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July 26, 2008

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Lorraine

Sounds like a successful experiment in improving on microwave popcorn! You might try some of the gourmet popcorns: Orville Redenbacher or Amish Country gourmet white popcorn. I did read that peanut oil has a high smoke point that makes it most suitable for the intense heat required to pop popcorn without scorching. This is what I use in my electric popcorn maker by Cuisinart and it comes out great. I'll have to experiment with different oils. Is there a cookie in this somewhere?

Oatmeal Cookie Guy

Hi, Lorraine. It was successful...on the third try. (There's an "Oops!" post coming soon.) You're right about the oil. Bittman recommends peanut oil. We used olive oil because we liked the flavor of a microwave brand (Orville Redenbacher?) that had olive oil, cracked pepper, and sea salt. Our version was really close, except for the salt, which we left out. I'm not sure if there's a cookie recipe in here anywhere...just snack food for snack food's sake!

Lorraine

I'm on board with that sentiment!

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