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Motive sought in Stockton stabbing

15/09/2019 | 苏州美甲美睫培训学校 | Permalink

QUESTIONS: Police close part of Maitland Street after an elderly man was allegedly stabbed. Pictures: Simone De Peak QUESTIONS: The chair the man rested in while being treated.
Nanjing Night Net

DETECTIVES are investigating whether a stabbing which has left one elderly man in intensive care and another facing a serious criminal charge was the result of bad blood over a small cash loan.

The alleged victim, 66, was rushed to John Hunter Hospital for emergency surgery after stumbling out of his Housing NSW unit in Stockton with knife wounds to his chest, abdomen and back about 8am yesterday.

Police have praised two nurses who were attending to another Maitland Street resident when they saw the injured man and tried to stabilise him as paramedics rushed to the scene.

Two police officers who were nearby assisted the man before officers took a 67-year-old man into custody at another Stockton residence.

He was charged with wounding with intent to cause grievous bodily harm and refused bail to appear in Newcastle Local Court today.

Maitland Street was blocked to traffic for most of the day as specialist crime scene officers worked on gathering evidence at the scene.

The alleged victim lives in a single storey unit where blood was spattered in a front doorway.

A plastic chair, which was sitting in the shaded front lawn of a residence across the road from the alleged victim’s house, had blood covering it after the man was sat down as his injuries were attended to.

His bloodied shirt was lying nearby.

Newcastle City detectives are investigating whether a dispute over a small loan may have prompted an argument.

The alleged victim, who was lucid at the scene before his condition deteriorated following blood loss, was rushed to hospital for emergency surgery.

He was listed as being in a serious but stable condition in the intensive care unit yesterday afternoon.

Anyone with information is urged to contact Crime Stoppers on 1800 333 000.

The scene at Stockton. Pic: Simone De Peak

The scene at Stockton. Pic: Simone De Peak

Hoffman a ‘hardcore addict’ according to drug dealer

15/09/2019 | 苏州美甲美睫培训学校 | Permalink

Hoffman with his former partner, Mimi O’Donnell, at the 2006 Golden Globes. Photo: Mark J. Terrill/APPhilip Seymour Hoffman was a hardcore addict, says the man charged with being the actor’s drug dealer.
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Despite being accused of playing a part in Hoffman’s death, Robert Vineberg, also says he could have saved the star.

“He was my friend,” Vineberg, a jazz musician and self-confessed junkie, told The New York Post in an interview from jail on Sunday.

“I could’ve saved him,” he said.

“If I knew he was in town, I would’ve said, ‘Hey, let’s make an AA meeting.’ If I was with him, it [Hoffman’s death] wouldn’t have happened. Not under my guard.”

Yet the 57-year-old was arrested last week after an informant claimed to have seen Hoffman scoring drugs from Vineberg’s home.

Police subsequently raided Vineberg’s apartment and found 300 bags of heroin.

Vineberg was charged with felony drug possession and, according to The Post, is one of three suspected dealers charged in connection with Hoffman.

Vineberg denies that he sold Hoffman the 73 bags of heroin found in his apartment.

In fact he claims that the last time he saw the 46-year-old Capote star was in October last year.

He says the actor, who left behind three children, was high on heroin at the time, but went to rehab after.

Vineberg says the two stayed in touch via email and text message after that time, as they both attempted to get clean.

“He left me a voicemail in December saying, ‘I’m clean,’” Vineberg said. “We’d text back and forth, ‘Oh, I got one day on you!’ ‘No I’ve got one day on you,’”

But then they both relapsed and lost touch.

“He was using needles. He was a hardcore addict,” Vineberg says, claiming that Hoffman had a 10 bag a day habit. ““How much was he found with? Seventy bags. You do the math. That’s a one-week supply.”

That amount is twice the amount used by “average” junkies, according to experts.

Vineberg said he was “devastated” by the actor’s death.

“When we got together, we talked about books. And art. He was a normal guy. You wouldn’t know he was an Oscar winner,” he said.

“He loved his kids. I offer my condolences to his family.”

Fairfax Media

This story Administrator ready to work first appeared on Nanjing Night Net.

Syrian aid not enough, says Labor’s Tanya Plibersek

15/09/2019 | 苏州美甲美睫培训学校 | Permalink

Federal politics: full coverageThe Pulse Live from Parliament
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Labor has joined aid groups in attacking as inadequate Australia’s $12 million pledge towards the humanitarian crisis gripping civil war-torn Syria.

Opposition foreign affairs spokeswoman Tanya Plibersek has branded the Abbott government’s contribution to a United Nations fund to help refugees and other victims of the bloody civil war ”woefully inadequate”.

”Today I have written to the Foreign Minister, Julie Bishop, urging her to provide more assistance from Australia as a matter of priority,” she said.

Aid groups have previously blasted the size of Australia’s contribution. The Abbott government pledged $10 million at a UN-backed conference held in Kuwait last month where the international community raised $2.4 billion.

Australia’s contribution – converted to US$8.9 million – compared with US$380 million by the United States, US$164 million by Britain and US$110 million by Germany.

Even countries with considerably smaller economies than Australia – such as Norway, Denmark, Switzerland and the Netherlands – have pledged substantially more money to Syria.

Australia has committed a further $2 million towards dismantling the Assad regime’s chemical weapons.

Oxfam chief executive Helen Szoke recently branded Australia’s pledge deeply disappointing.

”Australia’s commitment to the appeal is not commensurate with the need, the size of the appeal or Australia’s capacity to contribute,” Dr Szoke said.

”This is the largest humanitarian appeal in history for a reason. The needs are staggering. This is the worst crisis of the 21st Century.”

She said the Abbott government’s contribution compared poorly with the $100 million that Australia had pledged to help Syrians under the previous Labor government.

According to UN figures, about 2.3 million Syrians have been forced to flee the country, many of them now living in refugee camps in neighbouring countries such as Jordan and Lebanon, which are struggling to cope.

A further 6.5 million people are internally displaced and 9.3 million in total – about half of Syria’s population – are in urgent need of assistance.

This story Administrator ready to work first appeared on Nanjing Night Net.

Indonesian military commander reportedly accepts Australian Navy incursions accidental

15/09/2019 | 苏州美甲美睫培训学校 | Permalink

Federal Minister Scott Morrison had to admit Australian Navy incursions into Indonesian waters during the government’s Operation Sovereign Borders. Photo: Peter RaeFederal politics: full coverageGreens to launch inquiry in clash at Manus IslandThe Pulse Live from Parliament
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Indonesia’s top military commander has reportedly accepted that Australia’s recent incursions into the country’s waters were accidental, paving the way for reduced tensions between Canberra and Jakarta.

Despite some fiery rhetoric in Jakarta and even accusations that Australian Navy and Customs ships knew they were breaching Indonesian sovereignty, the chief of the country’s armed forces, General Moeldoko, has said the incursions were mistakes, according to the Jakarta Post.

”[What has happened recently] was accidental, but we will always be alert in protecting our borders,” he is quoted as telling the Indonesian parliament’s foreign affairs and defence commission.

He was reportedly hosing down accusations by some parliamentarians that Australia’s breaches were designed to disrupt Indonesia’s coming elections.

Fairfax Media understands there were about five breaches in December and January while Australian Navy and Customs ships were carrying out border protection operations – at least some during boat turn-backs, which Jakarta opposes.

General Moeldoko is known to be close to the Chief of the Defence Force, General David Hurley. General Hurley received an interim report into the causes of the breaches recently.

It is understood that this inquiry has found that navigational errors were made both by Operation Sovereign Borders headquarters as well as the ships themselves. But it is not clear whether a full explanation of the breaches will be made public once the full report has been completed.

Indonesia’s initial reaction when the Abbott government admitted the breaches was one of fury, with Jakarta vowing to move a frigate down to its southern waters to boost patrols.

Immigration Minister Scott Morrison and other senior government figures swiftly apologised for the ”inadvertent” breaches.

Foreign Minister Marty Natalegawa said such incidents as well as Australia’s tough border protection policies more generally were ”complicating” efforts to return relations to normal in the wake of revelations that Australia spied on senior Indonesian politicians.

This story Administrator ready to work first appeared on Nanjing Night Net.

So hot right now: A guide to cult condiments

15/09/2019 | 苏州美甲美睫培训学校 | Permalink

A squiggle of French’s mustard on a classic hot dog. Photo: Tanya Lake A squiggle of French’s mustard on a classic hot dog. Photo: Tanya Lake
Nanjing Night Net

A squiggle of French’s mustard on a classic hotdog. Photo: Tanya Lake

Sriracha bottles lined up at Momofuku Seiobo, Sydney. Photo: Quentin Jones

Sriracha bottles lined up at Momofuku Seiobo, Sydney. Photo: Quentin Jones

No hip foodie joint would be caught dead without a cult condiment on its retro tabletops. Here’s a guide to some of the most popular sauces going round.Sriracha sauce

The green-capped, cockerel-stamped red bottle is so hot right now – found atop the tables at Melbourne’s Chin Chin, Momofuku Seiobo in Sydney and plenty of places in between. There’s even a documentary exploring the condiment’s origins, and a Sriracha Festival was held in Los Angeles last year.

Sriracha is a pulpy, pungent mix of fresh jalapeno chillis, garlic, vinegar, sugar and salt, and it goes with everything. David Tran, 68, a Vietnamese immigrant and the sauce’s shy founder, is tight-lipped about the condiment’s growth (an estimated 20 million bottles are produced each year) and famously doesn’t advertise. The sauce’s Australian distributor revealed that demand for the sauce increased by 30 per cent last year. With mountains of merchandise including “I put Sriracha on my Sriracha” T-shirts, recipe books and rooster-adorned high heels, Sriracha hot sauce is the undisputed king of cult condiments.

How to use it

Small Victories chef Alric Hansen suggests Sriracha converts use the sauce “liberally, with anything”. The Melbourne cafe goes through about five bottles a week, serving the sauce with signature BBQ pork belly and Korean BBQ wagyu sandwiches – and customers request it with their eggs. Hansen first encountered Sriracha about 10 years ago when it was still “very underground” and finds it has been consistent. “I like how acidic it is; I’m a big fan of vinegar,” Hansen says.Roasted pork belly with Sriracha mayonnnaiseFrench’s Classic Yellow Mustard

This inoffensive mustard, in a curvaceous, primary yellow squeeze bottle, is an American diner classic and often used for that signature squiggle on a hotdog. Melbourne’s Huxtaburger uses French’s on its burgers, which have gained a cult following of their own. After training in the United States, Huxtaburger’s Daniel Wilson chose French’s because “[it’s] that classic American mustard” for burgers, bready pretzels and hotdogs.

How to use it

Looking beyond burgers, Wilson suggests adding the mild mustard to coleslaw. “Because it is slightly sweeter, you could put it through a slaw because it’s piquant without being too spicy like a Dijon,” he says. “It’s a good one for kids.”Chorizo hot dog with red peppers and onionsKewpie mayonnaise

With its cute Kewpie doll-adorned sheath, this Japanese mayonnaise packs a umami punch. The creamy mayonnaise uses egg yolks rather than whole eggs, which adds a distinctive richness. This is balanced by vinegar and a savoury boost from MSG, hence a squirt from the squeezy, pliable bottle is an addictive addition to many a meal. Plus, who can resist a mayonnaise with its own mascot?

How to use it

“I really like Kewpie with any kind of seafood, especially fried fish fingers, soft shell crab – it works so well with fried seafood,” Hansen says.

Canberra’s Mocan and Green Grout does just that, pairing soft shell crab with Sriracha and Kewpie in a cult condiment double punch.Prawn crackers with salmon roe, Kewpie, nashi and roasted chilliJapanese barbecue seafood pancakesTuna, avocado and tofu with wasabi KewpieTabasco sauce

Sriracha may be in the hot-sauce limelight but Tabasco still reigns. The world’s most popular hot sauce was established in 1868 on Avery Island, Louisiana. The Victorian-era sauce was first distributed in old cologne bottles, and the small glass vessels remain recognisable. Advertisements circa 1899 proclaimed that Tabasco “should be on every well-appointed table” and the bottles still grace many in cafes, bars, diners and restaurants.

Tabasco sauce is made from aged red tabasco peppers, vinegar and salt. One look at the online store and the sauce’s cult status is cemented – with Tabasco-spiked chocolate, jerky, jelly beans and ice-cream available.

How to use it

James Metcalfe, head chef at Sydney’s The Bourbon, is a big fan of Tabasco. “I like putting it on top of pizza. I also like having it on ribs. I generally put it on a lot of stuff – spaghetti bolognese works well, steak – but pizza’s my favourite,” Metcalfe says.

At his New Orleans-inspired restaurant, Metcalfe makes his own version of the hot sauce, poaching long red chillies with a touch of chilli powder to create a “luminous orange” drop that’s “not as fierce” as traditional Tabasco. This previously off-menu hot sauce will soon grace The Bourbon’s table caddies. Metcalfe can’t go past the original Tabasco for cocktails, insisting that a dash (or few) gives a Bloody Mary its essential kick.Bloody Mary gazpachoWhitebait ‘chips’ with green Tabasco mayonnaisePrawn gumboAioli with a twist

Originally a provincial garlic mayonnaise, chefs are experimenting with flavoured aiolis to complement dishes. Naomi Lowry, head chef at Sydney’s Tappo Osteria, is a prolific aioli maker, trialling saffron, squid ink, orange and lemon, apple and fennel, and porcini variations on the garlicky classic. A recent creation, a coddled egg aioli, beefed up the egg factor and incorporated six-minute eggs, with the still-runny yolk subtly colouring the mayonnaise.

Tips and how to use it

Lowry’s tip for anyone experimenting at home is to incorporate a few drops of boiling water at the end of the emulsion. This helps to prevent the mixture from splitting. Don’t be afraid to get creative. The strangest aioli Lowry has tasted was a vanilla aioli paired with licorice-poached salmon at Heston Blumenthal’s The Fat Duck.

Lowry says aioli is a versatile sauce and is great for “snacky, dipping foods”. She uses it to cut through fried foods like arancini, and says it’s popular because “I just think people, they like something to dip”.Roasted garlic aioli Squid with squid ink aioliGrilled corn with chipotle aioliFish finger sarnieHP Sauce

This sticky brown breakfast favourite is popping up on British-leaning cafe menus. Matt Forbes makes his own version at Melbourne’s Cobb Lane, having grown up with the sauce in England. “It’s like a family jug, you know. It’s been with me my whole life,” Forbes says.

Developed by a grocer, HP has been a British favourite since 1903. The original recipe remains a closely guarded secret, and ingredients include tamarind, malt and spirit vinegars, tomatoes, dates and secret spices. Fruity, BBQ, honey and spicy variations are available, with 28 million bottles consumed each year.

HP stands for Houses of Parliament and the classic label features a baby blue scene of the buildings.

How to use it

Forbes uses HP liberally: “I love it with fish and chips, anything; sandwiches; it’s all breakfast-orientated really – with a sausage sandwich it’s fantastic, or mixed into scrambled eggs.”

Make your own brown sauce using Matt Wilkinson’s recipe – the perfect addition to a bacon “butty” sandwich.Paul Wilson’s Scotch eggsBacon, egg and English brown sauce butty

Sauce sourcing: Many of these condiments are stocked at major supermarkets. Kewpie mayonnaise and Huy Fong Foods Sriracha are available from Asian grocers.

This story Administrator ready to work first appeared on Nanjing Night Net.