Popcorn Again and Other Blather

Not two days after my attempt at making caramel popcorn did my mum bring home a bag from Kernels. It seems an acquaintance at the mall who works there brought her the bag in exchange for sushi. And now I know why they call it Kernels - every other bite has a rock-hard pellet in it.

Ms C's Random Food Review, Part Million Twenty-Three

Today: Kernels Popcorn, Caramel

Comments: It arrived in a blue bag, proudly proclaiming it was popped freshly that day. It also arrived with the seal broken, my mum having opened it to eat some. I HOPE. The only contents are popcorn (and kernels, thank you very much Kernels) and caramel coating, so no nuts and other random metal bits to fuss about.

Review: If I hadn't burnt the caramel popcorn in the oven the other day, mine would be much tastier. (Yes, I know, I suck.) Generally speaking, the caramel of the Kernels popcorn is bland. Not much flavour other than sugartastic sweet. The popcorn was decent enough - fluffy, large, and fresh enough to last a day. The disadvantage of old popcorn without flavouring or fancy coating is that it gets gross and stale quickly. Also, anyone who has ever made their own popcorn from kernels and a stovetop or air popper will tell you that microwave popcorn and popcorn sellers are ripping you off into oblivion.

Rating: Three / 5

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I calculate that a supply teacher in this city can work about four days a month to cover the rent. '_'

Yesterday, I went to an elementary school to supply; this being my second time doing elementary, it was just as I expected from the first time, without all the fights breaking out every ten minutes. Like a hockey game! Furthermore, I have never been in a school that I have become lost in so quickly. It's like one of those dreams where you walk down a hall and up or down stairs, follow random people, and find out you're in a completely different building.

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Within a few days, Ian should be in town to visit. I had told him to come while the autumn colours were still around, but that rain-and-wind-storm from last weekend pretty much blew off all the leaves around here. Hence, he'll have to settle for drab November and all its dull glories.

Happy Hallowe'en! Part II!

As I felt the reverberations of pain from a certain blogger of not having a Hallowe'en event, I decided to make some caramel popcorn. Now, not knowing how to make caramel popcorn is never daunting to the caramel popcorn maker, as the treat itself is the golden buttery sugary crunchy tasty reward... OF THE GREATER GOOD. But let us analyse the physics and chemistry of making such caramel popcorn.

Too much sugar, not enough liquid, will make this virtually impossible to stir once the caramel from the pot hits the popcorn. The syrup will harden almost immediately after it's removed from heat, so this is why the last step is:
Bake while stirring. The caramel will melt slightly, enough for the stirring to occur while in the oven. Otherwise, the end result will be:
A big clumpy mess, which will be too hard to clean... normally. But harken, ye sugar lovers - hardened sugar will dissolve in water, and thus:
Stick the pans back in the still warm oven with water of course, and all will melt away like the last snow of spring. (Not the gross black pile that never seems to melt until July, no.)
THIS STUFF IS GOOD. Why? Perhaps it is the combination of fluffy, fresh popcorn covered in a thin, light shell of delectible sugar and butter; formed when the combination of melting and turning each popped kernel caused the white starchy puff to be completely coated in caramelty goodness. I don't need a reason. Whateva.

In the end, the result will be a tasty Hallowe'en treat that will disappear before you like the students who mysteriously disappeared when I asked them to put up their chairs yesterday.