1 sack (heavier brown sacks,
1 heavier than
1 the bulk brown paper lunch
1 bags, seems to work the
1 best, they seem to
1 be the right weight. orville reden, bacher's hot
1 air popcorn (this seems to
1 work the
1 best for me).
Directions
Put some kernels into bag, and put bag into microwave. (I fold the
open end over once.) As microwaves seem to very greatly, I won't
recommend temps or times; I usually have to experiment a little with
every "new" microwave that I encounter. I'd probably start with the
temp that you'd use for regular microwave popcorn. Of course, time is
influenced by the amt of popcorn kernels.
I hover around the microwave until the rate of popping slows down. I
then remove and enjoy! (I like it unadorned.) I'm willing to put up
with the occasional bag with a lot of unpopped kernels as I much
prefer this to the alternative. I can keep paper sacks and popcorn in
my desk easily enough.
I started doing it this way several years ago, but recently I've had
two different people comment on this, so I was inspired to pass it on
(as I'm munching and typing ;-).
From: cmadson@wellfleet.com (Cheryl Madson). Fatfree Digest [Volume 1
Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Microwave Hot Air Nfa Popcorn.
Categories: Appetizer; Microwave
The History of Recipes
It is possible to trace the history of `recipes` far back into distant history, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, mostly, these ancient records were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. He also describes how the Roman cooks used many herbs, including some familiar names like bay, rue and parsley. During the following few hundred years, the powerful and wealthy tried to serve the most exotic banquets, and consequentially the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cook books were increasing in popularity mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Microwave Hot Air Nfa Popcorn. _t_ recipe.
