Text 11988, 76 rader
Skriven 2007-02-17 22:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: POPCORN
===============
 -=> Quoting Burton Ford to Jim Weller <=-

 BF> [rant starts here]

 BF> For instance "Pop Secret" Microwave [copied verbatim]:

 BF> Serving size: 3 tbsp [39g] unpopped (makes 6 cups popped)
 BF> Servings per bag  ** "about" ** two

 BF> Amount per serving: CALORIES :   
 BF> 3 tbsp Unpopped 120 calories (makes 6 cups popped)
 BF> 6 cups [30g] popped 110 [Etc.]

That's grotesque.

I just buy corn, pop it, add butter to taste and weigh myself on the
bathroom scales once a year. Simpler.

Speaking of grotesque, here's another weird recipe to confound Glen....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Chowder with Popcorn Croutons
 Categories: Vegetarian, Soups, Corn
      Yield: 6 Servings
 
     15 oz Canned corn kernels
      6 c  Corn kernels; fresh or
           -frozen
      1 lg Baking potato; peeled and
           -diced
    1/2 c  Diced red bell pepper or
           -celery
      8 c  Vegetable broth
      1 tb Chopped fresh tarragon OR
      1 ts dried tarragon
    1/8 ts Sea salt
           Ground black pepper
    1/4 c  Air-popped popcorn; for
           -garnish
 
  My favorite restaurant in Los Angeles is the Ivy. Here is my nonfat
  version of its excellent soup. The popcorn croutons supply a tasty
  crunch. Use fresh sweet corn when it's in season- a serrated knife
  makes short work of stripping kernels from their cobs.
  
  In food processor or blender, process canned corn with its liquid
  until pureed. Transfer to large saucepan. Add remaining ingredients
  except popcorn and bring to boil over medium-high heat.
  
  Reduce heat to low and simmer until potato is tender, stirring
  occasionally, about 25 minutes.
  
  In food processor or blender, process about 4 cups of mixture until
  fairly smooth. Return to saucepan and heat through. Ladle into
  serving bowls and garnish each with cluster of popcorn.
  
  Source: The Taste for Living Cookbook by Beth Ginsberg and Mike Milken
  From: Vegetarian Times Magazine, April 1999
  Posted by: Kathleen Schuller
  
MMMMM



Cheers

Jim, in Yellowknife




... We have enough weirdness here without having to import it - M. Pollard
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