Morning Cup of Links: State Flags

Why do some Americanisms irritate people? Meaning people from other countries, that is, so it would behoove us to find out what they're talking about. (via Metafilter)
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5 Famous Ad Campaigns That Actually Hurt Sales. Of sure, you remember them after all those years, but you still don't buy the product ...whatever it was. NSFW text. (via Huffpost Weird News)
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Millie, Phillie, Billy, Groin, Sproing, Boing & Chad are dwarves from The Hobbit. They're making the leap from literature to the big screen, and you can see some of them at Film Drunk.
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LIFE Goes Inside Today's KKK. Just long enough to get some pictures and information for you.
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Sometimes state flags are surprisingly good at wrestling. Sometimes every state flag has their little idiosyncrasies someone should humorously point out.
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Two Harvard researchers say obese children might be helped by separating them temporarily from their enabling parents. Others say that's going too far, and that the real reason for obesity is poverty.
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True Crime: Doug Street, Human Chameleon. This impostor proved that intelligence plus cajones can make up for a lack of education credentials.

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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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