Teleidoscope

Sun, Sep 28, 2008

Popcorn

Posted at 1:32 pm MDT to Technology

This morning I woke up with the chills again, and a digestive system that was very unhappy. My esophagus and stomach seem to like the new allergen-free regime, but the rest of the gut seems less happy about it. This is a problem, because I need to cook in order to have food in the house that I can eat, but when my guts are tied in knots I don't feel like cooking.

My breakfast was a handful of "Olde Cape Cod Oyster Crackers", which are the only saltine-like crackers I've been able to find without malt in the flour.

For lunch I made popcorn. The work on the kitchen this week uncovered my stove-top corn popper with the twirly handle, (and an ancient container of Orville Redenbacher's, which needed to be discarded) and yesterday at Farmers' Market I invested in some Boulder Popcorn.

The Boulder Popcorn kernels are old varieties: 3 different colors (red, yellow and blue) before popping and very flavorful. The three varieties are available separately, but I couldn't make up my mind, so I bought the blend. The kernels are smaller, both unpopped and popped, than more commercial varieties, but they popped very well. I had only a few unpopped kernels left out of the half cup I used.

The stove-top popper is perfect for the way I like popcorn. Popping in oil gives just a little extra moisture, so some salt can stick (the fine grains of pickling salt work well for this) without coating the kernels in slime. And with such flavorful kernel varieties no other flavoring is needed (yellow variety in the Boulder mix almost has a buttery flavor without any butter being used.

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