On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:

>On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
>
>> On 2010-12-18, sf > wrote:
>>
>> > paid for their Kitchen Aid mixer.
>>
>> ....or their car or their house. Invalid argument.
>>
>Apparently you don't know how much it costs when not on sale.

Hang in there, I just bought something that may turn out to be a white
elephant. A cuisinart brick oven...........

Alex

Chemiker wrote:
> On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:
>
>> On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
>>
>>> On 2010-12-18, sf > wrote:
>>>
>>>> paid for their Kitchen Aid mixer.
>>> ....or their car or their house. Invalid argument.
>>>
>> Apparently you don't know how much it costs when not on sale.
>
> Hang in there, I just bought something that may turn out to be a white
> elephant. A cuisinart brick oven...........
>
> Alex

I wonder how naan would do in this?

--
Jean B.

On Sat, 18 Dec 2010 18:36:12 -0600, Chemiker
> wrote:

> On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:
>
> >On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
> >
> >> On 2010-12-18, sf > wrote:
> >>
> >> > paid for their Kitchen Aid mixer.
> >>
> >> ....or their car or their house. Invalid argument.
> >>
> >Apparently you don't know how much it costs when not on sale.
>
> Hang in there, I just bought something that may turn out to be a white
> elephant. A cuisinart brick oven...........
>
I had to google an image. Why did you buy it?

--

Never trust a dog to watch your food.

On 12/18/2010 1:00 PM, Brooklyn1 wrote:
> On Sat, 18 Dec 2010 10:22:51 -1000, > wrote:
>
>> On 12/18/2010 8:51 AM, Brooklyn1 wrote:
>>>
>>> Woks certainly do warp with temperature change, because of how they
>>> are fabricated they are loaded with stress so actually woks warp a lot
>>> more than conventional pots... only since wok geometry ain't flat to
>>> begin with you don't notice, but their curvature changes substantially
>>> from round to elliptical. However flat bottom woks warp very
>>> noticeably, their bottoms 'oil can'.
>>
>> My guess is that you're just guessing about a wok being loaded with
>> stress and that the curvature changes substantially. Do you have any
>> data on all this or is this a case of you just knowing it truly with all
>> your heart? OTOH, I can use a wok in high temperature cooking and not
>> have to worry about dumping water in a hot pan so from a practical
>> standpoint whether or not the pan is loaded with stress or that the pan
>> changes shape in some way doesn't really matter making your post either
>> false or irrelevant.
>>
>> I wouldn't touch a flat bottom "wok" - those things would warp!
>
> Why does it matter if a wok warps, or any pot for that matter... it
> doesn't... can cook as well in an old coffee tin as a $200 pot.

Just a little peccadillo of mine. If you can cook in an old coffee can,
my hats off to you. OTOH, you've phrased that last part to be
deliberately ambiguous. Why is that?

On Sat, 18 Dec 2010 17:18:20 -0600, Ema Nymton >
wrote:

>On 12/18/2010 4:23 PM, sf wrote:
>> I've made my popcorn with Orville's for so many years that I can't be
>> satisfied with the other grocery store brands and microwave popcorn
>> just doesn't taste right anymore.
>
>Here lately, I have been thinking about making popcorn the old fashioned
>way, instead of using microwave popcorn. It has been too long since
>I've had it.
>
>Becca

I've got a hot air popper. With a little nuked butter drizzled over
and a pinch of salt it's the best.

On Sat, 18 Dec 2010 18:34:38 -0600, Chemiker
> wrote:

> On Fri, 17 Dec 2010 21:40:27 -0800, sf > wrote:
>
> >>
> >They were on sale. I paid less for three items than most people here
> >paid for their Kitchen Aid mixer.
>
> Um, OK, whad'ju buy"
>
> Alex, who is now splurging on parchment paper.

I guess you missed that thread!
http://oi56.tinypic.com/fbxa45.jpg
http://oi54.tinypic.com/33nbyxh.jpg
LTD has been upgraded to dishwasher safe LTD2, so I got those for
close out sale prices plus another 20% off.

--

Never trust a dog to watch your food.

"Chemiker" > wrote in message
...
> On Sat, 18 Dec 2010 14:53:13 -0800, "Steve B"
> > wrote:
>
>>
> wrote in message
. ..
>>> "James Silverton" >
>>> wrote:
>>>
>>>>Overall, I do believe that if you have gas, a regular
>>>>wok produces the best results.
>>>
>>> I have an electric stove if that matters any
>>>
>>> I guess maybe if I did get a wok..... I should look at
>>> the self contained electric models?
>>
>>I own an electric wok, and the only thing I use it for is to steam fish.
>>It
>>works very well for that. For wokking foods, it does not attain near
>>enough
>>heat, and foods have to cook much longer, making them softer, and less
>>tasty.
>
> If I may suggest: I saw a show on TV not too recently, about how one
> can smoke on the stovetop with a wok. They spake the truth.
>
> You can take a cheap stamped wok, put chips in the bottom, put a cake
> rack above that, then food, in a bed of al foil. Cover. Put it onto a
> small (!) burner, turn up the heat until smoke starts coming. Back off
> heat until it becomes consistent. 20 minutes. Meats get to 160, but
> smoked and the smoke alarms do not go off. Another way of using the
> wok without 20000 BTU of jet fuel.
>
> Salmon this way is quite good.
>
> Alex

I have some very delicate smoke detectors, so I don't think I will try it.
But I do like salmon cooked on a soaked Home Depot piece of 1 x 8 cedar.
And I like to add marinade to the soaking process, keeping it shallow so
that you have to turn it, hence, the wood soaks up more marinade. Or lemon
juice, or whatever's your thing.

Steve

BigBadBubba wrote:

> How-in-the-heck does one "wear out" calpholon pans???
> Leave them on a hot burner empty?

Dishwasher.

Bob

On 2010-12-18, sf > wrote:

> As I was pressing send, I was thinking that you know how to get me all
> wound up.

Ya' know I love you, sf.

nb

On 12/18/2010 1:04 PM, Pete C. wrote:

> Sorry, you are confusing "works" with "works as designed". You can
> certainly cook food in a wok placed on an inadequate heat source and it
> will cook the food, however it will not cook it the way a wok is
> intended to cook it. And no, historically you don't find the 50,000
> BTU/Hr wok burners of today, what you do find is wood or charcoal fires
> with comparable temperatures and BTU outputs being used.

The majority of Chinese food is not cooked in huge woks over a superhot
flames. This is like believing that the majority of American food is
cooked on large sheets of hot metal and giant stoves with huge pots.

It's puzzling why anybody would think that food cooked in a professional
setting is anything other than food cooked in a professional setting.

It's also my assumption is that the burners that we use in this country
will provide more heat output than the heat sources of most of the rest
of the world. Get over this "it's not hot enough" kick!

No, my stove doesn't get as hot as a professional's - so what? I never
used a giant wok, nor have I used giant tools or worn a funny hat and
nether does the rest of the world.

On 2010-12-18, sf > wrote:

> Tell that to the Lodge name droppers in rfc.

False pretenders

Ema Nymton > writes:

> On 12/18/2010 4:23 PM, sf wrote:

> Here lately, I have been thinking about making popcorn the old
> fashioned way, instead of using microwave popcorn. It has been too
> long since I've had it.

http://www.amazon.com/Wabash-Valley-.../dp/B00004SU35

nb

On 19 Dec 2010 01:24:16 GMT, notbob > wrote:

> On 2010-12-18, sf > wrote:
>
> > As I was pressing send, I was thinking that you know how to get me all
> > wound up.
>
> Ya' know I love you, sf.
>

That's why I can't stay mad at you, nb.

--

Never trust a dog to watch your food.

On Sat, 18 Dec 2010 17:13:00 -0800, "Bob Terwilliger"
> wrote:

> BigBadBubba wrote:
>
> > How-in-the-heck does one "wear out" calpholon pans???
> > Leave them on a hot burner empty?
>
> Dishwasher.
>
I wish I could say that. The finish did wear out though.

--

Never trust a dog to watch your food.

>> > I clean the stones in a BGE at 700.

Can you fit an 18 x 14 stone in a BGE?

-- Larry

wrote:
>
> >> > I clean the stones in a BGE at 700.
>
> Can you fit an 18 x 14 stone in a BGE?
>
> -- Larry

Don't ask me, ask someone who has one, presumably several posts back up
the thread.

On Dec 18, 3:14*pm, "Steve B" > wrote:
> "spamtrap1888" > wrote in message
>
> ...
> On Dec 17, 3:07 pm, "Pete C." > wrote:
>
>
>
>
>
> > sf wrote:
>
> > > On Fri, 17 Dec 2010 13:11:25 -0800 (PST), spamtrap1888
> > > > wrote:
>
> > > > On Dec 17, 12:18 pm, "Pete C." > wrote:
> > > > > Brooklyn1 wrote:
>
> > > > > > On Fri, 17 Dec 2010 10:25:55 -0600, wrote:
>
> > > > > > >I'm not much of a cook at all.... but one thing I do
> > > > > > >like is fried potatoes and stir fry type dishes
>
> > > > > > >I have a nice skillet (probably too small) though.....
> > > > > > >but have wondered if maybe a wok is the better "tool"
> > > > > > >for me?
>
> > > > > > >Can someone give this neophyte cook some advice on the
> > > > > > >advantages of wok vs BIG skillet?
>
> > > > > > Big skillet wins... raw spuds is not something lends itself to
> > > > > > stir
> > > > > > frying. I see no point to a wok unless one cooks very teeny
> > > > > > quantities or has a huge BTU gas burner. The vast majority of
> > > > > > folks
> > > > > > who wok at home are just fooling themselves (ie. masturbating).
>
> > > > > I agree, unless you have a high BTU burner (or cook over a wood or
> > > > > charcoal fire) you don't have enough heat input for a wok to
> > > > > function
> > > > > properly and you may as well use an ordinary large skillet.
>
> > > > Hmm... should I go by this unsupported assertion, or rely on over
> > > > thirty years of personal experience stir-frying on ordinary gas
> > > > stoves?
>
> > > They're from the "Tim, the Toolman, Taylor" school of thought.
>
> > You'll find that same "unsupported" assertion from many professional
> > chefs and you'll find they all use woks on burners with much higher BTU
> > output than an "ordinary" gas stove.
>
> Funnily enough, most Chinese meals are not cooked by professional
> chefs, but by home cooks. A typical wok burner puts out 4.5kW, or
> 15,350 BTU, easily achievable from any US range.
>
> reply: *Did I get taken? *I just spent a grand on a Bosch, and the biggest
> burner is a 15k.
>

Tappan AKA Electrolux goes up to 18,000 BTU.

On Dec 18, 3:36*pm, sf > wrote:
> On Sat, 18 Dec 2010 17:18:20 -0600, Ema Nymton >
> wrote:
>
> > On 12/18/2010 4:23 PM, sf wrote:
> > > I've made my popcorn with Orville's for so many years that I can't be
> > > satisfied with the other grocery store brands and microwave popcorn
> > > just doesn't taste right anymore.
>
> > Here lately, I have been thinking about making popcorn the old fashioned
> > way, instead of using microwave popcorn. *It has been too long since
> > I've had it.
>
> Make it in a heavy pot and you'll wonder why you haven't done it
> sooner. *I'm thinking my new slanted side pot might make awesome
> popcorn. * Hm. *Must make popcorn this weekend!
>

We use an old aluminum pressure cooker with the lid loose.

On Sat, 18 Dec 2010 18:00:42 -0500, Brooklyn1 wrote:

> On Sat, 18 Dec 2010 10:22:51 -1000, dsi1 > wrote:
>
>>On 12/18/2010 8:51 AM, Brooklyn1 wrote:
>>>
>>> Woks certainly do warp with temperature change, because of how they
>>> are fabricated they are loaded with stress so actually woks warp a lot
>>> more than conventional pots... only since wok geometry ain't flat to
>>> begin with you don't notice, but their curvature changes substantially
>>> from round to elliptical. However flat bottom woks warp very
>>> noticeably, their bottoms 'oil can'.
>>
>>My guess is that you're just guessing about a wok being loaded with
>>stress and that the curvature changes substantially. Do you have any
>>data on all this or is this a case of you just knowing it truly with all
>>your heart? OTOH, I can use a wok in high temperature cooking and not
>>have to worry about dumping water in a hot pan so from a practical
>>standpoint whether or not the pan is loaded with stress or that the pan
>>changes shape in some way doesn't really matter making your post either
>>false or irrelevant.
>>
>>I wouldn't touch a flat bottom "wok" - those things would warp!
>
> Why does it matter if a wok warps, or any pot for that matter... it
> doesn't... can cook as well in an old coffee tin as a $200 pot.

gosh, is there anything you can't do?

blake

On Sat, 18 Dec 2010 13:09:36 -0800, Dan Abel wrote:

> In article >,
> dsi1 > wrote:
>
>> Woks don't warp either - no matter how hot you make them or if you dump
>> water into the pan. It's amazing that we can't seem to make non-warping
>> lightweight frying pans. My guess is that 200 years from now pans still
>> won't be able to stay flat!
>
> It's just natural. Look how Mother Nature does it. The only flat
> things in nature are liquids under the effect of gravity, and just how
> strong is that? :-)

not even water:

<http://en.wikipedia.org/wiki/Meniscus>

your pal,
blake

On Sat, 18 Dec 2010 21:36:39 -0000, Ophelia wrote:

> "dsi1" > wrote in message
> ...
>> On 12/18/2010 11:09 AM, Dan Abel wrote:
>>> In >,
>>> > wrote:
>>>
>>>
>>>> Woks don't warp either - no matter how hot you make them or if you dump
>>>> water into the pan. It's amazing that we can't seem to make non-warping
>>>> lightweight frying pans. My guess is that 200 years from now pans still
>>>> won't be able to stay flat!
>>>
>>> It's just natural. Look how Mother Nature does it. The only flat
>>> things in nature are liquids under the effect of gravity, and just how
>>> strong is that? :-) If you want to make something strong, put a curve
>>> in it.
>>>
>>
>> When I think about it, the wok is probably the most perfectly conceived
>> cooking vessel on this planet. OTOH, we really need to be able to make our
>> pancakes, french toast, fried chicken, and grilled cheese sandwiches so it
>> looks like we're stuck with flat frypans for now. :-)
>
> True that)))

<http://images.stampwants.com/4esao.img>

your pal,
blake

Wow!!

I've really started a thread here!!

On Sat, 18 Dec 2010 14:34:14 -0800, Bob Terwilliger wrote:

> Sycophant wrote:
>
>> The pizza would not exactly be grilled per se'.
>
> L'O'L'

<snort>

your pal,
blake

On 12/19/2010 7:33 AM, wrote:
> Wow!!
>
> I've really started a thread here!!

Looks like it just jumped the shark. :-)

On Sat, 18 Dec 2010 12:06:32 -0800 (PST), spamtrap1888
> wrote:

>On Dec 18, 5:31*am, George > wrote:
>> On 12/17/2010 11:50 PM, spamtrap1888 wrote:
>>

>> > Funnily enough, most Chinese meals are not cooked by professional
>> > chefs, but by home cooks. A typical wok burner puts out 4.5kW, or
>> > 15,350 BTU, easily achievable from any US range.

>I also use my wok to make straccetti with arugula.

Works very nicely for quick cooking shrimp and scallops for linquini.
And I find it works very well without the need for my "Houston, We
have liftoff!" (after) burner. And, yes, I use a butane stove for
tail-gate style wok cooking. Also for shabu-shabu with a 12" lodge
skillet. Funny, I got the idea from seeing the same in a Japanese
restaurant. Fancy that!

All of which is irrelevant, as the OP was asking for recommentations
for a utensil to fit *her* needs. I don't see using a wok for southern
fried chicken or home fries when there are other better and still
inexpensive options for her situation.

Alex

On Fri, 17 Dec 2010 11:00:47 -0800, sf > wrote:

>On Fri, 17 Dec 2010 12:41:17 -0500, blake murphy
> wrote:
>
>> if there are asian markets near you, a hammered carbon steel wok will be
>> pretty inexpensive and work fine.
>
>Ditto. No need to go overboard. Buy a more expensive one and you're
>throwing money away unnecessarily. Most Asians buy theirs from the
>market too and they use theirs on a daily basis. I figure if it's
>good enough for them, it's good enough for me.

Also, the consider the layout of your stovetop. A 12' wok is more
difficult to work with, but in some cases a larger one won't fit on
your stove. I consider 14" a workable minimum for home use. My Kenmore
stovetop allows me to use a 15", so I do.

Please do consider those little oriental butane stoves, though. They
run about $25-$30 and they all come with a built in wok support on the
fire ring as well as auto-ignition. You can take them anywhere (like
out on the patio) and a 15" hammered iron wok fits quite confortably.
Worst case: Stove, $30, wok, $25. (and you get another burner for your
kitchen without remodeling!)

HTH

Alex

On Fri, 17 Dec 2010 14:38:24 -0800 (PST), spamtrap1888
> wrote:

>On Dec 17, 11:00*am, sf > wrote:
>> On Fri, 17 Dec 2010 12:41:17 -0500, blake murphy
>>
>> > wrote:
>> > if there are asian markets near you, a hammered carbon steel wok will be
>> > pretty inexpensive and work fine.
>>
>> Ditto. *No need to go overboard. *Buy a more expensive one and you're
>> throwing money away unnecessarily. *Most Asians buy theirs from the
>> market too and they use theirs on a daily basis. *I figure if it's
>> good enough for them, it's good enough for me.
>>
>
>A warning: Asian markets are filled with thin crappy sheet metal woks
>as well. Don't be fooled into buying one of them -- make sure you get
>hammered carbon steel.

Absolutely true. Look for indications that the wok is stamped. Sheet
metal woks are thin and of light construction and they are readily
identifiable as such. The Joyce Chenn line is just that and is to be
avoided. Mine said "cast iron" on the label and is considerable more
robust than the stamped sheet metal types. My guess is that the
circular iron blanks were cast, and then mechanically hammered into
the proper shape. Two loop handles, but handle design is your
preference.

Alex

On Sat, 18 Dec 2010 19:42:15 -0500, "Jean B." > wrote:

>Chemiker wrote:
>> On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:
>>
>>> On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
>>>
>>>> On 2010-12-18, sf > wrote:
>>>>
>>>>> paid for their Kitchen Aid mixer.
>>>> ....or their car or their house. Invalid argument.
>>>>
>>> Apparently you don't know how much it costs when not on sale.
>>
>> Hang in there, I just bought something that may turn out to be a white
>> elephant. A cuisinart brick oven...........
>>
>> Alex
>
>I wonder how naan would do in this?

My guess is that it would do well. It's kinda small, though, with
little (about 8" max) vertical clearance. Pita's might blow up enough
to hit the upper heating elements if you're careless with your rack
layout. Does naan puff up much on the stone? I've never made it.

Alex

On Sat, 18 Dec 2010 16:42:52 -0800, sf > wrote:

>On Sat, 18 Dec 2010 18:36:12 -0600, Chemiker
> wrote:
>
>> On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:
>>
>> >On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
>> >
>> >> On 2010-12-18, sf > wrote:
>> >>
>> >> > paid for their Kitchen Aid mixer.
>> >>
>> >> ....or their car or their house. Invalid argument.
>> >>
>> >Apparently you don't know how much it costs when not on sale.
>>
>> Hang in there, I just bought something that may turn out to be a white
>> elephant. A cuisinart brick oven...........
>>
>I had to google an image. Why did you buy it?

I had a large Farberware CV oven, and it finally went to the great
recycling center in the sky. Saw this one at tuesday morning and was
intriqued by the ceramic lining it has. I wish it were bigger, but
should be ok for boule loaves and the like. We'll see.

Alex

On Sat, 18 Dec 2010 18:44:01 -0700, notbob > wrote:

>Ema Nymton > writes:
>
>> On 12/18/2010 4:23 PM, sf wrote:
>
>> Here lately, I have been thinking about making popcorn the old
>> fashioned way, instead of using microwave popcorn. It has been too
>> long since I've had it.
>
>http://www.amazon.com/Wabash-Valley-.../dp/B00004SU35
>
>nb

Hm! I wonder if corn popped in my iron wok would taste like kettle
popcorn.....

Alex

On 12/19/2010 10:45 AM, Omelet wrote:
> In >,
> > wrote:
>
>>>> I wouldn't touch a flat bottom "wok" - those things would warp!
>>>
>>> Why does it matter if a wok warps, or any pot for that matter... it
>>> doesn't... can cook as well in an old coffee tin as a $200 pot.
>>
>> Just a little peccadillo of mine. If you can cook in an old coffee can,
>> my hats off to you. OTOH, you've phrased that last part to be
>> deliberately ambiguous. Why is that?
>
> <snork> I have cooked in a BEAN can!
>
> Open can of pork and beans.
>
> Place open can of beans on the grill over the camp fire.
>
> When it starts to boil over, it's done.
>
> You can do the same with any soups that are not concentrated.<g>

S may have an ambivalent pride in being able to cook in a coffee can but
in my way of thinking, being proficient in this is not an indicator of
anything, except maybe a past that's somewhat shady. I used to heat
sardines in the can - not because I'm smart* or resourceful or even any
kind of a cook - mostly, I was a lazy *******. Anyway, it's not
something I'd like to disclose to the wife and kids... :-)



*hobos can cook in cans, how hard could it be?

dsi1 > wrote:

>On 12/19/2010 7:33 AM, wrote:
>> Wow!!
>>
>> I've really started a thread here!!
>
>Looks like it just jumped the shark. :-)

Yep...pretty much! lol

On 12/18/2010 7:09 PM, Brooklyn1 wrote:
> On Sat, 18 Dec 2010 17:18:20 -0600, Ema >
> wrote:
>> Here lately, I have been thinking about making popcorn the old fashioned
>> way, instead of using microwave popcorn. It has been too long since
>> I've had it.
>>
>> Becca
> I've got a hot air popper. With a little nuked butter drizzled over
> and a pinch of salt it's the best.

Your description makes it sound wonderful. Now I want some. :-)

Becca

On 12/19/2010 12:26 PM, wrote:
> > wrote:
>
>> On 12/19/2010 7:33 AM, wrote:
>>> Wow!!
>>>
>>> I've really started a thread here!!
>>
>> Looks like it just jumped the shark. :-)
>
> Yep...pretty much! lol

I donno... maybe it's starting to swim again. What a scary thought!

"Bob Terwilliger" > wrote in message
b.com...
> BigBadBubba wrote:
>
>> How-in-the-heck does one "wear out" calpholon pans???
>> Leave them on a hot burner empty?
>
> Dishwasher.
>
> Bob
Hmmmm?

I bet she'll "dishwasher up" the new stuff, too.

Chemiker wrote:
> On Sat, 18 Dec 2010 19:42:15 -0500, "Jean B." > wrote:
>
>> Chemiker wrote:
>>> On Sat, 18 Dec 2010 07:40:22 -0800, sf > wrote:
>>>
>>>> On 18 Dec 2010 14:38:43 GMT, notbob > wrote:
>>>>
>>>>> On 2010-12-18, sf > wrote:
>>>>>
>>>>>> paid for their Kitchen Aid mixer.
>>>>> ....or their car or their house. Invalid argument.
>>>>>
>>>> Apparently you don't know how much it costs when not on sale.
>>> Hang in there, I just bought something that may turn out to be a white
>>> elephant. A cuisinart brick oven...........
>>>
>>> Alex
>> I wonder how naan would do in this?
>
> My guess is that it would do well. It's kinda small, though, with
> little (about 8" max) vertical clearance. Pita's might blow up enough
> to hit the upper heating elements if you're careless with your rack
> layout. Does naan puff up much on the stone? I've never made it.
>
> Alex

It can puff a bit. I have not observed it in the tandoor though,
so it might deflate a bit as it comes out. Maybe someone else
knows. I did see that that one would have to make a rather small
naan though.

--
Jean B.

On Sun, 19 Dec 2010 14:08:57 -0600, Chemiker
> wrote:

> Saw this one at tuesday morning and was
> intriqued by the ceramic lining it has.

Thanks. I couldn't tell by the pictures... are the sides and top also
lined with ceramics?

--

Never trust a dog to watch your food.

On Sun, 19 Dec 2010 14:47:06 -0600, Omelet >
wrote:
> In article
> >,
> spamtrap1888 > wrote:
>
> > On Dec 18, 3:36*pm, sf > wrote:
> > >
> > > Make it in a heavy pot and you'll wonder why you haven't done it
> > > sooner. *I'm thinking my new slanted side pot might make awesome
> > > popcorn. * Hm. *Must make popcorn this weekend!
> > >
> >
> > We use an old aluminum pressure cooker with the lid loose.
>
> Yeah. Just remove the lid gasket and don't put the weight on.

I'm not getting it. What does "pressure cooker" have to do with
anything? Is that the only appropriately sized pot you two have to
make popcorn in?

--

Never trust a dog to watch your food.

On Sun, 19 Dec 2010 14:19:43 -0600, Chemiker
> wrote:

> Hm! I wonder if corn popped in my iron wok would taste like kettle
> popcorn.....

Not unless you use the appropriate seasoning...

--

Never trust a dog to watch your food.

On Sun, 19 Dec 2010 14:35:18 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 18 Dec 2010 11:33:42 -1000, dsi1 > wrote:
> >
> > > For some reason, I've never thought to do this. These days I just stick
> > > with the microwave stuff - I'm pretty much totally corrupt. :-)
> >
> > I've made my popcorn with Orville's for so many years that I can't be
> > satisfied with the other grocery store brands and microwave popcorn
> > just doesn't taste right anymore.
>
> Ever tried the blue popping corn? I find it is lighter and has a
> softer, slightly sweeter flavor.

I stated very clearly that I use *grocery store" popcorn. Can *you*
buy blue popcorn at your grocery store? I've never seen it in mine.

--

Never trust a dog to watch your food.