Ashes 2nd Test: Jofra Archer’s hostile spell reminds Ricky Ponting of 2005 series

first_imgFormer Australian Ricky Ponting has compared England pacer Jofra Archer’s brutish spell at Lord’s on Day 4 of the second Ashes Test to the one that he faced during the famous 2005 series.The series, widely rated as one of the greatest in the longest format of the game, started off with a searing spell from England’s Steve Harmison in which he hit Australian openers Matthew Hayden and Justin Langer before hitting Ponting which left him with a bloodied cheeck.”That was a really fiery morning and last night brought back a few memories of what it was like,” Ponting told”I remember when I got hit, I think ‘Vaughny’ (England captain Michael Vaughan) said to his players, ‘no-one go and say a word to him and check if he’s OK’. Which was fine by me, because my eyes were going a bit as it was, so I reckon I would have told them to get away in no uncertain terms anyway!”On Saturday, Steve Smith defied the England bowlers once again but he was stopped from scoring a third consecutive century in the series by debutant Archer, who regularly hit speeds north of 90mph on Day 4.Archer first hit Smith on the forearm before send a hurling a bouncer flush on the prolific run scorer’s neck while he was on 80. It forced Smith to retire hurt and the Australians were visibly shaken by that, considering the similarity to the blow that the late Phillip Hughes received which eventually led to his death in 2014. But Smith was good enough to walk off and resumed his innings as soon as the next wicket fell.advertisementRicky Ponting expects Steve Smith to do it all again in 2nd inningsPonting said that Smith won’t be afraid the next time he comes out, considering that fact that he managed to push his total to 92 on Day 4 and that he is an experienced Test batsman.”I don’t think it’ll be a series-defining spell,” Ponting told “He’s made 92 again. I know he’d made 70 or so before he copped that first knock and I wouldn’t be surprised if they do attack him a bit more now.”But the one thing I like is that Archer didn’t get Smith out. Smithy got through it without losing his wicket. Assuming everything is OK with that blow in the neck, he’ll front up and do it all again in the second innings. (Smith coming back onto the ground) might seem incredibly courageous to the average person sitting back and watching it, but that’s just what you’re expected to do. That’s part of the job of being a Test batsman.”He won’t have any fear because it’s just what you do every day. You face bowlers in the nets every day and you get hit every now and then. But certainly nothing changes in your mindset.”Langer had spoken about Smith’s reluctance to wear a stem guard attachment to his helmet which would have softened the impact and Ponting said that he understands that.”I understand why they would want to make it mandatory to wear it,” said the batting great. “But I also understand as a player that your helmet is such an individual piece of equipment. And obviously Smithy doesn’t wear the stem guards because it’s a comfort thing and he doesn’t like the feeling around the back of his neck.”Also Read | Steve Smith clears concussion protocol after being hit on neck by Jofra Archer bouncerAlso Read | Fans slam Jofra Archer for smiling after nasty bouncer to Steve SmithAlso See:last_img read more

Say Goodbye to Cup Noodles: Here’s How to Make Ramen At Home

first_imgAh, ramen. A meal that is both a cheap and easy dinner when you’re cash-strapped and a dish that the best of the best chefs in the world have their take on. It is a culinary creation that exists on every part of the socioeconomic spectrum because of its mutability. Whether you like pork or chicken, shoyu (soy sauce-based) or tonkotsu (pork bone-based) broth, or something completely different, chances are there is a ramen out there for you.The thing about ramen, which is said to have originated in China and made its way to Japan in the mid-1800s (according to the Shinyokohama Ramen Museum), is that it is also pretty easy to make at home. Sure, you could spend years learning how to perfect it, but to get started, all you need is a little know-how and the right ingredients.That’s where we come in. We asked chef Nick Sorrentino of New York City’s new bar, Katana Kitten, for his take on some easy-to-make at-home ramen.Katana Kitten, which opened earlier in 2018, is a bi-level bar in the West Village that was created to offer not only Japanese-American food and drinks but a fun party environment.Below, you’ll find Sorrentino’s thoughts on how to make ramen, as well as some tips and tricks for when you don’t have time.How to Make RamenChef Nick Sorrentino’s Favorite RecipeRuthy Yang“At home, I like a very straight-forward broth with lots of ginger, onion, and soy flavor. Make sure to boil the noodles vigorously in unsalted water and beyond that, you’ll need a poached egg and lots of chili and scallion for garnish.”Ingredients:5 lb (750 g) fresh ramen noodles3 lb pork shoulder (with bone if possible), cut into large pieces1 lb double-smoked slab bacon8 garlic cloves, chopped1 large Spanish onion, coarsely chopped1 leek, white and green parts halved lengthwise and coarsely chopped1 egg to garnish (optional)3 qt rich roasted chicken stock6 oz dried shiitake mushrooms4 oz ginger, peeled and chopped2 tbsp canola oilSoy sauce and sesame oil for seasoningKosher salt to tasteMethod:Season and roast the pork shoulder, then place pork and slab bacon together in a large sauce pot until golden brown.Remove the meat from the pan and place aside to drain.Add the onion, garlic, and ginger into the sauce pot and sauté slightly.Return the reserved meat to the pot.Add the chicken stock, chopped leek, and dried mushrooms.Bring to a full boil and lower heat to a simmer.Adjust seasoning with soy sauce.Allow to simmer and reduce for 4 hours.Drain the broth and return the broth to the stove.Lightly shred the pork and return the pork to the broth.Boil ramen noodles according to the packaging.Top the noodles with the broth.Garnish with sliced scallions, poached egg, and sesame oil.Tips for Making Instant Ramen BetterCharles DeluvioNot ready to say goodbye to your Top Ramen or Cups Noodles? That’s okay, too. We know it can be hard to say goodbye to yesterday, that’s why we also got some tips and trips for how to hack your regular old cup of ramen noodles. The first tip comes to us from Masahiro Urushido, also of Katana Kitten. “I have one killer cup noodle recipe which you can see the image on my Instagram: Classic Nissin Cup Noodle with porcini broth instead of simple hot water topped with shaved truffle and few droplets of white truffle oil. It’s my delicious guilty pleasure. One morning, after the holidays last year, I found leftover Burgundy black truffle in the fridge,” he says.“Under the pressure of having to use it before it went bad, and partly wanting to keep the special holiday mood going, I took a Nissin Cup Noodle (beef flavor) from the pantry and added pieces of dry porcini mushroom. I used a Japanese cast iron teapot to prepare the water, opened the lid at 2 minutes and 45 seconds in (for perfect al dente), and shaved off a generous amount of truffle with a little drizzle white truffle oil also. The beef flavor works well with truffle. It is essentially a consommé, and the porcini broth adds deeper flavor while rehydrating the dried mushrooms’ umami flavor.”When he isn’t making his own ramen, Sorrentino employs the use of a few different spices to liven up his cup of noodles.“My go to’s are furikake, which comes in a variety of flavors and for some spice. I always have togarashi powder or sambal paste,” he says. “Also a few drops of sesame oil and some sesame seeds add a great richness and some crunch.”Either way, make sure you have a highball ready to drink too. How to Cook Rice Perfectly Every Time View this post on Instagram How to Smoke Meat: Everything You Need to Know The Peached Tortilla’s Fried Rice Recipe Is Just Plain Delicious center_img Editors’ Recommendations Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes Guilty pleasure ? • #perigord #truffle #cupnoodles #aldenteA post shared by Masahiro Urushido (@masanyc) on Feb 4, 2018 at 7:11am PST How to Make Loco Moco, a Hawaiian Staple Dish last_img read more