I just popped some popcorn, the old-fashioned way, on the stovetop.
I have been eating nuked-corn for so long I didn’t realize that the stovetop method was far-far better!
Damn, this is good popcorn! I used real butter and super-fine popcorn salt. Mmmmmmmm yummy. 
<cricket>
chirp, chirp…
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Well, are you gonna share? Or are you just gonna eat that whole bowl by yourself?
Now look what you did, you got real butter all over your keyboard.
Mmmmm. Buttered popcorn with a wee sprinkling of garlic and grated cheese (I can never spell parmesagn).
Except I still hate crunching down on an unpopped kernal. Ick and crack.
Yeah, this was a cool song done almost entirely on the Moog…wait a minute…
I love good, honest, non-microwaved popcorn! The hotter the better!
Hardest part is finding places that serve the stuff, outside of movie theaters…
Yum yum. Just had me a bowl last night. Yellow Cat[sup]TM[/sup] (but it’s white popcorn, go figure), about a tablespoon of butter, melted, tons o’ salt. If I hadn’t been so tired, I would have followed it with an ice cream sammich (must always have sweet after salt). Gee, and I wonder why I need to lose weight.
Oh God yes. I call non-microwave popcorn “Analog Popcorn” and it is vastly superior. Here’s what you do. Some of these steps may make no sense, but it’s the way my dad did it, so it’s the way I do it.
You need a big pot. I use the dutch oven.
Pour in 1/3 cup oil, set heat on high, put in 3 kernels of popcorn. Cover.
When the three test kernels pop, pour in one cup of popcorn (or however much will fit in your pot once popped).
reduce heat slightly. Cover
Let it pop, shaking it every now and then to redirstribute the kernels. Once popping slows, remove from heat and empty into large bowl.
Cover generously with salt.
NOTE: Use YELLOW popcorn, not white.
Serves one, if that one is me.
Real butter is so much better.
Orville’s is still the best brand though.
Last week at work a colleague introduced me to Kettle Corn. Much better than popcorn. I might get some from the grocery store this week-end to see if it’s as good as it seemed from the small sample I had last week. A sample recipe says it’s just popcorn with sugar, and if that’s all it is, it makes a big difference.
Popcorn with sugar is just caramel corn. The real secret to kettle corn is that you get both the salt and the sugar. If they could somehow find a way to caffeinate it …
Kettle Corn is BRILLIANT! My mom sent me some as I now live in England. After gobbling the ones she sent I was depressed knowing I’d never get it again. 
BUT…
I decided to try and get the mix by popping my own one day and experimented with the salt/sugar ratio. I find my preference leans towards 3/4 teaspoon salt to 1/4 teaspoon sugar for 1 bag microwaved popcorn.
Another treat is to melt about a dozen and a half marshmallows in the miscowave with a teaspoon on butter, mix to the texture of marshmallow creme, then drizzle that over the popcorn… Even my finicky hubby loves it!
Permesan is also lovely. Will have to try it with garlic…mmmm
Have you tried tabasco? Just a dash or two?
Or a tiny sprinkle of powdered ranch dressing mix ? This makes it taske like sour cream and chives Pringles.
Dang, now I got the munchies…
Wait a minute…I have that song on a burned disc somewhere! Can’t remember the artist, but I’m gonna have it stuck in my head for the rest of the day. I’ve gotten quite a few puzzled looks at traffic signals from other motorists while I rocked out to it. Do you know who the original artist is?
Sweet after salt. The true road to decadence lies with sweet and salt, together, grasshopper. (see kettlecorn descriptions above).
But my own personal fave is to take good chocolate covered raisins (Brachs makes the best generic variety, IMHO) and add a half bag or so to a bag of popcorn. Yum, sweet, salty, crunchy, chewy and chocolate all in one snack. And the best part is that the chocolate raisin calories offset the popcorn calories.
I say BAH to kettle corn. It’s foul. But then again, I’m not a huge fan of sugar.
I say BAH to buttered popcorn. It’s foul. But then again, I’m not a huge fan of butter.
Popcorn is all about the salt. Nothing should be interfering with the salt. Popcorn and pretzels are just vectors for introducing salt into your system.
Nopenopenopenopenope. White is the only way to go. Yellow is far too dry, even with butter on it. And you don’t like butter on your popcorn! Yellow popcorn without butter is like cardboard. Gimme whitewhitewhite. Although Orville’s seems to be a hybrid–kinda white, kinda yellow. And pops up nice and fluffy.
Every time I used white corn I got tiny little silly pieces of popcorn. I use the yellow stuff and get good, tasty corn.
I should add that I use the cheap stuff in the grocery store. I tried fancier stuff and never noticed a difference worth paying for.
“Wait a minute…I have that song on a burned disc somewhere! Can’t remember the artist, but I’m gonna have it stuck in my head for the rest of the day. I’ve gotten quite a few puzzled looks at traffic signals from other motorists while I rocked out to it. Do you know who the original artist is?”
Believe it or not it’s:Hot Butter.
HappyHeathen I will have you know I had nothing to do with the making of this thread quit putting words in my mouth.
Besides you spelled my name wrong.