tag:blogger.com,1999:blog-3740572667294775424.post3398971646527279605..comments2023-07-03T06:51:05.962-07:00Comments on O Dock: A Kernel Of TruthO Dockerhttp://www.blogger.com/profile/08674140306304705852noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-3740572667294775424.post-32622101958810038482011-04-24T11:38:58.187-07:002011-04-24T11:38:58.187-07:00I like to think of this not as 'milking' a...I like to think of this not as 'milking' a post, Zen, but as exploring the post's true potential.<br /><br />The longer I mil.... uh, explore a post's potential, the fewer posts I have to write.<br /><br />So, if no one likes the taste of plain old popcorn and only all of the oil and seasonings and stuff that we pour on it, why do we bother with the popcorn at all?<br /><br />Styrofoam or woodchips would be cheaper and probably easier to make.<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-35576240684129386212011-04-24T11:25:07.607-07:002011-04-24T11:25:07.607-07:00It is always amazing how long you guys can milk ou...It is always amazing how long you guys can milk out a post with comments and changes subjects!<br /><br />Plain popcorn has very little taste, it is the oil and additivies. I like mine with Parmesan cheese and oregano, olive oil and some garlic powder/salt and Cayenne. I have like the Blog-father ever eaten syrofoam, I'll take you guys word on how it taste.<br /><br />..and so what if I'm way behind on reading and posting come back, I have two blogs and two hulls to deal with...well three with the dinghy.Zenhttps://www.blogger.com/profile/10787377470200331937noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-36603224782611902852011-04-06T19:39:33.927-07:002011-04-06T19:39:33.927-07:00Gros poix?
I suspect that's some kind of very...Gros poix?<br /><br />I suspect that's some kind of very rude French pun, but it's too late in the day for me to be sober enough to understand French puns.Tillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-74178665138891494822011-04-06T08:06:47.344-07:002011-04-06T08:06:47.344-07:00Gros poix?
I suspect that's some kind of very...Gros poix?<br /><br />I suspect that's some kind of very rude French pun, but it's too early in the day for me to be drunk enough to understand French puns.Tillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-77851466366622933402011-04-04T20:47:46.577-07:002011-04-04T20:47:46.577-07:00O Docker, if the seasoning you remember is like th...O Docker, if the seasoning you remember is like the seasoning I remember (violently, vehemently bright yellow), turmeric is probably the major ingredient.<br /><br />Tillerman, I believe the French for mushy peas is <i>gros poix</i>.Carol Annehttps://www.blogger.com/profile/07201269435839112134noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-13157528528316727072011-04-03T11:44:48.056-07:002011-04-03T11:44:48.056-07:00Likely story. Next thing you will be telling me th...Likely story. Next thing you will be telling me that French fries are based on an American (in the most literal interpretation of that name) vegetable and named by Thomas Jefferson. You Americans think you invented everything.Tillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-712515260168143182011-04-03T10:31:59.304-07:002011-04-03T10:31:59.304-07:00Ah, no you don't.
Guacamole, both the name an...Ah, no you don't.<br /><br />Guacamole, both the name and the universally admired foodstuff, are products of America (in the most literal interpretation of that name).<br /><br />And who, having tasted guacamole, has not been overjoyed by its incomparable texture and taste?<br /><br />We are not forever forced to make elaborate apologies for our mushy cuisine (and finally, a truly French word for Baydog).<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-12928500557813695702011-04-03T06:42:06.250-07:002011-04-03T06:42:06.250-07:00I think the French word for mushy peas is guacamol...I think the French word for mushy peas is guacamole.Tillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-66818101448343826852011-04-03T06:40:21.553-07:002011-04-03T06:40:21.553-07:00Corn is grown in the UK. We call it maize and feed...Corn is grown in the UK. We call it maize and feed it to animals.<br /><br />Verification word: lickingTillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-5233114264491347392011-04-02T23:08:00.201-07:002011-04-02T23:08:00.201-07:00Thanks Carol Anne, Panda, and Bowsprite for the ta...Thanks Carol Anne, Panda, and Bowsprite for the tasty suggestions. I'm looking forward to some experimenting.<br /><br />I did track down some mustard powder, but I still don't think that was the main ingredient in that seasoning I liked as a kid. I found some 'seasoned salt' that has garlic, chile pepper, pepper, paprika, and onion mixed in which was pretty good on today's batch, though. The quest continues.<br /><br />Tillerman, I didn't realize that corn isn't a common vegetable in the UK. The absolutely fascinating site <a href="http://www.ukagriculture.com" rel="nofollow">UK Agriculture</a> says that, for the most part, the UK doesn't have enough <i>'summer warmth'</i> to allow corn to ripen fully. Who would have guessed that?<br /><br />Corn is actually a domesticated variety of grass that was apparently first cultivated in Mexico. Native Americans introduced it to the, uh, 'visiting' Europeans who happened by, but it was not grown commercially in the UK until the early 20th century - mainly as silage for farm animals.<br /><br />Baydog, I can think of a few French words for mushy peas, but none of those belong in a family-oriented blog.<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-4573251183478055502011-04-02T22:24:56.364-07:002011-04-02T22:24:56.364-07:00Don't ask, don't tell.
Didn't the old...Don't ask, don't tell.<br /><br />Didn't the old hunched-over man on the cover of Led Zeppelin IV have a faggot on his back?<br /><br />I'm sure there's a French word for mushy peas, isn't there O Docker?Baydoghttps://www.blogger.com/profile/00751866865203182109noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-57000973358036470192011-04-02T06:19:45.927-07:002011-04-02T06:19:45.927-07:00I feel like I had a deprived childhood because I c...I feel like I had a deprived childhood because I can't take part in this conversation and have no idea what you all see in eating styrofoam. Growing up in England, I don't recall ever eating popcorn. Or perhaps my parents wouldn't let me have it.<br /><br />Doesn't anyone want to talk about faggots and mushy peas?Tillermanhttps://www.blogger.com/profile/00639738519386820997noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-27779489946158278232011-04-02T01:05:23.866-07:002011-04-02T01:05:23.866-07:00Saving American one kernel at a time! sign me on! ...Saving American one kernel at a time! sign me on! No to air-popped, yes to butter and real oil! Try sprinkling with brewer's yeast. I had it at a hippie commune, and it was delicious. I like the cheese, garlic, idea. Cayenne? cajun seasoning? blackened popcorn without the blackening part?<br /><br />(i like the new look!)bowspritehttp://bowsprite.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-14339961453340206902011-04-02T00:43:14.754-07:002011-04-02T00:43:14.754-07:00I haven't had nuked popcorn in many years.
...I haven't had nuked popcorn in many years. <br /><br />I cook my organic corn in just enough rice bran oil* to cover the bottom of the pan and instead of butter I use olive oil and instead of salt, grated Parmesan cheese or garlic powder - like Carol Anne. <br /><br />*Rice bran oil has a very high smoke point, and is a healthy choice as well, so is great for this purpose.Pandaboniumhttps://www.blogger.com/profile/08352197350806179930noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-35792468835219922592011-04-02T00:01:38.271-07:002011-04-02T00:01:38.271-07:00A tale of two wedding presents:
Many long years a...A tale of two wedding presents:<br /><br />Many long years ago, when Pat and I got married, we got four crock pots and 12 sets of towels. We also got an air popcorn popper and something called a Chef's Pot.<br /><br />We had already experienced air-popped popcorn, which definitely does taste exactly like Styrofoam. So we kept the popcorn popper long enough not to insult the person who had given it to us, and then we donated it to a thrift shop.<br /><br />The Chef's Pot was another creature altogether. It has a crockery liner so it can be used as a crock pot (the thrift store in our neighborhood really cashed in big time on the surplus appliances), but it also can be used as a rice/vegetable/tamale/pudding steamer, a deep fryer, and, most important, a popcorn popper.<br /><br />Yes, it requires oil to pop the popcorn, but three tablespoons of oil, distributed over six quarts of finished popcorn, plus three tablespoons of melted butter added at the end of the process, still makes popcorn a low-fat food. I use garlic powder instead of salt, and I throw in whatever other seasonings I'm in a mood for -- chile powder and liquid smoke for barbecue, Parmesan cheese and oregano for Italian, brown sugar and cinnamon for something sweet.<br /><br />You will note that I use the present tense. I still have that Chef's Pot, and I still use it.Carol Annehttps://www.blogger.com/profile/07201269435839112134noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-73567922910286177192011-04-01T19:19:44.028-07:002011-04-01T19:19:44.028-07:00It's true, O Docker, I do have have some fears...It's true, O Docker, I do have have some fears...<br /><br />... mainly around spell checker, which is never as right as Wikipedia always is!<br /><br />Sometimes I wake up after gorging on butter and salt and I feel so inadequate...<br /><br />... but licking my lips for an adult beverage.<br /><br />(hidden lust exposed)Signoreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-78205360404840419042011-04-01T18:45:55.273-07:002011-04-01T18:45:55.273-07:00OK doc, I know that you believe nothing we say is ...OK doc, I know that you believe nothing we say is accidental - that even apparent slips are laced with meaning, so maybe there is something deep and primal about my desire for oil and salt. And why do I choose a word like 'tasteless' ? Am I revealing my hidden, dark side?<br /><br />But why does this subject also make you stumble and repeat yourself?<br /><br />Perhaps, you 'have have' some fears or hidden lusts of your own?<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-39411295900781808722011-04-01T18:29:01.857-07:002011-04-01T18:29:01.857-07:00Yes, I see ... "an inert vehicle for darker d...Yes, I see ... "an inert vehicle for darker desires"?<br /><br />I think we have have some issues to deal with here.<br /><br />When did you first have lustful feelings for oil and salt?<br /><br />... and why do you think of yourself as a tasteless corny popper?Dr. Freudnoreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-64488737227295991812011-04-01T18:05:42.609-07:002011-04-01T18:05:42.609-07:00My2Fish, this is a bit too weird.
What prompted m...My2Fish, this is a bit too weird.<br /><br />What prompted me to write this post in the first place is that, after thinking about it for a few years, for some reason, I finally got around to getting one of those air poppers, too. Mine also arrived yesterday and last night was the first time I used it! (Sorry, I have a fresh supply of exclamation marks, so I'm being a little careless with them today).<br /><br />I was thinking about making that a separate post, but since you brought it up...<br /><br />Like you, my first thought was hmm... guilt-free popcorn - no artery-clogging oil. But the first batch tasted something like styrofoam (not that I eat a lot of styrofoam, understand). Sprinkling salt on did little good, as I discovered it's mainly the oil that makes the salt stick - no oil, no salt.<br /><br />So then I started wondering, hmm have I been fooling myself all of these years? Is it not really popcorn I like, but just oil and salt? Is the popcorn just an inert vehicle for darker desires?<br /><br />Or has this just revealed that I am using a tasteless popping corn?<br /><br />Does anyone know the answers to these vital questions.<br /><br />Is tasty air-popped popcorn merely a myth?<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-51899259278237099302011-04-01T17:29:14.314-07:002011-04-01T17:29:14.314-07:00I much prefer popping corn on a pot on our gas ran...I much prefer popping corn on a pot on our gas range... I agree that almost all microwave popcorn has a fake taste.<br /><br />my wife has the popcorn in a pan on the stove down to a science, but she's on a little bit of a health kick right now, and wants to avoid the oil. as such, we just bought an air popper - used it last night for the 1st time. works ridiculously fast, and isn't so oily.<br /><br />I remember back as a kid on movie night - we would run the air popper forever, filling up a brown paper grocery bag with enough popcorn for Dad and Mom, me and my six siblings. the constant drone of the air popper drove my father nuts. <br /><br />I still like to melt a little real butter and sprinkle on plain salt - perfect combination.my2fishhttps://www.blogger.com/profile/14457239434851029876noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-36806006099926278492011-04-01T14:10:06.888-07:002011-04-01T14:10:06.888-07:00Did you buy the the hydrogenated exclamation marks...Did you buy the the hydrogenated exclamation marks or the free range ones?Mojohttps://www.blogger.com/profile/06721376775731666766noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-49562116318882987032011-04-01T13:20:02.238-07:002011-04-01T13:20:02.238-07:00That must be it!
(Sorry, I've just bought a b...That must be it!<br /><br />(Sorry, I've just bought a box of these exclamation marks from Buff Staysail and thought I'd try one out.)<br /><br />Sounds like the perfect topping for my organic, all-natural popcorn.<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-79992123512644814132011-04-01T13:13:18.183-07:002011-04-01T13:13:18.183-07:00I think you must be talking about some of that goo...I think you must be talking about some of that good old-fashioned mix of maltodextrin, citric acid, lactic acid, lecithin, dextrose, hydrolyzed corn protein, disodium inosinate, disodium guanylate and silicon dioxide that Mama used to make. I always thought that the real secret ingredient was the disodium guanylate. Yum.tillermanhttp://propercourse.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-1565373420758402262011-04-01T12:38:32.990-07:002011-04-01T12:38:32.990-07:00Thank you, Mojo.
But there was a popcorn seasonin...Thank you, Mojo.<br /><br />But there was a popcorn seasoning I used to get when I was a kid that came packaged with a particular brand of popping corn, whose name I can't remember. It must have had mustard powder in it, but blended with other mystical stuff.<br /><br />Is there a modern equivalent, or has the secret been lost to the ages?<br><br>O Dockerhttps://www.blogger.com/profile/08674140306304705852noreply@blogger.comtag:blogger.com,1999:blog-3740572667294775424.post-17843147668155289432011-04-01T11:04:41.392-07:002011-04-01T11:04:41.392-07:00You buy the powder... Penzeys
They have cumin, to...You buy the powder... <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html" rel="nofollow">Penzeys</a><br /><br />They have cumin, too.Mojohttps://www.blogger.com/profile/06721376775731666766noreply@blogger.com