I spent the last two weeks immersing myself in the blogoshere. Know what I learned? If I want readers, I need to tell people what to do.
I need to tell you how to grow tomatoes, grind your own baby food, knit an afghan, photograph a field of sunflowers in southern France, start a new business, change the oil in your car.
How could I be so dense? All these postings I’ve sent off to you, and I’v never told you how to do anything.
Know what else I learned? If I want lots of readers, I need to tell you what to do in the kitchen. Not only what to cook and how to do it, but which specialty machines and rare utensils to use while you do it.
I need to morph into a combination of Julia Child and Martha Stewart.
“What’s the problem with that, Georgia?” you sensibly ask me. “You’re intelligent, aren’t you? You’ve proven to me that you’re adaptable,” you kindly add.
I like to think I’m both. What I’m not is a cook. I could not possibly be less interested in the process of changing raw food into anything edible.
But here it goes, here’s my effort to step on that path trodden so successfully by Julia and Martha.
How to Pop Popcorn
by Georgia Stone
- The first step is to gather your ingredients and utensils. My popcorn pan is well seasoned, having been used for this purpose, and none other, since the 1970’s. The bowl dates from the same period.
Pour in enough oil (not olive oil) to cover the bottom of the pan. Throw in 3 kernels of corn and put the lid on the pan. When those three kernels have popped, the oil is hot enough to add the rest of the unpopped popcorn
Pour approximately one cup of popcorn kernels into the pan.
Shake the pan back and forth a bit to keep the kernels and oil evenly distributed.
I added more than approximately 1 cup for the demonstration. This was done on purpose, of course, to show you that you can make a mess even while popping popcorn, if you put too many kernels in your pan.
Add salt to taste.
Pour the butter that you’ve melted in your battered, abused vintage pan onto the warm popcorn.
Mix well. Note that this step offers another opportunity to make a mess.
We are now at the last, most important step; eating the popcorn. No one, other than a member of the Stone family, has ever tried my popcorn-eating technique. No distant relative, no close bosom buddy, no lover, not even my husband of 25 years, has ever placed their serving of popcorn in a small bowl, poured in just a bit of milk and eaten it with a spoon, like cereal. It’s so good, culinary delight. Will you join me in a bowl?
Would you like me to tell you how to do something else?