quote:

Originally posted by DaveL:

My easy french toast recipe: Buy a loaf of Pepperidge Farm Cinnamon Swirl bread. Beat two eggs with 1/4 cup of milk. Dredge the bread in the milk/egg mixture and saute in a little butter until it looks good to you (golden brown-ish). This will make about four slices - scale up as necessary.

Excellent! I'll add a couple of things to this:

• Fresh bread does not make the best French toast. I will grab a loaf at a Pepperidge Farm day-old bread store, just for this.
  
  
• I add a bit (maybe a teaspoon, but who measures?) of vanilla extract, and shake some cinnamon into the mixture.
  
  
• I use a non-stick electric griddle, this does four or six slices at once.

quote:

Originally posted by dsiets:

went w/ peanut oil

good choice. from Deep Nutrition:

quote:

Originally posted by hudr:
Corn popped in a cast iron skillet of leftover bacon grease.

Sounds good

WhirlyPop for me. It's aluminum and has plastic gears. The store only had this model so I didn't know there was a stainless steel choice. I stocked up on Canola oil not realizing it is bad.

My now 11 year old son LOVES popcorn and has been using his whirlypop for about 3 years.

He has experimented with all kinds of oils and seasonings, but without question prefers to use leftover bacon grease.

I think the boy would eat popcorn for every meal if it would sustain him.

So when I was young, my dad made popcorn with bacon grease and it was so good!

Today I make popcorn with coconut oil. I will heat the oil and then add 4-5 kernels until they pop. Then I take those out, turn off the heat, and add the kernels I want to cook. I let them sit for about 5 minutes and then turn up the heat and let the kernels pop. Doing it this way makes it so you pop the most kernels.

quote:

Originally posted by StorminNormin:
So when I was young, my dad made popcorn with bacon grease and it was so good!

Today I make popcorn with coconut oil. I will heat the oil and then add 4-5 kernels until they pop. Then I take those out, turn off the heat, and add the kernels I want to cook. I let them sit for about 5 minutes and then turn up the heat and let the kernels pop. Doing it this way makes it so you pop the most kernels.

Granted, as the OP I'm inexperienced, but just happened upon the Amish Country Popcorn brand in the store. Using the basic method of adding oil and kernels and gently shaking a bit while it heats, once that first one pops, the rest aren't far behind and most all if not all pop in a very short span.
This seems to be common in the reviews for Amish Country Popcorn, leaving little to no "old maids".
I guess I chose wisely my fist time.

I'll have to give the bacon grease a try sometime.

I have one of those long handled poppers for over the campfire. I always use bacon grease. Right now I’m using the Amish brand but the popped kernels are a little small for my liking.

I have a small cast iron pot I put next to the fire to melt butter. The wife found some Ranch and Parmesan flavorings you can add after the salt. The Parmesan one is really good and goes well with the bacon flavor. There are some nights we make 5 or 6 batches around the fire depending how many people are over.