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Let's do a little midweek housekeeping.

"¢ CNN.com has been picking up select pieces from mental_floss magazine. Here are a few articles perfect for your evening commute: "Places to see before they die," "Coffee and the Civil War," "Weird vehicles that never got off the ground" and "Six great guerrilla marketing campaigns." Unless you drive to work.

"¢ Do we have any avid Flickr users in the audience? Any avid Flickr users who are willing to let us use some of your photos (with credit and a link back to your gallery, of course)? Leave us a comment and we'll get in touch.

"¢ I get four kinds of email: letters from friends, spam from enemies, requests to compare movie tastes on Facebook, and questions from strangers about their Sprint bills. The Sprint queries aren't as random as they seem. Back in February, after receiving a bill $630 higher than I'd deserved, I posted a lengthy running diary of my battles with customer support. The matter was eventually resolved, but similarly screwed people keep finding me (I'm the number one result when you Google "sprint fiasco.")

I mention this because, ten months later, I'm back in the market for a phone. I love the idea of my BlackBerry. But as a phone, it's miserable. If you called me ten times, it would ring five. Next week, I'd be informed of your voicemail.

I'm stuck with Sprint, but want to know if anyone has had similar issues with their BlackBerry. Maybe I'm just unlucky with cellular technology. Maybe it's just the 8703. Another option is the Treo. Any Treo fans?

"¢ During his research for our Nintendo quiz, Brett Savage stumbled across possibly the most incredible site in web history. I'm rather certain he and I were the last ones to find it. But just in case, you can play online versions of your favorite games at everyvideogame.com.

"¢ And don't forget to participate in our latest Caption Contest!

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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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