Scream: For Popcorn!
The Movie: Scream
Category: Horror/Mystery
Release Date: December 20, 1996
Running Time: 111 minutes
No Spoilers Blurb: A year after the murder of her mother, a teenage girl is terrorized by a new killer, who targets the girl and her friends by using horror films as part of a deadly game.
Why I like it: Scream ages well. I’ve been going down a rabbit hole of horror, and let me tell you, some older horror movies that were supposedly quite good are awwwwwful. Scream is just as brilliant as the day it was released and doesn’t need context of the time to be enjoyable. The characters are funny and enjoyable and for a horror film the acting isn’t half bad. While the movies that came out after it were just sort meh, it’s an enjoyable film saga to watch. I mean, it’s better than Twilight films that for certain.
The Recipe: The opening scene involves popcorn, it’s iconic. It’s great. And how are you going to watch any movie without it?!
Ingredients:
2 tablespoons extra-virgin olive oil or coconut oil
½ cup popcorn kernels, divided
Salt, to taste
Directions:
In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shake it ever so slightly to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape.
Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.