Monday, April 03, 2006
POPCORN
After my first not-having-a-microwave-has-slightly-inconvenienced-my-life incident this weekend with Morgan, I've been doing some popcorn research.
It seems that microwave popcorn (The popcorn sold in "microwave" packaging) is nothing special at all. Just regular old popcorn and bunch of chemicals to make things taste pseudo-buttery and pseudo-salty (in true microwave-pseudo-warm fashion) and to make them last longer. Or so this guy says anyway.
UPDATE :
Success on the pop-corn front! Here's the "recipe":
It seems that microwave popcorn (The popcorn sold in "microwave" packaging) is nothing special at all. Just regular old popcorn and bunch of chemicals to make things taste pseudo-buttery and pseudo-salty (in true microwave-pseudo-warm fashion) and to make them last longer. Or so this guy says anyway.
UPDATE :
Success on the pop-corn front! Here's the "recipe":
- Open the microwave popcorn bag and empty it into a large pot. The pot has to have enough room to hold ALL the popcorn in its post-popped state, and ideally it doesn't have one of those heavy bottoms - thin bottoms are best I think.
- Turn on a burner the same size as your pot, and set it good and hot. Not all the way up, but at about 90% I'd say.
- Cover the pot with a lid you can hold on to while shaking (sliding, waving, whatever) the pot.
- That burner is going to get hot, so shake, shake, shake your sillies out, and wiggle your waggles away (Bonus points to anyone who gets THAT musical reference) and don't stop moving it until everything's popped in there. Try to take if off the burner a few seconds before everything stops popping for the best taste. It's okay if a few kernels don't quite finish.
- Tada! Beautiful popcorn, old-fashioned style, plus all the yummy microwave-era chemicals and flavours!
