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Eric: For the record...

We just broke 600 posts on Websnark. This is the Six hundredth and First.

Just sixty-six to go before Infernal Intervention!

Posted by Eric Burns-White at March 13, 2005 2:21 AM

Comments

Comment from: Phil! posted at March 13, 2005 2:36 AM

Woohoo!

*passes out champagne and noise makers*

Comment from: Greg Dean posted at March 13, 2005 5:33 AM

You mean sixty-five. You're forgetting that the post you just wrote was 601. Obviously, sir, you need some sleep. :)

Comment from: Tangent posted at March 13, 2005 12:43 PM

Yay! Popcorn and chicken teriyaki all around! :D

Comment from: Wednesday posted at March 13, 2005 2:26 PM

Popcorn?

* 3 large bulbs/regular garlic

* olive oil (optional: infuse with lemon, oregano, basil, and/or more garlic prior to engaging recipe) and/or butter

* bowl of unadorned popcorn

* trace amount salt

* optional: finely sliced elephant garlic (2, 3 cloves worth)

Depaper garlic, slicing bulbs in two. Coat gently in olive oil, wrap shiny-side into foil, and bake in gas mark 4 oven until you can squish the cloves and not have them bounce back at you. I think this takes a little under an hour. There will come a point where the cloves will carmelize outside, and this is where I like them, but you might want more mash and less stick.

Twenty minutes into the procedure, if you want the elephant garlic garnish, brush slices (which should resemble thick potato chips) with oil and slide them into the oven on a cookie sheet. These want to go golden brown all over.

If you are doing the oil and butter option, now is the time to soften your butter and blend it with the oil using the processing method of your choice. Make sure the lubricants, whichever you're after, are at room temperature before you get the stuff out of the oven. Quantities are up to you, but you don't need much here. Like I said: lubricant.

When everything is ready, work quickly. Keeping the elephant garlic warm probably requires a low-set oven, but these things do burn quickly.

Extract the garlic, and, as soon as you're in a position to handle the things, squeeze the cloves from their coverings into a bowl. Add a pinch of salt (half a pinch, even; you really don't need much here), then gradually work lubricants into the garlic until you have a malleable paste instead of a coagulated blob. A food processor like thing is useful here; else, use a masher or a fork. (Person writing this has no tools to speak of.)

Pop popcorn. Toss spoonfuls of garlic paste into the bowl with the popcorn, distributing as easily as you can. Top with the sliced elephant cloves.

Kill. Kill. Manos has decreed it.

Comment from: MasonK posted at March 13, 2005 2:31 PM

Too much trouble for popcorn, Weds.

My version:

One stick butter

One cup peanut butter

One bowl of popcorn, popped

Take the stick of butter and melt in microwave. Add peanut butter. Stir, put in microwave 90 seconds. Stir again. Pour over popcorn. Keep napkins by seat.

Comment from: Phil! posted at March 13, 2005 2:59 PM

Skip the corn altogether! Just use Greg Dean's pattented recipe:

1. Melt a stick of butter in a saucepan.

2. Take another stick of butter and dip it into the melted butter.

3. Eat.

Mmm... Butter-Dipped Butter!

Comment from: Ray Radlein posted at March 13, 2005 4:10 PM

Phil! has hit upon the fundamental truth about popcorn uttered by one of Terry Pratchett's characters (CMOT Dibbler, perhaps?) in Moving Pictures: "If you add butter and salt to it, it tastes just like salted butter!"

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