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Post by OrsonSwelles on Nov 29, 2020 18:31:44 GMT
I take the ones that don't pop (even from microwaveable bags) and pop them stovetop style. Almost all of them pop as long as they weren't already too darkened and the flavour is in some ways better than the first batch. Surprising how much popcorn you get from unpopped kernels. The birds and squirrels and chipmunks get the un-popped ones in these here hills ! I like the... 'toastiness?' of twice popped kernels. I also love the flavour/texture of half popped or even slightly popped kernels.
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autumn
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@autumn
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Post by autumn on Dec 1, 2020 1:18:34 GMT
The birds and squirrels and chipmunks get the un-popped ones in these here hills ! I like the... 'toastiness?' of twice popped kernels. I also love the flavour/texture of half popped or even slightly popped kernels. That sounds very interesting. I've never heard of anything like that before. How do you "re-pop" them on the stove? In what type of pan & lid? If the dish and lid is too shallow wouldn't it all burn?
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autumn
Junior Member
@autumn
Posts: 4,544
Likes: 3,635
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Post by autumn on Dec 1, 2020 1:20:12 GMT
Something I've been interested in trying is tobasco. I've been reading about a lot of people putting tobasco on their popcorn, but it's more in passing, and I haven't a clue how they're doing it. Just more weird stuff, lol
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Post by NJtoTX on Dec 1, 2020 20:52:50 GMT
Another way is to pour some in your hand and use your tongue like a lizard catching a fly to get one or two kernals at a time from it.
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