Now that's "Must See TV!"

So I was watching NASA TV over the weekend, live, through the link I just provided. It's amazing how many hours you can waste watching astronauts do the MOST mundane things.

Astronaut #1: "Okay, Bill, I'm going to move to your left now"¦ here I go"¦ okay, I'm moving to the left with this pipe thingy in my hand."

NASA TV Voice: (Whispering like a golf broadcaster) "He's moving to the left with a pipe thingy in his hand"¦"

Me: (Yelling to my wife several rooms away) "Honey! You've got to see this! He's moving to his left with a pipe thingy in his hand!"

And then the NASA TV cam zooms, closer, closer, closer, until you actually see the pipe thingy in his hand. And then it zooms out, out, out, until you see the earth, way off in the distance, rotating ever so slowly.

Well, anyway, it got me doing some research on NASA. Here's what I learned:

NASA invented the term "mission-critical"

NASA invented the first visco-elastic foam

NASA invented the Dust Buster

And, while I don't have hard proof on this one, some say NASA invented the disposable diaper. That would make sense, considering this fact:

If you piled up all the disposable diapers our society throws out each year, (18 billion) you could reach the moon and back 9 times.

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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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