But Russell and Hamilton were unable to find a way past a resilient Norris in a dramatic conclusion with the former crashing out on the final lap. Russell’s crash allowed Hamilton to complete the podium, with Charles Leclerc fourth. Max Verstappen’s record winning streak is also over after the Dutchman – who became the first driver in the sport’s history to rack up 10 straight victories at the Italian Grand Prix a fortnight ago – finished fifth. Verstappen’s lead over Sergio Perez, who finished eighth, stands at 151 points, meaning the former cannot secure his third world title at next weekend’s round in Japan. Red Bull have ruled the F1 roost all year but the world champions have been desperately off-colour at this unique 3.07-mile high-downforce circuit in the city-state. Red Bull’s sudden malaise allowed for a shoot-out between Ferrari and Mercedes and McLaren’s Norris become the first non-Red Bull winner of 2023. After capturing his second pole in as many races, Sainz led from the start with team-mate Leclerc leapfrogging Russell off the line. Hamilton suddenly found himself up two spots from fifth after he cut the chicane at the opening corner but the seven-time world champion was forced to give the places back to Russell in the other Mercedes and Norris. With overtaking virtually impossible in Singapore, Sainz was able to control the pace by backing up the pack. On lap 20, Logan Sargeant crashed into the wall, dislodging his front wing underneath his Williams. The American rookie limped back to the pits, but with pieces of debris littering the circuit, the safety car was deployed. In came the leaders for fresh tyres, with Russell and Norris able to get the jump on Leclerc. Verstappen, having started 11th, was suddenly up to second, by virtue of staying out on old rubber. Perez, who also remained out, was fourth. But when the race restarted on lap 23, both Verstappen and Perez were vulnerable with Russell wasting no time in passing Verstappen for second. Norris and Hamilton gazumped Perez and then Verstappen with the Red Bulls falling down the order. Russell was then on Sainz’s gearbox but unable to make an impression. “I want to go for this win,” Russell said. “We’re on the same page,” came the reply from the Mercedes pit wall. And on lap 45, Mercedes rolled the strategical dice by pitting both Russell and Hamilton for fresh rubber when Esteban Ocon broke down in his Alpine and a Virtual Safety Car was deployed. Russell, who dropped from second to fifth, left the pits 17.5 seconds behind Sainz, but on lap 53, he fought his way ahead of Leclerc – with Sainz eight seconds up the road. Hamilton followed his team-mate through with the black-liveried Mercedes taking chunks of time out of Sainz and Norris. With five laps remaining, Russell was crawling all over the back of Norris’ McLaren, but he could not dislodge his countryman and then on lap 62 of 62 he dramatically put his Mercedes in the wall after clipping the barrier. Sainz took the flag eight tenths clear of Norris, with Hamilton four tenths behind the McLaren driver. Norris said: “We knew it would be tough after Mercedes stopped for tyres but we held them off. I hit the same wall as George, but he copied me and did it even worse. But I feel for him – he was the fastest driver today.” After taking his 196th podium, Hamilton said: “We rolled the dice this weekend. I felt like it was a two-stop strategy and the team did an amazing job to get us up there. “It was unfortunate for George but we were pushing so hard to catch these guys.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lance Stroll to sit out Singapore Grand Prix after huge crash in qualifying ‘You can forget about that’ – Max Verstappen rules out another win in Singapore Lance Stroll crashes into barrier at 110mph in Singapore Grand Prix qualifying

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So much of what we understand about relationships and love comes not only from the people we know, but the TV shows, movies, and books we consume. The problem is, pop culture doesn’t always get everything right, and examples of polyamory and open relationships, in particular, aren’t always accurate. Now that ethical non-monogamy (ENM) has become a more common term and practice in modern relationships, it’s time we have a conversation about the differences between polyamory and open relationships — because it can get confusing.

July has been the hottest month on record. Ever. If you've survived without central AC

“The more ramen I eat, the more I’m drawn to miso ramen,” says chef Tim Anderson. “Thanks to its complex tare and the many textures found in its stir-fried veg topping, it’s just so damn interesting. Cooking and plating are a little different for this one, so make sure you read the method below.” Miso ramen Ingredients: For the broth (makes around 2.4L)): 2 tbsp vegetable oil or animal fat 50g fresh ginger root, thinly sliced 1 onion, quartered 1 garlic bulb, halved 250g chicken skin 250g chicken feet 800g chicken wings 1.5kg chicken frames, roughly chopped ≈3.5L water 4 bay leaves (optional) ½ tsp white pepper For the miso tar (makes 400g): 150g red miso 100g white miso 50g brown rice miso 2 tbsp vegetable oil or animal fat 1 onion, finely chopped 4 garlic cloves, finely chopped 20g fresh ginger root, peeled and finely chopped 6 tbsp sake 1 tbsp sesame oil 1 tbsp sesame seeds, crushed 4 tbsp single cream 4 tbsp Ovaltine or malt powder 30g parmesan or mature cheddar, finely grated 1 tbsp shoyu For the garlic sesame oil (makes 80ml): 45ml vegetable oil or lard 60ml sesame oil 30g garlic (about 8 cloves), very thinly sliced For the toppings (makes enough for 4 bowls): 1 tbsp lard or vegetable oil ½ an onion, thinly sliced 100g minced meat (pork is typical but chicken, turkey or vegan mince work, too) ¼ of an hispi or flat cabbage, cored and coarsely chopped ½ a small carrot, cut into planks about 3mm thick A big handful of bean sprouts A few mangetout ¼ of a red pepper, thinly sliced A small pinch of salt and/or MSG (optional) 1 tsp sesame oil, or aroma oil of your choice Menma (tinned bamboo shoots) Shredded spring onions (scallions) or leeks Shop-bought noodles Optional toppings: Corn Butter Chilli oil Spinach or wakame Parmesan Beni shōga (red pickled ginger, sharp, sweet and artificially coloured. Good with tonkotsu) Sesame seeds Ajitama (ramen egg) Method: 1. Make the broth: Heat the oil or fat in a roasting tray in a fan oven set to 200C (425F), then add all of the vegetables and chicken parts and roast for 40 minutes, turning everything once halfway through cooking. Remove the vegetables with tongs and set aside. Tip the chicken parts and any drippings from the tray into a stock pot and add the water (enough to cover) and bay leaves, and set over a high heat. Boil hard for four hours, topping up the water as needed to maintain the water level. After four hours, add the veg and the white pepper, and continue to boil for another two hours. In the final hour, stop topping up the water and allow it to reduce slightly. Remove from the heat, then bring back to a high simmer if using immediately. Remember to re-emulsify the broth with an immersion blender before serving. 2. Make the miso tare: Stir together the three types of miso until well mixed. Heat the oil or fat in a small saucepan over a medium-high heat, then add the onion, garlic and ginger. Sauté for about 10 minutes, stirring often, until everything softens and begins to colour, then add roughly half of the miso mixture and continue to cook for another seven to eight minutes, until the miso darkens as well. Whisk in the sake and boil for three to four minutes to cook off the alcohol, then add the sesame oil, sesame seeds and the cream. Bring to the boil and cook for another three to four minutes, stirring often. Remove from the heat, leave to cool for a few minutes, then whisk in the Ovaltine, cheese, shōyu and remaining miso mixture. Transfer everything to a blender or food processor and process until smooth. 3. Make the garlic sesame oil: Pour the vegetable oil and one tablespoon of the sesame oil into a small saucepan and stir in the garlic, ensuring that none of the slices are stuck to each other. Set over a low heat and cook gently for about 15 minutes, stirring often, until the garlic is evenly golden brown (the reason for keeping the heat low is to cook off all of the garlic’s moisture before it begins to colour). Once the garlic is lightly browned (we’re looking for gold, not bronze), remove it with a slotted spoon, fork or similar, drain on paper towels and leave to cool. Leave the oil to cool for about 10 minutes, then tip into a jar and add the remaining sesame oil. Once the garlic chips have cooled, crush them into small pieces and keep in an airtight container lined with paper towels. 4. Make the toppings: Have all of your veg prepped and ready to go, because the cooking here should be very quick. In a wok or frying pan, heat the lard or oil over a high heat and add the onion and mince and stir-fry for a couple minutes, then add the cabbage and carrot and continue to stir-fry for two to three minutes until everything is wilted but still crunchy. Add the bean sprouts and mangetout and continue to stir-fry for another two to three minutes, then add the pepper and salt and/or MSG (use this sparingly, or not at all, if you’re going to boil the mixture in seasoned soup). Stir-fry for a further two minutes or so, then remove from the heat and stir in the sesame or aroma oil. 5. Build the ramen: You can build this bowl as you would any other ramen, but I think it’s tastier the way many shops in Sapporo do it, which is to combine everything in a wok and then transfer it to the bowl. Start with the stir-fry and when it’s done, stir in the tare, then the broth. Whisk to combine and bring to the boil. Meanwhile, cook the noodles in a separate pot of boiling water, and when they’re done, drain well and tip them into bowls. Pour the broth from the wok over the noodles along with the stir-fried and boiled veg, keeping the veg on top of the noodles as you portion them out. The fat can either be added to the bowl or to the wok; if you add it to the wok it will become emulsified with the broth upon boiling, but it will taste the same. If topping with butter and corn, add cold butter at the last minute, just before serving. ‘Nothing special’ ramen “Sometimes the ramen craving strikes and there’s no ramen to be found – what do you do? Instant ramen does the job, of course, and some of it is excellent, especially if you’re able to add good toppings,” says Anderson. “But even that is sometimes unavailable. This recipe is designed to tick the proper ramen box from common refrigerator and store cupboard ingredients – when you don’t have any good broth, nor tare, nor oils, nor nothing!” Serves: 1 Ingredients: 20g lard 80g minced pork 2 anchovies ½ an onion, thinly sliced A big handful of bean sprouts 2 garlic cloves, grated 1 tbsp sesame oil 2 tbsp red miso 1 tbsp sugar 1 tbsp white wine 1 tbsp tomato purée 2 tbsp shōyu 1 tbsp peanut butter or tahini A pinch each of white pepper and smoked paprika 500ml water 1 tbsp grated parmesan or cheddar 1 portion shop-bought noodles A big pinch of sesame seeds 1 spring onion, thinly sliced Chilli oil, to taste (optional) Salt, to taste Method: 1. In a wok or medium saucepan, melt the lard over a high heat and add the pork mince, anchovies and onion. Stir-fry for a few minutes, breaking up the anchovies as you go, until the pork is cooked through and the onion has begun to soften. Toss in the bean sprouts and garlic and stir-fry for another one to two minutes, then tip everything out into a bowl. 2. Add the sesame oil to the pan and set over a medium heat, then add the miso and sugar and fry it for a few minutes until the aroma becomes rich and caramel-like. Stir in the white wine, tomato purée, shōyu and peanut butter or tahini and cook for another few minutes, then add the pepper, paprika, water and cheese. 3. Bring to the boil, add the noodles and cook them to your liking. Once they’re done, taste the broth and add salt or more water as needed – different noodles will absorb different amounts of liquid, so you’ll have to adjust for this accordingly. 4. Transfer the broth and noodles to a bowl and top with the stir-fried mince and veg and garnish with the sesame seeds and spring onion. Add as much chilli oil as you like. Yu Xiang aubergine mixed noodles This recipe is inspired by aburasoba – a soupless ramen dish where the noodles are served in a bowl with tare (dipping sauce) and oil at the bottom and toppings on top, which is then mixed together at the table. “I’m tempted to call it an aburasoba… but it would not resemble any aburasoba I’ve seen in Japan,” says Anderson. “Aw heck, let’s just say it’s mixed noodles and call it a day!” Serves: 2 Ingredients: 1 large or 2 small dried shiitake mushrooms 150ml just-boiled water 1 large aubergine Oil, as needed for shallow-frying 1 tsp cornflour 2 tbsp shōyu 1 tbsp dark red miso (such as Hatchō miso) 1 tbsp oyster sauce 2 tbsp Chinkiang vinegar, Japanese black vinegar or similar, plus extra to taste 1 red pepper or a handful of small, sweet peppers, thinly sliced 2 garlic cloves, finely chopped 15g fresh ginger root, peeled and finely chopped 1-2 dried red chillies, or a few pinches of chilli flakes (to taste) 3 tbsp light brown sugar 1 tbsp sesame oil 2 portions noodles 2 spring onions, thinly sliced at an angle 2 egg yolks 50-60g Menma or tinned bamboo shoots Chilli oil, to taste Method: 1. Place the shiitake mushrooms in a small dish and cover them with the boiled water, then leave to rehydrate for about an hour. Meanwhile, cut the aubergine into batons or prisms about 2cm thick, and pour the oil into a large frying pan or wok to a depth of about 1cm. 2. Heat over a medium-high heat for a few minutes, then test the temperature by placing a piece of aubergine into the oil. If it sizzles vigorously immediately, the oil is ready. Add all of the aubergine to the oil and fry for about five to six minutes, turning often, until richly browned all over. Remove with a slotted spoon or spider and drain well on paper towels. Tip the oil out into a heatproof container, but leave about one tablespoon oil or so in the pan. 3. Once the mushrooms have rehydrated, remove their stems and cut them into thin slices. Stir the cornflour into the resulting mushroom dashi and stir together the shōyu, miso, oyster sauce and vinegar in a separate bowl until no lumps of miso remain. 4. Ensure you have all of your prep ready to go before cooking, because the pace needs to be fairly quick once you begin. Place the pan with the reserved one tablespoon oil back over a high heat. Once the oil is shimmering, add the peppers and stir-fry for two to three minutes until browned. 5. Add the garlic, ginger and chillies, and stir-fry for another one to two minutes, then add the sliced shiitake mushrooms and sugar and stir-fry briefly so the sugar melts and bubbles. 6. Add the liquid seasoning mixture and stir well, then add the cornflour and mushroom dashi mixture and bring to the boil so it thickens. Finally, tip in the fried aubergine and stir well to coat. Reduce the heat to low to keep warm while you cook the noodles. 7. Divide the sesame oil between the two bowls and add a few spoonfuls of the aubergine sauce to each one. 8. Boil the noodles until tender, then drain well and tip into the sauce. Stir the noodles through the sauce, then top with the aubergine and its sauce, and garnish with the spring onions, eggs and menma. Serve with chilli oil and extra vinegar – add as much as you like. ‘Ramen Forever: Recipes For Ramen Success’ by Tim Anderson (Hardie Grant, £26). Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider

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Social media influencer Jackie Miller James is fighting for her life after entering a medically induced coma just one week before she was set to give birth to her first child. The 35-year-old content creator suffered from an aneurysm rupture, which led to severe brain bleeding and injury. According to a GoFundMe campaign established by her sister Natalie Miller, James was found immediately by her husband, Austin, at their California home. She was rushed to a hospital where doctors performed an emergency C-section to deliver her daughter, while simultaneously performing brain surgery. The newborn, whose name was not disclosed, was taken to the neonatal intensive care unit (NICU) where she remained for 12 days. James remains in a medically induced coma, her sister said, and has since undergone five separate brain procedures one week after the incident. “Jackie is expected to remain in the ICU for weeks and will continue to be hospitalized for months,” she wrote. Alongside the GoFundMe page, her family included a picture of James meeting her newborn daughter while still in a coma. “Jackie’s husband and family have not left her side since the incident,” Natalie said. “They are navigating taking care of a newborn in the ICU while fighting to keep Jackie alive.” The family members added that they likely would have lost both James and her daughter if they “arrived a few minutes later at the hospital”. “Jackie is continuing to fight for her life each day and we are optimistic she can beat the odds by surrounding her with the right specialists and methods of therapy. While the road will be long, we are committed to bringing Jackie home to her daughter and husband.” The GoFundMe, which has since raised more than $170,000 towards its $250,000 goal, was started to “provide a way for family and friends to help Jackie secure the highest level of care,” including speech therapy, physical therapy, home modifications, and alternative therapies once they know the effects of her aneurysm. Jackie Miller James is known for her beauty and lifestyle social media content with 36k followers on Instagram. She and her husband Austin, who were married in April 2022, announced their baby news on Instagram earlier this year. In March, they revealed they were expecting a baby girl. “I still can’t believe it! Can’t wait to meet this angel in May,” she captioned the video. Fans have since flooded James’ comments section with well-wishes for the influencer. “Praying for you and your family Jackie and can’t wait for the day you get to see your beautiful baby girl,” read one comment under her most recent Instagram post. “Sending all the prayers possible around you and your family,” said someone else. Read More TikTok influencer hospitalised for traumatic brain injury after horse falls on her at Arizona ranch Miss Universe finalist Sienna Weir dies aged 23 from tragic horse riding accident Influencer films travel nightmare as hostel fire claims luggage and passports TikTok Influencer hospitalised for after horse falls on her at Arizona ranch Alix Earle claims she was ‘stranded’ in Italy after villa turned out to be ‘scam’ Bioré apologises after influencer references school shooting in pore strips ad

A Colorado officer watched the bizarre episode unfold at a traffic stop, according to police.

When 891 million people on TikTok are talking about a specific topical skin-care medication, it makes sense that you’re curious and maybe asking yourself, Should I get on tretinoin?