Preparedness for when

GreyQueen

Thanks, Shropshirelass.

Errmm, it's probably obvious to everyone else but I can be a Bear Of Little Brain when it comes to the culinary arts..........how do I butter popcorn? Do I melt the butter and pour it over or what? And how much butter to popcorn?

I cover the base of my 9 inch pan with a single layer of kernels and when they pop (and I enjoy watching them thru the glass lid) they almost fill this rather deep pan. Butter-corn ratio, please?

I did try to get onto the BBC Food website a few mins ago but I couldn't as it was "too busy". Only GQ.......:rotfl:

Shropshirelass

GQ While popcorn is still v.hot, put in a lump of butter (depends how big pan is but...say a dessert spoon to start) put lid back on and shake to distribute and melt the butter, stir it a bit and (best part) taste. Add more butter to taste, then sprinkle salt - I don't use much salt, as I like the taste of the corn and butter. Some people would use sugar, or runny honey, instead of salt. My mouth is watering just thinking about it...

GreyQueen

Shropshirelass wrote: »

GQ While popcorn is still v.hot, put in a lump of butter (depends how big pan is but...say a dessert spoon to start) put lid back on and shake to distribute and melt the butter, stir it a bit and (best part) taste. Add more butter to taste, then sprinkle salt - I don't use much salt, as I like the taste of the corn and butter. Some people would use sugar, or runny honey, instead of salt. My mouth is watering just thinking about it...

:T Thank you so much!

I'm taking it to w*rk tomorrow so shall be a-poppin' just before leaving for the orifice. My dept are always up to fund-raising and this is one of our "do's". Everyone contributes and then you put some dosh in the tin for the Cause and a good time is had by all. I may have some honey or golden syrup in the cupboard....... hmm, perhaps I could butter it all then salt half and sweeten half and carry it to w*rk in separate dishes........

You wouldn't believe how fast a customer services dept can ravage a boo-fay just in our break times. We do it several times a year and we can't believe it either..............:rotfl:

nuatha

GreyQueen wrote: »

Completely off-topic, but can anyone suggest a suitable seasoning regime for the HM popcorn I shall be popping tomoz? Ideally, one sweet and one savoury. TY in advance.

Shropshirelass's method is the simplest I know of, for a sweet version skip the salt and add a teaspoon of so of granulated sugar.

If you want more faff, toast some almonds, chop some dried sour cherries (though glace would also work) and make a caramel sauce. Stir through the first two, pour over the sauce stir well and put on a baking sheet and bake in a medium oven for about 20 mins - supposed to make a really good long lasting trail food, round here its lucky if it survives getting cold

paidinchickens

I shouldn't watch doomsday preppers as it has given me more things to worry about. Now for season 2 :rotfl:

PiC x

paidinchickens

Just had a panic moment about how long the shelf life would be on coconut mushrooms

pineapple

For savoury popcorn I sprinkle it (when popped) with cardamon powder, which I buy already ground from an Asian supermarket - and maybe a teeny bit of chilli.

GreyQueen

Thanks, nuatha, that sounds lush but I haven't the makings in the cupboard but I'm good for various sugars and salts atm. Know what you mean about not lasting long enough to get cold, though... come across a few recipes like that.

Been having a bit of a money-saving month and eating down the cupboards; heavens, I can even see a smidgeon of the freezer floor, which isn't common. Hopefully, I might get lucky with the old YS bargains over the weekend and re-stock but no danger of imminent hunger.

Anyroad, there's enough embonpoint on my frame to keep me going for a while should famine strike unexpectedly. I tell myself it's a Elf and Safety issue in case I slip on the ice we're sure to have at some point and land on my arris; you want plenty of cushioning in those circs. Or I could land on my head, which is squarish and probably owes more than a little to axe-weilding ancestors from northern europe in millennia past, and be perfectly OK. Thick hair, thick skull.....you know it makes sense.;)

ETA PIC, I think that's what one of my pals would term a first world problem. If you're a bit dubious, offer them to Bedsit Bob, he's not a man to tremble before a BB date.

Byatt

westcoastscot wrote: »

Hi Guys,
Haven't watched the tudor programme yet - 9pm is a little late for me - but will watch it later today, I've loved the others.

Am I the only one then who loves the christmas adverts? I love the run-up to christmas but have never really engaged in the shopping/cooking frenzy side of things, however I do love to see them. The run up to christmas for me is the start of winter - a time to gather preps and store up for winter, spend time with loved ones ahead of the lean months and give thanks for another year survived. I'm never tempted to purchase, and in fact we don't have here whatever shop/item it is they're advertising but it wouldn't be christmas for me without them.

WCS

Just you and me then WCS, :rotfl: I have to say I usually hate them all but this year, I seem strangely moved by them, like you I'm not moved to buy however The Mr T one makes me all sentimental and gooey. Even the Argo$ one makes me laugh.

Talking about fires and not needing a chimney, reminds me of one I had put in many years ago, we were in a bungalow, so the flue (metal in silver colour) went up through the ceiling, attic and out the roof, it was stabilised using next doors wall, which they weren't happy about, but relented eventually.

The head of the company came to see it and took pics, they hadn't had something done like that before. Plus we got heat from the flue thing. It was an enclosed coal fire, looked very cool.

edit, many people around here are raising their own pigs, I see little pig homes popping up all over the place, then a pig or two appears, some have syndicates. So the wattle and daub building might be useful.

I love a roast chicken dinner, and all the trimmings, and don't have it all that often as it's a luxury for me, so that's what I'll have, no big lump of meat though, if I didn't like it I'd do something else, maybe egg and chips for Xmas lunch/dinner.

No room for storing much here, but it's just me, so easier in many way, I can quite happily live off the same thing for days and can magic a meal out of not very much, so soya mince, flour, tins of toms/beans, stock cubes, tea, water are squirrelled away.

[Deleted User]

Shropshirelass wrote: »

Wot, not even for Buggalugs?

Not for anybody, or anything.