Questionably effective hangover remedies

As a follow-up to yesterday's blog hailing the famous and the schnockered, we present our very favorite hangover cures that almost certainly don't work and you should by no means attempt. This one goes out to Saint Bibiana -- pictured at left -- Catholicism's patron saint of the hangover. Legend has it that after she was scourged to death by the Romans, headache-curing herbs grew in a garden near her grave. (Tomorrow, look for our top twenty favorite celebrities who met their end by being scourged to death. Yeesh!) In any case, if praying to patron saints ain't your thing, you might try:

eating fried canaries, as Bibiana's Roman scourgers did.
"¢ Sticking 13 pins in the cork of the bottle that did you in, as is custom in Haiti.
"¢ Slurping down a sheep's eye pickled in tomato juice, a cure which hails from Outer Mongolia.
"¢ Rubbing a lemon under your drinking arm, Puerto-Rican style.
"¢ Taking a horrible shower that oscillates between extremely hot and cold water, as seen in The Princess Bride.
"¢ Eating canned asparagus before going to bed, which only has two negative side affects: 1) it makes your pee smell funny, and 2) it acts as a diuretic, and thus exacerbates the dehydration that hangover sufferers experience.
"¢ Eating whole jalapenos, which if nothing else will distract you from the pain in your head while you concentrate on the pain in your mouth.
"¢ Having sex, which purportedly releases enough endorphins into the system to dull the effects of a painful hangover. (Also, sweating can help purge alcohol from your body.) Note: this remedy does not work pre-emptively.
"¢ Drinking what's known as a "prairie oyster": two raw eggs mixed with pepper, Tabasco sauce and gin.

If none of that works, there is one sure-fire cure: not drinking.

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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