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55 minutes ago, small h said:

Have you ever dried it? I'm gonna have to do that. 200 degrees in an oven for a while? Hang upside down?

No.  We just take the cover off and give it fresh to the cats when we feel like giving them a treat.  (Or rather one of the cats--the other is all "just say no to drugs".)

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13 hours ago, small h said:

Mine's outside, so it's gonna freeze before Laszlo finishes it. I've given some away - maybe I should post on my buildings Facebook page and see if I have any takers.

Try drying some with the hang upside down method - see if it retains its potency.

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  • 2 weeks later...

I made popcorn this evening. It's been about a century since I made popcorn. Popcorn's really good! You put butter and truffle salt on it, and regular salt, and it's awesome! This is a very good option for when I run out of cheese, as I did tonight. You can also put togarishi on it, and no one will get mad.

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45 minutes ago, bloviatrix said:

Duck fat is even better than butter.

My preferred fat for popcorn, but mixed with a little butter. I'll often salt the corn when it goes into the pan, as I think the popcorn maybe gets evenly salted that way, and then supply a small salt shaker if anyone (i.e.: Sig Eater) wants even more salt.

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2 hours ago, splinky said:

cheese is good on popcorn

I've got mozzarella. And a raw cow's milk from Valley Shepherd that might be Edgerton, and also might not be Edgerton. But neither seems well-suited to popcorn.

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