Tuesday, February 15, 2011

The lost art of popping corn

I'm not one to buy microwave popcorn. That's probably due to the fact that I don't own a microwave. In any case, making popcorn does not require any specialized equipment, other than a pot on a stove. It also occurred to me that there is probably an entire generation of people out there who do not know how to make popcorn on the stove top. Little do they know that popcorn tastes better when it's made in the traditional method. Hence, the reason for this blog post.

To begin, add a bit of olive oil or an olive oil-butter combination to a pot. You only need enough oil to make a thin layer on the bottom of the pot.

Next, add a layer of popping corn. (Do not overcrowd the kernels.)

Place the pot on a stove top, set it to medium-high, cover and wait for the magic to begin. The kernels of corn will begin to orchestrate a symphony of popping. Do not be alarmed! This is perfectly normal and will end soon.

The popcorn will be ready, literally, in 2-3 minutes.

Once popped, feel free to flavour your popcorn in any way you see fit. You could always use butter, but you could also try adding these ingredients/combinations:
- grated cheese
- honey and sea salt
- caramel
- butterscotch syrup
- maple syrup
- melted dark chocolate
- cinnamon
- oregano, thyme, rosemary or any other dried herb(s)
- paprika or chili powder
- lime or lemon
- garlic powder

It's so easy!

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