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
Written recipes as an idea can be found far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During the time of the Romans a roman called Apicius wrote a number of scripts describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of many herbs, including some familiar names like basil, rue and dill. Moving our culinary historical trip onwards, we find a couple of interesting books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is popular today, but rather accounts of the types of food served to the wealthy. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from middle-east cuisine, such as basil and coriander. The introduction of these new foods and spices led to an increase in cookery books, many of which still exist in private libraries. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Microwave Hot Air Nfa Popcorn. _t_ recipe.
