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WASHINGTON AP 鈥?The Justice Department is reviewing whether devices that allow semiautomatic rifles to fire faster should be banned.The review announced Tuesday comes after a Las Vegas gunman used the so-called bump stock devices during a deadly October rampage that killed 59 people and wounded hundreds more. A bid to ban the accessory fizzled in Congress, even as b
stanley borraccia ipartisan lawmakers expressed openness to the idea.The Justice Department will consider whether weapons using bump stocks should be considered illegal machine guns under federal law. They are currently legal and widely available.Attorney General Jeff Sessions says officials will accept input from the public as well as the gun industry as part of the review.The announcement comes ahead of a Wednesday Senate committee hearing
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stanley cup right c 2024 The Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Join our Newsletter for the latest news right to your inboxTrending7WEATHER: Roller coaster rideBoston Red Sox Spring Training Schedule 鈥?including games airing on 7Court releases redacted copy of defense motion to dismiss charges against Karen ReadMayor Wu preparing to head to D.C. to defend Boston immigration enforcement policiesSocial Security Administration could cut up to 50% of its workforceWhat to know about the lives and deaths of Hollywood icon Gene Hackman and wife Betsy Arakawa Yiza An Act of Sheer Evil : Biden Pledges Support for Israel after Attack
The Yomiuri ShimbunUshiojiru hard clam soupBy Miho Kibiki / Yomiuri Shimbun Staff Writer15:00 JST,ensp;April 14, 2024Clams are in season as spring approaches. Satoshi Ogino, the owner of a Japanese restaurant, recommends ushiojiru, a clear Japanese hard clam soup. This dish allows you to fully enjoy the umami flavor of the clam broth.Oginos restaurant se
gourde stanley rves ushiojiru hard clam soup every year when i
stanley butelka t is in season, which he says is very popular because it evokes the feeling of spring.This time, he pairs the soup with sesame tofu, which perfectly matches the umami of the clams. He prepares the hard clam broth and handmade sesame tofu the day before the dish is served to create a genuine Japanese clear soup.To make the broth, first, boil the hard clams quickly so that the clam meat does not become hard. Usually, hard clams are seasoned and prepared as is, but Ogino removes the clam meat from the shells, cuts them into bite-sized pieces, and soaks overnight in boiling water.The osmotic pressure slowly releases the umami flavor from the clam meat into the boiling water, making the broth richer, he said.Cutting the clam meat into easy-to-eat pieces is another key to making the soup more elegant.Remove the water vascular system and scallops from the clams to make them more palatable. Cut off the tough foot and halve the meat. The removed scallops are not added to the soup but are used to make broth by placing them with the meat in boiling water.He suggests making sesam
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