Good one. I think so too. I tried it a long time ago and got a lot of burned pops. Haven't tried it since. I do have a question, though, just in case. What do you do about the "keep it moving" part of popping corn? I take it from those I read that you just leave it and don't shake it. Is that right?
paul wheaton wrote:
I did this again. I think this might be the best form of pan seasoning yet.
John Weiland wrote:the sweet corn just roasted and swelled in the oil.....and yet were quite tenderly crunchy and sweet.