Buckwheat wrote:For Popcorn I like to cook it on the stove with a bit of olive oil. Then I don't have to add butter and top it off with Tony Chachere's Creole Seasoning. I voted for Butter above because it's the best.
I must have wrong olive oil. I've tried that, but olive oil burns to low a temp for proper popping. Good 'ol corn oil is perfect.
Oh...and for you youngsters...there was a time way back when...before the dementia really took hold...when fgm brought a little bit of value to cbid...it was never a LOT, mind you...but more than these days