Weekend Links: Early Movie Concept Art

When I first saw this photo of blemished inverted solar beauty, I thought "well that's cool ::shrug::" … then I clicked the picture to, as Phil Plait always says, "embiggen" and … wow. WOW!
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Early movie concept art: see what your favorite characters could have looked like. Some didn't change a whole lot, but some are a world away from what they ended up being onscreen! Do you have a favorite concept that didn't make it?
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Oh y'know, just a cat, sittin' and thinkin' like a human and stuff … (I want an explanation for this. Also, the music elevates it to new levels).
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This African fruit produces the world’s most intense natural color. Stunning.
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An Aurora Borealis timelapse. Beautiful definition and clarity.
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Micro-art: Jacqueline Lou Skaggs does tiny oil painting on pennies.
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For the stat-obsessed, Google Maps has produced an infograph on how Americans, Canadians, Mexicans and much of Europe spent our summer vacations.
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As a former proofreader, I can empathize with the pain of an oversight like this -- school official explains embarrassing typo on ‘public’ school sports sign. It's so obvious that everyone misses it, of course! (Thanks Holly!)
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A big thanks to everyone who sent in links this week -- keep it up! Send your finds to FlossyLinks@gmail.com, or send me a Tweet.

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The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess
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Some restaurant dishes are made to be doggy-bagged and reheated in the microwave the next day. Not French fries: The more crispy and delectable they are when they first arrive on your table, the more of a soggy disappointment they’ll be when you try to revive them at home. But as The Kitchn recently shared, there’s a secret to making leftover fries you’ll actually enjoy eating.

The key is to avoid the microwave altogether. Much of the appeal of fries comes from their crunchy, golden-brown exterior and their creamy potato center. This texture contrast is achieved by deep-frying, and all it takes is a few rotations around a microwave to melt it away. As the fries heat up, they create moisture, transforming all those lovely crispy parts into a flabby mess.

If you want your fries to maintain their crunch, you need to recreate the conditions they were cooked in initially. Set a large pan filled with about 2 tablespoons of oil for every 1 cup of fries you want to cook over medium-high heat. When you see the oil start to shimmer, add the fries in a single layer. After about a minute, flip them over and allow them to cook for half a minute to a minute longer.

By heating up fries with oil in a skillet, you produce something called the Maillard Reaction: This happens when high heat transforms proteins and sugars in food, creating the browning effect that gives fried foods their sought-after color, texture, and taste.

After your fries are nice and crisp, pull them out of the pan with tongs or a spatula, set them on a paper towel to absorb excess oil, and sprinkle them with salt. Now all you need is a perfect burger to feel like you’re eating a restaurant-quality meal at home.

[h/t The Kitchn]

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Bone Collector
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