Referring back to the popcorn, I'm a recent convert to on-the-stove popcorn making.

Let me evangelize!

I find it to be faster, easier and to produce better results than my hot air popper (maybe because my hot air popper is cheap and crappy, but whatever).

The reason I switched was learning that it only has to be on medium heat. All you need is a heavy pot with a lid. I use my soup pot.

Instructions

Put heavy pot on burner set at medium heat.
Add 2 Tbps neutral oil (eg vegetable or peanut) and 3 kernels of corn. Cover and wait for the 3 kernels to pop.
Add 1/2 cup popping corn, cover and shake to distribute. Keep cooking, shaking the pot occasionally, until the popping stops (5 mins or less). Dump into a bowl and season.

One downside - this will cook the oil into a thin layer on the bottom of the pot. The easiest way to remove it is to immediately add a couple of inches of hot water and put it back on the hot burner. Let it come to a boil and simmer for about 5 minutes. Once it's cooled down, it's easy to wash out (no scrubbing needed).

Thanks for the cleaning tip, Ouise!! That's my only problem with the yumminess that is stove-top popcorn in my stockpot.

Thanks for the cleaning tip, Ouise!! That's my only problem with the yumminess that is stove-top popcorn in my stockpot.

Alleluia! Spread the word!

I sometimes put some baking soda in with the boiling water, but I haven't done it enough times to really tell if it makes a difference.

It's a good technique for any food stuck on a pan. I add a little dish soap, but you gotta watch that it doesn't bubble like crazy.

Hmm. How much of the oil stays with the popcorn? Because I like my popcorn (so far) either completely bare or with 1/4 cup butter. I don't like to taste my oils.

baking soda is great for scrubbing off the oil gunk that gets on cookie sheets where you can't do the boil water technique.

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My family swears by this contraption after years and years of being devoted to the "popcorn pan" (old soup kettle). It's awesome.

I'm the opposite of you, ita, in that I love the oil-y taste on my popcorn, as long as it's not excessive. I had enough of airpopped cardboard, er, popcorn, in college. So, the way I make it is oily.

You might want to try Alton Brown's microwave popcorn--just put some popcorn in a paper bag, fold it up tight, and stick in the microwave for a few minutes. You get more unpopped kernels than the purchased microwave popcorn, but it is cheaper.

Hmm. How much of the oil stays with the popcorn?

Some definitely does stay with the popcorn, but a fair bit cooks onto the pan as well. I don't know if it would be too much oil taste for you.

I have the feeling that I am going to spend days trying to hunt down whatever variable is causing this document to print wrong, because I'm pretty sure that nobody knows the answer and I am the lucky winner who gets to find out what it is.