“We spotted nine Polymarket accounts, all connected, who made, collectively,$2.4 million betting almost exclusively on U.S. military operations,” says Nicolas Vaiman, co-founder of the small data analytics firm Bubblemaps.
“And now here's the crazy part: 98% win rate.” https://t.co/wrTjsWhXxW
Ken Griffin slams Europe for refusing to help the U.S. deal with Iran:
"Europe has depended upon American military strength and capability since World War II. We helped maintain stability and peace during the Cold War. Europe has benefited from the Americans’ willingness to spend on their defense. The Europeans should be there for us in a more profound way in this moment in history."
TOM LEE SAYS 2027 COULD BE ONE OF THE BIGGEST RALLIES OF OUR LIFETIME
- S&P 7,300 was aspirational, still fuel for more upside
- Two late-year risks: a new Fed chair and a petroleum shortage
- Sees the market exiting 2026 at 7,700 or higher
Roy Keane clashing with Micah Richard over Arsenal's performance at Man City.
Micah: "You can take positives."
Roy: "No. For losing? Do you want the plaudits or the points!? They're not mugs!"
Gary Neville and Patrick Vieira are enjoying the argument.
🇮🇹🎙️Tommaso Bianchini (#Napoli’s Chief Revenue Officer):
"Today we generate €30 million from the stadium when we could be earning €100 million, meaning we’re missing out on €70 million. Over time, this gap accumulates and becomes structural. With a 60,000-seat stadium, everything would change. Not so much because of ticket sales themselves, but because of hospitality areas, modern football is heavily influenced by how many of these seats you have. We currently have about 1,200, but to keep up we would need 6,000–7,000."
@CalcioFinanza
L’incredibile rete di passaggi che ha portato al gol di Hojlund: il pareggio del Napoli di Conte contro il Lecce è un’azione da far vedere nelle scuole calcio
🚨 Alex Pereira reveals he has signed a new 8-fight deal with the UFC 👀
"They took really good care of me. The contract was so good that I let it open for them to do whatever they want."
(via @arielhelwani)
Peter Luger's steakhouse, a Brooklyn institution since 1887, is legendary for its dry-aged USDA Prime beef, particularly the porterhouse steak served family-style. Their cooking method involves high-heat broiling to create a charred, caramelized crust while keeping the interior juicy and flavorful, with minimal seasoning—just salt and clarified butter. Steaks are dry-aged in-house for weeks, enhancing tenderness and umami. At home, approximate this by salting a thick cut, broiling at 500°F+ for 4-5 minutes per side, slicing, brushing with clarified butter, and finishing under the broiler to your preferred doneness (medium-rare is classic). Serve sizzling hot with sides like German fried potatoes or creamed spinach.
Have you tried cooking a steak this way before? How do you like to cook your steak?