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Pre-bagged popcorn is definitely convenient, but there's nothing like popping your own popcorn on the stove and dressing it up with whatever herbs and flavors you want it to have. Popping popcorn on the stove can be tricky though, some kernels seem to never pop and others burn. Thankfully, the folks at America's Test Kitchen have a trick to help you make perfectly popped pots of popcorn on the stove every time. Cooking popcorn on the stove isn't difficult: oil, kernels, heat, and motion are all that's required, but America's Test Kitchen suggests that you use a three test kernels—a tip we've shared before —first as a way to tell when the oil is ready for the kernels, and then, once they've popped, add your kernels and take the pot off the heat for 30 seconds so the kernels all warm up together.
Shrimp toast has become one of my favorite things. I first discovered shrimp toast at an amazing restaurant here in LA called Son of A Gun . I’ve been hooked ever since.
Heaving with heavy goods, the A67 from Eindhoven barrels through the flat, featureless fields of the south-eastern Netherlands on its way to the German border. On a frozen December morning, nothing very much moves beyond the road's edge; a horse stamps at a trough, a tractor pushes along a narrow track. Every half mile or so, behind a stand of poplars, a neat brick farmhouse - raked gravel drive, lace curtains at the windows - slides into view. Next to it is a large, windowless and vaguely ominous shed, the size, perhaps, of a small aircraft hangar. It will hold, almost certainly, several hundred pigs. In a country famed for the unnatural feats of its intensive farming sector (the Netherlands occupies less than one-thousandth of the world's surface, but is its third largest exporter of agricultural produce), this area, known as De Peel, is more densely populated with pigs than anywhere else on the planet.