I'm a huge fan of horror, as is one of our neighbors. We swap movie recommendations, borrow each other's DVDs, and spend lots of time discussing favorite horror movie moments and the sickest Halloween decorations imaginable.
We've been trying to get together for a Saw moviethon for several months now and just haven't been able to coordinate. Between his kids and ours, it's tough. But this past weekend, the planets aligned and the gods of horror were smiling up at us.
When it got dark, he set up a DVD player and a projector on his driveway so he could project the movies onto his garage door. We all sat out under the stars, in perfect San Diego weather and watched Saw II and III together. It was so much fun.
I used this opportunity to try out Alton Brown's method for popping perfect popcorn and the consensus was that it's pretty much the best popcorn ever. You can follow the link above for the method, but I'll post it here too, for the link-phobic.
Prep Time: 5 min
Cook Time: 3 min
Serves: 3 1/2 to 4 quarts
- 3 tablespoons peanut oil (I used my falafel fryin' peanut oil, which gave the popcorn a delicious flavor)
- 3 ounces popcorn kernels, approximately 1/2 cup
- 1/2 teaspoon popcorn salt (see below)
- 3 tablespoons unsalted butter (we used Earth Balance, of-course)
- Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
- Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
- Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
- Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. (I also added some garlic powder and Faux Parmy at this point.) Serve immediately.
And if you don't have popcorn salt, you can make your own.
- 1 cup kosher salt
- Throw the salt into a food processor for 10 3-second pulses.
- Store it in a shaker with a few (unpopped) popcorn kernels to absorb moisture.