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1. Why Crackers Have Holes
2. Why Milk Is White
3. Why Peppers Taste Hot
4. Why Mint Tastes Cold
5. Why Onions Make Your Eyes Water
6. Why Swiss Cheese Has Holes In It
7. Why Popcorn Pops
8. Why Lobsters and Crabs Turn Red When Cooked
9. Why Salt Enhances Flavor
10. Why a Hamburger is Called A Hamburger
11. The History Of French Fries
12. The Difference Between Jelly and Jam
Using a sharper knife will break less of the cell walls in onions and will result in less tears. (Or wear contacts and there will be no tears.)
The old joke, why is it called a hamburger when there is no ham in it. Good thing there is no dog in hotdog.
actually, the french fry is not named for anything having to do with the french. In all actuality, it is named that for the cut of the potato. A French cut is when something is sliced into long thin strips. One can french cut just about anything. Fries… well that’s pretty self explanatory.
Actually for no. 12, the correct difference between jam and jelly is that one cannot jelly one’s dick into your mothers ass.
The milk thing is wrong. When something appears white, it is because all of the wavelengths of light are absorbed, not reflected.
@Kath: “When something appears white, it is because all of the wavelengths of light are absorbed, not reflected.” Sorry, that’s not correct. White is produced when no part of the visual spectrum is reflected significantly more than any other part and there is some degree of diffusion going on. So pretty much nearly exactly stated in the milk fact.
french fries are called so because of the way they are cut. when you cut something, anything, into long thin even strips it is called “french” cut… like french cut green beans.
@kt: actually, take a look at The History of French Fries. It was because it was through the French that Fries were popularized in America.
The meat between the horse and the saddle is an old story about the origin of the minced meat. In reality, the meat was used to protect the back of the horse and not intended for consumption. Instead the Mongols had dried meat for travels called borts, which may have something to do with the origins of minced meat, but I would not bet my head on it either.