So nuked in the bag, or made on the stove top?
I like some of the microwave popcorn brands, but nothing beats making it fresh on the stove in either a big pot or like my grandma used to make it, in a covered CI skillet.
I like: 1/2 stick of butter melted with a little peanut oil added, then the corn.
Seasoned with parmesan cheese and garlic salt.
Dad used to love his heavily buttered with celery salt.
I also sprinkle on Tony Chachere's Creole seasoning at times.
How about you?
I like some of the microwave popcorn brands, but nothing beats making it fresh on the stove in either a big pot or like my grandma used to make it, in a covered CI skillet.
I like: 1/2 stick of butter melted with a little peanut oil added, then the corn.
Seasoned with parmesan cheese and garlic salt.
Dad used to love his heavily buttered with celery salt.
I also sprinkle on Tony Chachere's Creole seasoning at times.
How about you?