Sometimes, in this world of modern gizmos and interconnectedness, I find myself excited about doing things people have been doing for centuries. Tonight, cooking popcorn over an open flame can be added to that list.
We found a small bag of kernels at a store in Tokyo a couple weeks ago, but without our modern popcorn popper, we had to beckon back to our ancestors’ method of popping the corn. So, of course we start with the internet for some basic instructions.
Really, it was just 1/3 cup of kernels, about 1 1/2 tablespoons of vegetable oil and medium heat in our handy dandy Le Creuset saucepan. But seriously, I got giddy when that first kernel popped and listened as each of its siblings exploded in puffed perfection.