171–180 of 430 posts
> people who ate microwave popcorn every day over the course of a year had levels of PFAS that were up to 63% higher than average. You're probably fine if you have microwave popcorn once a fortnight, tho as other said you can use a pan or pot just fine.
Eating microwave popcorn every single day seems kind of insane lol
> My kids eat microwaved popcorn almost every night. Should I be worried? Wouldn't they risk getting obese?
Best popcorn you can make is cheap and easy cleanup. Take one large pot (the kind that holds like 10qts). Cover the bottom with kernels. Add a bit of oil, basically just enough to swirl and have everything covered in an oil sheen, not enough to have them submerged. Cover, put on high (I use gas). I like to suspend a paper towel between the lid and the rest of the pot, absorbs excess oil and water. Once popping slows,…
Also, more of the world needs this in their lives: https://www.youtube.com/watch?v=3fG8rNHUspU
(not bdg - well yes also bdg - but in this case the pep corn)
Reminder that PFAS is so pervasive that researchers can't design studies with a proper control group. i.e. they virtually cannot find anyone in the world without PFAS in their blood. Dupont/3M did (and continue to do) a level of harm on par with CFCs and leaded gasoline, with complete regulatory impunity. At some point the ICC needs to extend the crimes against humanity/nature to something like crimes against Human H…
3M is on The Economist today with relevance to this matter:
> 3M, an American conglomerate, agreed to pay cities and utilities $12.5bn to settle thousands of lawsuits that had alleged chemicals emitted by the firm's products had polluted drinking-water supplies
Microwave popcorn (in the bag) is garbage. I found I much prefer using a silicone popper [1], and then adding my own butter/salt to it. Tastes just like when I use an air popper. Since that approach doesn't use the popcorn bag, would it then be free from PFAS? [1] https://www.amazon.com/Proper-Popper-Microwave-Collapsible-D...
Reminder that PFAS is so pervasive that researchers can't design studies with a proper control group. i.e. they virtually cannot find anyone in the world without PFAS in their blood. Dupont/3M did (and continue to do) a level of harm on par with CFCs and leaded gasoline, with complete regulatory impunity. At some point the ICC needs to extend the crimes against humanity/nature to something like crimes against Human H…
I agree. However, how do you go after people who have so much money they can literally buy their way out of any appropriate punishment? We need something stronger than the ICC.
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Take heart, because all the dishes and silverware in an upscale restaurant are likewise coated in contact poison. The reason being is that kitchens don't have the patience to air-dry their dishes, so they use chemical drying agents. These drying agents are toxic and they tend to leave a residue everywhere. So enjoy your fast food and know that you are in good company, no matter the number of Michelin stars.
Having just started my dishwasher with a rinse aid, I checked on some of the ingredients. All of them slightly toxic w/ little potential to bioaccumulate. Do you know what chemicals or products restaurants tend to use?
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I use clarified butter instead of oil so that the popcorn soaks it in immediately after popping. Every time I take a bite, it’s like a buttery explosion. I recommend taking it off heat for 30 seconds after adding all the kernels so they all heat up to an even temperature and roast a little in the butter. Use a screen to cover the pot rather than a lid so that steam can escape and your popcorn stays crunchy.
I've been using chicken fat collected from roasting chickens, simmered down and stored in a Ball jar (aka schmaltz) It tolerates the high heat of popcorn popping quite well and tastes great with a hint of chicken. Usually has notes of the seasoning too... which in my case is mostly black pepper. +1 on the screen hack, that's definitely a pro-tip.
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It's really no different. Take a pot, toss in a handful of popcorn with some oil. Turn on stove for a couple of minutes until pops subside. Sprinkle with salt. Done. I never bothered with the butter etc, though maybe I should.
I have experimented with various techniques: huge pot, wok, air popper, silicone bowls. The silicone bowls are by far the best. Big consistent, crisp pops. Minimal waste, you can even repop the unopposed kernels. But easy to burn if you are not careful. Air poppers are by far the worst. The pop corn always came out like styrofoam. I’d bite into the popcorn and it would just flatten. I don’t believe the comments about…