"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 Tbsp Oil Enough popcorn kernels to cover the bottom of a Dutch oven 2 Tbsp melted Butter Salt 1 large paper bag
Pour the oil in the bottom of the Dutch Oven over medium heat. Place 2 popcorn kernels in the pot. When the kernels begin to pop, pour in the rest of the popcorn. Cover the pot, lift off the burner and shake. Continue to lift and shake about every 10-15 seconds until the popping begins to stop. Remove from heat and pour popcorn in the paper bag. Sprinkle salt into the bag and shake. Pour in the melted butter and shake. Shake and repeat.
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