Morning Cup of Links: Wax Museum Auction

Astronauts who hope to go to Gliese 581d will now need to wear swim trunks under their spacesuits.
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Mad Magazine published their 500th issue this week, and the writers have focused their attention on Google.
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Trying to find the perfect thing to go next to the couch? The Hollywood Wax Museum is having an auction.
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This one's been around for a while, but it's worth watching again. Behold, the smartest dog you'll see all day.
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Cool Sharpie art really draws the room together.
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Here are 40 awesome iPhone app websites, because you're still not wasting enough time at work.
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You've heard about Senator Arlen Specter switching to the Dems, but you don't know a whole lot about him? Here's his Wikipedia page.
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For the frequent fliers in the audience, here's a list of airlines that offer wi-fi.
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And if you miss Miss C, get your fix by re-reading her post about things that resemble the Death Star.

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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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