First Annual Flossy Awards

There's a piece in the current (June) issue of the Harvard Business Review on the scarcity of exceptionally creative minds in which Daniel J. Socolow, director of the MacArthur Fellows Program, says, "Creative people we look at have often ruffled a few feathers along the way," "“ in other words: don't expect the creative types to be the most popular. Apparently, they're generally not the best at promoting themselves, either. "Don't assume that you can figure out who your creative people are all by yourself," he says. "Listen to others and look in the least likely places."

Here at the _floss, we love and respect creativity, too. And though we can't give you a $500,000 MacArthur, we can give you a Flossy - otherwise known as serious SERIOUS braggin' rights with a whole post devoted to you.

So go ahead and nominate yourself or someone else in the comments below. Know someone who's done something so wildly creative he/she/you deserve(s) a Flossy? [I posted this late last week -- but am throwing it up again in case you missed it. Contest ends today, so if you're going to nominate, there's still time!]

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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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