Text 11755, 115 rader
Skriven 2007-02-13 17:10:45 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: POPCORN  70213
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have to admit that I have never cooked popcorn.
 GJ> So now I have to admit my utter ignorance
 GJ> Are there any special kernels used for this,

 JW> Yes. There is a specific variety of popcorn that pops better than
 JW> others. There is just enough moisture to create the steam required to
 JW> burst the shell nicely and make the inside of the kernel puff up.
 JW> Old popcorn can get overly dry and pop poorly or not at all.
 
 GJ> or do I cook, or not cook
 GJ> corn and then strip off the kernels?
 JW> You need mature dried corn that has previously been stripped off the
 JW> cob.
 
 GJ> If there are special kernels
 GJ> used for popping, what would I look for in the supermarket?

 JW> Yes. Jars or bags of dried corn that say "popcorn" or "popping corn"
 JW> on them. [g]

I found them, and invested $1.05 for 375g.  Thank you kindly for enlightening
me on the
mysteries of popcorn culture.  I am not completely ignorant, as
although I have never actually bought any, on occasions I have been
given some already popped corn to eat, bought by others.  In fact, I
have just found a half-eaten bag of such which has been sitting in the
kitchen for a couple of months, and tried some, just now.  (It said on
the packet, "Eat me now!", so I did.) It was not very wonderful, but
Chooky condescended to taste it - and then rejected it.

I haven't given up yet; I will look around for some "popping corn".

[Later]  I have found them, and invested $1.05 for a packet of 375g.
Riviana brand, Product of Australia.  There are even directions:

"Cover the bottom of a 2 litre saucepan with 5 tablespoons of vegetable
oil.  Heat slowly.  Test for correct temperature by dropping in a
couple of grains - if they spin slowly then the oil is not hot enough.

[It doesn't say what speed the grains should spin at for the oil to be
considered ready.]

Add 1/2 cup of popping corn and 1/2 teaspoon of salt (optional) to the
hot oil.  Cover.  Shake saucepan regularly until popping ceases."

 JW> Title: About Popcorn
 JW> Popcorn
 JW> 
 JW> Popcorn is an American classic. Popping corn is thought to have been
 JW> cultivated in parts of Mexico and the U.S. Southwest almost 6,000
 JW> years ago. Myth has it that popcorn was brought to the first
 JW> Thanksgiving by the Wampanoag Indians. Today, Indiana is the leading
 JW> producer of the snack, and birthplace of gourmet popcorn producer
 JW> Orville Redenbacher. Over 17 billion quarts of popcorn are consumed
 JW> by Americans every year! Popcorn differs from other corn in the ratio
 JW> of protein to starch in the edosperm of the kernel, a larger amount
 JW> of amylose (nonwaxy starch) compared to amylopectin (waxy starch),
 JW> and in water content, which must be between 11%-14%. During heating,
 JW> the water becomes steam and pressure develops inside the kernel. When
 JW> the pressure exceeds the strength of the protein matrix surrounding
 JW> the starch, the kernel literally explodes, resulting in the white,
 JW> puffy treat. A 3 cup serving of popcorn has 120 calories (24 g
 JW> carbohydrate, 4 g protein, 1.5 g fat) and 3 g of dietary fiber.

Very interesting indeed.  When I try it I will give thanks to the
Wampanoag Indians.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPINACH & POTATOES
 Categories: Sides, Vegetables, Filipino, Asia-se
      Yield: 4 servings
 
      2 tb Oil- vegetable
      1 md Onions; chop
      2    Chillies- red; >4
      4    Garlic cloves; minced
      2 tb Ginger- green, minced
    1/2 ts Sp- chilli powder
      1 ts Salt
    1/4 c  H- dill; chop, OR
      1 ts ; dried dill
      2 md Potatoes; cubed
    500 g  Spinach; chopped
      1 ts Vinegar- palm; OR
      1 tb ; white vinegar
      1 ts Butter
 
  Serve this colourful vegetable side dish with either rice or freshly
  baked dinner rolls.
  
  Heat the oil in a frypan over medium heat. Saute the chopped onion
  till it becomes transparent. Add the chilli, stirring for a few
  minutes, or till the chilli peppers change colour. Add the garlic,
  ginger, chilli powder & salt. Saute for a minute or two.
  
  Fold in the dill & potatoes. Bring to the boil, reduce heat, cover, &
  simmer for 8 to 10 minutes. When only a little water is left, add the
  spinach. Simmer 5 or 6 minutes, or till the potatoes & spinach are
  tender, Remove from the heat, stir in the vinegar, & mix well.
  Transfer to a prewarmed platter, top with a pat of butter, & serve
  immediately.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)