31 Flavors (and then some)

If you're bored out of your gourd scrubbing your mouth out with the same old Crest and Colgate flavors (mild mint, strong mint, x-treme mint, peppermint, vanilla mint"¦ what sort of mint will they dream up with next?), Japanese company Breath Palette has got your solution. Dead set on spicing up your morning hygiene ritual, the company has created a 31-flavor toothpaste sample set (which will set you back about $160 at Neiman Marcus—no one said this was going to be cheap). So, what's included in the mix? Flavors range from Pineapple and Monkey Banana to Fresh Yogurt to Pumpkin Pudding to Indian Curry. Of course, none of these seem as exciting/confusing as the discarded kimchi, crab and beer flavors. And while various "palettes" definitely remind me of Bertie Bott's flavored jellybeans from the Harry Potter books, the notion is pretty innovative. As spokesperson Ikuko Kuroki told ReadyMade magazine, "Flavors were selected under the concept of changing your breath every day, like you change your accessories." As much as I love curry, though, I think I'm going to choose not to accessorize with it. For a complete list of flavors (and ordering info) click here.

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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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