Men Who Knit

Or maybe it's just the Midwest? The Detroit News covered this a while back, and found some men who stand tall with their yarn:

Edmund Neumaier, 40, a registered nurse working night shifts in the emergency room at Henry Ford Bi-County Hospital in Warren, taught himself to knit as a stress reliever 20 years ago.

But his interest has grown in it as an artistic expression. He recently bought two spinning wheels, costing $600 and $800, to make his own yarn.

"I've become a yarn snob," Neumaier said. "I think that's the male side of knitting. Of course, you have to have the best tools. It's a guy thing too to collect all the right equipment.

I know that while I don't knit (I never made it past all those latch hook rugs thrust on kids in the 80s) I really do want to...But I absolutely wouldn't veto the manliness of a yarn-obsessed dude who could sublimate his passion into a very fine baby alpaca jumper.

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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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