Hunting with Dad

Postal service in my neighborhood isn't very consistent, so it can make for some interesting deliveries. The other day, a neighbor two blocks over walked to my door to personally re-direct a newsletter she also receives. It was touching, and perhaps something that would only happen in a small town or at least on the West Coast.

And just yesterday I arrived home to see the February issue of Field & Stream on the kitchen table, and was saddened a little to realize it was merely mis-delivered & if I were a good neighbor I'd head right back out the door and return. Which I did, but not before sitting down to read a cute FOB section in which readers submitted pictures of their sons tagging along for the hunt. Took me back to my rural roots, where a good third of school kids had November 15th off for the first day of deer season, and the best parties always seemed to happen at someone's deer camp. But thankfully that whole experience has been streamlined into "Dear Camp: the Musical." I'm told I went pheasant hunting when I was three, but ended up sabotaging everything when I insisted on charging the pheasants, shrieking to my dad & co. for back-up. Were any of you ever recruited for hunts w/your fathers or others?

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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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