I just made popcorn and discovered....no butter!

[midnight armadillo]

I did it my usual late night way: 1/4 cup in a brown paper bag, microwaved 'til they popcorn just starts to scorch. Hmmmm....charcoal...

Then I found we are out of butter. :argh: :wtf: :mad: :nuke:

I substituted a fruity extra virgin olive oil, with the usual heft dosing of salt. You know what? It was pretty damn tasty! I've discovered that the oil mouth-feel is the bigger part of the butter-popcorn combination, and the olive oil certainly is oily.

I'm not giving up butter (hell no!), in fact I may butter my bacon next time round just to get my fix, but EVOO-popcorn may return to the menu in the future.

[Warpy]

1. I've tried Alton Brown's method

Stainless steal bowl, oil and salt in the bottom, throw in the corn, cover with foil with a few holes poked in it for the steam, and throw onto the heat. Grab the edge of the bowl with tongs to shake the bowl. When popping slows, take it off the heat, wait for popping to stop, take off the foil, and eat.

Only one bowl gets dirty and the popcorn is superb. You can use some butter on it if you want, but it doesn't need it.

[TreasonousBastard]

2. I grew up with popcorn made in a cast iron pan and...

a little oil. Bought a hot air popper years ago and hated it for many reasons.

Now, I use the flat-bottomed faux wok with the wooden handles and anything lying around to cover it. Butter is nice, but not necessary at all if you use a nicely flavored oil.

[TreasonousBastard]

3. deleted dupe apparently from computer hiccup

[Callalily]

4. I'm still using my mom's

old 3 quart stainless steel pan. Works great! Maybe though, next time I make popcorn I'll substitute the canola oil with EVOO. That sure does sound interesting, although I'm wondering if I'll miss the butter. Oh well, nothing ventured nothing gained.

Thanks for the tip!