Earlier this year, I found myself explaining the procedure for making popcorn in a pot, on the stove, without pre-buttered, microwaveable kernels. I had never before realized that there are people who think that the only way to make popcorn is in a microwaveable bag. This revelation led to an idea: take foods that are best known in their instant format and create a cookbook/cookzine/cookblog explaining the procedure for making them the proper/old fashioned/slow/healthy way.
I can think of a few foods that might benefit from this treatment. Macaroni and cheese may be the most notable example. Among other boxfoods, though, there's stroganoff, french fries (which don't actually have to come out of a bag in the frozen food section), any number of sauces and salad dressings, the abovementioned popcorn and a whole legion of other foods. Suggestions in the comments, if you have something to add to the list.
I can think of a few foods that might benefit from this treatment. Macaroni and cheese may be the most notable example. Among other boxfoods, though, there's stroganoff, french fries (which don't actually have to come out of a bag in the frozen food section), any number of sauces and salad dressings, the abovementioned popcorn and a whole legion of other foods. Suggestions in the comments, if you have something to add to the list.
Leave a comment