3 Useless Facts About 3 Random Topics

1. The Stereotypical Russian Soda Jerk

SodaPopinski.gifSoda Popinski first appeared in Super Punch-Out!! in 1984, where he was known as Vodka Drunkenski. He was re-christened for Mike Tyson's Punch Out!! in 1987. While this new name was more politically correct, some of his quotes between rounds were very consistent with his old raging alcoholic persona ("I can't drive, so I'm gonna walk all over you!")

2. Lord of the Super Bowl Rings

woicik.jpgAs of today, the only people who need a second hand to wear all their Super Bowl rings are Mike Woicik and Neal Dahlen. Woicik was strength and conditioning coach for the Dallas Cowboys during their three championships in the 1990s. He moved on to the New England Patriots, where he's helped train three more title teams (2001, 2003, 2004). He'll be going for a seventh ring tomorrow.

Dahlen won five with the San Francisco 49ers as a staff assistant and two more with the Denver Broncos. Bill Bellichick and Pepper Johnson, who each won two titles with the New York Giants and three with the Pats, could join the second-hand club tomorrow.

The player to win the most rings was Charles Haley (two with San Francisco and three with Dallas).

jason-ritter.jpg3. Jason Ritter's Early Work

In the opening credits of the sixth season of Three's Company, a little boy is seen waddling up to Janet as she feeds a deer. That boy is John Ritter's son, Jason Ritter, who would grow up to play Kevin Girardi on Joan of Arcadia and Ethan Haas on The Class.

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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