2 Rings That Make Super Bowl Bling Look Common

Every professional athlete longs to "get a ring" by winning a championship, and earning a Super Bowl ring is certainly a rare and amazing feat. However, it's not that rare. The NFL has played 41 Super Bowls, and with over fifty people per team, that means that there are at least 2,000 or so player rings floating around out there. Plus, all manner of coaches, front-office staff, and other team employees get rings of their own, too. So while a Super Bowl ring is rare, it's got nothing on these two from European theater:

1. The Iffland-Ring


This ring boasts a rarity that even Tolkien could appreciate: there's only one. The ring originally lived on the finger of German theater icon A.W. Iffland and features his portrait studded with small diamonds. Towards the end of his life, Iffland passed the jewelry on to fellow actor Ludwig Devrient. By tradition, the bearer is the most significant living German-speaking actor, and when he dies his will specifies the next man to wear the ring.

This line of succession hasn't always been so clean, though. According to legend, Albert Basserman, who received the ring in 1911, kept picking successors who died. After he outlived his first three choices, Basserman decided to give up and donated the ring to a museum. However, when he died in 1952, the Austrian Federal Ministry of Education intervened and awarded the ring to Werner Kraub. The current holder, Swiss actor Bruno Ganz, has worn the ring since 1996.

2. Hans-Reinhart-Ring

Similarly, the Hans-Reinhart-Ring is awarded to a luminary of the Swiss theater. It's not as rare as the Iffland-Ring, though, since the ring has been awarded annually since 1957 and each winner gets his or her own ring. Not surprisingly, the ring is named after Hans Reinhart, a wealthy playwright and poet who endowed the program.

Since its inception, the ring has grown to signify the top award in Swiss theater. Laureates have included operatic soprano Lisa Della Casa, the clown Dmitri, and actor and director Benno Besson. Current Iffland-Ring holder Bruno Ganz won the award in 1991, giving him the closest thing Swiss stagecraft has to Tom Brady's ring-encrusted knuckles.

Ethan Trex grew up idolizing Vince Coleman, and he kind of still does. Ethan co-writes Straight Cash, Homey, the Internet's undisputed top source for pictures of people in Ryan Leaf jerseys. His last mental_floss story somehow lumped together Beavis & Butthead and The Puppy Bowl.

The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess

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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