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« 100 Days of Gratitude - Day 34 - Netflix | Main | 100 Days of Gratitude - Day 32 - Brooks & Dunn Neon Circus Tour 2003 »

100 Days of Gratitude - Day 33 - Popcorn

I love popcorn. Just love it.This popcorn popper is the style I use - but it's from Crate and Barrel - mine's cheaper. Someday... Someday...

I could eat it every day, but I don't.

Microwave popcorn is OK and it gets the job done, but what I really, really like is old fashioned cooked on the stove top popcorn. I think I make it excellently - here's what I do...

Start with good popcorn. There really is a difference. I prefer Orville Redenbachers Gourmet White Popcorn. It's hard to find in Texas, so my in-laws bring me a case once a year from Iowa where it's easier to find. Orville Redenbacher's Yellow Popping Corn is also acceptable, but I like the look of the pure white popped corn.

Next you'll need a popcorn popper - mine is an old fashioned style kettle with a crank on the handle and a device that stirs the bottom of the pot. You don't have to have one of these, but it sure is nice. The lid should have vents for the steam to escape - this is important as the steam will make the popcorn tough.

Put a layer of vegtable oil in the popper, enough so it covers the entire bottom, but just barely.

Put three kernels of popcorn in the oil, and turn it onto a medium high heat. I use 6 on our stove, but it'll vary from stove to stove.

While the oil is popping, take 1/4 - 1/3 stick of REAL BUTTER (margarine just makes popcorn wet and doesn't give it the same awesome flavor) and put it into the microwave for 40 seconds to melt. I do this in an old coffee cup, which makes it easy to later pour over the popped corn.

When the three kernels that you've put into the oil pop, you know the oil is hot and it's time to add the rest of the popcorn.

Pour in enough corn to cover the bottom of the pan, and just that much. Cover the corn and wait for it to pop, listening closely to how often the corn pops.

Once the corn starts popping rapidly, allow the steam to escape by lifting one side of the lid about 1/4 inch, enough to allow the steam to escape, but to keep the popcorn in.

Repeat this at least 4 times while it's popping. During this process you should stir (if you have that kind of popper) or shake the corn so it doesn't burn on the bottom of the pan.

As soon as the corn has slowed to less than 2 kernels popping every 3 seconds, remove it from the heat and remove the lid to let all remaining steam escape. Be very careful - the steam can burn you badly.

Have a large bowl waiting and as soon as possible pour the hot popcorn into the bowl.

Take the melted butter and pour 1/2 of it evenly over the top layer of the popcorn and add salt. I prefer Morton's Popcorn Salt. It's super fine and works great with popcorn. It's worth having in the house.

Toss the popcorn so that the top layer shifts to the bottom, then repeat the above step pouring the rest of the butter onto the corn and salting to taste.

Remember - popcorn is a vehicle for salt and butter - don't skip these key ingredients and don't skimp on them. Use real butter and gourmet popcorn salt.

Share your freshly popped corn with someone you love.

If you must eat microwaved popcorn they make it with real butter. Again Orville Redenbacher is the best. When I eat microwaved corn - I prefer the "Salt and Pepper" popcorn from Orville Redenbacher for a change of pace.

Now I'm hungry for popcorn, so I think I'll go pop some.

I hope you enjoyed today's "recipe" and popping tips. I personally think I make the best popcorn I've ever eaten, but tastes do vary.

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