The Blazers and The Juice

I'm reading The Breaks of the Game, David Halberstam's book about the 1979-80 Portland Trail Blazers. I recognize this may not be a subject you find intriguing. But this might be. On an unnumbered page before the Table of Contents, Halberstam offers this preface:

"Fame," O.J. said, walking along, "is a vapor, popularity is an accident, and money takes wings. The only thing that endures is character."

"Where'd you get that?" Cowlings asked.

"Heard it one night on TV in Buffalo," O.J. said. "I was watching a late hockey game on Canadian TV and all of a sudden a guy just said it. Brought me right up out of my chair. I never forgot it."

"“ From an article by Paul Zimmerman,
Sports Illustrated, November 26, 1979,
on O.J. Simpson

Orenthal James talking about the importance of character is funny. Not as funny as Elaine Benes begging Joel Rifkin to change his name to O.J. to avoid the embarrassment of sharing a name with a serial killer in a 1993 episode of Seinfeld, but still enjoyable.

I'll let you know if The Juice reappears during the regular season. I'm only on page eight.

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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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