Chef Jim Posted November 3, 2009 Author Posted November 3, 2009 Microwave popcorn is just so much more convenient. I usually don't have an hour to spend popping popcorn over a stove. Tom, Tom, Tom. When making popcorn on the stove you buy this not this. Doesn't anyone know about cooking anymore?
Fezmid Posted November 3, 2009 Posted November 3, 2009 Microwave popcorn is just so much more convenient. I usually don't have an hour to spend popping popcorn over a stove. It takes 3 minutes in a whirley pop....
Assquatch Posted November 3, 2009 Posted November 3, 2009 I've been using an air popper (same one) for 22 years. I've been doing weight watchers and have tried to switch to air popped corn. I don't need the flavor of oil or butter but the popcorn needs to be salty for me to enjoy it and I cannot figure out how to get the salt to stick! I have tried powdered salt as well as an olive oil mister but the oil soaks into the kernels too quickly, and you can't dissolve salt in oil. Any suggestions?
DC Tom Posted November 3, 2009 Posted November 3, 2009 It takes 3 minutes in a whirley pop.... If you make it correctly, that's impossible.
Assquatch Posted November 3, 2009 Posted November 3, 2009 It takes 3 minutes in a whirley pop.... I dont think you're supposed to be putting the whirley pop in the microwave.
Beerball Posted November 3, 2009 Posted November 3, 2009 I've been doing weight watchers and have tried to switch to air popped corn. I don't need the flavor of oil or butter but the popcorn needs to be salty for me to enjoy it and I cannot figure out how to get the salt to stick! I have tried powdered salt as well as an olive oil mister but the oil soaks into the kernels too quickly, and you can't dissolve salt in oil. Any suggestions? pickle juice
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 Microwave popcorn is just so much more convenient. I usually don't have an hour to spend popping popcorn over a stove. I agree Tom. Just saying, you can apply what you said to almost everthing else people do out of convienence. Just remember that everybody has their own idea on what convienence means.
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 Tom, Tom, Tom. When making popcorn on the stove you buy this not this. Doesn't anyone know about cooking anymore? What happens if you don't have a stove? Say at my work? Should I go out and use the oxy-acetylene cutting torch? Ya... I know a lot about cooking... It is called: "Use the microwave method." LA was right... You are a big elitist. Oh: Chef Jim Cooking SMUG ALERT!
thebug Posted November 3, 2009 Posted November 3, 2009 What happens if you don't have a stove? Say at my work? Should I go out and use the oxy-acetylene cutting torch? Ya... I know a lot about cooking... It is called: "Use the microwave method." LA was right... You are a big elitist. Oh: Chef Jim Cooking SMUG ALERT! That's funny, I especially like the San Fran comments. How true
Dan Posted November 3, 2009 Posted November 3, 2009 You should never eat microwave popcorn. Never. My dad uses one of these. It makes pretty good popcorn but since I've gone off the deep end with nutrition, I just settle for an apple. Loved that article. So, basically, I can't eat anything: Canned tomatoes Beef Microwave Popcorn Potatoes Farm raised fish Milk Apples They could have shortened the whole thing and just said the Aamerican food industry is ed. Unless you live on a farm and grow/raise all your own food; you're gonna get cancer and die.
EZC-Boston Posted November 3, 2009 Posted November 3, 2009 quick question for the chef, how much impact does the oil play in the flavor and can you rank the best oils for popping corn? FYI - I have one of these: Popcorn Popper That I won at the Bills Backers of Boston charity auction one year for $40...sweet deal.
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 That's funny, I especially like the San Fran comments. How true That has got to be the greatest South Park ever. I like the part about the hybrid and how most will not buy them if they don't look like a hydrid. Not saying we haven't alwys been like this... Look at all those stupid badges they put on vehicles: "Trail rated" "V-6, V-8... V-whatever" We are nothing but a bunch of walking LAMP's. Back to the post... Chef Jim is just showing that he can be "cooking smug."
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 Loved that article. So, basically, I can't eat anything:Canned tomatoes Beef Microwave Popcorn Potatoes Farm raised fish Milk Apples They could have shortened the whole thing and just said the Aamerican food industry is ed. Unless you live on a farm and grow/raise all your own food; you're gonna get cancer and die. Not all bad... Did you see the MANwsers episode (Spike TV) about the one with boobs getting bigger? In 15 years, hooters have been getting bigger form the average of a b-cup to a c-cup! Hormones in food! I wonder how true it is? Yet, it does seem like everybody is turning into Amazons... I mean, children do seem to be getting huge... And not just from eating. What kid do you remember had a size 11 or 12 foot back in the day?
Dan Posted November 3, 2009 Posted November 3, 2009 Not all bad... Did you see the MANwsers episode (Spike TV) about the one with boobs getting bigger? In 15 years, hooters have been getting bigger form the average of a b-cup to a c-cup! Hormones in food! I wonder how true it is? Yet, it does seem like everybody is turning into Amazons... I mean, children do seem to be getting huge... And not just from eating. What kid do you remember had a size 11 or 12 foot back in the day? Yep. It's gotta be the hormones. Because no way chicks looked that good when I was 13-16. No way!
Chef Jim Posted November 3, 2009 Author Posted November 3, 2009 What happens if you don't have a stove? Say at my work? Should I go out and use the oxy-acetylene cutting torch? Ya... I know a lot about cooking... It is called: "Use the microwave method." LA was right... You are a big elitist. Oh: Chef Jim Cooking SMUG ALERT! If all you have is a microwave the answer is simple. DON'T !@#$ING EAT POPCORN AT WORK!!
Chef Jim Posted November 3, 2009 Author Posted November 3, 2009 quick question for the chef, how much impact does the oil play in the flavor and can you rank the best oils for popping corn? FYI - I have one of these: Popcorn Popper That I won at the Bills Backers of Boston charity auction one year for $40...sweet deal. Here's my answer to the salt question. It's time consuming but doing something right often is. You take each popped kernel out of the popper. Blow in it a few times to cool it off. Lick each popped kernel until moist, sprinkle with salt.
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 If all you have is a microwave the answer is simple. DON'T !@#$ING EAT POPCORN AT WORK!! Unless you like the taste of microwave popcorn even when compared to other methods. Corrected. That is what we are getting at here. You don't like the taste of it and you expect everybody else to feel the same way. Ya, we get it... You don't like it over conventional popping. So I guess you are feeling pretty self-satisfied. You picked the perfect place to live and feel self-satisfied.
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 Yep. It's gotta be the hormones. Because no way chicks looked that good when I was 13-16. No way! There is the scary side of the hormone thing... Seems children are physically maturing at an earlier age too!
Jim in Anchorage Posted November 3, 2009 Posted November 3, 2009 I've been doing weight watchers and have tried to switch to air popped corn. I don't need the flavor of oil or butter but the popcorn needs to be salty for me to enjoy it and I cannot figure out how to get the salt to stick! I have tried powdered salt as well as an olive oil mister but the oil soaks into the kernels too quickly, and you can't dissolve salt in oil. Any suggestions? Kummelweck corn?
ExiledInIllinois Posted November 3, 2009 Posted November 3, 2009 I've been doing weight watchers and have tried to switch to air popped corn. I don't need the flavor of oil or butter but the popcorn needs to be salty for me to enjoy it and I cannot figure out how to get the salt to stick! I have tried powdered salt as well as an olive oil mister but the oil soaks into the kernels too quickly, and you can't dissolve salt in oil. Any suggestions? Maple syrup.
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