During Friday morning’s episode of The View, Hostin didn’t hold back her thoughts on the latest episode of the reality series which saw its star, Gerry Turner, get emotional while sending some of the contestants home. While co-host Joy Behar was here for the touching moment, Hostin called the whole thing “corny.”
“I really didn’t like it. I’m thinking I need intense therapy,” Hostin said via Decider. “It just made me so uncomfortable, all those tears.”
Co-host Alyssa Farah Griffin, who’s also a frequent sparring partner of Hostin’s, jumped in to defend Turner’s honor.
“No! I love Gerry,” Griffin said. “He can cry anytime. I’m obsessed with him. He is so adorable.”
Sara Haines was also touched by the emotional moment on The Golden Bachelor, but she didn’t get far before Ana Navarro chimed in and joined Hostin in hating on the reality show and the fact that the panel is even discussing it.
“Can I tell you something? I’m gonna be the one crying if we keep talking about The Bachelor,” the routinely blunt Navarro said. “[The View producer] Brian Teta is gonna torture me about this every week. He said it’s the No. 1 show on Hulu. I want to be thrown on the other side of the wall.”
Aaron Rodgers, in his never-ending quest to let you know he’s read stuff that he saw on the internet, took a little shot at Travis Kelce earlier this week. During an appearance on Pat McAfee’s show, Rodgers mentioned how the New York Jets did a good job bottling him up Kelce during the team’s 23-20 loss on Sunday Night Football, and decided to bring up the fact that he’s in an ad for a COVID vaccine.
“Mr. Pfizer, we kinda shut him down a little bit,” Rodgers said. “He didn’t have a crazy impact game. Obviously he had some yards and stuff.”
Kelce met with the media for the first time since this happened on Friday afternoon, and while he’s been in the news a lot recently for his relationship with Taylor Swift, he was asked about Rodgers’ jab about, well, the jab.
“I thought it was pretty good,” Kelce said. “I mean, with the stache, I look like a guy named Mr. Pfizer. Who knew I’d get into the vax wars with Aaron Rodgers, man, Mr. Pfizer vs. the Johnson and Johnson family.”
The reference, of course, is in reference to the fact that Rodgers, a noted vaccine skeptic, plays for a team owned by Woody Johnson, who is an heir to the Johnson & Johnson fortune. The company famously released a single-shot vaccine against COVID-19 back in 2021, along with a lot of other stuff that Rodgers probably has some reservations about.
For this exercise, I’m grilling beef patties on a flattop on my stove or in a cast iron skillet, depending on what the recipe calls for. While I’m a big fan of grilling burgers on a charcoal, gas, or smoker-based grill, the juices simply don’t get retained the same way they do on a flat surface (where fat can collect and reintegrate into the patty). I’m also aiming for medium-rare on all the cooks — that’s around 130f. For the steakhouse patty, I went closer to 120F because bloody as hell is the only way to order a steakhouse burger in my very humble opinion. What’s interesting is that there were some big swings in coloration thanks to spices and mix-ins even at medium-rare — which I found fascinating given that people eat with their eyes (and get squirrelly about “bloody” meat). We’ll get to all of that.
Next, I’m not going into cheese at all. Yes, the Juicy Lucy has “juicy” in the name thanks to the melty cheese in the middle of the patty. But that feels more like a cheat than actually just producing a simply juicy burger patty. Cheese is just fat and water, after all.
Lastly, my trick for amazing juicy burgers is the classic Oklahoma smash burger method. That’s where you take shaved white onions and smash it into the patty as you grill it off. The water from the onions helps the patty stay super juicy while the sugars help with the caramelization of the patty’s edges. But that’s getting into topping territory, and this is about making and maintaining a juicy patty of meat. Adding a whole onion just feels like a cheat too, so I skipped it. Still, it works wonders.
To pull this off, I made all my patties and marked them out. Some were seasoned in the mix, some were pre-seasoned, and some were seasoned on the grill top. You can clearly see the different looks of each one below.
Zach Johnston
Then I grilled them all at the same time so that I could taste test each one while it was still hot and prime.
Zach Johnston
Look good? Let’s dive in!
8. Milk Patty — Taste 3
Zach Johnston
The Patty:
The “milk patty” is pretty self-explanatory (and all over the internet). You simply add milk to the ground beef before forming and seasoning. The addition of milk adds fat and water and does make the meat an unholy pale grey. But you can’t argue with adding water and fat to achieve juiciness in a burger.
Ingredients:
4 oz. 80/20 ground chuck
1 tsp. whole milk
Kosher salt
Black pepper
Neutral oil
Method:
Mix the milk into the ground beef and form a standard patty (either by hand or with a plate press).
Generously salt and pepper the patty on both sides.
Add the oil to the grill top and lay the patty on over medium-high heat. Cook the patty for 2 minutes on each side to create a nice crust (don’t press down on the patty while cooking). Let rest for a few minutes before dressing and serving.
Juiciness Rating:
Zach Johnston
5/10 — This had a normal level of juiciness to it. But the texture was just off. It was chewy. The flavor wasn’t that great either. It’s not that the milk was over-powering but it was just off. All of that added up to something inferior, albeit acceptably juicy.
7. S+P Patty — Taste 1
Zach Johnston
The Patty:
This is just straight meat with salt and pepper. No tricks. No hacks.
Ingredients:
4 oz. 80/20 ground chuck
Kosher salt
Black pepper
Neutral cooking oil
Method:
Form patty by pressing with a small plate or pan until about 1/3 inch thick.
Season patty on both sides generously with salt and pepper.
Lay patty on a hot skillet or grill top that has a thin slick of oil on it. Cook for a minimum of 2 minutes per side making sure not to press down on the patty while it cooks.
Juiciness Rating:
6/10 — This was a perfectly suitable juicy burger that tasted like it had salt and pepper on it. Nothing fancy. It was nice and meaty though as the beef was 100% the star of the show. To that end, I’d recommend using this method if you’re grinding your own mix of beef cuts.
Zach Johnston
6. The Tik-Tok Patty — Taste 7
Zach Johnston
The Patty:
There are a gazillion TikToks out there — everything you can imagine gets tossed into a burger patty recipe on that app. The overall gist is always around bread crumbs (panko usually), an egg, and spices and herbs.
A quick note, this is always odd to me as you’re making a meatball or meatloaf rather than a burger patty. But hey, to each their own!
Ingredients:
1 pound 80/20 ground chuck
4 tbsp. panko (or bread crumbs)
1 egg
1 tbsp. Worcestershire sauce
3 tbsp. evaporated milk
1 tsp. MSG
1 tsp. chili crisp
1 tsp. mixed herbs
Neutral oil
Method:
Combine all ingredients in a large mixing bowl. Mix with hands until everything is well integrated.
Weigh out 4 oz. balls and form into patties
Heat a pan to medium-high heat without any extra oil. Once hot, place the patties in the pan and cook until each side is seared — about 2 minutes per side (don’t press down on the patty while cooking).
Let patties rest for up to 5 minutes before serving.
Juiciness Rating:
Zach Johnston
6/10 — This was medium juicy but really just tasted like a meatball. I know, shocker. If you’re looking for a classic burger taste or texture, this isn’t it. Still, it had a nice mouthfeel and was well-flavored, so it’s not a total loss.
It’s also worth noting that this read 130F when I checked the temp. Which is exactly the same temp as far redder patties on this list. The salt and pepper patty right above this was exactly the same temp. The mix-ins do have a pretty big effect on the color of the meat — which is either a detriment or a fix for the squeamish who don’t trust temps over their eyes.
5. Smash Patty — Taste 6
Zach Johnston
The Patty:
This is a classic for a reason. Two small balls of meat smashed on a super hot grill top hit with salt and done. It’s fast, easy, and delicious.
Ingredients:
4 oz. 80/20 ground chuck
Kosher salt
Black pepper
Neutral oil
Method:
Form two 2-oz. meatballs with the ground chuck.
Turn the heat up to high and add a splash of oil to the grill top.
Once the oil just starts to smoke, place the meatballs on the grill top and use a heavy spatula and kitchen towel to smash the meatballs into burger patties. Immediately hit with a big pinch of salt and pepper.
After about 45 seconds, a good crust should have formed. Flip and cook for about 45 more seconds.
Stack the patties and serve.
Juiciness Rating:
Zach Johnston
7/10 — These were actually juicy. They weren’t the juiciest, don’t get me wrong, but they weren’t dry either. Moreover, the texture of these was excellent. You have layers of crunchy, softness, and a mix of it all with a juicy burger patty experience.
The rub here is that these are probably the easiest to overcook and dry out. Move fast when cooking smash burgers, folks!
4. The “Bramucci” Patty — Taste 8
Zach Johnston
The Patty:
When I was assigned this task, my editorial director dropped this recipe with pride. I was 100% intrigued as while I don’t add too many mix-ins, I love all the things he mixes into his meat here. Fish sauce, hell yes! Mustard powder, sign me up! MSG? That’s what I’m talking about! Not to mention, chili flakes when used judiciously make everything better.
Ingredients:
1lb 80/20 organic ground chuck
2 dashes of fish sauce
2 shakes of mustard powder
2 shakes of onion powder
2 dashes of chili flakes
MSG
Black pepper
Neutral oil
Method:
Combine the chuck, fish sauce, mustard powder, onion powder, and chili flakes in a larger bowl and mix with your hands until everything is well integrated.
Heat a skillet to medium-high heat with a touch of oil. While that’s heating form four 4-ounce patties either by hand or with a press.
Lay the patties on the lightly oiled grill top. Dash the patties with MSG and black pepper on the top of the patty.
Cook for 2 minutes per side, making sure not to press the patties with the spatula while cooking.
Rest for at least 2-3 minutes before dressing and serving.
Juiciness Rating:
Zach Johnston
7/10 — This was averagely juicy. But what I’ve noticed so far is that putting dry ingredients into your patty meat is tricky as it’ll soak up water and also affect the end color pretty drastically (I temped this and it was 132F — still a way from well-done at 140F).
That all said, this was still a meaty well-seasoned burger that felt like a burger patty (and not a meatball) with a decent juiciness.
3. George Motz’s Steakhouse Patty — Taste 7
Zach Johnston
The Patty:
According to burger master George Motz, the key to any good steakhouse burger is special high-quality meat that’s usually ground in-house from the trimmings of the steaks with chuck, rib-eye, sirloin, brisket, and other cuts. Since my grinder is on the fritz, I used ground wagyu, which is on pretty much every steakhouse burger menu right now. After all, this is more about technique at the end of the day with that thick patty being the point.
Ingredients:
6 oz. wagyu ground beef or dry-aged ground rib-eye
Kosher Salt
Neutral Oil
Method:
Press the burger with a four-inch ring/burger mold or by hand until even on all sides.
Heat a skillet on high heat and add a touch of oil.
Slap the patty down onto the skillet to get a super flat cooking surface on the bottom of the patty.
Generously salt the top of the patty.
After about 3 minutes, a crust should have formed on the bottom and you can flip. Cook the patty another 3 minutes until the internal temp is 115F (add a whole minute to each side of the patty during the cook if you want medium rare). Also make sure not to press the patty while it cooks, let it ride.
Let the patty rest for 5 minutes (the temp should rise to 120F, which is rare) before dressing and serving.
Juiciness Rating:
Zach Johnston
8/10 — This was juicy. So juicy. The salt was enough to give it a good season (I used a lot of salt) and really highlight the flavor of the wagyu beef being used. In the end, though, it didn’t pop flavor and juicy-wise as the next two entries. That said, this is a really good burger patty.
2. Gordon Ramsay’s Patty — Taste 4
Zach Johnston
This is a famous Ramsay backyard BBQ grilling burger. It’s massive. I had to re-read the recipe about six times to make sure he was really calling for one pound of ground beef for two, count ’em, two burgers. There’s no reason not to make these six-ouncers, but here we are.
The Patty:
Ingredients:
8 oz. 80/20 ground chuck
1 oz. frozen unsalted butter
0.5 tbsp. garlic powder
0.75 tbsp. salt
0.5 tbsp. freshly cracked black pepper
1 tbsp. olive oil
Method:
Combine the spices and meat in a bowl and use a box grater to grate the frozen butter into the meat. Form one (very large) patty.
Cover the patty in the olive oil and add to a grill on medium heat. Cook for at least 3 minutes per side until an internal temp of 125F is reached, making sure not to press it while it cooks.
Let the patty rest for 3 to 5 minutes (the temp should rise by about 5F during that rest) before dressing and serving.
Juiciness Rating:
Zach Johnston
9/10 — Of course, Gordon Ramsay has this shit on lock. The addition of frozen butter is clutch. Just like with southern biscuits, frozen butter expands as it cooks, creating pockets of goodness (or layers in biscuits).
This had a great seasoning like the Bramucci Patty with that extra layer of juiciness that helped it pop. I’ll be making this again but likely sort of combining the two into a super patty.
1. J. Kenji López-Alt’s Diner Patty — Taste 2
Zach Johnston
The Patty:
López-Alt’s Diner Patty takes the wonderful fattiness of a well-worked diner grill top and brings it home. He does this by seasoning the skillet with bacon fat and then clarified butter. While López-Alt doesn’t say to butter baste his patty while cooking it in the skillet, I couldn’t help myself.
Ingredients:
6 oz. 80/20 ground chuck
2 strips bacon
3 tbsp. clarified butter
Kosher salt
Black pepper
Method:
Use your hands to form a large patty that’s about 1/2 inch thick. Generously salt and pepper and set aside.
Add the bacon to a cast iron skillet and turn the heat to medium. Add a spoonful of tap water to help render the fat from the bacon. Once the bacon is cooked and the skillet is full of bacon fat, set aside.
Add the clarified butter to the skillet and keep the heat on medium.
Lay the patty in the skillet and cook for 3 minutes, don’t press the patty down with the spatula. If the butter starts to smoke, turn the heat down a tad. Flip the burger and cook for at least another 3 minutes until the internal temp is 125F (I used a spoon to scoop the butter over the patty while it cooked, helping it baste in hot goodness). Let the patty rest on the bun for 2 to 3 minutes before serving (it’ll increase internal temp while resting).
Juiciness Rating:
Zach Johnston
10/10 — This is the juiciest and tastiest burger patty by far. It had a tone of meaty beef flavor while still feeling well-seasoned. But the clarified butter/bacon fat mix it’s cooked in just took this to a whole new level of juiciness. This is pure comfort food to the point that I could see eating this patty on a nice bun with nothing else and still being happy about it. Well, maybe some pickle. And maybe some onion. And a slice of sharp cheddar.
Final Thoughts On The Burger Patties
Zach Johnston
There wasn’t a dry patty in sight on this list. Still, some were juicy than others. I did learn that mix-ins are tricky. They can discolor the meat pretty dramatically while drawing out some juiciness. Still, you’re adding a lot of flavor so it’s not a wash, per se. I think there’s value there, especially if you’re adding fat and water back as in Gordon Ramsay’s patty recipe.
I would avoid an egg and panko (or bread crumbs) though. It just doesn’t feel like a real burger patty anymore once you go down that road. That doesn’t mean it won’t taste good though.
In the end, I’d add wet spices and mix-ins that have some fat. So things like oily chili crisp instead of dry chili flakes and frozen butter instead of milk or egg. There’s a balance to be found in the recipes that I’ll certainly be playing with in the future. I hope you do too!
As if the Loki Season 2 premiere didn’t have already fans losing their minds over the show’s return, the episode also dropped a post-credits scene for a little extra fun.
In the stinger, Sylvie steps through a time door into 1980’s Broxton, Oklahoma. From there, she makes her way to a nearby McDonald’s. Clearly unfamiliar with the fast food chain, she attempts to order some sort of meat before the cashier recommends the Chicken McNuggets. (A solid option.) But before she makes her final choice, Sylvie looks around and notices all of the happy people enjoying themselves. After a moment, she decides she’ll have “everything” as the scene fades to black.
But what the heck does it all mean?
For starters, Sylvie spent her entire life seeking revenge on the TVA for taking her away from her family. With the agency seemingly doomed thanks to her killing its secret architect and mastermind, He Who Remains, she can now pursue a life of happiness. That apparently includes stuffing her face with McDonald’s, but hey, it’s her first day.
However, judging by the trailers and promotional materials, it appears Sylvie will end up working behind the counter. Could that be the result of her ordering everything on the menu and having no way to pay for it? Or will reality break itself even further thanks to the death of He Who Remains?
In the meantime, Broxton also has a notable connection to the Thor comics. From the mid-2000s to mid-2010s, Thor operated out of the Oklahoma town, and at one point, Asgard itself was relocated to the skies above. The town’s inclusion could just be a neat Easter egg, but you never know with Loki, which is part of the fun.
You’re not gonna believe this, but October 6, 2023, is World Smile Day!
A commercial artist named Harvey Ball created what we think of as the classic smiley face—yellow circle, black dot eyes and upturned smile— in 1963. Over the years, he grew concerned the smiley face was becoming over-commercialized, and he thought we should all devote one day each year to smiles and acts of kindness throughout the world. As the World Smile Day website states, “The smiley face knows no politics, no geography and no religion. Harvey’s idea was that for at least one day each year, neither should we.”
Since 1999, World Smile Day has been celebrated on the first Friday of October. The instructions for celebrating it are simple: “Do an act of kindness. Help one person smile”!
We’ve got 10 smile-worthy finds for World Smile Day for ya! Enjoy!
1. Watch heavy metal singer Dan Vasc slay ‘Amazing Grace’ in the best way
So, so beautiful and powerful. Learn more about Dan Vasc’s performance here.
2. 104-year-old Dorothy Hoffner broke the world record for tandem skydiving
When the whole neighborhood likes halloween (and barbie) a lot #barbie #barbiehalloween #barbiemovie #mattel #fyp #halloween2023 #pink #foryoupage #surprise
Wow. And there’s even more. Read the whole story here.
9. This is the best pet protector story ever. Charlie was a real one.
After falling victim to a scam on Facebook Marketplace, Michel Janse (@michel.c.janse) hopped on TikTok to give everyone a heads-up so they don’t have to go through the same thing. “Be smarter than me!” she said in the video.
Janse posted some furniture on the marketplace and chatted with a woman who seemed interested in purchasing it. She even looked at her profile to get a “vibe check,” and everything seemed legit.
The potential buyer seemed to be careful to protect themselves as well. “For my safety, I just want to confirm that you’re a real person,” the buyer messaged Janse. “Are you ok if I voice call you from Google?”
Even though the request seemed odd, Janse went through with it. She subsequently got a message containing a Google Voice code. When the buyer asked Jane to send her the code, she did, only to quickly discover she had been duped.
It seems that Janse had a gut feeling that the woman was a scammer but didn’t act on it til it was too late.
Janse fell victim to a common scam through online marketplaces. According to the Federal Trade Commission, the scammer could use the Google Voice number to rip off other people and conceal their identity. “Sometimes these scammers are after a Google Voice verification code and other information about you,” the FTC wrote. “If they get enough of your information, they could pretend to be you to access your accounts or open new accounts in your name.”
We’ve all been there. Standing in line to be seated at a fairly busy restaurant while your stomach growls in protest. But when two women left a concert August 22 in search of food, they had no idea they’d find themselves taking orders and cooking food. Sylvia Arrendondo and her mother Idalia Merkel went to a local Denny’s in Texas and were seated by another customer before realizing the restaurant was extremely short-staffed. Instead of taking their business elsewhere, they decided to roll up their sleeves and get to work.
Arrendondo wrote about the unique experience on her Facebook page where she explained that only two people were working. One was serving tables and the other was the cook. As for the man that was acting as host, seating new guests, he had no idea what he was doing because he didn’t work there. He told Arrendondo and Merkel that his wife used to work at Denny’s so she started helping to serve tables and he decided to help get people seated.
The service industry has been hit hard by the pandemic and the subsequent “great resignation.” Complaints about low wages, poor management and rude customers that abuse staff members are just a few of the reasons cited by people who have left the industry. It may be surprising for some to learn that the federal minimum wage for tipped employees like servers and bussers is just $2.13 an hour. The rest of the wage is supposed to be made up of tips, which, depending on where you work, may be split at the end of the night between other workers. This act of splitting tips is called “tip pooling” and is calculated by number of hours worked.
Splitting tips after a long day of work dealing with customers who may not have been so kind would understandably make some people upset. But it didn’t take a deep dive on the treatment of restaurant employees for Arrendondo and the other customers who helped out. They saw two seemingly college-aged kids doing their best to keep the place running and they didn’t hesitate to jump in to help, completely unpaid.
When asked why she didn’t just leave, Arrendondo said, “We just looked at each other and it wasn’t even a question. We both knew what we had to do.”
“This was probably the most beautiful act of American unity that I have personally encountered,” Arrendondo told Upworthy. She added that the sole paid server would occasionally start to cry before being comforted by the cook, only to return the favor when he would get overwhelmed.
Talk about community.
These two kids had exhausted all of their resources, including calling their manager multiple times. And instead of customers getting angry, demanding better service or walking away, Arredondo and Merkel stepped up. The kindness of this group of strangers will surely stick with these employees and the people who were involved.
“The strength, courage and integrity by these two workers was beyond admirable. My mom and I have never been so proud and happy to help,” Arrendondo told Upworthy. “After all, we have all been there.”
Eventually after some convincing, the two employees shut the restaurant down and Arrendondo and Merkel went home much more tired than anticipated. Still hungry, but full of gratitude and pride.
What gives dogs the right to have such big and hilarious personalities? It seems like these dogs have found a way to make their humans laugh while also annoying them until they’re ready to come apart. It’s truly a skill that only dogs and toddlers seem to possess in great quantities.
Zoe is a pit bull with a bombastic side-eye that makes it clear that she only tolerates her mother, Raven, but adores her grandmother, Yonika. There is no confusion about who her favorite person is, and Zoe’s grandmother only seems to encourage the behavior. The two of them are the best of friends, and Mom…well, she’s the third wheel.
Sure, Zoe likes her mom a little—she does feed her, after all—but the verdict is still being determined if love can be claimed. Raven can’t even convince the sassy pittie to go on a walk with her.
Zoe lays on the ground like a chubby little pancake any time her mom tries to take her for a walk. Raven has even pulled on her leash, slowly dragging the dog down the hallway, but Zoe insists that her legs do not remember how to work. But as soon as Grandma takes the leash, a miracle occurs. Suddenly Zoe is a spry whippersnapper with four working legs and a happy tail.
“She refuses to walk whenever I take her outside,” Raven explains. But that’s just not the case for Grandma, and there really doesn’t seem to be an explanation for it other than preference.
“When I’m around, she is an absolute angel. She listens,” Yonika says.
In fact, Raven says when Grandma is around, Zoe completely ignores her so she can continue getting Grandma cuddles. This dog has mastered the side-eye, and Grandma is only assisting in her snubbing her mom in the cutest way. It’s something you have to witness for yourself to fully appreciate, so check out the video below.
Paramore are back today with Re: This Is Why, a remixed version of their latest album. It has artists like The Linda Lindas, Wet Leg, Bartees Strange, Julien Baker, and more. To celebrate, Hayley Williams went on The Tonight Show Starring Jimmy Fallon and discussed influences.
She mentioned some classic bands like Deftones, Failure, and The Cure. However, she also mentioned an unlikely one: Fallon himself.
The singer explained she met the rest of the original lineup, Zac and Josh Farro, at a homeschooling supplemental program in Tennessee, where Fallon’s comedy song from 2003 titled “Idiot Boyfriend” was a big deal to the students. “[It was a] huge hit with the Paramore crew!” she exclaimed.
When asked if “Idiot Boyfriend” was an influence, Williams confirmed, “Yes! 100 percent!”
About the release of Re: This Is Why, the band originally shared a statement on social media about how they recruited musicians who have inspired them to do the remixes. “We’ve long wanted to recognize the connection we have with some of the artists who’ve influenced us as a band and/or who have cited our band as an influence,” they wrote. “It’s incredible to hear all our worlds colliding.”
Watch the interview above.
Re: This Is Why is out 10/6 via Atlantic. Find more information here.
Some artists covered here are Warner Music artists. Uproxx is an independent subsidiary of Warner Music Group.
As rapped in his cult-classic song “Know Yourself,” Drake enjoyed riding around his hometown, Toronto, Canada (or the 6), with his woes. According to TMZ, fellow rapper and collaborator 21 Savage might be riding shotgun with him soon. The outlet has reported that 21 Savage will appear at both Toronto dates (October 6 and 7) of the It’s All A Blur Tour.
The joint tour initially kicked off in July. However, due to 21 Savage’s immigration case, he hasn’t been allowed to perform during the international dates. When the tour made a two-night stop (August 29 and 30) in Vancouver, Travis Scott filled in as a special guest. Before that, J. Cole did the honors for the Montreal shows on July 14 and 15.
Many entertainers, including Jay-Z, Meek Mill, and more, have thrown their support behind 21 Savage as he continues to fight to gain US citizenship.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
