Popcorn lung, in addition to being a disease that can be contracted by people who inhale massive amounts of flavoring chemicals, is a Twitter list I’m on. It was created by supersallyryan, fellow popcorn enthusiast. Being put on the list and then reading up on the term made me realize that I can’t actually get popcorn lung because I don’t own a microwave and don’t manufacture diacetyl. Popcorn is one of my main food groups, and even when I had a microwave I would make it on the stove because it tastes 10 times better. With the right popcorn you have all the flavor you need, chemical free. So, I thought I’d share my popcorn procedure with anyone who cares:

Heat 2-3 TBSP of oil* in a medium saucepan. While heating, put three kernels of popcorn** in the pot and put the lid on. When all three have popped, it’s time to add the rest, about 1/2 a cup. Add salt if desired. Shake the pot a few times while the popcorn is popping. Every 10 seconds or so, lift an edge of the lid (the one that’s not facing you) slightly off the pot to release the steam. Getting rid of the moisture in there results in crunchy instead of chewy popcorn. I’m not into butter, but I think the best way to add it is to melt some separately and drizzle it over the bowl of popcorn while tossing, to avoid sogginess.

* Canola, vegetable, corn, peanut … but coconut produces the most “movie theater” flavor of any oil I’ve tried.

** I prefer the flavor of white over yellow, and I get mine from Amish country. They have a website.