I cut a hole in the bottom of the popcorn box and place it on my lap.
Want some?
We pop corn in a wok with olive oil, and like to add a bit of garlic and italian herbs to it. Sometimes green shakey can parmesan if we have any [only use for it, we like the real stuff in actual food.]
Mine is less about the toppings (plain old butter and salt) and more about my approach, which I would liken to making lasagna.
I use my Whirley Pop and place a layer of popcorn in my very special popcorn bowl. I pour some melted butter and salt over the first layer and then repeat the layering until I reach the top of my very special popcorn bowl. You know, to maximize the flavor distribution.
ThelmaLou – You do not have to shake a whirlypop. You crank it instead of shaking, not in addition to shaking. The crank is moving the kernels so they don’t burn, see? And you crank it the whole time its on the heat (don’t worry it comes with very explicit instructions).
It works with any type of stove.
I may have to go to Stein Mart and get a Whirly-Pop tomorrow…
Seriously folks, try “sour salt”- which is pure citric acid. You’ll find it in the Jewish grocery section. For a gigantibus bowl of popcorn, don’t use any more than 1/4 teaspoon and distribute well. You get these tangy little hits of sour- as if there were lemon, but without any lemon flavor.
For people who must limit salt intake, sour salt is a much better substitute than potassium choride, which is just nasty.