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- Xref: sparky alt.folklore.urban:31898 rec.food.cooking:23734
- Path: sparky!uunet!think.com!paperboy.osf.org!hsdndev!burrhus!isr.harvard.edu!glazier
- From: glazier@isr.harvard.edu (Andrew Baker Glazier)
- Newsgroups: alt.folklore.urban,rec.food.cooking
- Subject: Re: Cheese popcorn
- Message-ID: <1992Dec22.200633.14343@burrhus.harvard.edu>
- Date: 22 Dec 92 20:06:33 GMT
- References: <1992Dec21.181043.29600@nntp.nta.no> <Bznv9t.Bxo@monster.apd.saic.com> <1h7970INNe2c@bigboote.WPI.EDU>
- Sender: news@burrhus.harvard.edu (USENET News System)
- Organization: Harvard University, Cambridge, MA
- Lines: 24
-
- >>Have you ever tried to buy the cheese stuff they use to make cheese
- >>popcorn? They don't have THAT at my grocery store. Maybe we
- >>should cross-post to alt.conspiracy......
- >
- >>Tom "I Wanna Make My OWN Cheese Popcorn" Johnson
- >
- >I wanted to make my own cheese popcorn once, and got the brainstorm of
- >using one of those packets of orangey cheese powder from a box of
- >macaroni and cheese. It worked! I just dumped it in the pot (I make
- >popcorn the old fashioned way of using a pot on the stove) after the
- >corn was all done popping, put on the lid and shook it all up till it
- >coated the popcorn. Don't ask me why I got the urge to do this,
- >but it can be done!
- >
- >Debbie
-
- Just use about 1/2 cup of butter for every 1/2 cup of (1/2 before it's
- popped, that is) popcorn. After the popcorn's ready, pour the butter over
- it, add grated romano or parmesagn and mix it together
- --
- "A horse! A horse! Somebody give me a horse, man, because|glazier@
- I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
- think I am? Whether it's nobler for the mind to make people suffer with all
- these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
-