Today was going to be the day we all have lunch down at Bool Lagoon. However, I've realised I've got a lot of wetlands bird research to do so that everyone knows what's going on.
And a lot of photos to look through and stories to go with the pics.
And maps to scribble on!
So while I'm doing all that (complete with icepack on back and homemade liquid painkiller/muscle relaxant at hand) I'm giving you a second intermission in the story.
And I've even got POPCORN for ya! With pics and a recipe about how to make it! Cus you just gotta have popcorn during an intermission, yessiree!
Before you get the popcorn goodness, I'm going to hand the blog over to my favorite people in all the world : YOU!
I'm going to post up a picture and you get to put a caption on it (just use the comments, eh?). Be witty, be silly, be gross, be obnoxious, be vulgar, whatever.
The second picture really needs a good story for it as it's just begging and pleading for a good story. Here's where all you clever folks out there are invited to make as long a comment as you'd like; provided it's a story about the picture. And if you are going to make it quite a few hundred words, I'd suggest writing it in wordpad or something, saving it, and THEN copy to the comments --just in case blogger has a hernia and then decides to eat your entire story.
Everybody ready? Heeeeeeeeeerrrrreeeeeeeeee we go!
Picture Number 1 Remember, this one gets a caption:
And the second one gets a story:
Great material to work with, eh? I'm sure that with all my regulars and all the new folks reading that there should be some good stories :) Take all the time you want, no worries. But try to have them in by the time we finish with the Naracoorte trip (we're about halfway).
And now you deserve a treat putting up with me: popcorn!
I cooked up a big ole bowl of it specifically to share with someone over in NSW, but I realised it'd be cold by the time it got there. So I'm eating it all myself, sigh.
Is everyone aware that the corn used for popcorn is NOT the same kinda stuff you'd normally eat? It's a very specific type in which the ear is small and the grains are pointed at their base. The endosperm is very dense and the overall kernal is drier than other types.
If you care about the latin, here's the names of two popcorn species that I'm aware of:
Zea mays var. everta
Zea mays var. praecox
Everyone is aware that corn originated in Central America, right? Once it was domesticated (evidence suggests around 6500 years ago) it spread. In fact, there were some North American tribes that cleared land and farmed corn.
Did you know that the ancient Incas used popped popcorn as funeral decorations?
Regarding Thanksgiving... After the 92 natives and the pilgrims had gorged themselves on the wonderful food the Native Americans provided for them, legend has it that the brother of Chief Massasoit disappeared into the woods. Quadequina then returned with a huge bushel of popped popcorn for everyone.
There, don't you feel smarter now? And next time you serve popcorn you can talk all about it and bore the crap out of everyone.
Making good, nutritious popcorn takes all of about 3 minutes. Provided you have the right stuff, of course.
Here's what you need to make a big bowl of tasty popcorn.
1/2 cup olive oil (I know it has a low burn point, just bear with me)
1 tbsp butter
200 gr popcorn kernals (about 1/2 cup)
Your cooking vessel should be a large, stainless-steel, THIN-BOTTOMED pot with a lid.
Here's this'll help:
Make sure you use sea salt!
It's also best (and quickest) cooked on a gas burner as you can control the temp much quicker than electric.
Here's what you do:
Pour the olive oil into the bottom of the pot. You want enough to completely cover the bottom with 3 or 4 mm of oil. Spinkle in some salt, and flick a couple of drops of water in. Turn the heat on medium low.
In about 30 seconds, the water should start to sputter. That's your cue to put the popcorn in the pot. Put the lid on, grab the handles (use pot holders or you burn your fingers) and give the pot a quick shake. In about 30 more seconds, the popcorn will begin to pop. That's your cue to add the butter in quickly (just have a big splat of butter on a knife, lift the lid halfway and splat the butter in quickly and get the lid back on pronto).
As the first half of the popcorn pops you'll only need to shake it every ten seconds or so. But as the pot fills up you'll need to shake it almost continuously. When the popping has almost stopped, turn the heat off but keep shaking.
By doing that above paragraph you'll insure that every kernal will pop and none will burn.
Toss into a large bowl, salt, toss, salt, toss etc. Until you have enough salt for your taste buds.
If you are adventurous, then some spicy goodies you can add :) Obviously you could sprinkle garlic salt or onion salt on at the end. But how's about adding some cayenne powder of chilli flakes in when you add the kernals to the oil?
The mind boggles at the flavour combinations you can make, so give it a go!
Stay tuned for Bool Lagoon!