He's a Hisahito

The six-day-old Japanese heir to the throne -- who, we're sad to say, we can't show here because he's being hidden away from photographers, Suri-Cruise style -- is no longer nameless. His parents (at left) have decided to call him Hisahito, or "serene one," reports the Times of London. Apparently, choosing a moniker is not nearly as simple as buying a baby-name book if you happen to be the parent of a future Chrysanthemum emperor:

Ordinary Japanese couples find it hard enough to choose a name for a baby -- there are 2,928 permitted Chinese characters that can stand alone or be combined with others for shades of meaning. ... Since Akishino is a second son rather than a direct heir to the Chrysanthemum throne he is permitted to name his own children rather than leaving the process up to his father, Emperor Akihito. ... Emperors' names traditionally end with the character "hito," meaning the highest moral standard, while names for royal women end in "ko", meaning noblewoman. Names ending in "hito" are highly unusual for commoners and while "ko" was once a popular name ending for girls, it is increasingly rare for new babies. ...

Whatever name finds its way into the wooden box next week could influence a generation of Japanese children. When Naruhito was born in 1960 he was also given the childhood title Prince Hiro. That year, four names using the character for "hiro" made it on to the top 10 list of boys' names, with "Hiroshi" the most popular. Following the birth of Naruhito's only daughter Princess Aiko in 2001, the character "ai" -- meaning love -- became a popular choice for girls' names, according to Meiji Yasuda Life, which conducts a survey among its policyholders every year.

Personally, I would have gone with "butterstick."

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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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