Celluloid-Stumper: Yiddish goes H'W'D

You guys have been getting these stumpers far too quickly. So we're making it a little harder yet, with today's installment.

As I said in my Weekend Word Wrap this morning, you all use the Yiddish language every day, even if you don't know you do. In the early 20th century, as Tin Pan Alley and vaudeville merged with the incipient film industry, Yiddish quickly found its way into Hollywood films. Today I'm going to drop two quotes from two different films on you. They're separated by about seventy years, but have the following in common (this is a hint!): both quotes come from songs that were sung in the films (and, no, neither film was a musical).

Film #1: "Did someone call me schnorrer?"

Film #2: "My bubby made a kishka, she made it big and fat, I took one look at it and said I can't eat that!"

Question #1: What are the names of the two films quoted?

Question #2: What are the names of the songs?

Questions #3: Can you name the two famous actors who sang each of the songs?

Bonus question: What famous rap band wrote this lyric: Which one of you schnooks took my rhyme hook book/ Give it back, you're wicky-wack"¦?

As usual: first one with ALL the correct answers (hold the bonus question) gets bragging rights... and NO GOOGLING!

The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess

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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