Please Sir, May I Have Some More (Facts)?

The Fact Solicitor General has lots of exciting news today. First, we have a winner for last week's Amazing Fact Contest. It's good to be the King dazzled us all when he said "According to the National Real Estate Investor, the average size of a cubicle in 2005 was 190 Sq Ft (implying dimensions of nearly 14' x 14'). This is down from 250 sq/ft in 2000. Not only that, but office planners think they can reduce it by another 21% without affecting productivity. For fun comparison, the average prison cell size is at least 70 sq/ft."

Second, the glorious halls of Fact Solicitor General Manor will soon be home to Annyong, a cat I'm adopting. In honor of Annyong, this week's topic will be cats. Leave a comment on this post, along with your name and location, about domestic cats, wild cats (I've got a soft spot for ocelots) or famous felines. All facts deemed amazing enough will be entered into the Amazing Fact Generator and credited to you, and the most amazing fact will win the supplier a book. This week we're giving away a copy of Sam Stall's 100 Cats Who Changed Civilization History's Most Influential Felines.

As always, you're limited to 5 submissions per person, and if you cheat by lifting a fact word for word from a competing trivia site, I'll send Annyong to your house to get hair all over your favorite sweater.

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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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