Old-Fashioned Popcorn

There are a small number of “convenience foods” that bother the heck out of me. Microwave popcorn is at the top of my list.  I have worked in offices where staff essentially implemented a “no microwave popcorn” policy. The stench of the stuff being micro waved is atrocious, which I believe is most likely from the artery-clogging carroty-orange hydrogenated oil that is in the bag along with the kernels which is rumored to make it pop better, and impart a buttery-like flavor (yeah right!!!!).

I grew up with a Super-mom, the kind that made everything from scratch and could repair any item that happened to become broke with a butter knife. She made the best old-fashioned popcorn on the stove. Not only did it smell mouth-watering, the buttery-salty taste was awesome!

Next time you fancy “real” popcorn, follow these simple steps and you will never go back to that bagged junk again!!!

• 1.       Place a large heavy pot with a lid over medium-high heat.
• 2.       Add in about 3 to 4 tablespoons of corn or vegetable oil.
• 3.       Add in about 10 popping corn kernels and cover with a lid
• 4.       When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.
• 5.       Gently shake the pot back and forth until you hear the kernels start to pop.
• 6.       Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape.
• 7.       Once you hear the popping stop, carefully transfer the popcorn to a large heat-proof bowl and salt to desired taste.