the3six5.com project - coming soon to a really small screen near you

the3six5.com project - coming soon to a really small screen near you (Unless, of course, you're one of those cats who has a fancy, new 27" iMac. Then I suppose it's just a small screen, not a really small screen like what I've got in my 13" laptop.) (And if you ARE one of those cats, keep it to yourself.) (Last parenthetical... promise! Does anyone really use the word cats anymore?) (This cat does!) (Sorry, broke my promise.)

Starting on January 1st, 2010, and for the next 365 days, a different person will write an entry on the3six5.com blog about his or her experience that day.

Len Kendall and Daniel Honigman, the brilliant minds behind the collaborative, crowdsourced idea, insist that each author doesn't have to write about a specific topic, which is why I've signed on to do January 3rd. From past experience, there's nothing worse than being told I've got to write about what's happening to me in real time. Because I don't often have what to say. Other than what I tap out on this blog, or FB, or Twitter, or Jewcy, TheWire or FedUpWithHunger... ;-)

Anyway, in all seriousness, it sounds like a really awesome, interesting idea that has Epic Win written all over it. Here's some more about the3six5 project, straight from the boys' Web site:

The key is that [what each author writes will] somehow relate to what is happening in the world that day and how it relates to them. By doing so, starting from January 1 to December 31 of 2010, we will have a snapshot of the entire year, told from the perspective of 365 individual voices.

365 days will be made available and volunteers from across the country will be able to pick a date of their choice. There is no guarantee that any day will be better than others, because no one can predict the future. Regardless if the selected day in 2010 brings something newsworthy, everyone has a short story to tell that will help create the experience of living through a year in this country.

Each author will write a 250 word reflection which will be posted to "lifestreaming" site Posterous. Posterous.com was selected over a typical blog or website because of its simplicity and its ability to distribute content across all the major social networks. You can access this page by simply going to www.the3six5.com. If all goes well, the dream would be to publish the posterous stream as a book. Suppose you could call it a crowdsourced journal of 2010.

If you are interested in being one of the authors, please email the3six5@gmail.com. Please include some information on what unique perspective you could bring to this compilation.

For a running list of authors and dates already taken, go here.

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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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