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GeneralRe: Just to balance out the schadenfreude Pin
dandy728-Nov-22 3:18
dandy728-Nov-22 3:18 
GeneralRe: Just to balance out the schadenfreude Pin
DRHuff8-Nov-22 3:26
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GeneralRe: Just to balance out the schadenfreude Pin
BernardIE53178-Nov-22 5:13
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GeneralRe: Just to balance out the schadenfreude Pin
honey the codewitch8-Nov-22 5:32
mvahoney the codewitch8-Nov-22 5:32 
GeneralRe: Just to balance out the schadenfreude Pin
BernardIE53178-Nov-22 5:37
BernardIE53178-Nov-22 5:37 
GeneralRe: Just to balance out the schadenfreude Pin
honey the codewitch8-Nov-22 5:38
mvahoney the codewitch8-Nov-22 5:38 
GeneralRe: Just to balance out the schadenfreude Pin
Dan Neely8-Nov-22 6:04
Dan Neely8-Nov-22 6:04 
GeneralRe: Just to balance out the schadenfreude Pin
trønderen8-Nov-22 6:26
trønderen8-Nov-22 6:26 
There are lots of popcorns. A lot of them I certainly don't like.

Pre-popped popcorn is usually extremely salt, to my taste (I do not use much salt - for the third time now, my salt bag has passed the 'Best before' date. The BB date is usually three years after the date of packing, but it takes me about five years to consume a 1 kg bag, and I make a lot of my food from raw ingredients).

In my childhood, all we could buy here in Norway was pre-popped, in aluminum/plastic bags, maybe residing for months in the food store shelves. Like the discussion a few days ago about stale potato chips: A number of people my age were so appalled by it in their childhood that they have never cared to try properly prepared, still warm, popcorn.

When pop-it-yourself corn arrived in my early youth, we didn't know how to do it properly, using margarine or butter rather than oil. It usually leaves a lot of the corn black burnt, either at the edges or not popping at all. It was a youth phenomenon, you were simply required to eat it to avoid being expelled from the gang, even if you broke your teeth on the not popped ones and the black taste like it looked: Charcoal. That made even more people think of popcorn as something disgusting; only strong peer pressure made you eat it.

When I first went to the US, and saw how popcorn was being soaked in butter, I was shocked. It made me sick trying to eat it. The alternative was popcorn pressed into balls or bars glued together with loads of sugar syrup. The super-sweetness almost made me throw up.

No thanks. I don't want any of those. Give me plain, newly prepared - still not quite cold - popcorn, with just a pinch of salt. I prefer maize oil, to strengthen the maize taste (although I have heard people say it 'technically' isn't the ideal alternative). Then comes my private extra: I love to sprinkle it with a little powdered garlic and crush a few dried juniper berries over it at the end of the preparation. Not too much of either, just as a slight aroma. Other people think it so strange that I usually leave it out when having guests. If you love garlic and/or juniper, it is worth a try (but don't exaggerate; use salt sparingly, too).

So I know which popcorn I like. The rest - the greasy, or super-sweet, or super-salted - I stay off, unless I, for courtesy, are forced to take a minimal taste of. I keep it minimal.
GeneralRe: Just to balance out the schadenfreude Pin
kmoorevs8-Nov-22 5:53
kmoorevs8-Nov-22 5:53 
GeneralRe: Just to balance out the schadenfreude Pin
honey the codewitch8-Nov-22 6:06
mvahoney the codewitch8-Nov-22 6:06 
Generalworldle290 Pin
jmaida7-Nov-22 12:32
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GeneralBefore Twitter there was... Pin
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fgs19637-Nov-22 14:54
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honey the codewitch7-Nov-22 22:18
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Steve Echols7-Nov-22 13:30
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JoeSox7-Nov-22 13:59
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kmoorevs8-Nov-22 6:25
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GeneralWin10's built-in email client... Pin
dandy727-Nov-22 10:53
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Super Lloyd7-Nov-22 12:23
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obermd8-Nov-22 3:23
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Kevin McFarlane8-Nov-22 4:43
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dandy728-Nov-22 10:16
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