In the beginning, we needed help naming the book

We're working on a book about the origins of, oh, just about everything, and we need your help. Specifically, we don't know what to call it. And since you've proven so handy with naming Element 118 (we only need eight more signatures before we can send our petition to the lab!), we thought you'd be able to come up with a snappy title for this, too. Want some examples of the kind of stuff you'll find inside?

  • There probably wasn't any turkey served at the first Thanksgiving -- although the Pilgrims and Wampanoag did polish off a lot of lobster and five whole deer.
  • Sudoku isn't Japanese. Originally called "Latin Squares," it's actually Swiss.
  • The full Brazilian bikini wax started life as a Muslim wedding tradition.
  • The disco ball predates disco. (Look closely at the nightclub scenes in the 1927 silent film Berlin: Die Sinfonie der Großstadt, and you'll spot a mirrored orb hanging from the ceiling.)
  • Bubble wrap was born out of an ill-fated attempt to make plastic wallpaper.
  • The inventor of the bra was not Otto Titzling -- she was far more scandalous than that.

And there are 300 more pages where that came from. So, your turn -- what do we call them? "In the Beginning?" "Origins?" Please, please, vote on these two options in the comments -- and there's a big fat thank-you in the acknowledgements of the book for the person who comes up with something better.

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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