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[QUESTION] What are your favorite spices to use in soups?
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When I'm making it to eat hot, I generally prefer yellow butterfly popcorn. If I'm making popcorn to eat cold - like when I'm making caramel corn balls or something (or stringing them for the Christmas tree), I prefer white mushroom popcorn. In either case, I prefer hull-lesd over hulled popcorn - I have cracking my teeth on them. I tend not to like popcorn mixes (mixed red, blue, yellow and white kernels) - they're very pretty, but I have enough trouble timing the pops without adding in complexity between the kernels.
I know the different types taste different, but not enough that I really notice much - that's likely a function of the added toppings, even if it's just something as simple as butter and salt. Popcorn-on-the-cob is a fun thing for the kids or a friend.
I usually run through the start of a bag of corn, then stop because I get tired of it, and when I start again, the moisture content has dropped enough that I'm no longer getting y the big puffy corn I like, which is usually the sign to pop the current bag into popcorn balls and start a new bag for movie viewing.
If you're using old kernels, I recommend lowering the heat to 4. It will take longer for the kernels to pop but you will regain some of that fluffiness.
For old kernels, add a teaspoon or two of water to a gallon of seeds. Shake thoroughly and let sit for a couple of days.