This is an indispensable book for those interested in Philippine native construction. We bought our copy at Tradewinds Books, Intramuros. The plans are just about complete. More on that later.
Ellis is out of business, sadly. I tend to buy popcorn in large quantities. My last order from Ellis was about 8 pounds of popcorn, and I still have two or three pounds left after nearly a year.
I made some two nights ago and it was still quite fresh and good. I store my popcorn in ziploc bags, sealed tightly after squeezing out as much air as possible.
Oil Oil for popping popcorn needs to have some very specific properties. It needs to be able to withstand temperatures in excess of degrees Fahrenheit without smoking, breaking down, or catching fire.
Popcorn is best when popped in saturated fat. You can use pure, raw coconut oil if you like. It comes in jars, it looks disgustingly like lard, but it works.
However, popcorn, in addition to having a nice, savory, salty taste, is even better with butter. Real butter is a pain to handle and even more difficult to use in popping without creating a burned mess.
A company called LouAna has the answer in the form of a product called Coco-Pop. Coco-Pop comes in square sticks, wrapped in waxed paper, just the way butter is often packaged. The wrappers are helpfully marked at tablespoon intervals so that you can slice off just the right amount for the perfect batch of popcorn.
The bars contain pure coconut oil, natural butter flavoring, and a small amount of a natural yellow dye called annatto — the same dye used to turn cheddar cheese yellow.
Using this oil results in cleanly popped, well coated popcorn with a rich, yellow color that makes a nostalgic guy like me grin, and the corn tastes buttery and wonderful.
Coco-Pop is what the popcorn professionals use, and with good reason. Ellis Popcorn will sell it to you, at a slight and reasonable markup, but you may be able to find a local source as well. A company called Capital City Supply in Atlanta, for example, was willing to sell me small quantities on a walk-in basis when I told them I was a popcorn nut.
You may have similar luck. Hints on that later. Salt Popcorn is salty. Making popcorn at home as a kid always frustrated me, because the one thing I could never get right was the salt. I was using the wrong salt.
Popcorn salt is different from table salt.
Popcorn salt is very finely ground and is in the form of a fine powder, rather than the large granules of table salt. The small particles are stickier and cling to the oil on the surface of the kernels, ending up in your mouth rather than at the bottom of the bowl with the old maids.
The pure salt is white, and the flavored products generally have a yellow annatto color. I love buttery flavor, so I always use a flavored salt.
Not surprisingly, the salt I choose turns out to be the one most professional popcorn producers and vendors use. Popping The finest ingredients will turn to garbage if the wrong equipment or technique is used to do the actual popping.
There are three critical areas we need to address: Heat To pop big, beautiful, fluffy kernels, popcorn has to be heated evenly and at the right rate.Jul 19, · Ten years from now I can see myself being very different from the way I am now, as I would like to change a lot of things.
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My favourite handcuffs are the Dutch police handcuffs!! Why? Because they are very comfortable and they are Dutch like me!! Also, it is probably very illegal to own a pair as they can only be bought by law enforcement.
20 Things To Do Now That Will Make Your Life Better In Five Years. My life last year was quite rough and writing journals helped a lot. Sometimes, it helps you to realize something just by.
We built security bars into our window design. The openings are small enough so that even a child could not get through. We worked to make the bars a positive part of the sash design, so that the bars would give the appearance of window panes.