Wednesday, May 18, 2011

Magnitude's favourite food

Trust me guys, I'd be updating if I had anything to update about. I could tell you about seeing Yelle on Friday, but there's not much to say besides 1) trying to sing along is hard when your French is as rusty as mine, 2) c'était une soirée absolument parfait, et 3) I've never danced so much in my life.

But anyways, I suppose this is worth a post: I have recently discovered how easy it is to make popcorn. I know, right? Duh. Seriously though, this stuff is SO DAMN GOOD; I doubt I'll ever be able to have greasy, artifically yellow, potentially lethal microwave popcorn again. Good riddance.

I originally got the recipe from The Best of Chef at Home (I love this cookbook) but now I just eyeball everything. First, throw a big pot on the stove and coat the bottom with about a tablespoon of olive oil. Turn the stove on high and toss about a half cup of popcorn kernels in the pot. Shake it a bit to make sure they're in a single layer. Put a lid on the pot, but leave an opening to allow steam to escape. Then just wait! It'll start going crazy pretty soon. When the popping starts to slow down a bit, turn the heat to low until it's done. Season liberally with salt, pepper, and another tablespoon of olive oil. CONSUME.

This makes a LOT of popcorn. Even I can only eat about half a batch:

You can thank me later.

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