There are many reasons to pop your own popcorn rather than buying microwave popcorn.  There are the the bags.  Even if you get only organic popcorn the bag is still coated with perfluorochemicals, or PFCs, a class of chemicals linked to various cancers and reproductive system damage.  You have no way of knowing if your popcorn […]

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  • November 12, 2013 - 8:03 am

    Dan - You’ve covinced me. I’m going to start popping this evening. With oil.

    DanReplyCancel

    • November 12, 2013 - 10:16 am

      nrlowell@comcast.net - Nice! Then you can try smoking it, and let em know how it goes.ReplyCancel

  • November 13, 2013 - 6:39 am

    rarasaur - This sounds delicious! We’re a popcorn family, too! 🙂ReplyCancel

  • November 13, 2013 - 11:16 am

    Popcorn | The Bloppy Bloggers Gazette | Scoop.it - […] There are many reasons to pop your own popcorn rather than buying microwave popcorn. There are the the bags.  […]ReplyCancel

  • November 21, 2013 - 2:50 am

    Larks - You know, I didn’t even know crank popcorn poppers were a thing. I’m totally going to look for one next time I’m out thrifting.ReplyCancel

    • November 21, 2013 - 7:54 am

      nrlowell@comcast.net - They’re the BEST!ReplyCancel

  • April 14, 2014 - 6:14 am

    I Love You More Than Salt » Chefs Last Diet - […] and bags of processed food, and things like soda, and processed meats. If my earlier post about microwave popcorn and the bags it’s in didn’t scare you off, check out the salt content! If […]ReplyCancel

  • July 7, 2014 - 5:52 am

    Saying Goodbye to an Old Friend » Chefs Last Diet - […] but a kitchen friend, a friend that’s been with me for many years, a friend I’ve written about before. It is my old, well used, and well loved Brookstone Theater Popcorn Popper. A few weeks ago (maybe […]ReplyCancel

  • September 24, 2014 - 8:33 pm

    Momofuku Milk Bar's Corn Cookies - Chefs Last Diet - […] yet. I like all things corn! I put corn in my pancakes, my scrambled eggs, I love corn chowder, popcorn, creamed corn, even corn dogs, though I don’t think I’ve had one in many years, and […]ReplyCancel

  • April 20, 2015 - 6:53 am

    Philly Farm and Food Fest » Chefs Last Diet - […] of my favorites from the PFFF was Red Fox Gourmet. As you know I am a sucker for all things popcorn, and this was some really great popcorn! They also have candied nuts and trail mix, but the popcorn […]ReplyCancel

  • March 23, 2016 - 6:27 am

    Plenty of Saffron » Chefs Last Diet - […] selling tiny bags of popcorn for $6.00. Scarcity or not, that seemed outrageous when I knew I had excellent popcorn at home, and a jar of smoky cheese topping I’ve been rationing […]ReplyCancel

Since the late 1970’s America has been on a quest to eradicate fat from our diets as a way to remove it from our middles, and at the forefront of that quest was a low fat diet. What this meant for us was replacing animal fats with vegetable fats, hydrogenating fats, using increased amounts of […]

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  • November 12, 2013 - 2:59 am

    Larks - Great piece. We go to the farmer’s market every Sunday and buy most of our food for the week including our meat. It’s had an interesting impact on our overall diet because our food budget is still very modest and while farmer’s market veggies cost the same or less than organic grocery store fare, meat is exponentially pricier so we end up eating way less of it. But man, oh, man the couple of nights a week we do eat a pork chop or a couple strips of bacon? SO. YUMMY. Ethical concerns aside it would be hard to go back to the CAFO stuff just based on taste. Weirdly, going nearly meatless has turned us into meat connoisseurs.ReplyCancel

    • November 12, 2013 - 10:37 am

      nrlowell@comcast.net - I am finding the same thing! That combined with my daughter giving up meat has really shifted my POV as well as shopping habits. You should check and see if your pork guy/gal sells guancialli and make the best carbonara you had this side of the Atlantic Ocean!ReplyCancel

  • November 12, 2013 - 9:36 am

    The Virtue of the Pig | The Bloppy Bloggers Gaz... - […] Since the late 1970′s America has been on a quest to eradicate fat from our diets as a way to remove it from our middles, and at the forefront of that quest was a low fat diet.  […]ReplyCancel

I am not a big fan of the show Chopped, but people must love the concept of the mystery basket because there are entire nights that are devoted to repeats of it all night long.  I like the concept in a theoretical kind of way, and like all of you viewers at home I try […]

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  • November 11, 2013 - 3:54 pm

    C.K. Hope - I think I need you to come make meals of our fridge bits and pieces! I never know how to put them together so they’ll be tasty.ReplyCancel

    • November 12, 2013 - 10:38 am

      nrlowell@comcast.net - Maybe that can be my next job- refrigerator consultant!ReplyCancel

  • November 11, 2013 - 5:03 pm

    Hoda - I think it s a talant not just a skill you learn in school, to be able to create a meal from whatever you find!!ReplyCancel

  • November 12, 2013 - 2:49 am

    Larks - Ooooh! A mystery basket post would be *awesome* because as much as I try to plan ahead there are always a couple of nights a week where I stare into my fridge going, “Ummmmmmmm…” and we end up having eggs on toast with a side of microwaved mystery leftovers.ReplyCancel

    • November 12, 2013 - 10:38 am

      nrlowell@comcast.net - I try to plan, but that often end up with odds and ends that get thrown out, which really upsets me. Now that it is soup season I am just throwing stuff in!ReplyCancel

What could be better on a cold Saturday night than sitting down to a slightly spicy, salty, sweet, roasted piece of beef?  Chuck roast is the perfect cut for any slow cooking method.  It is pretty inexpensive; mine cost $3.45 a pound, and when cooked properly will yield a tender and flavorful dish.  Though I […]

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  • November 9, 2013 - 9:55 pm

    Larks - Nomnomnom. Delicious and do-able. I’m totally going to make this.ReplyCancel

  • November 10, 2013 - 12:14 pm

    Susan - This flavor profile is reminiscent of a picadillo. I might just have to get a slow cooker one of these days.ReplyCancel

    • November 10, 2013 - 2:22 pm

      nrlowell@comcast.net - You can easily make this in a dutch oven or heavy pot!ReplyCancel

You may have a Thanksgiving menu that is set in stone, and doesn’t vary from year to year.  If you do, you probably have some great systems to get it all made and on the table, but if you’re new to Thanksgiving, hosting for the first time, or trying  to plan a menu that will […]

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