Nothing too deep this morning. Made popcorn last night in a high-walled, non-stick-lined skillet with a glass lid, which may be the perfect vessel for the job: it pops up nice with little olive oil (yum!) and you get to watch rather than be surprised when the treat pushes up the lid of the pan.
I love popcorn but not the nasty supposed-butter flavoring that's about all you can find (other than "kettle corn" and other perversions of the pure form*) in nukeable packs. Nonstick + glass lid = WIN!
* Look, if that's what you want, just buy CrackerJack
W9BSP: A HAM'S HAM, A TEACHER'S TEACHER
3 weeks ago