<Alan > wrote in message
...
> On Thu, 11 Nov 2004 23:42:31 GMT, Hahabogus
> > wrote:
>
> >Dog3 <dognospam@adjfkdla;not> wrote in
> . 44:
> >
> >>
> >>> If you don't want to use commercial microwave popcorn packed in
> >>> bags, you can buy a microwave popcorn popper that will pop corn
> >>> either with or without oil.
> >>>
> >>
> >> I have one that does just that and it usually turns out great in the
> >> little machine. It makes plenty of popped corn too. Way enough for
> >> the 2 of us. You can omit the oil or use oil. It has a disposable
> >> tray in the bottom of the container.
> >>
> >> Michael
> >> --
> >> "I stayed up all night playing poker with tarot cards. I got a full
> >> house and four people died.
> >> -Steven Wright
> >>
> >
> >I just put popcorn...no oil in a paper sack roll up the opening well and
> >it works for me. But I prefer popcorn done in a pot on the stove with
> >lard as the oil.
>
> I don't like commercially bagged microwave popcorn, and have
> gone back to doing it on the stovetop.
>
> Have a HUGE cast aluminum pot (dutch oven kinda thing) and I
> just put a bit of veg oil in the bottom, and 3 or 4 grains
> of popcorn. High heat and a cover.
>
> After they pop, I put in the 1/4 of popcorn, recover, and
> wait until the popping slows almost to a stop.
>
> Doesn't need no stinkin' shaking, either!
>
>

I have just learned that popcorn on the stove doesn't need to be shaken.
The point was proven *twice* last night in two popcorn sessions.

kili

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "kilikini" >
> news >
> >
> > I have just learned that popcorn on the stove doesn't need to be
> > shaken. The point was proven *twice* last night in two popcorn
> > sessions.
> >
> > kili
>
> Oh... a marathon. Elaborate on method please.
>
> Michael
>
>

Pour in oil, heat up oil, pour in kernals, cover, wait. That's it! When
popping slows, remove from heat. It really doesn't burn!

kili

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "kilikini" >
> news >
> >
> > I have just learned that popcorn on the stove doesn't need to be
> > shaken. The point was proven *twice* last night in two popcorn
> > sessions.
> >
> > kili
>
> Oh... a marathon. Elaborate on method please.
>
> Michael
>
>

Pour in oil, heat up oil, pour in kernals, cover, wait. That's it! When
popping slows, remove from heat. It really doesn't burn!

kili

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "kilikini" >
> news >
> >
> > I have just learned that popcorn on the stove doesn't need to be
> > shaken. The point was proven *twice* last night in two popcorn
> > sessions.
> >
> > kili
>
> Oh... a marathon. Elaborate on method please.
>
> Michael
>
>

Pour in oil, heat up oil, pour in kernals, cover, wait. That's it! When
popping slows, remove from heat. It really doesn't burn!

kili

"kilikini" > wrote in
:

> Pour in oil, heat up oil, pour in kernals, cover, wait. That's it!
> When popping slows, remove from heat. It really doesn't burn!
>
> kili
>
>
>

Quickly while pot is still hot carefully wipe out the inside and then
repeat the process.

I used to do that getting ready for the Drive inn movies with the
kids...Make 3 gallons of Kool-ade and fill a green plastic garbage bag
full of buttered popcorn.

--
Starchless in Manitoba.

"kilikini" > wrote in
:

> Pour in oil, heat up oil, pour in kernals, cover, wait. That's it!
> When popping slows, remove from heat. It really doesn't burn!
>
> kili
>
>
>

Quickly while pot is still hot carefully wipe out the inside and then
repeat the process.

I used to do that getting ready for the Drive inn movies with the
kids...Make 3 gallons of Kool-ade and fill a green plastic garbage bag
full of buttered popcorn.

--
Starchless in Manitoba.

On Mon, 15 Nov 2004 14:42:09 GMT, "kilikini"
> wrote:

> Pour in oil, heat up oil, pour in kernals, cover, wait. That's it! When
> popping slows, remove from heat. It really doesn't burn!

Pour the oil into what? I thought you're supposed to put
the kernals into a paper bag and they pop with no other
help. I've tried the bag thing and it didn't work for me.

sf
Practice safe eating - always use condiments

On Mon, 15 Nov 2004 14:42:09 GMT, "kilikini"
> wrote:

> Pour in oil, heat up oil, pour in kernals, cover, wait. That's it! When
> popping slows, remove from heat. It really doesn't burn!

Pour the oil into what? I thought you're supposed to put
the kernals into a paper bag and they pop with no other
help. I've tried the bag thing and it didn't work for me.

sf
Practice safe eating - always use condiments

"sf" > wrote in message
news
> On Mon, 15 Nov 2004 14:42:09 GMT, "kilikini"
> > wrote:
>
> > Pour in oil, heat up oil, pour in kernals, cover, wait. That's it!
When
> > popping slows, remove from heat. It really doesn't burn!
>
> Pour the oil into what? I thought you're supposed to put
> the kernals into a paper bag and they pop with no other
> help. I've tried the bag thing and it didn't work for me.
>
> sf
> Practice safe eating - always use condiments


I don't know, I've just been using a revere ware pot.

kili

"sf" > wrote in message
news
> On Mon, 15 Nov 2004 14:42:09 GMT, "kilikini"
> > wrote:
>
> > Pour in oil, heat up oil, pour in kernals, cover, wait. That's it!
When
> > popping slows, remove from heat. It really doesn't burn!
>
> Pour the oil into what? I thought you're supposed to put
> the kernals into a paper bag and they pop with no other
> help. I've tried the bag thing and it didn't work for me.
>
> sf
> Practice safe eating - always use condiments


I don't know, I've just been using a revere ware pot.

kili

Alan wrote in
:

> On 11 Nov 2004 23:27:20 GMT, Amarantha
> > wrote:
>
>>Peter > wrote in
m:
>>
>>>>Just toss a handful in the microwave and watch the fun. It takes a
>>>>lot of cleaning up later on though.
>>>
>>>
>>> I am just about to give up, I never much liked microwave ovens, nor
>>> saw much use in them, but my girlfriend likes popcorn.
>>>
>>> Is there a foolproof method anyone can recommend? Any other uses for
>>> the microwave would also be useful.
>>
>>Do you have a stove top and a saucepan? I make my popcorn the old-
>>fashioned way and it doesn't take long at all. Just put some oil or
>>butter over the heat (doesn't take much), add your pop corn, hold the
>>lid on and keep shaking the pan until the noise stops.
>
> I do this. It doesn't take a lot longer than the microwave.
>
> BTW, you DON'T have to shake the pan. I use a heavy pan and
> it works just fine without shaking, at all, ever.
>
> That shakin' thing is a myth, I guess.

It's not a myth if you don't have a really heavy-bottomed pan.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Alan wrote in
:

> On 11 Nov 2004 23:27:20 GMT, Amarantha
> > wrote:
>
>>Peter > wrote in
m:
>>
>>>>Just toss a handful in the microwave and watch the fun. It takes a
>>>>lot of cleaning up later on though.
>>>
>>>
>>> I am just about to give up, I never much liked microwave ovens, nor
>>> saw much use in them, but my girlfriend likes popcorn.
>>>
>>> Is there a foolproof method anyone can recommend? Any other uses for
>>> the microwave would also be useful.
>>
>>Do you have a stove top and a saucepan? I make my popcorn the old-
>>fashioned way and it doesn't take long at all. Just put some oil or
>>butter over the heat (doesn't take much), add your pop corn, hold the
>>lid on and keep shaking the pan until the noise stops.
>
> I do this. It doesn't take a lot longer than the microwave.
>
> BTW, you DON'T have to shake the pan. I use a heavy pan and
> it works just fine without shaking, at all, ever.
>
> That shakin' thing is a myth, I guess.

It's not a myth if you don't have a really heavy-bottomed pan.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Tue, 16 Nov 2004 09:49:01 GMT, "kilikini"
> wrote:

> I don't know, I've just been using a revere ware pot.

You do stovetop popcorn???? I do too!

sf
Practice safe eating - always use condiments

On Tue, 16 Nov 2004 09:49:01 GMT, "kilikini"
> wrote:

> I don't know, I've just been using a revere ware pot.

You do stovetop popcorn???? I do too!

sf
Practice safe eating - always use condiments

On Tue, 16 Nov 2004 20:33:48 -0600, Alan
wrote:

> BTW, you DON'T have to shake the pan. I use a heavy pan and
> it works just fine without shaking, at all, ever.
>
EXACTLY!
>
> That shakin' thing is a myth, I guess.
>
I think you have to shake thin pans, but I'm not a good one
to ask. My mother used popcorn makers and still does. I
use my 30+ year old Caphalon saucepans (size = quantity).


sf
Practice safe eating - always use condiments

On Tue, 16 Nov 2004 20:33:48 -0600, Alan
wrote:

> BTW, you DON'T have to shake the pan. I use a heavy pan and
> it works just fine without shaking, at all, ever.
>
EXACTLY!
>
> That shakin' thing is a myth, I guess.
>
I think you have to shake thin pans, but I'm not a good one
to ask. My mother used popcorn makers and still does. I
use my 30+ year old Caphalon saucepans (size = quantity).


sf
Practice safe eating - always use condiments

On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> wrote:

> It's not a myth if you don't have a really heavy-bottomed pan.

Thanks Alan! I never made decent popcorn in Revereware or
any other thin stuff, so when I made it in a thick pan...
WOW - I was hooked! So, to wannabe popcorn makers who don't
have a heavy bottomed pan, I say: "Invest in one". It's
worth the price for popcorn alone, however infrequently you
make it... and it can be used for a plethora of other
recipes too (try making stock for starters).

sf
Practice safe eating - always use condiments

On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> wrote:

> It's not a myth if you don't have a really heavy-bottomed pan.

Thanks Alan! I never made decent popcorn in Revereware or
any other thin stuff, so when I made it in a thick pan...
WOW - I was hooked! So, to wannabe popcorn makers who don't
have a heavy bottomed pan, I say: "Invest in one". It's
worth the price for popcorn alone, however infrequently you
make it... and it can be used for a plethora of other
recipes too (try making stock for starters).

sf
Practice safe eating - always use condiments

On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> wrote:

> It's not a myth if you don't have a really heavy-bottomed pan.

Thanks Alan! I never made decent popcorn in Revereware or
any other thin stuff, so when I made it in a thick pan...
WOW - I was hooked! So, to wannabe popcorn makers who don't
have a heavy bottomed pan, I say: "Invest in one". It's
worth the price for popcorn alone, however infrequently you
make it... and it can be used for a plethora of other
recipes too (try making stock for starters).

sf
Practice safe eating - always use condiments

On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> wrote:

> It's not a myth if you don't have a really heavy-bottomed pan.

Thanks Alan! I never made decent popcorn in Revereware or
any other thin stuff, so when I made it in a thick pan...
WOW - I was hooked! So, to wannabe popcorn makers who don't
have a heavy bottomed pan, I say: "Invest in one". It's
worth the price for popcorn alone, however infrequently you
make it... and it can be used for a plethora of other
recipes too (try making stock for starters).

sf
Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Tue, 16 Nov 2004 09:49:01 GMT, "kilikini"
> > wrote:
>
> > I don't know, I've just been using a revere ware pot.
>
> You do stovetop popcorn???? I do too!
>
> sf

It tastes better and you can control the salt and the fat. I don't even use
butter!

k ili

"sf" > wrote in message
...
> On Tue, 16 Nov 2004 09:49:01 GMT, "kilikini"
> > wrote:
>
> > I don't know, I've just been using a revere ware pot.
>
> You do stovetop popcorn???? I do too!
>
> sf

It tastes better and you can control the salt and the fat. I don't even use
butter!

k ili

"sf" > wrote in message
...
> On Tue, 16 Nov 2004 09:49:01 GMT, "kilikini"
> > wrote:
>
> > I don't know, I've just been using a revere ware pot.
>
> You do stovetop popcorn???? I do too!
>
> sf

It tastes better and you can control the salt and the fat. I don't even use
butter!

k ili

sf wrote:

> On Tue, 16 Nov 2004 20:33:48 -0600, Alan
> wrote:
>
>
>> BTW, you DON'T have to shake the pan. I use a heavy pan and
>> it works just fine without shaking, at all, ever.
>>
>
> EXACTLY!
>
>> That shakin' thing is a myth, I guess.
>>
>
> I think you have to shake thin pans, but I'm not a good one
> to ask. My mother used popcorn makers and still does. I
> use my 30+ year old Caphalon saucepans (size = quantity).

I first used a heavy pressure cooker (sans
pressure thingie, so it had a steam vent) and it
worked great!
Goomba

sf wrote:

> On Tue, 16 Nov 2004 20:33:48 -0600, Alan
> wrote:
>
>
>> BTW, you DON'T have to shake the pan. I use a heavy pan and
>> it works just fine without shaking, at all, ever.
>>
>
> EXACTLY!
>
>> That shakin' thing is a myth, I guess.
>>
>
> I think you have to shake thin pans, but I'm not a good one
> to ask. My mother used popcorn makers and still does. I
> use my 30+ year old Caphalon saucepans (size = quantity).

I first used a heavy pressure cooker (sans
pressure thingie, so it had a steam vent) and it
worked great!
Goomba

kilikini wrote:
> "sf" wrote...
>> "kilikini" wrote:
>>
>>> I don't know, I've just been using a revere ware pot.
>>
>> You do stovetop popcorn???? I do too!

I like to use my wok to pop popcorn. For me, it's even easier than a
flat-bottomed pan.

>>
>> sf
>
> It tastes better and you can control the salt and the fat.

The wok lets me use much less oil. I can't make popcorn without "too much" salt
unless I'm sprinkling on lots of grated parmesean cheese.

> I don't even use
> butter!

That's almost sacreligeous.

BOB

kilikini wrote:
> "sf" wrote...
>> "kilikini" wrote:
>>
>>> I don't know, I've just been using a revere ware pot.
>>
>> You do stovetop popcorn???? I do too!

I like to use my wok to pop popcorn. For me, it's even easier than a
flat-bottomed pan.

>>
>> sf
>
> It tastes better and you can control the salt and the fat.

The wok lets me use much less oil. I can't make popcorn without "too much" salt
unless I'm sprinkling on lots of grated parmesean cheese.

> I don't even use
> butter!

That's almost sacreligeous.

BOB

sf wrote:
> On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> > wrote:
>
>> It's not a myth if you don't have a really heavy-bottomed pan.
>
> Thanks Alan! I never made decent popcorn in Revereware or
> any other thin stuff, so when I made it in a thick pan...
> WOW - I was hooked! So, to wannabe popcorn makers who don't
> have a heavy bottomed pan, I say: "Invest in one". It's
> worth the price for popcorn alone, however infrequently you
> make it... and it can be used for a plethora of other
> recipes too (try making stock for starters).
>
> sf
> Practice safe eating - always use condiments

Or, as I said somewhere in an earlier post, use a wok. You'll wonder why you
didn't try it years ago.

BOB

sf wrote:
> On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> > wrote:
>
>> It's not a myth if you don't have a really heavy-bottomed pan.
>
> Thanks Alan! I never made decent popcorn in Revereware or
> any other thin stuff, so when I made it in a thick pan...
> WOW - I was hooked! So, to wannabe popcorn makers who don't
> have a heavy bottomed pan, I say: "Invest in one". It's
> worth the price for popcorn alone, however infrequently you
> make it... and it can be used for a plethora of other
> recipes too (try making stock for starters).
>
> sf
> Practice safe eating - always use condiments

Or, as I said somewhere in an earlier post, use a wok. You'll wonder why you
didn't try it years ago.

BOB

On Wed, 17 Nov 2004 19:04:17 -0500, " BOB" > wrote:

> sf wrote:
> > On Wed, 17 Nov 2004 02:53:36 GMT, Wayne Boatwright
> > > wrote:
> >
> >> It's not a myth if you don't have a really heavy-bottomed pan.
> >
> > Thanks Alan! I never made decent popcorn in Revereware or
> > any other thin stuff, so when I made it in a thick pan...
> > WOW - I was hooked! So, to wannabe popcorn makers who don't
> > have a heavy bottomed pan, I say: "Invest in one". It's
> > worth the price for popcorn alone, however infrequently you
> > make it... and it can be used for a plethora of other
> > recipes too (try making stock for starters).
> >
> > sf
> > Practice safe eating - always use condiments
>
> Or, as I said somewhere in an earlier post, use a wok. You'll wonder why you
> didn't try it years ago.
>
Actually, Bob, I HAVE used a wok for that purpose.
IMO: it's a distant second.


sf
Practice safe eating - always use condiments

sf wrote:
> On Wed, 17 Nov 2004 19:04:17 -0500, " BOB" wrote:
>
>>
>> Or, as I said somewhere in an earlier post, use a wok. You'll wonder why
>> you
>> didn't try it years ago.
>>
> Actually, Bob, I HAVE used a wok for that purpose.
> IMO: it's a distant second.
>
>
> sf
> Practice safe eating - always use condiments

I'd forgotten about my *Mom's* Revereware. In that case, I'd probably have to
agree with you, but the newer (read thinner) Revereware just can't get it right.
I have (had, before the wok) to keep it moving across the burner the entire
time. Maybe I should go through her cabinets...

BOB

On Sat, 20 Nov 2004 09:14:05 -0500, " BOB" > wrote:

> I'd forgotten about my *Mom's* Revereware. In that case, I'd probably have to
> agree with you, but the newer (read thinner) Revereware just can't get it right.
> I have (had, before the wok) to keep it moving across the burner the entire
> time. Maybe I should go through her cabinets...

Revereware, old or new, just isn't thick enough. My
Caphalon is quite thick, so I can pop 1 qt, 2 qts or a 7 qt
stock pot full of popcorn w/o ever thinking about shaking it
and nothing burns.

Of course, I use Orville's brand.


sf
Practice safe eating - always use condiments

On Sat, 20 Nov 2004 17:18:59 GMT, sf >
wrote:

> Revereware, old or new, just isn't thick enough.

BTW: A friend just told me about Ameriware yesterday.
http://www.ameriwareproducts.com/ She bought a piece and so
has another friend. Both rave about it... so I guess it's
good.

It has a titanium ceramic coating which they claim makes
their pots and pans permanently non-stick, they claim it's
dishwasher safe and it comes with a 25 year warranty.
That's good because the longest I can keep a teflon pan in
decent condition in this household is 5 years. Apparently
it's only available at CostCo during the holiday season, so
if I want to try it - I need to act on the thought fairly
quickly or wait until next year. My Caphalon is 25 years
old, so I'm ready to spring for some new pots & pans.

sf
Practice safe eating - always use condiments

On Sat, 20 Nov 2004 17:18:59 GMT, sf >
wrote:

> Revereware, old or new, just isn't thick enough.

BTW: A friend just told me about Ameriware yesterday.
http://www.ameriwareproducts.com/ She bought a piece and so
has another friend. Both rave about it... so I guess it's
good.

It has a titanium ceramic coating which they claim makes
their pots and pans permanently non-stick, they claim it's
dishwasher safe and it comes with a 25 year warranty.
That's good because the longest I can keep a teflon pan in
decent condition in this household is 5 years. Apparently
it's only available at CostCo during the holiday season, so
if I want to try it - I need to act on the thought fairly
quickly or wait until next year. My Caphalon is 25 years
old, so I'm ready to spring for some new pots & pans.

sf
Practice safe eating - always use condiments