Take a close look at the popped kernels above. The one on the left is butterfly popcorn, the one on the right is mushroom popcorn. I adore popcorn of all types (except microwave-packet corn), and popped all kinds of ways. But knowing the difference can be helpful when adding toppings. The butterfly popcorn has deeper nooks and crannies to hold liquid additions - like butter. The mushroom top, with its multiple tiny cracks, holds powdered toppings well. Butterfly is the kind normally sold in grocery stores. You may need to go to a specialty store to get mushroom popcorn. Best popping method? I think they're all good as long as they get the job done.
Yes, I love potatoes. Yes, I love Idaho. But we don't harvest them year-round for fresh delivery to the people. Same goes for apples and onions. All are still tasty, but they're not a just-picked crop in all those months.
What a delicious-looking pot roast. Onions, garlic, shredded carrot, beef broth and a Williams Sonoma braising sauce. Potatoes added a few hours later. My kitchen smelled just like Williams Sonoma for hours.
However, even though I browned and seasoned the meat, the whole thing was bland. Lesson learned: The cheater sauce was no benefit for this meal.