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1
Heat the oil in a large, heavy pot over high heat until it just starts to smoke.
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2
Add 3 kernels of popping corn and, when they pop, add the rest of the popping corn.
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3
Cover the pot and shake gently until the corn starts to pop.
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4
Shake vigorously over the heat until the popping subsides, cracking the lid occasionally to allow the steam to escape.
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5
(Trapped steam makes the protein in the corn toughen.)
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6
Remove from the heat and pour the popcorn into a serving bowl.
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7
Drizzle the butter over the top and toss with tongs or two butter knives to coat evenly.
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8
Divide the popcorn into six bowls and sprinkle one type of salt over each (see below).
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9
Serve immediately.
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10
A flavor combination of super-buttered movie theater popcorn, amusement park caramel corn, and something you might nibble on in the plush shadows of the Ritz Bar in Paris.
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11
The savory one-upmanship of pasta speckled with Parmesan cheese, minus the pasta Parmesan: the Platonic form of umami.
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12
The one-salt remedy for impromptu cocktail parties when you forgot the cheese, fruit, and prosciutto; lavished with sweet cream butter, and speckled with fleur de sel de Camargue, popcorn radiates your love and hospitality.
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13
Its like trying to eat scrambled eggs off a subwoofer of a surround-sound movie about Mount Vesuvius erupting over the cowering residents of Pompeii.
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14
Envelop yourself in the exotic sensations of faraway lands .
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15
.
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16
.
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17
as they are being destroyed.
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18
Flavors hover between the animate world and the eternal brightness of the elements, like stepping from an Arctic blizzard into a brothel.
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19
Natures contraband in snackable form.
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20
Lick your fingers, dont bite them.
