Topic: popcorn

ingredients

bulk popcorn
oil (I have had good luck with vegitable and canola)

2 quart sauce pan

lid (may be a pie tin -0 no need to tight fit.)

Oil 2 or 3 tablespoons

hold pan at 45 degrees, forming a v between the side of the pan and the bottom.

add corn until just below the surface of the oil

place over fire, heating the oil in the v with the corn.

corn swells

when one pops, place pan flat on burner. put on lid. move rapidly to avoid sticking.

when popping stops. turn off heat and remove corn to large bowl.

season as desired.

enjoy.

Warning - when cooking microwave popcorn, ensure you are wearing a tight fitted top as sometimes popcorn will explode out of top of bag and throw itself down top, burning your boobies

The non microwave becomes as easy as the microwave with a little practice.