Brain Game: Ready, Break!

Today's Brain Game is the final one for 2009; we'll pick up again with new puzzles for the new year. If you're jonesing for a Brain Game fix at the end of December, feel free to browse those from earlier in the year that you may have missed. In the meantime, here's a holiday send-off to say thanks to all our readers for playing along this year. Have a great New Year!

Find as many English words as you can of four letters or more in length using the letters in the word:

HOLIDAY
(Use each letter only once.)

Here are 17 words.

17 words:

ahoy, daily, dial, doily,

hail, halo, haloid,

hold, holy, hyaloid,

hyoid, idly, idol,

lady, laid, load, oily

These are the words I found in a "standard" dictionary; if you found any others that fit the bill, feel free to list them in the comments. Thanks!

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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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