No pictures, sorry.
I don’t like most bagged popcorn. You know the deal — slip the bag of popcorn into the microwave, let it pop, and the steam and bit of fat make the powdered butter substitute and butter solids taste… yeah.
On the other hand, popping the corn on top of the stove is tedious.
I have a compromise and thought I’d share. One large glass mixing bowl — mine’s a 2.5 liter capacity. One dinner plate — it needs to completely cover the bowl (bottom down, trust me on this). And a microwave.
Basic popcorn is a quarter cup of kernels and a tablespoon of oil into the bowl. Give it a stir so all the kernels have some oil, put the plate on the bowl and microwave it for… about six minutes in my machine.
I said basic. That’s because I figured out how to get buttered popcorn without having to drizzle melted butter over the top. That option inevitably shrivels (and toughens) many of the popped kernels. Great taste, tough on the teeth.
No, instead I put about four tablespoons of softened butter in the bowl instead of the oil. It’s the first thing to melt and then boil and then steam, and the steamy oil covers all the kernels.
If I’m wanting a bit more, I can add some spices to the bottom as well. For example I put a quarter teaspoon each of cayenne and garlic powder in with the butter just now. When it was done I sprinkled on just a little parmesan. I’ve also just sprinkled cinnamon sugar – you know, like you put on toast – over the fresh-popped kernels.
WARNING – when the bowl comes out it’s going to be HOT. Use a hotpad, and pour the popped kernels into another bowl for serving/eating.