The Medical Background of Dr. Brown, Dr. Scholl, Dr. Martens and Dr Pepper

Before you turn to any doc, it's good to know his/her credentials. Here's the scoop on a few: 

  Dr. Brown's
A staple of any good Jewish deli, the famous soda line started in 1869 with Dr. Brown's Celery Tonic, a seltzer fortified with sugar and celery seed extract. Early in the 20th century, other sodas weren't yet kosher, earning Doc Brown's line a permanent niche in places that served knishes.

  0001101791699_LG.jpgDr. Scholl's
William Mathias Scholl was still a medical student when he invented the "Foot-Eazer" to correct arch problems. After becoming a podiatrist in 1904, he started his own company, which now markets everything from insoles to wart removers to medicated foot powder.

  foto2_1.jpgDr. Martens
Sidelined by a skiing injury in 1945, German physician Dr. Klaus Maertens made himself air-cushioned shoe soles that allowed him to work despite his injured foot. Figuring he was on to something, he teamed up with Dr. Herbert Funck to mass-produce what started as a workingman's boot. The shoe's utilitarian purpose faded in the 1970s, though, when punk and goth musicians commandeered the brand and changed its image.

  pepper.jpgDr Pepper
Invented in 1885, just one year before Coca-Cola, Pepper was the brainchild of Waco, TX pharmacist Charles Alderton. But it was Alderton's boss at the drugstore who got to name the drink, reportedly christening it after the father of a girl he fancied.


By the way, I stole this info from our Jan/Feb issue, on stands now.

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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