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February 25, 2016

How to make the world's best popcorn* — fastest, easiest, and cheapest ever


In the December 12, 2003 issue of the Washington Post Jeanne McManus provided a quick and dirty guide (above and below, the original article as cut out of the paper by me, after being lovingly curated for 12 years+, hence the yellowing and curling of some of the edges) to making your own fantastic popcorn.

The red Sharpie brackets were added by me in 2003 to help me focus on the meat of the piece — even then I was addled enough to require editorial additions.

No matter.


Make it and then tell me I'm wrong about any of the claims in the headline up top.

*Gray Cat-approved so you know it's got to be good. 


Note added 5:57 a.m. ET Saturday, February 27, 2016:

Careful reader/commenter Tamra remarked, "Seriously? You don't have to seal the bag?"

As I then noted in the Comments section:

Tamra, excellent point, smart and insightful — you hit on the one simple refinement to the recipe as printed above that improves results.

To be specific: I use a piece of Scotch tape to seal the double-folded-over bag (folds should be 1/4"-1/2") before putting it in the microwave.

One piece of tape, applied vertically; no need to seal the bag completely as the double fold effectively does that.

February 25, 2016 at 08:01 AM | Permalink | Comments (3)

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