WW's Tobasco Popcorn

[Innkeeper]

We still make popcorn on the stovetop in oil, followed by a lathering in butter. Incidentally on a tip from Andrea I. have found that this "dish" is a perfect way to get rid of that errant bottle of oaky chardonnay that some how got into the cellar. It goes great with buttered popcorn.

We use the microwave to melt butter, lard, and the like, to warm up leftovers, and every once in a great while to accelerate thawing.