Nothing Compares 2 Prince's Fridge

So Minneapolis-based food magazine/blog The Heavy Table came up with a great idea: to take a look inside celebrities' refrigerators. First up: Prince. Although it took them eight months to get a look inside Prince's fridge, they got the scoop*. And, let me tell you, what they found inside that fridge cements Prince's legacy as a musical legend.

So what's inside? Below is an image (by illustrator Andy Sturdevant -- Prince doesn't let photographers inside his house/bunker/blimp). Highlights: eighteen varieties of mustard, homemade kimchi, five pounds of Dunk-a-roos, and more. Each item is accompanied by a brief explanatory interview with Prince, written in his trademark style. Here's my favorite example:

Real maple syrup, one gallon

"People say U can't tell the difference, but U know, it's the real deal. It's a cut above. It's about 100 cuts above. This is the only thing that touches my waffles."

Obviously Prince is trying to mess with us here by talking about waffles. Everybody knows Prince loves pancakes.

I'm looking forward to seeing what's in Bob Dylan's fridge. I'll put down cash money that there's some country pie in there -- raspberry, strawberry, lemon, and lime. Actually, what do I care? Regardless of the pie's contents, it'll be country-style, and it'll be there.

* = Please note that Heavy Table posted their tour of Prince's fridge on April 1, 2011.

(Via Uppity Stuff, a very remarkable pop-culture Tumblr.)

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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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