Lies You’ve Been Told Fiction That Holds Too Much Weight
Fallacies are fed to us on a daily basis, and some are more believable than others. Here are a few popular misconceptions. CRACKING YOUR KNUCKLES WILL CAUSE ARTHRITIS Studies show that there aren’t any dangers to cracking your knuckles, besides annoying someone with the noise. For a long time, many speculated that the cause of the cracking or popping noise was either the resetting of joints and tendons or the formation of fluid that lubricates the joints. Dr. Donald Unger was the first person to conduct an experiment with the hypothesis that cracking your knuckles doesn’t lead to arthritis. He cracked only the knuckles in his left hand for over 50 years. Later in life, both hands were arthritis-free. YOU EAT SPIDERS WHILE YOU SLEEP You may have heard this chilling myth before, but it's simply not true. Spiders are very sensitive
to vibrations — they won’t willingly approach a breathing or snoring human. It isn’t in our eight- legged friends’ nature to crawl into a person’s mouth.
YOU USE ONLY 10 PERCENT OF YOUR BRAIN Your brain is constantly in use. Every single
action you perform, including digestion, coughing, speaking, thinking, and breathing, are all carried out by processes in the brain. There are levels of consciousness that cause parts of your brain to be less active than others, but there isn’t one singular area that ceases to work for any long period of time. THE GREAT WALL OF CHINA IS VISIBLE FROM SPACE While the size of the Great Wall is truly spectacular, that doesn’t mean it can be seen from outer space. It’s not at all visible from the moon, and even from low orbit, it's difficult to spot the wall with an unaided eye. According to NASA, the theory was first shaken
by Yang Liwei, a Chinese astronaut, who said he was unable to see the Great Wall from space. Later, a camera with a 180 mm lens and a 400 mm lens captured the wall from a low orbit.
Prep: 55 minutes Cook: 35 minutes Total: 1 hour and 30 minutes Yield: 4 servings
Grilled Andouille Sausage With Shrimp, Clams, Mussels, and Garlic With Grilled French Bread
Note: I typically double or even triple this recipe based on the size of party.
Ingredients
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2 tablespoons cold unsalted butter
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4 cloves garlic, thinly sliced
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1 pound andouille sausage or smoked turkey sausage, cut into quarters with each quarter cut in half lengthwise
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1 1/2 sticks unsalted butter, slightly softened Salt and freshly ground black pepper
8 sprigs fresh thyme
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1/4 cup fresh flat-leaf parsley, coarsely chopped, plus more for garnish 1 lemon, quartered and juiced
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2 cups dry white wine
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Canola oil
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1 loaf French bread
15 clams, scrubbed
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1 pound large shrimp (21–24 size) peeled and deveined
15 mussels, scrubbed
Instructions
5. Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add garlic and cook until lightly golden brown. Stir in wine, clam juice, and thyme, bring to a boil, and cook until reduced by half. Add quartered lemon. Add clams and mussels, cover the pot, and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.
1. Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and optionally butter on one side. Cut each slice in half while still hot. 2. Heat grill to high for sausage and shrimp. 3. Brush sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter. 4. In a large bowl, toss shrimp with oil and lemon juice, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Remove to the platter with the sausage.
Adapted from Bobby Flay’s show “Grill It.”
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