Message from Grenadier in MacGuyver - Skills & Academics #cooking
#healthyboy snack time
Easy and relatively healthy. Stove top cooked popcorn
Veggie oil on the bottom of a saucepan. Just enough to coat the base + a little
Add 3 kernals of popping corn
Medium high heat
Wait till kernals pop
Do some curls in your kitchen while you wait
Once they pop it signifies the oil is hot enough
Add the rest of your kernals. Pictured here is alot. Multiple servings worth
Put lid on of course lol
If you keep shaking the saucepan as you cook as well as dump out the popped kernals into a large serving bowl when they push the lid up you will end up with 0 wasted kernals and 0 burned popcorn
Season with salt in moderation
I just use a hot air popper to avoid using oil. But fresh popped popcorn is one of my favorite snacks.
but even so ive always wanted one
Is that butter I see in the unpopped kernel picture? Also the only single-use appliance I will advocate for is an Egg Cooker. Huge timesaver and conveniance and it's tiny.
Veggie oil. No butter.
Oh I see it now. It was the three test kernels that had already popped.
@Deleted User same. I hate single use appliances, but I make so much popcorn that it's worth it. And most thrift stores have a hot air popper in their appliance section, so you can usually get one for like, $5.
Are Brussel sprouts trad
You jest. They are the tradest.
They're really good I've discovered
Never had them growing up, but just sautéed in olive oil with salt and pepper they're great
I love brussel sprouts
That looks delicious. What's the protein? Chicken?
ugh. I could go for a nice thick cut fried pork chop right now
with mashed potatos
Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil
this is a public channel. don't talk like that ☺
Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!
I let it proof overnight at room temperature... I think long proofing time is the secret to great bread
it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it
but yeast cultured in your own sourdough starter is usually more robust than store-bought "active dry yeast" or even instant or rapid rise yeast, which is more suitable for bread machines.
the key ingredient in any good bread is time.... you gotta have patience every step of the way
Marlow needs his own cooking channel, or maybe an I.E. farmers market.