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Post by Mini Mia on Aug 28, 2015 19:08:31 GMT -6
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Post by stepper on Aug 28, 2015 20:38:03 GMT -6
Buttered popcorn.  |
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Post by Mini Mia on Aug 28, 2015 20:56:40 GMT -6
 I'll have to look it up.
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Post by stepper on Aug 29, 2015 12:55:15 GMT -6
It's complicated but good.
Go to the grocery store. (Transportation)
Pick out the special pan with handle. (Shopping)
Purchase more than one. (Financing and volume control)
Take home.(More transportation!)
Turn on stove top as indicated. (Reading and instruction applications.)
Remove cardboard cover. (See above.)
[I'm already exhausted from effort at this point.]
Place on stove top. ( More Reading and instruction application.)
Move to burner you turned on in the above step. (Oops corrective option.)
Move special pan back and forth on burner
until popping stops. (Calisthenics.)
Open tin foil cover. (Unwanted but necessary venting delay.)
Eat. Then, having replenished energy reserves, do it again and this time get the buttery kind so the fact that you didn’t melt your own butter won’t matter.
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Post by Mini Mia on Aug 29, 2015 17:09:25 GMT -6
I just get the bags you put in the microwave.
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Post by stepper on Aug 29, 2015 20:27:15 GMT -6
Nuking and cooking are the same thing?
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Post by Mini Mia on Aug 30, 2015 0:49:28 GMT -6
 If done right. 
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Paladin
Whooshite Apprentice
Posts: 104
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Post by Paladin on Sept 13, 2015 10:44:35 GMT -6
I heard the stuff in microwave popcorn bags wasn't good for you, but I got some from the Boy Scouts that was Canola based. Since Canola oil is supposed to be not as bad, and I like pop corn, I'm sticking with this. Even if it's not exactly good for you, I'm not giving up on pop corn.
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Post by Mini Mia on Sept 13, 2015 23:17:32 GMT -6
I hadn't heard that ... but I only use real butter now, so ... I like to live dangerously.
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Post by stepper on Sept 14, 2015 20:53:31 GMT -6
It's the saturated fat that is the problem. For percentage of saturated fats, Canola oil is best at 7, corn oil is third at 14, lard is 43, butter is 69, and coconut oil is the worst at 92. Having said that, margarines have their problems too. Stick margarines have LDL or bad fats; tub margarines are not quite as bad. For me, butter has the best flavor but isn't always the best cooking medium. It depends on what you are cooking. For pop corn, you simply cannot beat butter and salt.
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Post by Mini Mia on Sept 14, 2015 20:55:33 GMT -6
I've heard that Canola Oil is even better than Olive Oil.
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Post by stepper on Sept 14, 2015 21:04:13 GMT -6
The limited list I was looking at put olive oil right after corn oil - forth on the list.
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Post by Mini Mia on Sept 14, 2015 21:12:04 GMT -6
Wow! I thought Olive Oil was at the top, and that Canola Oil was only recently discovered to be better.
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Post by stepper on Sept 14, 2015 21:19:00 GMT -6
I prefer Canola oil over Olive oil because the latter can impart an unwanted taste - for me Canola oil works better.
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Post by Mini Mia on Sept 14, 2015 21:28:22 GMT -6
I mostly use Canola Oil, but I had Olive Oil for stir fries and such because it was supposed to be really good for you. I may not buy anymore once what I have is used up.
I can't remember if Olive Oil is also one that doesn't smoke as easily as other oils. That could also be a reason I use it for certain things. 
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Post by stepper on Sept 15, 2015 20:05:26 GMT -6
Well, about toasted cheese? You wouldn't have to concern yourself with either one. Or maybe PBJ? No cooking involved!
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Post by Phalon on Sept 16, 2015 7:26:29 GMT -6
I used to buy Boy Scout popcorn every year; when the kids were little, Xena Sis would buy Girl Scout cookies from LX, and I'd buy popcorn from her son. One of the main reasons why microwave popcorn is bad for you is that it contains a lot of hydrogenated oils. BP is a microwave popcorn-aholic, and she prefers Orville Redenbacher, which eliminated hydrogenated oil from its products a number of years ago. I'm not sure, but I think along with canola oil, the Boy Scout popcorn still has hydrogenated oil in it.
Regarding the olive oil vs. canola oil discussion you guys were having (I'm always late - even when it involves joining in a conversation!), here's my two cents worth...
Which is healthier - olive oil or canola oil?
Canola oil has less saturated fat than olive oil, which might seem like a good thing, until you look at the whole picture. The saturated fat in olive oil is short-chain saturated fat - the kind of fats your body needs (except in excessive amounts). Olive oil comes from a fruit; canola oil from a seed that is highly processed with heat and chemicals to produce the oil. Olive oil has a lot more nutrients and antioxidants in it than does canola oil. Extra virgin olive oil has the most nutrients (as opposed to virgin, or plain old olive oil) because the olives are only pressed once; like almost anything, the less its processed, the better it is for you.
All that being said, which oil is best really depends on what you're using it for.
As Stepper said, olive oil has a taste - which is pretty much why its used. Oh-my-god, have you ever been to a restaurant where before the meal, they bring out hot crusty bread and olive oil to dip it in?! 'Cuse me while I die and go to heaven! Or yesterday's dinner side - fresh tomato slices brushed with olive oil, topped with fresh mozzarella from the ball that made it into the fridge this week without incident, herbs from the garden, fine bread crumbs and stuck in the broiler for just long enough to get the cheese ooey-gooey meltedly delicious!!! Pushing St. Peter out of the way! I can't imagine using canola oil in this way - you'd just end up with an oily taste.
As a drizzle on vegetables, for stir frying, for dipping, and sauteing, use olive oil - for the taste, and for its healthy benefits. But to fry something, or bake some type of dessert? Use canola instead - using olive oil would impart that taste Stepper doesn't want, and it's also a waste of money, because good olive oil is expensive.
I personally only use olive oil (extra-virgin), but I don't fry anything, or rarely bake. The girls use oil for when they make brownies - I had to look what kind they got, because I never use it; it's Smart Balance Omega which is a blend of canola, soy, and olive.
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Post by stepper on Sept 16, 2015 16:56:00 GMT -6
That's a long reply compared to my short statement here, but I don't have all that much to add.
Yes - but I didn't swallow. Bread goes with butter nicely though.
When I was looking into Olive Oil, it appeared that Extra Virgin was the way to go and that's what I purchased.
The short version of this is if there is any kind of choice, I'm going with Canola. (The list I was looking at charted more than one area - I was not as energetic as you I guess.) Canola oil wins out in the other areas too including poly and mono unsaturated fats except for olive oil which had a slightly better rating in the monounsaturated area.
The only truly good use of an olive involves a martini.
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