Popcorn - The Real Stuff

Okay people, we need to have a talk. What is with the microwave popcorn? I feel like that guy in the Dr. Seuss book "Green Eggs and Ham". I cannot, will not eat microwave popcorn over here or over there or in a boat or on a train.

I feel strongly about this because regular popcorn cooked on a stove in vegetable oil served with a lot of salt and a Tab was a staple with my parents and by extension us kids when I was growing up. There was no microwave popcorn and my parents made that stuff on the stove so much that I was able to make it myself and did so many times, hot grease and all, in grade school standing on a step stool. P.S. This is also the cool thing about the 80's, not only could a child in grade school cook on the stove with hot grease and no one blinked but you could also ride your bike around without a helmet, seat-belts were in the car just for show, Madonna and Cyndi Lauper ruled the world, sparkly bangle bracelets and jelly bracelets were gnarly and Garbage Pal Kids cards were actually considered high value trading material on the school playground. Oh, how I miss those unapologetic days of Reaganite unadulterated excess. I'm not being political here, I just loved the 80's...no more, no less.

Anyway, so here is how you make real popcorn and a few ways to bring it over the top.

Recipe:

1/4 cup or enough to coat the bottom of the pan vegetable, corn or safflower oil
regular popping corn found on the bottom shelf in the grocery store collecting dust
kosher salt to taste
1 tablespoon Kerry Gold Butter

Coat the bottom of a large pan with a lid like the one pictured above with the oil and add three corn kernels. Cover immediately with lid. Wait until oil is hot and listen for all three kernels to pop. Once the kernels have popped, pour in enough corn to form one generous layer on the bottom of the pan. Cover immediately and shake the pan a few times to coat the corn with the oil. Wait a few minutes and listen for the popping to slow down. Peak inside and if the popped corn is halfway up the pan, take it off the heat, cover and wait for the popping to stop. Add in the butter and salt to taste.

Optional: add in 2/4 cup Parmigiano Reggiano grated cheese and toss lightly. I would highly recommend using the high quality cheese as it is one of only a few ingredients and you will really be able to taste it.

Additional Topping Ideas:
- cinnamon, sugar, salt butter
- walnuts, chocolate chips, salt, butter
- thyme, rosemary, salt , butter