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Well, that worked. Pretty much.

This was a Christmas leftover, and Christmas is a time for buying stupid expensive stuff. How stupid expensive? Visit the website of this organic popcorn company and multiply the prices by 1.58.


I love this stuff, though. Despite the price and all the bullshit about Incan goddesses, this is one of my favoriter self-indulgences. Their popcorn pops almost completely — big, fat and tender. And it comes in awesome colors (not that it really shows in the final product).

This is the first time I’ve tried the Pop-A-Cob, though — a whole ear of popcorn with the kernels on. Throw it in the microwave in a bag, and thar she blows.

Well, mostly. They specify an 800 watt microwave and ours is just 600, so I think this is a pretty good result. It made two good-sized bowls of the stuff out of one little tiny cob and just a bit unpopped on the ends.

Of course, it’s nothing to proper old-fashioned movie popcorn, popped in coconut oil. Don’t get me started.

You ever want to spend a delightful afternoon strolling one of the hotter fever swamps on the Internet, chase down some of the pro- and anti- coconut oil pages out there. Good stuff.

I’m very much in the pro coconut oil camp. Though I’m sure fans grossly over-promise the benefits, I’m equally sure all those three-letter agencies haven’t the faintest freaking idea what they’re talking about. Especially regarding oils and fats.

Honestly, there’s more bullshit talked about nutrition than orgone, UFOs and the Blessed Virgin Mary put together.


Comment from Nina
Time: February 7, 2012, 12:04 am

Yeah yeah, and sugar’s a drug that should be regulated, too.

Most things in moderation are okay, and I love movie popcorn, too. Whenever my daughter (the one in Englandland) goes to a movie with her father she gets a popcorn refill and brings it home to me. I enjoy it cold and stale almost as much as I would hot and fresh.

Comment from Some Vegetable
Time: February 7, 2012, 12:09 am

First, I have to say that this article pops up on my Nook showing only the picture with no explanation at first. Therefore you will not be surprised to know that I first thought I was looking at Auntie’s Spotted Dick® being served.

Having said that, I too love popcorn on the cob. Took some to Japan for the kids and insisted that this was the way real cowboys and indians in Texas eat their popcorn. I might be wrong about that. If I ever meet a real cowboy or indian, remind me to ask. Also love coconut oil. For many years, the snack shop at our company’s building carried on in selling popcorn popped with it, from a movie theater popcorn machine..

Ahhhh 🙂

Comment from Deborah
Time: February 7, 2012, 12:13 am

Oh man—that is so cool. Right off the cob! At my house, we consider popcorn one of the major food groups. Served with sharp cheddar cheese and fresh apples (and Dos Equis—Lager Especial) we call it a meal. The flavors go very well together. I may serve it for supper tonight!

Comment from Oceania
Time: February 7, 2012, 12:35 am



Set counts to Maximum, and period to one month. Then look at the stations. You won’t find this in the Press.

Comment from Mark T
Time: February 7, 2012, 1:18 am

Rush is always going on about movie popcorn made with coconut oil. Apparently, if coconut oil is used, the popcorn can actually be made ahead in great batches and then simply reheated with the light in the corn box–the coconut oil keeps it fresh. All I know is that I love the taste of it–and anything else made with coconut oil. Mmmm.

Comment from EZnSF
Time: February 7, 2012, 1:43 am

I gots a lb. of coconut oil in the cupboard. But it’s not that 1970’s style hydrogenated kind. It’s a virgin. Good for popcorn, but not much else. Unless you like coconut sauteed….everything. Good on roasted nuts too.

I got into that new-fangled Paleo diet. They extol it’s virtue. MEAT!!!

Comment from Mike James
Time: February 7, 2012, 1:43 am

In the Name of the Coconut Oil, the Butter, and the Salt, Amen.

Comment from Spad13
Time: February 7, 2012, 2:30 am

Cocnut oil is ok I guess, but for a real treat try the following.

Step 1: fry some bacon in a cast iron skillet.

Step 2: take some good fatty pork chops and fry them in bacon grease in a cast iron skillet.

Step 3: now put the popcorn in the mixed bacon/pork chop grease cover and cook till popping slows down.

Step 4: eat, die fat and happy.

Comment from EZnSF
Time: February 7, 2012, 2:49 am


Bacon grease popcorn? THAT is f*ing genius. I am so trying that.

Comment from Mrs. Compton
Time: February 7, 2012, 2:58 am

Coconut oil is FABULOUS for your skin!!!

Comment from Spad13
Time: February 7, 2012, 3:09 am

EZnSF I can not take credit.

Sunday night Mom always made pork chops in the bacon grease.

Best night of the week pork chops, popcorn and the Wonderful World of Disney on the TV.

Comment from Randy Rager
Time: February 7, 2012, 3:26 am

I freaking love coconut oil, but I can’t stand any other form of the thing.

Still, you have to have great admiration for any plant that produces it’s own lard.

Hashbrowns fried in coconut oil are #4 on my list of favorite foods, right behind #3, hashbrowns fried in duck or goose fat and #2, hashbrowns fried in bacon grease and of course #1, hashbrowns fried in beef fat.

As you may have surmised, I kind of like hashbrowns.

Comment from EZnSF
Time: February 7, 2012, 3:38 am

@ Spad

Takes me back, those Sunday evenings with Disney.
My grandmother cooked EVERYTHING in bacon fat. Kept a jar on the stove. Grandpa was as big as a house (in a good way), ate like a pig, and both died happy in their 90s.

Mom was a nutritional hippy. Brewers yeast in the orange juice, the whole nine yards. I forgive her though.

Comment from ermine
Time: February 7, 2012, 4:57 am

“pork schops and apple schauce”

Speaking of nutrition, my daughter says they’ve replaced the french fries at school with sweet potato fries in an effort to reduce childhood obesity. She says it’s working great… the trash can is full of them at the end of lunch.

Comment from SCOTTtheBADGER
Time: February 7, 2012, 7:15 am

Hash Browns! Food of the Gods!

Comment from S. Weasel
Time: February 7, 2012, 10:03 am

I had brewers yeast in orange juice once. Immediately afterwards, I turned into a spectacular brewers years in orange juice volcano.

Everybody I knew growing up had a jar of bacon grease on the back of the stove. Really, if it isn’t fried in bacon grease, it isn’t cooked.

I can get American style bacon here — Oscar Mayer, packed in Spain — but I really have to seek it out. It’s worth it, of course.

Comment from Redd
Time: February 7, 2012, 1:35 pm

I often wonder what’s wrong with people who like Marmite/Vegimite.

Comment from sandman says:nothing to see here…
Time: February 7, 2012, 2:00 pm

vegimite…food of the geeks, not Gods. Just Sandy’s humble opinion. I love some hashbrowns, too. With chili on top and sometimes cheese. Fried, in oil. Oil from an animal, a tasty animal. We have Waffle House here, where they maul a lot of things but they have the hashbrown down to a science. A tasty science.
And you can see your food cooked. As a former instrument of the State, I learned to watch my food being cooked. Call me cautious.

Comment from Anonymous
Time: February 7, 2012, 2:16 pm

Um, I still have a jar of bacon fat near the stove. Nifty little can with a built-in strainer.

I don’t fry everything in it, but use it mostly for flavoring.

Anybody ’round here still eat salt-cured ham and red-eye gravy? Or the staple supper of beans, cornbread and fried potatoes (with a plate of green onions on the side)?

Comment from Becca
Time: February 7, 2012, 2:17 pm

^ That was me.

Comment from David Gillies
Time: February 7, 2012, 2:34 pm

Vegemite is ersatz stuff that only bogans and ockers would eat. Marmite is yummy. I am running low.

I have the opposite problem with bacon. Oscar Meyer streaky bacon is no problem to find, but good thick-cut back or middle bacon is impossible. I gorge myself on it when in the UK.

Comment from Some Vegetable
Time: February 7, 2012, 3:08 pm

Bacon grease in a jar…. sigh. That’s SEARED into my memories. My mom, the health-crazy RN thought nothing of it and used it for everything. And, of course, the only way to make more of it was to eat more bacon. What did they call that kind of situation? A virtuous circle?

Nowadays, sadly, the bacon gets microwaved with paper towels soaking up all that glorious grease, and eggs are done in olive oil ( scramble your eggs with a touch of water-no more- in olive oil and they’re both delicious and fluffy).

The people who cook everything in only one kind of oil though (and particularly those who insist of using only oil from the poor,poor canola beast) are missing something.

Duck fat, pig fat, beef tallow, peanut oil, sesame oil, olive oil. Have all of those in the larder…along with butter for emergencies.

Breathes there a man with a soul so dead that he has not said, “Damnation! These potato chips fried in lard are freakin’ delicious! …”

They’re hard to find but they’re still legal in this country, unlike evil coconut oil which has apparently been cast out.

Comment from mojo
Time: February 7, 2012, 3:24 pm

You have a prescription for that oxygen, ma’am?

Comment from sandman says : nothing to see here
Time: February 7, 2012, 4:31 pm

Marmite? Of this I am blithely ignorant. Vegemite has come under my purview and considered best used as seasonal chinking for a survival structure.

Mermites were used to transport warmed food in the military.
Sodomites are untenable and often repulsive.
Anthracites are too stony.
calcites are stony just enough.
Any other -ites are unknown. I quit.


Comment from Anonymous
Time: February 7, 2012, 7:26 pm

Ha-ha-ha-ha-ha… I’ll sooner believe in the UK reducing its CO2 footprynte than enforcing this…


FOREIGNERS working in Britain will be kicked out after five years if they earn less than £31,000 a year.

Immigration Minister Damian Green is to unveil the radical plan today.

In a speech to an influential think tank, he will say non-EU migrants must prove they are “the brightest and best” if they want to stay.

Under current rules, skilled workers such as nurses and chefs who have been allowed in on work visas are entitled to apply for permanent residency after five years.

But Mr Green will tell the Policy Exchange group: “We will end the assumption settlement is an option for all.

“Instead, we will accord it to the brightest and best.”

He is drawing up plans for a minimum salary of between £31,000 and £49,000 on the recommendation of Home Office advisers.
It would be the first time an income hurdle has been set for migrants who want to stay. Each year about 60,000 in skilled jobs win the right to permanent settlement. The Migration Advisory Committee says a £35,000 pay threshold would cut the figure to 20,000.

Mr Green will say: “We need to know not just that the right numbers of people are coming here, but that the right people are coming here.

“People who will benefit Britain, not just those who will benefit by Britain.”

He will also outline a separate entry route for top musicians, artists and actors.

The Coalition has pledged to cut net migration from 242,000 to “tens of thousands”.

It has announced a cap on non-EU citizens and crackdowns on sham marriages and bogus students.

Comment from Mcgyver
Time: February 8, 2012, 12:51 am

Try adding truffle oil to your popping corn. Now THERES ambrosia.

Mcgyver, out

Comment from Oh Hell
Time: February 8, 2012, 4:31 am

Becca, I have been looking for a good recipe for red-eye gravy – I remember my Mom making it, but don’t remember how. Will you share yours, or is it a state secret?

Comment from Becca
Time: February 8, 2012, 2:29 pm

Simplest recipe ever, OH.

After you’ve pan-fried the country ham, pour a cup or so of black coffee in the skillet with the drippings. Stir briskly over heat.

Serve over biscuits, grits or mashed pototoes.

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