Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
(something) popcorn. I make popcorn by melting about a half of stick
of butter in the skillet and popping the corn directly in the butter.
I like the butter flavor but I don't like greasy fingers you get when
you pop in oil. The flavor is great. The problem I have is the
popcorn is not "soft" like it is at the theater. I have tried all the
brands.

How or what brand of popcorn will make soft popcorn?

I am on a popcorn kick because our supermarket carries a new popcorn
seasoning called "Kernel Seasons" [ http://www.nomorenakedpopcorn.com/
] It comes in several flavors. White Cheddar and Nacho Cheddar are the
only two I have tried but they have about10 types. I just wish my
kernels were softer.

aem wrote:
> Terry wrote:
> The flavor is great. The problem I have is the
>> popcorn is not "soft" like it is at the theater. I have tried all
>> the brands. .... How or what brand of popcorn will make soft popcorn?
>
> The key is to release as much steam from the pot as possible while the
> stuff is popping. The theater machines do this by letting the kernels
> push the lid up. At home, you need to lift or tilt the lid to let out
> the steam, doing it many times and quickly to minimize popcorn all
> around the stove. I think the moisture that stays in the pot when you
> don't let the steam escape is a primary cause of making the popcorn
> chewy. -aem

Unless I read the OP really wrong, they *want* chewy (for lack of a better
word) popcorn. I like my popcorn nice and crunchy.

Jill

jmcquown wrote:
> aem wrote:
> > Terry wrote:
> > The flavor is great. The problem I have is the
> >> popcorn is not "soft" like it is at the theater. I have tried all
> >> the brands. .... How or what brand of popcorn will make soft popcorn?
> >
> > The key is to release as much steam from the pot as possible while the
> > stuff is popping. The theater machines do this by letting the kernels
> > push the lid up. At home, you need to lift or tilt the lid to let out
> > the steam, doing it many times and quickly to minimize popcorn all
> > around the stove. I think the moisture that stays in the pot when you
> > don't let the steam escape is a primary cause of making the popcorn
> > chewy. -aem
>
> Unless I read the OP really wrong, they *want* chewy (for lack of a better
> word) popcorn. I like my popcorn nice and crunchy.
>
Who knows? My limited linguistic studies have not previously focused
on the intricacies of popcorn terminology. :-)

The stated objective was "soft like it is at the theater." For me,
chewy is not so good, and I gave an approach that usually works for us.
I didn't mention that I usually make it in a wok, but I don't think
that matters.... -aem

Terry wrote:

> Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
> (something) popcorn. I make popcorn by melting about a half of stick
> of butter in the skillet and popping the corn directly in the butter.
> I like the butter flavor but I don't like greasy fingers you get when
> you pop in oil. The flavor is great. The problem I have is the
> popcorn is not "soft" like it is at the theater. I have tried all the
> brands.
>
> How or what brand of popcorn will make soft popcorn?
>
> I am on a popcorn kick because our supermarket carries a new popcorn
> seasoning called "Kernel Seasons" [ http://www.nomorenakedpopcorn.com/
> ] It comes in several flavors. White Cheddar and Nacho Cheddar are the
> only two I have tried but they have about10 types. I just wish my
> kernels were softer.
>
You dont need any oil at all (popcorn and a paper bag in the microwave)
but a little higher temp oil than butter would probly help, canola is
what i use and i never buy brand name pop corn, i get it for one dollar
a pound in bulk at a local market.
---
JL

Terry wrote:
>
> Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
> (something) popcorn. I make popcorn by melting about a half of stick

Jolly Time

> of butter in the skillet and popping the corn directly in the butter.
> I like the butter flavor but I don't like greasy fingers you get when
> you pop in oil. The flavor is great. The problem I have is the
> popcorn is not "soft" like it is at the theater. I have tried all the
> brands.
>
> How or what brand of popcorn will make soft popcorn?

Let it age a few days between popping and eating.

aem wrote:
>
> The theater machines do this by letting the kernels
> push the lid up.

I haven't seen one of those machines at a theater
in ages. The most recent popcorn I bought at a
theater (which is admittedly around 20 years ago)
was served from a warming bin, which was periodically
refilled from giant bags of pre-popped popcorn.

Joseph Littleshoes wrote:

> Terry wrote:
>
>> Our supermarket caries its own brand, Orville Redenbacher's, and Jolly
>> (something) popcorn. I make popcorn by melting about a half of stick
>> of butter in the skillet and popping the corn directly in the butter.
>> I like the butter flavor but I don't like greasy fingers you get when
>> you pop in oil. The flavor is great. The problem I have is the
>> popcorn is not "soft" like it is at the theater. I have tried all the
>> brands.
>>
>> How or what brand of popcorn will make soft popcorn?
>>
>> I am on a popcorn kick because our supermarket carries a new popcorn
>> seasoning called "Kernel Seasons" [ http://www.nomorenakedpopcorn.com/
>> ] It comes in several flavors. White Cheddar and Nacho Cheddar are the
>> only two I have tried but they have about10 types. I just wish my
>> kernels were softer.
>>
> You dont need any oil at all (popcorn and a paper bag in the microwave)
> but a little higher temp oil than butter would probly help, canola is
> what i use and i never buy brand name pop corn, i get it for one dollar
> a pound in bulk at a local market.
> ---
> JL

You mean you can use a regular paper bag and fill it? It isn't explode,
or rather, how do you get it to stay closed, then? If I could do PC in
the MW, I'd be a very happy camper. I don't buy those prefilled bags
because they are extremely expensive and I want to be able to choose my
own portions.

On Sun, 02 Apr 2006 15:44:34 +0200, jake >
wrote:

>Joseph Littleshoes wrote:
>
>> You dont need any oil at all (popcorn and a paper bag in the microwave)
>> but a little higher temp oil than butter would probly help, canola is
>> what i use and i never buy brand name pop corn, i get it for one dollar
>> a pound in bulk at a local market.
>
>You mean you can use a regular paper bag and fill it? It isn't explode,
>or rather, how do you get it to stay closed, then? If I could do PC in
>the MW, I'd be a very happy camper. I don't buy those prefilled bags
>because they are extremely expensive and I want to be able to choose my
>own portions.

We tried it last night. I just put some unpopped corn into a lunch
bag, folded the bag tightly at the top, and popped away. I used the
popcorn button, which is perfect for the store-bought packets. The
plain popcorn needed a little more time.

Carol

> We tried it last night. I just put some unpopped corn into a lunch
> bag, folded the bag tightly at the top, and popped away. I used the
> popcorn button, which is perfect for the store-bought packets. The
> plain popcorn needed a little more time.
>
> Carol

That is such good news, that this works. I don't have a popcorn button,
but I'll experiment. And try not to set the bag on fire On the farm
in Canada, hay/straw was dried in the MW before it was weighed or
whatever was done before it could be sold (for producing paper). We had
to be careful not to set it on fire.

My first chance to get paper bags (lunch or otherwise) might be the
next time I'm in Germany. Wait, I have German visitors coming to visit
over Easter. I'll ask them to bring some.

I have so much popcorn in the cupboard I am also pondering treating it
like hominy/grits, with an overnight soak. Maybe it would be edible.

Damsel in dis Dress > wrote in
:

> We tried it last night. I just put some unpopped corn into a lunch
> bag, folded the bag tightly at the top, and popped away. I used the
> popcorn button, which is perfect for the store-bought packets. The
> plain popcorn needed a little more time.
>
> Carol


Is THAT what that button on the back of the MW is for???

Andy

Damsel in dis Dress wrote on 02 Apr 2006 in rec.food.cooking

> On Sun, 02 Apr 2006 15:44:34 +0200, jake >
> wrote:
>
> >Joseph Littleshoes wrote:
> >
> >> You dont need any oil at all (popcorn and a paper bag in the
> >> microwave)
> >> but a little higher temp oil than butter would probly help, canola
> >> is
> >> what i use and i never buy brand name pop corn, i get it for one
> >> dollar a pound in bulk at a local market.
> >
> >You mean you can use a regular paper bag and fill it? It isn't
> >explode, or rather, how do you get it to stay closed, then? If I
> >could do PC in the MW, I'd be a very happy camper. I don't buy those
> >prefilled bags because they are extremely expensive and I want to be
> >able to choose my own portions.
>
> We tried it last night. I just put some unpopped corn into a lunch
> bag, folded the bag tightly at the top, and popped away. I used the
> popcorn button, which is perfect for the store-bought packets. The
> plain popcorn needed a little more time.
>
> Carol

If you use a large-ish pyrex glass container (with lid of course) you can
add a little oil...That will make the popcorn pop quicker.

(Just be sure it's microwave safe at pop corn cooking temps before trying
it)

--
-Alan

On Sun, 02 Apr 2006 22:15:30 +0200, jake >
wrote:

>I have so much popcorn in the cupboard I am also pondering treating it
>like hominy/grits, with an overnight soak. Maybe it would be edible.

OR ......


* Exported from MasterCook *

Kettle Corn

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
popcorn
2 tablespoons granulated sugar
salt -- for sprinkling

In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
enough oil to cover to a depth of about one-half the size of a popcorn
kernel. Add two "test" kernels of popcorn, and turn heat to medium
high. When the test kernels pop, the oil is hot enough to continue.

Quickly pour in enough popcorn to cover the bottom of the saucepan in
an even layer. Sprinkle the sugar over the unpopped kernels, and
place the lid on the pan. As the corn pops, shake the pan
occasionally to assure that unpopped kernels reach the bottom of the
pan. When the lid starts to lift off the pan and the popping slows or
stops, remove pan from heat.

Pour popped corn into a large bowl or several smaller ones. Dust
lightly with salt.

Yield:
"12 cups"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 97 Calories; 0g Fat (0.0%
calories from fat); 0g Protein; 25g Carbohydrate; 0g Dietary Fiber;
0mg Cholesterol; trace Sodium. Exchanges: 1 1/2 Other Carbohydrates.

On Sun, 02 Apr 2006 15:15:35 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
:
>
>> We tried it last night. I just put some unpopped corn into a lunch
>> bag, folded the bag tightly at the top, and popped away. I used the
>> popcorn button, which is perfect for the store-bought packets. The
>> plain popcorn needed a little more time.
>
>Is THAT what that button on the back of the MW is for???

Why yes. Yes it is. Let us know how that works out for you.

Peace,
Carol

jake wrote:

>
>
> You mean you can use a regular paper bag and fill it? It isn't explode,
> or rather, how do you get it to stay closed, then? If I could do PC in
> the MW, I'd be a very happy camper. I don't buy those prefilled bags
> because they are extremely expensive and I want to be able to choose my
> own portions.
>

Those microwave poppers work really well too. Looks sort of like a
tupperware bowl. I bought one for around $6 at least five years ago and
it hasn't scorched or deformed in any way.

Bought it because I can't stand the smell of that "space butter" they
use in those microwave popcorn packs.

jake wrote:
> Joseph Littleshoes wrote:
>

>>>
>> You dont need any oil at all (popcorn and a paper bag in the
>> microwave) but a little higher temp oil than butter would probly
>> help, canola is what i use and i never buy brand name pop corn, i get
>> it for one dollar a pound in bulk at a local market.
>> ---
>> JL
>
>
> You mean you can use a regular paper bag and fill it? It isn't explode,
> or rather, how do you get it to stay closed, then? If I could do PC in
> the MW, I'd be a very happy camper. I don't buy those prefilled bags
> because they are extremely expensive and I want to be able to choose my
> own portions.
>

I take a paper bag, put in enough pop corn to make one layer (or perhaps
a bit more depending on how much i want to make) in the bottom of the
paper bag, fold and crease the folds then put it in the MW for about 4
minutes, you have to be a bit careful and experiment with settings as
these machines can vary so much from one to the other.

But you can do it in aa pot on the top of the stove with out oil, takes
a tad longer, as a kid we used a wire basket over the open fire in the
fire place.
---
JL

On Sun, 02 Apr 2006 20:43:45 GMT, Mr Libido Incognito >
wrote:

>If you use a large-ish pyrex glass container (with lid of course) you can
>add a little oil...That will make the popcorn pop quicker.
>
>(Just be sure it's microwave safe at pop corn cooking temps before trying
>it)

Thanks, kiddo! My doctor said that I can eat small amounts of
popcorn. Luckily, it doesn't spike my blood sugar. YAY!!! But we'r
careful not to make too much at a time. We'll try the Pyrex thing
next time (probably tomorrow), and I'll report back.

SMOOCH!
Carol

Damsel in dis Dress > wrote in
:

> On Sun, 02 Apr 2006 15:15:35 -0500, Andy <q> wrote:
>
>>Damsel in dis Dress > wrote in
m:
>>
>>> We tried it last night. I just put some unpopped corn into a lunch
>>> bag, folded the bag tightly at the top, and popped away. I used the
>>> popcorn button, which is perfect for the store-bought packets. The
>>> plain popcorn needed a little more time.
>>
>>Is THAT what that button on the back of the MW is for???
>
> Why yes. Yes it is. Let us know how that works out for you.
>
> Peace,
> Carol


Hmmm... having some doubts.

Andy

jake wrote:
> Joseph Littleshoes wrote:
>
>> Terry wrote:
>>
>>> Our supermarket caries its own brand, Orville Redenbacher's, and
>>> Jolly (something) popcorn. I make popcorn by melting about a half
>>> of stick of butter in the skillet and popping the corn directly in
>>> the butter. I like the butter flavor but I don't like greasy
>>> fingers you get when you pop in oil. The flavor is great. The
>>> problem I have is the popcorn is not "soft" like it is at the
>>> theater. I have tried all the brands.
>>>
>>> How or what brand of popcorn will make soft popcorn?
>>>
>>> I am on a popcorn kick because our supermarket carries a new popcorn
>>> seasoning called "Kernel Seasons" [
>>> http://www.nomorenakedpopcorn.com/ ] It comes in several flavors.
>>> White Cheddar and Nacho Cheddar are the only two I have tried but
>>> they have about10 types. I just wish my kernels were softer.
>>>
>> You dont need any oil at all (popcorn and a paper bag in the
>> microwave) but a little higher temp oil than butter would probly
>> help, canola is what i use and i never buy brand name pop corn, i
>> get it for one dollar a pound in bulk at a local market.
>> ---
>> JL
>
> You mean you can use a regular paper bag and fill it? It isn't
> explode, or rather, how do you get it to stay closed, then? If I
> could do PC in the MW, I'd be a very happy camper. I don't buy those
> prefilled bags because they are extremely expensive and I want to be
> able to choose my own portions.

Years before commercial "Microwave Popcorn Bags" I popped corn in the
microwave. Where do you think they got the idea? I'd spritz the bag with
oil and put the kernels in there. I used a plain old-style paper lunch bag,
seal it up with a little room for the steam to escape... 2 minutes later,
popcorn. No added (disgusting, I might add) butter substitutes nor salt.

Jill

Mr Libido Incognito wrote:


> If you use a large-ish pyrex glass container (with lid of course) you
> can add a little oil...That will make the popcorn pop quicker.
>
> (Just be sure it's microwave safe at pop corn cooking temps before
> trying it)

That's an interesting idea. I have a set of that Corning Visions stuff,
good for oven/wave/stovetop. One of those would probably do for popcorn.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Damsel in dis Dress wrote:

> On Sun, 02 Apr 2006 22:15:30 +0200, jake >
> wrote:
>
>
>>I have so much popcorn in the cupboard I am also pondering treating it
>>like hominy/grits, with an overnight soak. Maybe it would be edible.
>
>
> OR ......
>
>
> * Exported from MasterCook *
>
> Kettle Corn
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> vegetable oil
> popcorn
> 2 tablespoons granulated sugar
> salt -- for sprinkling
>
> In a three-quart saucepan (or "kettle") with a tight-fitting lid, pour
> enough oil to cover to a depth of about one-half the size of a popcorn
> kernel. Add two "test" kernels of popcorn, and turn heat to medium
> high. When the test kernels pop, the oil is hot enough to continue.
>
> Quickly pour in enough popcorn to cover the bottom of the saucepan in
> an even layer. Sprinkle the sugar over the unpopped kernels, and
> place the lid on the pan. As the corn pops, shake the pan
> occasionally to assure that unpopped kernels reach the bottom of the
> pan. When the lid starts to lift off the pan and the popping slows or
> stops, remove pan from heat.
>
> Pour popped corn into a large bowl or several smaller ones. Dust
> lightly with salt.
>
> Yield:
> "12 cups"
> - - - - - - - - - - - - - - - - -
> -
Thank you for the info! I've used that method in the past, but always
wound up with a burnt pot. And that's without using sugar - I like
popcorn salty.

Mr Libido Incognito wrote:

> Damsel in dis Dress wrote on 02 Apr 2006 in rec.food.cooking
>
>
>>On Sun, 02 Apr 2006 15:44:34 +0200, jake >
>>wrote:
>>
>>
>>>Joseph Littleshoes wrote:
>>>
>>>
>>>>You dont need any oil at all (popcorn and a paper bag in the
>>>>microwave)
>>>> but a little higher temp oil than butter would probly help, canola
>>>> is
>>>>what i use and i never buy brand name pop corn, i get it for one
>>>>dollar a pound in bulk at a local market.
>>>
>>>You mean you can use a regular paper bag and fill it? It isn't
>>>explode, or rather, how do you get it to stay closed, then? If I
>>>could do PC in the MW, I'd be a very happy camper. I don't buy those
>>>prefilled bags because they are extremely expensive and I want to be
>>>able to choose my own portions.
>>
>>We tried it last night. I just put some unpopped corn into a lunch
>>bag, folded the bag tightly at the top, and popped away. I used the
>>popcorn button, which is perfect for the store-bought packets. The
>>plain popcorn needed a little more time.
>>
>>Carol
>
>
> If you use a large-ish pyrex glass container (with lid of course) you can
> add a little oil...That will make the popcorn pop quicker.

Great info, something to try. Thank you.
>
> (Just be sure it's microwave safe at pop corn cooking temps before trying
> it)
>

>
> I take a paper bag, put in enough pop corn to make one layer (or perhaps
> a bit more depending on how much i want to make) in the bottom of the
> paper bag, fold and crease the folds then put it in the MW for about 4
> minutes, you have to be a bit careful and experiment with settings as
> these machines can vary so much from one to the other.
>
Ok, that's great to know! Will experiment twith that approach.


> But you can do it in aa pot on the top of the stove with out oil, takes
> a tad longer, as a kid we used a wire basket over the open fire in the
> fire place.
> ---
> JL

On Sun, 02 Apr 2006 15:07:13 -0500, Damsel in dis Dress
> wrote:
>
>We tried it last night. I just put some unpopped corn into a lunch
>bag, folded the bag tightly at the top, and popped away. I used the
>popcorn button, which is perfect for the store-bought packets. The
>plain popcorn needed a little more time.
>
>Carol

Odd !!

When I tried that, ( popcorn in a lunch sack )

I got "Fire in the Microwave"


<rj>

>
> Those microwave poppers work really well too. Looks sort of like a
> tupperware bowl. I bought one for around $6 at least five years ago and
> it hasn't scorched or deformed in any way.

I saw one of those in Barcelona, of all places. Didn't buy it because
there aant'enough room in my suitcase, but I was very tempted.
>
> Bought it because I can't stand the smell of that "space butter" they
> use in those microwave popcorn packs.

They don't have that here, I think. Or rather, I dont'recall ever seeing
or tasting it.

I've enver had a butter subsitute that actually tasted like butter,
though. So I get your point.

>>You mean you can use a regular paper bag and fill it? It isn't
>>explode, or rather, how do you get it to stay closed, then? If I
>>could do PC in the MW, I'd be a very happy camper. I don't buy those
>>prefilled bags because they are extremely expensive and I want to be
>>able to choose my own portions.
>
>
> Years before commercial "Microwave Popcorn Bags" I popped corn in the
> microwave. Where do you think they got the idea? I'd spritz the bag with
> oil and put the kernels in there. I used a plain old-style paper lunch bag,
> seal it up with a little room for the steam to escape... 2 minutes later,
> popcorn. No added (disgusting, I might add) butter substitutes nor salt.
>
> Jill
>
>

Thank you for the info, Jill,.

jake > wrote in
. nl:

>
>>>You mean you can use a regular paper bag and fill it? It isn't
>>>explode, or rather, how do you get it to stay closed, then? If I
>>>could do PC in the MW, I'd be a very happy camper. I don't buy those
>>>prefilled bags because they are extremely expensive and I want to be
>>>able to choose my own portions.
>>
>>
>> Years before commercial "Microwave Popcorn Bags" I popped corn in the
>> microwave. Where do you think they got the idea? I'd spritz the bag
>> with oil and put the kernels in there. I used a plain old-style
>> paper lunch bag, seal it up with a little room for the steam to
>> escape... 2 minutes later, popcorn. No added (disgusting, I might
>> add) butter substitutes nor salt.
>>
>> Jill
>>
>>
>
> Thank you for the info, Jill,.



This just had to get me to experiment. I have a 4" tall/round plastic
pasta strainer with slits all over the bottom with a few raised edges
around the bottom to let the water drain and thinking it would help the
air circulate. I put about 200 kernals in it and covered it wiith the
plastic top that snug-seals that has varying sized hols on the top. Then
set it on high for 4 minutes.

Observations:

I didn't think to spray the bottom of the strainer with pam and about 20%
of the kernels stuck and didn't pop.

I should've put a paper plate over the top cover because about 2% of the
kernels got shot out through some of the largest top holes into the
microwave.

Still, 4 minutes latere I had about 4 cups of perfectly popped popcorn.
No stink and no burnt popcorn.

Not exactly the success I had hoped for. Having to rid the microwave of
kernels and wipe it downn with Chlorox antibacterial wipes and also wash
the strainer.

I'm also popcorn phobic, having chipped two teeth at two different movies
about 4 years apart. The first chipped tooth I swallowed the tooth chip
and spit out the kernel into my hand instead. Well 2 crowns later I
haven't had popcorn in 20 years or more until today.

I'll try the paper bag technique next time.

Andy

I just made some tender popcorn last evening.

Jolly time popcorn kept sealed tightly in a plastic bag, 2tbls coconut
oil and 1/4 cup of butter.

Cut 2tbls from stick of coconut oil, heated to almost smoke point in a
stainless 2 qt pan, added 1/3 cup popcorn and it immediately pops almost
before I get the cover on it. Popcorn pushes off top just gently, I set
aside pan 20 or 30 seconds to make sure no "duds" pop late and
immediately dump into a big bowl. I use residual heat to melt butter and
then apply it to popcorn sparingly. A little popcorn salt and it tastes
and looks like theatre popcorn.

The popcorn does come out the the yellow and white marbling just like at
the theater this must be due to the coconut oil.

You can get coconut oil sticks at Smart and Final. If you look up the
popcorn suppliers you will see all of them sell coconut oil, heaters and
automatic dispensers for the theatre popcorn vendors.

YUM!!!

Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.

Andy wrote:
> jake > wrote in
> . nl:
>
>>>> You mean you can use a regular paper bag and fill it? It isn't
>>>> explode, or rather, how do you get it to stay closed, then? If I
>>>> could do PC in the MW, I'd be a very happy camper. I don't buy those
>>>> prefilled bags because they are extremely expensive and I want to be
>>>> able to choose my own portions.
>>>
>>> Years before commercial "Microwave Popcorn Bags" I popped corn in the
>>> microwave. Where do you think they got the idea? I'd spritz the bag
>>> with oil and put the kernels in there. I used a plain old-style
>>> paper lunch bag, seal it up with a little room for the steam to
>>> escape... 2 minutes later, popcorn. No added (disgusting, I might
>>> add) butter substitutes nor salt.
>>>
>>> Jill
>>>
>>>
>> Thank you for the info, Jill,.
>
>
>
> This just had to get me to experiment. I have a 4" tall/round plastic
> pasta strainer with slits all over the bottom with a few raised edges
> around the bottom to let the water drain and thinking it would help the
> air circulate. I put about 200 kernals in it and covered it wiith the
> plastic top that snug-seals that has varying sized hols on the top. Then
> set it on high for 4 minutes.
>
> Observations:
>
> I didn't think to spray the bottom of the strainer with pam and about 20%
> of the kernels stuck and didn't pop.
>
> I should've put a paper plate over the top cover because about 2% of the
> kernels got shot out through some of the largest top holes into the
> microwave.
>
> Still, 4 minutes latere I had about 4 cups of perfectly popped popcorn.
> No stink and no burnt popcorn.
>
> Not exactly the success I had hoped for. Having to rid the microwave of
> kernels and wipe it downn with Chlorox antibacterial wipes and also wash
> the strainer.
>
> I'm also popcorn phobic, having chipped two teeth at two different movies
> about 4 years apart. The first chipped tooth I swallowed the tooth chip
> and spit out the kernel into my hand instead. Well 2 crowns later I
> haven't had popcorn in 20 years or more until today.
>
> I'll try the paper bag technique next time.
>
> Andy