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A scan revealed that Samantha Casiano's unborn child had serious health detects and would not survive outside the womb for...

Defining Dishes is a new 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. My earliest memory of Taiwanese beef noodle soup is the first time I compared the version my mother makes and then going out to eat it at restaurants. It was just terrible outside the walls of my home, just a sad watery soup with no flavour. I was born in Washington DC but grew up in Orlando. In America, and even in some places in Taiwan, there are a lot of places that are lazy when it comes to making beef noodle soup. They just whip up a thin broth with ginger, spring onions, some type of chilli. Then there are other places trying to do expensive s***. They’ll try and promote it by saying, “Oh, I use dry aged beef” or “I use this super expensive stock”. But that’s all unnecessary. What Taiwanese beef noodle soup needs is time, not anything fancy. What do we do when we cook? We apply the right level of heat to the proper amount of time to the proper ratio of ingredients. That’s it. With this dish, the longer you let it simmer, the better it is. The flavour develops and becomes richer, the beef becomes fall-apart tender. It’s so simple and humble, all it takes is time. I make mine using two separate stocks. I make a master stock, which begins with simmering meat and bones for a long time so it becomes really flavourful. Then I make another stock with my aromatics – including ginger, spring onions, garlic, fresh chili peppers and dried red chili peppers, and Szechuan peppercorns – and sauces, like dark and light soy sauce and rice wine. Doing it separately allows me to strain the aromatics out and keep the broth really clean so that each bite is consistent. For the protein, I use beef shank and oxtail. The thing that sets my beef noodle soup apart is that I use chilli oil as well as fresh chilli for that acid kick. That’s something I haven’t seen other people do, most dishes use just chilli oil. I’m also quite loyal to tomatoes in my beef noodle soup. A lot of people make it with either tomato or no tomato, it’s one of those divisive things. People will ask, “Are you a tomato beef noodle soup guy or you’re not a tomato guy?” I’m a tomato guy because it gives the dish more umami and another layer of acidity. The chillies and tomatoes combined deliver different levels of acidity. Between those three, they cut through the fattiness of the beef. I don’t over-skim my soup either, I leave all the globs of fat in there to keep it rich, but the acidity stops it from being excessive. I’m agnostic about the type of noodle I use in my soup. I served it once to my homies with a really good number 10 Italian spaghetti, which is a finer noodle than regular spaghetti. They were like, “Yo, this is crazy”. It totally changed the dish, I’ve never had it like that. Most people use a Chinese wheat noodle, some do knife-cut noodles and others do hand-pulled. They’re all fine for me. I’m mainly here for the broth, which I’ll just drink a lot of the time. I do like knife-cut noodles though, I would love to try that. But mostly I will serve it with a Chinese wheat noodle or spaghetti, because it’s the closest you can get to wheat noodles if you can’t get them. The difference between my mum’s beef noodle soup and mine is that she doesn’t add the chilli oil and fresh chillies. But I have to say that my mum will tell you that my beef noodle soup smokes hers. It’s just that much better. She does not f*** with me anymore. There are certain dishes that I practice so much and she just says, “I’m not playing with you anymore, right?” But she’s still the best at home-style small dishes and stir fries, like baby dried fish with peanuts, red-cooked pork or lion’s head meatballs. But some other dishes, my mum gives me the nod. She doesn’t make them anymore, she’s like, “You make it”. It’s fun to say, “Alright, you taught me and I really, really mastered it”. I was never one to do it just like my mum. I was always going to learn how she does it and then I’m going to make it a little bit better. Beef noodle soup is incredibly close to my heart, it’s the only dish that occupied an entire chapter of my memoir, Fresh Off The Boat. I wrote at the time that the best part of beef noodle soup is that there are no rules and you can add whatever you like as long as it has the essentials: beef, noodle, and soup. I like it the most because there is nowhere to hide with this dish. Just take your time. Eddie Huang is the chef-founder of Baohaus. He wears many hats, including author, presenter and director. Read More Eddie Huang: ‘I’ll never eat at BAO London – I know mine’s better’

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Lando Norris’s agent held a meeting with a Red Bull chief at Silverstone over the weekend, adding to speculation that the British driver could be set to join the championship winning team in the future. A meeting between Norris’s manager Mark Berryman and Red Bull’s motorsport advisor Helmut Marko, spotted by the Daily Telegraph at Silverstone over the weekend, has fuelled talk that the Brit may be being headhunted. The pair met a couple of hours before Sunday’s British Grand Prix. It seems unlikely that Red Bull would be pushing to split up their current driver setup, given how successful the partnership between Max Verstappen and Sergio Perez has been in the last two of years, but things change quickly in Formula 1. Norris finished fourth in Austria which surprised many people before his second place at Silverstone took the Briton to another level. He raised eyebrows when passing Verstappen at the start of the race and held on to keep the championship leader at bay for five laps. Add to that the calm composure he displayed to hold off Mercedes’ Lewis Hamilton in the closing stages, despite being on a set of cold hard tyres, and Norris is proving just how good a driver he was always believed to be. Marko himself insisted after Sunday’s race that there was no chance Perez would be released before his current contract expires at the end of 2024 saying: “In the last 10 laps he was the fastest driver in the field ... His position is not in danger at all.” Yet, Perez remains under scrutiny due to a down tick in his own form. He qualified 15th at Silverstone making it the fifth race in a row he failed to reach Q3, though time is on his side. Verstappen has a runaway lead and is nailed on for a third world championship which would also help Red Bull take the constructor’s title too leaving Perez ample opportunity to rediscover his form. Read More The moment Lando Norris came of age in British Grand Prix – and it wasn’t his super start Lando Norris ‘honoured’ to join Lewis Hamilton in battle for Formula One glory Max Verstappen storms to British Grand Prix victory with two Brits on the podium

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