This may be my least cleverly titled blog post, but let's move on. It was a big weekend, leaving me with a lot of sleep to catch up on... eventually. Hopefully.

Popcorn is really delicious. Not the microwave kind so much, but the old fashioned, heated in a heavy pot kind. I've been making it a lot lately and experimenting with seasoning. My favorite so far is with oil and salt (of course), black pepper, dried thyme, and Parmesan. Super yummy.

And yeah, I do love Australia.

Plain Popcorn

2 tablespoons vegetable oil
1/3 cup popcorn kernels

Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.


Sarah said...

How much shaking? I want to make this but I'm not sure I have the upper body strength to make it in a cast iron dutch oven.

mary-claire said...

A lot of shaking. I do it almost the whole time after I put the kernels in. I just use a regular saucepan, not a really heavy one and never have burnt popcorn and few unpopped kernels.

mary-claire said...

Also, I don't do the 2-3 kernels first thing. I just let the oil heat up and then throw it all in there.