Popping Corn

We learnt how to make popcorn in a pan this evening. With a couple of hints it turned out to be a painless experience. The main hint being that once the oil is at popping temperature remove it from the heat and put the corn in, leave it for 30 full seconds, and then return it to the heat. This ensures an even popping, and indeed from a big bowl we found about 5 unpopped kernels. Topped with parmesan and black pepper.

The popcorn was to munch on whilst watching 'Thor: The Dark World'. It was an enjoyable special effects laden couple of hours, with a good smattering of one-liners.

A strange packet of spices that was picked up in a Chinese supermarket a while ago was used to slowly stew some lamb, for many hours at a low temperature. Not something I would have thought of as Chinese but it was exceptionally tasty and very soft. We will be doing that again.