The Late Movies: Everyone's a Critic

Everyone's been around that one annoying guy spoiling your favorite movie by mouthing backhanded digs to his date in the vain hope of impressing her in a dark theater. And if you've ever been to a comedy club, you can usually find a slightly intoxicated patron availing himself of that magical two drink minimum seeking to prove that they should be the one cracking the jokes by heckling the talent. Everybody, it seems, is a critic.

Today for the Late Movies, here are few clips of some very famous (and infamous!) hecklers.

We'll start with two of the greatest hecklers in the history of the world...

I'm not gonna lie...half the reason I chose this series of videos was to show the now famous (and infamous!) "Don't Tase Me Bro" clip. For the uninitiated, a student at the University of Florida was arrested and Tasered at a John Kerry rally after a brief rant.

George Bush quickly ducks a shoe-tossing heckler. Say what you want, but it takes some serious guts to chuck a fashion accessory at a major world leader. Except for Napoleon...he was into that kind of thing.

For all you in the thralls of Stanley Cup fever, here is a clip of a fan jumping into the penalty box to take on Maple Leaf Tie Domi, a professional hockey player dressed in full pads.

And who could forget the brawl at the palace of Auburn Hills where Ron Artest ran into the stands to confront a beer-hurling heckler?

Finally, I leave you with Ham Porter, the Great Hambino, talking smack on the baseball diamond from The Sandlot.

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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