I don't mean to be snobbish - but people that read slashfood actually need instructions on how to make popcorn?

And while I'm at it - it's best with olive oil and kosher salt.

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You'd be surprised how many people have never actually tried making it using anything but a microwave.

I like using grapeseed oil simply because it has a high smoke point but I don't always want my popcorn to taste like olive oil (that and I know plenty of people that don't care for the taste).

I actually prefer using pickling salt (really fine granules) for popcorn...to me, the larger grains detract from the texture of the popcorn. That's just personal taste, though.

Now I'm craving homemade popcorn...with maybe just a smidge of melted butter tossed in, too. Mmmm.

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You'd be surprised how many people have never actually tried making it using anything but a microwave.

I like using grapeseed oil simply because it has a high smoke point but I don't always want my popcorn to taste like olive oil (that and I know plenty of people that don't care for the taste).

I actually prefer using pickling salt (really fine granules) for popcorn...to me, the larger grains detract from the texture of the popcorn. That's just personal taste, though.

Now I'm craving homemade popcorn...with maybe just a smidge of melted butter tossed in, too. Mmmm.

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Sorry, this interface kind of sucks and it didn't show that my comment went through.

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And if you don't even want to dirty a pan plus help the planet with less packaging and dyes, you can still use the microwave but without that disgusting, expensive styrofoam + chemicals that is branded microwave popcorn.

Instead, get some cheap, real popcorn (organic is best of course since corn is heavy with pesticides), drop a couple of handfuls into a plain brown paper bag (anything nasty you think MIGHT be in a used bag will get zapped), and add a dollop of oil. I alternate between sesame, peanut, rice bran oil, and occasionally olive oil if I'm going to add parmesan cheese to flavor. Fold the top of the bag a couple of times and stick in the micro for 4 minutes (or adjust for your own oven. When popping slows down to less than 1 pop a second, stop -- it will burn just like anywhere else.

Once I learned this method I've never gone back. Kernels are full, fluffy, tasty and everything else you probably love about the treat.

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Stovetop popcorn is the only way to go. For extra crispy popcorn, throw it in the oven on warm for about 15 minutes before serving.

We found some delicious Amish blue popcorn that is sweeter than yellow corn. Yum.

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Add me to the crowd who thinks it's funny about people not knowing how to make popcorn on their own. We had the first microwave on our block ( 1972 or so ) Since we didn't know any better then we just put kernels on their own in a paper sack.

Now, If I want popcorn, I use corn oil and a medium sized flat bottom wok. The corn oil adds to the "corniness". Just cover the top with foil and shake like heck once it starts popping, just like the old Jiffy Pops. I also use pickling salt, mainly since I have a stock of it for making brines.

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I grew up on stove top popcorn, but 14 year old (she is now 22) step-daughter didn't. She was amazed that she didn't need to press buttons on the microwave. Even my 10 year old son likes to astound and amaze his friends by cooking popcorn on the stove. Their friends all used to popcorn in a bag. I like to shake powdered Hidden valley Ranch dressing on mine.

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I'm a little famous for my "home-made" popcorn. I use rice kernel popcorn and peanut oil and then top with butter, salt and the packet from Kraft White Cheddar Macaroni and Cheese. I think the trick is to add the topping in 3 batches while tossing the popcord in a brown paper grocery bag. The goodness gets more evenly distributed that way.

PS :: Add me to the list of "Slashfood people don't all make popcorn from scratch" amazed readers

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I like popcorn from http://www.popcornlovers.com/ . Highly recommended. If you want things like flavors, they have some, but I also like the cheese powder from http://www.thespicehouse.com/

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DIY Life blog seems like a perfect addition to Slashfood. Can't wait to continue reading both of them. Enjoy!

Fisherman
http://www.allfreshseafood.com/

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Actually, pickling salt is the best on popcorn. It's fine enough to stick and doesn't have that table salt aftertaste. Kosher salt is just too big.
-melt [microwave] 1 teaspoon butter with 1 tablespoon of hot sauce, add 1/2 teaspoon sugar [yes, sugar]. drizzle over the popcorn and stir it up. oh yeah!

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