Cooking tip of the day

When I make popcorn (which is at least twice a week... I'm hooked on popcorn and always have been), I melt the butter on the stove, not the microwave. Let it brown just a bit - but be careful not to burn it. This not-quite classic "brown butter" (don't go as far as the "just right" photo on the Chow website; I bet that's great on fish but not for our more simple purposes here) adds a nutty flavor that goes so good with a shake of salt or two.

And don't even think about putting margarine on popcorn.

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