Morning Cup of Links: Hospital Food Around the World

In a poll of the top 200 artists of the 20th century, I would've thought Jackson Pollack would be higher than seven.
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It's been 15 minutes, so a new iPhone must be out. This one is faster, has video capability and a new voice control interface.
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Since I just saw Star Trek, I had to check out this list of five sci-fi time travel methods.
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Trying to lose weight? Checking out this gallery of hospital food from different countries may curb the appetite a bit.
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Someone decided to print out nearly 2,600 Wikipedia articles, and bind them into a book. Somebody also needs a hobby.
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You probably know where the tallest statue in the US is located. What about the second? Third?
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I like that Dr. Teeth & The Electric Mayhem top this list of the most underrated fictional bands.
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If you're wondering where Miss Cellania is this week, here's the scoop.
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And if you're the kind of person who follows things on Twitter, consider following us.

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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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