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August 19, 2002

Quick Popcorn

One of the books I scanned (from the library) was Alton Brown's I'm Just Here For The Food. There's a big emphasis on meat, and as I don't do much in the way of meat dishes, it wasn't really a book I'd purchase. So back to the library it went.

However, I glommed his recipe for microwave popcorn. You gotta experiment, let me tell you. The basic recipe goes like this:

Put 1/3 cup of ordinary popping corn into a paper sack, staple shut with two staples. Place into microwave on high for 8-10 minutes or when the pops are at least five seconds apart. Remove from microwave, open bag carefully and apply whatever fixin's you want.

He swears up and down that if you use plain popcorn without oil in the bag, you can't burn the popcorn. Wrong! He says he tried this recipe in six different microwaves, but apparently not ours. Our house still smells of burnt popcorn. The second try I got it right. It turns out there are a few variables, most important of which are your microwave (power, capacity) and the lunch sack you use (1/3 cup of popping corn was too much for the sacks I bought). So I modified the recipe to use 1/4 cup of popping corn, and ran the microwave about 2:15. The corn all popped, none burned, and there was no fat except what I added (butter for Kelly, olive oil for Jean, none for me, thanks). We don't have popcorn salt, so table salt sufficed.

I wornder if Nero Wolfe ever rhapsodized about popcorn?

Posted by dpwakefield at August 19, 2002 02:01 PM