The Late Movies: Great College Fight Songs

There's been a lot of talk about college sports lately thanks to the tragic scandal at Penn State University. This has had me thinking a lot about what sports mean to a school. One of the things I've always loved about college (and high school) games is the halftime show featuring the marching band. Here's six of my favorite college fight songs. What's yours?

Michigan

Louis Elbel wrote "The Victors" in 1898 following a last-minute win over the University of Chicago to win the Western Conference championship.

Notre Dame

Written by the Shea brothers in 1904, this famous fight song has been featured The Simpsons, Airplane! and Rudy.

Alabama

"Yea, Alabama," created through a contest held by The Rammer-Jammer newspaper, was written in celebration of the 1926 Rose Bowl victory over Washington.

Georgetown

This song is actually a combination of three different tunes—"The Touchdown Song," "Cheer for Victory," and "The Hoya Song"—that were joined to create "There Goes Old Georgetown."

Harvard

"Ten Thousand Men of Harvard," written in 1918 by A. Putnam, is taught to Harvard freshmen in the first few weeks on campus at an annual gathering where the marching band parades across Harvard Yard.

Columbia

Written in 1923 by Columbia students Corey Ford and Roy Webb, this tune is rumored to have inspired then-MGM publicity director Howard Dietz to use a lion as the company's mascot.

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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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