#1580 – Scorcher

For a short period of time I had perfectly calculated the exact time for the microwave popcorn we ate. I wouldn’t even stay in the same room while it popped! Then they adjusted the formula or probably reduced the contents by a quarter ounce and I could never get my groove back. Soon after that we got a Whirly Pop for Christmas and haven’t had microwaved popcorn since.

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13 thoughts on “#1580 – Scorcher”

  1. Space Butler says:

    ME…REPEATEDLY, RECENTLY.

  2. Sometimes when we’re making microwave popcorn they turn out all right, but sometimes they get a bit… burned. *oops* And when they get burned, there will be somewhere around five or six black popcorns that cannot be eaten, along with a whole load of light brown popcorn that taste weird.

    Weirdly enough, this happened way more often when dad microwaved the popcorn… And also, it was always just the first bag of popcorn during the popping session that this would happen to. The other ones would still be OK.

  3. andy says:

    WHIIIIIIIIIRRRRRRRRRRLLLLLLLLLLYYYYYYYYYYYY POP! That’s how we say it and how we do it in my house. It’s not, “Andy will you make popcorn?” It’s, “Andy will you make me some Whirly Pop?” Like it’s a brand name of popped corn or something. I even by the theater style popping oil from Sam’s Club. Then I melt 3 tbsp of butter and pour it on the salty goodness. Mmmmmmm.

  4. andy says:

    “buy”, dangit. I’ve been using the same Whirly Pop for seven years now, and it’s still going strong by the way.

  5. kingklash says:

    My bank hands out free popcorn on Fridays. It’s aweswome to go in, and hear that popper going, smell that smell, and have a teller go over to that cart and come back with that little bag of fresh-popped.

  6. Heatherface says:

    This is exactly why I don’t make popcorn. I can never really tell when I’m supposed to stop the microwave, “wait till there’s two seconds between pops” makes no sense to me.

    1. ZackDark says:

      Google Gaussian Curve.

      That “2 second” advice is for the part on the right of the curve, not the left. i.e. After the buttload of popping, when it starts going back to no popping, once you notice they are taking too long to pop (some say 2 seconds, some say 3, some say 1), stop the microwave.

      Simple.

      I could explain further about the curve if you’d like.

    2. ZackDark says:

      Should probably tell you to google Normal Distribution instead.

      The Wiki article on Gaussian Curve is more on the mathematical side than the statistical one.

  7. I stopped making (let alone eating) microwave popcorn when I fired up my stove-top popcorn kettle and realized how very much better that stuff was.

    I use ordinary cooking oil, but I spray the finished product with extra-virgin olive oil, and then dust with sea-salt. If I’m feeling really gourmand-ish I’ll add rosemary or basil.

    The kids won’t eat microwave popcorn anymore, either. They ask for “Daddy popcorn.” Hell yeah. I AM A BRAND.

  8. Axonite says:

    Of course, five seconds earlier he would have had a bag of mostly unpopped kernels…

  9. uwg says:

    For me, 2:20 has proven to be the ideal time. A few in the middle get scorched, but I get maximum poppage.

  10. wheatley14 says:

    i have found that 1:50 works quite well for me.

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