Wednesday, April 19, 2017

macaroons (non-french)

sushi rice and sauce

Mayo with 4 parts may and 2 part chili paste


Tuesday, April 11, 2017

Pot Popcorn

1 Tbsp coconut oil
2 Tbsp butter (you can also substitute this for coconut oil for a total of 3 TBSP coconut oil)
POPCORN salt, 1/2-3/4 tsp
Minimum 4 qt pot.
  1. Put the pot on the stove on med-high heat.
  2. Put in 1 tbs of coconut oil and 3 kernels of popcorn - cover the pot with the lid. 
  3. When ALL THREE kernels pop, your oil is hot enough. Pour in 1/2 c. popcorn and 2 tbsp butter into the pot and cover with a lid. 
  4. Frequently, shake the pot vigorously. Keep those kernels moving around. This is even more important the more kernels that pop. The vigorous shaking will allow the unpopped kernels to fall to the bottom of the pot and also keep the already popped kernels from burning by keeping them off the bottom of the pot. 
  5. You are done when you can count 2-3 seconds between any kernels popping. 
  6. Immediately take off the lid, remove pot from heat, and dump entire contents into paper bag. I use pot holders to do this since the pot is hot and I like to move swiftly during this step. 
  7. Pour 3/4 tsp popcorn salt into the bag. 
  8. Close the top of the paper bag and shake to (a) evenly disperse the salt and (b) to use the bag to soak up and remove excess oil on any popcorn. Or just put it in a bowl if you don't have a bag, like I usually do :)