Home Cooking: I quit chips (again), hello popcorn

Last year, on August 12, I quit eating chips, even nachos. I did not resume until I was a little antsy on a flight from Halifax to Ottawa–not about flying, but about returning to work after holidays–and ate some corn chips before registering they are chips. I quit chips again, effective September 21, 2010.

NPY wondered why I had to quit and not simply restrain myself but it is just easier, for me, to refrain altogether. Kill that craving by forgetting it. Otherwise, I really do have bottomless appetite for salty+crunchy snacks.

The Lifehacker.com article “Make Microwave Popcorn Using a Simple Brown Paper Bag”, especially the calculation of the deep savings, convinced me not to buy bagged popcorn again. Besides not wanting to deal with a fire bursting in my microwave, I didn’t want to use and dispose brown paper bags and finally got around to making popcorn in a glass container that I got in a set from Costco. Not only is popcorn volumetrically good to eat, it satisfies my salty+crunchy desire just right.

Tex-Mex Air-Popped Popcorn

Materials:
1/4 cup popcorn kernels
1.8L glass container (mine has really thick glass walls, snap lid)
Tex-Mex seasoning: butter, cumin, chili powder, shredded parmesan

Method:
Microwave kernels container with lid covering but not sealed for 9 minutes on high (microwave times will vary and my container is very thick glass).
Sprinkle parmesan over popcorn while it’s hot.
Melt butter with cumin and chili powder mixed in.
Evenly pour seasoning over popcorn and toss to mix.
Yields 6 cups (186cal for the popcorn alone).

(Note: I got the Tex-Mex recipe from greatpartyrecipes.com.)

On this day..

2 Comments

  1. i used to be addicted to microwave popcorn. once i got my glass popcorn maker i stopped making it. my kernels that i bought 2 years ago are still sitting in my pantry. go figure!

  2. wyn says:

    Edit: Hmmm, I started to get paranoid about microwaving for so long and have found a stove-top solution as follows. Heat about 1 tbsp vegetable oil in a heavy-bottom sauce pan until oil is hot enough one kernel pops. Pour in the rest of 1/4c kernels and toss to coat. Cover pan and let popcorn pop until the popping is spaced out, shaking the pan periodically to ensure the popcorn does not stick.

    Resulting popcorn is a little oilier but not bad and “nuked”.

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