Notable Alumni from Hawaii's Punahou School

The Times recently wrote about Barack Obama's time at Punahou School in Hawaii. The article mentioned that AOL founder Steve Case was also a graduate. I was impressed with their notable alumni list already. A quick search revealed this was only the tip of the iceberg.

  • Kelly Preston (actress, Mrs. John Travolta)
  • Michelle Wie (golfer)
  • Pierre Omidyar (eBay founder)
  • Sarah Wayne Callies (star of Prison Break)
  • Norm Chow (offensive coordinator, Tennessee Titans)
  • Rod Lurie (creator of Commander in Chief)
  • Jennifer Nicholson (daughter of Jack)
  • Mark Tuinei (late Dallas Cowboys offensive lineman)

I'm sure most big private schools have similar lists. My (public) school can boast of Just Shoot Me star Laura San Giacomo and former Penn State and New York Jets defensive lineman Lou Benfatti. That probably won't be hard to beat.

So tell us. Did anyone notable attend your high school? Extra points for infamous classmates, like Mark Foley, or that crazy, diaper-wearing astronaut.

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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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