Where are you, Kevin Trudeau?

We all love the sound of our own names--Dale Carnegie and his ilk have been capitalizing on this vanity for decades--but is it really as special when the person invoking ours can remember everyone else's? Kevin Trudeau posited that it was. In the 90s, I can home from school to find his MegaMemory audio tape set sunning in our kitchen, and while it was my mother's lark, I was the one who skulked around with the tapes...He was slick, and made it seem like committing grocery lists to memory was some arcane shortcut to genius. But it did help with the mid-term on macromolecules.

And what has he been up to since then? Besides bearing a heartwarming resemblance to Haley Joel "HJO" Osmond, he's been busy dodging the FTC and shrouding homeopathic cures with a passionately documented paranoia. Someone has to make Ron Popeil sweat!

But who's the prototype Kevin's channeling? Simonides, perhaps, is the one we can really thank. This Greek poet recalled the names of every person killed by a roof collapse just by remembering where they sat...Hence, a universe of beloved acronyms: PEMDAS, Roy G. Biv, and so many more.

And while you're eating all that chocolate today & you want to reminisce about your grade-school crushes in HD, just try cutting all the sweetness with:

teas

blueberries

gum

 

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