The Late Movies: Habanera

"Habanera" is an aria from the opera Carmen by Georges Bizet. It's such a familiar tune that it can fit into various formats and purposes, a few of which you'll see here.

The Opera

Anna Caterina Antonacci shows us how "Habanera" is supposed to be performed, in the classic opera style.
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Flashmob Style

A flashmob performance at a restaurant in Grenoble.
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Dat's Love

Dorothy Dandridge sings an English version from the 1954 movie Carmen Jones.
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The FINA Brothers

Put a fan in his hand, and everyone recognizes that he's suddenly Carmen!
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Muppet Style

By the classic trio of Beaker, the Swedish Chef, and Animal.
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Muppets Copied

The Muppets introduced an entire generation to "Habanera." There are many YouTube videos in which people copy the Swedish Chef/Beaker/Animal version. I particularly enjoyed this one.
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ZIC ZAZOU

ZIC ZAZOU is a group of nine musicians who play shop tools, toys, furniture, bottles and homemade instruments.

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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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