Virtual Exercise

I woke up this morning a little sore. My whole right side felt as though a serious workout had been undertaken.

That was not the case.

I didn't even walk the dog yesterday, my usual pinnacle of physical activity. During breakfast, I remembered why I was aching "“ I was bowling.

The repetitive swinging of a twelve-pound sphere would understandably work my muscles. But I did my bowling in the confines of my company's conference room, where we've set up a Nintendo Wii (I also played nine sets of tennis, losing all nine.)

powerglove.jpgThis was my first experience with the Wii. As shocked as I was by the soreness, the fact that I'm strongly considering buying one is even more surprising. They've come a long way since the goofy Power Glove in 1989. I'm 27, and before yesterday, my next video game console would have been years from now, for my non-existent children. Nintendo has truly changed the (video) game.

My friend and co-worker (and superior tennis player/inferior bowler) Noah posted about how the Wii came about yesterday.

So I have to ask: is anyone else hooked on Wii?

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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