AVS Special Member
Join Date: Jan 2001
Location: Martinez, CA, USA
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Though the media has been publishing articles about how long lived we're all going to be I have a feeling that won't be so. For one think my older sister who just turned 81 probably is still breathing because she wasn't raised on the crap that was chic in the 1950s like fast foods and TV dinners. My house was built in 1962 and has a tiny kitchen. My neighbors call these kitchens "galleys" and I quip that they were done that way because no one liked to cook back then.
That said, one of the art houses, The Park in Lafayette, actually had real butter popcorn. They've long since went the way of the wrecking ball. The trick there is to use sweet creme butter which has more flavor. I often use ghee which is the Indian word for clarified butter and I find easier to just get at Indian grocers than make it myself.
I love popcorn and make it a variety of ways from a kettle with oil and also some of that ghee mixed in to a Nordic microwave popper and occasionally just a paper bag with about 1/4 cup of kernels. You can keep that bag closed with a staple which does not have enough mass to cause any sparking. With the Nordic you can add butter too before popping. The kettle popped is the best though. It is a fine science of getting just the right temperature and a good grade of popcorn.